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Moisture Plus
61
Your oven is equipped with a steam
injection system for cooking with
moisture. When baking, roasting, and
cooking with the Moisture
Plusfunction, optimized steam
supply and air flow guarantee even
cooking and browning results.
You can also use moisture injection with
various types of heating:
- Moisture Plus + Auto Roast
- Moist. Plus + Conv Bake
- Moisture Plus + Intensive
- Moisture Plus + Surround
After selecting the operating mode you
want, 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 moisture injection.
The water is injected as bursts of steam
into the oven compartment during the
cooking program. The steam openings
are located in the rear left corner of the
ceiling of the oven.
Suitable food
One burst of steam takes about 5–
8minutes. 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 injected at the beginning of the
program.
- Bread and bread rolls rise better if
steam is released at the start.
Another burst of steam at the end of
the program 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.
Moisture injection is not suitable for
mixtures which already contain a lot of
moisture, such as meringues. These
need to dry out during the baking
process.
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