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The steam vent knob retains and releases steam, as required during various stages of the cooking process. The rocking mechanism moves back and forth controlling the flow of steam. When in the forward position a valve within the knob seals closed on the dome cover top. When in the retracted position steam escapes thru the opening in the cover, flowing up thru the steam vent knob and safely out the knobs front.
Most recipes alternate between having the valve opened and closed (altering the steam flow but still keeping moisture). In the case of baking, when you open the valve steam is drawn up thru the food as it escape (cooking the bottom of the cake) with the valve closed steam is forced to rotate in the dome cover, cooking the top of the cake. The advantage to Steambaking ™ is that at all times (valve open or closed) you
still are retaining moisture, which accelerates the cooking process and creates better baked results.
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starting at 19$/month