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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! Make Ahead Vegetable Side-Dishes for Thanksgiving The large-capacity Convection ovens that are standard these days evolved in large part because of consumer demand for larger ovens to... 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! Make Ahead Vegetable Side-Dishes for Thanksgiving The large-capacity Convection ovens that are standard these days evolved in large part because of consumer demand for larger ovens to... 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! Make Ahead Vegetable Side-Dishes for Thanksgiving The large-capacity Convection ovens that are standard these days evolved in large part because of consumer demand for larger ovens to... 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! Make Ahead Vegetable Side-Dishes for Thanksgiving The large-capacity Convection ovens that are standard these days evolved in large part because of consumer demand for larger ovens to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Low temperature roasting is an ideal method for cooking leaner tender cuts of meat such as beef tenderloin. Sear the beef first then place it in the oven to slowly cook through Anchor 1 YOUR RECIPE FOR STEAM COOKING Slow Roasted Beef Tenderloin Low Temperature Roasting Sliced perfection: Slow-roasted beef tenderloin prepared in a steam oven, showcasing juicy and tender slices. Low temperature roasting is an ideal method for cooking leaner tender cuts of meat such as beef tenderloin. There are two methods that both work well. Sear the beef first then place it in the oven to slowly cook through, rest before slicing. Slowly cook the meat, take it out when it reaches the desired internal temperature and let it rest then sear it just before serving and slice it right away. When cooking meats in low temperatures you will find meats retain a great deal more color which some people find alarming. Even though the meat is fully cooked to whatever internal temperature you chose it may look too rare, my solution, pop some slices back in the oven at a low temperature 250 degrees in the Combination Convection Steam Mode for a few minutes and the color will quickly dissipate but the meat will still be very tender. INGREDIENTS 1 - 3-4lb beef tenderloin 1 - teaspoon kosher salt 2 - cloves garlic, minced 1 - tablespoon, finely chopped fresh rosemary 1 - tablespoon olive oil Freshly ground pepper PREPARATION Combine the seasoning with the oil and massage into the beef. Ideally do this a couple of hours in advance to allow the beef to take on the flavors. Heat the oven in the Convection Steam Mode 200 degrees, place the meat on a shallow rimmed baking sheet and cook for approximately 30 - 40 minutes depending on the internal temperature you prefer. Ideally aim for a few degrees lower than the carving temperature because the meat will be going through a high heat sear before serving. Let the meat rest for at least 15 minutes or up to an hour then sear in a hot pan on the cooktop or in the oven in the Convection Mode 425 degrees. Beef Tenderloin .pdf Download PDF • 233KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE Achiote Chuck Roast with Oven Polenta RECIPE Hot Meatloaf Sandwiches with Roasted Peppers RECIPE Perfectly Cooked Flank Steak with Tomatillo Salsa RECIPE The Simplest and Most Delicious Way to Prepare Beef Shank Osso Buco RECIPE Tarta Pascualina - Pascualina Pie with Chard, Ricotta and Parmesan Cheese RECIPE Apple Strudel RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Make Ahead Vegetable Side-Dishes for Thanksgiving The large-capacity Convection ovens that are standard these days evolved in large part because of consumer demand for larger ovens to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Steaming some bone-in chicken pieces for salads in your steam oven is incredibly easy, and you will also make a cup or two of great tasting stock Anchor 1 YOUR RECIPE FOR STEAM COOKING Steamed Bone-In Chicken for Salads Steaming Many popular chicken recipes suggest using rotisserie chicken; however, steaming some bone-in chicken pieces in your steam oven is incredibly easy and in addition to succulent falling off the bone chicken, you will also make a cup or two of great tasting stock. Steaming chicken in a steam-oven to create flavorful salads and rich broth. Steaming bone-in chicken*, yields two great results. Succulent chicken that can be used for salads or sandwiches or added to pizza or a stir-fry as well as some flavorful chicken stock. The flavor of the stock will be determined by the type of aromatics and seasoning you add to the pan. This recipe uses onion, celery, carrot, bay leaf and mixed Italian seasoning. *This is an old video that I am publishing as a recipe. And, yes, the logo is different, but the essence is the same! I hope you enjoy the video and learn more about the benefits of using a Steam oven, also known as a Combi Oven. INGREDIENTS 1 bone is chicken breast 1 whole chicken leg 1 small onion, peeled and halved 1 small carrot, trimmed and scrubbed 1 celery stick 1 bay leaf 1/4 tsp mixed Italian seasoning 3 stalks fresh parsley (optional) 2 cups cold water PREPARATION Place all the ingredients in the solid pan from the steam oven or in an oven safe casserole dish. Heat the steam oven in the Steam Mode 212°F. Place the casserole dish in the oven and set the timer for 45 minutes. The meat should be very tender and falling off the bone. If it's not quite there return it to the oven for 5 - 8 more minutes. Remove the pan from the oven, carefully remove the cooked chicken pieces and place on a plate to cool. When cool enough to handle, remove the skin and discard, shred the chicken by hand or with a knife and fork and discard the bones. When the stock has cooled discard the aromatics and either refrigerate or freeze the stock for later use. Steamed Bone-In Chicken for Salads .pdf Download PDF • 78KB WANT TO LEARN MORE? Click Here CHECK OUT THESE RECIPES FROM OUR CONVECTION PAGE Provencal Pot Roasted Garlic Chicken RECIPE Juicy Bone-In Baked Chicken Breasts RECIPE Braised Chicken with Lemon, Mint and Almonds RECIPE How to Roast a Chicken In Convection RECIPE Socca, Garbanzo Bean Flour Pancake with Greens and Feta Cheese RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Make Ahead Vegetable Side-Dishes for Thanksgiving The large-capacity Convection ovens that are standard these days evolved in large part because of consumer demand for larger ovens to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Roasting a thick Halibut fillet this way ensures great flavor and juicy tender fish that easily flakes. The only tricky part is the first step when you give it a nice sear on the cooktop. Anchor 1 YOUR RECIPE FOR STEAM COOKING Roasted Halibut Fillet Steam-Roasting Pan-seared fish fillets with olives and lemon, skillfully cooked using convection-steam to ensure tenderness and prevent drying, paired perfectly with a refreshing glass of white wine. Cooking thicker cuts of fish this way ensures great flavor and juicy tender fish that easily flakes. The only tricky part is the first step when you give it a nice sear on the cooktop. To achieve best results all you need is patience. The key is not to turn the fish too soon, you want to be sure it has developed a nice crust first. Ideally sear the fish in a skillet that can go in the oven so you don’t have to use another pan for the final cooking. INGREDIENTS 1lb - center cut halibut filet Kosher salt & ground pepper ¼ - teaspoon herb’s de Provence Olive oil & butter ½ - lemon cut into small chunks 8 - pitted Kalamata olives PREPARATION Heat the Steam Oven to 200 degrees in the Combination Convection-Steam Mode or the Low Temperature Roast Mode. Season the halibut with some salt and pepper, the herbs and a drizzle of olive oil. Heat an oven-proof skillet over moderate heat and when nice and hot add a little olive oil and butter to the pan. When the butter sizzles carefully lay the fish with the skin facing up, together with the lemon and olives. Let the fish cook for a few minutes until you can see a crust form on the edges. Carefully check the fish to make sure it is evenly browned on crisp before turning over. When you turn the fish over add a splash of white wine to the pan and place it in the oven. Cook for 12 - 15 minutes until you see the fish begin to separate into sections. Roasted Halibut Fillet .pdf Download PDF • 176KB WANT TO LEARN MORE? Click Here COMPLETE YOUR MEAL WITH THESE RECIPES A Culinary Delight: Convection Baked Sockeye Salmon RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Baked Pork Chops with Garlic Herb Stuffing RECIPE Lemon Meringue Pie RECIPE Broiled Wild Cod Fish Tacos RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Make Ahead Vegetable Side-Dishes for Thanksgiving The large-capacity Convection ovens that are standard these days evolved in large part because of consumer demand for larger ovens to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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

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? Cornmeal Herb Crusted Roast Potatoes RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Roulade with Chocolate Ganache and Candied Orange RECIPE Broiled Cod with Miso Soy Glaze RECIPE Convection Baked Carrot Apple Muffins with Pecans and Coconut RECIPE Asian Chicken Meatballs with Garlic and Ginger RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Make Ahead Vegetable Side-Dishes for Thanksgiving The large-capacity Convection ovens that are standard these days evolved in large part because of consumer demand for larger ovens to... 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 Au Gratin Steakhouse Potatoes RECIPE Chorizo Stuffed Boneless Turkey Breast RECIPE Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style RECIPE Achiote Chuck Roast with Oven Polenta RECIPE Roast Kabocha Squash Medley with Bratwurst RECIPE Really Easy and Delicious French Peach Tart RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Make Ahead Vegetable Side-Dishes for Thanksgiving The large-capacity Convection ovens that are standard these days evolved in large part because of consumer demand for larger ovens to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

French Toast breakfast casseroles, in the Steam Baking Mode, are delicious, easy to make and best of all it's a great way to discreetly use up berries, apples or bananas Anchor 1 YOUR RECIPE FOR STEAM COOKING French Toast with Caramelized Bananas Steam-Baking Golden and fluffy French toast made in a combi-oven, served with a side of caramelized bananas and a medley of fresh berries. French Toast breakfast casseroles, in the Steam Baking Mode, are delicious, easy to make and best of all it's a great way to discreetly use up berries, apples or bananas. Since the bread has to absorb the liquid before baking you can even make the casserole the day before and just pop in the oven the next morning. INGREDIENT 1 - loaf unsliced challah bread or white sandwich loaf 2 - cups whole milk 6 - large eggs ¼ - teaspoon vanilla extract 1 - cup thinly sliced almonds, toasted 2 - large ripe bananas, peeled and cut into ½” thick rounds 2 - tablespoons unsalted butter 2 - tablespoons brown sugar PREPARATION Preheat the oven Convection + Steam Mode or Combi Mode - 350 degrees. Lightly grease a large baking dish, that will fit in your steam oven. Melt the butter and sugar in a medium sized skillet over moderate heat, when the sugar has melted stir in the bananas and cook gently until the bananas have softened slightly. Shave the crust from the bread without taking too much of the bread away and cut into 1” thick slices. Lay ½ of the bread slices into the baking dish, cutting the slices to fit snuggly. Spread the cooked bananas over the bread and top with the rest of the bread slices. Whisk the milk, eggs and vanilla extract in a large measuring jug and pour over the bread pushing the bread down so that it is submerged. Top with the sliced almonds and let stand for 40 minutes to an hour or overnight before baking. Bake uncovered for 35 to 40 minutes until the top is lightly browned. Serves 6 - 8 Banana Stuffed French Toast .pdf Download PDF • 196KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE Pumpkin Walnut Bread in Just a Few Steps RECIPE Convection Baked Zucchini Bread RECIPE Fig Tart with Rosemary Cornmeal Crust and Honey-Blackberry Glaze RECIPE Tarta Pascualina - Pascualina Pie with Chard, Ricotta and Parmesan Cheese RECIPE Eclairs with Caramelized Peaches and Cream RECIPE Gougères with Creamy Artichoke Cheese Filling RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Make Ahead Vegetable Side-Dishes for Thanksgiving The large-capacity Convection ovens that are standard these days evolved in large part because of consumer demand for larger ovens to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

If you are in the mood for dim sum Steamed Black Bean Pork Spareribs are cooked in 20 minutes. It is a flavorful option that to have with green veggies Anchor 1 YOUR RECIPE FOR STEAM COOKING Steamed Black Bean Sauce Pork Spareribs Steaming Steamed dim sum pork ribs with black bean sauce, prepared to perfection using a steam oven, served alongside vibrant green beans. These delicious pork ribs require very little preparation and steam to perfection in 25 minutes in the Steam oven. This recipe works best with St. Louis style ribs, but you will need to have the butcher cut the ribs crosswise into small sections. Once cut down into smaller chunks, these meaty ribs cook quickly in a flavorful sauce. Before adding the sauce to the ribs wash them in cold water mixed with cornstarch and pat them dry. The rinsing process cleans out any residue from the bones for a cleaner flavor and better appearance. INGREDIENTS Ribs 1 ½ - 2lbs St. Louis style pork ribs, cut crosswise into small sections then cut between the bones to make small chunks Water to cover the ribs 2 tbs cornstarch Sauce 4 tbsp black bean garlic sauce 2 tbs oyster sauce 2 tbs soy sauce 2 tbsp cooking wine or dry white wine 1 tsp sugar 2 tbs cornstarch 3 cloves minced garlic 1” piece of fresh ginger, peeled and slivered 1 small red chili, cut into very thin strips, scattered over the ribs and sauce Sesame oil to drizzle PREPARATION Heat the oven in the Convection Steam mode 212°F. Place the ribs in a large bowl, add water to cover, and the cornstarch. Agitate with your hands, discard the water and rinse for a minute until the water is clear. Pat the ribs dry and place in a large oven-proof baking dish. Mix the sauce ingredients together and pour over the ribs. Drizzle a little sesame oil over the top of the ribs just prior to cooking. Place the dish in the oven and steam for 20 - 25 minutes until the ribs are tender. 4 Servings Combi Steam Black Bean Pork Spareribs .pdf Download PDF • 338KB WANT TO LEARN MORE? Click Here EASY PORK RECIPES FROM OUR CONVECTION PAGE Easy to Prepare Baked Lamb Kofta and Roasted Cauliflower RECIPE Beef Wellington RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE Baked Meatballs with Roasted Zucchini and Orzo Pasta Risotto RECIPE Humble but Very Delicious Savory Cabbage Pie RECIPE Convection Slow Roasted Pork Belly RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Make Ahead Vegetable Side-Dishes for Thanksgiving The large-capacity Convection ovens that are standard these days evolved in large part because of consumer demand for larger ovens to... 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! Make Ahead Vegetable Side-Dishes for Thanksgiving The large-capacity Convection ovens that are standard these days evolved in large part because of consumer demand for larger ovens to... 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! Make Ahead Vegetable Side-Dishes for Thanksgiving The large-capacity Convection ovens that are standard these days evolved in large part because of consumer demand for larger ovens to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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