SEARCH FOR A BLOG OR RECIPE

Risotto is a dish that adapts perfectly to being cooked in a Steam oven. It produces luscious, creamy results without continual stirring. The key to a great risotto is good arborio rice, flavorful stock, and, of course, freshly grated Parmesan cheese. Anchor 1 YOUR RECIPE FOR STEAM COOKING Risotto with Asparagus, Leeks and Proscuitto Steam Baking Mode A symphony of flavors: indulge in this luxurious risotto adorned with tender asparagus and silky prosciutto, capturing the essence of gourmet delight in every bite. Risotto is a dish that adapts perfectly to being cooked in a Steam oven. It produces luscious, creamy results without continual stirring. The key to a great risotto is good arborio rice, flavorful stock, and, of course, freshly grated Parmesan cheese. In this preparation, the leeks, which replace the traditional onion, are first sauteed in butter on the cooktop. Then, the rice is added and stirred gently for a few minutes to coat the kernels in butter. Next, the wine is added, and once it cooks down, the stock is added. At this point, the risotto can be placed in the oven and cooked for another 25 - 30 minutes. Because risotto is cooked in steam mode, the asparagus can be steamed in the oven for the final 6 -8 minutes of cooking time. When you stir in the asparagus, prosciutto, and Parmesan, use a fork to gently combine everything rather than a spoon to avoid mashing the rice. The risotto can be cooked in an oven-safe pan or transferred to a baking dish before placing it in the oven. INGREDIENTS 1 leek, thinly sliced (dark green tops removed) 3 tbsp butter 1 tbsp olive oil 1 ½ cups arborio rice ½ cup dry white wine 3 cups chicken broth 1 bunch asparagus, trimmed and cut into ½” pieces 4 slices prosciutto, minced 4 tbsp freshly grated Parmesan cheese Recipe ingredients. PREPARATION Heat the steam oven in the Steam mode using the default temperature of 212℉/100℃ Heat a medium oven-safe saucepan or sauté pan over moderate heat. Add the butter and oil, and when the butter is foaming, add the prepped leeks. Cook for several minutes without browning, then add the rice. Fold the rice in gently so it is well coated with the butter and oil. Add the wine and cook for a few minutes until the liquid has evaporated. Add the chicken broth and a pinch of kosher salt, and place the pan in the oven. Set the timer for 25 minutes. While the risotto is cooking, prep the asparagus, mince the prosciutto, and grate the cheese. Add the asparagus to steam in a small perforated pan for the final 6 - 8 minutes of the risotto cooking time. The cooking time will depend on the thickness of the asparagus. Taste the risotto to check it is done, then gently fold in the asparagus, prosciutto, cheese, and maybe another tablespoon or so of butter. Add some freshly ground pepper and a sprinkle of sea salt flakes before serving. Serves 4 Risotto with Asparagus, Leeks and Proscuitto .pdf Download PDF • 72KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Oven Boston Style Baked Beans RECIPE Roulade with Chocolate Ganache and Candied Orange RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Convection Baked Carrot Apple Muffins with Pecans and Coconut RECIPE Cornmeal Herb Crusted Roast Potatoes RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Pork Ribs in a Steam-Oven With Melt-In-Your-Mouth Results When Gaggenau introduced the steam oven to the residential appliance market in 1999 the technology had only recently been developed for ... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

With just eggs, sugar, cream and vanilla you can prepare custard in the steam oven. The maximum temperature should be 220°F and 50 steam time Anchor 1 YOUR RECIPE FOR STEAM COOKING Vanilla Creme Brulee Steaming Easy custards, no water bath needed, beautifully caramelized and ready to enjoy. A rich smooth custard topped with fresh fruit or caramelized sugar is a wonderful indulgent treat and while this 5 ingredient recipe from NYT Cooking is simple to prepare, cooking it is made even easier by using the Steam Oven as no water bath is needed. Using a water bath to temper the heat when cooking delicate foods such as custard or flan is a brilliant method for cooking delicate foods, but when cooking custard in the Steam oven no water bath is needed. Not only is the cooking process simplified, the texture of the custard is the perfectly smooth and silky. INGREDIENTS 2 cups cream or half and half 1 vanilla bean, split lengthwise OR 1 tsp vanilla extract 1/4 tsp salt 5 egg yolks (large eggs) 1/2 cup sugar Additional sugar for caramelizing PREPARATION Heat the Steam oven in the Convection Steam Mode at 195°F (90.5C) Combine the cream, vanilla bean and salt in a heavy pan and cook over low heat until hot. Remove from the heat and let it steep for a few minutes before discarding the vanilla bean. Beat the egg yolks and sugar together until light. Stir a quarter of the cream into the mixture then pour the sugar-egg mixture into the cream and stir. Place 6, 4-oz ramekins in the Steam oven perforated pan or onto a rimmed baking sheet and fill each one with the prepared custard. Slide the pan into the oven and cook for 40 - 50 minutes until the custards are set. Cool the custards before refrigerating for at least 6 hours prior to serving. To Serve the Custard Adjust the top rack in the oven so the ramekins will sit 2 - 3" below the heating element. Heat the oven in the Broil Mode at 450F (232C) or on Medium for 5 minutes. Place the ramekins on a rimmed baking sheet and sprinkle a teaspoon of sugar in a thin layer over each ramekin. Slide into the oven and cook for about 5 minutes until the sugar melts. Creme Brulee_ Jan 2024 .pdf Download PDF • 70KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Easy Chocolate Cake with Fig Preserves and Whipped Cream RECIPE Fig Tart with Rosemary Cornmeal Crust and Honey-Blackberry Glaze RECIPE Pumpkin Walnut Bread in Just a Few Steps RECIPE Eclairs with Caramelized Peaches and Cream RECIPE Roast Kabocha Squash Medley with Bratwurst RECIPE Convection Baked Zucchini Bread RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Pork Ribs in a Steam-Oven With Melt-In-Your-Mouth Results When Gaggenau introduced the steam oven to the residential appliance market in 1999 the technology had only recently been developed for ... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This Convection-Steam recipe uses a combination of whole milk and cream infused with cinnamon, combined with eggs, vanilla and bittersweet chocolate.  Anchor 1 YOUR RECIPE FOR STEAM COOKING Chocolate Flan Convection Steam Mode Decadent convection-steam chocolate flan made without a water bath, garnished with fresh raspberries and mint. Flan is a versatile, delicious baked custard that can be made with a variety of flavors. Your steam oven makes it especially easy to bake since no water bath is required. A water bath is an ingenious method for cooking delicate foods in a regular oven; however, using the steam mode in a steam oven creates the same delicate environment for baking custard and flan. This recipe combines whole milk and cream infused with cinnamon, eggs, vanilla, and bittersweet chocolate. The quantities are for a 9” cake pan.; however, you can portion the flan into 2 9” pie dishes or smaller individual ramekins. While the assembly and cooking time for flan are fairly fast, it needs to be chilled for at least 4 hours or overnight before being turned out on a plate for serving. PREPARATION Begin by preparing the caramel: Place ⅔ of a cup of sugar and ⅓ of a cup of water in a small heavy saucepan and heat over medium-high heat to dissolve. Allow the mixture to boil and continue cooking without stirring until it reaches a deep amber color. Brushing the sides of the pan with water is recommended to wash down ice crystals that may form on the inside of the pan. Once the caramel has achieved the desired color, immediately pour it into the baking pan and set aside. Heat the steam oven in the Steam mode to 212 F/100 C. Place the prepared pan into the large perforated oven pan, which makes it easier to place and remove the pan from the oven. For the custard: Combine the milk and cream with the cinnamon sticks in a medium saucepan and heat slowly until bubbles appear around the rim, taking care not to let it boil. Once scalded, remove the cinnamon sticks, add the chocolate to the mixture, and whisk until completely dissolved. Meanwhile, whisk ½ of the sugar with the eggs, yolk, vanilla, and salt. Slowly add the milk to the egg mixture, whisking until well combined, then pour the mixture into the prepared baking pan. Slide the pan into the steam oven and bake for 25 - 30 minutes until the mixture is set but still slightly jiggly. Set the pan aside to cool for 30 - 40 minutes, then refrigerate to chill for 4 hours or overnight. When you are ready to turn the chilled flan onto a plate, follow these steps to remove the flan from the baking pan. Add a cup of boiling water to a shallow pie dish and gently submerge the base of the flan baking dish into the water for a minute or so. Then, run a knife or offset spatula around the rim to loosen the flan. Place a rimmed serving plate over the pan and flip it over to invert the flan; hold it over the plate and allow it to drop gently onto it. Flan ingredients INGREDIENTS For the caramel: ⅔ cup granulated sugar ⅓ cup water For the custard: 5 large room-temperature eggs 1 large egg yolk 1 tsp vanilla extract Pinch of salt 2 cups whole milk 1 cup heavy cream 2 cinnamon sticks 8 oz bittersweet chocolate, finely chopped Makes 12 servings Chocolate Flan .pdf Download PDF • 59KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE Apple Cinnamon Muffins RECIPE Pumpkin Walnut Bread in Just a Few Steps RECIPE Easy Chocolate Cake with Fig Preserves and Whipped Cream RECIPE Roast Kabocha Squash Medley with Bratwurst RECIPE Convection Baked Home Made Pecan Sticky Buns RECIPE Fig Tart with Rosemary Cornmeal Crust and Honey-Blackberry Glaze RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Pork Ribs in a Steam-Oven With Melt-In-Your-Mouth Results When Gaggenau introduced the steam oven to the residential appliance market in 1999 the technology had only recently been developed for ... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Before cooking and canning the tomatoes it’s advisable to remove the skin. Heat the steam oven in the steam mode, make a cross on the base of the tomato and place them in the perforated pan Anchor 1 YOUR RECIPE FOR STEAM COOKING Blanching and Canning in the Steam Oven Steaming Preserving summer harvests with the versatile steam oven. Tomatoes are plentiful at this time of year and if you like to make your own tomato sauce or preserve excess tomatoes you will be pleased to know your Combi Steam oven can make the work so much easier. INGREDIENTS Tomatoes Lemon juice PREPARATION Before cooking tomatoes it’s advisable to remove the skin. To do this in the steam oven, heat the oven in the steam mode, make a cross on the base of the tomato and place the tomatoes in the perforated pan. Place them in the oven and steam for 3 - 4 minutes. When you remove the tomatoes, set them aside to cool, slip off the skins and you are ready to either cook with them or you can go ahead and proceed with the canning. Before canning the first step is to sterilize the jars. Again you will use the Steam mode, simply place the clean jars and lids in the perforated pan and sterilize in the oven for 10 minutes. Once the jars are cool enough to handle you can go ahead and add the tomatoes, with lemon juice and enough boiling water to fill the jar leaving 1/2 “ of space for the tomatoes to expand during the canning. Put the lids and rings on the jars and place them in the perforated pan. Return the pan to the oven and set the timer for 45 minutes. Place the jars in a cool spot in the kitchen to cool down and don’t disturb them for 24 hours. Check that each jar has properly sealed and store them in a cool dark place until ready to use. Blanching and Canning in the Combi Steam Oven .pdf Download PDF • 144KB WANT TO LEARN MORE? Click Here RECIPES WITH TOMATOES How to Bake Pizza in a Convection Oven RECIPE Baked Tomatoes Provencal Style with Parsley and Garlic RECIPE Slow Roasted Tomatoes with Garlic and Fresh Herbs RECIPE Convection Bake Tomato Tart with Mozzarella and Pesto RECIPE Grilled Seafood Pasta with Shrimp, Salmon, and Scallops RECIPE Italian Meatloaf with Sausage and Parmesan Cheese RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Pork Ribs in a Steam-Oven With Melt-In-Your-Mouth Results When Gaggenau introduced the steam oven to the residential appliance market in 1999 the technology had only recently been developed for ... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A top loin beef roast makes a wonderful traditional roast beef dinner with roasted vegetables and horseradish sauce  plus extras for roast beef sandwiches or a salad Anchor 1 YOUR RECIPE FOR STEAM COOKING Roast Beef Top Loin Steam Roasted Steam-Baking Steam-Oven Top Loin Beef. A top loin beef roast makes a wonderful traditional roast beef dinner with roasted vegetables and horseradish sauce plus extras for roast beef sandwiches or a salad. Even though the meat has a nice fat cap it is not heavily marbled so cooking it at a moderate temperature with steam will yield the most tender results. The usual tips for success apply, if possible season the roast 6 hours to a day in advance, let it come to room temperature before cooking and allow 15 minutes for resting prior to slicing the meat crosswise. INGREDIENTS 1 - beef loin roast 3 - 5lbs ( feeding 6 - 10 people) 3 - cloves garlic, peeled and minced 1 - teaspoon dried Italian seasoning 1 - teaspoon kosher salt ½ - teaspoon cracked pepper 1 - tablespoon olive oil PREPARATION Combine the seasonings and rub into the beef roast at least 6 hours in advance and be sure to let it come to room temperature before cooking. Preheat the steam oven in the Convection Mode 425 degrees. Place the meat on a small rack in a shallow pan and roast for 15 minutes. Change the oven cooking mode to Convection Steam 325 degrees and cook for another hour or until the roast reaches your preferred internal temperature. Remember the internal temperature will rise about 10 degrees while the meat is resting. Rare - 125 degrees M/Rare - 135 degrees Medium - 145 degrees Beef Top Loin .pdf Download PDF • 49KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE Chili Rubbed Roast Chicken Thighs with Sweet Potatoes with Black Beans RECIPE Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style RECIPE The Amazing Convection Roast Spatchcock Turkey RECIPE Roast Kabocha Squash Medley with Bratwurst RECIPE Au Gratin Steakhouse Potatoes RECIPE Chorizo Stuffed Boneless Turkey Breast RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Pork Ribs in a Steam-Oven With Melt-In-Your-Mouth Results When Gaggenau introduced the steam oven to the residential appliance market in 1999 the technology had only recently been developed for ... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

When meatloaf is made with lean meats such as turkey it can be formed into a roll and cooked directly on a baking pan with a side of vegetables for an easy one dish meal. Anchor 1 YOUR RECIPE FOR STEAM COOKING Steam Oven Turkey Meatloaf Steam-Convection Mode Homemade comfort: meatloaf, roasted vegetables, and gnocchi, expertly prepared in a steam oven. When meatloaf is made with lean meats such as turkey it can be formed into a roll and cooked directly on a baking pan with a side of vegetables for an easy one dish meal. Because turkey is so lean it’s best to use dark meat. INGREDIENTS 1 - small yellow onion, finely chopped 2 - cloves, garlic minced 1 - carrot, finely diced 6 - cremini mushrooms, finely diced ½ - teaspoon mixed Italian seasoning 1 ¼ - lbs dark ground turkey meat ¼ - cup breadcrumbs 1 - egg, lightly beaten ¾ - cup ketchup or BBQ sauce ½ - teaspoon Kosher salt Ground pepper PREPARATION Sauté the onions over moderate heat for a few minutes then stir in the garlic and cook for a few minutes. Stir in the carrots, mushrooms and Italian seasoning and cook covered with a little water or stock until the carrots have softened, about 8 - 10 minutes. Heat the oven to Combination Convection Steam 350 degrees. Combine the turkey, breadcrumbs, egg and ½ cup of the ketchup or BBQ sauce and season with the salt and pepper. Stir in the cooked vegetables and place the mixture on a rimmed baking sheet lined with parchment. Shape the mixture into a long thin log and brush with the remainder of the ketchup or BBQ sauce. Toss the vegetables with a little oil and arrange on the baking sheet next to the turkey. Allow approximately 35 - 40 minutes to cook the turkey and 10 minutes for resting before slicing. Serves 4 - 6 Turkey Meatloaf with Roasted Vegetables .pdf Download PDF • 209KB WANT TO LEARN MORE? Click Here TURKEY RECIPES FROM OUR CONVECTION PAGE Pumpkin Walnut Bread in Just a Few Steps RECIPE Convection Baked Turkey Breast RECIPE Chorizo Stuffed Boneless Turkey Breast RECIPE Wild Rice and Roasted Vegetable Harvest Casserole RECIPE Zucchini Corn Casserole with Tomatoes and Pesto RECIPE Convection Roast Heritage Turkey RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Pork Ribs in a Steam-Oven With Melt-In-Your-Mouth Results When Gaggenau introduced the steam oven to the residential appliance market in 1999 the technology had only recently been developed for ... 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! Pork Ribs in a Steam-Oven With Melt-In-Your-Mouth Results When Gaggenau introduced the steam oven to the residential appliance market in 1999 the technology had only recently been developed for ... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Begin by cooking the potatoes and eggs for 12 minutes. Then add the green beans and salmon to the oven and set the timer for another 8 minutes. The salmon is best cooked in a small solid pan Anchor 1 YOUR RECIPE FOR STEAM COOKING Steamed Salmon Salad Niçoise Steaming Mode A vibrant summer salad with perfectly steamed salmon, fresh greens, cherry tomatoes, and boiled eggs, showcasing the ease and flavor of cooking with a steam oven. The ingredients for this delicious salad include potatoes, eggs and green beans, all of which have to first be boiled. Salad Nicoise is typically served with canned tuna but gently steamed salmon can be substituted and cooked in the steam oven at the same time as the other ingredients. The steam mode in a steam oven essentially replaces the need to boil, steam or blanch foods with boiling water in a saucepan making meal preparation much easier. If your oven has a large perforated pan you can cook the potatoes, eggs and green beans all on the same pan. Begin by cooking the potatoes and eggs and set the timer for 12 minutes. Then add the green beans and salmon to the oven and set the timer for another 8 minutes. The salmon is best cooked in a small solid pan or on a rimmed ¼ size baking sheet. INGREDIENTS 1 - piece salmon, approx. 1lb 1 - small lemon, halved, one half sliced ¼ - teaspoon herbs de Provence 1lb - small red or golden potatoes, cut into quarters 2 - large eggs ½ - lb. French style green beans ¼ - red onion, finely minced ½ - cup Mediterranean black olives Dressing 4 - tablespoons olive oil 1 - tablespoon red wine vinegar ½ - teaspoon Dijon mustard Sea Salt and freshly ground pepper to taste Serves 4 PREPARATION Heat the oven in the Steam mode 212 degrees, 100% Steam. Begin by steaming the potatoes and eggs, place them in the perforated pan and set the timer for 12 minutes. Meanwhile, trim the green beans and prepare the salmon. Place the sliced lemons in a small solid pan and add enough water to just cover the bottom of the pan, add the salmon and season with the herbs and a sprinkle of kosher salt. After 12 minutes add the green beans to the perforated pan and slide the solid pan with the salmon into the oven on the oven rack. Set the timer for 8 minutes and cook until the potatoes are tender, the green beans crisp tender and the salmon just set. Immerse the eggs into cold water to cool them down. Let the potatoes cool slightly before combining with the chopped onion and the dressing while still warm. Fold in the green beans and olives then peel the eggs and cut into quarters. Place the potatoes and vegetables in a shallow serving bowl, scatter the cherry tomatoes on top and garnish with the eggs. The salmon can be served on the side or flaked and combined with the vegetables. Steamed Salmon Salad Niçoise .pdf Download PDF • 87KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE Convection Baked Salmon Burgers RECIPE Lemon Blueberry Loaf Cake RECIPE A Culinary Delight: Convection Baked Sockeye Salmon RECIPE How To Roast Pork Loin in Convection RECIPE Baked Sesame Crusted Salmon RECIPE Convection For Crisp Roast Salmon RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Pork Ribs in a Steam-Oven With Melt-In-Your-Mouth Results When Gaggenau introduced the steam oven to the residential appliance market in 1999 the technology had only recently been developed for ... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Cooking lean, tender, bone-in pork baby back ribs in a combination of heat and steam is a proven method for success, ensuring  the meat remains tender and juicy. Anchor 1 YOUR RECIPE FOR STEAM COOKING Convection Steam Baked Baby Back Pork Ribs Convection Steam and Convection Roast Mode Juicy barbecue ribs served with sides, ready to savor. Cooking lean, tender, bone-in pork baby back ribs in a combination of heat and steam is a proven method for success, ensuring the meat remains tender and juicy. When slow-cooking the ribs in a steam oven, we still use the traditional method of using a dry rub for flavor and cooking the ribs in a slow oven; however, there is no need to add liquid to the pan and cover the ribs with foil to create steam. Select the combination of Convection + Steam mode and set the temperature to 250°F (120 °C). Once the ribs have cooked for approximately 1 ½ to 2 hours and are fork-tender, they can be brushed with your preferred barbecue sauce and finished in the Convection Roast or Bake mode, under the broiler, or on a grill. This recipe requires finishing the ribs in the Convection Roast mode at 425°F (220 °C). This recipe uses a straightforward combination of seasonings for the dry rub; however, since taste is highly personal, it's easy to create the flavor profile you prefer. I wanted a tropical fruity glaze for my ribs, so I used Guava jam from Trader Joe's as the base and served the ribs with a steamed green bean salad and corn muffins. INGREDIENTS For the ribs 2 racks of baby back pork ribs, 1.5 - 2lbs each 1 tsp garlic powder 1 tsp onion powder 2 tsp smoked paprika (mild or hot) 2 tsp cumin 1 tsp dry mustard Pinch cayenne pepper, to taste (optional) 2 tsp kosher salt Freshly ground pepper For the BBQ Sauce ½ cup Guava jam ½ cup ketchup ¼ cup honey ¼ cup brown sugar 2 tsp soy sauce or Worcestershire sauce 1 tsp apple cider vinegar 2 tsp tomato paste PREPARATION Blot the pork ribs dry with paper towels. Combine all the seasonings and rub them evenly into the meat at least one hour prior to cooking, or overnight. Heat the Steam Oven in the Combination Convection Steam mode to 250°F/120°C Place the ribs on a solid oven pan or a shallow, rimmed baking pan. Place in the oven and set the timer for 1 hour and 45 minutes. (see Note). When the timer elapses, check the meat to determine how tender it is. If the meat is very tender, it can be removed and set aside, or you can continue cooking for another 15 - 20 minutes. To finish the ribs, pour the accumulated pan juices into a small bowl, skim the fat, and add the pan juices to the barbeque sauce. Heat the Convection oven in Convection Roast or Convection Bake mode at 425°F (220 °C). Place the ribs on a foil-lined pan and brush them with the barbeque sauce. Place the pan in the oven and cook for approximately 6 minutes, or until the glaze begins to caramelize. Remove the ribs from the oven, set aside to rest for 8 - 10 minutes before slicing into segments for serving. Note: For steam ovens with a tank, check the water reservoir after 1 hour to make sure there is sufficient water for the remainder of the cooking time. To prepare the barbeque sauce, combine all the ingredients in a small saucepan and simmer for 10 minutes, or until thickened. Convection Steam Baked Baby Back Pork Ribs .pdf Download PDF • 284KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Roast Kabocha Squash Medley with Bratwurst RECIPE Oven BBQ Chicken RECIPE Maple Glazed Baked Pork Chops RECIPE Baked Pork Chops with Garlic Herb Stuffing RECIPE Beef Wellington RECIPE Easy Apricot and Pistachio Tart RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Pork Ribs in a Steam-Oven With Melt-In-Your-Mouth Results When Gaggenau introduced the steam oven to the residential appliance market in 1999 the technology had only recently been developed for ... 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! Pork Ribs in a Steam-Oven With Melt-In-Your-Mouth Results When Gaggenau introduced the steam oven to the residential appliance market in 1999 the technology had only recently been developed for ... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This delicious casserole is made with smashed golden potatoes combined with olives and topped with sliced tomatoes garnished with breadcrumbs, parsley, and garlic is simplified by the use of the steam oven. Anchor 1 YOUR RECIPE FOR STEAM COOKING Provencal Golden Potato and Tomato Casserole Steam & Steam Baking Mode Provencal Golden Potato and Tomato Casserole baked to perfection in a steam oven. One of the best features of a steam oven is how easy it is to effortlessly create sensational side dishes. The ideal scenario when entertaining is to plan the cooking so you can spend time with your guests, so having a repertoire of easy-to-prepare side dishes is essential. This delicious casserole is made with smashed golden potatoes combined with olives and topped with sliced tomatoes garnished with breadcrumbs, parsley, and garlic. Steaming the potatoes in the steam oven simplifies the preparation and ensures great flavor and texture. I honestly believe that once you taste steamed potatoes, you will never boil another potato. The difference is fantastic; of course, not having to deal with a large pot of boiling water is much safer. When steaming potatoes for mashing, I place them in a solid oven pan with a little water in the base. If you steam them in a perforated pan, the softened potatoes can begin to come through the holes and make a mess in the oven. Recipe ingredients. INGREDIENTS For the potatoes 2lbs golden potatoes, scrubbed and cut into quarters ½ cup half and half 4 tbsp unsalted butter (or more if you prefer) ½ cup chopped Kalamata olives 1 small shallot or 4 scallions, chopped For the topping 2 tbsp unsalted butter 2 tbsp olive oil 3 cloves garlic, minced ½ cup chopped Italian parsley leaves 2 cups fresh breadcrumbs ½ cup grated Parmesan 6 medium vine-ripened tomatoes cut into ¼” thick slices PREPARATION Heat the steam oven in the steam mode to 212 F. Place the prepared potatoes in the solid oven pan. Add 1 cup of water and ½ tsp of kosher salt to the pan. Steam the potatoes for 20 - 25 minutes until very tender and easy to smash. Drain the potatoes and smash them in a bowl with the butter and milk. The potatoes do not need to be mashed as fine as for mashed potatoes. Fold in the chopped olives and add salt and freshly ground pepper to taste. Butter (or spray) a 9 x 13” oven casserole or gratin dish and spread the potatoes evenly into the dish. Change the oven mode to Convection and increase the temperature to 350 F. The gratin can also be baked in a Convection oven using the Convection Bake setting at 350 F. To prepare the topping, heat a medium-sized skillet over medium heat. Add the olive oil and butter, and cook the garlic until fragrant. Stir in the breadcrumbs and cook until they are golden. Cool slightly, then stir in the chopped parsley and Parmesan cheese. Spread the tomatoes over the potatoes, overlapping them slightly, then spread the breadcrumb mixture evenly over the top. Bake for 25 - 30 minutes until lightly browned. Serves 4 - 6 Provencal Golden Potato and Tomato Casserole .pdf Download PDF • 62KB WANT TO LEARN MORE? Click Here MORE GREAT RECIPES FROM OUR REPERTOIRE Zucchini Corn Casserole with Tomatoes and Pesto RECIPE Convection Roast Cauliflower with Spicy Lentils RECIPE Cornmeal Herb Crusted Roast Potatoes RECIPE Convection Baked Eggplant Lentil Stew with Pomegranate Molasses RECIPE Lentil Frittata with Feta Cheese and Peppers RECIPE Oven BBQ Chicken RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Pork Ribs in a Steam-Oven With Melt-In-Your-Mouth Results When Gaggenau introduced the steam oven to the residential appliance market in 1999 the technology had only recently been developed for ... 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! Pork Ribs in a Steam-Oven With Melt-In-Your-Mouth Results When Gaggenau introduced the steam oven to the residential appliance market in 1999 the technology had only recently been developed for ... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A bulgur salad with kale, red pepper paste, crushed red pepper, lemon and garlic is a popular side dish to serve with grilled meats, fish, and poultry during the warm weather months, and the Steam oven is the perfect tool for preparing them. Anchor 1 YOUR RECIPE FOR STEAM COOKING Steamed Bulgur Pilaf with Kale and Red Pepper Paste Steam Mode Steamed bulgur pilaf with kale and red pepper paste, garnished with lemon slices, alongside flatbread and fresh parsley. Greens and grains don't have to be boring. With this sensational recipe from Turkey, you can learn how to simplify your cooking while making amazing side dishes in your Steam oven. Salads are popular side dishes to serve with grilled meats, fish, and poultry during the warm weather months, and the Steam oven is the perfect tool for preparing them. In the original recipe, this dish is cooked over low heat on the cook-top; however, it can also be cooked in the Steam oven using the Steam mode. Cooking in the Steam oven ensures there will be no boil-overs, and this dish can be cooked in an oven-safe container, making it convenient for serving and storing. I purchased the bulgur and Turkish red pepper paste from a Middle Eastern market, but these items are also readily available online. The paste adds some spice and depth of flavor to this dish and it can also be added to pasta sauces, stews or spread on grilled bread, it's so versatile. Although this recipe is fabulous as it is written, I also tried it with a few variations. Either adding some crumbled feta cheese chunks or some cooked garbanzo beans are delicious options. And of course, be sure to use a good fruity olive oil to enhance the flavors. INGREDIENTS Recipe ingredients 12 cloves garlic, peeled and coarsely chopped 1 large yellow onion, finely chopped 1 large bunch Lacinto kale, stems removed, leaves cut into fine ribbons (or use the greens of your choosing) 1 cup coarse bulgur ¼ cup fruity olive oil 3 tsp Turkish red pepper paste ½ cup water PREPARATION Heat the steam oven in the steam mode to the default temperature of 212 F. Mash the garlic cloves with a teaspoon of kosher salt and combine them with the remaining ingredients in a medium-sized oven-safe container. Season with salt and freshly ground pepper, and using your hands (I wore gloves), mix the ingredients until well combined. Place the pan in the oven and cook for 25 - 30 minutes until the liquid has been absorbed and the greens have softened. Serve warm or at room temperature with some lemon quarters. Serves 6 Steamed Bulgur Pilaf with Kale and Red Pepper Paste .pdf Download PDF • 71KB WANT TO LEARN MORE? Click Here TRY THESE VEGETARIAN RECIPES Convection Roast Cauliflower with Spicy Lentils RECIPE Wild Rice and Roasted Vegetable Harvest Casserole RECIPE Convection Baked Eggplant Lentil Stew with Pomegranate Molasses RECIPE Baked Peppers Stuffed with Farro, Chickpeas and Chard RECIPE Spanish Potato Omelet (Tortilla de patatas) RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Pork Ribs in a Steam-Oven With Melt-In-Your-Mouth Results When Gaggenau introduced the steam oven to the residential appliance market in 1999 the technology had only recently been developed for ... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The beauty of cooking a large cut of meat such as corned beef brisket is that it creates the base for several different meals. Anchor 1 YOUR RECIPE FOR STEAM COOKING Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots Steam and Convection Steam Mode Corned beef with cabbage, potatoes, and carrots. The beauty of cooking a large cut of meat such as corned beef brisket is that it creates the base for several different meals. Slow-cooked and served together with vegetables poached in the cooking liquid, it is a wonderful winter meal, while hot corned beef sandwiches on fresh rye bread and corned beef hash are fabulous bonus meals. Savor the hearty delight of corned beef piled high with fresh coleslaw, all tucked between rustic rye bread. Preparing corned beef with all the trimmings is a meal that is easily adapted to cooking in the steam oven using the Steam mode 100% 212 F/100 C. Simply place the corned beef in a large oven-safe container with the spices and enough water to partially submerge it. The cooking time will depend on the weight but typically allow 2.5 - 3.5 hours until the beef is fork tender. If there is space to add the vegetables to the same container, they can be added during the final 30 minutes of cooking. If not, remove the corned beef from the oven, transfer 2 cups of water to the large solid oven cooking pan, and add the vegetables to the pan. Return both pans to the oven to continue cooking. Take care when cutting the vegetables to ensure they cook evenly. For example, small quartered potatoes, carrots cut into 1” thick diagonal slices, and cabbage cut into 1” slices will all cook in approximately 20 - 25 minutes. Be sure to keep the cooking liquid to store any extra beef and vegetables and to use when reheating the beef for your hot corned beef sandwiches. Note: If you have a steam oven tank, be sure to check if the tank requires filling after an hour of cooking. INGREDIENTS 1 3 - 4 lb corned beef brisket 4 large carrots, peeled and cut into 1” thick diagonal slices 1 small head of green cabbage, halved, thick core removed, each half cut into 1” slices 2 lbs small golden potatoes, halved or quartered PREPARATION Heat the oven in the Steam mode 100% 212 F/100 C Place the beef in a large oven-safe container and add enough water to almost submerge the corned beef. Be sure to add any spices that were in the package. Steam for 2.5 hours, then check the consistency for doneness to determine how close the meat is to the fork-tender stage. Add the vegetables to poach in the same cooking liquid for the final 20-30 minutes of cooking. Serves 4 - 6 WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Maple Glazed Baked Pork Chops RECIPE Convection Slow Roasted NY Steak RECIPE Easy Versatile Sponge Cake with Berries, Kiwi and Mascarpone Frosting RECIPE Baked Deviled Fried Chicken RECIPE Cornmeal Herb Crusted Roast Potatoes RECIPE Grilled Pork Chops - Slow Cooking Method RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Pork Ribs in a Steam-Oven With Melt-In-Your-Mouth Results When Gaggenau introduced the steam oven to the residential appliance market in 1999 the technology had only recently been developed for ... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Chutney can be added to sandwiches, served with cheese and crackers, or as a condiment with grilled meats. Anchor 1 YOUR RECIPE FOR STEAM COOKING Apricot Tomato Chutney Steam Convection Fresh apricots and homemade preserves create a sweet delight. Fruit chutneys with their combination of sweet, tart flavors are a wonderful way to make good use of an abundance of seasonal produce. Chutney can be added to sandwiches, served with cheese and crackers, or as a condiment with grilled meats. Apricot chutney is especially delicious served with ham, pork, hard cheese, or with cream cheese. Since the fruit is easy to work with, the preparation time is very fast. Gourmet sandwiches with ham and fresh greens, highlighted by a homemade apricot chutney, ready to savor. This recipe calls for 2 peeled Roma tomatoes. An easy way to peel the tomatoes is to cut an X in the bottom of each one and blanch them using the Steam mode in a steam oven. It only takes a minute or two and is easier than dealing with boiling water. The steam oven can definitely simplify the process when preserving or canning, as the jars, lids, and rings can be sterilized using the Steam mode first. The filled jars can also be processed using the Steam mode, following the recipe instructions for filling the jars and processing time. INGREDIENTS 1lb (500 g) fresh apricots, pits removed, coarsely chopped 2 Roma tomatoes, peeled and coarsely chopped ½ red onion, medium dice ½ cup golden raisins (optional) Pinch red chili flakes (optional) 1 tbsp (15 ml) olive oil 1 tsp ground coriander 1 tsp ground cumin 1 tsp salt ⅔ cup (120 g) brown sugar ½ cup (75 ml) red wine vinegar 3 8-oz preserving jars with new rings and seals Ingredients for a savory apricot chutney, featuring fresh produce and spices. PREPARATION Heat the oil in a heavy-bottomed, medium-sized saucepan, and cook the onions and spices until the onions soften. Add the apricots, tomatoes, and sugar. Bring to a boil, then lower the heat and simmer for 35 minutes. Set aside to cool. Meanwhile, heat the Steam oven in the Steam mode. Place the jars, rings, and seals in the large perforated oven pan, slide the pan into the oven, and set the timer for 20 minutes to sterilize them. Turn off the oven and let the jars cool in the oven for 10-15 minutes. Carefully fill the jars, leaving at least ½” headspace, and place the filled jars in the perforated pan. Top with the seal and ring, but don’t tighten the ring all the way. Slide the pan into the oven and set the timer for 30 minutes to process using the Steam Mode. When the timer elapses, turn the oven off and let the jars cool in the oven for at least 30 minutes before removing them. Tighten the rings before storing the jars. Refrigerate opened jars and use within a few weeks. Yield 3 - 8oz jars Apricot Tomato Chutney .pdf Download PDF • 680KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Baked Oatmeal Blueberry Bars RECIPE Apple Strudel RECIPE Pork Sausage and Poultry Meat Pie RECIPE Almond Chocolate Citrus Cookies RECIPE Chorizo Stuffed Boneless Turkey Breast RECIPE Oven BBQ Chicken RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Pork Ribs in a Steam-Oven With Melt-In-Your-Mouth Results When Gaggenau introduced the steam oven to the residential appliance market in 1999 the technology had only recently been developed for ... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!