5.4 Steaming
Fig. 26 |
You have a possibility of deliberately adding more moisture to the food you are cooking (e.g. bread, bread rolls).
Note: steaming is only possible at the “Convection” stage (0 %) or with 30% moisture (0 %).
Proceed as follows:
–Press the 
(Steaming / Condensing) key (Fig. 26).
–Steaming lasts for as long as you keep the 
key
pressed, but no more than 8 seconds. You can trigger steaming again by pressing the 
(Steaming / Condensing) key yet again.
5.5 Condensing
Fig. 27 |
Before opening the door it is possible to remove the steam in the oven using the condensation mode. Water is added to the cooking compartment. This causes the cooking compartment to cool. So, when opening the door after condensing, less steam blows into your face.
Note: condensing is only possible by a humidity of 100 %, 80 % and 60 % and at a temperature below 130 °C / 265 °F .
Proceed as follows:
–Press the 
(Steaming / Condensing) key for approx. one second (Fig. 27).
–Condensation starts to run only when the door is closed.
–After condensation (approx. 20 sec.), an audible signal sounds. If the door is not opened, the appliance continues heating after a few seconds.
–You can end the process by opening the door
(Caution! Drops of water may drip from the door) or pressing the condensing key.
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