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Side Dishes and Legumes
Add the appropriate amount of water or liquid. Example: 1:1.5 = for every 1/2 cup.
FOOD RATIO ACCESSORIES OVEN MODE TEMPERATURE COOKING TIME
Potatoes (unpeeled) Medium size Perforated (level 3) + Steam i212°F (100°C) 35 - 45 min.
baking pan (level 1)
Potatoes (peeled) Quartered Perforated (level 3) + Steam i212°F (100°C) 20 - 25 min.
baking pan (level 1)
Potato gratin - Baking pan (level 2) Steam i 212°F (100°C) 35 - 45 min.
Brown rice 1:2 Baking pan (level 2) Steam i 212°F (100°C) 30- 40 min.
Long grain rice 1:2 Baking pan (level 2) Steam i 212°F (100°C) 20- 30 min.
Basmati rice 1:1.5 Baking pan (level 2) Steam i212°F (100°C) 20- 30 min.
Parboiled rice 1:1.5 Baking pan (level 2) Steam i212°F (100°C) 15- 20 min.
Lentils 1:2 Baking pan (level 2) Steam i 212°F (100°C) 30- 45 min.
Canellini beans, 1:2 Baking pan (level 2) Steam i212°F (100°C) 65- 75 min.
pre-softened
Couscous 1:1 Baking pan (level 2) Steam i212°F (100°C) 6 - 10 min.
Dumplings = Perforated (level 3) + Steam i205°F (95°C) 20 = 25 min.
baking pan (level 1)
Meat, Poultry, Fish
Insert rack and baking pan together at the same rack level. Once the roast is done, let it rest in the closed convection
steam oven for an additional 10 minutes after turning it off. This will help the meat retain its juices.
Using the Steam Conv mode makes the meat particularly tender and juicy on the inside while forming a crust on the
outside.
FOOD WEIGHT ACCESSORIES OVEN MODE TEMPERATURE COOKING
TIME
POULTRY
Chicken, whole 2.65 Ibs. Wire rack + baking Steam Conv 360 = 375°F 50 = 60 min.
(1.2 kg) pan (level 2) (180 - 190°C)
Chicken, halved per 1 Ibs. Wire rack + baking Steam Conv 360 - 375°F 35 - 45 min.
(0.4 kg) pan (level 2) (180 - 190°C)
Chicken breast per 0.33 Ibs. Perforated (level 3) + Steam 212°F (100°C) 15- 25 min.
(0.15 kg) baking pan (level 1)
Chicken pieces per 2.65 Ibs. Wire rack + baking Steam Conv 360 - 375°F 20 - 35 min.
(1.2 kg) pan (level 2) (180 - 190°C)
Duck, whole 4.5 Ibs. Wire rack + baking Steam Conv/ 340°F (170°C)/ 60 - 80 min./
(2 kg) pan (level 2) European Conv 410°F (210°C) 15 -20 min.
Duck breast* per 0.77 Ibs. Wire rack + baking Steam Conv 360 - 375°F 10 - 15 min.
(0.35 kg) pan (level 2) (180 - 190°C)
Turkey, whole, 8 - 11 Ibs. Wire rack + baking Steam Conv 325°F (165°C) 50 - 75 min.
unstuffed pan (level 2)
Turkey, whole, 12 - 14 Ibs. Wire rack + baking Steam Conv 325°F (165°C) 80 - 95 min.
unstuffed** pan (level 2)
Rolled turkey roast 3.5 Ibs. Wire rack + baking Steam Conv 300 - 320°F 70 - 90 min.
(1.5 kg) pan (level 2) (150 - 160°C)
Turkey breast 2 Ibs. (1 kg) Wire rack + baking Steam Conv 300 - 320°F 60 - 80 min.
pan (level 2) (150 - 160°C)
* Sear first
** Use baking pan 1-5/8" deep (see Additional Accessories)
English 18
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