Miele 25162251USA Operations Manual download pdf (Page 83)

Moisture Plus 

83

Your oven is equipped with a steam

inje

ction system for cooking with

moisture. Baking, roasting and cooking

with Moisture Plus  guarantees

optimized steam and air conduction for

excellent cooking and browning results.

After selecting Moisture Plus  you

need t

o set the temperature and the

number of bursts of steam.

Available options are:

– Automatic burst of steam

This r

equires enough water for one

burst of steam. The burst of steam

will be injected into the oven

automatically after the heating-up

phase.

– 1 Burst of steam

2 Bursts of steam

3 Bursts of steam

Y

ou have to release the bursts of

steam yourself.

The water is injected as bursts of steam

int

o the oven cavity during the cooking

program. The steam inlets are located

at the rear left corner of the roof of the

oven.

One burst of steam takes approx. 5–8

minut

es. The number of bursts of steam

and when they are injected will depend

on the type of food being cooked:

– Y

east doughs will rise better if steam

is injected at the beginning of the

program.

– Br

ead and rolls will also rise better if

exposed to steam at the start.

Injecting a burst of steam at the end

of the program will give the bread

and rolls a shiny crust.

– When r

oasting meat with a high fat

content, injecting steam at the

beginning of roasting will help render

the fat.

Moisture Plus is not suitable for

mixtur

es which contain a lot of

moisture, such as choux pastry and

meringues, as the addition of steam

does not allow them to dry out

sufficiently.

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