1110
leavening agent. Doughnuts that are proofed with the Steam
function and then baked using the Bread function are delicious
and light. They taste as though they came fresh from your
favourite doughnut shop!
Warm
Use this setting to keep dishes warm that have already been
cooked to completion.
Steam Cooking Chart
Steam function, 210°F (99°C), middle rack position*, food on broiling/
steaming rack and baking pan.
Food Amount Preparation Cooking Time
Artichokes 4 large trimmed 105–120 minutes
Asparagus 1 pound (500 g) trimmed 10–12 minutes
Broccoli 2 cups (500 ml) 1½-inch (3.75
cm)orets
20 minutes
Cauliower 2 cups (500 ml) 1½-inch (3.75
cm) orets
20–25 minutes
Corn 2 ears husked 20 minutes
Green beans 2 cups (500 ml) trimmed 15 minutes
Snow peas 2 cups (500 m) trimmed 10 minutes
Potatoes, new 1 pound (500 g) whole 40–45 minutes
Shrimp ½ pound (250 g) peeled and
deveined
12–15 minutes
Fin sh
(salmon,
swordsh, etc.)
1 pound (500 g) cut into
portion sizes
18–20 minutes
*For artichokes, use the lowest rack position.
Food
Cooking
Function
Recommended
Temperature
Time Rack
Beef roast
Convection
Bake
450°F (232°C)
15 minutes per pound
(500 g) for medium
rare
Lower
Chicken, whole Bake-Steam 450°F (232°C)
12 minutes per pound/
internal temperature
should register 165°F
(74°C)
Lower
Chicken, bone-
in breast
Bake-Steam 450°F (232°C)
12 minutes per pound/
internal temperature
should register 165°F
(74°C)
Middle/Lower
Chicken, bone-
in thighs
Bake-Steam 300°F (150°C) 60 minutes Middle/Lower
Lamb chops/
rack
Convection
Bake
450°F (232°C)
18 minutes per pound
for medium rare
Middle/Lower
Meatloaf Bake-Steam 350°F (176°C)
50 to 55 minutes/
internal temperature
should register 165°F
(74°C)
Lower
Pork roast Bake-Steam 400°F (232°C)
13 to 15 minutes per
pound (500 g)/
thermometer should
register 145°F (62°C)
when nished
Lower
Steak
Convection
Bake or Broil
Convection Bake
450°F (232°C)
Broil 500°F (260°C)
8 to 10 minutes for
medium/medium rare
for a 1½-inch (3.75
cm) steak
Middle/Lower
Spare ribs Bake-Steam
350°F (176°C) rst
hour 225°F (110°C)
second hour
2 hours total Middle
Tougher meat
cuts (short ribs/
shank)
Bake-Steam
350°F (176°C) rst
hour 225°F (110°C)
second hour
2 hours total Middle
Cooking Chart
be used for all traditional steaming tasks like vegetables, seafood and
other proteins. See Steam Cooking Chart page 10 for steaming
suggestions and times.
For all vegetable/protein steaming we recommend placing item to be
steamed on the broiling/steaming rack fitted into the baking pan.
When steaming seafood we recommend placing a small amount of
wine or other aromatic liquid on the bottom of the baking pan to
infuse flavour.
The lowest temperature [100°F (40°C)] on the Steam function is ideal
for bread proofing. Allow dough to complete at least one rise at room
temperature. Shape dough and place on the baking pan lined with
parchment and then put directly in the oven in the lower rack
position. Set in oven for a minimum of 20 minutes and up to ½ hour
on 100°F (40°C) to proof. Once time elapses, switch oven to Bread
function and set temperature and time, indicated by recipe.
Some baked goods can be steam/baked or steamed and then
convection baked, such as pretzels and bagels.
The Steam function can also work to clean the interior of your steam
oven. Run oven on default setting to [210˚ F (99°C) for 30 minutes] to
loosen grease or food residue. Once cycle is complete, wipe the
interior clean with a cloth.
Steam + Broil
For your convenience we have two different rack positions for Broil/
Broil Steam, refer to page 5 for reference.
The lower broil position is best suited for thicker foods like steaks,
chops and larger fish fillets as well as top browning of dishes like
nachos and casseroles.
The upper broil position is for thin foods like smaller seafood and thin
fillets.
When positioning foods to broil make sure they are not touching the
heating elements as they can burn very easily.
We recommend leaving the oven door slightly ajar when broiling.
Broil Steam is great for steam roasting foods like seafood, fish,
chicken parts and vegetables.
Super Steam
Steam plus the additional heat of the bottom element is the ideal
setting for perfect rice. The ratio we use for white rice to water is 2
cups (500 ml) to
2¼ cups (550 ml). Simply combine rice and water in an ovenproof
dish and cover. Put in oven with the rack in the lower position set to
Super Steam at 300˚F (150°C). White rice takes about 25 to 30
minutes from start to finish. Brown rice takes about 40 minutes using
2½ cups (625 ml) water for 2 cups (500 ml) of rice. All rice should rest
about 10 to 15 minutes covered before fluffing and serving.
Super Steam also does a great job with steam-roasted vegetables. Put
vegetables in the lower or middle rack position and set up to 400°F
(200°C) for at least 20 minutes.
Bread
The Bread function simulates a professional bread oven on your
counter. An initial burst of steam followed by convection baking yields
professional results every time with crispy crusts and perfectly risen
interiors.
Prepare any bread recipe as instructed. Prior to baking, we highly
recommend using the Steam function set to 100°F (40°C) for the final
proofing step (see section on Steam for tips).
Use your recipe-recommended oven temperature for the Bread
function. However, baking times may be shortened for certain recipes
– keep an eye on the bread in the oven during the last 10 minutes of
recipe-specified baking time.
Use the Bread function for other recipes that use yeast as the
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