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Page. 67
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.
Potato gratin – Baking pan (level 2) Steam 210˚F (100˚C) 35 – 45 min.
Brown rice 1:2 Baking pan Steam 210˚F (100˚C) 30 – 40 min.
Long grain rice 1:2 Baking pan Steam 210˚F (100˚C) 20 – 30 min.
Basmati rice 1:1.5 Baking pan Steam 210˚F (100˚C) 20 – 30 min.
Parboiled rice 1:1.5 Baking pan Steam 210˚F (100˚C) 15 – 20 min.
Lentils 1:2 Baking pan Steam 210˚F (100˚C) 30 – 45 min.
Canellini beans,
pre-softened
1:2 Baking pan Steam 210˚F (100˚C) 65 – 75 min.
Couscous 1:1 Baking pan Steam 210˚F (100˚C) 6 – 10 min.
Dumplings – Perforated (level 3) +
baking pan (level 1)
Steam 205˚F (95˚C) 20 – 25 min.
Food Ratio
Accessories and rack
levels
Oven mode Temperature Cooking time
Food Weight
Accessories and rack
levels
Oven mode Temperature Cooking time
POULTRY
Chicken, whole 2.65 lbs.
(1.2 kg)
Wire rack + baking
pan (level 2)
Steam conv 375˚F (190˚C) 50 – 60 min.
Chicken, halved per 1 lbs.
(0.4 kg)
Wire rack + baking
pan (level 2)
Steam conv 375˚F (190˚C) 35 – 45 min.
Chicken breast per 0.33 lbs.
(0.15 kg)
Perforated (level 3) +
baking pan (level 1)
Steam 210˚F (100˚C) 15 – 25 min.
Chicken pieces per 2.65 lbs.
(1.2 kg)
Wire rack + baking
pan (level 2)
Steam conv 375˚F (190˚C) 20 – 35 min.
Duck, whole 4.5 lbs.
(2 kg)
Wire rack + baking
pan (level 2)
Steam conv
True conv
400˚F(205˚C) 60 – 80 min.
15 – 20 min.
Duck breast* per 0.77 lbs.
(0.35 kg)
Wire rack + baking
pan (level 2)
Steam conv 375˚F (190˚C) 10 – 15 min.
Turkey, whole,
unstuffed
8 – 11 lbs. Wire rack + baking
pan (level 2)
Steam conv 325˚F (165˚C) 50 – 75 min.
Turkey, whole,
unstuffed**
12 – 14 lbs. Wire rack + baking
pan (level 2)
Steam conv 325˚F (165˚C) 80 – 95 min.
Rolled turkey roast 3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam conv 300˚F (150˚C) 70 – 90 min.
Turkey breast 2 lbs. (1 kg) Wire rack + baking
pan (level 2)
Steam conv 300˚F (150˚C) 60 – 80 min.
* Sear first
** Use baking pan 1-5/8'' deep (see additional accessories)
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