Wilt the spinach, then cook the mushrooms and make the sauce using the microwave mode. Then I will crack some eggs into the sauce and bake the casserole in the combination convection + microwave speed mode. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Eggs Florentine with Mushroom Sauce Convection Microwave A savory brunch casserole with baked eggs and sautéed mushrooms, served with fresh strawberries and English muffins. I wan to show you how to prepare a delicious breakfast casserole in record time using a combination Convection + Microwave oven also known as a Speed oven. Appliances nowadays have multiple functions designed to benefit our cooking and in this recipe, I will use several functions in my Convection Microwave Speed oven. To begin with, I will wilt the spinach, then cook the mushrooms and make the mushroom sauce using the microwave mode, then once the ingredients are assembled I will crack some eggs into the sauce and bake the casserole in the combination convection + microwave speed mode. INGREDIENTS 2 English muffins, split and cut into 1” pieces 1 cup shredded cheese, Italian blend, or cheddar 1 cup chopped fresh spinach leaves, mixed with a little butter and garlic powder ½ lb. mushrooms, stems removed and cut into thick slices 1 tbsp butter 1 tbsp all-purpose flour ¾ cup milk PREPARATION Grease a 9” round glass pie dish and scatter the cubed English muffins over the bottom. Combine the spinach with a small pat of butter and a sprinkle of garlic powder in a microwave-safe container, cover, and cook for 1 - 2 minutes in microwave mode until wilted. Remove and set aside. Combine the mushrooms with the butter and seasoning in a medium-sized microwave-safe bowl, cover, and cook for 3 - 4 minutes in microwave mode until the mushrooms soften. Sprinkle the flour over the cooked mushrooms and stir. Cover and cook for one minute. Pour in the milk and stir, cover, and cook in microwave mode until the sauce comes to a boil and thickens, taste the sauce and add salt and pepper as needed. Don’t worry if the sauce is slightly runny, it will firm up during the final cooking stage. Assemble the casserole: Heat the oven in the Convection mode to 350℉ (180℃). Scatter the cheese over the muffins and top with the wilted spinach. Pour the mushroom sauce over the mixture and make 4 - 6 indentations in the sauce using the back of a large spoon. Crack an egg into each indentation and place the dish uncovered into the oven. Add the Microwave function and set the timer for 8 minutes. Serves: 4 - 6 Note: Use the microwave power recommended for your model for cooking the spinach and mushrooms. If your oven has a set combination mode for cooking use that or if you have the option to combine a specific amount of microwave power add 180 watts. PRINT OUR RECIPE Eggs Florentine with Mushroom Sauce .pdf Download PDF • 129KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? English Muffin Poached Egg Pizza RECIPE Vanilla Creme Brulee RECIPE Easy Steamed Potato Salad with Eggs and Asparagus RECIPE How To Cook Poach Eggs In a Steam Oven RECIPE Poached Eggs with Broccolini and Cheddar RECIPE Herbed Mushroom Flan RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... 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! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

HOW DOES CONVECTION MAKE COOKING AN ENTIRE MEAL EASIER? FAQ PAGE How What Why Do How does Convection Make Cooking an Entire Meal Easier? If you can cook food on multiple racks at one time with no transfer of flavor, then you can easily cook an entire meal in the oven at one time. Best of all placing the food in the oven liberates you from standing at the cooktop, just set the timer and let the oven do it’s magic. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

Golden and flaky on the outside with layers of succulent meat and savory flavors within, this delicious pie is a feast for both the eyes and the palate, perfectly paired with a fresh, crisp salad. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Pork Sausage and Poultry Meat Pie Convection Bake Mode Golden, decorative meat pie served alongside fresh salad and mustard. A meat pie is an impressive dish that's easier to make than you might think. The key is a hot-water butter crust that comes together in minutes with just four ingredients. For best results, I recommend baking this pie in a convection oven, as it yields a more moist meat filling than a conventional oven. You can prepare the pie filling a day in advance to maximize its flavor. While traditional meat pies don't include vegetables, I like to add leeks and oyster mushrooms. If you use vegetables like mushrooms, roast them first for better flavor and to reduce excess moisture during baking. The gelatin added to the mix will take care of that, so roasting the veggies is optional. Traditionally, gelatin is added after the pie is baked, but I simplify the process by adding it before baking. This will help condense the fluids as the pie cools. You will need a 14 by 24 cm (5.5 by 9.5 inch) pan, and placing parchment paper in the mold is highly recommended for easy unmolding. INGREDIENTS For the filling: 1 lb of pork sausage meat 1.5 lbs of poultry meat 4 grams agar agar or 2 envelopes of gelatin 1/2 cup breadcrumbs 1 leek stem 200 grams / 7 oz oyster mushrooms 1 teaspoon salt 1/8 cup of soy sauce 1 twig of rosemary 1 twig of sage or 1.5 teaspoons dried sage 5 twigs of thyme 2 fresh cloves of garlic Fresh pepper Filling ingredients. For the crust: 400 grams (about 2 cups) of flour 175 ml (3/4 cup) hot water 113 grams (8 tablespoons) of butter 1.5 teaspoons of salt 1 egg for egg washing PREPATION First, cut the poultry meat into small 1/2 inch pieces. Place both the poultry and sausage in a large bowl. Add the leeks and mushrooms. I roasted the mushrooms and leeks for 25 minutes to add flavor, but you can skip this step. Finely chop all the spices and add them to the meat. Also, add the agar agar or gelatin, salt, and soy sauce. Mix well and set aside. To prepare the crust, heat the water and the butter in a small saucepan. Heat until the water is about to boil, then let the butter melt completely. Add the hot liquid to the flour and mix well with a wooden spoon. Once the dough is cool enough to handle, knead by hand until smooth and uniform. The dough should be soft and warm at this stage. Cut off two-thirds of the dough and shape it into a long roll. Roll it out with a rolling pin to form a rectangle large enough to cover all sides of the pan. Line the long side of the pan with a sheet of parchment paper that extends beyond the pan so you can lift the pie out after baking. Use a strip of parchment to line the narrow side of the pan as well. Carefully place the rolled-out dough in the pan. Make sure it does not break or have holes. If you accidentally make a hole, repair it in the dough. Stretch it to cover all the corners. Pastry dough neatly lined in a rectangular baking tin, ready for the filling. Add the meat mixture to the pan in layers, pressing each layer firmly to remove any air pockets. Repeat until the pan is full. Now roll out the top crust. Make two holes in the crust to vent steam during baking. This helps prevent the crust from becoming soggy. Use the egg wash to paint the top edges of the dough base (the part that is already in the pan). Place the cover and press gently on the edges. Make sure there are no air pockets. With a knife, cut the excess dough. Crimp the edges or leave them as is. You might also like to decorate the top of the pie or just leave it as is. Before you bake it, apply the egg wash. Bake in a preheated oven in the convection-bake mode to 380°F / 190 °C, or in a regular oven to 400°F, for 20 minutes. Lower the temperature to 350°F / 180°C and bake for about 40 minutes or until the internal temperature reaches 150°F / 66 °C. Let the pie cool in the pan for about 3 hours before slicing. This allows the filling to set properly. It makes 8 slices. Golden and flaky on the outside with layers of succulent meat and savory flavors within, this delicious pie is a feast for both the eyes and the palate, perfectly paired with a fresh, crisp salad. PRINT OUR RECIPE Pork Sausage and Poultry Meat Pie .pdf Download PDF • 351KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Apricot Tomato Chutney RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE French Toast with Caramelized Bananas RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

An in-depth educational site to teach people how to effectively use Convection and Convection Steam oven. About the educator About Convection Kitchen Welcome to Convection Kitchen, your educational resource for cooking with convection and combi-steam ovens. Over the past twenty years, I have taught thousands of people how to make the most of their convection and combi-steam ovens. Why is education important? Most recipes do not consider the specific tools you use, and every oven has its own unique characteristics. Once you understand how to use your cooking tools and your oven's convection cooking modes, achieving cooking success becomes much easier. You can begin your learning journey by visiting the "Plan" page in the site menu or by trying out any of my easy recipes featured on the "Convection Recipes" or "Steam Recipes" pages. Additionally, my FAQ page addresses many common questions from my clients, and my weekly blog delves into recipes and common topics related to cooking with a convection oven. I encourage you to adapt your cooking to these incredible convection ovens. I hope you'll find these resources helpful and that your experience with convection cooking becomes more enjoyable. Be sure to subscribe to receive the latest updates from my site. Thank you, Larissa, Your Convection Enthusiast End of page

"Osso buco," literally “a bone with a hole,” is a wonderful Italian dish typically made with veal shanks. The hole in the bone of the veal or beef shank is filled with delicious bone marrow, which adds amazing flavor. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 The Simplest and Most Delicious Way to Prepare Beef Shank Osso Buco Convection or Convection Bake Mode "Osso Buco," literally “a bone with a hole,” is a wonderful Italian dish typically made with veal shanks. The hole in the bone of the veal or beef shank is filled with delicious bone marrow, which adds amazing flavor to this slowly cooked dish and is a wonderful treat to scoop out and savor. Veal is not readily available in all markets; however, this dish can also be made with beef shanks, which are more easily found. The recipe I use is a traditional Milanese recipe that requires only butter, white wine, chicken stock, and tomatoes. The key is to serve this simple braise with Gremolata, that flavorful mixture of chopped fresh parsley, garlic, and lemon zest. First the shanks are browned on the cooktop in a wide, shallow, oven-safe pan. Once browned, the wine is added and reduced; then the tomatoes are added, and after a further reduction, the stock is added; the dish is covered and placed in the oven for 1 ½ - 2 hours. It’s such a simple preparation but so flavorful. Using convection does not reduce the cooking time. However, the circulating convection heat is ideal for maintaining a consistent level of heat in the pan, and you can also cook another dish at the same time if needed. Osso Buco is typically served with Risotto Milanese, which can also be cooked in a covered pan or uncovered in a steam oven. Recipe ingredients. INGREDIENTS 4 pieces beef or veal shank about 1” thick 3 oz unsalted butter ½ cup dry white wine ½ cup chicken stock 1 28-oz can of whole peeled tomatoes For the Gremolata ¼ cup Italian parsley, finely chopped 1 large clove garlic, finely minced 1 lemon zest only PREPARATION Heat the oven in the Convection or Convection Bake mode to 325 F/ 160 C. Heat a wide, shallow oven-safe pan with a tight-fitting lid over moderate heat. Add the butter, and when sizzling, place the shanks into the pan. Cook over moderate heat until evenly browned, then gently turn the shanks over and brown the other side. Handle the shanks gently to avoid the marrow falling out of the bone. Once both sides are browned, add the wine to the pan, lower the heat, and reduce for 8 - 10 minutes. Osso Buco sizzling in the pan, ready for the rest of ingredients. Add the tomatoes, crushing them in your fingers as you add them to the pan. Continue cooking for another 10 minutes over medium heat until they reduce slightly, then add the stock. Cover the pan and place it in the oven. Cook for 1 ½ - 2 hours until the meat is tender and ready to fall off the bone. Meanwhile, combine the finely minced parsley, garlic, and lemon zest and set aside. Serve the Osso Buco over risotto or polenta with a generous garnish of the Gremolata. Serves 4 PRINT OUR RECIPE Beef Shank Osso Buco .pdf Download PDF • 408KB WANT TO LEARN MORE? Click Here LOOKING FOR MORE RECIPES? Hot Corned Beef Sandwich RECIPE How to Cook Lobster Tail in the Steam Oven RECIPE Braised Chicken with Lemon and Cilantro RECIPE Slow Roasted Beef Tenderloin RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Cooking turkey wings at a low temperature in your Convection or Steam oven and finishing them on the grill is a stress-free way to achieve amazing results. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Grilled Turkey Wings Convection and Convection Roast Mode Tender and juicy slow-cooked turkey wings, finished on thegrill, served as the centerpiece of a flavorful meal. Roasting a turkey at Thanksgiving is a stress-inducing experience for many people. On the other hand, cooking turkey pieces at a low temperature in your Convection or Steam oven and finishing them on the grill is a stress-free way to achieve amazing results. The process is very simple, simply season the meat with a dry rub, place it on a rimmed baking sheet and cook it in the Convection mode at 200 degrees. Then the meat can be “finished” on a hot grill, or using the Convection Roast mode at 425 degrees. Timing is the only tricky part. I usually allow between 30 - 40 minutes at low temperatures but these turkey pieces were so large and actually took closer to 50 minutes to reach an internal temperature of 160 degrees. I used my oven meat probe to monitor the internal temperature of the thigh but you can also check the meat with an instant-read thermometer after 30 minutes to get a sense of the degree of doneness. Ingredients 2 turkey wings 1 turkey thigh or 2 drumsticks 1 tbsp of your preferred dry BBQ seasoning BBQ Sauce Preparation Heat the oven in the Convection or Convection Bake mode at 200 degrees. If you are using a Steam oven use the Low-Temperature Mode or combination Convection Steam Mode at 200 degrees Lightly oil and season the turkey pieces with some kosher salt and your preferred dry rub a few hours or a day before cooking. Place them on a rimmed baking sheet and bake at 200 degrees for approximately 40 minutes. Low-temperature cooking is a slow process so in order to determine the degree of doneness of the meat use the oven meat probe if your oven has one, or check the food with an instant-read thermometer. Ideally, aim for an internal temperature 10 degrees below the target temperature you want the meat to achieve because it will continue to cook on the hot grill. The turkey pieces can be brushed with BBQ sauce during the final phase of high-heat cooking. Related recipe: Roasting a Turkey in Convection Grilled Turkey Wings .pdf Download PDF • 110KB WANT TO LEARN MORE? Click Here COMPLETE YOUR MEAL WITH OUR STEAM RECIPES! Potato Calamari Salad with Capers RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE French Toast with Caramelized Bananas RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Chicken Enchilada Casserole Steam Baked RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Slow roasting tomatoes is one of the best ways to enjoy tomatoes. The natural juices in the tomatoes and the garlic and herbs flavors are kept intact thanks to Convection YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Slow Roasted Tomatoes with Garlic and Fresh Herbs Convection or Convection Bake Mode As a side dish or condiment, slow roasted tomatoes are delicious. Slow-roasting tomatoes is one of the best ways to use an abundance of summer tomatoes. Thanks to convection, the natural juices in the tomatoes are kept intact, and cooking them at a low temperature of 200 degrees for several hours perfectly caramelizes the natural sugars, rendering amazing results. Enhance the flavor with some fresh herbs and garlic for an easy, delicious condiment that is well worth the time and slight effort to make. INGREDIENTS 2 lbs. sugar plum or other small tomatoes, rinsed, dried and cut in half 4 cloves garlic, minced 2 tbsp chopped fresh herbs, rosemary, oregano, basil and marjoram ¼ cup olive oil or more if needed PREPARATION Heat the oven in the Convection or Convection Bake mode at 200 degrees. Combine all the ingredients, add a little sea salt and freshly ground pepper, and spread them on a rimmed baking sheet. Turn the tomatoes so that each one is facing cut side up, slide the tray into the oven, and cook for 2 hours until the tomatoes are soft yet slightly caramelized. The tomatoes can be stored in the refrigerator for up to a week and are delicious served with cheese, eggs, fish, chicken, beef, or lamb, spread onto grilled bread, or added to a sandwich. Yield is approximately 2 cups. PRINT OUR RECIPE Slow Roasted Tomatoes .pdf Download PDF • 176KB WANT TO LEARN MORE? Click Here RECIPES FROM OUR STEAM PAGE Steamed Couscous Broccoli Salad with Almonds RECIPE Slow Roasted Rib Eye Steak RECIPE Blanching and Canning in the Steam Oven RECIPE Potatoes Steam Roasted with Tomatoes and Capers RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Slow Roasted Beef Tenderloin RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This easy oatmeal bake is combined with frozen blueberries, banana, dates, walnuts and coconut for a delicious nourishing breakfast. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Oatmeal Blueberry Bars Convection or Convection Bake Mode Shortened Description Delicious baked oatmeal blueberry bars are served with fresh apples and creamy yogurt, embodying a cozy homemade breakfast. This easy oatmeal bake is combined with frozen blueberries, banana, dates, walnuts and coconut for a delicious nourishing breakfast. Because this dish is baked in Convection at 350F it provides the perfect opportunity to bake some muffins or a frittata at the same time. Baking with convection is the easiest way to keep your refrigerator and freezer packed with delicious treats to start the day. INGREDIENTS ½ cup pitted dates, coarsely chopped 3 cups frozen blueberries ¾ cup unsweetened coconut milk 1 ripe banana 1 large egg 2 tsp vanilla extract 2 ½ cups old-fashioned oats 1 cup chopped walnuts ¾ cups unsweetened shredded coconut 1 tsp ground cinnamon ½ tsp salt 1 tsp baking powder Recipe ingredients. PREPARATION Heat the oven to 350F in the Convection or Convection Bake mode. Lightly oil an 8 x 8” baking pan. Place the dates in a small bowl and cover with very hot water for 15 minutes to soften. Place the frozen blueberries in a small saucepan with 1 tsp of water. Bring to a boil and simmer for 8 minutes until the berries have softened. Drain the dates and combine in a medium bowl with the coconut milk, banana, egg and vanilla. Mash with a spoon and mix until well combined. In a large bowl, combine the oats, walnuts, shredded coconut, baking powder, cinnamon and salt, stir in the date mixture until combined. Spread half of the mixture into the base of the prepared pan, top with the blueberries and the remaining oat mixture. Bake for 30 - 35 minutes until the crust is golden. Refrigerate when cooled and enjoy within 4 days or portion and freeze the portions. Makes 9 servings Note: This recipe calls for a small amount of coconut milk, small 7oz cans are available at Asian markets. WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Apricot Tomato Chutney RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this meal the spice infused softened butter is spread under the chicken skin prior to cooking then the chicken is cooked for 15 minutes in Convection Mode at 400 degrees, then lowered it to 350 YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Chicken with Herbed Butter and Soy Glaze Convection (True Convection) Mode Golden roasted chicken resting on a rack, accompanied by a vibrant side dish of sautéed kale and sweet potatoes, offering a delightful and hearty meal. I n this meal the spice infused softened butter is spread under the chicken skin prior to cooking then the chicken is cooked for 15 minutes in Convection Mode at 400 degrees. The temperature is then lowered to 350 and the chicken cooked for another 35- 45 minutes and brushed with the soy glaze while it is resting for 15 minutes before carving. The sweet potatoes only take 25 minutes to cook and the kale can be added in for the last 10 minutes so the vegetables only need to be added to the oven at the very end of the cooking time. INGREDIENTS 4 - tablespoons unsalted butter, softened 1 - teaspoon Chinese 5 spice powder ½ - teaspoon Trader Joe’s Multi-Purpose Umami seasoning 1 - 4lb chicken 2 - tablespoons vegetable oil Soy Garlic Glaze ½ - cup low-sodium soy sauce 2 - tablespoons distilled white vinegar 1 - 2” piece of ginger, peeled and thinly sliced 2 - tablespoons sugar Roasted Sweet Potatoes & Kale 3- medium sized sweet potatoes, orange or white fleshed 1 - bunch Dino kale 2 - cloves garlic minced 3 - tablespoons vegetable oil PREPARATION Take the chicken out of the fridge at least 1 hour before cooking, it will be easier to spread the butter under the skin if it’s not too cold. Mix the softened butter with the 5 spice powder and Umami seasoning in a small bowl. With the tip of a sharp knife carefully separate the skin from the breast, then with a small silicone spatula spread ½ of the butter mixture over each of the breast halves. Once you have the butter under the skin you can use your fingers on top of the skin to spread the butter evenly over the breast meat. Heat the oven to 400 degrees in the Convection or Convection Roast mode. Place the chicken on a rack in a shallow pan and give it a good coating with the vegetable oil. Roast for 15 minutes at 400 degrees, then lower the temperature to 350 and cook for 35 - 45 minutes. Remove the chicken from the oven and immediately brush it with the glaze and let it rest for 15 minutes before carving. Once carved the chicken pieces can be brushed with any remaining glaze, mixed with the juices from carving the chicken it makes a wonderful sauce. Soy Garlic Glaze Combine all the ingredients in a small saucepan and cook over moderate heat until the sugar dissolves and the glaze thickens. Set aside and reheat gently if needed before brushing over the chicken. Roasted Sweet Potatoes & Kale Most of the orange flesh sweet potatoes can be peeled and cut in advance of cooking, some of the white fleshed ones tend to discolor if cut too far in advance of cooking. Peel the potatoes, and cut in half lengthwise, then cut each half in lengthwise again and cut each quarter into 1” thick slices. Place in a bowl and drizzle with some oil to coat and a sprinkle of kosher salt and pepper. Spread on to a large rimmed baking sheet and cook on a rack underneath the chicken for 25 minutes. Kale Wash the kale and remove the center rib, dry the kale and cut into 1” thick pieces. Place in a bowl and add in the garlic and a light coating of the oil and massage the garlic and oil into the kale. The kale will only take 10- 12 minutes to cook and the oven temperature can be increased to 400 degrees if a crispy finish to the kale is preferred. Soy Glazed Butter Roasted Chicken .pdf Download PDF • 164KB WANT TO LEARN MORE? Click Here MORE POULTRY RECIPES FROM OUR STEAM OVEN Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Succulent Steam Oven Turkey Breast RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE BBQ Pulled Turkey RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

While there are many recipes for Lobster Mac' n cheese, this one focuses on providing options for cooking the lobster and tips for baking the casserole in a steam oven. Anchor 1 YOUR RECIPE FOR STEAM COOKING Lobster Mac' n Cheese Steam Baking Mode Golden, crispy Steam Oven Mac 'n Cheese with fresh asparagus, blending creamy comfort and healthy greens. A steam oven is ideal for cooking lobster to perfection and baking casseroles. While there are many recipes for Lobster Mac' n cheese, this one focuses on providing options for cooking the lobster and tips for baking the casserole in a steam oven. Lobster tails can be steamed at a low temperature or roasted at a higher temperature with a combination of convection and steam. Steamed lobster tails have a mild delicate flavor while roasting the lobster tails at a higher temperature brings out more flavor in the meat. For best results when steaming lobster tails, place them in a solid pan with a little water, a splash of white wine and some lemon slices. There are a few steps to making this dish. First the lobster, pasta and cheese sauce must all be cooked then combined in a casserole dish to bake. Since everything is already cooked the casserole really only needs to be heated through. When baking a casserole in the steam oven there is no need to cover the casserole as the combination of convection and steam prevents the food from drying out. Also, since steam ovens have a smaller capacity than larger wall ovens the heating is much faster. Of course if you prepare the casserole a day in advance it’s best to let it sit outside of the refrigerator for an hour before baking to avoid having to leave it in the oven for too long. If you do prepare the casserole in advance, only add the topping mixture prior to baking. Recipe ingredients INGREDIENTS 3 - 4 lobster tails ¼ tsp Old Bay seasoning ½ tsp garlic herb seasoning 2 tbsp butter, softened ½ lb Cavatappi pasta For the Cheese Sauce 3 tbsp all-purpose flour 4 tbsp butter 3 cups half and half ½ tsp dry mustard powder 1 cup shredded, sharp Cheddar cheese 1 cup shredded, Gruyere or Mozzarella cheese ½ cup shredded Parmesan cheese For the Topping ½ cup breadcrumbs 2 tbsp grated Parmesan cheese 2 tbsp melted butter 1 tbsp chopped fresh parsley 2 cloves garlic, minced PREPARATION To prepare the lobster tails, cut down the center of the shell in a straight line, turn the tail over and press in between each vertebrae with your thumbs to release the meat. Turn the tail over, gently lift the lobster out of the shell using your fingers to separate the meat as needed. Push the shell together and drape the meat over the shell. Combine the butter with the seasoning and spread over the lobster meat. To steam/poach the lobster , heat the steam oven in the Steam mode to 212 F/100 C. Place the lobster tails in a small solid pan with ½ cup of water and several lemon slices. When the oven comes to temperature, slide the pan into the oven and cook for 4 minutes. The poaching liquid can be added to the sauce for added flavor. OR To steam roast the lobster , heat the oven in the combination convection steam mode to 375 F/ 190 C. Place the lobster tails on a small rimmed baking sheet and bake for approx 4 minutes until the shell turns orange and the lobster meat is firm. Once the lobster is cooked and cooled, remove it from the shell and cut into bite sized pieces. Heat the water to cook the pasta and when it comes to a boil cook as directed. To make the sauce, heat a medium sized heavy saucepan over moderate heat. Add the butter and when melted stir in the flour and cook for 3 - 4 minutes taking care not to let it brown. Add the milk and bring to a gentle simmer, stirring frequently until the sauce thickens. Once the sauce has thickened, remove it from the heat and fold in the three cheeses, stirring well to combine. Taste the sauce and add salt and freshly ground pepper to your taste. To bake the casserole, heat the steam oven in the combination convection steam mode to 350 F/176 C. Lightly butter or oil an ovenproof baking dish, approximately 8 x 11”/22 x 28cm Combine the cooked pasta, lobster and sauce and spread it into the baking dish. Combine the breadcrumbs, melted butter, Parmesan, garlic and parsley and spread over the top of the casserole. Bake for 20 to 25 minutes until heated through. Serves 6 Lobster Mac' n Cheese .pdf Download PDF • 66KB WANT TO LEARN MORE? Click Here TRY ONE OF THESE RECIPES! Convection Baked Salmon Burgers RECIPE Baked Sesame Crusted Salmon RECIPE A Culinary Delight: Convection Baked Sockeye Salmon RECIPE Sausage Rolls in Puff Pastry RECIPE Cornmeal Herb Crusted Roast Potatoes RECIPE Gougères with Creamy Artichoke Cheese Filling RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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

Rustic fruit tarts are a popular dessert that are easy to assemble and quick to bake and the same concept can be used to create a delicious savory tart. This convection-bake tart with ham, leeks, and Boursin cheese is delicious and easy to make. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Savory Rustic Tart with Ham and Leeks Convection Bake Mode Rustic Tart with Ham & Leeks Convection Kitchen loves finding new and innovative ways to get the most out of your convection oven. One of our favorite recipes is a savory rustic tart with ham and leeks. Rustic fruit tarts are a popular dessert that is easy to assemble and quick to bake, and the same concept can be used to create a delicious savory tart. This tart is not only delicious but also has an elegant presentation that is sure to impress. With a little practice, making a short-crust pastry is very easy. Just make sure the dough has a nice pliable texture and that you rest it for at least 30 minutes. While the pastry is resting, you can saute the leeks and set them aside to cool. Because the tart is fairly thin and the pastry must bake through completely, I recommend baking it on the lowest rack of an electric oven. However, if you are baking this tart in a gas oven, please use rack position 2, counting up from the bottom . INGREDIENTS For the Pastry 1 ½ cups unbleached all-purpose flour 1 tsp kosher salt 1 ½ sticks (6 oz) chilled, unsalted butter, cut into small pieces ¼ cup ice cold water For the Filling 2 medium leeks, green tops removed, stems cut into thin slices 1 tbsp olive oil 1 tbsp butter 1 round Boursin cheese or other soft creamy cheese with herbs ½ cup grated Gruyere cheese 4 thin slices ham, cut into thin strips Filling ingredients PREPARATION To make the pastry, combine the flour, salt, and butter in the bowl of a food processor and pulse for about 15 seconds until the mixture resembles a coarse meal. Or combine in a bowl with a pastry cutter or two forks. Add the water in a steady stream with the motor running until the dough comes together in a ball. Turn the dough onto a lightly floured surface and roll it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to an hour. Wash the sliced leeks in warm water to remove any grit and dry thoroughly to prepare the filling. Heat a small skillet over moderate heat. Add the olive oil and butter, stir in the leeks, and sauté until softened. Keep the temperature moderate to avoid browning the leeks. Set aside to cool. Arrange the oven racks so you can place the tart on rack position one (electric ovens) or rack position two (gas ovens) and heat the oven in the Convection Bake mode to 350 degrees. Line a flat or rimmed baking sheet with a sheet of parchment or a silicone mat. Remove the pastry from the refrigerator and press it into a flat circle with the heel of your palm. Gently roll the dough out to a 12” circle on a lightly floured surface, and then transfer it to the prepared baking sheet. Spread the Boursin cheese over the pastry with an offset spatula, leaving a 1 ½” border around the edge. Spread the cooled leeks evenly over the cheese, and top with the chopped ham and Gruyere cheese. Fold the edges of the pastry in towards the center and brush the edge with the egg wash. Slide the pan into the oven and bake for 25 - 30 minutes until the crust is golden and the bottom of the pastry has baked through. Before removing the tart from the oven, gently leave the edge of the tart to make sure the bottom of the pastry has baked through Serves 4 Savory Rustic Tart with Ham and Leeks .pdf Download PDF • 65KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH COMBINED STEAM RECIPES! Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Orzo Pasta Salad with Grilled Artichokes RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Steam Roasted Beet Salad with Lamb and Feta Cheese RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE How to Cook Artichokes in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Monthly guide for winter meals to be cooked in a convection oven. Have a question? email me at info@convectionkitchen.com Rescued By My Oven January 11, 2023 at 12:00:00 PM Winter Convection Meals Slow-cooking braises such as Wine Braised Brisket and Braised Short Ribs make some of the best winter meals. Braised dishes require very little preparation before being placed into the oven to cook to tender perfection and towards the end of the cooking time side dishes such as Oven Risotto , Oven Polenta or a V egetable Gratin can be added to complete the meal. Wine Braised Brisket Of course, the big favorites at this time of year are warming casseroles, if you are a fan of Shepherd's Pie we have a delicious version made with plant-based meat as well as a Fish Pie , a seafood version. https://www.youtube.com/watch?v=JA0Kt7-xp-I We also have recipes for some fast cooking easy-to-prepare meals, such as Grilled Seafood Pasta and Broiled Salmon with Honey Mustard Glaze and if you haven’t yet made Creme Brulee in your Steam oven, or made a savory custard such as this amazing Mushroom Flan , now is a perfect time. We can’t do much about the weather but cooking great meals does a lot to keep everyone happy during this harsh weather, it's the perfect to put your ovens to work for you. Larissa, Your Convection Enthusiast Read Previous Rescued By My Oven Posts Successful Convection Cooking Begins with Planning Read Oven Meals, How to Make Dinner without Being in the Kitchen Read Learning to Make Your Ovens Work for You Read Recipe Writers Usually Don't Reference Your Oven "Baking Mode" So Here Are My Tips Read Every Meal We Cook is an Expression of Love and Caring Four Our Loved Ones Read Winter Convection Meals Read Plan your cooking with these tips "to unlock the magic of your Convection Kitchen"

With the convection method, the cauliflower and onion mixture stays moist without being overly liquid, resulting in a deliciously nutty flavor from the roasted cauliflower. What is more, these empanadas are vegetarian, which are a great option! YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Vegetarian Argentine Empanadas with Roasted Cauliflower Filling Convection Roast Mode Golden, flaky empanadas fresh out of the oven, inviting you to indulge in their savory, mouth-watering filling. The recipe for cauliflower empanadas is straightforward, and the results are exceptional. The crispy, flaky dough is delightful whether served for lunch, dinner, or as a snack. They are especially enjoyable at social gatherings with friends, particularly when paired with red wine. One significant advantage of cooking the onions in the oven is that, unlike meat empanadas, the onion mixture won't have excess juices. When making meat empanadas, you usually need to refrigerate the filling and drain some of the juices before assembling. However, with the convection method, the cauliflower and onion mixture stays moist without being overly liquid, resulting in a deliciously nutty flavor from the roasted cauliflower. What is more, these empanadas are vegetarian, which are a great option! INGREDIENTS 1.5 LBS of cauliflower florets 2 large onions 2 TBS smoked or sweet paprika 1 TBS Ancho chili powder (substitute with paprika if you prefer it less spicy) 1 tsp of cumin ⅓ cup of soy sauce ½ cup of chopped olives 1 TBS Aglio Olio seasoning blend or your favorite blend 1 package of turnover dough (for 20 empanadas; available in Latin or Middle Eastern grocery stores) Olive oil Salt 1 egg (for egg wash) Recipe ingredients. Dough discs for empanadas. PREPARATION Preheat your oven to 375°F (190°C) using the convection roast setting. Break down the cauliflower into florets and spread them on a rimmed baking sheet. Brush with olive oil and sprinkle with salt. Chop the onions and place them in a large bowl. Add the paprika, Ancho chili, cumin, and soy sauce (do not add olive oil). Mix well. If you use a food processor to chop the onions, be cautious; they may become too finely chopped, resulting in a very wet mixture. In this case, you will need to bake the onions for about 45-50 minutes. If you chop the onions by hand, they will cook at the same time as the cauliflower. Spread the onions on a separate rimmed baking sheet. Cooking the onions in the convection oven helps ensure the right amount of moisture while preventing excess liquid. If too much liquid were present, you would need to strain the mixture, which could lead to a loss of flavor. Unlike meat empanadas, the mixture should be on the drier side and at room temperature or cold for assembling the empanadas. Place the baking sheet with the cauliflower on the middle rack of the oven and the onions on the lower rack. Cook both for 30 minutes. When the time is up, remove them from the oven and set aside to cool. Once the cauliflower has cooled, chop the florets. Combine the chopped cauliflower with the onions, mix well, and add chopped olives. ASSEMBLING THE EMPANADAS Place one of the dough discs on a cutting board. Using a soup spoon, place a generous amount of the cauliflower-onion mixture in the center of the dough. While you do this, keep the edges of the dough disk free of any filling debris to seal the dough without any issues. Fold the dough over the filling and seal the edges with your finger. For the final touch, crimp the edges with a fork. Repeat this process until you have used all the dough discs. Enjoy your delicious cauliflower empanadas! PRINT OUR RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling .pdf Download PDF • 84KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING DIFFERENT? Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Braised Spareribs with Plum Sauce RECIPE Potato Frittata with Linguica and Kale RECIPE Corned Beef with Cabbage, Potatoes and Carrots RECIPE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Roasted Halibut Fillet RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!