Operating instructions/Installation instructions
Table Of Contents
- Contents
- Warning and safety instructions
- Caring for the environment
- Guide to the appliance
- Controls
- Using the appliance
- Features
- Data plate
- Scope of delivery
- Accessories supplied and available to order
- Side runners
- Baking tray, universal tray and rack with non-tip notches
- FlexiClip runners HFC 70-C
- Fitting the FlexiClip runners
- Removing the FlexiClip runners
- Grilling and roasting insert HGBB 71
- Perforated gourmet baking tray HBBL 71
- Round baking trays
- Baking stone HBS 70
- HUB gourmet oven dishes HBD gourmet oven dish lids
- Handle HEG
- Accessories for cleaning and care
- Safety features
- PerfectClean treated surfaces
- Before using for the first time
- Settings
- Min. minder
- Main and sub-menus
- Energy saving tips
- Operation
- Moisture plus
- Automatic programmes
- Further applications
- Baking
- Roasting
- Grilling
- Cleaning and care
- Unsuitable cleaning agents
- Removing normal soiling
- Removing stubborn soiling (excluding the runners)
- Stubborn soiling on the FlexiClip runners
- Pyrolytic cleaning of the oven compartment
- Descale
- Door removal
- Dismantling the door
- Fitting the door
- Removing the side runners with FlexiClip runners
- Lowering the top heat/grill element
- Problem solving guide
- Service
- Installation
- Cooking charts
- Notes for test institutes
- Conformity declaration
- Copyrights and licences
Moisture plus
48
Your oven is equipped with a steam
injection system for cooking with added
moisture. Baking, roasting and cooking
with the Moisture plus function
guarantees optimum steam and air flow
for even cooking and browning results.
First select the Moisture plus
function.
After selecting the function, set the
temperature and the type and number
of bursts of steam (Automatic burst of
steam, 1 burst of steam, 2 bursts of steam
or 3 bursts of steam).
Fresh tap water is taken into the steam
system via the tube underneath the
control panel on the left.
Liquids other than water can cause
damage to the oven.
Only use tap water when cooking
with the addition of moisture.
The water is injected as bursts of steam
into the oven compartment during the
cooking programme. The steam inlets
are located in the rear left-hand corner
of the oven roof.
Suitable food items
One burst of steam takes about 5–
8minutes. The number of bursts of
steam and when they are performed will
depend on the type of food being
cooked:
- Yeast doughs will rise better if steam
is released at the beginning of the
programme.
- Bread and bread rolls rise better if
steam is released at the start.
Another 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, releasing 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 meringues. These
need to dry out during baking.
Tip: Use the supplied recipes or the
Miele app for reference.
Starting a cooking programme
with Moisture plus
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 it inside
the oven.
Select Moisture plus.
The recommended temperature of
160°C will appear.
Setting the temperature
Change the recommended
temperature if necessary.
Confirm withOK.
The steam injection option will appear.