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Additional functions: Steam Injection
Steam Injection is a keypad function enabled in Dry Heat mode that, when
activated, sprays a four-second burst of water onto heating elements, creating
an immediate and brief humidified environment in the cooking cabinet.
Advantages
■
Improves rising and browning of dough.
■
Adds slight glaze to pastries.
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Keeps foods, and especially skins and crusts from dehydrating.
■
Additional control for fruit, meat pastries and other items with varied textures,
densities and consistency.
Tips
■
Use Steam Injection sparingly. If ongoing humidity is desired, use Combination
Mode or Forced Steaming.
■
Use early in the baking process to improve dough and pastry rising.
■
Can be used in all program steps that use Dry Heat between 248°F and 482°F
(120-250°C). When programmed, a four-second burst occurs every two minutes.
Operation and settings
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Steam Injection can only be activated when cooking in Dry Heat mode.
■
Cooking temperature must be set between 248°F and 482°F (120-250°C).
NOTE:
Steam Injection will not operate until cabinet temperature is 248°F
(120°C) or higher.
■
To activate, press and hold STEAM INJECTION key. Hold for up to four
seconds per burst. Release to stop at any time.
■
Repeat as desired.
COOKING
FUNCTIONS
