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USING YOUR OVEN

Auto Steam Settings

Meats
The Meats setting gives best results with tender cuts of meat

that would typically be dry-roasted.
The Meats setting has 2 phases. During the first phase, the oven

temperature will automatically rise above the set temperature for

optimal browning conditions.

■

Most of the browning will occur during this phase; this is

normal.

During the second phase, the temperature is reduced to the set

temperature. Steam is added to provide a moist environment to

maintain the juiciness of your meat.

■

During this phase, very little exterior browning will occur.

NOTE: Restarting the cycle will overcook and/or overbrown

food. Instead, change the time and/or temperature.

When using the Meats setting:

■

For best results, use a broiler pan, grid, and roasting rack

designed to drain juices and help avoid spatter and smoke.

■

Preheating is not recommended.

■

Lower standard baking temperature by 25°F (15°C).

■

Roasting time may need to be reduced by up to 20 percent

compared to convection and traditional roasting times.

■

Use a meat thermometer to gauge doneness of food.

With traditional roasting, standing time is included before

carving. The internal temperature will usually increase 5°F to

10°F (2°C to 5°C) during standing time. When roasting with the

Auto Steam Meats setting, the internal temperature may increase

15°F to 20°F (5°C to 10°C) during standing time; therefore, it

is necessary to stop cooking and remove the meat at a lower

internal temperature than with conventional roasting.

Poultry
The Poultry setting gives best results with poultry that would

typically be roasted without steam.
The Poultry setting has 2 phases. During the first phase,

the oven temperature will automatically rise above the set

temperature for optimal browning conditions.

■

Most of the browning will occur during this phase. This is

normal.

During the second phase, the temperature is reduced to the set

temperature. Steam is added to provide a moist environment to

maintain the juiciness of your poultry.

■

During this phase, very little exterior browning will occur.

NOTE: Restarting the cycle will overcook and/or overbrown

food. Instead, change the time and/or temperature.

When using the Poultry setting:

■

For best results, use a broiler pan, grid, and roasting rack.

■

Preheating is not recommended.

■

Roasting time may need to be reduced by up to 20 percent

compared to convection and traditional roasting times.

■

Use a meat thermometer to gauge doneness of food.

Seafood
The Seafood setting bakes at a lower temperature than

traditional baking. This gives you moist, tender, evenly cooked

fish with results similar to those achieved when steaming fish in

parchment paper. You can cook shellfish, fillets, steaks, or whole

fish with this setting.

■

For best results, use a broiler pan and grid or a low-sided

baking pan.

■

Preheating is not recommended.

■

The convection fan will turn on mid-cycle and remain on for

the rest of the cycle.

■

Very little to no browning will occur throughout the cycle. If

browning is desired, use a higher browning level.

Breads
The Breads setting gives best results when baking yeast breads.

With the addition of steam to the cycle, you no longer need to

spritz with water or to add moisture into the oven to achieve a

crispy crust and moist interior.

■

Preheating is required.

■

Lower standard baking temperature by 25°F (15°C).

■

Baking times may be slightly less than with standard baking.

■

If you are using a baking stone, place it in the oven on

rack position 1 before beginning the cycle. For other bread

baking, use rack position 1 or 2.

The oven will preheat to a temperature higher than the set

temperature. It will then begin adding steam, so the bread dough

will go into a moist, hot environment which is best for rising and

crust development.
After preheat, place the bread dough in the oven as quickly as

possible and close the door. The oven temperature will reduce

to the set temperature, and a small amount of moisture will

be added. The remainder of the cycle is dry heat for optimal

browning.

Vegetables
The Vegetables setting gives results similar to steaming on a

cooktop or in a microwave oven. This setting also allows you

to steam a larger quantity of vegetables than a cooktop or

microwave oven.

■

Preheating is not recommended.

■

When steaming vegetables, use the default setting of 250°F

and arrange the vegetables in a single layer on a low-sided

baking pan. Corn on the cob can be cooked directly on the

oven rack.

■

Check vegetables for doneness early. Freshness of the

vegetable affects the required cooking time.

■

Steaming artichokes, beets, green beans, and broccoli is not

recommended.

Auto Steam Time and Temperature Chart

AUTO

STEAM

FUNCTION

DEFAULT

TEMPERATURE BROWNING

COOK

TIME

PROBE

Meats

325°F (160°C)

Medium

1:30

Off

Poultry

325°F (160°C)

Medium

1:30

Off

Seafood

250°F (120°C)

Off