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E
Getting Started
ABOUT COOKING OPTIONS
Your oven has a variety of cooking options that are divided into
automatic and manual. Steam Convection, Steam and Microwave
have both automatic and manual choices. Convection has only
manual.
Steam Convection
Steam is combined with convection heating, which can roast or
broil foods and allow excess fats to be removed. These foods
retain moisture. Meats and poultry are brown, juicy and flavorful.
Steam
Steam-only gently cooks foods such as vegetables, fish, seafood
and poached eggs while retaining moisture, natural flavors and
nutrients.
Convection
Convection browns, bakes, broils and crisps a wide variety of
foods. Cookies, cakes, breads, muffins, biscuits and rolls can be
baked on one or two levels. There are no automatic settings for
convection. Refer to your Steam Cookbook or to Convection in
Manual Operations.
Microwave
Microwave is fast and convenient for cooking, defrosting and
popping popcorn. With Sensor Reheat, Sensor Cook and Sensor
Popcorn, it is unnecessary to enter amount. The sensor eliminates
guesswork.
ABOUT STEAM CONVECTION AND STEAM
COOKING
There are certain techniques for cooking with steam. It is essential
that these techniques are followed for good results. Many of
them are similar to those used in conventional cooking so may
require little change. Note information in all of the charts in the
cookbook for all cooking options that use Steam Convection (Roast,
Convenience Foods, Broil) and Steam (Cook, Reheat, Keep Warm
and Proof).
• Always attend the oven when in use.
IMPORTANT– Please Read and Follow
11
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