STEAM-ASSISTED COOKING
NOTE: For 208V installations it is recommended that cooking temperatures be increased by 15°F (8°C) to adjust for reduced voltage.
■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, fish and desserts into a cool oven. If the oven is hot from previous cooking, allow the oven to cool down before steam cooking.
■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.
■For best results, the use of distilled water is recommended.
■The range must be set to one of the steam functions in order to fill the system with water.
■The reservoir will hold 8 cups (2,000 mL) of water.
■Do not fill the reservoir with any liquid other than water.
■The convection fan will run continuously during all steam functions except Desserts. The convection fan will cycle on and off during the Desserts function.
Reference the “Cooking Charts” section when using steam- assisted cooking and to help you convert your own recipes. Also, reference the Auto Steam cookbook provided with the range.
AutoSteam
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 |
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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 the 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.
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