Functions using moisture
One burst of steam takes about 5–
8 minutes. The number of bursts of
steam and when they are injected will
depend on the type of food being
cooked:
– Yeast doughs will rise better if steam
is released at the beginning of the
programme.
– Bread and bread rolls rise better if
steam is released 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 meringues. These
need to dry out during baking.
Useful tip: Use the Dialog oven
cookbook for guidance.
88
Programme sequence when
cooking with moisture
Prepare the food and place it in the
oven.
Select M Chef + Moisture Plus or
Moisture Plus
The recommended settings will appear
in the display.
The oven heating and cooling fan will
switch on.
Change the recommended settings if
necessary.
Confirm with OK.
Setting the number of bursts of
steam
If you would like a burst of steam to
be automatically injected into the
oven after the heating-up phase,
select
Automatic burst of steam
If you would like to inject one or more
bursts of steam at specific times,
select
1 burst of steam
steam
or
3 bursts of steam
When to add the bursts of steam
The
Manual
and
will only appear if you have selected 1,
2 or 3 bursts of steam.
Useful tip: If you have selected more
than one burst of steam, the second
burst should be released at the earliest
10 minutes after starting the
programme.
.
,
2 bursts of
.
Time-controlled
options