Unleash the power of convectioncooking in your kitchen with expert consulting and coaching. Elevate your cooking game and create culinary magic today! Convection Baked Home Made Pecan Sticky Buns Asian Pork Meatballs with Garlic and Ginger Convection Bake Peanut Butter Brownies Convection Baked Home Made Pecan Sticky Buns 1/6 Get in touch, we are here to help! CONVECTION KITCHEN LEARNING CHANNEL Chicken Roasted with Potatoes and Tomatoes 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 Chicken Roasted with Potatoes and Tomatoes 02:47 Play Video Now Playing Easy Home Made Pecan Sticky Buns 03:00 Play Video Now Playing Easy Oven Boston Style Baked Beans 01:36 Play Video TRENDING TODAY How to Roast a Chicken In Convection How to Roast Turkey in Convection How to Cook Prime Rib in the Steam Oven Subscribe to our newsletter • Don’t miss out! 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MASTER THE ART OF CONVECTION COOKING Chili Rubbed Roast Chicken Thighs with Sweet Potatoes with Black Beans Recipe Achiote Chuck Roast with Oven Polenta Recipe Lemon Blueberry Loaf Cake Recipe Cauliflower Mac n’ Cheese Recipe Stuffed Pumpkins with Wild Rice, Chestnuts, and Dried Cherries Recipe Potato Gratin with Chard Recipe Roasted Potato Salad with Green Beans and Tomatoes & Balsamic Vinaigrette Recipe Convection Bake Pita Bread Recipe Baked Chili Relleno Casserole with Cheddar and Cottage Cheese Recipe Chili Rubbed Roast Chicken Thighs with Sweet Potatoes with Black Beans Recipe Achiote Chuck Roast with Oven Polenta Recipe Lemon Blueberry Loaf Cake Recipe Cauliflower Mac n’ Cheese Recipe Stuffed Pumpkins with Wild Rice, Chestnuts, and Dried Cherries Recipe Potato Gratin with Chard Recipe Roasted Potato Salad with Green Beans and Tomatoes & Balsamic Vinaigrette Recipe Convection Bake Pita Bread Recipe Baked Chili Relleno Casserole with Cheddar and Cottage Cheese Recipe Chili Rubbed Roast Chicken Thighs with Sweet Potatoes with Black Beans Recipe Achiote Chuck Roast with Oven Polenta Recipe Lemon Blueberry Loaf Cake Recipe Cauliflower Mac n’ Cheese Recipe Stuffed Pumpkins with Wild Rice, Chestnuts, and Dried Cherries Recipe Potato Gratin with Chard Recipe Roasted Potato Salad with Green Beans and Tomatoes & Balsamic Vinaigrette Recipe Convection Bake Pita Bread Recipe Baked Chili Relleno Casserole with Cheddar and Cottage Cheese Recipe Chili Rubbed Roast Chicken Thighs with Sweet Potatoes with Black Beans Recipe Achiote Chuck Roast with Oven Polenta Recipe Lemon Blueberry Loaf Cake Recipe Cauliflower Mac n’ Cheese Recipe Stuffed Pumpkins with Wild Rice, Chestnuts, and Dried Cherries Recipe Potato Gratin with Chard Recipe Roasted Potato Salad with Green Beans and Tomatoes & Balsamic Vinaigrette Recipe Convection Bake Pita Bread Recipe Baked Chili Relleno Casserole with Cheddar and Cottage Cheese Recipe MASTER CONVECTION COOKING TECHNIQUES THROUGH LEARNING Convection Roast for Electric Ovens Learn about the benefits of using the Convection Roast Mode in your oven ... Plan & Learn ENHANCE YOUR MEALS WITH THE STEAM OVEN! Succulent Steam Oven Turkey Breast Recipe Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese Recipe Baked Chicken and Rice (Arroz con pollo) Recipe BBQ Pulled Turkey Recipe Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil Recipe Slow Roasted Rib Eye Steak Recipe Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley Recipe Succulent Steam Oven Turkey Breast Recipe Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese Recipe Baked Chicken and Rice (Arroz con pollo) Recipe BBQ Pulled Turkey Recipe Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil Recipe Slow Roasted Rib Eye Steak Recipe Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley Recipe Succulent Steam Oven Turkey Breast Recipe Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese Recipe Baked Chicken and Rice (Arroz con pollo) Recipe BBQ Pulled Turkey Recipe Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil Recipe Slow Roasted Rib Eye Steak Recipe Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley Recipe Succulent Steam Oven Turkey Breast Recipe Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese Recipe Baked Chicken and Rice (Arroz con pollo) Recipe BBQ Pulled Turkey Recipe Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil Recipe Slow Roasted Rib Eye Steak Recipe Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley Recipe Succulent Steam Oven Turkey Breast Recipe Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese Recipe Baked Chicken and Rice (Arroz con pollo) Recipe BBQ Pulled Turkey Recipe Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil Recipe Slow Roasted Rib Eye Steak Recipe Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley 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 How To Roast A Spatchcocked Turkey in Convection Before we had Convection ovens the only option for oven cooking was radiant heat and while radiant heat can provide great results with... Read More JUMPSTART YOUR LEARNING ABOUT CONVECTION OVENS Steam Braising or Combi-Braising FAQ PAGE WHAT DO I BAKE IN THE CONVECTION BAKE MODE? Single or Multiple racks of cakes, pies, breads, quick breads, muffins, and casseroles ... LEARN MORE LARISSA'S RECOMMENDATIIONS!

Pork shoulder can be roasted at low temperatures and served with rice and beans or over polenta with a side of sautéed bitter greens. Any which way, it will be delicious.  Anchor 1 YOUR RECIPE FOR STEAM COOKING Slow Roasted Pork Shoulder Steam-Braising Tender pork shoulder roasted in a steam oven, served alongside vibrant black beans, rice, and fresh avocado salsa. Pork shoulder can be roasted at low temperatures and served with rice and beans or over polenta with a side of black-eyed peas with sautéed greens, any which way it will be delicious. Pork shoulder can also be braised, slowly cooked in a sauce, usually a BBQ sauce then shredded for pulled pork, another really popular preparation. The cooking time is long but, the results are well-worth waiting for. Remove the meat from the oven and hour or two prior to cooking so it comes to room temperature and place it on a rack in a shallow pan, this will allow the Convection heat to circulate around the meat and cook it evenly. The pork can be roasted in either a Combi Steam oven or a Convection Oven. I served my roast pork with rice, black beans and an orange avocado salsa with lime juice, cilantro and some diced jalapeno. INGREDIENTS 1 pork shoulder 3 - 5lbs 1 small yellow onion, peeled and quartered 4 cloves garlic, peeled 1 tbsp ground cumin 1 tsp mild chili powder 1 tbsp dried mixed Italian seasoning 1 tbsp Kosher salt Freshly ground pepper ¼ cup olive oil 1 tbsp apple cider vinegar PREPARATION Convection Steam Oven, heat the oven in the Convection Steam Mode, 300F, 150C. Convection Oven, heat the oven in the Convection Bake or Roast Mode, 325F, 164C. Puree the onion, garlic and seasonings in a food processor or with an immersion blender. Stir in ¼ cup of olive oil and the vinegar to make a thick paste. Place the meat fat side up on a rack in a shallow pan. Score the meat in a cross-hatch pattern and rub the puree all over the meat. Pour enough water into the bottom of the pan to cover the surface and slide the tray into the oven. Check the meat after 2 hours and add a little more water to the bottom of the pan if needed. Check the meat again after 3 ½ hours to see how tender it is, it should be as easy to cut as room temperature butter! Remember you can’t go wrong if you keep the temperature low. Slow Roasted Pork Shoulder .pdf Download PDF • 166KB WANT TO LEARN MORE? Click Here CHECK OUT THESE DELICIOUS DISHES FROM OUR CONVECTION PAGE Convection Baked Turkey Breast RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Easy to Prepare Baked Lamb Kofta and Roasted Cauliflower RECIPE Roasted Winter Vegetable Salad RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE Pork Tenderloin Tonnato RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The great thing about a Convection oven is that it is easy to cook several different foods at once. Roast your chicken while you roast butternut squash with ancho chili for soup YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Butternut Squash Soup with Ancho Chili Convection Bake Mode Creamy caramelized butternut squash soup served with savory pastries and fresh salad. The great thing about a Convection oven is that it is incredibly easy to cook several different foods at one time. All it takes is a little planning. Best of all it’s so easy to quickly chop a butternut squash and add it to the oven to cook while you are cooking another dish at the same time. Since one of the benefits of convection cooking is being able to cook on multiple racks at one time with no transfer of flavor, it’s a shame to miss the opportunity to get another meal started. This recipe serves 4 INGREDIENTS 1 medium butternut squash, peeled, seeds removed, cut into 1 - 2” chunks 1 tbsp olive oil ¼ tsp Ancho chili powder 1 tsp toasted Pistachio or Walnut oil (optional) Soup Base 1 medium yellow onion, coarsely chopped 2 stalks celery, strings removed, cut into 2” chunks 2 medium carrots, peeled and cut into 2” chunks 3 cloves garlic, peeled and smashed ¼ tsp dried oregano 4 cups chicken or vegetable stock PREPARATION Heat the oven in the Convection Bake Mode 375 degrees. Toss the cubed butternut squash with the olive oil and chili powder or spice of your preference. The squash should be lightly coated with oil, so drizzle a little more oil over the cubed squash if needed. Spread the squash onto a rimmed baking pan and bake on the lower rack for 25 - 30 minutes until the flesh has softened. Meanwhile prepare the soup base. Soup Heat a 2 qt saucepan over moderate heat. Add 2 tbsp unsalted butter and a little olive oil. When the butter is sizzling and beginning to brown, stir in the onion and cook over moderate heat until translucent. Stir in the celery and carrots and cook for about 5 minutes on medium low heat taking care not to burn the onions. Add the garlic and oregano and cook for a few minutes then stir in the stock. Bring the mixture to a gentle boil and simmer for 20 minutes. Stir in the cooked squash then puree. Taste and adjust the seasoning as needed. A nice way to finish this soup before serving is with a drizzle of a specialty oil such as roasted pistachio or walnut oil, it just adds that little extra depth of flavor. Roasted Butternut Squash Soup .pdf Download PDF • 113KB WANT TO LEARN MORE? Click Here MORE OPTIONS FROM OUR STEAM MENU Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Steamed Bone-In Chicken for Salads RECIPE Braised Chicken with Lemon and Cilantro RECIPE Corned Beef with Cabbage, Potatoes and Carrots RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Slow Roasted Rib Eye Steak 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 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