English 21
Side Dishes, Legumes, and Rice
Add the appropriate amount of water or liquid. Example: 1:1.5 = for every 1/2 cup.
Meat, Poultry, Fish
Insert rack and baking pan together at the same rack level. Once the roast is done, let it rest in the closed convection
steam oven for an additional 10 minutes after turning it off. This will help the meat retain its juices.
Using the Steam Convection mode makes the meat particularly tender and juicy on the inside while forming a crust on
the outside.
Food
Ratio/
Information
Accessories
Oven Mode
Temperature
Cooking Time
Potatoes (unpeeled)
Medium size
Perforated (level 3) +
baking pan (level 1)
Steam
212
Û
F (100
Û
C)
35 – 45 min.
Potatoes (peeled)
Quartered
Perforated (level 3) +
baking pan (level 1)
Steam
212
Û
F (100
Û
C)
20 – 25 min.
Potato gratin
–
Baking pan (level 2)
Steam
212
Û
F (100
Û
C)
35 – 45 min.
Brown rice
1:2
Baking pan
Steam
212
Û
F (100
Û
C)
30 – 40 min.
Long grain rice
1:2
Baking pan
Steam
212
Û
F (100
Û
C)
20 – 30 min.
Basmati rice
1:1.5
Baking pan
Steam
212
Û
F (100
Û
C)
20 – 30 min.
Lentils
1:2
Baking pan
Steam
212
Û
F (100
Û
C)
30 – 45 min.
Canellini beans,
pre-cooked
1:2
Baking pan
Steam
212
Û
F (100
Û
C)
65 – 75 min.
Couscous
1:1
Baking pan
Steam
212
Û
F (100
Û
C)
6 – 10 min.
Dumplings
–
Perforated (level 3) +
baking pan (level 1)
Steam
205
Û
F (95
Û
C)
20 – 25 min.
Food
Amount/
Weight
Accessories
Oven Mode
Temperature
Cooking
Time
Poultry
Chicken, whole
2.65 lbs.
(1.2 kg)
Wire rack + baking
pan (level 2)
Steam Convection 360 – 375
Û
F
(180 – 190
Û
C)
50 – 60 min.
Chicken, halved
per 1 lbs.
(0.4 kg)
Wire rack + baking
pan (level 2)
Steam Convection 360 – 375
Û
F
(180 – 190
Û
C)
35 – 45 min.
Chicken breast
per 0.33 lbs.
(0.15 kg)
Perforated (level 3) +
baking pan (level 1)
Steam
212
Û
F (100
Û
C)
15 – 25 min.
Chicken pieces
per 2.65 lbs.
(1.2 kg)
Wire rack + baking
pan (level 2)
Steam Convection 360 – 375
Û
F
(180 – 190
Û
C)
20 – 35 min.
Duck, whole
4.5 lbs. (2 kg)
Wire rack + baking
pan (level 2)
Steam Conv/
True Convection
340
Û
F (170
Û
C)/
410
Û
F(210
Û
C)
60 – 80 min./
15 – 20 min.
Duck breast*
per 0.77 lbs.
(0.35 kg)
Wire rack + baking
pan (level 2)
Steam Convection 360 – 375
Û
F
(180 – 190
Û
C)
10 – 15 min.
Turkey, whole,
unstuffed
8 – 11 lbs.
Wire rack + baking
pan (level 2)
Steam Convection 325
Û
F (165
Û
C)
50 – 75 min.
Turkey, whole,
unstuffed**
12 – 14 lbs.
Wire rack + baking
pan (level 2)
Steam Convection 325
Û
F (165
Û
C)
80 – 95 min.
Turkey breast
2 lbs. (1 kg)
Wire rack + baking
pan (level 2)
Steam Convection 300 – 320
Û
F
(150 – 160
Û
C)
60 – 80 min.
* Sear first
** Use baking pan 1 5/8" deep (see Additional Accessories)