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Moisture Plus
Your oven is equipped with a steam
injection system for cooking with
moisture. When baking, roasting and
cooking with the
function, optimised steam supply and
air flow guarantee even cooking and
browning results.
You can also use moisture injection with
various functions:
–
Moisture Plus + Auto Roast
–
Moisture Plus + Fan Plus
–
Moisture Plus + Intensive Bake
–
Moisture Plus + Conventional
After selecting the desired function, set
the temperature and the number and
type of bursts of steam (
or
Manual
with Timer
Fresh tap water is taken into the steam
system via the tube underneath the
control panel on the left.
Liquids, other than water, can cause
damage to the oven.
Only use tap water when cooking
with moisture injection.
The water is injected as bursts of steam
into the oven compartment during the
cooking programme. The steam outlets
are located in the rear left corner of the
ceiling of the oven compartment.
66
Moisture Plus
Automatic
,
).
Suitable food
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 supplied recipes or
the Miele@mobile App for reference.
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