Mastering the Convection Steam Oven

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Steam provides a simple and effective way of preparing

a nearly endless array of foods – more deliciously, more

nutritiously. Key to the Steam Mode’s versatility is its

ability to operate at a range of temperatures. While

water reaches its boiling point at 212°F, steam can be

captured and held inside the oven at temperatures

far below 212°F – in fact, all the way down to 90°F.

With this variable temperature range, the Steam

Mode provides the perfect environment for defrosting

frozen foods for dinner or steaming vegetables as an

accompaniment to the meal. The Steam Mode

can hard-boil eggs, soft-poach delicate llets of

sh, steam shrimp, or even make removing the

skins of tomatoes easy for canning. Of course

it can steam rice, but also delicate puddings

and sauces. It’s an invaluable mode, but combined

with convection, it becomes downright amazing.

COMBINE STEAM

WITH CONVECTION,

AND YOU CAN

COOK ANYTHING.

QUICK START > STEAM MODE

QUICK START

STEAM MODE

PREPARE A NEARLY ENDLESS ARRAY OF FOODS THE

HEALTHY, NATURAL WAY.

“Why do I need an oven that can do nothing more than make broccoli?” That’s the

common misconception about steam cooking – that it’s for cooking vegetables,

period. Nothing could be further from the truth. Even if you only used the Steam

Mode of your convection steam oven, you could do far more than just cook

vegetables. Combine steam with other modes, and you can cook anything.