SEARCH FOR A BLOG OR RECIPE

A bulgur salad with kale, red pepper paste, crushed red pepper, lemon and garlic is a popular side dish to serve with grilled meats, fish, and poultry during the warm weather months, and the Steam oven is the perfect tool for preparing them. Anchor 1 YOUR RECIPE FOR STEAM COOKING Steamed Bulgur Pilaf with Kale and Red Pepper Paste Steam Mode Steamed bulgur pilaf with kale and red pepper paste, garnished with lemon slices, alongside flatbread and fresh parsley. Greens and grains don't have to be boring. With this sensational recipe from Turkey, you can learn how to simplify your cooking while making amazing side dishes in your Steam oven. Salads are popular side dishes to serve with grilled meats, fish, and poultry during the warm weather months, and the Steam oven is the perfect tool for preparing them. In the original recipe, this dish is cooked over low heat on the cook-top; however, it can also be cooked in the Steam oven using the Steam mode. Cooking in the Steam oven ensures there will be no boil-overs, and this dish can be cooked in an oven-safe container, making it convenient for serving and storing. I purchased the bulgur and Turkish red pepper paste from a Middle Eastern market, but these items are also readily available online. The paste adds some spice and depth of flavor to this dish and it can also be added to pasta sauces, stews or spread on grilled bread, it's so versatile. Although this recipe is fabulous as it is written, I also tried it with a few variations. Either adding some crumbled feta cheese chunks or some cooked garbanzo beans are delicious options. And of course, be sure to use a good fruity olive oil to enhance the flavors. INGREDIENTS Recipe ingredients 12 cloves garlic, peeled and coarsely chopped 1 large yellow onion, finely chopped 1 large bunch Lacinto kale, stems removed, leaves cut into fine ribbons (or use the greens of your choosing) 1 cup coarse bulgur ¼ cup fruity olive oil 3 tsp Turkish red pepper paste ½ cup water PREPARATION Heat the steam oven in the steam mode to the default temperature of 212 F. Mash the garlic cloves with a teaspoon of kosher salt and combine them with the remaining ingredients in a medium-sized oven-safe container. Season with salt and freshly ground pepper, and using your hands (I wore gloves), mix the ingredients until well combined. Place the pan in the oven and cook for 25 - 30 minutes until the liquid has been absorbed and the greens have softened. Serve warm or at room temperature with some lemon quarters. Serves 6 Steamed Bulgur Pilaf with Kale and Red Pepper Paste .pdf Download PDF • 71KB WANT TO LEARN MORE? Click Here TRY THESE VEGETARIAN RECIPES Convection Roast Cauliflower with Spicy Lentils RECIPE Wild Rice and Roasted Vegetable Harvest Casserole RECIPE Convection Baked Eggplant Lentil Stew with Pomegranate Molasses RECIPE Baked Peppers Stuffed with Farro, Chickpeas and Chard RECIPE Spanish Potato Omelet (Tortilla de patatas) RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

These cookies are incredibly easy to make, but because there is no flour to bind the mixture, it is important to give the mixture a good chill before rolling and baking the cookies YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Almond Chocolate Citrus Cookies Convection or Convection Bake Mode Almond Chocolate Citrus Cookies These cookies are incredibly easy to make, but because there is no flour to bind the mixture, it is important to give the mixture a good chill before rolling and baking the cookies. Once baked, they can be drizzled with a little confectioners’ sugar icing and a little more orange zest. This recipe yields approximately 34 cookies. Remember that when baking in convection, two racks can be baked at the same time with even results. This recipe can easily be doubled if a larger quantity is desired. INGREDIENTS For the cookies 2 cups raw almonds, toasted ½ cup granulated sugar 3 ½ oz mini milk or dark chocolate chips ¼ tsp cinnamon 1 egg 2 tsp orange zest 1 tbsp orange juice 1 tsp lemon zest ½ tsp lemon extract 1 tsp vanilla extract For the frosting ½ cup confectioners’ sugar ¼ tsp lemon extract ¼ tsp vanilla extract 1 - 2 tsp water Recipe ingredients PREPARATION To toast the almonds, heat the oven in the Convection Bake or Bake mode to 350 F/ 180 C. Spread the almonds onto a rimmed baking sheet and bake for 8 - 10 minutes. Cool the almonds, then process them into very small chunks in a food processor. Combine the almonds, sugar, chocolate, and cinnamon in a large bowl. In a separate bowl, beat the egg in a small bowl and stir in the orange and lemon zest, orange juice, lemon extract, and almond extracts. Pour the egg mixture into the almond mixture and stir well to combine. Chill the mixture for at least two hours until slightly stiff. Heat the oven in the Convection or Convection Bake mode to 325F/ 165C. Roll the cookie mix into small 1” balls and place them 2” apart on a parchment-lined baking sheet. Bake for 12 - 14 minutes or until the bottoms are lightly browned. Remove to a wire rack to cool. To make the icing, combine the confectioners’ sugar with the extracts and just enough water to achieve a good spreading consistency. Drizzle over the cookies and zest a little orange over the cookies for garnish. Makes 34 PRINT OUR RECIPE Almond Chocolate Citrus Cookies .pdf Download PDF • 232KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Apricot Tomato Chutney RECIPE Baked Chicken and Rice RECIPE Braised Chicken with Lemon and Cilantro RECIPE Vanilla Creme Brulee RECIPE Chocolate Flan RECIPE Key Lime Cheesecake RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Chicken pieces roasted on a bed of potatoes and tomatoes mixed with oregano, garlic, and capers are an easy way to create a flavorful one-dish meal. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Chicken Roasted with Potatoes and Tomatoes Convection Roast Mode or Convection Bake Mode Roasted Chicken with Potatoes and Tomatoes Chicken pieces roasted on a bed of potatoes and tomatoes mixed with oregano, garlic, and capers are an easy way to create a flavorful one-dish meal. In this recipe, the potatoes and tomatoes tossed together with the aromatics create a wonderful creamy base for the perfectly roasted, crispy-skinned chicken pieces. First, the vegetables and seasoning are combined and placed in a large oven casserole dish. The seasoned chicken pieces are added and gently combined to ensure the oil and seasoning are evenly distributed. The dish is baked in the Convection Bake or Convection Roast Mode at 425 F to ensure the chicken skin crisps and the potatoes cook through. The chicken pieces can be turned partway through the cooking to ensure even browning. Prior to serving, the dish is finished with a handful of chopped fresh basil and oregano and a sprinkle of sea salt. Recipe Ingredients INGREDIENTS 8 chicken pieces (legs and thighs work best for this dish) 2 lbs golden potatoes cut into approx 2” chunks 1 medium yellow onion, cut into large chunks 4 cloves garlic, smashed 4 ripe plum tomatoes, core removed, cut into 1” chunks 1 tbsp capers, rinsed 2 tbsp fresh chopped parsley and oregano leaves Pinch dried chili flakes Approx ½ cups olive oil ¼ cup fresh chopped basil added before serving PREPARATION Position an oven rack in the middle of the oven and heat the oven in the Convection Bake or Convection Roast Mode to 425 F. Season the chicken pieces with kosher salt and pepper and set aside. Combine the potatoes, onion, garlic, tomatoes, capers, parsley, and oregano in a 9 x 13” oven-safe casserole dish—season with kosher salt, freshly ground pepper, and a pinch of dried chili flakes. Add the oil and stir the mixture gently to coat the vegetables evenly. Fold the chicken pieces into the dish so they are also coated with the oil and seasoning, and slide the dish into the oven uncovered. Cook for 25 minutes, then turn the chicken pieces over to ensure even browning. Cook for another 20 - 25 minutes until the chicken has crisped and the potatoes are soft. Prior to serving, stir in the freshly chopped basil and add a sprinkling of flavorful sea salt, such as Maldon flakes. Serves 4 PRINT OUR RECIPE Chicken Roasted with Potatoes and Tomatoes .pdf Download PDF • 61KB WANT TO LEARN MORE? Click Here MORE CHICKEN RECIPES AND DESSERT! Braised Chicken with Lemon and Cilantro RECIPE Vanilla Creme Brulee RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Key Lime Cheesecake RECIPE Baked Chicken and Rice RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

HOW DO I DETERMINE RACK POSITION WHEN I ROAST? FAQ PAGE How What Why Do How do I determine rack position when I roast? To determine and accommodate all the cooking trays and achieve desired results before heating the oven, it's good practice to stage the oven and place different type of food in the proper rack. 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. You have to count the rack position from the bottom up. OUR LATEST CONVECTION RECIPES Pork Sausage and Poultry Meat Pie Convection Baked Turkey Enchiladas Spatchcock Roast Turkey Oven Boston Style Baked Beans

A guide to prepare a Thanksgiving feast. My tips will help you along the process and a convection-oven will simplify the process. Tips for Preparing a Thanksgiving Feast in Convection Preparing a Thanksgiving Feast. First let’s stand back and look at the big picture to see how the cooking of the feast will unfold. Turkey cooks much faster in Convection, a 20 lb room temperature turkey will typically cook in 2 hours a 12-15 lb turkey will take closer to 1 ½ hours. However, you need to factor in resting time, gravy making, and carving so add another 50 - 60 minutes. Key to success is getting the turkey close to room temperature prior to roasting. Timing Chart Convection Bake or Convection Roast Mode 20 lbs turkey 2 hrs 50 - 60 min resting & carving Convection Bake or Convection Roast Mode 12-15 lbs turkey 1 1/2 hrs 50 - 60 min resting & carving If you use a convection-mode, once the turkey comes out of the oven you can add all your oven side dishes to cook at one time. The timing for cooking roasted root vegetables and casseroles is approximately 40 minutes so by the time the side dishes are cooked everything will be ready to serve at the same time. Dishes with a shorter cooking time can be added in at the appropriate time. Stage Your Oven Before You Turn It On Be sure to stage your oven with all the pans when it is cold, so you know exactly how you can load in all your dishes. 30 and 36” ovens accommodate extra large rimmed baking sheets and two 9 x 13” casseroles side-by-side on a rack. Even my 24” oven accommodates a half sheet pan and two casserole dishes side-by-side. Stuffing & Veggies. Because of the faster cooking time it is safer to bake a stuffing casserole than to stuff the turkey. If you stuff the turkey, you will need to cook it for a longer time and it will be a little drier. So now you know the overall cooking time for the turkey and side dishes is about 3 hours. To keep things simple it is ideal to prep the vegetables and casseroles in advance so the only active work you will have is carving the turkey and gravy making. Let’s face it, it’s far better to take this in stages rather than trying to do everything all at once. What About Baking Pies or Rolls? Well pies should definitely be baked earlier in the day or the day before, but rolls are wonderful when freshly baked, so they are best baked before the turkey goes into the oven. Chocolate Pecan Pie. The advantage of using convection when baking is that you can bake on multiple racks at one time with even results. Remember when baking in a Convection mode always reduce the recipe temperature by 25 degrees to ensure even baking. Uneven baking results indicate that the oven temperature was too high. Get A Headstart On Making The Gravy If you can pick up some turkey legs before Thanksgiving and make some stock then you can actually make the gravy while the turkey is cooking. Otherwise use the turkey neck and wing tips to make stock while the turkey is roasting. Then when you have deglazed the pan drippings and captured the pan juices you can add those to the prepared gravy for added flavor. I usually make my cranberry sauce and bake the croutons for the stuffing the day before to minimize the amount of clean-up and work I have to do on Thanksgiving day. Successful cooking begins with planning, so I hope you can use these tips to make a cooking plan that will work for your Thanksgiving feast. Below you will find links to the many Thanksgiving videos and recipes you will find here at Convection Kitchen. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Convection Baked Turkey Enchiladas RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE How to Roast Chicken Breasts in Convection RECIPE Convection Baked Turkey Enchiladas RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE How to Roast Chicken Breasts in Convection RECIPE Convection Baked Turkey Enchiladas RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE How to Roast Chicken Breasts in Convection RECIPE Convection Baked Turkey Enchiladas RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE How to Roast Chicken Breasts in Convection RECIPE Convection Baked Turkey Enchiladas RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE How to Roast Chicken Breasts in Convection RECIPE Convection Baked Turkey Enchiladas RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE How to Roast Chicken Breasts in Convection RECIPE

A medley of roasted fall vegetables cooked together with fresh sausages is a fast-cooking, easy-to-prepare meal. Vegetables caramelize nicely and have better flavor and texture when roasted in convection. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roast Kabocha Squash Medley with Bratwurst Convection Roast, Convection Bake A hearty autumn dish featuring roasted sausages with Brussels sprouts, carrots, and root vegetables, perfect for a cozy meal. A medley of roasted fall vegetables cooked together with fresh sausages is a fast-cooking, easy-to-prepare meal. Vegetables caramelize nicely and have better flavor and texture when roasted in convection because there is so little moisture loss, and combining a few different vegetables adds extra nourishment and flair to a simple dish. Since it’s October, I added some fresh bratwurst to the tray, but any quick-cooking meat will pair well with this medley. To add some pizazz to the vegetables, I tossed them with a light vinaigrette of olive oil and champagne vinegar before serving. Winter squash can look intimidating to work with, but the skin is surprisingly thin and the flesh is not as dense as one might expect. The key to cutting squash safely is a sharp knife and a cutting board firmly anchored in place. A wet paper towel placed under the board does the trick nicely. I find that 375°F is a good temperature for roasting the vegetables in my 24” oven, but larger 30” wall ovens and 30 - 36” range ovens may benefit from using a higher temperature of 400 - 425°F. INGREDIENTS 1 kabocha squash, orange or green, seeds removed, cubed 2 medium-sized parsnips, peeled and cubed ½ lb Brussels sprouts, halved ½ medium yellow onion, cut into ½” dice ¼ tsp oregano Olive oil to toss the vegetables 4 fresh bratwurst or Italian sausages 2 tbsp olive oil mixed with 2 tsp Champagne or white Balsamic vinegar, to finish the vegetables. PREPARATION Heat the oven in the Convection Roast or Convection Bake mode to 375°F/190°C (see the note above) Combine the vegetables in a medium shallow bowl, toss with enough olive oil to coat, add the oregano, and season with kosher salt and pepper. Spread the vegetables onto a shallow rimmed baking pan. If they are too crowded, then divide them between two trays. Prick the sausages in a few places and add them to the edge of the tray. If there isn’t enough space, then the sausages can be roasted in a separate pan. Place the tray(s) in the oven and set the timer for 15 minutes. When the timer has elapsed, turn the sausages, stir the vegetables, then reset the timer and cook for an additional 10 minutes. Before serving, gently toss the vegetables with the dressing and add some fresh ground pepper and a few sprinkles of Maldon or other sea salt. Serves 2 - 4 PRINT OUR RECIPE Roast Kabocha Squash Medley with Bratwurst .pdf Download PDF • 265KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Convection Steam Baked Baby Back Pork Ribs RECIPE Slow Roasted Salmon RECIPE Chocolate Flan RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Vanilla Creme Brulee RECIPE Roast Beef Top Loin Steam Roasted RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this recipe the spatchcock chicken, carrots and croutons cook together in a convection oven using the convection-roast mode, the salad ingredients and dressing can be prepared. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roast Chicken Panzanella Salad with Lemongrass and Turmeric Convection Roast Mode Roasted chicken salad with fresh veggies and croutons in a blue dish, perfect for a vibrant meal. If you are looking for a chicken dish that is bursting with great flavors then you will enjoy this variation on the popular roast chicken panzanella salad. While the spatchcock chicken, carrots and croutons cook together in convection, the salad ingredients and dressing can be prepared. There are several steps to create this recipe, first is to prepare the marinade for the chicken, then remove the backbone of the chicken and marinate it for several hours or overnight. Next, prepare the carrots and croutons so they can be baked at the same time as the chicken. While these ingredients are cooking in your convection oven, the salad ingredients and the dressing can be prepared. The salad ingredients call for a wonderful combination of mint, cilantro and basil that combined with the crisp romaine and cucumber compliment the flavors of the marinade perfectly. Once the salad is assembled and dressed add the croutons and top with the warm sliced chicken so that the juices from the chicken seep into the croutons. Your efforts will be well rewarded. INGREDIENTS Chicken and Marinade 1 whole chicken, backbone removed and flattened out 1 stalk lemongrass, smashed with back of knife and roughly chopped 1 tbsp turmeric 3 cloves garlic 1 tbsp fish sauce 2 tbsp vegetable oil 1 lb rainbow carrots, peeled and cut into 2 inch pieces, tossed with a little oil For the Panzanella ½ sweet baguette, cut into 2 inch chunks 4 tbsp unsalted butter, melted ½ tsp garlic powder 1 tsp Old Bay seasoning For the Salad 1 head romaine lettuce, chopped 1 English cucumber, peeled and sliced ½ red onion, thinly sliced ½ bunch baby radishes, thinly sliced 3 sprigs mint, leaves picked whole 3 sprigs basil, leaves picked whole 6 sprigs cilantro, leaves picked whole For the Dressing ½ cup sweet chili sauce ¼ cup lime juice ¼ cup vegetable oil ½, teaspoon salt ½ teaspoon pepper Whisk all the dressing ingredients in a small bowl until combined. Serves 4 - 6 Preparation In a small food processor or blender, add lemongrass, turmeric, garlic, fish sauce and vegetable oil. Process or blend until a smooth paste. Rub the marinade all over the chicken and place in the refrigerator for at least 2 hours or overnight. Heat the oven in the Convection Roast Mode 375 degrees. Place the flattened chicken on a rimmed baking sheet and cook for 25 minutes. After 25 minutes, add the carrots to the same pan or spread onto another rimmed baking sheet and cook the carrots and chicken for another 20 minutes. Toss the bread chunks with the melted butter, garlic powder and Old Bay seasoning and spread onto a rimmed baking sheet. Bake in the oven on a rimmed baking sheet for 12 - 15 minutes until golden while the chicken is roasting. Meanwhile, combine the romaine lettuce, cucumber, onion, radish, mint, basil and cilantro in a large bowl and enough of the dressing to evenly coat the salad and toss to combine. Scatter the croutons over the salad and toss lightly to combine. Place the salad on a large serving platter, arrange the warm chicken pieces and carrots on top and drizzle with any pan juices from the roasting pan. PRINT OUR RECIPE Roast Chicken Panzanella Salad with Lemongrass and Turmeric .pdf Download PDF • 85KB WANT TO LEARN MORE? Click Here TRY THESE STEAM OVEN SALADS Potato Calamari Salad with Capers RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Italian Seafood Salad with Calamari, Scallops and Shrimp RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

WHY ROASTING VEGETABLES FOR SOUPS IS A GOOD IDEA? FAQ PAGE How What Why Do There are several reasons why roasting vegetables for soup makes sense: When vegetables are roasted, their natural sugars caramelize so they develop better flavor. Vegetables roasted in Convection retain more moisture which translates to better flavor. Most of us don’t have a soup pot large enough to accommodate a large quantity of vegetables so roasting vegetables for soup makes more sense. Best of all it’s easy to roast a tray of vegetables for soup while you are cooking other foods. Vegetables roasted using convection, bring out rich flavors and perfect textures and the right amount of humidity.. OUR LATEST CONVECTION RECIPES Pork Sausage and Poultry Meat Pie Convection Baked Turkey Enchiladas Spatchcock Roast Turkey Oven Boston Style Baked Beans

Pork spareribs are one of the easiest recipes to adapt to cooking in a Steam oven. Place them in the solid oven pan or on a rimmed baking sheet and cook them in the combination Convection Steam mode. Anchor 1 YOUR RECIPE FOR STEAM COOKING How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results Steaming & Convection Steaming hot spareribs prepared in a steam oven, served with a fresh, colorful slaw and a side of rich dipping sauce. Pork spareribs are one of the easiest recipes to adapt to cooking in a Steam oven . Instead of placing the ribs in a roasting pan with some water and covering them with foil, place them in the solid oven pan or on a rimmed baking sheet and cook them in the combination Convection Steam mode. Depending on the size of the ribs in approximately 2 hours they will be succulent and tender. If you have several racks of ribs to cook don't be afraid to pile them in, they will still cook evenly even if they overlap each other. For Steam ovens with a tank be sure to check the water level after 1 hour to ensure the cooking doesn't stop due to lack of water. INGREDIENTS 2 racks pork back or spareribs 2 tbsps. BBQ seasoning 3/4 cup preferred BBQ sauce PREPARATION When preparing back ribs begin by removing the silver skin or membrane from the the underside of the ribs. Pull a corner of the membrane from one corner, slide a knife underneath to loosen it and pull to peel if from the bones. Blend your preferred dry seasoning rub or use a prepared seasoning to your taste and rub a generous amount into the ribs several hours or a day prior to cooking. Heat the Steam oven in the combination Convection Steam mode and set the temperature to 280 degrees. If your oven has options for different levels of steam choose 80 - 100%. Slide the ribs into the oven and cook for approximately 2 hours. When you remove the pan from the steam oven pour the residual cooking liquid in the pan into a measuring cup. Skim off the fat that rises to the surface and place in the refrigerator to solidify before discarding, reserve the cooking liquid and add 1/2 cup to the BBQ sauce for added flavor. The ribs can be brushed with BBQ sauce and finished in the steam or convection oven at 400 degrees or finished on the outdoor grill. Serves 6 How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results .pdf Download PDF • 105KB WANT TO LEARN MORE? Click Here MORE PORK RECIPES FROM OUR CONVECTION PAGE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE Chocolate Souffle RECIPE Cornmeal Herb Crusted Roast Potatoes RECIPE Pork Tenderloin Tonnato RECIPE Hot Meatloaf Sandwiches with Roasted Peppers RECIPE Convection Slow Roasted Pork Belly RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

How to cook a Lobster tails depends on what type of oven you have. They  can be steam roasted, steamed or broiled with steam if your oven has  that option. Anchor 1 YOUR RECIPE FOR STEAM COOKING How to Cook Lobster Tail in the Steam Oven Steaming, Steam Roasting Delicious steamed lobster prepared to perfection in a steam oven, served with a fresh salad and crusty bread. One of the best aspects of a Convection Steam oven is that it offers a variety of cooking options, so you are never limited to cooking a dish in only one way. Lobster tails are a great example, they can be steam roasted, steamed or broiled with steam if your oven has that option. To enjoy the sweet delicate flavor of the lobster meat in a salad or lobster roll, steaming will yield the best results. Coating the lobster meat with some garlic and spice infused butter and either roasting or braising it will on the other hand yield a much more robust flavor. If you are steaming the lobster tails allow them to cool before cutting the shell away. However, for the higher heat preparations, cutting the shell away and exposing the meat is definitely the bet option. To achieve the best flavor and texture watch the cooking time carefully, so they don’t overcook. INGREDIENTS 3 Lobster tails PREPARATION Steamed Lobster Tails Preheat the oven in the Steam Mode 212°F. Place the lobster tails in the solid stainless pan or an oven proof container. Add ½ a cup of water and a tablespoon of white wine or dry vermouth and some lemon slices. Slide the pan into the oven and set the timer for 8 -10 minutes. (smaller tails will cook in 8 minutes). When the timer has elapsed remove the pan from the oven and remove the lobster tails from the hot cooking liquid so they can cool down. When cooled, cut down each side of the belly shell and peel it away. You should now be able to easily remove the lobster meat. Steam Roasted Lobster Tails Preheat the oven in the Combination Convection Steam Mode 350°F. Cut down the center of the shell in a straight line and pull the shell apart on each side to release the meat. Carefully pull the meat from the shell, push the sides of the shell back together and drape the meat over the shell. Brush the meat with garlic infused melted butter and the seasoning of your choice. Place on a small rimmed baking sheet and slide into the oven. Set the timer for 8 minutes for smaller tails and 10 minutes for larger tails. Steam Broiled Lobster Tails Prepare the lobster tails as noted above and place on a small rimmed baking sheet. You will be placing the the baking sheet on the second rack position from the top. The tails will be close to the broil element but not touching it and set the oven to 450°F in the Steam Broil Mode. Slide the prepared tails into the oven and cook for 6 - 8 minutes. Keep the oven door closed and keep an eye on the tails to monitor the cooking. Convection Steam Lobster Tail .pdf Download PDF • 168KB WANT TO LEARN MORE? Click Here OTHER GREAT OPTIONS Convection Baked Home Made Pecan Sticky Buns RECIPE Sausage Rolls in Puff Pastry RECIPE Convection Baked Salmon Burgers RECIPE Gougères with Creamy Artichoke Cheese Filling RECIPE The Simplest and Most Delicious Way to Prepare Beef Shank Osso Buco RECIPE Slow Roasted Lamb Shoulder with Garlicky Greens and Feta Cheese RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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

WHAT TYPE OF FOOD IS RECOMMENDED TO COOK IN CONVECTION OR TRUE CONVECTION MODE? 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 Pork Sausage and Poultry Meat Pie Convection Baked Turkey Enchiladas Spatchcock Roast Turkey Oven Boston Style Baked Beans

This wonderful salad sparkles like jewels with the combination of golden and red beets, parsnips, and cubed butternut squash. The roasted vegetables are tossed in a mild flavor golden Balsamic vinaigrette and served over baby mixed greens YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Winter Vegetable Salad Convection Roast or Convection Bake Mode Roasted Winter Vegetable Salad This wonderful salad sparkles like jewels with the combination of golden and red beets, parsnips, and cubed butternut squash. The roasted vegetables are tossed in a mild flavor golden Balsamic vinaigrette and served over baby mixed greens. These vegetables are delicious served warm or at room temperature, so this dish is a great choice for a buffet. Vegetables roasted in convection have great flavor and texture because the circulating convection heat prevents them from drying out. I find 375 F/190 C ideal for roasting vegetables in most ovens; however, a slightly higher temperature of 400 F/ 200 C may be necessary when roasting in larger cavity range ovens. When choosing the vegetables, look for beets that are approximately the same size so they will have a uniform shape and size when cut. A butternut squash with a long, narrow profile is also easier to cut into uniform chunks. I used baby parsnips to add a contrast in color and a different shape. For the greens, I used a bag of Power Greens and some thinly sliced shallots. To avoid the red beets' color bleeding into the other vegetables, first toss the golden beets, butternut squash, and parsnips in a bowl with a little oil and spread onto the rimmed baking sheet, leaving some space to add the red beets. Then, toss the red beets separately and add them to that section of the pan. Toss and roast the red and golden beets separate. INGREDIENTS Salad ingredients For the vegetables 3 medium red beets, trimmed, peeled and cut into ½" chunks 3 medium golden beets, trimmed, peeled and cut into ½" chunks 1 small butternut squash, peeled, seeds removed, cut into ½" chunks 2 large parsnip, thick part cut into ½" chunks, long thin part left whole OR 5 baby parsnips left whole (can be halved lengthwise if needed) ½ tsp mixed Italian seasoning Olive oil 1 5 oz bag of baby power greens Goat cheese (optional but delicious) For the dressing ½ cup fruity olive oil 2 tbsp golden Balsamic vinegar 1 tbsp pure maple syrup Sea salt and freshly ground pepper to taste PREPARATION Heat the oven in the Convection Roast or Convection Bake mode to 375 F/190 C. Prepare the vegetables as directed. Coat lightly with olive oil and season with mixed Italian seasoning, a pinch of kosher salt, and freshly ground pepper. Spread onto a rimmed baking sheet, keeping the red beets to one side. Place in the oven and cook for 25 - 30 minutes until tender and slightly crisp on the edges. Remove the pan from the oven and set aside to cool. Meanwhile, prepare the dressing by whisking together all the ingredients. Transfer the vegetables to a large mixing bowl and add half of the dressing. Fold in gently to combine, taste, and add more as needed. Gently fold in the greens, and then arrange the salad on a platter. Top with thinly sliced shallots and crumbles of fresh goat cheese. Serves 6 PRINT OUR RECIPE Roasted Winter Vegetable Salad .pdf Download PDF • 64KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING TO GO WITH YOUR SALAD? Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Baked Chicken and Rice RECIPE Fish Pie with Wild Cod and Shrimp RECIPE Slow Roasted Pork Shoulder RECIPE Slow Roasted Beef Tenderloin RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

WHY COOKING A LARGE ROAST ON A RACK IS SO IMPORTANT? FAQ PAGE How What Why Do WHY COOKING A LARGE ROAST ON A RACK IS 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. Preparing a perfectly seasoned sirloin on a roasting rack for even cooking. OUR LATEST CONVECTION RECIPES Pork Sausage and Poultry Meat Pie Convection Baked Turkey Enchiladas Spatchcock Roast Turkey Oven Boston Style Baked Beans

Heat the oven to Convection or Convection Bake 350 degrees and bake the trays of eggplant slices for 20 minutes until crisp and golden. In no time the eggplant parmesan will be ready! YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Eggplant Parmesan Casserole Convection (True Convection) or Convection Bake Mode A golden, bubbling eggplant Parmesan, with rich layers of melted cheese and savory tomato sauce, emerges from the oven in a vibrant yellow baking dish. Eggplant Parmigiana is a little labor intensive to prepare but by using Convection to cook the eggplant slices at one time you eliminate the most labor intensive step which is frying the slices individually. The sauce is prepared while the eggplant is cooking then the casserole is assembled with the layers of sauce, eggplant and cheese….so easy, so delicious. INGREDIENTS 2 - medium globe eggplant ½ - cup all purpose flour 4 - eggs, beaten with a little water till well mixed. 2 - cups Panko breadcrumbs mixed with ¼ cup vegetable oil. Tomato Sauce 1 - tablespoon olive oil 2 - cloves garlic, minced ½ - teaspoon mixed Italian seasoning 1 - 28oz can, tomatoes Cheese 1 ½ - lbs fresh Mozzarella, sliced 1 - cup grated Parmesan cheese PREPARATION Cut the eggplant into ½” thick slices, spread onto a rack in a shallow baking pan and sprinkle each side with salt. Let the eggplant sit for an hour or 2 then rinse and pat dry. Layering crispy eggplant slices with tomato sauce and mozzarella for a hearty lasagna. Set up your dredging station with 3 bowls one for flour, one for egg and one for the breadcrumbs Dip the dried eggplant slices in the flour, then the egg and finally the oiled breadcrumbs and place onto a rimmed baking sheet. Heat the oven to Convection or Convection Bake 350 degrees and bake the trays of eggplant slices for 20 minutes until crisp and golden. Tomato Sauce Heat a medium sized saucepan over low heat, add the oil and when hot stir in the garlic and seasoning and stir for a minute. Add the tomatoes and break them up with the back of a spoon. Cook over moderate heat for 20 - 30 minutes then set aside. Spread about ⅓ cup of tomato sauce on the bottom of a 9x13 casserole dish. Top with ⅓ of the eggplant slices, then a layer of Mozzarella slices and about ⅓ cup of shredded Parmesan. Continue the layers ending with the last of the Parmesan cheese. Preheat the oven - Convection Bake 350 degrees and bake uncovered for 30 minutes. Egg Plant Parmesan .pdf Download PDF • 107KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR STEAM PAGE Provencal Golden Potato and Tomato Casserole RECIPE Key Lime Cheesecake RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Blanching and Canning in the Steam Oven RECIPE Broccoli and Cauliflower Gratin RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!