My convection combi-steam recipes are well crafted for optimal performance in combi-steam ovens. However, it is important to familiarize yourself with your oven to obtain the best results. Our Convection-Steam Recipes for You! Breakfast Desserts Low Temperature Roasting Meats Poultry Salads Seafood Steam Baking Steam Braising Steam Roasting Veggies Steam Oven Caramel Bread Pudding Delight Convection Steam Baked Baby Back Pork Ribs Apricot Tomato Chutney Risotto with Asparagus, Leeks and Proscuitto Hot Corned Beef Sandwich Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots Steamed Baked Cabbage Rolls with Beef and Pork Lobster Mac' n Cheese Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli Succulent Steam Oven Turkey Breast English Muffin Poached Egg Pizza 25 Minute Convection Steam Meal with Sesame Soy Chicken Steamed Broccoli Couscous Salad with Almonds and Cranberries Easy Steamed Potato Salad with Eggs and Asparagus Orzo Pasta Salad with Grilled Artichokes and Poached Shrimp Provencal Golden Potato and Tomato Casserole Steamed Bulgur Pilaf with Kale and Red Pepper Paste Potato Frittata with Linguica and Kale Braised Chicken with Lemon and Cilantro Potato Calamari Salad with Capers Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese How to Cook Rack of Lamb in a Steam Oven Bake Classic Petite Baguettes Like a Pro Chocolate Flan Poached Eggs with Broccolini and Cheddar Load More UNLEASH YOUR INNER CHEF WITH MY BLOG! Maximizing Your Steam Oven: Tips for Crafting Delicious Vegetable Salads Steam ovens were originally designed to facilitate the production of large quantities of food in commercial settings so that foods could... Read More

A simple focaccia with fresh herbs, garlic, olive oil, or caramelized onions makes a great addition to a Mediterranean-style feast, but of course, there are unlimited options according to your taste.  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Baked Focaccia Convection Bake Mode Freshly baked bread with great flavor is a wonderful addition to any meal. For ease of preparation, you can’t beat focaccia, an easy-to-prepare dough that pairs well with a variety of toppings. A simple focaccia with fresh herbs, garlic, olive oil, or caramelized onions makes a great addition to a Mediterranean-style feast, but of course, there are unlimited options according to your taste. The first step to creating a great dough is to make sure the water is at the right temperature so that the yeast activates. It takes about 5 minutes to proof the yeast, but if the water is still flat and there are no bubbles or foam, then I am afraid it’s best to start over. The dough can be proofed using the Proof mode in your oven, or it can be left to rest in the refrigerator overnight for a long, slow rise and brought to room temperature prior to baking. Convection Bake is the ideal mode for baking focaccia. It ensures the bread achieves a wonderful pillowy texture while baking the crust to golden perfection. I bake my focaccia in a shallow-rimmed 10” x 14” baking pan and reduce it to the typical recipe temperature of 425F/220C to 400F/205C. INGREDIENTS 1 ⅓ cups warm water (100 -115F/ 38 - 46C) 1 (¼ oz) package active dry yeast 2 tsp honey or granulated sugar 2 tsp kosher salt 3 ½ cups all-purpose flour ¼ cup olive oil 2 tbsp fresh rosemary coarsely chopped ¼ cup white onion sliced very thinly Flaky sea salt PREPARATION Combine the warm water and honey (or sugar) in the bowl of a stand mixer fitted with a dough hook and sprinkle the yeast over the water. Stir to combine and let the mixture rest for about 5 minutes or until it is foamy with large bubbles around the edge. With the mixer on low speed, gradually add the flour, salt, and olive oil. Once combined, increase the speed to medium and knead the dough for about 5 minutes. Add a small amount of flour if the dough does not form a ball around the hook and comes away from the sides. Select the Proof Mode in your oven. In this mode, the oven does not exceed 100F, maintaining the perfect draft-free warm space for proofing the dough. Place the dough in a clean, lightly oiled bowl and place it in the oven for approximately 40 - 50 minutes until it has doubled in size. Roll the dough out on a lightly floured surface to fit your baking dish, then return it to the oven to proof for another 15 - 20 minutes. Remove the pan from the oven, change the mode to Convection Bake , and set the temperature to 400F/220C. Poke deep dents all over the dough and drizzle extra virgin olive oil evenly over the surface. Sprinkle the prepared toppings over the dough and finish with a sprinkle of the salt flakes. Bake the focaccia for 20 minutes until golden. Serves 6 PRINT OUR RECIPE Convection Baked Focaccia .pdf Download PDF • 296KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE BBQ Pulled Turkey RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Baked Risotto with Lemon and Basil RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven 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 "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A chicken roasted in Convection will be incredibly flavorful and juicy, very easy to cook and best of all you can cook several oven side dishes at the same time for an easy delicious meal.  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How to Roast a Chicken In Convection Convection Roast or Convection Bake Mode Golden-brown roasted chicken fresh out of the convection oven, perfectly cooked and ready to serve alongside elegantly set plates. A chicken roasted in Convection will be incredibly flavorful and juicy, very easy to cook and best of all you can cook several oven side dishes at the same time for an easy delicious meal. The important things to consider are which oven mode to use, what type of pan to use, timing including resting and the ideal temperature. There are some important tips to ensure success that generally won’t be included in the recipe because recipes don’t reference the tools we are cooking with. INGREDIENTS 1 4-5lb fresh chicken 4 tbsp softened unsalted butter mixed with 1 tbsp Old Bay seasoning (the paprika in this seasoning gives the chicken a nice color) 1/2 tsp Kosher salt Freshly ground pepper Optional 1 small peeled yellow onion to stuff into the cavity 2 sprigs fresh thyme or rosemary Looking for more chicken recipes? Turmeric Chicken Balsamic Chicken Speed Oven Roast Chicken PREPARATION Begin by seasoning the chicken and let it sit out of the refrigerator for at least an hour before cooking. Spreading some softened butter mixed with your preferred seasoning, under the skin and on the skin will yield a flavorful bird with crisper skin. Be sure to roast the chicken on a rack in a shallow pan, this ensures the juices stay in the bird and allows the heated air to circulate around the chicken, cooking it evenly. No need to tie the legs up tight, just poke a skewer through the legs to balance the chicken. If the legs are tied too close to the body the cooking time will need to be increased for the heat to penetrate into that area, resulting in a drier bird. Always begin by arranging the oven racks to accommodate all the dishes you plan to cook in the oven. Heat the oven in the Convection Roast or Convection Bake mode 400 degrees and roast the chicken for 15 minutes. Decrease the oven temperature to 350 degrees for the remainder of the cooking time, approximately 45 minutes. Baste the chicken halfway through to help crisp the skin. Because Convection cooks from the edge to the center, if the temperature is too high you risk overcooking the edges while the center may not be cooked through. Plan approximately 1 hour for roasting a 4 - 5lb chicken and add 10 minutes resting time and 5 - 8 minutes carving time. Plan approximately 45 minutes for smaller chickens. Remember the internal temperature will rise by about 10 degrees while the chicken is resting so it’s safe to take it out of the oven once the internal temperature registers 165 degrees. When carving the chicken if you notice a little redness in and around the bone don’t be alarmed, this is a characteristic of Convection cooking. As long as the meat is cooked this is perfectly safe. Plan the cooking time for the oven side dishes so they will be ready to serve when the chicken has rested, been carved and is ready to serve. Convection Roast Chicken .pdf Download PDF • 140KB WANT TO LEARN MORE? Click Here STEAM RECIPES FROM OUR COMBI-OVEN MENU 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Steamed Bone-In Chicken for Salads RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Cook Lobster Tail in the Steam Oven RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE "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