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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? 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 Achiote Chuck Roast with Oven Polenta RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This recipe uses an easy-to-prepare filling similar to Spanakopita and store-bought puff pastry. I prefer to use fresh spinach lightly sauteed with some shallots and garlic rather than frozen spinach, but there is always that option if you prefer. Anchor 1 YOUR RECIPE FOR STEAM COOKING Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese Convection Steam Mode Golden-brown puff pastry turnovers filled with a savory blend of spinach, ricotta, and feta cheese. This savory puff pastry turnovers recipe uses an easy-to-prepare filling similar to Spanakopita and store-bought puff pastry. I prefer to use fresh spinach lightly sauteed with some shallots and garlic rather than frozen spinach, but there is always that option if you prefer. The turnovers can be made in large or smaller portions and frozen and baked as needed. INGREDIENTS 2 sheets puff pastry thawed as per package directions 1 egg lightly beaten for the egg wash 2 tbsp olive oil 2 tbsp butter 1 shallot, finely chopped 4 cloves garlic, minced 1 large bag of spinach leaves or two bunches of fresh spinach stems removed 2 cups ricotta cheese 1 cup crumbled feta cheese 2 tsp dried dill weed PREPARATION Thaw the puff pastry per the package directions and prepare the egg wash. Heat a large saute pan over moderate heat, and add the oil and butter when heated. As the butter melts, stir in the shallot and garlic and cook without browning for a minute; add the spinach in handfuls, stirring after each addition to wilt the leaves so there is room to add more. When all the spinach is wilted, remove the pan from the heat and set aside to cool for about 10 minutes. Stir in the ricotta and feta cheese together with the dried dill. Taste and salt and pepper to your taste. Lay the thawed puff pastry on a rolling mat or kitchen counter with a light dusting of flour. Cut the dough into the desired shapes and place a mound of the prepared filling on the lower half of each piece. Brush the edges of the puff pastry with the egg wash, then fold the pastry over the filling to enclose it. Press around the edges with the tines of a fork to create a seal, and brush the tops of the turnovers with egg wash. At this point, the turnovers can be baked or frozen. Heat the Steam oven in the combination convection steam mode at 375 F. Arrange the turnovers on a parchment-lined shallow-rimmed baking sheet, with at least an inch between each turnover. Bake for approximately 20 minutes until the pastry is puffed and golden. Lift a corner of a turnover before removing the tray from the oven to ensure the bottom crust has cooked through. Makes 8 - 12 turnovers Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese .pdf Download PDF • 61KB WANT TO LEARN MORE? Click Here MORE BAKING RECIPES Convection Baked Home Made Pecan Sticky Buns RECIPE Crispy Cheddar Cocktail Crackers RECIPE Eclairs with Caramelized Peaches and Cream RECIPE Convection Roast Cauliflower with Spicy Lentils RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Scones with Bacon and Cheddar Cheese RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Learn how easy it is to poach eggs in your Steam oven. Eggs can be poached plain or with cooked vegetables mixed with some cheese for a delicious breakfast. Anchor 1 YOUR RECIPE FOR STEAM COOKING How To Cook Poach Eggs In a Steam Oven Steaming Mode Breakfast delight made in a steam oven: perfectly cooked eggs and freshly toasted bread. Learn how easy it is to poach eggs in your Steam oven. Eggs can be poached plain or with cooked vegetables mixed with some cheese for a delicious breakfast. Poaching eggs in your Steam oven is just one more way to make good use of this versatile appliance. To poach eggs, first heat the oven in the Steam mode, grease an oven-proof ramekin with some spray oil then crack the egg directly into the ramekin. Allow approximately 5 minutes and 30 seconds cooking time for a large cold egg. Eggs can also be poached over some cooked vegetables mixed with some cheese. If the vegetables are cold from the refrigerator for best results heat the cold vegetables a little before adding the egg. The first.t time I made poached eggs like this for a training event we had some leftovers, we reheated those the following day using the Refresh mode in the Steam oven and were surprised to find that they were still absolutely delicious. INGREDIENTS 2 4oz oven-proof ramekins Spray oil 2 large eggs For Poached Eggs with Sauteed Vegetables ¼ cup cooked chopped broccoli, spinach, mushrooms, or potato 1 tbsp grated cheddar or your preferred cheese PREPARATION Heat the oven in the Steam mode to 212F degrees. Spray the inside of the ramekins and crack an egg into each one. Cook for approximately 5.30 seconds. Poached Eggs with Sauteed Vegetables Heat the oven and prepare the ramekins. Add the vegetables and place the ramekins in the oven for 2 minutes for the vegetables to heat through. Remove the ramekins from the oven, stir in the cheese, then crack the egg into the ramekin. Cook for approximately 5.30 seconds. When adding multiple ramekins to the oven at once, place them in the perforated pan for ease of handling. Steam Oven Poached Eggs .pdf Download PDF • 339KB WANT TO LEARN MORE? Click Here BREAKFAST OPTIONS FROM OUR CONVECTION PAGE Convection Baked Home Made Pecan Sticky Buns RECIPE Vegetarian Tortilla Casserole with Zucchini, Corn, and Black Beans RECIPE Apple Strudel RECIPE Oven Baked Breakfast Potatoes with Breakfast Sausage RECIPE Eggs Florentine with Mushroom Sauce RECIPE Baked Crème Brulee French Toast Casserole along side a savory dish in Convection RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Because the manicotti tubes are only partially cooked this recipe needs a good amount of sauce that is not too thick. If using a prepared sauce it’s best to add a cup of stock to achieve the right consistency. Anchor 1 YOUR RECIPE FOR STEAM COOKING Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce Convection-steam mode Baked manicotti with melted cheese, perfectly cooked in a steam oven, ready to serve. A combination of heat and humidity is the perfect environment for baking casseroles. Not only does the steam prevent food from drying out it also ensures the ingredients are evenly heated and cooked through. Covering a casserole while baking ensures steam will build up under the cover helping to cook and evenly heat all the ingredients preventing them from drying out. Once the cover is removed the cheese or other topping can be added and the heat slightly increased to achieve a perfect finish. In a steam oven, casseroles can be baked uncovered in the combination convection steam mode at a moderate temperature. The mode can be changed to convection with no steam and the temperature increased slightly for the final phase of cooking in order to achieve the exact same result. This recipe has quite a few components so it’s important to plan out the various preparation steps. Because the manicotti tubes are only partially cooked this recipe needs a good amount of sauce that is not too thick. If using a prepared sauce it’s best to add a cup of stock to achieve the right consistency. PREPARATION Prepare the Sauce Sauté the onion over moderate heat until translucent. Stir in the garlic, mixed Italian seasoning and red chili flakes. Add the tomato paste and wine and cook for a few minutes. Add the tomatoes and stock, bring to a simmer and cook on medium low heat for 25 - 30 minutes. When cooled, puree and set aside. Prepare the Filling Sauté the onion over moderate heat until translucent, add the ground beef and brown all over. Stir in the spinach and cook until wilted and season the mixture to taste, set aside to cool. Meanwhile combine the ricotta cheese, grated Parmesan and fresh herbs and combine with the cooled meat mixture. Prepare the Bechamel Melt the butter in a small heavy saucepan over low heat, stir in the flour and cook for several minutes until the mixture begins to brown. Gradually add the milk, whisking constantly until the mixture is smooth and thickened, then remove from the heat. Stir in the grated nutmeg and season to taste. Parboil the Manicotti Pasta Bring a large pot of water to a boil, add the manicotti and cook at a roiling boil for 7 minutes. Drain and run under cold water. Now everything is ready and as soon as you can handle the pasta it’s time to heat the oven and stuff the pasta. Heat the steam oven in the combination Convection Steam mode or 80% humidity (if your oven has that option) and use the default temperature setting for baking. Add a generous cup of the tomato sauce to the bottom of the pan to prevent the pasta from moving around too much. Stuff each pasta tube with a generous amount of filling. I used a piping bag without a tip but you could also use a Ziploc bag or a spoon. Having someone hold the pasta while you fill it is very helpful! Arrange the pasta in the prepared casserole and add enough of the sauce to cover the pasta, now add dollops of the bechamel sauce. Place the casserole in the steam oven and bake for 30 minutes. Remove the casserole from the oven, change the oven mode to Convection (with no added humidity) and increase the temperature by 25 - 30 degrees. Add the cheeses to the top of the casserole and return it to the oven Bake for another 10 - 12 minutes until the cheese has melted and is beginning to brown on the edges. INGREDIENTS Recipe ingredients. For the Sauce 1 medium yellow onion, finely chopped 4 cloves garlic, minced 1 tsp mixed Italian seasoning ¼ tsp dried red chili flakes ¼ cup dry white wine ⅓ cup tomato paste 1 28 oz can whole or crushed tomatoes 4 cups chicken or vegetable stock Salt and pepper to taste For the Filling 1 medium yellow onion, finely chopped 1 lb. ground beef 1 lb. whole milk ricotta cheese 1 cup shredded mozzarella cheese ½ cup shredded Parmesan cheese 2 cups spinach, coarsely chopped 1 cup chopped fresh basil and Italian parsley leaves Salt and freshly ground pepper For the Bechamel Sauce 2 tbsp unsalted butter 2 tbsp unbleached all purpose flour 2 cups whole milk ½ tsp freshly grated nutmeg Freshly ground pepper For the Manicotti Pasta 2 boxes of Manicotti 14 tubes per box I was able to stuff 18 tubes with the above quantity of filling For the Topping 1 ball fresh Mozzarella, torn or cut into 2” pieces ½ cup grated Parmesan Serves 8 Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce .pdf Download PDF • 69KB WANT TO LEARN MORE? Click Here MEDITERRANEAN RECIPES FROM OUR CONVECTION PAGE Pork Sausage and Poultry Meat Pie RECIPE Broiled Chicken Satay Noodle Salad RECIPE Au Gratin Steakhouse Potatoes RECIPE Convection Baked Focaccia RECIPE Slow Roasted BBQ Trip Tip RECIPE Butternut Squash Gratin with Leeks and Apples RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

If you are in the mood for dim sum Steamed Black Bean Pork Spareribs are cooked in 20 minutes. It is a flavorful option that to have with green veggies Anchor 1 YOUR RECIPE FOR STEAM COOKING Steamed Black Bean Sauce Pork Spareribs Steaming Steamed dim sum pork ribs with black bean sauce, prepared to perfection using a steam oven, served alongside vibrant green beans. These delicious pork ribs require very little preparation and steam to perfection in 25 minutes in the Steam oven. This recipe works best with St. Louis style ribs, but you will need to have the butcher cut the ribs crosswise into small sections. Once cut down into smaller chunks, these meaty ribs cook quickly in a flavorful sauce. Before adding the sauce to the ribs wash them in cold water mixed with cornstarch and pat them dry. The rinsing process cleans out any residue from the bones for a cleaner flavor and better appearance. INGREDIENTS Ribs 1 ½ - 2lbs St. Louis style pork ribs, cut crosswise into small sections then cut between the bones to make small chunks Water to cover the ribs 2 tbs cornstarch Sauce 4 tbsp black bean garlic sauce 2 tbs oyster sauce 2 tbs soy sauce 2 tbsp cooking wine or dry white wine 1 tsp sugar 2 tbs cornstarch 3 cloves minced garlic 1” piece of fresh ginger, peeled and slivered 1 small red chili, cut into very thin strips, scattered over the ribs and sauce Sesame oil to drizzle PREPARATION Heat the oven in the Convection Steam mode 212°F. Place the ribs in a large bowl, add water to cover, and the cornstarch. Agitate with your hands, discard the water and rinse for a minute until the water is clear. Pat the ribs dry and place in a large oven-proof baking dish. Mix the sauce ingredients together and pour over the ribs. Drizzle a little sesame oil over the top of the ribs just prior to cooking. Place the dish in the oven and steam for 20 - 25 minutes until the ribs are tender. 4 Servings Combi Steam Black Bean Pork Spareribs .pdf Download PDF • 338KB WANT TO LEARN MORE? Click Here EASY PORK RECIPES FROM OUR CONVECTION PAGE Easy to Prepare Baked Lamb Kofta and Roasted Cauliflower RECIPE Beef Wellington RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE Baked Meatballs with Roasted Zucchini and Orzo Pasta Risotto RECIPE Humble but Very Delicious Savory Cabbage Pie RECIPE Convection Slow Roasted Pork Belly RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Sous-Vide Salmon that have been vacuumed should be cooked at 135°F for 30 minutes in a perforated pan and the Steam-steam oven is the perfect tool to do so. Anchor 1 YOUR RECIPE FOR STEAM COOKING Sous-Vide Salmon with Lemon and Thyme Steaming, Steam-Roasting Sous-vide salmon with lemon, roasted potatoes, and asparagus cooked in a steam oven. Foods cooked at very low temperatures in the sous-vide method have wonderful texture and flavor. Once cooked the fish can be removed from the bag and broiled before serving. The perfect combination of juicy tender fish with a crisp crust. Foods that have been vacuum sealed should be cooked within 24 - 48 hours, and the Combi-steam oven is the perfect tool to do so. Once cooked they can be refrigerated for a few days before begin eaten or frozen. Salmon cooks relatively quickly in the sous-vide mode and once cooked the fish can be removed from the bag and broiled before serving. The perfect combination of juicy tender fish with a crisp crust. INGREDIENTS 1 lb. piece boneless, skin-on salmon 2 tbsp olive oil 3 strips lemon peel 3 sprigs thyme 1/4 tsp Kosher salt 1/4 tsp cracked black pepper PREPARATION Heat the Combi steam oven in the Sous-Vide mode 135℉ degrees. Season the salmon with salt and pepper. Place the salmon in a sous-vide safe bag and put the rest of the ingredients over the top. Vacuum seal the bag using the strongest seal. Preparing salmon for sous-vide cooking in a steam oven. Place the bag in the perforated pan and cook in the sous-vide mode 135 degrees for 30 minutes. Remove from oven, cut open the bag and place the salmon on a rimmed baking sheet. Change the mode to Broil 450 degrees and place the oven rack in the upper part of the oven close to the broiler. Broil the salmon for 5 minutes until slightly browned and crisped. Serves 2 Sous-Vide Salmon with Lemon and Thyme .pdf Download PDF • 151KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Convection Baked Salmon Burgers RECIPE Convection For Crisp Roast Salmon RECIPE A Culinary Delight: Convection Baked Sockeye Salmon RECIPE Asian Pork Meatballs with Garlic and Ginger RECIPE Potato Cabbage Gratin RECIPE Semi Boneless Roasted Leg of Lamb RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This Convection-Steam recipe uses a combination of whole milk and cream infused with cinnamon, combined with eggs, vanilla and bittersweet chocolate.  Anchor 1 YOUR RECIPE FOR STEAM COOKING Chocolate Flan Convection Steam Mode Decadent convection-steam chocolate flan made without a water bath, garnished with fresh raspberries and mint. Flan is a versatile, delicious baked custard that can be made with a variety of flavors. Your steam oven makes it especially easy to bake since no water bath is required. A water bath is an ingenious method for cooking delicate foods in a regular oven; however, using the steam mode in a steam oven creates the same delicate environment for baking custard and flan. This recipe combines whole milk and cream infused with cinnamon, eggs, vanilla, and bittersweet chocolate. The quantities are for a 9” cake pan.; however, you can portion the flan into 2 9” pie dishes or smaller individual ramekins. While the assembly and cooking time for flan are fairly fast, it needs to be chilled for at least 4 hours or overnight before being turned out on a plate for serving. PREPARATION Begin by preparing the caramel: Place ⅔ of a cup of sugar and ⅓ of a cup of water in a small heavy saucepan and heat over medium-high heat to dissolve. Allow the mixture to boil and continue cooking without stirring until it reaches a deep amber color. Brushing the sides of the pan with water is recommended to wash down ice crystals that may form on the inside of the pan. Once the caramel has achieved the desired color, immediately pour it into the baking pan and set aside. Heat the steam oven in the Steam mode to 212 F/100 C. Place the prepared pan into the large perforated oven pan, which makes it easier to place and remove the pan from the oven. For the custard: Combine the milk and cream with the cinnamon sticks in a medium saucepan and heat slowly until bubbles appear around the rim, taking care not to let it boil. Once scalded, remove the cinnamon sticks, add the chocolate to the mixture, and whisk until completely dissolved. Meanwhile, whisk ½ of the sugar with the eggs, yolk, vanilla, and salt. Slowly add the milk to the egg mixture, whisking until well combined, then pour the mixture into the prepared baking pan. Slide the pan into the steam oven and bake for 25 - 30 minutes until the mixture is set but still slightly jiggly. Set the pan aside to cool for 30 - 40 minutes, then refrigerate to chill for 4 hours or overnight. When you are ready to turn the chilled flan onto a plate, follow these steps to remove the flan from the baking pan. Add a cup of boiling water to a shallow pie dish and gently submerge the base of the flan baking dish into the water for a minute or so. Then, run a knife or offset spatula around the rim to loosen the flan. Place a rimmed serving plate over the pan and flip it over to invert the flan; hold it over the plate and allow it to drop gently onto it. Flan ingredients INGREDIENTS For the caramel: ⅔ cup granulated sugar ⅓ cup water For the custard: 5 large room-temperature eggs 1 large egg yolk 1 tsp vanilla extract Pinch of salt 2 cups whole milk 1 cup heavy cream 2 cinnamon sticks 8 oz bittersweet chocolate, finely chopped Makes 12 servings Chocolate Flan .pdf Download PDF • 59KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE Convection Baked Home Made Pecan Sticky Buns RECIPE Fig Tart with Rosemary Cornmeal Crust and Honey-Blackberry Glaze RECIPE Pumpkin Walnut Bread in Just a Few Steps RECIPE Achiote Chuck Roast with Oven Polenta RECIPE Roast Kabocha Squash Medley with Bratwurst RECIPE Really Easy and Delicious French Peach Tart RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Large shrimp in the sous-vide method are vacuum sealed with oil and aromatics then cooked gently for approximately 30 minutes. The texture and flavor is outstanding. Anchor 1 YOUR RECIPE FOR STEAM COOKING Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika Steaming Perfectly cooked shrimp using sous-vide in a steam oven, served with vibrant lemon wedges and zesty cocktail sauce. When cooking large shrimp in the sous-vide method the shrimp are vacuum sealed with some oil and aromatics then cooked gently for approximately 30 minutes. The texture and flavor is outstanding. Remember when cooking foods sous-vide in the Combi-steam oven, place the bags flat on the oven tray and ideally if cooking multiple bags place them on different levels. Once cooked the shrimp are removed from the bag and served chilled with cocktail sauce or with a salad. INGREDIENTS 1 lb 10-15 size gulf prawns, peeled and deveined 2 tbsp olive oil 3 cloves garlic, smashed 1 teaspoon smoked Paprika 1/4 tsp salt 1/4 tsp cracked pepper PREPARATION Heat the Combi steam oven in the Sous-Vide mode 135℉ degrees. Place the shrimp, oil, garlic, paprika, salt, and pepper in a sous-vide safe bag, mix around to distribute evenly. Vacuum the bag using the strongest seal and place the bag on the perforated pan. Place in the oven and cook for 30 minutes. Remove from oven, cut the bag open and remove the shrimp. Serve with cocktail sauce and lemon wedges or with a salad. Serves 2 - 4 Sous-Vide Gulf Shrimp .pdf Download PDF • 150KB WANT TO LEARN MORE? Click Here COMPLETE YOUR MEAL WITH THESE RECIPES Baked Tuna Steaks with Delicious Pesto RECIPE How To Roast Pork Loin in Convection RECIPE Chocolate Lava Cake RECIPE Baked Mahi Mahi with Roasted Vegetables RECIPE Lemon Blueberry Loaf Cake RECIPE Convection Bake Chocolate Pecan Pie RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Freshly baked pizza is a taste sensation that's hard to beat and baking pizza successfully at home in a convection oven can have outstanding results, here are some tips to guide you to success. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How to Bake Pizza in a Convection Oven Convection Bake or Convection Roast Mode A perfectly baked pizza with a golden crust and bubbling cheese, fresh from the convection oven, ready to be savored. Freshly baked pizza is a taste sensation that's hard to beat and baking pizza successfully at home in a convection oven can have outstanding results, here are some tips to guide you to success. For best results, pizza is best baked on the lowest oven rack closest to the bottom heating element so before heating the oven arrange the oven racks and place a baking stone or baking steel on the rack. If your oven has extension racks definitely use that rack so you don’t have to reach into the oven to add and remove the pizza. Heat the oven to the highest temperature setting in the Convection Roast or Convection Bake mode allowing at least 20 minutes for optimum heating. In these modes both the top and bottom heating elements are engaged and the heated air is circulated around the oven by the convection fan creating a powerful heat source to perfectly cook the pizza. Some European brands have a Turbo mode that is designed specifically for baking pizza but using a baking stone or steel is still recommended for achieving a great crust. The strong lively heat in a gas oven is also great for baking pizza and if your gas oven has the option to add convection definitely choose that option. If your oven has a mode for Baking Stone operation then that mode is designed to be used with an accessory that can be purchased from the manufacturer so don’t choose that mode unless you have the accessory. INGREDIENTS 1 package fresh pizza dough or 1 ball of made from scratch pizza dough Shredded mozzarella cheese Pizza Sauce Toppings of your choice PREPARATION If you use store bought fresh pizza dough, remove the pizza dough from the wrapping at least two hours before you are ready to bake the pizza. Place the dough on a lightly floured surface and cover with a flour sack towel and let it come to room temperature. Heat the oven as directed above with a pizza stone or steel placed on the lowest oven rack for at least 20 minutes. Before punching down the pizza dough and stretching it out, lightly dust a pizza peel with some cornmeal or 00 flour so the dough doesn’t stick to the peel. Place the stretched out dough on the prepared peel and add your preferred toppings taking care not to overload the dough. Slide the pizza onto the heated stone or steel and set the timer for 6 minutes. Check the underneath of the crust for doneness before removing the pizza from the oven and allow it to settle for a few minutes before slicing. PRINT OUR RECIPE How To Bake Pizza in a Convection Oven .pdf Download PDF • 98KB WANT TO LEARN MORE? Click Here BAKE AWAY WITH YOUR STEAM OVEN! Bake Classic Petite Baguettes Like a Pro RECIPE Blanching and Canning in the Steam Oven RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Key Lime Cheesecake RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

When roasting Pork Loin, a lean tender cut, moisture retention is key. Use the Convection mode and a low temperature for perfect results. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How To Roast Pork Loin in Convection Convection Roast Mode or Convection Bake Mode Pork loin roast cooked in a convection oven While pork shoulder is one of the easiest cuts of meat to cook, successfully cooking a lean pork loin is much more challenging. When roasting lean tender cuts of meat the best method to ensure moisture retention is to use a Convection mode and a low temperature. Using your oven Meat Probe (if equipped) will definitely help you avoid overcooking the meat. It’s quite safe to target a slightly lower internal temperature as the internal temperature of the meat will rise during the recommended resting time of 12 - 15 minutes. Allow approximately 35 - 40 minutes cooking time for a 2-2.5lb roast, increase the temperature for the final 10 - 12 minutes of cooking time. When the oven temperature is increased add the vegetables and cook them for 20 - 25 minutes. By the time the meat has rested and been sliced everything will be ready to serve at the same time. Ingredients 1 boneless pork loin roast 2 - 2.5lbs 1 tsp Kosher salt 1 tbsp mild chili spice rub 1 tsp olive oil Optional - Roasted Apples 2 Granny Smith apples, core removed, cut into large 2” chunks ½ medium yellow onion, cut into 2” chunks ½ tbsp dried thyme 1 tbsp olive oil Preparation Heat the oven in the Convection Roast or Convection Bake mode 320 degrees. Combine the seasonings and oil and rub into the pork loin and place the roast on a rack in a shallow pan. If using the oven Meat Probe, insert the sensor into the meat then slide the pan onto the center rack of the oven. If roasting the apples, they can placed around the pork or cooked in a separate pan. To program the Meat Probe, touch the probe symbol or icon and program to 140 degrees and set the oven timer for 25 minutes. When the timer has elapsed, increase the oven temperature to 375 degrees and slide the vegetables onto the lower rack under the meat. Remove the pork loin when the internal temperature reaches 140 degrees and set it aside to rest for 10 - 12 minutes before slicing. PRINT OUR RECIPE Pork Loin Roast and Seasonal Vegetables .pdf Download PDF • 190KB WANT TO LEARN MORE? Click Here TRY THESE GREAT STEAM RECIPES Steamed Salmon Salad Niçoise RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Mexican Street Corn Salad RECIPE Slow Roasted Salmon RECIPE Baked Risotto with Lemon and Basil RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

With just eggs, sugar, cream and vanilla you can prepare custard in the steam oven. The maximum temperature should be 220°F and 50 steam time Anchor 1 YOUR RECIPE FOR STEAM COOKING Vanilla Creme Brulee Steaming Easy custards, no water bath needed, beautifully caramelized and ready to enjoy. A rich smooth custard topped with fresh fruit or caramelized sugar is a wonderful indulgent treat and while this 5 ingredient recipe from NYT Cooking is simple to prepare, cooking it is made even easier by using the Steam Oven as no water bath is needed. Using a water bath to temper the heat when cooking delicate foods such as custard or flan is a brilliant method for cooking delicate foods, but when cooking custard in the Steam oven no water bath is needed. Not only is the cooking process simplified, the texture of the custard is the perfectly smooth and silky. INGREDIENTS 2 cups cream or half and half 1 vanilla bean, split lengthwise OR 1 tsp vanilla extract 1/4 tsp salt 5 egg yolks (large eggs) 1/2 cup sugar Additional sugar for caramelizing PREPARATION Heat the Steam oven in the Convection Steam Mode at 195°F (90.5C) Combine the cream, vanilla bean and salt in a heavy pan and cook over low heat until hot. Remove from the heat and let it steep for a few minutes before discarding the vanilla bean. Beat the egg yolks and sugar together until light. Stir a quarter of the cream into the mixture then pour the sugar-egg mixture into the cream and stir. Place 6, 4-oz ramekins in the Steam oven perforated pan or onto a rimmed baking sheet and fill each one with the prepared custard. Slide the pan into the oven and cook for 40 - 50 minutes until the custards are set. Cool the custards before refrigerating for at least 6 hours prior to serving. To Serve the Custard Adjust the top rack in the oven so the ramekins will sit 2 - 3" below the heating element. Heat the oven in the Broil Mode at 450F (232C) or on Medium for 5 minutes. Place the ramekins on a rimmed baking sheet and sprinkle a teaspoon of sugar in a thin layer over each ramekin. Slide into the oven and cook for about 5 minutes until the sugar melts. Creme Brulee_ Jan 2024 .pdf Download PDF • 70KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Pumpkin Walnut Bread in Just a Few Steps RECIPE Eclairs with Caramelized Peaches and Cream RECIPE Roast Kabocha Squash Medley with Bratwurst RECIPE Convection Baked Zucchini Bread RECIPE Fig Tart with Rosemary Cornmeal Crust and Honey-Blackberry Glaze RECIPE Easy Versatile Sponge Cake with Berries, Kiwi and Mascarpone Frosting RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this recipe, the Brussels sprouts are lightly pan-roasted with shallots, then combined with sliced potatoes, wine, cream, and stock, and layered with cheese to create a delicious gratin. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Creamy Roasted Brussels Sprouts & Potato Gratin Convection Bake Mode Brussels sprouts and potato gratin served alongside perfectly cooked slices of meat. Side dishes that can be baked in the oven and served in the baking dish are ideal for entertaining. A savory gratin does require some careful slicing of the vegetables. Still, it makes an impressive and delicious side dish that can be baked alongside other dishes in a convection oven. Potatoes and Brussels sprouts are humble vegetables that offer many options for creating delicious side dishes. In this recipe, the Brussels sprouts are lightly pan-roasted with shallots, then combined with sliced potatoes, wine, cream, and stock, and layered with cheese to create a delicious gratin. This recipe uses a combination of cream and stock for a lighter sauce; however, you can double the cream if you prefer a creamier texture. For an easy convection meal, I seared a pork tenderloin and placed it in the oven to cook for approximately 20 minutes at the end of the baking time for the gratin. INGREDIENTS 1 lb brussels sprouts, trimmed, thinly sliced 1 large shallot, thinly sliced 2 tbsp unsalted butter 2 tbsp olive oil ¼ cup white wine 1 cup heavy cream 1 cup chicken stock 4 large russet potatoes, peeled and thinly sliced 1 cup shredded Cheddar Gruyere blend cheese Recipe ingredients. PREPARATION Prepare the Brussels sprouts and shallot; heat a large skillet over medium heat, add the butter and oil, and when the butter is foaming, add the Brussels sprouts and shallots to the pan. Cook for 7 - 8 minutes until the Brussels sprouts have softened and are crisping on the edges. Add the wine to the pan and cook for a minute or so, until it evaporates. Add the cream and stock, season with salt and freshly ground pepper, simmer for a few minutes, then set the pan aside to cool. Heat the oven to 325°F (165 °C) in the Convection Bake mode, and lightly grease a medium-sized oven casserole pan with butter or cooking spray. Cut the potatoes into thin slices with a sharp knife or mandoline, then add a layer of the potatoes to the prepared pan. Using a slotted spoon, spread a thin layer of the Brussels sprouts over the potatoes and top with a scattering of the shredded cheese. Repeat the layers, ending with a layer of potatoes topped with cheese. Pour the liquid from the Brussels sprouts pan over the potatoes and cover the dish with a sheet of buttered foil. Place the gratin in the oven on rack position 2 (counting from the bottom) and bake for 45 minutes. After 45 minutes, carefully remove the foil and bake for another 20 minutes until the potatoes are tender and the top is golden brown. Allow the gratin to rest for 10 minutes before serving. Serves 6 PRINT OUR RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin .pdf Download PDF • 275KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Risotto with Asparagus, Leeks and Proscuitto RECIPE Paella with Steamed Mussels and Shrimp RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Pork Tenderloin with Roasted Vegetables RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The Pork Rib Roast can be left on the bone as is, or the bone can be removed and tie it back into place for you. Cook the meat at 325F until it almost reached the internal temperature of 140F. Finish at 375F. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Herbed Pork Rib Roast in Convection Convection Mode Succulent pork rib roast cooked to perfection in a convection oven, served with roasted potatoes and Brussels sprouts. We are so used to cooking boneless cuts of meat that roasting large cuts of bone-in meat can be daunting. However, bone-in meats actually have better flavor and texture and, when cooked in Convection, retain more of their natural juices. There are several ways this cut can be prepared for roasting. The meat can be left on the bone as is, or the butcher can remove the meat from the bone and tie it back into place for you. Another option is to have the individual bones “frenched,” removing the meat and fat from the lower part of the bone; this makes for an exquisite presentation, but make sure the chine bone has been removed for easy carving. I had the butcher remove the meat from the bone and tie it back into place, making it very easy to slice the meat. The key to good results is using convection at a lower cooking temperature. In this recipe, I cooked the roast at 325F until it almost reached the internal target temperature of 140F, then I increased the oven temperature to 375F to complete the cooking. INGREDIENTS 1 4 - 5lb pork rib roast, separated and tied back to the bone 3 springs of fresh thyme ½ tsp mixed Italian seasoning 1 tsp Kosher salt 1 tbsp vegetable oil PREPARATION Remove the meat from the refrigerator a few hours before cooking. Insert the thyme sprigs between the meat and the bone and rub with the remaining seasonings. Add the oil until just before the roast goes into the oven. Place the roast in a shallow pan, cover the meat loosely, and set it in a cool spot in the kitchen. Because the meat is being cooked on its rack of bones, it only needs to be placed on a rack if you use a deeper roasting pan. Remember, when cooking in Convection, it’s important to elevate the meat to allow the heated air to circulate around the food. Heat the oven in the Convection Roast or Convection Bake mode to 325 degrees. Brush the meat with vegetable oil, insert the oven meat probe or a wireless meat probe into the meat on the diagonal, making sure it doesn’t touch the bone, and place it into the oven. Keep an eye on the internal temperature, and when it reaches 135F, increase the oven temperature to 375F or 400F (for larger ovens) to crisp and brown the roast. When the meat reaches the target internal temperature, remove it from the oven and set it aside, loosely covered with foil, to rest for at least 20 minutes. Pork Rib Roast .pdf Download PDF • 388KB WANT TO LEARN MORE? Click Here MORE PORK RECIPES FROM OUR STEAM OVEN Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Slow Roasted Pork Shoulder RECIPE Steamed Broccoli Couscous Salad with Almonds and Cranberries RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Braised Spareribs with Plum Sauce RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This recipe for Convection Bake Chocolate Pecan pie strikes the perfect balance of great flavor and just the right amount of sweetness. Agave nectar will yield healthier results YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Bake Chocolate Pecan Pie Convection Bake or Traditional Bake Mode A delectable chocolate pecan pie, with its rich and nutty filling, captures the essence of seasonal indulgence among autumn desserts. This recipe for pecan pie strikes the perfect balance of great flavor and just the right amount of sweetness. Instead of using corn syrup the recipe calls for a more natural sweetener. Good choices are agave syrup, maple syrup, brown rice syrup or honey. I included a few tablespoons of molasses because I was a little short of agave syrup and it was delicious. It is not a big pie, in fact I bake it in a 9” tart pan with a removable bottom and it’s only about ¾ “ in depth, perfect for a sliver of something sweet without being overwhelming. If you don’t have time to make the pastry then just make the filling and add to a frozen 9” pie crust. Ingredients Pastry 1 ½ cups unbleached all-purpose flour Pinch, Kosher salt 1 tbsp granulated sugar 1 stick chilled unsalted butter, cut into small cubes ¼ cup ice cold water Filling ½ cup sugar ¼ stick, unsalted butter at room temperature 1 tbsp all-purpose flour ¾ agave nectar, maple syrup, honey or brown rice syrup 1 tsp vanilla extract 3 large eggs 1 cup pecans, chopped ½ cup semisweet chocolate chips Preparation Organize the oven racks so you can bake on rack position 2, one up from the bottom rack. Heat the oven in the Convection Bake mode 350°F or Bake mode 375°F. Beat the sugar and butter in a medium bowl then stir in the flour. Stir in the syrup and vanilla then with the motor running add the eggs, one at a time. F finally add the pecans and chocolate chips. Carefully pour the filling into the prepared pan and bake for 35 to 40 minutes until set. Chocolate Cake with Pears and Hazelnuts .pdf Download PDF • 92KB WANT TO LEARN MORE? Click Here MORE OPTIONS FROM OUR STEAM OVEN! Chocolate Flan RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Paella with Steamed Mussels and Shrimp RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this recipe the bread dough is proofed using the proof mode in the steam oven then baked in the combination Convection Steam mode. Bake in the convection-steam mode at 450°F. Anchor 1 YOUR RECIPE FOR STEAM COOKING Bake Classic Petite Baguettes Like a Pro Convection Steam Mode; Proofing Mode Crusty baguettes fresh out of the oven, showcasing the perfect steam-baking technique for a golden, airy loaf. Baking delicious crusty breads is a remarkably rewarding experience, and one that is made easier when you can do both the proofing and baking in your steam oven. In this recipe the bread dough is proofed using the proof mode in the steam oven then baked in the combination Convection Steam mode. When proofing in a convection or steam oven , the bowl does not have to be covered. Keep an eye on the timing to avoid over proofing the dough until you have a sense of how dough’s respond in your oven. When the formed loaves are removed from the oven after the second proofing, the oven mode is changed and the temperature increased. Steam ovens heat fairly quickly, so once you have scored the loaves place the pan back into the oven while it is heating to the baking temperature. These baguettes can be baked in a perforated form designed for baking baguettes or directly on a rimmed baking tray lined with parchment paper. Since the steam will be generated by the oven it is not necessary to use the cast iron pan pan method for baking in a steam oven. INGREDIENTS ¼ cup warm water 1 ½ tsp active dry yeast ¼ tsp granulated sugar 16 oz bread flour 2 tsp kosher salt 1 cup cool water PREPARATION Place the warm water in a small bowl and sprinkle the yeast and sugar over the water. Place the bowl in the steam oven and let it rest for 10 minutes or so until it is foamy. Sift the flour and salt into a large mixing bowl, make a well in the center and stir in the foamy yeast mixture with a fork. Dribble some of the cool water into the dough as you are stirring with the fork a little at a time to form a ragged dough (You may not need all the water.) Cover the bowl with a flour sack towel and set it aside to rest for 30 minutes. Select the Proof mode in the steam oven. Turn the dough out onto a lightly floured surface and gently press it into a rectangle. Fold the rectangle into thirds, turn it 90 degrees and repeat the process. Place the dough into a lightly oiled bowl and place it, uncovered into the steam oven. Proof for 1 - 1 ½ hours or until doubled in size. Learn more about baking bread in the steam oven Discover steam baking with these crusty, golden-brown loaves, inviting you to explore a new dimension of deliciousness. Remove the bowl from the oven and turn the dough out onto a lightly floured work surface. Divide the dough into 3 equal pieces. Roll each piece into a rectangle and roll the rectangle up tightly lengthwise. Pinch the seam together with your fingers and shape each roll into a 15” long loaf, about 1 ½ “ inches wide, tapering the ends slightly to form a narrow point. Place the loaves seam side down into the lightly greased baguette baking pan and slide the pan into the oven. Proof the formed loaves for 1 - 1 ½ hours or until doubled in size. Remove the pan from the oven and heat the oven in the combination Convection Steam mode to 450 degrees. If your oven has variable steam settings choose 30% or the mode recommended by the oven manufacturer. Lightly dust the loaves with a sprinkle of flour and score each loaf with a lame or very sharp knife with three diagonal strokes. Slide the pan back into the oven and bake for 30 minutes or until golden brown and hollow sounding when tapped on the bottom. Makes 3 petite loaves Classic Petite Baguettes .pdf Download PDF • 60KB You might want to try this recipe with your baguettes Poached Eggs with Broccolini and Cheddar WANT TO LEARN MORE? Click Here CONVECTION BAKE RECIPES The Amazing Convection Roast Spatchcock Turkey RECIPE Convection Baked Zucchini Bread RECIPE Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style RECIPE Easy Versatile Sponge Cake with Berries, Kiwi and Mascarpone Frosting RECIPE Pumpkin Walnut Bread in Just a Few Steps RECIPE Crispy Cheddar Cocktail Crackers RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!