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Functions using moisture
62
Your Dialog oven is equipped with a
steam injection system for cooking with
moisture. Baking, roasting and cooking
with the M Chef + Moisture plus and
Moisture plus functions guarantees
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 (Automatic burst
of steam, 1 burst of steam, 2 bursts of
steam or 3 bursts of steam).
Fresh mains water is taken into the
steam injection system via the water
intake pipe underneath the control
panel on the left.
Liquids, other than water, can cause
damage to the Dialog oven.
Only use mains 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
openings are located at the back left
corner of the ceiling of the oven.
Suitable food items
One burst of steam takes about 5–
8minutes. 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 Dialog oven cookbook for
guidance.
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