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Moisture plus
60
Your oven is equipped with a steam
injection system for cooking
programmes aided by moisture. Baking,
roasting and cooking using the Moisture
plus function guarantees optimum
steam and air flow for even cooking and
browning results.
You can also use this moisture
assistance feature with various
functions:
- Moisture plus + Auto roast
- Moisture plus + Fan plus
- Moisture plus + Intensive bake
- Moisture plus + Conventional
After selecting the desired function, set
the temperature and the number and
type of bursts of steam (Automatic,
Manual or with timer).
Fresh tap water is taken into the steam
system via the tube underneath the
control panel on the left.
Liquids other than water can cause
damage to the oven.
Only use tap 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 at the top of the oven
compartment.
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 supplied recipes or the
Miele app for reference.
Starting a cooking programme
with Moisture plus
It is normal for condensation to form
on the inside of the door during steam
injection. This will evaporate during
the course of the cooking programme.
Prepare the food and place it in the
oven compartment.
Select Oven functions.
Select Moisture plus.
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