HOW CAN I STEAM THE CHICKEN IF I DON'T HAVE A STEAM OVEN? FAQ PAGE How What Why Do How Can I Steam the Chicken if I Don’t Have a Steam Oven? Place the aromatics in the saucepan, place a steamer basket or insert in the saucepan, and cover with 3 cups of water. Place the chicken pieces on the steamer insert, cover the pan and bring the liquid to a boil, reduce to a gentle simmer and cook for 45 - 55 minutes until the chicken is very tender. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

Steam ovens have the perfect balance of heat and humidity to roast a whole chicken with seasonal vegetables with outstanding results. Anchor 1 YOUR RECIPE FOR STEAM COOKING Steam Oven Roast Chicken and Vegetables Convection and Convection-Steam Steam-roasted chicken with vibrant vegetables creates a succulent and flavorful dish. Steam ovens have the perfect balance of heat and humidity to roast a whole chicken with seasonal vegetables with outstanding results. One of the best ways to achieve great flavor when roasting a whole chicken is to give it a dry rub of kosher salt and your preferred seasoning and let it sit uncovered in the refrigerator overnight. Not only does this step infuse flavor into the chicken, when the skin is slightly dehydrated it will achieve better browning and crisping. INGREDIENTS For the chicken 1 4-5 lb. whole chicken 1 tsp Kosher salt 1 tsp Old Bay or other poultry seasoning 1 small lemon quartered 3 sprigs fresh rosemary or thyme Avocado spray oil or ghee For the vegetables 6 golden potatoes 2- 3” in length scrubbed clean and cut into ½” slices 12 Brussels sprouts, trimmed and cut into ½” slices 3 medium carrots, peeled and cut into ½” slices 6 shiitake or cremini mushrooms, stems removed, wiped clean and cut into quarters ½ medium red onion, cut into ½” dice Olive oil ½” tsp mixed Italian seasoning Combine the prepared vegetables in a bowl and toss with just enough olive oil to coat. Sprinkle with kosher salt and freshly ground pepper and the mixed Italian seasoning. Serves 4 - 6 PREPARATION To maintain a sanitary environment when working with raw poultry, place the chicken on a rimmed baking sheet or washable cutting board and wear disposable prep gloves. Combine the kosher salt with the seasoning and set aside. Place the chicken on a rimmed baking sheet, remove any innards and pat the cavity and the exterior of the chicken dry with paper towels, discard the towels in the compost. Spread the prepared seasoning over the chicken and place the chicken in the refrigerator uncovered overnight or until ready to cook. Ideally remove the chicken one hour before you plan to roast it to bring it to room temperature. Place the chicken on a rack in a shallow pan, place the halved lemon and rosemary in the cavity and loosely tie the legs together. Heat the oven in the Convection mode to 400 F°. Spritz the chicken with some avocado spray oil or brush with ghee and place in the oven when it comes to temperature. Set the timer for 15 minutes. When the timer has elapsed, change the oven mode to the Combination Convection Steam mode or choose a moderate percentage such as 60% and set the temperature to 350 F°. Set the timer for 50 minutes and check the chicken when the timer elapses to determine doneness. The legs should swing free and the juices run clear. If the chicken is done remove it from the oven and set aside to cool for 10 - 15 minutes before carving. Combine the prepared vegetables with a light coating of olive oil, kosher salt, freshly ground pepper and the mixed Italian seasoning. Spread onto the solid oven pan and slide the pan into the oven 15 minutes before the chicken is estimated to be finished cooking. The oven temperature can be increased to 375 F° when the chicken has been removed for a crisper finish. Remove the vegetables from the oven when the chicken has been carved and is ready to serve. Steam Oven Roast Chicken and Vegetables .pdf Download PDF • 64KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Butternut Squash Gratin with Leeks and Apples RECIPE Provencal Pot Roasted Garlic Chicken RECIPE Cornish Hens Roasted over Cornbread Sausage Stuffing RECIPE Potato Cabbage Gratin RECIPE Oven Fries with Garlic and Parsley 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!

Roasted peppers can be enjoyed in so many different ways. Added to egg dishes, hot sandwiches, pizzas, casseroles or to vegetable side dishes or even enjoyed as an appetizer, the rich flavor adds that special something to any dish. How To Roast Peppers in Convection Roasting peppers for appetizers or main dishes. Crisp slices of peppers are delicious when added to salads however when peppers are charred and the skin is peeled off, they have a completely different flavor and texture. Roasted peppers can be enjoyed in so many different ways. Added to egg dishes, hot sandwiches, pizzas, casseroles or to vegetable side dishes or even enjoyed as an appetizer, the rich flavor adds that special something to any dish. PREPARING PEPPERS FOR OVEN BROILING It’s easy to char multiple peppers at one time in the oven using either the Convection Broil or Broil mode set to high or 475 degrees. First slice the peppers in half, discard the seeds and cut away any excess membrane. Place the peppers on a rimmed baking sheet and press down on them to flatten them. You can line the baking sheet with foil, shiny side down for easy clean up. Hummus with roasted peppers. TIPS FOR OVEN BROILING Remember when you are using the Broil mode in your oven, the top elements are working at maximum intensity so you won’t need a long preheat time. Even if the oven has not fully come to temperature it’s okay to put the peppers in because the Broil element heats so quickly. Make sure there is space between the food and the broil element and always keep the door closed when broiling in the oven. However, a good tip when broiling in the oven is to run your overhead ventilation, that way any smoke or steam that escapes the oven will be quickly vented out. Pulled pork with roasted peppers. STORING ROASTED PEPPERS It will take approximately 8 minutes to char the peppers completely and they will not need to be turned. When the peppers have a nice char, take the tray out of the oven and cover the peppers with a paper towel and set them aside to rest until cool enough to handle. As they rest, the flesh will pull away from the charred skin, making it very easy to peel it off. Now you can chop the peppers or leave them whole and place them in a clean container and cover them with olive oil and store them in the refrigerator. The peppers should be consumed within 10 days however, if you add chopped fresh garlic and fresh herbs be sure to eat the peppers within 3 - 4 days. Now with little effort you have a wonderful flavorful ingredient at hand to add flavor and pizazz to your day to day cooking. Larissa, Your Convection Enthusiast 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

Pork spareribs are one of the easiest recipes to adapt to cooking in a Steam oven. Place them in the solid oven pan or on a rimmed baking sheet and cook them in the combination Convection Steam mode. Anchor 1 YOUR RECIPE FOR STEAM COOKING How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results Steaming & Convection Steaming hot spareribs prepared in a steam oven, served with a fresh, colorful slaw and a side of rich dipping sauce. Pork spareribs are one of the easiest recipes to adapt to cooking in a Steam oven . Instead of placing the ribs in a roasting pan with some water and covering them with foil, place them in the solid oven pan or on a rimmed baking sheet and cook them in the combination Convection Steam mode. Depending on the size of the ribs in approximately 2 hours they will be succulent and tender. If you have several racks of ribs to cook don't be afraid to pile them in, they will still cook evenly even if they overlap each other. For Steam ovens with a tank be sure to check the water level after 1 hour to ensure the cooking doesn't stop due to lack of water. INGREDIENTS 2 racks pork back or spareribs 2 tbsps. BBQ seasoning 3/4 cup preferred BBQ sauce PREPARATION When preparing back ribs begin by removing the silver skin or membrane from the the underside of the ribs. Pull a corner of the membrane from one corner, slide a knife underneath to loosen it and pull to peel if from the bones. Blend your preferred dry seasoning rub or use a prepared seasoning to your taste and rub a generous amount into the ribs several hours or a day prior to cooking. Heat the Steam oven in the combination Convection Steam mode and set the temperature to 280 degrees. If your oven has options for different levels of steam choose 80 - 100%. Slide the ribs into the oven and cook for approximately 2 hours. When you remove the pan from the steam oven pour the residual cooking liquid in the pan into a measuring cup. Skim off the fat that rises to the surface and place in the refrigerator to solidify before discarding, reserve the cooking liquid and add 1/2 cup to the BBQ sauce for added flavor. The ribs can be brushed with BBQ sauce and finished in the steam or convection oven at 400 degrees or finished on the outdoor grill. Serves 6 PRINT OUR RECIPE How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results .pdf Download PDF • 105KB WANT TO LEARN MORE? Click Here MORE PORK RECIPES FROM OUR CONVECTION PAGE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE Chocolate Souffle RECIPE Cornmeal Herb Crusted Roast Potatoes RECIPE Pork Tenderloin Tonnato RECIPE Hot Meatloaf Sandwiches with Roasted Peppers RECIPE Convection Slow Roasted Pork Belly 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!

HOW DO I USE THE CONVECTION BROIL MODE? FAQ PAGE How What Why Do How do I use the convection broil mode? Convection (fan assisted cooking) combined with broil is a fabulous tool for searing steaks, chops and thicker cuts of fish. Salmon and Asparagus cooked in Convection-Broiled Mode Broiling is similar to grilling in that we use Direct Heat for searing the meat and to create flavor. However to cook the meat through we use Indirect Heat, which means moving it away from the intense heat source. To achieve this in the oven, sear the meat on High then change the Mode to Convection. Drop the temperature to 300 - 350 degrees and move the food to a lower rack away from the strong direct heat. https://www.youtube.com/watch?v=s9YgSvkL2lY OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

Foods cooked in convection have better moisture retention, meats do not require basting or turning and you can cook on multiple racks at one time. Using convection will turn your oven into one of the most useful tools in your kitchen. Why the Convection Setting on Your Oven is a Great Choice Before we had convection ovens, the only option for oven cooking was radiant heat. That is to say the heat came from a heating element in the floor of the oven, either exposed or concealed and the top heating element (which is also the broil element) would cycle on and off at moderate intensity to provide browning. Radiant Heat vs Convection The downside of cooking with radiant heat is that it tends to have a drying effect on food. This dry heat can be beneficial when baking; however, when roasting meats, frequent basting or brining the meat in liquid prior to cooking is necessary in order to prevent the meat from drying out. The other issue was having to rotate pans to achieve even baking and cooking results. In a convection oven there is a fan on the back wall of the oven encircled by heating elements. When you engage a convection mode the fan circulates the heated air around the oven cooking food from the edge to the center. So now the food is being cooked by heated air instead of direct heat from the heating elements. Benefits of Cooking with Convection Foods cooked in convection have better moisture retention, meats do not require basting or turning and you can cook on multiple racks at one time. Using convection will turn your oven into one of the most useful tools in your kitchen. Not only can you bake multiple racks of cookies at one time, you can cook a complete oven meal and there will be no mingling of flavors, imagine cooking dinner without having to be in the kitchen! Cooking on multiple racks. Resources for Learning About Convection This video provides tips for getting you started using convection; however, these videos on our YouTube channel provide a practical guide with great visuals to help you understand the convection modes. You will also find a selection of recipes here that will guide you to success with your convection cooking. Because recipes writers don’t reference convection it’s up to us to understand the tools we are cooking with so we can benefit from cooking in convection and achieve success with every recipe. Adapting recipes to cooking in convection is not difficult, follow the guidelines you will find here at Convection Kitchen and pay attention to the results. The more you understand the tools you are cooking with the better those results will be. Larissa, Your Convection Enthusiast 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

Some finely minced garlic and fresh ginger add a lot of flavor to these easy-to-prepare Asian pork meatballs that bake in 20 minutes in a convection oven YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Asian Pork Meatballs with Garlic and Ginger Convection Bake or Convection Roast Mode A delicious platter featuring Asian pork meatballs, accompanied by savory chicken wings and fresh greens, elegantly presented on a decorative table setting. These meatballs can be served as an appetizer or a Convection meal, with the Chili Garlic Sauce Baked Chicken Wings , as shown in the video. The delicious flavor in these meatballs comes from some finely minced garlic and fresh ginger, which add a lot of flavor to these easy-to-prepare meatballs that bake in 20 minutes. To move smoothly through this recipe, assemble all the ingredients first. Once you have added all the ingredients to the ground pork, combine the mixture with a light hand and scoop or form the meatballs with a spoon. INGREDIENTS 1lb ground pork 3 cloves garlic, minced 1” piece of fresh ginger, peeled and finely minced ½ tsp five-spice powder 1 tbsp sesame chili oil 1 tbsp soy sauce 1 egg ¼ cup Panko breadcrumbs PREPARATION Combine all the ingredients in a medium-sized mixing bowl and mix gently to combine. Scoop or roll the mixture into 2” balls and place on a rimmed baking sheet lined with foil or parchment paper. Heat the oven in the Convection Bake or Convection Roast Mode at 425 degrees. Bake the meatballs in the lower part of the oven for 25 minutes. Asian Pork Meatballs with Garlic and Ginger .pdf Download PDF • 97KB WANT TO LEARN MORE? Click Here ASIAN INFUSION FROM OUR STEAM OVEN! Apricot Tomato Chutney RECIPE Orzo Pasta Salad with Grilled Artichokes and Poached Shrimp RECIPE Lobster Mac' n Cheese RECIPE Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms RECIPE Steamed Broccoli Couscous Salad with Almonds and Cranberries RECIPE Steamed Black Bean Sauce Pork Spareribs 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!

In this recipe this chicken soaks in a spicy buttermilk brine for 6 hours or overnight, it is then dredged in flour and set aside to rest before being baked in a convection oven. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Deviled Fried Chicken Convection Bake Mode Nothing like fried chicken but without frying. Nothing says summertime like a meal with fried chicken, especially when it's accompanied by summer salads and fresh corn. As delicious as fried chicken is, it’s the frying in oil that is the tricky part. Cooking with hot oil requires careful attention and once the cooking is finished the oil has to be drained then safely stored and ultimately disposed of so baking the “fried” chicken in the oven is definitely an easier option. What is my solution? Of course "frying" the chicken in the convection oven. In this recipe this chicken soaks in a spicy buttermilk brine for 6 hours or overnight, it is then dredged in flour and set aside to rest before being baked. The buttermilk brine gives the chicken great flavor and spraying the chicken with some spray oil just before it goes into the oven helps with the crisping the batter. INGREDIENTS 8 bone-in chicken pieces 2 cups buttermilk 3 tsp salt 1 tsp ground black pepper 3 tsp dry mustard powder 3 tsp cayenne pepper 2 tsp garlic herb seasoning 2 cups all purpose flour 1 tbsp baking powder Avocado spray oil PREPARATION Combine the buttermilk with the seasoning and stir well, add the chicken and turn so that each piece is evenly coated with the buttermilk. Cover and refrigerate for 6 hours or up to a day. Combine the flour and baking powder in a shallow bowl and dredge each chicken piece in the mixture. Shake off the excess and place the chicken on a rack in a shallow oven pan and set aside to rest before baking. Heat the oven in the Convection Bake mode to 400 degrees. Spray the chicken pieces with the avocado oil spray and slide the tray into the oven. Bake for 35 - 40 minutes until the outside is crisp. Serves 4 PRINT OUR RECIPE Baked Deviled Fried Chicken .pdf Download PDF • 95KB WANT TO LEARN MORE? Click Here MORE CHICKEN OR PORK OR VEGGIES RECIPES! Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Chicken Enchilada Casserole Steam Baked 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!

For this Potato steam roasted with tomatoes and capers salad, you will first use Steam Mode and then Convection Roast Anchor 1 YOUR RECIPE FOR STEAM COOKING Potatoes Steam Roasted with Tomatoes and Capers Steaming, Steam-Roasting A vibrant medley of steam-roasted vegetables, perfectly cooked using a steam oven, showcasing precise culinary control. For this recipe you will first use Steam Mode and then Convection Roast. INGREDIENTS 3 - lbs. small golden potatoes, steamed till just barely tender about 15 minutes Cooled and cut Into ½” thick slices 1 - 10oz container cherry tomatoes, halved 2 - cloves garlic, crushed ½ - teaspoon dried oregano 1 - tablespoon salted capers, rinsed well 3 - tablespoons olive oil ¼ - cup fresh basil leaves, washed dried and finely minced PREPARATION First steam the potatoes. Set them aside to cool then cut them into ½” thick slices. Gently toss the potatoes with 2 tablespoons olive oil and salt & pepper to taste. Spread the potatoes onto a rimmed baking sheet. Combine the tomatoes with the garlic, capers and oregano and a little drizzle of oil and spread over the potatoes. Cook in the Convection Roast mode at 400 degrees on the lower rack for 30 minutes or until the edges of the potatoes begin to crisp. Transfer to a serving platter and top with the fresh basil. 4 - 6 Servings Roasted Potatoes with Tomatoes and Capers .pdf Download PDF • 395KB WANT TO LEARN MORE? Click Here MORE CONVECTION RECIPES Au Gratin Steakhouse Potatoes RECIPE Slow Roasted Tomatoes with Garlic and Fresh Herbs RECIPE Spanish Potato Omelet (Tortilla de patatas) RECIPE Roasted Eggplant Ratatouille with Peppers and Tomatoes RECIPE Beef Rib Roast RECIPE Spatchcock Turmeric Roast Chicken 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!

Using the Convection oven to roast mushrooms for soup makes the preparation easier and gives better flavor  and texture to the soup. Convection is great for multiple rack cooking YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Creamy Roasted Mushroom Soup Convection or Convection Roast Mode Creamy roasted mushroom soup garnished with fresh chives, ready to be served from a rustic saucepan. Using the Convection oven to roast vegetables for soup makes the preparation easier and gives better flavor and texture to the soup. Simply begin the base on the cooktop then dd the roasted vegetables and puree. Remember when you cook in Convection you can cook on multiple racks at one time so it’s easy to prepare several dishes at one time. INGREDIENTS 2 - lbs crimini mushrooms, stems removed and cut into quarters ½ - cup assorted dried mushrooms, re-hydrated, excess moisture squeezed out 2 - tablespoons olive oil 2 - tablespoons butter 2 - shallots, thinly sliced ¼ - teaspoon herb’s de Provence 3 - cup chicken stock 1 - cup cream PREPARATION Heat the oven to Convection or Convection Roast 350 degrees. Remove the stems from the mushrooms and wipe the caps clean with a wet paper towel. Cut the mushrooms into quarters and toss with some olive oil, spread onto a rimmed baking sheet and roast for about 25 - 30 minutes till slightly caramelized. Pour enough hot water over the dried mushrooms to cover and set aside to re-hydrate for about 20 minutes. Remove the mushrooms from the soaking liquid and squeeze out the excess moisture with paper towels. Strain the soaking liquid through a fine sieve to avoid getting any grit in the broth. Heat a large saucepan, add the butter and a little oil. Stir in the shallots and garlic and sauté for a few minutes, stir in a tablespoon or so of sherry, cook for a few minutes then add the chicken stock and bring to a gentle boil. Add the re-hydrated mushrooms and the strained soaking liquid and all but a handful of the roasted mushrooms and carefully puree until smooth. Stir in the remaining mushrooms, cream and a little fresh lemon juice, adjust seasoning as needed. Roasted Mushroom Soup .pdf Download PDF • 188KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR STEAM PAGE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Steamed Bone-In Chicken for Salads RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Cook Lobster Tail 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!

The benefits of baking bread by adding moisture to the oven were determined long ago when bakers of old learned to spritz water into brick ovens to create steam. Nowadays, we have steam ovens that offer varying degrees of heat and levels of humidity for baking perfectly crisp crusty bread. Master the Art of Perfectly Crispy Crusts: Tips for Baking Bread in a Steam Oven Freshly baked bread from the steam oven, showcasing a perfect crust and texture. The benefits of baking bread by adding moisture to the oven were determined long ago when bakers of old learned to spritz water into brick ovens to create steam. Nowadays, we have steam ovens that offer varying degrees of heat and levels of humidity for baking perfectly crisp crusty bread. Proofing Dough in a Steam Oven The first step when baking bread with yeast is of course proofing and most convection and steam ovens have a proof mode. In a convection oven the circulating air set to a low temperature of 100 F or less maintains an even temperature that is not drying. The advantage in the steam oven is moisture which provides an ideal environment for the yeast to grow in abundance. When you proof in a steam oven you do not have to cover the bowl, just put it in the oven for the specified time. Poke the dough when the time has elapsed or it has doubled in size, and if it leaves an indent it has successfully proofed so you can continue the recipe as directed. Just keep an eye on the timing to avoid over proofing the dough. Once proofed the dough can be formed and placed in the baking pan. In this video I am baking petite baguettes using a perforated form that holds three loaves. The perforations allow the heated air to circulate evenly around the dough creating that wonderful crisp crust. Now the formed loaves go back into the oven for the second rise and once they are ready, I will increase the oven temperature and change the mode to the combination convection steam mode. Some ovens, like mine feature different levels of steam that I can choose for baking bread and others feature specific modes for bread baking so it’s always a good idea to follow the manufacturer's recommendations. When you change the oven mode you can remove the loaves, slash the tops then return them to the oven as it heats. My oven heats so quickly that once they are slashed I put the loaves back in the oven, but you can also let the bread rest outside of the oven until it is heated. Baking with Steam In terms of temperature remember you are baking in convection so if the recipe temperature is 400 degrees, I recommend you reduce the temperature to 380 - 375 and also watch the timing. Recipes are developed for full size ovens, and the cavity size of a steam oven is generally much smaller so baking time may not need to be as long. Remember to check the underneath of the breads before you remove them from the oven to ensure they are properly baked through. Baking with a Cast Iron Pan Now when it comes to baking crusty loaves of bread a popular method is to bake the bread in a cast iron pan with a lid, then remove the lid towards the end of the baking time. Baking with the lid ensures the steam emitted during baking stays in the pan, removing the lid ensures the bread, achieves that perfect crisp crust. When using this method best results will be achieved by changing the mode to convection and increasing the oven temperature by 25 degrees for the final 10 minutes of baking. However, there is an option you can use that will also give great results without having to use a cast iron pan. Are you ready to bake bread? Click here Get the recipe for the Classic Petite Baguettes. Baking with a Baking Stone or Steel When baking in a steam oven instead of the cast iron pan, the bread can be baked directly on a baking stone or baking steel. I find that with the added humidity of the oven I can achieve a wonderful crust without having to use a pan. A baking stone or steel can also be used when baking pizza or free form tarts in either a convection or steam oven. You will have to heat the stone or steel for at least 15 - 20 minutes at 400 - 425 F to get it to the perfect temperature. When baking with a stone or a steel, line a pizza peel with a sheet of parchment and place the formed bread directly onto the parchment. When you place the bread in the oven slide the parchment onto the hot stone or steel. This way the bread won’t stick it it’s much easier to handle. If your oven has variable humidity settings you can use higher humidity during the first part of the baking and eliminate or lower the humidity and increase the temperature by 25 degrees for the final ten minutes of baking. This replicates the technique used with a cast iron pan and should provide the same great results. Baking bread is a really rewarding experience and there are many types of bread you can experiment with and your steam oven is an amazing tool for achieving baking perfection. Larissa, Your Convection Enthusiast 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

This steam oven salad with shrimp, grilled artichokes, cherry tomatoes, orzo pasta, onions, lemon, pine nuts, and garlic is simple and delicious. Anchor 1 YOUR RECIPE FOR STEAM COOKING Orzo Pasta Salad with Grilled Artichokes and Poached Shrimp Steam mode Delicious steam oven orzo pasta salad with shrimp showcases the benefits of steam cooking for a flavorful and vibrant dish. This recipe illustrates how easy it is to ditch saucepans and cook multiple foods in the steam oven. Rather than heating a big pan of water to cook small pasta such as orzo, you can just cover the pasta with water, add salt, and cook it in the Combi-steam oven. If your oven doesn’t have a small-sized pan, the orzo can be cooked in a glass or ovenproof casserole dish. While the orzo is cooking, you can safely turn your attention to preparing the remaining salad ingredients without fear of a boilover. Best of all you can poach some shrimp at the same time to combine with the salad or to serve as a separate dish. This recipe can use grilled or marinated artichoke hearts; I found the grilled artichokes in the salad section at Whole Foods, and they are delicious. Salad ingredients INGREDIENTS For the Orzo Salad 1 cup orzo pasta 1 cup of water or enough to cover the pasta 1 8 oz package of grilled or marinated artichoke hearts, coarsely chopped ¼ cup finely chopped red onion ¼ cup minced Italian parsley leaves 2 cups mini heirloom tomatoes, quartered ¼ cup pine nuts, lightly toasted 1/4 cup chopped fresh basil leaves For the Shrimp 1lb raw shrimp 20 - 25 per lb 1/2 lemon, sliced 1/2 cup water Splash of white wine Dressing ¼ cup olive oil 1 ½ tbsp golden balsamic or sherry vinegar 2 cloves garlic, minced PREPARATION Heat the Steam oven in the Steam mode at 212°F degrees. To Cook the Orzo Pasta Place the pasta in a small, solid oven-proof casserole, add enough water to cover, and add a pinch of kosher salt. Place in the oven and cook for 12 - 15 minutes until tender. Drain if necessary, fluff with a fork, and combine with the remaining ingredients in a large, shallow bowl. Combine the oil, vinegar, and garlic in a glass measuring cup. Add a pinch of sea salt and some freshly ground pepper. Add to the salad while the pasta is still warm so it absorbs the flavor. To Cook the Shrimp Place the lemon slices in a small oven-proof casserole and add just enough water to cover. Add the shrimp and a splash of white wine, place the pan in the steam oven, set to Steam mode, and cook for 4 minutes. The shrimp should be orange and slightly firm to the touch. Remove the shrimp from the poaching liquid and fold them into the orzo salad or arrange them over the top. Serves 4 Orzo Pasta Salad with Grilled Artichokes and Poached Shrimp .pdf Download PDF • 65KB WANT TO LEARN MORE? Click Here TRY ONE OF THESE DELICIOUS RECIPES! Chili Rubbed Roast Chicken Thighs with Sweet Potatoes with Black Beans RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Spanish Potato Omelet (Tortilla de patatas) RECIPE Asian Pork Meatballs with Garlic and Ginger RECIPE Oven Roasted Peppers RECIPE Asian Chicken Meatballs with Garlic and Ginger 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!

Almost any food you can normally blanch, steam or boil in a saucepan can be steamed in the steam oven and delicate foods such as custard, flan and cheesecake do not need to be cooked in a water bath. Steam Oven Cooking Your Ultimate Guide for Beginners - Part 1 Steam ovens are remarkable tools that can transform your cooking, no special recipes are required, it’s just a matter of changing the tools you normally cook with. Almost any food you can normally blanch, steam or boil in a saucepan can be steamed in the steam oven and delicate foods such as custard, flan and cheesecake do not need to be cooked in a water bath. Jars for canning can be sterilized in steam and the processing can also be done in the steam mode. Steamed delights: showcasing the steam oven's ability to prepare fluffy buns, crisp dumplings, and vibrant greens. Meat, fish, poultry,vegetables and baked items especially breads, benefit from being cooked with a combination of convection and steam. Convenience features such as reheating and defrosting, will take longer but, spectacular results are ensured. What is the Benefit of Cooking with a Steam Oven Steam ovens cook food with a combination of heat and humidity and in a nutshell, cooking with steam inhibits cellular breakdown which translates to better flavor and better nutrient retention. Other benefits include, the ability to cook multiple foods at one time with no transfer of flavor and because steam ovens are smaller than traditional ovens, larger roasts such as turkey will cook faster. Tips for Steaming in the Steam Oven Since water boils at 212 F, most steam ovens are preset to this temperature in the Steam mode. When cooking in a saucepan the pan is typically covered to tray steam and cook the food, however foods do not have to be covered when being cooked in the steam oven. Tips for Baking in the Steam Oven When baking in the steam oven be sure to reduce the recipe temperature by 25 F and also to watch the timing. The recipe temperature is reduced when baking because convection heat cooks food from the edge to the center, if the temperature is too high the edges may cook too quickly. Since steam ovens are smaller than traditional sized ovens. A baking steel or baking stone can be used to form a crisp crust when baking breads and perforated baking forms are ideal when baking French bread. Casseroles can be baked uncovered in the steam oven and if additional browning is required change the mode to Broil (if your oven has that mode) for the last 5 - 8 minutes of cooking time. Tips for Roasting in the Steam Oven Small cuts of meat , fish and poultry can be cooked directly on a rimmed baking sheet or the solid oven pan. However when roasting whole poultry or larger cuts of meat, placing the meat on a rack in a shallow pan will ensure better results. Placing the meat on a rack prevents moisture loss from the heat of the pan and elevating the meat ensures the heated circulating air can cook the meat evenly. Timing will be faster when roasting larger cuts of meat in a steam oven. A 4-5 lb chicken will take approximately 1 hour to roast, however a 10 lb turkey will cook to an internal temperature of 165 F degrees in approximately 1 hour and 20 minutes. If your oven is not equipped with a meat probe a wireless meat probe is a good investment to avoid overcooking. Always, factor in resting and carving time when roasting meat and add the side dishes at the appropriate time so they will be ready to serve when the meat is ready to serve. To learn about additional features of steam oven cooking, cleaning and maintenance stay tuned for Part 2 coming next Saturday January 20th. Ready for Steam-Roasting? Try this easy and delicious recipe Steam-Roasted Halibut Fillet. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! 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WHAT DO I BAKE IN THE CONVECTION BAKE MODE? FAQ PAGE How What Why Do What do I bake in the Convection Bake mode? Single or Multiple racks of cakes, pies, breads, quick breads, muffins, and casseroles. Single rack Pizza (follow package directions re rack position). Single rack souffles, frittata and egg casseroles Single or multiple racks of bacon, chicken pieces, baked potatoes, or roasted vegetables (no temperature reduction necessary). Cooking an entire meal on multiple racks (No temperature reduction necessary! For single rack, reduce the temperature by 25°F). OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

The preparation of this delicious seafood version of Shepherd's pie comes together easily using your Steam Oven. Everything can be cooked in the Steam Oven using the Steam Setting at the same time Anchor 1 YOUR RECIPE FOR STEAM COOKING Fish Pie with Wild Cod and Shrimp Steam, Steam-Baking Golden fish pie fresh from the steam oven, perfect for a cozy winter meal. The preparation of this delicious seafood version of Shepherd's pie comes together easily using your Combi Steam Oven. Instead of preparing the ingredients in individual saucepans prior to assembling the casserole everything can be cooked in the Steam Oven using the Steam Setting at the same time. INGREDIENTS 1 - lb, firm white fish like wild Cod ½ -lb uncooked, shelled & de-veined shrimp 3 - cups milk 2 - bay leaves 1 - small onion, peeled & studded with 4 cloves (optional) 4 - eggs 2 - medium russet potatoes, peeled & cut into 1” cubes cheese Bechamel Sauce 6 - tablespoons, butter 3 - tablespoons, flour Topping ¼ - cup grated Cheddar PREPARATION Begin by steaming the potatoes and eggs, in the Steam mode, then add the fish. Be sure to use a timer to keep track of the different cooking times. Steaming the potatoes for mashed potatoes - 30 - 35 minutes Steaming the eggs for hard boiled eggs - 20 minutes Poaching the fish - 6 - 8 minutes While the above ingredients are steaming, prepare a bechamel sauce on the cooktop. When the fish is removed from the oven, set it aside to cool and make a Bechamel sauce with the warm milk. Then when the potatoes and eggs are ready you will layer the seafood into a casserole with the eggs and bechamel sauce and top with the mashed potatoes and a sprinkle of cheese. The casserole can then go back in the oven to heat through or cooled, refrigerated and baked the next day. Place the fish and shrimp in a solid oven pan with the milk and bay leaves and onion, if using. Place the eggs in a perforated pan or they can just rest on the oven rack. Place the potatoes in a solid oven pan with ¼ cup of water and a pinch of salt. Preheat the oven in the Steam Mode 100% Humidity, 212 °F. Place the pans in the oven, set the timer for 6 minutes, remove the seafood and re-set the timer for 15 minutes. When the 15 minute timer elapses remove the eggs and place in cold water to cool. Reset the timer for another 10-15 minutes for the potatoes, they need to be very soft to mash. Remove the seafood, place in a casserole pan, gently flake the fish and set the milk aside to cool. Stam Oven Fish Pie .pdf Download PDF • 125KB WANT TO LEARN MORE? Click Here CHECK OUT THESE STEAM RECIPES! A Culinary Delight: Convection Baked Sockeye Salmon RECIPE Roasted Chicken and Potatoes with Chanterelle Mushrooms RECIPE Baked Sesame Crusted Salmon RECIPE Roasted Winter Vegetable Salad RECIPE Crispy Cheddar Cocktail Crackers RECIPE Convection Baked Eggplant Lentil Stew with Pomegranate Molasses 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!