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E
Getting Started
• Use utensils/cookware suitable for the cooking mode as de-
scribed on pages 17-21.
• Ventilate the room to allow the steam to dissipate.
• Refer to the charts in the Combi Steam/Convect™ Oven Cook-
book for recommended cooking settings and times.
• After cooking and the oven has cooled, remove and empty the
reservoir, wipe oven cavity with a soft cloth or sponge. Wait a
few minutes, then empty the drip tray.
For Steam Cooking
COOKING TECHNIQUES
Baking tray,
High rack,
Steam basket
Place food in steam basket on high rack in bak-
ing tray so steam reaches all sides and cooking
is even. For faster cooking, use upper level in
oven. Foods crowded together will take longer
to cook, so position with enough space between
items to allow the steam to circulate.
Covering Covering is not necessary in most cases. If a
cover is required, aluminum foil is recommended
to keep food from becoming wet.
Door For accurate cooking times, keep the door
closed.
Stir Sometimes soups or casseroles reheated without
covering look watery after cooking. Appearance
will be better if stirred well.
Stand Standing time is recommended after cooking
to allow heat to disperse equally throughout
the food. Do not allow to stand in the oven for
a long time; food may be overcooked or wet
from the residual steam.
IMPORTANT– Please Read and Follow
12
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