Miele H 7364 BP, Инструкции по эксплуатации и монтажу, Страница: 61 / 136

Moisture plus
61
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.
You can combine cooking with moisture
with various functions:
– Moisture plus + Auto roast

– Moisture plus + Fan plus

–
Moisture plus + Intensive bake

– Moisture plus + Conv. heat

After selecting the function, set the
temperature and the type and number
of bursts of steam (
Automatic burst of
steam
,
Manual bursts of steam
or
Time-
controlled bursts of steam ).
Fresh tap water is taken into the steam
injection system via the pipe on the left
underneath the fascia panel.
Liquids other than water can cause
damage to the oven.
Only use tap water when cooking
with added 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.