Broiled Salmon with Kimchi

Nobody Broils dinner anymore. Most people like to grill.

When trying to prepare a broiled dish at home using a residential stove broiler can produce less than desirable results.

A typical 30″ Gas range has a better searing effect than many electric ranges.  When you cook with many of todays luxury brand wall ovens and dual fuel electric ovens, the broiler has multi-pass element that provide an excellent high heat.

When I worked in a restaurant during high school several of the items on the menu were broiled. We had shish kebob, shaslik, broiled haddock, shrimp, scrod, scallop…typical New England fair, you get the point.

Many restaurants are successful with these dishes because they are flavorful and perceived ‘healthy’ since it’s not fried in oil. But… most restaurants add a lot of butter during the cooking process.

A commercial broiler which is typically gas powered, has a high that provides searing that is better than most grills. Since it does not flare up you don’t get the noted carcinogens associated with grilling over an open flame that produces Heterocyclic Amines (Certainly more studies have to be done to all types of cooking methods using high heat and searing proteins in the process).

How can you prepare a broiled dish without all the added fats?

The Gaggenau Combi-Steam oven has a Broil feature called Grill with Humidity that incorporates moisture with heat from a infrared broiler under glass.


This dish is a simple preparation of Salmon Steaks with prepared Kimchi showcases the ease of cooking with this method. The purpose is to show how fast and easy it is to broil although please understand positioning of the pan for even cooking. I placed the pan into the oven during the heating process to provide a sear to the steak when placed on the rack. Be careful when remove the hot pan from the oven and place on your stove top with the vent hood on. Slowly add some hot water to the pan to loosen up any burnt on dripping.


Video of broiling Salmon with humidity


Healthy Dinner in under 30 Minutes

Steam is a healthy way to cook, but can be a bit boring and flavorless.

Poaching Fish or Chicken in a Steam oven is far easier than on the stove top. The fish doesn’t break apart, and there’s no need to dirty a cook top, nor add excessive heat to the kitchen.

This Dinner is Poached Halibut along with Jasmine Rice and Green Beans. I lightly season the Fish with Lemon but by experimenting with the addition of stock (for instance fish, vegetable, chicken, or  homemade) or White Wine, you can achieve an Amazing Dish.

Don’t be tempted to smother the Fish in Sauce or dressing. Add a touch of flavoring but skip additional fats since the steam is going to bring out the natural flavors and the combinations to make a great meal.

You can easily substitute another cut of Fish such as Sea Bass, Snapper, Mahi-Mahi or Salmon. Cook a rice that typically takes around 20 minutes and vegetables that are similar in density to beans such as Asparagus or Broccoli.

Video of Steam Oven 30 Minute Meal



Sous Vide Chicken Recipe

Video of Sous Vide Mode in a Gaggenau Steam Oven

Cooking proteins and vegetables using the Sous Vide Mode in the Gaggenau Combi Steam oven is easy, convenient and safe.

Simply Vacuum Seal your food or use a Freezer Style Zip Seal bag such as Ziplock© and place the food on the Perforated pan or on the rack in the center of the oven. Food cooking times vary and I will provide times for my recipes. Typically most items need about 90 minutes. Lighter proteins such as Seafood take under an hour.

The best thing about cooking using sous vide is that you do not have to consume the food right away.

Simple use the ice bath method to store the food in the refrigerator for later use. I had successful results with a T-Bone steak seven days after cooking, using the reheat mode at a low temp then simply searing the steak in a cast iron pan.

There are great resources online for Sous Vide Recipes for the counter top appliance that I have followed using the Steam oven with Excellent results. Some adjustments I suggest would be to add 20 minutes when cooking denser vegetables such as carrots, parsnips, turnips and beets.

The following video I cooked Bone In Chicken Breast which, I believe has more flavor than Boneless and costs less.

Boneless Skinless would work fine in this recipe and if you don’t want the butter, substitute it with Earth Balance or Olive Oil.

Chocolate Stout Cup Cakes

Chocolate Stout Cup Cakes

8 oz Chocolate Stout ( I used Brooklyn Brewery Bkl Chc Stout) room temperature

1 stick melted butter

2/3 cup cocoa

2/3 cup brown sugar

2 eggs

3/4 cup sour cream

1 T brandy or whiskey

2 cups cake flour

2 1/2 tsp baking soda

Cooking or baking spray


1 stick softened butter

4 cups confectioners sugar

1 espresso (1 shot=1 ounce)

pinch of salt

Set oven to 350˚

Combine beer with butter, cocoa, sugar in a large ss bowl. In a separate bowl, combine eggs and sour cream and add to beer mixture. Combine flour with baking soda and add to beer mixture.

Spray muffin tins and fill with batter 3/4 the way. Bake for 20 minutes or until a toothpick test show they are ready. Remove from oven and allow to cool before frosting.

Here I used souffle cups baking in the combi-steam with 30% moisture

A nice touch is to pipe some frosting into the center before you top with some frosting.

This is a bulk batch baked in aluminum tins.

Oven Self Cleaning

Self Cleaning does involve – yourself.

Most people never use the clean cycle in their oven. A few bad apples back in the day caused a fire in their kitchen, rumors spread and since then everyone is petrified that they need to update the Home Insurance rider.

Look at it this way, if you cooked on your outside grill and a few days later fired up the grill again, there appears to be some residual smell from the previous culinary excursion, is there not?

The same holds true when you have several spills in the oven that you leave unattended. Eventually this primordial ooze begins to smolder, emitting a fine fragrance of burnt grease that flavors your pies like apple wood in a smoker.

I suggest that every year on the morning of your birthday, after you get out of bed, set the self-cleaning cycle on your oven. Simple enough!

In every oven you have to remove the racks. I can hear your scream :                                                 “NO WAY, THE SELF CLEANING CYCLING DOESN’T CLEAN THOSE?”

No the Robotic-oven-rack-cleaning-cycle has not been invented yet. If you leave those bad boys in your oven they will warp from the extremely high heat and never slide easily again.

Treat your oven with a little water on some heavy spills or use a cleaner such as Bon Ami or Barkeeper’s Friend.

In this series of photos of my Gaggenau, I have the side Convection Fan Cover removed so I could clean some seriously burnt on residue on the sides of the oven. Once I put the cleaned cover and fan screen back on, I replaced the side rack guides and TA-DA!

Ok it wasn’t my birthday cleaning celebration, it was my post Thanksgiving cleaning requirement so that I don’t have a smoked turkey grease flavor in my chocolate souffle.

Greatest feature of a Steam Oven

Whether you currently own a steam oven or thinking of specifying one for your kitchen, a daily routine pays dividens.

Re-heating leftovers. Sounds like no big deal but it is. When you use a microwave, the moisture is removed from the food resulting in toughness. When you steam reheat it looks and tastes like it was just prepared. In the photo I have a roast turkey breast and mashed potato. These are typical food items that take on a ‘refrigerator flavor’ once they have been packed and stored in the fridge. When re-heating in the steam oven there if virtually no flavor loss & no refrigerator flavor.

This saves you money in the fact that usually you may end up throwing away those leftovers because you thought that they wouldn’t taste good. This is not the case if you Steam reheat.

In my Gaggenau steam oven there are adjustments to moisture level and temperature. Many steam ovens may not have that versatility but you still have the benefit of re-heating with a refreshing benefit. It is a kitchen must have.

Baked Blueberry French Toast

This time of year we have graduations, weddings, weekend getaways and most likely lazy Sundays.

This is an easy recipe to whip together that will feed a crowd.

I used my Gaggenau combi steam oven with 60% moisture. This allows the egg mixture to rise slightly like a souffle. If you want to make a similar effect in your oven, put a pan of hot water on the first rack level when you turn your oven on.

5 eggs

2-1/2 cups milk

1/4 cup Maple Syrup

1/2 teaspoon salt

3/4 teaspoon nutmeg

1 teaspoon vanilla

8 Cups Dry French Bread

1 cup Blueberries

1 jar of Blueberry Jam

8 oz Cream Cheese cut in small cubes

2 tablespoons butter

Set oven on Convection Bake** at 350˚

In a large bowl, beat together eggs, milk, syrup, salt, nutmeg, and vanilla.

Use the Butter to glaze a casserole pan.

Evenly distribute bread, cream cheese, jam and blueberries throughout the pan.

Cover with egg mixture.

Place in oven on second rack level.  Cook for 25-30 minutes or until firm. Slightly shake the pan to see if center is set before removing from oven. Remove then allow to cool in pan before serving.

Great with maple syrup, whip cream, ice cream or just a dash of powdered sugar.



This can be prepared the night before and kept in refrigerator until ready to bake.

Day old bread is great for this. Alternative breads are Challah, Portuguese, potato bread or cinnamon raisin.

*Use any fresh berries and jam for a variety of flavors

** If you don’t have a convection oven, use same temperature just increase the cooking time by 25%.

Steaming Shrimp

Here is a simple shellfish preparation. Great for lobster, mussels and clams.

1 pound Key West Prawns 10-12/lb. Set on 215˚ moisture level at 100% for 5 minutes. The preheat was about 6 minutes. Once removed, I shocked the shrimp in an ice bath to serve these cocktail style. Although served hot with a pasta, saffron rice, potato gratin etc. fantastic!

The oven comes with a perforated and solid pan. I placed the solid below to capture the broth (I froze it for a base for another time). This makes cleanup easy. Although this oven is plumbed and juices can go down the drain, but why waste them?

For a sauce I just used a mix of the following:

3 tbls Mayo

juice from 1/2 orange

1 tbls chili sauce

1 tsp prepared horseradish

dash sea salt

Combi-Steam Oven

One of my favorite appliances in my kitchen, is the Gaggenau Combi-Steam Oven.

By the title you can decipher that it steams. Duh!

When you think of steaming food, first thought are vegetables or shellfish. Not too exciting. Although it is a healthier option than frying or even boiling those nutrients out of your veggies. The results are amazing. More flavorful and you can control the texture to your preference.

Steaming to reheat is a weekly task in our kitchen. To reheat with water is better than re-heating with microwave. The microwave can remove moisture, this oven uses moisture to heat the oven with some flexibility at your finger tips. You can control moisture levels and temperature. This can allow you to keep the crispy items from getting soggy and the moist items from drying out.

Convection with or without moisture depends on the food that you are cooking. Roasts, breads, casseroles all are fantastic.

I will keep this category updated with what come out of my oven. Stay Tuned!