Mastering the Convection Steam Oven

QUICK START > STEAM MODE

HOW TO USE STEAM MODE

The easiest way to understand the Steam Mode is to

break down the temperature range into three tiers:

210 DEGREES

Think of this rst tier as a pot of water on the stove.

Anything you would boil in the pot, you can cook

at this temperature: vegetables, hard-boiled eggs,

ears of corn, sausages to par-cook prior to grilling.

190 DEGREES

The perfect temperature for soft-poaching delicate

llets of sh, shrimp, eggs, or fruit like pears.

90 DEGREES

Defrosting is quick and easy at this temperature–

enough chicken breasts for a full meal or all the

steaks and pork chops you need to grill out.

Regardless of which temperature tier you use

or what food you prepare, there are a few useful

tips and tricks for using the Steam Mode.

First, don’t bother preheating. There is no real

benet to preheating the oven, so place the

food inside before starting the Steam Mode and

have food on the table that much sooner.

Second, make use of the perforated pan included

with the oven. The perforations in the pan allow for

steam to move in, between and around the food.

Third, the bottom of the oven has a slight bend in

it to channel water to the center. This creates a

collection area for the water as it condenses and

drips from the walls, food, and racks. Placing the solid

convection steam oven pan on rack position 1 (rack

positions are labeled on the right side of the oven’s

collar) provides a convenient drip collector, easing

cleanup. When using the solid pan on rack position 1

to catch drips from the food, the perforated pan can

be placed on any of the other three rack positions.

STEAM MODE REVIEW

Choose the right temperature for your dish,

from 90°F to 210°F.

No need to preheat.

You can defrost on multiple pans and racks.

Use the perforated pan to improve circulation.

Use the solid pan as a drip catcher on rack 1.