Moisture Plus; Using Moisture Plus - Miele DGC 7150 Operating And Installation Instructions

Moisture plus

Using Moisture plus 
In the Moisture plus
you can bake, roast or cook food by
combining oven heating with moisture
(see "Main and sub-menus" and
"Operation – Drawing in water").
The water drawn in is injected as 1 to
3 bursts of steam into the oven
compartment during the cooking
process. The food is cooked evenly
and, in contrast to the
cooking  operating mode, also evenly
browned due to the higher
temperatures.
It is normal for condensation to form
on the inside of the door while steam
is being injected. This will evaporate
during the course of the cooking
process.
Refer to the relevant instructions in
"Cleaning and care – Evaporate res.
moisture".
64
 operating mode,
Steam
Suitable food items
One burst of steam takes about 5–
8 minutes. The number of bursts of
steam and when they are performed 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.
Another 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, releasing 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.
Tip: Use the supplied recipes or the
Miele app for reference.

Risk of injury caused by steam.
Steam can cause severe scalding.
In addition, steam condensing on the
control panel will cause the sensor
controls to respond more slowly.
Do not open the door whilst bursts of
steam are being released.