You can use Low Temperature Roasting for one single thick cut of meat or for a larger cut that you slice into individual steaks prior to grilling Anchor 1 YOUR RECIPE FOR STEAM COOKING Slow Roasted Rib Eye Steak Low Temperature Roasting Sliced steak roasted at low temperature in a steam oven, served with a vibrant black bean and sweet potato salad. You can use Low Temperature Roasting for one single thick cut of meat or for a larger cut that you slice into individual steaks prior to grilling. If you don’t want to finish the meat on the grill it can be broiled or placed in a hot oven (450 degrees) in the Convection Roast Mode for a short time to render the fat and brown the exterior. Some steam ovens have a designated Mode for this style of cooking, otherwise you can use the Combination Convection Steam Mode set to 200 - 250 degrees. Timing is going to depend on weight, a 1lb steak like the one in this recipe will cook through in 20 minutes; however, if you cook a large 7lb roast in this Mode it will take approximately 2 ⅕ hours. Remember when cooking in this mode the meat will stay very pink inside even though it is thoroughly cooked through, keep your instant read thermometer handy to ensure you get the meat to your ideal temperature. INGREDIENTS 1 - 1lb boneless rib eye steak Kosher salt & ground pepper Olive Oil ¼ - teaspoon mixed Italian seasoning (or your preferred steak seasoning) PREPARATION Heat the Steam Oven to 200 degrees in the Combination Convection Steam Mode or the Low Temperature Roast Mode. Season the meat and drizzle with a little olive oil. Place on a rimmed pan and cook for 20 minutes. The meat can be rested prior to giving it a high heat finish on the grill or in the oven. Resting the meat prior to the high heat finish means you can serve it right away as it comes off the grill. Rib Eye Steak .pdf Download PDF • 147KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE Perfectly Cooked Flank Steak with Tomatillo Salsa RECIPE Oven Roasted Peppers RECIPE Potato Cabbage Gratin RECIPE Chocolate Lava Cake RECIPE Chocolate Souffle RECIPE Slow Roasted Tomatoes with Garlic and Fresh Herbs 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!

Because the manicotti tubes are only partially cooked this recipe needs a good amount of sauce that is not too thick. If using a prepared sauce it’s best to add a cup of stock to achieve the right consistency. Anchor 1 YOUR RECIPE FOR STEAM COOKING Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce Convection-steam mode Baked manicotti with melted cheese, perfectly cooked in a steam oven, ready to serve. A combination of heat and humidity is the perfect environment for baking casseroles. Not only does the steam prevent food from drying out it also ensures the ingredients are evenly heated and cooked through. Covering a casserole while baking ensures steam will build up under the cover helping to cook and evenly heat all the ingredients preventing them from drying out. Once the cover is removed the cheese or other topping can be added and the heat slightly increased to achieve a perfect finish. In a steam oven, casseroles can be baked uncovered in the combination convection steam mode at a moderate temperature. The mode can be changed to convection with no steam and the temperature increased slightly for the final phase of cooking in order to achieve the exact same result. This recipe has quite a few components so it’s important to plan out the various preparation steps. Because the manicotti tubes are only partially cooked this recipe needs a good amount of sauce that is not too thick. If using a prepared sauce it’s best to add a cup of stock to achieve the right consistency. PREPARATION Prepare the Sauce Sauté the onion over moderate heat until translucent. Stir in the garlic, mixed Italian seasoning and red chili flakes. Add the tomato paste and wine and cook for a few minutes. Add the tomatoes and stock, bring to a simmer and cook on medium low heat for 25 - 30 minutes. When cooled, puree and set aside. Prepare the Filling Sauté the onion over moderate heat until translucent, add the ground beef and brown all over. Stir in the spinach and cook until wilted and season the mixture to taste, set aside to cool. Meanwhile combine the ricotta cheese, grated Parmesan and fresh herbs and combine with the cooled meat mixture. Prepare the Bechamel Melt the butter in a small heavy saucepan over low heat, stir in the flour and cook for several minutes until the mixture begins to brown. Gradually add the milk, whisking constantly until the mixture is smooth and thickened, then remove from the heat. Stir in the grated nutmeg and season to taste. Parboil the Manicotti Pasta Bring a large pot of water to a boil, add the manicotti and cook at a roiling boil for 7 minutes. Drain and run under cold water. Now everything is ready and as soon as you can handle the pasta it’s time to heat the oven and stuff the pasta. Heat the steam oven in the combination Convection Steam mode or 80% humidity (if your oven has that option) and use the default temperature setting for baking. Add a generous cup of the tomato sauce to the bottom of the pan to prevent the pasta from moving around too much. Stuff each pasta tube with a generous amount of filling. I used a piping bag without a tip but you could also use a Ziploc bag or a spoon. Having someone hold the pasta while you fill it is very helpful! Arrange the pasta in the prepared casserole and add enough of the sauce to cover the pasta, now add dollops of the bechamel sauce. Place the casserole in the steam oven and bake for 30 minutes. Remove the casserole from the oven, change the oven mode to Convection (with no added humidity) and increase the temperature by 25 - 30 degrees. Add the cheeses to the top of the casserole and return it to the oven Bake for another 10 - 12 minutes until the cheese has melted and is beginning to brown on the edges. INGREDIENTS Recipe ingredients. For the Sauce 1 medium yellow onion, finely chopped 4 cloves garlic, minced 1 tsp mixed Italian seasoning ¼ tsp dried red chili flakes ¼ cup dry white wine ⅓ cup tomato paste 1 28 oz can whole or crushed tomatoes 4 cups chicken or vegetable stock Salt and pepper to taste For the Filling 1 medium yellow onion, finely chopped 1 lb. ground beef 1 lb. whole milk ricotta cheese 1 cup shredded mozzarella cheese ½ cup shredded Parmesan cheese 2 cups spinach, coarsely chopped 1 cup chopped fresh basil and Italian parsley leaves Salt and freshly ground pepper For the Bechamel Sauce 2 tbsp unsalted butter 2 tbsp unbleached all purpose flour 2 cups whole milk ½ tsp freshly grated nutmeg Freshly ground pepper For the Manicotti Pasta 2 boxes of Manicotti 14 tubes per box I was able to stuff 18 tubes with the above quantity of filling For the Topping 1 ball fresh Mozzarella, torn or cut into 2” pieces ½ cup grated Parmesan Serves 8 Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce .pdf Download PDF • 69KB WANT TO LEARN MORE? Click Here MEDITERRANEAN RECIPES FROM OUR CONVECTION PAGE Baked Oatmeal Blueberry Bars RECIPE Slow Roasted BBQ Trip Tip RECIPE Pork Sausage and Poultry Meat Pie RECIPE Broiled Chicken Satay Noodle Salad RECIPE Au Gratin Steakhouse Potatoes RECIPE Convection Baked Focaccia RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! The Secret to Perfectly Succulent Chicken Wings: Slow Roasting Method When steam ovens first came to market over 20 years ago it was a learning curve to learn how to cook in one. When I taught steam oven... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

For the Mexican corn salad, the corn can be steamed or for a more robust flavor, steam roast the corn at a high temperature, either way it will be delicious. Anchor 1 YOUR RECIPE FOR STEAM COOKING Mexican Street Corn Salad Steaming Delicious steamed veggies in a steam oven, featuring creamy corn and a fresh sauté of kale and potatoes. This is a delicious easy recipe to have in your salad repertoire. It’s the perfect accompaniment to any grilled meats, poultry or fish. The corn can be steamed or for a more robust flavor, steam roast the corn at a high temperature, either way it will be delicious. INGREDIENTS 6 ears corn ¼ cup finely chopped cilantro ¼ cup diced red onion 1 cup cherry tomatoes, chopped 1 large avocado, small diced ½ cup crumbled cotija cheese 2 tbsp fresh lime juice ⅓ cup mayonnaise ⅛ tsp smoked paprika, mild or spicy ⅛ tsp chili powder PREPARATION Heat the Combi steam oven in the Steam mode 212 degrees or in the combination Convection Steam mode 400 degrees. Steamed corn: place the corn cobs in the perforated pan and cook for 8 - 10 minutes until tender. Cool before removing the corn from the cobs. Steam roasted corn: brush the corn cobs with some softened butter and sprinkle with kosher salt. Roast for 10 - 12 minutes until the corn begins to caramelize at the edges. Cool before removing the corn from the cobs. Meanwhile, combine the cilantro, red onion, tomatoes, avocado and cotija cheese in a medium sized bowl. Mix the remaining ingredients in a small bowl and add a little sea salt and freshly ground pepper to taste. Serves 4 Mexican Street Corn Salad .pdf Download PDF • 145KB WANT TO LEARN MORE? Click Here COMPLETE YOUR MEAL WITH THESE RECIPES Provencal Pot Roasted Garlic Chicken RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE How To Roast Pork Loin in Convection RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Convection Slow Roasted NY Steak RECIPE Sizzling Grilled Sausages Slow Cooking Method RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! The Secret to Perfectly Succulent Chicken Wings: Slow Roasting Method When steam ovens first came to market over 20 years ago it was a learning curve to learn how to cook in one. When I taught steam oven... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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

You can cook multiple dishes simultaneously in a convection oven, allowing this meal of chicken breast, broccoli, and sweet potatoes to be ready in just 25 minutes, ensuring optimal texture and flavor. Anchor 1 YOUR RECIPE FOR STEAM COOKING 25 Minute Convection Steam Meal with Sesame Soy Chicken Steam Roasting Mode Perfectly steamed-roast chicken breast accompanied by vibrant broccolini and sweet potatoes on a stylish blue platter. The key to successful cooking with your steam oven is learning how to orchestrate the cooking of an entire meal at one time. After all, what's the point of a great appliance if it can't make food preparation simpler. Cooking with a combination of convection and steam ensures better flavor, texture, and nutrient value. Since we can cook multiple dishes at one time in convection with no transfer of flavor a convection steam oven is the perfect appliance to cook an entire meal. A recipe for a simple meal such as baked chicken, sweet potatoes, and broccoli may not be necessary, but an outline of the cooking plan to cook the entire meal in a steam oven will ensure great results. It is important to take into account the cooking temperatures and timing that work best for each food to avoid overcooking different foods. Here are the cooking steps: Begin cooking the chicken at 400 F (205 C) for 10 minutes. Reduce the oven temperature to 350 F(180 C), add the sweet potatoes, and cook for 15 minutes. Remove the chicken and set it aside to rest. Add the broccoli to the pan with the sweet potatoes and cook for 10 minutes. Once the chicken has rested, you can slice it. When the vegetables come out of the oven, they will be ready to serve. Everything will be cooked to perfection. Cooking a simple meal such as this in a combination of convection and steam really elevates the results. To add extra pizazz, marinate the chicken and add your favorite seasonings or spice mix to the vegetables. Tip: Marinating the chicken for a few hours or overnight or even giving it a dry rub in advance adds lots of flavor. Ideally, remove the chicken from the refrigerator at least ½ hours before cooking so that it comes to room temperature. INGREDIENTS 2 bone-in chicken breasts 2 large sweet potatoes, peeled and cut into 2" chunks 1 or two bunches of baby broccoli, trimmed and cut into 3" sections Ingredients Marinade 4 tbsp soy sauce 1 tbsp toasted sesame oil Dash chili oil 2 tbsp honey 3 cloves garlic, minced PREPARATION Combine the marinade ingredients in a glass container large enough to hold the chicken. Add the chicken, turn to coat, cover, and refrigerate for a few hours or overnight. Heat the oven in the combination Convection + Steam mode to 400 F. Spray a small rimmed baking sheet with some spray oil or line it with a piece of foil, shiny side down. Place the chicken on the tray. When the oven comes to room temperature, place the tray on the oven rack and set the timer for 10 minutes. When the timer elapses, reduce the temperature to 350 F. Toss the sweet potatoes in a light coating of olive oil, season with salt, pepper, and a pinch of dried oregano, and spread them into the solid oven pan. Slide the pan into the oven and set the timer for 15 minutes. When the timer elapses, remove the chicken and set it aside to rest. Give the broccoli a light spritz of spray oil and add to the pan with the sweet potatoes. Set the timer for 10 minutes. Serves 4 25 Minute Convection Steam Meal with Sesame Soy Chicken .pdf Download PDF • 76KB WANT TO LEARN MORE? Click Here MORE CHICKEN RECIPES FROM OUR CONVECTION PAGE! Baked Oatmeal Blueberry Bars RECIPE Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style RECIPE Pork Sausage and Poultry Meat Pie RECIPE Pumpkin Walnut Bread in Just a Few Steps RECIPE The Amazing Convection Roast Spatchcock Turkey RECIPE Achiote Chuck Roast with Oven Polenta 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!

When cooking quinoa, remember a little goes a long way! If you want to have some quinoa on hand for other meals then go ahead and steam a whole cup, otherwise ½ cup will be enough to make this salad Anchor 1 YOUR RECIPE FOR STEAM COOKING Quinoa Salad with Broccoli, Dried Apricots and Toasted Pistachios Steaming A vibrant and nutritious quinoa and vegetable medley steamed to perfection in a steam oven, highlighting a colorful mix of broccoli, carrots, and pistachios for a wholesome meal. When cooking quinoa, remember a little goes a long way! If you want to have some quinoa on hand for other meals then go ahead and steam a whole cup, otherwise ½ cup will be enough to make this salad to feed 4 people. The only two ingredients that need steaming are the quinoa and the broccoli, plan 15 minutes for the quinoa and about 5 for the broccoli florets. INGREDIENTS ½ - cup rinsed quinoa 2 - cups, small broccoli florets Remaining Salad Ingredients: 6 - dried apricots, chopped ¼ - cup, currants 3 - scallions, finely chopped ¼ - cup fresh Italian parsley leaves, chopped ½ - cup pistachio nuts, lights toasted Combine with the cooked quinoa and broccoli when cool. Vinaigrette: 1 - medium lemon, zest and juice ¼ - cup olive oil ¼ - teaspoon paprika ¼ - teaspoon ground cumin ¼ - teaspoon salt Whisk the ingredients together and toss with the salad. PREPARATION Preheat the Steam Oven in the Steam Mode. Place the quinoa in a small solid pan and add a touch of salt and just enough water to cover. Steam for 15 minutes then set aside to cool. Any residual water will be absorbed during this time. Place the broccoli florets in a small perforated pan and steam for 4-5 minutes until tender, then set aside to cool. Quinoa Salad Broccoli & Dried Apricots .pdf Download PDF • 288KB WANT TO LEARN MORE? Click Here COMPLETE YOUR MEAL WITH THESE RECIPES Roulade with Chocolate Ganache and Candied Orange RECIPE Oven BBQ Chicken RECIPE How to Roast Chicken Breasts in Convection RECIPE Convection Bake Pita Bread RECIPE Cauliflower Mac n’ Cheese 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!

To poach eggs with broccolini and cheddar in a steam oven, all you have to do is select the Steam mode, crack the egg into a lightly greased oven safe ramekin and cook it for 5 - 6 minutes. Anchor 1 YOUR RECIPE FOR STEAM COOKING Poached Eggs with Broccolini and Cheddar Steam mode Steamed eggs and toast prepared using a steam oven for a wholesome breakfast. Steam ovens are popular because of the superior results that can be achieved when cooking with steam, however there are also some convenience aspects to cooking with a steam oven, for example poaching eggs. To poach eggs in a steam oven, all you have to do is select the Steam mode, crack the egg into a lightly greased oven safe ramekin and cook it for 5 - 6 minutes. The timing will depend on how cold and how large the egg is. For those of you living at a higher elevations you will need to add another minute or two to the cooking time. Poached eggs on their own are wonderful; however, they can be enhanced by including some steamed or sauteed vegetables and cheese. If you are using previously cooked vegetables cold from the refrigerator it is best to put the vegetables in the ramekin and heat them in the steam oven for 3 - 4 minutes before adding the cheese and egg to ensure they will be heated through. The first time I made poached eggs this way there were some leftovers. I chilled them overnight and reheated them in the steam oven the next day and they were just as delicious as when freshly cooked. PREPARATION Heat the steam oven in the Steam mode to 212 F/100 C Lightly oil 4 oven safe ramekins with some avocado spray oil or butter. Combine the cooked broccolini with the shallot and red pepper flakes and season with sea salt and freshly ground pepper. If the vegetables are cold then place the ramekins in the oven for 3 - 4 minutes to allow the vegetables to heat through otherwise continue as directed. Divide the cheese between the ramekins and crack an egg into each ramekin. Place the ramekins in the oven and cook for approximately 5.30 minutes or longer if you prefer a harder yolk. INGREDIENTS 4 large eggs 1 cup steamed broccolini chopped into ¼” pieces 1 tbsp finely chopped shallot Pinch of red pepper flakes 1 cup grated cheddar cheese Serves 4 Poached Eggs with Broccolini and Cheddar .pdf Download PDF • 60KB WANT TO LEARN MORE? Click Here MORE DELICIOUS RECIPES FROM OUR CONVECTION PAGE Eggs Florentine with Mushroom Sauce RECIPE Italian Cheese Bread with Mozzarella - Just like Pizza! RECIPE Spinach Souffle Baked in Convection RECIPE Oven Baked Breakfast Potatoes with Breakfast Sausage RECIPE Vegetarian Tortilla Casserole with Zucchini, Corn, and Black Beans 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!

This video reviews a variety of breakfast foods that be easily cooked in your steam oven for a delicious no fuss breakfast. Anchor 1 YOUR RECIPE FOR STEAM COOKING English Muffin Poached Egg Pizza Steam, Broil English muffin poached egg pizzas made in a steam oven, great for breakfast. There are many ways to enjoy poached eggs and the simplest way to prepare poached eggs is in a steam oven. Once poached the eggs can be served with toast, over beans, in a grain bowl or on top of an English muffin breakfast pizza. It takes approximately 5 ½ minutes to poach a large cold egg in the Steam mode and a few minutes longer if you live at a high altitude. It took me 5 minutes to bake the English muffin pizza in my convection oven. If you get the ovens heated first then you can easily orchestrate the cooking so they are ready at the same time. INGREDIENTS 4 large eggs 2 English muffins, split and lightly buttered 4 cherry tomatoes, sliced and mixed with 1 tsp chopped chives or thinly sliced shallot and 1 tsp olive oil2 slices deli ham, cooked bacon or Canadian bacon, chopped 2 slices deli ham, cooked bacon or Canadian bacon, chopped ½ cup shredded mozzarella or cheddar cheese PREPARATION Heat the steam oven in the Steam mode using the default temperature of 212 F/100 C Arrange the racks in the convection oven so the top rack is in the second position from the top and heat the oven in the Convection Bake mode to 425 F/215 C Spritz 4 small oven safe ramekins with spray oil or rub with a light smear of butter. Crack an egg into each ramekin. Place the ramekins on a small oven tray and when the steam oven comes to temperature, place the tray in the steam oven and set the timer for 5 ½ minutes. (If you have not made poached eggs in your steam oven before set the timer for 5 minutes to determine the exact cooking time) Place the buttered English muffins on a small oven baking sheet. Top with the tomato mixture and meat of your choice and finish with the cheese. Place the tray in the oven and bake for 5 - 6 minutes until the cheese has melted and the edges of the muffin are crisp. Run a knife around the edge of each ramekin and invert an egg onto each cooked muffin pizza. Serves 4 WANT TO LEARN MORE? Click Here TRY THESE RECIPES FROM OUR CONVECTION PAGE Eggs Florentine with Mushroom Sauce RECIPE Broiled Wild Cod Fish Tacos RECIPE Vegetarian Tortilla Casserole with Zucchini, Corn, and Black Beans RECIPE Oven Baked Breakfast Potatoes with Breakfast Sausage RECIPE Creamy Corn Casserole with Green Onions 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!

This delicious recipe for spareribs with Asian flavors from chef Paul Tang makes a wonderful change from the typical BBQ rubs. Anchor 1 YOUR RECIPE FOR STEAM COOKING Braised Spareribs with Plum Sauce Steam-Roasting Tender, braised ribs prepared in a steam oven, garnished with fresh scallions and accompanied by a rich dipping sauce, showcasing flavor and technique. This delicious recipe for spareribs with Asian flavors from chef Paul Tang makes a wonderful change from the typical BBQ rubs. Ideally marinate the ribs overnight and cook them slowly in the Combi steam oven, so the meat tenderizes and reaches that wonderful fall off the bone texture. The ribs can also be prepared in the traditional manner, covered with foil or a tight fitting lid in the Convection oven. The ribs can then be finished on the grill or under the broiler in the Convection oven. INGREDIENTS Spareribs and Marinade 2 lbs. pork spareribs , cut in half lengthwise or whole 1 tsp Kosher salt 2 tsp sugar 2 tbsp Chinese rice wine or Sherry 2 tbsp ginger, grated Glaze 6 cloves garlic, minced 3 tbsp plum sauce 3 tbsp rice vinegar 1 tsp soy sauce ¼ cup water Garnish 2 green onions, sliced thin 1 tbsp toasted sesame seeds PREPARATION Cut the ribs apart between the bones. Place ribs in a large resealable plastic bag with the salt, sugar, wine, ginger and massage the marinade into the ribs. Refrigerate for at least 2 hours or overnight. When ready to cook, place the ribs in a glass casserole or the solid Steam oven pan. Steam Oven Method: Heat the oven to 280 degrees in the Steam mode and cook the ribs uncovered for 1 ½ - 2 hours until the meat is beginning to fall off the bone. Convection Oven Method: Heat the oven to 300 degrees in the Convection mode. Place the ribs in an oven-proof casserole dish, add ½ cup of water and cover the dish tightly with foil. Cook for 1 ½ - 2 hours until the meat is beginning to fall off the bone. In a small bowl whisk all the ingredients for the glaze, set aside. Once the ribs are cooked and almost falling off the bone, brush the ribs with the glaze all over. Heat the Convection oven in the Broil mode High or 485 degrees. Place the ribs on a foil lined rimmed baking sheet and broil for approximately 5 minutes on each side. Transfer to a serving platter and garnish with green onions and sesame seeds. Notes: remember when using the Broil mode your oven will come to temperature very quickly. Make sure an oven rack is in a suitable position for broiling before heating the oven and always broil with the oven door closed. Makes 4 - 6 servings Spareribs with Plum Sauce .pdf Download PDF • 160KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE Apple Cinnamon Muffins RECIPE Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style RECIPE Chili Rubbed Roast Chicken Thighs with Sweet Potatoes with Black Beans RECIPE Really Easy and Delicious French Peach Tart RECIPE The Amazing Convection Roast Spatchcock Turkey RECIPE Convection Baked Zucchini Bread 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, I first defrosted frozen calamari in the Steam oven and then set them aside to marinate while I steamed the potatoes. Once the potatoes have cooled slightly, they are gently combined with the dressing to absorb the flavor. Anchor 1 YOUR RECIPE FOR STEAM COOKING Potato Calamari Salad with Capers Steaming Mode A vibrant dish of steamed calamari and potatoes, garnished with fresh herbs and spices, showcases the flavorful possibilities of using a steam oven. For an absolutely amazing potato salad, begin by steaming the potatoes in the Steam oven. Why? Because steam inhibits cellular breakdown, resulting in fantastic flavor and texture. In this recipe, I first defrosted frozen calamari in the Steam oven and then set them aside to marinate while I steamed the potatoes. Once the potatoes have cooled slightly, they are gently combined with the dressing to absorb the flavor. The calamari is quickly grilled, and your delicious salad is ready. INGREDIENTS 1 lb calamari tubes, frozen or defrosted 3 cloves garlic, minced 1 Eureka lemon, zested and juiced (reserve juice for dressing) ½ cup Italian parsley, finely chopped 1 tbsp capers, rinsed Pinch-dried red chili flakes 1 tbsp fruity olive oil 2 lbs small whole golden potatoes, scrubbed 1 small shallot, thinly sliced Dressing ¼ cup fruity olive oil 2 tbsp fresh lemon juice Sea Salt and freshly ground pepper PREPARATION If the calamari needs defrosting, set the Steam oven to the Defrost mode, place the calamari in the perforated pan, and slide it into the oven with the solid pan underneath it to catch the liquid. Pat the calamari dry and place the tubes in a glass container. Combine the garlic, lemon zest, parsley, capers, chili flakes, and olive oil, and pour the mixture over the calamari. Marinate for 30 minutes. Select the Steam mode, place the whole potatoes in the perforated pan, and steam them for 20 -30 minutes until tender. Set the potatoes aside for approximately 15 minutes or until cool enough to handle. When cooled, slice the potatoes into ¼” thick slices and gently toss them in a bowl with the dressing, taking care not to smash them. To cook the calamari, arrange the oven racks so the top rack is close to the top heating element and heat the convection oven in the Broil mode on Hi or to 500 degrees. Arrange the calamari on a shallow-rimmed baking pan and grill for 3 - 4 minutes or until the tubes develop a slight char. You can also grill the calamari on an outdoor grill. Once cooked, slice the calamari into ¼” rings and combine with the potato salad. Add a generous pinch of sea salt and freshly ground pepper, and if you prefer a more acidic dressing, add half a teaspoon of red wine vinegar. Serves 4 Potato Calamari Salad with Capers .pdf Download PDF • 62KB WANT TO LEARN MORE? Click Here DELICIOUS MEALS FROM OUR CONVECTION PAGE Convection Baked Salmon Burgers RECIPE Meatless Meatballs with Mushrooms RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roasted Sweet Potato and Black Bean Salad RECIPE Roast Chicken Panzanella Salad with Lemongrass and Turmeric RECIPE Grilled Turkey Wings RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! The Secret to Perfectly Succulent Chicken Wings: Slow Roasting Method When steam ovens first came to market over 20 years ago it was a learning curve to learn how to cook in one. When I taught steam oven... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Traditionally, bread pudding is baked in a water bath. However, if you have a steam oven, the process is even simpler: you only need to place the baking dish on an oven rack. Anchor 1 YOUR RECIPE FOR STEAM COOKING Steam Oven Caramel Bread Pudding Delight Steam Mode Rich and indulgent, this beautifully caramelized bread pudding, a perfect blend of comfort and flavor for dessert lovers. This classic dessert is especially popular with children when made in softer, sweeter versions. It can be served either cold or warm, often accompanied by ice cream. Its comforting taste appeals to both kids and adults. Traditionally, this dessert is baked in a water bath. If you have a steam oven, the process is even simpler—just place the baking dish on an oven rack. You can prepare the mixture in just a few minutes, then steam it for 45 to 55 minutes. INGREDIENTS 6oz (170 grams) bread (baguette or brioche) 4 eggs at room temperature 2 cups of whole milk (473 ml) 1 can of condensed milk 1 teaspoon of vanilla extract ⅓ cup of raisins (65 grams) For the caramel ½ cup of white sugar (65 grams) ⅛ cup of water Recipe ingredients. PREPARATION You will need either a 9-inch Bundt pan or a 5-by-9.5-inch baking pan. First, prepare the caramel using the “wet” method. In a heavy-bottomed saucepan, heat the sugar over medium-low heat until it starts to dissolve and form clumps. Stir gently and watch closely to avoid burning. When the sugar begins to turn golden, add 1 or more teaspoons of water and gently swirl the pan to ensure even browning. Pour the hot caramel into the baking mold and set it aside to cool. Before steaming, preheat the steam oven to 210°F (99 °C). Cut the bread into 1/2-inch cubes and place them in a bowl. In another bowl, combine the eggs, condensed milk, whole milk, and vanilla extract. Whisk until well blended. Pour this mixture over the bread cubes and stir to combine. Let the mixture rest for at least 30 minutes to allow the bread to soak. Just before steaming, add the raisins and mix again. Pour the mixture into the prepared mold and place it in the steam oven. Steam for about 50 minutes at 210°F (99°C). To check for doneness, insert a metal or wooden skewer into the center of the dessert. If it comes out clean, the dessert is ready. Serves 10 portions. PRINT OUR RECIPE Steam Oven Caramel Bread Pudding Delight .pdf Download PDF • 215KB WANT TO LEARN MORE? Click Here MORE DESSERTS FROM OUR CONVECTION RECIPES! Convection Baked Turkey Enchiladas RECIPE Apple Strudel RECIPE Convection Baked Home Made Pecan Sticky Buns RECIPE Chocolate, Nut & Dried Cherry Slice RECIPE Chocolate Souffle RECIPE Chocolate Almond Cake - The Queen of Sheba 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!

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! 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 Seafood Stew or Cioppino we begin by making the seafood stock then cooking the soup base . Prior to serving the seafood is cooked in the Convection or Convection Steam Oven. Anchor 1 YOUR RECIPE FOR STEAM COOKING Seafood Stew with Lobster, Crab and Halibut (Cioppino) Steam-Roasting Quick and easy seafood stew cooked perfectly in a steam oven. All the flavor for this dish comes from the soup base, that's why making a flavorful stock is so important. Steaming or poaching the seafood in the Steam oven and adding it to the soup ensures all the seafood cooks evenly and doesn't get mashed up in the pan. The traditional method of making Cioppino, Seafood Stew, is fairly straightforward. First, you create a flavorful broth then add the seafood and simmer for a few minutes before serving, but key to good flavor is a good fish or seafood stock, something the Italian fishermen who created this recipe had. In this version we begin by making the seafood stock then cooking the soup base, but we cook some of the seafood in the Convection or Convection Steam Oven. Why? Well when we broil or roast the fish in the oven the results are more flavorful and it’s easier to handle. A good seafood stock will of course give the best result, and it does take a hour or more to cook but it can be made in advance. Purchase shrimp in the shell and use the shells for the stock. Adding in some lobster tail shells and the smaller pieces of the crab claws will yield a very good stock, and you can use the shrimp, crab and lobster in the soup. INGREDIENTS Shellfish Stock 6 - cups assorted shellfish shells, shrimp, lobster and crab 1 - medium yellow onion, chopped 1 - carrot, chopped into large rounds 1 - celery stalk, chopped into 2” pieces ½ - cup dry white wine 2 - Tbsps. tomato paste 2 - sprigs each thyme & Italian parsley 1 - bay leaf 10 - whole peppercorns. Cioppino 3 - tablespoons olive oil 1 - medium yellow onion, diced 2 - shallots, diced 1 - fennel bulb, fronds & core removed, thinly sliced 4 - cloves garlic, minced ½ - teaspoon dried red chili flakes 4 - tablespoons tomato paste 1 - 28oz can whole tomatoes 1 - cup white wine 5 - cups shellfish stock 1 - bay leaf 2 - lobster tails, shell removed, flesh cut into 1” chunks (use the shell for the stock) 1- lb. shell on uncooked large shrimp (use the shell for the stock) ½ - lb. small crab claws and shell (for the stock) ½ -lb. large crab claws for the soup ½ -lb. manilla clams 1 ½ - lbs. firm fleshed fish, such as halibut or rock cod, cut into 2” chunks ½ - teaspoon mixed Italian seasoning 1 - lemon zest only PREPARATION Place the shells in a large stock pot and add enough water to cover the shells by 1”. Heat the water over moderate heat and keep it cooking at a very gentle heat just barely simmering for at least an hour. You should only see some bubbles come to the surface. Avoid stirring the ingredients to keep the stock clear during this time but keep skimming and discarding the foam that rises to the surface. Cooking the shells slowly this way without stirring will yield a flavorful stock. Once the stock is no longer releasing foam, add the wine, onions, carrots, celery, tomato paste, herbs and peppercorns. Continue simmering but do not boil for another 30 minutes, skimming off any foam that rises. Strain the stock through a fine mesh strainer and discard all the shells, season the stock with salt to taste and you are ready to make Cioppino. Cioppino Preparation Heat a large pan over medium heat, add the oil and sauté the onion for a few minutes. Stir in the shallots and fennel and cook over moderate heat for about 10 minutes to soften the fennel. Add the garlic and red pepper flakes and sauté for 2 minutes before adding in the tomato paste, tomatoes, wine, fish stock and bay leaf. Simmer for 30 minutes, breaking up the tomatoes as they soften. Heat the oven in the Convection Roast or Convection Steam Mode 375 degrees. Place the cubed fish, lobster tails and shrimp in a stainless mixing bowl, drizzle with some olive oil and season with the Italian seasoning, lemon zest kosher salt and freshly ground pepper. Spread onto a rimmed baking pan and cook for 6 - 8 minutes. Add the clams and crab claws to the soup and simmer gently, when the fish and shellfish are ready gently stir into the soup together with the pan juices. This recipe serves 6 and don’t forget the perfect accompaniment to Cioppino is sourdough garlic bread. Cioppino .pdf Download PDF • 119KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Convection Roast Pheasant RECIPE Au Gratin Steakhouse Potatoes RECIPE Zucchini Lasagna with Turkey, Ricotta and Pesto RECIPE Baked Sesame Crusted Salmon 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!

Sous-Vide Salmon that have been vacuumed should be cooked at 135°F for 30 minutes in a perforated pan and the Steam-steam oven is the perfect tool to do so. Anchor 1 YOUR RECIPE FOR STEAM COOKING Sous-Vide Salmon with Lemon and Thyme Steaming, Steam-Roasting Sous-vide salmon with lemon, roasted potatoes, and asparagus cooked in a steam oven. Foods cooked at very low temperatures in the sous-vide method have wonderful texture and flavor. Once cooked the fish can be removed from the bag and broiled before serving. The perfect combination of juicy tender fish with a crisp crust. Foods that have been vacuum sealed should be cooked within 24 - 48 hours, and the Combi-steam oven is the perfect tool to do so. Once cooked they can be refrigerated for a few days before begin eaten or frozen. Salmon cooks relatively quickly in the sous-vide mode and once cooked the fish can be removed from the bag and broiled before serving. The perfect combination of juicy tender fish with a crisp crust. INGREDIENTS 1 lb. piece boneless, skin-on salmon 2 tbsp olive oil 3 strips lemon peel 3 sprigs thyme 1/4 tsp Kosher salt 1/4 tsp cracked black pepper PREPARATION Heat the Combi steam oven in the Sous-Vide mode 135℉ degrees. Season the salmon with salt and pepper. Place the salmon in a sous-vide safe bag and put the rest of the ingredients over the top. Vacuum seal the bag using the strongest seal. Preparing salmon for sous-vide cooking in a steam oven. Place the bag in the perforated pan and cook in the sous-vide mode 135 degrees for 30 minutes. Remove from oven, cut open the bag and place the salmon on a rimmed baking sheet. Change the mode to Broil 450 degrees and place the oven rack in the upper part of the oven close to the broiler. Broil the salmon for 5 minutes until slightly browned and crisped. Serves 2 Sous-Vide Salmon with Lemon and Thyme .pdf Download PDF • 151KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Convection Baked Salmon Burgers RECIPE Convection For Crisp Roast Salmon RECIPE A Culinary Delight: Convection Baked Sockeye Salmon RECIPE Asian Pork Meatballs with Garlic and Ginger RECIPE Potato Cabbage Gratin RECIPE Semi Boneless Roasted Leg of Lamb RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! 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 a steam oven you can do without the foil when you are steam roasting beets. Adding roasted lamb and feta cheese will make a great salad Anchor 1 YOUR RECIPE FOR STEAM COOKING Steam Roasted Beet Salad with Lamb and Feta Cheese Steam-Roasting Showcasing the delicate flavors and textures brought out by steam cooking. Typically when roasting whole beets recipes instructions say to wrap the beets in foil to retain moisture during the roasting process. If you were to roast whole beets in your Steam oven, you could of course Combi-roast them without foil. When roasting beets in your Combi-steam oven in the Convection Steam mode, you could do them without foil as typically done in a conventional oven. Of course there are several ways to cook beets. They can be boiled in water until soft, cooled, and peeled. They can be peeled and chopped, tossed in oil, and roasted or they can be roasted whole. But believe me, using a Combi-steam oven will yield better results in a more practical manner. Traditionally, when roasting whole beets recipes instructions say to wrap the beets in foil to retain moisture during the roasting process, if you were to roast whole beets in your Combi-steam oven in the Convection Steam mode, you could of course roast them without foil. In this recipe for beet salad, I am peeling the beets, chopping them, and tossing them in oil before roasting. In order to stop the red beets from bleeding into the golden beets, I am keeping them separate on the roasting pan. To avoid staining from the beet juice I wear disposable gloves when handling red beets and prep them on a washable cutting board or rimmed baking sheet. Any way you prepare them beets they make a flavorful colorful addition to salads and pair beautifully with lamb and a sprinkling of feta cheese and fresh herbs. INGREDIENTS Roasting the Beets 1 bunch golden beets, trimmed, peeled, and cut into wedges 1 bunch red beets, trimmed, peeled, and cut into wedges 3 tbsp olive oil Kosher salt Dressing 6 tbsp olive oil 2 tbsp olden Balsamic vinegar Sea salt and freshly ground pepper to taste Assembling the Salad Mixed salad greens ½ shallot, thinly sliced ½ cup crumbled feta cheese Sliced, roast lamb, cold or refreshed in the Combi steam oven PREPARATION Heat the oven in the combination Convection Steam mode 350°F. Peel and chop the golden beets first. Place them in a mixing bowl and add enough olive oil to coat and give them a sprinkling of Kosher salt. Place them on one half of a rimmed baking sheet. Repeat the process with the red beets, and place them on the other side of the baking sheet. Place the baking sheet in the heated oven and cook for 25 - 30 minutes until the beets have softened. The beets can be served warm or cooled and served with a salad. To assemble the salad, toss the salad greens and shallots with the dressing. Gently fold in the golden beets and arrange the red beets and lamb around the salad. Top with the crumbled feta cheese. Serves 2 - 4 How to Raost Beets in Convection .pdf Download PDF • 123KB WANT TO LEARN MORE? Click Here RECIPES FROM OUR CONVECTION PAGE Provencal Pot Roasted Garlic Chicken RECIPE Wild Rice and Roasted Vegetable Harvest Casserole RECIPE Spinach, Gouda Stuffed Portobello Mushrooms RECIPE Spinach Souffle Baked in Convection RECIPE Savory Rustic Tart with Ham and Leeks RECIPE Potato Gratin with Chard 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!