Moisture plus
Your oven is equipped with a steam injection system for cooking with moisture. Baking, roasting and cooking with Moisture plus guarantees optimised 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.
You can select:
–Automatic 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 need to add the appropriate amount of water for the number of bursts of steam.
You have to release the bursts of steam yourself.
Fresh tap water is taken into the steam system via the tube underneath the control panel on the left.
Use only fresh tap water when cooking with the Moisture plus function. Other liquids will cause damage to the oven.
The water is then injected as bursts of steam into the oven compartment during the cooking programme.
The steam inlets are located at the rear left corner of the roof of the oven.
One burst of steam takes about
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.
Tip: Please refer to the sample recipes.
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