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Oven Controls
Steam Bake/ Roast
Steam functions create the best conditions for baking bread and
roasting proteins. Baked goods will have improved browning
and texture while proteins will be crisp outside and juicy inside.
Steam Bake is recommended for baking moist and flavorful
breads and pastries such as baguettes and croissants. Steam
Roast is recommended for meat or poultry.
Important note: Before starting Steam Bake/Roast be sure to
slowly pour a maximum of 3 cups (710 ml) of water onto the
middle surface of the oven bottom. See
Note: More moisture will be present than during conventional
baking or roasting. The oven has a specially designed part to
capture water, however moisture could condense on handle or in
the door, and depending on the conditions in your kitchen
possible drip onto the floor.
To Bake or Roast at 350°F:
1.
Press Steam Bake/Roast key until the display shows the
desired setting in the display.
2. Press .
3. When the oven is preheated a tone will sound alerting you
to place the food in the oven. The special steam heat
system will begin super heating the reservoir to produce the
proper amount of steam.
When baking is compete turn the oven by pressing
.
To cancel the Steam Bake mode or the Steam Roast mode at
any time press
.
Oven Positioning
•
Use Glide rack in lowest rack or flat rack in the second
lowest position in the oven for most foods.
•
Lowest position for poultry.
Preparing
•
Use up to 3 cups of water for steam bake and steam roast.
•
Using water container, pour water slowly onto bottom of
oven cavity while still cool.
•
Never add water if the oven is warm.
•
Never add water during a Steam Bake or Steam Roast
cycle.
While in Use
•
When using Steam Bake, follow recipe for preheating, cook
time and cook temperature. Always start with a cold oven.
•
Preheating is not necessary when using steam roast.
Cleaning
•
Once the oven cools, use a paper towel to wipe out accu-
mulated water in the trough of the bottom trim piece.
•
With a paper towel lightly soaked in distilled white vinegar,
wipe out bottom of oven cavity after the oven is cooled or
before each use.
•
If steam functions are frequently used, use distilled water.
•
Use the self clean function to clean heavily soiled areas.
•
If residue remains after self clean, pour a thin layer of
distilled white vinegar onto the bottom of the oven cavity.
Allow to sit for 30 minutes. Wipe out vinegar.
Always use pot holders or oven mitts when using
the oven.When cooking, the oven interior and oven racks, will
become very hot which can cause burns.
Figure 13: Steam Bake set for 350F.
Table 2: Adding Water for Steam Function
1 cup
240 ml
2 cups
480 ml
3 cups
710 ml
Figure 14: Slowly pour onto middle of oven bottom
