Convection Steam Oven Cooking Modes 20
Auto Steam Bake
B
ake just like a professional with auto steam bake mode.
By heating with steam first, then using convection heat to
finish baking, bagels, breads, buns, rolls and pastries
acquire a tender interior, a beautiful exterior and a natural
shine without the need for brushing with an egg wash.
Auto steam bake mode temperatures range from 210°F to
445°F. Use this mode for breads, buns, cakes and pastries
whether fresh, par-baked or frozen. Do not preheat.
TIPS
• After shaping, allow bread and other yeast products to
proof briefly on the counter. Ten minutes is usually
sufficient. Place the dough on the stainless steel pan,
which has been lined with parchment, put it into the
unheated cooking space and bake using the auto
steam bake operating mode.
• A nice, shiny crust is formed during auto steam bake.
Yeast and puff pastries do not need to be brushed with
egg yolk, oil or cream.
• The oven door should not be opened during the
steaming phase. The introduction of cold air will
prolong the steaming phase, oversteaming the bread
and impeding rising.
• For a nice, crispy crust on smaller items use a higher
temperature during the hot air phase. The optimum
baking temperature for buns is generally higher than
for a single loaf of bread.
AUTO STEAM BAKE RECIPE
Simple No-Knead Bread
3
1
/4 c
ups bread flour
1
/4 teaspoon instant yeast
1
1
/4 teaspoon salt
1
3
/4 cup water
Place all ingredients into a large mixing bowl. With a
wooden spoon or a spatula, stir the ingredients until they
come together. The dough will be sticky. Cover the bowl
with plastic wrap and leave out on the counter overnight
(10–12 hours). The next day or later that same day, with
generously floured hands, form the dough into a ball. With
a sheet of parchment paper on the solid stainless steel
pan, sprinkle a light dusting of flour or cornmeal and place
the dough in the center of the pan. Dust the top of the
dough with flour and cover with a large bowl, loose plastic
wrap or a cotton towel. Allow to rise for 2 hours. Slash the
risen dough with a sharp knife or razor blade across the
top.
Place the pan in the convection steam oven on rack
position 2. Select auto steam bake mode and adjust the
temperature to 425°F. Press the control knob to start. After
approximately 20 minutes, open the oven door and insert
the probe into the loaf of bread from the side so that the
probe’s tip is approximately centered in the bread. Plug
the probe into the probe receptacle and set the probe
temperature to 210°F.
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