Auto Steam - KitchenAid 9762892B Use And Care Manual

Auto Steam has 5 settings; Meats, Poultry, Fish, Bread and
Desserts. 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 the time will
appear on the display. If desired, both the temperature and time
can be changed according to recipe recommendation.
NOTE: Avoid opening door during a cycle requiring steam. If the
oven door is opened steam production is automatically shut off
until the door is closed.
Auto Steam Time and Temperature Chart

Auto Steam

Temperature Display
Function
Meat 325°F (160°C)
Poultry 325°F (160°C)
Fish 340°F (170°C)
Bread 400°F (205°C)
Dessert 275°F (135°C)
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:
Use a broiler pan, grid and roasting rack for best results.
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.
18
Auto Steam
Poultry
The Poultry setting gives best results with poultry that would
typically be dry roasted.
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.
Oven Timer
During this phase, very little exterior browning will occur.
Display
NOTE: Restarting the cycle will overcook and/or overbrown food.
1:30
Instead, change the time and/or temperature.
1:30 When using the Poultry setting:
Use a broiler pan, grid and roasting rack for best results.
0:25
Preheating is not recommended.
0:30
Roasting time may need to be reduced up to 20 percent
0:30
compared to convection and traditional roasting times.
Use a meat thermometer to gauge doneness of food.
Fish
The Fish setting bakes at a lower temperature than traditional
baking. This gives you moist, tender, evenly-cooked fish with
results similar to those achieved when steaming fish in
parchment paper. You can cook fillets, steaks or whole fish with
this setting.
Use a broiler pan, grid and roasting rack or a low-sided
baking pan for best results.
Preheating is not recommended.
Very little to no browning will occur throughout the cycle. If
browning is desired, use a higher temperature. The fish will be
moister than when conventional baking.
Bread
The Bread setting gives best results when baking yeast breads.
With the addition of steam to the cycle, you no longer need to
spritz with water or add moisture into the oven to achieve a
crispy crust and moist interior.
Preheating is required.
Lower standard baking temperature by 25°F (15°C).
Baking times may be slightly less than with standard baking.
If you are using a baking stone, place it in the oven on rack
1 before beginning the cycle.
The oven will preheat to a temperature higher than the set
temperature. It will then begin adding steam so the bread dough
will go into a moist, hot environment, which is best for rising and
crust development.
After preheat, place the bread dough in the oven as quickly as
possible and close the door. The oven temperature will reduce to
the set temperature, and a small amount of moisture will be
added. The remainder of the cycle is dry heat for optimal
browning.