Mastering the Convection Steam Oven

HOW TO USE CONVECTION

STEAM MODE

By making use of a combination of steam and moving air,

the Convection Steam Mode allows for a wide range of

foods to be prepared. From frying to braising and from

roasting to searing, the use of different temperatures can

create vastly different results. In the case of braising,

setting the convection steam oven to 265°F works

wonders on cuts of meat like pork shoulder, ribs, or a

beef chuck roast. By setting the temperature as high

as it can go, 440°F, you can achieve results similar to

frying. Using the Convection Steam Mode creates crispy

exteriors and moist interiors.

With such a variety of foods that can be prepared in the

convection steam oven, here are tips to ensure success:

First, make sure to spread food out evenly across your

pans. This will help prevent the pans from warping.

Second, only preheat when necessary. Similar to the

other modes, the Convection Steam Mode can provide

“fast-to-the-table” results, and many times there is no

need to preheat the oven.

Third, when braising, be sure not to cover the food, and

cut back on the amount of liquid normally called for in

your recipe. Some steam will condense on the food and

add a bit of water to the dish.

CONVECTION STEAM MODE REVIEW

Spread food out evenly on pans.

No need to preheat.

When braising, add less liquid than you

normally would.

Monitor foods being cooked at high

temperatures, as they will brown very quickly.

QUICK START > CONVECTION STEAM MODE

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