When you are looking for ideas for a quick cooking meal pork tenderloin is definitely a good option. In addition to being quick to cook, it is lean and tender and adapts well to various seasonings. I avoided eating pork tenderloin for a long time because I found the results from the recipes I followed dried the meat out too much. I soon learned cooking the pork in Convection was the key to success. What are the Benefits of Marinating the Tenderloin A wet marinade is a great way to add flavor to food and can prevent the meat from drying out; however, marinades that include sugar can be challenging to cook at high temperatures as the sugar tends to burn. Tenderloin that has been marinated can be cooked in the oven without searing. A mix of seasoning for a dry rub together with some olive oil is a good option for adding flavor to pork tenderloin. When prepared this way, searing the tenderloin prior to cooking adds color and flavor to the meat. Flavors that Pair Well Together The marinade in this recipe uses some soy sauce which adds salt and depth of flavor. Chipotle chilies are the perfect ingredient to add to a marinade, they have a wonderful smokey flavor and a little spice, mixed together with some garlic, ground cumin, and fresh cilantro balances the flavors nicely. The clusters of grapes that are roasted together with the pork caramelize during baking and develop a full-bodied flavor that perfectly compliments the marinade. Winter squash pair really well with spicy food and cook very quickly. I chose some small dumpling and acorn squash that I cut into ½” thick slices. When cutting squash a sharp knife is crucial, and shaving a piece of the squash off so it sits flat on the cutting board will make it easier to slice. Even though the skin of the squash feels hard it is actually quite thin so once you get the knife in it’s fairly easy to cut. Convection Temperature and Timing This recipe calls for cooking the pork at 350 degrees in the Convection Bake or Convection Roast mode. Since the pork has been soaking in the marinade this higher cooking temperature works well and is also ideal for roasting the grapes and winter squash at the same time. Allow 15 - 20 minutes baking time for a 1lb tenderloin, the meat should feel firm to the touch when tested. When you remove the tenderloin from the oven, set it aside to rest for 5 minutes or so and increase the oven temperature to 400 degrees so the winter squash gets a little burst of heat to caramelize the edges. Stay tuned for my next post on a dish I had enjoyed in a Chinese restaurant in London, Chinese Chicken Salad with Noodles and Cabbages. Of course recipe has my twist and the chicken is cooked in the steam oven which adds extra flavor. It is simple, yet delicious! Larissa, Your Convection Enthusiast

Braising or slow cooking is one of the most rewarding ways of cooking, not only does meat achieve a tender melt-in-your-mouth texture, the vegetables, and the aromatics used, create a delicious full-flavored sauce. The preparation is fairly easy; however, the cooking time required is generally several hours, but the key to successful braising is temperature control. Because of the long slow cooking process and the need to maintain a consistent low temperature, recipes for braising typically recommend the cooking be done in a covered oven-safe casserole, or Dutch oven. Enameled cast iron pans are ideal for braising because once heated they retain a consistent temperature and the tight-fitting lid traps steam in the pan creating the ideal environment for the cooking process. Understanding the Cooking Modes in Your Oven A Convection oven has three heating elements; one under the floor of the oven, or in an older oven an exposed heating element, a top heating element, and the Convection fan and heating element in the rear of the oven. If you select the Bake or Roast mode then the heat will be coming from the bottom and top heating elements. This means the heat is directed at the pan and if for example, you place the braising pan too close to the bottom heating element then you may risk boiling the liquid instead of gently simmering it. If the liquid boils too vigorously then the meat may become rubbery or the liquid may cook down too quickly. The heat in a gas oven and ovens with an exposed heating element is more powerful in the lower part of the oven so, choosing a higher rack position and a temperature reduction of even 5 degrees will help maintain a more consistent heat. What are the Benefits of Braising in Convection? When you choose Convection the heated air is circulated around the oven heating the pan from the edge to the center, helping to maintain a consistent even temperature throughout the cooking process. Keeping the pan evenly heated ensures even cooking results. If your oven has a Convection or True Convection mode this is an ideal choice for braising because heat is only coming from the Convection element, there is no direct heat on the pan. Otherwise, select the Convection Bake mode and place the pan on rack position 2, counting up from the bottom. Using Convection to braise less tender cuts of meat will not shorten the cooking time however you can easily cook two braises at one time on different racks at one time or add a side dish such as oven polenta or risotto for the final 45 - 50 minutes of cooking time. Additional Tips for Braising Cast iron braising pans are heavy so if your oven features extension racks then arrange the racks so you can easily place and remove the braising pan from the oven. A temperature range of 300 - 325 degrees is ideal for braising; however, there are so many variables to consider: the size of your oven; the type of pan you are cooking in so, pay attention to how your oven cooks until you get a feel for what will work best. Always have a landing space designated to place the hot pan, and always leave a hot pad or kitchen towel on the hot lid to avoid accidentally picking it up and burning yourself. When braising meats with more fat it is ideal to remove the meat from the pan once it has cooked and skim off the fat that rises to the top. If you are cooking a braise a day in advance of serving and the meat needs to be shredded or sliced, first remove the meat from the pan and let it cool. While the meat is cooling, skim the fat from the cooking liquid and discard any aromatics. Slice or shred the meat and refrigerate it in the cooking liquid. Reheat the braise gently on the cooktop or in the oven before serving. You will find a selection of delicious recipes on our website including, Braised Duck Legs, Short Ribs, Brisket, Spareribs with Plum Sauce and Braised Turkey with Butternut Squash and of course we will be adding more soon. Stay tuned for my next Blog Post that will cover the many ways to cook fish in a Convection and Steam oven. Larissa, Your Convection Enthusiast

Some cuts of pork have generous amounts of fat and are extremely easy to cook, while others are extremely lean and require more careful handling. Because most recipes are written using the traditional Bake or Roast mode in an oven, it’s important to understand the benefits of using Convection for cooking the different cuts. How to Cook Pork Shoulder in Convection Pork Shoulder, also known as pork butt or pork blade roast is one of the fattier cuts of pork that can be prepared in several ways. Braising - cooked in a covered pan for a couple of hours, pork cooked this way is very versatile. The meat can be sliced and served over grains or mashed root vegetables, shredded and served in tacos, or cooked in a BBQ sauce and served as pulled pork. Even though the meat is cooked in a covered pan using Convection is still recommended because the circulating heated air will heat the pan evenly keeping the contents of the pan simmering at the perfect temperature. Slow Roasting - cooked on a rack in the Convection Roast or Convection Bake mode for 4 - 6 hours. The circulating heat prevents the meat from drying out rendering the meat very tender. Again the meat can be sliced or shredded. How to Cook Ribs in Convection or a Steam Oven Whether you are cooking back ribs or spare ribs in a Convection or Steam oven you can’t avoid the first step of slow cooking needed to tenderize the ribs. In Convection, the seasoned ribs should still be placed in a roasting pan with some water and covered tightly with a lid or foil then cooked slowly for 1 ½ - 2 hours at 300 degrees until the meat is tender. In the combination Convection Steam mode, the seasoned ribs can be placed uncovered in the oven and slowly cooked for 1 ½ - 2 hours at 280 - 300 degrees. Once the first phase of cooking is complete, the ribs can be finished with high heat in the oven or on the grill. How to Cook Pork Loin in Convection Pork loin is one of the leanest cuts of pork and may be the trickiest to cook. Traditional recipes recommend this cut be brined, a process that infuses the meat with a seasoned liquid. When roasted in the traditional Bake or Roast mode the brining liquid prevents the roast from drying out. A spice rub is a better option when roasting pork loin in Convection because the circulating Convection heat doesn’t have such a drying effect on food. When the meat has been brined it tends to retain too much moisture when cooked in Convection. The key to success is a quick sear in a pan or with high heat in the oven but keep the overall cooking temperature low at 325 degrees. Using an oven meat probe set to 140 - 145 degrees will also help from overcooking the pork. How to Cook Pork Tenderloin in Convection One of the benefits of pork tenderloin is that it cooks quickly so it’s a great protein to add to a meal when time is short. In my experience, the biggest mistake people make with this cut is to cook it too long and at too high a temperature. A spice rub is the best way to add some flavor to a pork tenderloin, then begin the cooking with a quick sear but keep the heat at medium to avoid burning the seasoning. Once you have browned the tenderloin on all sides place it in the oven in the Convection Roast or Convection Bake mode at 300 degrees and continue cooking it for 15 minutes - 20 if it is over 1lb. Be sure to let it rest before carving. The interior of the pork will be very pink when you slice it but not raw. If this pink tinge bothers you then cook the tenderloin for an additional 5 minutes. But the key is to keep the temperature at 300 degrees so it doesn’t begin to get grey around the edges and dry out. How to Cook Thick Pork Chops in Convection You will find a delicious recipe for stuffed pork chops on our website, why are they so delicious? Well, first we stuffed them with herbs and garlic mixed with some olive oil. After a careful sear over moderate heat, we added a splash of white wine to the pan and placed the pan with the chops in a 325-degree oven heated in the Convection Roast mode and cooked them for another 8 minutes. So for success when cooking the lean cuts of pork be sure to use moderate temperatures and use Convection for better heat distribution and to help retain moisture in the meat. We have some delicious pork recipes on the website including, Asian Pork Meatballs, Baked Pork Shoulder Roast, Pork Belly, Braised Spareribs, and Steamed Black Bean Pork Spareribs, I hope you will give them a try My next post will cover tips for Braising in Convection and Steam to get you ready for your cool weather cooking.

A Steam oven uses a combination of heat and humidity to cook foods but the levels of heat and humidity are tailored to specific preparations. That is why there are different modes to choose from, for steaming, roasting, baking, braising, low-temperature cooking, sous vide, dough proofing, and defrosting. That is why a steam oven is an incredible tool for fine cooking. When the steam mode is selected, the default temperature is 212 degrees, basically water's boiling point and this creates a high level of humidity or steam in the oven. So if a recipe calls to steam an item, you can steam it over boiling water on the cooktop or you can steam it in the Steam oven with the same result. So let’s look at how canning and preserving work in a Steam oven. What is the Benefit of Canning in the Steam Oven? The benefit is that you will use the large perforated pan to hold the jars, seals, and lids in the oven instead of using a rack placed in a large pan of boiling water on the cooktop for sterilizing and processing. Personally, I find the Steam oven method easier than the cooktop method. Placing the jars in the perforated pan makes it easier to handle the jars instead of using the forceps to place and remove them in a large pan with boiling water. I also like being able to set the timer so that the oven will turn off when the sterilizing and processing are complete. Just one more wonderful way the oven can work for me. Is the Cooktop Method the Same when Canning in the Steam Oven? When canning in a Steam oven the method is the same as when canning on the cooktop. First, the jars, rings, and seals are sterilized. Then the prepared vegetables for canning or the prepared preserves or chutney are added to the jar and loosely sealed and processed. Finally, the rings are tightened when the jars have cooled. Is the Timing Different when Canning in the Steam Oven The timing will be the same as if you were doing everything on the cooktop. Allow 30 minutes to sterilize the jars, rings, and seals in the Steam mode. But, it is important to turn the oven off and to leave the jars in the oven to cool down for at least another 20 - 30 minutes. For the processing follow the timing in the recipe but generally allow 40 - 50 minutes. Again turn the oven off and leave the jars in the oven to cool down for at least 20 - 30 minutes before removing. Finally, tighten the rings, and you are done. Stay tuned for my next post which delves into How to Cook a Complete Meal in Convection. Cooking an entire meal in one go can really simplify your cooking. I am sorry I don’t any recipes for preserving or canning, but I do have a wide selection of recipes in the Convection Steam Recipe section of my website that I hope will inspire you to get the most out of your Steam oven.

One of the great mysteries of the appliance industry is that most ovens sold nowadays feature Convection and Traditional oven cooking modes; however, you very rarely can find a recipe that references convection cooking. How did this happen? Let Me Tell You How It Happened For many years ovens did not have cooking modes, so recipes simply had to state, preheat the oven to a specific temperature and place the food inside to cook. About 40 years ago Convection, fan-assisted cooking, began to transform residential cooking. Convection ovens were first used in professional cooking environments because they facilitated cooking large amounts of food. Wanting to stay abreast of trends, manufacturers of high-end residential appliances began to include Convection as an optional cooking mode. This meant that they also had to name the traditional cooking modes such as Bake, Roast, or Broil as well as the Convection modes so the user could select the most appropriate one. Having a choice didn’t make things easier for most people and with little information about how to benefit from using Convection the majority of us continued to use the traditional Bake or Roast for our cooking. Why You Should Use Convection There are many benefits to cooking with the circulating heat of Convection. Foods cooked in Convection retain more moisture which equals better texture and flavor. Multiple foods can be cooked at one time with no transfer of flavor, and the cooking time for large cuts of meat such as turkey is greatly reduced. The noticeable moisture retention of foods cooked in Convection means it is not necessary to brine meats unless a particular flavor is desired and no turning or basting is required. Elements that Make a Convection Oven In an electric Convection oven, there are three heating elements. One in the floor of the oven, one in the top of the oven, and, the element surrounding the Convection fan on the rear wall of the oven. In order to turn the oven on you need to select a cooking mode, so here is an overview. If your oven has a mode that just says Convection, then the heat is only coming from the rear element, this mode is ideal for baking multiple racks of cookies or for cooking several items at one time. The Convection Bake mode uses heat from the bottom heating element, plus some heat from the top element for even browning, the circulating Convection heat enables you to bake or cook on several racks at one time without having to change the positions of the trays. The Convection Roast mode uses the same heating elements as Convection Bake but the heating elements operate with greater intensity as is appropriate for roasting foods. Tips for Successful Convection Cooking There are two important things to remember when cooking with Convection: Because the heat circulates around the oven the heat cooks the food from the edge to the center, so when baking in Convection reducing recipe temperatures by 25 degrees ensures even results. Large roasts especially poultry should always be cooked on a rack in a shallow pan. This allows the heat to circulate around the food and prevents the heat of the pan from leeching moisture from the meat. Follow this link to learn more about the modes in your Convection oven and how to achieve success when cooking with Convection. Don't miss My Next Blog Post! In my next post, I will explain the convection modes in more details. Each mode is designed for a specific type of cooking. So the results of your cooking will depend on the mode you select, but don't worry I am here you guide you long your journey.

As I have explained in my previous post, there are many benefits to cooking with Convection, the challenge especially if your oven has multiple cooking modes is to choose the mode most suited to the type of food you are cooking. In this video series, I will cover the Convection Modes most often found in electric ovens. Once you review this information you will understand why recipe writers pretty much leave it up to the reader to deal with the choice of cooking modes and temperature adjustments, but I sincerely hope this information will help make that choice much easier. Now convection gas ovens are different so there will be a separate video for those; however, the same Convection principles apply when cooking in a Gas Convection oven. - Gas oven modes control knob - Where Does the heat come from in the Convection Mode? If your oven has a mode that simply says Convection or True Convection, the important thing to know is that in this mode only the heating elements around the fan are active. There is no additional heat from the top or bottom heating elements. When the heat is only coming from the rear Convection element you can bake on multiple racks at one time and all the food will cook evenly because the fan is circulating the heat around the oven cooking the food from the edge to the core. There is no heat being directed at the food from either the top or bottom heating elements. To review, the benefits of cooking in a Convection mode are: Foods have more moisture retention Large cuts of meat cook much faster and require no turning or basting Multiple foods can be cooked at one time with no transfer of flavor. When do I use the Convection Mode and What type of pans should I use? The Convection mode is most often used for baking multiple racks of cookies, appetizers, or pastries and can also be used to cook an entire meal in the oven on multiple racks, or to roast a large cut of lean tender meat. When baking in the Convection mode, the type of pan used can also make a difference. For best results use flat cookie sheets with a lip or shallow-sided pans. This allows the Convection heat to evenly cook the food. When using a glass dish always reduce the temperature by 30°F. Otherwise, as a general rule, reduce the temperature by 25°F when baking in Convection. When roasting or cooking several casserole style dishes at one time use the recipe temperature. Since standard ovens are so large nowadays you may actually need to increase the oven temperature by 5 degrees when cooking large quantities of food in this mode. Pay attention to how your oven cooks and the results will be amazing. Stay Tuned for my next post that will provide a detailed explanation of the Convection Bake Mode. In the meantime, visit my Convection Recipe page for recipe ideas or your next meal. Once you land at this page click on the Convection Meal category. These recipes will show you how to cook complete meals with a single convection oven. Larissa, your convection enthusiast.

If an oven only has three heating elements what makes the Convection Roast mode different from the Convection Bake mode? Well in this mode the same heating elements are used but they cycle on with maximum intensity to bring more power into the oven. This mode is ideal for roasting lean tender cuts of meat, cooking multiple dishes at one time, and for braising in a covered pan. What are the Benefits of Roasting in Convection? Whether you are roasting a chicken or cooking an entire oven meal, engaging the Convection fan will distribute the heat evenly in the oven providing all the benefits of Convection cooking. Large cuts of meat cook faster than normal recipe time in this mode and do not require basting or turning. Meats cooked in Convection have better moisture retention and with a dry rub of Kosher salt and your preferred seasoning, they will be very flavorful. Because of the excellent moisture retention characteristic of Convection roasting, it is not necessary to brine meats when roasting in Convection. If your recipe calls for a particular flavor that can be achieved by brining, then use the Roast or Bake mode. The direct heat from these modes has a more drying effect on foods which will ensure a better result. Tips for Success when Roasting in Convection Because Convection cooks food from the edge to the center to avoid uneven cooking, use a high temperature for 10 - 15 minutes at either the beginning or end of the roasting time but use moderate temperatures of 325 - 350 degrees for the cooking. Always arrange the oven racks prior to heating the oven and definitely heat the oven before adding food. Large cuts of meat, especially poultry, are best cooked on a rack in a shallow pan so the heated air can circulate evenly around the meat. When the meat rests directly on the pan the heat of the pan leeches moisture from the meat so that rack makes all the difference in persevering moisture which ensures better flavor and texture. The exception would be when cooking a bone in Prime Rib or Rack of Lamb, as the meat won’t be touching the pan. Quick cooking cuts of meat, fish, and vegetables can be placed directly on a shallow rimmed baking pan. Timing - Meat Probes and Digital Thermometers are a Must When roasting in this mode large roasts will cook faster than the stated recipes time so for best results use the oven meat probe if your oven features one. When estimating the cooking time be sure to add on the resting and carving time to better orchestrate the preparation of all the dishes. You don’t want the side dishes sitting around getting cold while the meat is resting. If your oven doesn’t have a meat probe, consider a digital meat thermometer that will give you an accurate read-out or an Instant read thermometer you can use to check the degree of doneness part way through the cooking. When programming in the target internal temperature, for best results choose a slightly lower internal temperature, not the finished temperature because the internal temperature will continue to rise as the meat rests. More Resources for Learning about Convection Roasting To learn more about roasting in Convection, check out the Playlist for Convection Meals and of course the all-important Thanksgiving video. Once you understand how Convection can work for you I really believe you will find meal preparation much easier. Stay Tuned for my next post that will provide a detailed explanation of the Convection Broil Mode In the meantime, visit my Convection Recipe page for recipes, video recipes, and tips using the Convection Roast mode as well as recipes and guidelines for cooking a complete meal in Convection. You will find recipes to guide you for roasting Chicken, Prime Rib, and Turkey, as well as Tri Tip, Pork Loin Roast, and Lamb as well as recipes for cooking a complete meal in Convection. Larissa, Your Convection Enthusiast

When considering appliances for a new kitchen many people choose a Steam oven because it allows them to eliminate the need for a microwave oven. After all, a Steam oven can perform many of the same functions as a microwave but doesn’t pose any of the health concerns associated with microwaves. The difference is of course speed. The appeal of a microwave is the ability to heat, cook and defrost foods within minutes. The same functions in a Steam oven will of course take much longer but there are greater benefits when performing these functions in a Steam oven. What are the Benefits of Defrosting in a Steam Oven When foods are defrosted in a Steam oven, the Convection fan circulates the ambient air around the oven dissolving the ice crystals in the food but without cooking the food. The Defrost mode in a Steam oven will have a preset temperature and if the lighting in the oven is halogen, the lights will go out to prevent heat build-up from the lights. How to Defrost in a Steam Oven Always remove food from any plastic wrapping. Place the frozen food in the perforated pan and slide the solid pan underneath it to catch the drippings. Allow at least 15 - 20 minutes for defrosting. Blot the food dry with a paper towel before adding seasoning and oil to meat, fish, or poultry prior to cooking. Can I Defrost a Turkey in the Steam Oven? The Steam oven is designed to defrost small amounts of food prior to cooking. Large items such as a whole frozen chicken or turkey should first be defrosted in the refrigerator overnight. Once removed from any plastic wrapping the bird can be defrosted in the Steam oven to dissolve any ice crystals and bring the meat to a better cooking temperature. Since turkeys are held at a very cold temperature, a few minutes in the Defrost mode also makes it much easier to remove the giblets and neck from the cavity. Reheating Food in a Steam Oven When cooked foods are refrigerated the oils in the food solidify, so the challenge is to bring the food back to life while heating it evenly all the way through. A combination of steam and a moderate temperature is ideal for re-heating food because the steam gently penetrates into the food literally regenerating it. How to Reheat Food in a Steam Oven Most steam ovens have a default Reheating mode that is set to a low temperature with moderate steam. Food can be reheated in an oven-safe container or even on a dinner plate. Depending on the density of the food you should allow at least 10 minutes for thorough heating. If you are re-heating a meal that includes a casserole and meat you may want to begin by heating the casserole and adding the meat towards the end since the casserole will benefit from a longer reheat time. How to Reheat Baked Items in the Steam Oven When reheating baked items in a Steam oven, the best results will be achieved by choosing the combination Convection Steam mode with a higher oven temperature of 350 degrees. In just a couple of minutes, your re-heated pizza or pastry will be heated to perfection. Can Meat be Reheated in a Steam Oven? Meat can be reheated successfully in a Steam oven; however, the appearance may change a little. Meat tends to get a little grey-looking when exposed to humidity, but once you cut into the meat if it was cooked medium rare, it will still be perfectly pink and taste delicious. Stay tuned for my next post which explains yet another amazing way to use your Steam oven for sterilizing and canning. In the meantime check out the Convection Steam recipes on my website for inspiration on getting the most out of your Steam oven.

In the 20-plus years that I have worked as a culinary educator in the appliance industry, I have learned that there are some common issues that many people experience when getting to know their new ovens. In this post, I will review those issues and give you tips to achieve success with your oven cooking. Why don’t we understand our ovens? I have worked with many people over the years who were convinced there was a problem with their oven when it was really an issue of user error. I have also heard from countless service technicians how they often find the ”problem” oven they came to fix works perfectly, and the service call ends up being an educational call. Cooking with a new oven is just the same as building any new relationship; there is a learning curve or familiarization process as you get used to how the new oven cooks. The thing to remember is that the recipe doesn’t reference the tools you are cooking with, so it’s important to understand the cooking modes in your oven and the best use for each one. In other words, a little education goes a long way to achieving success. Why Do We Need Education with a New Oven? Standard ovens are much larger nowadays and exposed heating elements are no longer used in electric ovens. Concealing the Bake element in the floor of the oven provides greater cubic capacity in the oven but heating the oven can feel slow, and results may be different from items cooked in a smaller oven with an exposed heating element. Another thing to consider is that gas ovens generally have a more lively stronger heat than electric ovens. That means it’s even more important to pay attention to rack positions, temperature, and timing to avoid overcooking foods, especially baked items. The oven User Guide is of course your best resource for learning about your oven, but I can understand why many people don’t bother. After all, it’s an oven, you turn it on to 350 degrees and put the food in to cook but there is more to it than that. Modern ovens feature a variety of cooking modes that are designed to enhance your cooking and each mode is calibrated to give the best results for different types of cooking. For example, the Convection Bake and Convection Roast modes use the same heating elements, but Convection Bake is calibrated to provide more gentle heat from the top heating element while Convection Roast provides more intense heat for the searing and browning of larger cuts of meat and to evenly heat larger quantities of food. I have provided in-depth information about cooking with these modes in these videos: Convection Bake Mode for Electric Ovens and Convection Roast Mode for Electric Ovens. Common Issues When Cooking with a New Oven One of the most common issues I have encountered when people are getting used to a new oven is that they purchase an inexpensive oven thermometer to monitor the oven temperature. The sensor that regulates the oven temperature is actually in the rear of the oven so will be reading a different temperature to a thermometer placed in the center of the oven. A better test for accuracy is baking a packaged cornbread in a metal pan without changing anything in the instructions. If it bakes evenly then you are off to a good start, if not you can take a photo and provide visual evidence to the service technician. Uneven baking seems to be the biggest issue for people getting used to a new oven. To ensure even baking first review the rack positions recommended by the manufacturer for each mode and also the type of pans and the placement of the pans. This is especially important when baking on multiple racks in the Convection or Convection Bake mode. Your New Oven is Not Your Old Oven Never place an oven liner on the floor of the oven and never cook directly on the floor of the oven, always cook on an oven rack. Because the heating element is no longer exposed there is less risk of foods boiling over in the oven. Some ovens feature a Fast Preheat option to bring the oven to temperature faster or consider using the Convection Bake or Convection Roast mode for more even heating and better performance. While it’s true all ovens cook a little differently, modern ovens overall perform very well. So, take the time to build a good relationship with your oven; take a few minutes to think through which oven mode will work best for the food you are cooking; use the right rack position and the right pans; and always check the food for doneness in advance of the recipe time until you understand how your oven cooks. Stay Tuned for my next post that will cover Convection Cooking Tips for Gas ovens In the meantime, visit my Convection Recipe page for recipe ideas for your next meal. Recipes are organized in categories and provide detailed instructions for success when cooking in Convection. Larissa, Your Convection Enthusiast

Convection Bake is perhaps the most confusing mode in a Convection oven, especially one that also features a Convection mode and a Bake mode, which one do you choose? Well, this mode is actually designed to make the process of baking or cooking large quantities of food easier. It all comes down to knowing where the heat is coming from and how engaging the Convection Fan will benefit the cooking. Understanding Where the Heat is Coming From In the Convection Bake mode, the heat comes from the bottom and top heating elements the same as in the Bake mode, but now the fan is engaged and circulates the heat around the oven. When the fan assists with the heat distribution you have all the benefits of Convection, so that means we can cook on multiple racks at one time. Unfortunately, there is no uniformity in ovens, in some, the Convection element is engaged in this mode, and in others, the fan just distributes the heat. It all depends on how the manufacturer has designed the oven to ensure the best cooking results. That's why it’s so important to understand the tools you are cooking with because it helps you understand the results and think through what adjustments you need to make. What are the Advantages of Baking in Convection? Because you can bake multiple pans on two or three racks at one time there is no need to switch the pan positions during baking. However, remember when the fan is engaged always reduce recipe temperatures by 25 degrees when baking. Whenever your baked items have a dark ring around the edge, this indicates the recipe temperature was too high so, lower the temperature next time or reduce the baking time. As a rule of thumb, I always set the timer at least 5- 10 minutes in advance of the stated recipe time when baking a new recipe. That way I can better determine how it will bake in my oven. Foods that benefit from being cooked in the Convection Bake mode include pies, pastries, bread, quick bread, casseroles, and pizza. If this is the only Convection mode in your oven this mode can also be used for roasting and cooking oven meals without any temperature reduction. Why are Rack Positions Important when Baking? While this mode is great for baking on multiple racks I want to caution you that rack positions are important when using this mode. The oven User Guide is your best resource for tips on rack position and placement of pans. I have resolved many unsuccessful baking issues by getting people to learn which rack positions are recommended in their oven. Another consideration is the type of pans you are baking with. Generally darker pans tend to cook faster and when baking in a glass dish a temperature reduction of 30 degrees is recommended. When baking the same type of food on multiple racks using the same type of pans will yield the best results. There is always some trial and error when getting used to the tools in a new oven but understanding where the heat is coming from, reducing the temperature when baking in a Convection mode, and using the recommended rack positions will ensure success. Like every relationship, you learn more the more time you spend together. Stay tuned for my next post that will provide a detailed explanation of the Convection Roast Mode. In the meantime, visit my Convection Recipe page for recipe ideas for your next meal or for your next baking project. You will find a delicious array of recipes including, Peanut Butter Brownies, Italian Cheese Bread, Olive Oil Cake with Almonds, and Apricot Tart. Larissa, your Convection Enthusiast.

Welcome to Convection Kitchen, an educational resource to learn about convection and combi steam oven cooking. I am Larissa Taboryski, your convection enthusiast. Over the past 20-plus years, I've taught thousands of people how to use their convection and combi-steam ovens. Why the need for all this education? Because recipes do not reference the tools you cook with and all ovens are just a little bit different. Once you understand the tools you are cooking with, success with your oven cooking is easier to achieve. You can start your education here on my website, or my YouTube channel by clicking on the playlist "Introduction to Convection Cooking" or "Introduction to Combi Steam Oven Cooking." Also, check out my website for recipes and learn how to adapt your cooking to these amazing tools. I hope you'll find these videos and my website helpful. So please like, and subscribe to my YouTube channel.