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E21
MANUAL cookiNg
The Manual cooking option allows you the freedom to choose
and explore the full range of cooking features the SuperSteam+
oven has to offer. Each manual cooking option is equipped
with its specialized function to ensure optimum cooking
performance. Please see the below Manual cooking option
explanations to begin your exploration!
1 Convection Bake – In the convection bake function, dry
heated air is circulated to ensure even cooking throughout
the food of choice. This function is representative of tradi-
tional convection ovens and best used for baked goods or
convenience items.
Examples: cookies, cakes, biscuits, pizza, chicken nuggets
2 Convection Broil – The convection broil function incorpo-
rates dry heated air that is directed from above the food (top of
oven cavity). This broiling function allows for shorter cooking
times due to the concentration of the heat. This function is
best used for browning, searing, or melting.
Examples: cheese topping, steak, vegetables
3 Steam Roast – In this function, the steam that is injected into
the cavity is “superheated” steam. Typical steam temperature
is 212°F. With “superheated” steam, the temperature of the
steam is heightened to levels of up to 485°F; thus allowing
for the benets of steam moisture and the browning effect of
the high temperature. This “superheated” steam circulates in
the cavity to ensure even cooking. This function is best used
for meats, potatoes, or larger items that would require the
even cooking effects and browning or outer edge crispness.
Examples: chicken (whole), sweet potato, roast
4 Steam Grill – The steam grill function utilizes the “super-
heated” steam, but in a targeted manner, coming from above
in the oven cavity. This pinpoint guidance allows for the
benet of steam as well as being able to concentrate the
“superheated” steam temperature to accomplish browning
and multiple cooking options. With this function, you are
able to grill and sauté while enjoying the benets of steam.
Examples: sh, vegetables, onions, steak
5 Steam – The steam function consists of water vapor at a
temperature of 212°F injected into the oven cavity to allow for
a nutrient saving cooking option. Steaming provides moisture
and tenderness to foods that may otherwise dry out or become
tough by using traditional cooking methods. This function is
best used for vegetables, sh, or meats.
Examples: broccoli, salmon, cod, chicken
6 Steam Refresh – Steam Refresh utilizes low temperature
steam that brings back to life or “refreshes” food that may
be a day old or yesterday’s leftovers. The injection of gentle
steam can help to restore foods back to states of when they
were rst fresh. This function is best used with rm breads,
rice, noodles, vegetables, or meats.
Examples: French bread, brown rice, spaghetti noodles,
broccoli, hamburgers
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