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WHY CONVECTION IS IDEAL FOR ROASTING BEETS? FAQ PAGE How What Why Do Why Convection is Ideal for Roasting Beets? Convection is ideal for roasting vegetables because the circulating convection heat preserves moisture in food while the natural sugars in vegetables caramelize resulting in better flavor and texture. Roasting beets in a convection oven achieves a caramelized exterior with a moist interior. Once the beets are peeled cut them into the desired shape on a washable cutting board. Place the pieces in a bowl and toss with a light coating of olive oil, salt, and a sprinkle of mixed Italian seasoning. Spread the beets onto a rimmed baking sheet and roast in the Convection Bake or Convection Roast mode at 350°F for approximately 30 minutes. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

Roasted Cauliflower lends itself to many different preparations and this spicy “Kung Pao” is a exquisite version. The Asian sauce requires a few great ingredients to have on hand YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Cauliflower Kung Pao Style with Bacon Convection Roast or Convection Bake Mode A vibrant salad of roasted cauliflower with fresh lettuce, sliced jalapeños, crispy bacon bits, and green onions. Cauliflower certainly lends itself to many different preparations and this spicy “Kung Pao” version is one of the best. The sauce requires quite a few ingredients but if you enjoy Asian cooking they are all great ingredients to have on hand. The addition of bacon is of course delicious but if you prefer a vegetarian version you will be just as pleased. INGREDIENTS 2 - tablespoons Chinese rice wine or Dry Sherry 2 - teaspoons cornstarch 1 - tablespoon + 2 teaspoons soy sauce 1 - tablespoon Sherry vinegar 2 - teaspoons Hoisin sauce 2 - teaspoons sugar 1 - teaspoon sesame oil 1 - head cauliflower, cut into florets 2 - tablespoons, vegetable oil 3 - ounces, thick cut bacon, cut into 1” pieces 1 - teaspoon Sichuan peppercorns or ½ teaspoon black pepper 3 - scallions, cut into 1” pieces 1 - small jalapeno, seeded and cut into thin slices PREPARATION Preheat the oven to Convection Bake or Convection Roast 375 degrees. In a medium bowl combine the wine, cornstarch and 1 tablespoon of the soy sauce and the vegetable oil. Add the cauliflower florets and bacon and toss to coat. Spread the mixture onto a rimmed baking sheet and roast for 15 minutes until the edges of the cauliflower begin to crisp. Meanwhile combine the remaining soy sauce, vinegar, Hoisin sauce, sugar and sesame oil. Toss the cooked cauliflower mixture with the sauce and sprinkle with the scallions and jalapeno before serving. Serves 4 WANT TO LEARN MORE? Click Here GREAT SALADS FROM OUR STEAM PAGE Potato Calamari Salad with Capers RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... 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!

Steaming some bone-in chicken pieces for salads in your steam oven is incredibly easy, and you will also make a cup or two of great tasting stock Anchor 1 YOUR RECIPE FOR STEAM COOKING Steamed Bone-In Chicken for Salads Steaming Many popular chicken recipes suggest using rotisserie chicken; however, steaming some bone-in chicken pieces in your steam oven is incredibly easy and in addition to succulent falling off the bone chicken, you will also make a cup or two of great tasting stock. Steaming chicken in a steam-oven to create flavorful salads and rich broth. Steaming bone-in chicken*, yields two great results. Succulent chicken that can be used for salads or sandwiches or added to pizza or a stir-fry as well as some flavorful chicken stock. The flavor of the stock will be determined by the type of aromatics and seasoning you add to the pan. This recipe uses onion, celery, carrot, bay leaf and mixed Italian seasoning. *This is an old video that I am publishing as a recipe. And, yes, the logo is different, but the essence is the same! I hope you enjoy the video and learn more about the benefits of using a Steam oven, also known as a Combi Oven. INGREDIENTS 1 bone is chicken breast 1 whole chicken leg 1 small onion, peeled and halved 1 small carrot, trimmed and scrubbed 1 celery stick 1 bay leaf 1/4 tsp mixed Italian seasoning 3 stalks fresh parsley (optional) 2 cups cold water PREPARATION Place all the ingredients in the solid pan from the steam oven or in an oven safe casserole dish. Heat the steam oven in the Steam Mode 212°F. Place the casserole dish in the oven and set the timer for 45 minutes. The meat should be very tender and falling off the bone. If it's not quite there return it to the oven for 5 - 8 more minutes. Remove the pan from the oven, carefully remove the cooked chicken pieces and place on a plate to cool. When cool enough to handle, remove the skin and discard, shred the chicken by hand or with a knife and fork and discard the bones. When the stock has cooled discard the aromatics and either refrigerate or freeze the stock for later use. Steamed Bone-In Chicken for Salads .pdf Download PDF • 78KB WANT TO LEARN MORE? Click Here CHECK OUT THESE RECIPES FROM OUR CONVECTION PAGE Provencal Pot Roasted Garlic Chicken RECIPE Juicy Bone-In Baked Chicken Breasts RECIPE Braised Chicken with Lemon, Mint and Almonds RECIPE How to Roast a Chicken In Convection RECIPE Socca, Garbanzo Bean Flour Pancake with Greens and Feta Cheese RECIPE Roasted Butternut Squash Soup with Ancho Chili 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!

In this Seafood Stew or Cioppino we begin by making the seafood stock then cooking the soup base . Prior to serving the seafood is cooked in the Convection or Convection Steam Oven. Anchor 1 YOUR RECIPE FOR STEAM COOKING Seafood Stew with Lobster, Crab and Halibut (Cioppino) Steam-Roasting Quick and easy seafood stew cooked perfectly in a steam oven. 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 WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Convection Roast Pheasant RECIPE Au Gratin Steakhouse Potatoes RECIPE Zucchini Lasagna with Turkey, Ricotta and Pesto RECIPE Baked Sesame Crusted Salmon RECIPE Broiled Wild Cod Fish Tacos 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!

This zesty, easy-to-prepare braised chicken dish is started on the cooktop and finished in the oven to gently cook the meat while rendering the skin golden and crispy. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Braised Chicken with Lemon, Mint and Almonds Convection Roast or Convection Bake Mode Savory roasted chicken cooked with lemon, herbs, and almonds over a bed of pearled couscous, garnished with fresh mint. This zesty, easy-to-prepare braised chicken dish is started on the cooktop and finished in the oven to gently cook the meat while rendering the skin golden and crispy. The chicken is finished at a moderate cooking temperature in the oven, and because the pieces cook fairly quickly, it isn't necessary to cover the dish. While perfect for a quick dinner, it's also easy to increase the quantities if preparing this dish for a larger gathering. A side dish of couscous mixed with cooked lentils or bulgur wheat pairs really well with the bright flavors of the lemon and mint. INGREDIENTS 8 bone-in skin-on chicken thighs or a combination of legs and thighs 1 cup fresh mint leaves, coarsely chopped 2 lemons, zested and juiced 2 tbsp olive oil 6 cloves garlic, coarsely chopped ½ cup dry white wine 1 cup chicken broth ¼ cup slivered almonds Recipe ingredients. PREPARATION At least one hour before cooking, marinate the chicken pieces by combining the chicken, lemon juice, half the lemon zest, half of the chopped mint leaves, a large pinch of kosher salt, and some freshly ground pepper. Heat the oven in the Convection Roast or Convection Bake mode to 325℉/173℃. Before proceeding, wipe the chicken pieces dry with a paper towel, reserving the marinade. Heat an oven-proof saute pan or braising pan over moderate heat. Add 2 tbsp of olive oil and when the oil is hot, arrange the chicken pieces in the pan, allow them to brown before turning to brown on the other side. Lower the heat to very low, remove the chicken pieces from the pan and set aside. Brown the chicken pieces and set them aside. Skim off any excess fat, then add the garlic to the pan and cook over very low heat for 2 -3 minutes until softened, taking care not to brown the garlic. Increase the heat to medium-high, add the wine, and cook to reduce by half. Add the chicken broth and the reserved marinade and cook over moderate heat for a few minutes. Return the chicken pieces to the pan, nestling them into the sauce, skin side up. Place the pan in the oven and set the timer for 25 minutes. When the timer elapses, the chicken should be golden, and the sauce should be slightly thickened. If additional browning or crisping is desired, change the oven mode to Broil Medium or 450℉/232℃ for a few minutes. Before serving, garnish with the remaining lemon zest, chopped mint, and toasted almonds. The slivered almonds can be toasted dry in a skillet or in the Convection Bake mode at 350℉/176℃ in the oven for 6 - 7 minutes. Serves 4 PRINT OUR RECIPE Braised Chicken with Lemon, Mint and Almonds .pdf Download PDF • 63KB WANT TO LEARN MORE? Click Here MORE POULTRY RECIPES Succulent Steam Oven Turkey Breast RECIPE Steamed Bone-In Chicken for Salads RECIPE Slow Roasted Chicken Wings RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Chicken Enchilada Casserole Steam Baked RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

I used a domestic (USA) rack of lamb that weighed 2 ⅓ lbs. The chops were meaty, and it took about 40 minutes for the meat to reach an internal temperature of 125 F. After the first cooking phase is complete, remove the lamb from the oven to let it rest and change the oven mode to Convection 450 F to finish the cooking. Anchor 1 YOUR RECIPE FOR STEAM COOKING How to Cook Rack of Lamb in a Steam Oven Steam mode and Convection Mode Perfectly steam-roasted lamb, showcasing tender, juicy meat with a flavorful herb crust, accompanied by a herb sauce. Nothing beats roasting a lamb rack in a steam oven for fabulous flavor and texture. Follow these proven tips for the best results. Roasting an expensive cut of meat can be intimidating, but there is a foolproof technique to ensure perfection. Even though this lean, tender roast has a good amount of fat, if it is cooked at too high a temperature, the edges of the meat will overcook and dry out. The solution? Cook the lamb at a low temperature and finish it with high heat. Suppose your steam oven features a low-temperature cooking mode, which is ideal for slow cooking. If your oven doesn't have that feature, use the combination Convection+Steam mode. The key is to keep the temperature below 200 F. Because the cooking will be finished with high heat, it is essential to cook the meat to a lower internal temperature than the desired finished temperature as the internal temperature will rise during the final high heat phase of the cooking. For this recipe, I used a domestic (USA) rack of lamb that weighed 2 ⅓ lbs. The chops were meaty, and it took about 40 minutes for the meat to reach an internal temperature of 125 F. After the first cooking phase is complete, remove the lamb from the oven to let it rest and change the oven mode to Convection 450 F to finish the cooking. The second cooking phase will take approximately 10 minutes. INGREDIENTS 1 rack of lamb approx 2 lbs (there are 8 chops per rack, so adjust the quantity as needed) 3 cloves garlic, finely minced 1 tbsp fresh rosemary, finely minced 1 tbsp fresh parsley leaves, finely minced 2 tbsp olive oil 1 tsp kosher salt PREPARATION Combine the herbs, salt, and olive oil. Lightly score the fat, taking care not to cut into the meat, and spread the mixture evenly over the surface. Refrigerate for a few hours or overnight. Heat the steam oven in the low-temperature cooking mode or Combination Convection Steam mode to 200 F. Low-temperature roasting is the way to go; try Prime Rib, cooked in the steam oven! Place the roast on a shallow-rimmed baking sheet and slide it into the oven. If your oven has a meat probe, insert it and program the internal temperature to 120 - 125 F, depending on your preference. If your oven doesn’t have a probe, set the timer for 30 (for less meaty chops) to 40 minutes and check the internal temperature with an instant-read thermometer to determine the degree of doneness. Remove the roast from the oven and set aside to rest for at least 10 minutes. Change the oven mode to Convection 450 F, and when heated, cook the lamb for approximately 10 minutes until the crust is golden. Allow the lamb to rest for a few minutes before carving. Serves 4 people with two chops per person How to Cook Rack of Lamb in a Steam Oven .pdf Download PDF • 166KB WANT TO LEARN MORE? Click Here SIMILAR RECIPES FROM OUR CONVECTION PAGE Easy Chocolate Cake with Fig Preserves and Whipped Cream RECIPE Really Easy and Delicious French Peach Tart RECIPE Oven Boston Style Baked Beans RECIPE Easy to Prepare Baked Lamb Kofta and Roasted Cauliflower RECIPE Au Gratin Steakhouse Potatoes RECIPE Easy Versatile Sponge Cake with Berries, Kiwi and Mascarpone Frosting 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!

Frittata is an easy, versatile dish to prepare. The combination of eggs, vegetables, and cheese creates a healthy, delicious meal. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Lentil Frittata with Feta Cheese and Peppers Convection Bake Mode Golden lentil frittata served in a skillet, with a generous slice on a plate ready to enjoy. Frittata is an easy, versatile dish to prepare. The combination of eggs, vegetables, and cheese creates a healthy, delicious meal. I was delighted when I came across a recipe that also included cooked lentils because whenever I cook lentils, I always seem to have some leftovers. Let’s face it, for all their great nutritional value, lentils are not very pretty, but they are best combined with other foods. The first step in making a frittata is to saute the vegetables, so many recipes recommend using an oven-safe skillet that can go from the cooktop to the oven for baking. However, you can also bake the frittata in a pie dish or a shallow-rimmed baking sheet. Remember that if you bake in a glass dish, it’s best to reduce the oven temperature by 5 degrees, as glass absorbs heat very quickly and tends to cook faster. Heat the oven in the Convection Bake mode set to a moderate temperature of 350 F/180 C and place the pan on rack position 2, counting up from the bottom of the oven. INGREDIENTS 8 large eggs ½ cup milk or half and half 4 oz feta cheese, crumbled Lentil Frittata ingredients For the filling ½ yellow onion or 1 shallot, diced 2 cloves garlic, minced 1 cup sweet peppers, cut into small dice ¼ tsp mixed Italian seasoning 2 tbsp chopped kalamata olives ¾ cup cooked lentils 2 tbsp chopped parsley PREPARATION Heat the oven to 350 F/180 C in the Convection Bake mode. Whisk the eggs in a large bowl, stir in the half-and-half and feta cheese, and set aside. Heat a 9-10” oven-proof skillet over moderate heat. Add 1 tbsp olive oil and 1 tbsp butter to the pan and saute the onion until translucent. Add the garlic, peppers, and Italian seasoning and cook until the peppers soften. Stir in the olives, lentils, and parsley. Add the prepared eggs to the pan and stir to combine the ingredients. Add some freshly cracked pepper and a little salt, but don’t add too much salt, as feta cheese can be salty from the brine. Place the pan in the oven and bake for 20 - 25 minutes until the eggs are set. Remove the pan from the oven, and wrap a hot pad or towel around the handle to prevent burning yourself until it cools. Serves 4 PRINT OUR RECIPE Lentil Frittata with Feta Cheese and Peppers .pdf Download PDF • 125KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Provencal Golden Potato and Tomato Casserole RECIPE Braised Spareribs with Plum Sauce RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE How to Cook Artichokes in the Steam Oven RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Broccoli and Cauliflower Gratin RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Spring cooking for gathering in Spring will be easier when you take advantage of the convection modes of your oven. Remember multiple rack cooking can be done in a convection oven. Have a question? email me at info@convectionkitchen.com Rescued By My Oven April 2, 2022 at 7:00:00 AM Spring Cooking and its Friend, The Convection Oven! Now that spring is here and for the first time in several years we are able to safely host gatherings, it’s definitely a good time to plan menus that make good use of the Convection features in your oven. Cooking several dishes at one time in Convection only requires planning but it certainly takes a lot of stress out of entertaining. I like to think of my Convection oven as my sous-chef, I give the orders and it does the cooking! Simple bread recipes like the Italian Cheese Bread make a great appetizer and is a fun recipe to get younger people involved in the kitchen. Many brunch dishes can be prepared in Convection such as baked French toast, frittata, breakfast potatoes, and sausage. This Convection Brunch video will show you how to successfully cook several dishes at one time. We also have recipes for Convection Baked Ham that pairs beautifully with a Cauliflower Mac N Cheese casserole or a delicious Convection Roast Lamb . Another popular spring recipe is Roasted Salmon with Cider-Mustard Glaze and if you are interested in a meat-free option try our recipe for Shepherds Pie with Seitan . If you are looking for a light healthy dessert then give the Almond Orange Olive Oil Cake a try or for the most amazing chocolate oatmeal cookie you have ever tasted, try this recipe from our contributor Susanne Jensen for Lacy Chocolate Oatmeal Cookies . 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"

WHAT ARE THE BEST FOODS TO COOK IN LOW-TEMPERATURE-COOKING (LTC) METHOD? FAQ PAGE How What Why Do What are the Best Foods to Cook in Low-Temperature-Cooking (LTC) method? You can successfully cooked, beef tenderloin, beef rib roasts, tri-tip, fresh sausages, chicken pieces, turkey pieces, pork chops, pork tenderloin, leg of lamb, and fish fillets ( find these recipes at Convection Recipes or Steam Recipes at Convection Kitchen site ). With fish fillets , I like to sear the fish on one side in a pan to form a crust, then carefully turn the fish and place the pan in a 200-degree oven to finish. Cooking fish this way yields exceptional results. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

This delicious casserole is made with smashed golden potatoes combined with olives and topped with sliced tomatoes garnished with breadcrumbs, parsley, and garlic is simplified by the use of the steam oven. Anchor 1 YOUR RECIPE FOR STEAM COOKING Provencal Golden Potato and Tomato Casserole Steam & Steam Baking Mode Provencal Golden Potato and Tomato Casserole baked to perfection in a steam oven. One of the best features of a steam oven is how easy it is to effortlessly create sensational side dishes. The ideal scenario when entertaining is to plan the cooking so you can spend time with your guests, so having a repertoire of easy-to-prepare side dishes is essential. This delicious casserole is made with smashed golden potatoes combined with olives and topped with sliced tomatoes garnished with breadcrumbs, parsley, and garlic. Steaming the potatoes in the steam oven simplifies the preparation and ensures great flavor and texture. I honestly believe that once you taste steamed potatoes, you will never boil another potato. The difference is fantastic; of course, not having to deal with a large pot of boiling water is much safer. When steaming potatoes for mashing, I place them in a solid oven pan with a little water in the base. If you steam them in a perforated pan, the softened potatoes can begin to come through the holes and make a mess in the oven. Recipe ingredients. INGREDIENTS For the potatoes 2lbs golden potatoes, scrubbed and cut into quarters ½ cup half and half 4 tbsp unsalted butter (or more if you prefer) ½ cup chopped Kalamata olives 1 small shallot or 4 scallions, chopped For the topping 2 tbsp unsalted butter 2 tbsp olive oil 3 cloves garlic, minced ½ cup chopped Italian parsley leaves 2 cups fresh breadcrumbs ½ cup grated Parmesan 6 medium vine-ripened tomatoes cut into ¼” thick slices PREPARATION Heat the steam oven in the steam mode to 212 F. Place the prepared potatoes in the solid oven pan. Add 1 cup of water and ½ tsp of kosher salt to the pan. Steam the potatoes for 20 - 25 minutes until very tender and easy to smash. Drain the potatoes and smash them in a bowl with the butter and milk. The potatoes do not need to be mashed as fine as for mashed potatoes. Fold in the chopped olives and add salt and freshly ground pepper to taste. Butter (or spray) a 9 x 13” oven casserole or gratin dish and spread the potatoes evenly into the dish. Change the oven mode to Convection and increase the temperature to 350 F. The gratin can also be baked in a Convection oven using the Convection Bake setting at 350 F. To prepare the topping, heat a medium-sized skillet over medium heat. Add the olive oil and butter, and cook the garlic until fragrant. Stir in the breadcrumbs and cook until they are golden. Cool slightly, then stir in the chopped parsley and Parmesan cheese. Spread the tomatoes over the potatoes, overlapping them slightly, then spread the breadcrumb mixture evenly over the top. Bake for 25 - 30 minutes until lightly browned. Serves 4 - 6 Provencal Golden Potato and Tomato Casserole .pdf Download PDF • 62KB WANT TO LEARN MORE? Click Here MORE GREAT RECIPES FROM OUR REPERTOIRE Zucchini Corn Casserole with Tomatoes and Pesto RECIPE Convection Roast Cauliflower with Spicy Lentils RECIPE Cornmeal Herb Crusted Roast Potatoes RECIPE Convection Baked Eggplant Lentil Stew with Pomegranate Molasses RECIPE Lentil Frittata with Feta Cheese and Peppers RECIPE Oven BBQ Chicken 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!

Whether you are eating a low-carb diet or have a glut of zucchini, this Turkey Lasagna with ricotta and zucchini slices instead of noodles is definitely worth a try.  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Zucchini Lasagna with Turkey, Ricotta and Pesto Convection and Convection Bake Mode Zucchini Lasagna with turkey, ricotta, and pesto, served with fresh tomatoes and eggplants for a vibrant meal. This wonderful combination of ingredients makes for a delicious lasagna and the preparation is simplified by baking the zucchini “noodles” in Convection. Whether you are eating a low-carb diet or have a glut of zucchini, this lasagna recipe using zucchini slices instead of noodles is definitely worth a try. Slicing the zucchini only takes a few minutes then they are seasoned and placed in the oven to bake while you prepare the meat sauce. Not only are zucchini more flavorful when prepared this way they will give off less liquid when the lasagna is baked. Once the zucchini and meat sauce are cooking, prepare the cheese and fresh herbs and your delicious lasagna will come together in no time. Overall preparation time is about 40 minutes and the baking time for the lasagna is also approximately 40 minutes. INGREDIENTS 3 large zucchini, end trimmed, cut lengthwise into ¼” thick slices ½ tsp dried oregano 4 tbsp olive oil 2 lbs. ground turkey or beef 1 small yellow onion, chopped 3 cloves garlic, minced ½ tsp mixed Italian seasoning 1 24 oz jar pasta sauce Pinch dried red chili flakes 1 15 oz container ricotta cheese 1 ½ cups shredded mozzarella or 4 cheese blend 1 cup shredded Parmesan cheese 1 egg ¼ cup chopped fresh basil and oregano leaves ¼ cup pesto sauce 1 9x13” oven casserole dish PREPARATION Heat the oven in the Convection or Convection Bake mode at 400 degrees. Arrange the zucchini onto 2 lightly oiled rimmed baking sheets, sprinkle the zucchini with a little kosher salt, cracked pepper, oregano and drizzle or spray a little more olive oil on the top. Slide the trays into the oven and bake for 15 - 20 minutes until beginning to brown at the edges. Remove and set aside. Meanwhile, heat a large heavy pan over medium heat, add a light film of oil to the pan, increase the heat to medium high and add the ground beef. Sear the meat, breaking it up with the back of a spoon until evenly browned. This can be done in batches if necessary. Remove the pan from the heat and transfer the meat to a bowl with a slotted spoon. Place the pan back on the stove and heat over medium heat. Add the remainder of the olive oil and sauté the onion until softened. Stir in the garlic and seasoning and cook for a minute or two. Reserve 1 ⁄ 2 a cup of the pasta sauce to spread on the bottom of the baking dish and add the remainder to the pan together with the cooked beef and a pinch of dried red chili flakes. Bring to a gentle simmer and cook for 15 to 20 minutes. While the meat sauce is cooking, combine the ricotta cheese with the shredded Parmesan cheese and egg, stir in the fresh herbs and add a grind or two of freshly cracked pepper. Arrange the oven racks so one is in the lower third of the oven and change the oven heating mode to Convection Bake 350 degrees. In this mode heat will be directed to the top and bottom of the casserole and the Convection fan will circulate the heat around the oven. Spread the reserved ½ cup of pasta sauce on the bottom of the casserole dish and arrange a layer of zucchini slices across the bottom of the pan. Top with half of the meat sauce and spread half of the ricotta mixture over that, finishing with a sprinkle of ½ a cup of the shredded mozzarella. Repeat the layers, finishing with a final layer of zucchini slices, spread the pesto over the zucchini and the final ½ cup of shredded mozzarella. Place the lasagna in the oven and bake for 40 minutes. For a golden crust, change the oven mode to Broil 425 degrees for 5 minutes at the end of the cooking time. Remove the lasagna from the oven and allow it to rest for 10 - 15 minutes before serving. Serves 8 PRINT OUR RECIPE Zucchini Lasagna .pdf Download PDF • 159KB WANT TO LEARN MORE? Click Here MORE ITALIAN DISHES TO TRY Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Italian Seafood Salad with Calamari, Scallops and Shrimp RECIPE Orzo Pasta Salad with Grilled Artichokes RECIPE Baked Risotto with Lemon and Basil RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This Spanish potato omelet with red onion, green onions, eggs and spices baked in a convection oven is the easiest method to prepare this this. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Spanish Potato Omelet (Tortilla de patatas) Convection or Convection Bake Mode Spanish Potato Omelet or Tortilla de patatas You will find many recipes online with different methods for making a Spanish Potato Omelet (Tortilla de Patatas), but cooking it in a convection oven has to be the easiest. Traditionally, you fry the potatoes, and when you cook the tortilla, you need to flip it. With the convection method, you can eliminate these steps and achieve great results. One of the tricks is that you heat a cast iron pan to the smoke point. This gives the tortilla that beautiful brown color and prevents it from sticking to the pan. I promise you won't go back once you try this method! This recipe makes a [8-12] serving omelet. INGREDIENTS 9 large eggs (or ten small one) 1 medium red onion 4 medium to large potatoes Salt Pepper 1 green onion Seasoning blend (optional) Recipe ingredients PREPARATION Heat the oven to 400°F in the Convection or Convection Bake mode. Peel and cut the onion into ¼ inch slices. Place them on a rimmed baking sheet and toss them with olive oil. Peel and cut the potatoes into ½ inch slices and toss them with salt and pepper in olive oil. Place the onions in the oven and set the timer for 5 minutes. After this initial 5 minutes, add the potatoes to the pan and continue cooking for an additional 15 minutes. Remove the pan from the oven and set aside to cool for at least 15 minutes or more. Reduce the oven temperature to 330 F. Beat the eggs with salt, pepper, and your preferred seasoning blend and stir in the sliced green onion. I find a dry garlic seasoning blend, adds great flavor. Add the cooled potatoes and onions to the egg mix. Combine well and set aside. Heat 10 - 12" cast iron pan on medium heat to the smoking point. This step is important as it helps to prevent the omelet from sticking to the pan. Brush the pan's interior, including the sides, with 1.5 tablespoons of oil. Pour the egg and potato mix into the hot pan and immediately place it in the oven the oven. Cook for 15 - 20 minutes until set. Carefully remove the pan from the oven and immediately turn the tortilla out of the pan to prevent the residual heat from the pan overcooking the tortilla. PRINT OUR RECIPE Spanish Potato Omelet .pdf Download PDF • 67KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH COMBINED STEAM RECIPES! Easy Steamed Potato Salad with Eggs and Asparagus RECIPE Potato Frittata with Linguica and Kale RECIPE Orzo Pasta Salad with Grilled Artichokes and Poached Shrimp RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Steamed Bulgur Pilaf with Kale and Red Pepper Paste RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This delicious Indian recipe for Braised Chicken with Lemon and cilantro is based on a recipe from a Madhur Jaffrey cookbook, and her recipes are all amazing Anchor 1 YOUR RECIPE FOR STEAM COOKING Braised Chicken with Lemon and Cilantro Convection Steam Braising chicken in the steam oven requires no lid and the browned chicken skin remains crisp and golden. Braising is typically done in a heavy covered pan in the oven so that the food cooks at an even temperature without the risk of evaporating the liquid. This gentle cooking method ensures the meat remains tender and develops amazing flavor as it slowly cooks in the sauce. However, one downside of braising chicken in a covered pan is that the golden crisp chicken skin becomes rubbery when covered. You can rectify this by removing the lid and finishing the cooking with a touch of high heat using the boil mode, or you can cook the dish uncovered in the Steam oven. This delicious Indian recipe for Braised Chicken with Lemon and cilantro is based on a recipe from a Madhur Jaffrey cookbook, and her recipes are all amazing. Removing the cilantro leaves is the only labor-intensive part of this dish, but it’s definitely worth the effort—unless, of course, you are not a lover of cilantro. INGREDIENTS 8 bone-in, skin-on chicken thighs or a combination of legs and thighs 3 tbsp vegetable oil 1 “ fresh ginger, peeled and finely chopped 5 cloves garlic, finely chopped 1 bunch fresh cilantro leaves, washed and dried 1 jalapeno, seeds removed, finely chopped (use ½ if you prefer less heat) ¼ tsp ground cayenne pepper 2 tsp ground cumin 1 tsp ground coriander ½ tsp ground turmeric 1 tsp salt ⅔ cup water 2 tbsp fresh lemon juice PREPARATION Heat the Steam oven in the Combination Convection Steam Mode to 350 F, or if your oven has variable humidity options, use 60% + 340 F. Heat a wide, heavy pan over medium heat. Add the oil when heated, and add the chicken pieces skin side down in a single layer without crowding them. When the chicken is golden and releases easily from the pan, turn the pieces and cook for a few minutes on the other side. Reduce the heat, remove the browned chicken pieces, and set them on a rimmed baking pan. Add the ginger and garlic to the pan and cook over moderate heat for a few minutes, taking care not to let the garlic get brown or burn. Stir in the cilantro, jalapeno, cayenne, cumin, coriander, turmeric, and salt, and cook for a few minutes to combine. Add the chicken pieces to the pan together with any accumulated juices, water, and lemon juice. Place the pan in the oven and cook uncovered for 15-20 minutes. Note: This dish can be prepared in a Convection mode as long as the pan is covered with a tight-fitting lid. Cover the chicken for 15 minutes, remove the lids, change the mode to Broil 450 F or High, and cook for 5 - 7 minutes, or until the chicken skin has crisped. Serves 4 Braised Chicken with Lemon and Cilantro .pdf Download PDF • 61KB WANT TO LEARN MORE? Click Here DELICIOUS CHICKEN RECIPES FROM OUR CONVECTION PAGE Chorizo Stuffed Boneless Turkey Breast RECIPE Roasted Chicken and Potatoes with Chanterelle Mushrooms RECIPE Maple Glazed Baked Pork Chops RECIPE Almond Chocolate Citrus Cookies RECIPE The Simplest and Most Delicious Way to Prepare Beef Shank Osso Buco RECIPE Convection Roast Pheasant 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!

Once you realize how simple it is to make a good pastry crust it’s easy to whip up one of summer's best desserts, a rustic fruit tart with Rhubarb and Strawberries. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How to bake a rustic fruit tart or galette in Convection Bake or Convection Bake Golden-brown strawberry rhubarb tart on a glass platter, accompanied by a bowl of fresh strawberries. Once you realize how simple it is to make a good pastry crust it’s easy to whip up one of summer's best desserts, a rustic fruit tart. The pastry comes together in minutes but does need to rest for at least 30 minutes in the refrigerator. Then the pastry is rolled out into a large circle, placed on a flat baking sheet, topped with a little filling and the fruit and the sides folded in. After 30 minutes in the oven it’s ready to be devoured. INGREDIENTS Pastry 1 ½ cups unbleached all-purpose flour 1 stick unsalted cold butter, cut into small pieces 1 tsp sugar Pinch of salt ¼ cup ice cold water Filling 1 8oz container Mascarpone cheese 2 tbsp sugar 1 basket large strawberries, cut into ½” thick slices 1 stalk rhubarb cut into thin slices PREPARATION For the pastry: Combine the flour, butter, sugar and salt in a large bowl and cut the butter in using a pastry blender until the mixture resembles coarse meal. Or the really easy method, place the ingredients in the bowl of a food processor and pulse to achieve a coarse meal. Dribble the water in and continue mixing until the pastry forms a ball. Flatten the pastry into a disc, wrap in plastic wrap and refrigerate for 30 minutes. Forming and baking the tart: Heat the oven in the Bake mode 375 degrees or Convection Bake mode 350 degrees. Roll the pastry out to a 14 inch circle on a lightly floured surface and transfer the pastry to a flat baking sheet. Carefully spread the Mascarpone cheese over the pastry leaving a 3” border then sprinkle with 1 tbsp of the sugar. Arrange the fruit over the top and sprinkle the remaining 1 tbs of sugar over the fruit. Fold in the edges of the pastry crimping where necessary. Slide the baking tray into the oven on the second rack position from the bottom and bake for 30 minutes until the crust is golden. Serves 6 Strawberry Rhubarb Tart .pdf Download PDF • 120KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Corned Beef with Cabbage, Potatoes and Carrots RECIPE Chocolate Flan RECIPE Key Lime Cheesecake RECIPE Vanilla Creme Brulee RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!