STEAM-ASSISTED COOKING
There are 2 categories of
■Steam eliminates the need for the use of parchment paper wraps (for cooking fish), water baths and spritzing during the cooking process.
■When cooking with steam, place meat, poultry, seafood, vegetables, desserts, and casseroles into a cool oven. For best cooking results, allow the oven to cool down from previous cooking before steam cooking. If the oven temperature is above 170°F (77°C), a message will appear telling you the oven is above 170°F (77°C) and recommending you let it cool before proceeding.
■If oven is warm from use, cooking times may be shorter.
■Optimum levels of moisture are introduced at the appropriate time during the cooking cycles.
■Specially developed cycles enhance browning on meats, poultry and bread.
■When baking bread, preheating is required.
■The convection fan will run continuously during all steam functions except Seafood and Desserts.
■When a
Reference the “Cooking Charts” section when using steam- assisted cooking and to help you convert your own recipes.
AutoSteam
Auto Steam has 7 settings: Meats, Poultry, Seafood, Breads, Vegetables, Desserts and Casseroles. 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 time will appear on the display. If desired, both the temperature and time can be changed according to recipe recommendation.
NOTE: For optimal cooking results, avoid opening door during
Auto Steam Time and Temperature Chart
Auto Steam | Default | Browning | Cook | Probe |
Function | Temperature |
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Meats | 325°F (160°C) | Medium | 1:30 | Off |
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Poultry | 325°F (160°C) | Medium | 1:30 | Off |
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Seafood | 250°F (170°C) | Off | 0:25 |
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Breads | 400°F (205°C) |
| 0:30 |
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Vegetables | 250°F (135°C) | Off | 0:20 |
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Desserts | 275°F (135°C) |
| 0:30 |
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Casseroles | 350°F (160°C) | Off | 0:30 |
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AutoSteamSettings
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.
If you would like to purchase a Broiler Pan Kit, it may be ordered. See “Assistance or Service” section to order. Ask for Part Number W10123240.
■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 up to 20 percent compared to convection and traditional roasting times.
■Use a meat thermometer to gauge doneness of food.
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