A savory potato gratin with chard is a perfect side dish to serve with a special feast; it is best made in advance and reheated prior to serving. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Potato Gratin with Chard Convection Bake Mode Golden potato gratin with a fall salad and wild rice for a cozy meal. A savory potato gratin with chard is a perfect side dish to serve with a special feast; it is best made in advance and reheated prior to serving. With the help of your convection oven, you can cook several side dishes at once making the feast easier to prepare. INGREDIENTS 1 shallot, sliced 3 cloves garlic, minced 1 bunch red chard, coarse stem removed, remaining stems and leaves finely chopped 2 sprigs of fresh thyme ¼ tsp freshly grated nutmeg ½ cup chicken stock 1 cup cream 6 large yellow potatoes, peeled 6 oz grated Gruyere cheese PREPARATION Heat a 10 - 12” sauté pan over moderate heat, add 2 tbsp butter and 1 tsp of olive oil to the pan and when sizzling, stir in the shallot, garlic, and chard. Cook over moderate heat to wilt the chard taking care not to burn the garlic and shallots. Set aside to cool. Meanwhile, combine the stock, cream, thyme, and nutmeg in a heavy medium-sized saucepan and bring to a gentle simmer. Cook for approximately 15 minutes to reduce the liquid to almost half and discard the thyme. Butter an oven casserole dish and set aside. With a sharp knife or mandolin, slice the peeled potatoes into ¼” thick rounds. Heat the oven in the Convection Bake Mode to 350F (176C) Layer approximately ⅓ of the sliced potatoes into the prepared casserole dish slightly overlapping each slice. Sprinkle with salt and pepper, ½ of the sauteed chard, and ⅓ of the cheese. Repeat the layers and top with the remaining cheese. Place the casserole on a rimmed baking sheet, carefully pour the heated stock and cream over the potatoes and cover with foil. Bake for 35 minutes, gently remove the foil and continue baking for another 10 - 12 minutes until the top is golden brown and the potatoes are fork-tender. Allow to stand for 15 minutes before serving or, cool completely, cover, and refrigerate. Reheat covered in the Convection Bake mode at 350F for 20 - 25 minutes. Serves 6 For the Vegetable Wild Rice Harvest Medley click here! Potato Gratin with Chard .pdf Download PDF • 417KB Disclaimer: Convection Kitchen is not affiliated to "Print Recipe" or "View Recipe" Ads. WANT TO LEARN MORE? Click Here MORE SIDE DISHES FROM OUR STEAM OVEN! Provencal Golden Potato and Tomato Casserole RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Potato Frittata with Linguica and Kale RECIPE Steam Roasted Beet Salad with Lamb and Feta Cheese RECIPE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More Disclaimer: Convection Kitchen is not affiliated to "Print Recipe" or "View Recipe" Ads. "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

For the best gravy, roast turkey pieces and vegetables and simmer them gently for a rich, flavorful stock. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Rich Flavorful Roast Turkey Stock Convection Bake or Convection Roast Mode Stock made with roasted turkey pieces and veggies For the best gravy, roast turkey pieces and vegetables and simmer them gently for a rich, flavorful stock. Mid-November is the perfect time to get a head start on preparing for your Thanksgiving holiday feast, and one of the easiest items to cook in advance is turkey stock. Turkey stock is a necessity not only for gravy but also to add to baked stuffing, and any extra can be used to make soup. Turkey stock can be made by simmering bone-in turkey pieces together with onion, carrot, celery, bay leaf, thyme, and peppercorns. The result will be a delicious, clear stock. However, if you roast the turkey pieces and vegetables first and then simmer the stock, you will create a beautiful, rich, flavorful stock that will add lots of flavor to your stuffing and gravy. Turkey stock for gravy The cooking time for roasting a turkey in convection is much faster than roasting a turkey in the thermal Bake or Roast mode. Because of the faster cooking time, it is recommended for food safety to bake the stuffing outside of the bird. Having a flavorful stock to add to the stuffing ensures great results with no risk of overcooking the bird. To prevent the vegetables from breaking down during the roasting, it’s best to cut them into large chunks. Peeling the vegetables is not necessary; just give them a good rinse before using. Stock ingredients INGREDIENTS For roasting the turkey and vegetables 2 turkey wings 2 turkey drumsticks 1 large onion, halved 4 carrots, cut into large chunks 4 celery stalks, cut into large chunks 3 stalks, fresh thyme Olive oil Additional ingredients for simmering the roasted turkey and vegetables 2 dried bay leaves 10 whole peppercorns 6 stalks of Italian parsley 6 cups water ¼ cup white wine PREPARATION Heat the oven in the Convection Roast or Convection Bake mode to 400 F/ 205 C. Place the turkey pieces, vegetables, and thyme on a large shallow oven baking tray. Drizzle with olive oil, toss to combine, and place the oven to roast for 1 hour. Remove the pan from the oven and scrape all the ingredients into a large saucepan or stockpot. Add the bay leaves, peppercorns, parsley, and water, and bring the liquid to a gentle boil. Then, immediately reduce the heat to a gentle simmer and set the timer for 1 hour. Remember to turn on your overhead ventilation. Now it’s time to deglaze the pan and scrape the caramelized pieces into the stock. If you have a gas cooktop, you can place the pan directly on a gas burner set to medium heat. Add the wine to the pan and scrape the pan with a metal spatula to release all the browned bits. Add ½ cup of water or stock to the pan, and as the liquid boils, keep scraping until everything has released. Scrape the residual liquid and browned bits into the stock. If you have an induction cooktop and the baking pan is not induction-compatible, add the wine to the hot pan, then add heated water or stock, scraping with a metal spatula to release the browned bits. Simmer the stock for an hour with the pan lid slightly offset to allow steam to escape. Allow the stock to cool slightly, strain, and discard the turkey with all the solids. Pour the stock into suitable containers and either freeze or refrigerate if you plan to use it within the next few days. Makes 4 cups of delicious collagen-rich turkey stock. Rich Flavorful Roast Turkey Stock .pdf Download PDF • 108KB Disclaimer: Convection Kitchen is not affiliated to "Print Recipe" or "View Recipe" Ads. WANT TO LEARN MORE? Click Here LOOKING FOR MORE TURKEY RECIPES? Succulent Steam Oven Turkey Breast RECIPE Slow Roasted Turkey Pieces RECIPE Braised Chicken with Lemon and Cilantro RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE BBQ Pulled Turkey RECIPE Braised Turkey with Butternut Squash, Chickpeas and Tomatoes RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More Disclaimer: Convection Kitchen is not affiliated to "Print Recipe" or "View Recipe" Ads. "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Cabbage is enjoying a moment these days, so I thought it would be a good opportunity to introduce you to a humble but very delicious recipe that is popular in Slavic countries.  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Humble but Very Delicious Savory Cabbage Pie Convection Bake Mode Golden and flaky delight: savor every bite of this comforting homemade pie. Cabbage is enjoying a moment these days, so I thought it would be a good opportunity to introduce you to a humble but very delicious recipe that is popular in Slavic countries. You may be familiar with piroshki, those delectable savory pastries that are either baked or fried. However, making a large pie or Pirog is much less time-consuming and also makes a wonderful buffet dish. An Orthodox Easter celebration typically includes a selection of savory baked Pirogs, and while all are delicious, the combination of pastry and cabbage is outstanding. Pirog can be made with yeast dough, but a sour cream pastry that comes together quickly in a food processor is easier to make and pairs well with the cabbage. The preparation is straightforward: First, make the pastry, wrap it in film, and refrigerate for at least an hour or overnight. Finely slice the cabbage and onion and sauté until softened. Set aside to cool, then fold in a couple of finely chopped hard-boiled eggs, dried dill, salt, and pepper. It is important to keep the pastry very cold and to let the filling cool before adding it to the pastry. Once the pie is assembled, it is baked for approximately 40 minutes in the Convection Bake mode. INGREDIENTS For the pastry 2 cups (300 gm) all-purpose flour 8 oz (200 gm) chilled, unsalted butter, cubed ¼ cup (125 ml) sour cream ½ tsp salt 1 9x13x2" (33x23x5 cm) oven-safe baking pan For the filling 1 medium yellow onion, thinly sliced 1 small head of green cabbage, core removed, thinly sliced 2 tbsp butter 1 tbsp olive oil 2 large eggs, hard-boiled, peeled and finely chopped 1 tbsp dried dill, if that sounds like too much for you, add a little less to taste Salt and freshly ground pepper to taste 1 egg well blended with a little water to brush the pastry Recipe ingredients. PREPARATION To make the pastry: Place the flour, butter, and salt in the food processor bowl and pulse until the mixture resembles coarse breadcrumbs. Add the sour cream and pulse just until the mixture begins to come together. Turn the dough out onto a pastry mat lightly dusted with flour and shape it into a round, flat disc. Wrap in plastic wrap and refrigerate for at least an hour or overnight. When ready to bake the pie, place the pastry on the pastry mat lightly dusted with flour and flatten it slightly with the heel of your palm. Divide the pastry into two pieces, approximately ⅔ for the base and ⅓ for the top. Roll out the larger piece and line the base of the pan, trimming any overhang. If the filling is ready, you can continue; otherwise, refrigerate the pastry-lined pan and the topper until you are ready to continue. To make the filling: Heat a large sauté pan over moderate heat. Add the butter and oil, and when the butter is foaming, stir in the onions and cook until softened. Add the cabbage in handfuls and cook until softened and there is more space in the pan to add the remainder of the cabbage. Add a few tablespoons of water to the pan, cover, and cook over medium heat for about 10 - 12 minutes, taking care not to let the vegetables brown. When the cabbage has softened, set it aside to cool and add salt and freshly ground pepper to your taste. After the cabbage has cooled for at least 15 minutes, stir in the dried dill and chopped hard-boiled egg. If you add the dill when the cabbage is too hot, the dill will lose its flavor. The filling is best added to the pastry when it's at room temperature. If you make the filling a day in advance, either let it come to room temperature or reheat it in the Steam oven for about 6 minutes to lose the chill. To bake the Pirog: Arrange the oven racks so that you can place the pie on rack position 2, counting up from the bottom of the oven. Heat the oven in the Convection Bake mode to 375℉/190℃. Add the cabbage mixture to the pastry-lined baking pan, brushing the lip of the pastry with the beaten egg. Place the topper over the cabbage, pressing down lightly along the edges to seal. Using the tines of a fork, create a decorative pattern around the edge and cut a few steam vents in the center. Brush the top of the pastry with the beaten egg and bake the Pirog for approximately 40 minutes until golden. Allow to cool for at least 15 minutes before slicing. Makes 12 servings Humble but Very Delicious Savory Cabbage Pie .pdf Download PDF • 68KB Disclaimer: Convection Kitchen is not affiliated to "Print Recipe" or "View Recipe" Ads. WANT TO LEARN MORE? Click Here MORE GREAT RECIPES FROM OUR STEAM PAGE! Succulent Steam Oven Turkey Breast RECIPE How to Cook Prime Rib in the Steam Oven RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE Roast Beef Top Loin Steam Roasted RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More Disclaimer: Convection Kitchen is not affiliated to "Print Recipe" or "View Recipe" Ads. "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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