Steam-Roast chicken is a great meal, and any extra chicken can be used in salads or sandwiches and the carcass can be turned into a delicious homemade stock. How to Roast Chicken in the Steam Oven Golden roast chicken with perfectly tender vegetables, all prepared using the steam oven’s innovative steam roast function. There are many benefits to roasting a whole chicken in the steam oven, the combination of heat and humidity ensures amazing flavor and texture, and vegetables can be roasted at the same time. Not only is this an easy meal to cook, but there is so much value in roasting a whole chicken. In addition to enjoying a great meal, any extra chicken can be used in salads or sandwiches and the carcass can be turned into a delicious homemade stock. Steam Oven Mode for Roasting a Whole Chicken Cooking with a combination of heat and humidity ensures amazing results, however cooking in a moist environment is not conducive to achieving crisp skin when roasting poultry. For best results begin the roasting process in the Convection mode at 400 - 425 F for 15 minutes. Then change the oven mode to Combination Convection Steam or use a moderate percentage of humidity (60%) if your oven has that option and set the temperature to 340 - 350 F and cook the chicken for 50 - 60 minutes. While the chicken is roasting you will see moisture bubbling under the skin of the chicken. In effect as the chicken heats, the natural juices poach the meat and while the skin browns it doesn’t become really crisp. If your oven has a Broil function you could also use that function for additional browning at the end of the cooking. However, I would recommend pouring off the juices that accumulate in the pan first. Best Type of Pan for Roasting a Chicken Placing the chicken on a rack in a shallow pan provides the best results when roasting a whole chicken. Roasting on a rack allows the heated air to circulate unimpeded around the chicken, cooking it evenly and prevents the heated pan from leeching moisture from the chicken. When chicken is roasted directly on a pan, as the pan gets hot the convection fan will pick up moisture and splatter it all around the oven. Placing the chicken on a rack not only ensures a juicy chicken but also a much cleaner oven. Timing It stands to reason that very cold meats will take longer to cook and may not cook as evenly so letting the chicken sit outside of the refrigerator for an hour before cooking is ideal. Depending on how cold the chicken is, the cooking time for a 4 - 5 lb chicken is approximately 1 hour 10 minutes. Keep in mind steam ovens are smaller than regular ovens so the cooking time will be a little less than in a regular-sized oven . However you should also allow 15 minutes for resting and carving. In my experience using an oven meat probe can be tricky when roasting a chicken because they are not very meaty. If the probe is not inserted correctly the oven may turn off earlier than it should and interrupt the cooking process. Certainly you can check the internal temperature with an instant read thermometer but the traditional method of checking for doneness, making sure the leg swings free is best. When chicken is roasted in convection you may notice some redness around the bone, don’t panic. This is because cooking with convection is not as drying as cooking with radiant heat. As long as the meat is cooked you are perfectly safe. Do you have chichen left overs? Try our Chinese Chicken Salad with Noodles and Cabbage Chinese Chicken Salad. How to Roast Chicken and Vegetables at the Same Time Vegetables can be roasted at the same time as the chicken but so they are ready to serve at the same time it’s important to calculate the cooking, resting and carving time so you add them to the oven at the appropriate time. Once the chicken has been removed from the oven the temperature can be increased for extra browning or crisping if needed. The vegetables can be roasted in the large solid oven pan or a shallow rimmed baking sheet. Be sure to stage the oven when cool to ensure both trays will fit at the same time. Steam ovens are amazing tools but remember recipes only provide generic information so it’s up to the user to understand how to benefit from the more sophisticated tools they are cooking with. Practice, pay attention, keep notes and plan your cooking and in no time cooking in your steam oven will be second nature. Larissa, Your Convection Enthusiast BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! 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Baked Tomatoes Provencal Style with Parsley and Garlic is a great companion to a semi-boneless leg of lamb. Use convection mode for great results YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Tomatoes Provencal Style with Parsley and Garlic Convection or Convection Bake Mode Tomatoes Provençal served alongside perfectly sliced roast beef create a delightful culinary pairing, garnished with fresh parsley. Convection Baked Tomatoes Provencal Style is a great side dish to go with the lamb, and when tomatoes are abundant during the summer months in Provence, they are often baked and served alongside roasted meats or poultry. And with the Convection Bake mode you'll have juice tomatoes with a crumbly top. The topping of garlic, parsley, breadcrumbs, and olive oil is a Provencal classic, that makes good use of the season's bounty. These tomatoes are delicious served hot or at room temperature. INGREDIENTS 4 medium ripe tomatoes on the vine ½ cup finely chopped Italian parsley ½ cup dry breadcrumbs or Panko 3 garlic cloves, finely minced 4 tbs olive oil PREPARATION Cut a small slice from the rounded end of each tomato then cut each tomato in half. Turn the tomatoes over and place them on a rimmed baking sheet for about 30 minutes. to drain out some of the juice. Combine the parsley breadcrumbs, parsley, and olive oil in a small bowl and season with sea salt and freshly cracked pepper. Turn the tomatoes right side up and drain the baking sheet. Arrange the tomatoes on the baking sheet and spread the topping evenly over the tomatoes. Bake in Convection or Convection Bake 350°F for 20 to 25 minutes, until the tomatoes, have softened and the topping has slightly crisped. Serves 6 - 8 Link to Convection Roast Leg of Lamb Link to Convection Baked White Bean Casserole with Artichokes and Olives Convection Baked Tomatoes Provencal Style .pdf Download PDF • 98KB WANT TO LEARN MORE? Click Here ELEVATE YOUR COOKING WITH OUR STEAM RECIPES! How to Cook Rack of Lamb in a Steam Oven RECIPE Blanching and Canning in the Steam Oven RECIPE Slow Roasted Salmon RECIPE Braised Spareribs with Plum Sauce RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Using Convection with a moderate cooking temperature is key for a succulent sirloin roast. Carved into thin slices it’s ideal for roast beef sandwiches or it can also be enjoyed as a roast dinner. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How to Cook a Beef Sirloin Roast in Convection Low Temperature Roasting Sirloin Roast cooked in a convection oven. Using Convection with a moderate cooking temperature is key for a succulent sirloin roast. Carved into thin slices it’s ideal for roast beef sandwiches or it can also be enjoyed as a roast dinner. When roasting meats especially lean cuts such as beef sirloin there are several important steps that will prevent the meat from drying out during the cooking. Seasoning the meat with a garlic herb rub, some olive oil and a good amount of Kosher salt is essential for good flavor and letting the meat come to room temperature prior to cooking ensures even cooking. Placing the roast on a rack in a shallow pan ensures the heat of the pan doesn’t leech moisture out of the meat and the shallow pan allows the heated Convection air to circulate around the meat cooking it from the edge to the center. In this recipe the roast is cooked at 325° for the entire time. Roasting at a low temperature prevents the meat from drying out and it still gets nicely browned. For accuracy using the oven meat probe is recommended or test the internal temperature with an instant read thermometer as directed in the recipe. INGREDIENTS 3lb beef sirloin roast ¼ cup finely chopped fresh Italian parsley or 1 tbsp dried parsley 3 cloves garlic, finely minced 1 tsp Kosher salt 2 tbsp olive oil Freshly ground pepper PREPARATION Combine the seasonings with the olive oil and rub into the meat. Place the meat on a rack in a shallow pan and let it come to room temperature. Heat the oven in the Convection Roast or Convection Bake mode to 325 degrees. Insert the oven meat probe (if applicable) at an angle into the meat making sure the tip is in the meat and not touching the pan. Place the roast on the center rack in the oven and close the door. Program the probe to your preferred internal temperature and touch the Probe symbol or Start to activate the probe. If your oven is not equipped with a probe, check the internal temperature with an instant read thermometer after 45 minutes cooking time. The reading you get at that time will give you an idea of how much longer you will need to cook the meat. Be sure to allow at least 15 minutes resting time before carving. Serves 4 - 6 PRINT OUR RECIPE How to Cook a Beef Sirloin Roast in a Convection Oven .pdf Download PDF • 103KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH OUR STEAM RECIPE PAGE! Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Key Lime Cheesecake RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Whole Steam Roasted Cauliflower RECIPE Slow Roasted Beef Tenderloin RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The basic recipe for Corned Beef is to simmer the meat for approximately 3 hours in a covered casserole then adding in the potatoes, carrots and cabbage to cook all together Anchor 1 YOUR RECIPE FOR STEAM COOKING Corned Beef with Cabbage, Potatoes and Carrots Steaming A delicious corned beef with vegetables steaming to perfection in the oven. To cook this meal in the Combi-Steam Oven, I recommend using a casserole pan deeper than the more shallow solid steam pan. The basic recipe for Corned Beef involves simmering the meat for approximately 3 hours in a covered casserole, then adding the potatoes, carrots, and cabbage to cook all together for the final 35 minutes or so. The result? It is a mouthwatering, easy, and delicious meal. However, you won’t have to cover the meat completely, so add enough water to cover ½ up the side of the pan. INGREDIENTS 1 - 2-3lb Corned Beef 2 - lbs medium-sized red potatoes, cut into quarters 6 - medium carrots, peeled and cut into 3” diagonal chunks 1 - head white cabbage, core removed, cut into wedges PREPARATION Choose the combination Convection Steam Mode 300 degrees, or if your oven has a Humidity Setting, choose 100% Humidity + 300 degrees. Check the meat with a fork after 3 hours of cooking time. If it’s beginning to soften, add the vegetables; otherwise, cook it a little longer before adding them. Take the beef out of the packet and rinse to remove excess sodium. Then, place it in a casserole or large pan at 4” in depth. Heat the oven as directed, add enough liquid to come at least halfway up the side of the pan, stir in the spice packet if using, and place in the oven. Remember to slice the beef thinly across the grain. You can heat the sliced beef in some of the cooking juice to make really delicious sandwiches. Serves 6 Steam Oven Corned Beef, Cabbage, Potatoes and Carrots .pdf Download PDF • 153KB WANT TO LEARN MORE? Click Here TRY THESE RECIPES FROM OUR CONVECTION PAGE Perfectly Cooked Flank Steak with Tomatillo Salsa RECIPE Hot Meatloaf Sandwiches with Roasted Peppers RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Apple Strudel RECIPE Cornmeal Herb Crusted Roast Potatoes RECIPE Convection Roast Pheasant RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Crisp crust and juicy ripe figs tart. For the best results, I really recommend baking the crust in a convection oven using the convection mode. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Fig Tart with Rosemary Cornmeal Crust and Honey-Blackberry Glaze Convection Mode Delicious fig tart with a golden crust and fresh fig slices arranged artistically on top. There’s something so satisfying about a tart with a golden, crisp crust and juicy ripe figs—especially when it’s baked just right. For the best results, I really recommend baking the crust in a convection oven using the convection mode. The airflow helps it cook evenly, resulting in a perfect color and crunch every time. If you don’t have a convection oven, no worries—just bake as usual and keep an eye on it near the end. No matter how you bake it, you’ll end up with something delicious to share with friends. INGREDIENTS Crust 1 Cup / 125 grams all-purpose flour 3 tablespoons fine-grain yellow cornmeal ½ cup / 115 grams unsalted butter at room temperature ⅓ Cup / 65 grams sugar ¼ teaspoon sea salt ¼ pure vanilla extract 1 egg yolk 1 teaspoon finely chopped fresh rosemary leaves Crust ingredients. Honey Blackberry Glaze 2 tablespoons honey 8 blackberries Glaze ingredients. Fig-Mascarpone Filling ¾ cup / 185 grams mascarpone cheese, at room temperature ¼ cup / 60 grams creme fraiche 2 tablespoons organic sugar 1 lemon zest ¼ teaspoon organic sugar ¼ teaspoons pure vanilla extract 1 lb / 500 grams ripe figs, stemmed and halved lengthwise Filling ingredients. PREPARATION To make the crust, mix the flour and cornmeal together in a bowl. In a stand mixer with the paddle attachment, beat the butter, sugar, salt, and vanilla together on medium speed for about 30 seconds. Stop the mixer and scrape down the sides of the bowl. Beat for another 30 seconds. Add the egg yolk and rosemary and mix just until combined. Scrape the bowl again. Add the flour mixture and mix on low until everything is moistened and the dough looks like crumble topping, about 15 seconds. If you squeeze a bit of the dough, it should hold together. Use a 9-inch / 23-cm tart pan with a removable bottom. Place a parchment paper on the removable part. With lightly floured hands, press the dough evenly into the pan, applying extra pressure where the sides meet the bottom. Refrigerate for at least 30 minutes before baking. Preheat the oven to 350°F/180°C in Convection Mode. Bake the tart shell until deep golden brown, about 15 to 18 minutes. Let it cool on a wire rack. Carefully remove the tart shell from the pan and place it on a cake stand or serving plate. To make the glaze, combine the honey and blackberries in a small saucepan and bring to a simmer over medium heat. Simmer, stirring and gently smashing the berries with a wooden spoon, until the berries have broken down and the syrupy mixture has thickened somewhat, about 5 minutes. Pour the syrup through a fine-mesh sieve into a small heatproof bowl, pushing on the berry solids with the back of the spoon. Let the glaze cool completely. Once you have stemmed and halved the figs, place them on a rimmed baking sheet, cut side up. Brush them with the glaze and grill for 5 minutes. Set them aside. To make the filling, combine the mascarpone, crème fraiche, sugar, lemon zest, vanilla, and salt in a bowl and stir with a wooden spoon until smooth. Gently spread the mascarpone evenly on the cooled tart shell and arrange the figs decoratively on top, cut sides up. Brush the figs with the syrup again. The tart can be prepared up to 3 hours before serving and stored uncovered at room temperature. Serves 8 portions. PRINT OUR RECIPE Fig Tart with Rosemary Cornmeal Crust and Honey-Blackberry Glaze .pdf Download PDF • 508KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli RECIPE Slow Roasted Salmon RECIPE Chocolate Flan RECIPE Pork Tenderloin with Roasted Vegetables RECIPE Vanilla Creme Brulee RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A pork tenderloin cooked in Convection will not dry out. Remember Convection retains moisture. Let me show you how! YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How to Cook Pork Tenderloin in Convection Convection or Convection Bake Mode Pork tenderloin cooked in a convection oven, served with caramelized cabbage, fresh apple slices, and thyme. Pork tenderloin is an ideal cut of meat for those occasions when you need to get dinner on the table quick. However, the lean tender cuts of pork are the trickiest to cook because they are so easy to dry out. How to keep it juicy and flavorful? Well, cooking it in Convection of course. I have found that marinating the pork with a dry or wet rub adds flavor to the meat, while a quick sear in a skillet to brown the meat gives it great appeal. The perfect texture comes from finishing the cooking in Convection at a low temperature. Don’t be alarmed at the rosy shade of the meat when slicing it, this is proof that the meat did not dry out in cooking. If the rosy hue bothers a guest, cover the sliced pork with some foil and place it in the oven for a few minutes. The color will change immediately, but the texture will still be very good. INGREDIENTS 1 1lb pork tenderloin 1 tsp kosher salt ½ tsp dried oregano ½ tsp ancho chili powder 1 tbsp vegetable or olive oil PREPARATION Combine the seasoning with the oil and rub it into the pork tenderloin, before cooking. Even a 1-hour marinade improves the flavor but overnight is best. Heat the oven in the Convection or Convection Bake mode 300 or 325 degrees. Heat an oven-proof 12” skillet over moderate heat. When the pan is hot, increase the heat and lay the pork into the pan and sear it on all sides. Slide the skillet into the oven and cook for 12 - 15 minutes depending on the size. Remove the pan from the oven and rest the meat on a cutting board for 8 - 10 minutes before slicing. Spice Rubbed Pork Tenderloin .pdf Download PDF • 100KB WANT TO LEARN MORE? Click Here MORE PORK CHOICES FROM OUR STEAM MENU! Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Braised Spareribs with Plum Sauce RECIPE Slow Roasted Pork Shoulder RECIPE Pork Tenderloin with Roasted Vegetables RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Convection is the ideal mode for roasting these delicious mushroom meatballs and cooking a side dish of roasted Brussels sprouts and carrots at the same time, for an easy delicious meal. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Meatless Meatballs with Mushrooms Convection Bake or Convection Roast Mode Delicious homemade meatless mushroom meatballs served alongside roasted carrots and Brussels sprouts. Convection is the ideal mode for roasting these delicious meatless mushroom meatballs because convection will prevent these meatball from draying, and cooking a side dish of roasted Brussels sprouts and carrots at the same time, for an easy delicious meal. These mushroom meatballs are made the same way as traditional meatballs and can be served in a sauce over pasta, sauteed garlicky greens, or in this recipe a Convection meal with roasted vegetables mixed with quinoa. INGREDIENTS 1 lb white mushrooms, finely chopped ¼ teaspoon salt 1 tablespoon butter 1 small yellow onion, minced 4 cloves garlic, minced ¼ cup grated Parmesan cheese 2 large eggs 1 teaspoon salt Ground pepper to taste ⅛ teaspoon cayenne pepper ½ teaspoon dried oregano ½ teaspoon dried thyme 1 tablespoon olive or vegetable oil ¾ cup fine breadcrumbs ¼ cup chopped Italian parsley PREPARATION Heat the oil in a large skillet or sauté pan over moderate heat. Add the mushrooms, sprinkle with the salt, and cook, occasionally stirring until the liquid has evaporated, about 10 - 15 minutes. Add the butter to the pan, stir in the onions, and cook for another 5 minutes to soften before stirring in the garlic. Remove from the heat and stir in the Parmesan cheese. Add the remaining ingredients and using a large ice cream scoop or a couple of tablespoons form into meatball-sized patties and place onto a parchment-lined rimmed baking sheet. Preheat the oven to Convection Bake or Convection Roast at 375 degrees and bake for 15 minutes until browned. Serves 4 PRINT OUR RECIPE Meatless Mushrooms Meatballs .pdf Download PDF • 358KB WANT TO LEARN MORE? Click Here MORE VEGETARIAN OPTIONS FROM OUR STEAM OVEN! Steamed Broccoli Couscous Salad with Almonds and Cranberries RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Potato Calamari Salad with Capers RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Cabbage rolls with beef and pork are usually baked covered, but in this recipe I steam bake the rolls so you can forget about covering the pan. Also, a store bought tomato sauce cuts down the prep time. Anchor 1 YOUR RECIPE FOR STEAM COOKING Steamed Baked Cabbage Rolls with Beef and Pork Steam-Bake or Combi Mode Golden cabbage rolls are beautifully steam-baked to perfection, highlighting a foil-free method for tender and flavorful results. You might think that cabbage rolls are labor-intensive, but I’ve modified a traditional recipe to simplify the process while making them delicious. For example, instead of boiling the cabbage, you can freeze it overnight to achieve similar results. Using a quality store-bought tomato sauce will also save you time. If you have a Combi oven, you can steam-bake the rolls without covering them. If not, make sure to cover the baking dish with foil. This dish pairs well with mashed potatoes, but oven-baked polenta is even better, as you can cook both the cabbage rolls and the polenta simultaneously in the steam oven. RECIPE INGREDIENTS 1 large green head of cabbage (about 4 lbs) ½ lb ground beef ½ lb ground pork (I used mild Italian sausage) 1 medium onion 1.5 cups of half-cooked brown rice or white rice 3 cloves of garlic 1 tbsp smoked paprika 1 tbsp seasoning blend of your choice 1 egg 1 jar of good-quality tomato sauce Recipe Ingredients. PREPARATION Remove the core/stem of the cabbage using a paring knife and freeze it overnight. Avoid using your freezer's rapid freeze function, as it can prevent the cabbage from wilting properly. The next day, take it out and let it thaw out. Removing the steam. Separate at least 15 leaves from the head of cabbage. Remove the thick part of the leaf stem by cutting a 2-inch (5 cm) triangle out of each leaf. Set the leaves aside. Par-cook the brown rice for about 20 minutes in the steam oven at 220°F (104°C). If you are using white rice, skip this step and add it raw to the mixture. Alternatively, you can partially boil the rice in the usual way. Drain and set the rice aside after cooking. Chop the onion into small pieces and sauté over medium heat until browned. Add the chopped garlic and sauté for an additional 3 minutes. Remove from heat and transfer to a mixing bowl. Add the raw meat, rice, spices, egg, and half a cup of tomato sauce. Mix well until combined. Preheat the steam oven to 330°F (166°C) in steam bake mode (Combi). If you’re using a convection oven use the convection bake mode and cover the dish with foil. There is no need to cover the dish in the steam oven. Spread a thin layer of tomato sauce in a 9-by-13-inch baking dish. Apply a thin layer of tomato sauce o the pan. On a cutting board, place a cabbage leaf with the center stem perpendicular to the edge of the counter. Repeat this step with all the remaining 14 leaves. Using a ⅓ cup measuring cup, scoop the meat mixture into the middle of a leaf. Fold the edges over the meat, then fold the sides in and roll tightly. Place the roll in the baking dish. Repeat this process until you have made 15 rolls. Pour the remaining tomato sauce over the top of the rolls. Steam-bake (Combi) for 70 minutes. Ready to steam-bake. Before serving drizzle with olive oil and sprinkle chopped dill or parsley. A garnish of a few dollops of sour cream makes a luscious addition. This recipe yields 15 rolls. Enjoy! WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Apple Cinnamon Muffins RECIPE Achiote Chuck Roast with Oven Polenta RECIPE The Amazing Convection Roast Spatchcock Turkey RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Oven Boston Style Baked Beans RECIPE Butternut Squash Gratin with Leeks and Apples RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A turkey roasted in convection not only has a shorter cooking time, but it is also guaranteed to be amazingly juicy and flavorful. However, for easier handling, especially when carving, the best method is to cut out the backbone and spatchcock the turkey. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 The Amazing Convection Roast Spatchcock Turkey Convection Roast Mode Golden-brown roasted turkey on a rack, ready to serve for a festive meal. A turkey roasted in convection not only has a shorter cooking time, but it is also guaranteed to be amazingly juicy and flavorful. However, for easier handling, especially when carving, the best method is to cut out the backbone and spatchcock the turkey. There are several benefits to roasting a spatchcocked turkey. Removing the backbone a day or two in advance of roasting, seasoning the turkey with kosher salt, and letting it sit uncovered in the refrigerator dries out the skin. Drying out the skin results in better browning and crisping; seasoning with kosher salt brings out the meat's flavor; and removing the backbone gives you the base for a delicious turkey stock. Stock is important to add to the stuffing casserole and also to get a head start on making the gravy. It’s best to make the gravy base with the stock, then scrape up the pan drippings to add color and flavor. You can also capture more juices by carving on a rimmed carving board and adding those juices to the gravy. The cooking time for a spatchcocked turkey will be much shorter than for roasting a whole bird, and carving will also be simplified. Once the leg and thigh are removed, it’s easy to carve slices directly off the bone. Flattening the bird for roasting also ensures even cooking and helps it come to room temperature faster before cooking. Poultry shears or a sharp knife are necessary for cutting out the backbone. Be sure to stabilize the cutting board by placing a small, damp cloth or paper towels beneath it to prevent it from moving. INGREDIENTS 1 fresh turkey 12 - 15 lbs, giblets, neck, and backbone removed 1 tbsp kosher salt 2 leeks, trimmed 2 large carrots, left whole ½ tsp dried sage ½ tsp dried oregano 2 tbsp olive oil PREPARATION To spatchcock the turkey, remove the giblets and neck, then cut along the backbone from the tail end to the neck, cutting through the rib bones. Spread the turkey open slightly, then, holding it steady with a towel, cut out the backbone on the other side. Once the backbone is out, press down on the highest part of the breastbone until you hear it crack. This allows the turkey to sit flatter. Place the turkey on a shallow, rimmed baking pan, season with kosher salt, and refrigerate, uncovered (or with a piece of wax paper loosely draped over the bird to avoid touching it). Remove the turkey from the refrigerator at least 1 hour prior to roasting, and heat the oven to 425°F/220°C/220 °C in the Convection Roast or Convection Bake mode. The turkey should be roasted in a shallow pan that allows the convection heat to circulate evenly around the bird. The turkey can be placed on a rack set over the carrots and leeks or directly on the vegetables. Combine the sage and oregano with the oil, rub it into the turkey, and place the turkey in the roasting pan. Insert the oven meat probe or your own thermometer into the thickest part of the breast at a diagonal, making sure the sensor tip remains in the meat. When the oven is at temperature, slide the tray into the oven and insert the probe. Close the door, program the probe to reach an internal temperature of 165°F/74°C, and set the timer for 15 minutes. When the timer has elapsed, change the oven temperature to 325°F/165°C for the remainder of the cooking time. Once the programmed internal temperature has been reached, the oven will turn off. Remove the turkey and set it aside to rest for 30 - 40 minutes. While the turkey is resting, you can make the gravy and load the oven with the side dishes so they will be hot and ready to serve when the turkey has been carved. Note: Once the turkey is resting, the internal temperature will rise to 180 - 185 F. Cooking the turkey to a higher internal temperature will result in a drier texture. WANT TO LEARN MORE? Click Here MORE OPTIONS FROM OUR STEAM PAGE Steamed Baked Cabbage Rolls with Beef and Pork RECIPE BBQ Pulled Turkey RECIPE 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Braised Spareribs with Plum Sauce RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Roast Beef Top Loin Steam Roasted RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Nowadays, many convection ovens feature a self-cleaning cycle, but I wanted to show you how, with a little effort, you can easily remove most of the surface grime that builds up in an oven. Tips for Cleaning a Convection Oven Easy tips for cleaning your oven Nowadays, many convection ovens feature a self-cleaning cycle, but I wanted to show you how, with a little effort, you can easily remove most of the surface grime that builds up in an oven. It's quite easy to remove grease and baked-on stains using two simple household cleaning products: dish soap and scouring powder such as Bon Ami or Bar Keepers Friend. The appliance industry recommends these scouring products because they scour without scratching enamel or stainless steel. I certainly make good use of the self-cleaning function several times a year, but since it's a four-hour process, sometimes it's just as easy to use a little elbow grease. Since my oven is 24", the racks fit easily into the dishwasher and can be cleaned in the heavy-duty wash cycle. You can also wash larger oven racks in the dishwasher if you are able to remove the middle and top racks; then, you can flatten the tines and angle the oven racks in, leaning them against the side of the dishwasher. First, I wipe out the oven cavity with hot, soapy water to remove any grease. Then, I sprinkle Bar Keepers Friend onto a damp cloth and scrunch it up to make a paste, which I rub into the most heavily soiled areas of the oven. I let that sit for about 10 minutes, then work the stains a little more and rinse with hot water. If you have baked-on stains on the oven floor, add a small amount of water to the oven floor and heat the oven in the Bake mode to 200 F. The heated water will help release any baked-on debris. Turn the oven off after about 10 minutes and carefully work the stained area. Always take care not to get the oven gasket wet. Now, the one area in an oven that shows the most staining from cooking is the inside of the oven door, and even self-cleaning doesn't remove those stains. I have tried a lot of different ways of cleaning the glass, but the method I find most effective is using a soap-filled SOS pad or similar product. Definitely do not use the scrubbing part of a sponge or any other sharp scrubbing device. The soap pads do a fantastic job; I have never scratched the glass. Best of all, you do not add harmful chemicals to the oven. Obviously, cleaning an oven is not high on anyone's list of fun things to do, but as you can see, keeping it clean actually takes minimal effort. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE

As you become comfortable with your oven cooking modes a Broiled Cod with Miso Soy Glaze is easy to prepare. Moisture and flavor are king in this recipe! YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Broiled Cod with Miso Soy Glaze Traditional Broil Mode Grilled fish fillets with savory sauce, garnished with cilantro, served with vibrant vegetable slaw, create a colorful and appetizing dish. As you become comfortable with the various tools your appliances feature you can put them to work for you to make meal preparation much easier. I like to see myself as the conductor effortlessly orchestrating the cooking by making good use of the tools at hand. All it takes is a little planning. For example with this meal I am using the Broil mode in the Convection oven; if you use a steam oven, use the combi steam mode (convection and steam). Both ovens heat quickly when using these modes and the cooking time is approximately the same. You could also begin by steaming some rice in the Combi Steam oven and even add in additional vegetables. Considering that the fish and vegetables cook quickly, the sauce takes about 25 minutes to reduce so begin by making the sauce and reheat before serving. INGREDIENTS Sauce ½ cup mirin ¼ cup dry sake 1 tbsp slivered fresh ginger 2 tbsp water 2 tbsp yellow miso paste 2 tbsp sugar Wild Cod 1 ½ - 2lbs wild cod fillets 1 tsp sesame oil 1 tsp tamari or soy sauce Garnish Steamed Napa Cabbage ½ head Napa cabbage, core removed, cut into thin strips 1 tsp slivered ginger 2 tbsp tamari or soy sauce 1 tsp sesame oil Garnish 3 green onions, trimmed and thinly sliced on the diagonal 2 tbsps. yellow or red pepper, thinly sliced 1 tbsp freshly chopped cilantro leaves Combine and sprinkle over the cabbage before serving. PREPARATION Combine the mirin, sake and ginger in a small heavy saucepan and cook at a gentle simmer over medium low heat for 5 minutes. Combine the water, miso and sugar, stir into the sauce and continue cooking over low heat for about 25 minutes until reduced to about ⅔ of a cup. Keep the sauce warm or reheat if necessary and spread over the broiled fish before serving. Wild Cod Preparation Arrange the oven racks so that one rack is close to the top heating element. Heat the oven in the Broil mode 450 degrees. Line a rimmed baking sheet with foil, shiny side down and place the fish on the baking sheet. Combine the sesame oil and tamari or soy sauce and spread evenly over the fish. Cook the fish for approximately 5 minutes until it begins to flake, remove from the oven and top with the prepared miso sauce. Steamed Napa Cabbage Heat the Combi Steam Oven in the Steam mode 212 degrees. Combine all the ingredients in the large solid pan and steam for 6 - 7 minutes until the cabbage has softened. Serves 4 Miso Glazed Cod with Steamed Cabbaje .pdf Download PDF • 158KB WANT TO LEARN MORE? Click Here MORE SEAFOOD CHOICES FROM OUR STEAM OVEN! Risotto with Asparagus, Leeks and Proscuitto RECIPE Potato Calamari Salad with Capers RECIPE Hot Corned Beef Sandwich RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Chicken baked in Convection with rosemary, tomatoes, peppers, and mushrooms with a Balsamic glaze together with a dish of oven polenta or risotto is a delicious Convection meal. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Rosemary Chicken with Balsamic Glaze Convection Bake or Convection Roast Mode Succulent balsamic chicken served with a medley of vibrant vegetables on a rustic platter. Chicken baked in Convection with rosemary, tomatoes, peppers, and mushrooms with a Balsamic glaze together with a dish of oven polenta or risotto is a delicious Convection meal. A recipe that requires little effort but delivers a lot of flavor is always good to have in your repertoire and if other dishes to pair with the recipe can be cooked in the oven at the same time what could be better? For the best flavor, using bone-in chicken pieces is recommended. INGREDIENTS 12 oz grape or cherry tomatoes, cut in half 3 cloves garlic, smashed and coarsely chopped 8 bone-in assorted chicken pieces (breasts should be cut in half) 1 yellow bell pepper, cut into 1” pieces 1lb mushrooms, cut into ½” thick slices 1 + 2 tbsp olive oil (divided use) 2 tbsp Balsamic vinegar 1 tbsp fresh rosemary, chopped ½ + 1tsp salt (divided use) Cracked pepper to taste 2 tbsp honey PREPARATION Heat the oven in the Convection Bake or Convection Roast mode at 375℉ (190℃). Heat a large skillet over moderate heat and sauté the tomatoes and garlic in 1 tbsp of olive oil until just softened. Combine the tomatoes, peppers, and mushrooms in a 9 x 13” oven casserole and drizzle with the remaining olive oil and Balsamic vinegar. Add the rosemary, ½ tsp of salt, and some freshly ground pepper. Arrange the chicken pieces over the vegetables skin side down to coat with the oil mixture then turn them over. Season the chicken with the remaining salt and some more ground pepper then spread the honey over the chicken. Bake for 35 - 40 minutes until the chicken is tender and the skin has browned. Serves 4 - 6 PRINT OUR RECIPE Baked Rosemary Chicken with Balsamic Glaze .pdf Download PDF • 145KB WANT TO LEARN MORE? Click Here MORE DELICIOUS RECIPES FROM OUR STEAM OVEN! Risotto with Asparagus, Leeks and Proscuitto RECIPE Braised Chicken with Lemon and Cilantro RECIPE Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Provencal Golden Potato and Tomato Casserole RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

With a little planning, you can use your steam oven to prepare a variety of healthy foods for breakfast, many of which can be cooked in advance and quickly reheated.  For a Fabulous Fast Breakfast Turn on Your Steam Oven The Steam Oven is great to prepare breakfast Breakfast is the most important meal of the day and yet the most challenging to prepare because who really has time to spend cooking and cleaning first thing in the morning? However, with a little planning, you can use your steam oven to prepare a variety of healthy foods, many of which can be cooked in advance and quickly reheated. Poached eggs are very easy to cook in a steam oven. Simply set the oven to the Steam mode, crack an egg into a lightly oiled ramekin, and cook for approximately five and a half minutes. You can slip the poached egg onto an English muffin breakfast pizza, or you can add some cooked vegetables and cheese to the ramekin before adding the egg. You can even prepare the poached eggs, refrigerate them when cool, and simply reheat them. In this case, be sure to consume the prepared eggs within three days. You can also steam eggs for hard-boiled eggs or eggs with a softer yolk to enjoy with toast or a grain bowl. There is definitely a lot to be said for overnight oats, but did you know you can also cook oatmeal in the steam oven? Simply add the oats to a bowl, add water or your preferred milk, and cook in the steam mode for approximately 6 minutes. Even if you leave the oats in the oven for 10 minutes, they will be just fine. It’s a no-fuss, easy, healthy breakfast. These hearty muffins with grated carrots, apples, walnuts, and coconut are the perfect snack to keep on hand for breakfast. They are very easy to make and freeze well. Of course, you could also make egg and bacon muffins or individual egg bakes and simply reheat them as needed. Even some desserts can work well for breakfast, such as this blueberry peach crisp with an oatmeal topping. You can enjoy it for dessert with ice cream, reheat it for breakfast, and serve it with a dollop of yogurt. Baked French toast makes a wonderful breakfast treat and best of all, it can be prepared the day before. If your oven Timer has a Delay Start option, you can even program the oven to begin heating the following morning, so all you have to do is pop the prepared French Toast casserole into the oven, and in 40 minutes, you will have a delicious, no-fuss breakfast. So you can see that with a little planning and some advanced cooking, it’s fairly easy to load the refrigerator and freezer with a variety of delicious healthy foods that work well for breakfast and can be quickly cooked or reheated in the steam oven. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE

There are three elements in a lemon meringue pie: the crust, the lemon curd filling, and the fluffy meringue. To ensure each one bakes perfectly, use the same tools as a professional baker and choose the Convection Bake mode in your oven.  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Lemon Meringue Pie Convection Bake Mode Lemon Meringue Pie Professional bakers use convection ovens because the circulating heated air cooks food evenly, ensuring outstanding results. Because convection cooks from the edge to the center, this recipe reduces the baking temperature by 25 degrees. There are three elements in a lemon meringue pie: the crust, the lemon curd filling, and the fluffy meringue. To ensure each one bakes perfectly, use the same tools as a professional baker and choose the Convection Bake mode in your oven. Be sure to let the eggs come to room temperature and separate them carefully. Ensuring the whites have no traces of yolk makes all the difference in achieving those perfect peaks. Using superfine or Bakers sugar is also recommended when making meringue. Recipe ingredients For the Crust 1 1/2 cups unbleached all-purpose flour 1/8 tsp salt 4 oz cold, unsalted butter cut into small cubes 1/4 cup granulated sugar 1/4 cup ice-cold water Combine the flour, salt, butter, and sugar in a food processor bowl and pulse to combine. With the motor running slowly, add the water and mix until a ball forms. Scrape the mixture onto a lightly dusted rolling mat and press into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes or overnight. When ready to continue, let the pastry sit outside the refrigerator for 20 minutes to soften slightly. Roll the pastry to a 12" circle on a lightly flour-dusted pastry mat and place it in a 9" pie pan. Trim the overhang, crimp the edges, and place the prepared pan in the freezer. Meanwhile, arrange the oven racks so you can bake on the lowest rack (for gas ovens, I recommend rack position two) and the upper racks, leaving plenty of room for baking with the meringue topping. Heat the oven in the Convection Bake mode to 350 F. Line the prepared pan with parchment and pastry baking weights and bake for 20 minutes until the crust is lightly golden. Set aside to cool before removing the pastry weights. Reduce the oven temperature to 325 F and move on to making the filling. For the Filling 1 1/3 cups water 1 cup granulated sugar 1/3 cup cornstarch 1/4 tsp salt 1 tbsp lemon zest 1/2 cup fresh lemon juice 5 large egg yolks, beaten 2 tbsp unsalted butter Combine all the ingredients except the egg yolks and butter in a heavy saucepan over medium heat and cook until the mixture thickens and bubbles. When the mixture has thickened, reduce the heat to low. Whisk the egg yolks and very slowly add a few spoons of the liquid from the pan to the eggs, then very slowly whisk this mixture into the pan. Increase the heat to medium and cook the mixture for another 4 - 5 minutes until it is very thick and large bubbles burst to the surface. Remove from the heat, whisk in the butter, and spread the filling into the prepared pie shell. For the Meringue 5 large egg whites 1/2 tsp cream of tartar 1/2 cup superfine or Bakers sugar 1/8 tsp salt In a stand mixer fitted with a whisk, beat the egg whites and cream of tartar on medium speed for a minute. Increase to high speed and whisk for approximately 4 minutes until soft peaks form. Add the sugar and salt and continue beating for another 2 minutes until the egg whites are stiff and glossy. Spread the meringue over the filling to the edge of the crust so the filling is completely covered, and swirl the meringue into a decorative pattern with the back of a spoon. Slide the pie into the oven and bake for 20 - 25 minutes until the meringue is lightly browned. Cool the pie on a cooling rack for at least an hour before serving, or chill it once cooled for 2 - 4 hours before serving. This pie is best served the day it is baked; however, my "extra" slices were still very good after two days in the refrigerator. Makes eight slices Note: Compostable plastic wrap is available at Whole Foods. PRINT OUR RECIPE Lemon Meringue Pie .pdf Download PDF • 61KB WANT TO LEARN MORE? Click Here MORE DELICIOUS RECIPES FROM THE STEAM PAGE! Chocolate Flan RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil RECIPE Roasted Halibut Fillet RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

When cold food is reheated in a steam oven it literally brings food back to life as the steam gently penetrates into the food warming it evenly throughout.   Steam Oven Cooking Guide for Beginners, Part 2 Steam ovens feature an array of great cooking function; however, one of the best features of a steam oven is the ability to reheat food with outstanding results. When cold food is reheated in a steam oven it literally brings food back to life as the steam gently penetrates into the food warming it evenly throughout. Roasted vegetables and perfectly cooked bread highlight the versatility of the combi-steam oven. Tips for Reheating Food in the Steam Oven Most steam ovens have a Reheat function with a default temperature setting that the manufacturer has determined will provide the best results. Since the goal is to heat the food evenly it is best to use the preset temperature for most foods, although there are some exceptions. Generally heating cold food takes approximately 10 minutes, but the time will depend on how dense the food is and the quantity being reheated. A large slice of lasagna for example might take 15 minutes whereas a dish with some grains and roasted vegetables may only take 8-10 minutes. Food can be reheated in the oven cooking containers, on a plate or in a bowl or casserole dish: When cooked meats such as beef or lamb are reheated the meat will take on a slightly greyish tone however, once you cut into the meat you will see it remains perfectly pink on the interior and will taste freshly cooked. Pizza and baked items are best reheated at a higher temperature. Heat the oven to 350 and once hot place the pizza or baked item in the oven for 3 - 5 minutes depending on the density of the item. The steam oven can also be used to warm dishes so that food stays warm when served and also to hold prepared food prior to serving. Steam Oven Maintenance Steam is a remarkable tool for cooking, but I can’t stress enough how important it is to take care of your oven and keep it free of moisture when it is not in use. Leaving moisture in the tank or not drying the oven out in between use can lead to mold growing on food particles that may not even be visible. If you use your oven in the morning to cook oatmeal, poach eggs or reheat food then it is ok to leave the water in the tank if you plan to use the oven later that day. However it is best to make sure the tank is emptied daily and the oven dried out. To quickly dry the oven you can set it to the Convection mode 350 F for 10 minutes or wipe it dry with a soft cloth. In the next Steam Oven Cooking Guide for Beginners, I will review cooking a complete meal in the steam oven as well as providing tips for cleaning and descaling. Larissa, Your Convection Steam Oven Enthusiast Ready to steam? Try poaching eggs Start your morning with a delicious steam oven breakfast featuring perfectly cooked eggs and crispy toast. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE