Moisture plus
48
Your oven is equipped with a steam
injection system for cooking with added
moisture. Baking, roasting and cooking
with the
Moisture plus
function
guarantees optimum steam and air flow
for even cooking and browning results.
First select the
Moisture plus
function.
After selecting the function, set the
temperature and the type and number
of bursts of steam (
Automatic burst of
steam
,
1 burst of steam
,
2 bursts of steam
or
3 bursts of steam
).
Fresh tap water is taken into the steam
system via the tube underneath the
control panel on the left.
Liquids other than water can cause
damage to the oven.
Only use tap water when cooking
with the addition of moisture.
The water is injected as bursts of steam
into the oven compartment during the
cooking programme. The steam inlets
are located in the rear left-hand corner
of the oven roof.
Suitable food items
One burst of steam takes about 5–
8 minutes. The number of bursts of
steam and when they are performed will
depend on the type of food being
cooked:
-
Yeast doughs
will rise better if steam
is released at the beginning of the
programme.
-
Bread and bread rolls
rise better if
steam is released at the start.
Another 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
, releasing 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 meringues. These
need to dry out during baking.
Tip:
Use the supplied recipes or the
Miele@mobile app for reference.
Starting a cooking programme
with Moisture plus
It is quite normal for condensation to
form on the inside of the door during
steam injection. This will dissipate
during the course of the cooking
programme.
Prepare the food and place it inside
the oven.
Select
Moisture plus
.
The recommended temperature of
160 °C will appear.
