Filter
Top Products
VEGETABLES MODE TEMPERATURE COOK TIME / PROBE TIME RACK POSITION PAN
Artichokes 210°F (99°C) 28–32 min 1 + 2
Asparagus 210°F (99°C) 10–12 min 1 + 2
Beans, green 210°F (99°C) 15–17 min 1 + 2
Broccoli 210°F (99°C) 12–14 min 1 + 2
Brussels sprouts 210°F (99°C) 12–15 min 1 + 2
Cabbage, chopped 210°F (99°C) 12–16 min 1 + 2
Carrots, mini peeled 210°F (99°C) 17–19 min 1 + 2
Cauliflower 210°F (99°C) 16–18 min 1 + 2
Corn kernels 210°F (99°C) 8–10 min 1 + 2
Corn on the cob 210°F (99°C) 22–28 min 1 + 2
Fennel 210°F (99°C) 9–12 min 1 + 2
Frozen vegetables 210°F (99°C) 10–15 min 1 + 2
Peas, sugar snap 210°F (99°C) 12–14 min 1 + 2
Spinach, leaf 210°F (99°C) 6–9 min 1 + 2
Zucchini, yellow squash 210°F (99°C) 3–5 min 1 + 2
GRAINS/STARCHES MODE TEMPERATURE COOK TIME / PROBE TEMP RACK POSITION
PAN
Lentils with liquid 210°F (99°C) 20–40 min 2
Potatoes, baby 210°F (99°C) 25–30 min 1 + 2
Potatoes, diced 210°F (99°C) 17–22 min 1 + 2
Potatoes, medium 210°F (99°C) 40–45 min 1 + 2
Rice with liquid, in a dish 210°F (99°C) 30–40 min 2
EGGS MODE TEMPERATURE COOK TIME / PROBE TEMP RACK POSITION PAN
Hard boiled 210°F (99°C) 19–21 min 1 + 2
FISH AND SEAFOOD MODE TEMPERATURE COOK TIME / PROBE TEMP RACK POSITION PAN
Fish fillet 210°F (99°C) 7–12 min 1 + 2
Frozen crab legs (split) 210°F (99°C) 12–18 min 1 + 2
Frozen crab legs (whole) 210°F (99°C) 16–25 min 1 + 2
Mussels, Clams, Oysters 210°F (99°C) 12–24 min 1 + 2
Shrimp 210°F (99°C) 7–10 min 1 + 2
CONVECTION STEAM OVEN REFERENCE GUIDE
= STEAM = REHEAT = AUTO STEAM BAKE = CONVECTION = CONV. HUMID = CONV. STEAM