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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!

Cornish game hens split and roasted over savory stuffing are an easy-to-prepare festive meal. The stuffing is made with cornbread and pork sausage mixed with dried cranberries and apricots. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Cornish Hens Roasted over Cornbread Sausage Stuffing Convection Roast or Convection Bake Mode Cornish Hens roasted are an easy alternative for the holidays Cornish game hens split and roasted over savory stuffing are an easy-to-prepare festive meal. The stuffing is made with cornbread and pork sausage mixed with dried cranberries and apricots; however, the ingredients can be varied to taste. Once the dish comes out of the oven, it’s easy to serve, as no carving is required. Baking this dish in convection ensures the hens and stuffing remain juicy and flavorful. You can easily roast a tray of vegetables at the same time to serve as a side. Maybe some green beans with pearl onions or Brussels sprouts with shiitake mushrooms. A crisp fall salad would also be a great complement to this easy meal. INGREDIENTS Cornish Hen ingredients For the stuffing 2 fresh pork (or chicken sausages) 1 tbsp butter 1 yellow onion, finely chopped 6 stalks celery, chopped into ¼” pieces 4 cloves garlic, coarsely chopped 4 cups cooked cornbread, crumbled 1 cup sourdough croutons 1 cup chopped dried apricots 1 cup dried cranberries 1 egg, slightly beaten 1 stick unsalted butter, melted 2 tsp minced fresh sage or 1 tbsp dried sage 1 cup chicken stock For the hens 3 Cornish hens, split and dried with paper towels 2 tsp kosher salt 1/2 tsp paprika 1/2 tsp dried oregano PREPARATION To make the stuffing, heat a medium saute pan over moderate heat, add a little olive oil, remove the sausage from the casing, add to the pan, and saute for 5 - 8 minutes until the meat has browned and rendered the fat. Remove the browned sausage meat from the pan with a slotted spoon and set aside. Return the pan to the heat, add 1 tbsp butter, and saute the onion and celery for 3 - 4 minutes. Then stir in the garlic and cook for 2 - 3 minutes to soften. Combine the cooked vegetables with the sausage, cornbread, croutons, and dried fruit. Stir in the egg, melted butter, and sage. Fold in the stock, and press the stuffing into a greased 9 x 13” baking pan. At this point, the stuffing can be refrigerated. Before continuing, be sure to bring the pan to room temperature. Heat the oven in the Convection Roast or Convection Bake mode to 425 F/218C. Rub the hens with a little olive oil. Combine the kosher salt, paprika, and oregano and rub into the hens. Nestle the hens into the stuffing and bake for 15 minutes on the middle rack in the oven at 425F/218C, then drop the temperature to 350F/180C for the remainder of the 35 minutes (20 minutes). Serves 6 PRINT OUR RECIPE Cornish Hens Roasted over Cornbread Sausage Stuffing .pdf Download PDF • 80KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Steam Oven Roast Chicken and Vegetables RECIPE Slow Roasted Beef Tenderloin RECIPE Slow Roasted Turkey Pieces RECIPE Braised Turkey with Butternut Squash, Chickpeas and Tomatoes RECIPE Braised Spareribs with Plum Sauce 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!

Combi steamers (also called combi-steamers, hot-air steamers, combination steam-convection ovens, or simply combi ovens) are cooking appliances typically used in professional catering or food service operations. Introduction to the Steam-Oven or Combi-Oven Steam Oven Delight: Corned Beef and Vegetables Corned beef steams perfectly in the oven with cabbage, carrots, and potatoes, creating a hearty, flavorful meal that enhances each ingredient's natural taste. Combi steamers (also called combi-steamers , hot-air steamers , combination steam-convection ovens , or simply combi ovens ) are cooking appliances typically used in professional catering or food service operations. Combi steamers can produce both dry (convection) and moist (steam) heat, and are capable of shifting between them automatically during the cooking process. If you want to read more visit my blog post: I ntroduction to Convection Steam Cooking . Best Uses To learn the best uses, please watch the video series on this page. You will find that the Combi-Steam is a remarkable tool. 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

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 RECIPE Chicken Enchilada Casserole Steam Baked 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 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! 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!

For the best gravy, roast turkey pieces and vegetables and simmer them gently for a rich, flavorful stock. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Rich Flavorful Roast Turkey Stock Convection Bake or Convection Roast Mode Stock made with roasted turkey pieces and veggies For the best gravy, roast turkey pieces and vegetables and simmer them gently for a rich, flavorful stock. Mid-November is the perfect time to get a head start on preparing for your Thanksgiving holiday feast, and one of the easiest items to cook in advance is turkey stock. Turkey stock is a necessity not only for gravy but also to add to baked stuffing, and any extra can be used to make soup. Turkey stock can be made by simmering bone-in turkey pieces together with onion, carrot, celery, bay leaf, thyme, and peppercorns. The result will be a delicious, clear stock. However, if you roast the turkey pieces and vegetables first and then simmer the stock, you will create a beautiful, rich, flavorful stock that will add lots of flavor to your stuffing and gravy. Turkey stock for gravy The cooking time for roasting a turkey in convection is much faster than roasting a turkey in the thermal Bake or Roast mode. Because of the faster cooking time, it is recommended for food safety to bake the stuffing outside of the bird. Having a flavorful stock to add to the stuffing ensures great results with no risk of overcooking the bird. To prevent the vegetables from breaking down during the roasting, it’s best to cut them into large chunks. Peeling the vegetables is not necessary; just give them a good rinse before using. Stock ingredients INGREDIENTS For roasting the turkey and vegetables 2 turkey wings 2 turkey drumsticks 1 large onion, halved 4 carrots, cut into large chunks 4 celery stalks, cut into large chunks 3 stalks, fresh thyme Olive oil Additional ingredients for simmering the roasted turkey and vegetables 2 dried bay leaves 10 whole peppercorns 6 stalks of Italian parsley 6 cups water ¼ cup white wine PREPARATION Heat the oven in the Convection Roast or Convection Bake mode to 400 F/ 205 C. Place the turkey pieces, vegetables, and thyme on a large shallow oven baking tray. Drizzle with olive oil, toss to combine, and place the oven to roast for 1 hour. Remove the pan from the oven and scrape all the ingredients into a large saucepan or stockpot. Add the bay leaves, peppercorns, parsley, and water, and bring the liquid to a gentle boil. Then, immediately reduce the heat to a gentle simmer and set the timer for 1 hour. Remember to turn on your overhead ventilation. Now it’s time to deglaze the pan and scrape the caramelized pieces into the stock. If you have a gas cooktop, you can place the pan directly on a gas burner set to medium heat. Add the wine to the pan and scrape the pan with a metal spatula to release all the browned bits. Add ½ cup of water or stock to the pan, and as the liquid boils, keep scraping until everything has released. Scrape the residual liquid and browned bits into the stock. If you have an induction cooktop and the baking pan is not induction-compatible, add the wine to the hot pan, then add heated water or stock, scraping with a metal spatula to release the browned bits. Simmer the stock for an hour with the pan lid slightly offset to allow steam to escape. Allow the stock to cool slightly, strain, and discard the turkey with all the solids. Pour the stock into suitable containers and either freeze or refrigerate if you plan to use it within the next few days. Makes 4 cups of delicious collagen-rich turkey stock. PRINT OUR RECIPE Rich Flavorful Roast Turkey Stock .pdf Download PDF • 108KB WANT TO LEARN MORE? Click Here LOOKING FOR MORE TURKEY RECIPES? Succulent Steam Oven Turkey Breast RECIPE Slow Roasted Turkey Pieces RECIPE Braised Chicken with Lemon and Cilantro RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE BBQ Pulled Turkey RECIPE Braised Turkey with Butternut Squash, Chickpeas and Tomatoes 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!

Lamb kofta baked together with a medley of cauliflower and peppers is an easy-to-prepare, quick-cooking meal. Served with a crisp salad, some fresh pita bread, and tzatziki sauce, this easy meal has the appeal of great flavor and textures. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Easy to Prepare Baked Lamb Kofta and Roasted Cauliflower Convection Roast or Convection Bake Mode This convection meal is a breeze to prepare, with roasted cauliflower, vibrant peppers, and savory meatballs ready in no time! Lamb kofta baked together with a medley of cauliflower and peppers is an easy-to-prepare, quick-cooking meal. Served with a crisp salad, some fresh pita bread, and tzatziki sauce, this easy meal has the appeal of great flavor and textures. Once the seasonings are added to the ground lamb, it only takes a few minutes to roll them into meatballs or the more traditional cigar shape. The kofta is loaded with flavor, so I find it’s best not to add too much spice to the vegetables, so I keep them simple. Also, I recommend roasting the vegetables and kofta on separate trays so the vegetables can achieve a nice crisp finish. INGREDIENTS For the kofta: 1lb (500 g) ground lamb 1 small yellow onion, grated 2 cloves garlic, grated or minced 2 tbsp chopped cilantro 2 tsp ground cumin 2 tsp paprika 2 tsp ground coriander 1 tsp cinnamon 1 tsp kosher salt ½ tsp cayenne pepper ¼ cup panko breadcrumbs For the cauliflower: 1 head cauliflower, quartered, core removed, each quarter cut into ½” thick slices 1 red pepper, seeds and thick membrane removed, cut into ½” thick strips 1 yellow pepper, prepared as noted above ½ red onion, cut into ¼” slices ½ tsp dried oregano or Italian seasoning 2 tbsp olive oil Recipe ingredients. PREPARATION Heat the oven in the Convection Roast or Convection Bake mode to 400°F/205°C. Combine the ground lamb with the seasonings and breadcrumbs, and roll it into cylinders or meatballs. Arrange them on a parchment—or foil-lined shallow baking tray. Combine the vegetables with the olive oil and seasoning and spread onto another shallow baking tray. Efficient cooking: Roasted cauliflower and bell peppers alongside meatballs, ready to be baked simultaneously for a quick and flavorful meal. Place the tray with the vegetables on the lower rack in the oven and slide the tray with the kofta in on the upper rack. Set the timer for 20 minutes. The kofta should be glossy and firm to the touch, while the vegetables should be caramelized on the edges. Serves 4 PRINT OUR RECIPE Easy to Prepare Baked Lamb Kofta and Roasted Cauliflower .pdf Download PDF • 423KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR STEAM MENU! How to Cook Rack of Lamb in a Steam Oven RECIPE Braised Spareribs with Plum Sauce RECIPE Slow Roasted Pork Shoulder RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Steamed Black Bean Sauce Pork Spareribs 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!

Susanne suggests scooping these cookies while the dough is soft and fairly liquid so that the cookies spread out and are almost like Florentine’s in texture. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Florentine Style Chocolate Oatmeal Cookies Convection Mode (True Convection) A plate of crispy Florentine oatmeal cookies paired with a cup of coffee, ready for a delightful snack. We all enjoy a sweet treat, but one that is loaded with healthy ingredients and has great flavor is definitely ideal. Susanne suggests scooping these cookies while the dough is soft and fairly liquid so that the cookies spread out and are almost like Florentine’s in texture. The recipe makes 3 dozen and trust me, hide some as they will disappear in record time. We all enjoy a sweet treat, but one that is loaded with healthy ingredients and has great flavor is definitely ideal. INGREDIENTS 1 ½ cups old fashioned rolled oats ¾ cup oat flour (rolled oats can be pulverized in the food processor until fine) ½ tsp sea salt ¼ tsp baking soda 1 cup nuts, walnuts, pecans or almonds, coarsely chopped 1 cup dark chocolate chips ½ cup vegetable oil ½ cup maple syrup ⅓ cup brown rice syrup 2 tsp pure vanilla extract PREPARATION Heat the oven in the Convection mode 325 ℉. Line two flat cookie sheets with parchment paper and set aside. Place the rolled oats, flour, salt, baking soda, nuts and chocolate chips in a large bowl and mix together. In a smaller bowl combine, oil, maple syrup, brown rice syrup and vanilla and whisk together.Stir the wet ingredients into the dry. Scoop the dough with a tablespoon cookie scoop and place the mounds at least 2 inches apart on the prepared cookie sheets so they have room to spread while baking. Bake for 12 - 15 minutes until crisp. Transfer cookies to a wire rack to cool and continue baking. Variations: Add lemon zest, orange zest, crystalized ginger or dried fruit. Makes 30 - 36 cookies Lacy Chocolate Oatmeal Cookies .pdf Download PDF • 164KB WANT TO LEARN MORE? Click Here MORE SWEET & SAVORY RECIPES FROM OUR STEAM OVEN Chocolate Flan RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE Steam Roasted Beet Salad with Lamb and Feta Cheese RECIPE How to Roast a Whole Duck 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!

The chicken goes to the oven first at 375°F and 10 min in the zucchini, tomato and summer squash are added in. Cook for another 25 min or until chicken are veggies have crisped. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Chicken Thighs with Zucchini, Tomato and Summer Squash Convection Roast or Convection Bake Mode Often when I cook a meal in my convection oven for a group of people, I ask myself, what else I can cook while I have in the oven the main dish? Of course I will prepare a side dish and dessert. Why? Because in convection I can cook in multiple rack without transference of flavors. In this page, you can find three delicious recipes that can be prepare in no time and baked in one go: Roast Chicken Thighs Pieces Roasted Medley of Zucchini, Golden Squash & Cherry Tomatoes Nectarine Blackberry Crisp Planning Tips for Cooking this Meal in Convection Cooking Time Chicken Pieces - 25 - 35 minutes depending on the size Resting Time for Chicken - 5 minutes Cooking Time for Vegetables - 20 - 25 minutes Cooking Time for Crisp - 35 - 40 minutes Organize the oven racks, one on rack 2 (counting up from the bottom) the other on rack 4. Preheat the oven in the Convection Roast or Convection Bake Mode to 425 degrees. The chicken goes into the oven on the upper rack and the vegetables on the lower rack, set the timer for 10 minutes, then reduce the temperature to 375. Slide the crisp in next to either the vegetables or the chicken and set the timer for 15 minutes. Remove the chicken and vegetables from the oven, move the crisp to the upper rack to crisp the topping and cook for another 15 - 20 minutes. Serves 4 - 6 People Ingredients Spice Rubbed Chicken Pieces It’s always a good idea to roast a few extra chicken pieces to have on hand for salads or sandwiches. 6 - 8 bone in chicken pieces 2 - tablespoons olive oil 2 - teaspoons kosher salt 1 ½ - teaspoons dried mixed Italian seasoning 1 ½ - teaspoons garlic powder 2 - teaspoons smoked Spanish paprika (mild or spicy) Medley of Zucchini, Gold Squash & Cherry Tomatoes 2 - medium green zucchini, cut in half lengthwise, then each half cut into 1” thick chunks 2 - medium golden zucchini, cut the same way 1 - cup cherry tomatoes, cut in half 3 - cloves garlic, minced Fresh Herb & Feta Cheese Topping 1 - cup crumbled feta cheese ¼ - cup fresh herbs, mint, parsley, basil, oregano, minced Pinch of dried red chili Nectarine & Blackberry Crisp 6 - ripe nectarines, cut into 8 wedges each 1 - cup ripe blackberries ¼ - cup sugar 1 - stick unsalted butter, room temperature, cut into small pieces 1 - cup old-fashioned oats ½ - cup, brown sugar ½ - cup all purpose flour 1 - teaspoon ground cinnamon Dash of salt WANT TO LEARN MORE? Click Here MORE CHICKEN RECIPES FROM OUR STEAM PAGE 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Slow Roasted Chicken Wings RECIPE Braised Chicken with Lemon and Cilantro RECIPE Baked Chicken and Rice RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Chinese Chicken Salad with Noodles and Cabbage 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!

I begin the stuffed pork chops with a sear on the cooktop and a slow finish in the oven. It will yield not only incredibly flavorful pork chops, but they will be juicy and tender. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Pork Chops with Garlic Herb Stuffing Convection or Convection Bake Juicy baked pork chops paired with a vibrant medley of roasted vegetables create a perfect convection-cooked meal. This recipe which begins with a sear on the cooktop and a slow finish in Convection will yield not only incredibly flavorful pork chops, but they will be juicy and tender. Cooking the leaner tender cuts of pork without drying out the meat can be tricky. This recipe which begins with a sear on the cooktop and a slow finish in Convection yields flavorful, tender, juicy pork chops. Before cooking a thin pocket is cut in the side of each chop and stuffed with a garlic herb paste which adds a delicious burst of flavor. The chops can be paired with some roasted seasonal vegetables for another easy Convection meal. INGREDIENTS For the Pork 2 bone-in center cut pork chops 3 cloves garlic, minced 1 tsp fresh rosemary minced 1/2 tsp fresh thyme minced 1 tbsp + 1/2 tsp olive oil 2 tbsp butter 2 tbsp sherry or white wine For the Vegetables 1 head cauliflower, halved, stem removed, cut into 1/4" thick slices 3 medium carrots, cut into 1/4" thick slices Olive oil and Mixed Italian seasoning PREPARATION Cooking Plan and Timing: Begin by cooking the cauliflower and carrots while searing the pork chops. This will take approx 10 minutes. Once seared add the pork chops to the oven and set the timer for 8 minutes. Remove the pork chops and set aside to rest. Increase the oven temperature to 400 degrees and continue cooking the vegetables for another 10 minutes. Remove from the oven and serve with the pork chops. Pork Chops Heat the oven in the Convection or Convection Bake mode at 325F. Combine the garlic, herbs and 1/2 tsp of olive oil, then carefully cut a pocket along the side of each chop and spread the mixture evenly inside each pocket. Season the chops with kosher salt and pepper and set aside to lose their chill while you prepare the vegetables. When ready to cook, heat an oven proof pan over moderate heat then add in 2 tablespoons of butter and 1 tbsp of olive oil. When the butter is sizzling, lay the chops into the pan and leave them to brown without touching for approx 3 minutes. Carefully turn the chops and brown on the other side. Before moving the pan to the oven add a little acid to the pan, either a little white wine, sherry or verjus. This will create a delicious pan sauce to spoon over the chops. Set the timer for 8 minutes then carefully remove the pan from the oven and set it aside leaving a towel or oven mitt over the handle to remind you it's hot. Remove the pork chops from the hot pan so they dont continue cooking. Now increase the heat in the oven to 400 degrees to make sure the vegetables achieve a nice caramelized finish. In ten minutes you will have perfect pork chops and a side of delicious caramelized roasted vegetables. Roasted Cauliflower and Carrots Cauliflower cut into 1/4” thick slices works well for roasting if you want to achieve a nice overall crispness. Paired with sliced multicolored carrots it makes an appealing side dish. I also sauteed some thinly sliced collard greens for added visual appeal and to add a lighter component to the meal. Simply toss the vegetables with a little olive oil, kosher salt and pepper and a sprinkle of mixed Italian seasoning and spread onto a rimmed baking sheet. Place on the lower rack in the oven and cook for approximately 20 minutes. Once the pork chops have been removed from the oven, increase the oven temperature to 400F and cook for a little longer until the vegetables begin to caramelize around the edges. Oven Baked Herb Stuffed Pork Chops with Roasted Carrots and Cauliflower .pdf Download PDF • 117KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH RECIPES FROM OUR STEAM PAGE Convection Steam Baked Baby Back Pork Ribs RECIPE Slow Roasted Pork Shoulder RECIPE Lobster Mac' n Cheese RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE Steamed Broccoli Couscous Salad with Almonds and Cranberries RECIPE Braised Spareribs with Plum Sauce 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!

Beef Wellington makes a wonderful centerpiece for a special occasion meal, and convection cooks it perfectly. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Beef Wellington Convection Bake Beef Wellington cooked in a convection oven Beef Wellington makes a wonderful centerpiece for a special occasion meal, and convection cooks it perfectly. The preparation is fairly simple; however, several rounds of chilling are required between each step, so you will need to set aside a fair bit of time for it. The chilling is important because the puff pastry that encases the beef needs to be baked at a high temperature, so the colder the meat, the less chance there is for it to overcook during baking. Beef Wellington It is also crucial not to let the puff pastry get too soft as it thaws, so follow the package directions for the recommended steps for thawing. If the pastry gets too soft, it’s best to refrigerate it for a while before proceeding. Wrapping the meat and duxelles mixture in several sheets of phyllo dough before wrapping it in the puff pastry is recommended by many chefs to avoid too much moisture permeating into the puff pastry. However, separating just a few sheets of phyllo dough without it all getting very soft is not easy so I have also provided instructions for wrapping the beef directly in the puff pastry. If you decide to skip rolling the meat in phyllo dough make sure your duxelles mixture is very dry and cold. Beef Wellington is a recipe where planning and organizing your workspace is key to success. INGREDIENTS Recipe ingredients For the beef filet 1 center-cut beef tenderloin trimmed (2.5 - 3lbs) 2 tsp kosher salt Freshly ground pepper 1 tbsp olive oil 1 tbsp unsalted butter 1 tbsp Dijon mustard Kitchen twine cut into 7 7-8” lengths For the mushroom duxelles 1 ½ lbs cremini mushrooms, wiped clean, trimmed and coarsely chopped 2 large shallots, peeled, coarsely chopped 3 tbsp unsalted butter 3 cloves garlic, minced 3 tbsp Italian parsley leaves, finely chopped 2 tbsp dry sherry or brandy Freshly ground pepper For the pastry 1 14 oz package frozen puff pastry; follow package directions for bringing to room temperature. 6 slices prosciutto 2 sheets frozen phyllo dough, defrosted (optional) Egg wash 1 egg mixed with 1 tbsp water, beaten until well combined PREPARATION Cut a 7” length of twine and tie the tenderloin in the center. Then, continue to tie the beef tightly at 2” intervals on either side. Season the beef with kosher salt and freshly ground pepper and set aside to come to room temperature. Heat a large skillet over moderate heat. Add the oil and butter and increase the heat to medium-high. Add the beef and sear until it is well-browned on all sides, then set it aside on a rimmed baking sheet to cool for 15 - 20 minutes. Remove the twine and brush the tenderloin with the mustard. Place the beef in the refrigerator and chill for at least an hour or up to 4 hours. First, to prepare the duxelles, pulse the mushrooms and shallots in a food processor until very finely chopped. For even results, this is best done in two batches. Heat a large skillet over moderate heat. Add the butter, and when it melts, add the chopped mushroom-shallot mixture. Cook the mixture over moderate heat for about 25 minutes until the mushrooms are dry. Then stir in the garlic and parsley and cook over a gentle heat for 2 minutes. Add the sherry and stir continuously to scrape up any browned bits until the mixture is dry. Add the freshly ground pepper to your taste, spread the duxelles onto a rimmed baking sheet, and chill for 30 - 60 minutes. Method using phyllo dough: Spread a damp flour sack towel on the work surface. Then, cut 3 pieces of plastic wrap about 7” in length and place them on the towel, overlapping them to make a square about 20”. Place the two phyllo sheets overlapping by a few inches in the center of the plastic wrap to form a rectangle with the long edge facing you. Lay the prosciutto in two rows over the phyllo dough leaving a ½” border around the edges. Gently spread the chilled duxelles over the prosciutto to form an even layer. Place the beef lengthwise over the bottom third of the duxelles and roll up the beef using the plastic wrap as a guide, making sure it stays on the outside of the pastry. Twist the ends to form a tight log, transfer the pastry-wrapped beef to a rimmed baking sheet, and refrigerate for at least an hour. Heat the oven in the Convection Bake mode to 400 F/ 205 C and line a rimmed baking sheet with parchment paper. Gently roll out the puff pastry on a lightly flour-dusted rolling mat to form a 15” 12” rectangle, and lightly brush the top third of the pastry with the prepared egg wash. Gently unwrap the chilled beef and discard the plastic wrap. Lay the phyllo beef lengthwise on the bottom edge of the pastry and roll it up. Place the beef seam side down on the prepared baking pan, gently brush off any excess flour, and brush the pastry all over with the egg wash. The pastry can be lightly scored to create a decorative pattern, or you can roll out the trimmings to create a raised pattern. Cut 3 small holes in the top of the pastry to allow steam to escape and provide a place to insert the oven meat probe. Place the beef in the oven and program the meat probe to reach an internal temperature of 125 F/ 52 C for medium rare. When the internal temperature has been reached, and the crust is golden, remove the beef and let it stand for 15 minutes before slicing. Method without using phyllo dough Carefully roll out the puff pastry on a lightly flour-dusted rolling mat to form a 15” 12” rectangle, and lightly brush the top third of the pastry with the prepared egg wash. Lay the prosciutto slices over the lower part of the dough in an overlapping pattern and gently spread the duxelles mixture evenly over the prosciutto. Place the chilled lengthwise on the bottom edge of the pastry and roll it up. Place the beef seam side down on the prepared baking pan, gently brush off any excess flour, and brush the pastry all over with the egg wash. The pastry can be lightly scored to create a decorative pattern or roll out the trimmings to make a raised pattern. Cut 3 small holes in the top of the pastry to allow steam to escape and provide a place to insert the oven meat probe. Place the beef in the oven and program the meat probe to reach an internal temperature of 125 F/ 52 C for medium rare. When the internal temperature has been reached, and the crust is golden, remove the beef and let it stand for 15 minutes before slicing. Serves 6 Note: Beef Wellington can also be baked in the steam oven using the combination Convection/Steam Mode (low humidity if your oven has variable steam settings). Keep in mind that the cooking time will be faster if baked in a smaller cavity oven, so if your steam oven doesn’t have a meat probe, check the internal temperature after 25 minutes of baking time. PRINT OUR RECIPE Beef Wellington .pdf Download PDF • 104KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? 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Much as I appreciate the benefits of cooking with Convection, I still make good use of the traditional Bake mode in the oven, especially when baking pies or quiche with mushrooms and fontina YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Bake Mushroom Quiche with Fontina Cheese Traditional Bake Mode A homemade mushroom quiche on a colorful ceramic plate, with elegant dishes, forks, and extra virgin olive oil on a rustic wooden table. Much as I appreciate the benefits of cooking with Convection, I still make good use of the traditional Bake mode in the oven, especially when baking pies or quiche. The traditional Bake mode has a more drying effect upon food and since the heat is primarily coming from the bottom heating element you can be assured your pastry will cook through perfectly. When preparing this recipe take into account that the pastry needs to rest before being baked blind and it’s not advisable to put a hot filling into the pastry. INGREDIENTS Olive Oil Pastry 1 ¼ - cups all purpose or spelt flour ½ - tsp kosher salt ½ - cup good quality olive oil ¼ - cup ice cold water Mushroom Filling ½ - lb cremini mushrooms or your preferred combination, wiped clean and sliced 1 - thin leek, white part only, thoroughly washed and thinly sliced 2 - tbsp olive oil ¼ - tsp dried thyme 4 - large eggs ¾ - cup heavy cream 1 - cup grated Fontina cheese PREPARATION So in terms of planning, here are the steps: 1. Make the pastry first and place it in the refrigerator. 2.Cook the mushrooms and grate the cheese and set those aside. 3. Heat the oven and “blind bake” the pastry crust. For this you will need to line the pastry with a circle of parchment paper and weigh down the crust with dried beans or pastry weights. 4. Whip together the eggs and cream and now you are ready to bake the quiche. Quiche is traditionally baked in a crust made with butter and all-purpose flour but in this version I am using a delicious easy to prepare olive oil crust Getting all together Combine the flour and salt in a medium sized bowl. Stir in the water then the oil, mixing until well blended. Turn the dough onto a lightly floured surface and knead the dough briefly then place in a 9” metal tart pan with a removable bottom. Press the dough evenly into the base of the pan and up the sides then place it in the refrigerator for 30 minutes before blind baking. To blind bake the crust, place an oven rack in the lower third of the oven and heat the oven in the Bake mode 400 degrees. Place a circle of parchment paper over the prepared pastry and add enough dried beans or weights to cover the surface evenly. Place in the oven and bake for 20 minutes. Handling a pan with a removable bottom and bulky oven gloves can be tricky, placing the pan on a flat cooking sheet will make it easier to handle. Remove the pan after 20 minutes and very carefully remove the parchment paper and beans (having a stainless bowl or plate handy is helpful here). Prick the pastry all over with a fork and return to the oven for 6 - 8 minutes. Leave the oven door ajar to allow the oven to cool. Heat a medium sauté pan over moderate heat. Add the oil to the pan and when hot add the mushrooms, leeks and thyme. Cook stirring occasionally for 8 - 10 minutes until the mushrooms have released their juices and are limp. Season with some sea salt and freshly ground pepper and set aside to cool. When ready to assemble and bake the quiche, heat the oven in the Bake mode 350 degrees. Leave the pan with the prepared crust on the flat pan for easy handling. Whisk the eggs and cream together in a large measuring cup or bowl. Layer the grated cheese over the crust, add the cooked mushrooms and carefully pour over the cream mixture. Slide the tray into the oven and bake for 30 - 35 minutes until the filling is set. Serves: 4 - 6 People Mushroom Quiche with Fontina .pdf Download PDF • 176KB WANT TO LEARN MORE? Click Here YOUR STEAM OVEN IS GREAT FOR BAKING, TRY IT! 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 Chocolate Flan RECIPE Chicken Enchilada Casserole Steam Baked 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!