The air-o-steam® is ideal for cooking a variety of meats, using a combination of steam and hot air, to attain moist and delicious results. A number of principles come into play, as this process generally requires multi-phase cooking.

1. Phase 1: Start with high humidity (80%) and high temperature. Temperature should be based on your experience with convection ovens; in some cases, you may need to lower the temperature by 15-20 degrees. Sear the meat to keep the juices inside for 5-20 minutes, based on the quantity of meat.
2. Phase 2: Lower the humidity level to about 50%. We recommend using the probe to drive the process from this point on.
3. Phase 3: This phase is essential to browning the meat. Lower the humidity to 20% and raise the temperature.

Unique to the air-o-steam is the patented air-o-clima, an exclusive real humidity control feature based on a special LAMBDA sensor. The air-o-clima component allows for flexibility in changing the cooking load; automatic intake of fresh air, the ideal steam emission, and outlet of excess humidity; and generation of only the necessary amount of steam, based on the humidity of the food.

Push the combi mode button twice to adjust humidity with the main control dial. (Red and blue bar -- the blue shows the real humidity in the oven chamber; the red digits show the setting).

Whether you are preparing 3 slabs or 15 slabs (individual portion) the total cook time is 22 -25 minutes.

• Step 1: Combi 80% @ 350 degrees for 10 minutes
• Step 2: Combi 60%@ 446 degrees 10 minutes with 500 watts of multiwave
• Step 3: Combi 40%@ 446 degrees for 5 minutes