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STEAM INJECTION DURING BAKING
Steam injection results in better browning and a crunchier crust.
Water from the tank drips in a controlled manner into a tray next to upper heaters. This way, just the
right amount of steam is generated, resulting in better browning and crunchier crust, while the crumb
or core remains springy and fluffy. We recommend using steam injection when baking bread, fresh
rolls, sponge rolls, cakes, as well as smaller cuts of poultry and vegetables.
Steam injection during cooking can be used with the following systems:
the system, the display also shows
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1. Selecting the function
Insert the evaporating dish on the right side, under the top of the oven
cavity.
Press the key pro bake and set:
A cooking system
C programme duration
E temperature
INFORMATION!
This function operates in a temperature range between 150-250
°C.
Preheating in systems with steam injection cannot be set. The
corresponding steam effect is achieved if the function is switched
on while the oven is still cold.
2. Switching on the function and filling the water tank
Start cooking by pressing
The display will show Fill. Fill the water tank (see chapter Filling the water
tank below), then press the KNOB to confirm.
INFORMATION!
While this function is active, you may hear the sound of the pump,
which is a part of normal appliance operation.
3. Switching off the function, finishing the cooking process and
cleaning the water tank
If there is leftover water in the tank after cooking, the display will show
UnFiL when the oven cools down, meaning that you should empty the
water tank.
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