Functions Using Moisture - Miele DO 7860 Operating And Installation Instructions

Functions using moisture

Your Dialog oven is equipped with a
steam injection system for cooking with
moisture. Baking, roasting and cooking
with the M Chef + Moisture Plus
 functions guarantee
Moisture Plus
optimum steam and air flow for even
cooking and browning results.
Depending on the function, set the
temperature and Gourmet Units (if
required) and specify the number of
bursts of steam.
After selecting the desired function, set
the temperature and the number and
type of bursts of steam (
of steam , 1 burst of steam
steam or 3 bursts of steam
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 Dialog oven.
Only use tap water when cooking
with the addition of moisture.
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.
62
 and
Automatic burst
, 2 bursts of
).
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 Dialog oven
cookbook for guidance.