Mastering the Convection Steam Oven

EGG VARIATIONS
Rediscover the glorious taste of the egg and add a bit of punch to brunch.
INGREDIENTS
Eggs
Kosher salt
Freshly ground black pepper
PREPARATION METHOD
HARD-BOILED EGGS
1. Place the desired number of whole eggs on the wire rack. Select the Steam Mode set to 210°F. Cook
for 20 minutes. 2. Remove the eggs and place in a large bowl lled with ice and water. Allow to fully cool.
SCRAMBLED
1. Preheat the oven on the Steam Mode at 210°F. 2. In a medium bowl, beat 6 eggs. Season with
salt and pepper. 3. Seal the contents in a vacuum seal bag or sous vide capable zip-top bag.
4. Place the bag on the perforated pan on rack position 3. Cook for 5 minutes. 5. Remove the bag
and shake well to break up the egg mixture into pieces. 6. Return the bag to the oven and continue
to steam for an additional 2-3 minutes until the eggs are cooked to their desired doneness.
SUNNY SIDE STEAMED
1. Preheat the oven on the Steam Mode at 210°F. 2. Spray 4 small plates or saucers with
non-stick pan spray, butter, or oil. 3. Crack one egg onto each saucer. 4. Place the saucers
on the perforated pan on rack position 3. Cook for 4-5 minutes or until desired doneness.
MAKES RACK POSITION COOK TIME
VARIES
OR 3
VARIES
MAKES RACK POSITION COOK TIME
4 STEAKS
2
2 HOURS
30 MINUTES
SOUS VIDE STEAK
This is the way to achieve prime steakhouse results: perfectly done,
edge to edge, with melt-in-your-mouth flavor and tenderness.
INGREDIENTS
4 (1
1
⁄2 to 2-inch thick) strip, porterhouse, or ribeye steaks
Kosher salt
Freshly ground black pepper
4 tablespoons butter
8 sprigs thyme
4 sprigs rosemary
4 garlic cloves
PREPARATION METHOD
1. Preheat the oven on the Steam Mode at 130°F with a rack set on position 2. 2. Generously season
the steaks with salt and pepper. 3. Place each steak inside its own vacuum-sealed or sous vide capable
zip-top bag, along with the remaining ingredients evenly divided. Vacuum seal the bags. 4. Place the
steaks on the wire rack and steam for 2 hours and 30 minutes. 5. Cut open bags and remove the
steaks. Discard the herbs and garlic. Gently pat the steaks dry with a paper towel. 6. Season with
salt and pepper and sear for 30-45 seconds per side in a cast iron pan with a small amount of oil.
How do you like your steak done?
When cooking sous vide, we recommend meat temperatures of 130° for rare, 137° for
medium rare, and 142° for medium.
QUICK START > STEAM MODE
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