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When cookies are placed on a flat pan that has a slight lip on both or just one edge, the heated air can circulate unimpeded which ensures the cookies will bake evenly. The lip just guides the flow of the heated air. Best Cookie Sheet for Convection Baking Baking multiple trays of cookies efficiently with convection oven technology. When we cook or bake in a convection mode the heated air is circulated around the oven cooking the food from the edge to the center. When cookies are placed on a flat pan that has a slight lip on both or just one edge, the heated air can circulate unimpeded which ensures the cookies will bake evenly. The lip just guides the flow of the heated air. If the cookies are baked on a rimmed baking pan the heated air has to pass through the rim before baking the cookies. The cookies will still bake but they may not bake quite as evenly and may take longer to bake. Here are some more tips to guide you to success when baking cookies in convection. Baking several types of cookies at once! The Most Important Thing to Know About Baking in Convection Always reduce the recipe temperature by 25 degrees when baking in convection, if your cookies have a dark ring around the edge, that indicates the temperature was too high. Tips for Baking Great Cookies in Convection When baking on multiple racks use the same type of pan on each rack. Always check the oven manufacturer’s guide for recommendations for which rack position to use when baking on multiple racks. Rack positions can greatly influence the outcome of baking results especially in larger ovens. Definitely use either parchment paper or a silicone baking mat to ensure evenly baked cookies. Using parchment prevents cookies from spreading and also makes it easy to slide the cookies onto the cooling rack without having to pick them up. Let the cookies rest for 5 minutes on the baking pan to set then slide the sheet of parchment onto the rack with the cookies to cool. Be sure to refrigerate cookie dough before baking or scoop and roll into balls and freeze until ready to bake. When baking frozen scooped cookies add a minute or two to the baking time. Best Convection Mode for Baking Cookies If your oven has a True Convection mode use that mode for baking multiple racks of cookies. If your oven only has a Convection Bake mode you can still bake several trays at one time; however, be sure to check the manufacturers recommendation for the best rack position. If using the traditional Bake mode to bake cookies, bake them on the center rack using the recipe temperature. Remember every oven is different and smaller ovens generally cook and bake faster than larger ovens so adjust the time as needed. What to Avoid Avoid using insulated cookie sheets when baking in convection, however insulated cookie sheets work well when baking in the traditional Bake mode. Homemade cookies are the best because you have control over the ingredients that go into your cookies. Because cookies bake quickly, I highly recommend keeping a few bags of rolled cookies in the freezer so you always have a delicious treat on hand to enjoy with your morning coffee or afternoon tea. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE

Baking this flavorful dish of eggplant stuffed with lamb in Convection ensures the eggplant softens to perfection absorbing the fabulous flavors of the savory lamb filling. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Eggplant Stuffed with Lamb Convection Bake or Convection Roast This delicious meal can be served as a side dish or as a main course. Baking this flavorful dish of eggplant stuffed with lamb in Convection ensures the eggplant softens to perfection absorbing the fabulous flavors of the savory lamb filling. Eggplant is used very creatively in many recipes throughout the Mediterranean region, and this recipe where the eggplant is stuffed with flavor packed lamb patties is a taste sensation. It can take 40 - 50 minutes to bake eggplant until the flesh has softened so several small narrow eggplants are the best choice for this recipe. I served this recipe with pita bread and tzatziki, but if you were in the mood to create several Mediterranean dishes they could be baked alongside some stuffed peppers . INGREDIENTS 2 - 3 small narrow eggplants 1 lb. ground lamb 1 shallot, minced 1 tsp ground garlic or 3 cloves garlic finely minced 1 tsp turmeric ½ tsp dried oregano ¼ cup tomato puree (not tomato paste) Salt & pepper to taste To Serve Pita bread, tzatziki or Greek salad with crumbled feta Serves 2 - 4 PREPARATION Rinse the eggplants and cut them into 4 - 6 evenly spaced slices, without cutting the eggplant all the way through. Arrange the prepared eggplant on a shallow rimmed baking tray and brush or spray the exposed eggplant with the olive oil. Combine the ground lamb with the seasonings, then scoop the mixture into large 2” balls flattening them enough to insert in between the eggplant slices. Push a thin metal skewer into each eggplant to hold them in place if necessary. Heat the oven in the Convection Bake or Convection Roast mode to 350°F (180°C) and bake the prepared eggplant on the center oven rack for 30 minutes. Baste the eggplant with the pan juices and cook for another 15 - 20 minutes until the eggplant is very soft. Note: Form any unused lamb into patties and freeze for another use. Baked Eggplant Stuffed with Lamb .pdf Download PDF • 116KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH THE STEAM RECIPE PAGE How to Cook Rack of Lamb in a Steam Oven RECIPE Steamed Eggplant with Chili Crisp and Soy Black Vinegar Sauce RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Key Lime Cheesecake RECIPE Slow Roasted Pork Shoulder RECIPE How to Cook Prime Rib in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Oven Baked Breakfast Potatoes with Breakfast Sausage is perfect meal for brunch. You can cook in multiple racks in convection! YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Oven Baked Breakfast Potatoes with Breakfast Sausage True Convection or Convection Bake Mode A savory convection meal featuring breakfast potatoes and sausage garnished with fresh herbs and colorful peppers. Brunch is almost the perfect meal with an assortment of savory and sweet dishes many of which can be cooked casserole style. And which appliance is ideal for cooking multiple foods at one time, that's right your Convection oven. This brunch menu includes 3 different dishes that can be cooked at the same time in one oven using the True Convection or Convection Bake mode. Because the cooking time and temperature are the same for all 3 recipes, you can plan the cooking so the food will be ready to serve at the exact time you want to eat. The menu includes a frittata-style dish with green chilis and cheese, a baked French toast casserole, and to round it out some roasted potatoes with sausage and peppers. Each dish serves 6 - 8 people. Ingredients 1 lb small golden or red potatoes, cut into quarters 1 small red pepper, seeds removed, cut into 1” chunks 1 small yellow pepper, seeds removed, cut into 1” chunks ½ red onion, cut into 1” pieces ¼ cup olive oil ¼ tsp Kosher salt ½ tsp dried oregano 4 smoked chicken apple sausages cut into 4 - 5 diagonal slices Preparation Heat the oven in the Convection or Convection Bake mode 325°F. Combine the potatoes with the peppers and onion, olive oil, salt, and seasoning and spread onto a rimmed baking sheet. Bake for 20 - 25 minutes, remove from the oven and fold in the sliced sausage. Return to the oven and continue cooking for another 10 - 15 minutes. Note: The two other casseroles both need to rest for at least 10 minutes before serving so the potatoes can go in a little later and once the casseroles come out of the oven the temperature can be increased to 375°F for the last 10 minutes of cooking to crisp the potatoes. Link to Chille Relleno Souffle and Baked Creme Brulee French Toast Convection Brunch - Breakfast Potatoes with Chicken Apple Sausage .pdf Download PDF • 99KB WANT TO LEARN MORE? Click Here BRUNCH RECIPES FROM OUR STEAM MENU English Muffin Poached Egg Pizza RECIPE How To Cook Poach Eggs In a Steam Oven RECIPE Chocolate Flan 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! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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

It only takes 10 - 12 minutes for the initial cooking stage for the Short Ribs before they go into the oven for a good 2 hours so obviously get those done first even a day in advance. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Short Ribs Braised with Red Wine Convection (True Convection) or Convection Bake Mode Succulent braised short ribs simmered in rich tomato sauce, topped with fresh herbs. Since we tend to use our ovens for longer periods of time during the cooler months, it’s always worthwhile to consider preparing several dishes at one time with your Convection Oven . Each of the dishes in this meal is easy to make, but to make all three at one time takes a little planning. A hearty convection meal featuring braised chipotle ribs, quinoa-stuffed squash, and a side of creamy gratin on a rustic wooden table. Here is the list of dishes I am preparing: Chipotle Chili Braised Short Ribs Baked Stuffed Winter Squash Caramel Sauce, Apple Bread Pudding INGREDIENTS Chipotle Braised Short Ribs 4 - 5lbs beef short ribs, about 8 (2 per person) 2 - tablespoons olive or vegetable oil 2 - tablespoons, butter 1 - medium onion, coarsely chopped 4 - cloves, garlic, pressed 3 - ounces brandy or medium sherry (measured out. Don’t pour from the bottle) ¼ - teaspoon dried mixed Italian seasoning 1 - bay leaf 1 - 14oz can whole tomatoes 2 - tablespoons tomato paste 1 - cup beef broth 1 - tablespoon chilis in Adobo Baked Stuffed Winter Squash 3 - small carnival or acorn squash ½ - cup quinoa, barley or bulgur (all make a good stuffing) 1 - tablespoon olive oil 2 - tablespoons butter ½ - medium yellow onion, finely chopped 3 - cloves garlic, minced ¼ - teaspoon dried oregano ½ - lb cremini or shiitake mushrooms ½ - bunch lacinato kale or chard, ribs removed, leaves finely chopped. Caramel Sauce Apple Bread Pudding 1 - loaf cinnamon challah bread cubed 6 - large eggs ½ - cup granulated sugar 2 - cups half and half 3 - tablespoons butter 3 - tablespoons brown sugar 4 - apples, peeled, cored and chopped 2 - ounces brandy Caramel Sauce ½ - cup brown sugar 4 - tablespoons butter ½ - cup heavy cream PREPARATION It only takes 10 - 12 minutes for the initial cooking stage for the Short Ribs before they go into the oven for a good 2 hours, so obviously, get those done first, even a day in advance. Now, prepare the squash. First, you need to carefully cut them in half and scoop out the seeds. The squash needs to be baked or steamed to soften the flesh before stuffing. If you are using your Combi Steam Oven to steam them, you can steam the grains for the stuffing at the same time. Allow approximately 15 minutes to steam the squash. During that time, you can sauté the vegetables that will be mixed with the grains for the stuffing. Prepare the bread pudding. Soak the cubed bread in the egg mixture while you sauté the apples. The caramel sauce goes together really quickly, just before serving. You can bake the bread pudding and stuffed squash simultaneously in the oven, and the short ribs can be warmed on the cooktop or in the oven. Chipotle Braised Short Ribs Preheat the oven to Convection or Convection Bake 300 (small ovens, 325 larger ovens). Pat the short ribs dry and season with salt and pepper. Heat a large, heavy pan over moderate heat and add the oil and butter. Place the short ribs in the pan, meaty side down, and leave to brown for a few minutes. Then, turn and brown the other side. When browned all over, reduce the heat and remove from the pan. Stir in the onion and cook to soften over moderate heat, then stir in the garlic and cook for a minute before carefully adding the brandy to the pan and letting it cook for a minute or so. Now add the remaining ingredients, breaking up the tomatoes with a fork as they soften. Bring the mixture to a gentle boil, cover, and place in the oven to cook for approximately 2 hours or until the meat is very tender. Allow the meat to cool in the pan, and skim off any fat that solidifies on the surface before reheating. Serves 4 Baked Stuffed Winter Squash Preheat the steam oven in steam mode or use the convection oven in convection bake at 350. Carefully cut the squash in half so each forms a nice-sized bowl. Scoop out the seeds and enough of the flesh to allow room for stuffing. You can always chop any excess squash and add it to the stuffing. Place the squash in a solid pan and steam for 15 - 20 minutes or until tender when pierced with a fork. If cooking in the Convection oven, add ¼ cup of water to the pan and cover the squash with foil. Place the quinoa or other grain in a solid pan, cover with 1 cup of water, and steam at the same time as you cook the squash. Meanwhile, sauté the vegetables for the stuffing. Heat a medium skillet over moderate heat. Add the oil and butter, stir the onion, and cook to soften. Add the garlic and oregano and stir in the mushrooms. Cook until the mushrooms release their juices, and then stir in the chopped greens. Cover and cook over low heat for 8 - 10 minutes before stirring the cooked grains. Grains can also be added directly to the pan with some water and cooked covered after the greens have been added. Taste for seasoning before adding to the partially cooked squash. Bake uncovered in the Convection Bake Mode at 350 degrees for 20 - 25 minutes. Caramel Sauce Apple Bread Pudding Place the cubed bread in a large bowl. Mix the eggs, sugar, and half-and-half and pour over the bread to soak. Meanwhile, heat a large skillet over moderate heat. Add the butter and brown sugar and heat until the sugar has dissolved. Stir in the apples and cook for 8 - 10 minutes until softened and slightly caramelized. Stir in the brandy and cook for a few more minutes; cool before adding it to the bread mixture. Scrape the contents into an oven-safe casserole and bake. Use convection-bake mode at 350 degrees for 30 - 35 minutes until the custard is set. Caramel Sauce Melt the sugar and butter in a small heavy pan over moderate heat. When the sugar has dissolved and become liquid, carefully stir in the cream and remove from the heat. Pour the mixture over the cooked bread pudding before serving. Braised Ribs_Stuffed Squash & Bread Puddining .pdf Download PDF • 238KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR STEAM PAGE Convection Steam Baked Baby Back Pork Ribs RECIPE How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results RECIPE Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli RECIPE Slow Roasted Pork Shoulder RECIPE Easy Steamed Potato Salad with Eggs and Asparagus RECIPE Braised Spareribs with Plum Sauce RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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

In this meal plan I am cooking a lamb shoulder roast at 300 degrees Convection for about 1 ¾  hours. When you are cooking something like a lamb shoulder roast in Convection, you can cook another dish at the same time. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Slow Roasted Lamb Shoulder with Garlicky Greens and Feta Cheese Convection Mode A perfectly roasted lamb shoulder seasoned with herbs, ready to be served on a rustic wooden cutting board. One of the greatest benefits of Convection cooking is the ability to cook an entire meal at one time with no transference of flavor. And when you are cooking something like a lamb shoulder roast that will be in the oven for quite some time, consider if you can cook another dish, or even a dessert at the same time. In this meal plan I am cooking a lamb shoulder roast at 300 degrees Convection for about 1 ¾ hours. I am also baking a hazelnut pear cake that cooks at 300 degrees for approximately 50 minutes, so I will add that to the oven at the same time. If the lamb is beginning to feel nice and tender after 1 ¾ hours, I will increase the oven temperature to 375 to finish cooking the lamb for approximately 15 minutes. Once the temperature is increased vegetables to serve with the meal can be added to the oven. INGREDIENTS For the Lamb 1 - 2lb lamb shoulder roast 1 - tablespoon olive oil 1 - teaspoon herb’s de Provence OR 1 - tablespoon chopped fresh rosemary 4 - cloves garlic, minced Kosher salt & pepper For the Greens 1 - bunch Dino or red kale, stems removed, leaves cut into 2” pieces 3 - cloves garlic, minced 1 - tablespoon olive oil 1 - bunch broccolini, stems trimmed 1 - 14oz can chickpeas drained and slightly dried out Dash of dried red chili (optional) 4 - oz Feta cheese, sliced PREPARATION For the Lamb Combine the oil and seasonings and rub into the lamb, a few hours or even overnight in advance of cooking and let the lamb sit outside of the refrigerator for at least an hour before cooking. Heat the oven to 300 degrees, Convection, place the roast on a rack in a shallow pan and roast for 1 hour 45 mins. Increase the heat to 375 and cook for 15 minutes, until the roast is nicely browned and the meat is very tender. Remove the roast from the oven and set aside to rest before carving. The internal temperature of the roast should be at 145 degrees and will rise at least ten degrees while the roast is resting. For the Greens Combine the kale & minced garlic with the 2 teaspoons of olive oil and massage the oil into the leaves, add the chickpeas and toss well then fold in the broccolini and chili if using. Sprinkle with kosher salt and spread onto a rimmed baking sheet. Bake at 375 for 10 - 12 minutes then add the Feta cheese slices to the pan and cook for another few minutes until the cheese begins to melt. Click here for the Chocolate Cake with Pears and Hazelnuts . Slow Roasted Lamb Shoulder with Garlicky Greens and Feta Cheese .pdf Download PDF • 397KB WANT TO LEARN MORE? Click Here MORE DELICIOUS OPTIONS COOKED WITH STEAM! How to Cook Rack of Lamb in a Steam Oven RECIPE How to Cook Lobster Tail in the Steam Oven RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This recipe for Convection Bake Chocolate Pecan pie strikes the perfect balance of great flavor and just the right amount of sweetness. Agave nectar will yield healthier results YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Bake Chocolate Pecan Pie Convection Bake or Traditional Bake Mode A delectable chocolate pecan pie, with its rich and nutty filling, captures the essence of seasonal indulgence among autumn desserts. This recipe for pecan pie strikes the perfect balance of great flavor and just the right amount of sweetness. Instead of using corn syrup the recipe calls for a more natural sweetener. Good choices are agave syrup, maple syrup, brown rice syrup or honey. I included a few tablespoons of molasses because I was a little short of agave syrup and it was delicious. It is not a big pie, in fact I bake it in a 9” tart pan with a removable bottom and it’s only about ¾ “ in depth, perfect for a sliver of something sweet without being overwhelming. If you don’t have time to make the pastry then just make the filling and add to a frozen 9” pie crust. Ingredients Pastry 1 ½ cups unbleached all-purpose flour Pinch, Kosher salt 1 tbsp granulated sugar 1 stick chilled unsalted butter, cut into small cubes ¼ cup ice cold water Filling ½ cup sugar ¼ stick, unsalted butter at room temperature 1 tbsp all-purpose flour ¾ agave nectar, maple syrup, honey or brown rice syrup 1 tsp vanilla extract 3 large eggs 1 cup pecans, chopped ½ cup semisweet chocolate chips Preparation Organize the oven racks so you can bake on rack position 2, one up from the bottom rack. Heat the oven in the Convection Bake mode 350°F or Bake mode 375°F. Beat the sugar and butter in a medium bowl then stir in the flour. Stir in the syrup and vanilla then with the motor running add the eggs, one at a time. F finally add the pecans and chocolate chips. Carefully pour the filling into the prepared pan and bake for 35 to 40 minutes until set. Chocolate Cake with Pears and Hazelnuts .pdf Download PDF • 92KB WANT TO LEARN MORE? Click Here MORE OPTIONS FROM OUR STEAM OVEN! Chocolate Flan RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Paella with Steamed Mussels and Shrimp RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

They can be baked in advance and quickly reheated before serving, and extras can be frozen and reheated as needed. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Gougères with Creamy Artichoke Cheese Filling Convection, Convection Bake A delicious plate of golden-brown gougères, or cheese puffs, showcasing their airy texture and savory appeal. Light, one-bite appetizers that can be served warm or at room temperature and are easy for guests to eat are ideal when entertaining. These savory Gougère with a creamy cheese and artichoke filling come together quickly and cook to perfection in Convection. They can be baked in advance and quickly reheated before serving, and extras can be frozen and reheated as needed. The pastry, known as Choux pastry, is very versatile and a great recipe to have in your repertoire. Choux pastry can be used for savory appetizers or, with some added sugar, for desserts such as cream puffs and eclairs. For best results when baking multiple trays at once in Convection, use the same type of pan on each rack. The tray can be lined with parchment or a silicone liner, but be sure to never place a liner on the floor of your oven. Recipe ingredients INGREDIENTS For the Choux Pastry ½ cup water ½ cup milk 1 stick of unsalted butter, cut into chunks 1 cup unbleached all-purpose flour Pinch of kosher salt 4 large, room-temperature eggs For the Filling ½ cup marinated artichoke hearts drained and finely chopped ½ cup room temperature cream cheese ½ cup grated Gruyère cheese Combine the ingredients by hand or in a mini food processor PREPARATION Combine the water, milk, butter, and salt in a heavy medium-sized saucepan and bring to a boil over medium-high heat. When the liquid boils, add the flour all at once and stir it in with a strong spatula or wooden spoon to form a smooth dough. Reduce the heat to low and stir until the mixture dries out and pulls away from the pan. Scrape the dough into a bowl and set aside to cool for a minute. Meanwhile, heat the oven in the Convection or Convection Bake mode to 375 F/ 190 C and line two baking sheets with parchment paper. Beat the eggs into the dough, one at a time, beating well after each addition. Fold in the filling and add a few grinds of pepper. Carefully transfer the dough to a pastry bag fitted with a ½” round tip and pipe tablespoon-sized mounds, spaced 2” apart, onto the baking sheets. Bake for 18 - 20 minutes or until golden and slightly crisp. Makes 24 - 28 PRINTE OUR RECIPE Gougeres with Creamy Artichoke Cheese Filling .pdf Download PDF • 74KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Hot Corned Beef Sandwich RECIPE How to Cook Lobster Tail in the Steam Oven RECIPE Lobster Mac' n Cheese RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this recipe this chicken soaks in a spicy buttermilk brine for 6 hours or overnight, it is then dredged in flour and set aside to rest before being baked in a convection oven. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Deviled Fried Chicken Convection Bake Mode Nothing like fried chicken but without frying. Nothing says summertime like a meal with fried chicken, especially when it's accompanied by summer salads and fresh corn. As delicious as fried chicken is, it’s the frying in oil that is the tricky part. Cooking with hot oil requires careful attention and once the cooking is finished the oil has to be drained then safely stored and ultimately disposed of so baking the “fried” chicken in the oven is definitely an easier option. What is my solution? Of course "frying" the chicken in the convection oven. In this recipe this chicken soaks in a spicy buttermilk brine for 6 hours or overnight, it is then dredged in flour and set aside to rest before being baked. The buttermilk brine gives the chicken great flavor and spraying the chicken with some spray oil just before it goes into the oven helps with the crisping the batter. INGREDIENTS 8 bone-in chicken pieces 2 cups buttermilk 3 tsp salt 1 tsp ground black pepper 3 tsp dry mustard powder 3 tsp cayenne pepper 2 tsp garlic herb seasoning 2 cups all purpose flour 1 tbsp baking powder Avocado spray oil PREPARATION Combine the buttermilk with the seasoning and stir well, add the chicken and turn so that each piece is evenly coated with the buttermilk. Cover and refrigerate for 6 hours or up to a day. Combine the flour and baking powder in a shallow bowl and dredge each chicken piece in the mixture. Shake off the excess and place the chicken on a rack in a shallow oven pan and set aside to rest before baking. Heat the oven in the Convection Bake mode to 400 degrees. Spray the chicken pieces with the avocado oil spray and slide the tray into the oven. Bake for 35 - 40 minutes until the outside is crisp. Serves 4 Baked Deviled Fried Chicken .pdf Download PDF • 95KB WANT TO LEARN MORE? Click Here MORE CHICKEN OR PORK OR VEGGIES RECIPES! Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots RECIPE Baked Chicken and Rice RECIPE Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Chicken Enchilada Casserole Steam Baked RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

With just eggs, sugar, cream and vanilla you can prepare custard in the steam oven. The maximum temperature should be 220°F and 50 steam time Anchor 1 YOUR RECIPE FOR STEAM COOKING Vanilla Creme Brulee Steaming Easy custards, no water bath needed, beautifully caramelized and ready to enjoy. A rich smooth custard topped with fresh fruit or caramelized sugar is a wonderful indulgent treat and while this 5 ingredient recipe from NYT Cooking is simple to prepare, cooking it is made even easier by using the Steam Oven as no water bath is needed. Using a water bath to temper the heat when cooking delicate foods such as custard or flan is a brilliant method for cooking delicate foods, but when cooking custard in the Steam oven no water bath is needed. Not only is the cooking process simplified, the texture of the custard is the perfectly smooth and silky. INGREDIENTS 2 cups cream or half and half 1 vanilla bean, split lengthwise OR 1 tsp vanilla extract 1/4 tsp salt 5 egg yolks (large eggs) 1/2 cup sugar Additional sugar for caramelizing PREPARATION Heat the Steam oven in the Convection Steam Mode at 195°F (90.5C) Combine the cream, vanilla bean and salt in a heavy pan and cook over low heat until hot. Remove from the heat and let it steep for a few minutes before discarding the vanilla bean. Beat the egg yolks and sugar together until light. Stir a quarter of the cream into the mixture then pour the sugar-egg mixture into the cream and stir. Place 6, 4-oz ramekins in the Steam oven perforated pan or onto a rimmed baking sheet and fill each one with the prepared custard. Slide the pan into the oven and cook for 40 - 50 minutes until the custards are set. Cool the custards before refrigerating for at least 6 hours prior to serving. To Serve the Custard Adjust the top rack in the oven so the ramekins will sit 2 - 3" below the heating element. Heat the oven in the Broil Mode at 450F (232C) or on Medium for 5 minutes. Place the ramekins on a rimmed baking sheet and sprinkle a teaspoon of sugar in a thin layer over each ramekin. Slide into the oven and cook for about 5 minutes until the sugar melts. Creme Brulee_ Jan 2024 .pdf Download PDF • 70KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Pumpkin Walnut Bread in Just a Few Steps RECIPE Eclairs with Caramelized Peaches and Cream RECIPE Roast Kabocha Squash Medley with Bratwurst RECIPE Convection Baked Zucchini Bread RECIPE Fig Tart with Rosemary Cornmeal Crust and Honey-Blackberry Glaze RECIPE Easy Versatile Sponge Cake with Berries, Kiwi and Mascarpone Frosting RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Learn how easy it is to poach eggs in your Steam oven. Eggs can be poached plain or with cooked vegetables mixed with some cheese for a delicious breakfast. Anchor 1 YOUR RECIPE FOR STEAM COOKING How To Cook Poach Eggs In a Steam Oven Steaming Mode Breakfast delight made in a steam oven: perfectly cooked eggs and freshly toasted bread. Learn how easy it is to poach eggs in your Steam oven. Eggs can be poached plain or with cooked vegetables mixed with some cheese for a delicious breakfast. Poaching eggs in your Steam oven is just one more way to make good use of this versatile appliance. To poach eggs, first heat the oven in the Steam mode, grease an oven-proof ramekin with some spray oil then crack the egg directly into the ramekin. Allow approximately 5 minutes and 30 seconds cooking time for a large cold egg. Eggs can also be poached over some cooked vegetables mixed with some cheese. If the vegetables are cold from the refrigerator for best results heat the cold vegetables a little before adding the egg. The first.t time I made poached eggs like this for a training event we had some leftovers, we reheated those the following day using the Refresh mode in the Steam oven and were surprised to find that they were still absolutely delicious. INGREDIENTS 2 4oz oven-proof ramekins Spray oil 2 large eggs For Poached Eggs with Sauteed Vegetables ¼ cup cooked chopped broccoli, spinach, mushrooms, or potato 1 tbsp grated cheddar or your preferred cheese PREPARATION Heat the oven in the Steam mode to 212F degrees. Spray the inside of the ramekins and crack an egg into each one. Cook for approximately 5.30 seconds. Poached Eggs with Sauteed Vegetables Heat the oven and prepare the ramekins. Add the vegetables and place the ramekins in the oven for 2 minutes for the vegetables to heat through. Remove the ramekins from the oven, stir in the cheese, then crack the egg into the ramekin. Cook for approximately 5.30 seconds. When adding multiple ramekins to the oven at once, place them in the perforated pan for ease of handling. Steam Oven Poached Eggs .pdf Download PDF • 339KB WANT TO LEARN MORE? Click Here BREAKFAST OPTIONS FROM OUR CONVECTION PAGE Apple Strudel RECIPE Oven Baked Breakfast Potatoes with Breakfast Sausage RECIPE Eggs Florentine with Mushroom Sauce RECIPE Baked Crème Brulee French Toast Casserole along side a savory dish in Convection RECIPE Vegetarian Tortilla Casserole with Zucchini, Corn, and Black Beans RECIPE Baked Chili Relleno Casserole with Cheddar and Cottage Cheese RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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

Roasted peppers can be enjoyed in so many different ways. Added to egg dishes, hot sandwiches, pizzas, casseroles or to vegetable side dishes or even enjoyed as an appetizer, the rich flavor adds that special something to any dish. How To Roast Peppers in Convection Roasting peppers for appetizers or main dishes. Crisp slices of peppers are delicious when added to salads however when peppers are charred and the skin is peeled off, they have a completely different flavor and texture. Roasted peppers can be enjoyed in so many different ways. Added to egg dishes, hot sandwiches, pizzas, casseroles or to vegetable side dishes or even enjoyed as an appetizer, the rich flavor adds that special something to any dish. PREPARING PEPPERS FOR OVEN BROILING It’s easy to char multiple peppers at one time in the oven using either the Convection Broil or Broil mode set to high or 475 degrees. First slice the peppers in half, discard the seeds and cut away any excess membrane. Place the peppers on a rimmed baking sheet and press down on them to flatten them. You can line the baking sheet with foil, shiny side down for easy clean up. Hummus with roasted peppers. TIPS FOR OVEN BROILING Remember when you are using the Broil mode in your oven, the top elements are working at maximum intensity so you won’t need a long preheat time. Even if the oven has not fully come to temperature it’s okay to put the peppers in because the Broil element heats so quickly. Make sure there is space between the food and the broil element and always keep the door closed when broiling in the oven. However, a good tip when broiling in the oven is to run your overhead ventilation, that way any smoke or steam that escapes the oven will be quickly vented out. Pulled pork with roasted peppers. STORING ROASTED PEPPERS It will take approximately 8 minutes to char the peppers completely and they will not need to be turned. When the peppers have a nice char, take the tray out of the oven and cover the peppers with a paper towel and set them aside to rest until cool enough to handle. As they rest, the flesh will pull away from the charred skin, making it very easy to peel it off. Now you can chop the peppers or leave them whole and place them in a clean container and cover them with olive oil and store them in the refrigerator. The peppers should be consumed within 10 days however, if you add chopped fresh garlic and fresh herbs be sure to eat the peppers within 3 - 4 days. Now with little effort you have a wonderful flavorful ingredient at hand to add flavor and pizazz to your day to day cooking. Larissa, Your Convection Enthusiast BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE

Roasting a thick Halibut fillet this way ensures great flavor and juicy tender fish that easily flakes. The only tricky part is the first step when you give it a nice sear on the cooktop. Anchor 1 YOUR RECIPE FOR STEAM COOKING Roasted Halibut Fillet Steam-Roasting Pan-seared fish fillets with olives and lemon, skillfully cooked using convection-steam to ensure tenderness and prevent drying, paired perfectly with a refreshing glass of white wine. Cooking thicker cuts of fish this way ensures great flavor and juicy tender fish that easily flakes. The only tricky part is the first step when you give it a nice sear on the cooktop. To achieve best results all you need is patience. The key is not to turn the fish too soon, you want to be sure it has developed a nice crust first. Ideally sear the fish in a skillet that can go in the oven so you don’t have to use another pan for the final cooking. INGREDIENTS 1lb - center cut halibut filet Kosher salt & ground pepper ¼ - teaspoon herb’s de Provence Olive oil & butter ½ - lemon cut into small chunks 8 - pitted Kalamata olives PREPARATION Heat the Steam Oven to 200 degrees in the Combination Convection-Steam Mode or the Low Temperature Roast Mode. Season the halibut with some salt and pepper, the herbs and a drizzle of olive oil. Heat an oven-proof skillet over moderate heat and when nice and hot add a little olive oil and butter to the pan. When the butter sizzles carefully lay the fish with the skin facing up, together with the lemon and olives. Let the fish cook for a few minutes until you can see a crust form on the edges. Carefully check the fish to make sure it is evenly browned on crisp before turning over. When you turn the fish over add a splash of white wine to the pan and place it in the oven. Cook for 12 - 15 minutes until you see the fish begin to separate into sections. Roasted Halibut Fillet .pdf Download PDF • 176KB WANT TO LEARN MORE? Click Here COMPLETE YOUR MEAL WITH THESE RECIPES A Culinary Delight: Convection Baked Sockeye Salmon RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Baked Pork Chops with Garlic Herb Stuffing RECIPE Lemon Meringue Pie RECIPE Broiled Wild Cod Fish Tacos RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!