Moisture Plus - Miele HR1934 Operating Instructions Manual

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 heating-up
phase.
–
1 Burst of steam
2 Bursts of steam
3 Bursts of steam
You have to release the bursts of
steam yourself.
The steam bursts are injected into the
oven cavity during the cooking
program. The steam inlet is located on
the ceiling of the oven interior in the
rear left corner.
One burst of steam takes approx. 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 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.
Moisture Plus 
– 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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