Wow. I wish I could buy a new oven.
What type of recipe is it? If it is important to have steam present, it must be a crusty loaf, although the temp is quite low for the promotion of a crust. Because of the temp, and the directions saying to bake 40 minutes, it probably does not really need steam (again, steam is only necessary for the crust). Normally, if you are baking a crusty bread, the steam is only present for a portion of the bake time (about ten minutes), and then all steam is evacuated.
Anyways, what I'm guessing is that the steam is not important, they are focused on the convection attribute of the oven. If that is the case, just knocck the temp up by 50 degrees, and you should be fine.
If steam is necessary, try boiling a pot of water on the stove top and adding it into the oven with the bread, and using a spray bottle to intermittently mist water into the oven (to ensure that there is some steam in the oven cavity). However, this is a poor man's solution, and doesn't work that great.
This is the best guess I can give.