When preparing sweet potato and kale salad, I recommend cooking them as soon as they are peeled otherwise they tend to discolor in spots.  Anchor 1 YOUR RECIPE FOR STEAM COOKING Sweet Potato and Kale Salad with Creamy Curry Dressing Steaming Deliciously versatile dishes showcasing the capabilities of the steam oven: creamy corn salad and perfectly cooked potatoes with kale. For this salad I find the yellow fleshed sweet potatoes work best rather than the garnet yams. When working with these sweet potatoes I recommend cooking them as soon as they are peeled otherwise they tend to discolor in spots. The potatoes take approximately 15 minutes to steam and the kale approximately 8 minutes. Let the vegetables cool before combining with the dressing and you will have a surprisingly flavorful side dish. INGREDIENTS 2 large sweet potatoes ½ bunch red or Dino kale, stems removed, leaves coarsely chopped ½ cup mayonnaise 1 tsp curry powder ½ tsp ground cumin 2 cloves garlic, finely minced PREPARATION Heat the Combi steam oven in the Steam mode 212 degrees. Place the prepped potatoes in the solid pan and add a ¼ cup of water, cook the potatoes for 15 minutes until tender but not falling apart. Cool before combining with the kale and dressing. Place the kale leaves in the perforated pan and steam for approximately 8 minutes until the leaves have softened. Remove the pan from the oven and set aside to cool. Blot the leaves with paper towels if needed to remove any excess moisture. Combine the dressing ingredients and add salt and freshly ground pepper to taste. Gently fold the cooled sweet potatoes and kale with the dressing. Serves 4 Curried Sweet Potato and Kale Salad & Mexican Street Corn Salad .pdf Download PDF • 257KB WANT TO LEARN MORE? Click Here COMPLETE YOUR MEAL WITH THESE RECIPES How to Roast Chicken Breasts in Convection RECIPE Meatless Meatballs with Mushrooms RECIPE Beef Rib Roast RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Convection Slow Roasted NY Steak RECIPE Strawberry Galette with Vegan Pastry Crust 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!

In this recipe the bread dough is proofed using the proof mode in the steam oven then baked in the combination Convection Steam mode. Bake in the convection-steam mode at 450°F. Anchor 1 YOUR RECIPE FOR STEAM COOKING Bake Classic Petite Baguettes Like a Pro Convection Steam Mode; Proofing Mode Crusty baguettes fresh out of the oven, showcasing the perfect steam-baking technique for a golden, airy loaf. Baking delicious crusty breads is a remarkably rewarding experience, and one that is made easier when you can do both the proofing and baking in your steam oven. In this recipe the bread dough is proofed using the proof mode in the steam oven then baked in the combination Convection Steam mode. When proofing in a convection or steam oven , the bowl does not have to be covered. Keep an eye on the timing to avoid over proofing the dough until you have a sense of how dough’s respond in your oven. When the formed loaves are removed from the oven after the second proofing, the oven mode is changed and the temperature increased. Steam ovens heat fairly quickly, so once you have scored the loaves place the pan back into the oven while it is heating to the baking temperature. These baguettes can be baked in a perforated form designed for baking baguettes or directly on a rimmed baking tray lined with parchment paper. Since the steam will be generated by the oven it is not necessary to use the cast iron pan pan method for baking in a steam oven. INGREDIENTS ¼ cup warm water 1 ½ tsp active dry yeast ¼ tsp granulated sugar 16 oz bread flour 2 tsp kosher salt 1 cup cool water PREPARATION Place the warm water in a small bowl and sprinkle the yeast and sugar over the water. Place the bowl in the steam oven and let it rest for 10 minutes or so until it is foamy. Sift the flour and salt into a large mixing bowl, make a well in the center and stir in the foamy yeast mixture with a fork. Dribble some of the cool water into the dough as you are stirring with the fork a little at a time to form a ragged dough (You may not need all the water.) Cover the bowl with a flour sack towel and set it aside to rest for 30 minutes. Select the Proof mode in the steam oven. Turn the dough out onto a lightly floured surface and gently press it into a rectangle. Fold the rectangle into thirds, turn it 90 degrees and repeat the process. Place the dough into a lightly oiled bowl and place it, uncovered into the steam oven. Proof for 1 - 1 ½ hours or until doubled in size. Learn more about baking bread in the steam oven Discover steam baking with these crusty, golden-brown loaves, inviting you to explore a new dimension of deliciousness. Remove the bowl from the oven and turn the dough out onto a lightly floured work surface. Divide the dough into 3 equal pieces. Roll each piece into a rectangle and roll the rectangle up tightly lengthwise. Pinch the seam together with your fingers and shape each roll into a 15” long loaf, about 1 ½ “ inches wide, tapering the ends slightly to form a narrow point. Place the loaves seam side down into the lightly greased baguette baking pan and slide the pan into the oven. Proof the formed loaves for 1 - 1 ½ hours or until doubled in size. Remove the pan from the oven and heat the oven in the combination Convection Steam mode to 450 degrees. If your oven has variable steam settings choose 30% or the mode recommended by the oven manufacturer. Lightly dust the loaves with a sprinkle of flour and score each loaf with a lame or very sharp knife with three diagonal strokes. Slide the pan back into the oven and bake for 30 minutes or until golden brown and hollow sounding when tapped on the bottom. Makes 3 petite loaves Classic Petite Baguettes .pdf Download PDF • 60KB You might want to try this recipe with your baguettes Poached Eggs with Broccolini and Cheddar WANT TO LEARN MORE? Click Here CONVECTION BAKE RECIPES The Amazing Convection Roast Spatchcock Turkey RECIPE Convection Baked Zucchini Bread RECIPE Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style RECIPE Easy Versatile Sponge Cake with Berries, Kiwi and Mascarpone Frosting RECIPE Pumpkin Walnut Bread in Just a Few Steps RECIPE Crispy Cheddar Cocktail Crackers RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! 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 thick Halibut fillet this way ensures great flavor and juicy tender fish that easily flakes. The only tricky part is the first step when you give it a nice sear on the cooktop. Anchor 1 YOUR RECIPE FOR STEAM COOKING Roasted Halibut Fillet Steam-Roasting Pan-seared fish fillets with olives and lemon, skillfully cooked using convection-steam to ensure tenderness and prevent drying, paired perfectly with a refreshing glass of white wine. Cooking thicker cuts of fish this way ensures great flavor and juicy tender fish that easily flakes. The only tricky part is the first step when you give it a nice sear on the cooktop. To achieve best results all you need is patience. The key is not to turn the fish too soon, you want to be sure it has developed a nice crust first. Ideally sear the fish in a skillet that can go in the oven so you don’t have to use another pan for the final cooking. INGREDIENTS 1lb - center cut halibut filet Kosher salt & ground pepper ¼ - teaspoon herb’s de Provence Olive oil & butter ½ - lemon cut into small chunks 8 - pitted Kalamata olives PREPARATION Heat the Steam Oven to 200 degrees in the Combination Convection-Steam Mode or the Low Temperature Roast Mode. Season the halibut with some salt and pepper, the herbs and a drizzle of olive oil. Heat an oven-proof skillet over moderate heat and when nice and hot add a little olive oil and butter to the pan. When the butter sizzles carefully lay the fish with the skin facing up, together with the lemon and olives. Let the fish cook for a few minutes until you can see a crust form on the edges. Carefully check the fish to make sure it is evenly browned on crisp before turning over. When you turn the fish over add a splash of white wine to the pan and place it in the oven. Cook for 12 - 15 minutes until you see the fish begin to separate into sections. Roasted Halibut Fillet .pdf Download PDF • 176KB WANT TO LEARN MORE? Click Here COMPLETE YOUR MEAL WITH THESE RECIPES A Culinary Delight: Convection Baked Sockeye Salmon RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Baked Pork Chops with Garlic Herb Stuffing RECIPE Lemon Meringue Pie RECIPE Broiled Wild Cod Fish Tacos 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!

Turkey pieces slowly braised in a homemade BBQ sauce then pulled off bone. Anchor 1 YOUR RECIPE FOR STEAM COOKING BBQ Pulled Turkey Steam-Braising Braised meat in a sauce, highlighting the steam oven's flavor-enhancing ability. I prefer to use thighs for this recipe because they have plenty of meat, but a bone in breast will also work if you prefer. This delicious dish can be cooked covered in Convection or uncovered in the Steam oven. Turkey pieces slowly braised in a homemade BBQ sauce then pulled off the bone and served with cornbread or soft rolls is a delicious easy dish to prepare and a perfect dish for entertaining. This dish can be cooked covered in Convection or uncovered in the Steam oven. The homemade BBQ sauce is also key to achieving great flavor with this recipe so begin by preparing the BBQ sauce and let it simmer for about 30 minutes. While the sauce is simmering, season the turkey pieces and set them aside to absorb the flavors. Even though the skin is discarded when shredding the turkey, braising the turkey with the skin on does add to the fat content but most importantly it adds great flavor. INGREDIENTS For the BBQ sauce 2 tbsp butter + 1tbs oil 1 medium yellow onion, finely chopped 2 cloves garlic, minced Combine the following ingredients 3/4 cup of apple cider vinegar ¾ cup ketchup 1 Tbsp tomato paste 2 tbsp Worcestershire sauce 2 tbsp dry mustard powder 2 tsp smoked paprika 1 cup water For the turkey 2 bone-in turkey thighs or a combination of bone-in leg and thigh or leg and breast 1 tsp smoked paprika 2 tsp Kosher salt 1 tsp pepper 1 Tbsp chipotle chili in adobo sauce (optional) PREPARATION A large oven-safe pan or Dutch oven is ideal for preparing the sauce then you can just put the turkey pieces into the sauce and transfer the pan to the oven. Otherwise, prepare the sauce in an oven safe casserole, and add the turkey pieces. Sauté the onions in the butter and oil over moderate heat until softened. Stir in the garlic and cook gently for a few minutes then add the remaining sauce ingredients that you have combined. Simmer over a gentle heat for about 30 minutes. Meanwhile, season the turkey pieces with paprika, salt, and pepper and set aside. Heat the oven, Convection Bake 325F (163C) or Steam Braising 325F (163C). Add the turkey pieces to the BBQ sauce and stir in the Chipotle Chili pepper if using. These peppers add a wonderful touch of smokey heat to the sauce. Place the pan in the oven (covered if using Convection) and cook for 1 ½ - 2 hours until the meat is very tender and easily falls off the bone. In order to “pull” the turkey remove the pieces from the hot sauce and set aside to cool. Remove the skin, discard the bones and shred the meat by hand or with a fork and knife. Return to the pulled turkey to the sauce and reheat if needed before serving. Serves 4 - 6 BBQ Pulled Turkey .pdf Download PDF • 384KB WANT TO LEARN MORE? Click Here THANKSGIVING RECIPES FROM OUR CONVECTION PAGE Convection Baked Turkey Enchiladas RECIPE Zucchini Corn Casserole with Tomatoes and Pesto RECIPE The Amazing Convection Roast Spatchcock Turkey RECIPE Slow Roasted BBQ Trip Tip RECIPE Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style RECIPE Broiled Chicken Satay Noodle Salad 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!

Bulgur cooks in 15 - 20 minutes which is just enough time to chop the cucumber, tomatoes and parsley and put together a dressing for an easy delicious side dish with garbanzo beans Anchor 1 YOUR RECIPE FOR STEAM COOKING Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley Steaming Bu A plate of steamed bulgur salad with fresh vegetables and herbs, showcasing a deliciously cooked meal from the steam oven. Bulgur cooks in 15 - 20 minutes which is just enough time to chop some fresh vegetables and put together a dressing for an easy delicious side dish. Serve with flatbreads, grilled meats or fish or just enjoy as a salad. For this recipe you will be using the Steam Mode mode ( Combi Steaming ). Bulgur cooks in 15 - 20 minutes which is just enough time to chop some fresh vegetables and put together a dressing for an easy delicious side dish. Serve with flatbreads, grilled meats or fish or just enjoy as a salad. INGREDIENTS ¾ - cup bulgur 1 - 2” wedge red or white onion, finely minced 1 - cup cherry or grape tomatoes cut into quarters 2 - small cucumbers, cut into small chunks 1 - cup flat-leaf parsley leaves, coarsely chopped ½ - cup pitted Kalamata olives 1 - cup canned garbanzo beans, rinsed (optional) ½ - tsp dried dill ½ - cup Evoo olive oil 4 - tbsps. white balsamic vinegar ¼ - cup crumbled Feta cheese PREPARATION Bulgur cooks in 15 - 20 minutes which is just enough time to chop some fresh vegetables and put together a dressing for an easy delicious side dish. Serve with flatbreads, grilled meats or fish or just enjoy as a salad. For this recipe you will be using the Steam Mode mode ( Combi Steaming ). Bulgur cooks in 15 - 20 minutes which is just enough time to chop some fresh vegetables and put together a dressing for an easy delicious side dish. Serve with flatbreads, grilled meats or fish or just enjoy as a salad. Bulgur Salad with Raw Vegetables .pdf Download PDF • 214KB WANT TO LEARN MORE? Click Here MORE OPTION FOR YOUR MEAL Chili Rubbed Roast Chicken Thighs with Sweet Potatoes with Black Beans RECIPE Cauliflower Mac n’ Cheese RECIPE How to Roast Chicken Breasts in Convection RECIPE Roast Chicken Panzanella Salad with Lemongrass and Turmeric RECIPE Beef Rib Roast RECIPE Oven BBQ Chicken 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 is so easy and the cauliflower is so delicious and creamy. It can be served with some pesto or a side of sauteed greens or just enjoyed on it’s own Anchor 1 YOUR RECIPE FOR STEAM COOKING Whole Steam Roasted Cauliflower Steam-Roasting Deliciously steamed cauliflower paired with sautéed greens, showcasing the benefits of steam oven cooking for a healthy, vibrant meal. Whenever you see a recipe that instructs you to cover the food with foil it’s good to remember that you can cook that same dish in your Combi Steam Oven without any foil. Why? Because when food is covered with foil it creates steam but if you use the Combination Convection Steam mode in your Combi Steam Oven you will have all the steam you need. This recipe is so easy and the cauliflower is so delicious and creamy. It can be served with some pesto or a side of sauteed greens or just enjoyed on it’s own. Cauliflower is pretty much a blank canvas awaiting your inspiration. INGREDIENTS 1 - medium cauliflower, leaves removed and core cut so the cauliflower stand flat 1 - medium yellow onion ½ - tsp, mixed Italian seasoning 2 - tablespoons olive oil PREPARATION Heat the Combi Steam oven in the Combination Convection Steam Mode to 400 degrees. Heat an 8 - 10” ovenproof skillet over moderate heat, add the oil and onion, sprinkle with the seasoning and sauté until the onions have softened, approximately 6 minutes. Season with kosher salt and freshly ground pepper. Push the onions to the side and place the cauliflower in the center of the pan. Place in the oven and set the timer for 25 minutes. Carefully remove the pan from the oven and set on a trivet, leaving a hot pad or cloth over the handle to remind you not to accidentally touch the handle (it happens!) Basil Pistachio Pesto 1 - cup washed and dried basil leaves, coarsely chopped ¼ - cup raw shelled pistachios 3 - cloves garlic ¼ - teaspoon kosher salt ¼ - cup extra-virgin olive oil Pulse the basil, pistachios and garlic with the salt in a food processor. Then add the oil in a stream to form a paste. Add more oil slowly if needed and a pinch of sea salt. Whole Roasted Cauliflower .pdf Download PDF • 149KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE Cauliflower Mac n’ Cheese RECIPE Oven Chicken Shawarma RECIPE How to Cook a Beef Sirloin Roast in Convection RECIPE Asian Pork Meatballs with Garlic and Ginger RECIPE Oven BBQ Chicken RECIPE Short Ribs Braised with Red Wine 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!

Sear the turkey thighs at high temperature in the Steam Oven while you assemble the butternut squash, chickpeas and tomatoes, then change the Mode and temperature and slow-cook the braise Anchor 1 YOUR RECIPE FOR STEAM COOKING Braised Turkey with Butternut Squash, Chickpeas and Tomatoes Steam Braising A deliciously vibrant braised meat dish, highlighting tender cuts infused with rich flavors, emerges perfectly cooked from the steam oven. This Steam-Braising recipe has a wonderful combination of vegetables and dried fruit but the key is the fresh herb mixture that is stirred in at the end. The ingredients for the braise go together very quickly, but it takes some patience to prep the garnish. Having some prepped parsley and cilantro on hand is always useful so it’s worth the effort. It’s hard to find turkey year round so I try to keep some in the freezer as I enjoy this dish year round substituting carrots when butternut squash is unavailable. In the traditional recipe the seasoned turkey thighs are seared on the cooktop before being placed over the vegetables and slowly cooked for 1 ½ hours. You can also sear the turkey thighs at high temperature in the Steam Oven while you assemble the other ingredients, then change the Mode and temperature and slow-cook the braise. Easy and delicious. INGREDIENTS Turkey: 2 - small turkey thighs or 1 large 1 - tablespoon vegetable oil 1 - teaspoon Old Bay seasoning 1 - teaspoon Kosher salt ¼ - teaspoon garlic powder ¼ - teaspoon ground Allspice Ground pepper to taste Vegetables & Dried Fruit 1 - large red or yellow onion, cut into 1” dice 2 - cups butternut squash, cut into 2” cubes (substitute carrots if you prefer) 1 - large sweet potato or yam, peeled and cut into 2” cubes 1 - 28oz can, plum tomatoes, chopped 1 - can Garbanzo beans, drained ½ - cup dried apricots cut in half ½ - cup golden raisins Place the seared turkey pieces on top of the vegetables and cook in the Convection Steam Mode 300 - 325 degrees for 1 ½ hours until the meat is very fork tender. Now you can prep the garnish. Garnish: ½ - cup Italian parsley leaves chopped ½ - cup cilantro leaves chopped 1 - lemon zest and juice 1 - tablespoon fruity olive oil Sprinkle of sea salt PREPARATION Preheat the Steam Oven in the Convection Mode 400 degrees (no steam). Combine the seasoning and oil in a small bowl and rub into the turkey thighs, cook on a rimmed baking sheet for 15 minutes or so until the fat has rendered and is sizzling. Meanwhile combine the remaining ingredients in a large oven casserole. Final Steps Combine the ingredients in a small bowl with a dash of chili flakes if you like a little spice. Remove the casserole from the oven and place the turkey on a plate to cool. When cooled enough to handle, slice or shred and stir back into the casserole with some of the garnish and sprinkle more garnish over the top before serving. WANT TO LEARN MORE? Click Here MORE TURKEY RECIPES Convection Baked Turkey Enchiladas RECIPE Zucchini Corn Casserole with Tomatoes and Pesto RECIPE The Amazing Convection Roast Spatchcock Turkey RECIPE Rich Flavorful Roast Turkey Stock RECIPE Chorizo Stuffed Boneless Turkey Breast RECIPE Cornish Hens Roasted over Cornbread Sausage Stuffing 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!

While there are many recipes for Lobster Mac' n cheese, this one focuses on providing options for cooking the lobster and tips for baking the casserole in a steam oven. Anchor 1 YOUR RECIPE FOR STEAM COOKING Lobster Mac' n Cheese Steam Baking Mode Golden, crispy Steam Oven Mac 'n Cheese with fresh asparagus, blending creamy comfort and healthy greens. A steam oven is ideal for cooking lobster to perfection and baking casseroles. While there are many recipes for Lobster Mac' n cheese, this one focuses on providing options for cooking the lobster and tips for baking the casserole in a steam oven. Lobster tails can be steamed at a low temperature or roasted at a higher temperature with a combination of convection and steam. Steamed lobster tails have a mild delicate flavor while roasting the lobster tails at a higher temperature brings out more flavor in the meat. For best results when steaming lobster tails, place them in a solid pan with a little water, a splash of white wine and some lemon slices. There are a few steps to making this dish. First the lobster, pasta and cheese sauce must all be cooked then combined in a casserole dish to bake. Since everything is already cooked the casserole really only needs to be heated through. When baking a casserole in the steam oven there is no need to cover the casserole as the combination of convection and steam prevents the food from drying out. Also, since steam ovens have a smaller capacity than larger wall ovens the heating is much faster. Of course if you prepare the casserole a day in advance it’s best to let it sit outside of the refrigerator for an hour before baking to avoid having to leave it in the oven for too long. If you do prepare the casserole in advance, only add the topping mixture prior to baking. Recipe ingredients INGREDIENTS 3 - 4 lobster tails ¼ tsp Old Bay seasoning ½ tsp garlic herb seasoning 2 tbsp butter, softened ½ lb Cavatappi pasta For the Cheese Sauce 3 tbsp all-purpose flour 4 tbsp butter 3 cups half and half ½ tsp dry mustard powder 1 cup shredded, sharp Cheddar cheese 1 cup shredded, Gruyere or Mozzarella cheese ½ cup shredded Parmesan cheese For the Topping ½ cup breadcrumbs 2 tbsp grated Parmesan cheese 2 tbsp melted butter 1 tbsp chopped fresh parsley 2 cloves garlic, minced PREPARATION To prepare the lobster tails, cut down the center of the shell in a straight line, turn the tail over and press in between each vertebrae with your thumbs to release the meat. Turn the tail over, gently lift the lobster out of the shell using your fingers to separate the meat as needed. Push the shell together and drape the meat over the shell. Combine the butter with the seasoning and spread over the lobster meat. To steam/poach the lobster , heat the steam oven in the Steam mode to 212 F/100 C. Place the lobster tails in a small solid pan with ½ cup of water and several lemon slices. When the oven comes to temperature, slide the pan into the oven and cook for 4 minutes. The poaching liquid can be added to the sauce for added flavor. OR To steam roast the lobster , heat the oven in the combination convection steam mode to 375 F/ 190 C. Place the lobster tails on a small rimmed baking sheet and bake for approx 4 minutes until the shell turns orange and the lobster meat is firm. Once the lobster is cooked and cooled, remove it from the shell and cut into bite sized pieces. Heat the water to cook the pasta and when it comes to a boil cook as directed. To make the sauce, heat a medium sized heavy saucepan over moderate heat. Add the butter and when melted stir in the flour and cook for 3 - 4 minutes taking care not to let it brown. Add the milk and bring to a gentle simmer, stirring frequently until the sauce thickens. Once the sauce has thickened, remove it from the heat and fold in the three cheeses, stirring well to combine. Taste the sauce and add salt and freshly ground pepper to your taste. To bake the casserole, heat the steam oven in the combination convection steam mode to 350 F/176 C. Lightly butter or oil an ovenproof baking dish, approximately 8 x 11”/22 x 28cm Combine the cooked pasta, lobster and sauce and spread it into the baking dish. Combine the breadcrumbs, melted butter, Parmesan, garlic and parsley and spread over the top of the casserole. Bake for 20 to 25 minutes until heated through. Serves 6 Lobster Mac' n Cheese .pdf Download PDF • 66KB WANT TO LEARN MORE? Click Here TRY ONE OF THESE RECIPES! Convection Baked Salmon Burgers RECIPE Baked Sesame Crusted Salmon RECIPE A Culinary Delight: Convection Baked Sockeye Salmon RECIPE Sausage Rolls in Puff Pastry RECIPE Cornmeal Herb Crusted Roast Potatoes RECIPE Gougères with Creamy Artichoke Cheese Filling 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 shoulder can be roasted at low temperatures and served with rice and beans or over polenta with a side of sautéed bitter greens. Any which way, it will be delicious.  Anchor 1 YOUR RECIPE FOR STEAM COOKING Slow Roasted Pork Shoulder Steam-Braising Tender pork shoulder roasted in a steam oven, served alongside vibrant black beans, rice, and fresh avocado salsa. Pork shoulder can be roasted at low temperatures and served with rice and beans or over polenta with a side of black-eyed peas with sautéed greens, any which way it will be delicious. Pork shoulder can also be braised, slowly cooked in a sauce, usually a BBQ sauce then shredded for pulled pork, another really popular preparation. The cooking time is long but, the results are well-worth waiting for. Remove the meat from the oven and hour or two prior to cooking so it comes to room temperature and place it on a rack in a shallow pan, this will allow the Convection heat to circulate around the meat and cook it evenly. The pork can be roasted in either a Combi Steam oven or a Convection Oven. I served my roast pork with rice, black beans and an orange avocado salsa with lime juice, cilantro and some diced jalapeno. INGREDIENTS 1 pork shoulder 3 - 5lbs 1 small yellow onion, peeled and quartered 4 cloves garlic, peeled 1 tbsp ground cumin 1 tsp mild chili powder 1 tbsp dried mixed Italian seasoning 1 tbsp Kosher salt Freshly ground pepper ¼ cup olive oil 1 tbsp apple cider vinegar PREPARATION Convection Steam Oven, heat the oven in the Convection Steam Mode, 300F, 150C. Convection Oven, heat the oven in the Convection Bake or Roast Mode, 325F, 164C. Puree the onion, garlic and seasonings in a food processor or with an immersion blender. Stir in ¼ cup of olive oil and the vinegar to make a thick paste. Place the meat fat side up on a rack in a shallow pan. Score the meat in a cross-hatch pattern and rub the puree all over the meat. Pour enough water into the bottom of the pan to cover the surface and slide the tray into the oven. Check the meat after 2 hours and add a little more water to the bottom of the pan if needed. Check the meat again after 3 ½ hours to see how tender it is, it should be as easy to cut as room temperature butter! Remember you can’t go wrong if you keep the temperature low. Slow Roasted Pork Shoulder .pdf Download PDF • 166KB WANT TO LEARN MORE? Click Here CHECK OUT THESE DELICIOUS DISHES FROM OUR CONVECTION PAGE Convection Baked Turkey Breast RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Easy to Prepare Baked Lamb Kofta and Roasted Cauliflower RECIPE Roasted Winter Vegetable Salad RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE Pork Tenderloin Tonnato 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 video demonstrates steaming bone-in chicken that is combined with cold Sai-Fun noodles, shredded cabbage, and spicy sesame, soy sauce, peanut dressing. Anchor 1 YOUR RECIPE FOR STEAM COOKING Chinese Chicken Salad with Noodles and Cabbage Steaming A Chinese salad with steamed chicken salad and noodles, garnished with fresh herbs. Many recipes for chicken salad recommend using rotisserie chicken, but it is very easy to cook chicken for salads in either your Steam or Convection oven with much better results. Steaming bone-in chicken to add to salads or sandwiches is very easy and as a bonus, you will gain 1 - 2 cups of chicken broth. You can also roast the chicken in Convection and then make stock with the bones, either method of cooking yields delicious juicy chicken that can be flavored to suit the dish you are preparing. INGREDIENTS For the Steamed Chicken 2 whole chicken legs or 2 bone-in thighs and 1 bone-in breast 2 scallions 2 1” slices peeled fresh ginger 1 thin carrot 1 celery rib 2 stems of fresh cilantro 1 cup of water For the Salad 4 cups finely shredded white cabbage OR prepared coleslaw mix 1 cup finely shredded purple cabbage 2 large carrots peeled and shredded 4 scallions, tops trimmed, chopped into ¼” slices ½ package Sai Fun bean thread noodles softened and coarsely chopped ¼ cup chopped fresh cilantro leaves For the Dressing 2 cloves garlic, minced 1 1” slice fresh ginger, minced ¼ cup creamy peanut butter ½ cup soy sauce 2 tbsp rice vinegar 1 tbsp honey or sugar 2 tbsp Sesame oil ¼ tsp red pepper flakes OR 1 tbsp Sesame chili oil PREPARATION To Steam the chicken, heat the Steam oven in the Steam mode 212 ℉ (100 ℃). Place the chicken pieces in an oven-safe casserole dish and add the remaining ingredients. Steam for 40 - 50 minutes until the chicken is very tender. Remove the chicken from the broth and set it aside to cool. When cool remove the skin, shred the chicken and discard the bones. Strain the broth, discard the aromatics and cool the broth before refrigerating or freezing. If you prefer to roast the chicken, heat the Convection Roast or Combination Convection Steam Mode 375 ℉ (190 ℃). Place the chicken on a rimmed baking sheet, and season with some Chinese Five Spice Powder and a drizzle of sesame oil. Cook the chicken for 30 - 40 minutes until tender. Set aside to cool then remove the skin and shred or slice the meat. To Prepare the Salad Soften the Sai Fun noodles as directed on the package. Combine the salad ingredients in a large bowl and add the cooled noodles. Combine the ingredients for the dressing by hand or with a hand-held stick blender. Toss the dressing with the salad ingredients and fold in the shredded chicken. Serves 4 - 6 Chinese Chicken Salad .pdf Download PDF • 152KB WANT TO LEARN MORE? Click Here RECIPES WITH AN ETHNIC INFUSION! Roast Chicken Panzanella Salad with Lemongrass and Turmeric RECIPE Asian Pork Meatballs with Garlic and Ginger RECIPE Slow Roasted Lamb Shoulder with Garlicky Greens and Feta Cheese RECIPE Roasted Potato Salad with Green Beans and Tomatoes & Balsamic Vinaigrette RECIPE Orange Olive Oil Cake with Toasted Almonds RECIPE Baked Chicken Breasts with Broccoli Quinoa Casserole 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 turkey breast in a steam oven is extremely simple and ensures the meat remains succulent and juicy. Anchor 1 YOUR RECIPE FOR STEAM COOKING Succulent Steam Oven Turkey Breast Convection Steam Succulent Steam Oven roasted turkey breast. Roasting a turkey breast in a steam oven is extremely simple and ensures the meat remains succulent and juicy. There is no need to soak the turkey in a wet brine prior to cooking or to baste it with copious amounts of butter; just give it a good dry rub and let the combination of convection and steam do its magic. I used a bone-in half breast in this recipe, but you will still get good results using a boneless turkey breast. Lean tender cuts of meat are always best cooked at a moderate temperature, with a short blast of high heat at the beginning or end of the cooking time. When cooked this way, the meat remains succulent and juicy. If your oven features a meat probe, that will be the most accurate way to determine the cooking time. Otherwise, check the meat for doneness after 40 - 50 minutes of cooking time with an instant-read thermometer. Turkey is best cooked to an internal temperature of 165 F/74 C, but it should be let rest for 10 - 15 minutes to allow the internal temperature to rise to 180 F/82 C before slicing. Roasted turkey breast just out of the oven INGREDIENTS 2 - 3 lb bone-in turkey breast 1 tsp kosher salt 1 tsp garlic herb spice 1 tsp Old Bay seasoning 1 tsp olive oil PREPARATION Pat the turkey breast dry with paper towels. Combine the salt, seasoning, and oil and rub into all areas of the turkey. Refrigerate uncovered or loosely covered with a sheet of wax paper overnight. Place the turkey on a rack in a shallow pan and bring it to room temperature for at least an hour before cooking. Heat the oven in the combination Convection Steam mode to 375. Use 30 - 60% if your oven has a variable humidity option. If using an oven meat probe or wireless probe, insert the sensor into the thickest part of the turkey at an angle, taking care it doesn’t touch the pan. Place the turkey in the oven, connect the probe, and program the probe to reach an internal temperature of 165F. Set the timer for 15 minutes. When the timer elapses reduce the oven temperature to 300F/149C for the remainder of the cooking time. If your oven does not have a probe function, check with an instant-read thermometer after 40 minutes to determine the exact cooking time. Serves 4 WANT TO LEARN MORE? Click Here MORE POULTRY RECIPES FROM OUR CONVECTION COLLECTION Chorizo Stuffed Boneless Turkey Breast RECIPE Humble but Very Delicious Savory Cabbage Pie RECIPE Zucchini Corn Casserole with Tomatoes and Pesto RECIPE Rich Flavorful Roast Turkey Stock RECIPE Braised Chicken with Lemon, Mint and Almonds RECIPE Oven BBQ Chicken 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!

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!