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Have a question? email me at info@convectionkitchen.com Rescued By My Oven January 11, 2023 at 8:00:00 PM Winter Convection Meals Slow-cooking braises such as Wine Braised Brisket and Braised Short Ribs make some of the best winter meals. Braised dishes require very little preparation before being placed into the oven to cook to tender perfection and towards the end of the cooking time side dishes such as Oven Risotto , Oven Polenta or a V egetable Gratin can be added to complete the meal. Wine Braised Brisket Of course, the big favorites at this time of year are warming casseroles, if you are a fan of Shepherd's Pie we have a delicious version made with plant-based meat as well as a Fish Pie , a seafood version. We also have recipes for some fast cooking easy-to-prepare meals, such as Grilled Seafood Pasta and Broiled Salmon with Honey Mustard Glaze and if you haven’t yet made Creme Brulee in your Steam oven, or made a savory custard such as this amazing Mushroom Flan , now is a perfect time. We can’t do much about the weather but cooking great meals does a lot to keep everyone happy during this harsh weather, it's the perfect to put your ovens to work for you. Larissa, Your Convection Enthusiast 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"

YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Easy Apricot and Pistachio Tart Asian Chicken Meatballs with Garlic and Ginger Asian Pork Meatballs with Garlic and Ginger Oven BBQ chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi with Roasted Vegetables Baked Peppers Stuffed with Farro, Chickpeas and Chard Baked Pork Chops with Garlic Herb Stuffing Baked Rosemary Chicken with Balsamic Glaze Berry Peach Cobbler with Shortcake Topping Crispy Braised Duck Legs with Polenta Casserole Short Ribs Braised with Red Wine Oven Baked Breakfast Potatoes with Breakfast Sausage Broiled Cod with Miso Soy Glaze Broiled Salmon with Honey Mustard Glaze Convection Broiled Steak & Broiled Corn Salsa Roasted Chicken with Herbed Butter and Soy Glaze Stuffed Butternut Squash Caramel Apple Pie Convection Baked Carrot Apple Muffins with Pecans and Coconut Cauliflower Mac n’ Cheese Convection Bake Italian Cheese Bread with Mozzarella Oven Chicken Shawarma Baked Chicken Breasts with Broccoli Quinoa Casserole Socca, Garbanzo Bean Flour Pancake with Greens and Feta Cheese Traditional Bake and Broil CLICK HERE TO READ RELATED BLOG Socca, a garbanzo bean flatbread recipe from the Mediterranean, pairs well with a variety of foods for a delicious light meal or snack. For even cooking and just the right amount of browning baking the Soca gives the best results. One of the best things about socca is that it is very easy to prepare, only garbanzo bean flour, olive oil, salt, pepper and water are required however the batter must be made at least 30 minutes in advance of baking. In this recipe once the socca is baked it is served with a topping of salad greens with crumbled feta cheese, sun dried tomatoes and olives. However there are many ways you can serve soca. It can be a base for fried or scrambled eggs and sauteed kale or tomatoes, or a roasted vegetable salad, it’s a wonderful blank canvas you can adapt to your preference. In this recipe adapted from NY Times Cooking, the socca is baked in a cast iron frying pan that is first heated in the oven. When you remove the pan from the oven to add the batter, be sure to leave a pot holder on the handle to remind yourself that it’s hot. INGREDIENTS For the Socca 1 cup garbanzo bean flour 1 tsp Kosher salt 1 tsp freshly ground black pepper ½ tsp garlic powder 5 tbsp olive oil, 3 to add to the batter and 2 to add to the pan for baking For the Salad 2 handfuls of mixed greens 2 tbsp chopped Mediterranean olives 1 tbsp chopped sun-dried tomatoes ¼ cup crumbled feta cheese Approx. 2 tbsp vinaigrette dressing PREPARATION Prepare the socca batter; combine the chickpea flour, salt, pepper and garlic powder in a mixing bowl and slowly whisk in 1 cup of lukewarm water. Stir in the olive oil and whisk gently to dissolve any lumps. Set the batter aside to rest for 30 minutes, the batter can be prepared up to 12 hours in advance. Arrange the oven racks so that the socca can be baked in the upper third of the oven. Select the Bake mode and heat the oven to 450 degrees. Place a 12” cast iron skillet in the oven to heat for 5 minutes then carefully remove it from the oven and add olive oil to the skillet. Pour the batter into the pan. Place the pan in the oven and set the timer for 15 minutes. Change the oven mode to Broil Hi or 450 degrees to add some gentle browning and crisping. Remember never broil with the oven door open but stay close to the oven since the browning will only take between 3 - 5 minutes. Carefully remove the pan from the oven and set it aside leaving a pot holder on the handle. Remove the socca from the pan with a spatula and place it on a plate or a board. Lightly toss the greens with a vinaigrette, fold in the olives and sun dried tomatoes and mound over the socca, sprinkle with some crumbled Feta cheese before serving. Serves 2 Socca, Garbanzo Bean Flour Pancake with Greens and Feta Cheese .pdf Download PDF • 88KB TRY OUR DELICIOUS & LATEST RECIPES! Lemon Meringue Pie Scones with Bacon and Cheddar Cheese Chocolate Orange Roulade How to Roast Chicken Breast UNLEASH YOUR INNER CHEF WITH MY BLOG! 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YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Easy Apricot and Pistachio Tart Asian Chicken Meatballs with Garlic and Ginger Asian Pork Meatballs with Garlic and Ginger Oven BBQ chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi with Roasted Vegetables Baked Peppers Stuffed with Farro, Chickpeas and Chard Baked Pork Chops with Garlic Herb Stuffing Baked Rosemary Chicken with Balsamic Glaze Berry Peach Cobbler with Shortcake Topping Crispy Braised Duck Legs with Polenta Casserole Short Ribs Braised with Red Wine Oven Baked Breakfast Potatoes with Breakfast Sausage Broiled Cod with Miso Soy Glaze Broiled Salmon with Honey Mustard Glaze Convection Broiled Steak & Broiled Corn Salsa Roasted Chicken with Herbed Butter and Soy Glaze Stuffed Butternut Squash Caramel Apple Pie Convection Baked Carrot Apple Muffins with Pecans and Coconut Cauliflower Mac n’ Cheese Convection Bake Italian Cheese Bread with Mozzarella Oven Chicken Shawarma Baked Chicken Breasts with Broccoli Quinoa Casserole Beef Rib Roast Convection Roast or Convection Bake and Low Temperature Roasting CLICK HERE TO READ RELATED BLOG Convection is the ideal mode for roasting large cuts of meat such as a Standing Rib or Prime Rib Roast. There are several options for cooking this cut of beef and both yield great results. Typically Beef Rib roasts are seasoned with salt and pepper but you can add your preferred seasoning and of course don't forget the horseradish for serving. Beef Rib Roast In the traditional method the beef is cooked for a short period of time at a high temperature then cooked for a longer period of time at a moderate temperature. The other option is to cook the beef at a low temperature between 160 - 200 F, then finish the cooking with a short period of high heat. This method yields amazing results but the cooking time will be much longer, for accurate results using either the oven meat probe or a wireless thermometer will ensure the best results. Meats cooked in this method will be fully cooked however the meat will be very pink in appearance. When inserting a meat probe, slide the sensor into the meat on an angle and make sure it sits in the meat and doesn’t touch the bone. Ingredients Beef Rib Roast, Choice or Prime Boneless or Bone-In Kosher Salt Garlic Powder Preparation Beef Rib Roast Cooked in Convection Season the meat with a rub of Kosher salt and your preferred seasoning at least a day in advance. Cover the roast with a sheet of wax paper and refrigerate overnight. Remove the roast at least 2 hours prior to cooking so that it will cook evenly. Bone-in-roasts can be cooked directly on a shallow rimmed baking sheet as the meat will not touch the pan. Boneless roasts should be cooked on a rack in a shallow pan so the heat can circulate evenly around the meat and to avoid the heated pan leeching moisture from the roast. Heat the oven to 425℉ in either the Convection Roast or Convection Bake Mode. Place the meat in the oven, insert the oven probe if your oven features one. Close the door and program the meat probe to reach the desired internal temperature, keeping in mind the internal temperature will continue to rise slightly while the meat is resting, then set the timer for 15 minutes. When the set time has elapsed reduce the oven temperature to 325℉ Remove the meat when the desired internal temperature has been reached and rest the meat for 15 minutes before carving Recommended Internal Temperatures Medium Rare - 120 - 125 F, the internal temperature will rise to 130 - 135 F after resting Medium - 130 - 135 F, the internal temperature will rise to 135-140 F after resting Low Temperature Roast Method Follow the steps in the first paragraph of the convection method. Heat the oven to 200℉ in the Convection, Convection Roast or Convection Bake Mode. Place the meat in the oven and insert the probe if your oven features one. Close the door and program the meat probe to reach 5 degrees below the desired internal temperature. The internal temperature will continue to rise while the meat is resting and also when the roast goes back in the oven for the high heat cooking phase. When the desired temperature has been reached, remove the roast from the oven and set it aside to rest for 15 minutes. Increase the oven temperature to 425℉ return the roast to the oven and cook for approximately 15 minutes until the fat has rendered and the crust has crisped and browned. Because the meat has already rested it can be carved without resting again when it is removed from the oven. Approximate Timing for Low Temperature Cooking 15lb roast - 5 hours + resting + high heat cooking phase 8lb roast - 2 ½ - 3 hours + resting + high heat cooking phase Beef Rib Roast .pdf Download PDF • 63KB TRY OUR DELICIOUS & LATEST RECIPES! Lemon Meringue Pie Scones with Bacon and Cheddar Cheese Chocolate Orange Roulade How to Roast Chicken Breast UNLEASH YOUR INNER CHEF WITH MY BLOG! 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YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Easy Apricot and Pistachio Tart Asian Chicken Meatballs with Garlic and Ginger Asian Pork Meatballs with Garlic and Ginger Oven BBQ chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi with Roasted Vegetables Baked Peppers Stuffed with Farro, Chickpeas and Chard Baked Pork Chops with Garlic Herb Stuffing Baked Rosemary Chicken with Balsamic Glaze Berry Peach Cobbler with Shortcake Topping Crispy Braised Duck Legs with Polenta Casserole Short Ribs Braised with Red Wine Oven Baked Breakfast Potatoes with Breakfast Sausage Broiled Cod with Miso Soy Glaze Broiled Salmon with Honey Mustard Glaze Convection Broiled Steak & Broiled Corn Salsa Roasted Chicken with Herbed Butter and Soy Glaze Stuffed Butternut Squash Caramel Apple Pie Convection Baked Carrot Apple Muffins with Pecans and Coconut Cauliflower Mac n’ Cheese Convection Bake Italian Cheese Bread with Mozzarella Oven Chicken Shawarma Baked Chicken Breasts with Broccoli Quinoa Casserole Potato Gratin with Chard Convection Bake Mode CLICK HERE TO READ RELATED BLOG A savory potato gratin with chard is a perfect side dish to serve with a special feast; it is best made in advance and reheated prior to serving. With the help of your convection oven, you can cook several side dishes at once making the feast easier to prepare. INGREDIENTS 1 shallot, sliced 3 cloves garlic, minced 1 bunch red chard, coarse stem removed, remaining stems and leaves finely chopped 2 sprigs of fresh thyme ¼ tsp freshly grated nutmeg ½ cup chicken stock 1 cup cream 6 large yellow potatoes, peeled 6 oz grated Gruyere cheese PREPARATION Heat a 10 - 12” sauté pan over moderate heat, add 2 tbsp butter and 1 tsp of olive oil to the pan and when sizzling, stir in the shallot, garlic, and chard. Cook over moderate heat to wilt the chard taking care not to burn the garlic and shallots. Set aside to cool. Meanwhile, combine the stock, cream, thyme, and nutmeg in a heavy medium-sized saucepan and bring to a gentle simmer. Cook for approximately 15 minutes to reduce the liquid to almost half and discard the thyme. Butter an oven casserole dish and set aside. With a sharp knife or mandolin, slice the peeled potatoes into ¼” thick rounds. Heat the oven in the Convection Bake Mode to 350F (176C) Layer approximately ⅓ of the sliced potatoes into the prepared casserole dish slightly overlapping each slice. Sprinkle with salt and pepper, ½ of the sauteed chard, and ⅓ of the cheese. Repeat the layers and top with the remaining cheese. Place the casserole on a rimmed baking sheet, carefully pour the heated stock and cream over the potatoes and cover with foil. Bake for 35 minutes, gently remove the foil and continue baking for another 10 - 12 minutes until the top is golden brown and the potatoes are fork-tender. Allow to stand for 15 minutes before serving or, cool completely, cover, and refrigerate. Reheat covered in the Convection Bake mode at 350F for 20 - 25 minutes. Serves 6 For the Vegetable Wild Rice Harvest Medley click here! Potato Gratin with Chard .pdf Download PDF • 417KB TRY OUR DELICIOUS & LATEST RECIPES! Lemon Meringue Pie Scones with Bacon and Cheddar Cheese Chocolate Orange Roulade How to Roast Chicken Breast UNLEASH YOUR INNER CHEF WITH MY BLOG! Achieving Perfect Apple Pie using Convection-Bake Mode in Your Oven Baking an apple pie from scratch takes some time and effort, but the result is so rewarding that the effort is worthwhile. Warm apple pie... Read More IT IS CONVECTION-BAKE WEEK! Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Easy Apricot and Pistachio Tart Asian Chicken Meatballs with Garlic and Ginger Asian Pork Meatballs with Garlic and Ginger Oven BBQ chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi with Roasted Vegetables Baked Peppers Stuffed with Farro, Chickpeas and Chard Baked Pork Chops with Garlic Herb Stuffing Baked Rosemary Chicken with Balsamic Glaze Berry Peach Cobbler with Shortcake Topping Crispy Braised Duck Legs with Polenta Casserole Short Ribs Braised with Red Wine Oven Baked Breakfast Potatoes with Breakfast Sausage Broiled Cod with Miso Soy Glaze Broiled Salmon with Honey Mustard Glaze Convection Broiled Steak & Broiled Corn Salsa Roasted Chicken with Herbed Butter and Soy Glaze Stuffed Butternut Squash Caramel Apple Pie Convection Baked Carrot Apple Muffins with Pecans and Coconut Cauliflower Mac n’ Cheese Convection Bake Italian Cheese Bread with Mozzarella Oven Chicken Shawarma Baked Chicken Breasts with Broccoli Quinoa Casserole Beef Tenderloin - The Reverse Seared Method Low Temperature Roasting CLICK HERE TO READ RELATED BLOG Beef tenderloin is a lean cut of beef with little marbling. To preserve moisture and ensure fork-tender results, tenderloin is best slow-cooked in Convection with a burst of high heat for a flavorful finish. Cooking lean tender cuts of meat using the reverse sear method ensures the meat cooks evenly and doesn’t dry out. I cooked my 3lb tenderloin at 200°F to an internal temperature of 125°F in the Convection or True-Convection Mode . Then I removed it from the oven to rest for 20 minutes, at which time I switch to Convection Roast Mode and increased the oven temperature. At this time, I also added the vegetables I was roasting to serve with the beef. Once the beef had rested I returned it to the oven to cook with high heat for 10 minutes. The result? A perfectly seared crust and an even pink interior. You will notice that the meat remains very pink on the interior, this is because there is so little moisture loss with this method of cooking. Embedding some thinly sliced garlic into the roast and cooking it with some fresh thyme adds a lot of flavor to the meat during the slow cooking phase. INGREDIENTS 1-3lb beef tenderloin tied and trimmed 2 cloves garlic, slivered 3 sprigs of fresh thyme or ½ tsp mixed Italian seasoning Olive oil PREPARATION Make a few small incisions around the roast with a sharp knife and insert the slivered garlic. Rub the roast with some good olive oil and sprinkle with Kosher salt and freshly cracked pepper. Tuck the thyme sprigs under the string and set the roast aside for an hour to come to room temperature. Heat the oven in the Convection or Convection Roast mode at 200°F (100C). Place the meat on a shallow-rimmed baking pan (a rack is not necessary), and insert the oven meat probe. Program the probe to reach an internal temperature of 125F (52C). This first phase of cooking will take approximately 40 - 50 minutes. When the meat probe signals the programmed internal temperature has been reached remove the roast from the oven and set it aside to rest for 20 minutes. The oven temperature can now be increased to 375°F (190C) or 400°F (205C) for larger-capacity ovens and any vegetables or side dishes you plan to serve with the roast can be added at this time. Once the roast has rested, return it to the oven and cook for 10 minutes until the exterior is nicely browned. Remove the roast from the oven, cut the strings and remove the thyme sprigs before slicing the roast into individual servings. Serves 6 Beef Tenderloin .pdf Download PDF • 379KB TRY OUR DELICIOUS & LATEST RECIPES! Lemon Meringue Pie Scones with Bacon and Cheddar Cheese Chocolate Orange Roulade How to Roast Chicken Breast UNLEASH YOUR INNER CHEF WITH MY BLOG! Achieving Perfect Apple Pie using Convection-Bake Mode in Your Oven Baking an apple pie from scratch takes some time and effort, but the result is so rewarding that the effort is worthwhile. Warm apple pie... Read More IT IS CONVECTION-BAKE WEEK! Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

FAQ PAGE How What Why Do What type of food is recommended to cook in convection or true convection mode? 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 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. OUR LATEST CONVECTION RECIPES Lemon Meringue Pie Scones with Bacon and Cheddar Cheese Chocolate Orange Roulade How to Roast Chicken Breast

FAQ PAGE How What Why Do 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. In this case use the traditional oven modes: Roast or Bake. OUR LATEST CONVECTION RECIPES Lemon Meringue Pie Scones with Bacon and Cheddar Cheese Chocolate Orange Roulade How to Roast Chicken Breast

YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Easy Apricot and Pistachio Tart Asian Chicken Meatballs with Garlic and Ginger Asian Pork Meatballs with Garlic and Ginger Oven BBQ chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi with Roasted Vegetables Baked Peppers Stuffed with Farro, Chickpeas and Chard Baked Pork Chops with Garlic Herb Stuffing Baked Rosemary Chicken with Balsamic Glaze Berry Peach Cobbler with Shortcake Topping Crispy Braised Duck Legs with Polenta Casserole Short Ribs Braised with Red Wine Oven Baked Breakfast Potatoes with Breakfast Sausage Broiled Cod with Miso Soy Glaze Broiled Salmon with Honey Mustard Glaze Convection Broiled Steak & Broiled Corn Salsa Roasted Chicken with Herbed Butter and Soy Glaze Stuffed Butternut Squash Caramel Apple Pie Convection Baked Carrot Apple Muffins with Pecans and Coconut Cauliflower Mac n’ Cheese Convection Bake Italian Cheese Bread with Mozzarella Oven Chicken Shawarma Baked Chicken Breasts with Broccoli Quinoa Casserole Stuffed Pumpkins with Wild Rice, Chestnuts, and Dried Cherries Convection Bake Mode CLICK HERE TO READ RELATED BLOG Make-ahead side dishes are a great addition to your holiday menu and since all the work is done in advance, several dishes can be heated through at one time in your Convection oven. These mini pumpkins are easy to work with and make a wonderful festive presentation. Even though winter squash is considered to be hard squash, the skin is actually quite thin, still, you will find cutting them easier if your knife is nice and sharp. INGREDIENTS 6 assorted mini pumpkins (easily found at a Farmer's market) 3 fresh sage leaves, minced or ¼ tsp dried sage 1 cup wild rice blend 1 medium onion, finely chopped 3 cloves garlic, minced ½ cup cooked chestnuts, chopped ½ cup dried cherries ¼ cup chopped fresh parsley leaves ½ cup chicken or vegetable stock PREPARATION In this recipe, the first step is to scoop the seeds out of the pumpkins and bake them for about 35 - 40 minutes until they soften. The wild rice blend is cooked at the same time then combined with the remaining stuffing ingredients. Once the pumpkins have been stuffed they only require heating prior to serving. For the pumpkins Heat the oven in the Convection Bake Mode to 350F. Shave a thin slice off the bottom of each pumpkin so they will sit upright on a baking sheet. Cut the top of each pumpkin off with a sharp knife, scoop out the seeds and discard Drizzle a little olive oil in each pumpkin and sprinkle with the sage. Place the pumpkins on a baking pan and bake for 35 - 40 minutes until they have softened. Remove the oven and set aside to cool. Meanwhile, rinse the rice and cook following the package directions. Heat a medium-sized skillet over moderate heat, add a little olive oil and 1 tbsp of butter and saute the onion for several minutes until softened. Stir in the garlic and cook for a few minutes then stir in the chestnuts, cherries, cooked rice, and chopped parsley. Taste and add salt and pepper as needed. Stir in the vegetable stock to keep the mixture moist during the reheating and stuff each pumpkin with a generous amount of the stuffing. Cool and cover before refrigerating or reheat for 15 - 20 minutes, in the Convection Bake mode at 350F. Serves 6 Stuffed Butternut Squash .pdf Download PDF • 352KB TRY OUR DELICIOUS & LATEST RECIPES! Lemon Meringue Pie Scones with Bacon and Cheddar Cheese Chocolate Orange Roulade How to Roast Chicken Breast UNLEASH YOUR INNER CHEF WITH MY BLOG! Achieving Perfect Apple Pie using Convection-Bake Mode in Your Oven Baking an apple pie from scratch takes some time and effort, but the result is so rewarding that the effort is worthwhile. Warm apple pie... Read More IT IS CONVECTION-BAKE WEEK! Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

FAQ PAGE How What Why Do WHY IS COOKING A LARGE ROAST ON A RACK SO IMPORTANT? When large roasts are placed directly onto a pan, as the pan heats up, the heat of the pan will leach moisture out of the roast. And as fat from the meat renders, believe me, the Convection fan can do a good job of splattering all that fat around the oven. You will also find placing the meat on a rack makes it much easier to remove the meat from the roasting pan once it has finished cooking. Placing a Sirloin on a rack OUR LATEST CONVECTION RECIPES Lemon Meringue Pie Scones with Bacon and Cheddar Cheese Chocolate Orange Roulade How to Roast Chicken Breast

YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Easy Apricot and Pistachio Tart Asian Chicken Meatballs with Garlic and Ginger Asian Pork Meatballs with Garlic and Ginger Oven BBQ chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi with Roasted Vegetables Baked Peppers Stuffed with Farro, Chickpeas and Chard Baked Pork Chops with Garlic Herb Stuffing Baked Rosemary Chicken with Balsamic Glaze Berry Peach Cobbler with Shortcake Topping Crispy Braised Duck Legs with Polenta Casserole Short Ribs Braised with Red Wine Oven Baked Breakfast Potatoes with Breakfast Sausage Broiled Cod with Miso Soy Glaze Broiled Salmon with Honey Mustard Glaze Convection Broiled Steak & Broiled Corn Salsa Roasted Chicken with Herbed Butter and Soy Glaze Stuffed Butternut Squash Caramel Apple Pie Convection Baked Carrot Apple Muffins with Pecans and Coconut Cauliflower Mac n’ Cheese Convection Bake Italian Cheese Bread with Mozzarella Oven Chicken Shawarma Baked Chicken Breasts with Broccoli Quinoa Casserole Eggplant Casserole with Pepper, Olives and Anchovies Broil and Convection Bake Mode CLICK HERE TO READ RELATED BLOG There are several cooking steps in preparing this delicious eggplant casserole from the Catalan region of Spain, but it comes together easily when using the tools of your Convection oven. Begin by slicing the eggplant, sprinkling the slices with salt then setting them aside for an hour or so. Now heat the oven in the Broil mode and broil the peppers, set them aside to cool before removing the skins. Then you can prepare the remaining ingredients and rinse the eggplant slices and bake them. Once the eggplant slices have been baked, then the ingredients are layered into a baking dish and baked for about 20 minutes. INGREDIENTS 2 medium eggplant, cut into ¼” thick slices 4 peppers, red, yellow, and orange, halved and seeded ¾ cup olive oil 3 tbsp pine nuts ¾ cup fresh breadcrumbs made from a rustic or sourdough loaf ¼ tsp dried oregano 2 tbsp chopped Italian parsley 6 anchovies ½ cup pitted black olives PREPARATION Slice the eggplant, arrange on a large rimmed baking sheet, sprinkle with Kosher salt, and set aside for an hour. Heat the oven in the Broil mode, at 475 degrees, the oven will come to temperature quickly in this mode. Cut the peppers in half lengthwise, remove the seeds and stem and flatten the peppers with the heel of your palm. Place the peppers on a foil-lined rimmed baking sheet and broil until the skins blacken. Remove the pan from the oven and set aside to cool. Drape a paper towel over the peppers to help sweat off the skins. When the peppers are completely cooled, removed the blackened skin and cut the peppers into thick strips. Meanwhile, heat a medium-sized skillet and add 2 tbsp of olive oil. Add the pine nuts to the pan and cook until gently browned then stir in the breadcrumbs and cook for a few minutes. Remove the pan from the heat, season with salt and pepper, and stir in the oregano and parsley. Heat the oven in the Convection Bake mode at 350 degrees. Rinse the eggplant slices and pat dry with paper towels. Spread the eggplant slices onto a rimmed baking sheet and drizzle with some olive oil, bake for 15 - 20 minutes until softened. Now you are ready to assemble the casserole. Lightly oil the casserole dish and begin with a layer of eggplant, top with a layer of peppers, then a layer of the breadcrumb mixture and a scattering of olives. Add the anchovies in a criss-cross pattern over the tops of the casserole and drizzle the remaining olive over the top. Bake for 15 - 20 minutes in the Convection Bake mode at 350 degrees. Serves 4 - 6 Eggplant Casserole .pdf Download PDF • 93KB TRY OUR DELICIOUS & LATEST RECIPES! Lemon Meringue Pie Scones with Bacon and Cheddar Cheese Chocolate Orange Roulade How to Roast Chicken Breast UNLEASH YOUR INNER CHEF WITH MY BLOG! Achieving Perfect Apple Pie using Convection-Bake Mode in Your Oven Baking an apple pie from scratch takes some time and effort, but the result is so rewarding that the effort is worthwhile. Warm apple pie... Read More IT IS CONVECTION-BAKE WEEK! Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart 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 Cooking Chicken Breast Tips How To Roast Peppers in Convection Master the Art of Perfectly Crispy Crusts: Tips for Baking Bread in a Steam Oven Steam Oven Cooking Guide for Beginners, Part 2 Steam Oven Cooking Your Ultimate Guide for Beginners - Part 1 How to Roast Chicken in the Steam Oven How to Roast Vegetables in Convection Why the Convection Setting on Your Oven is a Great Choice Steam Oven Sheet Pan Meal: Pork Tenderloin and Seasonal Vegetables Best Cookie Sheet for Convection Baking How to Cook Different Foods In The Steam Oven Tips for Preparing a Thanksgiving Feast in Convection Cooking Chicken Breast Tips How To Roast Peppers in Convection Master the Art of Perfectly Crispy Crusts: Tips for Baking Bread in a Steam Oven Steam Oven Cooking Guide for Beginners, Part 2 Steam Oven Cooking Your Ultimate Guide for Beginners - Part 1 How to Roast Chicken in the Steam Oven How to Roast Vegetables in Convection Why the Convection Setting on Your Oven is a Great Choice Steam Oven Sheet Pan Meal: Pork Tenderloin and Seasonal Vegetables Best Cookie Sheet for Convection Baking How to Cook Different Foods In The Steam Oven Tips for Preparing a Thanksgiving Feast in Convection Cooking Chicken Breast Tips How To Roast Peppers in Convection Master the Art of Perfectly Crispy Crusts: Tips for Baking Bread in a Steam Oven Steam Oven Cooking Guide for Beginners, Part 2 Steam Oven Cooking Your Ultimate Guide for Beginners - Part 1 How to Roast Chicken in the Steam Oven How to Roast Vegetables in Convection Why the Convection Setting on Your Oven is a Great Choice Steam Oven Sheet Pan Meal: Pork Tenderloin and Seasonal Vegetables Best Cookie Sheet for Convection Baking How to Cook Different Foods In The Steam Oven Tips for Preparing a Thanksgiving Feast in Convection Convection Roast for Electric Ovens Learn about the benefits of using the Convection Roast Mode in your oven. Not only will meats be flavorful and juicy, you can cook an entire meal at one time on multiple racks. Convection ovens (fan assisted cooking) are designed to work for you. Watch my videos and see how easy it can be. Best Uses Roasting large or small cuts of meat, fish, and vegetables and cooking an entire meal at one time. Roasting Large Cuts of Meat. Meats should be cooked on a rack in a shallow pan allowing the heat to circulate around the meat and penetrate from the edge to the center. Large roasts such as bone-in Rib Roasts can be cooked directly on the roasting pan as the bones create a natural rack. Roast Heritage Turkey Temperatures: typically a higher temperature for searing is recommended at the beginning of the cooking time but too high a cooking temperature over a long cooking time can result in overcooked edges and underdone center. No basting or turning is necessary as the rack prevents the juices from being leached out of the meat. Timing: cooking time for large roasts is reduced substantially in Convection, while smaller roasts generally cook in stated recipe time. If your oven is equipped with a meat probe using it when roasting large cuts of meat of 5lbs and over will prevent overcooking. Otherwise, check the meat with an instant-read thermometer ⅔ of the way through the stated recipe time to determine the degree of doneness. Always add resting and carving time to the overall cooking time. 10 minutes for smaller cuts of meat 20 - 30 minutes for larger cuts of meat. In this mode, the heating elements cycle with maximum intensity Cooking an Entire Meal Before you begin, calculate the cooking and resting time of the meat to determine when to add the vegetables or other side dishes. Ideally, side dishes should be ready to come out of the oven when the meat is carved and ready to serve. Determine best rack positions to accommodate all the cooking trays and achieve desired results before heating the oven. For example, vegetables roasted on rack position 2 will benefit from the stronger heat from the bottom heating element while meats cooked on rack position 4 will benefit from the direct heat from the top heating element. Roasting Small Cuts of Meat Small: quick-cooking cuts of meat with a cooking time of 20 - 40 minutes can be cooked directly on a rimmed baking sheet, using recipe timing and temperature. Try These Roasting Rericpes! How to roast a chicken Pork Rib Roast Beef Sirloin Roast CONVECTION MEALS BY CONVECTION KITCHEN Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart 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 Chicken and Rice BBQ Pulled Turkey How to Slow Cook Baby Back Ribs in the Steam Oven Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce Baked Risotto with Lemon and Basil Baked Alaskan Wild Cod with Broccoli, Peppers and Olives French Toast with Caramelized Bananas Slow Roasted Beef Tenderloin Roast Beef Top Loin Steam Roasted How To Roast Beets in Convection Braised Chicken with Lemon and Cilantro Braised Spareribs with Plum Sauce Braised Turkey with Butternut Squash, Chickpeas and Tomatoes Steamed Couscous Broccoli Salad with Almonds Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley Chicken Enchilada Casserole Steam Baked Chinese Chicken Salad with Noodles and Cabbage Chocolate Flan Classic Petite Baguettes Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil Corned Beef with Cabbage, Potatoes and Carrots Vanilla Creme Brulee Fish Pie with Wild Cod and Shrimp How to Cook Rack of Lamb in a Steam Oven Italian Seafood Salad with Calamari, Scallops and Shrimp Seafood Stew with Lobster, Crab and Halibut (Cioppino) Steam-Roasting CLICK HERE TO READ RELATED BLOG All the flavor for this dish comes from the soup base, that's why making a flavorful stock is so important. Steaming or poaching the seafood in the Steam oven and adding it to the soup ensures all the seafood cooks evenly and doesn't get mashed up in the pan. The traditional method of making Cioppino, Seafood Stew, is fairly straightforward. First, you create a flavorful broth then add the seafood and simmer for a few minutes before serving, but key to good flavor is a good fish or seafood stock, something the Italian fishermen who created this recipe had. In this version we begin by making the seafood stock then cooking the soup base, but we cook some of the seafood in the Convection or Convection Steam Oven. Why? Well when we broil or roast the fish in the oven the results are more flavorful and it’s easier to handle. A good seafood stock will of course give the best result, and it does take a hour or more to cook but it can be made in advance. Purchase shrimp in the shell and use the shells for the stock. Adding in some lobster tail shells and the smaller pieces of the crab claws will yield a very good stock, and you can use the shrimp, crab and lobster in the soup. INGREDIENTS Shellfish Stock 6 - cups assorted shellfish shells, shrimp, lobster and crab 1 - medium yellow onion, chopped 1 - carrot, chopped into large rounds 1 - celery stalk, chopped into 2” pieces ½ - cup dry white wine 2 - Tbsps. tomato paste 2 - sprigs each thyme & Italian parsley 1 - bay leaf 10 - whole peppercorns. Cioppino 3 - tablespoons olive oil 1 - medium yellow onion, diced 2 - shallots, diced 1 - fennel bulb, fronds & core removed, thinly sliced 4 - cloves garlic, minced ½ - teaspoon dried red chili flakes 4 - tablespoons tomato paste 1 - 28oz can whole tomatoes 1 - cup white wine 5 - cups shellfish stock 1 - bay leaf 2 - lobster tails, shell removed, flesh cut into 1” chunks (use the shell for the stock) 1- lb. shell on uncooked large shrimp (use the shell for the stock) ½ - lb. small crab claws and shell (for the stock) ½ -lb. large crab claws for the soup ½ -lb. manilla clams 1 ½ - lbs. firm fleshed fish, such as halibut or rock cod, cut into 2” chunks ½ - teaspoon mixed Italian seasoning 1 - lemon zest only PREPARATION Place the shells in a large stock pot and add enough water to cover the shells by 1”. Heat the water over moderate heat and keep it cooking at a very gentle heat just barely simmering for at least an hour. You should only see some bubbles come to the surface. Avoid stirring the ingredients to keep the stock clear during this time but keep skimming and discarding the foam that rises to the surface. Cooking the shells slowly this way without stirring will yield a flavorful stock. Once the stock is no longer releasing foam, add the wine, onions, carrots, celery, tomato paste, herbs and peppercorns. Continue simmering but do not boil for another 30 minutes, skimming off any foam that rises. Strain the stock through a fine mesh strainer and discard all the shells, season the stock with salt to taste and you are ready to make Cioppino. Cioppino Preparation Heat a large pan over medium heat, add the oil and sauté the onion for a few minutes. Stir in the shallots and fennel and cook over moderate heat for about 10 minutes to soften the fennel. Add the garlic and red pepper flakes and sauté for 2 minutes before adding in the tomato paste, tomatoes, wine, fish stock and bay leaf. Simmer for 30 minutes, breaking up the tomatoes as they soften. Heat the oven in the Convection Roast or Convection Steam Mode 375 degrees. Place the cubed fish, lobster tails and shrimp in a stainless mixing bowl, drizzle with some olive oil and season with the Italian seasoning, lemon zest kosher salt and freshly ground pepper. Spread onto a rimmed baking pan and cook for 6 - 8 minutes. Add the clams and crab claws to the soup and simmer gently, when the fish and shellfish are ready gently stir into the soup together with the pan juices. This recipe serves 6 and don’t forget the perfect accompaniment to Cioppino is sourdough garlic bread. Cioppino .pdf Download PDF • 119KB OUR LATEST STEAM RECIPES Braised Chicken with Lemon and Cilantro Potato Calamari Salad with Capers Puff Pastry Turnovers with Spinach and Feta Cheese How to Cook Rack of Lamb in a Steam Oven 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 Chinese Chicken Salad with Noodles and Cabbage RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Whole Steam Roasted Cauliflower RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Whole Steam Roasted Cauliflower RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Whole Steam Roasted Cauliflower RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Whole Steam Roasted Cauliflower RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Whole Steam Roasted Cauliflower RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Whole Steam Roasted Cauliflower RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Whole Steam Roasted Cauliflower RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Whole Steam Roasted Cauliflower RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Easy Apricot and Pistachio Tart Asian Chicken Meatballs with Garlic and Ginger Asian Pork Meatballs with Garlic and Ginger Oven BBQ chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi with Roasted Vegetables Baked Peppers Stuffed with Farro, Chickpeas and Chard Baked Pork Chops with Garlic Herb Stuffing Baked Rosemary Chicken with Balsamic Glaze Berry Peach Cobbler with Shortcake Topping Crispy Braised Duck Legs with Polenta Casserole Short Ribs Braised with Red Wine Oven Baked Breakfast Potatoes with Breakfast Sausage Broiled Cod with Miso Soy Glaze Broiled Salmon with Honey Mustard Glaze Convection Broiled Steak & Broiled Corn Salsa Roasted Chicken with Herbed Butter and Soy Glaze Stuffed Butternut Squash Caramel Apple Pie Convection Baked Carrot Apple Muffins with Pecans and Coconut Cauliflower Mac n’ Cheese Convection Bake Italian Cheese Bread with Mozzarella Oven Chicken Shawarma Baked Chicken Breasts with Broccoli Quinoa Casserole Convection Baked White Bean Casserole with Artichokes and Olives Convection or Convection Bake Mode CLICK HERE TO READ RELATED BLOG Flageolet beans are typically served with roast lamb in Provence but, this creamy white bean casserole with robust flavors of artichokes and olives is a delicious option. Soaking and simmering the beans is of course ideal but those cans are handy in a pinch. Because my side dishes were fairly quick-cooking I didn’t add them until I had removed the lamb from the oven. I increased the oven temperature to 350°F, and they were hot and ready to serve when the lamb had rested and been carved. Ingredients 1 cup dried white beans, soaked overnight and simmered for 1 ½ - 2 hours till soft OR 2 15 oz cans white beans, drained and rinsed 2 shallot, peeled and sliced 4 cloves garlic, thinly sliced 1 12oz jar artichoke hearts, sliced 1 cup pitted Kalamata olives, halved ½ cup chicken or vegetable stock ¼ cup finely chopped parsley ½ cup shredded Parmesan cheese Preparation Heat a large saute pan over moderate heat then add 2 tablespoons of olive oil to the pan, swirl to coat the pan then add the shallots and garlic. Cook over moderate heat until just softened then stir in the artichoke hearts. Cook covered for a few minutes then stir in the olives and the stock. (A little stock is good to keep the beans from becoming dry but don’t add so much that the mixture becomes soupy.) Butter or oil a 4 cup oven-casserole dish and scrape the bean mixture into the dish. Season with some sea salt and freshly ground pepper then top with the parsley and Parmesan cheese. Bake in the Convection or Convection Bake mode 350°F for 20 - 25 minutes until heated through. Serves 6 - 8 Link to Convection Roast Leg of Lamb Link to Convection Baked Tomatoes Provencal Style Convection Baked White Bean Casserole with Artichokes and Olives .pdf Download PDF • 115KB TRY OUR DELICIOUS & LATEST RECIPES! Lemon Meringue Pie Scones with Bacon and Cheddar Cheese Chocolate Orange Roulade How to Roast Chicken Breast UNLEASH YOUR INNER CHEF WITH MY BLOG! Achieving Perfect Apple Pie using Convection-Bake Mode in Your Oven Baking an apple pie from scratch takes some time and effort, but the result is so rewarding that the effort is worthwhile. Warm apple pie... Read More IT IS CONVECTION-BAKE WEEK! Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart 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 Cooking Chicken Breast Tips How To Roast Peppers in Convection Master the Art of Perfectly Crispy Crusts: Tips for Baking Bread in a Steam Oven Steam Oven Cooking Guide for Beginners, Part 2 Steam Oven Cooking Your Ultimate Guide for Beginners - Part 1 How to Roast Chicken in the Steam Oven How to Roast Vegetables in Convection Why the Convection Setting on Your Oven is a Great Choice Steam Oven Sheet Pan Meal: Pork Tenderloin and Seasonal Vegetables Best Cookie Sheet for Convection Baking How to Cook Different Foods In The Steam Oven Tips for Preparing a Thanksgiving Feast in Convection Cooking Chicken Breast Tips How To Roast Peppers in Convection Master the Art of Perfectly Crispy Crusts: Tips for Baking Bread in a Steam Oven Steam Oven Cooking Guide for Beginners, Part 2 Steam Oven Cooking Your Ultimate Guide for Beginners - Part 1 How to Roast Chicken in the Steam Oven How to Roast Vegetables in Convection Why the Convection Setting on Your Oven is a Great Choice Steam Oven Sheet Pan Meal: Pork Tenderloin and Seasonal Vegetables Best Cookie Sheet for Convection Baking How to Cook Different Foods In The Steam Oven Tips for Preparing a Thanksgiving Feast in Convection Cooking Chicken Breast Tips How To Roast Peppers in Convection Master the Art of Perfectly Crispy Crusts: Tips for Baking Bread in a Steam Oven Steam Oven Cooking Guide for Beginners, Part 2 Steam Oven Cooking Your Ultimate Guide for Beginners - Part 1 How to Roast Chicken in the Steam Oven How to Roast Vegetables in Convection Why the Convection Setting on Your Oven is a Great Choice Steam Oven Sheet Pan Meal: Pork Tenderloin and Seasonal Vegetables Best Cookie Sheet for Convection Baking How to Cook Different Foods In The Steam Oven Tips for Preparing a Thanksgiving Feast in Convection Steam Oven Cooking Guide for Beginners, Part 2 Steam ovens feature an array of great cooking function; however, one of the best features of a steam oven is the ability to reheat food with outstanding results. When cold food is reheated in a steam oven it literally brings food back to life as the steam gently penetrates into the food warming it evenly throughout. Tips for Reheating Food in the Steam Oven Most steam ovens have a Reheat function with a default temperature setting that the manufacturer has determined will provide the best results. Since the goal is to heat the food evenly it is best to use the preset temperature for most foods, although there are some exceptions. Generally heating cold food takes approximately 10 minutes, but the time will depend on how dense the food is and the quantity being reheated. A large slice of lasagna for example might take 15 minutes whereas a dish with some grains and roasted vegetables may only take 8-10 minutes. Food can be reheated in the oven cooking containers, on a plate or in a bowl or casserole dish: When cooked meats such as beef or lamb are reheated the meat will take on a slightly greyish tone however, once you cut into the meat you will see it remains perfectly pink on the interior and will taste freshly cooked. Pizza and baked items are best reheated at a higher temperature. Heat the oven to 350 and once hot place the pizza or baked item in the oven for 3 - 5 minutes depending on the density of the item. The steam oven can also be used to warm dishes so that food stays warm when served and also to hold prepared food prior to serving. Steam Oven Maintenance Steam is a remarkable tool for cooking, but I can’t stress enough how important it is to take care of your oven and keep it free of moisture when it is not in use. Leaving moisture in the tank or not drying the oven out in between use can lead to mold growing on food particles that may not even be visible. If you use your oven in the morning to cook oatmeal, poach eggs or reheat food then it is ok to leave the water in the tank if you plan to use the oven later that day. However it is best to make sure the tank is emptied daily and the oven dried out. To quickly dry the oven you can set it to the Convection mode 350 F for 10 minutes or wipe it dry with a soft cloth. In the next Steam Oven Cooking Guide for Beginners, I will review cooking a complete meal in the steam oven as well as providing tips for cleaning and descaling. Larissa, Your Convection Steam Oven Enthusiast Ready to steam? Try poaching eggs How to cook poach eggs in the steam oven CONVECTION MEALS BY CONVECTION KITCHEN Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE

WELCOME TO THE LEARN AND HOW TO PAGE Select a Category then click on an image Convection Modes Steam Modes Tips How To Cooking Chicken Breast Tips How To Roast Peppers in Convection Master the Art of Perfectly Crispy Crusts: Tips for Baking Bread in a Steam Oven Steam Oven Cooking Guide for Beginners, Part 2 Steam Oven Cooking Your Ultimate Guide for Beginners - Part 1 How to Roast Chicken in the Steam Oven How to Roast Vegetables in Convection Why the Convection Setting on Your Oven is a Great Choice Steam Oven Sheet Pan Meal: Pork Tenderloin and Seasonal Vegetables Best Cookie Sheet for Convection Baking How to Cook Different Foods In The Steam Oven Tips for Preparing a Thanksgiving Feast in Convection Cooking Chicken Breast Tips How To Roast Peppers in Convection Master the Art of Perfectly Crispy Crusts: Tips for Baking Bread in a Steam Oven Steam Oven Cooking Guide for Beginners, Part 2 Steam Oven Cooking Your Ultimate Guide for Beginners - Part 1 How to Roast Chicken in the Steam Oven How to Roast Vegetables in Convection Why the Convection Setting on Your Oven is a Great Choice Steam Oven Sheet Pan Meal: Pork Tenderloin and Seasonal Vegetables Best Cookie Sheet for Convection Baking How to Cook Different Foods In The Steam Oven Tips for Preparing a Thanksgiving Feast in Convection Cooking Chicken Breast Tips How To Roast Peppers in Convection Master the Art of Perfectly Crispy Crusts: Tips for Baking Bread in a Steam Oven Steam Oven Cooking Guide for Beginners, Part 2 Steam Oven Cooking Your Ultimate Guide for Beginners - Part 1 How to Roast Chicken in the Steam Oven How to Roast Vegetables in Convection Why the Convection Setting on Your Oven is a Great Choice Steam Oven Sheet Pan Meal: Pork Tenderloin and Seasonal Vegetables Best Cookie Sheet for Convection Baking How to Cook Different Foods In The Steam Oven Tips for Preparing a Thanksgiving Feast in Convection Introduction to Convection A convection oven (also known as a fan-assisted oven or simply a fan oven ) is an oven that has fans to circulate air around food which gives a very even heat. The increased air circulation causes a fan-assisted oven to cook food faster than a conventional non-fan oven, which relies only on natural convection to circulate the hot air. Fan-assisted convection ovens are commonly used for baking, roasting, and broiling. Fan-assisted Oven or Convection Fan Best Uses Please watch the videos about cooking modes located at the top of the page. CONVECTION MEALS BY CONVECTION KITCHEN Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE Savory Rustic Tart with Ham and Leeks RECIPE How To Bake Apple Pie in Convection RECIPE Baked Deviled Fried Chicken RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Easy Apricot and Pistachio Tart RECIPE