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Bulgur cooks in 15 - 20 minutes which is just enough time to chop the cucumber, tomatoes and parsley and put together a dressing for an easy delicious side dish with garbanzo beans Anchor 1 YOUR RECIPE FOR STEAM COOKING Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley Steaming Bu A plate of steamed bulgur salad with fresh vegetables and herbs, showcasing a deliciously cooked meal from the steam oven. Bulgur cooks in 15 - 20 minutes which is just enough time to chop some fresh vegetables and put together a dressing for an easy delicious side dish. Serve with flatbreads, grilled meats or fish or just enjoy as a salad. For this recipe you will be using the Steam Mode mode ( Combi Steaming ). Bulgur cooks in 15 - 20 minutes which is just enough time to chop some fresh vegetables and put together a dressing for an easy delicious side dish. Serve with flatbreads, grilled meats or fish or just enjoy as a salad. INGREDIENTS ¾ - cup bulgur 1 - 2” wedge red or white onion, finely minced 1 - cup cherry or grape tomatoes cut into quarters 2 - small cucumbers, cut into small chunks 1 - cup flat-leaf parsley leaves, coarsely chopped ½ - cup pitted Kalamata olives 1 - cup canned garbanzo beans, rinsed (optional) ½ - tsp dried dill ½ - cup Evoo olive oil 4 - tbsps. white balsamic vinegar ¼ - cup crumbled Feta cheese PREPARATION Bulgur cooks in 15 - 20 minutes which is just enough time to chop some fresh vegetables and put together a dressing for an easy delicious side dish. Serve with flatbreads, grilled meats or fish or just enjoy as a salad. For this recipe you will be using the Steam Mode mode ( Combi Steaming ). Bulgur cooks in 15 - 20 minutes which is just enough time to chop some fresh vegetables and put together a dressing for an easy delicious side dish. Serve with flatbreads, grilled meats or fish or just enjoy as a salad. Bulgur Salad with Raw Vegetables .pdf Download PDF • 214KB WANT TO LEARN MORE? Click Here MORE OPTION FOR YOUR MEAL How to Roast Chicken Breasts in Convection RECIPE Roast Chicken Panzanella Salad with Lemongrass and Turmeric RECIPE Beef Rib Roast RECIPE Oven BBQ Chicken RECIPE Cauliflower Mac n’ Cheese RECIPE Roasted Sweet Potato and Black Bean Salad 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 bake wild cod, with broccoli, onion, peppers, and pitted olives in the Steam oven is easy. Follow these easy steps for a delicious fast meal, and vary the type of fish, vegetables, and seasoning to your taste. Anchor 1 YOUR RECIPE FOR STEAM COOKING Baked Alaskan Wild Cod with Broccoli, Peppers and Olives Steam-Roasting Steam-baked cod with lemon slices, colorful bell peppers, broccoli, and olives. In this video, I am Steam Baking wild cod, with broccoli, onion, peppers, and pitted olives in the Steam oven. Just follow these easy steps for a delicious fast meal, and vary the type of fish, vegetables, and seasoning to your taste. I am seasoning the wild cod with mixed Italian seasoning, grated lemon zest, and a drizzle of olive oil. It will take approximately 18 minutes to roast the vegetables at 375 degrees, but I am setting the timer for 12 minutes at which time I will remove the tray and add the fish. Then everything goes back into the oven for another 6 minutes for the fish and vegetables to finish cooking through. Before serving, add some finishing sea salt and freshly ground pepper, so easy to prep, fast to cook, flavorful, and nutritious. INGREDIENTS For the vegetables 2 cups broccoli florets, cut into ¾” thick slices ¼ red onion, cut into ¼” thick slices 1 red or yellow pepper, seeds removed cut into ¼” thick slices ¼ cup pitted Kalamata olives 1 tbsp olive oil For the Fish 1 lb. wild cod ¼ tsp mixed Italian seasoning Pinch dried red chili flakes 1 lemon, zest only PREPARATION Heat the Steam oven in the Steam-Baking mode at 375 ℉ (190 ℃) or heat the Convection oven in the Convection Bake or Convection Roast mode. Combine the vegetables with a sprinkle of salt and some freshly ground pepper and spread them onto a rimmed baking pan. Place the pan in the oven and set the timer for 12 minutes. Meanwhile, season the fish and drizzle it with a little olive oil. When the timer elapses, remove the pan with the vegetables from the oven and push them to one side to make some room for the fish. Place the fish on the pan and return the pan to the oven. Set the timer for 5 - 6 minutes and cook the fish until it separates in flakes. Serves 2 Baked Alaskan Wild Cod with Broccoli, Peppers and Olives .pdf Download PDF • 350KB WANT TO LEARN MORE? Click Here GREAT SEAFOOD RECIPES FROM OUR CONVECTION PAGE Baked Sesame Crusted Salmon RECIPE Convection For Crisp Roast Salmon RECIPE Lentil Frittata with Feta Cheese and Peppers RECIPE Grilled Seafood Pasta with Shrimp, Salmon, and Scallops RECIPE How to Bake Pizza in a Convection Oven 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!

I used a domestic (USA) rack of lamb that weighed 2 ⅓ lbs. The chops were meaty, and it took about 40 minutes for the meat to reach an internal temperature of 125 F. After the first cooking phase is complete, remove the lamb from the oven to let it rest and change the oven mode to Convection 450 F to finish the cooking. Anchor 1 YOUR RECIPE FOR STEAM COOKING How to Cook Rack of Lamb in a Steam Oven Steam mode and Convection Mode Perfectly steam-roasted lamb, showcasing tender, juicy meat with a flavorful herb crust, accompanied by a herb sauce. Nothing beats roasting a lamb rack in a steam oven for fabulous flavor and texture. Follow these proven tips for the best results. Roasting an expensive cut of meat can be intimidating, but there is a foolproof technique to ensure perfection. Even though this lean, tender roast has a good amount of fat, if it is cooked at too high a temperature, the edges of the meat will overcook and dry out. The solution? Cook the lamb at a low temperature and finish it with high heat. Suppose your steam oven features a low-temperature cooking mode, which is ideal for slow cooking. If your oven doesn't have that feature, use the combination Convection+Steam mode. The key is to keep the temperature below 200 F. Because the cooking will be finished with high heat, it is essential to cook the meat to a lower internal temperature than the desired finished temperature as the internal temperature will rise during the final high heat phase of the cooking. For this recipe, I used a domestic (USA) rack of lamb that weighed 2 ⅓ lbs. The chops were meaty, and it took about 40 minutes for the meat to reach an internal temperature of 125 F. After the first cooking phase is complete, remove the lamb from the oven to let it rest and change the oven mode to Convection 450 F to finish the cooking. The second cooking phase will take approximately 10 minutes. INGREDIENTS 1 rack of lamb approx 2 lbs (there are 8 chops per rack, so adjust the quantity as needed) 3 cloves garlic, finely minced 1 tbsp fresh rosemary, finely minced 1 tbsp fresh parsley leaves, finely minced 2 tbsp olive oil 1 tsp kosher salt PREPARATION Combine the herbs, salt, and olive oil. Lightly score the fat, taking care not to cut into the meat, and spread the mixture evenly over the surface. Refrigerate for a few hours or overnight. Heat the steam oven in the low-temperature cooking mode or Combination Convection Steam mode to 200 F. Low-temperature roasting is the way to go; try Prime Rib, cooked in the steam oven! Place the roast on a shallow-rimmed baking sheet and slide it into the oven. If your oven has a meat probe, insert it and program the internal temperature to 120 - 125 F, depending on your preference. If your oven doesn’t have a probe, set the timer for 30 (for less meaty chops) to 40 minutes and check the internal temperature with an instant-read thermometer to determine the degree of doneness. Remove the roast from the oven and set aside to rest for at least 10 minutes. Change the oven mode to Convection 450 F, and when heated, cook the lamb for approximately 10 minutes until the crust is golden. Allow the lamb to rest for a few minutes before carving. Serves 4 people with two chops per person How to Cook Rack of Lamb in a Steam Oven .pdf Download PDF • 166KB WANT TO LEARN MORE? Click Here SIMILAR RECIPES FROM OUR CONVECTION PAGE Au Gratin Steakhouse Potatoes 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 Easy to Prepare Baked Lamb Kofta and Roasted Cauliflower RECIPE Humble but Very Delicious Savory Cabbage 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!

Steam ovens are ideal tools for slow cooking ribs for grilling Baby Back Ribs. Give the ribs a dry rub a day in advance. Place them in a roasting pan with a little water, and cook for approx. 2 hours in a slow oven Anchor 1 YOUR RECIPE FOR STEAM COOKING How to Slow Cook Baby Back Ribs in the Steam Oven Steam Braising Steam oven infused Baby Back Ribs served with corn on the cob, showcasing tender, flavorful perfection. Steam ovens are ideal tools for slow cooking ribs for grilling. The method for cooking ribs is to give the ribs a dry rub a day in advance then to place them in a roasting pan with a little water, cover them tightly with foil and cook them for approx 2 hours in a slow oven. This method creates steam in the pan tenderizing the meat in preparation for the final high heat finish on the grill or in the oven. The Steam Oven may seem small to cook several racks of ribs at one time but you can cut them in half if needed and since you don’t have to cover the pan you can just pile them on top of each other. I find using the Combination Convection Steam Mode set to 250 degrees yields the best result, if the temperature is too high the meat gets a little tough and the bones pop right out. Whether you use a prepared dry rub and BBQ sauce or create your own rub and sauce ribs cooked in the Steam Oven are a winner. INGREDIENTS 2 - racks baby back pork ribs Dry rub of your choice PREPARATION Preheat the Steam Oven in the Combination Convection Steam Mode 250 degrees. Remove the membrane on the back of the ribs with the point of a small sharp knife and coat the ribs generously with the dry rub (This can be a done a day in advance for added flavor). Cut the racks in half if necessary and place in the solid pan or on a rimmed baking sheet. Check the ribs after 2 hours to see if they are tender or if they need another 30 minutes. At this point the ribs can be glazed with the BBQ sauce and finished on the grill or in the Convection oven using the Convection Bake or Convection Roast Mode 425 degrees. Baby Back Ribs .pdf Download PDF • 216KB WANT TO LEARN MORE? Click Here MORE CONVECTION RECIPES Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style RECIPE Really Easy and Delicious French Peach Tart RECIPE Maple Glazed Baked Pork Chops RECIPE Slow Roasted BBQ Trip Tip RECIPE Achiote Chuck Roast with Oven Polenta RECIPE Broiled Chicken Satay Noodle Salad 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!

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

To poach eggs with broccolini and cheddar in a steam oven, all you have to do is select the Steam mode, crack the egg into a lightly greased oven safe ramekin and cook it for 5 - 6 minutes. Anchor 1 YOUR RECIPE FOR STEAM COOKING Poached Eggs with Broccolini and Cheddar Steam mode Steamed eggs and toast prepared using a steam oven for a wholesome breakfast. Steam ovens are popular because of the superior results that can be achieved when cooking with steam, however there are also some convenience aspects to cooking with a steam oven, for example poaching eggs. To poach eggs in a steam oven, all you have to do is select the Steam mode, crack the egg into a lightly greased oven safe ramekin and cook it for 5 - 6 minutes. The timing will depend on how cold and how large the egg is. For those of you living at a higher elevations you will need to add another minute or two to the cooking time. Poached eggs on their own are wonderful; however, they can be enhanced by including some steamed or sauteed vegetables and cheese. If you are using previously cooked vegetables cold from the refrigerator it is best to put the vegetables in the ramekin and heat them in the steam oven for 3 - 4 minutes before adding the cheese and egg to ensure they will be heated through. The first time I made poached eggs this way there were some leftovers. I chilled them overnight and reheated them in the steam oven the next day and they were just as delicious as when freshly cooked. PREPARATION Heat the steam oven in the Steam mode to 212 F/100 C Lightly oil 4 oven safe ramekins with some avocado spray oil or butter. Combine the cooked broccolini with the shallot and red pepper flakes and season with sea salt and freshly ground pepper. If the vegetables are cold then place the ramekins in the oven for 3 - 4 minutes to allow the vegetables to heat through otherwise continue as directed. Divide the cheese between the ramekins and crack an egg into each ramekin. Place the ramekins in the oven and cook for approximately 5.30 minutes or longer if you prefer a harder yolk. INGREDIENTS 4 large eggs 1 cup steamed broccolini chopped into ¼” pieces 1 tbsp finely chopped shallot Pinch of red pepper flakes 1 cup grated cheddar cheese Serves 4 Poached Eggs with Broccolini and Cheddar .pdf Download PDF • 60KB WANT TO LEARN MORE? Click Here MORE DELICIOUS RECIPES FROM OUR CONVECTION PAGE Eggs Florentine with Mushroom Sauce RECIPE Italian Cheese Bread with Mozzarella - Just like Pizza! RECIPE Spinach Souffle Baked in Convection RECIPE Oven Baked Breakfast Potatoes with Breakfast Sausage RECIPE Vegetarian Tortilla Casserole with Zucchini, Corn, and Black Beans RECIPE Baked Crème Brulee French Toast Casserole along side a savory dish in Convection RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! 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 video demonstrates steaming bone-in chicken that is combined with cold Sai-Fun noodles, shredded cabbage, and spicy sesame, soy sauce, peanut dressing. Anchor 1 YOUR RECIPE FOR STEAM COOKING Chinese Chicken Salad with Noodles and Cabbage Steaming A Chinese salad with steamed chicken salad and noodles, garnished with fresh herbs. Many recipes for chicken salad recommend using rotisserie chicken, but it is very easy to cook chicken for salads in either your Steam or Convection oven with much better results. Steaming bone-in chicken to add to salads or sandwiches is very easy and as a bonus, you will gain 1 - 2 cups of chicken broth. You can also roast the chicken in Convection and then make stock with the bones, either method of cooking yields delicious juicy chicken that can be flavored to suit the dish you are preparing. INGREDIENTS For the Steamed Chicken 2 whole chicken legs or 2 bone-in thighs and 1 bone-in breast 2 scallions 2 1” slices peeled fresh ginger 1 thin carrot 1 celery rib 2 stems of fresh cilantro 1 cup of water For the Salad 4 cups finely shredded white cabbage OR prepared coleslaw mix 1 cup finely shredded purple cabbage 2 large carrots peeled and shredded 4 scallions, tops trimmed, chopped into ¼” slices ½ package Sai Fun bean thread noodles softened and coarsely chopped ¼ cup chopped fresh cilantro leaves For the Dressing 2 cloves garlic, minced 1 1” slice fresh ginger, minced ¼ cup creamy peanut butter ½ cup soy sauce 2 tbsp rice vinegar 1 tbsp honey or sugar 2 tbsp Sesame oil ¼ tsp red pepper flakes OR 1 tbsp Sesame chili oil PREPARATION To Steam the chicken, heat the Steam oven in the Steam mode 212 ℉ (100 ℃). Place the chicken pieces in an oven-safe casserole dish and add the remaining ingredients. Steam for 40 - 50 minutes until the chicken is very tender. Remove the chicken from the broth and set it aside to cool. When cool remove the skin, shred the chicken and discard the bones. Strain the broth, discard the aromatics and cool the broth before refrigerating or freezing. If you prefer to roast the chicken, heat the Convection Roast or Combination Convection Steam Mode 375 ℉ (190 ℃). Place the chicken on a rimmed baking sheet, and season with some Chinese Five Spice Powder and a drizzle of sesame oil. Cook the chicken for 30 - 40 minutes until tender. Set aside to cool then remove the skin and shred or slice the meat. To Prepare the Salad Soften the Sai Fun noodles as directed on the package. Combine the salad ingredients in a large bowl and add the cooled noodles. Combine the ingredients for the dressing by hand or with a hand-held stick blender. Toss the dressing with the salad ingredients and fold in the shredded chicken. Serves 4 - 6 Chinese Chicken Salad .pdf Download PDF • 152KB WANT TO LEARN MORE? Click Here RECIPES WITH AN ETHNIC INFUSION! Roast Chicken Panzanella Salad with Lemongrass and Turmeric RECIPE Asian Pork Meatballs with Garlic and Ginger RECIPE Slow Roasted Lamb Shoulder with Garlicky Greens and Feta Cheese RECIPE Roasted Potato Salad with Green Beans and Tomatoes & Balsamic Vinaigrette RECIPE Orange Olive Oil Cake with Toasted Almonds RECIPE Baked Chicken Breasts with Broccoli Quinoa 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!

Sear the turkey thighs at high temperature in the Steam Oven while you assemble the butternut squash, chickpeas and tomatoes, then change the Mode and temperature and slow-cook the braise Anchor 1 YOUR RECIPE FOR STEAM COOKING Braised Turkey with Butternut Squash, Chickpeas and Tomatoes Steam Braising A deliciously vibrant braised meat dish, highlighting tender cuts infused with rich flavors, emerges perfectly cooked from the steam oven. This Steam-Braising recipe has a wonderful combination of vegetables and dried fruit but the key is the fresh herb mixture that is stirred in at the end. The ingredients for the braise go together very quickly, but it takes some patience to prep the garnish. Having some prepped parsley and cilantro on hand is always useful so it’s worth the effort. It’s hard to find turkey year round so I try to keep some in the freezer as I enjoy this dish year round substituting carrots when butternut squash is unavailable. In the traditional recipe the seasoned turkey thighs are seared on the cooktop before being placed over the vegetables and slowly cooked for 1 ½ hours. You can also sear the turkey thighs at high temperature in the Steam Oven while you assemble the other ingredients, then change the Mode and temperature and slow-cook the braise. Easy and delicious. INGREDIENTS Turkey: 2 - small turkey thighs or 1 large 1 - tablespoon vegetable oil 1 - teaspoon Old Bay seasoning 1 - teaspoon Kosher salt ¼ - teaspoon garlic powder ¼ - teaspoon ground Allspice Ground pepper to taste Vegetables & Dried Fruit 1 - large red or yellow onion, cut into 1” dice 2 - cups butternut squash, cut into 2” cubes (substitute carrots if you prefer) 1 - large sweet potato or yam, peeled and cut into 2” cubes 1 - 28oz can, plum tomatoes, chopped 1 - can Garbanzo beans, drained ½ - cup dried apricots cut in half ½ - cup golden raisins Place the seared turkey pieces on top of the vegetables and cook in the Convection Steam Mode 300 - 325 degrees for 1 ½ hours until the meat is very fork tender. Now you can prep the garnish. Garnish: ½ - cup Italian parsley leaves chopped ½ - cup cilantro leaves chopped 1 - lemon zest and juice 1 - tablespoon fruity olive oil Sprinkle of sea salt PREPARATION Preheat the Steam Oven in the Convection Mode 400 degrees (no steam). Combine the seasoning and oil in a small bowl and rub into the turkey thighs, cook on a rimmed baking sheet for 15 minutes or so until the fat has rendered and is sizzling. Meanwhile combine the remaining ingredients in a large oven casserole. Final Steps Combine the ingredients in a small bowl with a dash of chili flakes if you like a little spice. Remove the casserole from the oven and place the turkey on a plate to cool. When cooled enough to handle, slice or shred and stir back into the casserole with some of the garnish and sprinkle more garnish over the top before serving. WANT TO LEARN MORE? Click Here MORE TURKEY RECIPES Chorizo Stuffed Boneless Turkey Breast RECIPE Cornish Hens Roasted over Cornbread Sausage Stuffing RECIPE Zucchini Corn Casserole with Tomatoes and Pesto RECIPE Convection Slow Roasted Pork Belly RECIPE Rich Flavorful Roast Turkey Stock RECIPE Parmesan Crusted Chicken Breasts 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 broccoli couscous salad with onions, olive oil, apple vinegar, toasted almonds, cranberries, and couscous. Anchor 1 YOUR RECIPE FOR STEAM COOKING Steamed Broccoli Couscous Salad with Almonds and Cranberries Steam Mode Steamed Broccoli Couscous Salad with cranberries, almonds, and red onion, served with fresh bread, highlighting healthy steam oven cooking. There are many benefits to cooking in a Steam oven, but one of the best is the ability to cook multiple foods simultaneously instead of juggling various saucepans. Being able to place cooking containers in the oven and monitor the cooking with a timer means there will be no boil-overs on the stove. So you can more easily focus on preparing the other ingredients for the dish so that everything is ready simultaneously. When you remove the couscous from the steam oven, set it aside to cool for a few minutes, then gently fluff it with a fork to avoid mashing the grains. If your oven doesn’t have small pans to cook the ½ cup of couscous, you can use a small Pyrex or other ovenproof casserole dish. INGREDIENTS ½ cup whole wheat couscous (I used the Trader Joe’s brand) ½ cup water 2 large broccoli crowns, cut into florets, and some tender slices of the stem only ½ red onion, minced ½ cup dried cranberries ½ cup toasted almonds (toasted in regular Bake mode 350 for 10 minutes) ½ cup toasted pepitas (toasted with the almonds) Salad ingredients Dressing 3 tbsp olive oil 3 tbsp mayonnaise 1 tbsp Dijon mustard 2 tbsp apple cider or golden balsamic vinegar PREPARATION Heat the steam oven in the steam mode at 212 F (100 C) degrees. Place the couscous in a small solid pan and add ½ cup of water and a pinch of kosher salt. Place the broccoli florets and stems in the perforated pan. Slide the pans into the oven and set the timer for 6 minutes. Remove the broccoli and set it aside to cool before adding to the remaining salad ingredients. Leave the couscous in the oven for another 6 - 8 minutes until all the water has been absorbed. Remove the couscous from the oven and set it aside to cool before coming with the remaining ingredients. Combine the remaining ingredients in a large shallow bowl and prepare the dressing. Combine the dressing ingredients in a glass measuring cup, mix well, and add a good pinch of sea salt and freshly ground pepper to taste. Serves 4 Steamed Broccoli Couscous Salad with Almonds and Cranberries .pdf Download PDF • 73KB WANT TO LEARN MORE? Click Here MORE RECIPES FOR MEAT EATERS Baked Tuna Steaks with Delicious Pesto RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Country Style Pork Ribs RECIPE Meatless Meatballs with Mushrooms RECIPE Baked Pork Chops with Garlic Herb Stuffing RECIPE Grilled Flank Steak 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 the bread dough is proofed using the proof mode in the steam oven then baked in the combination Convection Steam mode. Bake in the convection-steam mode at 450°F. Anchor 1 YOUR RECIPE FOR STEAM COOKING Bake Classic Petite Baguettes Like a Pro Convection Steam Mode; Proofing Mode Crusty baguettes fresh out of the oven, showcasing the perfect steam-baking technique for a golden, airy loaf. Baking delicious crusty breads is a remarkably rewarding experience, and one that is made easier when you can do both the proofing and baking in your steam oven. In this recipe the bread dough is proofed using the proof mode in the steam oven then baked in the combination Convection Steam mode. When proofing in a convection or steam oven , the bowl does not have to be covered. Keep an eye on the timing to avoid over proofing the dough until you have a sense of how dough’s respond in your oven. When the formed loaves are removed from the oven after the second proofing, the oven mode is changed and the temperature increased. Steam ovens heat fairly quickly, so once you have scored the loaves place the pan back into the oven while it is heating to the baking temperature. These baguettes can be baked in a perforated form designed for baking baguettes or directly on a rimmed baking tray lined with parchment paper. Since the steam will be generated by the oven it is not necessary to use the cast iron pan pan method for baking in a steam oven. INGREDIENTS ¼ cup warm water 1 ½ tsp active dry yeast ¼ tsp granulated sugar 16 oz bread flour 2 tsp kosher salt 1 cup cool water PREPARATION Place the warm water in a small bowl and sprinkle the yeast and sugar over the water. Place the bowl in the steam oven and let it rest for 10 minutes or so until it is foamy. Sift the flour and salt into a large mixing bowl, make a well in the center and stir in the foamy yeast mixture with a fork. Dribble some of the cool water into the dough as you are stirring with the fork a little at a time to form a ragged dough (You may not need all the water.) Cover the bowl with a flour sack towel and set it aside to rest for 30 minutes. Select the Proof mode in the steam oven. Turn the dough out onto a lightly floured surface and gently press it into a rectangle. Fold the rectangle into thirds, turn it 90 degrees and repeat the process. Place the dough into a lightly oiled bowl and place it, uncovered into the steam oven. Proof for 1 - 1 ½ hours or until doubled in size. Learn more about baking bread in the steam oven Discover steam baking with these crusty, golden-brown loaves, inviting you to explore a new dimension of deliciousness. Remove the bowl from the oven and turn the dough out onto a lightly floured work surface. Divide the dough into 3 equal pieces. Roll each piece into a rectangle and roll the rectangle up tightly lengthwise. Pinch the seam together with your fingers and shape each roll into a 15” long loaf, about 1 ½ “ inches wide, tapering the ends slightly to form a narrow point. Place the loaves seam side down into the lightly greased baguette baking pan and slide the pan into the oven. Proof the formed loaves for 1 - 1 ½ hours or until doubled in size. Remove the pan from the oven and heat the oven in the combination Convection Steam mode to 450 degrees. If your oven has variable steam settings choose 30% or the mode recommended by the oven manufacturer. Lightly dust the loaves with a sprinkle of flour and score each loaf with a lame or very sharp knife with three diagonal strokes. Slide the pan back into the oven and bake for 30 minutes or until golden brown and hollow sounding when tapped on the bottom. Makes 3 petite loaves Classic Petite Baguettes .pdf Download PDF • 60KB You might want to try this recipe with your baguettes Poached Eggs with Broccolini and Cheddar WANT TO LEARN MORE? Click Here CONVECTION BAKE RECIPES Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style RECIPE Easy Versatile Sponge Cake with Berries, Kiwi and Mascarpone Frosting RECIPE Pumpkin Walnut Bread in Just a Few Steps RECIPE Crispy Cheddar Cocktail Crackers RECIPE Convection Baked Zucchini Bread 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!

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

Hot, juicy corned beef sandwiches with melted Swiss cheese and coleslaw mixed with Russian dressing are a flavor and texture sensation. Anchor 1 YOUR RECIPE FOR STEAM COOKING Hot Corned Beef Sandwich Steam and Broil Mode Hearty corned beef sandwich with coleslaw on sourdough bread. Hot, juicy corned beef sandwiches with melted Swiss cheese and coleslaw mixed with Russian dressing are a flavor and texture sensation. Yes, you can buy deli meat, but you can also cook corned beef in your steam oven and set aside some meat for sandwiches. Best of all, you can use your steam oven to heat the meat to a juicy consistency. If your steam oven has a Broil element, you can first heat the sliced corned beef in some of the cooking liquid using the Steam mode, then change the oven mode to the Broil mode using a moderate temperature to finish the sandwich. Once assembled, pop the sandwich back in the oven to melt the cheese. To assemble the sandwich, first ensure you have some amazing fresh rye bread on hand and your preferred filling and mustard, and then slice the corned beef to your preferred thickness. I used thinly sliced (packaged coleslaw) homemade Russian dressing and Havarti cheese for the filling. Sauerkraut is another popular filling with corned beef, or you can add pickles if you prefer. INGREDIENTS 6 oz sliced corned beef brisket, heated in the cooking liquid 4 slices fresh rustic Rye or Jewish Rye bread Dijon or yellow mustard 1 cup coleslaw mixed with Russian dressing 4 slices Havarti cheese Corned beef with potatoes, cabbage, and carrots in a pot. Russian Dressing ¼ cup avocado mayonnaise 2 tbsp ketchup 1 tbsp minced shallot 1 tsp prepared horseradish 1 tbsp sweet pickle relish PREPARATION Heat the steam oven in the Steam mode at 212 F/100 C. Heat the sliced brisket in a little of the cooking liquid until piping hot. Remove it from the oven and change the setting to Broil, or heat a toaster oven in the Broil mode. Assemble the sandwiches: First, smear the mustard over the bread slices. Add some corned beef to both slices and top with a slice of cheese. Place the sandwiches in the oven until the cheese begins to melt, then remove them from the oven. Add the coleslaw to one slice of bread and top with the other. Gently press down on the sandwich to slice it in half. Repeat for the 2nd sandwich. Makes 2 sandwiches WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Maple Glazed Baked Pork Chops RECIPE The Simplest and Most Delicious Way to Prepare Beef Shank Osso Buco RECIPE Tarta Pascualina - Pascualina Pie with Chard, Ricotta and Parmesan Cheese RECIPE Gougères with Creamy Artichoke Cheese Filling RECIPE Cornmeal Herb Crusted Roast Potatoes RECIPE Convection Slow Roasted NY Steak 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!

Quick cooking grains such as couscous and bulgur can be cooked in the steam oven using the Steam-mode. Vegetables such as broccoli can be steamed at the same time. Anchor 1 YOUR RECIPE FOR STEAM COOKING Steamed Couscous Broccoli Salad with Almonds Steaming A vibrant broccoli couscous salad with steamed veggies, nuts, and dried cranberries, ideal for a healthy, flavorful meal. Learning how to make your Steam oven work for you makes food preparation much more effortless and certainly less stressful when cooking multiple foods simultaneously. In this video, I demonstrate how to prepare an Orzo pasta salad at the same time as Broccoli, and couscous for a delicious salad. Quick cooking grains such as couscous and bulgur can be cooked by pouring boiling water over them, covering the pan, and leaving the grain to absorb the water or you can cook them in the steam oven using the Steam-mode. Of course, the benefit of using your steam oven is that you can cook some vegetables at the same time for an easy delicious salad or side dish. If your oven doesn’t have small-sized pans to cook the ½ cup of couscous, use a small Pyrex or other ovenproof casserole dishes. INGREDIENTS ½ cup whole wheat couscous (I used the Trader Joe’s brand) ½ cup water 2 large broccoli crowns, florets, and some tender slices of the stem only ½ red onion, minced ½ cup dried cranberries ½ cup toasted almonds (toasted in regular Bake mode 350 for 10 minutes) ½ cup toasted pepitas (toasted with the almonds) Dressing 3 tbsp olive oil 3 tbsp mayonnaise 1 tbsp Dijon mustard 2 tbsp apple cider or golden balsamic vinegar PREPARATION Heat the steam oven in the steam mode at 212 degrees. Place the couscous in a small solid pan and add ½ cup of water and a pinch of kosher salt. Place the broccoli florets and stems in the perforated pan. Slide the pans into the oven and set the timer for 6 minutes. Remove the broccoli and set it aside to cool before adding to the remaining salad ingredients. Leave the couscous in the oven for another 6 - 8 minutes until all the water has been absorbed. Combine the remaining ingredients in a large shallow bowl and prepare the dressing. Combine the dressing ingredients in a glass measuring cup, mix well and add a good pinch of sea salt and freshly ground pepper to taste. Serves 4 Link: Orzo Pasta Salad Grilled Artichokes Steamed Couscous Broccoli Salad with Almonds .pdf Download PDF • 131KB WANT TO LEARN MORE? Click Here GREAT OPTIONS FROM OUR CONVECTION PAGE Spanish Potato Omelet (Tortilla de patatas) RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Savory Rustic Tart with Ham and Leeks RECIPE Beef Rib Roast RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Convection Slow Roasted NY Steak 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 Indian recipe for Braised Chicken with Lemon and cilantro is based on a recipe from a Madhur Jaffrey cookbook, and her recipes are all amazing Anchor 1 YOUR RECIPE FOR STEAM COOKING Braised Chicken with Lemon and Cilantro Convection Steam Braising chicken in the steam oven requires no lid and the browned chicken skin remains crisp and golden. Braising is typically done in a heavy covered pan in the oven so that the food cooks at an even temperature without the risk of evaporating the liquid. This gentle cooking method ensures the meat remains tender and develops amazing flavor as it slowly cooks in the sauce. However, one downside of braising chicken in a covered pan is that the golden crisp chicken skin becomes rubbery when covered. You can rectify this by removing the lid and finishing the cooking with a touch of high heat using the boil mode, or you can cook the dish uncovered in the Steam oven. This delicious Indian recipe for Braised Chicken with Lemon and cilantro is based on a recipe from a Madhur Jaffrey cookbook, and her recipes are all amazing. Removing the cilantro leaves is the only labor-intensive part of this dish, but it’s definitely worth the effort—unless, of course, you are not a lover of cilantro. INGREDIENTS 8 bone-in, skin-on chicken thighs or a combination of legs and thighs 3 tbsp vegetable oil 1 “ fresh ginger, peeled and finely chopped 5 cloves garlic, finely chopped 1 bunch fresh cilantro leaves, washed and dried 1 jalapeno, seeds removed, finely chopped (use ½ if you prefer less heat) ¼ tsp ground cayenne pepper 2 tsp ground cumin 1 tsp ground coriander ½ tsp ground turmeric 1 tsp salt ⅔ cup water 2 tbsp fresh lemon juice PREPARATION Heat the Steam oven in the Combination Convection Steam Mode to 350 F, or if your oven has variable humidity options, use 60% + 340 F. Heat a wide, heavy pan over medium heat. Add the oil when heated, and add the chicken pieces skin side down in a single layer without crowding them. When the chicken is golden and releases easily from the pan, turn the pieces and cook for a few minutes on the other side. Reduce the heat, remove the browned chicken pieces, and set them on a rimmed baking pan. Add the ginger and garlic to the pan and cook over moderate heat for a few minutes, taking care not to let the garlic get brown or burn. Stir in the cilantro, jalapeno, cayenne, cumin, coriander, turmeric, and salt, and cook for a few minutes to combine. Add the chicken pieces to the pan together with any accumulated juices, water, and lemon juice. Place the pan in the oven and cook uncovered for 15-20 minutes. Note: This dish can be prepared in a Convection mode as long as the pan is covered with a tight-fitting lid. Cover the chicken for 15 minutes, remove the lids, change the mode to Broil 450 F or High, and cook for 5 - 7 minutes, or until the chicken skin has crisped. Serves 4 Braised Chicken with Lemon and Cilantro .pdf Download PDF • 61KB WANT TO LEARN MORE? Click Here DELICIOUS CHICKEN RECIPES FROM OUR CONVECTION PAGE Chorizo Stuffed Boneless Turkey Breast RECIPE Roasted Chicken and Potatoes with Chanterelle Mushrooms RECIPE Maple Glazed Baked Pork Chops RECIPE Almond Chocolate Citrus Cookies RECIPE The Simplest and Most Delicious Way to Prepare Beef Shank Osso Buco 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!

Couscous is a quick cooking grain that blends well with vegetables for this light salad. The combination of fresh corn, heirloom tomatoes and fresh basil is a divine celebration of summer’s bounty. Anchor 1 YOUR RECIPE FOR STEAM COOKING Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil Steaming A vibrant bowl of freshly steamed couscous salad, featuring diced tomatoes and herbs, beautifully set on a rustic table. Couscous is a quick cooking grain that blends well with vegetables for this light salad or side dish. The combination of fresh corn, heirloom tomatoes and fresh basil is a divine celebration of summer’s bounty. While the couscous and corn are steaming mix the dressing and chop the tomatoes, for an easy delicious meal. INGREDIENTS Salad ½ cup whole wheat couscous ½ cup of water ¼ tsp, Kosher salt 1 tablespoon olive oil 3 - 4 ears fresh corn, husk removed and kernels scraped from the cob 2 large heirloom tomatoes, cut into ½” dice 1 large handful fresh basil leaves, chopped or torn into small pieces Dressing ¼ cup lemon juice ¼ cup olive oil 1 tbsp honey ½ tsp sea salt Dash of freshly ground pepper PREPARATION Heat the Combi Steam oven in the Steam Mode 212 ℉ to cook the couscous and corn. Combine the couscous, water, salt and olive oil in a small oven casserole, place in the oven and cook for 12 - 15 minutes until the water is absorbed and the couscous is dry and fluffy. Place the corn kernels in a small perforated pan and cook in the Steam mode for 7 minutes. While the couscous and corn are cooking, whisk the salad ingredients together in a measuring cup and set aside. Combine the cooked couscous and corn in a medium bowl and stir in the dressing. Combine gently with 2 forks, then stir in the tomatoes and basil. Allow the salad to sit for 30 minutes to an hour before serving. Variations: Add, ½ diced cucumber or 1 medium firm avocado diced. Steam Cuscus and Corn Salad .pdf Download PDF • 180KB WANT TO LEARN MORE? Click Here COMPLETE YOUR MEAL WITH THESE RECIPES Spinach, Gouda Stuffed Portobello Mushrooms RECIPE Baked Deviled Fried Chicken RECIPE Lemon Meringue Pie RECIPE Oven BBQ Chicken RECIPE How to Roast Chicken Breasts in Convection RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Make Ahead Vegetable Side-Dishes for Thanksgiving The large-capacity Convection ovens that are standard these days evolved in large part because of consumer demand for larger ovens to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!