WHAT IS BRAISING?

Braising is a method of slowly cooking tougher cuts of meat in liquid with aromatics in a covered casserole. A tightly fitting lid on the pan creates steam in the pan that helps tenderize the meat during the long slow cooking process. The major difference is the cooking temperature, the temperature for braising is 280 - 320°F degrees.

If you braise meats in the steam oven, you don't need to use the lid of the pan.