Miele H6361BP Instructions d'exploitation télécharger pdf (Page 59)

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.

Tip: Please refer to the sample

recipes.

Type of heating

The Moisture plus programme d uses

"Fan heat" together with the addition of

moisture.

Touch X and select "Type of heating"

to use moisture with a different function:

–

Conventional heat

–

Intensive bake

–

Auto roast

Moisture plus d

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Miele H6361BP Instructions d'exploitation Page 59