Thermador PSO301M Maintance Manual

CARE

THERMADOR PROFESSIONAL® Steam Convection Oven

Four à convection et à vapeur THERMADOR PROFESSIONAL

Horno de vapor y convección THERMADOR PROFESSIONAL

CARE

THERMADOR PROFESSIONAL® Steam Convection Oven

Four à convection et à vapeur THERMADOR PROFESSIONAL

Horno de vapor y convección THERMADOR PROFESSIONAL

Models/ Modèles/ Modelos:

PSO301M

Congratulations on your recent THERMADOR® purchase! Whether you are a dedicated chef or simply a connoisseur of the art of cooking, owning a THERMADOR kitchen is the ultimate expression of personal style, good taste and an appreciation for the complete culinary experience. Our award-winning products have been empowering culinary enthusiasts for more than eleven decades.

Before you begin using your new THERMADOR product, please take a moment to review the Use and Care Guide. You will find the answers to all of your questions as well as some very important safety information. Pay special attention to the Important Safety Instructions located at the beginning of the manual. Your THERMADOR product is ready and waiting to be used for your next gourmet creation!

Our products are handcrafted with the highest quality authentic materials to ensure years of reliable service. In the unlikely event that you have a service question, please have your model and serial numbers of your product available. You can find this information located on the bottom of the front frame, behind the oven door.

We realize that you have made a considerable investment in your kitchen. Please feel free to share your THERMADOR kitchen photos and remodeling stories with us. Follow us on Twitter or post your kitchen photos on Facebook. We would love to hear from you!

THERMADOR wishes you many years of creative cooking.

Félicitations pour votre récent achat THERMADORmc! Que vous soyez un chef enthousiaste ou un simple connaisseur de l’art culinaire, le fait de posséder une cuisine THERMADOR

représente l’expression ultime de votre style personnel, de votre bon goût et de votre intérêt à vivre une expérience culinaire complète. Nos produits primés permettent à des adeptes de la bonne bouffe d’atteindre de nouveaux sommets depuis plus de onze décennies.

Avant de commencer à utiliser votre nouveau produit THERMADOR, veuillez prendre un moment pour examiner ce guide d’utilisation et d’entretien. Vous trouverez des réponses à toutes vos questions ainsi que quelques renseignements essentiels en matière de sécurité. Portez une attention particulière aux Instructions de sécurité importantes se trouvant au début du guide. Votre produit THERMADOR est prêt et n’attend plus que vous l’utilisiez pour votre prochaine création gastronomique!

Nos produits sont fabriqués à la main avec des matériaux authentiques de haute qualité afin d’assurer des années de service fiable. Dans l’éventualité improbable où vous auriez une question relativement à l’entretien, veuillez avoir à la portée de la main le numéro de série et de modèle de votre produit. Vous pouvez trouver cette information au bas du cadre avant, derrière la porte du four.

Nous savons bien que vous avez investi une somme considérable dans votre cuisine. N’hésitez pas à partager avec nous les photos de votre cuisine THERMADOR et les anecdotes relatives au remodelage de votre cuisine. Suivez-nous sur Twitter ou affichez des photos de votre cuisine sur Facebook. Nous serions ravis d’avoir de vos nouvelles!

THERMADOR vous souhaite de nombreuses années de gastronomie créative.

¡Enhorabuena por la reciente compra de su THERMADOR®! Que Usted sea un gran jefe de cocina o un simple aficionado del arte culinario, el hecho de poseer una cocina THERMADOR es la última expresión de su estilo personal, de su buen gusto y de su apreciación de una experiencia culinaria completa. Nuestros premiados productos permiten al entusiasta de la cocina explorar este mundo desde hace más de once décadas.

Antes de comenzar a utilizar sur nuevo producto THERMADOR, tómese un momento para echar un vistazo a este manual de uso y mantenimiento. Encontrará respuestas a todas sus preguntas además de informaciones esenciales en materia de seguridad. Ponga especial atención a las Instrucciones de seguridad importantes, situadas al principio del manual. ¡Su producto THERMADOR está listo y solo espera a que Usted lo use para su próxima creación gastronómica!

Nuestros productos se fabrican a mano con materiales auténticos de alta calidad a fin de garantizar años de servicio fiable. En el caso improbable en que Usted tenga una pregunta relativa al mantenimiento, tenga a mano el número de serie y el modelo de su producto. Puede encontrar esta información en la parte inferior de la estructura delantera, detrás de la puerta del horno.

Nos damos cuenta de que Usted invirtió una suma considerable en su cocina. No dude en compartir con nosotros las fotos de su cocina THERMADOR

y anécdotas acerca de la reforma de su cocina. Síganos en Twitter o publique fotos de su

cocina en Facebook. ¡Estaremos encantados de tener noticias suyas!

¡THERMADOR

le desea varios años de gastronomía creativa!

Table of Contents

Safety . . . . . . . . . . . . . . . . . . . . . . . . . 1

Before You Begin.............................................1

Getting Started . . . . . . . . . . . . . . . . . 4

Control Identification........................................4

Oven Accessories and Interior.........................5

Water Tank Use & Care...................................6

Basic Settings..................................................7

Water Hardness...............................................7

Cleaning with Steam Mode..............................8

Automatic Calibration.......................................8

Default Settings ...............................................8

Operation . . . . . . . . . . . . . . . . . . . . . 10

Cooking Modes..............................................10

Operating the Appliance ................................ 11

Kitchen / Oven Timer.....................................12

Meat Probe .................................................... 13

EasyCook

....................................................15

Cleaning and Maintenance . . . . . . . . 30

Cleaners.......................................................... 30

Steam Cleaning .............................................. 31

Descaling ........................................................ 32

Rack Cleaning................................................. 33

Bulb Replacement........................................... 33

Service. . . . . . . . . . . . . . . . . . . . . . . . . 34

Troubleshooting .............................................. 34

Data Label & Wire Diagram Location.............. 35

Service Information ......................................... 35

Statement of Warranty . . . . . . . . . . . . 36

Customer Support, Accessories &

Parts. . . . . . . . . . . . . . . . . . . . back page

Cooking Tables & Tips ..................... 20

Temperature Recommendations ................... 20

This THERMADOR® appliance is made by

BSH Home Appliances Corporation

1901 Main Street, Suite 600

Irvine, CA. 92614

Questions?

1-800-735-4328

www.thermador.com

We look forward to hearing from you!

Safety

IMPORTANT SAFETY INSTRUCTIONS

READ AND SAVE THESE INSTRUCTIONS

FOR RESIDENTIAL USE ONLY

Before You Begin

INSTALLER: Please leave these Installation Instructions

with this unit for the owner. OWNER: Please retain these instructions for future

reference.

WARNING:

ELECTRICAL SHOCK HAZARD

Disconnect power before installing or servicing. Before turning power ON, be sure that all controls are in the OFF position. Failure to do so can result in death or electrical shock.

IMPORTANT:

Local codes vary. Installer is responsible for ensuring that the installation and grounding comply with all applicable codes. Failure to follow appropriate local codes and regulations may void the warranty.

When using kitchen appliances, basic safety precautions must be followed, including the following:

Read this Use and Care Guide carefully before using your new appliance to reduce the risk of fire, electrical shock, or injury to persons.

Ensure proper installation and servicing. Follow the Installation Manual provided with this product. Have the appliance installed and electrically grounded by a qualified technician.

Have the installer show you the location of the circuit breaker. Mark it for easy reference.

DO NOT repair or replace any part of the appliance unless specifically recommended in this manual. All other servicing should be referred to a qualified technician.

Fire Safety

Do not use aluminum foil or protective liners to line any part of the appliance. Use of a foil liner could result in a shock or fire hazard, or the obstruction of the flow of combustion and ventilation air. Foil is an excellent heat insulator and heat will be trapped beneath it. This will affect the cooking performance and can damage the finish of the oven.

If materials inside an oven should ignite, keep door closed. Turn off the appliance and disconnect the circuit at the circuit breaker box.

Use this appliance only for its intended purpose as described in this manual. For example, never use the appliance for warming or heating the room. Never use the appliance for storage.

Keep oven vent ducts unobstructed.

Always have a working smoke detector near the kitchen.

Loose-fitting or hanging garments should never be worn while using the appliance.

In the event that personal clothing or hair catches fire, drop and roll immediately to extinguish flames.

Smother flames from food fires other than grease fires with baking soda. Never use water on cooking fires.

Have an appropriate fire extinguisher available highly visible and easily accessible near the oven.

Burn Prevention

Moist or damp potholders on hot surfaces may result in burns from steam. Do not let potholder touch hot heating elements. Do not use a towel or other bulky cloth.

Interior surfaces of an oven become hot enough to cause burns. During and after use, do not touch, or let clothing, pot holders, or other flammable materials come in contact with heating elements or interior surfaces of the oven until they have had sufficient time to cool. Other surfaces of the appliance may become hot enough to cause burns. These surfaces include oven vent openings, surfaces near these openings and oven doors.

English 1

IMPORTANT SAFETY INSTRUCTIONS READ AND SAVE THESE INSTRUCTIONS

Exercise caution when opening the appliance. Standing to the side, open the door slowly and only slightly to let hot air and/or steam escape. Keep your face clear of the opening and make sure there are no children or pets near the unit. After the hot air and/or steam is released, proceed with your cooking. Keep doors shut unless necessary for cooking or cleaning purposes. Do not leave open doors unattended.

Do not heat or warm sealed food containers. Build-up of pressure may cause the container to burst and cause injury.

Always place oven racks in desired location while oven is cool. If a rack must be moved while the oven is hot, do not let pot holders touch the heating elements. Do not use a towel or other bulky cloth.

Never prepare food with large quantities of high proof alcoholic beverages. Steam containing alcohol can ignite inside the appliance. Use only small quantities of high proof alcoholic beverages, and use caution when opening the appliance door.

Child Safety

When children become old enough to operate the appliance, it is the responsibility of the parents or legal guardians to ensure that they are instructed in safe practices by qualified persons.

Baking and Steaming Safely

The oven bottom and the evaporator dish must always remain clear. Always place ovenware on the rack or in the perforated baking pan.

Ovenware must be heat and steam resistant. Silicone baking pans are not suitable for use with the steam oven.

When using Steam mode with a perforated baking pan, always slide a baking pan underneath it. The pan will catch any drippings.

Do not store moist foods for an extended period of time in the closed oven. The food could cause corrosion of the oven interior.

Do not overfill very juicy fruit tortes with fruit when using the baking pan. The fruit juice that drips off the baking pan leaves behind stains that cannot be removed.

When using aluminum foil in the oven, do not allow it to touch the glass on the door. This could cause permanent staining of the door glass.

Do not place anything on the open appliance door. This could damage the appliance.

The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.

Children should not be left alone or unattended in an area where appliances are in use. They should never be allowed to sit or stand on any part of the appliance. If children are allowed to use the appliance, they must be closely

supervised.

CAUTION:

Hot steam can escape when opening the oven door. Hot water may drip from the door. Keep children away.

WARNING:

DO NOT store items of interest to children above or at the back of the appliance. If children should climb onto the appliance to reach these items, they could be seriously injured.

English 2

WARNING:

State of California Proposition 65 Warnings:

This product contains chemicals known to the State of California to cause cancer, birth defects or other reproductive harm.

IMPORTANT SAFETY INSTRUCTIONS

READ AND SAVE THESE INSTRUCTIONS

Cleaning Safety

Do not clean the appliance while it is still hot. Some cleaners produce noxious fumes when applied to a hot surface. Wet cloths or sponges can cause burns from steam.

Do not clean the appliance immediately after turning it off. The water in the evaporator dish is still hot. Wait until the appliance has cooled down.

The door will not close properly if the door gasket is heavily soiled. The face of adjacent furnishings could become damaged. Always keep the door gasket clean and replace it if necessary. See the back cover for service, parts and accessories information.

The oven cavity is made of high quality stainless steel. Improper care may result in corrosion of the oven cavity. Follow the care and cleaning instructions provided in the manual. Remove food residue and spills from the cavity immediately after the appliance has cooled down.

Ovenware Safety

Do not place food directly on oven bottom.

Follow the manufacturer’s directions when using cooking or roasting bags.

English 3

Getting Started

Control Identification

LCD Display Screen and Buttons

1 — ENTER verifies a selection

–) decreases and (+) increases time, scroll through

2 — (

oven display functions, and to increase or decrease the oven temperatures in 5° increments.

3 — CANCEL clears all oven operations.

1. Press any display button to show the options.

— The available options are displayed on the screen

with an “>” arrow next to function that can be selected.

2. Use the “+/–” buttons to scroll through options, and

press the “ENTER” button to select the desired option.

Control Knobs

Temperature Control Knob

Use the Temperature Control Knob to set the steam oven temperature from 150° – 450 will detent at every 25° (ie, 150°, 175°, 200°, 225°, etc.).

°F (66° – 230°C). The knob

Mode Selector Knob

Using the Mode Selector Knob, you can select from ten oven functions.

Setting Function of Each Setting

OFF Turns oven OFF.

STEAM

STEAM CONV

REHEAT

DEFROST

KEEP WARM

DISH WARM

SLOW COOK

PROOF

TRUE CONV

EASY COOK Sets automatic programming.

Steams vegetables, fish, and side dishes; extracts juices.

Combines steam and convection oven modes. Meat, soufflés and baked goods.

Gently reheats cooked foods in plated dishes and baked dishes.

Defrosts fruits, vegetables, meats and fish for cooking or serving.

Keeps hot, cooked foods at serving temperature.

Heats and keeps warm oven–safe ovenware, plates and bowls.

Slowly roasts meats so they remain very tender.

Proof (raises) yeast dough and sourdough.

Operates as a convection oven, with no steam. Use for moist cakes, sponge cakes and braised meat.

English 4

Oven Accessories and Interior

Oven Accessories

The following steam oven accessories come with your steam oven:

Wire rack (CSRACKH) Use for support during baking.

Place meats on the wire rack with the baking pan underneath and insert both together into one level.

Perforated baking pan, full-size (CS2XLPH)

1ǫ” deep Ideal for steaming fish or large quantities of vegetables, extracting juice from berries, and much more.

Perforated baking pan, half-size

(CS1XLPH) 1ǫ” deep Ideal for steaming fish or vegetables, extracting juice from berries, and much more.

Additional Accessories

The following additional accessories can be purchased in retail appliance stores where THERMADOR® products are sold:

Accessory

Perforated baking pan, full-size, 1ǫ” deep CS2XLPH Perforated baking pan, half-size, 1ǫ” deep CS1XLPH Baking pan, full-size, 1ǫ” deep CS2XLH Baking pan, half-size, 1ǫ” deep CS1XLH Baking pan, full-size, 1ǩ” deep CS2LH Wire rack CSRACKH

Descaling tablets 573828 Cleaning tablets/detergent 573829 Water hardness test strips 056317

Order

Number

Oven Cavity

The oven has four rack levels. The rack levels are numbered bottom to top as shown in the figure below.

Baking pan, half-size

(CS1XLH) 1ǫ” deep Use for smaller quantities and for rice and cereals.

Baking pan, full-size

(CS2LH) 1ǩ” deep Ideal for baking cakes and catching dripping

liquid when steaming.

Clean the accessories thoroughly with soapy water and a cloth before initial use.

Note:

The baking pans may become temporarily warped during baking as a result of major temperature changes that may occur, for example, if food is placed on only one part of the pan or if a deep frozen item (like a pizza) is placed on the

pan.

Racks for accessories

Use only accessories that come with the appliance or were purchased through customer service for use in this steam oven. These accessories are designed specifically for your steam oven. You may use other ovenware appropriate for casseroles, soufflés, round cakes, and similar dishes, placing them on the wire rack (suggestions for appropriate cookware are in the “Cooking Tables and Tips” section,

starting on page 20).

Interior

Light

Evaporator dish

Socket for

meat probe

Tank duct with water tank

English 5

Water Tank Use & Care

The water tank is on the right side of the steam oven. It holds 1.4 quarts (1.3 L) of water. The water tank is not dishwasher safe.

Water level sensor warnings:

The water tank must have enough water to generate the steam needed for the cooking mode and time you are using. As the water is converted to steam, the tank level will drop during cooking. Three different water levels are monitored by the

oven:

Level

No.

1 “Water Level Is Low” – shows

2 “Refill Water Tank” – shows

3 None Full tank, any oven

Important notes about the water used to fill the tank:

• Moisten the seal in the tank lid with some water before

using it for the first time.

• Use only fresh tap water or, if necessary, plain non-

carbonated purchased water to fill water tank.

Display Screen Warning

When Oven is Turned ON

until the oven is turned off.

Water Level Status

Tank less than full but not empty ( > ѿ full)

Empty tank ( < ѿ full)

mode can be run

What Will Happen?

• Heating mode can begin or continue if you select ENTER when the display shows that water is low.

• Heating mode stops until the water tank is refilled or the oven is turned OFF.

• The heating element remains off until the tank is refilled and replaced in the slot.

• At this point, steam cooking resumes. The display shows preheating (if needed), after which the Oven Timer resumes counting down.

• Oven can be turned on or will continue running.

CAUTION:

Use of inappropriate liquids can damage the appliance! Do not fill the water tank with distilled water or any other liquids.

• If your water is very hard (10 grains per gallon or higher), we recommend using softened water.

• If your tap water is highly chlorinated (>40 mg/L), use plain non-carbonated purchased water with a low amount of chlorine.

Check the water hardness using the test strip provided or ask your water utility company.

English 6

Fill the water tank before each use:

1. Open door and remove water tank (picture A).

2. Moisten the seal in the tank lid with some water prior to initial use.

3. Fill the water tank to the “MAX” line with cold water (picture B).

— The steam oven can operate at 100% steam for

150 minutes without the need to refill the water tank.

4. Close tank lid until it snaps.

5. Insert water tank completely (picture C).

6. The tank must be flush with the tank funnel (picture D).

Empty the water tank after each use.

1. Keep the water tank level while slowly pulling it out of the appliance.

2. Pour out the water.

3. Thoroughly dry the seal of the tank lid and the slot where the tank resides in the appliance. Prolonged dampness could lead to a musty odor in the tank.

4. Using the sponge provided with your appliance (or a comparable soft sponge or cloth), wipe out the oven and oven door. Remove any remaining water from the evaporator dish in the bottom of the oven.

PD[

Basic Settings

Before Using the Oven for the First Time

• Appliance must be properly installed by a qualified technician before use.

• Remove all packing materials from inside and outside the oven.

• While cool, wipe with a clean, damp cloth and dry.

• There may be a slight odor during first uses; this is normal and will disappear.

• Optimum cooking results depend on proper cookware being used.

• Read and understand all safety precautions and Use and Care Guide information.

• Execute the following sections prior to operating:

Setting the Water Hardness Level

Check the water hardness using the test strip provided or ask your water utility company.

1. With the oven OFF, push any button to bring up two choices on the display screen, TIMERS and SETTINGS.

2. Using the “+/–” buttons, select SETTINGS and press “ENTER”.

3. Scroll through SETTINGS until the arrow (>) points to WATER HARDNESS. Press “ENTER”.

4. Using the “+/–” buttons, scroll the number scale, and press “ENTER” when the arrow points to the hardness level for your water. The factory setting is 3.

1 = SOFTENED (0 – 17 mg/L) 2 = SOFT (18 – 60 mg/L) 3 = MEDIUM (61 – 120 mg/L) 4 = HARD (121 – 180 mg/L) 5 = VERY HARD (over 180 mg/L)

Unless you use softened water, you will need to descale your steam oven at regular intervals (see “Descale” in the “Care and Maintenance” section on page 30).

If you move or if your water source changes, you will need to reset the water hardness value.

English 7

Clean the Oven Using the STEAM Mode

Steam Oven Default Settings

Before using the steam oven for the first time, heat it once while it is empty:

1. Fill and slide in the water tank (see instructions under “Water Tank”, page 7).

2. Remove all accessories from the oven (cooking inserts, wire rack).

3. Close the oven door.

4. Turn the Mode Selector Knob to STEAM. Press ENTER.

5. Select ENTER again to access the settings menu.

6. Using the “+/–” buttons, select TIMERS.

7. Using the “+/–” buttons, select OVEN TIMER. Press ENTER.

8. Set the cooking time for 20 minutes (0:20, in HR/MIN format). Press ENTER.

— The oven will heat for 20 minutes and then stop.

Countdown will begin after the oven has finished preheating.

This initial cleaning will also calibrate the steam oven to the air pressure at your location. Calibration produces more steam than ordinary use.

Automatic Calibration

The boiling point depends on the air pressure. The higher the altitude, the lower the air pressure, and also the boiling point. The steam oven automatically calibrates to adjust to the pressure conditions in your area the first time steam is used at 212°F (100°C).

Calibrating the Steam Oven

1. Remove all accessories from the oven (cooking inserts, wire rack). The oven must be empty and cold.

2. Turn the Mode Selector Knob to STEAM. More steam than usual will be produced during calibration.

Calibration takes about 15 minutes to complete. Do not interrupt the calibration cycle. Do not open the oven door during calibration. Should the calibration process be interrupted by opening the door or switching off the appliance, the steaming function will not operate properly.

Recalibrate the appliance manually if you should move to ensure that the steam oven automatically adjusts to your new location. Refer to “Operation” to reset all parameters to

the factory setting

Recalibration is not necessary after a power failure.

With the steam oven OFF, you can access various other oven features. Many of these features should be adjusted when the oven is first installed or after a move to a new location.

Using the “+/–” buttons, choose SETTINGS and press ENTER on the initial options on the display screen. The full list of settings will display:

LANGUAGE WATER HARDNESS CALIBRATE OVEN? TEMPERATURE UNITS WEIGHT UNITS DESCALE? STEAM CLEAN? FACTORY RESET ALARM DURATION

Use the “+/–” buttons to scroll through the settings list, pressing ENTER for the one you wish to adjust.

LANGUAGE: Instead of manually changing weight or temperature units, you can go to LANGUAGE and select either ENGLISH or FRENCH. Choosing ENGLISH defaults the weight and temperature units to lbs/°F. Choosing FRENCH defaults these settings to kg/°C. The display will change to CUSTOM if you change either of the units by going directly to them in the settings list.

WATER HARDNESS: The hardness of the tap or bottled water (NEVER distilled water) you put in the water tank should be determined and entered with this setting when the appliance is installed. As explained on page 6, you may either use water hardness strips or contact your local water utility to find out the hardness of your tap water.

Enter WATER HARDNESS and set it to this value using the “+/–” buttons for the number scale. If you move or if your water source changes, you will need to reset the water hardness value.

CALIBRATE OVEN: This setting resets the temperature calibration to 210°F (100°C) the next time the STEAM mode is used. (See also “Automatic Calibration” on page 8).

TEMPERATURE UNITS: If you choose this setting, you can override the LANGUAGE default and manually select either degrees Fahrenheit (°F) or Celsius (°C) for the temperature display. The calculation for conversion between temperatures in Fahrenheit and Celsius is shown below (T = temperature):

English 8

T°(Fahrenheit) = T°(Celsius) x 9/5 + 32

WEIGHT UNITS: If you choose this setting, you can override the LANGUAGE default and manually select either pounds (lbs.) or kilograms (kg) for food weight entry. The calculation for conversion between weights in pounds and kilograms is shown below:

pounds / 2.2 = kilograms kilograms x 2.2 = pounds

DESCALE: Your steam oven will need to be descaled (or decalcified) at regular intervals to remove the calcium and magnesium deposits from the water heated to make steam. Once the water hardness is set, the steam oven display will automatically alert you when descaling is required.

Automatic operation of the cooling blower

The cooling blower activates immediately for any of the steam oven modes. If steam oven modes that use steam are switched off (STEAM, STEAM CONV, REHEAT, or certain settings of EASY COOK), the cooling blower stays on for 10 minutes independent from the oven temperature before shutting off. If heating modes without steam are turned off, the cooling blower goes off when the oven temperature falls below 230°F (110°C).

If the door is opened during a mode that uses the steam function, the cooling fan will cycle on and off five-six times in succession to purge the excess steam.

Note:

If you use softened water, you will not need to descale the steam oven.

Detailed instructions for descaling the steam oven are provided in the “Cleaning and Maintenance” section of this manual starting on page 30. The oven cannot be used for any other purpose while descaling is in progress.

STEAM CLEAN: You may use steam to dissolve food residues and spills so that they can be easily wiped up. Running the STEAM CLEAN cycle takes 30 – 35 minutes. The oven cannot be used for any other purpose while steam cleaning is underway. Detailed instructions for steam cleaning the oven are provided in the “Cleaning and Maintenance” section of this manual starting on page 30.

ALARM DURATION: You may set the duration period for the buzzer after an “END OF COOK TIMER” or “END OF KITCHEN TIMER” function to one of the following options:

Short (10 seconds) Medium (2 minutes) Long (5 minutes)

Evaporator dish operation

STEAM, STEAM CONV, REHEAT, and certain settings of EASY COOK will have a rolling boil at the evaporator dish

of the steam oven whereas the remaining modes will not. This is due to the need for a higher temperature setting needed for these processes. REHEAT, and PROOF are gentler steaming processes and require a drier heat and less moisture content. SLOW COOK and TRUE CONV do not use any moisture.

FACTORY RESET: This feature will restore all settings to these default values:

LANGUAGE: English TEMPERATURE UNITS: Fahrenheit WEIGHT UNITS: Pounds CALIBRATION: On

WATER HARDNESS: 3 – Medium

English 9

Operation

Cooking Modes

Temperature Setting for Each Cooking Mode

Different modes have different possible minimum and maximum temperatures. The following table describes the limits on setting the temperature ranges for each mode (except for Easy Cook®, described in a later section):

Cooking

Mode

STEAM 95°F

STEAM/ CONV

REHEAT 210°F

DEFROST 110°F (43°C) only Cannot use the knob or selector buttons. KEEP WARM 140°F (60°C) only Cannot use the knob or selector buttons. DISH WARM 125°F (51°C) only Cannot use the knob or selector buttons. SLOW COOK 140°F

PROOF 100°F (37°C) only Cannot use the knob or selector buttons. TRUE

CONV

Minimum

Temp.

(35°C)

250°F (121°C)

(98°C)

(60°C)

150°F (65°C)

Maximum

Temp.

212°F (100°C)

450°F (232°C)

360°F (182°C)

250°F (121°C)

450°F (232°C)

Notes on Using the Temperature

Control Knob and Buttons

When the mode knob is turned to STEAM the LCD display will show default temperature of 212o. The temperature can also be adjusted with +/- buttons or with the temperature selector knob. If temp selector knob is used, the display only registers 175°, 200° and 212°. If using +/– buttons the display only registers 175°, 180°, … 200°, 205°, 212°.

If the temperature selection is below 250°F (121°C) or above 450°F (232°C), the display will show minimum and maximum range.

If the temperature selection is below 210°F (98°C) or above 360°F (182°C), the display will show minimum and maximum range.

If the temperature selection is below 140°F (60°C) or above 250°F (121°C), the display will show minimum and maximum range.

TRUE CONV can use the full range of oven temperatures. For best results, reduce the recipe temperature by 25°F. Place food in a low-sided, uncovered pan.

CAUTION:

English 10

Operating the Appliance

Using nine of the ten modes available in your steam oven requires similar steps. Using Easy Cook® is somewhat

different and is described separately starting on page 15.

Turning on the Appliance

(STEAM mode is used in example)

1. Place food in steam oven before preheat unless using SLOW COOK or TRUE CONV modes. In SLOW COOK or TRUE CONV modes place food in oven after steam oven has been preheated.

— Food needs to be in the oven during preheat for

steam modes because if the door is opened to put food inside after the preheat cycle then the steam will leave the cavity, lowering the temperature, which may cause the food to be undercooked.

2. Turn the Mode Selector Knob to the desired heating mode.

— Temperature control is not possible with

DEFROST, PROOF, KEEP WARM, and DISH WARM, which have preselected temperatures. When one of these modes is selected, the temperature will appear on the display.

4. Press ENTER.

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The oven will begin PREHEATING.

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3. If temperature control is possible in the mode you select, turn the Temperature Control Knob to the

desired temperature.

Canceling the Mode

1. To cancel a cooking mode, press the CANCEL button.

— A prompt will appear asking if you want to cancel

the mode (e.g., CANCEL STEAM).

2. To stop the operation, press ENTER.

— The display screen will show the mode and the set

temperature. Turn the Mode Selector Knob to OFF to clear the display screen.

3. To continue cooking, press CANCEL again.

— If the oven was in preheat, heating will resume and

the preheating percentage will show on the display. If the oven was past preheat, then “MODE and TEMPERATURE” and the countdown time will

continue to display.

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After Oven Operation

IMPORTANT:

• Wipe down the oven cavity and the evaporator dish with the sponge provided and dry well with a soft cloth after each use.

• Remove food residue and spills from the oven immediately after the appliance has cooled down. Burned on residue is very difficult to remove at a later time.

• Salts are very abrasive and can cause rust spots. The steam oven cavity can rust if not properly cared for.

For times longer than one hour (1:00), the remaining time will show as HR/MIN (e.g., 2:40 min). From less than one hour to 10 minutes, it shows as MIN/SEC (e.g., 5:40 sec). The colon (:) in the time display will blink every second when the countdown time is 10 minutes or more. Below 10 minutes, the time will display in seconds (e.g., 9:53, 8:45,

and so on) with no blinking.

While the timer is operating, pressing CANCEL will lead to a prompt: “Cancel Timer” on the first line, while the time still shows on the second line. Press ENTER to stop the countdown and the timer operation. Press CANCEL to resume the countdown.

Kitchen / Oven Timer

Kitchen Timer

The kitchen timer can be set for up to 23 hours and 55 minutes. The kitchen timer can be used whether the oven is in operation or not.

Oven Timer

The Oven Timer is intended to mechanically shut the oven off when the desired cooking time is complete. The maximum time is 23 hours and 55 minutes.

To set the kitchen or oven timer

1. Press the ENTER button to access the menu.

2. With the “+/–” buttons, move the arrow (>) to TIMERS and press ENTER.

3. With the “+/–” buttons, move the arrow (>) to KITCHEN TIMER or OVEN TIMER and press ENTER.

4. Using the “+/–” buttons, select the desired countdown time in 1 minute increments. Hold down “+/–” button to set by 5 minute increments.

5. Press ENTER to begin the timer countdown. Countdown will start after the oven has finished preheating.

— When the timer reaches “0:00”, the display will emit

a repeated single beep to signal the end of the countdown.

Changing the Cooking Time during Operation

1. Press ENTER.

— The display will show CANCEL OVEN TIMER.

2. Press ENTER to cancel the mode.

3. Press ENTER again to return to the main menu.

4. Using the “+/–” buttons, scroll to OVEN TIMER.

5. Press ENTER to get the blinking (0:00).

6. Using the “+/–” buttons, input the new cooking time.

7. Press ENTER to restart the oven timer.

At the End of Cooking

When the oven timer reaches 0:00, the display will emit a repeated beep to signal the end of the cooking time. The beep will continue for 10 seconds, 2 or 5 minutes or until you turn either the Mode Selector Knob or the Temperature Control Knob to OFF.

Pressing the CANCEL, + or –, or ENTER buttons will also disable the beep even if the oven has not been turned to OFF. Turn the knob to OFF

After cooking with a steam-producing mode, remember to remove and empty the water tank, dry the seal of the tank lid and the slot. Using the sponge provided with your appliance (or a comparable soft sponge or cloth), wipe out the oven and oven door. Remove any remaining water in the evaporator dish in the bottom of the oven.

Changing the Temperature during Operation

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6. Press any button to disable the beep.

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CHANGING DURING PREHEAT: If the new temperature you choose is higher than the current one, the oven will resume preheating, recalculating the percentage of preheat to show progress to the new temperature.

If the new temperature is lower than the current one (or within 95% of it), the oven will go directly to cooking. The “Oven Timer” and the remaining countdown time will be displayed.

CHANGING AFTER PREHEAT: If you change the

Plug

Cable

Probe

temperature once the cooking temperature has been reached, the oven will ramp the interior temperature up or down to the new temperature. The oven timer will continue

counting down without being affected.

Using the Meat Probe

Using the meat probe allows you more control over how your foods are cooked by automatically disabling the specified cooking mode when a dish's desired temperature, defined by the cook, has been reached.

The meat probe can only be used in the STEAM, STEAM CONVEC, TRUE CONVEC, or SLOW COOK modes.

Cable

Plug

Probe

Programming the Meat Probe

1. Insert the plug end into the outlet.

2. Insert probe into the meat.

Plug

• To avoid damaging the probe, ensure that the meat is fully defrosted before inserting the probe.

• Insert the probe until its tip is rested in the center of the thickest, meatiest portion of the meat.

• Ensure that the probe does not touch bone, fat, or gristle.

• In the case of poultry, do not insert the tip of the meat probe in the middle (hollow) but between the belly and the thigh.

• The probe should not touch any part of the cooking dish or parts of the oven, as this will affect the accuracy of the results.

3. Close the oven door.

4. Select the desired COOKING MODE and OVEN TEMPERATURE using the knobs on the control panel. Press ENTER.

• If the probe function is not available for the

selected mode the display will prompt the user to unplug the probe and continue without the probe.

• Probe is not available when the Oven Timer has

been set.

• The range for the probe temperature is between

120ºF (50ºC) and 200ºF (95ºC).

• If the probe is removed or cancelled while a mode

is running, the mode will continue without the probe function and will run indefinitely until canceled by the user.

5. With the “+/–” buttons, set the desired PROBE TEMPERATURE. Press ENTER.

When the actual probe temperature reaches the desired set temperature, the cooking mode will be finished and the “end of oven timer” will beep to indicate that the cooking process has concluded. The oven turns itself off automatically when the meat probe temperature has been reached.

English 13

Recommended Minimum Internal Cooking Temperatures

The minimum internal temperatures that foods must reach to be considered safe to eat, as determined by the

U. S Department of Agriculture Food Safety and Inspection Service, are as follows:

Fresh ground beef, veal, lamb, pork 160°F (72°C) Beef, veal, lamb roasts, steaks, chops, venison,

ground venison

Medium rare 145°F (63°C) Medium 160°F (71°C) Well done 170°F (77°C)

Fresh pork roasts, steaks, chops

Medium 160°F (72°C) Well done 170°F (77°C)

Ham

Cook before eating 160°F (72°C) Fully cooked, to reheat 140°F (60°C)

Poultry

Ground chicken, turkey 165°F (74°C) Whole chicken, turkey 180°F (82°C) Breasts, roasts 170°F (77°C) Thighs and wings 180°F (82°C) Stuffing (cooked alone or in bird) 165°F (74°C) Egg dishes, casseroles 160°F (72°C) Leftovers 165°F (74°C)

Probe Care and Use

• To avoid damaging your probe, DO NOT pull on the

cable when trying to remove it from a dish.

• DO NOT use tongs or other instruments to pry on the

probe when removing it or to “hammer” the probe into a food dish.

• DO NOT wash the probe in the dishwasher; use warm,

soapy water instead to clean it.

• To prevent possible burns, wait until the oven has cooled before trying to remove the probe from the outlet.

• DO NOT store the probe inside the oven.

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Easy Cook® Automatic Programming

Introduction to Easy Cook

Automatic programming makes it easy to prepare food. Your steam oven’s Easy Cook mode automatically sets the oven to cook 27 different foods.

The following pointers will help you get excellent results with Easy Cook:

• Use only ONE level of the oven with Easy Cook programs.

• Use the recommended ovenware. All meals have been tested using this ovenware, and results may vary if different ovenware is used.

• When cooking food in a perforated baking pan, insert the baking pan at rack level 1 to catch any drippings.

• Add liquid and food mixtures such as rice and water no more than 1½” (38 mm) up the side of the baking pan.

• Automatic programming requires that you know the weight of the food. For individual pieces, like pieces of chicken, always enter the weight of the largest piece. The total weight must be within the preset weight range.

• Cooking results may vary depending on the amount and quality of the food.

Setting Easy Cook® Programs

Choosing the Food

1. Turn the Mode Selector Knob to EASY COOK. — The display screen will show a list of food

groupings with Easy Cook programs. These groupings are “VEGETABLES”, “RICE”, “POULTRY”, “BEEF”, “PORK ROAST”, “LAMB”, “FISH”, “BAKED GOODS, DESSERTS”, “REHEAT”, “DEFROST”, and “EGGS”.

2. Starting with the selection arrow (>) at “VEGETABLES”, use the “+/–” buttons to scroll through the list of choices.

3. Select the desired food grouping and press ENTER. — The screen will show the sub-groups of foods

under the grouping you selected.

4. Use the “+/–” buttons to scroll forward and back through the sub-group choices under that food grouping.

5. Select the sub-group you want and press ENTER.

Setting the Weight

The display will now show “Enter Weight” on the first line and a weight (“X.0” lbs. or kg) on the second line. X.0 lbs. is the default weight for the selected food. For instance, if you select “BEEF”, then “POT ROAST”, the default weight is

2.2 lbs. so X = 2.2.

6. Use the “+/–” buttons to adjust the weight setting. — Pressing the “+/–” buttons will change the

displayed weight by 0.1 pounds (or kilograms, according to the chosen settings). Each type of food has a maximum and minimum weight setting for Easy Cook. Holding down the “+/–” button will allow you to scroll rapidly through the weight choices.

Changing the Food Type and Weight Already Selected

At each level, pressing CANCEL will take you back to the previous menu until you reach the main Easy Cook menu.

Starting Cooking

In Easy Cook programs, the rack location, baking pan type, and cooking times have been pre-selected for the food type and weight you have chosen.

7. Press ENTER again. — The display will show the rack level (levels 1 – 3)

and specific ovenware/accessories that should be used.

8. Place food in steam oven as suggested on the display screen.

9. Press ENTER again. — The display will show “Oven Timer” on the first line

and the automatic cooking time for the particular choice of food on the second line.

10. Press ENTER and the oven will begin preheating. — The preheat percentage will display on the first line

and the current oven temperature on the second. Once the oven reaches 90 – 95% of the preselected temperature, the cook time countdown will

be activated.

English 15

During Cooking

After preheat, the display will indicate the Easy Cook program in operation and the automatic cooking time.

The oven timer will now begin counting down from that automatic time to 0:00 in the same manner as all the other cooking cycles.

At the End of an Easy Cook

Program

When the oven timer reaches 0:00, the Easy Cook program will end. The display will beep to signal the end of the

cooking time.

Pressing the CANCEL button will also disable the buzzer even if the oven has not been turned to OFF.

Depending on the alarm duration setting, if 10 seconds, 2 or 5 minutes passes with no further action to stop the timer beep or turn the oven off, the beep will stop and the display will go blank.

Canceling the Program during Operation

While an Easy Cook mode is running, if you press CANCEL, the display prompt will read “Cancel Easy Cook”. If the oven is still preheating, the preheat temperature will display on the second line. If the oven has reached cooking temperature, the countdown time will display on the second line.

To stop the operation, press ENTER. The screen will go blank. Turn the Mode Selector Knob to OFF.

To continue cooking, press CANCEL again. If the oven was in preheat, heating will resume and the preheating percentage will show on the display. If the oven was past preheat, then “Oven Timer” and the countdown time will continue to display.

English 16

Easy Cook® Program Charts

This section covers all of the programs available for automatic programming. Read the instructions before using a program to prepare the food.

Food

Vegetables

Wait until after cooking to season vegetables, including potatoes.

Cauliflower florets 1.1 lbs.

Broccoli florets 1.1 lbs.

Green beans 1.1 lbs.

Green asparagus (of equal size) 1.1 lbs.

Mixed veggie steam 1.1 lbs.

Peeled potatoes 1.1 lbs.

Unpeeled potatoes 1.1 lbs.

Rice

Default Weight

(0.5 kg)

Min. Weight Max. Weight

0.3 lbs. (0.2 kg)

4.1 lbs. (2 kg)

4.1 lbs (2 kg)

4.1 lbs. (2 kg)

Accessories and Rack Levels

Perforated (level 3) + baking pan (level 1)

Weigh out the food to be cooked and add the correct amount of water: Rice 1:1.5, Coucous 1:1 Stir the cereal or grain after cooking to help it quickly absorb the remaining water.

To prepare risotto, add water to the risotto at a ratio of 1:2. Enter the entire weight, including the water. One cup of risotto and 2 cups of water equal approximately 1.5 lbs. (0.68 kg). The message “stir” will appear after approximately 15 minutes. Stir the risotto, and continue cooking.

Long grain

Basmati Baking pan (level 2)

Brown rice Baking pan (level 2)

Couscous Baking pan (level 2)

Risotto, arborio rice 2.2 lbs.

(1 kg)

1.0 lbs. (0.5 kg)

4.2 lbs. (2 kg)

Baking pan (level 2)

English 17

Food

Poultry

Weigh individual pieces of chicken. Enter the weight of the heaviest piece. DO NOT place pieces of chicken on top of one another in the ovenware. You can marinate the pieces of chicken before cooking.

Default Weight

Min. Weight Max. Weight

Accessories and Rack Levels

Fresh whole chicken 2.2 lbs.

(1 kg)

Fresh chicken portions 0.2 lbs.

(0.1 kg)

Pork Roast

Cut the rind from the center outward before cooking. The shoulder cut is the best cut for a pork roast with crust.

Pork Roast 2.2 lbs.

(1 kg)

Beef

A tall roast is recommended for roast beef.

Pot roast 2.2 lbs.

(1 kg)

Sirloin, medium, slow cook (sear before cooking)

Lamb (Bone-in leg of lamb)

Leg, well done 2.2 lbs.

Leg, medium 2.2 lbs.

2.2 lbs. (1 kg)

(1 kg)

1.6 lbs. (0.7 kg)

0.1 lbs. (0.04 kg)

1.8 lbs. (0.8 kg)

2.2 lbs. (1 kg)

4.6 lbs. (2.1 kg)

0.8 lbs. (0.36 kg)

4.2 lbs. (2 kg)

3.3 lbs. (1.5 kg)

4.2 lbs. (2 kg)

Wire rack + baking pan (level 2)

Baking pan (level 2)

Wire rack + baking pan (level 2)

Baking pan (level 2)

Fish

Grease the perforated baking pan to prepare for the fish. DO NOT place whole fish, fish fillets, or fish sticks on top of each other. Enter the weight of the heaviest piece of fish and select pieces that are approximately the same size.

Whole fresh fish 1.3 lbs.

(0.6 kg)

Fresh fish fillet 0.4 lbs.

(0.2 kg)

Frozen fish fillet 0.5 lbs.

(0.2 kg)

Oysters & clams 2.2 lbs.

(1 kg)

Baked Goods, Desserts

Fruit Compote 1.1 lbs.

(0.5 kg)

Rice Pudding 0.4 lbs.

(0.2 kg)

0.7 lbs. (0.3 kg)

0.2 lbs. (0.1 kg)

1.2 lbs. (0.5 kg)

0.3 lbs. (0.14 kg)

0.1 lbs. (0.5 kg)

4.1 lbs. (2 kg)

4.0 lbs. (2 kg)

5.2 lbs. (2.5 kg)

3.1 lbs. (1.4 kg)

1.5 lbs. (0.7 kg)

Perforated (level 3) + baking pan (level 1)

Baking pan (level 2)

English 18

Food

Breads

Use parchment paper on the baking pan when baking breads and rolls. Easy Cook® programs are for free-form loaves only. Baking bread in a loaf pan is not recommended. The dough should not be too soft. Before baking, use a sharp knife to make several slashes, about 0.4" (1 cm) deep into the bread dough. Let the dough rise before baking. The Easy Cook program is for baking only. Fresh rolls should all weigh the same. Enter the weight of the individual bread rolls.

Default Weight

Min. Weight Max. Weight

Accessories and Rack Levels

Braided loaf 2.2 lbs.

(1 kg)

Multigrain bread 2.2 lbs.

(1 kg)

Multigrain, proof & bake 2.2 lbs.

(1 kg)

Rye bread 2.2 lbs.

(1 kg)

Rye bread, proof & bake 2.2 lbs.

(1 kg)

White bread 2.2 lbs.

(1 kg)

White bread, proof & bake 2.2 lbs.

(1 kg)

Fresh rolls 0.1 lbs.

(0.05 kg)

Frozen rolls 0.1 lbs.

(0.05 kg)

Reheat

1.0 lbs. (0.5 kg)

1.4 lbs. (0.6 kg)

1.0 lbs. (0.5 kg)

0.1 lbs. (0.05 kg)

4.2 lbs. (2 kg)

0.6 lbs. (0.3 kg)

Baking pan (level 2)

Pizza, thin crust 0.6 lbs. 0.2 lbs.

(0.1 kg)

Pizza, deep dish 0.6 lbs. 0.2 lbs.

(0.1 kg)

Defrost

Chicken, pieces, bone-in 2.2 lbs.

(1 kg)

Meat 2.2 lbs.

(1 kg)

Berries 1.1 lbs.

(0.5 kg)

Eggs

Soft cooked eggs 0.0 lbs.

(0.0 kg)

Hard cooked eggs 0.0 lbs.

(0.0 kg)

0.6 lbs. (0.3 kg)

1.0 lbs. (0.5 kg)

0.3 lbs. (0.13 kg)

0.0 lbs. (0.0 kg)

1.5 lbs. (0.7 kg)

3.2 lbs. (1.5 kg)

2.1 lbs. (1.0 kg)

2.0 lbs. (0.9 kg)

4.0 lbs. (2 kg)

Wire rack + perforated pan (level 2)

Perforated (level 3) + baking pan (level 1)

English 19

Cooking Tables and Tips

Temperature Setting Recommendations

These tables contain a selection of dishes that can be easily prepared in the steam convection oven. You can find out which oven mode, accessories and cooking time are best suited for your dish. If not specified otherwise, this information

applies to dishes placed in a cold appliance.

Vegetables

Place vegetables in the perforated baking pan and place pan at rack level 3. Place the baking pan underneath it at rack level 1. The baking pan will catch any drippings.

Food Size Accessories Oven Mode Temperature Cooking Time

Artichokes Whole Perforated + baking pan Steam 212ÛF (100ÛC) 30 – 35 min. Asparagus Whole Perforated + baking pan Steam 212ÛF (100ÛC) 10 – 15 min. Beets Whole Perforated + baking pan Steam 212ÛF (100ÛC) 40 – 50 min. Broccoli Florets Perforated + baking pan Steam 212ÛF (100ÛC) 8 – 10 min. Brussels sprouts Florets Perforated + baking pan Steam 212ÛF (100ÛC) 20 – 30 min. Cabbage Shredded Perforated + baking pan Steam 212ÛF (100ÛC) 25 – 35 min. Cabbage, red Shredded Perforated + baking pan Steam 212ÛF (100ÛC) 30 – 35 min. Carrots Slices Perforated + baking pan Steam 212ÛF (100ÛC) 10 – 20 min. Cauliflower Whole Perforated + baking pan Steam 212ÛF (100ÛC) 30 – 40 min. Cauliflower Florets Perforated + baking pan Steam 212ÛF (100ÛC) 10 – 15 min. Fennel Slices Perforated + baking pan Steam 212ÛF (100ÛC) 10 – 14 min. Green asparagus Whole Perforated + baking pan Steam 212ÛF (100ÛC) 7 – 12 min. Green beans – Perforated + baking pan Steam 212ÛF (100ÛC) 15 – 20 min. Kohlrabi Slices Perforated + baking pan Steam 212ÛF (100ÛC) 15 – 20 min. Leeks Slices Perforated + baking pan Steam 212ÛF (100ÛC) 4 – 6 min. Peas – Perforated + baking pan Steam 212ÛF (100ÛC) 5 – 10 min. Pea pods – Perforated + baking pan Steam 212ÛF (100ÛC) 8 – 12 min. Spinach – Perforated + baking pan Steam 212ÛF (100ÛC) 2 – 3 min. Stuffed vegetables (zucchini,

eggplant, peppers)

Swiss chard Shredded Perforated + baking pan Steam 212ÛF (100ÛC) 8 – 10 min. Zucchini Slices Perforated + baking pan Steam 212ÛF (100ÛC) 2 – 3 min. * Preheat the appliance. Place food in oven before preheat unless using the Slow Cook or True Convection modes.

DO NOT precook vegetables

Baking pan at level 2 Steam

Convection

320 – 360ÛF (160 – 180ÛC)

15 – 30 min.

English 20

Side Dishes, Legumes, and Rice

Add the appropriate amount of water or liquid. Example: 1:1.5 = for every 1/2 cup.

Food

Potatoes (unpeeled) Medium size Perforated (level 3) +

Potatoes (peeled) Quartered Perforated (level 3) +

Potato gratin – Baking pan (level 2) Steam 212ÛF (100ÛC) 35 – 45 min. Brown rice 1:2 Baking pan Steam 212ÛF (100ÛC) 30 – 40 min. Long grain rice 1:2 Baking pan Steam 212ÛF (100ÛC) 20 – 30 min. Basmati rice 1:1.5 Baking pan Steam 212ÛF (100ÛC) 20 – 30 min. Lentils 1:2 Baking pan Steam 212ÛF (100ÛC) 30 – 45 min. Canellini beans,

pre-cooked Couscous 1:1 Baking pan Steam 212ÛF (100ÛC) 6 – 10 min. Dumplings – Perforated (level 3) +

Ratio/

Information

1:2 Baking pan Steam 212ÛF (100ÛC) 65 – 75 min.

Accessories Oven Mode Temperature Cooking Time

Steam 212ÛF (100ÛC) 35 – 45 min.

baking pan (level 1)

Steam 212ÛF (100ÛC) 20 – 25 min.

baking pan (level 1)

Steam 205ÛF (95ÛC) 20 – 25 min.

baking pan (level 1)

Meat, Poultry, Fish

Insert rack and baking pan together at the same rack level. Once the roast is done, let it rest in the closed convection steam oven for an additional 10 minutes after turning it off. This will help the meat retain its juices.

Using the Steam Convection mode makes the meat particularly tender and juicy on the inside while forming a crust on the outside.

Food

Poultry

Chicken, whole 2.65 lbs.

Chicken, halved per 1 lbs.

Chicken breast per 0.33 lbs.

Chicken pieces per 2.65 lbs.

Duck, whole 4.5 lbs. (2 kg) Wire rack + baking

Duck breast* per 0.77 lbs.

Turkey, whole, unstuffed

Turkey, whole, unstuffed**

Turkey breast 2 lbs. (1 kg) Wire rack + baking

* Sear first ** Use baking pan 1 5/8" deep (see Additional Accessories)

Amount/

Weight

(1.2 kg)

(0.4 kg)

(0.15 kg)

(1.2 kg)

(0.35 kg) 8 – 11 lbs. Wire rack + baking

12 – 14 lbs. Wire rack + baking

Accessories Oven Mode Temperature

Wire rack + baking pan (level 2)

Perforated (level 3) + baking pan (level 1)

Wire rack + baking pan (level 2)

pan (level 2) Wire rack + baking

pan (level 2)

Cooking

Time

Steam Convection 360 – 375ÛF

(180 – 190ÛC)

Steam Convection 360 – 375ÛF

(180 – 190ÛC)

Steam 212ÛF (100ÛC) 15 – 25 min.

Steam Convection 360 – 375ÛF

(180 – 190ÛC)

Steam Conv/ True Convection

Steam Convection 360 – 375ÛF

Steam Convection 325ÛF (165ÛC) 50 – 75 min.

Steam Convection 325ÛF (165ÛC) 80 – 95 min.

Steam Convection 300 – 320ÛF

340ÛF (170ÛC)/ 410ÛF(210ÛC)

(180 – 190ÛC)

(150 – 160ÛC)

50 – 60 min.

35 – 45 min.

20 – 35 min.

60 – 80 min./ 15 – 20 min.

10 – 15 min.

60 – 80 min.

English 21

Food

Beef

Pot-roasted beef* 3.5 lbs.

Filet of beef, medium* 2 lbs. (1 kg) Wire rack + baking

Thin slice of roast beef, medium*

Thick slice of sirloin, medium*

Veal

Veal, bone-in 3.5 lbs.

Veal loin 2 lbs. (1 kg) Wire rack + baking

Breast of veal, stuffed 3.5 lbs.

Pork

Bone-in without rind 3.5 lbs.

Bone-in with rind 3.5 lbs.

Pork chop, boneless* 1.2 lbs.

Ham on the bone 2 lbs. (1 kg) Wire rack + baking

Pork ribs Sliced Baking pan (level 2) Steam 212ÛF (100ÛC) 15 – 20 min.

Other

Meat loaf made from 1.2

Boned leg of lamb 3.5 lbs.

Loin of lamb on the bone*

Sausages – Perforated (level 3) +

Fish

Whole per 0.66 lbs.

Fillet per 3.5 lbs. (1.5

Trout, whole per 0.5 lbs. (0.2

* Sear first ** Use baking pan 1 5/8" deep (see Additional Accessories)

Amount/

Weight

(1.5 kg)

2 lbs. (1 kg) Wire rack + baking

(1.5 kg)

(0.5 kg)

lbs. (0.5 kg) ground meat

(1.5 kg)

3.5 lbs. (1.5 kg)

(0.3 kg)

kg)

Accessories Oven Mode Temperature

Wire rack + baking pan (level 2)

pan (level 2)

Wire rack + baking pan (level 2)

pan (level 2) Wire rack + baking

pan (level 2)

Wire rack + baking pan (level 2)

pan (level 2)

Baking pan (level 2) Steam Convection 340 – 360ÛF

Wire rack + baking pan (level 2)

baking pan (level 1)

Perforated (level 3) + baking pan (level 1)

Reheat 285 – 300ÛF

(140 – 150ÛC)

Reheat 340 – 360ÛF

(170 – 180ÛC)

True Convection 340 – 360ÛF

(170 – 180ÛC)

True Convection 340 – 360ÛF

(170 – 180ÛC)

Steam Convection 320 – 360ÛF

(160 – 180ÛC)

Steam Convection 320 – 360ÛF

(160 – 180ÛC)

Steam Convection 285 – 320ÛF

(140 – 160ÛC)

Steam Convection 320 – 360ÛF

(160 – 180ÛC)

Steam/ Steam Convection

True Convection

Steam Convection 285 – 320ÛF

Steam Convection 250 – 285ÛF

Steam Convection 340 – 360ÛF

Steam Convection 320 – 360ÛF

Steam 175 – 185ÛF

Steam 175 – 195ÛF

212ÛF (100ÛC)/ 285 – 320ÛF (140 – 160ÛC) 410 – 430ÛF (140 – 160ÛC)

(140 – 160ÛC)

(120 – 140ÛC)

(170 – 180ÛC)

(160 – 180ÛC)

(80 – 85ÛC)

(80 – 90ÛC)

Cooking

Time

100 – 140 min.

20 – 28 min.

40 – 55 min.

45 – 60 min.

50 – 70 min.

15 – 25 min.

75 – 120 min.

50 – 70 min.

20 – 25 min. 40 – 50 min.

20 min.

75 – 120 min.

60 – 70 min.

45 – 60 min.

60 – 80 min.

15 – 25 min.

12 – 18 min.

15 – 25 min.

10 – 20 min.

12 – 15 min.

English 22

Food

Amount/

Weight

Accessories Oven Mode Temperature

Cooking

Time

Cod, filet per 0.33 lbs.

(0.15 kg)

Salmon, filet per 0.33 lbs.

(0.15 kg)

Clams or oysters 0.33 lbs. (0.15

kg)

Haddock or perch filet per 0.5 lbs. (0.2

kg)

Stuffed sole rolls – Perforated (level 3) +

Shrimp, large per 1 lb

(0.4 kg)

Shrimp, medium per 1 lb

(0.4 kg)

* Sear first ** Use baking pan 1 5/8" deep (see Additional Accessories)

Perforated (level 3) + baking pan (level 1)

Baking pan (level 2) Steam 212ÛF (100ÛC) 10 – 15 min.

Perforated (level 3) + baking pan (level 1)

baking pan (level 1) Perforated (level 3) +

baking pan (level 1)

Steam 175 – 195ÛF

(80 – 90ÛC)

Steam 212ÛF (100ÛC) 8 – 10 min.

Steam 175 – 195ÛF

(80 – 90ÛC)

Steam 175 – 195ÛF

(80 – 90ÛC)

Steam 212ÛF (100ÛC) 8 – 13 min.

Steam 212ÛF (100ÛC) 5 – 8 min.

10 – 14 min.

10 – 20 min.

Roasting Tips

When is the roast done? Use the built-in meat probe to measure the meat

temperature. The roast is too dark and crust is burned in some areas. Check the rack level and temperature. The roast turned out well, but the sauce is burned. Next time, use a smaller roasting pan or add more liquid. The roast looks good, but the sauce is too light and

runny.

Next time, use a larger roasting pan or add less liquid.

Slow Cooking Meat

Slow cooking is ideal for cooking all tender cuts of meat that will be cooked medium rare. The meat stays very moist and is tender.

Sear the meat well on all sides on the cooktop. Place the meat in the preheated oven and continue to slow cook. After it is done, arrange it on preheated plates and add a warm sauce on top.

Food Amount/Weight Accessories Temperature Cooking Time

Boned leg of lamb 2 – 3.5 lbs.

(1 – 1.5 kg)

Roast beef 3.5 – 5.5 lbs.

(1.5 – 2.5 kg) Pork fillets – Baking pan (level 2) 175 – 195ÛF (80 – 90ÛC) 50 – 70 min. Pork medallions – Baking pan (level 2) 175ÛF (80ÛC) 50 – 60 min. Beef steaks approx. ½” thick Baking pan (level 2) 175ÛF (80ÛC) 40 – 80 min. Duck breast – Baking pan (level 2) 175ÛF (80ÛC) 35 – 55 min.

Baking pan (level 2) 175ÛF (80ÛC) 140 – 160 min.

Baking pan (level 2) 175ÛF (80ÛC) 150 – 180 min.

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Souffles, Casseroles, Additions to Soups, etc.

Food Accessories Oven Mode Temperature Cooking Time

Lasagna Baking pan (level 2) Steam

Convection

Souffles Souffle dish + wire rack (level 2) Steam

Convection

Semolina dumplings

Perforated (level 3) + baking pan (level 1)

Steam 195ÛF (205ÛC) 7 – 10 min.

320 – 340ÛF (160 – 170ÛC) 35 – 45 min.

360 – 390ÛF (180 – 200ÛC) 15 – 25 min.

Desserts, Compotes

Compote: Weigh out the fruit, add approximately 1/3 of water and add sugar and spices to taste. Rice pudding: Weigh out the rice and add 2.5 times as much milk. Add the rice and milk no higher than 1 inch up the

side of the accessory. Stir after cooking. The remaining milk will be absorbed quickly. Yogurt: Heat the milk on the cooktop to 195ÛF (90ÛC). Remove from heat and let cool to 105ÛF (40ÛC). Heating the milk

is not required if using ultra high temperature (UHT) milk. Stir in one to two teaspoons of plain yogurt, or the appropriate amount of yogurt starter per 100 ml of milk. Pour the mixture into sterilized 8 oz. glass jars and cover with lids. Place

jars in oven and steam as indicated below. After preparation, place the jars in the refrigerator to cool overnight.

Food Accessories Oven Mode Temperature Cooking Time

Yeast dumplings Baking pan Steam 212ÛF (100ÛC) 20 – 25 min. Egg custard Mold + wire rack Steam 195 – 205ÛF

(90 – 95ÛC)

Sweet baked items (such as bread pudding)

Rice pudding Baking pan Steam 212ÛF (100ÛC) 25 – 35 min. Yogurt Portion-sized jars + wire rack Steam 105ÛF (40ÛC) 5 – 6 hours Apple compote Baking pan Steam 212ÛF (100ÛC) 10 – 15 min. Pear compote Baking pan Steam 212ÛF (100ÛC) 10 – 15 min. Cherry compote Baking pan Steam 212ÛF (100ÛC) 10 – 15 min. Rhubarb compote Baking pan Steam 212ÛF (100ÛC) 10 – 15 min. Plum compote Baking pan Steam 212ÛF (100ÛC) 10 – 15 min.

Ovenproof dish + wire rack Steam

Convection

320 – 340ÛF (160 – 170ÛC)

15 – 20 min.

50 – 60 min.

Cakes and Baked Goods

Dark metal baking pans are recommended. The temperature and cooking time depend on the quantity and consistency of the dough. Temperature ranges are therefore provided in the charts. Start with a lower temperature setting. This will provide for more even browning. Use a higher temperature setting the next time, if necessary. DO NOT overfill the

baking pan.

Food Accessories Oven Mode Temperature Cooking Time

Cake in Molds or Springform Pans

Sponge cake 10-inch tube pan (level 2) True Convection 300 – 320ÛF

(150 – 160ÛC)

Delicate fruit flan, sponge Springform cake pan (level 2) True Convection 300 – 320ÛF

(150 – 160ÛC)

Sponge base (2 eggs) Ring (level 2) True Convection 360 – 375ÛF

(180 – 175ÛC)

Sponge flan (6 eggs) Springform cake pan (level 2) True Convection 300 – 320ÛF

(150 – 160ÛC)

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60 – 70 min.

45 – 55 min.

12 – 16 min.

25 – 35 min.

Food Accessories Oven Mode Temperature Cooking Time

Pastry crust Springform cake pan (level 2) True Convection 300 – 320ÛF

(150 – 160ÛC)

Swiss flan Springform cake pan (level 2) True Convection 360 – 375ÛF

(180 – 175ÛC)

Bundt

Bundt® cake pan (level 2)

True Convection 325 – 350ÛF

(163 – 177ÛC)

Savory cakes Quiche dish (level 2) True Convection 360 – 375ÛF

(180 – 175ÛC)

Apple tart Flan base cake pan (level 2) True Convection 340 – 375ÛF

(170 – 190ÛC)

Sheet cakes

Yeast cake

Baking pan (level 2)

Steam Convection/

300 – 320ÛF (150 – 160ÛC)/ 300 – 320ÛF

Swiss roll

Baking pan (level 2)

True Convection True Convection 360 – 375ÛF

(150 – 160ÛC)

(180 – 175ÛC)

Braided loaf

Strudel, sweet

Baking pan (level 2)

Steam Convection

300 – 320ÛF (150 – 160ÛC)

320 – 360ÛF (160 – 180ÛC)

Bread, Bread Rolls

White bread, 1.7 lbs. (0.75 kg) flour

Baking pan + parchment paper (level 2)

Steam Convection/

390 – 410ÛF (200 – 210ÛC)/ 320 – 340ÛF

Sourdough bread, 1.7 lbs. (0.75 kg) flour

Baking pan + parchment paper (level 2)

True Convection Steam

Convection/

(160 – 170ÛC) 390 – 410ÛF

(200 – 210ÛC)/ 300 – 320ÛF

Multigrain bread,

1.7 lbs. (0.75 kg) flour

Baking pan + parchment paper (level 2)

True Convection Steam

Convection/

(150 – 160ÛC) 390 – 430ÛF

(200 – 220ÛC)/ 320 – 340ÛF

Whole grain bread, 1.7 lbs. (0.75 kg) flour

Baking pan + parchment paper (level 2)

True Convection Steam

Convection/

(160 – 170ÛC) 390 – 430ÛF

(200 – 220ÛC)/ 285 – 300ÛF

Rye bread, 1.7 lbs. (0.75 kg) flour

Baking pan + parchment paper (level 2)

True Convection Steam

Convection/

(140 – 150ÛC) 390 – 430ÛF

(200 – 220ÛC)/ 300 – 320ÛF

Bread rolls, 0.15 lbs. (70 g) each, unbaked

Baking pan + parchment paper (level 2)

True Convection Steam

Convection

(150 – 160ÛC) 375 – 390ÛF

(190 – 200ÛC)

40 – 50 min.

35 – 60 min.

35 – 45 min.

35 – 60 min.

35 – 50 min.

35 – 45 min.

10 – 15 min.

25 – 35 min.

40 – 60 min.

15 – 20 min./

20 – 25 min.

15 – 20 min./

40 – 60 min.

15 – 20 min./

25 – 40 min.

20 – 30 min./

40 – 60 min.

20 – 30 min./

50 – 60 min.

25 – 30 min.

Bread rolls made with sweet yeast dough, 0.15 lbs. (70 g) each, unbaked

Baking pan + parchment paper (level 2)

Steam Convection

340 – 360ÛF (170 – 180ÛC)

20 – 30 min.

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