Convection Oven Steam Mode Guide

CONVECTION STEAM OVEN MODE GUIDE
= STEAM = CONVECTION = CONV. STEAM = CONV. HUMID = REHEAT
VEGETABLES MODE TEMPERATURE COOK TIME / PROBE TIME RACK POSITION PAN
Artichokes 210°F 28–32 min 1 + 2
Asparagus 210°F 8–12 min 1 + 2
Beans, green 210°F 10–15 min 1 + 2
Broccoli 210°F 9–12 min 1 + 2
Brussels sprouts 210°F 8–12 min 1 + 2
Cabbage, chopped 210°F 12–16 min 1 + 2
Carrots, mini peeled 210°F 12–15 min 1 + 2
Cauliflower 210°F 10–15 min 1 + 2
Corn kernels 210°F 8–10 min 1 + 2
Corn on the cob 210°F 20–25 min 1 + 2
Fennel 210°F 9–12 min 1 + 2
Frozen vegetables 210°F 10–15 min 1 + 2
Peas, sugar snap 210°F 9–12 min 1 + 2
Spinach, leaf 210°F 7–10 min 1 + 2
Zucchini, yellow squash 210°F 5–8 min 1 + 2
GRAINS/STARCHES MODE TEMPERATURE COOK TIME / PROBE TEMP RACK POSITION
PAN
Lentils with liquid 210°F 20–40 min 2
Potatoes, baby 210°F 20–25 min 1 + 2
Potatoes, diced 210°F 17–22 min 1 + 2
Potatoes, medium 210°F 30–40 min 1 + 2
Rice with liquid, in a dish 210°F 30–40 min 2
EGGS MODE TEMPERATURE COOK TIME / PROBE TEMP RACK POSITION PAN
Hard boiled 210°F 19–21 min 1 + 2
FISH AND SEAFOOD MODE TEMPERATURE COOK TIME / PROBE TEMP RACK POSITION PAN
Fish fillet 180°F 7–12 min 1 + 2
Frozen crab legs (split) 210°F 12–18 min 1 + 2
Frozen crab legs (whole) 210°F 16–25 min 1 + 2
Mussels, Clams, Oysters 210°F 12–24 min 1 + 2
Shrimp 210°F 7–10 min 1 + 2