: convection steaming
Source of Recipe
from Larissa's Corner Recipes
List of Ingredients
The steam oven that combines Convection with pressureless steam brings a
whole new dimension to oven cooking. Steam seals in flavor and nutrients
making it the perfect mode for healthy low fat cooking. The Combi oven can
be used in the steam mode for steaming vegetables, chicken, fish, dumplings,
tamales or grains or for refreshing food. It can also be used in the
Convection mode together with the steam for roasting and baking and it can
also be used in the Convection only mode.
The remarkable thing about cooking with Convection and steam is that the
skin of poultry becomes crispy while the meat is tender and moist. Steam
combined with Convection is a dream come true for the baking enthusiast as
the oven can be used as a proof box then heated quickly to the correct
baking temperature and injected with a burst of steam to aid the development
of the dough and produce a wonderful crisp crust. Use the Operating modes on
page 11 of the oven manual as a guide to help you understand how to use this
remarkable oven.
Recipe
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