When I began cooking with the Gaggenau Steam oven back in 1999, it was clear that the oven had been thoughtfully designed based on professional cooking principles. While the concept of Steaming food was easy to grasp, less obvious was the benefit of the different levels of heat and humidity for specific types of cooking. It was clear from studying the product guide and learning about the different cooking capabilities that the chefs and engineers who developed the technology did so based on the science of cooking. Now all we had to do was understand how using heat and humidity in different combinations aided in achieving spectacular results. Adapting Professional Tools for Home Use While I may have been in awe of the oven's features, like most people my home cooking is for the most part pretty straightforward, simple healthy meals with plenty of vegetables. The many clients I worked with made it clear while they were excited about the concept of the oven they also needed fairly simple directions to get started cooking with the oven. The first recipes we received for the steam oven came from classically trained chefs and were of restaurant quality, very impressive, but we needed a simpler approach to get started. With frequent use, it didn’t take long for us to realize how the cooking of many different foods could be adapted to being cooked in the Steam oven, no special recipes needed, and it quickly became our go-to oven. How Does the Steam Oven Make Food Preparation Easier? Once the steam oven is set in the Steam mode, then you can add pans with different foods and they can all cook simultaneously. All you have to do is monitor the timing, and there will be no transfer of flavor between the foods. If the components of your meal include some type of grain, vegetables, fish or shellfish, hard-boiled eggs, or bone-in chicken, all those items can be steamed at the same time. So instead of monitoring 3 or 4 pans on the cooktop, just put the pans in the Steam oven and set the timer. There will be no messy cooktop to clean from boil-overs and, the pans can go in the dishwasher. Best of all while the food is cooking in the Steam oven, you can focus on preparing other elements of the meal; and I promise you will find this is a much less stressful way to cook. So, whenever a recipe mentions, boiling, blanching, poaching, or steaming, all those functions can be performed in the Steam mode in the Steam oven and often with better results. What Other Ways can the Steam Oven Make Cooking Easier? Once you grasp the concept of the Steam oven as a sous-chef you will quickly come to rely on your sous-chef to perform a variety of functions. Defrosting without cooking the food: defrosting is one of the best features of the oven, only the ice crystals will dissolve leaving the food fresh looking and ready to cook. Containers of frozen homemade stock or soup can be placed in the oven to soften slightly before being transferred to a saucepan for heating. Proofing yeast dough: the Steam oven provides the perfect environment for proofing and there is no need to cover the bowl. Gentle cooking without the need for a water bath: now there is absolutely no reason for you not to make crème caramel, savory custard, or cheesecake. When you have the time and a vacuum sealing machine, you can prepare exceptional meals using the sous vide function. I find that cooking lean tender cuts of meat in the Low-Temperature cooking mode, is a great way to cook meats when entertaining. The oven meat probe can be programmed to monitor the internal temperature of the meat and all it will need is a high-heat sear prior to serving. There is no transfer of flavor when cooking in Steam or Convection so complete meals can be cooked or reheated at one time. Remember you are the conductor, so plan the jobs you want the oven to perform and it won’t disappoint. Technology and the Steam Oven Many Steam ovens feature a library of automatic programs that can help users unfamiliar with the appliance get started with their cooking. In order for the sensors to be able to cook the food accurately you may be asked to enter the weight, so keep a scale handy. My Steam oven features an option for me to record recipes while cooking and then save the cooking steps. This is especially useful for dishes you cook frequently, all you have to do is call up the recipe and you will not have to change any temperatures and humidity levels during the cooking. If the manufacturer of your appliances has a Smart app you may find there are many resources available to you by pairing your appliance and using the app to monitor the cooking. You may also be able to make changes to the cooking program by giving a command to your Virtual Assistant. Stay tuned for my next post Cooking for Kids and Adults. Convection and Steam ovens are great tools for those of you who are juggling having to accommodate different food tastes at the dinner table. In the meantime please visit the Convection Steam Recipe section on my website for inspiration on cooking a variety of foods using the different modes in your Convection Steam oven or check out the Start Your Convection Steam Playlist on my YouTube channel Larissa, Your Convection and Steam Oven Enthusiast

When steam ovens first came to market over 20 years ago it was a learning curve to learn how to cook in one. When I taught steam oven classes in those early days people would always ask, is there a cookbook? Of course I understood people needed guidance, but I encouraged everyone to be adventurous and try everything, after all people had been cooking with steam for centuries. The Gaggenau steam oven I was working with featured modes for steaming, baking and roasting but also introduced us to techniques that were being used in professional kitchens including Low Temperature Cooking and Sous Vide. Despite some early blunders, Low Temperature Cooking has become one of my favorite cooking methods for cooking lean tender cuts of meat, and that’s the method I like to use for preparing chicken wings. Slow Roasting for Succulent Chicken Wings Chicken wings can be baked at a moderate or a high temperature with good results but cooking them at a low temperature and finishing the cooking with high heat is the best way to keep the meat succulent. One of the reasons chicken wings have so much flavor and remain succulent is because they are cooked on the bone and meats cooked on the bone cook more evenly and retain more moisture. High heat is crucial to crisp the skin but too much high heat can also dry out the meat, so a combination of low and high heat gives a good balance. Even though I usually prepare chicken wings in my steam oven, they can also be prepared in a convection oven using the same technique with comparable results. When wings are prepared this way in a steam oven the pan will collect some cooking juices. These flavorful juices should be poured off before the high heat cooking phase but don’t discard them, they are wonderful to add to your cooking. Creating a Crisp Crust for Slow Roasted Chicken Wings The slow roasting process basically cooks the wings so the final step is to cook them at high heat to crisp the skin. I like to complete the cooking in the convection oven, so I can use the steam oven to steam some vegetables for salads to accompany the wings. For this final stage of cooking, arrange the oven racks so one rack is in the upper third of the oven near the broil element. Change the oven mode to Convection Roast 450 degrees and when the oven comes to temperature, toss the wings with some melted butter and vegetable oil, slide the tray into the oven and set the timer for 15 minutes. If additional crisping is desired change the oven mode to Broil Hi or 500 degrees and broil for 5 minutes. Of course the wings will taste delicious on their own but for added flavor a sauce can be added to the sizzling wings when they come out of the oven. It’s best to wait until the wings have finished cooking to add the sauce to avoid the sauce burning during the final high heat cooking. Steam ovens are amazing tools that can truly simplify cooking so if you are looking for more ideas for easy delicious steam oven meals check back to learn how to prepare Lion's Head Meatballs. Larissa, Your Convection Enthusiast

Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses. Even though the original is good as is, this is also a casserole that can be combined with other foods to create a memorable meal. When you are in the mood for something truly decadent, adding lobster to mac and cheese is a good option but when you are in the mood to keep it simple and nourishing, adding in some vegetables is equally delicious. Vegetables such as cauliflower and broccoli are also delicious when baked in a cheese sauce and are perfect to bump up the flavor and nutrient value of mac and cheese. Even though mac n cheese is a simple dish the preparation does involve several steps and saucepans which can be off putting. In this post I will give you some tips for simplifying the preparation as well as tips for baking the casserole in Convection. Mac and Cheese Preparation Made Easy Preparing Mac and Cheese involves several steps, cooking the pasta in boiling water, preparing the bechamel sauce and if you are adding in another ingredient, cooking that ingredient as well. Since this means several saucepans or oven trays, it’s always a good idea to know the options that will work best for your time frame and minimize the amount of clean up. There is no escaping cooking the pasta in boiling water, macaroni cooks quickly and achieves the perfect texture when cooked in rapidly boiling salted water, so that part is easy. When adding vegetables such as broccoli or cauliflower there are several options for cooking them. The florets can be steamed in a steam oven or in a steamer basket over boiling water. They can also be roasted at high heat (375 - 400°F) in the oven. Cauliflower is especially delicious when slightly caramelized around the edges so broiling the cauliflower in the oven is another option. Then of course there is the microwave option. Vegetables steam very quickly in the microwave or if you have a Speed oven you could roast or broil the vegetables with some added microwave power to speed up the process. So lot’s of options, to simplify getting those vegetables ready. The bechamel sauce is traditionally made on the cooktop by slowly cooking the butter and flour together then adding the milk and heating gently until thickened. A simpler option is to make the bechamel sauce in the microwave; however, you will need a microwave safe measuring cup or bowl with at least a 4-cup capacity. A large container is necessary so that you can stir the cheese in once the sauce has thickened. To prepare the sauce in the microwave, combine the butter and flour in the container and cook on hi for approximately 1 minute. Add the milk, whisk the ingredients to combine, cover the container and cook for approx 2 minutes until the mixture has thickened. If you were to use the microwave to prepare the vegetables and the bechamel sauce you could conceivably prepare all the components to assemble a cauliflower mac n cheese in approximately 10 minutes. Then of course the casserole needs to go into the oven to bake through. In addition to speeding up the preparation, microwave bowls are all dishwasher safe for easy clean up so using the microwave for some of the prep is definitely worth considering. The Best Oven Mode for Baking Mac n Cheese Once your Mac and Cheese casserole is assembled then it needs to go into the oven to heat through and develop a slightly browned crust. The Convection Bake mode is ideal for baking casseroles because in this mode heat is directed from the bottom and top heating elements and the convection fan circulates the heated air around the baking dish ensuring even heating. Placing the casserole in the middle of the oven will give the best results for even heating. If the casserole is being baked directly after it has been prepared it will only need to be in the oven for approximately 25 minutes and will not need to be covered. However, if you are baking the casserole cold from the refrigerator, allow approximately 45 minutes and keep the casserole covered for the first 20 minutes; then remove the foil for the remainder of the baking time. The many ways in which a Mac and Cheese casserole can be enhanced is a good example of how a traditional recipe has evolved to reflect current food trends. So when it comes to preparing your Mac and Cheese, make sure you also take good advantage of your modern appliances to simplify the preparation of this simple, delicious culinary standard. Simple foods have great appeal and our convection ovens are great tools for achieving great texture and flavor when preparing many popular foods. If you want to learn how to prepare a sirloin strip steak in convection with tender juicy results then please check back for my next post Larissa, Your Convection Enthusiast

Beets make a great addition to many different dishes; they are delicious roasted and served as a side dish, added to salads, grain bowls, sandwiches, and even hamburgers, and of course, there is the wonderful beet soup, borscht. The interesting thing about beets is that the texture changes depending on the method you use to cook them. Red beets that are boiled or steamed retain a deep color and have a soft tender texture. Peeled roasted beets also retain good color but have a firmer texture. Beets can be roasted in convection or steam roasted or steamed in a steam oven or you can just simmer them in boiling water. How you cook beets will depend on the result you desire, just remember that disposable gloves and a washable cutting board make handling beets easier. Why Convection is Ideal for Roasting Beets Convection is ideal for roasting vegetables because the circulating convection heat preserves moisture in food while the natural sugars in vegetables caramelize resulting in better flavor and texture. Whenever I served roasted vegetables such as beets at a class there was always someone who marveled at the fact that they were eating and enjoying a vegetable they normally detested all because of the stunning results when that vegetable was cooked in convection. To prepare beets for roasting they should first be peeled and if roasting both red and golden beets be sure to keep them separate to avoid the red beet juice from staining the golden beets. Wearing disposable gloves is recommended to avoid staining your hands and peeling the beets over newspaper or into a bowl or compost bin helps minimize staining and makes for easy disposal. Once the beets are peeled cut them into the desired shape on a washable cutting board. Place the pieces in a bowl and toss with a light coating of olive oil, salt, and a sprinkle of mixed Italian seasoning. Spread the beets onto a rimmed baking sheet and roast in the Convection Bake or Convection Roast mode at 350°F for approximately 30 minutes. How to Steam Roast Beets (Steam Oven) Beets can also be steam-roasted using a combination of convection and steam. Simply follow the same method outlined above but check the beets for doneness at around 20 minutes. Because steam ovens are smaller than traditional ovens and the combination of heat and steam is so powerful the cooking time tends to be faster in this mode. How to Steam Beets (Steam Oven) When you want velvety soft beets or to prepare beets for pickling, steaming is the best method to choose. Be sure to rinse the beets well to remove any grit and leave about ½ of the stem as well as the root intact. Place the whole beets in the perforated pan with the solid pan underneath to catch any drips and steam for 35 - 50 minutes depending on the size until the point of a sharp knife slips easily into the beet. Set the beets aside to cool before slipping off the skin. Many years ago when roasted vegetable salads became popular, I sometimes roasted a medley of vegetables that included red and golden beets, parsnips, and yellow sweet potatoes. The roasted vegetables glistened like jewels when mixed with the salad greens and made a wonderful accompaniment to roasted meat or poultry. Even though no real recipe was required (apart from the salad dressing) I always had numerous requests for a recipe whenever this salad was served, reinforcing the universal desire for simple well-prepared meals. Vegetable dishes also make a great accompaniment to simple grilled meats and in my next posts, I will be covering great ways to make good use of your convection and steam ovens to prepare delicious summer side dishes. Larissa, Your Convection Enthusiast

Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to create a delicious satisfying meal. Another option that also creates a delicious savory base for a variety of ingredients is a socca flatbread made with garbanzo bean flour. Making flour from garbanzo beans shows the ingenuity of the people of the Mediterranean region where socca originated. Not only did socca make good use of a readily available staple it offered a creative way to incorporate a fiber rich food that could be enjoyed as a snack with some added seasoning. Socca was traditionally made in a skillet and cooked over hot coals in market stalls. The high heat cooked the thin socca flatbread quickly creating a desirable crisp edge, and all that was needed was a final garnish of flaky sea salt, a drizzle of olive oil and some seasoning to create a delicious snack. A cast iron skillet or griddle pan is ideal for making socca, and to achieve the best results the pan is best heated in the oven before the batter is added. Of course you can also cook the socca on the cooktop or over hot coals, but since my focus is helping you make the best use of your convection oven I will focus on the oven method. The ideal mode in an electric Convection oven to bake socca is the Convection Bake mode. In this mode the heat is generated from the top and bottom heating elements and the convection fan circulates the heat for even cooking. Gas ovens have a strong lively heat that creates a natural convection and are ideal for high heat baking of breads, pizzas and flatbreads, so the traditional Bake mode will provide excellent results. In this recipe the oven mode is changed to Broil for the final 3 - 5 minutes of cooking, so before heating the oven, organize the oven racks so that you have a rack in the upper third of the oven closer to the Broil element. Remember when broiling in the oven, the oven door should always be closed, not propped open. If your oven has an electric broil element with a default setting of High, Medium and Low choose the High setting; if your oven prompts you to select a temperature then select 450 degrees. Many gas ovens have an infra-red broiler which gives amazing results but err on the side of caution in terms of timing to avoid burning the socca. Paying attention to how your oven cooks will help you achieve good results with all your cooking but is especially important when cooking with high oven temperatures. Toppings to Add to Socca flatbread for Delicious Snacks and Light Meals As with every blank canvas, socca allows you to create the masterpiece that you desire. Socca originated in the Mediterranean regions so it blends well with the seasonings used in the cuisines of the regions. However, I also enjoyed a chickpea flatbread with kimchi folded into the batter that was quite delicious. Other options to enhance a socca flatbread include, chopped rosemary, garlic or onions or just a drizzle of olive oil and sea salt which is perfect when you are serving socca as a snack. A well balanced fruity olive oil combines well with the flavor of the chickpeas and salt. For a more substantial meal, vegetables can be added into the batter or sauteed and served over the socca when it is baked. In this recipe I served the socca with a salad of mixed greens with olives, sun-dried tomatoes and feta cheese reminiscent of a wonderful meal I enjoyed on the shores of the Mediterranean. Socca is a simple versatile recipe that is easy to prepare. Just remember that the batter needs to rest for at least 30 minutes before baking so planning is key. If you are a fan of chicken wings and want to learn how to cook them so they are crisp on the outside but still juicy and tender then check out my next post to learn how. Larissa, Your Convection Enthusiast

Even if you don’t consider yourself to be a great baker, simple recipes such as Flatbreads and Pita bread are a great place to get started. The proofing and cooking time is minimal so with a little planning you can enjoy freshly baked bread in a relatively short time. Of course, one way to achieve good results with baking is to use the tools in your Convection oven. In addition to a variety of cooking modes, many ovens also feature a mode for proofing yeast dough. A barely warm oven is the ideal place for proofing, you won’t need to cover the dough or worry about drafts coming from open doors and windows, and because the environment is so stable the proofing process will be slightly faster. Tips for Creating a Good Dough To achieve success when making dough for pita bread or flatbread pay careful attention to the water temperature used to prove the yeast in the recipe. If the water is too hot or too cool the yeast will not bloom and you will have to start all over again, even proofing it in the Steam oven won’t save it! You will know if your dough is going to be a success because it will feel very pliable, almost alive, if it feels leaden you will have to start again. Which Oven Mode is Best for Baking Flatbreads and Pita Bread? If you are baking in a gas oven, the best mode will be the traditional Bake mode. Gas ovens have a natural Convection and are excellent for baking bread, and the most important thing to pay attention to is rack position. Depending on how hot your oven runs, the bottom rack position might be too hot; however, a pizza stone placed on the bottom rack can yield amazing results. If you are baking in an electric oven you can use either the Bake or Convection Bake mode. I find using Convection Bake works best for these quick-cooking bread recipes that bake at a high temperature. Baking the bread close to the direct heat from the bottom heating element while the convection fan circulates the heated air evenly around the oven ensures great results. Because the heating element in most electric ovens is concealed beneath the oven floor nowadays using the regular Bake mode alone may feel a little underpowered. Having said that, remember every oven is different so it may take some trial and error to work out what works best in your oven. Flatbreads and Pita Bread pair well with the delicious foods from the Mediterranean and in my next post, I will review a recipe for making Chicken Sharwarma in convection. Not only does the chicken cook to perfection, but you can also cook some side dishes at the same time for a mouthwatering feast to serve with freshly baked bread. Larissa, Your Convection Enthusiast

There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow roasting process caramelizes the natural sugar in tomatoes giving them greater depth of flavor that can be enhanced by adding good olive oil, fresh herbs and of course garlic. Once roasted the tomatoes make an excellent condiment for simple grilled fish, poultry and some meats or they can be served over grilled summer vegetables or pasta. The tomatoes are also delicious slathered on grilled bread or served with scrambled eggs. Convection: The Best Oven Mode for Slow Roasting Tomatoes When determining which oven mode is best for slow roasting tomatoes remember that convection cooks food by circulating heated air around the oven which helps preserve the natural moisture in the food. When food is cooked in radiant heat, the heat is directed from the top and bottom heating elements, and this direct heat has a more drying effect upon food. Convection (also called True Convection) is also used for dehydrating fruits and vegetables because the slightly heated air circulating around the food for long periods of time helps maintain a good level of moisture during the slow drying process. To dehydrate in your oven the best mode is Convection because in this mode the heat is only coming from the heating elements around the fan. Which is Best Slow Roasting or Dehydrating Tomatoes? Slow roasted tomatoes can be prepared in 2 - 3 hours, and should be consumed within 4 days; however, they can also be frozen in ½ cup or 1 cup portions and added to your cooking as needed. Dehydrated tomatoes can be oil packed and stored in the refrigerator for several months. Best Tomatoes for Slow Roasting Small tomatoes are ideal for slow roasting such as small San Marzano tomatoes, also grape and cherry tomatoes work well or petite heirloom varieties. Using a variety of colors certainly adds to the appeal of the finished dish. To ensure the best flavor be sure to use a good quality olive oil and add a little dried mixed Italian seasoning and finely minced garlic. To preserve the flavor of fresh herbs only add them once the tomatoes are cooked. Most recipes advise cooking the tomatoes cut side up. This is important if you cook the tomatoes in radiant heat because the direct heat from the bottom heating element will cause the tomatoes to stick to the pan as the natural sugars caramelize. I haven’t found the same to be true when slowly roasting the tomatoes in convection, however lining the pan with foil placed shiny side down will make clean-up easier. Along with guiding us to the many wonderful ways to enjoy tomatoes Italian chefs created one of the most popular foods on the planet, pizza. Whether you make your pizza from scratch or bake store bought pizza, check out my next post to learn about the modes best suited to baking pizza in Convection. Larissa, Your Convection Enthusiast

Salad Niçoise is a popular salad that originated in Nice in the south of France designed to take advantage of the abundance of tuna that is fished in the Mediterranean. Combined with steamed potatoes, green beans, hard boiled eggs and Niçoise olives it makes a flavor packed meal. Even though the traditional recipe uses tuna this salad also adapts easily to different interpretations. This recipe uses poached fresh salmon instead of canned tuna, and the preparation of the meal is greatly simplified by using the steam oven. Instead of individual saucepans to cook each component the salmon, potatoes, eggs and green beans are all steamed simultaneously in the steam oven. The potatoes, eggs and green beans can all be steamed in the large perforated oven pan while the salmon is steamed in a small solid oven pan. If your oven doesn’t have a small stainless pan any oven safe container will work. Steaming & Poaching Ideal Cooking Techniques for Superior Flavor and Texture Foods cooked in steam have noticeably better flavor, texture and nutrient value and even though we are using the Steam mode to prepare this meal the vegetables and eggs are actually being cooked by a different method to the salmon. The vegetables and eggs are cooked in the perforated pan allowing the steam to circulate around them and cook them through. This technique is similar to placing a perforated pan over boiling water and covering the pan with a lid. The benefit of steaming in a steam oven is that the oven maintains a consistent temperature throughout the steaming process and foods can be easily added or removed depending on the individual cooking time. The salmon is also cooked in the Steam mode however in this case the steam is used to gently poach the fish. The fish is poached in a solid pan with a little water, lemon slices and seasoning which add flavor to the fish as it poaches gently in the steam. This technique is similar to placing the fish on a perforated tray in a fish poacher and covering it with a lid. A gentle consistent temperature is key to successfully poaching fish so again the steam oven provides the ideal environment. How to Use a Steam Oven for Easy Meal Preparation This recipe perfectly illustrates how easy it is to cook multiple foods at one time in a steam oven instead of using a separate saucepan to cook each one. Success when cooking multiple foods at one time begins with planning. Basically once you calculate the cooking time for the items that take the longest you can add the other items towards the end of the cooking time or cook them once the longer cooking items are removed from the oven. In this recipe the potatoes and eggs cook within the same time frame, but the potatoes need to cool prior to being combined with the dressing; and other ingredients and the eggs need to sit in cold water for at least 5 minutes before the shells can be removed. The green beans will take approximately 6 minutes to steam and the salmon depending on the thickness will take approximately 10 minutes. What makes this process easy is the fact that no temperature adjustment is required, once the steam oven is set to the steam mode all you have to do is add the food and set the timer. An added benefit to cooking in the steam oven is that the stainless steel cooking containers require minimal clean-up and are easily washed by hand or in the dishwasher. If you are looking for a delicious dessert that uses a bounty of summer fruits and can easily be cooked as part of a Convection meal, then check out my next post. The benefit of learning how to make effective use of your convection and steam ovens is that meal preparation becomes easier and cooking results improve as you take advantage of the features of these ovens. Larissa, Your Convection Enthusiast

Being able to cook a complete meal in the oven is a great way to prepare a quick healthy meal and by using the Convection modes for cooking you can cook multiple dishes at one time with great results. I prepared this meal in a Combination Convection Microwave, Broil oven which is the perfect size for cooking smaller quantities of food. Using the Convection Broil Mode to Cook a Complete Meal Convection cooking yields great results because there is better moisture retention when foods are cooked in Convection; however, choosing the right Convection mode can be confusing because ovens have multiple cooking modes to choose from. It all comes down to understanding where the heat is coming from in each mode and how to use it to your advantage. For example, for this meal, the Japanese eggplant needs to roast for 30 minutes and the steak needs to broil for approximately 10 minutes. I chose the Convection Roast mode to cook the eggplant but set the timer for 20 minutes. At that point, I changed the oven mode to Convection Broil, so I could broil the pork steak while continuing to roast the eggplant. Using these two oven modes in conjunction with each other allowed me to create an easy flavorful one-dish meal. What if my Oven Doesn’t Have a Convection Broil Mode? Not all gas ovens feature a Convection Broil mode, but you can still achieve great results cooking a meal as I have outlined above. For best results when you change the cooking mode to Broil move the pan with the eggplant to a low rack position so it is not too close to the powerful heat of the broil element. That way the eggplant can continue cooking white you broil the steak. Preparation Steps and Choreography for this Meal This meal has great flavor but there are a few ingredients and condiments required to achieve that flavor, so begin by heating the oven and assembling all the ingredients. Once the eggplant is cubed it only needs to be tossed with the oil, garlic, and ginger and spread onto the baking tray ready to go into the oven. While the eggplant is roasting, season the pork steak, mix the ingredients for the sauce, and chop the garnish. Drizzle the sauce over the eggplant when it comes out of the oven, slice the pork steak, and serve it over the eggplant with the garnish. Important Tips for Oven Broiling When the oven is programmed in the Convection Broil mode it will come to temperature very quickly so you can place the pan with the pork steak in the oven right away. Remember to arrange the oven racks before you begin cooking so they are in the best position for you to place the food and always broil foods with the door closed. If you are concerned about smoke and odors traveling into the living space turn on the ventilation over your cooktop to help keep the kitchen air clean. Our Convection, Steam, and Combination Convection Microwave ovens are all designed to make meal preparation easier while yielding great results, so I hope this meal will inspire you to put those ovens to good use. In my next Blog Post, in response to some queries, I will be reviewing steaming Artichokes in the Steam oven. Larissa, Your Convection Enthusiast

Salmon is such a versatile fish that can be prepared in a variety of ways, but cooking salmon in Convection is perhaps the easiest way to ensure great results with a minimum of effort. Convection is ideal for cooking fish because the heated air circulates around the food preserving moisture while the direct heat from the top heating element provides a great sear and cooking food with high heat really enhances the flavor. Another advantage is that other foods can be cooked at the same time for an easy delicious convection meal. The great thing about our ovens nowadays is that they provide a variety of options for cooking our food. In a steam oven for example, salmon can be poached, roasted at a high or low temperature or broiled and in a convection oven, salmon can broiled and also roasted at a high or low temperature. So the first decision is what method will best suit your recipe. Convection Broil mode, in this mode the oven heats very quickly and other quick cooking vegetables such as asparagus, mushrooms, peppers and onions or even a corn salsa can be broiled at the same time as the salmon. 450°F is a good temperature to achieve a crisp crust on the salmon while ensuring the fish remains juicy. A little heat tolerant oil or ghee smeared over the top of the fish will ensure the top achieves a slightly crunchy crust. Some gas ovens feature an infrared broiler, a powerful tool for oven broiling. The heated air may not be circulated by the convection fan when this mode is engaged; however, gas has a natural convection that helps preserve moisture in food and infrared broilers provide amazing results. The Convection Roast mode is a better choice if you are also roasting a tray of potatoes or vegetables such as cauliflower, carrots, broccoli or brussels sprouts that require a longer cooking time at a more moderate temperature. A good temperature range for roasting vegetables and fish in the Convection Roast mode is 375 - 425°F. In the Convection Roast mode the top and bottom heating elements will be engaged while the fan circulates the heated air. The heat will not be as powerful as the heat emitted when using the Convection Broil mode; however, if the salmon is placed close to the top heating element you can still achieve a nice sear. Ideally roast the vegetables lower in the oven close to the bottom heating element and arrange the oven racks before you heat the oven so you can easily add the tray with the salmon part way through the cooking. Which Type of Salmon is Best for Oven Broiling King salmon, Atlantic and Sockeye salmon are all good choices for oven broiling or for cooking at higher heat in the Convection Roast mode. They all have a decent fat content and only need a little added brush of oil or clarified butter (ghee) to ensure crisping. The timing will depend on the thickness of the cut. If you are cooking a large portion of salmon, the Convection Roast mode would be the best choice for uniform cooking, however you could easily add a touch of Broil towards the end of the cooking if desired. Smaller 4 - 6 oz uniform portions of salmon are ideal for cooking in the Convection Broil mode. Broiling or roasting salmon at a high temperature in Convection ensures great results, but salmon can also be seared then cooked at a low temperature in Convection with stunning results. Learn more about cooking salmon at a low temperature here. In my next post I will review a wonderful method of roasting tomatoes at a low temperature, these slow roasted tomatoes make an amazing accompaniment to fish and meats or added to eggs or vegetable bowls. The more ways we have to cook foods the more varied and interesting we can keep our diets. Larissa, Your Convection Enthusiast

Meatballs are flavor packed morsels that are easy to make, quick to cook and easy to devour. In this recipe the meatballs are steamed in a savory broth in the steam oven. Serving the meatballs in the broth creates a warming flavorful meal and best of all, vegetables to accompany the meatballs can be steamed at the same time. Recipes for meatballs are found in many different cuisines, typically they are pan fried or baked in the oven but steaming the meatballs results in a light texture and the savory steaming broth is also the perfect poaching liquid for any accompanying vegetables. This recipe uses a combination of simple ingredients to create fabulous flavor and great texture. The base for the meatballs is ground pork; ginger and green onions add bright flavors to the meatballs while finely chopped shrimp, water chestnuts and bacon are incorporated into the mix to lighten the texture and add flavor. Instead of egg and breadcrumbs the binder for these meatballs is a little oatmeal and cornstarch. Even though the technique for cooking the meatballs is called steaming, these meatballs are actually steamed/poached in chicken broth. The ingredients and seasonings in the meatballs intensify the flavor of the broth creating a wonderful savory taste sensation. What to Serve with Lion’s Head Meatballs These meatballs are traditionally rolled quite large and are named because they resemble a lion's head, typically one meatball is served in a small soup bowl with the broth. Another option is to add some vegetables to the broth part way through cooking and serve the meatballs with those vegetables in the broth. We chose baby bok choy cut into quarters together with shiitake mushrooms, the combination was delicious. Adding vegetables is not necessary, but it’s a good reminder of how easy it is to cook multiple foods at one time when cooking with the steam oven. If you were cooking a meal with multiple courses and needed some rice then the rice could be steamed at the same time as well. Steam ovens offer a versatile array of cooking options and in many ways can simplify the cooking process. In my next post I will review creating simple delicious vegetable salads in the steam oven so you can take full advantage of these amazing features. Larissa, Your Convection Enthusiast

A warm fruit cobbler with berries and peaches served with ice cream is a summertime classic and one of the easiest desserts to make. While some baked items require special attention and are best baked in the oven on their own, fruit cobblers are not fussy desserts that require special attention and can easily be added to the oven to cook alongside other foods. Of course for best results the oven should be in the Convection mode. Convection Makes Cooking Oven Meals Easy When a convection mode is selected for oven cooking you have the option to cook on multiple trays at one time because the heated air is circulated around the oven, evenly cooking each dish. Cooking a complete meal in convection takes a little planning, but it liberates you from standing at the cooktop or even having to be in the kitchen. In fact nowadays, it's not uncommon for ovens to have an app that allows you to monitor the cooking on your phone. If you are making a simple meal that includes roasting meat, fish or vegetables or baking a casserole a fruit cobbler can be added to the oven and there will be no flavor transference between the different foods. There are, however, the important things to consider including, oven temperature, timing and rack position. How to Cook a Convection Oven Meal with a Fruit Cobbler The first thing to determine is the oven temperature and timing for the foods you will be cooking. Some meats are cooked at a high temperature for a short period of time then the oven temperature is reduced to 350 degrees for the remainder of the cooking. In that case the fruit cobbler would be added once the oven temperature has been reduced. If you are planning on cooking multiple foods at one time then be sure to organize the oven racks before you begin cooking. Plan to cook the meat on the top rack and casseroles or roasted vegetables on the lower rack and to bake the cobbler on the middle rack. This will allow the cobbler to heat through and once the meat is removed the shortcake topping will brown nicely. If you are only cooking two dishes then place the cobbler in the lower portion of the oven. Large capacity ovens are great for cooking large quantities of food but when loaded with multiple dishes they may benefit from a slight temperature increase of 5 or even 10 degrees. The cooking temperature for this recipe is 350 degrees. Typically we reduce temperatures by 25 degrees when baking in Convection; however, reducing the temperature is not necessary when baking this cobbler as unlike a cake or cookies there is little risk of uneven baking. If the entire meal you are planning is cooked at a higher temperature say 375 - 400 degrees then obviously you would have to wait until those foods are cooked and you could reduce the oven temperature before adding the cobbler. Choosing the Right Convection Mode for an Oven Meal Now we come to the deciding factor that will help you achieve success when cooking a complete oven meal. Not all ovens have the same cooking modes so this is why it’s so important to understand the tools you are cooking with. If your oven has a Convection, Convection Bake and a Convection Roast mode it can be confusing to determine which will work best. Here are some guidelines. Convection Mode - in this mode the heat is generated from the heating elements that encircle the fan in the back of the oven. In my Gaggenau oven this mode is very powerful and browns the food well, but in other large capacity ovens I have cooked in this mode is only suited to baking several racks of cookies or other types of baking. Convection Bake - if this is the only convection mode in your oven then it will work well for cooking an oven meal. In this mode the heat comes from the top and bottom heating elements and the fan circulates the heated air for even cooking. In some ovens the heating element around the fan may also be active, however every oven is different. Convection Roast - if your oven features this mode then it is ideal for cooking foods that require greater intensity of heat such as when roasting. If your oven meal includes cuts of meat that cook best with more intense heat then choose this mode. Cooking with convection has many benefits, foods have better moisture retention, large cuts of meat cook faster and we can cook on multiple racks at one time with even results with no transfer of flavor. Cooking an oven meal in convection only requires a little planning to enjoy these benefits. If you are a fan of Chicken Panzanella salad then check out my next post for an interesting riff for an Asian style Chicken Panzanella salad, the chicken is of course cooked in Convection. Larissa, Your Convection Enthusiast

There are many delectable ways to prepare chicken, but hands down some of the most popular methods involve achieving a crisp crunchy exterior. Think buffalo wings, crispy chicken tenders and of course the perennial favorite, fried chicken. One of the reasons fried chicken is so delicious is that the chicken is cooked on the bone ensuring better flavor and texture, and the other is the delicious crisp crust that forms during the frying. The only downside of fried chicken is of course the large amount of oil that is required. If you fry food frequently then you may have good skills working with hot oil and also have also developed a good routine for straining the oil, storing it safely between uses and of course the difficult part, disposing of the oil. So what’s the solution when you have the urge for some home-made fried chicken? The perfect solution is oven baked fried chicken, it comes close to oil fried chicken without having to deal with the issues associated with frying. How to Achieve Crispy Convection Oven Fried Chicken We still use oil when baking chicken in the oven, but the key is to spray the battered chicken with a heat tolerant spray oil just before it goes into the oven for baking. To achieve really flavorful fried chicken the chicken should first be soaked in a buttermilk brine or given a dry rub a day in advance. I have tried both methods and the buttermilk brine definitely creates a more melt in your mouth texture, but both methods add a lot of flavor to the chicken. We feature two recipes for oven fried chicken on the website. The recipe for the Deviled Fried Chicken uses generous amounts of cayenne pepper, mustard, black pepper and garlic herb seasoning giving it a nice spicy kick. After soaking in the brine for 6 hours or a day the chicken pieces are dredged in flour and placed on a rack in a shallow baking pan to dry out. Just before going into the oven the chicken is sprayed with avocado oil to help crisp the crust. The second recipe for Crispy Oven Fried Chicken uses a milder blend of spices and is dredged in flour, then dipped in egg and finally rolled in Panko breadcrumbs. Once again spraying the chicken pieces with spray oil just before baking ensures the crust gets a nice crunch. In this recipe, once the chicken has been battered it needs to baked immediately, so being organized is key. What is the Best Convection Mode for Baking Chicken Which Convection mode you choose will of course depend on the Convection modes in your oven. If your oven has a Convection Bake mode I would choose that mode and place the tray one rack up from the middle rack position. That way it will be closer to the top heating element which will help with the crisping. The Convection Roast mode is designed for roasting meats so it is more intense than the Convection Bake mode and could cause a little too much crisping of the batter. You could also use the traditional Bake mode although in order to keep the chicken nice and juicy Convection is a better choice. Baking the chicken on a rack in a shallow pan is also important as this allows the heated air to circulate evenly around the chicken and crisp all the edges. Of course you may want to spray the rack first to avoid the batter sticking to it. Another benefit of choosing a Convection mode is that you can bake side dishes to serve with the chicken at the same time. I baked the Crispy Oven Fried Chicken with a Corn Spoonbread casserole and added in some broccoli tossed with white onion and red pepper during the last 10 minutes of cooking time. If you had to purchase a quart of buttermilk to brine your chicken you will have some leftover but it doesn’t have to go to waste. Check out this great recipe for a Lemon Cornmeal cake that is very easy to make and will make good use of any extra buttermilk. Learning to cook multiple dishes at one time in a Steam oven takes a little practice, but once you get the hang of it you will be amazed at how much easier food preparation can be. Check out my next blog post to learn more. Larissa, Your Convection Enthusiast

Vegetables such as eggplant, zucchini, peppers and tomatoes grow in abundance in the summer, and an easy way to create delicious meals with these vegetables is to stuff them with a savory filling. There are many delicious recipes for eggplant stuffed with lamb from the Mediterranean region, and this recipe is especially easy to prepare because the lamb is baked with the eggplant in the oven. This dish makes a great meal served with a Greek salad or pita bread and tzatziki, but if you were in the mood to create a feast you could consider stuffing some peppers and baking them at the same time. The Simple Steps for Baking Eggplant Stuffed with Lamb In some recipes for baked eggplant stuffed with lamb the eggplant is first halved lengthwise and baked until the flesh has softened. Once soft the flesh is scooped out and mixed with cooked ground lamb and spices and stuffed back into the eggplant and then baked until heated through. In this recipe the eggplant is cut into slices; however, it’s not cut all the way through. Then the ground lamb is combined with the seasoning and formed into patties and the patties are stuffed in between the eggplant slices. Once stuffed the eggplant goes into the oven to be baked. A large eggplant can take an hour or more to bake until soft so for this recipe look for smallish eggplants that are on the narrow side. Ideally each eggplant should easily hold 4 - 5 lamb patties when sliced. To prevent the eggplant from fanning out too much a metal skewer can be inserted through the eggplant to hold the patties in place as the eggplant bakes down. Do Foods Need to Be Covered When Baked in Convection? There are several reasons why some recipes recommend covering food that is being baked. Typically we cover casseroles when baking them to trap moisture in the food to assist with the cooking and prevent the food from drying out. Even when baking a casserole in Convection covering the food during the initial baking time is recommended as the “steam” created by covering the food ensures the food will be cooked through. In this instance the eggplant and lamb are cooked uncovered allowing the circulating heat of Convection to evenly penetrate into the food. Key to ensuring the food benefits from the circulating heat is to bake the stuffed eggplant on a shallow rimmed baking tray. This is another simple delicious recipe from the Mediterranean that is easy to prepare, and you may find that you will have more lamb than you need to create the patties to stuff the eggplant. I did have extra patties which I froze and was able to use for another meal. Because they are small they defrost quickly and are delicious cooked in a skillet and served with sauté of zucchini, onions, garlic and garbanzo beans. It’s hard not to love crispy fried chicken and dealing with frying in hot oil and storing and discarding the oil is no fun, but in my next post I will show you how to cook amazing oven fried chicken without the oil. Larissa, Your Convection Enthusiast

Twenty-two years when I first began cooking with a Steam oven there were very few guidelines so every time I cooked in the oven it was an experiment. It was easy to adapt to steaming food in the oven, instead of steaming vegetables, grains, fish, shellfish, and even hard-cooking eggs we just began to cook everything in the Steam mode instead of in a saucepan on the cooktop. In no time it was our appliance of choice for much of our cooking. Paying Attention to the Science of Cooking In those early days, the question everyone asked when purchasing a Steam oven was, “is there is recipe book?” While there were guidelines in the User Manuals, it was more the fact that cooking in the Steam oven was an unfamiliar process and it took a little practice to get used to using the oven. The more I experimented with cooking in the oven, I began to understand that if you paid attention to the science that was involved with each method of cooking it would guide you to choosing the best combination of Heat + Steam. Steaming is easy, you bring water to a boil and place the food in the water or over the water in a perforated pan, and the steam gently cooks the food through. If you think about the method for poaching eggs they are either cracked directly into boiling water or into a metal pan placed over simmering water. The cooking science is exactly the same in the Steam oven except you place the eggs in a ramekin, that has previously coated with oil, and cook them in the Steam mode. What are the Benefits of Poaching Eggs in the Steam Oven? There are so many benefits to poaching eggs in the steam oven. Let’s start with clean-up, there are no saucepans involved, and the ramekin used to poach your egg can go directly into the dishwasher. Also, when you cook in the Steam oven there is no risk of boil-overs, so no cooktop to clean. One of my favorite features when cooking with the Steam oven is using the timer. The timer can be set to alert you that the cooking time has elapsed or you can program it to turn the oven off when the time has elapsed. My next favorite feature is convenience. Imagine you are planning a brunch menu; you can place some cooked vegetables in each ramekin and add in some cheese, then add the eggs just before serving. In approximately 5 minutes each guest will be able to enjoy a freshly cooked delicious poached egg or several. Another amazing feature is that poached eggs that don’t get eaten the first time around actually reheat beautifully in the Steam oven. And remember you can cook multiple dishes at one time so you can also cook a bowl of oatmeal in the oven at the same time as poaching an egg. The Steam oven is an ideal environment for cooking all egg dishes, we have recipes to guide you with cooking, sweet and savory custard and flan, cheesecake, as well as dishes normally cooked in a water bath such as bread pudding. If you are planning a feast to celebrate the Lunar New Year then my next Blog Post will take you through the steps of steaming whole fish in the Steam oven. Larissa, Your Convection Enthusiast