Saccharification

saccharification, literally “to make into sugar,” the conversion, by enzymes, of starches into sugars and dextrins during the mashing process. Saccharification of cereal starches into fermentable sugars and unfermentable dextrins creates the basis of the wort, a sugary solution that is later fermented into beer.
Hope this helps, brewing can be very complex but basically what happens when you mash ,so get your mash temp right 62degc to 68 degc you get a good fermentable convertion and your away laughing.
A very important part of the process so stay within those guide lines and your brew will ferment out fine. Later on when you get used to the process you can start to work within those guide lines to refine the out come of your brew. There is a lot to learn so dont try and learn it all on your first brew. Steep time is some thing i dont bother with and i thibk it has to do with addition of hops after flame out and whirl pool etc.Cheers mate great question. cheers takecare

Yep, Saccharification is the mash time. The steps in the mash time if that's what you mean is

First is the build up to mash temp (ramp) then the first step would be the Saccharification step usually 60mins-ish, next you ramp up the temperature to Mash out temps 76c-ish thats your next step.
There can be more steps in certain recipes for different things.
If you meant steep, I'm guessing you're talking about hops? That would be done when you turn the elements off, throw some hops in and let it sit for a while.
Cheers!

70c or 69.2 would be strike temp, just the temp of the water in your robo before you add the grain, make sure you have stirred or had the pump on to make the temp even throughout.
Turn the robo down to your 65c and then stir in the grain, by the time you've down that you should be close to 65c in the mash, ignore the screen on the robo for a while because right down the bottom of the robo can be slightly warmer due to the elements still being warm.
Leave that for 75mins, 60 would probably do but since its quite a low mash temp is why beersmith suggests it.
At the end of the 75mins. you can turn up the setting to 76c ish for mash out, it will take 5 or so mins to get there and then hold it for 10mins. (15mins all up is usually plenty).
Thats it!
Pull the basket, sparge and boil. Cheers!

Thats fine, sometimes I forget and get carried away, we've all been there mate! Always learning every day! Cheers William!

Yep Gash is totally right. JUust take your time and enjoy each process. After a few brews take note and ask questions and just watch how your brewing pans out. With homebrewing its one step at a time. Enjoy the journey mate . Stick with it and enter your brews in competition to improve your beers .
Cheers mate take care. Keep in touch.