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9 Moisture Plus For baking and roasting with moisture injection. This function is ideal for baking bread and biscuits and for cooking fish and meat. With Moisture Plus, bread comes out with a particularly even crumb (the inside of the bread) and crispy crust (crunchy on the outside but not brittle). Yeast-based doughs prove particularly well. Meat and fish are cooked gently and stay succulent. Choose from the following combination options: Moisture Plus + Fan Plus Moisture Plus + Conventional Heat Moisture Plus + Auto Roast Moisture Plus + Intensive Bake Fan Plus For baking and roasting. You can cook on several shelf levels at the same time. Because the fan distributes the heat to food straight away, it allows you to use a lower temperature than you would with “Conventional Heat”. Conventional Heat For baking and roasting traditional recipes, cooking soufflés and cooking at low temperatures. If using an older recipe or cookbook, set the oven temperature 10 °C lower than that recommended. This will not change the cooking duration. Intensive Bake For baking cakes with a moist topping which require a crisp base. This function is not suitable for baking thin items or for roasting as the baked items and roasting juices will become too dark. Auto Roast For roasting. During the searing phase the oven automatically heats up to a high temperature to seal the meat. As soon as this temperature has been reached, the oven temperature automatically drops back down to the pre-selected cooking temperature. The meat will be browned perfectly on the outside and the cooking process can continue to the end without needing to change functions. Overview of functions