Page 131 - Miele Combi Steam Oven

Baking
Tips on baking Notes on the functions
Combi mode 
- Dark tins are best for baking. Avoid using bright, thin-walled tins as they give an uneven or poor browning res- ult. In certain unfavourable condi- tions, the food will not cook properly.
This function uses a combination of oven heat and moisture. The addition of steam prevents the surface of the food from drying out. Bread, bread rolls and puff pastry have a shiny and crispy crust.
- Position rectangular tins with the longer side across the width of the oven compartment for optimum heat distribution and even baking results.
You can find an overview of all the func- tions with their recommended values in “Main and sub-menus”.
- When cooking frozen food such as chips, croquettes, cakes, pizza and baguettes, select the medium tem- perature quoted on the manufac- turer's packaging.
You can choose between different types of heating:
- Combi Fan plus
- Combi Conventional - Combi Grill
- If a range is specified for the cooking duration, check whether the food is cooked after the shortest duration. Stick a wooden skewer into the food. If it comes out clean without any bat- ter/dough on it, the food is done.
We recommend baking bread and bread rolls in several cooking stages: the shine is created during the first cooking stage thanks to the injection of steam (maximum moisture, low temper- ature). Browning takes place in the next cooking stage with high moisture and a high temperature. It is then dried with reduced moisture and a medium to high temperature.
Tip: Recipes and comprehensive cook- ing charts with information on func- tions, temperatures, moisture and cook- ing durations can be found in the
Miele combination steam oven cookboo .
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