The smooth exterior of butternut squash makes it one of the easiest hard squash to work with. In this recipe, the flesh is scooped out, diced, and combined with red quinoa, kale, and mushrooms to make the stuffing. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Stuffed Butternut Squash Convection Bake Mode Roasted butternut squash with savory quinoa and kale, garnished with fresh cranberries on a bed of greens, creating a vibrant festive dish. This stylish presentation of stuffed butternut squash is a perfect side dish for holiday entertaining. And when you cooked butternut squash in the convection-mode, moisture retention will pair well with its great flavor. The smooth exterior of butternut squash makes it one of the easiest hard squash to work with. It can be peeled, cubed, and roasted for soup or to serve with grain bowls or over salad or thinly sliced for a gratin all are delicious. In this recipe, much of the flesh is scooped out, diced, and combined with red quinoa, kale, and mushrooms to make a delicious stuffing. Once baked the squash can be sliced into individual servings, making a stylish and delicious side dish for your holiday entertaining. INGREDIENTS 1 medium-sized butternut squash 1 cup cooked red quinoa 1 medium yellow onion, finely chopped 8 oz cremini mushrooms, brushed clean and chopped 3 garlic cloves, minced ¼ tsp dried oregano 4 fresh sage leaves, chopped or pinch of dried sage 1 bunch Dino kale, ribs removed, leaves chopped into small ribbons ½ cup chicken or vegetable stock PREPARATION Carefully cut the butternut squash in equal halves, lengthwise, scrape out the seeds and discard. With a small sharp paring knife, cut the flesh into cubes and scoop out leaving about ⅛” of flesh close to the skin. Now it’s time to make the stuffing. Heat a large sauté pan over moderate heat and add 1 tbsp of olive oil and 1 tbsp of butter to the pan. Sauté the onion until softened, then stir in the mushrooms, cook the mushrooms over medium-high heat stirring often until they release their liquid. Reduce the heat and add the garlic, oregano, and sage to the pan. Fold in the cubed butternut squash and cook over moderate heat stirring as needed, then fold in the kale. Add the stock to the pan, cover, and simmer for about 5 minutes then fold in the cooked quinoa. Add salt and pepper to taste. Place the prepared butternut squash on a rimmed baking sheet or in a shallow casserole dish and fill it with the prepared stuffing. Extra stuffing can be placed in a small dish and baked alongside the squash. To bake the squash, heat the oven in the Convection Bake mode at 350F. Cover the squash with foil and bake for 20 minutes. Remove the foil and bake for another 15 - 20 minutes until the squash is tender. Serves 6 PRINT OUR RECIPE Stuffed Butternut Squash .pdf Download PDF • 352KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH OUR STEAM RECIPE PAGE! 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Steamed Eggplant with Chili Crisp and Soy Black Vinegar Sauce RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Slow Roasted Turkey Pieces RECIPE BBQ Pulled Turkey RECIPE Braised Turkey with Butternut Squash, Chickpeas and Tomatoes RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A savory potato gratin with chard is a perfect side dish to serve with a special feast; it is best made in advance and reheated prior to serving. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Potato Gratin with Chard Convection Bake Mode Golden potato gratin with a fall salad and wild rice for a cozy meal. A savory potato gratin with chard is a perfect side dish to serve with a special feast; it is best made in advance and reheated prior to serving. With the help of your convection oven, you can cook several side dishes at once making the feast easier to prepare. INGREDIENTS 1 shallot, sliced 3 cloves garlic, minced 1 bunch red chard, coarse stem removed, remaining stems and leaves finely chopped 2 sprigs of fresh thyme ¼ tsp freshly grated nutmeg ½ cup chicken stock 1 cup cream 6 large yellow potatoes, peeled 6 oz grated Gruyere cheese PREPARATION Heat a 10 - 12” sauté pan over moderate heat, add 2 tbsp butter and 1 tsp of olive oil to the pan and when sizzling, stir in the shallot, garlic, and chard. Cook over moderate heat to wilt the chard taking care not to burn the garlic and shallots. Set aside to cool. Meanwhile, combine the stock, cream, thyme, and nutmeg in a heavy medium-sized saucepan and bring to a gentle simmer. Cook for approximately 15 minutes to reduce the liquid to almost half and discard the thyme. Butter an oven casserole dish and set aside. With a sharp knife or mandolin, slice the peeled potatoes into ¼” thick rounds. Heat the oven in the Convection Bake Mode to 350F (176C) Layer approximately ⅓ of the sliced potatoes into the prepared casserole dish slightly overlapping each slice. Sprinkle with salt and pepper, ½ of the sauteed chard, and ⅓ of the cheese. Repeat the layers and top with the remaining cheese. Place the casserole on a rimmed baking sheet, carefully pour the heated stock and cream over the potatoes and cover with foil. Bake for 35 minutes, gently remove the foil and continue baking for another 10 - 12 minutes until the top is golden brown and the potatoes are fork-tender. Allow to stand for 15 minutes before serving or, cool completely, cover, and refrigerate. Reheat covered in the Convection Bake mode at 350F for 20 - 25 minutes. Serves 6 For the Vegetable Wild Rice Harvest Medley click here! PRINT OUR RECIPE Potato Gratin with Chard .pdf Download PDF • 417KB WANT TO LEARN MORE? Click Here MORE SIDE DISHES FROM OUR STEAM OVEN! Provencal Golden Potato and Tomato Casserole RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Potato Frittata with Linguica and Kale RECIPE Steam Roasted Beet Salad with Lamb and Feta Cheese RECIPE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

For perfectly crispy oven fries, Convection is the answer. Add a scattering of chopped garlic, fresh parsley and sea salt for a taste sensation. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Oven Fries with Garlic and Parsley Convection Roast or Convection Bake Mode Convection oven fries, crisper than deep-fried! Oven fries are easy to prepare, and the results will amaze you. The cooking time is fairly quick, only 25 minutes. However, the cut potatoes do need to soak in ice water for at least 15 minutes before cooking to remove the excess starch. Once they are drained and perfectly dry, they are ready to go into the oven. I was fortunate to have some duck fat in the freezer, which may have contributed to the extra crispness of my fries; however, any good heat-tolerant oil, even olive oil, will work well. The key is to heat the oil before adding the dry potatoes, as shown in the video. So be sure to stage your oven to heat the oil and then safely fold the potatoes. If your oven is equipped with an extension rack, it will be easy for you to handle a tray with hot oil when it's time to fold in the potatoes. When working with hot oil, take the time to prepare everything carefully so you can work safely. INGREDIENTS 2 large baking potatoes, scrubbed or peeled and cut into 1/3" wide fries 1/4 cup olive oil, duck fat, or grape seed oil 2 cloves garlic, minced 2 tbsp finely chopped Italian parsley leaves Salt and freshly ground pepper PREPARATION Immerse the prepared fries in a large bowl of ice water and set aside to soak for 15 minutes. Drain and rinse the fries and dry them completely. Place them in a bowl and sprinkle them with kosher salt. Arrange the oven racks so that you can bake the fries on rack position 1 (electric ovens) or 2 (gas ovens), and heat the oven in the Convection Bake or Convection Roast mode to 425 F. When the oven comes to temperature, place a heavy-rimmed baking sheet on the oven rack and add the oil. Close the door and let the oil heat for a few minutes. Carefully fold the prepared potatoes into the hot oil, slide the rack back into the oven, close the door, and set the timer for 15 minutes. When the timer elapses, carefully extend the rack and turn the fries so they bake evenly. Close the oven door and cook the fries for 15 - 20 minutes until crisp and golden. Transfer the cooked fries to a bowl or platter with a slotted spoon or spatula and toss with the chopped garlic, parsley, and freshly ground pepper. Add a scattering of sea salt, such as Maldon flakes, for a sensational finish. Meanwhile, combine the chopped parsley and garlic in a small bowl and set aside. 4 Servings PRINT OUR RECIPE Oven Fries with Garlic and Parsley .pdf Download PDF • 61KB WANT TO LEARN MORE? Click Here TRY THESE RECIPES FROM OUR STEAM PAGE! Steam Oven Roast Chicken and Vegetables RECIPE Slow Roasted Beef Tenderloin RECIPE Braised Spareribs with Plum Sauce RECIPE Roast Beef Top Loin Steam Roasted RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

There are three components to sticky buns: the dough, the filling, and the topping, so, as with all baking, it’s best to start by setting out all the ingredients so you can move fluidly through the recipe. It’s especially important to make sure the butter is at room temperature for the dough and also the filling. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Baked Home Made Pecan Sticky Buns Convection Bake Mode Pastry tray with nut-topped rolls, a plate with one cut slice, white china, silver forks, and a black-striped tablecloth. Warm and inviting. Freshly baked homemade pastries are an amazing treat, and these popular pecan sticky buns are surprisingly easy to prepare. Even though the recipe is fairly straightforward, proofing the dough for 1.5 to 2 hours is required prior to baking, so the overall preparation and baking time is approximately 3 hours. However, the recipe can be prepared, refrigerated overnight and baked the following morning after one final proof. The Proof mode in a convection or steam oven is the ideal tool for proofing, as it provides a warm, draft-free environment. In my experience, the proofing is also faster using this mode. The first step in the recipe, proving the yeast, is the most important step, because if the yeast doesn’t prove, then it’s best to start over. Proving the yeast is very simple: combine the yeast with the sugar and milk, then set it aside until foamy. However, it’s important that the milk is warm to the touch, 100 - 110°F. If it is too cold or too hot, the yeast will not prove. There are three components to this recipe: the dough, the filling, and the topping, so, as with all baking, it’s best to start by setting out all the ingredients so you can move fluidly through the recipe. It’s especially important to make sure the butter is at room temperature for the dough and also the filling. Using a metal pan to bake the buns is ideal, since once baked, the buns need to be inverted onto another baking pan for serving. Glass baking dishes are much heavier and can be a little awkward to handle during the final step. INGREDIENTS For the Dough 1 cup whole milk, gently warmed to 100°F / 38 °C 2 tbsp granulated sugar 2 packages active dry yeast ½ cup granulated sugar 8 tbsp softened, unsalted butter, cubed 2 large eggs, room temperature ½ tsp salt 4 ½ - 5 cups unbleached all-purpose flour Dough ingredients. For the Filling 4 tbsp softened unsalted butter (must be easily spreadable) ½ cup brown sugar 2 tsp ground cinnamon For the Topping 2 cups chopped pecans ½ cup unsalted butter ½ cup brown sugar ⅓ cup maple syrup ¼ cup milk ¼ tsp salt 9 x 13” metal baking pan, lightly greased with butter or oil Filling ingredients. PREPARATION Heat the oven in the Proof mode and arrange the oven racks to accommodate the pan with the dough for proofing. Combine the warmed milk, 2tbsp sugar and yeast in the bowl of a stand mixer and set aside for 6 - 10 minutes until the mixture is foamy. Attach either the paddle or the dough hook to the mixer, and beat on medium speed until combined, then beat in the ½ cup of sugar and the softened cubed butter. Add the eggs and salt and beat until combined. On low speed, beat in 4 cups of the flour 1 cup at a time until fully incorporated before adding more. Add the final ½ cup of flour and beat until the dough pulls away from the side of the bowl. If more flour is needed, add it in small amounts. Once the dough is properly formed, continue beating for 5 minutes until it is soft and pillowy, and bounces back when poked. It is now ready for the first rise. Place the dough in a large, lightly greased bowl and place it uncovered in the oven. After approximately one hour, the dough should have doubled in size and be ready to proceed to the next step. While the dough proofs, combine the filling ingredients in a small bowl and set aside. Lightly grease a baking pan with oil or butter, then spread the pecan pieces evenly over it. Combine the remaining topping ingredients in a small saucepan, simmer for a few minutes until the butter has melted then pour the mixture over the pecans in the pan. When the dough has doubled in size, remove it from the oven and turn it onto a lightly floured surface. Punch the dough down, then roll it into a large rectangle approximately 18 x 12”. Carefully spread the filling over the dough, then roll the dough up tightly to form a neat log. Mark the center of the log, then mark each half into 1 ¼ “ sections to yield 15 rolls. (If baking the next day, cover the pan and refrigerate at this point. The next day, proceed with the recipe as follows.) Arrange the rolls in the prepared pan and return the pan to the oven to proof for about 30 minutes. Without removing the pan from the oven, change the oven mode to Convection Bake 350°F/175°C. When the oven reaches the set temperature, set the timer for 30 minutes. Remove the pan from the oven and set it on a rack to cool for at least 5 minutes. Place a rimmed metal baking pan over the pan with the rolls and carefully invert the pan. Allow the rolls to set for a few minutes before gently separating the rolls. Makes 15 WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Steam Oven Caramel Bread Pudding Delight RECIPE How To Cook Poach Eggs In a Steam Oven RECIPE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE How to Cook Lobster Tail in the Steam Oven RECIPE Chocolate Flan RECIPE Key Lime Cheesecake RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... 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This recipe for Convection Bake Chocolate Pecan pie strikes the perfect balance of great flavor and just the right amount of sweetness. Agave nectar will yield healthier results YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Bake Chocolate Pecan Pie Convection Bake or Traditional Bake Mode A delectable chocolate pecan pie, with its rich and nutty filling, captures the essence of seasonal indulgence among autumn desserts. This recipe for pecan pie strikes the perfect balance of great flavor and just the right amount of sweetness. Instead of using corn syrup the recipe calls for a more natural sweetener. Good choices are agave syrup, maple syrup, brown rice syrup or honey. I included a few tablespoons of molasses because I was a little short of agave syrup and it was delicious. It is not a big pie, in fact I bake it in a 9” tart pan with a removable bottom and it’s only about ¾ “ in depth, perfect for a sliver of something sweet without being overwhelming. If you don’t have time to make the pastry then just make the filling and add to a frozen 9” pie crust. Ingredients Pastry 1 ½ cups unbleached all-purpose flour Pinch, Kosher salt 1 tbsp granulated sugar 1 stick chilled unsalted butter, cut into small cubes ¼ cup ice cold water Filling ½ cup sugar ¼ stick, unsalted butter at room temperature 1 tbsp all-purpose flour ¾ agave nectar, maple syrup, honey or brown rice syrup 1 tsp vanilla extract 3 large eggs 1 cup pecans, chopped ½ cup semisweet chocolate chips Preparation Organize the oven racks so you can bake on rack position 2, one up from the bottom rack. Heat the oven in the Convection Bake mode 350°F or Bake mode 375°F. Beat the sugar and butter in a medium bowl then stir in the flour. Stir in the syrup and vanilla then with the motor running add the eggs, one at a time. F finally add the pecans and chocolate chips. Carefully pour the filling into the prepared pan and bake for 35 to 40 minutes until set. Chocolate Cake with Pears and Hazelnuts .pdf Download PDF • 92KB WANT TO LEARN MORE? Click Here MORE OPTIONS FROM OUR STEAM OVEN! Chocolate Flan RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Paella with Steamed Mussels and Shrimp RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Convection is the ideal mode for cooking Baked Pork Shoulder Roast Stuffed with Spinach and Fontina Cheese because convection will prevent the meat from drying. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Pork Shoulder Roast Stuffed with Spinach and Cheese Convection Roast Mode or Convection Bake Mode Succulent stuffed pork tenderloin, garnished with fresh herbs, served with green beans, cherry tomatoes, and roasted potatoes. Convection is the ideal mode for cooking a stuffed pork shoulder roast in order to prevent the meat from drying out while cooking. Pork shoulder can be braised with liquid in a Dutch oven or slow-roasted on a rack in a shallow pan, but when it is butterflied, pounded, and stuffed the cooking time is significantly reduced. If you are not sure about butterflying the roast, ask the butcher to do it for you, basically you are cutting it open like a book. Once butterflied then pounding the meat with a meat tenderizer will increase the surface area for stuffing. This cut of meat is best cooked low and slow, I used the Convection Roast Mode , 350°F degrees for 30 minutes then reduced the oven temperature to 325°F and continued cooking my 3lb roast for another 1 1/2 hours. Cuts of meat like pork shoulder require longer cooking to tenderize, so doneness is determined by the texture of the meat. At the end of the cooking time, it should be almost fork tender. Adding some stock and wine to the roasting pan will create enough juices to make a delicious pan sauce. INGREDIENTS 3 - 4 lb. pork shoulder roast, butterflied 1 whole shallot, diced 3 cloves garlic, minced ½ tsp mixed Italian seasoning Pinch of dried red chilies 1 10 oz package, washed baby spinach, coarsely chopped ¼ cup grated Parmesan cheese ½ cup grated Fontina cheese 1 cup of stock (optional) to add to the roasting pan ½ cup white wine (optional) to add to the roasting pan PREPARATION Begin by preparing the stuffing. Sauté the shallots and garlic gently for a few minutes in a little olive oil and butter. Stir in the Italian seasoning and red chilies then add the spinach in handfuls until it has all wilted. Set the stuffing aside to cool then combine it with the cheeses. Cut about 8 or 9 lengths of butcher twine to have it ready to tie up the roast. Heat the oven in the Convection Bake or Convection Roast mode to 350 degrees. Lay the butterflied roast on a rimmed baking sheet and sprinkle some kosher salt and fresh pepper over the meat then spread the stuffing evenly over the meat, leaving a 1” border around the edge. Tie one length of string around the center of the roast, then tie the rest of the roast in 1 - 2” intervals. Season the outside of the meat with some Kosher salt and cracked pepper and a sprinkle of mixed Italian seasoning and drizzle with a little olive oil to coat. Place the roast on a rack in a shallow pan and add the stock and wine to the pan. After 30 minutes, reduce the oven temperature to 325 F and cook the roast for another 1 ½ hours. Be sure to let the meat rest for 15 minutes before slicing. Serves 6 PRINT OUR RECIPE Stuffed Pork Shoulder Roast .pdf Download PDF • 101KB WANT TO LEARN MORE? Click Here ALL ABOUT PORK IN THE STEAM OVEN Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms RECIPE Braised Spareribs with Plum Sauce RECIPE Slow Roasted Pork Shoulder RECIPE Pork Tenderloin with Roasted Vegetables 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! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... 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! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Stir chocolate, butter, Grand Marnier and vanilla in a large heavy saucepan over low heat until melted and smooth.  Set aside and cool to lukewarm. Beat the eggs and sugar until thick and pale, about 6 minutes. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Flourless Chocolate Cake in Convection Convection (True Convection) or Convection Bake Mode Decadent flourless chocolate cake garnished with powdered sugar, fresh raspberries, and mint leaves. INGREDIENTS 16 - oz bittersweet or semisweet chocolate, coarsely chopped 1 - cup unsalted butter, softened 3 - tablespoons, Grand Marnier 1 - teaspoon vanilla extract 7 - large eggs, room temperature 1 - cup superfine sugar PREPARATION Preheat oven to 325 degrees, Convection or Convection Bake. Butter a 9” diameter spring-form pan and line the bottom with parchment paper. Stir chocolate, butter, Grand Marnier and vanilla in a large heavy saucepan over low heat until melted and smooth. Set aside and cool to lukewarm. Using an electric mixer, beat the eggs and sugar until thick and pale, about 6 minutes. Temper the chocolate with ⅓ of the egg mixture, then fold in the remaining egg mixture and transfer to the prepared baking pan. Bake for 55 - 60 minutes or until the tester comes out with only moist crumbs attached. Flourless Chocolate Cake .pdf Download PDF • 239KB WANT TO LEARN MORE? Click Here CHECK OUT OUR STEAM RECIPE PAGE! Easy Steamed Potato Salad with Eggs and Asparagus RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Provencal Golden Potato and Tomato Casserole RECIPE Key Lime Cheesecake RECIPE Chocolate Flan RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Use Convection Baked at 350°F for 15 to 20 minutes to cook this White Bean Casserole with Artichokes and Olives YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Baked White Bean Casserole with Artichokes and Olives Convection or Convection Bake Mode Golden-baked white bean casserole with melted cheese, served in an elegant dish with fresh garnishes. Flageolet beans are typically served with roast lamb in Provence but, this creamy white bean casserole with robust flavors of artichokes and olives is a delicious option. Soaking and simmering the beans is of course ideal but those cans are handy in a pinch. Because my side dishes were fairly quick-cooking I didn’t add them until I had removed the lamb from the oven. I increased the oven temperature to 350°F, and they were hot and ready to serve when the lamb had rested and been carved. INGREDIENTS 1 cup dried white beans, soaked overnight and simmered for 1 ½ - 2 hours till soft OR 2 15 oz cans white beans, drained and rinsed 2 shallot, peeled and sliced 4 cloves garlic, thinly sliced 1 12oz jar artichoke hearts, sliced 1 cup pitted Kalamata olives, halved ½ cup chicken or vegetable stock ¼ cup finely chopped parsley ½ cup shredded Parmesan cheese PREPARATION Heat a large saute pan over moderate heat then add 2 tablespoons of olive oil to the pan, swirl to coat the pan then add the shallots and garlic. Cook over moderate heat until just softened then stir in the artichoke hearts. Cook covered for a few minutes then stir in the olives and the stock. (A little stock is good to keep the beans from becoming dry but don’t add so much that the mixture becomes soupy.) Butter or oil a 4 cup oven-casserole dish and scrape the bean mixture into the dish. Season with some sea salt and freshly ground pepper then top with the parsley and Parmesan cheese. Bake in the Convection or Convection Bake mode 350°F for 20 - 25 minutes until heated through. Serves 6 - 8 Link to Convection Roast Leg of Lamb Link to Convection Baked Tomatoes Provencal Style Convection Baked White Bean Casserole with Artichokes and Olives .pdf Download PDF • 115KB WANT TO LEARN MORE? Click Here MORE CASSEROLES FROM OUR STEAM RECIPES! Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Lobster Mac' n Cheese RECIPE Broccoli and Cauliflower Gratin RECIPE Chocolate Flan RECIPE Fish Pie with Wild Cod and Shrimp RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

With this meal the Corn Casserole goes into the oven first as it takes 50 minutes to cook. will take only 35 minutes to cook. Stage your oven first! YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Crispy Oven Fried Chicken Baked in Convection Convection Roast or Convection Bake Mode Cooking multiple dishes is a breeze with a convection oven, featuring roasted vegetables, breaded chicken, and a savory baked casserole. With this meal the Corn Casserole goes into the oven first as it takes 50 minutes to cook. It can be prepared in advance. Just remember to take it out of the refrigerator at least 30 minutes before cooking to lose the chill. The chicken will go together easily provided you get organized and set up your dredging station and will take only 35 minutes to cook. The coating of the chicken really needs to be done just before it goes in the oven as the coating gets soggy if the chicken is refrigerated. Broccoli slices can be added to the oven for the last 12 minutes for a delicious balanced meal. INGREDIENTS 6- bone- in chicken thighs, skin removed ½ - cup all purpose flour 1 - large egg 2 - tbsps. milk 1 - teaspoon garlic powder ¾ - teaspoon salt 1 - teaspoon smoked paprika 1 ¾ - cups Panko breadcrumbs 1/3 - cup vegetable oil Double Corn Spoonbread 1 ½ - cups of water 1 ½ - cups whole milk ¾ - cup stone-ground cornmeal 2 - tablespoons unsalted butter 2 - large eggs ½ - teaspoon baking powder 2 - green onions 1 ½ - cups corn kernels 3 - tablespoons Parmesan cheese PREPARATION Set up your dredging station with 3 medium sized shallow bowls filled with: 1. Flour 2. Eggs well beaten, combined with milk, garlic powder, salt & smoked paprika 3. Panko combined with the oil Preheat the oven Convection Bake or Convection Roast 375 degrees. Line a rimmed baking sheet with parchment paper. Pat the chicken pieces dry with a paper towel and dredge in the flour, roll in the egg mixture and coat with the Panko, then place on the baking sheet. Spray with a mist of cooking oil Oven Fried Chicken, Double Convection Bake or Convection Roast Corn Spoonbread Casserole, Roasted Broccoli Slices. Spray to give the crust an extra bit of crisping and cook for 30 - 35 minutes depending on the size of the thighs. Double Corn Spoonbread With this recipe it’s important to have all the ingredients organized and the pan prepared. You begin by cooking the cornmeal in the traditional manner on the cooktop for about 10 minutes, but it needs a lot of stirring during that time. Then you add the remainder of the ingredients, transfer the mixture to the prepared baking dish and bake. Preheat the oven to Convection Bake or Convection Roast 375 degrees. Grease a shallow 1 ½ quart casserole dish. Combine the water with ½ teaspoon of salt and ½ of the milk in a large heavy saucepan and bring to a boil. Reduce the heat to medium-low and pour in the corn-meal in a steady stream, whisking all the time. Reduce the heat to a low simmer and cook for 10 minutes, stirring frequently until the mixture is very thick and pasty. Remove from the heat and whisk in the butter, add the remaining milk in a steady stream whisking all the time, then add the eggs one at a time and finally the baking powder. Stir in the onions, corn & Parmesan and a little cracked pepper. Bake for 45 minutes or until a tester comes out clean. Oven Fried Chicken .pdf Download PDF • 229KB WANT TO LEARN MORE? Click Here TRY THESE STEAM RECIPES Braised Chicken with Lemon and Cilantro RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Orzo Pasta Salad with Grilled Artichokes RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Crusty and Juicy Convection Baked Calzone Convection Bake or Convection Roast Mode Golden-brown calzones served with marinara and Parmesan cheese. A calzone pizza is perhaps the ultimate hot sandwich or savory pie, with fillings and cheese encased in the crust instead of being spread over the top. Not only does a calzone make a substantial meal, but it also remains hot for much longer than a slice of pizza. Pizza dough is an easy dough to make; however, as with all yeast dough, one must take into account the proofing and rising times, which can add several hours to a recipe. The prep time can be reduced by preparing the dough, proofing it once, and then refrigerating it overnight. Alternatively, you can buy a prepared pizza dough. Fortunately, really good pizza dough is readily available and only requires about an hour or two to come to room temperature. I used two prepared pizza doughs from Trader Joe's for this recipe and made four large calzones: two with sautéed spinach and mushrooms, and two with cured meats. I used some pizza sauce with both, and sliced fresh mozzarella cheese, as well as a little Parmesan, for added flavor. I find the sliced mozzarella is easier to work with than shredded cheese and also adds a nice, rich texture. When making sautéed vegetables for the calzone, be sure to let them cool before using. The beauty of a recipe like this is, of course, that you can easily customize the fillings to your preference. Some ovens feature a Pizza mode, but I find the best mode to use for baking calzone or pizza in a convection oven is either the Convection Bake or Convection Roast mode. Heated circulating air is a huge benefit in creating a perfect crust. INGREDIENTS 2 prepared fresh pizza dough (1lb each) 1 cup pizza sauce 1 8-oz log of fresh mozzarella, sliced ¼ cup grated Parmesan cheese 12 oz cured meats, salami, pepperoni, ham or prosciutto 1 tbsp olive oil 1 tbsp butter 6 large white mushrooms, cut into thick slices ¼ tsp dried oregano 2 cloves garlic, thinly sliced 1 bunch fresh spinach, leaves only washed and dried Ingredients for the Calzone pizza. METHOD Remove the pizza dough from the wrapping and place it on a rolling mat or a clean counter lightly dusted with flour. Divide each dough into two pieces, shape each piece into a ball, and cover with a flour sack or light kitchen towel. It will take at least 1 ½ - 2 hours for the dough to lose its chill and be ready to work with. While the dough is coming to room temperature, prepare the sauteed vegetables and organize the other ingredients. Sauté the mushrooms over medium heat with the butter and olive oil. When they begin to soften, add the garlic, oregano, and spinach, and cook for 6-8 minutes over medium-low heat to prevent the garlic from browning. Set aside the mixture to cool. Heat the oven to 425°F (220 °C) in Convection Bake or Convection Roast mode, and line a shallow, rimmed baking sheet with parchment paper. Calzone can also be baked on a baking stone or steel. Roll each dough ball into a ¼” thick circle or stretch the dough into a circle over the back of your hands. Spread some pizza sauce over one side of the dough, leaving enough room to crimp the edges. Top with the cheese slices and other topping ingredients, and a sprinkle of Parmesan cheese. Fold the other half of the dough over the filling and crimp the edges to seal. Transfer the calzone to the prepared baking sheet and repeat the process with the remaining dough balls. Brush the top of each calzone with a little olive oil and lightly slash the top of each one with the tip of a sharp knife to create air vents. Bake for approximately 15 minutes until golden. Makes 4 calzones PRINT OUR RECIPE Crusty and Juicy Convection Baked Calzone .pdf Download PDF • 348KB WANT TO LEARN MORE? Click Here UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this recipe this chicken soaks in a spicy buttermilk brine for 6 hours or overnight, it is then dredged in flour and set aside to rest before being baked in a convection oven. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Deviled Fried Chicken Convection Bake Mode Nothing like fried chicken but without frying. Nothing says summertime like a meal with fried chicken, especially when it's accompanied by summer salads and fresh corn. As delicious as fried chicken is, it’s the frying in oil that is the tricky part. Cooking with hot oil requires careful attention and once the cooking is finished the oil has to be drained then safely stored and ultimately disposed of so baking the “fried” chicken in the oven is definitely an easier option. What is my solution? Of course "frying" the chicken in the convection oven. In this recipe this chicken soaks in a spicy buttermilk brine for 6 hours or overnight, it is then dredged in flour and set aside to rest before being baked. The buttermilk brine gives the chicken great flavor and spraying the chicken with some spray oil just before it goes into the oven helps with the crisping the batter. INGREDIENTS 8 bone-in chicken pieces 2 cups buttermilk 3 tsp salt 1 tsp ground black pepper 3 tsp dry mustard powder 3 tsp cayenne pepper 2 tsp garlic herb seasoning 2 cups all purpose flour 1 tbsp baking powder Avocado spray oil PREPARATION Combine the buttermilk with the seasoning and stir well, add the chicken and turn so that each piece is evenly coated with the buttermilk. Cover and refrigerate for 6 hours or up to a day. Combine the flour and baking powder in a shallow bowl and dredge each chicken piece in the mixture. Shake off the excess and place the chicken on a rack in a shallow oven pan and set aside to rest before baking. Heat the oven in the Convection Bake mode to 400 degrees. Spray the chicken pieces with the avocado oil spray and slide the tray into the oven. Bake for 35 - 40 minutes until the outside is crisp. Serves 4 PRINT OUR RECIPE Baked Deviled Fried Chicken .pdf Download PDF • 95KB WANT TO LEARN MORE? Click Here MORE CHICKEN OR PORK OR VEGGIES RECIPES! Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Chicken Enchilada Casserole Steam Baked RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this recipe, the Brussels sprouts are lightly pan-roasted with shallots, then combined with sliced potatoes, wine, cream, and stock, and layered with cheese to create a delicious gratin. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Creamy Roasted Brussels Sprouts & Potato Gratin Convection Bake Mode Brussels sprouts and potato gratin served alongside perfectly cooked slices of meat. Side dishes that can be baked in the oven and served in the baking dish are ideal for entertaining. A savory gratin does require some careful slicing of the vegetables. Still, it makes an impressive and delicious side dish that can be baked alongside other dishes in a convection oven. Potatoes and Brussels sprouts are humble vegetables that offer many options for creating delicious side dishes. In this recipe, the Brussels sprouts are lightly pan-roasted with shallots, then combined with sliced potatoes, wine, cream, and stock, and layered with cheese to create a delicious gratin. This recipe uses a combination of cream and stock for a lighter sauce; however, you can double the cream if you prefer a creamier texture. For an easy convection meal, I seared a pork tenderloin and placed it in the oven to cook for approximately 20 minutes at the end of the baking time for the gratin. INGREDIENTS 1 lb brussels sprouts, trimmed, thinly sliced 1 large shallot, thinly sliced 2 tbsp unsalted butter 2 tbsp olive oil ¼ cup white wine 1 cup heavy cream 1 cup chicken stock 4 large russet potatoes, peeled and thinly sliced 1 cup shredded Cheddar Gruyere blend cheese Recipe ingredients. PREPARATION Prepare the Brussels sprouts and shallot; heat a large skillet over medium heat, add the butter and oil, and when the butter is foaming, add the Brussels sprouts and shallots to the pan. Cook for 7 - 8 minutes until the Brussels sprouts have softened and are crisping on the edges. Add the wine to the pan and cook for a minute or so, until it evaporates. Add the cream and stock, season with salt and freshly ground pepper, simmer for a few minutes, then set the pan aside to cool. Heat the oven to 325°F (165 °C) in the Convection Bake mode, and lightly grease a medium-sized oven casserole pan with butter or cooking spray. Cut the potatoes into thin slices with a sharp knife or mandoline, then add a layer of the potatoes to the prepared pan. Using a slotted spoon, spread a thin layer of the Brussels sprouts over the potatoes and top with a scattering of the shredded cheese. Repeat the layers, ending with a layer of potatoes topped with cheese. Pour the liquid from the Brussels sprouts pan over the potatoes and cover the dish with a sheet of buttered foil. Place the gratin in the oven on rack position 2 (counting from the bottom) and bake for 45 minutes. After 45 minutes, carefully remove the foil and bake for another 20 minutes until the potatoes are tender and the top is golden brown. Allow the gratin to rest for 10 minutes before serving. Serves 6 PRINT OUR RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin .pdf Download PDF • 275KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Risotto with Asparagus, Leeks and Proscuitto RECIPE Paella with Steamed Mussels and Shrimp RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Pork Tenderloin with Roasted Vegetables RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Sliced flank steak on a platter topped with corn salsa, surrounded by lime slices, tomatillos, and cilantro. The mood is appetizing and inviting. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Perfectly Cooked Flank Steak with Tomatillo Salsa Convection Bake or Convection Roast + Convection Broil Grilled steak adorned with a corn salsa, surrounded by slices of fresh lime and garnished with cilantro, makes for a vibrant and appetizing presentation. Cooking a lean cut of beef, such as flank steak, in a convection oven is the ideal method to ensure the meat remains tender and juicy. In this recipe, the flank steak is first cooked at a low temperature of 250°F (120 °C) for 30 minutes, then finished using the Broil mode set to 475°F (245 °C) or High. Cooking the meat at a low temperature minimizes moisture loss, ensuring a great texture and flavor, with the high-heat finish adding the perfect amount of sizzle. Prior to cooking, the meat is marinated with a dry rub of flavorful seasonings, brushed with a little oil, and served with the broiled tomatillo corn salsa. Extra salsa is delicious served over scrambled eggs wrapped in a tortilla. Since the tomatillo salsa is also broiled, you can cook it together with the steak during the high-heat finish. Alternatively, if you have a second oven, it can be prepared while the steak is cooking at a low temperature. Once the steak is cooked, plan to rest it for 5 - 8 minutes, then cut it in half and slice each half thinly across the grain. INGREDIENTS For the flank steak 1 flank steak 1.5-2lbs (680-900 g) 1 tsp dried oregano 1 tsp ground cumin ½ tsp garlic powder Salt and pepper Seasoned flank steak ready for the oven. For the tomatillo salsa 6 - 8 tomatillos, coarsely chopped 2 ears of yellow corn, shucked 1 jalapeno chili, seeded, coarsely chopped 3 cloves garlic, coarsely chopped 1 shallot, coarsely chopped 2 tbsp vegetable oil ½ cup fresh cilantro leaves, chopped 1 tbsp fresh lime juice Tomatillo salsa ingredients. PREPARATION Combine the spices, salt, and pepper and rub into the flank steak to marinate for at least one hour or up to eight hours prior to cooking. Preheat the oven to 250°F (120 °C) in Convection Roast or Convection Bake mode. Be sure to arrange the oven racks first so that one rack is positioned high in the oven, close to the Broil element, to avoid having to move a hot rack for the final high-heat finish. Place the flank steak on a shallow, rimmed baking pan lined with foil, shiny side down. Spritz the steak with a little vegetable or olive oil and place it in the oven. Set the timer for 30 minutes. When the timer elapses, remove the steak and change the oven mode to Convection Broil, setting the temperature to 475°F (245 °C) or High. Allow the oven to heat for 5 minutes, then add the steak and cook for 6 - 8 minutes. (It isn’t necessary to turn the steak) Remove the pan from the oven and immediately place the steak on a cutting board or cool tray to rest for 5 - 8 minutes before slicing. To cook the tomatillo salsa, combine the tomatillos, corn, shallot, garlic, and jalapeno together with 1 tbsp of vegetable or olive oil. Spread the mixture onto a shallow, rimmed baking pan lined with foil, shiny side down. Heat the oven to Broil or Convection Broil mode at 475°F (250 °C) or High for 5 minutes. Place the tray in the oven and broil the vegetables until they begin to brown on the edges, about 6-8 minutes. Scrape the mixture into a bowl, stir in the chopped cilantro and lime juice, and add some sea salt and freshly ground black pepper. Serves 4 PRINT OUR RECIPE Perfectly Cooked Flank Steak with Tomatillo Salsa .pdf Download PDF • 461KB WANT TO LEARN MORE? Click Here MORE OPTIONS FROM OUR STEAM PAGE! Slow Roasted Salmon RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Corned Beef with Cabbage, Potatoes and Carrots RECIPE Slow Roasted Rib Eye Steak RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Slow Roasted Beef Tenderloin RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Oven Ratatouille with eggplant, zucchini peppers and tomatoes is a perfect dish for roast leg of lamb. Oven ratatouille will not become mushy like a traditional one  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roast Leg of Lamb with Baked Eggplant Ratatouille Convection Roast or Convection Bake Mode Sliced, herb-crusted lamb roast accompanied by a colorful medley of roasted vegetables on a decorative plate. Typically Ratatouille is cooked in a heavy casserole on the cooktop, but the vegetables can also be combined and roasted in the oven for an easy Convection Meal. Ratatouille is a flavorful vegetable stew from Southern France that combines a bounty of summer vegetables, eggplant, zucchini, peppers and tomatoes. Typically it is cooked in a heavy casserole on the cooktop, but the vegetables can also be combined and roasted in the oven for an easy Convection Meal. Ratatouille combines well with roast chicken, oven baked polenta and our favorite roast lamb and can even be served over pasta or grains. INGREDIENTS Roast Leg of Lamb 1 semi boneless leg of lamb, approx 4 - 5lbs 4 cloves garlic, minced 2 tbsp, finely chopped fresh rosemary 2 tbsp olive oil Kosher salt Oven Ratatouille 3 shallots, peeled and cut in half 10 cloves garlic, peeled 2 small Italian eggplant or 1 Italian and 1 Fairy Tale eggplant, cut into 1 ½” chunks 3 large zucchini, cut into 1 ½” chunks 2 large peppers, yellow and orange are nice for the color, peeled, seeds removed, cut into 1 ½” pieces ( a Y shaped vegetable peeler does a good job of removing the peel) ¼ cup olive oil 1 level tsp herbs de Provence 4 medium Roma tomatoes, cut into quarters (these are added later) Preparation To coordinate the cooking plan on the following timing: Lamb - 1 hr 25 minutes including 10 - 15 minutes for resting and carving. Ratatouille - 40 - 50 minutes Begin by seasoning the lamb and letting it sit overnight in the refrigerator. First give the lamb a generous sprinkle of Kosher salt, then combine the rosemary, garlic and oil and rub it all over the meat. Cover loosely with a sheet of wax paper and refrigerate for 6 hours or overnight. And be sure to let it sit outside of the refrigerator for at least an hour prior to cooking. Organize the oven racks to accommodate the roast and the tray of ratatouille underneath. Heat the oven in the Convection Roast or Convection Bake Mode 325 °F. Place the lamb on a rack in a shallow pan. And if your oven has a meat probe insert the sensor into the meat on the diagonal, taking care not to touch any bone. Slide the lamb into the oven and activate the meat probe function then program to the desired internal temperature. Remember the internal temperature will rise as the meat rests so if you like your lamb medium rare, select an internal temperature of 125 - 130 degrees. When the lamb has cooked for at least 45 - 50 minutes, slide the tray with the ratatouille into the oven. Oven Ratatouille Combine the shallots, garlic, eggplant, zucchini and peppers in a large shallow mixing bowl. Season with a sprinkle of Kosher salt and the herbs, add enough of the olive oil to coat the vegetables evenly then spread onto a rimmed baking sheet. The vegetables will shrink a fair bit during the cooking so it’s best if they are fairly crowded on the tray. When the lamb has cooked for 45 - 50 minutes, add the tray of ratatouille into the lower part of the oven. Remove the lamb when the meat probe indicates it has reached the desired internal temperature and set aside to rest. Carefully combine the tomatoes with the other ratatouille vegetables and reprogram the oven to finish cooking the vegetables in the Convection Roast or Convection Bake Mode,400℉ and set the timer for 25 minutes. Serves 6 Roast Leg of Lamb with Oven Roasted Ratatouille .pdf Download PDF • 271KB WANT TO LEARN MORE? Click Here CHECK OUT THESE STEAM RECIPES Easy Steamed Potato Salad with Eggs and Asparagus RECIPE Slow Roasted Pork Shoulder RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Braised Spareribs with Plum Sauce RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Key Lime Cheesecake RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!