Moisture Plus
Your oven is equipped with a steam injection system for cooking with moisture. Baking, roasting and cooking with Moisture Plus guarantees optimized steam and air conduction for excellent cooking and browning results.
After selecting Moisture Plus you need to set the temperature and the number of bursts of steam.
Available options are:
–Automatic burst of steam
This requires enough water for one burst of steam. The burst of steam will be injected into the oven automatically after the
–1 Burst of steam
2 Bursts of steam
3 Bursts of steam
You have to release the bursts of steam yourself.
The water is injected as bursts of steam into the oven cavity during the cooking program. The steam inlets are located at the rear left corner of the roof of the oven.
One burst of steam takes approx.
–Yeast doughs will rise better if steam is injected at the beginning of the program.
–Bread and rolls will also rise better if exposed to steam at the start. Injecting a burst of steam at the end of the program will give the bread and rolls a shiny 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.
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