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31OPERATION
ENGLISH
Steam Function (Upper Oven Only)
Steam cooking uses the moist heat of steam to
cook food. This is an ideal cooking method for
delicate food items such as seafood, which can
lose nutrients when boiled.
The upper oven provides 3 methods of steam
cooking: Steam Bake, Steam Roast and Steam
Sous Vide.
CAUTION
• Take care when opening the oven door during or
after steam cooking. Hot steam can cause
scalding.
• After any steam cooking cycle, the drying
function will run automatically. It is normal to
hear the steam pump running during the drying
function.
Using the Steam Feeder Tank
The steam feeder tank is located over the upper
oven cavity.
1 Gently push the front of the steam feeder
tank to slide it out.
2 Remove the tank and place it on a flat surface.
3 Remove the tank cover or flip open the fill lid
at the front of the tank cover.
4 Fill the tank to the max line located at the
front of the tank. Use softened, filtered water,
if possible. Hard water may clog the steam
generator more quickly with scale buildup.
Fresh Beef, Veal,
Lamb
Roasts 145 ℉ (63 ℃)
Rare: 120 ℉ (49 ℃)
Medium rare: 135 ℉ (57 ℃)
Medium: 140 ℉ (60 ℃)
Medium well: 150 ℉ (66 ℃)
Well done: 160 ℉ (71 ℃)
Poultry
Whole Chicken or Turkey
165 ℉ (74 ℃)-
Poultry Breasts or Roasts
Duck, Goose, Pheasant
Stuffing (Alone or in Bird)
Pork & Ham
Fresh Pork
145 ℉ (63 ℃)
Well done: 160 ℉ (71 ℃)
Fresh Ham (Raw) Well done: 165 ℉ (74 ℃)
Precooked Ham (Reheat &
Serve)
140 ℉ (60 ℃)-
Leftovers &
Casseroles
Leftovers
165 ℉ (74 ℃)-
Casseroles
Seafood Whole Fish
145 ℉ (62.8 ℃)-Fish Fillet (Side of Fish)
Fish Steaks or Portions
Category Examples of Food
Safe Internal
Temp.
Desired Doneness
en-us_main.book.book Page 31 Thursday, February 9, 2023 1:05 PM
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