Steam-Baking or Combi-Baking

Here are some important tips to know:

• Always reduce recipe temperature by 25 degrees

• Convection  Steam Baking is wonderful for cooking Sweet or Savory Bread Puddings  and Custards that are normally cooked in a water bath. The water bath is a genius technique that highlights the benefits of cooking with Steam because it is actually the heat from the water that is cooking the food not the direct heat from the oven which was much harder to control in older appliances.

• Convering casseroles when baking in steam is NOT required