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WELCOME TO THE LEARN AND HOW TO PAGE Select a Category then click on an image Convection Modes Steam Modes Tips How To How to Roast a Spatchcock Turkey in Convection The hardest part about roasting a turkey in this method is cutting out the backbone, but that is small detail compared to the fabulous results you will achieve. Ideally remove the backbone a day in advance to make a delicious stock so you can even make your gravy in advance and just embellish it with the deglazed pan drippings. Once the turkey has finished cooking, the oven can be loaded with the oven side dishes. Using either the Convection Roast (a little extra heat is good for roasting vegetables) or Convection Bake mode, the side dishes will be ready to serve once the turkey has rested and been carved, and you have made the gravy. Ingredients 10 - 12lb turkey Kosher salt Your favorite seasoning Preparation Ideally begin this a day or two in advance of cooking. Place the bird breast side down on a rimmed baking sheet. Holding it firmly in place with one hand, cut down one side of the backbone with a sharp knife or poultry shears to detach the thigh bone from the breastbone. It takes some effort, so go slowly . Continue cutting along the backbone, through the rib cage to the wing and detach the wing joint. Repeat on the other side then remove the backbone. To flatten the turkey, place your hand on one side of the breast and press down until you hear the bone crack. Repeat these steps on the other side. Season the turkey with 1 tablespoon of Kosher salt and some freshly ground pepper. Cover the turkey with a sheet of wax paper and refrigerate. Remove the turkey from the refrigerator at least 2 hours in advance of cooking to lose the chill. At that time you can add some flavoring ingredients to the pan: onion and garlic, parsley and thyme sprigs and sprinkle the turkey with your preferred seasoning. Place the turkey on a rack in a shallow pan and brush with some vegetable oil or clarified butter. Heat the oven in the Convection Roast Mode or Convection Bake mode at 400F (220C) degrees. If your oven has an internal meat probe, insert the needle into the thickest part of the breast, taking care not to touch bone then slide the pan into the oven. Close the door, touch the Probe symbol and program the meat probe to reach an internal temperature of 165°F. While the turkey is resting it will come to the perfect carving temperature of approximately 180 - 185 degrees. Set the timer for 15 minutes and when the timer has elapsed, reduce the oven temperature to 350 degrees. Remember moderate temperatures are better when cooking in Convection to ensure even cooking. Allow approximately 1 hour for a 10 - 12lb turkey to roast in this method and 1 hour 15 mins for a 12 - 15lb turkey to cook to perfection. Convection Roast Heritage Turkey .pdf Download PDF • 471KB Do you need more Thanksgiving recipes? Here are a few! Thanksgiving Turkey Heritage Turkey Slow Roasted Turkey Pieces FOR JUICY CHICKEN CHOOSE CONVECTION How to Roast Chicken Breasts in Convection RECIPE Oven BBQ chicken RECIPE Spatchcock Turmeric Roast Chicken RECIPE Oven Baked Chicken Thighs with Lemons and Olives RECIPE Roasted Chicken with Herbed Butter and Soy Glaze RECIPE How to Roast Chicken Breasts in Convection RECIPE Oven BBQ chicken RECIPE Spatchcock Turmeric Roast Chicken RECIPE Oven Baked Chicken Thighs with Lemons and Olives RECIPE Roasted Chicken with Herbed Butter and Soy Glaze RECIPE How to Roast Chicken Breasts in Convection RECIPE Oven BBQ chicken RECIPE Spatchcock Turmeric Roast Chicken RECIPE Oven Baked Chicken Thighs with Lemons and Olives RECIPE Roasted Chicken with Herbed Butter and Soy Glaze RECIPE How to Roast Chicken Breasts in Convection RECIPE Oven BBQ chicken RECIPE Spatchcock Turmeric Roast Chicken RECIPE Oven Baked Chicken Thighs with Lemons and Olives RECIPE Roasted Chicken with Herbed Butter and Soy Glaze RECIPE How to Roast Chicken Breasts in Convection RECIPE Oven BBQ chicken RECIPE Spatchcock Turmeric Roast Chicken RECIPE Oven Baked Chicken Thighs with Lemons and Olives RECIPE Roasted Chicken with Herbed Butter and Soy Glaze RECIPE How to Roast Chicken Breasts in Convection RECIPE Oven BBQ chicken RECIPE Spatchcock Turmeric Roast Chicken RECIPE Oven Baked Chicken Thighs with Lemons and Olives RECIPE Roasted Chicken with Herbed Butter and Soy Glaze RECIPE

WELCOME TO THE LEARN AND HOW TO PAGE Select a Category then click on an image Convection Modes Steam Modes Tips How To Why the Convection Setting on Your Oven is a Great Choice Before we had convection ovens, the only option for oven cooking was radiant heat. That is to say the heat came from a heating element in the floor of the oven, either exposed or concealed and the top heating element (which is also the broil element) would cycle on and off at moderate intensity to provide browning. Radiant Heat vs Convection The downside of cooking with radiant heat is that it tends to have a drying effect on food. This dry heat can be beneficial when baking; however, when roasting meats, frequent basting or brining the meat in liquid prior to cooking is necessary in order to prevent the meat from drying out. The other issue was having to rotate pans to achieve even baking and cooking results. In a convection oven there is a fan on the back wall of the oven encircled by heating elements. When you engage a convection mode the fan circulates the heated air around the oven cooking food from the edge to the center. So now the food is being cooked by heated air instead of direct heat from the heating elements. Benefits of Cooking with Convection Foods cooked in convection have better moisture retention, meats do not require basting or turning and you can cook on multiple racks at one time. Using convection will turn your oven into one of the most useful tools in your kitchen. Not only can you bake multiple racks of cookies at one time, you can cook a complete oven meal and there will be no mingling of flavors, imagine cooking dinner without having to be in the kitchen! Cooking on multiple racks Resources for Learning About Convection This video provides tips for getting you started using convection; however, these videos on our YouTube channel provide a practical guide with great visuals to help you understand the convection modes. You will also find a selection of recipes here that will guide you to success with your convection cooking. Because recipes writers don’t reference convection it’s up to us to understand the tools we are cooking with so we can benefit from cooking in convection and achieve success with every recipe. Adapting recipes to cooking in convection is not difficult, follow the guidelines you will find here at Convection Kitchen and pay attention to the results. The more you understand the tools you are cooking with the better those results will be. Larissa, Your Convection Enthusiast FOR JUICY CHICKEN CHOOSE CONVECTION How to Roast Chicken Breasts in Convection RECIPE Oven BBQ chicken RECIPE Spatchcock Turmeric Roast Chicken RECIPE Oven Baked Chicken Thighs with Lemons and Olives RECIPE Roasted Chicken with Herbed Butter and Soy Glaze RECIPE How to Roast Chicken Breasts in Convection RECIPE Oven BBQ chicken RECIPE Spatchcock Turmeric Roast Chicken RECIPE Oven Baked Chicken Thighs with Lemons and Olives RECIPE Roasted Chicken with Herbed Butter and Soy Glaze RECIPE How to Roast Chicken Breasts in Convection RECIPE Oven BBQ chicken RECIPE Spatchcock Turmeric Roast Chicken RECIPE Oven Baked Chicken Thighs with Lemons and Olives RECIPE Roasted Chicken with Herbed Butter and Soy Glaze RECIPE How to Roast Chicken Breasts in Convection RECIPE Oven BBQ chicken RECIPE Spatchcock Turmeric Roast Chicken RECIPE Oven Baked Chicken Thighs with Lemons and Olives RECIPE Roasted Chicken with Herbed Butter and Soy Glaze RECIPE How to Roast Chicken Breasts in Convection RECIPE Oven BBQ chicken RECIPE Spatchcock Turmeric Roast Chicken RECIPE Oven Baked Chicken Thighs with Lemons and Olives RECIPE Roasted Chicken with Herbed Butter and Soy Glaze RECIPE How to Roast Chicken Breasts in Convection RECIPE Oven BBQ chicken RECIPE Spatchcock Turmeric Roast Chicken RECIPE Oven Baked Chicken Thighs with Lemons and Olives RECIPE Roasted Chicken with Herbed Butter and Soy Glaze RECIPE

Anchor 1 YOUR RECIPE FOR STEAM COOKING Breakfast Desserts Low Temperature Roasting Meats Poultry Salads Seafood Steam Baking Steam Braising Steam Roasting Veggies Baked Risotto with Lemon and Basil Steaming and Steam Baking Mode Risotto is a versatile side or main dish that can be prepared year round with a variety of seasonal vegetables. This Steam Mode recipe (Combi Steaming) uses grated lemon zest and chopped fresh basil is perfect for spring and summer menus. Preparing risotto in the oven is of course not the authentic method; however, since there is no stirring involved it’s very convenient and the results are very good. I like to start it on the cooktop, sauteing the onion with butter, adding in some wine then the rice and stock before adding to the Steam Oven. If you are in a hurry you can just put all the ingredients in an oven casserole and place in the oven and it will still taste very good. The risotto can be cooked in an oven to table casserole making it easy to serve but the best part is cooking a delicious meal without having to stand at the stove. INGREDIENTS 4 - tbsps. unsalted butter 1 - small yellow onion, finely chopped 1 - cup Arborio rice ¼ - cup dry white wine 3 - cups chicken or vegetable stock, heated 1 - tbsp unsalted butter ⅛ - cup grated Parmesan cheese 1 - lemon, zest only ¼ - cup fresh basil leaves, finely chopped PREPARATION Heat the Steam Oven in the Steam Mode (Combi Steaming). Melt the butter in a medium sized sauté pan, stir in the onion and cook for 3-4 minutes until transparent. Add the rice and stir to coat all the grains evenly with the butter, add the wine and cook over moderate heat until the wine has evaporated. Scrape the rice into an oven casserole and add 2 ½ cups of the heated stock. Carefully place in the Steam Oven and set the timer for 25 minutes. Open the oven carefully to avoid getting a burst of steam in your face, stir the rice and test it for doneness, if the remaining liquid is required stir it in at this time. When the rice is tender, remove from the oven, let it stand for a few minutes before stirring in the remaining butter, Parmesan cheese, lemon zest and basil. Lemon Basil Risotto .pdf Download PDF • 232KB CLICK HERE TO READ RELATED BLOG OUR LATEST STEAM RECIPES Potato Frittata with Linguica and Kale Braised Chicken with Lemon and Cilantro Potato Calamari Salad with Capers Puff Pastry Turnovers with Spinach and Feta Cheese READ MY LATEST BLOG How to Cook Custard in the Steam Oven Custard is as simple as beating eggs with sugar, adding vanilla and finally adding this mix to the cream. But the steam oven makes it easy! Read More STEAM YOUR WAY TO DELICIOUS MEALS WITH US Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

FAQ PAGE How What Why Do How do I determine the timing for low-temperature cooking (LTC) for a roast? Heat the oven to 425°F (220°C) and roast the meat for 15 minutes. This will render the fat and brown the meat beautifully. Then lower the temperature to 300°F or 325°F and roast until the meat reaches the target internal temperature. I have learned that it was best to cook the meat to a temperature below the target serving temperature because it would continue cooking during the high heat searing phase. Use a meat probe or a reliable instant read thermometer. OUR LATEST CONVECTION RECIPES Chicken Roasted with Potatoes and Tomatoes Stuffed Portobello Mushrooms Lemon Meringue Pie Scones with Bacon and Cheddar Cheese

Anchor 1 YOUR RECIPE FOR STEAM COOKING Breakfast Desserts Low Temperature Roasting Meats Poultry Salads Seafood Steam Baking Steam Braising Steam Roasting Veggies Steamed Eggplant with Chili Crisp and Soy Black Vinegar Sauce Steaming Any foods that are typically steamed over boiling water can be steamed in a Combi steam oven. Multiple foods can be steamed at the same time with no transfer of flavor, and dishes such as this spicy eggplant can be cooked and served in the same cooking container. This recipe for steamed eggplant requires minimal preparation, just a quick soak in water with some vinegar to remove any bitterness and help the eggplant hold its shape. Then the sauce ingredients are assembled and poured over the eggplant and cooked in the Steam mode until tender. The eggplant absorbs the flavors of the sauce and is finished with just a light drizzle of sesame oil for added flavor. INGREDIENTS Eggplant 1lb Chinese or Japanese eggplant, (3 - 4), chopped into bite-sized pieces ¼ cup of white vinegar Water to cover Sauce 2 tbs soy sauce 2 tsp black vinegar 2 tsp oyster sauce 1 tsp sugar 2 tbsp chili crisp or chili sauce Topping 3 cloves garlic, minced 2 scallions, finely chopped Sesame oil for drizzling PREPARATION Heat the oven in the Convection Steam mode 212°F. Place the eggplant in a large bowl, add water to cover, and stir in the vinegar. Set aside for 3 - 10 minutes, then rinse thoroughly and squeeze out as much liquid as possible with your hands. Place the eggplant in an oven-proof cooking container. Combine the sauce ingredients and pour over the eggplant. Top with the minced garlic and scallions and a light drizzle of sesame oil. Cook for 20 minutes or until tender. Serves 4 - 6 Combi-Steam Spicy Eggplant .pdf Download PDF • 103KB CLICK HERE TO READ RELATED BLOG OUR LATEST STEAM RECIPES Potato Frittata with Linguica and Kale Braised Chicken with Lemon and Cilantro Potato Calamari Salad with Capers Puff Pastry Turnovers with Spinach and Feta Cheese READ MY LATEST BLOG How to Cook Custard in the Steam Oven Custard is as simple as beating eggs with sugar, adding vanilla and finally adding this mix to the cream. But the steam oven makes it easy! Read More STEAM YOUR WAY TO DELICIOUS MEALS WITH US Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Have a question? email me at info@convectionkitchen.com Rescued By My Oven March 6, 2022 at 8:00:00 AM Broil Salmon Without Drying it with the Convection-Broil Mode I am frequently asked, how do I cook salmon in my Convection or Combi steam oven? Well of course there is no easy answer because there are so many options available. Broiling certainly gives fish a nice crust, but it can also dry the fish out quickly, so using Convection with Broil is recommended. This recipe for Convection Broiled Salmon with a Honey Mustard Glaze is easy and flavorful, and you can broil some asparagus at the same time for a delicious “fast food” meal with real food. The Convection Roast mode is another great option that works especially well when cooking thicker cuts of fish. Again using convection helps keep the moisture in the fish and a recipe like Salmon with a Cider Mustard Glaze adds a simple flavorful sauce to the salmon. Then of course there is the option to cook the salmon at low temperatures as in this recipe for Low-Temperature Roast Salmon . In this method, the salmon is given a dry rub then seared in a hot pan, carefully turned then placed in a slow oven to finish cooking through. The combination of a crisp crust with gently cooked fish is amazing, just remember don’t turn the fish until it releases naturally from the pan. Cooking an entire meal in the oven at one time is a wonderful way to cook a delicious meal without having to stand at the stove. This recipe for Chicken Thighs with Lemon and Olives is delicious year-round and pairs well with a medley of roasted vegetables, like cauliflower with carrots and kale. Or you could bake an oven risotto or a dish of polenta at the same time. Rustic fruit tarts are perhaps the easiest dessert to make. The pastry comes together in minutes or you can use a prepared crust then add a topping of ripe seasonal fruit, fold in the edges and bake. This recipe for Rustic Fruit Tart with Strawberries and Rhubarb served with some creme fraiche or a dollop of vanilla ice cream makes a wonderful finale to any meal. Read Previous Rescued By My Oven Posts Successful Convection Cooking Begins with Planning Read Oven Meals, How to Make Dinner without Being in the Kitchen Read Learning to Make Your Ovens Work for You Read Recipe Writers Usually Don't Reference Your Oven "Baking Mode" So Here Are My Tips Read Every Meal We Cook is an Expression of Love and Caring Four Our Loved Ones Read Winter Convection Meals Read Plan your cooking with these tips "to unlock the magic of your Convection Kitchen"

Anchor 1 YOUR RECIPE FOR STEAM COOKING Breakfast Desserts Low Temperature Roasting Meats Poultry Salads Seafood Steam Baking Steam Braising Steam Roasting Veggies Orzo Pasta Salad Grilled Artichokes Steaming The steam oven is the ideal tool for cooking small grains and pasta. Not only will you avoid boil-overs, the cooking containers can be easily rinsed clean or washed in the dishwasher and, you can set the timer and attend to prepping other ingredients for the salad. Rather than heat up a big pan of water to cook small pasta such as orzo you can just cover the pasta with water, add salt and cook it in the Combi steam oven. If your oven doesn’t have a small-sized pan the orzo can be cooked in a Pyrex or other ovenproof casserole dish. The grilled artichoke hearts can be found in the salad section at Whole Foods. INGREDIENTS 1 cup orzo pasta 1 cup of water or enough to cover the pasta 1 8 oz package grilled artichoke hearts, coarsely chopped ¼ cup finely chopped red onion ¼ cup minced Italian parsley leaves 2 cups mini heirloom tomatoes, quartered ¼ cup pine nuts, lightly toasted Dressing ¼ cup olive oil 1 ½ tbsp golden balsamic or sherry vinegar 2 cloves garlic, minced PREPARATION Heat the Steam oven in the Steam mode, 212 degrees. Place the pasta in a small solid oven-proof casserole and add enough water to cover and a pinch of kosher salt. Place in the oven and cook for 12 - 15 minutes until tender. Drain if necessary, fluff with a fork, and combine with the remaining ingredients in a large shallow bowl. Combine the oil, vinegar, and garlic in a glass measuring cup. Add a pinch of sea salt and some freshly ground pepper. Add to the salad while the pasta is still warm so it absorbs the flavor. Link: Steamed Couscous Broccoli Salad Orzo Pasta Salad Grilled Artichokes .pdf Download PDF • 104KB CLICK HERE TO READ RELATED BLOG OUR LATEST STEAM RECIPES Potato Frittata with Linguica and Kale Braised Chicken with Lemon and Cilantro Potato Calamari Salad with Capers Puff Pastry Turnovers with Spinach and Feta Cheese READ MY LATEST BLOG How to Cook Custard in the Steam Oven Custard is as simple as beating eggs with sugar, adding vanilla and finally adding this mix to the cream. But the steam oven makes it easy! Read More STEAM YOUR WAY TO DELICIOUS MEALS WITH US Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Have a question? email me at info@convectionkitchen.com Rescued By My Oven June 1, 2022 at 7:00:00 AM Understanding Your Oven Before Your Recipes When you cook in a Convection or Combi-Steam oven you don’t need unique recipes. However, you just need need to understand the tools you are cooking with so you can get the most out of them. For example, when I read a recipe that tells me to blanch or boil vegetables, I don’t reach for a saucepan, I turn on my Combi-Steam oven and select the Steam mode. Since I know I can cook on multiple racks using Convection, that is my go-to mode for easy oven meals as well as when I am cooking for a crowd. When it comes to entertaining and outdoor grilling, both ovens can be put to good use to help in the preparation of the food. Baby Back Ribs , for example, can be cooked uncovered in the combination Convection Steam mode at 280 - 300 degrees for 1 ½ - 2 hours and finished on the grill. Grains, vegetables, and hard-boiled eggs for salads can all be cooked in the Steam mode, and of course, remember multiple foods can be cooked at one time. If I am planning on grilling lean tender cuts of meat such as steaks, lamb chops, fresh sausages, chicken pieces, or thicker cuts of fish, then I usually cook them at very low temperatures in either oven first then finish them on the grill. This is known as the reverse sear method.Some Combi-Steam ovens have a specific cooking mode with a temperature range of 160 - 200 degrees for this method of cooking. Low-temperature cooking can also be done using the Convection mode using the same temperature range. Cooking lean tender cuts of meat at very low temperatures does take time so either use your oven meat probe or an instant-read thermometer to monitor the internal temperature. For best results cook the meat until it reaches 5 - 10 degrees below the target internal temperature. The internal temperature will rise when you complete the cooking on the grill. You will find a wonderful selection of salad recipes in the Combi-Steam recipe section including, Quinoa Salad with Broccoli and Dried Apricots , Curried Sweet Potato and Kale Salad , Potato Artichoke Salad , and Mexican Street Corn Salad . If you are ready to try some low-temperature cooking you will also find recipes for Low Temperature Roast Turkey , Low Temperature Roasted Prime Rib . Some of our favorite side dishes to serve with roast or barbecued meats are the Roasted Sweet Potato and Black Bean Salad , Oven Ratatouille , and Spoonbread Casserole . So whether you are cooking for yourself or for a crowd, let those ovens work for you! Read Previous Rescued By My Oven Posts Successful Convection Cooking Begins with Planning Read Oven Meals, How to Make Dinner without Being in the Kitchen Read Learning to Make Your Ovens Work for You Read Recipe Writers Usually Don't Reference Your Oven "Baking Mode" So Here Are My Tips Read Every Meal We Cook is an Expression of Love and Caring Four Our Loved Ones Read Winter Convection Meals Read Plan your cooking with these tips "to unlock the magic of your Convection Kitchen"

FAQ PAGE How What Why Do What Is Low-Temperature Cooking? Low-temperature cooking is a method of cooking tender cuts of meat at temperatures between 160 - 200 degrees (70 - 93C) until the target internal temperature is reached. The meat is then finished at a high temperature on the grill, in the oven or in a pan. Maximum Recommended Temperature for LT Cooking Click here to learn more about Low Temperature Cooking OUR LATEST CONVECTION RECIPES Chicken Roasted with Potatoes and Tomatoes Stuffed Portobello Mushrooms Lemon Meringue Pie Scones with Bacon and Cheddar Cheese

WELCOME TO THE LEARN AND HOW TO PAGE Select a Category then click on an image Convection Modes Steam Modes Tips How To Best Roasting Pan for Convection As Thanksgiving approaches grocery and cookware stores begin to create displays that feature roasting pans, basting tubes, and other items considered necessary to cook a turkey feast. While some of these supplies may be essential when I see those disposable deep turkey roasting pans and basting tubes it is a reminder that despite the great cooking tools such as convection in our modern ovens, many people are still roasting the turkey using an old fashioned cooking method. How Convection Makes Roasting a Turkey Easier Using a Convection mode to roast a large turkey not only ensures a juicy flavorful turkey, the turkey cooks faster and requires no turning or basting. Best of all, once the turkey is removed from the oven to rest all the oven side dishes can be added to the oven and cooked at the same time. By the time the turkey has rested, gravy has been made and the turkey carved the piping hot side dishes will be ready to serve. When turkey is roasted in convection the heated air circulates around the oven cooking the turkey from the edge to the center. In order for the turkey to cook evenly it should be placed on a rack in a shallow pan so the heated air can cook the turkey from the edge to the center. When the turkey is placed directly in a high-sided pan the heat of the pan leeches moisture from the turkey and the high sides prevent the heat from cooking the turkey evenly. sheet tray with a metal rack Roasting pan with a rack Shallow pan and silicone rack How to Find the Perfect Roasting Pan Shallow sided roasting pans that have a rack can be found online but you can also make use of pans and racks that may already be in your cupboard. In this video (link to new video) I show how a turkey can be roasted on a rimmed baking sheet with a rack or heat tolerant silicone trivet. A V-rack placed in a shallow-sided baking pan is another good option. To learn more about different methods for roasting turkey in convection check out these videos: Convection Roasting Tips Thanksgiving Turkey How to Roast a Spatchock Turkey in Convection Slow Roasted Turkey Pieces How to Roast a Heritage Turkey in Convection Tips for Preparing a Thanksgiving Feast in Convection Thanksgiving Vegetable Side Dishes Thanksgiving Turkey Spatchcock Turkey Heritage Turkey Slow Roasted Turkey Pieces Tips For Thanksgiving Thanksgiving Side Dishes If you are not roasting a turkey you will also find many other recipes with guidelines for convection and steam cooking that will guide you to make good use of the amazing technology featured in our modern ovens. I hope these resources will help you understand how to successfully orchestrate the cooking of a large feast so you can enjoy your Thanksgiving. FOR JUICY CHICKEN CHOOSE CONVECTION How to Roast Chicken Breasts in Convection RECIPE Oven BBQ chicken RECIPE Spatchcock Turmeric Roast Chicken RECIPE Oven Baked Chicken Thighs with Lemons and Olives RECIPE Roasted Chicken with Herbed Butter and Soy Glaze RECIPE How to Roast Chicken Breasts in Convection RECIPE Oven BBQ chicken RECIPE Spatchcock Turmeric Roast Chicken RECIPE Oven Baked Chicken Thighs with Lemons and Olives RECIPE Roasted Chicken with Herbed Butter and Soy Glaze RECIPE How to Roast Chicken Breasts in Convection RECIPE Oven BBQ chicken RECIPE Spatchcock Turmeric Roast Chicken RECIPE Oven Baked Chicken Thighs with Lemons and Olives RECIPE Roasted Chicken with Herbed Butter and Soy Glaze RECIPE How to Roast Chicken Breasts in Convection RECIPE Oven BBQ chicken RECIPE Spatchcock Turmeric Roast Chicken RECIPE Oven Baked Chicken Thighs with Lemons and Olives RECIPE Roasted Chicken with Herbed Butter and Soy Glaze RECIPE How to Roast Chicken Breasts in Convection RECIPE Oven BBQ chicken RECIPE Spatchcock Turmeric Roast Chicken RECIPE Oven Baked Chicken Thighs with Lemons and Olives RECIPE Roasted Chicken with Herbed Butter and Soy Glaze RECIPE How to Roast Chicken Breasts in Convection RECIPE Oven BBQ chicken RECIPE Spatchcock Turmeric Roast Chicken RECIPE Oven Baked Chicken Thighs with Lemons and Olives RECIPE Roasted Chicken with Herbed Butter and Soy Glaze RECIPE

WELCOME TO THE LEARN AND HOW TO PAGE Select a Category then click on an image Convection Modes Steam Modes Tips How To How to Roast Vegetables in Convection Roasting vegetables is perhaps the easiest way to incorporate a wide variety of vegetables into your diet and not only are they delicious, the preparation is remarkably simple. A medley of vegetables can be served over greens or grains or served with roast meat, poultry or seafood. Vegetables taste wonderful when roasted because their natural sugars caramelize when being cooked at high heat. Convection is the ideal cooking mode because more moisture is retained which equates to better flavor and texture. Roasted Vegetable Meddley Tips for Roasting Vegetables in Convection The important things to consider when roasting vegetables are the oven mode, rack position and oven temperature. Since all ovens are different you will achieve the best results if you review the manufacturers information to learn about the oven you are cooking with. Either the Convection Bake or Convection Roast modes are suitable for roasting vegetables, although if your oven features both options the more powerful Convection Roast mode will ensure better caramelization . These modes use a combination of direct heat from the Top and Bottom heating elements but because the fan is circulating the heated air the vegetables cook evenly and will not dry out. Rack position is also important to ensure even cooking results. Generally roasting on rack position 2 counting up from the bottom is the best rack position so that the vegetables can cook evenly without burning. However, if you want very crispy cauliflower or roasted potatoes the lowest rack position closer to the heating element may provide better results. When roasting on the lowest rack position, the vegetables should be turned part way through the cooking to avoid burning. Rack position is important when roasting The oven temperature is also important, most recipes are written for the Bake or Roast mode and may indicate a higher temperature but in Convection a slightly lower temperature of 375 F will give better results. Remember, when you use a convection mode the heat is circulated around the oven, cooking the food from the edge to the core so if the temperature is too high you can risk overcooking the edges before the center is cooked through. Best Vegetables for Roasting Root vegetables are of course ideal for roasting, but you can also roast greens such as cabbage, Brussels sprouts and kale, so everything is worth a try. Roasting a medley of vegetables is an easy way to create a colorful, flavorful side dish that can be enhanced with some crumbled cheese, mixed salad greens or toasted nuts. The important thing to keep in mind is cutting the vegetables in a uniform shape to ensure even cooking and choosing vegetables that have the same approximate cooking time. Of course you can always add in quicker cooking vegetables towards the end of the cooking time. Larissa, Your Convection Enthusiast FOR JUICY CHICKEN CHOOSE CONVECTION How to Roast Chicken Breasts in Convection RECIPE Oven BBQ chicken RECIPE Spatchcock Turmeric Roast Chicken RECIPE Oven Baked Chicken Thighs with Lemons and Olives RECIPE Roasted Chicken with Herbed Butter and Soy Glaze RECIPE How to Roast Chicken Breasts in Convection RECIPE Oven BBQ chicken RECIPE Spatchcock Turmeric Roast Chicken RECIPE Oven Baked Chicken Thighs with Lemons and Olives RECIPE Roasted Chicken with Herbed Butter and Soy Glaze RECIPE How to Roast Chicken Breasts in Convection RECIPE Oven BBQ chicken RECIPE Spatchcock Turmeric Roast Chicken RECIPE Oven Baked Chicken Thighs with Lemons and Olives RECIPE Roasted Chicken with Herbed Butter and Soy Glaze RECIPE How to Roast Chicken Breasts in Convection RECIPE Oven BBQ chicken RECIPE Spatchcock Turmeric Roast Chicken RECIPE Oven Baked Chicken Thighs with Lemons and Olives RECIPE Roasted Chicken with Herbed Butter and Soy Glaze RECIPE How to Roast Chicken Breasts in Convection RECIPE Oven BBQ chicken RECIPE Spatchcock Turmeric Roast Chicken RECIPE Oven Baked Chicken Thighs with Lemons and Olives RECIPE Roasted Chicken with Herbed Butter and Soy Glaze RECIPE How to Roast Chicken Breasts in Convection RECIPE Oven BBQ chicken RECIPE Spatchcock Turmeric Roast Chicken RECIPE Oven Baked Chicken Thighs with Lemons and Olives RECIPE Roasted Chicken with Herbed Butter and Soy Glaze RECIPE

Anchor 1 YOUR RECIPE FOR STEAM COOKING Breakfast Desserts Low Temperature Roasting Meats Poultry Salads Seafood Steam Baking Steam Braising Steam Roasting Veggies Whole Steam Roasted Cauliflower Steam-Roasting Whenever you see a recipe that instructs you to cover the food with foil it’s good to remember that you can cook that same dish in your Combi Steam Oven without any foil. Why? Because when food is covered with foil it creates steam but if you use the Combination Convection Steam mode in your Combi Steam Oven you will have all the steam you need. This recipe is so easy and the cauliflower is so delicious and creamy. It can be served with some pesto or a side of sauteed greens or just enjoyed on it’s own. Cauliflower is pretty much a blank canvas awaiting your inspiration. INGREDIENTS 1 - medium cauliflower, leaves removed and core cut so the cauliflower stand flat 1 - medium yellow onion ½ - tsp, mixed Italian seasoning 2 - tablespoons olive oil PREPARATION Heat the Combi Steam oven in the Combination Convection Steam Mode to 400 degrees. Heat an 8 - 10” ovenproof skillet over moderate heat, add the oil and onion, sprinkle with the seasoning and sauté until the onions have softened, approximately 6 minutes. Season with kosher salt and freshly ground pepper. Push the onions to the side and place the cauliflower in the center of the pan. Place in the oven and set the timer for 25 minutes. Carefully remove the pan from the oven and set on a trivet, leaving a hot pad or cloth over the handle to remind you not to accidentally touch the handle (it happens!) Basil Pistachio Pesto 1 - cup washed and dried basil leaves, coarsely chopped ¼ - cup raw shelled pistachios 3 - cloves garlic ¼ - teaspoon kosher salt ¼ - cup extra-virgin olive oil Pulse the basil, pistachios and garlic with the salt in a food processor. Then add the oil in a stream to form a paste. Add more oil slowly if needed and a pinch of sea salt. Whole Roasted Cauliflower .pdf Download PDF • 149KB CLICK HERE TO READ RELATED BLOG OUR LATEST STEAM RECIPES Potato Frittata with Linguica and Kale Braised Chicken with Lemon and Cilantro Potato Calamari Salad with Capers Puff Pastry Turnovers with Spinach and Feta Cheese READ MY LATEST BLOG How to Cook Custard in the Steam Oven Custard is as simple as beating eggs with sugar, adding vanilla and finally adding this mix to the cream. But the steam oven makes it easy! Read More STEAM YOUR WAY TO DELICIOUS MEALS WITH US Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Anchor 1 YOUR RECIPE FOR STEAM COOKING Breakfast Desserts Low Temperature Roasting Meats Poultry Salads Seafood Steam Baking Steam Braising Steam Roasting Veggies French Toast with Caramelized Bananas Steam-Baking French Toast breakfast casseroles, in the Steam Baking Mode, are delicious, easy to make and best of all it's a great way to discreetly use up berries, apples or bananas. Since the bread has to absorb the liquid before baking you can even make the casserole the day before and just pop in the oven the next morning. INGREDIENT 1 - loaf unsliced challah bread or white sandwich loaf 2 - cups whole milk 6 - large eggs ¼ - teaspoon vanilla extract 1 - cup thinly sliced almonds, toasted 2 - large ripe bananas, peeled and cut into ½” thick rounds 2 - tablespoons unsalted butter 2 - tablespoons brown sugar PREPARATION Preheat the oven Convection + Steam Mode or Combi Mode - 350 degrees. Lightly grease a large baking dish, that will fit in your steam oven. Melt the butter and sugar in a medium sized skillet over moderate heat, when the sugar has melted stir in the bananas and cook gently until the bananas have softened slightly. Shave the crust from the bread without taking too much of the bread away and cut into 1” thick slices. Lay ½ of the bread slices into the baking dish, cutting the slices to fit snuggly. Spread the cooked bananas over the bread and top with the rest of the bread slices. Whisk the milk, eggs and vanilla extract in a large measuring jug and pour over the bread pushing the bread down so that it is submerged. Top with the sliced almonds and let stand for 40 minutes to an hour or overnight before baking. Bake uncovered for 35 to 40 minutes until the top is lightly browned. Serves 6 - 8 Banana Stuffed French Toast .pdf Download PDF • 196KB CLICK HERE TO READ RELATED BLOG OUR LATEST STEAM RECIPES Potato Frittata with Linguica and Kale Braised Chicken with Lemon and Cilantro Potato Calamari Salad with Capers Puff Pastry Turnovers with Spinach and Feta Cheese READ MY LATEST BLOG How to Cook Custard in the Steam Oven Custard is as simple as beating eggs with sugar, adding vanilla and finally adding this mix to the cream. But the steam oven makes it easy! Read More STEAM YOUR WAY TO DELICIOUS MEALS WITH US Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Anchor 1 YOUR RECIPE FOR STEAM COOKING Breakfast Desserts Low Temperature Roasting Meats Poultry Salads Seafood Steam Baking Steam Braising Steam Roasting Veggies Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil Steaming Couscous is a quick cooking grain that blends well with vegetables for this light salad or side dish. The combination of fresh corn, heirloom tomatoes and fresh basil is a divine celebration of summer’s bounty. While the couscous and corn are steaming mix the dressing and chop the tomatoes, for an easy delicious meal. INGREDIENTS Salad ½ cup whole wheat couscous ½ cup of water ¼ tsp, Kosher salt 1 tablespoon olive oil 3 - 4 ears fresh corn, husk removed and kernels scraped from the cob 2 large heirloom tomatoes, cut into ½” dice 1 large handful fresh basil leaves, chopped or torn into small pieces Dressing ¼ cup lemon juice ¼ cup olive oil 1 tbsp honey ½ tsp sea salt Dash of freshly ground pepper PREPARATION Heat the Combi Steam oven in the Steam Mode 212 ℉ to cook the couscous and corn. Combine the couscous, water, salt and olive oil in a small oven casserole, place in the oven and cook for 12 - 15 minutes until the water is absorbed and the couscous is dry and fluffy. Place the corn kernels in a small perforated pan and cook in the Steam mode for 7 minutes. While the couscous and corn are cooking, whisk the salad ingredients together in a measuring cup and set aside. Combine the cooked couscous and corn in a medium bowl and stir in the dressing. Combine gently with 2 forks, then stir in the tomatoes and basil. Allow the salad to sit for 30 minutes to an hour before serving. Variations: Add, ½ diced cucumber or 1 medium firm avocado diced. Steam Cuscus and Corn Salad .pdf Download PDF • 180KB CLICK HERE TO READ RELATED BLOG OUR LATEST STEAM RECIPES Potato Frittata with Linguica and Kale Braised Chicken with Lemon and Cilantro Potato Calamari Salad with Capers Puff Pastry Turnovers with Spinach and Feta Cheese READ MY LATEST BLOG How to Cook Custard in the Steam Oven Custard is as simple as beating eggs with sugar, adding vanilla and finally adding this mix to the cream. But the steam oven makes it easy! Read More STEAM YOUR WAY TO DELICIOUS MEALS WITH US Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

WELCOME TO THE LEARN AND HOW TO PAGE Select a Category then click on an image Convection Modes Steam Modes Tips How To Steam Braising or Combi-Braising Braised Spareribs with Plum Sauce The Benefit of Braising in the Steam Oven is: Food can be cooked uncovered and you won’t need a heavy pan Once the food is cooked and cooled you can skim the fat from the cooking juices, slice the meat and place the casserole back in the oven to reheat before serving While the meat is cooling you can steam or steam roast some fresh vegetables to serve with the braise…...just one more reason why we love steam ovens! Use the combination Convection Steam Mode with low temperatures between 290 - 320 degrees for braising in a Steam Oven. You don’t want the liquid boiling too rapidly just a gentle simmer so keep an eye on it and reduce the temperature if needed. Every steam oven is a little different, so you have to pay attention to understand the nuances of your oven. Do you have a steam oven? Try these recipes Braised Turkey Steam Roast Duck Steam Braised Baby Back Ribs FOR JUICY CHICKEN CHOOSE CONVECTION How to Roast Chicken Breasts in Convection RECIPE Oven BBQ chicken RECIPE Spatchcock Turmeric Roast Chicken RECIPE Oven Baked Chicken Thighs with Lemons and Olives RECIPE Roasted Chicken with Herbed Butter and Soy Glaze RECIPE How to Roast Chicken Breasts in Convection RECIPE Oven BBQ chicken RECIPE Spatchcock Turmeric Roast Chicken RECIPE Oven Baked Chicken Thighs with Lemons and Olives RECIPE Roasted Chicken with Herbed Butter and Soy Glaze RECIPE How to Roast Chicken Breasts in Convection RECIPE Oven BBQ chicken RECIPE Spatchcock Turmeric Roast Chicken RECIPE Oven Baked Chicken Thighs with Lemons and Olives RECIPE Roasted Chicken with Herbed Butter and Soy Glaze RECIPE How to Roast Chicken Breasts in Convection RECIPE Oven BBQ chicken RECIPE Spatchcock Turmeric Roast Chicken RECIPE Oven Baked Chicken Thighs with Lemons and Olives RECIPE Roasted Chicken with Herbed Butter and Soy Glaze RECIPE How to Roast Chicken Breasts in Convection RECIPE Oven BBQ chicken RECIPE Spatchcock Turmeric Roast Chicken RECIPE Oven Baked Chicken Thighs with Lemons and Olives RECIPE Roasted Chicken with Herbed Butter and Soy Glaze RECIPE How to Roast Chicken Breasts in Convection RECIPE Oven BBQ chicken RECIPE Spatchcock Turmeric Roast Chicken RECIPE Oven Baked Chicken Thighs with Lemons and Olives RECIPE Roasted Chicken with Herbed Butter and Soy Glaze RECIPE