Convection Steam Oven Cooking Modes
18
Steam
From vegetables, poultry and fish to grains, beans, pasta
and egg dishes, gentle steam heat is ideal for capturing
nutrition, color and flavor.
Steam mode heats with steam and hot air, with a tempera-
ture range of 85°F to 210°F: just enough heat to firm up a
batch of homemade yogurt, or greater steam heat to thor-
oughly cook meats and side dishes to perfection.
Use the steam function for any food you would have
heated in a saucepan, and for all foods that would benefit
from gentle handling such as fish and seafood, veggies
and rices. Steam offers great flexibility. Cook meal
elements together such as chicken and rice or fish and
veggies without odor or flavor transfer. Prepare frozen
vegetables and defrost foods evenly without any hot
spots. Gently extract juices while preserving the integrity
of flavor, color, texture, shape and vitamin content.
TIPS
•
Foods with similar cooking times may be cooked
together, saving energy and clean-up time.
•
Place the solid stainless steel pan underneath the
perforated pan to collect condensate and food spills.
•
Season vegetables after steaming.
STEAM RECIPE
Steamed Shrimp
1 lb thawed, raw shrimp, peel on
1 tablespoon old bay seasoning
1 lemon, juiced
1 lemon, cut into 6 wedges
Handful of parsley sprigs
Combine all ingredients together in a large mixing bowl.
Place the solid stainless steel pan in the convection steam
oven on rack position 1. Pour the contents of the mixing
bowl onto the perforated stainless steel pan, taking care
to spread the shrimp out evenly, and place in the steam
oven on rack position 2. Set the oven to 200°F on the
steam mode. Set the timer for 7 minutes.
