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YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Paris-Brest with Chantilly Cream and Raspberries Convection, Convection Bake Paris-Brest with Chantilly Cream and Raspberries Once you have made choux pastry a few times and realize the process is fairly easy, you may feel ready to tackle a more elaborate dessert. A classic Paris-Brest is traditionally made by forming a large choux pastry ring. After baking, the pastry is split, filled with cream, and topped with hazelnut praline. However, this version is more straightforward, featuring Chantilly cream, almonds, and raspberries. This type of dessert should be consumed on the same day it is made. Alternatively, you can prepare the ring or rings in advance and freeze them. When you're ready to serve, simply bake the frozen choux pastry, fill it with cream, and enjoy. With the amount of ingredients listed below, making two choux pastry rings that are five and a half inches in diameter is preferable to making one large ring, as it takes less time to cook. If you opt for a large pastry ring, you will end up with a very large choux pastry—unless, of course, that is your goal. INGREDIENTS For the Choux Pastry ¼ cup water ¼ cup milk ½ stick of unsalted butter, cut into chunks ½ cup unbleached all-purpose flour Pinch of kosher salt 3 large, room-temperature eggs For the topping 1 egg and milk or cream ⅛ cup of sliced almonds For the filling 1 pint / 473 ml heavy cream ⅛ cup of sliced almonds PREPARATION Combine the water, milk, butter, and salt in a medium-sized heavy saucepan. Bring the mixture to a boil over medium-high heat. Once boiling, add the flour all at once, stirring vigorously with a firm spatula or wooden spoon to form a smooth dough. Reduce the heat to low and continue stirring until the mixture dries out and pulls away from the sides of the pan. Scrape the dough into a bowl and set it aside to cool for a minute. Alternatively, you can use a mixer to cool it down more quickly. Meanwhile, preheat the oven to 375°F (190°C) in Convection or Convection Bake mode, and line two baking sheets with parchment paper. If you plan to freeze the choux pastry rings, you can skip this step. Beat the eggs into the cooled dough one at a time, ensuring to mix well after each addition. On the parchment paper, mark a 5.5-inch (14 cm) circle using a pencil. You can also use a small plate to draw the circle or make an 8-inch (20.3 cm) circle for one large pastry. I recommend making two smaller pastries. You will need a ½ inch plain or star-shaped piping tip. Pipe two concentric rings and then add a third ring on top of the first two. Brush the pastry with a mixture of egg and milk (or cream) and sprinkle with sliced almonds. Bake for 35 to 40 minutes; note that baking time may vary depending on your oven. Once the choux pastry is done baking, turn off the oven and leave the pastries inside for about 30 minutes to help them become crunchy. Then, remove them and let them cool. Once the pastries are cool, cut them in half horizontally. Next, beat the cream until it is firm. Using a piping bag, pipe the cream onto the bottom half of each pastry. Sprinkle with almond slices, and then place raspberries along the outer edge of the cream. Finally, place the top half of the pastry back on. Dust with powdered sugar, and your Paris Brest is ready to serve! One Paris Brest serves 6 portions. WANT TO LEARN MORE? Click Here LOOKING FOR A DIFFERENT DESSERT? Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More TRY ONE OF OUR EASY CONVECTION RECIPES Paris-Brest with Chantilly Cream and Raspberries RECIPE Apple Strudel RECIPE Crispy Cheddar Cocktail Crackers RECIPE Sausage Rolls in Puff Pastry RECIPE Roasted Chicken and Potatoes with Chanterelle Mushrooms RECIPE Almond Chocolate Citrus Cookies RECIPE Roasted Winter Vegetable Salad RECIPE Cornish Hens Roasted over Cornbread Sausage Stuffing RECIPE Roulade with Chocolate Ganache and Candied Orange RECIPE Pork Rib Roast RECIPE Brisket Braised in Red Wine RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Apple Strudel RECIPE Crispy Cheddar Cocktail Crackers RECIPE Sausage Rolls in Puff Pastry RECIPE Roasted Chicken and Potatoes with Chanterelle Mushrooms RECIPE Almond Chocolate Citrus Cookies RECIPE Roasted Winter Vegetable Salad RECIPE Cornish Hens Roasted over Cornbread Sausage Stuffing RECIPE Roulade with Chocolate Ganache and Candied Orange RECIPE Pork Rib Roast RECIPE Brisket Braised in Red Wine RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Apple Strudel RECIPE Crispy Cheddar Cocktail Crackers RECIPE Sausage Rolls in Puff Pastry RECIPE Roasted Chicken and Potatoes with Chanterelle Mushrooms RECIPE Almond Chocolate Citrus Cookies RECIPE Roasted Winter Vegetable Salad RECIPE Cornish Hens Roasted over Cornbread Sausage Stuffing RECIPE Roulade with Chocolate Ganache and Candied Orange RECIPE Pork Rib Roast RECIPE Brisket Braised in Red Wine RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Learn to Adapt your recipes to The Convection and Convection-Steam Oven Paris-Brest with Chantilly Cream and Raspberries - NEW! Apple Strudel - NEW! Baked Ham With Brown Sugar Maple Syrup Glaze Paris-Brest with Chantilly Cream and Raspberries - NEW! 1/13 Get in touch, we are here to help! YOUR HOLIDAY CELEBRATIONS WITH THE MASTERY OF CONVECTION COOKING Beef Wellington Beef Wellington makes a wonderful centerpiece for a special occasion meal… Get The Recipe! IMMERSE YOURSELF IN CONVECTION RECIPES! Paris-Brest with Chantilly Cream and Raspberries Recipe Apple Strudel Recipe Crispy Cheddar Cocktail Crackers Recipe Sausage Rolls in Puff Pastry Recipe Roasted Chicken and Potatoes with Chanterelle Mushrooms Recipe Almond Chocolate Citrus Cookies Recipe Roasted Winter Vegetable Salad Recipe Cornish Hens Roasted over Cornbread Sausage Stuffing Recipe Roulade with Chocolate Ganache and Candied Orange Recipe Pork Rib Roast Recipe Brisket Braised in Red Wine Recipe Paris-Brest with Chantilly Cream and Raspberries Recipe Apple Strudel Recipe Crispy Cheddar Cocktail Crackers Recipe Sausage Rolls in Puff Pastry Recipe Roasted Chicken and Potatoes with Chanterelle Mushrooms Recipe Almond Chocolate Citrus Cookies Recipe Roasted Winter Vegetable Salad Recipe Cornish Hens Roasted over Cornbread Sausage Stuffing Recipe Roulade with Chocolate Ganache and Candied Orange Recipe Pork Rib Roast Recipe Brisket Braised in Red Wine Recipe Paris-Brest with Chantilly Cream and Raspberries Recipe Apple Strudel Recipe Crispy Cheddar Cocktail Crackers Recipe Sausage Rolls in Puff Pastry Recipe Roasted Chicken and Potatoes with Chanterelle Mushrooms Recipe Almond Chocolate Citrus Cookies Recipe Roasted Winter Vegetable Salad Recipe Cornish Hens Roasted over Cornbread Sausage Stuffing Recipe Roulade with Chocolate Ganache and Candied Orange Recipe Pork Rib Roast Recipe Brisket Braised in Red Wine Recipe YOUR HOLIDAY FEASTS WITH THE POWER OF STEAM COOKING! How to Cook Prime Rib in the Steam Oven Roasting lean tender cuts of meat at low temperatures is one of the best uses of your Combi Steam Oven and ensures perfect results every time. The trick is determining whether to ... Get The Recipe! ENHANCE YOUR MEALS WITH THE STEAM OVEN! Vanilla Creme Brulee Recipe Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil Recipe How to Roast a Whole Duck in the Steam Oven Recipe Seafood Stew with Lobster, Crab and Halibut (Cioppino) Recipe Vanilla Creme Brulee Recipe Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil Recipe How to Roast a Whole Duck in the Steam Oven Recipe Seafood Stew with Lobster, Crab and Halibut (Cioppino) Recipe Vanilla Creme Brulee Recipe Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil Recipe How to Roast a Whole Duck in the Steam Oven Recipe Seafood Stew with Lobster, Crab and Halibut (Cioppino) Recipe Vanilla Creme Brulee Recipe Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil Recipe How to Roast a Whole Duck in the Steam Oven Recipe Seafood Stew with Lobster, Crab and Halibut (Cioppino) Recipe Vanilla Creme Brulee Recipe Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil Recipe How to Roast a Whole Duck in the Steam Oven Recipe Seafood Stew with Lobster, Crab and Halibut (Cioppino) Recipe Vanilla Creme Brulee Recipe Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil Recipe How to Roast a Whole Duck in the Steam Oven Recipe Seafood Stew with Lobster, Crab and Halibut (Cioppino) Recipe Vanilla Creme Brulee Recipe Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil Recipe How to Roast a Whole Duck in the Steam Oven Recipe Seafood Stew with Lobster, Crab and Halibut (Cioppino) Recipe Vanilla Creme Brulee Recipe Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil Recipe How to Roast a Whole Duck in the Steam Oven Recipe Seafood Stew with Lobster, Crab and Halibut (Cioppino) Recipe MASTER CONVECTION COOKING TECHNIQUES THROUGH LEARNING Best Roasting Pan for Convection As the end of the year holidays approache grocery and cookware stores begin to create displays that feature roasting pans , basting tubes, and other items considered necessary to cook a turkey feast. While some of these supplies may be essential ... Plan & Learn JUMPSTART YOUR LEARNING ABOUT CONVECTION OVENS HOW TO TIPS CONVECTION MODES STEAM MODES READ MY BLOG POST How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More WHY COOKING A LARGE ROAST ON A RACK IS SO IMPORTANT? When large roasts are placed directly onto a pan, as the pan heats up, the heat of the pan will ... Learn More WHAT ARE THE BENEFITS OF MARINATING THE TENDERLOIN? Tenderloin that has been marinated can be cooked in the oven without ... Learn More CONVECTION KITCHEN LEARNING CHANNEL Gougeres - Cheese Puffs - A Convection Appetizer Convection Kitchen by Larissa Taboryski Play Video Share Whole Channel This Video Facebook Twitter Pinterest Tumblr Copy Link Link Copied Search video... Now Playing Gougeres - Cheese Puffs - A Convection Appetizer 03:00 Play Video Now Playing Exploring Convection Pheasant A Unique Holiday Alternative 02:55 Play Video Now Playing Steam Roasted Veggies with Mushroom Ravioli 01:57 Play Video Did you know? When cooking in a single rack you can drop the oven temperature by 25°F When cooking in multiple racks you do not have to lower the oven temperature Cooking an entire meal? You can cook main dish and dessert at the same time with no transference of flavors! Do you have a Combi-Oven? This tool is a remarkable. You can steam or bake bread, bagels, or a delicate crème-Brule with amazing results results!

YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Scones with Bacon and Cheddar Cheese Convection or Convection Bake Mode Scones with Bacon and Cheddar Cheese In days gone by when ready-made bakery items were not readily available, items like scones were staples of the home kitchen. Scones are easy to prepare and quick to bake, and you can prepare them with sweet or savory ingredients. These scones were delicious and served with tomato soup. When baked in Convection, scones have a delicate, moist crumb texture, and if you mix them with a light hand, I promise they will never be referred to as rock cakes. This delicious recipe from Emeril Lagasse for savory scones makes a generous 16 portions, which is great for entertaining. You can also bake and freeze the scones and refresh them in your steam oven on demand. Scones are best baked on a flat baking sheet with a slight lip, lined with parchment, silicone, or left plain. INGREDIENTS 4 slices cooked bacon, chopped 3 cups unbleached all-purpose flour 1 tbsp baking powder 1 tbsp sugar 1 tsp salt 1 stick cold unsalted butter, cut into small cubes 1 ½ cups sharp cheddar cheese, grated (approx 6 oz) 4 green onion, thinly sliced Freshly ground pepper to taste 1 cup heavy cream + 2 tbsp for brushing the scones before baking PREPARATION Arrange the oven racks to accommodate two pans, and, heat the oven in the Convection or Convection Bake mode to 375 F and prepare the baking sheets. Sift the flour, baking powder, sugar, and salt into a large mixing bowl. Cut in the butter with two forks or a pastry blender, then add the cheese, green onion, and black pepper and work just until the mixture begins to come together. Stir in the cooked chopped bacon and 1 cup of cream and work until it becomes a sticky dough. Dribble in a little more cream or half and half if the mixture is too dry and crumbly. Turn the mixture onto a lightly floured surface and pat it into a large round. Cut the dough in half and form two 7” circles about ¾” thick. Cut each circle into 8 wedges and transfer the wedges to a baking sheet, leaving ½” space between each one. Brush the tops of the wedges with the extra cream and slide the trays into the oven. Bake for 18 - 22 minutes until golden. Check underneath to ensure they are baked through. Remove from the oven and cool on the baking sheets for 5 - 8 minutes, then transfer the scones to a cooling rack. Once cool, they can be stored in an airtight container. Makes 16 Scones with Bacon and Cheddar Cheese .pdf Download PDF • 61KB WANT TO LEARN MORE? Click Here MORE STEAM BAKING RECIPES Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Chocolate Flan RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More TRY ONE OF OUR EASY CONVECTION RECIPES Paris-Brest with Chantilly Cream and Raspberries RECIPE Apple Strudel RECIPE Crispy Cheddar Cocktail Crackers RECIPE Sausage Rolls in Puff Pastry RECIPE Roasted Chicken and Potatoes with Chanterelle Mushrooms RECIPE Almond Chocolate Citrus Cookies RECIPE Roasted Winter Vegetable Salad RECIPE Cornish Hens Roasted over Cornbread Sausage Stuffing RECIPE Roulade with Chocolate Ganache and Candied Orange RECIPE Pork Rib Roast RECIPE Brisket Braised in Red Wine RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Apple Strudel RECIPE Crispy Cheddar Cocktail Crackers RECIPE Sausage Rolls in Puff Pastry RECIPE Roasted Chicken and Potatoes with Chanterelle Mushrooms RECIPE Almond Chocolate Citrus Cookies RECIPE Roasted Winter Vegetable Salad RECIPE Cornish Hens Roasted over Cornbread Sausage Stuffing RECIPE Roulade with Chocolate Ganache and Candied Orange RECIPE Pork Rib Roast RECIPE Brisket Braised in Red Wine RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Apple Strudel RECIPE Crispy Cheddar Cocktail Crackers RECIPE Sausage Rolls in Puff Pastry RECIPE Roasted Chicken and Potatoes with Chanterelle Mushrooms RECIPE Almond Chocolate Citrus Cookies RECIPE Roasted Winter Vegetable Salad RECIPE Cornish Hens Roasted over Cornbread Sausage Stuffing RECIPE Roulade with Chocolate Ganache and Candied Orange RECIPE Pork Rib Roast RECIPE Brisket Braised in Red Wine RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

As a culinary educator in the appliance industry, I began cooking with a convection steam oven 24 years ago, when Gaggenau introduced the first steam oven for residential use in the United States. Steam ovens were originally created for use in high-end restaurants, and the recipe guidance that came with the oven tended towards gourmet meals that one would expect to find in a high-end restaurant.  However, in order to get clients excited about purchasing new appliances and interested in the steam oven, I had to learn how having one would benefit them. So my journey began, roasting all types of meats and vegetables, baking breads and delicate custards, and steaming grains, vegetables, and shellfish. I also learned to perfect the technique of Low-Temperature cooking for lean, tender cuts of meat and canning in the steam oven. In other words, I had lots of practice. Working directly with many clients over the years gave me a unique insight into the questions, challenges, and learning curve we all go through when learning how to use a new appliance. This is why I created the Convection Kitchen website and YouTube channel: to provide an educational resource  with proven recipes to help people learn about cooking with convection and convection steam ovens. Steam and convection ovens feature a variety of cooking modes designed to help us achieve success with different types of cooking. Unless we understand these modes, adapting our recipes to benefit from cooking in these ovens is challenging. Understanding the tools you are cooking with is crucial because recipes do not reference the tools you cook with, making it easier to troubleshoot disappointing cooking results. Many visitors come to Convection Kitchen because they are looking for information on how to cook a specific type of meat, fish, or poultry in a steam oven. This is why we have a selection of how-to Recipes , such as Roast Chicken , Roast Turkey , Prime Rib , Beef Filet , Trip Tip , and Lobster Tails , that will help you understand how to cook the basics in a Steam oven. Once you understand the basics, you can vary the recipe ingredients as well as the cooking mode to your preference.   The different modes in a steam oven allow you to prepare food in various ways. For example, bone-in chicken can be steamed; chicken pieces can be roasted at a moderately high temperature or slowly roasted at a low temperature; and, of course, you can roast a whole chicken or cook an entire meal with chicken and side dishes. This is why our recipes are broken down into categories as well as types of food and meal types.  In the Steam mode, the oven defaults to 212 F (100 C), the temperature at which water boils. In this mode, you can poach or boil eggs, cook oatmeal and grains, flan or custard, steam vegetables, seafood, bone-in-chicken, and your favorite dim sum or tamales. Some of these items don't require an actual recipe, and it's just a matter of determining the timing. For others, such as custard or flan, it's a matter of understanding that you can omit the step that calls for baking the custard in a water bath. When it comes to steaming fish or shellfish, this method is similar to poaching, but you can also roast or broil fish and shellfish. So, when reading a recipe, it's important to understand the method outlined in order to choose the correct cooking mode.  When it comes to roasting in the steam oven, our recipes will help you achieve success with roasting all types of meat, fish, poultry, and, of course, vegetables by providing specific temperatures, timing, cooking mode, and the best types of pan to use. Steam ovens have smaller cavities than standard ovens, so the details in these recipes are crucial to their success. Despite the smaller cavity, you may be surprised to know that you can cook a 10 - 14 lb turkey in a steam oven, depending on the model, and it will only take approximately one ¼ hours.  Steam ovens don't have a bake element (bottom heat), but the combination of heat and steam makes them ideal for baking bread, pastry, and casseroles. Even when using a different recipe, the guidelines our recipes provide will help you easily adapt that recipe in terms of temperature, mode, and timing to bake in the steam oven. Some steam ovens have a Low-Temperature Cooking mode. This mode is similar to Sous Vide cooking in that the food is cooked at a very low temperature. This mode is only for cooking lean, tender cuts of meat, fish, and poultry, and unlike the Sous Vide mode, the food does not have to be vacuum sealed in a bag or container.  This cooking method takes some time, and the food needs to be finished over high heat before serving, but the results are sublime. You will never overcook an expensive cut of meat when you use this method, and you will find many recipes featuring this method on our website because we are great fans. As steam ovens became more popular, manufacturers began to add Automatic Programs to help people overcome the initial learning curve.  These programs are beneficial; after all, it only takes cooking a few meals successfully to convert people to the joys of cooking with steam.  On the other hand, to get the most out of cooking with a steam oven, taking the time to understand how to cook without those programs will be most rewarding. Learning to use a steam oven effectively takes a little practice. Still, because our recipes are tailored to the steam oven's different functions, you will easily adapt your cooking and reap the rewards of this fantastic combination of Convection and Steam. Larissa, Your Convection, Steam Enthusiast

Convection and Steam ovens are remarkable tools because they offer many options that simplify meal preparation. All it takes to benefit from those tools is some planning. One of the more remarkable aspects of convection is the ability to cook multiple foods at once with no transfer of flavor. That means that any time your oven is on unless you are cooking a specialty item that requires precise temperatures, you should be able to cook several different foods simultaneously. Since it’s the season for warming winter soups, let's look at how using your Convection or Steam oven can simplify the process and help you create flavorful soups. Roasting Vegetables in Convection the Key to Delicious Soup There are several reasons why roasting vegetables for soup makes sense. When vegetables are roasted, their natural sugars caramelize to develop better flavor. Vegetables roasted in Convection retain more moisture, which translates to better flavor. Most of us don’t have a large soup pot to accommodate a large quantity of vegetables, so roasting vegetables for soup makes more sense. Best of all, it’s easy to roast a tray of vegetables for soup while cooking other foods. Making the soup base on the cooktop is relatively easy. Slowly cook the foundation ingredients, such as onions, leeks, garlic, carrots, and celery. Add the stock and simmer for approximately 20 minutes before adding the roasted vegetables. Soups containing pumpkin, butternut squash, cauliflower, mushrooms, tomatoes, broccoli, corn, and zucchini can be pureed. Still, various roasted cubed vegetables can be added to broth soups or soups featuring beans or lentils. Best Convection Oven Mode for Crisp Roasted Vegetables The Convection Roast or Convection Bake mode will work for oven-roasting vegetables. If you roast the vegetables on rack position 1 or 2, counting up from the bottom of the oven, they will be close to the bottom heating element and should caramelize well. If you need more crisping, move the tray closer to the top heating element for the final 10 minutes of cooking. The ideal cooking temperature and timing will, of course, depend on your oven. For example, 375F in my 24” oven is very powerful, but larger 30” ovens may provide better results at 400F. I also notice that a high temperature can cause burning on the edges when I roast vegetables in my gas oven. Understanding the rack position and temperature that will work best in your oven is critical to successful cooking. Don’t follow a recipe blindly; observe how your oven cooks to achieve the best results. Some vegetables such as fresh corn, peppers or tomatoes, add a lot of flavor to soup if they are cooked in the Convection Broil mode to gain a nice char. Coarsely chopped and added into the soup these vegetables will add wonderful bursts of flavor. Another vital aspect of roasting vegetables is using the right amount of oil. If the vegetables are tossed in too much oil they become limp, not enough and they will be dry. Start with a light coating of oil and adjust as needed. Steaming Vegetables for Soup Roasted vegetables give soup a lot of flavor, but certain soups are delicious made with steamed vegetables. When you are in the mood for a soup with fresh, bright flavors, steamed peas, broccoli, asparagus, spinach, and potatoes are a good choice for a lighter soup. While roasting or steaming vegetables can enhance soup, the key to good soup is. Yes, it takes planning, but it is easy and good stock. Roasting bones for stock or simmering a chicken carcass are easy to do, yes it takes planning, but it is easy and your soup will be so much more delicious made with homemade stock. So next time you bake a casserole, bake some potatoes or roast a chicken, consider starting a soup base on the cooktop and roasting some vegetables for another easy, delicious convection meal. Thanksgiving is such an important feast, but it can cause tremendous stress when orchestrating the cooking of so much food. In my next post, I will address the best type of pan to roast your turkey or turkey breast this Thanksgiving and remind you of the many helpful videos and recipes I have created to help you understand how Convection can ease the stress of cooking. Larissa, Your Convection Enthusiast

Steam ovens are remarkable tools that can transform your cooking, but getting used to cooking with one takes a little time. The more you use your steam oven, the more you will become attuned to the differences in flavor and texture of foods cooked with steam.   Almost any food you can normally blanch, steam, or boil in a saucepan can be steamed in the steam oven, and delicate foods such as custard, flan, and cheesecake do not need to be cooked in a water bath. Jars for canning can be sterilized in steam, and the processing can also be done in the steam mode. In addition, you can also bake, roast, reheat, and defrost food. The oven may be small, but it features a wide range of options for food preparation. Meat, fish, poultry, vegetables, and baked items, especially bread, benefit from being cooked with a combination of convection and steam. You may be surprised to learn that a steam oven can also defrost and reheat foods. These functions take longer in a steam oven, but the results are exceptional. What is the Benefit of Cooking with a Steam Oven Steam ovens cook food with a combination of heat and humidity. In a nutshell, cooking with steam inhibits cellular breakdown, which translates to better flavor, texture, and nutrient retention. Other benefits include the ability to cook multiple foods at one time with no transfer of flavor, and because steam ovens are smaller than traditional ovens, larger roasts such as turkey will cook faster.  Steam ovens feature a mode specifically for steaming. In this mode, the oven defaults to 212 F, and this is the mode to use for steaming vegetables, grains, shellfish, eggs, hard or soft cooked or poached, and also for making your morning oatmeal. Tips for Steaming in the Steam Oven Since water boils at 212 F, most steam ovens are preset to this temperature in the Steam mode. When cooking in a saucepan, the pan is typically covered to trap steam and cook the food; however, foods do not have to be covered when being cooked in the steam oven. Tips for Baking in the Steam Oven When baking in the steam oven, be sure to reduce the recipe temperature by 25 F and watch the timing. The recipe temperature is reduced when baking because convection cooks food from the edge to the center; the edges may cook too quickly if the temperature is too high. Since steam ovens are smaller than traditional-sized ovens, foods may also cook faster. Setting the timer 5 - 8 minutes in advance of the recipe time will help you determine the exact timing in your oven. A baking steel or stone can be used to form a crisp crust when baking bread, and perforated baking forms are ideal when baking French bread. Casseroles can be baked uncovered in the steam oven. If additional browning is required, change the mode to Broil (if your oven has that mode) for the last 5 - 8 minutes of cooking time. Tips for Roasting in the Steam Oven Small cuts of meat, fish, and poultry can be cooked directly on a rimmed baking sheet or a solid oven pan. However, when roasting whole poultry or larger cuts of meat, placing the meat on a rack in a shallow pan will ensure better results. Placing the meat on a rack prevents moisture loss from the heat of the pan, and elevating the meat ensures the heated circulating air can cook the meat evenly. Timing will be faster when roasting larger cuts of meat in a steam oven. A 4-5 lb chicken will take approximately 1 hour to roast. However, a 10 lb turkey will cook to an internal temperature of 165 F for approximately 1 hour and 20 minutes. If your oven is not equipped with a meat probe, a wireless meat probe is an excellent investment to avoid overcooking. When roasting meat, always factor in resting and carving time, and add the side dishes at the appropriate time so they will be ready to serve when the meat is ready to serve.  Tips for Reheating Food in the Steam Oven Most steam ovens have a Reheat function with a default temperature setting that the manufacturer has determined will provide the best results. Since the goal is to heat the food evenly, it is best to use the lower preset temperature for most foods, although there are some exceptions. Heating cold food generally takes approximately 10 minutes, but the time will depend on how dense the food is and the quantity being reheated. For example, a large slice of lasagna might take 15 minutes, whereas a dish with some grains and roasted vegetables may only take 8-10 minutes. Food can be reheated in the oven cooking containers, on a plate, bowl, or casserole dish.  When cooked meats such as beef or lamb are reheated, they take on a slightly grayish tone. However, once you cut into the meat, it will remain perfectly pink on the interior and taste freshly cooked. Pizza and baked items are best reheated at a higher temperature. Heat the oven to 350, and once hot, place the pizza or baked item in the oven for a short period. The steam oven can also be used to warm dishes so that they stay warm when served and to hold prepared food prior to serving.  Steam Oven Maintenance Steam is a remarkable tool for cooking, but I can’t stress how important it is to take care of your oven and keep it free of moisture when it is not in use. Leaving moisture in the tank or not drying the oven out between uses can lead to mold growing on food particles that may not even be visible.  If you use your oven in the morning to cook oatmeal, poach eggs, or reheat food, leaving the water in the tank is okay if you plan to use the oven later that day. However, it is best to make sure the tank is emptied daily, and the oven is dried out. To quickly dry the oven, you can set it to the Convection mode at 350 F for 10 minutes or wipe it dry with a soft cloth. Cooking with new appliances always involves a familiarization process, and the comprehensive selection of Steam Oven recipes will help you learn to get the most out of this remarkable appliance. Larissa, Your Convection Enthusiast