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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 Au Gratin Steakhouse Potatoes RECIPE Zucchini Lasagna with Turkey, Ricotta and Pesto RECIPE Baked Sesame Crusted Salmon RECIPE Broiled Wild Cod Fish Tacos RECIPE Convection Roast Pheasant RECIPE Italian Cheese Bread with Mozzarella - Just like Pizza! 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 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 Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style RECIPE Easy to Prepare Baked Lamb Kofta and Roasted Cauliflower RECIPE Really Easy and Delicious French Peach Tart RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE Convection Baked Zucchini Bread RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower 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!

While there are many recipes for Lobster Mac' n cheese, this one focuses on providing options for cooking the lobster and tips for baking the casserole in a steam oven. Anchor 1 YOUR RECIPE FOR STEAM COOKING Lobster Mac' n Cheese Steam Baking Mode Golden, crispy Steam Oven Mac 'n Cheese with fresh asparagus, blending creamy comfort and healthy greens. A steam oven is ideal for cooking lobster to perfection and baking casseroles. While there are many recipes for Lobster Mac' n cheese, this one focuses on providing options for cooking the lobster and tips for baking the casserole in a steam oven. Lobster tails can be steamed at a low temperature or roasted at a higher temperature with a combination of convection and steam. Steamed lobster tails have a mild delicate flavor while roasting the lobster tails at a higher temperature brings out more flavor in the meat. For best results when steaming lobster tails, place them in a solid pan with a little water, a splash of white wine and some lemon slices. There are a few steps to making this dish. First the lobster, pasta and cheese sauce must all be cooked then combined in a casserole dish to bake. Since everything is already cooked the casserole really only needs to be heated through. When baking a casserole in the steam oven there is no need to cover the casserole as the combination of convection and steam prevents the food from drying out. Also, since steam ovens have a smaller capacity than larger wall ovens the heating is much faster. Of course if you prepare the casserole a day in advance it’s best to let it sit outside of the refrigerator for an hour before baking to avoid having to leave it in the oven for too long. If you do prepare the casserole in advance, only add the topping mixture prior to baking. Recipe ingredients INGREDIENTS 3 - 4 lobster tails ¼ tsp Old Bay seasoning ½ tsp garlic herb seasoning 2 tbsp butter, softened ½ lb Cavatappi pasta For the Cheese Sauce 3 tbsp all-purpose flour 4 tbsp butter 3 cups half and half ½ tsp dry mustard powder 1 cup shredded, sharp Cheddar cheese 1 cup shredded, Gruyere or Mozzarella cheese ½ cup shredded Parmesan cheese For the Topping ½ cup breadcrumbs 2 tbsp grated Parmesan cheese 2 tbsp melted butter 1 tbsp chopped fresh parsley 2 cloves garlic, minced PREPARATION To prepare the lobster tails, cut down the center of the shell in a straight line, turn the tail over and press in between each vertebrae with your thumbs to release the meat. Turn the tail over, gently lift the lobster out of the shell using your fingers to separate the meat as needed. Push the shell together and drape the meat over the shell. Combine the butter with the seasoning and spread over the lobster meat. To steam/poach the lobster , heat the steam oven in the Steam mode to 212 F/100 C. Place the lobster tails in a small solid pan with ½ cup of water and several lemon slices. When the oven comes to temperature, slide the pan into the oven and cook for 4 minutes. The poaching liquid can be added to the sauce for added flavor. OR To steam roast the lobster , heat the oven in the combination convection steam mode to 375 F/ 190 C. Place the lobster tails on a small rimmed baking sheet and bake for approx 4 minutes until the shell turns orange and the lobster meat is firm. Once the lobster is cooked and cooled, remove it from the shell and cut into bite sized pieces. Heat the water to cook the pasta and when it comes to a boil cook as directed. To make the sauce, heat a medium sized heavy saucepan over moderate heat. Add the butter and when melted stir in the flour and cook for 3 - 4 minutes taking care not to let it brown. Add the milk and bring to a gentle simmer, stirring frequently until the sauce thickens. Once the sauce has thickened, remove it from the heat and fold in the three cheeses, stirring well to combine. Taste the sauce and add salt and freshly ground pepper to your taste. To bake the casserole, heat the steam oven in the combination convection steam mode to 350 F/176 C. Lightly butter or oil an ovenproof baking dish, approximately 8 x 11”/22 x 28cm Combine the cooked pasta, lobster and sauce and spread it into the baking dish. Combine the breadcrumbs, melted butter, Parmesan, garlic and parsley and spread over the top of the casserole. Bake for 20 to 25 minutes until heated through. Serves 6 Lobster Mac' n Cheese .pdf Download PDF • 66KB WANT TO LEARN MORE? Click Here TRY ONE OF THESE RECIPES! Convection Baked Salmon Burgers RECIPE Baked Sesame Crusted Salmon RECIPE A Culinary Delight: Convection Baked Sockeye Salmon RECIPE Sausage Rolls in Puff Pastry RECIPE Cornmeal Herb Crusted Roast Potatoes RECIPE Gougères with Creamy Artichoke Cheese Filling RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! 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 potatoes yields the best flavor and texture for salad. If you steam one thing you can steam the asparagus and eggs at the same time. Anchor 1 YOUR RECIPE FOR STEAM COOKING Easy Steamed Potato Salad with Eggs and Asparagus Steam mode Steamed potato salad with eggs and fresh herbs, highlighting the perfect texture and flavor achieved through steam oven cooking. Preparing delicious salads at home with a steam oven is so easy: select the Steam mode, organize the containers you need to cook with and plan the timing. While the food is steaming, you can turn your attention to preparing the other ingredients for the salad and making the dressing. In this recipe, I have combined steamed asparagus with the potato salad. However, you can serve the asparagus on its own or combine it with another salad if that is your preference. For optimum flavor potatoes are best dressed while they are still slightly warm. I find leaving them spread out in the perforated pan resting on a trivet for airflow is a good way to cool them or spread them onto a rimmed baking pan. Once the salad has been assembled it can be refrigerated until ready to eat. Be sure to never add a mayonnaise dressing to potatoes that haven’t properly cooled. INGREDIENTS 2lbs red or golden potatoes, washed and cut into bite-size pieces 2 large eggs ½ bunch asparagus, ends trimmed, spears chopped into ½” pieces Salad ingredients. Dressing ¾ cup avocado mayonnaise 2 tbsp Dijon mustard ¼ cup finely chopped red onion or shallot Dressing ingredients. PREPARATION Heat the steam oven in the Steam mode to 212 F. Place the prepared potatoes in the perforated pan and add the eggs to a corner of the pan. When the oven comes to temperature, slide the pan into the oven and set the timer for 20 minutes. If cooking the asparagus, add them to the oven for the final 5 - 6 minutes of cooking time. They are best slightly al dente in a salad. When the timer elapses, remove the pan from the oven and put it aside to cool the potatoes. Place the eggs in a bowl of cold water to cool down for a few minutes, then peel and slice. Combine the cooled potatoes, onion, mayonnaise, and mustard in a large bowl and combine gently, taking care not to smash the potatoes. Season with salt and freshly ground pepper and fold in the chopped asparagus and eggs. If you don't eat the salad right away, it can be covered and refrigerated until needed. Serves 4 WANT TO LEARN MORE? Click Here DELICIOUS RECIPES FROM OUR CONVECTION PAGE! Butternut Squash Gratin with Leeks and Apples RECIPE Oven BBQ Chicken RECIPE Convection Baked Eggplant Lentil Stew with Pomegranate Molasses RECIPE Eggs Florentine with Mushroom Sauce RECIPE Spanish Potato Omelet (Tortilla de patatas) RECIPE Roast Leg of Lamb with Baked Eggplant Ratatouille 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!

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! Chocolate Souffle RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Apple Strudel RECIPE Caramel Apple Pie RECIPE Chocolate, Nut & Dried Cherry Slice RECIPE Chocolate Cake with Pears and Hazelnuts 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!

It only takes about 10 minutes to steam the vegetables and make the sauce for a vegetable gratin, and it can be baked alongside a meatloaf or chicken pieces for an easy delicious family meal Anchor 1 YOUR RECIPE FOR STEAM COOKING Broccoli and Cauliflower Gratin Steam-Baking Golden broccoli and cheese bake, perfectly moist and tender thanks to the steam oven's gentle cooking. It only takes about 10 minutes to steam the vegetables and make the sauce for a vegetable gratin, and it can be baked alongside a meatloaf or chicken pieces for an easy delicious family meal. This type of recipe is very adaptable in terms of vegetables and cheese and if you like more depth of flavor a little smoked paprika or chili spice make a nice addition. INGREDIENTS 1 - small head cauliflower 2 - broccoli crowns 2 - tablespoons, unsalted butter 2 - tablespoons, flour 2 - cups milk or half & half (warmed) 2 - cups grated Cheddar PREPARATION Preheat the oven to Convection or Convection Bake 350 degrees. Cut the cauliflower in half and remove the core then cut each half into ½” thick slices. Cut the broccoli the same way and steam the vegetables together on the cooktop or in the Combi Steam Oven for approximately 7 minutes until just tender. Meanwhile make the cheese sauce, melt the butter in a heavy bottomed saucepan and stir in the flour. Cook over very low heat for a few minutes taking care not to let the roux get too dark. Gradually stir in the warmed milk and heat slowly, stirring often until thickened. Remove from the heat and stir in the grated cheese. Place the steamed vegetables into an oven casserole and pour the warm sauce over them, spreading it evenly with a spatula. Bake for 20 - 25 minutes until the cheese is bubbling. Serves 6 Vegetable Gratin .pdf Download PDF • 136KB WANT TO LEARN MORE? Click Here TRY THESE CASSEROLES Convection Baked Zucchini Bread RECIPE Convection Baked Eggplant Lentil Stew with Pomegranate Molasses RECIPE Butternut Squash Gratin with Leeks and Apples RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Lentil Frittata with Feta Cheese and Peppers 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!

Steaming or poaching a whole fish on a bed of aromatics in the Combi-Steam oven results in tender flavorful fish that makes a dramatic presentation. Gentle temperature will ensure perfect results Anchor 1 YOUR RECIPE FOR STEAM COOKING Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil Steaming Steam-oven fish garnished with fresh herbs and vegetables showcasing a delicious and healthy meal. Steaming or poaching a whole fish on a bed of aromatics in the Combi-Steam oven results in tender flavorful fish that makes a dramatic presentation. The pressure-less steam environment in the Combi-Steam oven maintains a consistent gentle temperature ensuring perfect results with no fear of boiling the fish. When steaming whole fish in the Combi-Steam oven, select the solid pan or use an oven-safe casserole dish. Then add the aromatics you wish to use to flavor the fish together with just enough water to cover the base of the pan and maybe even a splash of wine if appropriate. The cooking time will be a little longer than when fish is steamed over boiling water, but the succulent results are well worth the extra 8 - 10 minutes of cooking time. INGREDIENTS Cooking the Fish 2 whole tilapia or striped sea bass, scales and fins removed 1” piece of fresh ginger, thinly sliced 2 scallions, thinly sliced into 2” long diagonal strips 1 lemon, thinly sliced 2 tbsp soy sauce 2 tbsp sesame oil Serving the Fish 1 small red Jalapeno chili pepper, cut into very thin circles 2 scallions, thinly sliced into 2” long diagonal strip 4 tbsp sesame oil, heated PREPARATION Heat the oven in the Steam mode, 100% Humidity, 212 Degrees Pour about ¼ - ½ a cup of water into the solid Combi-Steam oven Pan. Cut a few diagonal slits in the fish and place the fish in the prepared pan. Place the lemon and ginger slices in the slits and put any remaining slices in the belly together with the scallions. Pour the soy sauce over the fish then drizzle the sesame oil over the fish. Place in the oven and cook for 15 - 20 minutes until the fish flakes easily from the bone. Place the fish on a platter and sprinkle the reserved scallions and chili pepper over the fish. Heat the sesame oil until sizzling then pour it over the fish. Combi Steam Whole Fish .pdf Download PDF • 95KB WANT TO LEARN MORE? Click Here OUR SELECTION TO YOU! Baked Tuna Steaks with Delicious Pesto RECIPE Slow Roasted Lamb Shoulder with Garlicky Greens and Feta Cheese RECIPE Lemon Blueberry Loaf Cake RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE How To Roast Pork Loin in Convection RECIPE Baked Mahi Mahi with Roasted Vegetables 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!

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! 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 preparation of this delicious seafood version of Shepherd's pie comes together easily using your Steam Oven. Everything can be cooked in the Steam Oven using the Steam Setting at the same time Anchor 1 YOUR RECIPE FOR STEAM COOKING Fish Pie with Wild Cod and Shrimp Steam, Steam-Baking Golden fish pie fresh from the steam oven, perfect for a cozy winter meal. The preparation of this delicious seafood version of Shepherd's pie comes together easily using your Combi Steam Oven. Instead of preparing the ingredients in individual saucepans prior to assembling the casserole everything can be cooked in the Steam Oven using the Steam Setting at the same time. INGREDIENTS 1 - lb, firm white fish like wild Cod ½ -lb uncooked, shelled & de-veined shrimp 3 - cups milk 2 - bay leaves 1 - small onion, peeled & studded with 4 cloves (optional) 4 - eggs 2 - medium russet potatoes, peeled & cut into 1” cubes cheese Bechamel Sauce 6 - tablespoons, butter 3 - tablespoons, flour Topping ¼ - cup grated Cheddar PREPARATION Begin by steaming the potatoes and eggs, in the Steam mode, then add the fish. Be sure to use a timer to keep track of the different cooking times. Steaming the potatoes for mashed potatoes - 30 - 35 minutes Steaming the eggs for hard boiled eggs - 20 minutes Poaching the fish - 6 - 8 minutes While the above ingredients are steaming, prepare a bechamel sauce on the cooktop. When the fish is removed from the oven, set it aside to cool and make a Bechamel sauce with the warm milk. Then when the potatoes and eggs are ready you will layer the seafood into a casserole with the eggs and bechamel sauce and top with the mashed potatoes and a sprinkle of cheese. The casserole can then go back in the oven to heat through or cooled, refrigerated and baked the next day. Place the fish and shrimp in a solid oven pan with the milk and bay leaves and onion, if using. Place the eggs in a perforated pan or they can just rest on the oven rack. Place the potatoes in a solid oven pan with ¼ cup of water and a pinch of salt. Preheat the oven in the Steam Mode 100% Humidity, 212 °F. Place the pans in the oven, set the timer for 6 minutes, remove the seafood and re-set the timer for 15 minutes. When the 15 minute timer elapses remove the eggs and place in cold water to cool. Reset the timer for another 10-15 minutes for the potatoes, they need to be very soft to mash. Remove the seafood, place in a casserole pan, gently flake the fish and set the milk aside to cool. Stam Oven Fish Pie .pdf Download PDF • 125KB WANT TO LEARN MORE? Click Here CHECK OUT THESE STEAM RECIPES! A Culinary Delight: Convection Baked Sockeye Salmon RECIPE Roasted Chicken and Potatoes with Chanterelle Mushrooms RECIPE Baked Sesame Crusted Salmon RECIPE Roasted Winter Vegetable Salad RECIPE Crispy Cheddar Cocktail Crackers RECIPE Convection Baked Eggplant Lentil Stew with Pomegranate Molasses 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!

Steam oven potato frittata with kale and linguica. This method not only simplifies the preparation process but also enhances the flavor of the potatoes, which retain their natural taste when steamed. Anchor 1 YOUR RECIPE FOR STEAM COOKING Potato Frittata with Linguica and Kale Convection Steam Bake Sliced steam oven potato frittata with kale and linguica, freshly baked in a cast iron pan, ready to be served. Not only do foods cooked in a steam oven have wonderful flavor and texture, but using the features in your steam oven can simplify food preparation. Frittatas are not only a perfect choice for a light, nourishing meal, but they also offer a delightful taste when served warm or at room temperature. In this recipe, we leverage the convenience of a steam oven in the Steam mode to par-cook the potatoes and blanch the kale. This method not only simplifies the preparation process but also enhances the flavor of the potatoes, which retain their natural taste when steamed. Moreover, blanching vegetables in steam is a breeze compared to the hassle of dealing with pans of boiling water. The Portuguese Linguica sausage, seasoned with smoked paprika, adds a unique flavor that pairs exceptionally well with the potatoes and kale. However, feel free to use any sausage of your preference. INGREDIENTS 3 medium-sized yellow potatoes, diced into 1/2" cubes 2 cups kale, coarse stems removed, sliced into thin ribbons 2 tbsp olive oil 1 shallot, sliced 3 cloves garlic, sliced 1/4 tsp dried oregano 1/2 Linguica sausage (mild or hot) cut in half lengthwise and chopped into thin slices 10 eggs, beaten 1/2 cup shredded sharp cheddar cheese PREPARATION Heat the oven in the Steam mode to 212 F. Place the prepped potatoes in the perforated pan and steam for 15 minutes until just tender. Set the potatoes aside to cool, add the kale to the perforated pan, and blanch for 1 minute. Remove the kale from the oven and rinse under cold water. Squeeze the moisture from the kale and pat it dry. Change the oven mode to the Combination Convection Steam Mode 325 F. If your oven has variable humidity options, choose 30%. Next, it's time to prepare the filling. Heat a medium-sized oven-proof skillet over moderate heat. Add the oil, shallots, and garlic, and cook gently for a minute or two until softened. Then, add the potatoes and oregano, stirring well to coat them with the oil. Season with salt and pepper to taste. Cook the potatoes for a few minutes, then stir in the linguica and kale. Be careful not to let the shallots or garlic burn. Cook for three to four minutes, ensuring the flavors are well combined. Once the pan is removed from the heat, the beaten eggs are added, and the frittata is topped with the shredded cheese. This mixture is then placed in the oven to bake for 25 - 30 minutes until it sets into a mouthwatering frittata. The anticipation of the delicious outcome is sure to make your taste buds tingle. Serves 4 If you prefer not to bake the frittata in a skillet, don't worry. The recipe offers flexibility, allowing you to bake it in an oven-safe casserole or pie dish. This adaptability ensures that you can enjoy the frittata in a way that suits your cooking style and equipment. Potato Frittata with Kale and Linguica .pdf Download PDF • 60KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Potato Gratin with Chard RECIPE Spanish Potato Omelet (Tortilla de patatas) RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Oven BBQ Chicken RECIPE Baked Crème Brulee French Toast Casserole along side a savory dish in Convection RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! 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!

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! 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 not braising. This method is only for lean tender cuts of meat such as turkey pieces . Set the oven to 160 - 200°F and a finish with 400 - 425°F for browning Anchor 1 YOUR RECIPE FOR STEAM COOKING Slow Roasted Turkey Pieces Low Temperature Roasting Slow-cooked turkey legs roasted to perfection in a steam oven. Low temperature roasting is not to be confused with braising. This method is only for lean tender cuts of meat. You can use a temperature between the range of 160 - 200°F and a finishing temperature of 400 - 425°F for a crisp golden brown finish. Roasting turkey pieces at a low temperature and finishing the cooking with a blast of high heat is a simple method for cooking turkey that yields great results. This is the perfect solution for people who don’t want to deal with cooking a large turkey or are only feeding a small number of people. Low temperature roasting is not to be confused with braising. This method is only for lean tender cuts of meat. You can use a temperature between the range of 160 - 200°F and a finishing temperature of 400 - 425°F for a crisp golden brown finish. The turkey can be cooked in a combi steam oven using a combination of low humidity and the noted temperature range or in a convection oven using the Convection Mode and the noted temperature range. INGREDIENTS 2 bone in skin on turkey thighs 2 turkey drumsticks 1 bone-in turkey breast ¼ cup vegetable oil 1 tbsp Kosher salt ½ tsp freshly ground black pepper 1 tbsp preferred seasoning (some good options, mixed Italian Seasoning or Old Bay seasoning or your preferred BBQ seasoning) PREPARATION Allow approximately 40 - 60 minutes for the initial cooking and 12 minutes for the final browning. The final cooking can also be done in the oven or on the outdoor grill. Some things to consider when cooking turkey in this method: If you want to serve gravy with your turkey, I suggest purchasing some extra turkey legs to make stock and use the juices from the pan for extra flavor. Because the turkey is cooking at such a low temperature oven side dishes cannot be cooked at the same time so planning is key. Mix the seasonings in a small container and rub into the turkey pieces, cover and refrigerate overnight or a day or two in advance of cooking. Directions Heat the oven to 200℉, place the turkey pieces on a shallow rimmed baking sheet. If your oven has a meat probe slide the needle into the thickest part of the breast or thigh, taking care not to touch bone or let the tip of the needle touch the pan. Place the tray in the oven and program the probe to reach an internal temperature of 160℉. If your oven doesn’t have a meat probe, set the timer for 40 minutes and test the turkey in the thickest part of the breast or thigh with an instant read thermometer. Once the internal temperature has reached 160℉ continue to the next step. When the desired internal temperature has been reached, remove the pan from the oven and disconnect the meat probe. Pour off any accumulated juices to use for stock or to add to gravy and increase the oven temperature to 400°F. When the oven reaches temperature return the tray to the oven and set the timer for 12 minutes. The pieces should be golden brown and perfectly cooked at this time but additional time can be added if needed. Low Temperature Roast Turkey .pdf Download PDF • 241KB WANT TO LEARN MORE? Click Here MORE OPTIONS FOR YOUR TABLE Zucchini Corn Casserole with Tomatoes and Pesto RECIPE Cornish Hens Roasted over Cornbread Sausage Stuffing RECIPE Convection Roast Pheasant RECIPE Lemon Blueberry Loaf Cake RECIPE Rich Flavorful Roast Turkey Stock RECIPE Wild Rice and Roasted Vegetable Harvest Casserole 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!

Recipes for cheesecake usually indicate that it should be baked  in a water bath; however, if you bake the cheesecake in a Steam Oven you can dispense with the water bath all together Anchor 1 YOUR RECIPE FOR STEAM COOKING Key Lime Cheesecake Steam-Baking Cheesecake perfection from the steam oven, no water bath required. Recipes for cheesecake usually indicate that it should be baked in a water bath; however, if you bake the cheesecake in a Combi Steam Oven you can dispense with the water bath all together. Select the Combination Convection Steam Mode to bake the cheesecake but the important thing to remember is to reduce the recipe temperature by 25 degrees, maybe even 30 degrees if your oven tends to run hot. My oven has the option to choose a level of humidity, and I choose 60% with excellent results. This cheesecake comes together very quickly and only takes 50 - 60 minute to cook in the Combi Steam Oven; however, you do need to factor in 8 - 10 hours of chilling so it sets properly. The hardest part of this recipe was juicing the little Key Limes, but I did find a useful tip online that recommended using a garlic press for the really small ones and that worked very well. Of course regular limes can be substituted and are just as delicious. When planning to make this cheesecake be sure to get the butter, cream cheese and eggs out early so they are at room temperature. INGREDIENTS Crust 2 - cups crushed Graham cracker (about 15 full sheets) 1 - stick unsalted butter, melted 3 - Tbsps. granulated sugar Filling 1 - cup granulated sugar 1 - Tbsp cornstarch 3 - 8oz packages cream cheese, at room temperature 4 - large room temperature eggs ⅔ - cup mascarpone cheese ⅓ - cup heavy cream ⅓ - cup fresh lime juice, 1 - tsp vanilla extract PREPARATION Heat the oven to 325 Degrees Convection (with no steam). Line the outside of a 9” springform pan with a sheet of heavy duty aluminum foil. Stir the crushed graham crackers and sugar together in a mixing bowl, then add the melted butter and stir to combine. Add the prepared crumbs to the springform pan and press evenly into the bottom and about halfway up the sides. Bake in the preheated oven for 10 minutes and set aside to cool. Change the oven Mode to Combination Convection Steam 300 degrees. Whisk together the sugar and cornstarch in a small mixing bowl until well combined. Pour the sugar mixture over the cream cheese and beat in a large bowl until smooth, then mix in the eggs in one at a time. Scrape down the sides and bottom of the bowl and add the Mascarpone and cream and mix till combined. Stir in the lime juice and vanilla. Pour into the prepared crust and bake for 50 - 60 minutes, until set but still a little soft. Set aside to cool for one hour before chilling for 8 - 10 hours. This cheesecake will serve 12 - 14 people and is delicious with some whipped cream piped and fresh raspberries or strawberries. Key Lime Cheesecake .pdf Download PDF • 111KB WANT TO LEARN MORE? Click Here TRY THESE CONVECTION DESSERTS Provencal Pot Roasted Garlic Chicken RECIPE Easy Versatile Sponge Cake with Berries, Kiwi and Mascarpone Frosting RECIPE Really Easy and Delicious French Peach Tart RECIPE Tarta Pascualina - Pascualina Pie with Chard, Ricotta and Parmesan Cheese RECIPE Eclairs with Caramelized Peaches and Cream RECIPE Chocolate Souffle 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!

Cook chicken for Enchiladas in your Steam Oven for tender juicy chicken with the added bonus of flavorful juices. It assembles quickly and allow at least 40 minutes for it to bake in the oven. Anchor 1 YOUR RECIPE FOR STEAM COOKING Chicken Enchilada Casserole Steam Baked Steam-Baking A vibrant Mexican dish featuring a cheesy enchilada casserole topped with fresh avocado slices and garnished with cilantro, beautifully served on a colorful ceramic plate. Anytime you are making a recipe that requires shredded chicken you have the option of either steaming or steam roasting some chicken pieces in your Steam Oven for tender juicy chicken with the added bonus of flavorful juices. There are a lot of ingredients in this crowd pleasing casserole but it assembles very quickly; allow at least 40 minutes for it to bake in the oven. INGREDIENTS Steam Roasted Chicken: 4 - bone in chicken thighs or two bone in chicken breasts ½ - teaspoon ground cumin ¼ - teaspoon granulated garlic ¼ - teaspoon Kosher salt 1 - tablespoon vegetable oil Casserole Ingredients: 2 - tablespoons vegetable or olive oil 1 - medium yellow onion, finely chopped 3 - cloves garlic, minced 1 - yellow or red pepper, seeded and diced 1 - 4.5 oz can green chilis 1 - 15oz can corn OR 2 - cups frozen corn, defrosted 1 - 24 oz can black beans or your preferred beans 1 - 24 oz can enchilada sauce 18 - corn tortillas, cut in half 2 - cups shredded Cheddar mixed with 2 - cups shredded Monterey Jack cheese PREPARATION Heat the oven in the Convection Mode to 425 degrees. Combine the seasoning and oil and rub over the chicken, place the chicken on a rimmed baking sheet and cook for 15 minutes, then change the Mode to Convection Steam 350 degrees and cook for another 15 minutes or so, until the juices run clear. Remove the chicken from the pan and set aside to cool, skim the fat from the pan juices and add to the casserole, then shred or slice the chicken and stir into the casserole. Steamed Chicken Option Assemble the ingredients as noted above except the oil. Heat the oven in the Steam Mode 212 degrees. Place all the ingredients in an oven casserole with ½ cup of water and steam for 35 - 45 minutes until the meat comes easily away from the bone. Set the chicken on a plate to cool before shredding. Reserve the liquid, add a little to the casserole and reserve any extra for cooking. Preparation: Heat a large skillet or sauté pan over moderate heat. Add the oil and increase the temperature to medium high, add the onion and sauté for a few minutes to soften, then stir in the garlic and cook for a minute. Add the pepper, chilis, corn and beans, stir well to combine then add all but ½ cup of the enchilada sauce and stir in the cooked chicken. Spread ¼ cup of the reserved enchilada sauce over the bottom of a 9 x 13 oven casserole dish and arrange ⅓ of the tortillas over the sauce. Spoon ½ of the chicken and bean mixture over the tortillas and top with half of the cheese. Layer in another ⅓ of the tortillas and spoon the remainder of the chicken and bean mixture over the tortillas and ½ of the remaining cheese. Top with the rest of the tortillas, spread the remaining reserved enchilada sauce over the tortillas and top with the remaining cheese. When baking this casserole in the Steam Oven there is no need to cover it. Heat the oven in the Convection Steam Mode 350 degrees and bake for 30 minutes. Change the Mode to Convection and increase the temperature to 400 degrees and cook for an additional 10 minutes until the cheese is bubbling. Be sure to let the casserole stand for at least 10 minutes before serving. Serves 8 - 10 Chicken Enchilada .pdf Download PDF • 232KB WANT TO LEARN MORE? Click Here CHECK OUT OUR CONVECTION RECIPES Braised Chicken with Lemon, Mint and Almonds RECIPE Baked Deviled Fried Chicken RECIPE Almond Chocolate Citrus Cookies RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Spinach, Gouda Stuffed Portobello Mushrooms RECIPE Grilled Turkey 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!

Sear the spice rubbed chicken on the cooktop and finish cooking the chicken in the steam oven. Add the rice and stock to the pan and cook in the Steam Oven uncovered 30 - 35 minutes. Anchor 1 YOUR RECIPE FOR STEAM COOKING Baked Chicken and Rice Steaming A vibrant pan of "Arroz con Pollo" features succulent chicken and seasoned rice with colorful peppers, perfectly cooked in a steam oven. Chicken baked with rice makes a flavorful one dish meal but baking the chicken in convection makes the preparation easier without sacrificing the flavor. There are many versions of chicken and rice dishes and "Arroz con Pollo" is one of the most flavorful, it's a perfect dish to feed a crowd. This recipe shows several options for cooking the chicken and rice in a steam or convection oven. INGREDIENTS Chicken: 8 - pieces bone-in, skin-on chicken pieces (legs and thighs work best) 2 - tablespoons olive or vegetable oil 1 - teaspoon Kosher salt ½ - teaspoon granulated garlic 1 - teaspoon ground cumin ½ - teaspoon mild or spicy smoked paprika ½ - teaspoon ancho chili powder 1 - teaspoon ground turmeric 1 - teaspoon dried oregano Set the chicken on a rimmed baking sheet, and combine the oil and spices in a small bowl and rub into the chicken. Vegetables and Additional Ingredients: 1 - tablespoon olive oil 1 - large yellow onion, diced 1 - medium yellow pepper, diced 1 - poblano chili, diced (if you like some spice) 3 - cloves, garlic minced 1 - Portuguese mild or spicy Linguica sausage diced 1 - 14oz can chopped tomatoes 1 - cup short grain rice or Arborio 2 - cups chicken stock Garnish: ½ - cup Manzanilla Spanish olives ¼ - cup chopped fresh cilantro leaves PREPARATION Oven Options Cook the spice rubbed chicken pieces in the Convection or Convection Steam Mode while cooking the rice and vegetables on the cooktop. Cool and slice the chicken and combine with the chicken and pan juices with the rice. OR Sear the spice rubbed chicken pieces in the Convection Mode while sauteing the vegetables on the cooktop. Add the rice and stock to the pan, nestle the seared chicken pieces in the rice and bake covered in Convection or uncovered in the Steam Oven for 30 - 35 minutes. Oven Method 1: Heat the Convection oven in the Convection Roast Mode or the Steam Oven in the Combination Convection Steam Mode to 375 degrees. Cook the chicken for 25 - 30 minutes until the skin is crisp and golden. When the chicken has cooled, slice it (or leave whole if you prefer) then skim the fat from the pan juices and stir the juices into the rice mixture. While the chicken is cooking, prepare the rice mixture. Heat a large sauté pan over moderate heat, add the oil, increase the temperature to medium high and sauté the onion for a few minutes to soften. Stir in the peppers and cook for a few minutes until the edges begin to brown. Add the garlic and stir for a few minutes then add the sausage, cook for another minute or so then add the tomatoes and cook for 4 - 5 minutes. Stir in the rice and add the chicken stock, cover and simmer over low heat for 30 minutes until the rice is tender. Gently stir in the olives, add the chicken and garnish with the chopped cilantro. Oven Method 2: Sear the chicken on a rimmed baking sheet in the Convection Mode 375 (convection and steam ovens) degrees for 15 minutes and begin the rice preparation on the cooktop. Sauté the vegetables as directed above in a large ovenproof pan and once you have added the liquid, nestle the par cooked chicken pieces into the pan and scrape any cooking juices into the pan. Cook uncovered in the Steam Oven in the Combination mode 350 degrees for 30 - 35 minutes until the rice is tender OR covered in the Convection Bake mode 350 degrees in a Convection oven. Garnish as directed. Serves 6 - 8 Arroz con Pollo .pdf Download PDF • 101KB WANT TO LEARN MORE? Click Here COOKING FOR YOUR LUNCH OR DINER? Maple Glazed Baked Pork Chops RECIPE Convection Baked Focaccia RECIPE Slow Roasted BBQ Trip Tip RECIPE Braised Chicken with Lemon, Mint and Almonds RECIPE Broiled Chicken Satay Noodle Salad RECIPE Sausage Rolls in Puff Pastry 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!