Cuisinart CSO-300C, Инструкция и книга рецептов

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Cooking with the bake steam function may shorten conventional roasting/
baking times. If using a recipe meant for a traditional oven begin checking
for doneness at least 10 minutes before recommended time.
The Bake Steam function allows you to create tender and browned braised
dishes. Place less-tender cuts of meat like short ribs, shanks, cubes of
shoulder or leg, with minimal or no liquid directly on the baking tray. Start
cooking on Bake Steam at a medium temperature and then reduce
temperature after one hour with entire cooking time set for 2 hours (see rib
recipe on page 13 as a guide). Minimal to no liquid is used in steam-baked,
braised dishes because natural juices are drawn out from the meat,
providing the perfect braising liquid.
The Bake Steam function allows you to bake custard-style dishes (like crème
brûlée, bread pudding and pot de crème) without a water bath. Cover item
to be baked and set oven on Bake Steam at a low temperature [for custards
set to 225°F (110°C). For heartier custard dishes like bread pudding set
temperature to 325/350°F (160°C/180°C)]. Cooking times are generally 40
to 50 minutes.
Roast vegetables like peppers and tomatoes on the Bake Steam function.
Place vegetables with a little to no oil directly on baking tray in the lower
or middle rack position. Most vegetables will be nicely roasted in about
30 minutes at a minimum of 400°F (200°C).
Bake Steam keeps leftovers moist. When reheating, put leftovers in the
middle rack position uncovered and set oven to 250°F (120°C) for about
20 minutes.
Steam
The highest temperature [210°F (99°C)] on the Steam function should be
used for all traditional steaming tasks like vegetables, seafood and other
proteins. See Steam Cooking Chart page 10 for steaming suggestions and
times.
For all vegetable/protein steaming we recommend placing item to be
steamed on the broiling/steaming rack fitted into the baking pan.
When steaming seafood we recommend placing a small amount of wine or
other aromatic liquid on the bottom of the baking pan to infuse flavour.
The lowest temperature [100°F (40°C)] on the Steam function is ideal for
bread proofing. Allow dough to complete at least one rise at room
temperature. Shape dough and place on the baking pan lined with
parchment and then put directly in the oven in the lower rack position. Set in
oven for a minimum of 20 minutes and up to ½ hour on 100°F (40°C) to
proof. Once time elapses, switch oven to Bread function and set
temperature and time, indicated by recipe.
Some baked goods can be steam/baked or steamed and then convection
baked, such as pretzels and bagels.
The Steam function can also work to clean the interior of your steam oven.
Run oven on default setting to [210˚ F (99°C) for 30 minutes] to loosen
grease or food residue. Once cycle is complete, wipe the interior clean with
a cloth.
Steam + Broil
For your convenience we have two different rack positions for Broil/Broil
Steam, refer to page 5 for reference.
The lower broil position is best suited for thicker foods like steaks, chops
and larger fish fillets as well as top browning of dishes like nachos and
casseroles.
The upper broil position is for thin foods like smaller seafood and thin fillets.
When positioning foods to broil make sure they are not touching the heating
elements as they can burn very easily.
We recommend leaving the oven door slightly ajar when broiling.
Broil Steam is great for steam roasting foods like seafood, fish, chicken
parts and vegetables.
Super Steam
Steam plus the additional heat of the bottom element is the ideal setting for
perfect rice. The ratio we use for white rice to water is 2 cups (500 ml) to
2
¼ cups (550 ml). Simply combine rice and water in an ovenproof dish and
cover. Put in oven with the rack in the lower position set to Super Steam at
300˚F (150°C). White rice takes about 25 to 30 minutes from start to finish.
Brown rice takes about 40 minutes using 2½ cups (625 ml) water for 2 cups