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DO I NEED TO COVER CUSTORD OR CHEESECAKE WITH PLASTIC WRAP WHEN BAKING IN THE STEAM OVEN? FAQ PAGE How What Why Do Do I Need to Cover Custard or Cheesecake with Plastic Wrap When Baking in the Steam Oven? No there is no need to cover these foods when cooking them in the Steam oven. Crème Brulee Cooked in the Steam Oven. OUR LATEST CONVECTION RECIPES Au Gratin Steakhouse Potatoes Slow Cooked Top Sirloin Roast Pumpkin Walnut Bread Roast Kabocha Squash Medley with Bratwurst

This video demonstrates steaming bone-in chicken that is combined with cold Sai-Fun noodles, shredded cabbage, and spicy sesame, soy sauce, peanut dressing. Anchor 1 YOUR RECIPE FOR STEAM COOKING Chinese Chicken Salad with Noodles and Cabbage Steaming A Chinese salad with steamed chicken salad and noodles, garnished with fresh herbs. Many recipes for chicken salad recommend using rotisserie chicken, but it is very easy to cook chicken for salads in either your Steam or Convection oven with much better results. Steaming bone-in chicken to add to salads or sandwiches is very easy and as a bonus, you will gain 1 - 2 cups of chicken broth. You can also roast the chicken in Convection and then make stock with the bones, either method of cooking yields delicious juicy chicken that can be flavored to suit the dish you are preparing. INGREDIENTS For the Steamed Chicken 2 whole chicken legs or 2 bone-in thighs and 1 bone-in breast 2 scallions 2 1” slices peeled fresh ginger 1 thin carrot 1 celery rib 2 stems of fresh cilantro 1 cup of water For the Salad 4 cups finely shredded white cabbage OR prepared coleslaw mix 1 cup finely shredded purple cabbage 2 large carrots peeled and shredded 4 scallions, tops trimmed, chopped into ¼” slices ½ package Sai Fun bean thread noodles softened and coarsely chopped ¼ cup chopped fresh cilantro leaves For the Dressing 2 cloves garlic, minced 1 1” slice fresh ginger, minced ¼ cup creamy peanut butter ½ cup soy sauce 2 tbsp rice vinegar 1 tbsp honey or sugar 2 tbsp Sesame oil ¼ tsp red pepper flakes OR 1 tbsp Sesame chili oil PREPARATION To Steam the chicken, heat the Steam oven in the Steam mode 212 ℉ (100 ℃). Place the chicken pieces in an oven-safe casserole dish and add the remaining ingredients. Steam for 40 - 50 minutes until the chicken is very tender. Remove the chicken from the broth and set it aside to cool. When cool remove the skin, shred the chicken and discard the bones. Strain the broth, discard the aromatics and cool the broth before refrigerating or freezing. If you prefer to roast the chicken, heat the Convection Roast or Combination Convection Steam Mode 375 ℉ (190 ℃). Place the chicken on a rimmed baking sheet, and season with some Chinese Five Spice Powder and a drizzle of sesame oil. Cook the chicken for 30 - 40 minutes until tender. Set aside to cool then remove the skin and shred or slice the meat. To Prepare the Salad Soften the Sai Fun noodles as directed on the package. Combine the salad ingredients in a large bowl and add the cooled noodles. Combine the ingredients for the dressing by hand or with a hand-held stick blender. Toss the dressing with the salad ingredients and fold in the shredded chicken. Serves 4 - 6 Chinese Chicken Salad .pdf Download PDF • 152KB WANT TO LEARN MORE? Click Here RECIPES WITH AN ETHNIC INFUSION! Roast Chicken Panzanella Salad with Lemongrass and Turmeric RECIPE Asian Pork Meatballs with Garlic and Ginger RECIPE Slow Roasted Lamb Shoulder with Garlicky Greens and Feta Cheese RECIPE Roasted Potato Salad with Green Beans and Tomatoes & Balsamic Vinaigrette RECIPE Orange Olive Oil Cake with Toasted Almonds RECIPE Baked Chicken Breasts with Broccoli Quinoa Casserole RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Cooking pork chops successfully requires a delicate balance of a quick, high-heat sear and a low-heat finish in the oven. The even circulation of heat through convection is ideal for a low-heat finish, preventing moisture loss and ensuring great flavor and texture. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Maple Glazed Baked Pork Chops Convection Bake Mode Grilled pork chops served with roasted Brussels sprouts and mushrooms. Cooking pork chops successfully requires a delicate balance of a quick, high-heat sear and a low-heat finish in the oven. The even circulation of heat through convection is ideal for a low-heat finish, preventing moisture loss and ensuring great flavor and texture. In this recipe, the pork chops are marinated overnight (or for a few hours) in a marinade of maple syrup and smoked paprika, adding great depth of flavor and a glossy finish. Marinating the chops in a vacuum-sealed bag or container also really helps intensify the flavor. Thicker-cut pork chops work well for this recipe; however, if using thinner chops, reduce the oven time to prevent overcooking. If you are only cooking 2 - 3 chops, you can sear them in an oven-safe pan and transfer the pan to the oven to finish cooking. If you are cooking a greater quantity or don’t have a suitable pan, then sear the chops and transfer them to a rimmed baking pan. Some mashed or roasted yams and sauteed greens pair well with these chops for an easy, delicious meal. INGREDIENTS 2 bone-in pork loin chops 1 tbsp spicy smoked paprika (or mild if you prefer) 3 tbsp maple syrup 2 tbsp olive oil 1 tbsp butter Recipe ingredients. PREPARATION Create a marinade with smoked paprika, maple syrup, and 1 tablespoon of olive oil, and marinate the chops overnight or for a few hours. Preheat the oven to 325°F (163C) in Convection Bake mode. Heat an oven-safe skillet over moderate heat for a few minutes. Increase the heat to medium-high, then add the remaining oil and butter. Once the butter is foaming, add the chops to the pan. Sear the chops on both sides, then stand them on their side to sear the edge. Transfer the pan to the oven and cook for 10-12 minutes, or 5 minutes if the chops are on the thin side. When the timer elapses, remove the pan from the oven and immediately remove the chops so they don’t continue cooking. Spoon the pan juices over the chops before serving. Serves 2 PRINT OUR RECIPE Maple Glazed Baked Pork Chops .pdf Download PDF • 284KB WANT TO LEARN MORE? Click Here MORE GREAT RECIPES FROM OUR COLLECTION! Convection Steam Baked Baby Back Pork Ribs RECIPE Braised Chicken with Lemon and Cilantro RECIPE Hot Corned Beef Sandwich RECIPE Baked Chicken and Rice RECIPE Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Steam ovens are ideal tools for slow cooking ribs for grilling Baby Back Ribs. Give the ribs a dry rub a day in advance. Place them in a roasting pan with a little water, and cook for approx. 2 hours in a slow oven Anchor 1 YOUR RECIPE FOR STEAM COOKING How to Slow Cook Baby Back Ribs in the Steam Oven Steam Braising Steam oven infused Baby Back Ribs served with corn on the cob, showcasing tender, flavorful perfection. Steam ovens are ideal tools for slow cooking ribs for grilling. The method for cooking ribs is to give the ribs a dry rub a day in advance then to place them in a roasting pan with a little water, cover them tightly with foil and cook them for approx 2 hours in a slow oven. This method creates steam in the pan tenderizing the meat in preparation for the final high heat finish on the grill or in the oven. The Steam Oven may seem small to cook several racks of ribs at one time but you can cut them in half if needed and since you don’t have to cover the pan you can just pile them on top of each other. I find using the Combination Convection Steam Mode set to 250 degrees yields the best result, if the temperature is too high the meat gets a little tough and the bones pop right out. Whether you use a prepared dry rub and BBQ sauce or create your own rub and sauce ribs cooked in the Steam Oven are a winner. INGREDIENTS 2 - racks baby back pork ribs Dry rub of your choice PREPARATION Preheat the Steam Oven in the Combination Convection Steam Mode 250 degrees. Remove the membrane on the back of the ribs with the point of a small sharp knife and coat the ribs generously with the dry rub (This can be a done a day in advance for added flavor). Cut the racks in half if necessary and place in the solid pan or on a rimmed baking sheet. Check the ribs after 2 hours to see if they are tender or if they need another 30 minutes. At this point the ribs can be glazed with the BBQ sauce and finished on the grill or in the Convection oven using the Convection Bake or Convection Roast Mode 425 degrees. Baby Back Ribs .pdf Download PDF • 216KB WANT TO LEARN MORE? Click Here MORE CONVECTION RECIPES Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style RECIPE Really Easy and Delicious French Peach Tart RECIPE Maple Glazed Baked Pork Chops RECIPE Slow Roasted BBQ Trip Tip RECIPE Achiote Chuck Roast with Oven Polenta RECIPE Broiled Chicken Satay Noodle Salad RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

WHAT PANS SHOULD I USE TO ROAST LARGE CUTS OF MEATS IN CONVECTION OR CONVECTION-ROAST MODE? FAQ PAGE How What Why Do What pans should I use to roast large cuts of meats in convection or convection-roast mode? 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. OUR LATEST CONVECTION RECIPES Au Gratin Steakhouse Potatoes Slow Cooked Top Sirloin Roast Pumpkin Walnut Bread Roast Kabocha Squash Medley with Bratwurst

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 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 Sausage Rolls in Puff Pastry RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

I like to prepare the base of the Paella with steamed mussels and shrimp on the cook top and to cook the proteins separately in the Combi Steam and Convection ovens Anchor 1 YOUR RECIPE FOR STEAM COOKING Paella with Steamed Mussels and Shrimp Steaming Seafood paella made easy and flavorful in the steam oven. With the challenge can be the different cooking times for the proteins. My solution is to prepare the base of the Paella on the cook top and to cook the proteins separately in the Combi Steam and Convection ovens. Paella is essentially a fairly simple dish to prepare but depending on the recipe you choose the challenge can be the different cooking times for the proteins. My solution is to prepare the base of the Paella on the cook top and to cook the proteins separately in the Combi Steam and Convection ovens. This method will also be helpful if you don’t have a large enough pan for cooking Paella as this way you can ensure the rice is perfectly cooked before you add the final touches. I am going to steam the quick cooking mussels in the Combi Steam Oven while the seafood blend of shrimp, scallops and calamari will be broiled in the Convection oven. INGREDIENTS ½ cup white wine 2 cups seafood or chicken stock Pinch of saffron 2 tbsp olive oil 1 medium yellow onion, chopped 4 cloves garlic, minced 1 tsp mild Spanish smoked paprika 3 Roma tomatoes, peeled and chopped 1 Spanish chorizo sausage, diced 1 cup Bomba rice or Arborio rice ½ cup Italian parsley leaves, chopped 2 cloves garlic, minced 1 lemon, zest only 1lb cleaned mussels 1lb seafood blend of shrimp, scallops and calamari PREPARATION Allow approximately 25 minutes to cook the rice and 4 - 5 minutes to cook the seafood. Combine the stock and wine and bring to a gentle simmer, stir in the pinch of saffron and keep warm until needed. Heat a large wide skillet over moderate heat and when hot add the oil. When the oil is shimmering, stir in the onion and cook for a few minutes until translucent. Stir in the garlic., smoked paprika, chopped tomatoes and chorizo and cook for 3 - 4 minutes. Now stir in the rice and a good pinch of Kosher salt. Pour the stock over the rice and cook uncovered over moderate heat stirring occasionally for 25 - 30 minutes until the liquid has completely evaporated. Preparing the Seafood for Cooking Combine the parsley, garlic and lemon zest in a small bowl and set aside. Place the mussels in the solid steam oven pan, add ½ a cup of water and a teaspoon of the parsley garlic lemon mixture. Cook the mussels in the Steam Mode 212 ℉ for 4 - 5 minutes until the shells have opened. Toss the seafood blend with a little olive oil and a light dusting of smoked paprika and spread onto a foil lined rimmed baking sheet. Place an oven rack on the highest level in the Convection oven and heat the oven in the Broil mode 475 °F. Spoon the cooked seafood over the cooked rice and garnish with the remainder of the parsley, garlic, lemon mixture. Serves 4 Paella with Steamed Mussels and Broiled Shrimp .pdf Download PDF • 177KB WANT TO LEARN MORE? Click Here GREAT RECIPES FROM OUR CONVECTION PAGE Baked Tuna Steaks with Delicious Pesto RECIPE Wild Rice and Roasted Vegetable Harvest Casserole RECIPE Chocolate Souffle RECIPE Grilled Seafood Pasta with Shrimp, Salmon, and Scallops RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Baked Mahi Mahi with Roasted Vegetables RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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

Sous-Vide Salmon that have been vacuumed should be cooked at 135°F for 30 minutes in a perforated pan and the Steam-steam oven is the perfect tool to do so. Anchor 1 YOUR RECIPE FOR STEAM COOKING Sous-Vide Salmon with Lemon and Thyme Steaming, Steam-Roasting Sous-vide salmon with lemon, roasted potatoes, and asparagus cooked in a steam oven. Foods cooked at very low temperatures in the sous-vide method have wonderful texture and flavor. Once cooked the fish can be removed from the bag and broiled before serving. The perfect combination of juicy tender fish with a crisp crust. Foods that have been vacuum sealed should be cooked within 24 - 48 hours, and the Combi-steam oven is the perfect tool to do so. Once cooked they can be refrigerated for a few days before begin eaten or frozen. Salmon cooks relatively quickly in the sous-vide mode and once cooked the fish can be removed from the bag and broiled before serving. The perfect combination of juicy tender fish with a crisp crust. INGREDIENTS 1 lb. piece boneless, skin-on salmon 2 tbsp olive oil 3 strips lemon peel 3 sprigs thyme 1/4 tsp Kosher salt 1/4 tsp cracked black pepper PREPARATION Heat the Combi steam oven in the Sous-Vide mode 135℉ degrees. Season the salmon with salt and pepper. Place the salmon in a sous-vide safe bag and put the rest of the ingredients over the top. Vacuum seal the bag using the strongest seal. Preparing salmon for sous-vide cooking in a steam oven. Place the bag in the perforated pan and cook in the sous-vide mode 135 degrees for 30 minutes. Remove from oven, cut open the bag and place the salmon on a rimmed baking sheet. Change the mode to Broil 450 degrees and place the oven rack in the upper part of the oven close to the broiler. Broil the salmon for 5 minutes until slightly browned and crisped. Serves 2 Sous-Vide Salmon with Lemon and Thyme .pdf Download PDF • 151KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Convection Baked Salmon Burgers RECIPE Convection For Crisp Roast Salmon RECIPE A Culinary Delight: Convection Baked Sockeye Salmon RECIPE Asian Pork Meatballs with Garlic and Ginger RECIPE Potato Cabbage Gratin RECIPE Semi Boneless Roasted Leg of Lamb RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Steam-Roast chicken is a great meal, and any extra chicken can be used in salads or sandwiches and the carcass can be turned into a delicious homemade stock. How to Roast Chicken in the Steam Oven Golden roast chicken with perfectly tender vegetables, all prepared using the steam oven’s innovative steam roast function. There are many benefits to roasting a whole chicken in the steam oven, the combination of heat and humidity ensures amazing flavor and texture, and vegetables can be roasted at the same time. Not only is this an easy meal to cook, but there is so much value in roasting a whole chicken. In addition to enjoying a great meal, any extra chicken can be used in salads or sandwiches and the carcass can be turned into a delicious homemade stock. Steam Oven Mode for Roasting a Whole Chicken Cooking with a combination of heat and humidity ensures amazing results, however cooking in a moist environment is not conducive to achieving crisp skin when roasting poultry. For best results begin the roasting process in the Convection mode at 400 - 425 F for 15 minutes. Then change the oven mode to Combination Convection Steam or use a moderate percentage of humidity (60%) if your oven has that option and set the temperature to 340 - 350 F and cook the chicken for 50 - 60 minutes. While the chicken is roasting you will see moisture bubbling under the skin of the chicken. In effect as the chicken heats, the natural juices poach the meat and while the skin browns it doesn’t become really crisp. If your oven has a Broil function you could also use that function for additional browning at the end of the cooking. However, I would recommend pouring off the juices that accumulate in the pan first. Best Type of Pan for Roasting a Chicken Placing the chicken on a rack in a shallow pan provides the best results when roasting a whole chicken. Roasting on a rack allows the heated air to circulate unimpeded around the chicken, cooking it evenly and prevents the heated pan from leeching moisture from the chicken. When chicken is roasted directly on a pan, as the pan gets hot the convection fan will pick up moisture and splatter it all around the oven. Placing the chicken on a rack not only ensures a juicy chicken but also a much cleaner oven. Timing It stands to reason that very cold meats will take longer to cook and may not cook as evenly so letting the chicken sit outside of the refrigerator for an hour before cooking is ideal. Depending on how cold the chicken is, the cooking time for a 4 - 5 lb chicken is approximately 1 hour 10 minutes. Keep in mind steam ovens are smaller than regular ovens so the cooking time will be a little less than in a regular-sized oven . However you should also allow 15 minutes for resting and carving. In my experience using an oven meat probe can be tricky when roasting a chicken because they are not very meaty. If the probe is not inserted correctly the oven may turn off earlier than it should and interrupt the cooking process. Certainly you can check the internal temperature with an instant read thermometer but the traditional method of checking for doneness, making sure the leg swings free is best. When chicken is roasted in convection you may notice some redness around the bone, don’t panic. This is because cooking with convection is not as drying as cooking with radiant heat. As long as the meat is cooked you are perfectly safe. Do you have chichen left overs? Try our Chinese Chicken Salad with Noodles and Cabbage Chinese Chicken Salad. How to Roast Chicken and Vegetables at the Same Time Vegetables can be roasted at the same time as the chicken but so they are ready to serve at the same time it’s important to calculate the cooking, resting and carving time so you add them to the oven at the appropriate time. Once the chicken has been removed from the oven the temperature can be increased for extra browning or crisping if needed. The vegetables can be roasted in the large solid oven pan or a shallow rimmed baking sheet. Be sure to stage the oven when cool to ensure both trays will fit at the same time. Steam ovens are amazing tools but remember recipes only provide generic information so it’s up to the user to understand how to benefit from the more sophisticated tools they are cooking with. Practice, pay attention, keep notes and plan your cooking and in no time cooking in your steam oven will be second nature. Larissa, Your Convection Enthusiast BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! 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YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Pork Tenderloin Tonnato Convection or Convection Bake Mode Pork Tenderloin Tonnato - served at room temperature. Vitello Tonnato is a popular dish served during the summer months in Italy. In this version from my colleague Sandro, he substitutes pork tenderloin for the veal and fresh tuna for canned tuna in the sauce with stunning results. Best of all, both the pork and tuna are cooked in Convection, ensuring amazing texture and flavor. The preparation is relatively simple. Even though the tenderloin and tuna have different cooking times, Sandro explains how both can be cooked in one skillet. Using a low convection temperature is the key to achieving the perfect texture of both the pork and the tuna. Don't be concerned if the meat appears slightly rosy when sliced; this indicates that it has yet to dry out during cooking. If the rosy color is off-putting to anyone, cover the sliced pork with foil and place it in the oven for a few minutes. The color will change immediately, but the texture will remain perfect. INGREDIENTS 1 pork tenderloin (1.5 lb) 1 tsp kosher salt ½ tsp dried oregano 1 tbsp vegetable or olive oil Freshly ground pepper For the sauce 6 oz fresh tuna (or 1 5 oz can tuna) ½ cup mayonnaise 1 teaspoon Dijon mustard 3 hard-boiled egg yolks (optional) 3 anchovies (optional) Juice of 2 lemons PREPARATION Combine the seasoning with the oil and rub it onto the pork tenderloin before cooking. Even a 1-hour marinade enhances the flavor but overnight is best. Preheat the oven to Convection or Convection Bake mode to 325°F. Season the tuna with salt and pepper and set it aside. Heat a 12" oven-proof skillet over moderate heat. Once hot, increase the heat, add the pork to the pan, and sear on all sides. Add the tuna to the skillet and transfer to the oven. Set the timer for 8 minutes (total tuna cooking time). After 8 minutes, remove the tuna from the oven and set it aside to cool. Continue cooking the pork tenderloin for an additional 7 minutes. Remove the skillet from the oven, remove the pork tenderloin from the skillet, and allow the meat to cool. Making the Sauce Once the tuna has cooled, cut it into large chunks and pulse a few times in a food processor to break it up. Add the mayonnaise, mustard, anchovies, and hard-boiled egg yolks and process until the mixture is creamy. Then, gradually add the lemon juice to thin the consistency of the sauce. When the tenderloin has cooled, slice it thinly. Arrange the slices on a tray, add the sauce, and garnish with thin slices of lemon or lime and radishes (optional). Serves 4 Note: Sandro noted that the sauce is just as delicious without the egg yolks if you prefer to skip using them. PRINT OUR RECIPE Pork Tenderloin Tonnato .pdf Download PDF • 74KB WANT TO LEARN MORE? Click Here MORE PORK RECIPES FROM OUR STEAM COLLECTION! How to Cook Rack of Lamb in a Steam Oven RECIPE Braised Spareribs with Plum Sauce RECIPE How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results RECIPE Pork Tenderloin with Roasted Vegetables RECIPE Slow Roasted Pork Shoulder RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Roasting a turkey breast in a steam oven is extremely simple and ensures the meat remains succulent and juicy. Anchor 1 YOUR RECIPE FOR STEAM COOKING Succulent Steam Oven Turkey Breast Convection Steam Succulent Steam Oven roasted turkey breast. Roasting a turkey breast in a steam oven is extremely simple and ensures the meat remains succulent and juicy. There is no need to soak the turkey in a wet brine prior to cooking or to baste it with copious amounts of butter; just give it a good dry rub and let the combination of convection and steam do its magic. I used a bone-in half breast in this recipe, but you will still get good results using a boneless turkey breast. Lean tender cuts of meat are always best cooked at a moderate temperature, with a short blast of high heat at the beginning or end of the cooking time. When cooked this way, the meat remains succulent and juicy. If your oven features a meat probe, that will be the most accurate way to determine the cooking time. Otherwise, check the meat for doneness after 40 - 50 minutes of cooking time with an instant-read thermometer. Turkey is best cooked to an internal temperature of 165 F/74 C, but it should be let rest for 10 - 15 minutes to allow the internal temperature to rise to 180 F/82 C before slicing. Roasted turkey breast just out of the oven INGREDIENTS 2 - 3 lb bone-in turkey breast 1 tsp kosher salt 1 tsp garlic herb spice 1 tsp Old Bay seasoning 1 tsp olive oil PREPARATION Pat the turkey breast dry with paper towels. Combine the salt, seasoning, and oil and rub into all areas of the turkey. Refrigerate uncovered or loosely covered with a sheet of wax paper overnight. Place the turkey on a rack in a shallow pan and bring it to room temperature for at least an hour before cooking. Heat the oven in the combination Convection Steam mode to 375. Use 30 - 60% if your oven has a variable humidity option. If using an oven meat probe or wireless probe, insert the sensor into the thickest part of the turkey at an angle, taking care it doesn’t touch the pan. Place the turkey in the oven, connect the probe, and program the probe to reach an internal temperature of 165F. Set the timer for 15 minutes. When the timer elapses reduce the oven temperature to 300F/149C for the remainder of the cooking time. If your oven does not have a probe function, check with an instant-read thermometer after 40 minutes to determine the exact cooking time. Serves 4 WANT TO LEARN MORE? Click Here MORE POULTRY RECIPES FROM OUR CONVECTION COLLECTION Chorizo Stuffed Boneless Turkey Breast RECIPE Humble but Very Delicious Savory Cabbage Pie RECIPE Zucchini Corn Casserole with Tomatoes and Pesto RECIPE Rich Flavorful Roast Turkey Stock RECIPE Braised Chicken with Lemon, Mint and Almonds RECIPE Oven BBQ Chicken RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Some finely minced garlic and fresh ginger add a lot of flavor to these easy-to-prepare Asian pork meatballs that bake in 20 minutes in a convection oven YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Asian Pork Meatballs with Garlic and Ginger Convection Bake or Convection Roast Mode A delicious platter featuring Asian pork meatballs, accompanied by savory chicken wings and fresh greens, elegantly presented on a decorative table setting. These meatballs can be served as an appetizer or a Convection meal, with the Chili Garlic Sauce Baked Chicken Wings , as shown in the video. The delicious flavor in these meatballs comes from some finely minced garlic and fresh ginger, which add a lot of flavor to these easy-to-prepare meatballs that bake in 20 minutes. To move smoothly through this recipe, assemble all the ingredients first. Once you have added all the ingredients to the ground pork, combine the mixture with a light hand and scoop or form the meatballs with a spoon. INGREDIENTS 1lb ground pork 3 cloves garlic, minced 1” piece of fresh ginger, peeled and finely minced ½ tsp five-spice powder 1 tbsp sesame chili oil 1 tbsp soy sauce 1 egg ¼ cup Panko breadcrumbs PREPARATION Combine all the ingredients in a medium-sized mixing bowl and mix gently to combine. Scoop or roll the mixture into 2” balls and place on a rimmed baking sheet lined with foil or parchment paper. Heat the oven in the Convection Bake or Convection Roast Mode at 425 degrees. Bake the meatballs in the lower part of the oven for 25 minutes. Asian Pork Meatballs with Garlic and Ginger .pdf Download PDF • 97KB WANT TO LEARN MORE? Click Here ASIAN INFUSION FROM OUR STEAM OVEN! Apricot Tomato Chutney RECIPE Orzo Pasta Salad with Grilled Artichokes and Poached Shrimp RECIPE Lobster Mac' n Cheese RECIPE Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms RECIPE Steamed Broccoli Couscous Salad with Almonds and Cranberries RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A warm cobbler with berry and peach is one of the easiest desserts to make. The preparation is very simple and it can be baked at the same time as other foods being cooked in Convection. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Berry Peach Cobbler with Shortcake Topping Convection Mode A delicious dessert to complete the convection meal. A warm cobbler with seasonal fruit is one of the easiest desserts to make. The preparation is very simple and it can be baked at the same time as other foods being cooked in Convection. This cobbler uses a wonderful combination of summer fruits, peaches and blackberries; however, you can easily vary the fruits to suit your taste. What really makes this cobbler a standout is the short cake topping which absorbs the flavors of the fruit and pairs perfectly with ice cream. Once the fruit is chopped and combined in an oven baking dish it takes about 10 minutes to make the topping, however baking time for the cobbler will be 40 - 45 minutes. This is not a fussy dessert, it cooks perfectly at 350° (176 C) in the Convection or Convection Bake mode so if you are baking some chicken pieces or meatloaf, roasting vegetables or fish you can add it to the oven to cook together with those other foods. If you are cooking multiple dishes simultaneously, as it is shown in my video where I bake an Italian Meatloaf , bake the cobbler in the upper portion of the oven to ensure the shortcake topping bakes through. If you are only baking the cobbler then bake it in the center of the oven. Italian Meatloaf as part of a convection-meal INGREDIENTS Filling 5 ripe peaches, sliced 2 cups fresh blackberries, strawberries or blueberries ¼ cup sugar ½ tsp ground cinnamon Shortcake Topping 1 ½ cups all purpose flour 4 tbsp sugar 1 ½ tsp baking powder ½ tsp salt 1 cup chilled whipping cream 1 large egg 1 tsp vanilla extract Serves 6 PREPARATION Arrange the oven racks to accommodate all the pans you will be cooking with. Heat the oven in the Convection mode or Convection Bake mode 350° (176 C) if baking multiple items (a convection meal, for instance). Slice the peaches and place in a 9x13” oven safe baking dish. Fold the blackberries into the peaches and sprinkle with ¼ cup of sugar. To make the topping, sift the flour, baking powder, sugar and salt into a medium sized bowl. Whisk the cream, egg and vanilla in a small bowl to blend then add to the flour mixture and stir to form a soft dough. Drop the dough in mounds over the fruit and sprinkle a little sugar over the dough. Bake for 40 - 45 minutes until the shortcakes are golden. WANT TO LEARN MORE? Click Here MORE RECIPES BAKED IN THE STEAM OVEN! Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Vanilla Creme Brulee RECIPE Chocolate Flan RECIPE Key Lime Cheesecake RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Baked Risotto with Lemon and Basil RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A savory Tomato tart tart with a cheesy custard and a swirl of pesto is a great way to enjoy an abundance of fresh tomatoes. Slice the tomatoes and set them aside in a colander for to allow the excess juices to drain YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Bake Tomato Tart with Mozzarella and Pesto Traditional Bake Mode and Convection Bake Mode A vibrant vegetable quiche with heirloom tomatoes and pesto. A savory tart with a cheesy custard and a swirl of pesto is a great way to enjoy an abundance of fresh tomatoes. For best results, slice the tomatoes and set them aside in a colander for about 30 minutes to allow the excess juices to drain. If you are not comfortable making the pastry a store bought crust will suffice it should still be baked blind to ensure the crust cooks through. Use the regular Bake mode with the oven rack set in the lower third of the oven to bake the pastry crust and use the Convection Bake mode to bake the tart. INGREDIENTS Pastry 1 ½ cups all purpose flour 1 stick very cold unsalted butter, cut into small cubes ¼ tsp of Kosher salt ¼ cup ice cold water Tart Ingredients 1 ⅕ lbs heirloom tomatoes cut into ½ “ slices 1 cup grated mozzarella or combination mozzarella and Parmesan cheese 3 large eggs ⅓ cup heavy cream or ½ and ½ ¼ cup pesto sauce PREPARATION Combine the flour, butter, and salt in a medium sized bowl. Blend with a pastry cutter or pulse in the bowl of a food processor. Add the water in a stream while continuing to mix until the pastry comes together in a ball. Remove from the bowl and roll it into an 8” disc on a lightly floured surface. Wrap tightly with plastic wrap and refrigerate for an hour. Heat the oven in the Bake mode 375 degrees. Roll the chilled dough out to a 9” circle and press into an 8” tart pan with a removable base or into a shallow pie dish. Trim any excess dough and prick the base of the tart all over with a fork. Place a circle of parchment over the dough and weigh it down with pastry weights or dried beans. Place in the oven and bake for 20 minutes. Set aside to cool before using. Tart Heat the oven in the Convection Bake Mode 350 degrees. Slice the tomatoes and place in a colander to drain the excess liquid. Sprinkle the cheese over the base of the pre-baked tart shell. Combine the eggs with the cream and a pinch of sea salt and freshly ground pepper, pour into the tart and swirl in the pesto. Arrange the sliced tomatoes over the top and bake the tart for 30 - 35 minutes until the custard has set. Heirloom Tomato Tart .pdf Download PDF • 167KB WANT TO LEARN MORE? Click Here TRY THE VERSATILITY OF THE STEAM OVEN! Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Key Lime Cheesecake RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE French Toast with Caramelized Bananas RECIPE Blanching and Canning in the Steam Oven RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!