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It’s good to know if you are cooking something like a lamb shoulder roast  that will be in the oven for quite some time that you can cook a dessert at the same time. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How to Roast Lamb Shoulder Roast in Convection Convection (True Convection) Roasted lamb slices with broccolini, chickpeas, wilted greens, and creamy feta cheese on a rustic plate. It’s good to know if you are cooking something like a lamb shoulder roast that will be in the oven for quite some time that you can cook a dessert at the same time. One of the greatest benefits of Convection cooking is the ability to cook an entire meal at one time with no transference of flavor. I am not suggesting you have to cook a cake at the same time but it’s good to know if you are cooking something like a lamb shoulder roast that will be in the oven for quite some time that you can cook a dessert at the same time. INGREDIENTS 1 - 2lb lamb shoulder roast 1 - tablespoon olive oil 1 - teaspoon herb’s de Provence OR 1 - tablespoon chopped fresh rosemary 4 - cloves garlic, minced Kosher salt & pepper Roasted Greens Chickpeas and Feta Cheese 1 - bunch Dino or red kale, stems removed, leaves cut into 2” pieces 3 - cloves garlic, minced 1 - tablespoon olive oil 1 - bunch broccolini, stems trimmed 1 - 14oz can chickpeas drained and slightly dried out Dash of dried red chili (optional) 4 - oz Feta cheese, sliced PREPARATION My cooking plan is to cook the lamb shoulder roast at 300 degrees Convection for about 1 ½ hours. The cake also cooks at 300 degrees and takes approximately 50 minutes to bake so I will cook that during the first hour the roast is in the oven. Once it’s out of the oven I will increase the temperature to 375 to make sure the lamb renders any fat and gets nice and crisp. The vegetables will only take about 12 - 15 minutes to cook so they go in at the very end. Combine the oil and seasonings and rub into the lamb, a few hours or even overnight in advance of cooking and let the lamb sit outside of the refrigerator for at least an hour before cooking. Heat the oven to 300 degrees, Convection, place the roast on a rack in a shallow pan and roast for 1 hour 15 mins. Increase the heat to 375 and cook for 15 minutes, remove from the oven and check the internal temperature, it should be 145 degrees, and set aside to rest before carving. Roasted Greens Chickpeas and Feta Cheese Combine the kale & minced garlic with the 2 teaspoons of olive oil and massage the oil into the leaves, add the chickpeas and toss well then fold in the broccolini and chili if using. Sprinkle with kosher salt and spread onto a rimmed baking sheet. Bake at 375 for 10 minutes then add the Feta cheese slices to the pan and cook for another few minutes until the cheese begins to melt. Serves 4 Lamb Shoulder & Hazelnut Cake .pdf Download PDF • 184KB WANT TO LEARN MORE? Click Here MORE OPTIONS FROM OUR STEAM PAGE Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Slow Roasted Pork Shoulder RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

WHAT THERMOMETER DO I USE FOR MY ROAST, CHICKEN OR TURKEY? FAQ PAGE How What Why Do What thermometer do I use for my roast, chicken or turkey? For best results use the oven meat probe if your oven features one . When estimating the cooking time be sure to add on the resting and carving time to better orchestrate the preparation of all the dishes. If your oven doesn’t have a meat probe, consider a digital meat thermometer that will give you an accurate read-out or an Instant read thermometer. Also, use a good quality thermometer; inexpensive ones often will give inaccurate reading. OUR LATEST CONVECTION RECIPES Pork Sausage and Poultry Meat Pie Convection Baked Turkey Enchiladas Spatchcock Roast Turkey Oven Boston Style Baked Beans

Chicken thighs seasoned with chili powder smoked paprika, and orange zest and baked with sweet potatoes make a delicious Convection meal cooked in a speed oven. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roast Chicken and Sweet Potatoes with Chili and Citrus Convection Microwave A convection-microwave meal. Chicken thighs seasoned with chili powder, smoked paprika, and orange zest and baked with sweet potatoes make a delicious Convection meal . Prepared in a Convection Speed oven with a little Microwave assist reduces the cooking time without sacrificing the results. The great thing about cooking with a Convection Speed oven is that you get all the benefits of Convection cooking with a bit of added speed from the low wattage of microwave power. In this preparation, we begin by cooking the chicken with a combination of Convection and Microwave power for 10 minutes. Then when the sweet potatoes are added the cooking is finished in the Convection mode. Finishing the cooking in the Convection mode allows you to cook on two racks at one time and because the chicken got a head start both dishes will be ready at the same time. In other words this is a good use of the oven tools. INGREDIENTS For the chicken 6 bone-in chicken thighs 2 tbsp chili powder 1 tbsp smoked paprika 1 tsp ground cumin ½ tsp dried oregano ½ tsp salt 4 tbsp orange juice 1 tbsp orange zest 1 tbsp lime juice 1 tbsp olive oil For the sweet potatoes 2 sweet potatoes, peeled and cut in half lengthwise, then cut into ½ ” slices 1 tbsp olive oil For the black beans 1 can black beans, rinsed and dried 1 small jalapeno, seeds removed, thinly sliced 2 cloves garlic, minced 2 tbsp chopped fresh cilantro leaves 1 tbsp lime juice 1 tbsp olive oil PREPARATION Heat the Speed oven in the Convection Mode to 375°F. Rub the seasoning and oil into the chicken pieces and arrange them on a shallow-rimmed baking dish. Place the tray in the heated oven and touch the Microwave + symbol to add 360W microwave paper and set the timer for 10 minutes. Meanwhile, toss the sweet potatoes with the oil and spread them onto a rimmed baking sheet. When the timer has elapsed touch the Microwave - symbol, and place the potatoes in the oven on the wire rack. Continue cooking the chicken and sweet potatoes in the Convection mode at 375℉ for another 15 - 20 minutes until the chicken is cooked through and the potatoes are fork tender. Combine the black beans with the jalapeno, garlic, cilantro, lime juice, and olive oil. Combine the mixture with the sweet potatoes before serving. Serves 4 Roast Chicken and Sweet Potatoes with Chili and Citrus .pdf Download PDF • 125KB WANT TO LEARN MORE? Click Here LOOKING FOR A CONVECTION-STEAM RECIPE? Braised Chicken with Lemon and Cilantro RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Orzo Pasta Salad with Grilled Artichokes RECIPE Slow Roasted Chicken Wings RECIPE Mexican Street Corn Salad RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

WHAT TYPE OF PAN IS BEST FOR ROASTING A CHICKEN? FAQ PAGE How What Why Do What Type of Pan is Best for Roasting a Chicken? The best way to roast a chicken in Convection is to roast it on a rack in a shallow pan. Since shallow-sided roasting pans with a rack are hard to find the best solution is to use a rimmed baking sheet with a rack. OUR LATEST CONVECTION RECIPES Pork Sausage and Poultry Meat Pie Convection Baked Turkey Enchiladas Spatchcock Roast Turkey Oven Boston Style Baked Beans

Combine the seasoning and rub into the chicken pieces, drizzle with a little olive or vegetable oil, be sure to let them sit out of the refrigerator for at least an hour before cooking. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Chicken Pieces with Smoked Paprika Rub Convection Roast or Convection Bake Mode A convection meal featuring roasted chicken, stuffed pepper with chickpeas and vegetables, seasoned baby potatoes with tomatoes, broccoli, and a bowl of green olives. Combine the seasoning and rub into the chicken pieces, drizzle with a little olive or vegetable oil, be sure to let them sit out of the refrigerator for at least an hour before cooking. When using Convection these spice rubbed chicken pieces can be cooked at the same time with one or two vegetable side dishes. In this photo I cooked Farro Stuffed Peppers and Steam Roasted Potatoes with Tomatoes and Capers, the recipes are in the Vegetable section. INGREDIENTS 6 - 8 assorted bone-in skin on chicken pieces 1 - teaspoon kosher salt 1 - teaspoon mixed Italian seasoning 2 - teaspoons smoked paprika PREPARATION Combine the seasoning and rub into the chicken pieces, drizzle with a little olive or vegetable oil, be sure to let them sit out of the refrigerator for at least an hour before cooking. When using Convection these spice rubbed chicken pieces can be cooked at the same time with one or two vegetable side dishes. In this photo I cooked Farro Stuffed Peppers and Steam Roasted Potatoes with Tomatoes and Capers, the recipes are in the Vegetable section. WANT TO LEARN MORE? Click Here MORE CHICKEN RECIPES FROM OUR STEAM PAGE 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Slow Roasted Chicken Wings RECIPE Braised Chicken with Lemon and Cilantro RECIPE Baked Chicken and Rice RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Chicken Enchilada Casserole Steam Baked RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

n this recipe, the cauliflower is cut into thick slices and marinated with chopped garlic and some mixed Italian seasoning. For crispy-edged cauliflower with a creamy center, roasting cauliflower in convection at a high temperature for about 20 minutes is key. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Roast Cauliflower with Spicy Lentils Convection Roast or Convection Bake Mode For crispy-edged cauliflower with a creamy center, roast in convection In this recipe, the cauliflower is cut into thick slices and marinated with chopped garlic and some mixed Italian seasoning. For crispy-edged cauliflower with a creamy center, roasting cauliflower in convection at a high temperature for about 20 minutes is key. Add a topping of spicy lentils for another sensational side dish. While the cauliflower is roasting, the quick-cooking lentil stew is set to simmer on the cooktop and then spooned over the roasted cauliflower. This combination makes a wonderful meal in itself. However, it also pairs well with roast chicken or lamb. INGREDIENTS For the lentils 2 tbsp olive oil + 2 tbsp butter 1 medium yellow onion, chopped into small dice 2 medium carrots, cut into small dice 2 medium celery stalks, cut into small dice 1 tbsp, chilis in Adobo sauce (or more to taste) 1 cups lentils, rinsed 3 cups water Recipe ingredients For the cauliflower 1 head cauliflower 3 cloves garlic, minced ½ tsp ground cumin ¼ tsp kosher salt 2 tbsp olive oil ¼ cup fresh cilantro leaves, chopped PREPARATION Heat a large saucepan over moderate heat, add the oil and butter to the pan and when foaming add the onion and cook until softened. Stir in the carrots, celery and cumin and cook over moderate heat for 5 minutes. Add the chilis, lentils and water and bring to a gentle simmer. Cover and simmer for 25 minutes. Add sea salt and freshly ground pepper to taste. Meanwhile, heat the oven in the Convection Roast mode to 425 F. Cut the cauliflower in half and slice each half into thick slices, discarding any excess core. Toss the cauliflower with the garlic, cumin, salt, and olive oil and spread onto a rimmed baking sheet. Place the cauliflower in the lower part of the oven, close to the bottom heating element, and cook for 12 minutes. Turn the cauliflower slices to avoid over cooking on one side and continue cooking for another 12 - 15 minutes until the edges are crispy. Arrange the cooked cauliflower on a platter, top with the lentil stew, and garnish with fresh cilantro. Serves 2 - 4 PRINT OUR RECIPE Convection Roast Cauliflower with Spicy Lentils .pdf Download PDF • 75KB WANT TO LEARN MORE? Click Here TRY THESE RECIPES FROM OUR STEAM OVEN! Provencal Golden Potato and Tomato Casserole RECIPE Braised Spareribs with Plum Sauce RECIPE Steamed Bulgur Pilaf with Kale and Red Pepper Paste RECIPE Slow Roasted Beef Tenderloin RECIPE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The first step is to scoop the seeds out of the pumpkins and bake them until they soften. The wild rice blend is cooked at the same time then combined with the Chestnuts and Dried Cherries. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Stuffed Pumpkins with Wild Rice, Chestnuts, and Dried Cherries Convection Bake Mode Colorful stuffed pumpkins filled with a savory mixture of rice, cranberries, and herbs. Make-ahead side dishes are a great addition to your holiday menu and since all the work is done in advance, several dishes can be heated through at one time in your Convection oven. These mini pumpkins are easy to work with and make a wonderful festive presentation. Even though winter squash is considered to be hard squash, the skin is actually quite thin, still, you will find cutting them easier if your knife is nice and sharp. INGREDIENTS 6 assorted mini pumpkins (easily found at a Farmer's market) 3 fresh sage leaves, minced or ¼ tsp dried sage 1 cup wild rice blend 1 medium onion, finely chopped 3 cloves garlic, minced ½ cup cooked chestnuts, chopped ½ cup dried cherries ¼ cup chopped fresh parsley leaves ½ cup chicken or vegetable stock PREPARATION In this recipe, the first step is to scoop the seeds out of the pumpkins and bake them for about 35 - 40 minutes until they soften. The wild rice blend is cooked at the same time then combined with the remaining stuffing ingredients. Once the pumpkins have been stuffed they only require heating prior to serving. For the pumpkins Heat the oven in the Convection Bake Mode to 350F. Shave a thin slice off the bottom of each pumpkin so they will sit upright on a baking sheet. Cut the top of each pumpkin off with a sharp knife, scoop out the seeds and discard Drizzle a little olive oil in each pumpkin and sprinkle with the sage. Place the pumpkins on a baking pan and bake for 35 - 40 minutes until they have softened. Remove the oven and set aside to cool. Meanwhile, rinse the rice and cook following the package directions. Heat a medium-sized skillet over moderate heat, add a little olive oil and 1 tbsp of butter and saute the onion for several minutes until softened. Stir in the garlic and cook for a few minutes then stir in the chestnuts, cherries, cooked rice, and chopped parsley. Taste and add salt and pepper as needed. Stir in the vegetable stock to keep the mixture moist during the reheating and stuff each pumpkin with a generous amount of the stuffing. Cool and cover before refrigerating or reheat for 15 - 20 minutes, in the Convection Bake mode at 350F. Serves 6 Stuffed Butternut Squash .pdf Download PDF • 352KB WANT TO LEARN MORE? Click Here MORE OPTIONS FROM OUR STEAM OVEN! Steam Oven Roast Chicken and Vegetables RECIPE Slow Roasted Turkey Pieces RECIPE Slow Roasted Pork Shoulder RECIPE Braised Spareribs with Plum Sauce RECIPE BBQ Pulled Turkey RECIPE Braised Turkey with Butternut Squash, Chickpeas and Tomatoes RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The great thing about a Convection oven is that it is easy to cook several different foods at once. Roast your chicken while you roast butternut squash with ancho chili for soup YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Butternut Squash Soup with Ancho Chili Convection Bake Mode Creamy caramelized butternut squash soup served with savory pastries and fresh salad. The great thing about a Convection oven is that it is incredibly easy to cook several different foods at one time. All it takes is a little planning. Best of all it’s so easy to quickly chop a butternut squash and add it to the oven to cook while you are cooking another dish at the same time. Since one of the benefits of convection cooking is being able to cook on multiple racks at one time with no transfer of flavor, it’s a shame to miss the opportunity to get another meal started. This recipe serves 4 INGREDIENTS 1 medium butternut squash, peeled, seeds removed, cut into 1 - 2” chunks 1 tbsp olive oil ¼ tsp Ancho chili powder 1 tsp toasted Pistachio or Walnut oil (optional) Soup Base 1 medium yellow onion, coarsely chopped 2 stalks celery, strings removed, cut into 2” chunks 2 medium carrots, peeled and cut into 2” chunks 3 cloves garlic, peeled and smashed ¼ tsp dried oregano 4 cups chicken or vegetable stock PREPARATION Heat the oven in the Convection Bake Mode 375 degrees. Toss the cubed butternut squash with the olive oil and chili powder or spice of your preference. The squash should be lightly coated with oil, so drizzle a little more oil over the cubed squash if needed. Spread the squash onto a rimmed baking pan and bake on the lower rack for 25 - 30 minutes until the flesh has softened. Meanwhile prepare the soup base. Soup Heat a 2 qt saucepan over moderate heat. Add 2 tbsp unsalted butter and a little olive oil. When the butter is sizzling and beginning to brown, stir in the onion and cook over moderate heat until translucent. Stir in the celery and carrots and cook for about 5 minutes on medium low heat taking care not to burn the onions. Add the garlic and oregano and cook for a few minutes then stir in the stock. Bring the mixture to a gentle boil and simmer for 20 minutes. Stir in the cooked squash then puree. Taste and adjust the seasoning as needed. A nice way to finish this soup before serving is with a drizzle of a specialty oil such as roasted pistachio or walnut oil, it just adds that little extra depth of flavor. Roasted Butternut Squash Soup .pdf Download PDF • 113KB WANT TO LEARN MORE? Click Here MORE OPTIONS FROM OUR STEAM MENU Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Steamed Bone-In Chicken for Salads RECIPE Braised Chicken with Lemon and Cilantro RECIPE Corned Beef with Cabbage, Potatoes and Carrots RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Slow Roasted Rib Eye Steak RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Grilled Skirt Steak using the Convection Broil mode of your electric oven is one of the best ways to get a great sear while preserving the meat's natural juices. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Grilled Skirt Steak Convection Broil Sliced beef grilled to perfection with Convection Broil, served with fresh greens and a vibrant corn salad. Grilling in an electric oven using the Convection Broil mode is one of the best ways to get a great sear while preserving the meat's natural juices. Broiling a corn salsa at the same time is an easy way to get a flavor-packed meal on the table with minimum fuss. Nonetheless, when using such high heat it is important to be well organized and have everything at the ready. Remember these important tips: Self-cleaning ovens have a catalyst that absorbs smoke and particulate matter at high temperatures but it is advisable to still run the overhead ventilation to keep the kitchen air clean. Organize the oven racks before you heat the oven, follow the manufacturer's recommendations for the pre-heat time and always broil with the door closed. Not closing the door can damage the electronics. The same cooking instructions can be used for gas ovens that use an Infra-Red broiler, which also excels at retaining moisture while searing. I used a marinated skirt steak from Trader Joe's and it was good but I feel the results with fresh skirt steak that has had a dry rub are even more flavorful. INGREDIENTS For the steak 1lb fresh or marinated skirt steak If using fresh steak, give it a dry rub with your favorite BBQ seasoning and drizzle it with a little vegetable oil. If using marinated steak, blot the steak to remove excess liquid and drizzle with a little vegetable oil. For the broiled corn salsa 2 cups corn kernels (defrosted if using frozen corn) 1 jalapeno pepper, coarsely chopped ½ small sweet onion or 1 shallot, coarsely chopped ½ tsp ground cumin, (optional) 2 cloves garlic, minced ½ cup fresh cilantro leaves, chopped 1 lime, juiced PREPARATION Turn on your overhead ventilation or downdraft on medium speed to set the airflow in the kitchen. Electric Convection ovens - heat the oven in the Convection Broil Mode Hi or 500 degrees. Gas Ovens - heat the oven in the Broil Mode. Place the meat on a 2-piece oven broil pan. Place in the oven close to the top heating with at least a 3” clearance. Close the door and set the timer for 6 minutes. If the meat is nicely seared then turn it otherwise cook for a few minutes longer. Cook for a few minutes less on the 2nd side and remove the meat from the hot pan to rest when it comes out of the oven. Combine the corn with the jalapeno and onion and toss with enough vegetable oil to coat. Spread onto a rimmed baking sheet and broil in the Convection Broil mode Hi or 475 degrees until the corn begins to char. Remove from the oven and scrape into a bowl, cool for a few minutes then stir in the garlic, cilantro, and lime juice. Season with sea salt and freshly cracked pepper. Slice the meat into thin slices against the grain and serve with the broiled salsa. Makes 2 - 3 servings Grilled Skirt Steak .pdf Download PDF • 105KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR STEAM PAGE How to Cook Rack of Lamb in a Steam Oven RECIPE Slow Roasted Pork Shoulder RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Orzo Pasta Salad with Grilled Artichokes RECIPE Chocolate Flan RECIPE Braised Spareribs with Plum Sauce RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... 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! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The Convection Bake mode is the ideal mode for baking this delicious pie to achieve a golden flaky crust and juicy filling. If using fresh blueberries, spread them onto a rimmed baking sheet and freeze prior to using. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Baked Blueberry Pie Convection Bake Mode Convection-bake blueberry pie The Convection Bake mode is the ideal mode for baking this delicious pie to achieve a golden flaky crust and juicy filling. In this mode heat is directed from the bottom and top heating elements to ensure the crust bakes through while the fan distributes the heated air evenly. The result is perfection. Preparing the pastry dough is straightforward; however, because of the amount of flour you'll need a large 14-cup food processor to make the dough at one time. If your food processor is smaller, divide the crust ingredients into two batches. It's best to make the dough 1 or 2 hours beforehand to allow it to rest in the refrigerator to develop the gluten so the dough forms. Frozen blueberries are used in this pie to ensure the dough is flaky. If using fresh blueberries, spread them onto a rimmed baking sheet and freeze prior to using. A lattice topped pie may seem intimidating, but if you have all the strips cut and ready and take your time, after the first two are in place it's easy. INGREDIENTS For the Crust 5 cups flour (3 all-purpose and two wholewheat) ½ cup brown sugar ½ tsp sea salt 2 cups unsalted butter (diced and frozen) 6 tbsp ice water 4 tbsp whisky or brandy (you can substitute for water) 1 egg for the egg wash 2 tbsp cream for the egg wash Crust ingredients For the Filling 5 cups of frozen blueberries (you can use fresh blueberries) 1 lemon, zested and juiced ¼ cup corn starch ½ cup brown sugar Pinch of salt You will need a Pyrex 10-inch glass pie plate or ceramic pie dish. Filling ingredients PREPARATION Add the flour, sugar, and salt to the food processor. Give it a few pulses. Then, add the frozen diced butter and pulse until it is cut into smaller pieces. With the food processor running, gradually add the water and whisky. This step should be fast, and you should avoid overworking the dough, which should have a rough texture. Turn the mixture onto a lightly floured work surface and divide it into two parts if you make one batch. Press the mixture into a ball (don’t knead it), then press it into a disk. Cover the dough and refrigerate for at least an hour. Chilling the dough is essential as it relaxes the gluten, resulting in a flaky crust. Preparing the Filling Combine 5 cups of frozen blueberries, lemon zest, cornstarch, brown sugar, and salt in a bowl. The use of frozen blueberries is strategic, as it helps the dough stay chilled, a critical factor in achieving a flaky crust. Mix well, then add the lemon juice and mix again. Place the bowl in the freezer for at least 45 minutes to prevent the blueberries from thawing. Assembling the Pie Remove the chilled dough from the refrigerator and divide into two sections, one slightly larger than the other for the base of the pie. Roll the larger piece out to a 13" circle and lay it into the baking dish and add the frozen filling. Place the pie in the freezer while you prepare the lattice strips. Roll out the remaining dough and cut it into 12 1/2" wide strips. Lay six strips evenly on top of the filled pie and trim the strips to fit. Fold every other strip all the way back to the edge of the dish. Lay one strip crosswise over the pie and unfold the 3 strips to cover that strip. Now fold back the other 3 vertical strips and lay another strip across those. Fold the strips back to cover and repeat the pattern until you have "woven" in all 6 strips. Trim the edges and crimp the dough with a fork then brush the dough with the egg wash. Now return the pie to the freezer for one hour prior to baking. Baking the Pie Heat the oven to 420°F in the convection bake mode. Place the pie in the lower third of the oven and bake for 15-20 minutes until lightly browned. Reduce the temperature to 330°F and bake for an additional 50 minutes. Cool on a wire rack for 20 minutes before serving. Serves 8 PRINT OUR RECIPE Convection Bake Blue Berry Pie .pdf Download PDF • 78KB WANT TO LEARN MORE? Click Here MORE DELICIOUS RECIPES FROM OUR STEAM PAGE! Bake Classic Petite Baguettes Like a Pro RECIPE Key Lime Cheesecake RECIPE Chocolate Flan RECIPE How To Roast Beets in Convection RECIPE Vanilla Creme Brulee RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The benefits of baking bread by adding moisture to the oven were determined long ago when bakers of old learned to spritz water into brick ovens to create steam. Nowadays, we have steam ovens that offer varying degrees of heat and levels of humidity for baking perfectly crisp crusty bread. Master the Art of Perfectly Crispy Crusts: Tips for Baking Bread in a Steam Oven Freshly baked bread from the steam oven, showcasing a perfect crust and texture. The benefits of baking bread by adding moisture to the oven were determined long ago when bakers of old learned to spritz water into brick ovens to create steam. Nowadays, we have steam ovens that offer varying degrees of heat and levels of humidity for baking perfectly crisp crusty bread. Proofing Dough in a Steam Oven The first step when baking bread with yeast is of course proofing and most convection and steam ovens have a proof mode. In a convection oven the circulating air set to a low temperature of 100 F or less maintains an even temperature that is not drying. The advantage in the steam oven is moisture which provides an ideal environment for the yeast to grow in abundance. When you proof in a steam oven you do not have to cover the bowl, just put it in the oven for the specified time. Poke the dough when the time has elapsed or it has doubled in size, and if it leaves an indent it has successfully proofed so you can continue the recipe as directed. Just keep an eye on the timing to avoid over proofing the dough. Once proofed the dough can be formed and placed in the baking pan. In this video I am baking petite baguettes using a perforated form that holds three loaves. The perforations allow the heated air to circulate evenly around the dough creating that wonderful crisp crust. Now the formed loaves go back into the oven for the second rise and once they are ready, I will increase the oven temperature and change the mode to the combination convection steam mode. Some ovens, like mine feature different levels of steam that I can choose for baking bread and others feature specific modes for bread baking so it’s always a good idea to follow the manufacturer's recommendations. When you change the oven mode you can remove the loaves, slash the tops then return them to the oven as it heats. My oven heats so quickly that once they are slashed I put the loaves back in the oven, but you can also let the bread rest outside of the oven until it is heated. Baking with Steam In terms of temperature remember you are baking in convection so if the recipe temperature is 400 degrees, I recommend you reduce the temperature to 380 - 375 and also watch the timing. Recipes are developed for full size ovens, and the cavity size of a steam oven is generally much smaller so baking time may not need to be as long. Remember to check the underneath of the breads before you remove them from the oven to ensure they are properly baked through. Baking with a Cast Iron Pan Now when it comes to baking crusty loaves of bread a popular method is to bake the bread in a cast iron pan with a lid, then remove the lid towards the end of the baking time. Baking with the lid ensures the steam emitted during baking stays in the pan, removing the lid ensures the bread, achieves that perfect crisp crust. When using this method best results will be achieved by changing the mode to convection and increasing the oven temperature by 25 degrees for the final 10 minutes of baking. However, there is an option you can use that will also give great results without having to use a cast iron pan. Are you ready to bake bread? Click here Get the recipe for the Classic Petite Baguettes. Baking with a Baking Stone or Steel When baking in a steam oven instead of the cast iron pan, the bread can be baked directly on a baking stone or baking steel. I find that with the added humidity of the oven I can achieve a wonderful crust without having to use a pan. A baking stone or steel can also be used when baking pizza or free form tarts in either a convection or steam oven. You will have to heat the stone or steel for at least 15 - 20 minutes at 400 - 425 F to get it to the perfect temperature. When baking with a stone or a steel, line a pizza peel with a sheet of parchment and place the formed bread directly onto the parchment. When you place the bread in the oven slide the parchment onto the hot stone or steel. This way the bread won’t stick it it’s much easier to handle. If your oven has variable humidity settings you can use higher humidity during the first part of the baking and eliminate or lower the humidity and increase the temperature by 25 degrees for the final ten minutes of baking. This replicates the technique used with a cast iron pan and should provide the same great results. Baking bread is a really rewarding experience and there are many types of bread you can experiment with and your steam oven is an amazing tool for achieving baking perfection. Larissa, Your Convection Enthusiast BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! 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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 Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This wonderful light textured cake contains only ¾ a cup of flour combined with finely chopped walnuts and whipped egg whites. The buttercream swirled with melted chocolate and a little espresso adds both flavor and texture to the cake. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Walnut Cake with Chocolate Espresso Buttercream Convection; Convection Bake Mode Walnut Cake with Chocolate Espresso Buttercream This wonderful light textured cake contains only ¾ a cup of flour combined with finely chopped walnuts and whipped egg whites. The buttercream swirled with melted chocolate and a little espresso adds both flavor and texture to the cake. PREPARATION Heat the oven in the Convectio n or Convection Bake mode to 325 F, line the bottom of an 8” cake pan with parchment paper and spray the sides with spray oil. Whisk the sugar and egg yolks with an electric mixer for 4-5 minutes until the mixture is very thick. Transfer the mixture to a large bowl and stir in the finely chopped walnuts and add the flour a little at a time until well combined and the mixture is very stiff. Whisk the 5 egg whites with a pinch of salt until firm peaks form. Fold half of the egg whites into the walnut mixture to combine, then fold in the remaining egg whites. Spoon the batter into the prepared pan and smooth the top to level. Bake for 30 - 35 minutes until the tester comes out clean. Cool the cake in the pan for 10 minutes before turning it out of the pan. To make the buttercream, melt the chocolate and beat the sugar and butter together for 5 - 6 minutes until pale and fluffy. Swirl the chocolate through the cream and stir in the espresso. Pipe or spread the buttercream over the cake. INGREDIENTS For the cake 1 cup superfine bakers sugar or castor sugar 4 large eggs, separated 1 extra egg white 1 1/2 cups walnuts finely chopped (best done in a food processor if available) ¾ cup unbleached all purpose flour For the buttercream 1 cup confectioners sugar, sieved ½ cup softened butter 2 tbsp espresso or strong coffee 7 oz dark chocolate, melted Serves 6 - 8 Walnut Cake with Chocolate Espresso Buttercream .pdf Download PDF • 64KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH THE STEAM OVEN! Chocolate Flan RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Vanilla Creme Brulee RECIPE Baked Risotto with Lemon and Basil RECIPE Braised Spareribs with Plum Sauce RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

WHY CONVECTION IS IDEAL FOR ROASTING BEETS? FAQ PAGE How What Why Do Why Convection is Ideal for Roasting Beets? Convection is ideal for roasting vegetables because the circulating convection heat preserves moisture in food while the natural sugars in vegetables caramelize resulting in better flavor and texture. Roasting beets in a convection oven achieves a caramelized exterior with a moist interior. Once the beets are peeled cut them into the desired shape on a washable cutting board. Place the pieces in a bowl and toss with a light coating of olive oil, salt, and a sprinkle of mixed Italian seasoning. Spread the beets onto a rimmed baking sheet and roast in the Convection Bake or Convection Roast mode at 350°F for approximately 30 minutes. OUR LATEST CONVECTION RECIPES Pork Sausage and Poultry Meat Pie Convection Baked Turkey Enchiladas Spatchcock Roast Turkey Oven Boston Style Baked Beans