KitchenAid KEHU309SSS Use & Care Guide - Page 19

7. Touch OFF when finished proofing. Before second proofing, shape dough, place in baking pan(s) and cover loosely with plastic wrap coated with cooking spray. Follow same placement, and control steps above. Before baking, remove plastic wrap. STEAM-ASSISTED COOKING Steam-assisted cooking builds on the benefits of convection cooking by helping to retain moisture, texture and flavor in food. Steam or moisture is automatically added during the cooking cycles. There are 2 categories of steam-assisted cooking: Auto Steam and Manual Steam. ■ Steam eliminates the need for the use of parchment paper wraps (for cooking fish), water baths and spritzing during the cooking process. ■ When cooking with steam, place meat, poultry, seafood, vegetables, desserts, and casseroles into a cool oven. For best cooking results, allow the oven to cool down from previous cooking before steam cooking. If the oven temperature is above 170°F (77°C), a message will appear telling you the oven is above 170°F (77°C) and recommending you let it cool before proceeding. ■ Optimum levels of moisture are introduced at the appropriate time during the cooking cycles. ■ Specially developed cycles enhance browning on meats, poultry and bread. ■ When baking bread, preheating is required. ■ The convection fan will run continuously during all steam functions except Desserts and Seafood. Reference the "Cooking Charts" section when using steamassisted cooking and to help you convert your own recipes. Auto Steam Auto Steam has 7 settings: Meats, Poultry, Seafood, Breads, Vegetables, Desserts and Casseroles. Auto Steam settings have preset temperature and time settings to guide the cooking process. Choose the type of food being cooked, and a suggested temperature and time will appear on the display. If desired, both the temperature and time can be changed according to recipe recommendation. NOTE: For optimal cooking results, avoid opening door during steam-assisted cooking. If the oven door is opened steam production is automatically shut off until the door is closed. If the door is opened during steam cooking a message will appear telling you the door is open and you must close the door to resume cooking. Auto Steam Time and Temperature Chart Auto Steam Temperature Function Browning Cook Time Meat 325°F (160°C) Medium 1:30 Poultry 325°F (160°C) Medium 1:30 Seafood 250°F (170°C) Off 0:25 Bread 400°F (205°C) 0:30 Vegetables 250°F (135°C) Off 0:20 Probe Off Off Auto Steam Settings Meats The Meats setting gives best results with tender cuts of meat that would typically be dry roasted. The Meats setting has 2 phases. During the first phase, the oven temperature will automatically rise above the set temperature for optimal browning conditions. ■ Most of the browning will occur during this phase; this is normal. During the second phase, the temperature is reduced to the set temperature. Steam is added to provide a moist environment to maintain the juiciness of your meat. ■ During this phase, very little exterior browning will occur. NOTE: Restarting the cycle will overcook and/or overbrown food. Instead, change the time and/or temperature. When using the Meats setting: ■ For best results, use a broiler pan and grid, designed to drain juices and help avoid spatter and smoke. If you would like to purchase a Broiler Pan Kit, it may be ordered. See "Assistance or Service" section to order. Ask for Part Number W10123240. ■ Preheating is not recommended. ■ Lower standard baking temperature by 25°F (15°C). ■ Roasting time may need to be reduced by up to 20 percent compared to convection and traditional roasting times. ■ Use a meat thermometer to gauge doneness of food. With traditional roasting, standing time is included before carving. The internal temperature will usually increase 5°F to 10°F (2°C to 5°C) during standing time. When roasting with the Auto Steam Meats setting, the internal temperature may increase 15°F to 20°F (5°C to 10°C) during stand time; therefore, it is necessary to stop cooking and remove the meat at a lower internal temperature than with conventional roasting. Poultry The Poultry setting gives best results with poultry that would typically be roasted without steam. The Poultry setting has 2 phases. During the first phase, the oven temperature will automatically rise above the set temperature for optimal browning conditions. ■ Most of the browning will occur during this phase. This is normal. During the second phase, the temperature is reduced to the set temperature. Steam is added to provide a moist environment to maintain the juiciness of your poultry. ■ During this phase, very little exterior browning will occur. NOTE: Restarting the cycle will overcook and/or overbrown food. Instead, change the time and/or temperature. Dessert 275°F (135°C) 0:30 Casseroles 350°F (160°C) Off 0:30 19