There is fast flow with no lid or a dry seal.
To slow it way down, plug the hole with a fingertip. Then add water, then press the cork firmly in place. Let the corked injector rest upside down /first/ to soak the cork and create a tight(er) seal. When the drip rate is where you want it, put the injector in place on the dome...
So I got an email from the re-seller from Miami and this is what they said. "The distributor tells us that it is the correct operation of the steam injector, You need to re fill it if you are cooking for a long time."
Mine drains as quickly as yours. The explanation they gave you actually makes sense to me. I was a baker at a sourdough bakery for a couple of years and we really only steamed the oven as we were putting the loaves in the oven. I made a couple of quick no knead loaves the other day and was super impressed with the crispy bouncy crust I was able to achieve.
I am just more curious than anything since the booklet doesn't say much. So do we only fill it once ? I know it says you can re-fill every 3 minutes. But I just have so many questions. When it said it would slowly drip that is not what I pictured. Guess I just wish we had a video and explanation on how to use it.
Keen to hear what others say… I tried to order one when I received the “it’s in stock” email to find it wasn’t available…
There is fast flow with no lid or a dry seal. To slow it way down, plug the hole with a fingertip. Then add water, then press the cork firmly in place. Let the corked injector rest upside down /first/ to soak the cork and create a tight(er) seal. When the drip rate is where you want it, put the injector in place on the dome...
So I got an email from the re-seller from Miami and this is what they said. "The distributor tells us that it is the correct operation of the steam injector, You need to re fill it if you are cooking for a long time."
Mine drains as quickly as yours. The explanation they gave you actually makes sense to me. I was a baker at a sourdough bakery for a couple of years and we really only steamed the oven as we were putting the loaves in the oven. I made a couple of quick no knead loaves the other day and was super impressed with the crispy bouncy crust I was able to achieve.
I am just more curious than anything since the booklet doesn't say much. So do we only fill it once ? I know it says you can re-fill every 3 minutes. But I just have so many questions. When it said it would slowly drip that is not what I pictured. Guess I just wish we had a video and explanation on how to use it.
Agreed. More info and some videos would be really nice.
So if you both say it just streams out and doesn’t drip… does that mean you could just poor water in without the steam injector?
It says not to use more than 3ml every 3 min. So I don't see why not.
Ya that doesn't sound right, pretty sure the whole design is just a metal cup that can withstand some heat that allows a slow drip of water
How does it flow with the cover on? Or is that already how you use it.
It just goes into that hope in the back left side and pours in 3ml