So it's hard to say if I had enough steam or not, since I don't really know what it would be like without any at all. When I open my oven door to remove the water pan, the steam hits me right in the face. The oven user guide says "Use 'Steam Bake' when baking bread, fish, roasts, add water to tray and press 'steam bake'." If your KitchenAid steaming drawer operates smoothly enough to allow adding water and yet prevents the splashing, that would be a good thing. As the oven heats, convection baking combines with steam to cook the food. The KitchenAid Twelix oven combines 2 different cooking methods: standard convection and steam-assisted. I would prefer that choice be left to me. Most people do this about 20 minutes into the bake. The Fresh Loaf is not responsible for community member content. I'll release the steam after ~12-14 minutes when I also rotate the breads inside of the oven. with water or glass detergent. Steam in bread baking: Method #1 The simplest method of adding steam to your oven is to spray the loaf with warm water prior to putting it into the oven. Thank you for the very informative replies. That's about it. Keep your head away. Some models connect to a water line. I've heard others speak of using lava rocks in their steaming tray but I don't know why. I've only ever baked in a dutch oven before, this was my first steam attempt. I don't use that technique anymore, but when I did,  I put the tray with the ceramic stones in the oven during preheat. (Cute morality story about sharing.). Touch START. The oven temperature can be adusted to fit your needs. 2. At some point you want to remove the source of steam. Delay start should not be used for food such as breads and cakes because they may not bake properly. If you can cook, you can use a steam oven. That is why there should be an advantage is the oven has a separate heating element heating the water into steam, rather then just spraying room temperature water into the oven. So, I think my way is less efficient power-consumption wise but is so easy, safe and effective that I'll probably stay with it. Touch Upper Oven or Lower Oven BAKE. The bake range can be set between 145°F and 550°F (63°C and 288°C). See the “KitchenAid™ Steamer Vessel” section before using. Ahh, but baguettes in a DO, diffucult at best. First let me say that I have a 10 year old Bosch oven/range, so I don't know particularly about you KitchenAid oven. CalBaker,  thanks for the update. It doesn't say what that means, other than add water to the tray. If you're not injecting live steam into the oven cavity, the amount of steam in an oven is proportional to the surface area of the water bath. I've learned on this forum (I don't remember who or where) that steam for baking is best accomplished with the convection fan off (other-wise it just vents out the precious steam). As the lava rocks and pan live in the oven permanently, this produces an incredible amount of steam instantly. I use Sylvia's Steaming Towel 15 minutes before loading the dough and then immediately dump two near boiling cups of water over a pan filled with lava rocks. Unfortunately, this method doesn’t offer much moisture, and the effects on the bread are minimal. The oven user guide says "Use 'Steam Bake' when baking bread, fish, roasts, add water to tray and press 'steam bake'.". I would start with the heated moist rags on the steam tray if it were my oven, but probably a good idea to start with whatever Kitchenaid suggests, @ barryvabeach - Sadly, kitchenaid doesn't give much advice. The History of Food Steaming Choose your Steam Cooking option (1: Potatoes, 2: Fresh Vegetables, 3: Frozen Vegetables, 4: Fish, 5: Shrimp, or 6: Manual) and hit go. The huge 77L oven capacity and 10 functions will ensure you can make whatever you fancy from roasts to bakes and pizza. Does anyone have experience with this model? The fan is in a separate part of the oven to avoid overheating -- in the back wall of the oven in KitchenAid convection ovens. Most steam ovens contain a water canister inside the oven cavity. Do the lava rocks have any smell when they get hot and wet? Unlike traditional ovens, a steam oven uses “wet heat” to cook your food. It had a very earthy smell, just as if I was digging in the garden. Steam is invisible. 3 minutes in the microwave bring 1/2 C water from room temperature to about 185 F. I've never tried the lava rocks, but I have a question about them for those of you who do:  What about the smell? KitchenAid BUILT-IN ELECTRIC CONVECTION SINGLE AND DOUBLE OVENS WITH STEAM ASSIST. Then they were used in a Thanksgiving play about Stone Soup. If your oven has variable humidity, use 30%. Touch the number keys to enter a temperature other than 350°F (177°C). I've tried spraying the dough with water and baking it under a large pan that just contains it, but didn't notice much (if any) difference. Bake the bread until it’s dark golden brown on top, about 20-25 minutes. I find it easier to place about 1/2 C of water in a Pyrex vessel and preheat the water in the microwave while the oven is off, then pour the hot water into a shallow pan and turn the oven on. The pan is positioned directly above the electric heating element. Towels help increase the exposed surface area of the water bath provided they are pleated or rolled up. And your glasses fog up a little. “Lo°” will appear on the oven di splay if the actual oven … That's about it. Of course, I'm usually baking one batch and done. Enjoy baking bread, cakes and biscuits with the help of steam in this AEG 60cm SteamBake Pyrolytic Oven. So if you dump water in an oven, it robs some heat from the oven to heat the water up to 100 C ( 212 F ) and a ton more energy to convert it into steam. The oven provides accurate temperatures; however, it may cook faster or slower than your previous oven. There was a noticable change in water level, so for certain there was evaporation going on, but I couldn't really see anything, and certainly not steam coming from the vent as has been talk about in my book and by other forum posters. Both of these steam sources sit just above the oven floor and just below the baking deck. Most of the people that I have heard make reference to wet towels have at least a background in Wood Fired Ovens. BAKE (Upper and Lower Oven) Baking and roasting 1. On the other hand, if you took one gram of water at 100 C  ( 212 F ) and wanted to change it into steam, you would need 540 calories -  a lot more energy. Some folks lay a dry kitchen towel over the glass when filling to prevent mishaps. One of the rare times I've ever bought an 'extended warranty' was for my Bosch. The oven includes with three racks -- a gliding rack, a max-capacity rack for roasting large items and a standard rack with brackets to hold KitchenAid's steam tray. But there is some learning involved, and you will need to devote at least a bit of time to trying out the recipes you like to cook in order to adapt them. Also for: Kebu107, Kebu208. VIDEO: How to Use the Steam Clean Function Last updated; Save as PDF Share . 8304531A convection oven pdf manual download. Also, first post here, thanks everyone for all the great tips and good stories to be found here. If you took one gram of water and heated it from room temperature to one degree higher ( in Celsius) you would need 8 calories  of energy. You can't see it, but you know you've been hit by a blast of steam. Use your convection countertop oven to bake pizza, broil a side dish, keep an already cooked dish warm or toast bread. Congrats on your purchase. SHOP NOW. With the five pre-programmed Steam Assisted functions, the oven combines convection and steam cooking. Content posted by community members is their own. We used the autosteam feature, which will inject steam into the oven in the last ten minutes of preheating and then inject periodically during the first fifteen minutes. It doesn't say what that means, other than add water to the tray. in my experience. Whatever that means. The Pure Steam function generated by a boiler at the side of the oven envelops the food like a cloud, giving your purple asparagus with shrimps a new flavour. I do know that when filling your steam tray by any method, that you need to be carefull not to splash cold water onto a hot glass oven door (a fairly expensive and debilitating repair, I've been told). I haven't used the lava rocks, but used the ceramic ones they sell at Home Depot, no smell to speak of. The other trick some use is to take rags, soak them in water, and microwave them so they are steaming, then put them in the oven. Dobie, the tray with lava rocks, or heavy pieces of metal is to help convert water into steam. Use Steam Cook for foods For optimal results, food should be 0°F (-18°C) or colder when such as vegetables, fish and potatoes. If not  I'll post my experience when I give it a go next week. Even rarer yet, the oven needed repair a month before the warranty expired, not (as usual) a month later. View and Download KitchenAid 8304531A use and care manual online. Other than that, well it cooks bread, so I guess it's good, right? Make sure you post your results, there are a lot of inquiries about Kitchenaid and their ovens. Some bakers try to minimize that energy consumption  by putting lava rocks, or heavy pieces of metal in a tray, so there is a reserve of energy to boil the water. It's quite simple. Save time and energy with a convection countertop oven. KitchenAid Cooking - Slide-In Steam Rack . 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If there is an advantage to using wet towels or lava rocks in the steam tray of a conventional oven rather than just plain water, I would sure like to know. And yes, watch that you don't give your face a nasty steam bath upon opening the oven door. Item added to the compare list, you can find it at the end of this page . I'll go along  with what you say except for the silliness of the lava rocks part. What I do is take that speckled, enamel-coated pan (that most ovens come with) and put it on the oven floor, pour in a little less than 2 cups of hot tap water and turn the oven on to pre-heat. KitchenAid microwaves are boldly designed to bring professionally-inspired styles and technologies into your home. Does the KitchenAid have a similar feature? Professional bakers use steam ovens to keep baking bread from losing too much moisture during the initial several minutes of baking.