Auto Steam
Auto Steam has 5 settings; Meats, Poultry, Fish, Bread and Desserts. Auto Steam settings have preset temperature and time settings to guide the cooking process. Choose the type of food being cooked, and a suggested temperature and the time will appear on the display. If desired, both the temperature and time can be changed according to recipe recommendation.
NOTE: Avoid opening door during a cycle requiring steam. If the oven door is opened steam production is automatically shut off until the door is closed.
Auto Steam Time and Temperature Chart
Auto Steam | Temperature Display | Oven Timer |
Function |
| Display |
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Meat | 325°F (160°C) | 1:30 |
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Poultry | 325°F (160°C) | 1:30 |
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Fish | 340°F (170°C) | 0:25 |
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Bread | 400°F (205°C) | 0:30 |
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Dessert | 275°F (135°C) | 0:30 |
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:
■Use a broiler pan, grid and roasting rack for best results.
■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 stand 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 dry roasted.
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:
■Use a broiler pan, grid and roasting rack for best results.
■Preheating is not recommended.
■Roasting time may need to be reduced up to 20 percent compared to convection and traditional roasting times.
■Use a meat thermometer to gauge doneness of food.
Fish
The Fish setting bakes at a lower temperature than traditional baking. This gives you moist, tender,
■Use a broiler pan, grid and roasting rack or a
■Preheating is not recommended.
■Very little to no browning will occur throughout the cycle. If browning is desired, use a higher temperature. The fish will be moister than when conventional baking.
Bread
The Bread 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 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 1 before beginning the cycle.
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.
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