Mastering the Convection Steam Oven

2½ cups all-purpose flour
1 cup warm water
2 tablespoons olive oil
1 tablespoon salt
1 tablespoon sugar
2 teaspoons instant yeast
INGREDIENTS
PITA BREAD
Pita bread balloons up almost into a ball when baking, so this recipe is especially fun for children.
BEFORE YOU START
Active dry yeast can be substituted in this recipe. If used, place the yeast and warm water in the mixing bowl and allow
to sit for 5 minutes prior to adding any ingredients.
MAKES RACK POSITION COOK TIME
8 SERVINGS
1 3 MINUTES
PREPARATION METHOD
1. In the mixing bowl of a stand mixer, add all the ingredients. 2. Using the dough
hook, knead the dough for 5 minutes. 3. Remove the dough from the mixing bowl
and place into a greased container large enough to allow the dough to double in
size. Cover with plastic wrap and let the dough rise until doubled in size. 4. Place
the solid pan in the steam oven on rack position 1. 5. Select the Convection Steam
Mode set to 440°F. 6. Divide the dough into 8 equal pieces and gently atten each
piece into a thick disc. Cover with plastic wrap or a dishcloth. 7. Dust the dough and
countertop with our to ensure that the pita bread does not stick. Using a rolling pin,
roll one piece of dough into a 7- to 8-inch circle. 8. After the oven is preheated, slide
the rolled-out pita bread onto a oured pizza peel. 9. Open the steam oven door and
slide the pita dough off the pizza peel onto the solid steam oven pan. Work quickly
and shut the door. Set a timer for 3 minutes. 10. While the rst pita bread is baking,
roll out the next pita. The pita bread should inate into almost a ball. 11. After 3
minutes, remove the baked pita from the oven and place in a large bowl. Cover the
bowl with foil to allow the pita bread to soften. Repeat with the remaining pita dough,
each time adding the baked pita bread to the bowl and covering again. Deate the
pita bread if necessary.
CONVECTION STEAM MODE
BAKED
MAC AND CHEESE
A decadently rich version you’d expect from
a cheese-loving Wisconsin company.
INGREDIENTS
3¾ cups whole milk
1 tablespoon butter
2 tablespoons all-purpose flour
¾ cup shredded smoked gouda
½ cup diced American cheese
MAKES RACK POSITION COOK TIME
10 PORTIONS
2
45 MINUTES
1 cup shredded sharp cheddar
¼ cup shredded Parmesan
1½ teaspoons kosher salt
¼ teaspoon onion powder
1
⁄8 teaspoon mustard
1
⁄8 teaspoon garlic powder
1
⁄8 teaspoon smoked paprika
PREPARATION METHOD
PASTA
1. Place uncooked pasta in a large, shallow, oven-safe dish. Add just enough hot water to barely cover
the pasta. 2. Set the oven to 340°F on the Convection Steam Mode. Cook for 20 minutes or until pasta is
al dente. 3. Remove from the oven and drain off any excess water. Allow pasta to cool.
SAUCE
1. In a large saucepan over medium heat, melt the butter. 2. Add the our to the butter and stir to combine
into a paste. Cook for 1 to 2 minutes, stirring continuously. 3. With the pan still on medium heat, slowly add
½ cup of milk, whisking together with the our and butter until well combined. Slowly add the remaining milk,
continually whisking. 4. Bring the milk up to a simmer, frequently stirring and scraping the bottom of the
pan to prevent scorching. 5. Add the dry seasoning and allow to simmer for 20 minutes. 6. Remove the pan
from the heat and add the shredded cheeses. Stir until the cheese is fully melted. 7. Add the noodles to the
pan and stir to combine. 8. Preheat the oven on the Convection Steam Mode at 375°F. 9. Pour the noodle
mixture into a large casserole dish. 10. In a medium bowl, mix together the bread crumbs and shredded
cheese. Sprinkle over the pasta. 11. Bake until the top begins to brown, about 10–15 minutes.
TOPPING
1 cup shredded sharp cheddar
1 cup bread crumbs
1 pound dry elbow pasta
(4 cups)
QUICK START > CONVECTION STEAM MODE
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