{"id":2201,"date":"2015-04-21T21:15:21","date_gmt":"2015-04-22T02:15:21","guid":{"rendered":"http:\/\/waltonspot.com\/lowsodium\/?page_id=2201"},"modified":"2015-04-21T22:20:07","modified_gmt":"2015-04-22T03:20:07","slug":"convection-steam-oven","status":"publish","type":"page","link":"https:\/\/waltonspot.com\/lowsodium\/convection-steam-oven\/","title":{"rendered":"Cook with a Convection Steam Oven"},"content":{"rendered":"<h3>How to use a convection oven for a known recipe for a traditional oven:<\/h3>\n<ul>\n<li>Time and temperature:\n<ul>\n<li>Bake the same amount of time but reduce the temperature 25 degrees (important for baked goods, so the outside doesn&#8217;t cook too fast.)<\/li>\n<li>Or, bake at the same temperature as before but reduce the cooking time by 20% &#8211; 30%. (This works best for small pieces of meat.)<\/li>\n<li>Or, bake for a slightly shorter period of time and a slightly reduced temperature.<\/li>\n<li>For meat, be careful to check the center to see if the meat is cooked through. (convection ovens brown the meat earlier than a conventional oven, so you can&#8217;t determine the inner temperature just by looking at the meat as it cooks.)<\/li>\n<\/ul>\n<\/li>\n<li>Pans:\n<ul>\n<li>For best browning, use pans with low sides and rimless cookie sheets so the air can flow freely.<\/li>\n<\/ul>\n<\/li>\n<li>Air circulation is important:\n<ul>\n<li>Don&#8217;t cover racks with foil.<\/li>\n<li>Allow 1 to 1 1\/2 inches around all sides of your cooking containers.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<br \/>\n&nbsp;<\/p>\n<h2>Cooking with Steam<\/h2>\n<h3>Advantages:<\/h3>\n<ul>\n<li>Food will be moist and tender.<\/li>\n<li>Cooked food will be healthier since cooking with steam preserves the vitamins and minerals.<\/li>\n<li>Food can be cooked with less (or no) fat<\/li>\n<li>Food can be reheated without changing the moisture content, texture, and flavors<\/li>\n<li>Vegetables retain their natural flavors<\/li>\n<li>Food doesn&#8217;t dry out.<\/li>\n<li>You can cook fish without turning it.<\/li>\n<\/ul>\n<p>&nbsp;<br \/>\n&nbsp;<\/p>\n<h3>Grains:<\/h3>\n<p>Rice, lentils, quinoa, barley, and small pasta (orzo, etc.) can be cooked using Steam or Super Steam. Place the grain or rice and any seasonings in a casserole dish. Use roughly the same amount of water as you would use if cooking in a saucepan. Use the same amount of time as if cooking on the stovetop.<br \/>\n&nbsp;<\/p>\n<h3>White Rice:<\/h3>\n<ul>\n<li>Ingredients:\n<ul>\n<li>1 1\/2 cup rice<\/li>\n<li>1 1\/2 cup + 3 Tbsp water<\/li>\n<li>optional: 1\/8 tsp Mrs Dash Original Seasoning, 1\/8 Tsp dried chopped parsley, and\/or 1\/2 Tbsp unsalted butter.<\/li>\n<\/ul>\n<\/li>\n<li>Directions:\n<ul>\n<li>Stir all ingredients together in a 1.5 qt oven-safe casserole dish. Cover.<\/li>\n<li>Cook on on the lowest rack on Super Steam for 30 minutes at 300 degrees.<\/li>\n<li>Let the rice sit covered for 10 minutes before serving.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Fish:<\/h3>\n<ul>\n<li>Steam fish in a casserole dish with a little water (or white wine) and seasoning. For a tender fish such as tilapia, steam at 190 degrees so the fish won&#8217;t fall apart.<\/li>\n<\/ul>\n<p>&nbsp;<br \/>\n&nbsp;<\/p>\n<h3>Potatoes:<\/h3>\n<ul>\n<li>Steam for 25-35 minutes, depending on the size of the potatoes.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Potatoes and Fish Bake:<\/h3>\n<p>Ingredients:<\/p>\n<ul>\n<li>3 medium potatoes, cut into slices<\/li>\n<li>1 Tbsp lemon juice<\/li>\n<li>1 large tomato, slice<\/li>\n<li>3\/4 lb &#8211; 1 lb white fish filet<\/li>\n<li>Mrs Dash Original Seasoning blend<\/li>\n<li>Parsley, chopped<\/li>\n<li>2 Tbsp olive oil.<\/li>\n<\/ul>\n<p>Directions:<\/p>\n<ul>\n<li>Steam the potatoes at 210 degrees for about 20 minutes.<\/li>\n<li>Spray a casserole dish with cooking spray.<\/li>\n<li>Place the cooked potato slices in the dish in layers.<\/li>\n<li>Place the tomato slices on top of the potatoes, and top with the fish filets.<\/li>\n<li>Sprinkle with Mrs Dash Original Seasoning and parsley<\/li>\n<li>Drizzle with lemon juice and olive oil.<\/li>\n<li>Bake (steam, convection) at 275 degrees for 14-20 minutes.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>How to use a convection oven for a known recipe for a traditional oven: Time and temperature: Bake the same amount of time but reduce the temperature 25 degrees (important for baked goods, so the outside doesn&#8217;t cook too fast.) Or, bake at the same temperature as before but reduce the cooking time by 20% [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"jetpack_post_was_ever_published":false,"footnotes":""},"class_list":{"0":"post-2201","1":"page","2":"type-page","3":"status-publish","5":"entry"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cook with a Convection Steam Oven - The Low Sodium Spot<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/waltonspot.com\/lowsodium\/convection-steam-oven\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cook with a Convection Steam Oven - The Low Sodium Spot\" \/>\n<meta property=\"og:description\" content=\"How to use a convection oven for a known recipe for a traditional oven: Time and temperature: Bake the same amount of time but reduce the temperature 25 degrees (important for baked goods, so the outside doesn&#8217;t cook too fast.) Or, bake at the same temperature as before but reduce the cooking time by 20% [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/waltonspot.com\/lowsodium\/convection-steam-oven\/\" \/>\n<meta property=\"og:site_name\" content=\"The Low Sodium Spot\" \/>\n<meta property=\"article:modified_time\" content=\"2015-04-22T03:20:07+00:00\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/waltonspot.com\/lowsodium\/convection-steam-oven\/\",\"url\":\"https:\/\/waltonspot.com\/lowsodium\/convection-steam-oven\/\",\"name\":\"Cook with a Convection Steam Oven - The Low Sodium Spot\",\"isPartOf\":{\"@id\":\"https:\/\/waltonspot.com\/lowsodium\/#website\"},\"datePublished\":\"2015-04-22T02:15:21+00:00\",\"dateModified\":\"2015-04-22T03:20:07+00:00\",\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/waltonspot.com\/lowsodium\/convection-steam-oven\/\"]}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/waltonspot.com\/lowsodium\/#website\",\"url\":\"https:\/\/waltonspot.com\/lowsodium\/\",\"name\":\"The Low Sodium Spot\",\"description\":\"tips and recipes for healthier eating\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/waltonspot.com\/lowsodium\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Cook with a Convection Steam Oven - The Low Sodium Spot","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/waltonspot.com\/lowsodium\/convection-steam-oven\/","og_locale":"en_US","og_type":"article","og_title":"Cook with a Convection Steam Oven - The Low Sodium Spot","og_description":"How to use a convection oven for a known recipe for a traditional oven: Time and temperature: Bake the same amount of time but reduce the temperature 25 degrees (important for baked goods, so the outside doesn&#8217;t cook too fast.) Or, bake at the same temperature as before but reduce the cooking time by 20% [&hellip;]","og_url":"https:\/\/waltonspot.com\/lowsodium\/convection-steam-oven\/","og_site_name":"The Low Sodium Spot","article_modified_time":"2015-04-22T03:20:07+00:00","twitter_misc":{"Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/waltonspot.com\/lowsodium\/convection-steam-oven\/","url":"https:\/\/waltonspot.com\/lowsodium\/convection-steam-oven\/","name":"Cook with a Convection Steam Oven - The Low Sodium Spot","isPartOf":{"@id":"https:\/\/waltonspot.com\/lowsodium\/#website"},"datePublished":"2015-04-22T02:15:21+00:00","dateModified":"2015-04-22T03:20:07+00:00","inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/waltonspot.com\/lowsodium\/convection-steam-oven\/"]}]},{"@type":"WebSite","@id":"https:\/\/waltonspot.com\/lowsodium\/#website","url":"https:\/\/waltonspot.com\/lowsodium\/","name":"The Low Sodium Spot","description":"tips and recipes for healthier eating","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/waltonspot.com\/lowsodium\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"}]}},"jetpack_shortlink":"https:\/\/wp.me\/P4gSIl-zv","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/waltonspot.com\/lowsodium\/wp-json\/wp\/v2\/pages\/2201","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/waltonspot.com\/lowsodium\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/waltonspot.com\/lowsodium\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/waltonspot.com\/lowsodium\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/waltonspot.com\/lowsodium\/wp-json\/wp\/v2\/comments?post=2201"}],"version-history":[{"count":13,"href":"https:\/\/waltonspot.com\/lowsodium\/wp-json\/wp\/v2\/pages\/2201\/revisions"}],"predecessor-version":[{"id":2217,"href":"https:\/\/waltonspot.com\/lowsodium\/wp-json\/wp\/v2\/pages\/2201\/revisions\/2217"}],"wp:attachment":[{"href":"https:\/\/waltonspot.com\/lowsodium\/wp-json\/wp\/v2\/media?parent=2201"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}