Combi steam oven basics

Foods cooked in convection have better moisture retention, and different foods can be cooked at one time with no transfer of flavor. Adding Steam inhibits the cellular breakdown of food, noticeably enhancing the flavor and nutrient value of food.

• Steam vegetables, tamales or dumplings in the perforated oven pan. This pan can also be used as an oven tray for easy handling when baking items in small containers such as ramekins for custard or pot pies.
• Steam or poach, fish and shellfish in the solid oven pan with some added liquid and aromatics.
• Steam grains in a small oven safe casserole dish, oatmeal directly in a serving bowl and poach eggs in a small ramekin.
• Touch the steam removal symbol shown to condense the steam in the oven before opening the door.

• Always reduce recipe temperatures by 25 °F when baking in convection. Foods can cook faster in smaller ovens, it’s advisable to set the timer for five minutes in advance of the recipe time to avoid over cooking.
• Roast larger cuts of meat on a rack in the solid oven pan or a rimmed baking sheet.
• Use the oven Core Temperature probe to ensure accurate results when roasting.
• Food can be cooked on multiple racks at one time with no transfer of flavor.
• Use 80% humidity when roasting lean cuts of meat, braising and for baking puff pastry.
• Use 60% humidity for general cooking and roasting of meats, fish, poultry and vegetables. Casseroles can be baked uncovered.
• Use 30% humidity when baking breads or other foods that release a lot of steam during cooking. Touch the steam injection symbol shown to inject bursts of steam to help form a crust when baking.
• Use 0% humidity in combination with a high convection temperature for searing and browning.

• Lean tender cuts of meat cooked at very low temperature have very little moisture loss, remaining extremely tender and juicy. The meat can be seared prior to being cooked at a low temperature, or seared once the programmed internal temperature has been reached.
• Use the oven Core Temperature Probe and program the desired internal temperature 5 degrees below the target serving temperature. The temperature will rise during the final high heat stage of cooking.
• Fish is best seared before being cooked in this mode.
• Foods cooked in the Sous Vide mode must be placed in a vacuum sealed bag or container.
• Place vacuum bags flat in the perforated oven pan. Do not place bags on top of each other. Use the timing noted in your recipe or follow the tables in the Cooking Guide.

• Broil level 1 + humidity, a moderate temperature, provides gentle browning for casseroles and cheese topped foods.
• Broil level 2 + humidity, a higher temperature increases the broil intensity for the final browning and crisping of foods cooked in the combination convection steam mode.
• Broil with Circulated air + 450 °F is ideal for broiling fish and vegetables.