The "Moisture plus" function uses a
steam injection system.
Water is taken into the steam injection
system via the tube underneath the
control panel on the left. The water is
then injected as bursts of steam into the
oven compartment during the cooking
process.
The steam inlets are located at the rear
left corner of the roof of the oven.
,
Only use water with this function.
Other liquids will damage the
appliance.
Baking, roasting or cooking with
Moisture plus uses just the right amount
of steam and optimum air flow for very
even cooking and baking results:
delicious fresh bread with a glossy
crust; rolls and croissants as good as
the baker makes; tender, succulent
meat with a well browned finish;
perfectly finished oven bakes; delicious
soufflés and much more.
Please refer to the "Moisture plus"
booklet supplied with your oven for
further information and a selection of
recipes.
Moisture plus 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 is activated with
Automatic programmes or you can
select the special "Moisture plus"
function.
The steam injection system should
be rinsed through before you use an
Automatic programme with Moisture
plus or the Moisture plus function for
the first time.
To do this, run the oven using
"Moisture plus - 160 °C - Automatic
burst of steam" for about 30 minutes.
Automatic programmes
Automatic programmes with Moisture
plus set the optimium temperature, the
degree of moisture and also the
duration automatically.
At the beginning of the programme you
will be prompted to allow a specified
amount of water to be drawn into the
oven.
The amount of water specified will be
more than is actually needed leaving a
small amount in the container.
The programme will control how many
bursts of steam are required and at
what point they are injected.
Moisture plus
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