Tips On Baking; Notes On The Functions - Miele DGC 7840 HCX Pro Operating And Installation Instructions

Combination steam oven
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Baking

Tips on baking

- Dark tins are best for baking. Avoid
using bright, thin-walled tins as they
give an uneven or poor browning res-
ult. In certain unfavourable condi-
tions, the food will not cook properly.
- Position rectangular tins with the
longer side across the width of the
oven compartment for optimum heat
distribution and even baking results.
- When cooking frozen food such as
chips, croquettes, cakes, pizza and
baguettes, select the medium tem-
perature quoted on the manufac-
turer's packaging.
- If a range is specified for the cooking
duration, check whether the food is
cooked after the shortest duration.
Stick a wooden skewer into the food.
If it comes out clean without any bat-
ter/dough on it, the food is done.
140

Notes on the functions

You can find an overview of all the func-
tions with their recommended values in
"Main and sub-menus".
Combi mode 
This operating mode uses a combina-
tion of oven heat and moisture. The ad-
dition of steam prevents the surface of
the food from drying out. Bread, bread
rolls and puff pastry have a shiny and
crispy crust.
You can choose between different types
of heating:
-
Combi Fan plus
 
-
Combi Conventional
-
Combi Grill
 
We recommend baking bread and
bread rolls in several cooking stages:
the shine is created during the 1st
cooking stage thanks to the injection of
steam (maximum moisture, low temper-
ature). Browning takes place in the next
cooking stage with high moisture and a
high temperature. It is then dried with
reduced moisture and a medium to high
temperature.
Tip: Recipes and comprehensive cook-
ing charts with information on operating
modes, temperatures, moisture and
cooking durations can be found in the
Miele combination steam oven cook-
book.
 

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