How is simply adding water to the bottom of the oven different than adding the water to the bottom of any oven? I initially though this had steam injection. It doesn't seem like there's anything special about this steam function. Am I missing something?
Hi there! Adding water to the bottom of an oven, regardless of the type, can serve various purposes depending on the cooking technique and recipe being used. We recommend visiting your owner's manual for proper cooking recommendations.
@@Frigidaire Well you really didn't answer my question. I know how steam in an oven works. My question is about the specific steam roast and bake functionality in Frigidaire ovens. So it sounds like there's nothing special about your steam bake/steam roast functionality and you just pour water in the bottom of the oven like any other oven that doesn't even claim to do steam bake/roast. It seems like just a marketing gimmick. I don't own one of your steam ovens and I am trying to determine how the steam bake and roast functionality works before buying one, to determine if it's worth the extra cost, and it does not seem like it is.
@@pattib96it's not a gimmick because in my Frigidaire wall oven on the bottom the water won't fall all over the place and drip into the openings there's a surface that keeps the water contained at the bottom of the oven.
Tried to steam rice in a pan along with a pork tenderloin. The pork got done, The rice is still mostly water and all the water in the bottom of the oven is boiled away. I had the temp set at 350. Your instructions are nearly non-existent. So, I have a done pork loin, a pan full of watery, raw rice and a dry oven. How cool does the oven have to be before one can add more water so I can attempt to finish cooking the watery rice. I already broke down and started another pan of rice on the stove so we can eat that with the now cold pork loin. I'm just curious to see if this will work in any fasion.
