Moisture plus
Moisture plus
When using the Moisture plus function you will need to enter
–the temperature (at least 130 °C), and
–the number of bursts of steam.
You can also enter the cooking duration or you can use the food probe.
Number of bursts of steam and when they are injected
The number of bursts of steam and when they are injected will depend on the type of food being cooked:
–Dough 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 draw out the fat.
Please refer to the sample recipes in the "Moisture plus" booklet.
After selecting Moisture plus you need to set the number of bursts of steam. The options are:
Automatic
This requires enough water for one burst of steam. The burst of steam will be injected into the oven automatically after the
Steam is injected for about 5 minutes.
1 burst of steam
2 bursts of steam
3 bursts of steam
The quantity of water required will depend on the number of bursts of steam.
The earliest point at which steam can be injected is after the
One burst of steam takes approx.
5 minutes to be injected into the oven.
It is a good idea to set the minute minder to remind you when to inject the bursts of steam required.
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.
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