Steam Cooking/Steam Assisted Cooking
Your oven has a steam assisted cooking feature. Better baking results are achieved with steam assist Steam assist ensures that the surface of pastry foods are brighter, their crust is more crunchy and they are more voluminous. Also, steam assist reduces the moisture loss of the foods such as meat and allows them to be cooked more juicy on the inside and more delicious.
Steam assist
Some of the cooking functions of your oven include steam assist. “Humidity” setting field appears on the screen for the functions that include steam assist.
Each function is equipped with three different levels of steam: low, medium and high. These functions emit steam for the cooking load at regular intervals.
It is recommended to use the low steam level (%40) to cook pastries such as cake, buns, etc.
It is recommended to use the medium steam level (%60) to cook pastries such as bread. Steam ensures that the surface of pastries are brighter, the crust is more crispy and the size is bigger.
High steam level (%80) is recommended for meats (large pieces of meat, whole chicken, etc.).
Steam reduces moisture loss when cooking meat, allowing the meat to be more juicy and tasty.
General Warnings
- Water tank capacity is 1200 ml. Do not put more than 1200 ml of water in the water tank during baking.
- Since the boiling temperature of water varies depending on the altitude of the place where the product is installed, the set steam temperature may vary on the screen.
- Condensation formed on the oven door after steam assisted cooking may drip around when the oven door is opened. As soon as you open the oven door, wipe off the condensation.
- Stay away when opening the oven door, as steam and heat may escape during and after steam assisted cooking. The steam may burn your hand, face and/or eyes.
- If water remains inside the oven after each steam assisted cooking, dry the oven with drying function or the remaining water with a dry cloth after the oven has cooled-down. Otherwise, residual water may lead to calcification.
- If your product has a meat probe, make sure that the meat probe cover is closed before steam assisted cooking. Otherwise, there may be steam leakage from the meat probe socket.
While steam assisted cooking:
- If there is enough water in the water tank, the oven continues steam assisted baking until the water runs out in the tank. Even after cooking is complete, water may remain in the tank.
- To continue steam assisted baking, remove the water tank, fill it with enough water and place it in its place. The oven starts to provide steam support to itself by drawing water from the tank.
- During steam assisted cooking, the pump operating sound from the oven is normal, especially when the remaining water in the water tank is low.
After steam assisted cooking:
- Some time after the steam assisted cooking is completed, the oven draws the remaining water from the generator back into the tank. In the meantime, the pump operating sound from the oven is normal.
- When the residual water is drawn in, drain the remaining water in the water tank for hygiene reasons.
- Due to health risks, empty the water tank and add fresh water before you start each steam assisted baking.