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The Moisture plus d function uses a
steam injection system.
Water is taken into the steam injection
system via the tube underneath the
control panel on the left. The water is
then injected as bursts of steam into the
oven compartment during the cooking
process.
The steam inlets are located at the rear
left corner of the roof of the oven.
,
Only use water with this function.
Other liquids will damage the
appliance.
Baking, roasting or cooking with
Moisture plus uses just the right amount
of steam and optimum air flow for very
even cooking and baking results:
delicious fresh crusty bread; rolls and
croissants as good as the baker makes;
tender, succulent meat with a well
browned finish; perfectly finished oven
bakes; delicious soufflés and much
more.
Please refer to the selection of
recipes further on in this booklet.
Moisture plus is not suitable for
mixtures which already contain a lot of
moisture, such as choux pastry and
meringues, as the addition of steam
does not allow them to dry out
sufficiently.
,
The steam injection system
should be rinsed through before you
use the Moisture plus function for
the first time. To do this, run the
oven using "Moisture plus d -
160 °C - Automatic burst of steam"
for about 30 minutes.
Moisture plus
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