Oven Baked Breakfast Potatoes with Breakfast Sausage is perfect meal for brunch. You can cook in multiple racks in convection! YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Oven Baked Breakfast Potatoes with Breakfast Sausage True Convection or Convection Bake Mode A savory convection meal featuring breakfast potatoes and sausage garnished with fresh herbs and colorful peppers. Brunch is almost the perfect meal with an assortment of savory and sweet dishes many of which can be cooked casserole style. And which appliance is ideal for cooking multiple foods at one time, that's right your Convection oven. This brunch menu includes 3 different dishes that can be cooked at the same time in one oven using the True Convection or Convection Bake mode. Because the cooking time and temperature are the same for all 3 recipes, you can plan the cooking so the food will be ready to serve at the exact time you want to eat. The menu includes a frittata-style dish with green chilis and cheese, a baked French toast casserole, and to round it out some roasted potatoes with sausage and peppers. Each dish serves 6 - 8 people. Ingredients 1 lb small golden or red potatoes, cut into quarters 1 small red pepper, seeds removed, cut into 1” chunks 1 small yellow pepper, seeds removed, cut into 1” chunks ½ red onion, cut into 1” pieces ¼ cup olive oil ¼ tsp Kosher salt ½ tsp dried oregano 4 smoked chicken apple sausages cut into 4 - 5 diagonal slices Preparation Heat the oven in the Convection or Convection Bake mode 325°F. Combine the potatoes with the peppers and onion, olive oil, salt, and seasoning and spread onto a rimmed baking sheet. Bake for 20 - 25 minutes, remove from the oven and fold in the sliced sausage. Return to the oven and continue cooking for another 10 - 15 minutes. Note: The two other casseroles both need to rest for at least 10 minutes before serving so the potatoes can go in a little later and once the casseroles come out of the oven the temperature can be increased to 375°F for the last 10 minutes of cooking to crisp the potatoes. Link to Chille Relleno Souffle and Baked Creme Brulee French Toast Convection Brunch - Breakfast Potatoes with Chicken Apple Sausage .pdf Download PDF • 99KB Disclaimer: Convection Kitchen is not affiliated to "Print Recipe" or "View Recipe" Ads. WANT TO LEARN MORE? Click Here BRUNCH RECIPES FROM OUR STEAM MENU English Muffin Poached Egg Pizza RECIPE How To Cook Poach Eggs In a Steam Oven RECIPE Chocolate Flan RECIPE Herbed Mushroom Flan RECIPE Poached Eggs with Broccolini and Cheddar RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! The Secret to Perfectly Crispy Crust: Convection Cooking for Pizza Freshly baked crusted pizza with perfectly melted cheese enhanced with savory toppings is a taste sensation, but it can be challenging 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!

This vegetable medley combines red and golden beets, butternut squash, yellow sweet potato and some red onion. These root vegetables have a high sugar content and caramelize beautifully when roasted in Convection. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash Convection Roast, Convection Bake Roasting a medley of vegetables is an easy way to incorporate the recommended daily amount of vegetables into your diet. Best of all, it’s very easy to do, and the results are delicious. This vegetable medley combines red and golden beets, butternut squash, yellow sweet potato, and some red onion. These root vegetables have a high sugar content and caramelize beautifully when roasted, and their bright colors create an appealing side dish. I like to serve these vegetables with arugula or other mixed greens and garnish them with crumbled feta, goat cheese, or blue cheese. They make a delicious side dish to serve with roast meats. You can roast these vegetables in the Convection Bake or Convection Roast mode at 375F. Roasting at too high a temperature when using Convection can cause uneven cooking; however, if your oven is very large, 400F may give better results. Ingredients For the vegetables 1 bunch golden beets, peeled, halved and cut into ¼” thick slices 1 bunch of red beets, peeled, halved, and cut into ¼” thick slices; keep these separate (wearing gloves is recommended when preparing the red beets) 1 small butternut squash, peeled, halved lengthwise, seeds removed, cut into ¼” thick slices 1 medium-sized sweet potato or yam, peeled, halved lengthwise, and cut into ¼” thick slices ½ medium red onion, halved and cut into 1” cubes 2 tbsp olive oil ½ tsp mixed Italian seasoning For the salad ½ bag arugula or spring mix salad ½ cup crumbled feta, blue, or goat cheese For the dressing ½ cup extra virgin olive oil 2 tbsp golden balsamic or champagne vinegar 1 tsp Dijon mustard Sea salt and freshly ground pepper to taste Combine the ingredients in a glass measuring cup or jar and whisk vigorously to emulsify. Serves 6 Preparation Heat the oven in the Convection Bake or Convection Roast Mode to 375 F. Combine all the vegetables except the red beets with most of the oil and seasoning and spread onto a large-rimmed baking sheet that allows the vegetables to sit flat on the tray. Leave some space for the red beets. Toss the red beets in the remaining oil and add them to the tray, keeping them separate from the other vegetables. Slide the tray into the oven on rack position 2, counting up from the bottom. Cook for approximately 35 minutes until the vegetables are tender and have begun to caramelize. Set the vegetables to cool slightly before combining with the salad. Combine the roasted vegetables with the greens and toss gently with the dressing. Arrange on a platter and garnish with the crumbled cheese, more sea salt and freshly ground pepper. Disclaimer: Convection Kitchen is not affiliated to "Print Recipe" or "View Recipe" Ads. WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS THE CONVECTION-STEAM OVEN! Braised Chicken with Lemon and Cilantro RECIPE BBQ Pulled Turkey RECIPE Potato Calamari Salad with Capers RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! The Secret to Perfectly Crispy Crust: Convection Cooking for Pizza Freshly baked crusted pizza with perfectly melted cheese enhanced with savory toppings is a taste sensation, but it can be challenging 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!

Arrange the oven racks to accommodate two pans, and, heat the oven in the Convection or Convection Bake mode to 375 F and prepare the baking sheets.   YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Scones with Bacon and Cheddar Cheese Convection or Convection Bake Mode Scones with Bacon and Cheddar Cheese In days gone by when ready-made bakery items were not readily available, items like scones were staples of the home kitchen. Scones are easy to prepare and quick to bake, and you can prepare them with sweet or savory ingredients. These scones were delicious and served with tomato soup. When baked in Convection, scones have a delicate, moist crumb texture, and if you mix them with a light hand, I promise they will never be referred to as rock cakes. This delicious recipe from Emeril Lagasse for savory scones makes a generous 16 portions, which is great for entertaining. You can also bake and freeze the scones and refresh them in your steam oven on demand. Scones are best baked on a flat baking sheet with a slight lip, lined with parchment, silicone, or left plain. INGREDIENTS 4 slices cooked bacon, chopped 3 cups unbleached all-purpose flour 1 tbsp baking powder 1 tbsp sugar 1 tsp salt 1 stick cold unsalted butter, cut into small cubes 1 ½ cups sharp cheddar cheese, grated (approx 6 oz) 4 green onion, thinly sliced Freshly ground pepper to taste 1 cup heavy cream + 2 tbsp for brushing the scones before baking PREPARATION Arrange the oven racks to accommodate two pans, and, heat the oven in the Convection or Convection Bake mode to 375 F and prepare the baking sheets. Sift the flour, baking powder, sugar, and salt into a large mixing bowl. Cut in the butter with two forks or a pastry blender, then add the cheese, green onion, and black pepper and work just until the mixture begins to come together. Stir in the cooked chopped bacon and 1 cup of cream and work until it becomes a sticky dough. Dribble in a little more cream or half and half if the mixture is too dry and crumbly. Turn the mixture onto a lightly floured surface and pat it into a large round. Cut the dough in half and form two 7” circles about ¾” thick. Cut each circle into 8 wedges and transfer the wedges to a baking sheet, leaving ½” space between each one. Brush the tops of the wedges with the extra cream and slide the trays into the oven. Bake for 18 - 22 minutes until golden. Check underneath to ensure they are baked through. Remove from the oven and cool on the baking sheets for 5 - 8 minutes, then transfer the scones to a cooling rack. Once cool, they can be stored in an airtight container. Makes 16 Scones with Bacon and Cheddar Cheese .pdf Download PDF • 61KB Disclaimer: Convection Kitchen is not affiliated to "Print Recipe" or "View Recipe" Ads. WANT TO LEARN MORE? Click Here MORE STEAM BAKING RECIPES Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Vanilla Creme Brulee RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Key Lime Cheesecake RECIPE Chocolate Flan RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! The Secret to Perfectly Crispy Crust: Convection Cooking for Pizza Freshly baked crusted pizza with perfectly melted cheese enhanced with savory toppings is a taste sensation, but it can be challenging 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