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English 29
Mode Instruction
Steam Roast
• For roasting meats and poultry; maintains a crispy surface while
trapping juices for a moist and tender result.
• See Steam cook recommendation guide, pg. 40.
Dual
, Four-
Part Pure
Convection
• Uses the convection element and fan.
• Uniform air circulation lets you use more oven space.
• For single-/multi-rack baking, roasting, and complete meals.
• Many foods (e.g., pizza, cake, cookies, biscuits, muffins, rolls, and
frozen convenience foods) can be prepared on 2-3 racks at a time.
• Good for whole, roasted duck, lamb sh
oulder, short leg of lamb.
Broiling recommendation guide
The size, weight, thickness, starting temperature, and doneness preference affect broil
times. This guide is based on refrigerator-temperature meat. Always use a broil pan and
grill when broiling. Preheat the oven for 5 minutes.
Food Doneness Size Thickness Level
Rack
positon
Cooking time (min)
1st side 2nd side
Hamburgers
Medium 9 patties 3/4” Hi 6 3:00 2:00
Medium 9 patties 1” Hi 6 3:20 2:20
Beef steaks
Rare - 1” Hi 5 3:00-4:00 2:00-3:00
Medium - 1- 1 1/2” Hi 5 4:00-5:00 3:00-4:00
Well done - 1- 1 1/2” Lo 4 7:00-8:00 4:00-5:00
Chicken
pieces
Well done 4.5 lbs. 1/2-3/4” Lo 3 16:00-18:00 13:00-15:00
Well done 2 lbs. 1/2-3/4” Lo 3 or 4 15:00-16:00 10:00-12:00
Pork chops Well done 1 lbs. 1” Lo 3 8:00-10:00 6:00-8:00
Fish fillets Well done - 1/4-1/2” Lo 3 or 4 7:00-8:00 4:00-5:00
Steam cook recommendation guide
Steam mode level Foods
Steam bake
High Rye breads, Desserts (Flan caramel)
Med Croissants, Pies, Reheats (Pizza, Casseroles)
Low Pastries
Steam Roast
High -
Med Meats, Poultry, Fish
Low Turkey, Large meats
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