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STEAM-ASSISTED COOKING
Steam-assisted cooking builds on the benefits of convection
cooking by helping to retain moisture, texture and flavor in food.
Steam or moisture is automatically added during the cooking
cycles. There are 2 categories of steam-assisted cooking; Auto
Steam and Select Steam.
• Steam eliminates the need for the use of parchment paper
wraps, water baths and spritzing during the cooking process.
• When cooking with steam, place meat, poultry, fish and
desserts into a cool oven. If the oven is hot from previous
cooking, allow the oven to cool down before steam cooking.
• Optimum levels of moisture are introduced at the appropriate
time during the cooking cycles.
• Specially developed cycles enhance browning on meats,
poultry and bread.
• When baking bread, preheating is required.
• For best results, the use of distilled water is recommended.
• The range must be set to one of the steam functions in order
to fill the system with water.
• The reservoir will hold 8 cups (2,000 mL) of water.
• Do not fill the reservoir with any liquid other than water.
• The convection fan will run continuously during all steam
functions except Desserts. The convection fan will cycle on
and off during the Desserts function.
Reference the "Cooking Charts" section when using steam-
assisted cooking and to help you convert your own recipes. Also,
reference the Auto Steam cookbook provided with the range.
Auto Steam has 5 settings; Meats, Poultry, Fish, Bread and
Desserts. Auto Steam settings have preset temperature and time
settings to guide the cooking process. Choose the type of food
being cooked, and a suggested temperature and the time will
appear on the display. If desired, both the temperature and time
can be changed according to recipe recommendation.
NOTE: Avoid opening door during a cycle requiring steam. If the
oven door is opened steam production is automatically shut off
until the door is closed.
Auto Steam Time and Temperature Chart
Auto Steam Temperature Display Oven Timer
Function Display
Meat 325°F (160°C) 1:30
Poultry 325°F (160°C) 1:30
Fish 340°F (170°C) 0:25
Bread 400°F (205°C) 0:30
Dessert 275°F (135°C) 0:30
Auto Steam Settings
Meats
The Meats setting gives best results with tender cuts of meat that
would typically be dry roasted.
The Meats setting has 2 phases. During the first phase, the oven
temperature will automatically rise above the set temperature for
optimal browning conditions.
• Most of the browning will occur during this phase; this is
normal.
During the second phase, the temperature is reduced to the set
temperature. Steam is added to provide a moist environment to
maintain the juiciness of your meat.
• During this phase, very little exterior browning will occur.
NOTE: Restarting the cycle will overcook and/or overbrown food.
Instead, change the time and/or temperature.
When using the Meats setting:
• Use the broiler pan, grid and roasting rack for best results.
• Preheating is not recommended.
• Lower standard baking temperature by 25°F (15°C).
• Roasting time may need to be reduced up to 20% compared
to convection and traditional roasting times.
• Use a meat thermometer to gauge doneness of food.
With traditional roasting, standing time is included before carving.
The internal temperature will usually increase 5°F to
10°F (2°C to 5°C) during standing time. When roasting with the
Auto Steam Meats setting, the internal temperature may increase
15°F to 20°F (5°C to 10°C) during stand time, therefore it is
necessary to stop cooking and remove the meat at a lower
internal temperature than with conventional roasting.
Poultry
The Poultry setting gives best results with poultry that would
typically be dry roasted.
The Poultry setting has 2 phases. During the first phase the oven
temperature will automatically rise above the set temperature for
optimal browning conditions.
• Most of the browning will occur during this phase. This is
normal.
During the second phase, the temperature is reduced to the set
temperature. Steam is added to provide a moist environment to
maintain the juiciness of your poultry.
• During this phase, very little exterior browning will occur.
NOTE: Restarting the cycle will overcook and/or overbrown food.
Instead, change the time and/or temperature.
When using the Poultry setting:
• Use the broiler pan, grid and roasting rack for best results.
• Preheating is not recommended.
• Roasting time may need to be reduced up to 20 percent
compared to convection and traditional roasting times.
• Use a meat thermometer to gauge doneness of food.
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