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Cooking an entire meal
With STEAM mode, you can cook entire meals at the
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same time without mixing the flavors of the different
foods. Place the food with the longest cooking time in
the oven first and then add the remaining dishes at the
appropriate time. This will ensure that all dishes are
ready at the same time.
The total cooking time will be longer when cooking an
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entire meal, since every time the oven door is opened,
some steam escapes and the appliance has to reheat.
10.6 General tips for heating modes
How to use STEAM mode
Advantages of cooking with steam:
Almost no loss of nutrients: When steamed, food is not
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immersed in water, so the vitamins and minerals do not
leach out. Studies have shown that steamed broccoli,
for example, contains 50% more vitamin C than boiled
broccoli.
Low-fat cooking: Food can be cooked with low amounts
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of fat or, depending on taste, with no fat at all. When
meat is steamed, the fat separates itself from the meat
and drips into the baking pan.
Meat cooking: Cook a 14 lb. turkey in just 90 minutes in
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the oven's steam conv mode. Golden on the outside;
moist on the inside.
Appetizing appearance: Foods retain their natural color
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when cooked with steam. Cooked vegetables look like
they have been freshly harvested. You rarely need to
stir or turn the food, which means that even delicate fish
dishes retain their shape. Foods do not dry out.
Flavorful enjoyment: Steaming provides naturally
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flavorful food that needs hardly any salt.
Cooking a menu: With steam you can cook several
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components of a menu at the same time, with little or no
seasoning, without the different flavors mixing.
Note
Tips for using steam mode:
Foods with similar cooking times may be cooked
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together, saving energy and clean-up time.
Place the baking pan underneath the perforated pan to
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collect precipitate and food spills.
Season vegetables after steaming.
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How to use STEAM CONV mode
Use the bake mode to prepare a variety of food items,
from pastries to casseroles.
Refer to recipe or package directions for oven temperature
and baking time.
Note
Fully preheat the oven before baking items like cakes,
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biscuits and breads.
Use TRUE CONV for best results when baking cookies
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on multiple racks.
BAKE is the best function to use for baking cakes.
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Allow at least 2" (5 cm) of space between bakeware for
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proper air circulation.
Dark or dull bakeware absorbs more heat than shiny
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bakeware, resulting in dark or over browned foods. It
may be necessary to reduce oven temperature or cook
time to prevent overbrowning of some foods.
Shiny pans are recommended for cakes, cookies, and
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muffins.
Do not open oven door often. Opening the door will
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reduce the temperature in the oven and may increase
cook time.
How to use DEFROST mode
Use the defrost function for defrosting food such as meat,
poultry, vegetables, pastries and cakes, bread and fruit.
Tips for using defrost mode:
When defrosting poultry and other meats, set the food
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on the perforated pan with the universal pan on the rack
below. This prevents the food from lying in the
defrosting liquid.
Turn, stir, or separate food about halfway through the
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defrosting period.
DO NOT refreeze food once it has been defrosted.
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Food should be cooked immediately after defrosting.
Defrost deep frozen, precooked meals according to the
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manufacturer's instructions.
How to use REHEAT mode
This mode uses steam and hot air to gently restore food.
The combination of air and moisture warms food evenly
and without drying.
Entrees, casseroles, side dishes, and leftovers are
warmed to serving temperature without compromising
quality.
Tips for using reheat mode:
If possible, arrange the food so that it is spread out
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evenly on the dish.
Food does not need to be stirred during reheating.
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Reheat times vary for foods, so check food occasionally
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to prevent overcooking.
Reheat a plate of food, no cover necessary.
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How to use PROOF mode
Use the PROOF mode to raise yeast dough.
Note
Start with a cool oven when using this mode.
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Allow frozen dough to thaw first.
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The ideal temperature for proofing will be maintained
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until the mode is turned off. Dough has proofed when it
has doubled in size.
Loosely cover the bowl or pan and use any rack that
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accommodates the size of the container.
Keep the door closed and use the oven light to check
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the rising of the dough.
Size
Loaf, 1 lb (4.5 kg)
Rolls, 0.1 lb (50 g)
Operating the steam oven en-us
Time in min.
60 - 75
30 - 45
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