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