Moisture plus
The "Moisture plus" function uses a steam injection system.
Water is taken in via the tube underneath the control panel on the left. The water is then injected as bursts of steam into the oven compartment during the cooking process.
The steam inlets are located at the rear left corner of the roof of the oven.
Baking, roasting or cooking with Moisture plus uses just the right amount of steam and optimum air flow for very even cooking and baking results: delicious fresh bread with a glossy crust; rolls and croissants as good as the baker makes; tender, succulent meat with a well browned finish; perfectly finished oven bakes; delicious soufflés and much more.
Please refer to the "Moisture plus" booklet supplied with your oven for further information and a selection of recipes.
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.
Moisture plus is activated with Automat- ic programmes or you can select the special "Moisture plus" function.
,The steam injection system should be rinsed through before you use an Automatic programme with Moisture plus or the Moisture plus function for the first time.
To do this, run the oven on the "Moisture plus - 160 °C - Automatic burst of steam" for about 30 minutes.
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