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! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

These cookies are incredibly easy to make, but because there is no flour to bind the mixture, it is important to give the mixture a good chill before rolling and baking the cookies YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Almond Chocolate Citrus Cookies Convection or Convection Bake Mode Almond Chocolate Citrus Cookies These cookies are incredibly easy to make, but because there is no flour to bind the mixture, it is important to give the mixture a good chill before rolling and baking the cookies. Once baked, they can be drizzled with a little confectioners’ sugar icing and a little more orange zest. This recipe yields approximately 34 cookies. Remember that when baking in convection, two racks can be baked at the same time with even results. This recipe can easily be doubled if a larger quantity is desired. INGREDIENTS For the cookies 2 cups raw almonds, toasted ½ cup granulated sugar 3 ½ oz mini milk or dark chocolate chips ¼ tsp cinnamon 1 egg 2 tsp orange zest 1 tbsp orange juice 1 tsp lemon zest ½ tsp lemon extract 1 tsp vanilla extract For the frosting ½ cup confectioners’ sugar ¼ tsp lemon extract ¼ tsp vanilla extract 1 - 2 tsp water Recipe ingredients PREPARATION To toast the almonds, heat the oven in the Convection Bake or Bake mode to 350 F/ 180 C. Spread the almonds onto a rimmed baking sheet and bake for 8 - 10 minutes. Cool the almonds, then process them into very small chunks in a food processor. Combine the almonds, sugar, chocolate, and cinnamon in a large bowl. In a separate bowl, beat the egg in a small bowl and stir in the orange and lemon zest, orange juice, lemon extract, and almond extracts. Pour the egg mixture into the almond mixture and stir well to combine. Chill the mixture for at least two hours until slightly stiff. Heat the oven in the Convection or Convection Bake mode to 325F/ 165C. Roll the cookie mix into small 1” balls and place them 2” apart on a parchment-lined baking sheet. Bake for 12 - 14 minutes or until the bottoms are lightly browned. Remove to a wire rack to cool. To make the icing, combine the confectioners’ sugar with the extracts and just enough water to achieve a good spreading consistency. Drizzle over the cookies and zest a little orange over the cookies for garnish. Makes 34 PRINT OUR RECIPE Almond Chocolate Citrus Cookies .pdf Download PDF • 232KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Apricot Tomato Chutney RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Braised Chicken with Lemon and Cilantro RECIPE Vanilla Creme Brulee RECIPE Chocolate Flan RECIPE Key Lime Cheesecake RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

With flavorful marinade there is no need for searing and roasting the tenderloin with grapes, a side of baked acorn squash is a recipe for an easy delicious meal. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Chipotle Pork Tenderloin with Roasted Grapes Convection Roast or Convection Bake Mode Herb-crusted pork tenderloin roasted with juicy red grapes creates a savory-sweet delight on a sheet pan. Convection is ideal for cooking lean tender cuts of meat such as pork tenderloin. A flavorful marinade and roasting the tenderloin with grapes and a side of baked acorn squash is a recipe for an easy delicious meal. For the best flavor, the tenderloins should be marinated for at least 2 hours or overnight. Vacuum sealing the tenderloins with the marinade will do the trick in 15 minutes. Because these tenderloins cook quickly at a moderate temperature they can be cooked directly on a rimmed baking pan. INGREDIENTS 3 tbsp olive oil 3 tbsp soy sauce 3 tbsp canned chipotle chilis in Adobo sauce, chopped 5 cloves garlic, minced 1 tsp ground cumin 3 tbsp chopped fresh cilantro leaves 2 pork tenderloins approx. 1lb each Red or purple grapes, cut into clusters PREPARATION Combine the first 6 ingredients in a glass dish, add the tenderloins and marinate for 2 hours or overnight. Heat the oven in the Convection Roast or Convection Bake mode at 350℉ (176℃). Remove the tenderloins from the marinade and place them on a shallow-rimmed baking pan. Toss the grape clusters with a little olive oil and arrange them around the pork. Place the pan in the oven and cook for 15 - 20 minutes until the tenderloins are firm to the touch. Meanwhile, pour the marinade into a small saucepan and simmer for approximately 10 minutes until it is reduced by half. Allow the tenderloins to rest for 5 minutes before slicing. Arrange the meat on a platter with the grape clusters and drizzle with the reduced sauce. Serves 4 - 6 PRINT OUR RECIPE Chipotle_Pork Tenderloin with Roasted Grapes .pdf Download PDF • 152KB WANT TO LEARN MORE? Click Here MORE EASY OPTIONS FROM OUR STEAM OVEN! Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE Mexican Street Corn Salad RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Begin by roasting both the zucchini, corn in the convection mode for 15 minutes at 425°F. Then you will layer the roasted vegies with the tortillas, salsa and cheese. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Vegetarian Tortilla Casserole with Zucchini, Corn, and Black Beans Convection Roast or Convection Bake Mode A vibrant tortilla casserole with fresh salad, avocado slices, and seasoned chicken on a patterned table setting. To prepare this meal you will begin by roasting both the vegetables and chicken in the convection mode on separate trays for 15 minutes. After 15 minutes, remove the vegetables, lower the oven temperature, and set the timer for 15 minutes. Layer the vegetables into the casserole with the tortillas, beans, salsa, and cheese, and pop it back in the oven for 15 to 20 minutes. Take the chicken out after 15 minutes and set it aside to cool while the casserole continues to heat through. This recipe uses mild salsa but it is easy to tweak it to your preferred taste and spice it up a bit. The important thing is to develop a comfort level when making oven meals using Convection. INGREDIENTS 2 medium zucchini, cubed 1 red pepper, cubed 2 cups corn kernels ½ red onion cut into ½” dice 3 cloves garlic, coarsely chopped 1 tbsp ground cumin ½ tsp dried oregano ½ tsp chili powder (optional) 2 tbsp vegetable or olive oil 1 jar salsa 1 can black beans, drained 3 cups Mexican blend grated cheese 8 corn tortillas PREPARATION Heat the oven in the Convection Roast or Convection Bake mode at 425 degrees. Combine the zucchini, pepper, corn kernels, onion, garlic, and seasonings in a bowl and add the oil. Toss until the vegetables are evenly coated with the oil and spread onto a large rimmed baking pan. Place the pan on rack position 1 or 2 close to the bottom heating element and cook for 15 minutes until the vegetables begin to caramelize around the edges. If baking some chicken at the same time place the seasoned chicken on a rimmed baking sheet on rack position 4 or 5 closer to the top heating element. Remove the vegetables from the oven after 15 minutes, and reduce the oven temperature to 350 degrees. If baking some chicken at the same time, set the timer for 15 minutes to finish cooking the chicken. Add the beans and salsa to the baking pan with the vegetables and fold to distribute evenly. Now you are ready to assemble the casserole. Lightly oil the bottom of a casserole dish with several corn tortillas, cutting them as needed to cover the surface. Add half of the vegetable mixture to the pan and top with half of the cheese. Cover this layer with more tortillas, add the remaining vegetables, and top with the remaining cheese. Cover the dish loosely with foil, crimp the edges to seal, and place in the oven. Heat the casserole for another 15 minutes until the cheese has melted and is bubbling. Once the chicken has cooked for 30 minutes remove the tray from the oven and let the chicken cool slightly, that way you can slice it off the bone or keep it covered with some foil to keep warm to serve with the hot casserole. Tortilla Casserole .pdf Download PDF • 101KB WANT TO LEARN MORE? Click Here HAVE BRUNCH WITH THE HELP OF THE STEAM OVEN! English Muffin Poached Egg Pizza RECIPE How To Cook Poach Eggs In a Steam Oven RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Herbed Mushroom Flan RECIPE Poached Eggs with Broccolini and Cheddar RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

For the Chili Garlic Sauce Baked Chicken wings recipe I use Convection because I can cook several dishes at once. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Chili Garlic Sauce Baked Chicken Wings Convection Roast or Convection Bake Mode A convection meal with chicken wings and meatballs cooked at once Nothing is more delicious than a meal that has several flavorful components to choose from and using Convection to cook several dishes at one time makes it easy. In this video, I am baking chili sauce chicken wings with some pork meatballs seasoned with garlic and ginger and steaming some rice and bok choy. Asian-influenced recipes are simple to prepare but all that great flavor comes from a combination of ingredients, so begin by measuring out all the ingredients you will need for each recipe for easy assembly. The chicken wings are seasoned with a dry rub and some oil before baking then tossed in a flavorful sauce when they come out of the oven. The ground pork is mixed with some seasoning and finely minced ginger and garlic then scooped into balls. Prep time is about 15 minutes and both dishes will cook for approximately 20 minutes in the oven. I used my steam oven to steam some rice and the greens and everything was ready to serve at one time. Ingredients For the Wings 2 lbs party wings 1 tsp ground paprika (smoked is fine) ¼ tsp garlic powder ¼ tsp turmeric ⅛ tsp cinnamon ⅛ tsp cayenne pepper 1 tsp Kosher salt 1 tsp granulated sugar (optional) 2 tbsp vegetable oil For the Sauce ¼ cup soy sauce ½ cup honey 1 tsp sesame oil with chili sauce 1 tsp freshly squeezed lime juice 1 tsp ground coriander 1 tsp cornstarch Preparation Heat the oven in the Convection Roast or Convection Bake mode at 425 degrees. Combine the chicken wings with the seasoning and oil and spread onto a rimmed baking pan, (foil lined for easy clean-up) Place the pan in the oven in the top part of the oven closer to the top heating element. If making the Asian Pork Meatballs with Garlic and Ginger at the same time, place the pan with the meatballs in the lower part of the oven. Set the timer, cook for 20 minutes then remove the meatballs. For added crispness, increase the oven temperature to 475 degrees and cook the chicken for another 5 - 8 minutes. To make the sauce, combine all the ingredients in a small saucepan except the cornstarch. Combine the cornstarch with a tablespoon or so of the cold sauce ingredients to make a slurry. Heat the sauce ingredients over moderate heat then stir in the slurry and cook till it thickens slights. Pour over the chicken before serving. PRINT OUR RECIPE Chili Garlic Sauce Baked Chicken Wings .pdf Download PDF • 100KB WANT TO LEARN MORE? Click Here CHECK OUT THIS RECIPES FROM OUR STEAM OVEN! Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Slow Roasted Pork Shoulder RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Slow Roasted Turkey Pieces RECIPE Slow Roasted Chicken Wings RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This uncomplicated recipe yields delicious apple muffins that are perfect for snacks or breakfast on the go. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Apple Cinnamon Muffins Convection, Convection Bake Freshly baked apple muffins surrounded by vibrant apples and a dollop of whipped cream, perfect for a cozy fall treat. This uncomplicated recipe yields delicious apple muffins that are perfect for snacks or breakfast on the go. It’s easy to customize the muffins by adding in a tablespoon of flax seeds, wheat germ or chia seeds to boost the nutritional profile and best of all everything can be mixed using 2 bowls. INGREDIENTS 1 large egg ½ cup milk ¼ cup vegetable oil 1 large apple, peeled and grated (Granny Smith or Honeycrisp) 1 ½ cups all-purpose flour 1 tsp cinnamon ½ cup granulated sugar 2 tsp baking powder ½ tsp salt Optional, 1 tbsp flax seeds, wheat germ or chia seeds Streusel Topping ⅓ brown sugar ⅓ cup finely shopped walnuts or pecans 1 tsp cinnamon 2 tbsp all purpose flour 2 tbsp unsalted butter softened PREPARATION Heat the oven to 350F in the Convection or Convection Bake mode. Grease or line a 12 cup muffin pan with paper muffin liners. Combine the ingredients for the streusel topping and mix well to combine. In a large bowl, beat the egg then stir in the oil and grated apple. Combine the dry ingredients and stir into the apple mixture, mixing until just moistened to form a lumpy batter. Fill the muffin cups ⅔ full and spoon some topping onto each muffin, pressing into the batter lightly. Bake for 20 minutes until golden and the tester comes out clean. Makes 12 WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Steamed Baked Cabbage Rolls with Beef and Pork RECIPE How To Roast Beets in Convection RECIPE Chocolate Flan 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! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

If you are looking for a foolproof method for roasting chicken breasts then look no further, convection is the key for juicy flavorful meat. Convection circulates heated air around the oven cooking food from the edge to the center and this heated circulating air helps preserve the natural moisture in food.  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How to Roast Chicken Breasts in Convection Convection, Convection Bake A convection-oven is ideal for roasting chicken breast If you are looking for a foolproof method for roasting chicken breasts, look no further; convection is the key to juicy, flavorful meat. Convection circulates heated air around the oven, cooking food from the edge to the center, and this heated convection oven for roasting air helps preserve the natural moisture in food. For best results, cook chicken breasts in either the convection or convection bake mode, as the more intense heat generated in the Convection Roast mode can dry the meat. Cooking chicken breasts on the bone helps preserve moisture and adds flavor to the chicken. Of course, you can use the bones to make a quick stock. To ensure even cooking, use a mallet to flatten out the thicker part of the breast. Of course, there are times when boneless skinless breasts are more convenient, but be sure to oversee the timing and temperature to avoid overcooking the meat. A dry rub with kosher salt and your preferred seasoning is an excellent way to bring out flavor when roasting chicken at moderate temperatures. Wet marinades are ideal when cooking chicken at high temperatures, such as on an outdoor grill, to prevent the meat from drying out too much. PREPARATION Heat the oven to 350F in the convection or convection bake mode. For boneless skinless chicken, use 325F. Before seasoning the chicken, flatten it slightly at the thicker end with a meat mallet for even cooking. Season the chicken with kosher salt and your seasoning of choice, and rub a little olive oil into the meat. Alternatively, add a spritz of spray oil to the chicken. Spice rub mixes containing paprika add flavor and color to chicken breasts. Place the chicken on a shallow-rimmed baking sheet and bake for 25 to 30 minutes for bone-in chicken and 20 - 25 for boneless. The precise cooking time will depend on how cold the chicken is and how thick the portions are. It's always better to check the chicken to determine if it is cooked through earlier to avoid overcooking the meat. INGREDIENTS 2 bone-in chicken breasts 1 tsp kosher salt 1 tsp preferred seasoning 2 tsp olive oil How to Roast Chicken Breasts in Convection .pdf Download PDF • 86KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH COMBINED STEAM RECIPES! 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Braised Chicken with Lemon and Cilantro RECIPE Vanilla Creme Brulee RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

When using the convection mode to bake a ham you can safely heat the ham without any foil and cook other dishes at the same time. Bon Appetit! YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How to Bake Ham in Convection Convection Mode (not Convection Bake or Convection Roast) A succulent roasted ham on a wooden board, served with roasted cauliflower, greens, and a flavorful sauce. When using the convection mode you can safely heat the ham without any foil and cook other dishes at the same time. Traditional recipes recommend covering the ham which is already cooked with foil to prevent drying during the heating process, then removing the foil towards the end of the cooking and brushing the ham with a glaze to add a little pizazz to the ham. If your oven features a Convection Mode (not Convection Bake or Convection Roast), it means that the heat is only generated from the Convection element surrounding the fan and will evenly heat the food from the edge to the core. Using this mode you can safely heat the ham without any foil and cook other dishes at the same time. INGREDIENTS 1 Baked ham PREPARATION Convection Method Heat the oven to 300 degrees in the Convection Mode. Place the ham on a rack in a shallow pan and add ½ cup of water or stock to the pan. This will prevent any sugar in the glaze from sticking to the pan and burning. Allow 10 minutes per pound to heat the ham or use the oven meat probe programmed to 130 degrees. Estimate the cooking time and add the glaze for the last 15 minutes of cooking. Combi Steam Method Heat the oven to 300 degrees in the Combination Convection Steam Mode. Place the ham on a rack in a shallow pan and add ½ cup of water of stock to the pan. Allow 10 minutes per pound to heat the ham or use the oven meat probe programmed to 130 degrees. Estimate the cooking time and add any glaze for the last 15 minutes of cooking. Convection Bake Method The Convection Bake mode engages the top and bottom heating elements and the fan circulates the heat; however, because that direct heat will have a drying effect on the ham it is important to keep it covered until you add the glaze. Spiral Sliced ham should always be heated in foil otherwise it will dry out. Convection Baked Ham .pdf Download PDF • 158KB WANT TO LEARN MORE? Click Here TRY THESE RECIPES FROM OUR STEAM RECIPE PAGE How to Cook Rack of Lamb in a Steam Oven RECIPE Baked Risotto with Lemon and Basil RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Steam Oven Turkey Meatloaf RECIPE Slow Roasted Pork Shoulder RECIPE Slow Roasted Beef Tenderloin RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The sponge cake for the roulade is quick to assemble, and it bakes in 10 minutes, and you can prepare it a day in advance. When ready to assemble the roulade, you must have the following components: the orange syrup and candied orange peel, the whipped cream, chopped toasted nuts, and, of course, the ganache. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roulade with Chocolate Ganache and Candied Orange Convection Mode Roulade with Chocolate Ganache and Candied Orange While simple recipes are fantastic for day-to-day meals, there are occasions when it’s nice to take the time to prepare a special meal or dessert. This delicious recipe has several components, but if you plan the preparation, you can focus on assembling a masterpiece. The sponge cake for the roulade is quick to assemble, and it bakes in 10 minutes, and you can prepare it a day in advance. When ready to assemble the roulade, you must have the following components: the orange syrup and candied orange peel, the whipped cream, chopped toasted nuts, and, of course, the ganache. In this recipe, we used agar-agar to stabilize the whipped cream. Using a stabilizer prevents the cream from weeping liquid into the cake. INGREDIENTS For the sponge cake 4 large eggs (room temperature) 3 tbsp granulated sugar 3 tbsp all-purpose flour, sifted 1 tsp of honey ¼ tsp salt For the filling 1 pint of cream 2 tbsp caster sugar 2 tsp of Agar-Agar or 2 tsp unflavored gelatin to stabilize the cream (you can do without it, but you should consume the roulade the same day) ½ cup of chopped toasted almonds or walnuts For the candied orange peel and orange syrup 2 oranges 3 individual cups of water (you will use one at a time) For the ganache and decoration 1 cup of semisweet chocolate (not chips) chopped into small pieces ½ cream ¼ cup of apricot chocolate candy or any other you prefer Candied orange peel PREPARATION Prepare the sponge cake Line a buttered jelly roll pan (10x14”) with parchment and heat the oven in the Convection or Convection Bake mode to 400 F. In a stand or handheld mixer, combine the eggs for a minute. Add the sugar, honey, and salt and beat for about 10 minutes until the mixture is pale and holds its shape. Reduce the speed of the machine to the lowest setting and gradually fold in the sifted flour. Spread the mixture into the prepared baking pan, place in the oven, and bake for 10 minutes. When the sponge comes out of the oven, remove it from the sheet pan and cool it on a cooling rack for 5 minutes. Invert the sponge onto a sheet of parchment and peel off the layer from the bottom of the cake. Starting at the narrow end, slowly roll the cake in the parchment, then set it aside to cool. At this point, you can continue with the recipe or refrigerate the cake until it is ready to use. If refrigerated, it must be brought to room temperature before unrolling. Prepare the candied orange peel and orange syrup With a peeler, cut strips of orange skin from 2 oranges. Then, cut these strips lengthwise in half. Ensure you only cut the skin and not the white part of the orange. Place the orange peels in an 8-inch pan and cover with 1 cup of water. Bring the water to a boil. Cook for about 30 seconds or until the water starts changing color. Discard the water. Add 1 cup of water to the pan with the orange peels and boil again for about 30 seconds, then discard the water. Now add 1 cup of water to the pan, for the third time, and ¼ of sugar. Reduce the liquid until the orange peels become translucent. Remove the peels from the pan and spread them over sugar, making sure they are completely covered in sugar. Once they cool, remove the excess sugar from the candied orange peels and place them on a wire rack until they completely dry out. To prepare the orange syrup, add the juice of two oranges to the pan where you prepared the candied orange peel. Cook the syrup until it thickens a bit. You will need 1 cup of syrup for the sponge. Prepare the whipped cream filling and toasted nuts Toast the nuts in a small skillet over medium heat or in the oven until fragrant; remove and set aside to cool. Dissolve the agar-agar in a ¼ cup of water in the steam oven at 212°F for about 20 minutes. Alternatively, you can simmer it until the agar-agar dissolves. Remove it from the steam oven and whisk it rapidly with a fork until smooth. When you completely dissolve it, put it back in the steam oven while still warm to prevent the agar-agar from solidifying. You can also use the microwave for intervals of 30 seconds. Whip the cream with the caster sugar until firm. Before the cream forms stiff peaks, remove ¼ cup and mix the cream with the dissolved agar-agar or gelatin. When well combined, fold this mixture back into the whipped cream and continue beating until stiff peaks form. Prepare the ganache Heat the cream in a small heavy saucepan over medium heat until it simmers, but do not let it boil. Place the chocolate in a small heat-proof bowl, and pour the cream over the chocolate when it has reached a simmer. Let it rest for a few minutes, then slowly stir the mixture until thoroughly combined. Set the ganache aside to rest for an hour until it has cooled and thickened. Assemble the roulade Gently unroll the cake and pour the orange syrup evenly over the surface. Now spread the whipped cream evenly over the cake, leaving a ½” border around the edges so the cream doesn’t squish when rolled. Sprinkle the nuts over the cream and gently roll the cake up again. Place the filled, rolled cake on a cooling rack set over a sheet pan or cutting board to apply the ganache. Gently spread the ganache over the cake and use a fork to create a pattern. Decorate with the orange peel and your preferred candies. Serves 10 PRINT OUR RECIPE Roulade with Chocolate Ganache and Candied Orange .pdf Download PDF • 66KB WANT TO LEARN MORE? Click Here TRY A RECIPE FROM OUR STEAM PAGE! Risotto with Asparagus, Leeks and Proscuitto RECIPE Herbed Mushroom Flan RECIPE Chocolate Flan RECIPE Key Lime Cheesecake RECIPE Vanilla Creme Brulee RECIPE Quinoa Salad with Broccoli, Dried Apricots and Toasted Pistachios RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A convection oven is excellent for cooking chocolate soufflés because the circulating air cooks evenly from the edges to the center, resulting in a delicious crust and a soft, moist interior. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Chocolate Souffle Convection Bake Mode Convection-baked chocolate soufflé dusted with powdered sugar, garnished with fresh raspberries. A soufflé may seem intimidating, but it is actually easy to prepare. Just follow these simple steps, and you'll have a delightful dessert. I used three 8-ounce ramekins, but a 1-quart dish will also work; just remember that it will take a little longer to bake. It took me 15 minutes to bake the three soufflés, whereas a quart-sized dish will take at least 18 minutes. A convection oven is excellent for cooking soufflés because the circulating air cooks evenly from the edges to the center, resulting in a delicious crust and a soft, moist interior. INGREDIENTS - ½ stick (60 grams) of unsalted butter - 25 grams of granulated sugar, plus extra for coating the dishes - 4 oz (125 grams) of bittersweet chocolate (60-70% cacao) - 3 eggs, separated and at room temperature - 1 teaspoon of lemon extract or vanilla extract - ½ teaspoon of cream of tartar - A pinch of salt Ingredients for a delicious dessert: chocolate, butter, eggs, sugar, and a hint of lemon extract. PREPARATION Preheat the oven to 375°F (190°C) in convection bake mode. Generously butter three 8-ounce ramekins and coat them with granulated sugar. In a medium bowl, mix the chocolate and butter over a pot of simmering water. Once melted, stir in the salt and either the lemon or vanilla extract. Remove the bowl from the heat but leave it over the pot of hot water to keep the chocolate warm. Set the egg yolks aside without mixing them yet. Setting aside melted butter and chocolate and the egg yolks. Using an electric mixer, beat the egg whites and cream of tartar for a couple of minutes. Gradually add the sugar while continuing to beat until the egg whites form stiff peaks and become glossy. Add the egg yolks to the melted chocolate mixture. Whisk a quarter of the egg white mixture into the chocolate preparation, then gently fold in the remaining egg whites until well combined. Transfer the mixture into the prepared ramekins and bake for 17 minutes. This recipe serves three. Enjoy your delicious soufflés! PRINT OUR RECIPE Chocolate Souffle .pdf Download PDF • 305KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Steam Oven Caramel Bread Pudding Delight RECIPE Vanilla Creme Brulee RECIPE Chocolate Flan RECIPE Paella with Steamed Mussels and Shrimp RECIPE How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results RECIPE Key Lime Cheesecake RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Soufflés are traditionally baked in the traditional Bake mode at 375F (190C); however, I have also baked perfect soufflés using the Convection mode but dropping the temperature to 350F (176C) is important for even baking. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Spinach Souffle Baked in Convection Convection or Bake Mode Golden and fluffy spinach souffle fresh out of the oven, ready to be served on a set table. Soufflés have long been considered difficult to prepare; however, the preparation is actually quite simple and soufflés adapt well to being baked in Convection. The key to success is using room-temperature eggs, making sure not a speck of yolks is mixed with the whites, and adding a pinch of cream of tartar to help stabilize the beaten egg whites. Take your time separating the eggs, set out 3 bowls, one for the whites, one for the yolks, and one to crack the eggs over. That way if you have a mishap and some yolk gets mixed with the white you can save that egg for another use or carefully remove the yolk using an eggshell. This recipe works well for a straight-sided 1 ½ quart soufflé dish, but can also be baked in any high-sided pan of the same size. Adding a paper or foil collar is not necessary as the soufflé will only rise to the height of the pan. Soufflés are traditionally baked in the traditional Bake mode at 375F (190C); however, I have also baked perfect soufflés using the Convection mode but dropping the temperature to 350F (176C) is important for even baking. I have also baked dessert soufflés in individual ramekins in the Steam oven again the key is reducing the baking temperature by 25 degrees. The steps for preparing the soufflé are as follows. Cook the spinach, make the béchamel sauce, then combine the eggs and cheese with the sauce and fold in the spinach. Finally, whip the egg whites and combine them with the prepared sauce. INGREDIENTS For the Spinach 1 tbsp unsalted butter 1 tsp olive oil 1 small shallot, minced 1 bunch, spinach, stems removed, leaves rinsed, dried, and chopped For the Béchamel Sauce 3 tbsp unsalted butter 2 tbsp unbleached flour 1 cup heated milk (heating the milk prevents lumps) Pinch grated nutmeg ½ tsp Kosher salt Pinch freshly ground black pepper ½ cup grated Gruyere cheese 4 egg yolks from large eggs For the Egg Whites 5 room temperature egg whites from large eggs ⅛ tsp cream of tartar PREPARATION Sauté the spinach and shallot in the butter and oil until the spinach has wilted then set aside. Melt the butter in a heavy 2qt saucepan over moderate heat. Stir in the flour and cook the roux over low heat for 2 - 3 minutes until frothy. Gradually stir in the heated milk and stir vigorously to combine. Increase the heat to medium and cook stirring with a whisk until the sauce is thick and smooth. Simmer on low heat for a few minutes then stir in the salt, pepper, and nutmeg. Remove the pan from the heat and whisk in the egg yolks, then stir in the cheese and finally the cooked spinach mixture. Set the prepared sauce aside in a cool spot until ready to use. Baking the Soufflé Arrange the oven racks so the soufflé can be baked without a rack resting over it. Heat the oven in the Convection or Convection Bake Mode at 350F (176C). You will need a 1.5 quart ramekin. Generously butter the inside of the soufflé pan, this helps the soufflé rise and form a nice crust. Beat the egg whites until foamy then add the cream of tartar. Continue beating rapidly until the whites are thick and stiff enough to hold their shape, just drooping over in soft peaks. Now fold the egg whites into the soufflé mixture before they subside. Begin by folding in ¼ of the beaten whites into the prepared sauce, then add this mixture into the bowl with the rest of the egg whites. Using a light touch and a silicone spatula cut through the center and draw it towards the edge of the bowl, folding it up and over rather than just mixing in a circular pattern. This way you won’t deflate the egg whites. Smooth the top of the soufflé and place the dish in the oven. Bake for 30 - 35 minutes until the sides are firm but the center is still slightly creamy. Serve immediately. Serves 4 PRINT OUR RECIPE Spinach Souffle Baked in Convection .pdf Download PDF • 88KB WANT TO LEARN MORE? Click Here MORE HEALTHY CHOICES! Provencal Golden Potato and Tomato Casserole RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Poached Eggs with Broccolini and Cheddar RECIPE Steam Roasted Beet Salad with Lamb and Feta Cheese RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This delicious Mac and Cheese Cauliflower casserole is perhaps the most popular comfort food. It incorporates some steamed cauliflower but you could also substitute broccoli if you prefer. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Cauliflower Mac n’ Cheese Convection Bake Mode Cauliflower baked in a cheese sauce is delicious and of course mac n' cheese is the ultimate in comfort food. Cauliflower baked in a cheese sauce is delicious and of course mac n’ cheese is the ultimate in comfort food; in this recipe they are combined with delicious results and baked in the Convection Bake Mode. This casserole sounds so simple however there are several components to prepare before the casserole can be assembled. To simplify the preparation I am going to suggest a few shortcuts that will reduce the prep time. The pasta of course does need to be cooked in a pot of boiling water until al dente, however you have several options with the cauliflower. The cauliflower florets can be steamed in a steam oven or in the microwave, rather than using another saucepan. I don’t advise cooking the florets with the pasta as the rapidly boiling water may soften them too much. The cheese sauce can be prepared in a saucepan or in the microwave. If preparing the sauce in the microwave you will need a large glass measuring cup or bowl with at least a 4 cup capacity. Combine the butter and flour and heat in the microwave for a minute or so, then add the milk and heat for a minute or so until thickened. Check the seasoning before combining with the cheese and the cooked pasta and cauliflower. Or you can prepare as directed below. Ingredients 3 cups elbow pasta 2 cups, small cauliflower or broccoli florets 3 tablespoons butter 3 tablespoons all purpose flour 2 cups milk 1 teaspoon salt Dash of pepper 1 cup grated Jack cheese 2 cups grated Cheddar cheese ¼ cup fine breadcrumbs mixed with ¼ cup grated Parmesan cheese and 2 tablespoons minced fresh parsley Preparation Cook the pasta in 8 cups of water with ½ teaspoon of salt, drain and rinse in cold water. Steam the cauliflower and when cooked combine with the pasta. Heat the butter in a small heavy saucepan, add the flour and stir to blend. Cook for a few minutes taking care not to let the butter get too dark. Whisk in the milk and cook over moderate heat until thickened. Remove from the heat and stir in the cheese whisking until it is all blended, taste and add salt and pepper as needed. Preheat the oven to Convection Bake 350 degrees (using Convection ensures even heat distribution and enables you to roast some meat or vegetables on another rack at the same time). Mix the cheese sauce with the cooked pasta and cauliflower and pour into an oiled oven casserole dish (approx. 9 x 13) cover and bake on the center rack for 30 minutes. After 30 minutes, remove the foil and sprinkle the breadcrumb, parsley, Parmesan cheese mixture over the pasta and cook for another 10 minutes until the topping has browned. Serves 6 PRINT OUR RECIPE Cauliflower Mc & Cheese .pdf Download PDF • 421KB WANT TO LEARN MORE? Click Here HOW ABOUT A SALAD WITH YOUR CAULIFLOWER MC & CHEESE? Steamed Snap Pea and Asparagus Salad with Radish RECIPE Quinoa Salad with Broccoli, Dried Apricots and Toasted Pistachios RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley RECIPE Whole Steam Roasted Cauliflower RECIPE How To Roast Beets in Convection RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Roasting vegetables to make fried rice is the way to make fried rice. Brown rice gives extra texture to this easy recipe with tree oyster mushrooms, cauliflower, onions and potatoes. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Oven Roasted Vegetables Brown Fried Rice Convection Roast Mode Roasting you veggies for a fried rice takes this dish to a new level Looking for a quick and easy meal that's both delicious and healthy? Look no further than this Convection oven-roasted vegetable fried rice recipe! This dish will satisfy your cravings with crispy veggies and tender, moist rice. And the best part? Fried rice is best made with slightly dry day-old rice, so it's a great way to use any leftover rice in the refrigerator. So why not try it today and see how tasty and satisfying it can be? The convection roast mode on your oven engages the top and bottom heating elements. It circulates hot air around the food, producing perfectly crispy and evenly roasted veggies every time. Try it and taste the difference! PREPARATION For the rice Cook the rice a day in advance. When cooled, spread the cooked rice onto a rimmed baking sheet or into a casserole, cover, and refrigerate. The rice can be steamed in a saucepan or uncovered in the steam oven. Brown rice was used in this recipe and cooked for 38 minutes at 220°F in a steam oven. For the vegetables: Preheat the oven to 375°F in the convection roast mode. Cut the potatoes and onion into wedges and slice the cauliflower. Place the vegetables in a large bowl and toss with olive oil, salt, and freshly ground pepper. Spread the vegetables onto a rimmed baking sheet, spreading them out so they are not crowded, and bake for 20 minutes. Don't worry if you have to use two trays; they will cook evenly in Convection. Toss the mushrooms in a separate bowl with olive oil, salt, and pepper. When the timer has elapsed, add the mushrooms to the baking pan and cook for another 10 - 15 minutes until the vegetables are crispy around the edges. Preparing the rice: When the mushrooms go into the oven, heat a large saute pan or wok to heat the rice. The pan needs to be very hot to stir-fry the rice, so let it heat on medium-low heat until it is evenly heated. Meanwhile, prepare the stir-fry sauce by combining the cumin, turmeric, garlic, 2 tbsp chopped chives, oregano, olive oil, and soy sauce. Mix the stir-fry sauce with the rice and add to the pan. Immediately increase the heat to medium high and cook the rice until heated, approximately 5 minutes. Move away the pan from the heat and cover with a lid. Remove the roasted vegetables from the oven and mix them with the rice. Garnish with the chopped chives. Serves 2 Recipe ingredients INGREDIENTS 1 small cauliflower, thick core removed, cut into 1/2" thick slices 16 ounces tree Oyster Mushroom or any mushroom you prefer 5 small potatoes cut in wedges 1 Medium yellow onion, cut into wedges 2 cups cooked brown rice 1 tsp ground cumin 1 tsp ground turmeric 1 clove garlic, chopped 2 tbsp fresh oregano leaves chopped or 1 tsp dried oregano 3 tbsp chopped chives or green onion 1/8 cup olive oil 1/4 cup low sodium soy sauce Oven Roasted Vegetables Fried Rice .pdf Download PDF • 65KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH COMBINED STEAM RECIPES! Orzo Pasta Salad with Grilled Artichokes and Poached Shrimp RECIPE Vanilla Creme Brulee RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Paella with Steamed Mussels and Shrimp RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

If you are enjoy lemongrass and turmeric, this roast chicken dish will be bursting with great flavors. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Spatchcock Turmeric Roast Chicken Convection Roast Mode A beautifully roasted spatchcock chicken on a baking tray, surrounded by fresh radishes, green onions, toasted bread cubes, and roasted carrots and parsnips. If you are looking for a chicken dish that is bursting with great flavors then you will enjoy this variation on the popular turmeric roast chicken. When the chicken is flattened out and marinated you will find it cooks faster, so allow 45 minutes to roast the chicken and you can roast the carrots or another vegetable of your choice. INGREDIENTS 1 Whole Chicken , backbone removed and flattened out 1 stalk lemongrass, smashed with back of knife and roughly chopped 1 tbsp turmeric 3 cloves garlic 1 tbsp fish sauce 2 tbsp vegetable oil 1 lb rainbow carrots, peeled and cut into 2 inch pieces, tossed with a little oil PREPARATION Chicken and Marinade In a small food processor or blender, add lemongrass, turmeric, garlic, fish sauce and vegetable oil. Process or blend until a smooth paste. Rub the marinade all over the chicken and place in the refrigerator for at least 2 hours or overnight. Heat the oven in the Convection Roast Mode 375 degrees. Place the flattened chicken on a rimmed baking sheet and cook for 25 minutes. Add the carrots to the same pan or spread onto another rimmed baking sheet and cook the carrots and chicken for another 20 minutes. Set aside until cool enough to handle, meanwhile prepare the salad and the dressing. Turmeric Chicken .pdf Download PDF • 71KB WANT TO LEARN MORE? Click Here CHECK OUT THESE STEAM RECIPES Braised Chicken with Lemon and Cilantro RECIPE Blanching and Canning in the Steam Oven RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Mexican Street Corn Salad RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Potatoes Steam Roasted with Tomatoes and Capers RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!