Miele HR 1956, Руководство по эксплуатации

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Moisture plus

74
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.
Additional moisture 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 function

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.

Select Oven functions

.

Select the Moisture plus

function.
The recommended temperature of
160 °C will appear.
The oven heating, lighting and cooling
fan will switch on.
Set the temperature

Set the required temperature.
 Confirm with OK .
Set the number of bursts of steam

Select Automatic burst of steam if you
want the oven to release a burst of
steam automatically at the end of the
heating-up phase.

Select 1 burst of steam , 2 bursts of
steam
or
3 bursts of steam
if you want
the oven to release one or more
bursts of steam at specific times
during the cooking duration.