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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.
Additional moisture 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.
Moisture plus function d
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.
^
Prepare the food and place in the
oven.
^
Touch "Functions".
^
Select the Moisture plus d function.
The recommended temperature of
160 °C will appear.
The oven heating, lighting and cooling
fan will switch on.
Moisture plus d
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