Moisture Plus
67
One burst of steam takes approx.
5–8minutes. The number of bursts of
steam and when they are injected will
depend on the type of food being
cooked:
– Yeast mixtures will rise better if
steam is injected at the beginning of
the programme.
– Bread and rolls also rise better if
exposed to steam 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 choux pastry and
meringues, as the addition of steam
does not allow them to dry out
sufficiently.
Useful tip: See the recipe book for
more information.
Cooking with the Moisture
Plus function
It is quite normal for condensation to
form on the inside of the door during
steam injection. This will dissipate
during the course of the cooking
programme.
Prepare the food and place in the
oven if no pre-heating is required.
Select Oven functions.
Select the Moisture Plus function.
The recommended temperature of
160°C will appear.
The oven heating, lighting and cooling
fan will switch on.
Setting the temperature
Set the required temperature.
Confirm with OK.
Setting the number of bursts of
steam
If you would like a burst of steam to
be automatically injected into the
oven after the heating-up phase,
select Automatic burst of steam.
If you would like to inject one or more
bursts of steam manually at specific
times, select 1 burst of steam, 2 bursts
of steam or 3 bursts of steam.
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