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STEAM INJECTION is a feature of the Convection mode that, when activated, sprays an
immediate burst of water (up to 4-seconds) onto the heating elements to create a briefly
humidified environment in the cooking cabinet. Often used to help in the browning of
certain foods.
Advantages
• Improves rising and browning
• Adds slight glaze to pastries
•Prevents dehydration
• Additional control for fruit or meat pastries and other items with varied textures
and consistency
Tips
• Steam Injection should be used sparingly. It is not meant as a means of maintaining a
humidified cooking environment. Use Combination Mode or Forced Steaming.
• Generally, Steam Injection is used early in the baking process to improve dough and
pastry rising
Additional Functions: Steam Injection
To add immediate in Convection mode (248°F to 482°F (120°C to 250°))