Mastering the Convection Steam Oven

GLOSSARY
BAGUETTE
A long, thin loaf of French bread.
BATARD
Similar to a baguette, but shorter.
BOULE
A traditional French bread
shaped like a squashed ball.
BRAISE
A combination cooking method
in which meat is rst seared,
then nished by cooking it
in a covered pot with liquid
at a lower temperature.
CARAMELIZE
The browning of sugars contained
in foods, a chemical process that
occurs during cooking of onions,
potatoes, etc. and can add buttery,
nutty, acidic, or bitter notes.
CONVECTION FAN
An oven fan that circulates
hot air to cook food.
CONVECTION STEAM OVEN
An oven that uses steam,
convection heat, or a combination
of the two to cook more
nutritiously and deliciously, and
can produce food that is crispy
outside, yet moist inside.
DEHYDRATION
The process of drying food such
as fruits, vegetables, herbs,
and beef jerky to preserve it.
DOUGH HOOK
A curved attachment for your stand
mixer that kneads dough quickly and
efciently (but isn’t as much fun as
kneading by hand, in our opinion).
DRY RUB
A mixture of dried herbs and spices,
often with salt and sugar, that is
rubbed directly into meat. Often, it
permeates meat more quickly and
effectively than a liquid marinade.
MODE
A pre-programmed oven operation
that uses specic heating and fan
elements to create a customized
cooking environment for a particular
dish; a few examples are Convection,
Bake, Roast, and Bake Stone.
MULTI-RACK COOKING
Cooking on more than one rack
at the same time, something
a convection oven does more
efciently than an ordinary oven.
PARBOIL
To partially boil something before
cooking; for instance, to soften
vegetables before roasting.
PARCHMENT PAPER
Also called bakery paper, it’s used
as a disposable non-stick surface
in baking or cooking en papillote.
POACH
Cooking very delicate items
like eggs or sh in liquid with a
temperature of 140°F-180°F, so they
come out very moist and tender.
PROOF
The rise of shaped bread
dough before baking.
SEAR
Cooking the surface of meat at
high temperature until it browns.
SILPAT
®
A non-stick baking mat
especially useful for working
with sticky or gooey materials.
SOUS VIDE
This French term, literally translated
as "under vacuum," describes a
process in which food is sealed
in a bag, then immersed in water
or steam and cooked slowly at an
exact temperature until it reaches
its ideal internal temperature,
indicating perfect doneness.
STREUSEL
A crumbly topping of our, butter,
and sugar baked on top of mufns,
breads, pies, and cakes.
TEMPERATURE PROBE
A small, pointed rod attached to
a cord. The probe measures the
internal temperature of the food into
which it is inserted. The other end
is plugged into the oven’s sensor
to alert you when your dish has
reached the desired temperature.
TEMPERATURE PROBE
RECEPTACLE
The slot into which the temperature
probe is inserted and clicks into
place. The probe must be fully
seated in the receptacle before you
adjust the probe temperature setting.
GLOSSARY
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