Foods such as fresh vegetables, starches and shellfish can be steamed, boiled and blanched by using the steaming features of a combination oven. Grilling, baking, roasting and browning are best done by the simple hot air convection settings. A standard radiant heat setting is also available for browning or crisping items. Of course, these cooking methods can be used interchangeably. For example, when roasting a turkey, one may want to use all three features. Use convection steam mode to cook the turkey quickly, and finish it off in radiant mode to produce the golden brown flesh.