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Moisture Plus
Using Moisture Plus
In the
Moisture Plus
you can bake, roast or cook food by
using a combination of oven
compartment heating and moisture
injection (see "Main and sub-menus"
and "Operating principles - Drawing in
water").
The water that is drawn in is distributed
throughout the oven compartment
during the cooking process via 1 to 3
bursts of steam. The food is cooked
evenly and, in contrast to the
cooking
operating mode, is browned
due to the higher temperatures used.
It is normal for condensation to form
on the inside of the door during a
burst of steam. This will evaporate
during the course of the cooking
programme.
Please refer to the relevant
instructions in "Cleaning and care –
Evaporate residual moisture".
66
operating mode
Steam
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 App for reference.
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