Video & Blog Selections

Warming vegetable soups and casseroles are the ideal foods for the cool winter months and we find one way to make the preparation of these meals especially easy is to use our Convection ovens. Foods cooked in Convection have great moisture retention so vegetables caramelize nicely while retaining lots of flavor. These dishes are very delicious and easy to cook and remember, you can roast the vegetables for the soup and the casserole in the oven at the same time to ease the preparation of two great meals.

Roasted Cauliflower Soup

2 – heads cauliflower, stalks removed, florets cut into 1” thick slices

Olive Oil

3 – tablespoons unsalted butter

1 – large yellow onion, coarsely chopped

4 – cloves garlic peeled & smashed

2 – medium carrots (orange or heirloom pale yellow) peeled and cut into 1” dice

2 – stalks celery, cut into 1” dice

8 – cups chicken broth or stock

 

Preheat the oven – Convection Roast 375 degrees

Toss the cauliflower florets with a little olive oil to coat and a pinch of mixed Italian seasoning and if you like a little heat a pinch of chili flakes.

Spread the florets onto a large rimmed baking sheet and roast on rack position 1 for 12 minutes, stir the vegetables and roast for another 10-12 minutes just until the edges begin to caramelize.

Meanwhile heat a large saucepan over moderate heat, when hot add the butter and 1 tablespoon of olive oil, stir in the onions and cook over moderate heat until softened. Stir in the garlic, carrots and celery and continue cooking until the vegetables begin to soften and caramelize.

Add the cooked cauliflower to the pan add the stock, bring to a boil and simmer for 20 – 30 minutes.  Allow the soup to cool down for at least 20 minutes, then puree, add salt & freshly ground pepper and chopped parsley.  We find the soup doesn’t require any milk or cream but if you desire that texture, add a little in and re-heat before serving.

 

Roasted Butternut Squash & Black Bean Tamale Pie

1 – medium butternut squash, peeled, seeds removed and flesh cut into 1” cubes

1 – medium yellow onion, cut into 1” dice

1 – pasilla chili, seeds removed cut into small dice

3 – cloves garlic, coarsely chopped

2 – white-fleshed sweet potatoes, peeled and cut into 1” cubes

1 – 28 oz can chopped tomatoes

1 – tablespoon chilis in adobo, chopped

 

Preheat the oven – Convection Roast 375 degrees

Toss the butternut squash in a large bowl with the sweet potatoes, toss with some olive oil, spread onto a rimmed baking sheet and roast for 20 minutes until softened and beginning to caramelize on the edges.

Meanwhile, heat a 2” deep skillet over moderate heat, add a little vegetable oil and butter and sauté the onion until softened.  Stir in the garlic and pasilla chilis and cook for a few minutes, stir in the chopped tomatoes and the chilis in adobo and leave to simmer for approximately 30 minutes.

Combine the roasted vegetables with the tomato sauce and black beans and spread into a large ovenproof casserole

Polenta Topping

2 – cups whole milk

2 – cups water

1 – teaspoon salt

1 – cup polenta

4 – tablespoons butter

½ – cup grated Mexican blend cheese

Bring the milk, water and salt to a boil in a large saucepan, add the polenta in slowly whisking all the time, continue cooking over moderate heat for 3 – 4 minutes whisking frequently to prevent lumping. Cook over moderate heat for 35 – 40 minutes until smooth and creamy.  Stir in the butter and cheese then spread over the prepared vegetables. If the polenta sits for too long it will become very firm so make sure you have the vegetable mix ready.  To serve, preheat the oven to Convection Bake or Bake 350 and reheat uncovered on the 2nd rack position up from the bottom.

 

 

 

Seventeen years ago when the Gaggenau Combi Steam Oven was introduced in the United Sates it heralded a revolution in modern cooking appliances. Having never cooked in a Combi Steam Oven before I was of course a little uncertain where to begin but I quickly found that approaching my cooking in the oven, based on the functions of the oven was a good way to get started.  So instead of searching for “special” recipes I continued to cook the same foods I always cooked using the functions of the Steam Oven instead of the traditional recipe method.

As with everything it was very much trial and error in the beginning but I was very much encouraged by the response of clients who attended our classes, they always commented on the superior flavor and texture of foods we cooked in the Steam Oven and it didn’t take long for the Steam Oven to become the star of the kitchen.  Certainly we steamed grains, vegetables, seafood and chicken but we also roasted meats and vegetables, cooked succulent braises and ribs, baked bread and of course re-heated foods to perfection and, we learned a great deal about Low Temperature Cooking for lean tender cuts of meat.  I honestly feel learning to work with the tools of the Steam Oven has made us better cooks !

This warming comfort food recipe for Chicken with Steamed Vegetables and Dumplings featured in the video is a perfect example of how easy it is to adapt recipes to take advantage of the tools of the Steam Oven.  When you read a recipe think through the cooking plan, if the recipe says to boil any vegetables turn on the Steam Oven and, I believe you will find it easier to focus on the cooktop cooking portion if you don’t have to deal with too many pots at one time. Once the food is in the Steam Oven and you have set the timer that food is under control.

When the recipe is assembled the instructions say to cover the dish and to bake it in the oven, by covering a dish we are creating Steam but of course you have the option of selecting the Combination Convection Steam Mode and baking it in the Steam Oven, that’s how easy it is to use your Steam Oven and remember popping those cooking inserts in the Dishwasher is a lot easier than cleaning a lot of pots!

 

 

 

 

One of the things we appreciate most about the Thermador Steam Oven is the variety of cooking and food preparation options it offers but, realistically when you have a new appliance that offers so many options it will take a little time until you get comfortable using all them all. Seventeen years ago when the first Steam Oven was installed in our Showroom I must admit I wasn’t sure what to do with it either but each time we cooked in it clients commented on the superior flavor and texture of the food and that spurred us on to experiment as much as possible.

The important thing to remember about cooking in the Steam Oven is that you don’t need special recipes, you can continue to cook the food you have always cooked but now you must be brave and try cooking it in the Steam Oven. Since the oven has so many functions you have lot’s of options, for information on timing consult the cooking tables in the Thermador User Guide.

Steam – use this Mode to steam grains, vegetables, shellfish, fish and even bone-in chicken.  You can also poach or “boil” eggs and steam custards.

Combination Convection & Steam – use this mode for roasting, meats, poultry, fish and vegetables, baking and braising.

Convection – use this mode for general roasting and baking without Steam

Re-Heating – the best way to heat previously cooked food, yes it takes a little longer but the results are amazing.

Slow Cooking – not to be confused with Crock Pot cooking, this mode is designed for achieving amazing results when cooking lean tender cuts of meat.  In this Mode we cook the meat “low and slow” let it rest then prior to serving give it a high heat finish in Convection 400 degrees.  When you master cooking in this Mode you will begin to appreciate the true magic of cooking with this Steam Oven.

Defrosting – again it is slower, at least 30 minutes but only the ice crystals dissolve so foods are not at all par cooked during the process.

Proofing – a warm draft-free place is always recommended for proofing but the ideal environment is one that also has moisture present.

Keep Warm – keep all your food piping hot and ready to serve just the same way it’s done in restaurants.

Once you get comfortable with this amazing tool I hope you will find as we have that not only does the food we cook in the oven taste amazing, its also much easier to cook most foods in the Thermador Steam Oven.

 

Pork shoulder is a popular cut of meat for braising because it becomes extremely tender and can be used in a variety of ways to create several delicious meals. Braised pork can be served as a hot meal over grains or mashed potatoes with roasted vegetables, or shredded  and added to BBQ sauce for sliders, the meat can also be used as a filling for enchiladas, and other casserole dishes or as we love to serve it with Broiled Pineapple Fried Rice.  Cooking the meat is very straightforward and braising the meat in the Steam Oven is just an easier way to cook it, however you must still take into account the cooking time of 2 -2 1/2 hours.

Traditional recipes instruct you to sear the meat then cook it in a heavy pan with a tight fitting lid in a slow oven for a few hours, during the cooking time the steam in the pan tenderizes the meat to a melt-in-your-mouth consistency and a flavorful sauce.  For great flavor its best to give the meat a dry rub a day in advance of cooking, then sear the meat and combine the other ingredients that will be the base of the sauce.  When cooking in the Steam Oven place the meat and sauce ingredients in a deep oven-proof casserole or cast-iron braising pan (no cover needed) and select the Combination Convection Steam Mode 300 degrees and set the timer for 2 hours.  Test the meat after 2 hours with a fork to get a sense of the consistency and continue cooking for another 30 minutes or longer if needed until the meat shreds easily with a fork.

Towards the end of the cooking time you can add vegetables directly to the braising pan or toss with oil and roast in the large solid oven pan. When making fried rice, we like to steam the rice a day in advance so it has a drier consistency which makes it easier to fry in the wok and the pineapple just needs a few minutes under the broiler to become slightly caramelized. When you have great tools like a Thermador Steam Oven cooking is so much easier and the consistent good results will encourage to cook even more.

Preparing a delicious stress-free meal is something we all appreciate and with the Thermador rotisserie function nothing could be easier than loading your favorite meat or poultry onto the spit and watching it cook to perfection.

 

The Rotisserie in the Thermador Professional Wall Oven is well-designed for ease of use, especially if you follow these simple tips.

Meats should not exceed the 12lb weight limit Pounltry or meats that have been de-boned should be tied into a compact shape to prevent flipping Stand the rotisserie handles on the flat side before sliding the loaded spit into place so that the meat is supported before going into the oven and when resting prior to carving Load the meat into the oven prior to pre-heating the oven for easier handling Place a rimmed baking sheet under the meat to catch the drippings Select the Rotisserie function and a moderate temperature of 350 degrees for even roasting, higher temperatures can lead to uneven cooking

When roasting meats or poultry, vegetables can be roasted on the tray under the meat but remember, meats must rest prior to being carved so be sure to time them to cook a longer than the meat so they are ready to serve when the meat is ready.

 

 

It may surprise you that one of the easiest ways to cook a simple summer meal is actually in your Convection Oven.  Foods retain a lot of moisture when cooked in Convection so it’s the ideal cooking mode for meats, fish and vegetables and because there is no transference of flavor between the various foods in the oven you can cook different foods on multiple racks at one time.  The added benefits of cooking in a Thermador oven are the large capacity, the great insulation in the door and the cooling system that will help keep the kitchen cool while the meal cooks.

Roasting chicken pieces is of course one of the simplest no stress meals you can cook, but making an interesting flavorful roasted vegetable side dish transforms the meal and you can cook them both at the same time.  For added flavor it’s always a good idea to toss the chicken in a dry rub a few hours or overnight in advance of cooking then a little drizzle of oil, spread the chicken onto a rimmed baking sheet and cook in the Convection Roast or Convection Bake Mode 350 degrees for 30 – 40 minutes depending on the size of the pieces. Once the chicken is cooking chop up some quick cooking zucchini, onions and tomato, toss with a little olive oil a sprinkle of dried chili flakes and a pinch of mixed Italian seasoning, spread onto a rimmed baking sheet and cook in the oven for about 20 minutes or until the vegetables begin to caramelize.

Combine the cooked vegetables with 2 cups of canned garbanzo beans, (drained and rinsed) and toss with some pitted Kalamata olives, crumbled Feta cheese and some chopped fresh herbs. If you are fortunate enough to also have a Thermador Steam Oven in your kitchen you might also consider making a simple light summer dessert of Lemon Pudding to serve with some fresh summer fruits, here is our version of this simple summer dessert.

 

Lemon Pudding Cakes

3/4 – cup granulated sugar

1/3 – cup all purpose flour

3 – large eggs, separated

2 – tablespoons unsalted butter, softened

1/3 – cup milk

6 – tablespoons lemon juice

1 – teaspoon lemon zest

Pinch of salt

2 – tablespoons superfine sugar

Preheat the Steam Oven to the Steam Mode 212 degrees

Butter 6 – 6oz ovenproof ramekins and place in the perforated pan

Combine sugar and flour in a small bowl

Whisk together egg yolks and butter then add in milk, lemon juice & zest and whisk to combine.  Add the sugar mixture and stir till smooth and set aside.

Whip the egg whites with the superfine sugar until they form firm peaks, then gently combine with the batter and spoon into the prepared ramekins.

Bake in the Steam Oven for 35 – 40 minutes until set.

 

Cooking a variety of dishes at one time can seem somewhat daunting however, once you learn how to use the features of your Convection and Convection Steam oven you will be surprised how effortless it can be. When you use these ovens to cook the components of several dishes you should find it easier to then turn your attention to prepping the remainder of the ingredients, when we cook on a cooktop we have to constantly monitor the progress of the cooking making it harder to focus on additional prep, but when we cook in the ovens we just have to set the timer and our hands are free to continue with other tasks.

In this video we have created a delicious Mediterranean style feast of baked lamb meatballs, steamed bulgur salad, steamed golden and red beet salad and freshly baked pita bread, it sounds like a lot to cook at one time but if you are organized the preparation will flow smoothly. A cooking & prep plan makes it much easier to orchestrate cooking multiple dishes at one time and if you are cooking with friends or family having a plan makes it easier for them to follow along.

Begin by placing the whole beets in the steam oven as it will take approximately 45 minutes for them to cook through.

Combine the bulgur and water in the small solid pan and cook for 15 – 20 minutes in the steam oven, until all the liquid is absorbed.

Assemble and mix the ingredients for the meatballs and  shape them, preheat the oven while you are doing this so you can cook them when you are ready, cooking time will be approximately 20 minutes. Of course meatballs can be prepped a day in advance and even frozen until needed.

Prepare the ingredients and dressing for the beet salad

Prepare the ingredients and dressing for the bulgur salad

Overall prep and cooking time should be approximately 1 hour if you take the time to assemble all the ingredients you will be using first, that way you can move smoothly through the preparation of each dish.  Now if you felt adventurous enough to try the pita bread you would need to start it before you add the beets to the oven.  Preparing the dough only takes a few minutes but overall you will need to allow 1 1/2 – 2 hours for mixing, proofing and baking depending on your comfort level with baking.

We all love to sit down to a really luscious meal but, unfortunately the time involved in the preparation of such a meal is a luxury we don’t always have time for.  With traditional recipes one thing to keep in  mind is that the preparation method outlined in the recipe was written for the tools available at that time, and much of that work can be simplified by using the tools of our modern appliances. Vegetable lasagna is a good example of such a meal where the preparation of the different components can seem overwhelming, however once you realize so much of the work can be done in the oven using the Convection Mode the task will be much less daunting.

For our lasagna we used eggplant, peppers and portabella mushrooms, ricotta cheese mixed with fresh herbs, layered with noodles, tomato sauce and a mixture of grated Parmesan and Mozzarella cheese. For added flavor we began by broiling the peppers, then we roasted the eggplant slices and the mushrooms. sliced all the vegetables, mixed the herbs with the ricotta cheese and assembled all the ingredients.  The process still took time, at least 40 – 50 minutes but while the peppers were broiling we prepped the other vegetables, and while those vegetables were in the oven we assembled the cheese, sauce and noodles so we had everything prepared to assemble the lasagna. Of course it takes another 40 minutes or so to bake the lasagna but the results are so wonderful it’s definitely time well-spent.

 

It’s not uncommon to think that the fastest way to cook a meal is on the cooktop, but in fact it can be faster and easier to cook an entire meal in your oven, the key is to use a Convection Mode.  Foods cooked in Convection have greater moisture retention, require no basting or turning, multiple foods can be cooked at one time with no transference of flavor and best of all clean up is much easier.  An added bonus is the great insulation and cooling system of your Bosch oven so you can stay cool while the meal cooks, all it takes is a little planning.

Spice Rubbed Tri Tip Roast, Roasted Sweet Potatoes & Broccoli and Roasted Corn Salsa

Even though Tri Tip is a very lean cut of beef it is most often cooked on the grill, however we have found that we get great results when we roast it at moderate temperatures using Convection, here are our tips.

1. Season the meat with your favorite dry rub a few hours or a day in advance of cooking and rub a little olive oil into the meat.

2. Roast the meat on a rack in a shallow pan at a moderate temperature 325°, Convection Bake or Convection Roast. If using a meat probe program the probe to 130 – 135 degrees and place the sensor in the thickest part of the meat.  The smaller end of the roast will be cooked to medium-well so you will have something for every taste preference.

3. Cook the meat for approximately 35 minutes or until it reaches the desired internal temperature, then change the cooking Mode to Convection Broil to 450 degrees to give the roast a high heat finish for no more than 4 minutes.

4. Allow the meat to rest for at least 10 minutes prior to slicing and be sure to slice against the grain for tender slices.  It is advisable to cut the smaller piece off entirely before slicing as the grain runs in a different direction in that piece.

While the meat is cooking, prepare the vegetables, cutting the sweet potatoes into thinner slices will insure that everything cooks evenly and is done at the same time.

Toss the broccoli, sweet potatoes and onion with a little olive oil and spread onto a rimmed baking sheet.

Combine the corn kernels, cherry tomatoes, onion and pasilla chili with some vegetable oil and spread onto a rimmed baking sheet.

When you remove the meat from the oven change the Mode to Convection Roast or Convection Bake 350 and roast the vegetables for 12 – 15 minutes.  To give the corn a nice slightly charred flavor change the oven Mode to Broil – Hi setting and cook for 3 -4 minutes till slightly charred.

Cooking on a cooktop requires orchestrating the operation of several burners at one time but cooking a meal in the oven only requires paying attention to the cooking time for each item so with a little planning you may find cooking a meal in your Convection really is the easiest way to cook dinner.

 

 

 

 

The Convection wall and range ovens from Bosch feature a variety of modes tailored to suit all types of cooking and once you understand how to make good use of these modes you will be amazed at how they can transform your cooking, especially when it comes to cooking an entire meal at one time. Convection is the ideal heat source to use for roasting meats, fish and vegetables because foods retain more moisture when cooked in Convection and multiple dishes can be cooked at one time with even results and no flavor transference. Since recipes don’t typically provide guidance for cooking with Convection to ensure success it’s important to take the time to understand the oven Modes.

Here is a brief overview of the Oven Modes and some tips for using each one.

Convection Multi-Rack – in this Mode the heat comes from the element around the Convection Fan and is circulated by the fan.  This Mode is ideal for cooking on multiple racks at one time, when baking in this Mode recipe temperatures must be reduced by 25 degrees.

Convection Roast – in this Mode the heat comes from the upper and lower elements and the fan circulates the heat for even distribution.  The combination of heat from the two elements plus the distribution of heat by the fan creates a powerful heat source ideal for roasting.  Small cuts of meat can be roasted directly on a rimmed baking sheet, larger cuts of meat should be cooked on a rack in a shallow pan so the heat can penetrate evenly into the meat. In Convection foods cook from the edge to the core so moderate temperatures ensure the best results. When roasting meat always remember to factor in the resting and carving time so that you can time the vegetables or side dishes to be ready to serve at the same time as the meat.

Convection Bake – in this Mode the heat comes from the upper and lower elements but the elements cycle on with less intensity more suited to baking while the fan circulates the heat for even distribution. This Mode is ideal for baking casseroles, breads, pies, pastry and pizza and because there is even heat distribution foods can be cooked on multiple racks at one time, when baking in this Mode recipe temperatures should always be reduced by 25 degrees.  When baking in glass dishes a temperature reduction of 30 degrees is recommended.

Convection Broil – this Mode is ideal when broiling meats and fish as the circulating heat helps prevent moisture loss during the high heat broiling. Rack position 5 (counting up from the bottom) is the recommended rack position.

 

Taking the time to bake your own snack foods for children or adults is well worth the effort because when you bake at home you have control over the quality of the ingredients used and can customize each recipe to your liking.  Baking a variety of snacks is easy when you use the Convection Mode because in Convection you can bake on multiple racks at one time with no transference of flavor.

Baking requires ingredients we may not use on a day-to-day basis so by the time you have assembled your eggs, butter, oil, flour, baking powder, baking soda, vanilla and salt plus the ingredients for the item you are baking so you can see why it actually makes sense to bake more than one item at a time, once you have everything measured out everything goes together easily.

Tips for success when baking in Convection:

Always reduce recipe temperatures by 25°, if your baked items develop a dark ring around the edge but the center is not set then the temperature was too high. Rack positions are important for even results.  When baking on two racks use rack position 2 and 5 (counting up from the bottom) when baking on three racks use rack positions 1, 3 & 5 Light colored pans are ideal for even results, dark colored pans tend to cook foods a little faster. When baking in glass dishes reduce recipe temperatures by 30° for even results.

Carrot Muffins

2 – cups all purpose flour

2 – teaspoons baking soda

1 – teaspoon cinnamon

1/2 – teaspsoon salt

1 – cup sugar

2 – medium carrots, scrubbed & grated

1/2 – cup pecans or walnuts, chopped

1/2 – golden raisins

1/4 – cup flaked coconut

3 – large eggs

1 – cup vegetable oil

2 – teaspoons vanilla

1 – granny smith apple, shredded – do this last so the apple doesn’t brown

Preheat the oven – Convection 325° and line a muffin tin with 12 paper cups ( the recipe makes approx 18 muffins, the remaining muffins can be baked after the first batch is cooked)

Sift flour, baking soda, cinnamon and salt into a large mixing bowl and stir in the sugar.

Add the carrots, pecans, raisins and coconut to the flour and toss to coat.

In a separate bowl whisk eggs, oil and vanilla together, stir in the shredded apple and combine with the flour mixture.

Fill the muffin cups 3/4 full and bake for 15 – 20 minutes until the tester comes out clean.

 

Quinoa Muffins

1 – cup cooked quinoa

1/2 – medium onion, finely chopped

2 – cloves garlic, minced

1/4 – teaspoon dried oregano

2 – packed cups spinach, chopped

2 – tablespoons sun-dried tomatoes, chopped

1/2 – cup crumbled feta cheese

3 – large eggs, beaten

Preheat the oven to Convection 325° – spray a 12 cup muffin tin with cooking oil or line with paper cups.

Saute the onion in a little olive oil until softened and stir in the garlic and spinach, cook until the spinach is wilted, remove from the heat, fold in the sun-dried tomatoes and set aside to cool for 10 – 15 minutes.  Beat the eggs in a medium sized bowl, stir in the feta cheese and the spinach mix and season with salt & pepper. Spoon the mixture into the prepared pans and bake for 15 – 20 minutes until set.

 

It’s not difficult to achieve great results roasting meats, fish and vegetables using Convection but, the oven meals that really get peoples attention are the slow cooked one pot meals and braises that feature a combination of ingredients whose flavors meld together during the slow cooking process.

Because these meals generally take longer to cook planning is key but remember, when you use the Convection feature you can easily prepare two delicious meals at the same time and re-heating a meal for dinner is a lot less stressful than having to cook from scratch every night.  This is the prep and cooking plan we used to prepare a Vegetable Turkey Casserole and Braised Country Style Pork Ribs at the same time.

Vegetable Turkey Casserole – turkey pieces are available year round and are delicious when slow roasted and as a bonus any extras can be combined with a flavorful medley of vegetables to create a wonderful casserole. For this dish we,

sauteed onions, garlic and corn with some cumin and cooked the vegetables long enough for the corn to begin to caramelize. then we combined the vegetables with the chopped extra turkey meat, some cubed butternut squash, black beans, canned tomatoes and a few tablespoons of Adobo chili sauce. then we placed the casserole in the oven for 35 – 40 minutes to cook the vegetables through and let the flavors meld together. while the casserole was cooking we prepared the country style spareribs.

Country Style Spareribs – the prep for this meal takes only 10 – 15 minutes it’s the cooking that takes time.

first we measured out all the ingredients for the sauce, then we heated the pan and browned the spareribs a few at a time. then we added the sauce ingredients to the pan and brought them to a simmer, added the spareribs back to the pan, put the lid on and placed the pan in the oven for 1 1/2 hours. we refrigerated the dish overnight and prior to serving scrapde the solid fat from the surface prior to serving we removed the ribs from the pan and reduced the sauce on the cooktop then added the ribs back to the sauce to re-heat them. at the same time we steamed some rice and roasted some quick cooking vegetables, in Convection of course, for an easy delicious, flavorful meal.

 

One of the greatest advantages of Convection cooking is the ability to cook large quantities of food at one time making it much easier to effortlessly orchestrate the preparation of an entire meal. The effort is all in planning and the prep but, once you learn how the tools like Convection make cooking large meals easy your cooking will be transformed.

Another benefit of cooking food in Convection is moisture retention but in order to keep meats from drying out they must be cooked on a rack in a shallow pan. If the meat sits flat in the pan the heat of the pan begins to draw a lot of moisture out of the meat, the shallow pan is also important as it allows the heated air to evenly circulate around the food, if the pan sides are high the heat is blocked and results are noticeably differnt.

Cooking an entire meal using Convection begins with planning, first estimate the cooking time for the meat adding on an additional 15 – 20 minutes for resting and carving, that way you can add the various side dishes so that everything will be ready to serve at the same time. Be sure to stage  your oven while it is cold and get the racks in the best position so you won’t have to handle them when hot.

Because large tender cuts of meat cook faster in Convection it is advisable to use the internal meat probe, if your oven is not equipped with a probe then plan on approximately 1.5 hrs cooking time for a 5 – 7lb lamb roast and test the meat with an instant read thermometer after 1 .25 hours cooking time to determine the progress of the cooking so you know when to add in the side dishes. For best results use Convection 325 degrees for the cooking and increase the temperature for the last 15 minutes if additional browning is necessary.

 

 

 

 

Thermador’s Convection Steam Oven quickly became a popular choice for the modern kitchen as people recognized that the benefits of cooking with steam aligned with the their goal of eating fresh healthy meals. An added bonus of the Steam Oven is that it can actually simplify the cooking of a variety of meals, all it takes is a little planning and practice.

The fast pace of our lives has made packaged and fast foods that provide instant satisfaction very popular, the trade-off of course is the reduced nutritional value and higher calorie content of the food. The Thermador Steam Oven with it’s great tools for cooking, re-heating and defrosting foods can help you change that style of eating all you have to do is keep your fridge and freezer stocked with a variety of delicious meals customized to your taste and the Steam Oven can make that process easier than you realize, it’s all in the planning.

Here are some tips on how we use our Thermador Steam Ovens for breakfast, lunch and dinner.

Breakfast

Prepare healthy muffins, pancakes or waffles and store in the fridge or freezer for easy re-heating. Vegetable Frittatas can be prepared in individual ramekins or larger casseroles and re-heated for a delicious no cook breakfast. Eggs can be hard or soft-boiled or poached in individual ramekins. Previously prepared foods such as cooked grains and vegetables can be re-heated for a nourishing start to the day. Oatmeal can be cooked in the Steam Oven directly in the serving bowl.

Lunch

Steam bone-in chicken pieces for salads and sandwiches. Slow roast chicken or turkey breasts for salads and sandwiches. Braise corned beef or pastrami for hot deli sandwiches. Re-fresh a previously cooked meal.

Dinner

Roast a medley of vegetables with pork tenderloin, chicken pieces or fish for a simple easy meal that takes only 20 – 30 minutes to cook. Roast the best chicken ever. Bake your favorite potatoes or steam them for mashing. Use the Slow Cook mode to cook beef, lamb, chicken or turkey pieces and finish on the outdoor grill. Steam a medley of vegetables, grains and fish, shellfish or chicken. Re-heat a previously cooked braise with some freshly steamed vegetables. Defrost and cook a previously cooked meal (20 minutes for defrosting 30 for cooking).

Of course there are many other wonderful foods you can cook in your Steam Oven such as velvety smooth custards and flan, scrumptious bread pudding or French toast casseroles, crusty home-made breads and rolls and remember when you cook foods in Steam and Convection you can cook several dishes at one time with no transference of flavor.

The new Bertazzoni 30″ Steam Oven is a testament to the Bertazzoni company’s philosophy of producing appliances that are designed by people who love to cook and understand the tools needed to do it well.  A small second oven is a popular choice for day-to-day cooking but for maximum advantage the oven should also offer a variety of cooking functions and an oven like this that features Convection, Steam, Broil and Convection Steam modes certainly delivers.

One advantage of preparing a meal in an oven is the fact that it frees you up from standing at the stove and one of the great advantages of the Bertazzoni Steam Oven are the options available for cooking a variety of meals. For example you can choose to Steam an entire meal including grains, vegetables and fish or chicken or you can Steam/Roast an entire meal with meat or fish and vegetables, or you can use the oven in the Convection mode for baking or roasting and you can also braise fabulous mouth-watering meals or broil or brown a variety of foods.

Since cooking a meal from scratch is not always and option in our fast-paced lives, a tool that re-heats food to perfection giving one the feeling of eating a freshly cooked meal is a really valuable tool and reheating food in the Bertazzoni Steam Oven is just one more feature that makes this oven one of the most exciting tools for the modern kitchen.

 

 

 

 

 

One of the features we love about the Bosch Induction cooktops is the almost instant response of power once a temperature is selected, however even though we can bring a great deal of power to each pan, in order to get the necessary sizzle for Wok cooking, we have found that taking the time to let the Wok heat all the way up the sides at a lower temperature ensures more effective results.

When we cook in a Wok on a gas stove we can see the flame envelope the sides of the pan and depending on the weight of the pan can easily gauge how quickly it is heating through. When we use the Wok on an Induction cooktop only the base of the Wok is receiving direct heat, so in order for the sides to become as hot as the base it makes sense to take a little time to let the pan heat evenly throughout.

The real key to successful Wok cooking is having all your ingredients prepped so you can focus on the fast moving cooking process. Many recipes involve cooking the protein at a high temperature then cooking the vegetables at a more moderate temperature before all the ingredients are combined and the cooking is finished at a lower temperature.   Induction is perfect for these rapid temperature fluctuations but getting the Wok properly heat through is crucial.

Bosch Induction Cooktops provide the perfect tools for high-heat cooking but learning how to benefit from all that power takes a little practice and paying attention to the way different pans relate to heat, once you have mastered the process Wok cooking on your Bosch Induction Cooktop will be a joy.

It’s easy to fall in love with the Thermador Steam Oven with it’s versatile array of cooking, re-heating and defrosting functions but realizing the full benefits of the oven only comes when we make some changes in our cooking habits. For example preparing a simple dinner on the cook-top may involve using a few saucepans and a skillet whereas several different foods can be cooked at one time in the Steam Oven using the small and larger oven cooking containers all of which will go straight into the dishwasher for easy clean-up.

Prior to using the Steam Oven we begin by filling the tank with cold tap water and once a function is selected water comes into the evaporator dish and is heated by a concealed heating element. At the end of the cooking the water in the tank should be emptied and the natural yellow sponge that is provided with the unit should be placed in the evaporator dish to soak up the residual water, if the oven has been used at low temperatures for Steaming or Re-Heating there will be a fair bit of moisture left in the oven that can be wiped dry with a kitchen towel. The sponge can be washed in the dishwasher to keep it fresh and replacement sponges can be purchased directly from the Thermador, www.thermador-eshop.com/eshop/thermador/us/article00643254.htm  or purchased from fine cookwear stores.

Non toxic cleaning products such as white vinegar and dish soap are of course the best for the interior of the Steam Oven and for baked on grease use products such as Bar Keepers Friend or Bon Ami that scour without scratching, in addition running a Cleaning Cycle every few months will ensure that all the components in the water delivery system remain pristine.  Prior to running the Cleaning Cycle consult the User Guide so you are prepared for the several changes of fresh water that are required towards the end of the cycle to flush the lines.

Keeping your Thermador Steam Oven clean doesn’t require much effort and the reward of great tasting food that is cooked with minimum fuss is definitely worth the effort of the small amount of cleaning and maintenance that is required.

 

 

The Bosch Steam oven is one of the most versatile tools of the modern kitchen and while you might start out only using the Steam Mode or the Re-Heating Mode as you become more comfortable with the oven you will soon find yourself using the oven for a great deal of your cooking, it’s just a process of familiarization. Cooking with steam inhibits cellular breakdown of food resulting in better flavor, texture and nutritional value and foods cooked in Convection have better moisture retention so the two combined yield fabulous results.

Braises and stews are delicious warming winter meals that are easy to cook in the Steam Oven, typically these dishes take 1 1/2 – 2 hours to cook but the melt-in-your mouth results are completely worth the time. These dishes often yield enough for much more than one meal and the real bonus is that they are so easy to put together.  Traditionally braises and stews are cooked in a heavy pan with a tight-fitting lid in the oven, the tight fitting lid creates steam that tenderizes the meat as it slowly cooks in a flavorful broth of vegetables, herbs, stock and perhaps some wine.  Because the vegetables that are cooked with the braise have given up most of their nutritional value to the sauce those vegetables are usually pressed through a strainer to release their juices and discarded then, fresh vegetables are steamed or roasted and added to the braise before serving.  If you have prepared your braise a day or two in advance then the Steam Oven is also the perfect place to gently reheat the braise.

Cooking is all about planning and the more planning you do the easier the cooking process is.  For example, if you are planning to cook a simple oven meal of roast chicken and roasted vegetables, get the chicken cooking and prep the vegetables then while that meal is in the oven you can prepare the braise and place it in the steam oven to cook. So without much fuss you have easily prepared two simple but delicious meals.  Convection ovens and Convection Steam ovens are amazing tools and the more you plan to use them the more enjoyable your time in the kitchen will be.

When braising in the Steam Oven, follow the recipe directions for preparing the braise but plan to cook it in a large casserole dish in the Steam Oven without a cover and use the Combination Convection Steam Mode 300 degrees.  After braising you may notice a greasy film on the inside of the oven but it will wipe clean with warm soapy water.

Microwaves, toaster ovens and tabletop Convection ovens are popular very useful appliances in the modern kitchen, fortunately Bertazzoni offers an option that clears the clutter by combing all the great tools that each of those appliances offers in one stylish built-in wall oven available in either 24 or 30 inches.  The benefit of the Bertazzoni Speed Oven is that it offers six Cooking Modes to help you achieve perfect results with every type of cooking.

Microwave Mode – the 1,000 watt microwave can be used in the Sensor mode for cooking and reheating or customized and used at lower power output for perfect cooking, heating or defrosting of more delicate foods.

Convection Mode – a small second Convection oven is one of the must have tools of the modern kitchen, great for cooking smaller quantities of food and for back-up space when the main oven is in full use.

Combination Convection + Microwave Mode – this mode uses the Convection element to cook the food combined with lower wattage microwave power to speed up the process, the perfect tool for a busy lifestyle.

Broil Mode – this mode is ideal for toasting bread and bagels as well as broiling meats, fish and vegetables or browning casseroles.

Combination Microwave + Broil Mode – this mode uses the heat from the Broil element to cook the food with lower wattage microwave power to speed up the process.

Combination Convection + Broil Mode – this mode is ideal for broiling thicker cuts of meat or fish as the Convection inhibits the drying of the food as it cooks with the powerful direct heat from the Broiler.

The Thermador Steam oven is so versatile it’s an ideal tool for all your cold weather cooking, whether preparing a slow cooking braise, a simple meal of roasted vegetables and fish or a favorite risotto cooking the meal in the Steam Oven will ensure great results.

Braised dishes – for a really flavorful warming meal braising is the way to go, the preparation of most braises is very simple they just take time to cook.  Recipes for braising will instruct that the assembled dish should be cooked in a heavy oven-safe pan with a tight fitting lid, basically the tight fitting lid helps create steam in the pan so when you braise in the steam oven you can omit that step and cook your braise uncovered in a deep casserole dish.  For Braising use the Combination Convection Steam Mode 300 degrees and use the recipe timing, usually 1 1/2 – 2 hours.

Roasting – Roasted vegetables make a wonderful side dish or even a complete meal and of course roasted in the Steam Oven they are especially moist and flavorful.  Cut the vegetables in same size shapes, toss with a little olive oil, some kosher salt and your preferred seasoning, spread onto a rimmed jelly-roll pan or the oven solid pan and cook in the Combination Convection Steam Mode 320 degrees for 20 – 40 minutes (depending on the type of vegetables).  You will notice a difference in texture when vegetables are roasted in the Steam Oven compared to the Convection Oven so it’s good to give both a try so you can determine which preparation suits your taste best. Meats and fish can be roasted at the same time as the vegetables just determine which item will take the longest to cook so you avoid overcooking one or the other.

Baking – while not strictly a baked dish we do find that cooking risotto in the Steam Oven is a wonderful alternative to standing at the stove and stirring and risotto style dishes can be made with a variety of different grains . We still prefer to saute the onions prior to adding in the grains and hot stock but once we have that done we scrape everything into a casserole dish and cook the risotto in the Steam Oven for 35 – 40 minutes in the Combination Convection Steam Mode 320 degrees.

There are many benefits to preparing meals in the Steam Oven, we find results to be exceptional, cleaning the oven is easy and because the cooking is controlled by a timer it’s hard to overcook the food, best of all once the food is cooking you have time to attend to other aspects of your busy life while your meal is being prepared.

 

 

Steam Ovens are one of the most exciting tools of the modern kitchen but in order to get the best out of your oven you have to plan to use it and of course the more you use the oven you will be able to fully embrace it’s potential and really benefit from the great features.  Here are some tips that will help you get the most out of your oven during the holiday season, remember you don’t need special recipes just use your favorite recipes but reduce recipe times by 25 degrees when baking.

 

Breakfast & Brunch

Frittatas and Savory or Sweet French Toast Casseroles are great brunch dishes and easy to assemble, if you can make a sandwich you can make French Toast Casserole, put the filling between the bread slices mix the eggs and ½ and ½ and pour over till absorbed, use your favorite recipe and cook in the Combination Mode 320 degrees alternatively cook in advance and use the refresh Mode before serving Poached Eggs – crack the eggs into a buttered or oiled ramekin and cook in the Steam Mode 212 degrees for 5 – 6 minutes, depending on the size of egg. For an even more delicious treat place sautéed vegetables in the ramekin before adding the egg. Boiled Eggs – place eggs in the perforated pan and cook in the Steam Mode, 12 – 15 minutes for soft and 20 for hard. Muffins and Pancakes – make extra of your favorite breakfast treats store in the freezer and refresh before serving.

Lunch

Steam some quick cooking grains or lentils to combine with Steamed or Steam Roasted Vegetables or to add to a Seasonal Green Salad Bake some potatoes in the Combination Mode, scoop out the flesh when cool enough to handle and combine with your favorite steamed vegetables and some cheese and reheat before serving. Steam some bone-in chicken pieces with 1 cup of water, ½ an onion a carrot and a stick of celery and of course salt pepper and your preferred seasoning, cook for 45 – 50 minutes. Cool the chicken remove the skin and use the meat for salads or sandwiches, strain the broth and reserve for cooking. Steam some fresh crab or a thawed lobster tail for a really special treat.

Dinner

Roast meats, fish and vegetables in the Combination Mode 320 degrees, finish in the Convection Mode 400 degrees for additional browning or crisping. Braise your favorite winter meals in the Combination Mode 300 degrees, no need to cover the dish just let the steam do it’s magic, cooking time will be as per the recipe approx. 1 ½ – 2 hours. Slow roast your meats in the Slow Cooking Mode 200 degrees, this will take much longer but the results will be worth the wait. Once it has reached the desired internal temperature finish on high heat in the Convection Mode 400 degrees for browning.

 

 

 

 

 

Whether you are planning on cooking for a family gathering this holiday season or to entertain friends with an appetizer or dinner party your Convection Oven is the best tool to reduce the stress of cooking multiple foods, all it takes is some planning.

There are two important things to remember when cooking with Convection:

When baking in Convection always make sure you have reduced the recipe temperature by 25 degrees Large cuts of meat should be roasted on a rack in a shallow pan to allow the Convection heat to evenly circulate around the food.

Here are a few other helpful tips about Convection cooking that will help you achieve success:

Foods cooked in Convection have better moisture retention and there is no flavor transference between different foods. Large roasts will cook much faster in Convection so planning the timing is important. For example a 20lb turkey will cook in just two hours in Convection but you will need to plan at least 50 minutes for the resting, carving and gravy making process, the great thing is that in that time frame you can load the oven up and all the side dishes will be cooked and ready to serve at the same time as the turkey. Foods cooked in Convection do not require brining, turning or basting. As the heat circulates around the oven it cooks food from the edge to the core, that’s why it’s important to reduce the temperature when baking and to avoid higher temperatures for long periods of time when roasting.

Learning to use the tools your Convection oven provides can really change the dynamic of cooking, the challenge is that your recipes will not instruct you to use Convection however, I can assure you that once you enjoy the great results of Convection cooking you will find that cooking can be much less stressful.

 

Purcell Murray is delighted to introduce Jenny Kawaja,  a contributing culinary specialist with a focus on Gluten-Free Baking. Adapting our diets to be gluten-free is a choice for some, for others it is a necessity driven by the body’s inability to process gluten but experimenting with new ingredients can be time consuming and costly however, you will find the learning curve much simplified with Jenny’s guidance and great tips.  Jenny developed her interest and expertise in the subject when one of her daughters was diagnosed with a gluten intolerance and after much experimentation and baking humiliation she learned how to work with unfamiliar ingredients and has developed a repertoire of delicious and healthful baked items. With Jenny’s guidance you will receive in-depth tips for using the various ingredients that contribute to the success of gluten-free baking as well as tips for baking in Convection and the traditional Bake mode.

Bertazzoni ranges, superbly engineered for the art of cooking are also some of the most stylish cooking appliances available. The newest 30” range in the Professional Series is no exception and, it combines two of our favorite cooking tools, an Induction Cooktop with an Electric Self-Cleaning Convection oven. 

The four burner Induction cooktop features 1 large, 2 medium and 1 small burner to accommodate a variety of pans and each burner features a Power Function for rapid heating as well as a Heating Accelerator. The Heating Accelerator feature automatically adjusts to the chosen cooking temperature once the pan has reached temperature which is a great way to avoid boil-overs or over cooking food.

Some great features of Induction include, the minimal heat loss generated by the burners, the ease of cleaning and even with all that power food can be simmered or held at very low temperatures for long periods of time.

The Convection oven features 8 valuable cooking modes, each using a different combination of the 3 oven heating elements.  Roasting and baking with Convection is desirable because the circulating heat enables us to cook on multiple racks at one time with no transference of flavor.  All you need to do is look at the icon for each Mode which will indicate which elements are engaged in that Mode.  For example for moderate all around cooking the Convection Mode with heat coming only from the Convection element is ideal, for more powerful cooking the Turbo Mode that uses both Convection and the Bottom Heat will provide greater intensity.

 

The Thermador Pro Grand Series of Ranges available in both Dual Fuel and All-Gas offer a stunning array of tools to cook with, from powerful high heat Star burners with the XLO Simmer, to a PTFE/PFOA -free Grill and Griddle as well as two Self-Cleaning Convection ovens with built-in timers and an oven Meat Probe.  Additional design features include  full-extension telescopic oven racks, soft closing doors and  an elegant LED panel lighting.

Once you have chosen the model with your preferred cooking tools you will be anxious to get cooking but to get in tune with your range it’s advisable to take the time to understand the various Oven Cooking Modes and to get a sense of how to work with the powerful gas burners.  For most people, Convection is still the mystery feature of oven cooking but there are many benefits to cooking with Convection and following these simple tips will ensure success.

Always reduce recipe temperatures by 25 degrees when baking in a Convection Mode For best results use the rack positions recommended in the Thermador User Guide Roast large cuts of meat on a rack in a shallow pan to allow the heat to evenly circulate around the food and use the oven meat probe to avoid overcooking as large roasts 7lbs and over will cook much faster in Convection.

When it comes to cooking with the powerful Star Burners unless you are boiling water it best to heat the pan over moderate heat before adding the oil then increasing the heat as you place the food in the pan and remember it’s best to turn on overhead ventilation before you begin cooking.  Whether cooking a simple meal or orchestrating a large feast the Thermador Pro Grand Ranges provide amazing tools to cook with, once you are in tune with the tools you will quickly learn how to adapt them to your style of cooking to effortlessly create fabulous meals.