Coconut Lime Shortbread Cookies

You can get the recipe for these cookies on my other blog cookingwithrachel101.com  but I just thought I would point out to you the reason why the steam oven is so great for these cookies.  The preheat time on this oven to 400° is only 6 minutes.  So toasting the coconut for these cookies is a breeze that won't slow you down at all.  I set the oven to convection 400°.

 I just spread them on the solid pan and put them in the oven.

I only cooked them for 5 minutes, stirring one time.

Then I washed off the solid pan and baked the cookies in the steam oven as well on convection mode at 325°.

You can easily convert any of your recipes to the steam oven.

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!

Turkey and "time bake"

I made my Thanksgiving Turkey in my Steam Oven.  Of course it wasn't that big of a turkey - just 12 pounds.  It fit in just fine, with a little room to spare.  I was cooking it while I was away from the house so I used the "time bake".   All you have to do to set a start and stop time for something is:

 program the cooking mode you want, and the temperature you want,

 then instead of setting a timer push the time button and set the amount of time you want to cook your food,

then push the time button again and set the time you want it to turn off.  

 Push okay.  A clock icon with a octagon around it will appear.  You are all set.  

I hadn't cooked a turkey in my steam oven before so I looked at the chart on the package of the turkey and it said if it was stuffed to cook it for 3-4 hours.  I set my cook time for 3 hours.  When I got home after 3 hours the probe temperature in the stuffing said it was 191°.  Oops. Overcooked. Normally the stuffing should be 165°!  However we all thought it was the moistest turkey we had ever had.  I couldn't get over how tender it was.  Normally I put a bunch of butter and herbs under the skin to make sure the breast doesn't dry out but this time I just put olive oil, rosemary, salt, and pepper on it.  Oh my.  You have to try it.  It  is amazing - even at 191°

Apple Pie

Pie comes out fabulous in the steam oven.  It is flakier than in the regular oven and it also has a better shine than in the regular oven.  For my recipe for apple pie, see my blog: cookingwithrachel101.com.
But I am telling you that you will love the results with any pie, including the frozen pie that you buy in the super market.  The crust truly will be better than it normally is.  Simply set your Wolf steam oven to the Auto Steam bake mode and let it work its magic.

Bake your pie on the same temperature you would use for the regular oven. If you use my recipe, that is 375°.

 You will want to set your timer for slightly less than the time on the recipe so you can check it a little early.  If it needs more time then let it go.  For my pie I say it takes 45-60 minutes, I will check it after 40 and let it cook longer if I need to. You can tell if it is done if it is golden brown.

You will notice that once I hit start after setting my temperature and time it says 210°.  That is because it has a steam phase first, then it will raise the temperature and convection bake it at the 375° we set it at.  You will notice that the oven tells you what mode you are using and also what phase the oven is in.

Poached Eggs

I love making eggs Benedict.  You can get my recipe for that on my other blog: cookingwithrachel101.com.
Anyway, the hardest part about making eggs Benedict is the timing of poaching the eggs.  I always have to make more than 4 and that is how many my egg poacher on the stove will do.   By the time the second set of eggs are done the first set is cold or the people eating them are through.  But with the steam oven poaching many eggs at a time is so easy.

 Simply spray some ramekins with cooking spray.  Put an egg in each ramekin.

Set your steam oven to 210° on the steam mode for 6-7 minutes.

Press okay and in 6:30 minutes (that is the way I like mine)  you have as many perfectly poached eggs as you need.  6:30 minutes makes an egg that the white is cooked and the yolk is mostly set but is still a bit runny.  If you want a softer egg than that just cut back the time a bit.

So make that Hollandaise sauce and toast those English muffins because poaching the eggs has never been easier.

Corn on the Cob

It is my new favorite thing in the steam oven.  Too bad the corn on the cob season is coming to a close.  I should save this post for the next summer but just in case you can still get your hands on some, here is what you do.  #1  Cut the corn at the bottom of the cob at the thickest place.  You will need to cut through the cob so use a good, sharp knife. #2 Place the corn on a the perforated pan.  #3  Steam in the steam oven on the steam mode set at 210° for about 20 minutes.  How long you cook it depends on the freshness of the corn, and how big the kernels are.  19-22 minutes should do it for most corn on the cob.  #4  When the timer goes off remove the pan from the oven.  #5  With an oven mitt, gabbing the top, squeeze the corn downward and out the bottom that you have cut off.  The corn will come out easily without the silk.  Easiest way to shuck corn ever!  5 easy steps to perfectly shucked, silked, and cooked corn on the cob.  

#1  Cut the corn at the bottom of the cob at the thickest place.  

#2 Place the corn on a the perforated pan. 

#3  Steam in the steam oven on the steam mode set at 210° for about 20 minutes.  

#5  With an oven mitt, gabbing the top, 

squeeze the corn downward and out the bottom that you have cut off. 

The corn will come out easily without the silk.