Cinnamon Rolls

The recipe for the cinnamon rolls is on my other blog cookingwithrachel101.com and once you have the cinnamon rolls rolled and cut, you can proof them and cook them in the steam oven.  It usually takes only about 30 minutes to proof them and 15 to cook so in 45 minutes you are good to go.

 To proof, use the steam mode at 95°.  No need to cover them since they will stay moist because of the steam.

Once they are doubled in size, you can just switch the mode to Convection Steam at 350 °.  Bake the cinnamon rolls until they are golden brown 12-15 minutes.  They will be soft, fluffy and moist.  Frost them and eat them up!

Short Ribs

The recipe for this little beauty is on my other blog: cookingwithrachel101.com.  But the cooking instructions for the steam oven are right here.  After you have seared the short ribs, and I do that in the same enamel coated cast iron dutch oven that I am going to cook them in, I will make the sauce.

  When the sauce is finished, nest the short ribs into the sauce, then place them WITH OUT the lid into the steam oven.

 Using the convection humid mode at 250 degrees, cook the short ribs until they are fork tender - only about 3 hours. I use the convection humid mode because of the braising liquid that is with the ribs.  They don't need any more added steam, they just need to keep the liquid they have.  Convection humid seals the cavity so no steam escapes.  You don't need a lid because the cavity of the steam oven is small enough that they don't dry out.  Follow the rest of the directions to finish the ribs after they have cooked, and enjoy.  Having a steam oven is so nice!