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

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

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

One way to achieve great results when roasting chicken wings is to first cook the meat at a low temperature then finish cooking it on high heat. This ensures tender and juicy meat. Anchor 1 YOUR RECIPE FOR STEAM COOKING Slow Roasted Chicken Wings Low Temperature Roasting Mode Steam-roasted chicken wings paired with vibrant steamed asparagus and radishes, highlighting the art of steam cooking. One way to achieve great results when roasting is to first cook the meat at a low temperature then finish cooking it on high heat. This method ensures the meat is tender and juicy but also has a nice crisp crust. Chicken wings cooked this way will not have the same crispness as fried chicken wings but they will be delicious nonetheless. The wings can be cooked at a low temperature in either a Combi steam oven or a Convection oven for approximately 30 minutes. After this initial cooking the oven mode and temperature are changed and the cooking is finished at high heat to crisp the skin. If necessary a few minutes under the broiler adds the final flourish. If using a sauce with sugar you will achieve good results by tossing the cooked wings in the sauce at the end of cooking rather than broiling them with the sauce as any sugar in the sauce will burn during the broil process. A couple of simple to prepare salads make a great accompaniment for these wings. INGREDIENTS 16 chicken wings, cut into 2 sections 1 tbsp Five Spice powder 1 tsp granulated garlic 8 tbsp butter melted, divided Finishing Sauce ¼ cup soy sauce or tamari 1 tbsp sweet chili sauce 2 tbsp honey 1 tbsp sesame oil Steamed Snap Pea and Asparagus Salad with Radish 2 - cups snap peas, strings removed 1 - bunch asparagus, trimmed and cut into into thirds 4 - medium sized radishes, halved and cut into ½” thick slices ¼ - cup vegetable oil 2 - tbsp rice vinegar or apple cider vinegar 2 - tbsp chopped fresh mint PREPARATION Steam Oven Method If your oven has a Slow Cooking or Low Temperature Cooking mode, select this mode OR select the Convection steam mode 200 degrees. Convection Oven Method If using a Convection oven, select the Convection Bake or Convection Roast mode 200 degrees. Pat the chicken wings dry with a paper towel and rub all over with the seasoning and kosher salt and toss with the 1/2 of the melted butter. Spread the wings onto a rimmed baking sheet and place in the heated oven and cook for 30 minutes. Remove the tray from the oven and toss the wings with the remainder of the melted butter. Heat the Convection oven in the Convection Roast or Convection Bake mode to 450 degrees. Place the chicken wings in the upper third of the oven and cook for 15 minutes. Remove the wings and toss with the sauce, return the pan to the oven for a few minutes to heat through. For additional browning or crisping change the oven mode to Broil Hi or 500 degrees and cook for 5 minutes. Finishing Sauce Combine the ingredients in a small saucepan and bring to a boil. Simmer for 5 - 8 minutes until the sauce reduces and thickens. Pour over the wings when they come out of the oven and turn to coat them Steamed Snap Pea and Asparagus Salad with Radish Heat the Combi steam oven in the Steam Mode 212 degrees. Place the snap peas and asparagus in the perforated pan, slide into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp. Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint. Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled. Serves 4 - 6 Slow Roasted Chicken Wings .pdf Download PDF • 148KB WANT TO LEARN MORE? Click Here MORE CHICKEN RECIPES FROM OUR CONVECTION PAGE Braised Chicken with Lemon, Mint and Almonds RECIPE Oven BBQ Chicken RECIPE Lemon Blueberry Loaf Cake RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Socca, Garbanzo Bean Flour Pancake with Greens and Feta Cheese RECIPE Chili Garlic Sauce Baked Chicken Wings RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! 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 recipe is so easy and the cauliflower is so delicious and creamy. It can be served with some pesto or a side of sauteed greens or just enjoyed on it’s own Anchor 1 YOUR RECIPE FOR STEAM COOKING Whole Steam Roasted Cauliflower Steam-Roasting Deliciously steamed cauliflower paired with sautéed greens, showcasing the benefits of steam oven cooking for a healthy, vibrant meal. Whenever you see a recipe that instructs you to cover the food with foil it’s good to remember that you can cook that same dish in your Combi Steam Oven without any foil. Why? Because when food is covered with foil it creates steam but if you use the Combination Convection Steam mode in your Combi Steam Oven you will have all the steam you need. This recipe is so easy and the cauliflower is so delicious and creamy. It can be served with some pesto or a side of sauteed greens or just enjoyed on it’s own. Cauliflower is pretty much a blank canvas awaiting your inspiration. INGREDIENTS 1 - medium cauliflower, leaves removed and core cut so the cauliflower stand flat 1 - medium yellow onion ½ - tsp, mixed Italian seasoning 2 - tablespoons olive oil PREPARATION Heat the Combi Steam oven in the Combination Convection Steam Mode to 400 degrees. Heat an 8 - 10” ovenproof skillet over moderate heat, add the oil and onion, sprinkle with the seasoning and sauté until the onions have softened, approximately 6 minutes. Season with kosher salt and freshly ground pepper. Push the onions to the side and place the cauliflower in the center of the pan. Place in the oven and set the timer for 25 minutes. Carefully remove the pan from the oven and set on a trivet, leaving a hot pad or cloth over the handle to remind you not to accidentally touch the handle (it happens!) Basil Pistachio Pesto 1 - cup washed and dried basil leaves, coarsely chopped ¼ - cup raw shelled pistachios 3 - cloves garlic ¼ - teaspoon kosher salt ¼ - cup extra-virgin olive oil Pulse the basil, pistachios and garlic with the salt in a food processor. Then add the oil in a stream to form a paste. Add more oil slowly if needed and a pinch of sea salt. Whole Roasted Cauliflower .pdf Download PDF • 149KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE Cauliflower Mac n’ Cheese RECIPE Oven Chicken Shawarma RECIPE How to Cook a Beef Sirloin Roast in Convection RECIPE Asian Pork Meatballs with Garlic and Ginger RECIPE Oven BBQ Chicken RECIPE Short Ribs Braised with Red Wine RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! 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!

Roasted vegetables served over mushroom ravioli or tortellini is an easy delicious dinner to prepare. The ravioli can be tossed with olive oil or you can add a touch of decadence with some homemade Alfredo sauce. Anchor 1 YOUR RECIPE FOR STEAM COOKING Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli Convection Steam A vibrant platter of steam-roasted vegetables mixed with ravioli, showcasing a delightful blend of colors and flavors. Roasted vegetables served over mushroom ravioli or tortellini is an easy, delicious dinner. The Ravioli can be tossed with olive oil, or you can add a touch of decadence with some homemade Alfredo sauce. This meal can easily be adapted to use any vegetables that are in season with your preferred pasta. Ideally, choose vegetables with the same approximate cooking time and cut them so they cook evenly, or plan to add quicker-cooking vegetables to the pan towards the end of the cooking. Cooking food with a combination of convection and steam is ideal for roasting vegetables. This combination ensures better moisture retention and inhibits cellular breakdown, resulting in better flavor, texture, and nutritional value. Because steam ovens have smaller cavities than a standard wall oven, roasting the vegetables at 375 F/180 C is an ideal temperature. However, you can customize the temperature to achieve the best results with your oven. Just remember that convection cooks food from the edge to the center, so if the temperature is too high, food can cook unevenly. Since Ravioli cook very quickly, be sure to plan the cooking so the ravioli are drained before removing the vegetables from the oven so the pasta doesn’t stick together. Recipe main ingredients INGREDIENTS For the vegetables 2 cups cubed butternut squash (½” cubes) 2 cups Brussels sprouts, trimmed and cut into halves or quarters (depending on size) 1 small yellow onion, cut into ½” dice 8 oz shiitake (or your preferred mushrooms) cut into ½” thick slices ¼ tsp mixed Italian seasoning Pinch-dried red chili flakes Olive oil Recipe main ingredients 1 Package Mushroom Ravioli or Tortellini For the Alfredo Sauce ¼ cup butter ¾ cup whipping cream 2 cloves garlic, minced 1 cup grated Parmesan cheese PREPARATION Heat the steam oven in the Combination Convection Steam Mode (moderate humidity if you have that option) to 375F/180C. Combine the vegetables in a large bowl or in the oven pan, drizzle with enough olive oil to coat lightly, and season with Italian seasoning, chili flakes, some kosher salt, and freshly cracked pepper. Roast for 20 minutes until the vegetables are tender and slightly caramelized. The Alfredo sauce takes approximately 5 minutes to cook, while the Ravioli only 3 minutes, so heat the water for the Ravioli and begin making the Alfredo sauce. Combine the cream and butter in a small heavy pan over moderate heat and bring to a gentle simmer. Simmer for 2-3 minutes without boiling, then stir in the garlic. Cook for another 2 -3 minutes until thickened. Remove the pan from the heat, stir in the cheese, and season with sea salt and fresh pepper. Toss the pasta with the Alfredo sauce and serve over the vegetables. Serves 2 Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli .pdf Download PDF • 91KB WANT TO LEARN MORE? Click Here CHECK OUT THESE EASY RECIPES! Fig Tart with Rosemary Cornmeal Crust and Honey-Blackberry Glaze RECIPE Oven Chicken Shawarma RECIPE Zucchini Lasagna with Turkey, Ricotta and Pesto RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Oven BBQ Chicken RECIPE Broiled Cod with Miso Soy Glaze 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!

The basic recipe for Corned Beef is to simmer the meat for approximately 3 hours in a covered casserole then adding in the potatoes, carrots and cabbage to cook all together Anchor 1 YOUR RECIPE FOR STEAM COOKING Corned Beef with Cabbage, Potatoes and Carrots Steaming A delicious corned beef with vegetables steaming to perfection in the oven. To cook this meal in the Combi-Steam Oven, I recommend using a casserole pan deeper than the more shallow solid steam pan. The basic recipe for Corned Beef involves simmering the meat for approximately 3 hours in a covered casserole, then adding the potatoes, carrots, and cabbage to cook all together for the final 35 minutes or so. The result? It is a mouthwatering, easy, and delicious meal. However, you won’t have to cover the meat completely, so add enough water to cover ½ up the side of the pan. INGREDIENTS 1 - 2-3lb Corned Beef 2 - lbs medium-sized red potatoes, cut into quarters 6 - medium carrots, peeled and cut into 3” diagonal chunks 1 - head white cabbage, core removed, cut into wedges PREPARATION Choose the combination Convection Steam Mode 300 degrees, or if your oven has a Humidity Setting, choose 100% Humidity + 300 degrees. Check the meat with a fork after 3 hours of cooking time. If it’s beginning to soften, add the vegetables; otherwise, cook it a little longer before adding them. Take the beef out of the packet and rinse to remove excess sodium. Then, place it in a casserole or large pan at 4” in depth. Heat the oven as directed, add enough liquid to come at least halfway up the side of the pan, stir in the spice packet if using, and place in the oven. Remember to slice the beef thinly across the grain. You can heat the sliced beef in some of the cooking juice to make really delicious sandwiches. Serves 6 Steam Oven Corned Beef, Cabbage, Potatoes and Carrots .pdf Download PDF • 153KB WANT TO LEARN MORE? Click Here TRY THESE RECIPES FROM OUR CONVECTION PAGE Perfectly Cooked Flank Steak with Tomatillo Salsa RECIPE Hot Meatloaf Sandwiches with Roasted Peppers RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Apple Strudel RECIPE Cornmeal Herb Crusted Roast Potatoes RECIPE Convection Roast Pheasant 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!

Large shrimp in the sous-vide method are vacuum sealed with oil and aromatics then cooked gently for approximately 30 minutes. The texture and flavor is outstanding. Anchor 1 YOUR RECIPE FOR STEAM COOKING Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika Steaming Perfectly cooked shrimp using sous-vide in a steam oven, served with vibrant lemon wedges and zesty cocktail sauce. When cooking large shrimp in the sous-vide method the shrimp are vacuum sealed with some oil and aromatics then cooked gently for approximately 30 minutes. The texture and flavor is outstanding. Remember when cooking foods sous-vide in the Combi-steam oven, place the bags flat on the oven tray and ideally if cooking multiple bags place them on different levels. Once cooked the shrimp are removed from the bag and served chilled with cocktail sauce or with a salad. INGREDIENTS 1 lb 10-15 size gulf prawns, peeled and deveined 2 tbsp olive oil 3 cloves garlic, smashed 1 teaspoon smoked Paprika 1/4 tsp salt 1/4 tsp cracked pepper PREPARATION Heat the Combi steam oven in the Sous-Vide mode 135℉ degrees. Place the shrimp, oil, garlic, paprika, salt, and pepper in a sous-vide safe bag, mix around to distribute evenly. Vacuum the bag using the strongest seal and place the bag on the perforated pan. Place in the oven and cook for 30 minutes. Remove from oven, cut the bag open and remove the shrimp. Serve with cocktail sauce and lemon wedges or with a salad. Serves 2 - 4 Sous-Vide Gulf Shrimp .pdf Download PDF • 150KB WANT TO LEARN MORE? Click Here COMPLETE YOUR MEAL WITH THESE RECIPES Baked Tuna Steaks with Delicious Pesto RECIPE How To Roast Pork Loin in Convection RECIPE Chocolate Lava Cake RECIPE Baked Mahi Mahi with Roasted Vegetables RECIPE Lemon Blueberry Loaf Cake RECIPE Convection Bake Chocolate Pecan Pie 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!

Learn how easy it is to poach eggs in your Steam oven. Eggs can be poached plain or with cooked vegetables mixed with some cheese for a delicious breakfast. Anchor 1 YOUR RECIPE FOR STEAM COOKING How To Cook Poach Eggs In a Steam Oven Steaming Mode Breakfast delight made in a steam oven: perfectly cooked eggs and freshly toasted bread. Learn how easy it is to poach eggs in your Steam oven. Eggs can be poached plain or with cooked vegetables mixed with some cheese for a delicious breakfast. Poaching eggs in your Steam oven is just one more way to make good use of this versatile appliance. To poach eggs, first heat the oven in the Steam mode, grease an oven-proof ramekin with some spray oil then crack the egg directly into the ramekin. Allow approximately 5 minutes and 30 seconds cooking time for a large cold egg. Eggs can also be poached over some cooked vegetables mixed with some cheese. If the vegetables are cold from the refrigerator for best results heat the cold vegetables a little before adding the egg. The first.t time I made poached eggs like this for a training event we had some leftovers, we reheated those the following day using the Refresh mode in the Steam oven and were surprised to find that they were still absolutely delicious. INGREDIENTS 2 4oz oven-proof ramekins Spray oil 2 large eggs For Poached Eggs with Sauteed Vegetables ¼ cup cooked chopped broccoli, spinach, mushrooms, or potato 1 tbsp grated cheddar or your preferred cheese PREPARATION Heat the oven in the Steam mode to 212F degrees. Spray the inside of the ramekins and crack an egg into each one. Cook for approximately 5.30 seconds. Poached Eggs with Sauteed Vegetables Heat the oven and prepare the ramekins. Add the vegetables and place the ramekins in the oven for 2 minutes for the vegetables to heat through. Remove the ramekins from the oven, stir in the cheese, then crack the egg into the ramekin. Cook for approximately 5.30 seconds. When adding multiple ramekins to the oven at once, place them in the perforated pan for ease of handling. Steam Oven Poached Eggs .pdf Download PDF • 339KB WANT TO LEARN MORE? Click Here BREAKFAST OPTIONS FROM OUR CONVECTION PAGE Apple Strudel RECIPE Oven Baked Breakfast Potatoes with Breakfast Sausage RECIPE Eggs Florentine with Mushroom Sauce RECIPE Baked Crème Brulee French Toast Casserole along side a savory dish in Convection RECIPE Vegetarian Tortilla Casserole with Zucchini, Corn, and Black Beans RECIPE Baked Chili Relleno Casserole with Cheddar and Cottage Cheese 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!

Steamed beets make a wonderful addition to green or grain salads and are very easy to prepare in the Steam Oven using the Steam Mode. Anchor 1 YOUR RECIPE FOR STEAM COOKING How To Roast Beets in Convection Steaming A vibrant dish of steam-oven roasted yellow and red beets garnished with fresh herbs, served on a bed of leafy greens. Beets can be steamed or steam roasted in a Steam Oven or baked in Convection. Either way, they will have great flavor and texture. Steamed beets make a wonderful addition to green or grain salads and are very easy to prepare in the Steam Oven using the Steam Mode. When choosing beets for steaming try to use beets of a uniform size, begin by gently washing the beets to remove any dirt then place them in the perforated pan nested over the solid pan. This is really important to avoid the red beet juice staining the oven. Beets can also be peeled, cut into the desired shape, combined with olive oil salt and pepper and roasted in the Combination Convection Steam mode or in the Convection Roast mode (Convection oven). Beets make a flavorful addition to salads as well as sandwiches and are delicious with hamburgers. INGREDIENTS 2 - medium golden beets 2 - medium red beets Other ingredients: 1 - head butter lettuce, rinsed and dried 1 - tablespoon snipped chives ¼ - cup olive oil 4 - tablespoons golden Balsamic vinegar 1 - teaspoon Dijon mustard PREPARATION Steam Method Preheat the oven in the Steam Mode. Remove the beet tops and rinse the beets clean to remove any dirt. Place the beets in the perforated pan nested over the solid pan and steam for 30 - 40 minutes until very tender. While the beets are steaming, set up your work space so you can easily peel the red beets without staining everything around you. A low sided metal baking pan is ideal, or a cutting board covered in plastic wrap. To avoid staining your hands wearing disposable gloves is a good idea when handling the red beets. Once the beets are peeled and sliced they are ready to be combined with the salad. Combine the ingredients for the dressing, toss the lettuce leaves with just enough dressing to coat, carefully fold in the golden beets and add a little more dressing if needed. Sprinkle the chives over the salad and add the sliced red beets. Steam Roasted Method - Convection + Steam 350 degrees OR Convection Roast Method - Convection Roast Mode 350 degrees Peel the beets, cut into the desired shape and toss with olive oil, salt and pepper. Spread onto a rimmed baking sheet and bake for 35 - 40 minutes until tender. Serves 4 Golden & Red Beet Salad .pdf Download PDF • 235KB WANT TO LEARN MORE? Click Here COMPLETE YOUR MEAL WITH THESE RECIPES Plum Cake with Cinnamon Sugar RECIPE Lemon Blueberry Loaf Cake RECIPE Convection Baked Blueberry Pie RECIPE Beef Rib Roast RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Cauliflower Mac n’ Cheese 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 recipe uses an easy-to-prepare filling similar to Spanakopita and store-bought puff pastry. I prefer to use fresh spinach lightly sauteed with some shallots and garlic rather than frozen spinach, but there is always that option if you prefer. Anchor 1 YOUR RECIPE FOR STEAM COOKING Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese Convection Steam Mode Golden-brown puff pastry turnovers filled with a savory blend of spinach, ricotta, and feta cheese. This savory puff pastry turnovers recipe uses an easy-to-prepare filling similar to Spanakopita and store-bought puff pastry. I prefer to use fresh spinach lightly sauteed with some shallots and garlic rather than frozen spinach, but there is always that option if you prefer. The turnovers can be made in large or smaller portions and frozen and baked as needed. INGREDIENTS 2 sheets puff pastry thawed as per package directions 1 egg lightly beaten for the egg wash 2 tbsp olive oil 2 tbsp butter 1 shallot, finely chopped 4 cloves garlic, minced 1 large bag of spinach leaves or two bunches of fresh spinach stems removed 2 cups ricotta cheese 1 cup crumbled feta cheese 2 tsp dried dill weed PREPARATION Thaw the puff pastry per the package directions and prepare the egg wash. Heat a large saute pan over moderate heat, and add the oil and butter when heated. As the butter melts, stir in the shallot and garlic and cook without browning for a minute; add the spinach in handfuls, stirring after each addition to wilt the leaves so there is room to add more. When all the spinach is wilted, remove the pan from the heat and set aside to cool for about 10 minutes. Stir in the ricotta and feta cheese together with the dried dill. Taste and salt and pepper to your taste. Lay the thawed puff pastry on a rolling mat or kitchen counter with a light dusting of flour. Cut the dough into the desired shapes and place a mound of the prepared filling on the lower half of each piece. Brush the edges of the puff pastry with the egg wash, then fold the pastry over the filling to enclose it. Press around the edges with the tines of a fork to create a seal, and brush the tops of the turnovers with egg wash. At this point, the turnovers can be baked or frozen. Heat the Steam oven in the combination convection steam mode at 375 F. Arrange the turnovers on a parchment-lined shallow-rimmed baking sheet, with at least an inch between each turnover. Bake for approximately 20 minutes until the pastry is puffed and golden. Lift a corner of a turnover before removing the tray from the oven to ensure the bottom crust has cooked through. Makes 8 - 12 turnovers Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese .pdf Download PDF • 61KB WANT TO LEARN MORE? Click Here MORE BAKING RECIPES Eclairs with Caramelized Peaches and Cream RECIPE Convection Roast Cauliflower with Spicy Lentils RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Scones with Bacon and Cheddar Cheese RECIPE Crispy Cheddar Cocktail Crackers RECIPE Savory Rustic Tart with Ham and Leeks 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 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! 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!