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Bread
The Bread function simulates a professional bread oven on your counter. An
initial burst of steam followed by convection baking yields professional
results every time with crispy crusts and perfectly risen interiors.
Prepare any bread recipe as instructed. Prior to baking, we highly
recommend using the Steam function set to 100°F for the final proofing step
(see section on Steam for tips).
Use your recipe-recommended oven temperature for the Bread function.
However, baking times may be shortened for certain recipes – keep an eye
on the bread in the oven during the last 10 minutes of recipe-specified
baking time.
Use the Bread function for other recipes that use yeast as the leavening
agent. Doughnuts that are proofed with the Steam function and then baked
using the Bread function are delicious and light. They taste as though they
came fresh from your favorite doughnut shop!
Warm
Use this setting to keep dishes warm that have already been cooked to
completion.
Steam Cooking Chart
Steam function, 210˚F, middle rack position*, food on broiling/steaming rack and baking pan.
CLEANING AND MAINTENANCE
Always allow the oven to cool completely before cleaning.
1. Always unplug the oven from the electrical outlet.
2. When cleaning the exterior, do not use abrasive cleansers, as they will
damage the finish. Simply wipe the exterior with a clean damp cloth and
dry thoroughly.
3. To clean the interior walls, you can first loosen food debris by running the
Steam cycle function. Follow the Operating Instructions, using the Steam
function default (30 minutes at 210˚F). Once cycle is complete wipe
interior with a cloth or sponge. DO NOT use harsh abrasives or corrosive
products, which could damage the oven wall surface.
4. To remove excess liquid, slide out the drip tray and discard contents.
Wipe clean or place in top rack of dishwasher. To remove baked-on
grease, soak the tray in hot sudsy water or use nonabrasive cleaners.
Never operate the oven without the drip tray in place.
5. The oven rack, baking pan, broiling rack, and crumb tray are dishwasher
safe. If heavily soiled, soak in hot sudsy water or use a nylon scouring
pad or nylon brush.
6. Rinse water reservoir in hot, sudsy water. Dry well.
7. Never wrap the cord around the outside of the oven. Use the cord storage
tabs on the back of the oven.
8. Any other servicing should be performed by an authorized service
representative.
Note: If oven is not in use for more than 1 month, fill water reservoir and
run oven on Steam function at 210˚F for 60 minutes before using.
Food Amount Preparation Cooking Time
Artichokes 4 large trimmed 105–120 minutes
Asparagus 1 pound trimmed 10–12 minutes
Broccoli 2 cups 1½-inch orets 20 minutes
Cauliower 2 cups 1½-inch orets 20–25 minutes
Corn 2 ears husked 20 minutes
Green beans 2 cups trimmed 15 minutes
Snow peas 2 cups trimmed 10 minutes
Potatoes, new 1 pound whole 40–45 minutes
Shrimp ½ pound peeled and
deveined
12–15 minutes
Fin sh (salmon,
swordsh, etc.)
1 pound cut into portion
sizes
18–20 minutes
*For artichokes, use the lowest rack position.