Preparing a lemon risotto in the oven is of course not the authentic method; however, since there is no stirring involved it’s very convenient and the results are very good Anchor 1 YOUR RECIPE FOR STEAM COOKING Baked Risotto with Lemon and Basil Steaming and Steam Baking Mode Effortlessly prepare creamy risotto with the simplicity of a steam oven. Risotto is a versatile side or main dish that can be prepared year round with a variety of seasonal vegetables. This Steam Mode recipe (Combi Steaming) uses grated lemon zest and chopped fresh basil is perfect for spring and summer menus. Preparing risotto in the oven is of course not the authentic method; however, since there is no stirring involved it’s very convenient and the results are very good. I like to start it on the cooktop, sauteing the onion with butter, adding in some wine then the rice and stock before adding to the Steam Oven. If you are in a hurry you can just put all the ingredients in an oven casserole and place in the oven and it will still taste very good. The risotto can be cooked in an oven to table casserole making it easy to serve but the best part is cooking a delicious meal without having to stand at the stove. INGREDIENTS 4 - tbsps. unsalted butter 1 - small yellow onion, finely chopped 1 - cup Arborio rice ¼ - cup dry white wine 3 - cups chicken or vegetable stock, heated 1 - tbsp unsalted butter ⅛ - cup grated Parmesan cheese 1 - lemon, zest only ¼ - cup fresh basil leaves, finely chopped PREPARATION Heat the Steam Oven in the Steam Mode (Combi Steaming). Melt the butter in a medium sized sauté pan, stir in the onion and cook for 3-4 minutes until transparent. Add the rice and stir to coat all the grains evenly with the butter, add the wine and cook over moderate heat until the wine has evaporated. Scrape the rice into an oven casserole and add 2 ½ cups of the heated stock. Carefully place in the Steam Oven and set the timer for 25 minutes. Open the oven carefully to avoid getting a burst of steam in your face, stir the rice and test it for doneness, if the remaining liquid is required stir it in at this time. When the rice is tender, remove from the oven, let it stand for a few minutes before stirring in the remaining butter, Parmesan cheese, lemon zest and basil. Lemon Basil Risotto .pdf Download PDF • 232KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE Apple Cinnamon Muffins RECIPE Convection Baked Focaccia RECIPE Slow Roasted BBQ Trip Tip RECIPE Crispy Cheddar Cocktail Crackers RECIPE Broiled Chicken Satay Noodle Salad RECIPE Sausage Rolls in Puff Pastry RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! The Secret to Perfectly Succulent Chicken Wings: Slow Roasting Method When steam ovens first came to market over 20 years ago it was a learning curve to learn how to cook in one. When I taught steam oven... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Your Combi Steam Oven is ideal for steaming multiple foods at one time. For this Italian seafood salad you have to prep the veggies, steam the seafood, and toss with a nice lemony olive oil dressing Anchor 1 YOUR RECIPE FOR STEAM COOKING Italian Seafood Salad with Calamari, Scallops and Shrimp Steaming Italian seafood salad freshly prepared in a steam oven, featuring shrimp, calamari, lemon slices, and fresh herbs, offering a vibrant and aromatic culinary experience. Actually this easy to make salad is delicious year round, but what I really want you to grasp is that your Combi Steam Oven is ideal for steaming multiple foods at one time and makes prep for salads so much easier. All you have to do is prep the vegetables, steam the seafood, chill them altogether and toss with a nice lemony olive oil dressing….and of course some red chili flakes. INGREDIENTS 1 - 1lb bag assorted seafood medley, calamari, shrimp & bay scallops (TJ’s or Costco) 2 - small lobster tails, optional, removed from the shell and cut into ¼” thick slices ½ - fennel bulb, thinly sliced ½ - red onion, thinly sliced ¼ - cup Italian parsley, finely chopped 3 - cloves garlic, pressed or minced Potato Artichoke Salad 2lbs - small golden potatoes, cut into quarters or rounds ¼ - red onion, finely chopped ½ - cup artichoke hearts, drained and quartered 1 - cup small tomatoes, halved 2 - handfuls arugula or other greens PREPARATION Heat the Combi Steam Oven in the Steam Mode 212 degrees + High Humidity. Place the seafood in the solid pan with ½ a cup of water, a splash of white wine and some lemon slices. Steam for 4 minutes then remove from the oven. Transfer the cooked seafood to a stainless steel bowl and set over ice to stop it cooking and quickly cool it down. Combine with the chopped vegetables and refrigerate for at least 4 hours or overnight. Before serving, toss with some fruity olive oil, freshly squeezed lemon juice and a dash of red chili flakes and freshly ground pepper. Potato Artichoke Salad I always say once you have tasted a potato steamed in the steam oven you will never boil a potato again. There are so many great potato varieties available now and cooking them in steam really brings out the flavor. Remember never to add mayonnaise to hot potatoes, they must cool first, to hasten the cooling process you can spread them onto a rimmed baking sheet. Steaming The Potatoes Heat the oven in the Steam Mode, place the potatoes in the perforated pan and slide into the oven. Set the timer for 20 minutes and check for doneness, before removing. Set aside to cool them. Combine with the onion, artichoke hearts and tomato. Gently toss with the vinaigrette of your choice then fold in the greens. Season with salt and pepper before serving. Italian Seafood Salad & Potato Artichoke Salad .pdf Download PDF • 74KB WANT TO LEARN MORE? Click Here SALADS AND VEGGIES Baked Sesame Crusted Salmon RECIPE Zucchini Lasagna with Turkey, Ricotta and Pesto RECIPE Spinach, Gouda Stuffed Portobello Mushrooms RECIPE Roast Chicken Panzanella Salad with Lemongrass and Turmeric RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Eggplant Casserole with Pepper, Olives and Anchovies RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! The Secret to Perfectly Succulent Chicken Wings: Slow Roasting Method When steam ovens first came to market over 20 years ago it was a learning curve to learn how to cook in one. When I taught steam oven... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Steam oven potato frittata with kale and linguica. This method not only simplifies the preparation process but also enhances the flavor of the potatoes, which retain their natural taste when steamed. Anchor 1 YOUR RECIPE FOR STEAM COOKING Potato Frittata with Linguica and Kale Convection Steam Bake Sliced steam oven potato frittata with kale and linguica, freshly baked in a cast iron pan, ready to be served. Not only do foods cooked in a steam oven have wonderful flavor and texture, but using the features in your steam oven can simplify food preparation. Frittatas are not only a perfect choice for a light, nourishing meal, but they also offer a delightful taste when served warm or at room temperature. In this recipe, we leverage the convenience of a steam oven in the Steam mode to par-cook the potatoes and blanch the kale. This method not only simplifies the preparation process but also enhances the flavor of the potatoes, which retain their natural taste when steamed. Moreover, blanching vegetables in steam is a breeze compared to the hassle of dealing with pans of boiling water. The Portuguese Linguica sausage, seasoned with smoked paprika, adds a unique flavor that pairs exceptionally well with the potatoes and kale. However, feel free to use any sausage of your preference. INGREDIENTS 3 medium-sized yellow potatoes, diced into 1/2" cubes 2 cups kale, coarse stems removed, sliced into thin ribbons 2 tbsp olive oil 1 shallot, sliced 3 cloves garlic, sliced 1/4 tsp dried oregano 1/2 Linguica sausage (mild or hot) cut in half lengthwise and chopped into thin slices 10 eggs, beaten 1/2 cup shredded sharp cheddar cheese PREPARATION Heat the oven in the Steam mode to 212 F. Place the prepped potatoes in the perforated pan and steam for 15 minutes until just tender. Set the potatoes aside to cool, add the kale to the perforated pan, and blanch for 1 minute. Remove the kale from the oven and rinse under cold water. Squeeze the moisture from the kale and pat it dry. Change the oven mode to the Combination Convection Steam Mode 325 F. If your oven has variable humidity options, choose 30%. Next, it's time to prepare the filling. Heat a medium-sized oven-proof skillet over moderate heat. Add the oil, shallots, and garlic, and cook gently for a minute or two until softened. Then, add the potatoes and oregano, stirring well to coat them with the oil. Season with salt and pepper to taste. Cook the potatoes for a few minutes, then stir in the linguica and kale. Be careful not to let the shallots or garlic burn. Cook for three to four minutes, ensuring the flavors are well combined. Once the pan is removed from the heat, the beaten eggs are added, and the frittata is topped with the shredded cheese. This mixture is then placed in the oven to bake for 25 - 30 minutes until it sets into a mouthwatering frittata. The anticipation of the delicious outcome is sure to make your taste buds tingle. Serves 4 If you prefer not to bake the frittata in a skillet, don't worry. The recipe offers flexibility, allowing you to bake it in an oven-safe casserole or pie dish. This adaptability ensures that you can enjoy the frittata in a way that suits your cooking style and equipment. Potato Frittata with Kale and Linguica .pdf Download PDF • 60KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Potato Gratin with Chard RECIPE Spanish Potato Omelet (Tortilla de patatas) RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Oven BBQ Chicken RECIPE Baked Crème Brulee French Toast Casserole along side a savory dish in Convection RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! The Secret to Perfectly Succulent Chicken Wings: Slow Roasting Method When steam ovens first came to market over 20 years ago it was a learning curve to learn how to cook in one. When I taught steam oven... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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! The Secret to Perfectly Succulent Chicken Wings: Slow Roasting Method When steam ovens first came to market over 20 years ago it was a learning curve to learn how to cook in one. When I taught steam oven... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Steam bake wild cod, with broccoli, onion, peppers, and pitted olives in the Steam oven is easy. Follow these easy steps for a delicious fast meal, and vary the type of fish, vegetables, and seasoning to your taste. Anchor 1 YOUR RECIPE FOR STEAM COOKING Baked Alaskan Wild Cod with Broccoli, Peppers and Olives Steam-Roasting Steam-baked cod with lemon slices, colorful bell peppers, broccoli, and olives. In this video, I am Steam Baking wild cod, with broccoli, onion, peppers, and pitted olives in the Steam oven. Just follow these easy steps for a delicious fast meal, and vary the type of fish, vegetables, and seasoning to your taste. I am seasoning the wild cod with mixed Italian seasoning, grated lemon zest, and a drizzle of olive oil. It will take approximately 18 minutes to roast the vegetables at 375 degrees, but I am setting the timer for 12 minutes at which time I will remove the tray and add the fish. Then everything goes back into the oven for another 6 minutes for the fish and vegetables to finish cooking through. Before serving, add some finishing sea salt and freshly ground pepper, so easy to prep, fast to cook, flavorful, and nutritious. INGREDIENTS For the vegetables 2 cups broccoli florets, cut into ¾” thick slices ¼ red onion, cut into ¼” thick slices 1 red or yellow pepper, seeds removed cut into ¼” thick slices ¼ cup pitted Kalamata olives 1 tbsp olive oil For the Fish 1 lb. wild cod ¼ tsp mixed Italian seasoning Pinch dried red chili flakes 1 lemon, zest only PREPARATION Heat the Steam oven in the Steam-Baking mode at 375 ℉ (190 ℃) or heat the Convection oven in the Convection Bake or Convection Roast mode. Combine the vegetables with a sprinkle of salt and some freshly ground pepper and spread them onto a rimmed baking pan. Place the pan in the oven and set the timer for 12 minutes. Meanwhile, season the fish and drizzle it with a little olive oil. When the timer elapses, remove the pan with the vegetables from the oven and push them to one side to make some room for the fish. Place the fish on the pan and return the pan to the oven. Set the timer for 5 - 6 minutes and cook the fish until it separates in flakes. Serves 2 Baked Alaskan Wild Cod with Broccoli, Peppers and Olives .pdf Download PDF • 350KB WANT TO LEARN MORE? Click Here GREAT SEAFOOD RECIPES FROM OUR CONVECTION PAGE Baked Oatmeal Blueberry Bars RECIPE How to Bake Pizza in a Convection Oven RECIPE Baked Sesame Crusted Salmon RECIPE Convection For Crisp Roast Salmon RECIPE Lentil Frittata with Feta Cheese and Peppers RECIPE Grilled Seafood Pasta with Shrimp, Salmon, and Scallops RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! The Secret to Perfectly Succulent Chicken Wings: Slow Roasting Method When steam ovens first came to market over 20 years ago it was a learning curve to learn how to cook in one. When I taught steam oven... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

I used a domestic (USA) rack of lamb that weighed 2 ⅓ lbs. The chops were meaty, and it took about 40 minutes for the meat to reach an internal temperature of 125 F. After the first cooking phase is complete, remove the lamb from the oven to let it rest and change the oven mode to Convection 450 F to finish the cooking. Anchor 1 YOUR RECIPE FOR STEAM COOKING How to Cook Rack of Lamb in a Steam Oven Steam mode and Convection Mode Perfectly steam-roasted lamb, showcasing tender, juicy meat with a flavorful herb crust, accompanied by a herb sauce. Nothing beats roasting a lamb rack in a steam oven for fabulous flavor and texture. Follow these proven tips for the best results. Roasting an expensive cut of meat can be intimidating, but there is a foolproof technique to ensure perfection. Even though this lean, tender roast has a good amount of fat, if it is cooked at too high a temperature, the edges of the meat will overcook and dry out. The solution? Cook the lamb at a low temperature and finish it with high heat. Suppose your steam oven features a low-temperature cooking mode, which is ideal for slow cooking. If your oven doesn't have that feature, use the combination Convection+Steam mode. The key is to keep the temperature below 200 F. Because the cooking will be finished with high heat, it is essential to cook the meat to a lower internal temperature than the desired finished temperature as the internal temperature will rise during the final high heat phase of the cooking. For this recipe, I used a domestic (USA) rack of lamb that weighed 2 ⅓ lbs. The chops were meaty, and it took about 40 minutes for the meat to reach an internal temperature of 125 F. After the first cooking phase is complete, remove the lamb from the oven to let it rest and change the oven mode to Convection 450 F to finish the cooking. The second cooking phase will take approximately 10 minutes. INGREDIENTS 1 rack of lamb approx 2 lbs (there are 8 chops per rack, so adjust the quantity as needed) 3 cloves garlic, finely minced 1 tbsp fresh rosemary, finely minced 1 tbsp fresh parsley leaves, finely minced 2 tbsp olive oil 1 tsp kosher salt PREPARATION Combine the herbs, salt, and olive oil. Lightly score the fat, taking care not to cut into the meat, and spread the mixture evenly over the surface. Refrigerate for a few hours or overnight. Heat the steam oven in the low-temperature cooking mode or Combination Convection Steam mode to 200 F. Low-temperature roasting is the way to go; try Prime Rib, cooked in the steam oven! Place the roast on a shallow-rimmed baking sheet and slide it into the oven. If your oven has a meat probe, insert it and program the internal temperature to 120 - 125 F, depending on your preference. If your oven doesn’t have a probe, set the timer for 30 (for less meaty chops) to 40 minutes and check the internal temperature with an instant-read thermometer to determine the degree of doneness. Remove the roast from the oven and set aside to rest for at least 10 minutes. Change the oven mode to Convection 450 F, and when heated, cook the lamb for approximately 10 minutes until the crust is golden. Allow the lamb to rest for a few minutes before carving. Serves 4 people with two chops per person How to Cook Rack of Lamb in a Steam Oven .pdf Download PDF • 166KB WANT TO LEARN MORE? Click Here SIMILAR RECIPES FROM OUR CONVECTION PAGE Easy Chocolate Cake with Fig Preserves and Whipped Cream RECIPE Really Easy and Delicious French Peach Tart RECIPE Oven Boston Style Baked Beans RECIPE Easy to Prepare Baked Lamb Kofta and Roasted Cauliflower RECIPE Au Gratin Steakhouse Potatoes RECIPE Easy Versatile Sponge Cake with Berries, Kiwi and Mascarpone Frosting RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! The Secret to Perfectly Succulent Chicken Wings: Slow Roasting Method When steam ovens first came to market over 20 years ago it was a learning curve to learn how to cook in one. When I taught steam oven... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The Steam oven is the ideal tool for steaming small pasta like orzo that can be combined with grilled artichokes. Not only will you avoid boil-overs, the cooking containers can be easily rinsed clean. Anchor 1 YOUR RECIPE FOR STEAM COOKING Orzo Pasta Salad with Grilled Artichokes Steaming Orzo pasta salad with cherry tomatoes and vegetables, showcasing flavors the versatility of the steam oven. The steam oven is the ideal tool for cooking small grains and pasta. Not only will you avoid boil-overs, the cooking containers can be easily rinsed clean or washed in the dishwasher and, you can set the timer and attend to prepping other ingredients for the salad. Rather than heat up 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 Pyrex or other ovenproof casserole dish. The grilled artichoke hearts can be found in the salad section at Whole Foods. INGREDIENTS 1 cup orzo pasta 1 cup of water or enough to cover the pasta 1 8 oz package grilled 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 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, 212 degrees. Place the pasta in a small solid oven-proof casserole and add enough water to cover and 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. Link: Steamed Couscous Broccoli Salad Orzo Pasta Salad Grilled Artichokes .pdf Download PDF • 104KB WANT TO LEARN MORE? Click Here TRY THESE RECIPES FROM OUR CONVECTION PAGE Vegan Tomato and Olive Oil Tart RECIPE Zucchini Lasagna with Turkey, Ricotta and Pesto RECIPE Savory Rustic Tart with Ham and Leeks RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Beef Rib Roast RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! The Secret to Perfectly Succulent Chicken Wings: Slow Roasting Method When steam ovens first came to market over 20 years ago it was a learning curve to learn how to cook in one. When I taught steam oven... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

For this herbed mushroom flan, you can even add in some dried exotic mushrooms for added flavor. Best of all any flan that doesn’t get eaten can be reheated in the steam oven Anchor 1 YOUR RECIPE FOR STEAM COOKING Herbed Mushroom Flan Steaming Steamed egg custards paired with asparagus, highlighting the art of steam oven cooking. Many foods benefit from being cooked in a Combi steam oven, and this delicious savory flan is definitely one of them. There is no need for a water bath for this delicious and easy recipe when using the steaming mode. You can use a variety of mushrooms and even add in some dried (reconstituted) exotic mushrooms for added flavor and of course some fresh chanterelles would be exceptional. Best of all any flan that doesn’t get eaten can be reheated in the Combi steam and taste just as good as when freshly cooked. INGREDIENTS 1 tbsp unsalted butter 1 tbsp olive oil 2 cloves garlic, minced 8 oz assorted mushrooms, cleaned and chopped 2 tbsp fresh parsley or ¼ tsp herbs de Provence 1 cup cream 3 large eggs ¼ cup freshly grated Parmesan cheese 6 4 oz ramekins or 1 8” tart pan PREPARATION Heat a medium sized skillet over moderate heat. Add the butter and oil and when the butter has melted increase the heat and stir in the mushrooms. Cook for a few minutes until the mushrooms release their juices then stir in the garlic and parsley or herbs de Provence. Cook for 6 - 8 minutes until the mushrooms have softened. Remove from the heat and set aside to cool. Heat the oven in the Steam mode 100% Humidity + 192°F degrees. Grease each of the ramekins with a little spray oil and place into the perforated pan. Divide the mushroom mixture evenly between the ramekins, and top them with some Parmesan cheese. Combine the cream and eggs with a dash of salt and some freshly ground pepper and whisk until well combined. Fill each ramekin ⅔ of the way with the cream and eggs. Cook for 25 - 30 minutes until set. Mushroom Flan in the Combi Oven .pdf Download PDF • 135KB WANT TO LEARN MORE? Click Here MORE BRUNCH RECIPES FROM OUR CONVECTION PAGE Plum Cake with Cinnamon Sugar RECIPE Vegetarian Tortilla Casserole with Zucchini, Corn, and Black Beans RECIPE Roulade with Chocolate Ganache and Candied Orange RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Eggs Florentine with Mushroom Sauce RECIPE Oven Baked Breakfast Potatoes with Breakfast Sausage RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! The Secret to Perfectly Succulent Chicken Wings: Slow Roasting Method When steam ovens first came to market over 20 years ago it was a learning curve to learn how to cook in one. When I taught steam oven... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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

Allow about 30 minutes to steam the artichokes in a solid pan, and since it’s a shame to miss the opportunity to steam some ravioli and toss them with some freshly made pesto Anchor 1 YOUR RECIPE FOR STEAM COOKING How to Cook Artichokes in the Steam Oven Steaming Steamed artichokes with lemon slices, featuring a fresh basil garnish and a side of pesto ravioli. Allow approximately 30 minutes to steam the artichokes in a solid pan, and since it’s a shame to miss the opportunity to steam something else at the same time why not steam some ravioli and toss them with some freshly made pesto for an easy delicious meal. Learning which pans work best for steaming different vegetables in a combi steam oven is a process of trial and error. Take artichokes for example, you would think they would steam perfectly in the perforated pan but actually results are much better when they are steamed in a solid pan with a little water and lemon. If the pans that came with your oven are either too big or too small you can use an oven safe casserole dish. Allow approximately 30 minutes to steam the artichokes, and since it’s a shame to miss the opportunity to steam something else at the same time why not steam some ravioli and toss them with some freshly made pesto for an easy delicious meal. INGREDIENTS For the Artichokes 4 - medium sized globe artichokes, cut into quarters, choke removed 1 - lemon, sliced 3 - sprigs oregano ½ - cup water Heat the oven in the Steam Mode, 212 degrees. For the Ravioli 2 - 8oz packages ravioli 1 - cup water PREPARATION Combi Steam Oven Artichokes Arrange the artichokes in the solid oven pan or an oven safe casserole dish with the lemon slices and oregano. Add ½ cup of water and slide the pan into the oven. Set the timer for 30 minutes. Test the artichokes for doneness by inserting the point of a sharp knife into the choke. Serve with melted butter or dipping sauce of your choice. Combi Steam Oven Ravioli Heat the oven in the Steam Mode, 212 degrees. Place the ravioli in the large solid oven cooking pan and add 1 cup of water for 2 packages of ravioli. Slide the pan into the oven under the artichokes and cook for 4 - 5 minutes until the pasta is tender. Drain carefully and toss with your preferred sauce. Serves 4 Steamed Artichokes and Ravioli .pdf Download PDF • 143KB WANT TO LEARN MORE? Click Here MORE VEGETARIAN OPTIONS Baked Tuna Steaks with Delicious Pesto RECIPE Savory Rustic Tart with Ham and Leeks RECIPE Lentil Frittata with Feta Cheese and Peppers RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Spanish Potato Omelet (Tortilla de patatas) RECIPE Eggplant Casserole with Pepper, Olives and Anchovies RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! The Secret to Perfectly Succulent Chicken Wings: Slow Roasting Method When steam ovens first came to market over 20 years ago it was a learning curve to learn how to cook in one. When I taught steam oven... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

One way to achieve great results when roasting chicken wings is to first cook the meat at a low temperature then finish cooking it on high heat. This ensures tender and juicy meat. Anchor 1 YOUR RECIPE FOR STEAM COOKING Slow Roasted Chicken Wings Low Temperature Roasting Mode Steam-roasted chicken wings paired with vibrant steamed asparagus and radishes, highlighting the art of steam cooking. One way to achieve great results when roasting is to first cook the meat at a low temperature then finish cooking it on high heat. This method ensures the meat is tender and juicy but also has a nice crisp crust. Chicken wings cooked this way will not have the same crispness as fried chicken wings but they will be delicious nonetheless. The wings can be cooked at a low temperature in either a Combi steam oven or a Convection oven for approximately 30 minutes. After this initial cooking the oven mode and temperature are changed and the cooking is finished at high heat to crisp the skin. If necessary a few minutes under the broiler adds the final flourish. If using a sauce with sugar you will achieve good results by tossing the cooked wings in the sauce at the end of cooking rather than broiling them with the sauce as any sugar in the sauce will burn during the broil process. A couple of simple to prepare salads make a great accompaniment for these wings. INGREDIENTS 16 chicken wings, cut into 2 sections 1 tbsp Five Spice powder 1 tsp granulated garlic 8 tbsp butter melted, divided Finishing Sauce ¼ cup soy sauce or tamari 1 tbsp sweet chili sauce 2 tbsp honey 1 tbsp sesame oil Steamed Snap Pea and Asparagus Salad with Radish 2 - cups snap peas, strings removed 1 - bunch asparagus, trimmed and cut into into thirds 4 - medium sized radishes, halved and cut into ½” thick slices ¼ - cup vegetable oil 2 - tbsp rice vinegar or apple cider vinegar 2 - tbsp chopped fresh mint PREPARATION Steam Oven Method If your oven has a Slow Cooking or Low Temperature Cooking mode, select this mode OR select the Convection steam mode 200 degrees. Convection Oven Method If using a Convection oven, select the Convection Bake or Convection Roast mode 200 degrees. Pat the chicken wings dry with a paper towel and rub all over with the seasoning and kosher salt and toss with the 1/2 of the melted butter. Spread the wings onto a rimmed baking sheet and place in the heated oven and cook for 30 minutes. Remove the tray from the oven and toss the wings with the remainder of the melted butter. Heat the Convection oven in the Convection Roast or Convection Bake mode to 450 degrees. Place the chicken wings in the upper third of the oven and cook for 15 minutes. Remove the wings and toss with the sauce, return the pan to the oven for a few minutes to heat through. For additional browning or crisping change the oven mode to Broil Hi or 500 degrees and cook for 5 minutes. Finishing Sauce Combine the ingredients in a small saucepan and bring to a boil. Simmer for 5 - 8 minutes until the sauce reduces and thickens. Pour over the wings when they come out of the oven and turn to coat them Steamed Snap Pea and Asparagus Salad with Radish Heat the Combi steam oven in the Steam Mode 212 degrees. Place the snap peas and asparagus in the perforated pan, slide into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp. Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint. Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled. Serves 4 - 6 Slow Roasted Chicken Wings .pdf Download PDF • 148KB WANT TO LEARN MORE? Click Here MORE CHICKEN RECIPES FROM OUR CONVECTION PAGE Braised Chicken with Lemon, Mint and Almonds RECIPE Oven BBQ Chicken RECIPE Lemon Blueberry Loaf Cake RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Socca, Garbanzo Bean Flour Pancake with Greens and Feta Cheese RECIPE Chili Garlic Sauce Baked Chicken Wings RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! The Secret to Perfectly Succulent Chicken Wings: Slow Roasting Method When steam ovens first came to market over 20 years ago it was a learning curve to learn how to cook in one. When I taught steam oven... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Roasting a prime rib at low temperatures is one of the best uses of your Steam Oven and ensures perfect results every time. Use high heat to sear prior to the low temperature cooking or after. Anchor 1 YOUR RECIPE FOR STEAM COOKING How to Cook Prime Rib in the Steam Oven Low Temperature Roasting Prime rib cooked to perfection in a steam oven, accompanied by vibrant greens and roasted radicchio. Roasting lean tender cuts of meat at low temperatures is one of the best uses of your Combi Steam Oven and ensures perfect results every time. This process works well for prime rib, beef filet and tri tip, also for chicken or turkey pieces, pork tenderloin and thicker cuts of fish. The trick is determining whether to do the high heat sear prior to the low temperature cooking or after. For example, with fish and pork tenderloin I get the best results with searing first. With the other foods I get best results by low cooking first and finishing with high heat in the oven or on the outdoor grill. INGREDIENTS For accuracy use the oven Meat Probe or use this guide to determine timing: 15lb - Boneless Prime Rib - 5 hours 7-8lb - Boneless Prime Rib - 2.5 hours 3-7lb - Boneless Prime Rib - 1.75 - 2 hours PREPARATION Here are a few tips to guide you along: Season the meat a day in advance for best flavor. And remember to take the meat out of the refrigerator at least an hour before cooking. Use a temperature range between 160 - 200 degrees Fahrenheit. Spray or brush the meat with some cooking oil before the high heat finish. Because the meat will be finished at a high temperature only cook the meat to at least 5 degrees below your target internal temperature so it is not overcooked. If any moisture accumulates on the pan during cooking drain it off before finishing with high heat. Low Temperature Roasting .pdf Download PDF • 112KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Easy Chocolate Cake with Fig Preserves and Whipped Cream RECIPE Convection Baked Turkey Breast RECIPE Convection Baked Turkey Enchiladas RECIPE Perfectly Cooked Flank Steak with Tomatillo Salsa RECIPE Roast Kabocha Squash Medley with Bratwurst RECIPE Humble but Very Delicious Savory Cabbage Pie RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! The Secret to Perfectly Succulent Chicken Wings: Slow Roasting Method When steam ovens first came to market over 20 years ago it was a learning curve to learn how to cook in one. When I taught steam oven... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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! The Secret to Perfectly Succulent Chicken Wings: Slow Roasting Method When steam ovens first came to market over 20 years ago it was a learning curve to learn how to cook in one. When I taught steam oven... 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! The Secret to Perfectly Succulent Chicken Wings: Slow Roasting Method When steam ovens first came to market over 20 years ago it was a learning curve to learn how to cook in one. When I taught steam oven... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

These Lion's Head meatballs are quick to prepare and are packed with great flavor. Best of all, the meatballs and vegetables can be steamed at one time in the Combi steam oven for an easy delicious steamed meal. Anchor 1 YOUR RECIPE FOR STEAM COOKING Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms Steam Mode Delicious meatballs and vegetables, perfectly cooked using a steam oven, showcasing a healthy and flavorful meal. These Lion's Head meatballs are quick to prepare and are packed with great flavor. Best of all, the meatballs and vegetables can be steamed at one time in the Combi-steam oven for an easy delicious steamed meal. Featuring a combination of ground pork, chopped shrimp, bacon, water chestnuts and fresh ginger these meatballs are easy to prepare and quick to cook. In this preparation chef Paul added Bok choy and shiitake mushrooms to the steaming broth for an easy one dish meal. Because this meal is prepared in the Steam mode rice can be steamed at the same time. When steaming rice in a steam oven it is not necessary to cover the cooking container, just add the rice and salt to cold water as cook as directed. However, when cooking rice in a steam oven for best results use 1 3/4 cups of water to 1 cup of rice. INGREDIENTS 1 lb. ground pork 1/4 cup Chinese rice wine or Sherry 1 tsp salt 1 tsp sugar 1 1/2 tbsp cornstarch 1 tbsp old fashioned oats 2 green onions, white parts only 1 inch piece ginger, peeled 6 water chestnuts 4 slices bacon, cut into big pieces ½ lb. uncooked, peeled shrimp 2 cups chicken stock 6-8 medium size Bok choy, cut in half or quarters 8 oz Shiitake mushrooms, stemmed and cut in half PREPARATION In a large bowl, combine the ground pork with the rice wine, salt, sugar cornstarch and oats. In a food processor with the chopping blade, chop the ginger and green onion into small pieces and add to the bowl with the pork. Add water chestnuts to the food processor and pulse or chop into small pieces and add to the bowl with the pork. Now process the bacon and shrimp in the food processor and chop into small pieces, then scrape in the bowl with the rest of the ingredients. Using your hands or a thick wooden spoon, beat the mixture vigorously, beating for about 2 minutes until it's well mixed. Dip your hands in water and divide the mixture into 8 equal portions, (or smaller if you prefer). Form the mixture into balls and place in the solid steam oven pan or a large oven-proof casserole dish. Add chicken stock to the pan and steam for 20 minutes, (15 if meatballs are smaller). Add the bok choy and mushrooms to the pan and cook for another 12-15 minutes. Serve in bowls with the stock. Makes: 4- 6 servings Steamed Lions Head Meatballs with Bok Choy and Shiitake Mushrooms .pdf Download PDF • 155KB WANT TO LEARN MORE? Click Here CHECK OUT THESE RECIPES FROM OUR CONVECTION PAGE Oven Boston Style Baked Beans RECIPE Baked Meatballs with Roasted Zucchini and Orzo Pasta Risotto RECIPE Hot Meatloaf Sandwiches with Roasted Peppers RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Beef Wellington RECIPE Baked Country Style Pork Ribs RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! The Secret to Perfectly Succulent Chicken Wings: Slow Roasting Method When steam ovens first came to market over 20 years ago it was a learning curve to learn how to cook in one. When I taught steam oven... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!