No. Added moisture during baking and cooking primarily with steam are different methods, with different containers, temperatures and expected results.
What the observation means
A bread programme that adds steam may still rely heavily on conventional oven heat. A dedicated steam programme may have separate loading and food guidance. The presence of a water tank does not make every mode interchangeable.
A useful next step
Use the function name and recipe instructions together. Report which type of programme is affected if moisture or heating has changed. Do not move food into an unsuitable container because another steam method uses one, and do not infer a component failure from comparing two fundamentally different cooking processes.
Manuals and supporting guidance
Model-specific instructions take priority. These references support the practical principles discussed here; they do not diagnose your appliance.