SEARCH FOR A BLOG OR RECIPE

Prepare this Baked Mahi Mahi meal with Roasted Vegetables in your convection oven. The key is the timing of the dishes and of course your convection oven. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Mahi Mahi with Roasted Vegetables Convection Roast or Convection Bake Mode Baked Mahi Mahi with lemon and herbs, served with roasted vegetables and chickpeas. Cooking a simple meal of baked Mahi Mahi filets with a medley of zucchini and peppers and cauliflower steaks in a Convection oven is easy. The key things to consider when preparing a Convection meal are the timing of the different dishes, the best temperature, and the rack position. The circulating Convection heat keeps the fish moist and juicy and you can easily prepare several trays of roasted vegetables at the same time. Here is the cooking plan. The vegetable dishes will take the longest to cook and will benefit from a higher cooking temperature so they go into the oven first to cook for 15 - 20 minutes. While the vegetables are cooking you can season the fish and prepare an herb sauce such as Chimichurri to serve with the meal. When the vegetables are almost cooked, reduce the oven temperature to 350 degrees and slide the fish into the oven to cook for 6 - minutes and everything will be ready to serve at one time. PREPARATION If you plan to cook the cauliflower as shown in the video, then arrange 3 racks in your oven. One close to the bottom for the cauliflower, one closer to the top for the zucchini, and one in the middle for the fish. Heat the oven in the Convection Roast or Convection Bake mode at 400 degrees. Combine the zucchini, onion, pepper, garbanzo beans, and seasonings with enough olive oil to coat on a rimmed baking sheet and season with some Kosher salt and ground pepper. Slide the tray into the oven on the top rack and set the timer for 15 minutes. Meanwhile, place the fish on a lightly oiled rimmed baking sheet and top with the oregano and lemon. Drizzle olive oil over the fish and sprinkle with Kosher salt and ground pepper. When the timer has elapsed, reduce the oven temperature to 350 degrees and slide the fish on the middle rack in the oven. Cook for 6 - 8 minutes until the fish is firm. INGREDIENTS 1 ¼ lb. Mahi Mahi filets 3 medium zucchini, cut into 1” chunks ½ red onion, cut into 1” chunks 1 pepper, red or yellow, seeds removed, cut into 1” chunks 1 cup cooked garbanzo beans ¼ tsp dried Italian seasoning Pinch of dried chili flakes 2 tbsp olive oil ¼ tsp dried oregano ½ lemon sliced Baked Mahi Mahi with Roasted Vegetables .pdf Download PDF • 125KB WANT TO LEARN MORE? Click Here MORE SEAFOOD RECIPES FROM OUR STEAM OVEN! Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Paella with Steamed Mussels and Shrimp RECIPE Slow Roasted Salmon RECIPE Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The flavorful Roasted Sweet Potato Salad with Black Beans taste amazing with grilled meats. I first roasted the sweet potatoes in convection roast mode. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Sweet Potato and Black Bean Salad Convection Bake or Convection Roast Mode Vibrant sweet potato and black bean salad, garnished with fresh herbs and colorful bell peppers, perfect for a wholesome meal. If you are looking for a flavorful potato salad packed with healthy ingredients that tastes amazing with grilled foods or on its own, then this is the salad for you. I prepared this salad as part of a Convection meal. First I roasted the potatoes in Convection then broiled the steak in the Convection Broil Mode. First, peel the sweet potatoes and cut them into bite-sized pieces, toss them with some oil and seasoning and bake them for approximately 20 minutes in Convection Bake or Convection Roast. While the potatoes are in the oven, combine the remaining ingredients for the salad and prepare the dressing. Ingredients For the Potatoes 2 large sweet potatoes, peeled and cut into 1” segments ½ red onion, cut into 1” dice 2 tbsp olive or canola oil ½ tsp ground cumin ½ tsp Kosher salt Remaining Salad Ingredients 1 15 oz can of black beans, drained and rinsed 1 yellow or red bell pepper, seeded and cut into small dice 1 cup, fresh cilantro leaves, chopped For the Dressing ½ cup olive oil 1 large jalapeno pepper, seeded and coarsely chopped 2 cloves garlic, coarsely chopped Juice of 2 limes Preparation Heat the oven in the Convection Bake or Convection Roast mode at 400 egrees. Combine the sweet potatoes with the remaining ingredients and spread them onto a rimmed baking sheet. Place in the lower portion of the oven and bake for 20 minutes until tender and slightly caramelized. Set aside to cool when done. Combine the remaining salad ingredients in a large mixing bowl and combine with the cooked sweet potatoes. Combine all the ingredients for the dressing in a blender and process until smooth. Add ⅔ of the dressing to the prepared salad ingredients and season with sea salt. Taste and add more salt and dressing if needed. Note: The original recipe calls for 2 cans of black beans but I find 1 is sufficient, so I always have some extra dressing that I use for another salad. Serves 4 Roasted Sweet Potato and Black Bean Salad .pdf Download PDF • 99KB WANT TO LEARN MORE? Click Here HEALTHY STEAM OVEN SALADS! Potato Calamari Salad with Capers RECIPE Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley RECIPE Orzo Pasta Salad with Grilled Artichokes RECIPE How To Roast Beets in Convection RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Because convection helps keep moisture in food, salmon cooked in convection is always delicious, and this recipe is no exception. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Sesame Crusted Salmon Convection Roast or Convection Bake Mode A sesame-crusted salmon dish with black rice, shiitake mushrooms, broccolini, and pickled cherries. Since salmon plays a starring role in our diets, having a variety of recipes with different seasonings is a good way to keep your meal rotation interesting. Because convection helps keep moisture in food, salmon cooked in convection is always delicious, and this recipe is no exception. First, the salmon is cut into 2” pieces and tossed in an Asian soy miso glaze. Then, it is rolled in sesame seeds before being baked in convection. For an easy convection meal, I baked a medley of baby broccoli and shiitake mushrooms on the same baking tray and served the meal with some black rice and chili crisp. Fresh salmon, broccolini, mushrooms, and a variety of Asian-inspired ingredients ready for a savory dish. INGREDIENTS For the salmon 2 center cut salmon fillets, cut into 2” pieces 2 tbsp white miso paste 1 tbsp soy or tamari sauce 1 tbsp rice vinegar 1 tbsp maple syrup 1 tsp fresh grated ginger 2 - 3 tbsp sesame seeds, a blend such as Furikake with toasted black and white sesame seeds and nori flakes works well. For the vegetables 1 tbsp sesame oil or vegetable oil 1 bunch, baby broccoli, trimmed 6 shiitake mushrooms, quartered ½ shallot, sliced A generous shake of garlic powder PREPARATION Heat the oven in the Convection Bake or Convection Roast mode to 375 F/190 C. Lightly oil a rimmed baking sheet large enough to accommodate the salmon and vegetables. Combine the miso paste, tamari, rice vinegar, maple syrup, and ginger in a medium bowl. Add the salmon pieces and turn gently to coat evenly. Sprinkle the sesame seeds onto a small plate. Roll the glazed salmon pieces in the seeds, coating them evenly. Place them on one side of the baking tray. Toss the vegetables with the sesame or vegetable oil and place on the other side of the baking tray. Place in the oven and cook for approx 10 minutes until the fish is firm and the vegetables are tender. Serve with rice or noodles and a garnish of chili crisp. Serves 2 PRINT OUR RECIPE Baked Sesame Crusted Salmon .pdf Download PDF • 292KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Lobster Mac' n Cheese RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Steamed Salmon Salad Niçoise RECIPE Fish Pie with Wild Cod and Shrimp RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Italian Seafood Salad with Calamari, Scallops and Shrimp RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Baked Tomatoes Provencal Style with Parsley and Garlic is a great companion to a semi-boneless leg of lamb. Use convection mode for great results YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Tomatoes Provencal Style with Parsley and Garlic Convection or Convection Bake Mode Tomatoes Provençal served alongside perfectly sliced roast beef create a delightful culinary pairing, garnished with fresh parsley. Convection Baked Tomatoes Provencal Style is a great side dish to go with the lamb, and when tomatoes are abundant during the summer months in Provence, they are often baked and served alongside roasted meats or poultry. And with the Convection Bake mode you'll have juice tomatoes with a crumbly top. The topping of garlic, parsley, breadcrumbs, and olive oil is a Provencal classic, that makes good use of the season's bounty. These tomatoes are delicious served hot or at room temperature. INGREDIENTS 4 medium ripe tomatoes on the vine ½ cup finely chopped Italian parsley ½ cup dry breadcrumbs or Panko 3 garlic cloves, finely minced 4 tbs olive oil PREPARATION Cut a small slice from the rounded end of each tomato then cut each tomato in half. Turn the tomatoes over and place them on a rimmed baking sheet for about 30 minutes. to drain out some of the juice. Combine the parsley breadcrumbs, parsley, and olive oil in a small bowl and season with sea salt and freshly cracked pepper. Turn the tomatoes right side up and drain the baking sheet. Arrange the tomatoes on the baking sheet and spread the topping evenly over the tomatoes. Bake in Convection or Convection Bake 350°F for 20 to 25 minutes, until the tomatoes, have softened and the topping has slightly crisped. Serves 6 - 8 Link to Convection Roast Leg of Lamb Link to Convection Baked White Bean Casserole with Artichokes and Olives Convection Baked Tomatoes Provencal Style .pdf Download PDF • 98KB WANT TO LEARN MORE? Click Here ELEVATE YOUR COOKING WITH OUR STEAM RECIPES! How to Cook Rack of Lamb in a Steam Oven RECIPE Blanching and Canning in the Steam Oven RECIPE Slow Roasted Salmon RECIPE Braised Spareribs with Plum Sauce RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This recipe features chard, specifically red chard with a slight bitterness that softens during cooking. Combined with ricotta and parmesan cheese, these ingredients create a delightful balance of sweetness and savory flavor. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Tarta Pascualina - Pascualina Pie with Chard, Ricotta and Parmesan Cheese Convection Bake Mode Discover the savory delight of Tarta Pascualina—a blend of a delicious crust, tender chard, cheese and eggs. The Pascualina tart, also known as Easter Pie, originates from Italy but has become a staple year-round recipe in Argentina. In Buenos Aires, you’ll typically find it filled with spinach, while outside the capital, particularly in the Pampas region, chard is commonly used. This recipe features chard, specifically red chard, which imparts a soft, spinach-like flavor with a slight bitterness that softens during cooking. Combined with ricotta and parmesan cheese, these ingredients create a delightful balance of sweetness and savory flavor. You have two options for incorporating eggs into the filling: you can use hard-steamed (hard-boiled) eggs or nestle raw eggs into small pockets created in the filling just before sealing the tart with the dough. I prefer using hard-steamed eggs, as they make for a more visually appealing slice. When baking a Pascualina tart, it’s important to keep the filling moist, so a convection oven is ideal. I recommend using the convection-bake setting at 375°F (190°C) and baking the tart for 45 minutes. However, since ovens can vary, start by setting the timer for 40 minutes, then check if it needs a few extra minutes. Aim for a dark golden-brown top. INGREDIENTS For the Dough: 1 ⅔ cups (400 grams) of flour 3 tablespoons (45 ml) olive oil ⅞ cup (200 ml) water 1 teaspoon salt 1 egg (for brushing) Crust ingredients. For the Filling: 3 bunches of chard 2 tablespoons (30 grams) butter 1 medium-sized onion, chopped 5 or 6 eggs (hard-steamed, boiled, or raw) 1 lb (500 grams) ricotta cheese 5.5 oz (150 grams) parmesan cheese Salt and pepper Oregano or your favorite seasoning You will need a 9.5-inch (24 cm) pan that is 2 inches (5 cm) deep and has a removable bottom. Filling ingredients. PREPARATION Prepare the Dough: Combine all the dry ingredients in a mixing bowl. Add the olive oil and gradually incorporate the water. Knead the dough until uniform and smooth. Cover and let it rest for 2 hours. Prepare the Chard: Cut the stems from the chard and steam the leaves for 15 minutes. Steaming is preferred over boiling for better flavor and less water. Once cooked, set the chard aside to cool. Once cooled, squeeze out any excess water and roughly chop it. Prepare the Pan: Line the cake mold with parchment paper and grease and flour the sides of the pan. Sauté Onions: In a skillet, sauté the chopped onion with olive oil and butter until translucent, then transfer it to a large mixing bowl. Add the chopped chard, ricotta cheese, parmesan cheese, salt, pepper, and oregano (or your favorite seasoning). Mix well and set aside. Roll Out the Dough: Divide the dough into two pieces, with one being ⅔ and the other ⅓ of the total. Using a rolling pin, roll out the larger piece into a disk at least 15 inches (38 cm) in diameter. Transfer the rolled dough to the baking pan by rolling it onto the pin, then unroll it into the pan. Preheat the Oven: As you prepare the filling, preheat the oven to 375°F (190°C) on the convection-bake setting. Fill the Dough: Pour the filling into the dough-lined pan, smoothing it out. Press the hard-steamed (hard-boiled) eggs into the filling. Alternatively, create small pockets to nestle raw eggs if you prefer. Assembling the pie. Cover the Tart: Roll out the remaining dough to create a cover with a diameter of at least 10 inches (25.4 cm). Place this cover over the filled tart, smoothing it down and trimming any excess dough. Seal the Edges: You can either create a decorative fringe or simply press and fold the edges of the dough. To make a fringe, press the edges, pinch, and twist the dough every ½ inch (1.3 cm). Egg Wash and Bake: Brush the top of the tart with the egg wash and bake in the preheated oven for 40 minutes, or until golden brown. If necessary, add an extra 5 minutes for a deeper color. Let the tart cool to room temperature before serving. Serves 12 portions Tarta Pacualina (Easter Pie). PRINT OUR RECIPE Tarta Pascualina - Pascualina Pie with Chard, Ricotta and Parmesan Cheese .pdf Download PDF • 337KB WANT TO LEARN MORE? Click Here LOOKING FOR MORE RECIPES? Hot Corned Beef Sandwich RECIPE Key Lime Cheesecake RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Slow Roasted Beef Tenderloin RECIPE Vanilla Creme Brulee RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Chicken Shawarma is normally served in pita pockets, but I am serving it as a meal over rice. A fair number of spice mix are required to be combine with the chicken a few hours in advance of cooking. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Oven Chicken Shawarma Convection Roast or Convection Bake Chicken Shawarma can be baked simultaneously with other food in a convection oven. Chicken shawarma can be baked simultaneously with other foods to create a delicious Convection meal This video shows how to cook chicken shawarma, baked falafel, and rice pilaf in Convection. Chicken Shawarma is normally served in pita pockets, but I am serving it as a meal over rice. A fair number of spices are required for the chicken shawarma and ideally, the chicken should be combined with the spice mix a few hours in advance of cooking. I used a very good Falafel mix from Trader Joe's and changed the ratio of water to oil in the mix for baking in the oven. The rice can also be cooked in the oven in a covered casserole or pan. After all, why turn on the cooktop when the oven is already on? Because turmeric powder does stain mix the spices over a washable cutting board and wear gloves or use a stainless steel spoon to combine the spices with the chicken. INGREDIENTS 8 boneless skinless chicken thighs, cut into 1” thick strips 1 medium red onion, thinly sliced ½ tsp ground cumin ½ tsp ground coriander ½ tsp garlic powder ½ tsp ground turmeric ½ tsp milk smoked paprika ½ tsp Kosher salt ¼ tsp ground cayenne pepper or more if you prefer more spice 1 lemon, juiced ⅓ cup olive oil PREPARATION Place the chicken in a glass casserole dish with the onion. Combine the spices, sprinkle over the chicken, and turn to distribute evenly. Add the lemon juice and olive oil and refrigerate for 1 - 3 hours. Allow the chicken to come to room temperature before cooking. Organize the oven racks to accommodate all the dishes. Heat the oven in the Convection Roast or Convection Bake mode at 375 degrees. Spread the chicken onto a lightly oiled, rimmed baking sheet (foil lined for easy clean-up). Place the chicken in the upper part of the oven and cook for 20 - 25 minutes until the onions begin to brown and the chicken is firm. Chicken Shawarma .pdf Download PDF • 119KB WANT TO LEARN MORE? Click Here TRY A COMPLETE MEAL FROU OUR STEAM OVEN! Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Chocolate Flan RECIPE Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Pavlova, made in the Australian style, renders a crisp meringue shell with a slightly soft center. Topped with whipped cream and fresh fruit it’s an easy delicious dessert. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Pavlova Style Meringues with Berries and Whipped Cream Traditional Bake Mode Mini pavlovas topped with fresh strawberries, blueberries, raspberries, passion fruit, and mint served elegantly on a crystal platter. Pavlova, made in the Australian style, renders a crisp meringue shell with a slightly soft center. Topped with whipped cream and fresh fruit, it’s an easy delicious dessert. A little added passionfruit (not always easy to find) adds a wonderful pop of flavor. For best results when baking meringues in your Convection oven I recommend you choose the traditional Bake Mode. This is definitely one time when the moisture retention mode characteristic to Convection cooking wont benefit the results, for perfect meringues the dry slow heat of traditional Bake is ideal. You will have to rotate the pans once during the baking process to ensure both pans cook evenly. Remember to let the eggs come to room temperature for best results and also plan ahead because these meringues will need to dry out in the oven for a couple of hours before you can enjoy them. INGREDIENTS 6 - large room temperature egg whites 1 ¼ - cups superfine or Bakers sugar 2 - tsp cornstarch 1 - tsp distilled white vinegar 1 - tsp vanilla extract (vanilla gives the meringues a slight beige tint but adds lots of flavor) PREPARATION Organize two racks in the oven and heat the oven in the Bake mode 300 degrees. Line two large cooking sheets with parchment paper. Place the egg whites in the bowl of a stand mixer and mix on low speed with the whisk attachment to combine. Increase the speed to medium and whisk until soft peaks form, approximately 4 minutes. Now increase the speed to medium high and gradually add the sugar, continue to whisk until the meringue is smooth and glossy, approximately 12 - 14 minutes. Stir in the vinegar and vanilla. Secure the parchment paper to the pan with a dab of meringue in each corner and, using a ⅓ cup measure spoon the mixture in mounds onto the baking sheets, you can fit approximately 12 mounds on each sheet. Make a well in the center of each meringue with the back of a large spoon to hold the cream and fruit. Place the trays in the oven and set the timer for 15 minutes. When the timer has elapsed change the positions of the pan and if you notice the meringues on the top rack were beginning to brown then reduce the oven temperature to 275 degrees. Set the timer for another 20 minutes then turn the oven off and leave the meringues in the oven to dry out for 2 hours. Makes 12 individual Pavlova style meringues. Pavlova Style Meringues .pdf Download PDF • 137KB WANT TO LEARN MORE? Click Here MORE EASY RECIPES FROM OUR STEAM OVEN! Potato Calamari Salad with Capers RECIPE Key Lime Cheesecake RECIPE Chocolate Flan RECIPE Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The key to success when roasting lean cuts of meat like a pork loin is keeping the temperature on the low side and keeping a careful eye on the timing. Creating a flavorful marinade and cooking the roast in convection adds great flavor and ensures better moisture retention. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Slow Roasted Balsamic Glazed Pork Loin Roast Convection Bake or Convection Roast Mode Savor the succulent allure of perfectly roasted pork loin, surrounded by a vibrant medley of roasted carrots and fennel. The key to success when roasting lean cuts of meat like a pork loin is keeping the temperature on the low side and keeping a careful eye on the timing. Creating a flavorful marinade and cooking the roast in convection adds great flavor and ensures better moisture retention. Convection is ideal for cooking lean meats as the circulating heated air cooking the food from the edge to the center helps maintain the natural moisture in the food. I cooked this (2.75lb/1.25kg) pork roast in my gas oven set to 325°F/162°F for 1 hour and 10 minutes. To prevent moisture loss, I placed the pork on a rack in a shallow pan and added some vegetables to it for the final 40 minutes of cooking time. My gas oven does not have an electronic meat probe, but the internal temperature was a perfect 140°F/60°C when I removed it from the oven and slightly higher after resting for 10 minutes. The Balsamic vinegar in the marinade not only adds great flavor to the meat but also helps tenderize it, rendering it incredibly juicy and tender. I marinated the roast for 6 hours prior to cooking; however, it could also be marinated overnight. In addition to adding great flavor, the marinade gives the roast a lovely glossy finish and can also be reduced to a glaze to serve with the pork. INGREDIENTS Pork loin roast approx 2.5lbs (1.15kg) ⅓ cup (7mL) Balsamic vinegar 1 tbsp (15 mL) honey 2 tbsp (30 mL) olive oil 1 tsp dried Italian seasoning or 1tbs chopped fresh rosemary or thyme 3 cloves garlic, minced Kosher salt and freshly ground pepper Recipe ingredients. PREPARATION Season the pork loin with kosher salt and pepper. Combine the remaining marinade ingredients and pour over the pork. Marinate for several hours or overnight. When ready to cook, remove the pork from the marinade and place it on a rack in a shallow pan to bring it to room temperature. Reserve the marinade. If you plan to add vegetables to the pan to roast together with the pork, be sure to use a large enough pan. Alternatively, you can add the vegetables to a second pan, knowing they will cook evenly in convection. Heat the oven in the Convection Bake or Convection Roast mode to 325°F/162°C When the oven comes to temperature, place the pan with the pork in it, and if using the oven meat probe, set the internal temperature to 140°F/60°C. If your oven does not feature a meat probe, plan to cook the roast for at least 1 hour and 10 minutes, but check it at the 50-minute mark with an instant-read thermometer to estimate the exact cooking time. When you remove the roast from the oven, set it aside to rest for at least 10 minutes before slicing. Place the reserved marinade in a small heavy pan and reduce over low heat for 5 - 6 minutes until it thickens to form a glaze to serve with the pork. Leftover pork loin thinly sliced makes amazing sandwiches. When reheated in the steam oven, it recreates the enjoyment of a freshly cooked meal. Serves 4 PRINT OUR RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast .pdf Download PDF • 87KB WANT TO LEARN MORE? Click Here LOOKING FOR MORE PORK RECIPES? How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results RECIPE Braised Spareribs with Plum Sauce RECIPE Slow Roasted Pork Shoulder RECIPE Pork Tenderloin with Roasted Vegetables RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This meatloaf recipe is a great example of taking a classic recipe and jazzing it up with different flavors and a new presentation. Allow 10 minutes to assemble the meatloaf, at least 50 minutes to bake YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Beef Mexican Meatloaf with Salsa and Monterey Cheese Convection Bake or Convection Roast Mode Multiple dishes cooking simultaneously in a convection oven, showcasing an assortment of hearty meals being prepared with efficiency. One nice feature of this meal is that both dishes can be cooked and served in the same dish. As you can see, I am preparing 2 dishes at once because I am using a convection-oven. Mexican Meatloaf Classic Red Rice When you turn your oven to cook something for dinner, always ask yourself, can I cook another part of the meal at the same time in the oven? One nice feature of this meal is that both dishes can be cooked and served in the same dish. If another family member prefers to eat fish, just add it in for about 10 minutes prior to serving. This meatloaf recipe is a great example of taking a classic recipe and jazzing it up with different flavors and a new presentation. Allow 10 minutes to assemble the meatloaf, at least 50 minutes to bake in the oven and 10 minutes to rest. The Red Rice includes a variety of vegetables and will cook in about 20- 25 minutes, so it can go in about 30 minutes after the meatloaf and both dishes will be ready to serve at the same time. INGREDIENTS Mexican Meatloaf 2 - lbs. ground sirloin 2 - large eggs ¾ - teaspoon ground cumin 1 - teaspoon chili powder 1 - teaspoon kosher salt 1 ½ - cups Monterey Jack cheese 2 - cups fresh Tomato Salsa 1 - cup fresh dried breadcrumbs 3 - 8” corn tortillas, cut into thin ribbons and ribbons cut in half. Classic Red Rice 1 - 14 ½ oz can whole tomatoes in juice, drained 3 - tablespoon chopped white onion 2 - cloves garlic, peeled 1 - cup medium grain white rice 1 - cup hot water 1 - medium carrot, peeled, cut into small dice ⅓ - cup frozen peas ⅓ - cup frozen or fresh corn kernels 6 - sprigs cilantro, tied together 2 - serrano chiles, halved (if you like the spice) 1 - teaspoon salt PREPARATION 1 - Mexican Meatloaf Preheat the oven in the Convection Bake or Convection Roast Mode 350 degrees. Combine the beef, eggs, cumin, chili powder, salt and a heaping cup of shredded cheese in a large mixing bowl. Measure 1 even cup of the salsa and add it to the mixing bowl together with the breadcrumbs and combine well with a gentle hand. Press the meat mixture into a 9” pie pan and spread ½ a cup of the salsa over the top. Sprinkle the tortillas over the top of the meat and top with the remaining cheese. Bake on rack position 4 or 5 counting up from the bottom for 50 - 60 minutes or until the meat comes away from the edge of the pie plate and the tortillas are crisp. Set aside to cool for at least 10 - 12 minutes then cut into wedges. Serve on a bed of shredded lettuce or coleslaw garnished with the remaining salsa. 2 - Classic Red Rice Combine the tomatoes, onion and garlic and puree until smooth. Combine the rice, tomato puree, hot water, carrot, peas and corn, cilantro sprigs and chilies and salt in an oven-safe pan or casserole dish, cover and place in the oven on rack position 2 (1 up from the bottom) and cook for 20 minutes. Very carefully remove the cover, crack it a little first then remove so you don’t get a burst of steam in your face. Cook for another 10 minutes uncovered then remove from the oven and let stand for at least 5 minutes before discarding the cilantro and chilies and fluffing with a fork. Mexican Meatloaf Meal .pdf Download PDF • 75KB WANT TO LEARN MORE? Click Here TRY THESE RECIPES FROM OUR STEAM PAGE Potato Calamari Salad with Capers RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Braised Spareribs with Plum Sauce RECIPE Slow Roasted Pork Shoulder RECIPE Pork Tenderloin with Roasted Vegetables RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This is a very simple meal, but I hope it gives you a sense of how to plan and cook a sheet pan meal in the steam oven. Steam Oven Sheet Pan Meal: Pork Tenderloin and Seasonal Vegetables Sheet pan meals are appealing for several reasons, they are fast to cook, oven roasted vegetables are delicious , prep and clean-up is minimal, and you are not tied to the stove cooking a meal. Cooking vegetables and a protein on one tray can be a good option when cooking for one or two people, but when cooking for a larger group or when different temperatures will better suit the foods being cooked, then using two pans is a better option. Sheet Pan Meal Cooked in the Steam Oven. Because steam ovens have smaller cavities than standard convection ovens it can make sense to cook the vegetables and protein on separate trays. The other factor to take into account is the temperature that will best suit the foods being cooked. Basically the important factor to successfully cook a sheet pan meal in convection is planning. Tips for Planning the Cooking of a Sheet Pan Meal Let’s review the planning for roasting this sheet pan meal of Pork Tenderloin with Roasted Brussels Sprouts and Carrots. For flavor and appeal a pork tenderloin is best when given a quick sear prior to cooking. Because this is such a lean cut of meat, if the cooking is finished in the oven at a low temperature, the meat will be very tender and juicy. Once removed from the oven the pork should be set aside to rest for 5 minutes or so prior to being sliced. Carrots cut into ¼” thick slices on the diagonal and brussels sprouts sliced into ¼” slices will cook in 20 minutes. Onions, garlic and maybe some mushrooms or parsnip cut to the same dimensions can be added to the mix for added flavor. So here is the cooking plan: For the vegetables: Heat the steam oven in the combination Convection Steam mode to 325 F. Combine the vegetables with a little olive oil salt and your preferred seasoning, spread on a rimmed baking tray and place in the oven. The vegetables will be cooked at a low temperature in the combination convection steam mode then finished at a high temperature in the convection mode without added moisture for crisping and browning. For the pork: Heat a skillet over moderate heat, season the pork tenderloin, add a little oil and butter to the skillet and brown the tenderloin on all sides over moderate heat. Transfer the tenderloin to a small oven pan or use the skillet if it is oven-safe and place in the oven. Cook for 12 - 15 minutes until the meat is firm to the touch. Remove the tenderloin from the oven, remove it from the hot pan and set aside to rest. Change the oven mode to Convection and increase the temperature to 400 degrees and cook the vegetables for an additional 5 minutes. Both the pork tenderloin and the vegetables benefit from a short period of high heat cooking but at different stages of the cooking process; however, by taking the time to plan the cooking you can easily use one oven to cook the entire meal. This is a very simple meal, but I hope it gives you a sense of how to plan and cook a sheet pan meal in the steam oven. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE

Roast the chicken on a rack in a shallow pan to allow the Convection heat to cook it evenly while retaining all the delicious juices. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Chicken Roasted with Lemon and Thyme in Convection Convection Roast or Convection Bake Mode Roasted chicken with lemon and thyme, accompanied by vegetables, chickpeas, and fresh herbs. There are several important tips for making really good roast chicken. Marinate the chicken a few hours or overnight. Let it sit outside of the refrigerator in a cool spot for a couple of hours before cooking. Prepare all the marinade ingredients then season the chicken wearing prep gloves. Roast the chicken on a rack in a shallow pan to allow the Convection heat to cook it evenly while retaining all the delicious juices. INGREDIENTS 1 - 4-5lb chicken 1 - lemon, cut into thin slices 2 - tablespoons, fresh thyme leaves 3 - cloves garlic, minced 3 - tablespoons, olive oil Salt and pepper PREPARATION Slice the lemon and mix the oil with the thyme, garlic, salt and pepper. Place the chicken on a rimmed pan and wearing disposable gloves, gently loosen the skin from the breast and thighs with the point of a sharp knife. Carefully slide the lemon slices under the skin and rub the herbed oil under and over the skin. Preheat the oven to Convection Roast or Convection Bake 350 degrees and roast for 45 minutes. Increase the temperature to 450 degrees and cook for an additional 15 - 20 minutes until crisp and browned. Remember to rest the chicken for 10 - 12 minutes before carving on a rimmed cutting board to capture all those delicious juices. Lemon Thyme Roast Chicken .pdf Download PDF • 238KB WANT TO LEARN MORE? Click Here MORE CHICKEN RECIPES FROM OUR STEAM PAGE Succulent Steam Oven Turkey Breast RECIPE Steam Oven Roast Chicken and Vegetables RECIPE 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Baked Chicken and Rice RECIPE Braised Chicken with Lemon and Cilantro RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The Convection Bake mode is ideal for baking quick-cooking pita bread. In this mode, both the bottom and top heating elements are on while the fan circulates the heated air; ideal to bake pitas YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Bake Pita Bread Convection Bake Mode Pita bread baked on a pizza stone in a convection oven. The Convection Bake mode is the perfect choice for baking quick-cooking pita bread. In this mode, both the bottom and top heating elements are engaged while the fan circulates the heated air around the oven cooking each bread to perfection. The bread can be baked on a rimmed baking sheet or a pizza stone placed on rack position 1 close to the bottom heating element. Pita bread uses the same ingredients as pizza dough; however, the method of preparation is slightly different. I have been using the recipe written by David Tannis from NYT Cooking for many years except of course I use either my Convection or Combi-Steam oven for proofing. The recipe comes together easily and doesn’t require using a stand mixer. Typically when baking in Convection lowering the temperature by 25 degrees is recommended however keeping the higher temperature when baking this quick-cooking bread will ensure the best results. INGREDIENTS 1 cup lukewarm water 2 tsp active dry yeast ½ tsp white sugar ¼ cup whole wheat flour 2 ½ cups unbleached all-purpose flour 1 tsp kosher salt 2 tbsp olive oil PREPARATION Arrange the racks in the oven, placing one rack on the lowest tray slide and select the Proof Mode, the temperature will default to 100°F. Combine the water, yeast, and sugar in a large mixing bowl and stir to dissolve. Whisk in the whole wheat flour and place in the oven for 10 - 15 minutes until frothy. Add the salt, olive oil, and 2 cups of flour to the sponge and stir with a wooden spoon to form a shaggy dough. Knead in the bowl for a minute, adding a dusting of flour if needed. Turn the dough onto a lightly floured surface, and knead gently for 2 minutes until the dough comes together and is smooth. Cover the dough loosely with a light kitchen towel and rest for 10 minutes then knead again for another 2 minutes. Add small amounts of the remaining flour as needed but the dough should be soft and a bit moist. Pace the dough in a lightly oiled mixing bowl and place in the oven for 45 minutes to 1 hour until the dough has doubled in size. Remove the dough from the oven, place a pizza stone or heavy baking sheet on the lower rack, and heat the oven in the Convection Bake mode 475°F. Punch down the dough, divide it into 8 equal pieces and roll each one into a ball. Cover the dough balls with a light kitchen towel and rest for 10 minutes. Roll the dough balls one-by-one into a 6 -8” disk, adding a little more flour to prevent sticking if needed. Bake the bread two or three at a time depending on the size of the baking tray or stone. Bake for 2 minutes until puffed then turn with tongs and bake for one minute more. The bread should be pale with only a few brown spots. Makes 8 - 10 Note: I did try baking the Pita bread in my Combi-Steam oven but since the highest temperature is 450 degrees, it wasn’t hot enough for the bread to puff and bake correctly. Convection Bake Pita Bread .pdf Download PDF • 93KB WANT TO LEARN MORE? Click Here ELEVATE YOUR MEALS WITH STEAM! Braised Chicken with Lemon and Cilantro RECIPE Key Lime Cheesecake RECIPE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Quinoa Salad with Broccoli, Dried Apricots and Toasted Pistachios RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Chicken Enchilada Casserole Steam Baked RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Tuna steaks pair well with zesty, spicy toppings; however, in this recipe, we used freshly made basil pesto and served the tuna with an orzo pasta side salad. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Tuna Steaks with Delicious Pesto Convection Roast or Convection Bake Mode Savor the flavors of perfectly grilled tuna steaks topped with vibrant pesto, paired with a hearty side of roasted tomatoes and couscous. Tuna steaks require careful handling when cooking to prevent them from drying out or becoming rubbery. While searing them in a hot pan is always a good option, they are also delicious when baked in the oven in the convection mode. When cooking tuna steaks in the oven, it’s important to preheat the oven to a high temperature and allow for approximately 10-12 minutes of cooking time. Tuna steaks pair well with zesty, spicy toppings; however, in this recipe, we used freshly made basil pesto and served the tuna with an orzo pasta side salad. Pesto is such a great condiment to have on hand, as it adds pizzazz to many dishes, including grilled seafood, casseroles, pasta, soups, and sandwiches. When making a batch of pesto, it’s a good idea to freeze any extra in small containers to have on hand. INGREDIENTS For the tuna 2 tuna steaks ½ tsp dried oregano 2 tbsp olive oil 1 tbsp lemon juice Pinch dried red chili flakes (optional) For the pesto 2 cups basil leaves, washed and completely dried 3 cloves of garlic ¼ cup pine nuts or walnuts (plain or toasted) ¼ cup fruity olive oil Fresh tuna steaks await a zingy transformation with lemon and herb-infused pesto. PREPARATION Combine the tuna with seasoning and lemon juice in a shallow glass container, then set aside to marinate for 10-15 minutes. Heat the oven to 450°F/230 °C in the Convection Roast or Convection Bake mode. Lightly oil a shallow, rimmed baking pan. Add the fish to the pan, place it in the oven, and cook for 6 minutes. Turn the fish and continue cooking for an additional 5 -6 minutes. Top with a dollop of pesto before serving. To prepare the pesto, place the basil, garlic, and nuts in the bowl of a food processor and pulse until the ingredients are well chopped. Add a ¼ tsp of sea salt and, with the motor running, drizzle in the olive oil until well combined. Stop the motor, taste the pesto, and add more salt if necessary. Additionally, more oil can be added if you prefer a more liquid consistency. Serves 2 PRINT RECIPE Baked Tuna Steaks with Delicious Pesto .pdf Download PDF • 265KB WANT TO LEARN MORE? Click Here MORE SEAFOOD RECIPES FROM OUR STEAM MENU Steamed Broccoli Couscous Salad with Almonds and Cranberries RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Paella with Steamed Mussels and Shrimp RECIPE Slow Roasted Salmon RECIPE How to Cook Artichokes in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Steaming potatoes yields the best flavor and texture for salad. If you steam one thing you can steam the asparagus and eggs at the same time. Anchor 1 YOUR RECIPE FOR STEAM COOKING Easy Steamed Potato Salad with Eggs and Asparagus Steam mode Steamed potato salad with eggs and fresh herbs, highlighting the perfect texture and flavor achieved through steam oven cooking. Preparing delicious salads at home with a steam oven is so easy: select the Steam mode, organize the containers you need to cook with and plan the timing. While the food is steaming, you can turn your attention to preparing the other ingredients for the salad and making the dressing. In this recipe, I have combined steamed asparagus with the potato salad. However, you can serve the asparagus on its own or combine it with another salad if that is your preference. For optimum flavor potatoes are best dressed while they are still slightly warm. I find leaving them spread out in the perforated pan resting on a trivet for airflow is a good way to cool them or spread them onto a rimmed baking pan. Once the salad has been assembled it can be refrigerated until ready to eat. Be sure to never add a mayonnaise dressing to potatoes that haven’t properly cooled. INGREDIENTS 2lbs red or golden potatoes, washed and cut into bite-size pieces 2 large eggs ½ bunch asparagus, ends trimmed, spears chopped into ½” pieces Salad ingredients. Dressing ¾ cup avocado mayonnaise 2 tbsp Dijon mustard ¼ cup finely chopped red onion or shallot Dressing ingredients. PREPARATION Heat the steam oven in the Steam mode to 212 F. Place the prepared potatoes in the perforated pan and add the eggs to a corner of the pan. When the oven comes to temperature, slide the pan into the oven and set the timer for 20 minutes. If cooking the asparagus, add them to the oven for the final 5 - 6 minutes of cooking time. They are best slightly al dente in a salad. When the timer elapses, remove the pan from the oven and put it aside to cool the potatoes. Place the eggs in a bowl of cold water to cool down for a few minutes, then peel and slice. Combine the cooled potatoes, onion, mayonnaise, and mustard in a large bowl and combine gently, taking care not to smash the potatoes. Season with salt and freshly ground pepper and fold in the chopped asparagus and eggs. If you don't eat the salad right away, it can be covered and refrigerated until needed. Serves 4 WANT TO LEARN MORE? Click Here DELICIOUS RECIPES FROM OUR CONVECTION PAGE! Butternut Squash Gratin with Leeks and Apples RECIPE Oven BBQ Chicken RECIPE Convection Baked Eggplant Lentil Stew with Pomegranate Molasses RECIPE Eggs Florentine with Mushroom Sauce RECIPE Spanish Potato Omelet (Tortilla de patatas) RECIPE Roast Leg of Lamb with Baked Eggplant Ratatouille RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!