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Unleash the power of convectioncooking in your kitchen with expert consulting and coaching. Elevate your cooking game and create culinary magic today! Vegetarian Tortilla Casserole with Zucchini, Corn, and Black Beans Chili Rubbed Roast Chicken Thighs with Sweet Potatoes with Black Beans Oven Boston Style Baked Beans Vegetarian Tortilla Casserole with Zucchini, Corn, and Black Beans 1/7 Get in touch, we are here to help! CONVECTION KITCHEN LEARNING CHANNEL Winter Comfort Food From Your Convection Oven Convection Kitchen by Larissa Taboryski Play Video Share Whole Channel This Video Facebook Twitter Pinterest Tumblr Copy Link Link Copied Search videos Search video... Now Playing Winter Comfort Food From Your Convection Oven 03:48 Play Video Now Playing How To Roast Chicken Breast in Convection 03:02 Play Video Now Playing Baked Herb Stuffed Pork Chops with Roasted Carrots and Cauliflower 05:07 Play Video TRENDING TODAY How To Roast a Tri-Tip at a Low Temperature in Convection How to Roast a Chicken In Convection Apricot Tomato Chutney Subscribe to our newsletter • Don’t miss out! First name Last name Email Join Thanks for subscribing! MASTER THE ART OF CONVECTION COOKING Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style Recipe Crusty and Juicy Convection Baked Calzone Recipe Apple Strudel Recipe Sausage Rolls in Puff Pastry Recipe Convection Baked Blueberry Pie Recipe Walnut Cake with Chocolate Espresso Buttercream Recipe Baked Chicken Breasts with Broccoli Quinoa Casserole Recipe Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style Recipe Crusty and Juicy Convection Baked Calzone Recipe Apple Strudel Recipe Sausage Rolls in Puff Pastry Recipe Convection Baked Blueberry Pie Recipe Walnut Cake with Chocolate Espresso Buttercream Recipe Baked Chicken Breasts with Broccoli Quinoa Casserole Recipe Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style Recipe Crusty and Juicy Convection Baked Calzone Recipe Apple Strudel Recipe Sausage Rolls in Puff Pastry Recipe Convection Baked Blueberry Pie Recipe Walnut Cake with Chocolate Espresso Buttercream Recipe Baked Chicken Breasts with Broccoli Quinoa Casserole Recipe Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style Recipe Crusty and Juicy Convection Baked Calzone Recipe Apple Strudel Recipe Sausage Rolls in Puff Pastry Recipe Convection Baked Blueberry Pie Recipe Walnut Cake with Chocolate Espresso Buttercream Recipe Baked Chicken Breasts with Broccoli Quinoa Casserole Recipe Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style Recipe Crusty and Juicy Convection Baked Calzone Recipe Apple Strudel Recipe Sausage Rolls in Puff Pastry Recipe Convection Baked Blueberry Pie Recipe Walnut Cake with Chocolate Espresso Buttercream Recipe Baked Chicken Breasts with Broccoli Quinoa Casserole Recipe MASTER CONVECTION COOKING TECHNIQUES THROUGH LEARNING Convection or True Convection for Electric Ovens There are many benefits to cooking with Convection ... Plan & Learn ENHANCE YOUR MEALS WITH THE STEAM OVEN! Risotto with Asparagus, Leeks and Proscuitto Recipe Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli Recipe Steam Oven Roast Chicken and Vegetables Recipe Vanilla Creme Brulee Recipe Key Lime Cheesecake Recipe Roast Beef Top Loin Steam Roasted Recipe Risotto with Asparagus, Leeks and Proscuitto Recipe Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli Recipe Steam Oven Roast Chicken and Vegetables Recipe Vanilla Creme Brulee Recipe Key Lime Cheesecake Recipe Roast Beef Top Loin Steam Roasted Recipe Risotto with Asparagus, Leeks and Proscuitto Recipe Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli Recipe Steam Oven Roast Chicken and Vegetables Recipe Vanilla Creme Brulee Recipe Key Lime Cheesecake Recipe Roast Beef Top Loin Steam Roasted Recipe Risotto with Asparagus, Leeks and Proscuitto Recipe Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli Recipe Steam Oven Roast Chicken and Vegetables Recipe Vanilla Creme Brulee Recipe Key Lime Cheesecake Recipe Roast Beef Top Loin Steam Roasted Recipe Risotto with Asparagus, Leeks and Proscuitto Recipe Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli Recipe Steam Oven Roast Chicken and Vegetables Recipe Vanilla Creme Brulee Recipe Key Lime Cheesecake Recipe Roast Beef Top Loin Steam Roasted Recipe MY CONVECTION MEALS Convection meals simplify cooking by letting you prepare multiple dishes simultaneously, saving time and energy. Enjoy perfectly cooked meals and explore various flavors effortlessly! CHOOSE A CONVECTION MEAL READ MY BLOG POST Roasting Vegetables in Convection Ovens: Elevating Your Soup Game Convection and Steam ovens are remarkable tools because they offer many options that simplify meal preparation. All it takes to benefit... Read More JUMPSTART YOUR LEARNING ABOUT CONVECTION OVENS Reheating & Defrosting FAQ PAGE WHAT ARE THE BENEFITS OF USING A CONVECTION OVEN? In a convection oven you can cook on multiple racks without the transference of flavors: you can ... LEARN MORE LARISSA'S RECOMMENDATIIONS!

Discover all the aspects of convection ovens and convection cooking. Maximize your oven's potential by exploring Larissa's tips for adapting your recipes to a convection oven. LEARN ALL ABOUT CONVECTION COOKING MY TIPS FOR GREAT RESULTS Nowadays, many convection ovens feature a self-cleaning cycle, but I wanted to show you how ... Read More Tips for Cleaning a Convection Oven Tips for Cleaning a Convection Oven For a Fabulous Fast Breakfast Turn on Your Steam Oven Steam Oven Cooking Made Easy - Part 3 Master the Art of Perfectly Crispy Crusts: Tips for Baking Bread in a Steam Oven Steam Oven Cooking Guide for Beginners, Part 2 Steam Oven Cooking Your Ultimate Guide for Beginners - Part 1 Steam Oven Sheet Pan Meal: Pork Tenderloin and Seasonal Vegetables Best Cookie Sheet for Convection Baking Tips for Preparing a Thanksgiving Feast in Convection Best Roasting Pan for Convection Convection Cooking Tips for Gas Ovens Troubleshooting Convection Cooking and Baking Issues Tips for Cleaning a Convection Oven For a Fabulous Fast Breakfast Turn on Your Steam Oven Steam Oven Cooking Made Easy - Part 3 Master the Art of Perfectly Crispy Crusts: Tips for Baking Bread in a Steam Oven Steam Oven Cooking Guide for Beginners, Part 2 Steam Oven Cooking Your Ultimate Guide for Beginners - Part 1 Steam Oven Sheet Pan Meal: Pork Tenderloin and Seasonal Vegetables Best Cookie Sheet for Convection Baking Tips for Preparing a Thanksgiving Feast in Convection Best Roasting Pan for Convection Convection Cooking Tips for Gas Ovens Troubleshooting Convection Cooking and Baking Issues Tips for Cleaning a Convection Oven For a Fabulous Fast Breakfast Turn on Your Steam Oven Steam Oven Cooking Made Easy - Part 3 Master the Art of Perfectly Crispy Crusts: Tips for Baking Bread in a Steam Oven Steam Oven Cooking Guide for Beginners, Part 2 Steam Oven Cooking Your Ultimate Guide for Beginners - Part 1 Steam Oven Sheet Pan Meal: Pork Tenderloin and Seasonal Vegetables Best Cookie Sheet for Convection Baking Tips for Preparing a Thanksgiving Feast in Convection Best Roasting Pan for Convection Convection Cooking Tips for Gas Ovens Troubleshooting Convection Cooking and Baking Issues EXPLORE MY CONVECTION HOW-TO VIDEOS! White chicken meat is a great lean protein and easy to incorporate into a recipe; however, the trick is in ... Read More Cooking Chicken Breast Tips For Perfect Results Cooking Chicken Breast Tips For Perfect Results How To Roast Peppers in Convection How to Roast Chicken in the Steam Oven How to Roast Vegetables in Convection How to Cook Different Foods In The Steam Oven How to Roast a Spatchcock Turkey in Convection Cooking Chicken Breast Tips For Perfect Results How To Roast Peppers in Convection How to Roast Chicken in the Steam Oven How to Roast Vegetables in Convection How to Cook Different Foods In The Steam Oven How to Roast a Spatchcock Turkey in Convection Cooking Chicken Breast Tips For Perfect Results How To Roast Peppers in Convection How to Roast Chicken in the Steam Oven How to Roast Vegetables in Convection How to Cook Different Foods In The Steam Oven How to Roast a Spatchcock Turkey in Convection Cooking Chicken Breast Tips For Perfect Results How To Roast Peppers in Convection How to Roast Chicken in the Steam Oven How to Roast Vegetables in Convection How to Cook Different Foods In The Steam Oven How to Roast a Spatchcock Turkey in Convection Cooking Chicken Breast Tips For Perfect Results How To Roast Peppers in Convection How to Roast Chicken in the Steam Oven How to Roast Vegetables in Convection How to Cook Different Foods In The Steam Oven How to Roast a Spatchcock Turkey in Convection Subscribe to our newsletter • Don’t miss out! First name Last name Email Join Thanks for subscribing! LEARN ABOUT THE CONVECTION MODES Convection (fan assisted cooking) combined with broil is a fabulous tool for searing steaks, chops and thicker cuts of fish ... Read More Convection Broiled for Electric Ovens Why the Convection Setting on Your Oven is a Great Choice Convection Roast for Electric Ovens Convection Broiled for Electric Ovens Convection Bake for Electric Ovens Convection or True Convection for Electric Ovens Introduction to Convection Why the Convection Setting on Your Oven is a Great Choice Convection Roast for Electric Ovens Convection Broiled for Electric Ovens Convection Bake for Electric Ovens Convection or True Convection for Electric Ovens Introduction to Convection Why the Convection Setting on Your Oven is a Great Choice Convection Roast for Electric Ovens Convection Broiled for Electric Ovens Convection Bake for Electric Ovens Convection or True Convection for Electric Ovens Introduction to Convection Why the Convection Setting on Your Oven is a Great Choice Convection Roast for Electric Ovens Convection Broiled for Electric Ovens Convection Bake for Electric Ovens Convection or True Convection for Electric Ovens Introduction to Convection Why the Convection Setting on Your Oven is a Great Choice Convection Roast for Electric Ovens Convection Broiled for Electric Ovens Convection Bake for Electric Ovens Convection or True Convection for Electric Ovens Introduction to Convection LEARN ABOUT THE STEAM MODES Food cooked in convection always taste better that cooked in traditional radiant heat, and when you add steam you will enhance flavor ... Read More Steam-Roasting or Combi-Roasting Steam Braising or Combi-Braising Steam-Roasting or Combi-Roasting Steam-Baking or Combi-Baking Tips for Steaming Grains, Vegetables & Eggs Steaming or Combi-Steaming Introduction to the Steam-Oven or Combi-Oven Reheating & Defrosting Low Temperature Roasting Steam Braising or Combi-Braising Steam-Roasting or Combi-Roasting Steam-Baking or Combi-Baking Tips for Steaming Grains, Vegetables & Eggs Steaming or Combi-Steaming Introduction to the Steam-Oven or Combi-Oven Reheating & Defrosting Low Temperature Roasting Steam Braising or Combi-Braising Steam-Roasting or Combi-Roasting Steam-Baking or Combi-Baking Tips for Steaming Grains, Vegetables & Eggs Steaming or Combi-Steaming Introduction to the Steam-Oven or Combi-Oven Reheating & Defrosting Low Temperature Roasting Steam Braising or Combi-Braising Steam-Roasting or Combi-Roasting Steam-Baking or Combi-Baking Tips for Steaming Grains, Vegetables & Eggs Steaming or Combi-Steaming Introduction to the Steam-Oven or Combi-Oven Reheating & Defrosting Low Temperature Roasting

From baking, braising, roasting to low-temperature, the decision lies on what type of food or finish you need for your food. Convection or True Convection for Electric Ovens Baking multiple trays of breaded eggplant slices to crispy perfection using the true convection mode. There are many benefits to cooking with Convection, the challenge especially if your oven has multiple cooking modes is to choose the mode most suited to the type of food you are cooking. Only the heating elements around the fan are engaged in this mode Best Uses Baking Multiple racks of cookies, cakes, pie shells (blind baking), appetizers, pastry items, basically like items on trays. Custard items cooked in a water bath. Braising For foods cooked in a Dutch Oven with a tight-fitting lid or large foil-wrapped roasting pans. Roasting Meats that have been seared on the cooktop and need a gentle oven finis h to cook through without drying out, such as boneless skinless chicken pieces, pork tenderloin, pork chops, beef fillet, thick cuts of steak, and fish fillets. Low-Temperature Roasting Ideal for gentle cooking of lean tender cuts of meat. Meats can be slowly cooked at 200 degrees and finished on a grill or with a high heat sear in the oven. Timing is dependent on the weight of the meat. This Mode can also be used for Dehydrating providing your oven temperature can be set to 140 degrees. Try The Convetion or True Convection Mode with These Recipes BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Apple Strudel RECIPE Sausage Rolls in Puff Pastry RECIPE Convection Baked Blueberry Pie RECIPE Walnut Cake with Chocolate Espresso Buttercream RECIPE Baked Chicken Breasts with Broccoli Quinoa Casserole RECIPE Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Apple Strudel RECIPE Sausage Rolls in Puff Pastry RECIPE Convection Baked Blueberry Pie RECIPE Walnut Cake with Chocolate Espresso Buttercream RECIPE Baked Chicken Breasts with Broccoli Quinoa Casserole RECIPE Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Apple Strudel RECIPE Sausage Rolls in Puff Pastry RECIPE Convection Baked Blueberry Pie RECIPE Walnut Cake with Chocolate Espresso Buttercream RECIPE Baked Chicken Breasts with Broccoli Quinoa Casserole RECIPE Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Apple Strudel RECIPE Sausage Rolls in Puff Pastry RECIPE Convection Baked Blueberry Pie RECIPE Walnut Cake with Chocolate Espresso Buttercream RECIPE Baked Chicken Breasts with Broccoli Quinoa Casserole RECIPE Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Apple Strudel RECIPE Sausage Rolls in Puff Pastry RECIPE Convection Baked Blueberry Pie RECIPE Walnut Cake with Chocolate Espresso Buttercream RECIPE Baked Chicken Breasts with Broccoli Quinoa Casserole RECIPE

A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef salad with crisp greens, ripe tomatoes or beets and blue cheese, or a sumptuous roast beef dinner. Delicious Sliced Sirloin Roast For Sandwiches It seems that not every butcher or market carries the same cuts of beef, so if you are unable to find a top sirloin roast, other options that work well include an eye of round roast or a sirloin tip roast. These are all flavorful, lean cuts of beef that share one thing in common: cooking them at a low temperature yields the best results. Season The Meat a Few Hours In Advance Is Another Important Tip There are numerous dry rub choices available these days, which makes it easy to season a roast with the flavors you prefer. Rubbing a dry rub into the meat a few hours up to a day in advance will definitely add to the flavor of the meat, but go carefully when adding salt, as some rubs are high in added salt. Because this roast cooks at a low temperature, I like to use a combination of fresh herbs, minced garlic, and olive oil. Since there is no high-heat cooking phase, the herb crust doesn’t burn, and the flavors just dissolve into the meat. The olive oil adds another dimension of flavor and a little good fat. Why Convection is Best for a Juicy Evenly Cooked Beef Roast To help retain the natural juices in meat, it’s important to cook the roast on a rack in a shallow pan. Placing the meat on a rack prevents the pan's heat from leeching moisture from the meat and allows the heated Convection air to circulate evenly around the oven, cooking the meat from the edge to the center. Placed the roast on a rack This roast can be cooked in either the Convection Roast or Convection Bake mode. The important thing is to use a low temperature of 325°. You can even drop to 300° if you have plenty of time. Before you heat the oven, arrange the racks so you can place the pan with the beef roast in the center of the oven. The next thing to consider is timing. If your oven is equipped with a meat probe, using the probe will give you the best results. Remember to insert the probe at an angle and be sure the tip is in the meat, not touching the pan. If your oven has a little metal cap over the probe receptacle, just push that aside with the blunt side of a knife to insert the sensor. Be sure to cover your hand to avoid contacting the hot oven wall. When you close the oven door, you can program it to your preferred internal temperature target. In order for the probe to activate, you may have to touch the probe symbol again or touch start to activate the probe, so be sure to take a quick look at the User Guide to confirm how your oven works. My 3-lb, room-temperature roast took 60 minutes to cook through. If your oven doesn’t have a probe, I recommend testing the internal temperature with an instant-read thermometer after the roast has been in the oven for approximately 50 minutes. That way, you will have a good sense of the progress. Remember, when you choose the target internal temperature, the internal temperature will continue to rise as the beef rests. The circulating heat of Convection will do an amazing job cooking the beef roast; however, some important steps for success are in your hands. Remember to bring the roast to room temperature before cooking and allow for 15 - 20 minutes of resting time before carving. Will There be Pan Juices? Cooking your beef roast, as outlined above, will definitely yield some pan juices. If you would like to increase the pan juices, add ½ - 1 cup of beef stock to the base of the pan. When the beef comes out of the oven and is resting, pour off the juices and skim off the fat. The pan juices can be used to make gravy or to serve with hot roast beef sandwiches. This sirloin roast is so easy and delicious, and the thought of the wonderful sandwiches and salads we enjoyed makes my mouth water. Another mouthwatering, crowd-pleasing meal is Fried Chicken, so be sure to check out my next post, in which I will explain how to achieve fabulous results with Oven Baked Fried Chicken. Larissa, Your Convection Enthusiast

As a culinary educator in the appliance industry, I began cooking with a convection steam oven 24 years ago, when Gaggenau introduced the first steam oven for residential use in the United States. Steam ovens were originally created for use in high-end restaurants, and the recipe guidance that came with the oven tended towards gourmet meals that one would expect to find in a high-end restaurant.  However, in order to get clients excited about purchasing new appliances and interested in the steam oven, I had to learn how having one would benefit them. So my journey began, roasting all types of meats and vegetables, baking breads and delicate custards, and steaming grains, vegetables, and shellfish. I also learned to perfect the technique of Low-Temperature cooking for lean, tender cuts of meat and canning in the steam oven. In other words, I had lots of practice. Working directly with many clients over the years gave me a unique insight into the questions, challenges, and learning curve we all go through when learning how to use a new appliance. This is why I created the Convection Kitchen website and YouTube channel: to provide an educational resource  with proven recipes to help people learn about cooking with convection and convection steam ovens. Steam and convection ovens feature a variety of cooking modes designed to help us achieve success with different types of cooking. Unless we understand these modes, adapting our recipes to benefit from cooking in these ovens is challenging. Understanding the tools you are cooking with is crucial because recipes do not reference the tools you cook with, making it easier to troubleshoot disappointing cooking results. Many visitors come to Convection Kitchen because they are looking for information on how to cook a specific type of meat, fish, or poultry in a steam oven. This is why we have a selection of how-to Recipes , such as Roast Chicken , Roast Turkey , Prime Rib , Beef Filet , Trip Tip , and Lobster Tails , that will help you understand how to cook the basics in a Steam oven. Once you understand the basics, you can vary the recipe ingredients as well as the cooking mode to your preference.   The different modes in a steam oven allow you to prepare food in various ways. For example, bone-in chicken can be steamed; chicken pieces can be roasted at a moderately high temperature or slowly roasted at a low temperature; and, of course, you can roast a whole chicken or cook an entire meal with chicken and side dishes. This is why our recipes are broken down into categories as well as types of food and meal types.  In the Steam mode, the oven defaults to 212 F (100 C), the temperature at which water boils. In this mode, you can poach or boil eggs, cook oatmeal and grains, flan or custard, steam vegetables, seafood, bone-in-chicken, and your favorite dim sum or tamales. Some of these items don't require an actual recipe, and it's just a matter of determining the timing. For others, such as custard or flan, it's a matter of understanding that you can omit the step that calls for baking the custard in a water bath. When it comes to steaming fish or shellfish, this method is similar to poaching, but you can also roast or broil fish and shellfish. So, when reading a recipe, it's important to understand the method outlined in order to choose the correct cooking mode.  When it comes to roasting in the steam oven, our recipes will help you achieve success with roasting all types of meat, fish, poultry, and, of course, vegetables by providing specific temperatures, timing, cooking mode, and the best types of pan to use. Steam ovens have smaller cavities than standard ovens, so the details in these recipes are crucial to their success. Despite the smaller cavity, you may be surprised to know that you can cook a 10 - 14 lb turkey in a steam oven, depending on the model, and it will only take approximately one ¼ hours.  Steam ovens don't have a bake element (bottom heat), but the combination of heat and steam makes them ideal for baking bread, pastry, and casseroles. Even when using a different recipe, the guidelines our recipes provide will help you easily adapt that recipe in terms of temperature, mode, and timing to bake in the steam oven. Some steam ovens have a Low-Temperature Cooking mode. This mode is similar to Sous Vide cooking in that the food is cooked at a very low temperature. This mode is only for cooking lean, tender cuts of meat, fish, and poultry, and unlike the Sous Vide mode, the food does not have to be vacuum sealed in a bag or container.  This cooking method takes some time, and the food needs to be finished over high heat before serving, but the results are sublime. You will never overcook an expensive cut of meat when you use this method, and you will find many recipes featuring this method on our website because we are great fans. As steam ovens became more popular, manufacturers began to add Automatic Programs to help people overcome the initial learning curve.  These programs are beneficial; after all, it only takes cooking a few meals successfully to convert people to the joys of cooking with steam.  On the other hand, to get the most out of cooking with a steam oven, taking the time to understand how to cook without those programs will be most rewarding. Learning to use a steam oven effectively takes a little practice. Still, because our recipes are tailored to the steam oven's different functions, you will easily adapt your cooking and reap the rewards of this fantastic combination of Convection and Steam. Larissa, Your Convection, Steam Enthusiast

Convection and Steam ovens are remarkable tools because they offer many options that simplify meal preparation. All it takes to benefit from those tools is some planning. One of the more remarkable aspects of convection is the ability to cook multiple foods at once with no transfer of flavor. That means that any time your oven is on unless you are cooking a specialty item that requires precise temperatures, you should be able to cook several different foods simultaneously. Since it’s the season for warming winter soups, let's look at how using your Convection or Steam oven can simplify the process and help you create flavorful soups. Roasting Vegetables in Convection the Key to Delicious Soup There are several reasons why roasting vegetables for soup makes sense. When vegetables are roasted, their natural sugars caramelize to develop better flavor. Vegetables roasted in Convection retain more moisture, which translates to better flavor. Most of us don’t have a large soup pot to accommodate a large quantity of vegetables, so roasting vegetables for soup makes more sense. Best of all, it’s easy to roast a tray of vegetables for soup while cooking other foods. Making the soup base on the cooktop is relatively easy. Slowly cook the foundation ingredients, such as onions, leeks, garlic, carrots, and celery. Add the stock and simmer for approximately 20 minutes before adding the roasted vegetables. Soups containing pumpkin, butternut squash, cauliflower, mushrooms, tomatoes, broccoli, corn, and zucchini can be pureed. Still, various roasted cubed vegetables can be added to broth soups or soups featuring beans or lentils. Best Convection Oven Mode for Crisp Roasted Vegetables The Convection Roast or Convection Bake mode will work for oven-roasting vegetables. If you roast the vegetables on rack position 1 or 2, counting up from the bottom of the oven, they will be close to the bottom heating element and should caramelize well. If you need more crisping, move the tray closer to the top heating element for the final 10 minutes of cooking. The ideal cooking temperature and timing will, of course, depend on your oven. For example, 375F in my 24” oven is very powerful, but larger 30” ovens may provide better results at 400F. I also notice that a high temperature can cause burning on the edges when I roast vegetables in my gas oven. Understanding the rack position and temperature that will work best in your oven is critical to successful cooking. Don’t follow a recipe blindly; observe how your oven cooks to achieve the best results. Some vegetables such as fresh corn, peppers or tomatoes, add a lot of flavor to soup if they are cooked in the Convection Broil mode to gain a nice char. Coarsely chopped and added into the soup these vegetables will add wonderful bursts of flavor. Another vital aspect of roasting vegetables is using the right amount of oil. If the vegetables are tossed in too much oil they become limp, not enough and they will be dry. Start with a light coating of oil and adjust as needed. Steaming Vegetables for Soup Roasted vegetables give soup a lot of flavor, but certain soups are delicious made with steamed vegetables. When you are in the mood for a soup with fresh, bright flavors, steamed peas, broccoli, asparagus, spinach, and potatoes are a good choice for a lighter soup. While roasting or steaming vegetables can enhance soup, the key to good soup is. Yes, it takes planning, but it is easy and good stock. Roasting bones for stock or simmering a chicken carcass are easy to do, yes it takes planning, but it is easy and your soup will be so much more delicious made with homemade stock. So next time you bake a casserole, bake some potatoes or roast a chicken, consider starting a soup base on the cooktop and roasting some vegetables for another easy, delicious convection meal. Thanksgiving is such an important feast, but it can cause tremendous stress when orchestrating the cooking of so much food. In my next post, I will address the best type of pan to roast your turkey or turkey breast this Thanksgiving and remind you of the many helpful videos and recipes I have created to help you understand how Convection can ease the stress of cooking. Larissa, Your Convection Enthusiast