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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
Asian-Style Pork Ribs recipe on page 25 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 and bread pudding) 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. For heartier custard dishes like bread pudding set temperature to
325°F–350°F). 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.
Bake Steam keeps leftovers moist. When reheating, put leftovers in the
middle rack position, uncovered, and set oven to 250°F for about 20
minutes.
Steam
The highest temperature (210°F) 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 flavor.
The lowest temperature (100°F) 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 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.
Broil and Broil Steam
For your convenience, we have two different rack positions for Broil/Broil
Steam, refer to page 6 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, shellfish, 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 rice to 2
¼
cups of water. 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. White rice takes about 25 to 30 minutes from start to finish. Brown
rice takes about 40 minutes using 2½ cups water for 2 cups of rice. All rice
should rest about 10 to 15 minutes covered before fluffing and serving.
Super Steam also does a great job with steam-roasted vegetables. Put
vegetables in the lower or middle rack position and set up to 400°F for at
least 20 minutes.
Steam Clean
This is a 45 minutes, automatic program for steam cleaning the oven.
Simply press and once program expires, wipe oven interior with dry cloth.
