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The "Moisture plus" function uses a
steam injection system.
Water is taken in 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.
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 bread with a glossy
crust; 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 "Moisture plus"
booklet supplied with your oven for
further information and a selection of
recipes.
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.
Moisture plus is activated with Automat
-
ic programmes or you can select the
special "Moisture plus" function.
,
The steam injection system
should be rinsed through before you
use an Automatic programme with
Moisture plus or the Moisture plus
function for the first time.
To do this, run the oven on the
"Moisture plus - 160 °C - Automatic
burst of steam" for about 30 minutes.
Moisture plus
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