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Convection/steam oven

last month
last modified: last month

Ours is Thermador. So far, I’ve made roasted brocolinni (spectacular @ 425 steam/convection for ~9 minutes), hardboiled many eggs, reheated pizza, bread, and, this afternoon, baked sourdough. We haven’t found the pizza stone yet, so I just did it on parchment on the perforated pan and I’ll be damned if it ddn’t work. Steam convection at 350 for 20 minutes, then regular convection @425 until it was a good and dark brown - maybe another 30? I’d post a photo, but we ate it. Nom.

Anyone else have one? Use it? Love it?

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