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In this recipe, the chicken breasts are brushed with a smear of mustard combined with a little olive oil and seasoning before being topped with grated Parmesan cheese. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Parmesan Crusted Chicken Breasts Convection Microwave Boneless skinless chicken breasts are a great source of lean protein and for succulent flavorful chicken; and the best oven method for cooking chicken breasts is convection. This recipe was cooked in a Speed oven using a combination of convection and microwaves. Parmesan-crusted chicken breast with roasted carrots, cauliflower, and fresh greens on a black platter. In this recipe, the chicken breasts are brushed with a smear of mustard combined with a little olive oil and seasoning before being topped with grated Parmesan cheese. The flavors from the mustard and the cheese transforms plain chicken into something quite delicious. Best of all when cooked in Convection the chicken remains very juicy, and seasonal vegetables can be cooked with the chicken for an easy oven meal. Even though the approximate cooking time for this meal is 25 - 30 minutes, I used the Speed cooking option in my Convection microwave to reduce the cooking time to 18 minutes. When you combine Convection with low Microwave power you still get all the benefits of Convection cooking while the microwave speeds up the process. I was able to use a glass tray that came with my oven to cook this meal, however, if your oven doesn’t have an included pan be sure to use an oven-safe pan that is not metal if you plan to use the combination Convection Microwave mode for cooking. This meal can also be cooked in a standard Convection oven using the Convection Bake or Convection Roast mode. INGREDIENTS 2 skinless boneless chicken breasts 6 - 8oz each 1 tbsp smooth Dijon mustard 1 tsp olive oil ½ tsp dried oregano Kosher salt and freshly ground pepper ½ cup grated Parmesan cheese PREPARATION Heat the Convection Microwave oven in the Convection mode 375F while you prepare the chicken. Place the chicken on the oven pan and pat dry with paper towels. Combine the mustard olive oil and oregano and smear evenly over the chicken. Season with salt and pepper and press the Parmesan cheese evenly over each breast. Seasonal vegetables can be tossed with olive oil and added to the pan to cook together with the chicken. Place the prepared pan in the oven on the second rack position from the top, select the option to add Microwave power, and set the Microwave wattage to 180 watts, set the timer for 15 minutes. When the timer has elapsed change the mode to Convection Broil and increase the oven temperature to 425 degrees and cook for 3 - 4 minutes until the crust is crisp and golden. If your oven has the option to set a Sequential operation you can program the cooking steps so that the changes in mode and temperature will be automatic. Serves 2 Parmesan Crusted Chicken Breasts .pdf Download PDF • 97KB WANT TO LEARN MORE? Click Here MORE POULTRY RECIPES FROM OUR STEAM PAGE 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 Steam Oven Roast Chicken and Vegetables RECIPE Braised Turkey with Butternut Squash, Chickpeas and Tomatoes RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

HOW TO STEAM POTATOES IN THE STEAM OVEN? FAQ PAGE How What Why Do How to Steam Potatoes for Salad in the Steam Oven ? Heat the oven in the Steam Mode, place the potatoes in the perforated pan and slide into the oven. Set the timer for 20 minutes and check for doneness, before removing. Set aside to cool them. I always say once you have tasted a potato steamed in the steam oven you will never boil a potato again. There are so many great potato varieties available now and cooking them in steam really brings out the flavor. Remember never to add mayonnaise to hot potatoes, they must cool first, to hasten the cooling process you can spread them onto a rimmed baking sheet. Steaming potatoes in the steam oven. OUR LATEST CONVECTION RECIPES Pork Sausage and Poultry Meat Pie Convection Baked Turkey Enchiladas Spatchcock Roast Turkey Oven Boston Style Baked Beans

Preparing a mouthwatering Brisket Braised in Red Wine is relatively simple, but you do need to plan on a long cooking time to achieve that melt-in-your-mouth texture. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Brisket Braised in Red Wine Convection Mode (True Convection) Sliced brisket braised in red wine, featuring a rich sauce and tender meat, cooked to perfection in a convection oven. Preparing a mouthwatering brisket is relatively simple but you do need to plan on a long cooking time to achieve that melt-in-your-mouth texture. Convection is the ideal cooking mode for braising because it circulates the heat evenly around the oven and, if you are like us and always thinking of the next meal, it only makes sense to cook another braise or slow roast another cut of meat at the same time. As with many braised dishes, brisket is best prepared a day in advance. Once the brisket has cooked to a fork-tender consistency, remove the brisket from the pan and set it aside to cool. If you have a lot of pan juices you can reduce them at this time. Slice the meat once it has cooled and return it to the pan and refrigerate overnight. Perfection with Convection! INGREDIENTS 1 - 3 to 4lb brisket (brisket with some marbling yields the best texture and flavor) 2 tbsp of olive oil and 2 tbsp unsalted butter 4 medium red onions, peeled and cut into quarters 6 cloves garlic, smashed ½ tsp mixed Italian seasoning ½ tsp Kinder's Woodfired Roasted Garlic seasoning (it has a nice balance of flavors) 2 large carrots, peeled and cut into large chunks 2 stalks celery, strings removed and cut into large chunks 3 cups beef stock or Better than Bouillon 2 cups hearty red wine PREPARATION Heat the oven in the Convection mode 325°F and position an oven rack in the center of the oven or if cooking two dishes at one time, arrange the racks to accommodate both pans. Heat a large Dutch oven over moderate heat on your most powerful burner, add in the oil and butter and when the butter is sizzling, carefully lay in the brisket and let it brown on one side. Carefully turn it and brown it on all sides. Remove the brisket from the pan and add all the vegetables. Place the brisket on the vegetables and add the liquid to the pan. Cover and place in the oven for 2 ½ - 3 hours or until tender when pierced with a fork. If it’s just shy of perfect it can still be removed and cooked for a little longer when reheating the next day. Remember when removing the pan from the oven to always leave a dish towel or oven mitt on the lid or handle of the pan so you don’t accidentally pick up a hot pan. Remove the meat from the pan and set it aside to cool until cool enough for you to slice. If the pan juices need reducing they can be reduced at this time. Place the sliced brisket and juices into a casserole with a lid or the cooking pan and refrigerate overnight. Let the brisket sit outside of the refrigerator for an hour before reheating the next day. When ready to serve, remove any large pieces of congealed fat and place the covered pan in the oven in the Convection mode 350 for 30 minutes or until piping hot. While the brisket is reheating you can also cook a side dish such as oven polenta or roast some vegetables at the same time. Click to go to How to Roast Pork Belly in Convection Wine Braised Brisket .pdf Download PDF • 156KB WANT TO LEARN MORE? Click Here GREAT OPTIONS FROM OUR STEAM MENU! How to Cook Rack of Lamb in a Steam Oven RECIPE Paella with Steamed Mussels and Shrimp RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Rib Eye Steak RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Baking stuffed peppers with farro, chickpeas and chard in Convection ensures the stuffing doesn't dry out during the  baking, resulting in great flavor and texture YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Peppers Stuffed with Farro, Chickpeas and Chard Convection Bake Mode A vibrant platter featuring colorful stuffed bell peppers filled with a hearty mix of grains and vegetables, surrounded by roasted broccoli sprinkled with toasted breadcrumbs, ready to serve with a side of green olives and lemon slices. Baking stuffed vegetables in Convection ensures the stuffing doesn't dry out during the baking, resulting in great flavor and texture. Preparing stuffed vegetables does involve extra preparation but it's such an appealing way to present a nourishing meal. Begin by cooking the farro and while it is cooking prepare and saute the vegetables. Next, prepare the peppers, combine the cooked vegetables and farro with the cheeses and season with sea salt and pepper. The prepared stuffed peppers can be baked immediately or covered and refrigerated overnight. INGREDIENTS 4 - bell peppers, halved length-wise and ribs and seeds removed 1 - cup cooked farro mixed with the following sauteed vegetables ½ - small yellow onion, finely chopped 2 - cloves garlic, minced 2 - 3 chard leaves, large ribs removed, finely sliced, combined with ½ - cup cooked chickpeas ½ - cup shredded mozzarella cheese ½ - cup crumbled feta cheese PREPARATION Pack the filling into the peppers and place in a lightly oiled shallow baking dish or small rimmed baking pans. Bake in the Convection Bake mode at 400 on the middle or lower rack for 25 to 30 minutes until the peppers have softened and are browning at the edges. 4 - 8 Servings WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR STEAM PAGE Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli RECIPE Potato Frittata with Linguica and Kale RECIPE Orzo Pasta Salad with Grilled Artichokes and Poached Shrimp RECIPE Braised Chicken with Lemon and Cilantro RECIPE Steamed Bulgur Pilaf with Kale and Red Pepper Paste RECIPE Potato Calamari Salad with Capers RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Monthly guide for winter meals to be cooked in a convection oven. Have a question? email me at info@convectionkitchen.com Rescued By My Oven January 11, 2023 at 8:00:00 PM Winter Convection Meals Slow-cooking braises such as Wine Braised Brisket and Braised Short Ribs make some of the best winter meals. Braised dishes require very little preparation before being placed into the oven to cook to tender perfection and towards the end of the cooking time side dishes such as Oven Risotto , Oven Polenta or a V egetable Gratin can be added to complete the meal. Wine Braised Brisket Of course, the big favorites at this time of year are warming casseroles, if you are a fan of Shepherd's Pie we have a delicious version made with plant-based meat as well as a Fish Pie , a seafood version. We also have recipes for some fast cooking easy-to-prepare meals, such as Grilled Seafood Pasta and Broiled Salmon with Honey Mustard Glaze and if you haven’t yet made Creme Brulee in your Steam oven, or made a savory custard such as this amazing Mushroom Flan , now is a perfect time. We can’t do much about the weather but cooking great meals does a lot to keep everyone happy during this harsh weather, it's the perfect to put your ovens to work for you. Larissa, Your Convection Enthusiast Read Previous Rescued By My Oven Posts Successful Convection Cooking Begins with Planning Read Oven Meals, How to Make Dinner without Being in the Kitchen Read Learning to Make Your Ovens Work for You Read Recipe Writers Usually Don't Reference Your Oven "Baking Mode" So Here Are My Tips Read Every Meal We Cook is an Expression of Love and Caring Four Our Loved Ones Read Winter Convection Meals Read Plan your cooking with these tips "to unlock the magic of your Convection Kitchen"

The Convection Bake mode is ideal to bake a flatbread with feta and mint. The heating elements and circulating air will ensure the retention of moisture and a delicious crust YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Bake Flatbread with Feta and Mint Convection Bake Mode Convection-Bake Flatbread with Feta Cheese and Mint The Convection Bake mode is ideal for baking thin-crusted flatbreads. The bottom heating element directs heat to the pan or baking stone placed on the bottom rack of the oven, while the top heating element gently cooks the top, with the Convection fan circulating the heated air for even baking, great results are guaranteed. The recipe for flatbread is similar to pizza but uses less flour and yeast and the dough only requires one rise of approximately 45 minutes. Remember when proofing in the Combi-Steam or Convection oven it is not necessary to cover the dough. Because the dough is so thin be sure to keep the toppings on the light side. Feta cheese mixed with mint and oregano and mixed with some ricotta or cottage cheese for creaminess makes a flavorful combination that is delicious complement to any meal. Ingredients ¾ cup warm water 1 tsp active dry or instant yeast 1 tsp granulated sugar 2 cups unbleached all-purpose flour 1 tsp kosher salt 1 tbsp olive oil Preparation Arrange the oven racks so you can proof and bake on the lowest rack and preheat the oven in the Proof Mode. The temperature will automatically default to 100℉. Combine the water, yeast, and sugar in the bowl of a stand mixer and whisk to combine. Place the bowl in the oven for 5 minutes or cover loosely with a light kitchen towel. If the yeast has proved the mixture will be slightly frothy in which case proceed to make the dough. With the stand mixer on low speed add the flour oil and salt to the mixture and mix on low speed to form a shaggy dough. Turn the dough out onto a lightly floured surface and knead it for a few minutes until it comes together and forms a smooth ball. Add a little extra flour to your hands if the dough is sticky. Transfer the dough to a lightly oiled clean mixing bowl and place it in the oven for 45 minutes for the dough to rise. When the dough has doubled in size and springs back from a light touch it is ready to roll. Change the oven mode to Convection Bake and select 475℉. Place a baking stone or heavy oven baking pan on the lower rack. Punch the dough down and divide it into two equal pieces and roll one into a thin oval or rectangle. Place one dough on a pizza peel sprinkled with cornmeal or onto a sheet of parchment if baking on a baking sheet. Poke your fingers over the dough and drizzle with a little olive oil then add the prepared topping. Bake for 8 - 10 minutes until the crust has cooked through and the top is golden. Repeat with the second dough. Makes 2 flatbreads Convection Bake Flatbread with Feta and Mint .pdf Download PDF • 275KB WANT TO LEARN MORE? Click Here ELEVATE YOUR BAKING WITH STEAM! Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Herbed Mushroom Flan RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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

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WHAT ELEMENTS MAKE A CONVECTION OVEN? FAQ PAGE How What Why Do What elements make a convection oven? In an electric Convection oven, there are three heating elements. One in the floor of the oven, one in the top of the oven, and the element surrounding the Convection fan on the rear wall of the oven. Each heating element will cycle with different intensity depending on the mode you select; hence, it is important that you select the correct mode for the type of dish you are cooking. OUR LATEST CONVECTION RECIPES Pork Sausage and Poultry Meat Pie Convection Baked Turkey Enchiladas Spatchcock Roast Turkey Oven Boston Style Baked Beans

It’s that transitional time of year when the days are warm, but the evenings chill rapidly, so here are my recipes and blog suggestions to make the most of your Convection Oven. Have a question? email me at info@convectionkitchen.com Rescued By My Oven October 3, 2022 at 7:00:00 PM Stocking Your Fridge and Putting your Convection Oven to work for Winter Meals It’s that transitional time of year when the days are warm, but the evenings chill rapidly, so while a salad might be appealing for lunch by dinnertime we are craving a warming casserole or braise. Roasted Butternut Squash Soup with Ancho Chili The home kitchen is in effect a restaurant, and the best way to run a restaurant is to plan meals and cook them in advance when you can. Knowing that your refrigerator and freezer are stocked with some homemade soup, portions of your favorite casserole, or a braise relieves a lot of stress at the end of the day and it’s not that difficult to prepare those meals in advance. In a recent Blog Post , I outlined suggestions for making good use of your Convection and Steam ovens for making soups stews and casseroles in the oven. These foods may be warming and comforting but they do take some time to prepare, so planning is key. Using the ovens to cook a complete meal is a great use of the Convection feature, this Blog Post will provide a useful guide to help you along and while the food is cooking you can enjoy some free time instead of cooking in multiple pans. The steam mode in the Steam Oven is another very useful tool for cooking multiple dishes at one time. For example, if you wanted to steam rice, lentils, vegetables, and some chicken for salads or sandwiches, all four containers of food can be placed in the oven and cooked at the same time. Cooking in four different pans on the cooktop seems like a lot more work in comparison and clean-up is much easier when cooking in the Steam oven. Another recent Blog Pos t covers the challenge of cooking to please various tastes in one meal. Children often prefer simple meals, but the adult palette may like something a little spicier and with more flavor. Again, Convection can be a great tool to help you juggle cooking to please the entire family. I hope you will find that the resources we offer here at Convection Kitchen will help you make delicious meals with less stress. Larissa, Your Convection Enthusiast Read Previous Rescued By My Oven Posts Successful Convection Cooking Begins with Planning Read Oven Meals, How to Make Dinner without Being in the Kitchen Read Learning to Make Your Ovens Work for You Read Recipe Writers Usually Don't Reference Your Oven "Baking Mode" So Here Are My Tips Read Every Meal We Cook is an Expression of Love and Caring Four Our Loved Ones Read Winter Convection Meals Read Plan your cooking with these tips "to unlock the magic of your Convection Kitchen"

A warm meatloaf sandwich with roasted peppers, cheese, and a smear of pesto served on a fresh ciabatta roll makes a delicious, filling sandwich. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Hot Meatloaf Sandwiches with Roasted Peppers Convection Roast, Convection Bake, Broil Meatloaf sandwich topped with roasted peppers. A warm meatloaf sandwich with roasted peppers, cheese, and a smear of pesto served on a fresh ciabatta roll makes a delicious, filling sandwich. Of course, the challenge to creating delicious sandwiches at home is having all the ingredients and condiments on hand, a problem that is easily solved with a little planning. Take meatloaf, for example. Preparing a meatloaf for baking takes very little time; however, a 2 lb meatloaf takes approximately 50 minutes to bake through. However, when baking in convection, you can also roast a tray of vegetables at the same time for an easy oven meal, and you can have the bonus of some extra meatloaf to make delicious hot sandwiches. Roasted peppers add a lot of flavor to sandwiches and are easy to prepare. Once roasted and peeled, they can be immersed in olive oil and stored in the refrigerator for a week. Pesto can be purchased in a jar or homemade and frozen in small cubes that can easily be defrosted when needed. INGREDIENTS 3 peppers, assorted colors 4 slices cooked meatloaf 4 slices Havarti or Provolone cheese Zesty sandwich spread or mayonnaise 2 tbsp prepared pesto 2 fresh Ciabatta rolls, halved Juicy glazed meatloaf surrounded by roasted vegetables and olives on a stylish platter. PREPARATION Heat the oven in the Convection Roast or Convection Bake mode to 450 F/230 C. Cut the peppers in half. Remove the stem, seeds, ribs, and rounded top so they will sit flat on the baking pan. Place the prepared peppers on a baking pan lined with foil or parchment. Bake the pepper for 25 - 30 minutes until the skin has blackened. Remove the pan from the oven and set on a trivet to cool. Cover the peppers with paper towels while they cool to help lift the skin. When cooled, peel the skin off the peppers, cut as desired, and place in a clean glass container. Add just enough olive oil to cover, seal, and place in the refrigerator until needed. To assemble the sandwiches, position an oven rack on the second rack from the top. Heat the oven in the Broil mode in the Low setting or 400 F/204C. The meatloaf slices can be warmed in a steam oven or covered in a convection oven. Smear the zesty sauce on the rolls, add the warmed meatloaf, peppers, and pesto, and top with the cheese. Place the rolls in a small oven-baking pan and heat in the oven until the cheese has melted and the edges of the bread begin to crisp. Makes 2 sandwiches Notes: The peppers can also be blackened using the Broil Mode set to High or 450 F/230 C. Always keep the oven door closed when broiling, and be sure to position the rack so that the food does not touch the Broil element. WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms RECIPE Corned Beef with Cabbage, Potatoes and Carrots RECIPE How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results RECIPE Slow Roasted Beef Tenderloin RECIPE Braised Spareribs with Plum Sauce RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

You can cook multiple dishes simultaneously in a convection oven, allowing this meal of chicken breast, broccoli, and sweet potatoes to be ready in just 25 minutes, ensuring optimal texture and flavor. Anchor 1 YOUR RECIPE FOR STEAM COOKING 25 Minute Convection Steam Meal with Sesame Soy Chicken Steam Roasting Mode Perfectly steamed-roast chicken breast accompanied by vibrant broccolini and sweet potatoes on a stylish blue platter. The key to successful cooking with your steam oven is learning how to orchestrate the cooking of an entire meal at one time. After all, what's the point of a great appliance if it can't make food preparation simpler. Cooking with a combination of convection and steam ensures better flavor, texture, and nutrient value. Since we can cook multiple dishes at one time in convection with no transfer of flavor a convection steam oven is the perfect appliance to cook an entire meal. A recipe for a simple meal such as baked chicken, sweet potatoes, and broccoli may not be necessary, but an outline of the cooking plan to cook the entire meal in a steam oven will ensure great results. It is important to take into account the cooking temperatures and timing that work best for each food to avoid overcooking different foods. Here are the cooking steps: Begin cooking the chicken at 400 F (205 C) for 10 minutes. Reduce the oven temperature to 350 F(180 C), add the sweet potatoes, and cook for 15 minutes. Remove the chicken and set it aside to rest. Add the broccoli to the pan with the sweet potatoes and cook for 10 minutes. Once the chicken has rested, you can slice it. When the vegetables come out of the oven, they will be ready to serve. Everything will be cooked to perfection. Cooking a simple meal such as this in a combination of convection and steam really elevates the results. To add extra pizazz, marinate the chicken and add your favorite seasonings or spice mix to the vegetables. Tip: Marinating the chicken for a few hours or overnight or even giving it a dry rub in advance adds lots of flavor. Ideally, remove the chicken from the refrigerator at least ½ hours before cooking so that it comes to room temperature. INGREDIENTS 2 bone-in chicken breasts 2 large sweet potatoes, peeled and cut into 2" chunks 1 or two bunches of baby broccoli, trimmed and cut into 3" sections Ingredients Marinade 4 tbsp soy sauce 1 tbsp toasted sesame oil Dash chili oil 2 tbsp honey 3 cloves garlic, minced PREPARATION Combine the marinade ingredients in a glass container large enough to hold the chicken. Add the chicken, turn to coat, cover, and refrigerate for a few hours or overnight. Heat the oven in the combination Convection + Steam mode to 400 F. Spray a small rimmed baking sheet with some spray oil or line it with a piece of foil, shiny side down. Place the chicken on the tray. When the oven comes to room temperature, place the tray on the oven rack and set the timer for 10 minutes. When the timer elapses, reduce the temperature to 350 F. Toss the sweet potatoes in a light coating of olive oil, season with salt, pepper, and a pinch of dried oregano, and spread them into the solid oven pan. Slide the pan into the oven and set the timer for 15 minutes. When the timer elapses, remove the chicken and set it aside to rest. Give the broccoli a light spritz of spray oil and add to the pan with the sweet potatoes. Set the timer for 10 minutes. Serves 4 25 Minute Convection Steam Meal with Sesame Soy Chicken .pdf Download PDF • 76KB WANT TO LEARN MORE? Click Here MORE CHICKEN RECIPES FROM OUR CONVECTION PAGE! Pork Sausage and Poultry Meat Pie RECIPE Pumpkin Walnut Bread in Just a Few Steps RECIPE The Amazing Convection Roast Spatchcock Turkey RECIPE Achiote Chuck Roast with Oven Polenta RECIPE Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style RECIPE Slow Roasted BBQ Trip Tip RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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

Roasted potato salad is a flavorful easy side dish to serve with a BBQ or buffet and the flavor and texture of potatoes roasted in Convection are outstanding. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Potato Salad with Green Beans and Tomatoes & Balsamic Vinaigrette Convection Bake or Convection Roast Mode A vibrant roasted potato salad featuring green beans, cherry tomatoes, and fresh herbs, perfect for a summer meal. Roasted potato salad is a flavorful easy side dish to serve with a BBQ or buffet and the flavor and texture of potatoes roasted in Convection are outstanding. Other vegetables such as green beans, broccoli, or asparagus can be added to the potatoes during the final ten minutes of cooking and mixed with a light dressing when cooled Serving a warm or room temperature potato salad with a light vinaigrette is a delicious and safe option for a BBQ or buffet. The potatoes can be cut in advance and combined with the olive oil and seasoning but remember not to add salt until they are ready to go into the oven. The potatoes take approximately 30 minutes to roast. I added the green beans to the tray during the last ten minutes of cooking. I served my potato green bean salad with some chopped sugar plum tomatoes combined with finely minced sweet onion and fresh basil and a splash of golden balsamic vinegar and olive oil. INGREDIENTS 2 lbs golden potatoes, cut into 1” wedges ½ tsp of mixed Italian seasoning ¼ tsp smoked paprika ½ lb fresh green beans, trimmed and cut into thirds, very lightly tossed in olive oil 2 cups chopped ripe sugar plum or other small sweet tomatoes ½ sweet onion or 1 shallot, finely chopped ¼ cup fresh basil leaves, finely chopped 1 tbsp olive oil 1 tsp golden balsamic vinegar PREPARATION Heat the oven in the Convection Bake or Convection Roast Mode at 375 degrees. If cooking other foods at the same time place the potatoes on the lower rack in the oven. Combine the potatoes with the seasoning in a bowl and toss with olive oil to coat. Kosher salt can be added just before the potatoes go into the oven. Spread the potatoes on a rimmed baking pan and cook for 20 minutes. Remove the pan from the oven, turn the potatoes and push to one side. Add the green beans to the pan, return it to the oven and cook for another 10 - 12 minutes until the potatoes are crisp and the green beans are tender. Combine the chopped tomatoes with the onion, basil, olive oil, and vinegar, and season with some good sea salt. Set aside until needed. Transfer the potatoes and green beans to a wide shallow serving bowl or dish and cool for about 10 minutes. Garnish with the tomatoes prior to serving. Serves 6 Roasted Potatoes with Tomatoes and Capers .pdf Download PDF • 395KB WANT TO LEARN MORE? Click Here GREAT SALADS FROM OUR STEAM MENU! Potato Calamari Salad with Capers RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Orzo Pasta Salad with Grilled Artichokes RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The sausage, meat and parmesan can be prepare a day in advance. Sauteed onions, garlic and peppers will ensure better flavor. Convection or convection bake mode are ideal YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Italian Meatloaf with Sausage and Parmesan Cheese Convection (True Convection) or Convection Bake Mode A feast of sliced meatloaf, roasted potatoes with greens, and a vibrant fruit cobbler, all prepared with convection cooking to ensure distinct flavors without transference. This recipe begins with sauteing the onions, garlic and peppers then combining with the remaining ingredients. The meatloaf can be combined a day in advance of cooking and shaped into a log on a rimmed baking sheet or packed into a loaf pan. Successfully cooking a complete meal (Italian Style Meatloaf, Roasted Vegetables and Summer Fruit Shortcake Cobbler ) at one time requires planning but with a little orchestration it’s quite simple. Follow these steps for success. First arrange the oven racks to accommodate the different dishes. Preheat the oven in the Convection or Convection Bake mode 350 degrees. Ingredients Italian Style Meatloaf 1 small yellow onion, finely chopped 4 cloves garlic, minced 1 red pepper, seeds removed, finely chopped ½ tsp, mixed Italian seasoning 2 lbs ground beef OR 1 lb ground beef mixed with 1lb mild or spicy bulk Italian sausage 2 large eggs ½ cup breadcrumbs ½ cup fresh basil leaves, chopped ½ cup Italian parsley leaves, chopped 1 cup grated Parmesan cheese 2 tbsp Balsamic vinegar ½ tsp Kosher salt Freshly ground pepper to taste ½ cup ketchup or more to taste Roasted Potatoes with Peppers 2lbs small golden potatoes, washed, dried and cut into ½” thick slices 2 bell peppers, use different colors, halved, seeds removed and cut into 1” chunks 1 small red onion, peeled and cut into 1” chunks ½ tsp smoked Spanish paprika (mild or spicy) 2 tbsp olive oil Summer Fruit Shortcake Cobbler 6 medium nectarines or peaches, pits removed, cut into 2” chunks 2 cups fresh blueberries or blackberries ¼ cups sugar 1 tablespoon all-purpose flour Combine the fruit and sugar in a 9 x13 oven casserole dish and gently fold in the flour. Shortcake Topping 1 ¼ cups all purpose flour. Sift into a large bowl 4 tbsp sugar 1 ½ tsp baking powder ½ tsp salt In another bowl whisk 1 cup chilled whipping cream 1 large egg 1 tsp vanilla extract Preparation Timing Meatloaf 40-45 minutes cooking time + 12 minutes resting time. Roasted Potatoes and peppers 25 - 30 minutes. Shortcake Cobbler 40 45 minutes. If using Convection Bake the Top and Bottom heating elements will be generating the heat while the fan circulates the heated air, so foods placed closer to the elements will receive more direct heat. Ideally, cook the meatloaf and vegetables on the lower rack and the cobbler on the upper rack. Italian Style Meatloaf This recipe begins with sauteing the onions, garlic and peppers then combining with the remaining ingredients. The meatloaf can be combined a day in advance of cooking and shaped into a log on a rimmed baking sheet or packed into a loaf pan. Heat a medium sized skillet over moderate heat and add 2 tablespoons of olive oil. Add the onion and sauté for a few minutes until it softens. Stir in the garlic, red pepper and seasoning and cook for 8 - 10 minutes until the peppers are soft and slightly charred on the edge. Set the vegetables aside to cool slightly before adding to the remainder of the ingredients. Combine the remainder of the ingredients in a large mixing bowl and gently fold in the cooked vegetables taking care not to overmix. Pack the meatloaf into a loaf pan or place on a rimmed baking sheet and shape into a tight uniform log. Spread the ketchup evenly over the top. Slide the tray onto the lower rack in the oven and set the timer for 40 minutes. The meatloaf should be firm to the touch and the internal temperature should reach 160 degrees when checked with an instant read thermometer. Roasted Potatoes with Peppers Combine the vegetables in a medium sized bowl and add the paprika and oil. Just before adding to the oven add in ½ tsp Kosher salt and a little freshly ground pepper. The vegetables can be cooked next to the meatloaf or or a separate tray. Summer Fruit Shortcake Cobbler Drop the dough in even mounds over the fruit. The dough can be sprinkled with a little more sugar combined with a ½ tsp ground cinnamon for some added pizzazz. Place the cobbler in the upper portion of the oven and cook for 40 - 45 minutes until the biscuits are golden and firm to the touch. Each recipe serves 6 - 8 people Convection Meal _ Italian Style Meatloaf_Veggies_Cobbler .pdf Download PDF • 214KB WANT TO LEARN MORE? Click Here MORE RECIPES TO PICK FROM OUR STEAM OVEN! 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