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English 62
Side Dishes and Legumes
Add the appropriate amount of water or liquid. Example: 1:1.5 = for every 1/2 cup.
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 Convection mode makes the meat particularly tender and juicy on the inside while forming a crust on
the outside.
Food
Ratio/
Information
Accessories Oven Mode Temperature Cooking Time
Potatoes (unpeeled) Medium size Perforated (level 3) +
baking pan (level 1)
Steam 210üF (100üC) 35 – 45 min.
Potatoes (peeled) Quartered Perforated (level 3) +
baking pan (level 1)
Steam 210üF (100üC) 20 – 25 min.
Potato gratin – Baking pan (level 2) Steam 210üF (100üC) 35 – 45 min.
Brown rice 1:2 Cooking pan Steam 210üF (100üC) 30 – 40 min.
Long grain rice 1:2 Cooking pan Steam 210üF (100üC) 20 – 30 min.
Basmati rice 1:1.5 Cooking pan Steam 210üF (100üC) 20 – 30 min.
Parboiled rice 1:1.5 Cooking pan Steam 210üF (100üC) 15 – 20 min.
Lentils 1:2 Cooking pan Steam 210üF (100üC) 30 – 45 min.
Canellini beans,
pre-softened
1:2 Cooking pan Steam 210üF (100üC) 65 – 75 min.
Couscous 1:1 Cooking pan Steam 210üF (100üC) 6 – 10 min.
Dumplings – Perforated (level 3) +
baking pan (level 1)
Steam 205üF (95üC) 20 – 25 min.
Food
Amount/
Weight
Accessories Oven Mode Temperature
Cooking
Time
Poultry
Chicken, whole 2.65 lbs.
(1.2 kg)
Wire rack + baking
pan (level 2)
Steam
Convection
360 – 375üF
(180 – 190üC)
50 – 60 min.
Chicken, halved per 1 lbs.
(0.4 kg)
Wire rack + baking
pan (level 2)
Steam
Convection
360 – 375üF
(180 – 190üC)
35 – 45 min.
Chicken breast per 0.33 lbs.
(0.15 kg)
Perforated (level 3) +
baking pan (level 1)
Steam 210üF (100üC) 15 – 25 min.
Chicken pieces per 2.65 lbs.
(1.2 kg)
Wire rack + baking
pan (level 2)
Steam
Convection
360 – 375üF
(180 – 190üC)
20 – 35 min.
Duck, whole 4.5 lbs. (2 kg) Wire rack + baking
pan (level 2)
Steam Convec /
True convection
340üF (170üC)/
410üF(210üC)
60 – 80 min./
15 – 20 min.
Duck breast* per 0.77 lbs.
(0.35 kg)
Wire rack + baking
pan (level 2)
Steam
Convection
360 – 375üF
(180 – 190üC)
10 – 15 min.
Turkey, whole,
unstuffed
8 – 11 lbs. Wire rack + baking
pan (level 2)
Steam
Convection
325üF (165üC) 50 – 75 min.
Turkey, whole,
unstuffed**
12 – 14 lbs. Wire rack + baking
pan (level 2)
Steam
Convection
325üF (165üC) 80 – 95 min.
Rolled turkey roast 3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam
Convection
300 – 320üF
(150 – 160üC)
70 – 90 min.
* Sear first
** Use baking pan 1 5/8" deep (see Additional Accessories)
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