Steam Ovens

Steamed Salmon & Asparagus with Orange/Lemon Sauce

Main Course


4 6oz Salmon Filets

2 large egg yolks, hard-boiled

1 raw egg yolk

1 teaspoon lemon juice

1 tablespoon orange juice

1 pinch salt, and pepper

1/2 cup olive oil

1 egg white

1 orange, sliced

1 lemon, sliced

1 Bunch of fresh tarragon chopped

Sauce instructions:

Chop the hard-boiled egg yolks and mix with the raw egg yolk

Add the orange and lemon juice and season with salt and pepper

Gradually add the olive oil, beating as if for mayonnaise.

Check seasoning to taste.

Beat the egg white until stiff and add to the sauce

Finish with chopped tarragon

Salmon instructions:

Place Salmon in a solid steam tray skin side down.

Set Steam oven function to Salmon and select appropriate settings for desired cooking.

Remember to deduct 3 minutes for the last 3 minutes for including Asparagus.

Add Asparagus for the last 3 minutes of cooking.

Take Salmon and Asparagus out and serve with Orange & Lemon Sauce.


Steamed Cauliflower & Gorgonzola Soup



One medium to large head of cauliflower (cut into florets)

¼ OR 100 g of Gorgonzola cheese

½ cup of hot water OR stock

¼ cup of cream

Salt and pepper to taste



  1. Cut the cauliflower into florets and place in perforated steam tray.
  2. Select “Vegetables”, “Cauliflower”, and set the desired tenderness level to the “soft” setting, it should be approximately 20 minutes or select “Custom” and set time to 20-25 minutes.
  3. Add water OR stock and cauliflower into a blender and puree until smooth.
  4. Add the Gorgonzola cheese and season, pulse until completely incorporated.
  5. Add salt and pepper to taste.
  6. Garnish with fresh grated parmigiano, baked grated parmigiano, or simply fresh cracked pepper

Foresters Risotto

Side Dish


1 liter of chicken or vegetable stock

500g of Arborio rice

20 g of dried porcini mushrooms

2 cups diced butternut squash  

1 table spoon chopped fresh thyme

1 table spoon chopped chives

2 table spoons unsalted butter

¾ cup of grated parmigiano cheese


  1. Re-hydrate the porcini mushrooms in the stock for about 30 minutes.


  2. Place rice in the solid steam pan and cover with stock, top with porcini mushrooms, diced squash and thyme.


  3. Leave the tray uncovered and place in the middle of the steam oven.


  4. Select “Custom” and set duration for 20 minutes.


  5. Once the rice is done add the parmigiano and butter, stir to combine.Sprinkle with chives.

Beef Tenderloin - Sous-Vide Style

Main Course


4 – ¾” Steak Medallions …vacuum packed (sealed)

Salt & pepper to taste



  1. Place sealed bags of Tenderloin Medallions into a perforated tray or on the rack.


  2. Select custom setting to 30 minutes @ 135F for medium rare


  3. Upon completion, remove Tenderloin Medallions from bags, pad dry and season with salt & pepper OR marinade


  4. Searing: Grill steaks to desired colour.

Steamed Crème Brulée



13 egg yolks

1 liter of 35% cream

1 cup of white sugar

1 tablespoon of vanilla extract or one vanilla bean pod


  1. Place the vanilla and cream in a sauce pan bring to a simmer, do not over boil. 
  2. Whip together the sugar and the eggs until well creamed and lemony yellow.
  3. Combine the two mixtures by adding a little HOT cream to the COLD egg yolks.  Constantly stirring the mixture and adding slowly with a ladle.  This is called tempering.  Once the two mixtures are combined, pour into small serving ramekins and place in a steam tray.
  4. Bring some water to a boil and pour into the steam tray filling the container half way up the sides of the ramekins.  Do not pour into the actual ramekin.  This is called a bain-marie.  Cover the trays with a tight aluminum foil lid and carefully transport the trays to the steam oven.  On custom setting of your steam oven, 12 minutes for smaller cup ramekins and up to 15 minutes for larger ones.
  5. Remove and let chill in the refrigerator for at least an hour.
  6. Once ready to serve, please read instructions on the operations of brulé torches and the dangers of caramelizing sugars. Or simply add to the Miele home salamander with a thin layer of sugar to coat for 5-7 minutes on high.

Lindt Chocolate Pots de crème



Yields approx. 8 – 10 small ramekins or espresso cups

110g semi-sweet chocolate (4oz or 4 squares) or bittersweet chocolate

1 cup whipping 35% cream                      

1/2 cup light 10% cream

1/4 cup brown sugar

1/4 cup white sugar

1 large egg

1 egg yolk


1. Heat 35% cream in a medium-sized saucepan on medium heat (do not boil).

2. Add chocolate and brown sugar, stirring until almost completely melted.

3. Remove from heat and stir until totally melted, well combined and a smooth consistency.

4. In a medium-sized mixing bowl whisk egg and egg yolk with white sugar.

5. Add light cream, whisking until well combined and sugar crystals are dissolved.

6. Slowly pour the warm chocolate mixture in the egg mixture whisking continually until well combined.

7. Transfer the mixture to ramekins or espresso cups.

Place the ramekins inside the deep solid container and then carefully pour some boiling water in the container to a level about an inch deep making sure the water does not get into the custards. Cover with a sheet of aluminum foil and press firmly around the edges to seal the container tightly.

If you prefer to cook without a Bain Marie, cover each ramekin or cup with a piece of aluminum foil or with its matching saucer and place the pots either on a wire rack or on perforated tray(s). If covering with saucers make sure there is enough space for steam to circulate between them (cook on multiple levels if necessary).

8. Cook for 12 minutes at 212F/100C using a Bain Marie.   

9. When done, the custard should be set but still jiggle slightly in the center

10. Remove the lids immediately and let the custards cool slightly before serving. You can serve them warm or refrigerated, plain or garnished with fresh strawberries or raspberries, citrus slices, whipped cream with chocolate shavings, citrus infused syrup, etc.

Oven Roasted Tomato Soup



12-16 San Marzano or Roma tomatoes

4 cloves garlic peeled

2 table spoons chopped fresh thyme

2 table spoons chopped fresh basil

4 table spoons olive oil

Salt and pepper

A blender or hand blender



1. To remove the skins, wash the tomatoes and put them into a perforated steam.

2. Select “Custom” and set duration time for 1 minute.

3. Remove the tomatoes from the steam oven, peel and cut them in half.

4. Add the tomatoes to a roasting pan with garlic cloves, thyme, and olive oil.

5. Place the roasting pan into the oven at 375 degree on Convection roast for 20-25 minutes, or until slightly caramelized and fortified in flavor.

6. Once the tomatoes are done, puree with hand blender or transfer to a blender and blend until smooth.

7. Garnish with the fresh basil and serve

Broccoli with Olive Oil, Garlic and Lemon

A quick and delicious way to prepare one of the healthiest vegetables


1 bunch         broccoli, cut into florets, about 2” wide

2 tbsp.            unsalted butter

2 tbsp.            extra-virgin olive oil

2 cloves         garlic, finely chopped

Pinch             crushed red pepper flakes

1 tbsp.            finely grated lemon zest

1 tbsp.            fresh lemon juice

½ tsp.              salt



  • Place the broccoli in a perforated steam pan.
  •  Select “Vegetables” on menu and follow directions for broccoli
  • While the broccoli is cooking, warm the butter and oil in a small skillet over medium heat until the butter sizzles.
  • Add the garlic and red pepper; sauté until the garlic is tender, 1 – 2 minutes.
  • Add the lemon zest, lemon juice and salt; stir to combine well. Remove from the heat but keep warm.
  • Transfer the broccoli to a serving bowl; add the garlic mixture and toss to combine well.
  • Serve immediately.

Balsamic Chicken and Mushrooms

The steam oven poaches thinly sliced chicken cutlets in a tasty, low-fat balsamic mushroom sauce in minutes.



  • 1 pound wild mushrooms, such as shiitake, portabella, or cremini
  • 1 teaspoon olive oil
  • 1 large shallot or 1 small onion, finely chopped
  • 1 tablespoon all-purpose flour
  • 1 cup canned low-sodium chicken broth
  • ¼ cup balsamic vinegar
  • ¼ teaspoon each salt and freshly ground black pepper
  • ¼ teaspoon fresh thyme, chopped (optional)
  • About 1 pound thinly sliced boneless, skinless chicken breasts


  1. Remove and discard stems of wild mushrooms and rub dirt off caps with paper towel. Slice cleaned mushrooms. Heat oil in a large non-stick skillet over moderately high heat. Add mushrooms and shallot. Cook, stirring occasionally, until mushrooms are softened and start to exude juice, about 5 minutes. Stir in flour and cook for 2 minutes. Add chicken broth and balsamic vinegar. Increase heat to high, bring to a boil, and cook until liquid is very thick and syrupy, about 8 minutes. Stir in salt, pepper, and thyme, if using.
  2. Rinse chicken cutlets and place in small solid steam tray. Pour balsamic mushroom sauce over chicken. Cover tray tightly with foil. Place in steam oven and select CUSTOM or COOK. Set cooking time for 4 minutes. If not fully cooked when timer beeps, set for 1 to 2 additional minutes.

Additional Information:

Steam baby new potatoes and fresh green beans in your steam oven along with this easy, elegant entrée for a special weeknight dinner. Calculate about 20 minutes steam time for the potatoes and 8 minutes for the green beans. Add each item to the oven at its appropriate time. Serves 4


Truffled Mushroom Risotto

Side Dish

200 gr – Arborio Rice
50 ml – Vegetable oil
1 onion – chopped
100 ml – white wine
200 gr – Mushrooms – seared
50 ml cream
10ml Truffle oil
½ cup of grated parmigiano cheese
2 L Chicken Stock
salt and pepper to taste

  1. Place Arborio rice in appropriate insert and cover with water
  2. Steam for 9 minutes.
  3. Cook chopped onion on low heat with vegetable oil. Add white wine and reduce.
  4. Add cooked Arborio rice and mushrooms to pan. Put pan on high and stir in stock slowly while slowly stirring. Season as you go with salt and pepper.
  5. Continue adding stock and stirring until desired consistency is reached. Finish with cream, cheese and truffle oil. Serve immediately.

Steamed Apple and Brie Soup


10 Macintosh apples – peeled, cored and diced
¼ OR 200 g of brie cheese
½ cup of hot water OR stock
¼ cup of cream
Salt and pepper to taste

  1. Place apples in perforated steam tray.
  2. Steam on high for 20 minutes.
  3. Add water OR stock and apples into a blender and puree until smooth.
  4. Add the cheese and seasoning, pulse until completely incorporated.
  5. Add salt and pepper to taste.
  6. Garnish with fresh cracked pepper.

Spaghetti Squash and Tomato Broth


1 large spaghetti squash – cut in half and steamed for 20 minutes
1 tbsp butter
3 cloves garlic, chopped
5 Roma tomatoes, halved
1 bunch fresh basil
1 lemon, sliced
1 bunch of fresh tarragon chopped

  1. Chop the tomatoes and add to a solid container. Add basil stems, 1 chopped garlic. Steam for 20 minutes. Remove basil stems and place steamed tomatoes and garlic into a blender. Add fresh basil leaves. Blend until smooth. Season with salt and pepper.

Olive Oil Poached Salmon

Main Course
4 – 6oz Wild Salmon vacuum packed (sealed)
4 sprigs dill – place on salmon before sealing
4 slices of lemon – place on salmon before sealing
6 oz olive oil – place in bag before sealing

  1. Place sealed bags of salmon into a perforated tray or on the rack.
  2. Select custom setting to 30 minutes at 135°F.
  3. Upon completion, remove salmon from bags and season with salt.
  4. Reserve oil for dressing.

Steamed Poached Pears with Chocolate Sauce


6 Bartlett pears – peeled, cored, quartered
1 L water
1 cup sugar
1 tablespoon of vanilla extract or one vanilla bean pod
100 gr chocolate sauce

  1. Place pears, water, sugar and vanilla bean in an insert. Make sure pears are covered.
  2. Steam at 212°F for 25 minutes, or until pears are tender.
  3. Place on counter and cool to room temperature.
  4. If you are canning the product, can it while it is still warm.
  5. Vanilla liquid can be reduced to serve as sauce.
  6. Place chocolate in a sealed container and steam for 5 minutes. Use immediately.

Asian Dumplings With Dipping Sauce

Fill half of the wonton wrappers with shrimp and half with pork to make dumplings which are quickly cooked in the steam oven.

Cooking Time:

5 Minutes

Preparation Time:

30 Minutes

Meal Type:

·  Appetizer

Food Type:

·  Pork

·  Seafood

Miele Products:

·  Steam Oven

Ingredients for Filling

  • ¼ cup water chestnuts, rinsed and finely chopped
  • 1 chopped green onion
  • 1 teaspoon finely chopped or grated ginger
  • 1 tablespoon dark sesame oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ½ teaspoon soy sauce
  • ½ pound shrimp, peeled, deveined, and pulsed to a coarse paste in a food processor
  • ½ pound ground pork
  • About 40 wonton wrappers
  • Lettuce for steaming

Ingredients for Dipping Sauce

  • 6 tablespoons soy sauce
  • 2 tablespoons water
  • 2 tablespoons finely chopped green onions
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely grated peeled fresh ginger
  • 2 teaspoons sugar
  • 1 teaspoon Asian garlic chili paste, plus more to taste

Directions for Filling

1.     Mix water chestnuts, green onion, ginger, sesame oil, sugar, salt, and soy sauce together. Divide mixture evenly between two medium bowls. Add ground shrimp to one bowl and ground pork to the other. Mix both mixtures well. Refrigerate until ready to use.

2.     For shrimp dumplings: Scoop 1 generous teaspoon of shrimp filling onto a wonton wrapper. Moisten the edges of the wrapper with water. Bring up the edges, pleating to form a cup, and leaving an opening at the top so the shrimp filling is visible. Fill about 20 more wrappers in the same way until all the shrimp filling is used.

3.     For pork dumplings: Scoop 1 generous teaspoon of pork filling onto a wrapper. Moisten the edges with water. Fold wrapper in half to form a triangle. Press down on wrapper around filling to keep filling firmly in place. Bring long ends of triangle up over filling and pinch together. Continue with about 20 more wrappers until all pork is used.

4.     Line perforated steam trays with lettuce. Place dumplings on lettuce and steam on CUSTOM or COOK mode for 5 minutes or until filling is cooked through.

Directions for Dipping Sauce

1.     In a small bowl, combine soy sauce, water, green onions, lemon juice, ginger, sugar, and chili paste to taste. Mix well. Serve in a small bowl with the dumplings.

Additional Information:

Makes about 20 shrimp dumplings and 20 pork dumplings

Clams Casino

Broil steamed clams with garlic and bacon which originate at a Rhode Island casino in the early 1900s


Cooking Time:

10 Minutes

Preparation Time:

15 Minutes

Meal Type:

·  Appetizer

Food Type:

·  Seafood



  • 24 small clams
  • 3 slices bacon
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon minced shallots
  • 1 large garlic clove, minced
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon freshly squeezed lemon juice
  • 1/8 teaspoon salt
  • Pinch cayenne pepper
  • ¼ cup unseasoned dry breadcrumbs


1.     Place clams in a single layer in perforated steam tray(s). Transfer to steam oven and cook on CUSTOM or COOK mode until opened, about 5 minutes. When cool enough to handle, remove top shells and discard.

2.     Meanwhile, cook bacon in a small skillet over moderate heat until crisp. After draining on a paper towel, crumble each piece. Set aside. In a small bowl, stir softened butter, shallots, garlic, parsley, lemon juice, salt, and cayenne pepper together. Set aside.

3.     Crumple a large piece of aluminum foil and spread it out on a baking pan. (The creases in the foil help keep the clams from tipping over.) Arrange clams on pan. Distribute seasoned butter, then bacon, and finally breadcrumbs evenly among clams.

4.     Preheat convection or speed oven on Maxi Broil or Broil. Transfer baking pan with clams close to oven's broiling element. Carefully broil until crumbs are toasted and butter is sizzling, about 3 to 4 minutes. Serve warm.

Additional Information:

Serves 6

Chicken Quesadillas with Tomato Salsa

Making a restaurant favourite at home couldn't be easier.


Cooking Time:

17 Minutes

Preparation Time:

30 Minutes

Meal Type:

·  Appetizer

·  Dinner

·  Lunch

Food Type:

·  Poultry


Ingredients for Chicken Quesadillas

  • 2 bone in chicken breast, shredded
  • 1 tablespoon olive oil
  • 1 ½ cups red onion, cut into large chunks
  • 2 cloves garlic, minced
  • 2 cups grated sharp cheddar cheese
  • ¼ cup chopped cilantro
  • 1 jalapeno, seeded and chopped
  • 2 teaspoons chili power
  • 2 teaspoons cumin power
  • 8 to 10 flour tortillas

Ingredients for Tomato Salsa

  • 1 pound ripe tomatoes, diced
  • 1 jalapeno, seeded and minced
  • ¼ cup red onion, diced
  • ½ cup chopped cilantro
  • 1 clove garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 tablespoon cumin power
  • 2 fresh lime juiced

Directions for Chicken Quesadillas

1.     Rinse chicken and place in a small solid steam tray. Cook in steam oven on CUSTOM or COOK mode until no longer pink, about 9 minutes. Transfer chicken to a plate cool 15 minutes. Using 2 forks shred the chicken into bite-size pieces.

2.     Meanwhile heat 1 tablespoon olive oil in a skillet over medium heat. Add red onion and cook until soft and caramelized. Add garlic and cook a minute longer. In a large bowl combine shredded chicken, onion and garlic mixture, cheddar cheese, cilantro, jalapeno, chili powder, and cumin.

3.     Preheat contact griddle on medium heat. Place 4 to 5 tortillas on a flat surface. Spread the chicken filling mixture evenly on each tortilla. Top with another tortilla. Spray the contact griddle generously with cooking spray. Cook tortillas until golden brown on both sides, about 3 minutes per side. Cut tortillas with a pizza cutter or knife into 4 wedges each. Serve with Tomato Salsa.

Directions for Tomato Salsa

1.     Stir together all of the ingredients in a bowl.

Additional Information:

Serves 4

Chocolate Espresso Pots de Crème

Bake these extra rich mocha custards in espresso cups for a unique presentation


Cooking Time:

15 Minutes

Preparation Time:

10 Minutes

Meal Type:

· Dessert

Food Type:

· Coffee

· Custard

· Gluten-Free Foods



  • 1 cup half & half
  • 1/2 cup brewed espresso or strong coffee
  • 6 ounces bittersweet chocolate, coarsely chopped
  • 1/4 cup sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1 tablespoon Kalhua, optional