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Page. 64
Operating the steam oven
Using seven of the eight modes available in your steam
oven requires similar steps. Using a steam program is
somewhat different and is described separately starting
on page 75.
Setting the steam oven
To operate the steam oven
1. Place food in steam oven before preheat unless using
slow cook or true convection modes. In slow cook or
true convection modes place food in oven after steam
oven has been preheated.
– Food needs to be in the oven during preheat for
steam modes because if the door is opened to put
food inside after the preheat cycle then the steam
will leave the cavity, lowering the temperature,
which may cause the food to be undercooked.
2. Turn the mode ring to the desired heating mode.
3. If temperature control is possible in the mode you
choose, turn the temperature knob to the desired
temperature. The desired temperature will be
displayed.
4. Press ENTER.
5. Press the right
( or ) and press ENTER.
– The oven will begin preheating. When the set
temperature has been reached, the cook timer will
begin counting down.
Changing the cook time
1. Press TIMERS.
2. Press the right
( or ), set the desired time, and press
ENTER.
– A beep sounds when the timer ends. Press ENTER
to terminate the beep and timer.
At the end of cooking
After cooking with a steam-producing mode
1. Remove and empty the water tank.
2. Dry the seal of the tank lid and the slot.
3. Using the high density sponge provided with your
range (or a comparable soft sponge or cloth), wipe
out the oven and remove any remaining water so that
the evaporator dish in the bottom of the oven is dry.
IMPORTANT:
• Remove food residue and spills from the oven
immediately after the appliance has cooled down.
• Salts are very abrasive and can cause rust spots. The
steam oven cavity can rust if not properly cared for.
• The water tank is NOT dishwasher safe.
Operation of the cooling blower
• The cooling blower activates immediately for any of
the steam oven modes.
• If steam oven modes that use steam are switched off,
the cooling blower stays on for 10 minutes
independent from the oven temperature before
shutting off.
• If the door is opened during a mode that uses the
steam function, the cooling fan will cycle on and off
five-six times in succession to purge the excess steam.
Evaporator dish
• Steam, steam convection, defrost, and certain settings
of steam programs will have a rolling boil at the
evaporator dish. This is due to the need for a higher
temperature setting needed for these processes.
• True convection, reheat, slow cook, and proof are
gentler steaming processes and require a drier heat
and less moisture content.
Mode Temperature knob range
True conv Can use the full range of oven
temperatures.
Reheat
210
°F (100°C) – 360°F (180°C)
Defrost
110
°F (45°C) only. Cannot use the knob.
Slow cook
140
°F (60°C) – 250°F (120°C)
Proof
100
°F (38°C) only. Cannot use the knob.
Steam conv
250
°F (120°C) – 450°F (230°C)
Steam
212
°F (100°C) only. Cannot use the
knob.
TIMERS DRAWER ENTER
Steam
06:30
°
212
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