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English 14
Steam Oven Modes
Temperature Setting for Each
Mode
Different modes have different possible minimum and
maximum temperatures. The following table describes the
limits on setting the temperature ranges for each mode:
COOKING MODE
MINIMUM
TEMP.
MAXIMUM
TEMP.
STEAM 95°F (35°C) 212°F (100°C)
STEAM CONV 250°F (121°C) 450°F (232°C)
DEFROST 110°F (43°C) only
PROOF 100°F (37°C) only
DISH WARMING 125°F (51°C) only
REHEAT 210°F (99°C) 360°F (182°C)
EUROPEAN CONV 95°F (35°C) 450°F (232°C)
KEEP WARM 140°F (60°C) only
SLOW COOK 140°F (60°C) 250°F (121°C)
CHICKEN Automatic Program
VEGETABLES Automatic Program
Steam
The Advantages of Cooking with Steam:
• Almost no loss of nutrients: When steamed, food is
not immersed in water, so the vitamins and minerals do
not leach out. Studies have shown that steamed
broccoli, for example, contains 50% more vitamin C
than boiled broccoli.
• Low-fat cooking: Food can be cooked with low
amounts of fat or, depending on taste, with no fat at all.
When meat is steamed, the fat separates itself from the
meat and drips into the baking pan.
• Meat cooking: Cook a 14 lb. turkey in just 90 minutes
in the oven's Steam Conv mode. Golden on the out-
side; moist on the inside.
• Appetizing appearance: Foods retain their natural
color when cooked with steam. Cooked vegetables
look like they have been freshly harvested.
You rarely need to stir or turn the food, which means
that even delicate fish dishes retain their shape. Foods
do not dry out.
• Flavorful enjoyment: Steaming provides naturally
flavorful food that needs hardly any salt.
• Cooking a menu: With steam you can cook several
components of a menu at the same time, with little or
no seasoning, without the different flavors mixing.
Tips for Steaming
• Foods with similar cooking times may be cooked
together, saving energy and clean-up time.
• Place the baking pan underneath the perforated pan to
collect precipitate and food spills.
• Season vegetables after steaming.
Steam Conv
Steam and convection are used together with the Steam
Conv mode. Roasts get crispy on the outside and juicy on
the inside thanks to the combination of convection and
steam. Pastries get a nice, shiny surface and do not dry
out. Use convection steam for any foods you want to be
tender inside and roasted or crisped outside.
This combination is particularly suitable for cooking meat
and baking bread and rolls. Steam Conv also works
exceptionally well for roasting vegetables.
Tips for Steam Convection
• Season meat carefully – the slow roasting of the meat
intensifies the aromas and flavors.
• For meats and poultry, the temperature should not be
reduced. The temperature recommended in recipes
and cooking charts for meats and poultry should be
used.
• Use a meat thermometer to verify that the interior of the
meat is fully cooked.
Defrost
Use the Defrost function for defrosting food such as meat,
poultry, vegetables, pastries and cakes, bread and fruit.
Tips for Defrosting
• When defrosting poultry, set the food on the rack and
insert the baking pan beneath it. This prevents the food
from lying in the defrosting liquid.
• Turn, stir, or separate food about halfway through the
defrosting period.
• DO NOT refreeze food once it has been defrosted.
Food should be cooked immediately after the defrost.
• Defrost deep frozen, precooked meals according to the
manufacturer’s instructions.
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