Your oven is equipped with a steam
injection system for cooking with
moisture. Baking, roasting and cooking
with Moisture plus
d
guarantees
optimised steam and air conduction for
excellent cooking and browning results.
After selecting Moisture plus
d
you
need to set the temperature and the
number of bursts of steam.
You can select:
– Automatic burst of steam
This requires enough water for one
burst of steam. The burst of steam
will be injected into the oven
automatically after the heating-up
phase.
– 1 burst of steam
2 bursts of steam
3 bursts of steam
You need to add the appropriate
amount of water for the number of
bursts of steam.
You have to release the bursts of
steam yourself.
Fresh tap water is taken into the steam
system via the tube underneath the
control panel on the left.
,
Use only fresh tap water when
cooking with the Moisture plus
function. Other liquids will cause
damage to the oven.
The water is then injected as bursts of
steam into the oven compartment
during the cooking programme.
The steam inlets are located at the rear
left corner of the roof of the oven.
One burst of steam takes about
5-8 minutes.
The number of bursts of steam and
when they are injected will depend on
the type of food being cooked:
–
Yeast mixtures
will rise better if
steam is injected at the beginning of
the programme.
–
Bread and rolls
also rise better if
exposed to steam at the start.
Injecting a burst of steam at the end
of the programme will give the bread
and rolls a glistening crust.
– When
roasting meat with a high fat
content
injecting steam at the
beginning of roasting will help render
the fat.
Additional moisture is not suitable for
mixtures which already contain a lot of
moisture, such as choux pastry and
meringues, as the addition of steam
does not allow them to dry out
sufficiently.
Moisture plus
d
63
