Using the Steam Oven
English
53
About Oven Functions, cont.
Cooking Mode
Tap LEFT, swipe to select a cooking mode, and set a temperature. (See
Setting the
T
emperature
, pg.
33
and
Basic
B
aking and
B
roiling
I
nstructions
, pg.
55
.)
Mode
Temperature range
48" Model
36"
Model
Temp
probe
InstantHeat™
Left
Right
Bake
175 °F (80 °C) - 450 °F (230 °C)
-
Convection Bake/Roast
175 °F (80 °C) - 450 °F (230 °C)
Broil
L0 / HI
-
-
Pure Conv.Sear
175 °F (80 °C) - 475 °F (245 °C)
-
-
Convection Broil
175 °F (80 °C) - 450 °F (230 °C)
-
-
Steam Bake/Roast
230 °F (110 °C) - 450 °F (230 °C)
-
-
-
4-Part Pure Convection
175 °F (80 °C) - 450 °F (230 °C)
-
Cooking Mode with Steam Function (48" range)
On the display, tap LEFT, and select Steam or Special steam cook. Steam and Fine Steam temp's
(215 °F/100 °C and 195 °F/90 °C respectively) are non-adjustable. For Guided Steam Cook and
Steam Reheat, follow display directions. Be sure to fill the water reservoir. (See
Steam
B
ake
/
S
team
R
oast
R
ecommendation
G
uide
,
this page.
Mode
Instruction
Steam
A gentle cooking method using steam; steam vegetables, seafood, grain, eggs,
and side dishes; suitable for all types of food, bottling, juicing, reheating.
Special steam cook
Consists of: Fine steam, Guided steam cook, Steam reheat.
Fine Steam
A very gentle cooking method suitable for seafood and chicken breast; food will
be more tender and soft.
Guided steam cook
20 pre-programmed dishes are available in 5 categories: poultry and meat, fish,
vegetables, eggs, and grain; cook time/temp are adjusted per the selected menu.
Steam Reheat
Heat with steam, then use convection or steam bake to finish; cook time/temp
are adjusted per the selected menu; 10 pre-programmed dishes are available.
Steam Bake/Steam Roast Recommendation Guide
Steam mode
level
Foods
Steam Bake
High
Rye breads, Desserts (Flan caramel)
Med
Croissants, Pies, Reheats (Pizza, Casseroles)
Low
Pastries
Steam Roast
High
-
Med
Meats, Poultry
Low
Turkey, Large meats