Miele HR 1924-2, Operating Instructions Manual

Page: 65 / 132

Moisture Plus

65
Your oven is equipped with a steam
injection system for cooking with
moisture. Baking, roasting and cooking
with Moisture Plus
 guarantees
optimized steam and air conduction for
excellent cooking and browning results.
After selecting Moisture Plus  you
need to set the temperature and the
number of bursts of steam.
The following options are available:
– 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 preheating
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.
The steam bursts are injected into the
oven cavity during the cooking
program. The steam inlet is located on
the ceiling of the oven interior in the
rear left corner.
One burst of steam takes approx. 5–8
minutes. The number of bursts of steam
and when they are injected will depend
on the type of food being cooked:
– Yeast doughs will rise better if steam
is injected at the beginning of the
program.
– Bread and rolls will also rise better if
exposed to steam at the start.
Injecting a burst of steam at the end
of the program will give the bread
and rolls a shiny crust.
– When roasting meat with a high fat
content , injecting steam at the
beginning of roasting will help render
the fat.
Moisture Plus is not suitable for
mixtures which contain a lot of
moisture, such as meringues, as the
addition of steam does not allow them
to dry out sufficiently.