Moisture plus d
When using the Moisture plus function
you will need to enter
–
the temperature (at least 130 °C),
and
–
the number of bursts of steam.
You can also enter the cooking duration
or you can use the food probe.
Number of bursts of steam and when
they are injected
The number of bursts of steam and
when they are injected will depend on
the type of food being cooked:
– Dough 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 draw out
the fat.
Please refer to the sample recipes in
the "Moisture plus" booklet.
After selecting Moisture plus you need
to set the number of bursts of steam.
The options are:
ß
Automatic
This requires enough water for one
burst of steam. The burst of steam
will be injected into the oven
automatically after the heating-up
phase.
Steam is injected for about
5 minutes.
ß
1 burst of steam
ß
2 bursts of steam
ß
3 bursts of steam
The quantity of water required will
depend on the number of bursts of
steam.
The earliest point at which steam can
be injected is after the heating-up
phase has been completed.
One burst of steam takes approx. 5
minutes to be injected into the oven.
It is a good idea to set the minute
minder to remind you when to inject
the bursts of steam required.
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.
Moisture plus
42
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