Miele H6100B, Инструкции по эксплуатации и монтажу

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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 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.
Moisture plus is not suitable for
mixtures which contain a lot of
moisture, such as choux pastry and
meringues, as the addition of steam
does not allow them to dry out
sufficiently.
Tip: Please refer to the sample recipes.
Moisture plus function
d
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 in the
oven.
^
Fill a suitable container with the
quantity of water specified:
Aut§
: approx. 150 ml
i
: approx. 150 ml
2
: approx. 200 ml
3
: approx. 300 ml
^
Select Moisture plus
d
.
Moisture plus
d
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