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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 Manual Steam.

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Steam eliminates the need for the use of parchment paper
wraps (for cooking fish), water baths and spritzing during the
cooking process.

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When cooking with steam, place meat, poultry, seafood,
vegetables, desserts, and casseroles into a cool oven. For
best cooking results, allow the oven to cool down from
previous cooking before steam cooking. If the oven
temperature is above 170°F (77°C), a message will appear
telling you the oven is above 170°F (77°C) and recommending
you let it cool before proceeding.

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Optimum levels of moisture are introduced at the appropriate
time during the cooking cycles.

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Specially developed cycles enhance browning on meats,
poultry and bread.

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When baking bread, preheating is required.

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The convection fan will run continuously during all steam
functions except Seafood and Desserts.

Reference the “Cooking Charts” section when using steam-
assisted cooking and to help you convert your own recipes.

Auto Steam

Auto Steam has 7 settings: Meats, Poultry, Seafood, Breads,
Vegetables, Desserts and Casseroles. 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 time will appear on the display. If
desired, both the temperature and time can be changed
according to recipe recommendation.

NOTE: For optimal cooking results, avoid opening door during
steam-assisted cooking. If the oven door is opened steam
production is automatically shut off until the door is closed. If the
door is opened during steam cooking a message will appear
telling you the door is open and you must close the door to
resume cooking.

Auto Steam Time and Temperature Chart

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:

■

For best results, use a broiler pan, grid and roasting rack,
designed to drain juices and help avoid spatter and smoke.

If you would like to purchase a Broiler Pan Kit, it may be
ordered. See “Assistance or Service” section to order. Ask for
Part Number W10123240.

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Preheating is not recommended.

■

Lower standard baking temperature by 25°F (15°C).

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Roasting time may need to be reduced by up to 20 percent
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 roasted without steam.

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:

■

For best results, use a broiler pan, grid and roasting rack.

■

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.

Auto Steam
Function

Temperature

Browning

Cook
Time

Probe

Meat

325°F (160°C)

Medium

1:30

Off

Poultry

325°F (160°C)

Medium

1:30

Off

Seafood

250°F (170°C)

Off