Miele H6200B User Manual download pdf (Page 57)

Your oven is equipped with a steam

injection system for cooking with

moisture. Baking, roasting and cooking

with Moisture plus d guarantees

optimised steam and air conduction for

excellent cooking and browning results.

After selecting Moisture plus d you

need to set the number of bursts of

steam.

The options are:

–

Automatic burst of steam (Aut§)

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.

– 1 burst of steam (i)

2 bursts of steam (2)

3 bursts of steam (3)

You need to have the appropriate

amount of water ready.

First set the temperature and start the

water intake process. Water is taken in

via the tube underneath the control

panel on the left.

,

Use only fresh tap water when

cooking with the Moisture plus

function. Other liquids will cause

damage to the oven.

The water is then injected as bursts of

steam into the oven compartment

during the cooking programme.

The steam inlets are located at the rear

left corner of the roof of the oven.

One burst of steam takes approx. 5–8

minutes. The number of bursts of steam

and when they are injected will depend

on the type of food being cooked:

–

Yeast 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 help render

the fat.

Moisture plus is not suitable for

mixtures 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.

Tip: Please refer to the sample

recipes.

Moisture plus d

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