Operating instructions

10
(500 ml) of rice. All rice should rest about 10 to 15 minutes covered before
fluffing and serving.
Super Steam also does a great job with steam-roasted vegetables. Put
vegetables in the lower or middle rack position and set up to 400°F (200°C)
for at least 20 minutes.
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 (40°C) 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 favourite doughnut shop!
Warm
Use this setting to keep dishes warm that have already been cooked to
completion.
Steam Cooking Chart
Steam function, 210˚F (99°C), middle rack position*, food on broiling/steaming rack and
baking pan.
Food Amount Preparation Cooking Time
Artichokes 4 large trimmed 105–120 minutes
Asparagus 1 pound (500 g) trimmed 10–12 minutes
Broccoli 2 cups (500 ml) 1½-inch (3.75 cm)
orets
20 minutes
Cauliower 2 cups (500 ml) 1½-inch (3.75 cm)
orets
20–25 minutes
Corn 2 ears husked 20 minutes
Green beans 2 cups (500 ml) trimmed 15 minutes
Snow peas 2 cups (500 m) trimmed 10 minutes
Potatoes, new 1 pound (500 g) whole 40–45 minutes
Shrimp ½ pound (250 g) peeled and deveined 12–15 minutes
Fin sh (salmon,
swordsh, etc.)
1 pound (500 g) cut into portion sizes 18–20 minutes
*For artichokes, use the lowest rack position.