26
SETTING OVEN CONTROLS
Cooking with Steam
NOTE: More moisture will be present than during con-
ventional baking or roasting. Moisture could condense
on handle or in the door, and depending on the condi-
tions in your kitchen possible drip onto the floor.
Steam Cooking Tips:
Oven Positioning
• Use flat rack in the position in the oven for most
foods for Steam Roast.
• Lowest position for poultry.
Preparing
• Use 2 1/2 cups of water for steam bake and steam
roast. If steam functions are frequently used, use
distilled water.
• Using water container, pour water slowly onto the
bottom of oven cavity while still cool.
• Never add water if the oven is warm.
• Never add water during a Steam Bake or Steam
Roast cycle.
While in Use
• When using Steam, follow recipe for preheating,
cook time and cook temperature.
• Always start with a cold oven.
• Preheating is not necessary when using steam
roast.
Cleaning
• With a paper towel lightly soaked in distilled white
vinegar, wipe out bottom of oven cavity after the
oven is cooled or before each use.
• If residue remains after self clean, pour a thin layer
of distilled white vinegar onto the bottom of the
oven cavity. Allow to sit for 30 minutes. Wipe out
vinegar.
Steam Bake
Steam creates the best conditions for baking bread on
a single rack. Baked goods will have improved brown-
ing and texture and is recommended for baking moist
and flavorful breads and pastries such as baguettes
and croissants.
Use flat rack in position 2 for best results for Steam
Bake. pans should be pulled to the front of the rack.
To set Steam Bake:
1. Turn Oven Mode knob to Steam Bake.
2. Add 2 1/2 cups of water to oven bottom as direct-
ed.
3. Turn Oven Temp knob to desired temperature.
CAUTION
Do not use Steam Bake for cooking at temperatures
below 325°F (163°C).
IMPORTANT
Stand to the side of the oven when opening to allow
any steam to escape.
NOTE
The cooling fan will run on high during steam cook-
ing.
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