This Convection-Steam recipe uses a combination of whole milk and cream infused with cinnamon, combined with eggs, vanilla and bittersweet chocolate.  Anchor 1 YOUR RECIPE FOR STEAM COOKING Chocolate Flan Convection Steam Mode Decadent convection-steam chocolate flan made without a water bath, garnished with fresh raspberries and mint. Flan is a versatile, delicious baked custard that can be made with a variety of flavors. Your steam oven makes it especially easy to bake since no water bath is required. A water bath is an ingenious method for cooking delicate foods in a regular oven; however, using the steam mode in a steam oven creates the same delicate environment for baking custard and flan. This recipe combines whole milk and cream infused with cinnamon, eggs, vanilla, and bittersweet chocolate. The quantities are for a 9” cake pan.; however, you can portion the flan into 2 9” pie dishes or smaller individual ramekins. While the assembly and cooking time for flan are fairly fast, it needs to be chilled for at least 4 hours or overnight before being turned out on a plate for serving. PREPARATION Begin by preparing the caramel: Place ⅔ of a cup of sugar and ⅓ of a cup of water in a small heavy saucepan and heat over medium-high heat to dissolve. Allow the mixture to boil and continue cooking without stirring until it reaches a deep amber color. Brushing the sides of the pan with water is recommended to wash down ice crystals that may form on the inside of the pan. Once the caramel has achieved the desired color, immediately pour it into the baking pan and set aside. Heat the steam oven in the Steam mode to 212 F/100 C. Place the prepared pan into the large perforated oven pan, which makes it easier to place and remove the pan from the oven. For the custard: Combine the milk and cream with the cinnamon sticks in a medium saucepan and heat slowly until bubbles appear around the rim, taking care not to let it boil. Once scalded, remove the cinnamon sticks, add the chocolate to the mixture, and whisk until completely dissolved. Meanwhile, whisk ½ of the sugar with the eggs, yolk, vanilla, and salt. Slowly add the milk to the egg mixture, whisking until well combined, then pour the mixture into the prepared baking pan. Slide the pan into the steam oven and bake for 25 - 30 minutes until the mixture is set but still slightly jiggly. Set the pan aside to cool for 30 - 40 minutes, then refrigerate to chill for 4 hours or overnight. When you are ready to turn the chilled flan onto a plate, follow these steps to remove the flan from the baking pan. Add a cup of boiling water to a shallow pie dish and gently submerge the base of the flan baking dish into the water for a minute or so. Then, run a knife or offset spatula around the rim to loosen the flan. Place a rimmed serving plate over the pan and flip it over to invert the flan; hold it over the plate and allow it to drop gently onto it. Flan ingredients INGREDIENTS For the caramel: ⅔ cup granulated sugar ⅓ cup water For the custard: 5 large room-temperature eggs 1 large egg yolk 1 tsp vanilla extract Pinch of salt 2 cups whole milk 1 cup heavy cream 2 cinnamon sticks 8 oz bittersweet chocolate, finely chopped Makes 12 servings Chocolate Flan .pdf Download PDF • 59KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE Apple Cinnamon Muffins RECIPE Pumpkin Walnut Bread in Just a Few Steps RECIPE Easy Chocolate Cake with Fig Preserves and Whipped Cream RECIPE Roast Kabocha Squash Medley with Bratwurst RECIPE Convection Baked Home Made Pecan Sticky Buns RECIPE Fig Tart with Rosemary Cornmeal Crust and Honey-Blackberry Glaze RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Roasting salmon at low temperature helps keep the fish really moist and flavorful. First sear the fish on one side, turn it over then place the pan in the steam or Convection oven Anchor 1 YOUR RECIPE FOR STEAM COOKING Slow Roasted Salmon Low Temperature Roasting A deliciously golden Atlantic salmon, perfectly steamed roast with herbs in a steam oven. Cooking salmon at low temperature, especially delicate fish, helps keep the fish really moist and flavorful. For best results, we first sear the fish on one side, gently turn it over then place the pan in the Combi-steam or Convection oven to finish cooking. This technique works well with any meaty fish, just take care not to hurry the searing step by turning the fish too soon, otherwise, it will stick to the pan. If your Combi-steam oven doesn’t have a dedicated Low-Temperature mode then just use Combi-steam 180 - 200 degrees. For best results in a Convection oven use the Convection mode 180 - 200 degrees. INGREDIENTS 2 fillets of meaty fish such as salmon, halibut, sea bass or wild cod 1 tbsp unsalted butter 1 tbsp olive oil ½ lemon, juice only PREPARATION Pat the fillets dry with a paper towel and season with your preferred seasoning and a sprinkle of Kosher salt and freshly cracked pepper. Heat the Combi-steam oven in the Low-Temperature or Combi-steam Mode 180 - 200 degrees. Or heat your Convection oven in the Convection mode to 180 - 200 degrees. Heat an ovenproof skillet over moderate heat and when hot add the butter and oil. Carefully lay the fish into the pan and let it cook undisturbed for a few minutes. Gently lift one corner and if the fish releases easily then carefully turn each piece. Now place the pan in the heated oven and cook for 6 - 8 minutes. Center cuts of very meaty fish may take up to 15 minutes to cook through. Don’t hurry the process the results are worth waiting for. Squeeze the lemon juice over the fish and baste with the pan juices before serving. Serves 2 Low Temperature Roast Salmon .pdf Download PDF • 100KB WANT TO LEARN MORE? Click Here CHECK OUT THESE GREAT RECIPES! Au Gratin Steakhouse Potatoes RECIPE Convection Baked Turkey Breast RECIPE Roast Kabocha Squash Medley with Bratwurst RECIPE Perfectly Cooked Flank Steak with Tomatillo Salsa RECIPE Fig Tart with Rosemary Cornmeal Crust and Honey-Blackberry Glaze RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Spring cooking for gathering in Spring will be easier when you take advantage of the convection modes of your oven. Remember multiple rack cooking can be done in a convection oven. Have a question? email me at info@convectionkitchen.com Rescued By My Oven April 2, 2022 at 12:00:00 AM Spring Cooking and its Friend, The Convection Oven! Now that spring is here and for the first time in several years we are able to safely host gatherings, it’s definitely a good time to plan menus that make good use of the Convection features in your oven. Cooking several dishes at one time in Convection only requires planning but it certainly takes a lot of stress out of entertaining. I like to think of my Convection oven as my sous-chef, I give the orders and it does the cooking! Simple bread recipes like the Italian Cheese Bread make a great appetizer and is a fun recipe to get younger people involved in the kitchen. Many brunch dishes can be prepared in Convection such as baked French toast, frittata, breakfast potatoes, and sausage. This Convection Brunch video will show you how to successfully cook several dishes at one time. We also have recipes for Convection Baked Ham that pairs beautifully with a Cauliflower Mac N Cheese casserole or a delicious Convection Roast Lamb . Another popular spring recipe is Roasted Salmon with Cider-Mustard Glaze and if you are interested in a meat-free option try our recipe for Shepherds Pie with Seitan . If you are looking for a light healthy dessert then give the Almond Orange Olive Oil Cake a try or for the most amazing chocolate oatmeal cookie you have ever tasted, try this recipe from our contributor Susanne Jensen for Lacy Chocolate Oatmeal Cookies . 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"

When you cook in a Convection or Combi-Steam oven you don’t need unique recipes. However, you just need to understand the oven you cook with, specially with the oven has multiple modes. Have a question? email me at info@convectionkitchen.com Rescued By My Oven June 1, 2022 at 12:00:00 AM Understanding Your Oven Before Your Recipes When you cook in a Convection or Combi-Steam oven you don’t need unique recipes. However, you just need need to understand the tools you are cooking with so you can get the most out of them. For example, when I read a recipe that tells me to blanch or boil vegetables, I don’t reach for a saucepan, I turn on my Combi-Steam oven and select the Steam mode. Since I know I can cook on multiple racks using Convection, that is my go-to mode for easy oven meals as well as when I am cooking for a crowd. When it comes to entertaining and outdoor grilling, both ovens can be put to good use to help in the preparation of the food. Baby Back Ribs , for example, can be cooked uncovered in the combination Convection Steam mode at 280 - 300 degrees for 1 ½ - 2 hours and finished on the grill. Grains, vegetables, and hard-boiled eggs for salads can all be cooked in the Steam mode, and of course, remember multiple foods can be cooked at one time. If I am planning on grilling lean tender cuts of meat such as steaks, lamb chops, fresh sausages, chicken pieces, or thicker cuts of fish, then I usually cook them at very low temperatures in either oven first then finish them on the grill. This is known as the reverse sear method.Some Combi-Steam ovens have a specific cooking mode with a temperature range of 160 - 200 degrees for this method of cooking. Low-temperature cooking can also be done using the Convection mode using the same temperature range. Cooking lean tender cuts of meat at very low temperatures does take time so either use your oven meat probe or an instant-read thermometer to monitor the internal temperature. For best results cook the meat until it reaches 5 - 10 degrees below the target internal temperature. The internal temperature will rise when you complete the cooking on the grill. You will find a wonderful selection of salad recipes in the Combi-Steam recipe section including, Quinoa Salad with Broccoli and Dried Apricots , Curried Sweet Potato and Kale Salad , Potato Artichoke Salad , and Mexican Street Corn Salad . If you are ready to try some low-temperature cooking you will also find recipes for Low Temperature Roast Turkey , Low Temperature Roasted Prime Rib . Some of our favorite side dishes to serve with roast or barbecued meats are the Roasted Sweet Potato and Black Bean Salad , Oven Ratatouille , and Spoonbread Casserole . So whether you are cooking for yourself or for a crowd, let those ovens work for you! 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"

When cooking with low temperatures of 200 - 250 degrees,  the cooking time for large roasts will be quite long, but the tender meat results are worth the wait. Low Temperature Roasting Golden brown and juicy, these slow-roasted turkey legs emerge perfectly cooked from the steam oven, accompanied by savory sides for a feast full of flavor. Low temperature roasting is not to be confused with braising. This method is only for lean tender cuts of meat. You can use a temperature between the range of 160 - 200°F and a finishing temperature of 400 - 425°F for a crisp golden brown finish. Beef Tenderloin When cooking with low temperatures of 200 - 250 degrees, the cooking time for large roasts will be quite long. Smaller cuts of meat such as chicken pieces, fresh sausages, and thick-cut chops need only about 40 minutes of low-temperature cooking prior to grilling. Always check the internal temperature of meats with an instant-read thermometer or the oven meat probe to determine the degree of doneness. If you are going to “finish the cooking” on the grill or with a high heat sear then target an internal temperature at least 5 degrees below the normal cooked temperature in order not to overcook the meat during the final high heat stage of cooking. Things to Notice when Roasting with Low Temperatures When cooking red meats in this mode you will notice that the color of the meat is uniformly reddish even though the meat is thoroughly cooked. The appearance of very red or pink meats can concern people who prefer their meat medium or well done. What is the solution? simply pop a few slices into the steam oven at low temperatures and the redness will dissipate but not ruin the melt-in-your-mouth texture of the meat. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE

Bulgur cooks in 15 - 20 minutes which is just enough time to chop the cucumber, tomatoes and parsley and put together a dressing for an easy delicious side dish with garbanzo beans Anchor 1 YOUR RECIPE FOR STEAM COOKING Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley Steaming Bu A plate of steamed bulgur salad with fresh vegetables and herbs, showcasing a deliciously cooked meal from the steam oven. Bulgur cooks in 15 - 20 minutes which is just enough time to chop some fresh vegetables and put together a dressing for an easy delicious side dish. Serve with flatbreads, grilled meats or fish or just enjoy as a salad. For this recipe you will be using the Steam Mode mode ( Combi Steaming ). Bulgur cooks in 15 - 20 minutes which is just enough time to chop some fresh vegetables and put together a dressing for an easy delicious side dish. Serve with flatbreads, grilled meats or fish or just enjoy as a salad. INGREDIENTS ¾ - cup bulgur 1 - 2” wedge red or white onion, finely minced 1 - cup cherry or grape tomatoes cut into quarters 2 - small cucumbers, cut into small chunks 1 - cup flat-leaf parsley leaves, coarsely chopped ½ - cup pitted Kalamata olives 1 - cup canned garbanzo beans, rinsed (optional) ½ - tsp dried dill ½ - cup Evoo olive oil 4 - tbsps. white balsamic vinegar ¼ - cup crumbled Feta cheese PREPARATION Bulgur cooks in 15 - 20 minutes which is just enough time to chop some fresh vegetables and put together a dressing for an easy delicious side dish. Serve with flatbreads, grilled meats or fish or just enjoy as a salad. For this recipe you will be using the Steam Mode mode ( Combi Steaming ). Bulgur cooks in 15 - 20 minutes which is just enough time to chop some fresh vegetables and put together a dressing for an easy delicious side dish. Serve with flatbreads, grilled meats or fish or just enjoy as a salad. Bulgur Salad with Raw Vegetables .pdf Download PDF • 214KB WANT TO LEARN MORE? Click Here MORE OPTION FOR YOUR MEAL Chili Rubbed Roast Chicken Thighs with Sweet Potatoes with Black Beans RECIPE Cauliflower Mac n’ Cheese RECIPE How to Roast Chicken Breasts in Convection RECIPE Roast Chicken Panzanella Salad with Lemongrass and Turmeric RECIPE Beef Rib Roast RECIPE Oven BBQ Chicken RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Convection Broil is the ideal cooking mode for crisp crusted juicy salmon bursting with flavor. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection For Crisp Roast Salmon Convection Broil Grilled salmon with pasta, fresh vegetables, basil garnish, and savory sauce. Meaty cuts of salmon such as King or Atlantic salmon are delicious when cooked with high heat because the higher fat content adds fabulous flavor while the circulating convection heat ensures the fish doesn’t dry out. Broiling or grilling is a delicate dance, the high heat bursts open the flavor of the food but too much heat and the food can easily be destroyed. A meaty piece of salmon weighing ¾ lb will cook in approximately 10 minutes in the Convection Broil mode at 450℉. Remember these important steps for successful oven broiling. Only a short preheat time is required when using the Broil modes because the heating cycle is accelerated for quick cooking. Allow approximately 5 - 8 minutes to preheat the broiler but be sure to arrange the oven racks prior to heating the oven so you don’t have to handle a hot rack. Remember the oven door must remain closed during broiling and when you remove the fish from the oven, slide it off the hot pan so it doesn’t continue cooking. To keep the kitchen air clean when broiling be sure to turn on the cooktop ventilation, this will also minimize residual odors from lingering. INGREDIENTS 2 pieces center cut Atlantic or King Salmon approx. ¾ lb. each ¼ cup Teriyaki glaze and a sprinkling of sesame seeds or your preferred glaze PREPARATION Heat the oven in the Convection Broil mode to 450°F. Place the salmon on a rimmed baking sheet or an oven broil pan and brush with your preferred glaze. It’s best not to add too much glaze especially when using a sauce that has sugar to avoid burning. Place the pan in the oven making sure the top of the fish is at least 3 - 4 inches away from the top heating element. Cook for 10- 12 minutes, test the fish for doneness and if done remove from the pan and set aside to rest for a few minutes before serving. Serves 4 PRINT OUR RECIPE Convection Broil Salmon .pdf Download PDF • 106KB WANT TO LEARN MORE? Click Here IT'S ALL ABOUT STEAM COOKING! Hot Corned Beef Sandwich RECIPE Vanilla Creme Brulee RECIPE Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Salmon Salad Niçoise RECIPE Slow Roasted Salmon RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

I used a domestic (USA) rack of lamb that weighed 2 ⅓ lbs. The chops were meaty, and it took about 40 minutes for the meat to reach an internal temperature of 125 F. After the first cooking phase is complete, remove the lamb from the oven to let it rest and change the oven mode to Convection 450 F to finish the cooking. Anchor 1 YOUR RECIPE FOR STEAM COOKING How to Cook Rack of Lamb in a Steam Oven Steam mode and Convection Mode Perfectly steam-roasted lamb, showcasing tender, juicy meat with a flavorful herb crust, accompanied by a herb sauce. Nothing beats roasting a lamb rack in a steam oven for fabulous flavor and texture. Follow these proven tips for the best results. Roasting an expensive cut of meat can be intimidating, but there is a foolproof technique to ensure perfection. Even though this lean, tender roast has a good amount of fat, if it is cooked at too high a temperature, the edges of the meat will overcook and dry out. The solution? Cook the lamb at a low temperature and finish it with high heat. Suppose your steam oven features a low-temperature cooking mode, which is ideal for slow cooking. If your oven doesn't have that feature, use the combination Convection+Steam mode. The key is to keep the temperature below 200 F. Because the cooking will be finished with high heat, it is essential to cook the meat to a lower internal temperature than the desired finished temperature as the internal temperature will rise during the final high heat phase of the cooking. For this recipe, I used a domestic (USA) rack of lamb that weighed 2 ⅓ lbs. The chops were meaty, and it took about 40 minutes for the meat to reach an internal temperature of 125 F. After the first cooking phase is complete, remove the lamb from the oven to let it rest and change the oven mode to Convection 450 F to finish the cooking. The second cooking phase will take approximately 10 minutes. INGREDIENTS 1 rack of lamb approx 2 lbs (there are 8 chops per rack, so adjust the quantity as needed) 3 cloves garlic, finely minced 1 tbsp fresh rosemary, finely minced 1 tbsp fresh parsley leaves, finely minced 2 tbsp olive oil 1 tsp kosher salt PREPARATION Combine the herbs, salt, and olive oil. Lightly score the fat, taking care not to cut into the meat, and spread the mixture evenly over the surface. Refrigerate for a few hours or overnight. Heat the steam oven in the low-temperature cooking mode or Combination Convection Steam mode to 200 F. Low-temperature roasting is the way to go; try Prime Rib, cooked in the steam oven! Place the roast on a shallow-rimmed baking sheet and slide it into the oven. If your oven has a meat probe, insert it and program the internal temperature to 120 - 125 F, depending on your preference. If your oven doesn’t have a probe, set the timer for 30 (for less meaty chops) to 40 minutes and check the internal temperature with an instant-read thermometer to determine the degree of doneness. Remove the roast from the oven and set aside to rest for at least 10 minutes. Change the oven mode to Convection 450 F, and when heated, cook the lamb for approximately 10 minutes until the crust is golden. Allow the lamb to rest for a few minutes before carving. Serves 4 people with two chops per person How to Cook Rack of Lamb in a Steam Oven .pdf Download PDF • 166KB WANT TO LEARN MORE? Click Here SIMILAR RECIPES FROM OUR CONVECTION PAGE Easy Chocolate Cake with Fig Preserves and Whipped Cream RECIPE Really Easy and Delicious French Peach Tart RECIPE Oven Boston Style Baked Beans RECIPE Easy to Prepare Baked Lamb Kofta and Roasted Cauliflower RECIPE Au Gratin Steakhouse Potatoes RECIPE Easy Versatile Sponge Cake with Berries, Kiwi and Mascarpone Frosting RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This recipe is so easy and the cauliflower is so delicious and creamy. It can be served with some pesto or a side of sauteed greens or just enjoyed on it’s own Anchor 1 YOUR RECIPE FOR STEAM COOKING Whole Steam Roasted Cauliflower Steam-Roasting Deliciously steamed cauliflower paired with sautéed greens, showcasing the benefits of steam oven cooking for a healthy, vibrant meal. Whenever you see a recipe that instructs you to cover the food with foil it’s good to remember that you can cook that same dish in your Combi Steam Oven without any foil. Why? Because when food is covered with foil it creates steam but if you use the Combination Convection Steam mode in your Combi Steam Oven you will have all the steam you need. This recipe is so easy and the cauliflower is so delicious and creamy. It can be served with some pesto or a side of sauteed greens or just enjoyed on it’s own. Cauliflower is pretty much a blank canvas awaiting your inspiration. INGREDIENTS 1 - medium cauliflower, leaves removed and core cut so the cauliflower stand flat 1 - medium yellow onion ½ - tsp, mixed Italian seasoning 2 - tablespoons olive oil PREPARATION Heat the Combi Steam oven in the Combination Convection Steam Mode to 400 degrees. Heat an 8 - 10” ovenproof skillet over moderate heat, add the oil and onion, sprinkle with the seasoning and sauté until the onions have softened, approximately 6 minutes. Season with kosher salt and freshly ground pepper. Push the onions to the side and place the cauliflower in the center of the pan. Place in the oven and set the timer for 25 minutes. Carefully remove the pan from the oven and set on a trivet, leaving a hot pad or cloth over the handle to remind you not to accidentally touch the handle (it happens!) Basil Pistachio Pesto 1 - cup washed and dried basil leaves, coarsely chopped ¼ - cup raw shelled pistachios 3 - cloves garlic ¼ - teaspoon kosher salt ¼ - cup extra-virgin olive oil Pulse the basil, pistachios and garlic with the salt in a food processor. Then add the oil in a stream to form a paste. Add more oil slowly if needed and a pinch of sea salt. Whole Roasted Cauliflower .pdf Download PDF • 149KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE Cauliflower Mac n’ Cheese RECIPE Oven Chicken Shawarma RECIPE How to Cook a Beef Sirloin Roast in Convection RECIPE Asian Pork Meatballs with Garlic and Ginger RECIPE Oven BBQ Chicken RECIPE Short Ribs Braised with Red Wine RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Low temperature roasting is not braising. This method is only for lean tender cuts of meat such as turkey pieces . Set the oven to 160 - 200°F and a finish with 400 - 425°F for browning Anchor 1 YOUR RECIPE FOR STEAM COOKING Slow Roasted Turkey Pieces Low Temperature Roasting Slow-cooked turkey legs roasted to perfection in a steam oven. Low temperature roasting is not to be confused with braising. This method is only for lean tender cuts of meat. You can use a temperature between the range of 160 - 200°F and a finishing temperature of 400 - 425°F for a crisp golden brown finish. Roasting turkey pieces at a low temperature and finishing the cooking with a blast of high heat is a simple method for cooking turkey that yields great results. This is the perfect solution for people who don’t want to deal with cooking a large turkey or are only feeding a small number of people. Low temperature roasting is not to be confused with braising. This method is only for lean tender cuts of meat. You can use a temperature between the range of 160 - 200°F and a finishing temperature of 400 - 425°F for a crisp golden brown finish. The turkey can be cooked in a combi steam oven using a combination of low humidity and the noted temperature range or in a convection oven using the Convection Mode and the noted temperature range. INGREDIENTS 2 bone in skin on turkey thighs 2 turkey drumsticks 1 bone-in turkey breast ¼ cup vegetable oil 1 tbsp Kosher salt ½ tsp freshly ground black pepper 1 tbsp preferred seasoning (some good options, mixed Italian Seasoning or Old Bay seasoning or your preferred BBQ seasoning) PREPARATION Allow approximately 40 - 60 minutes for the initial cooking and 12 minutes for the final browning. The final cooking can also be done in the oven or on the outdoor grill. Some things to consider when cooking turkey in this method: If you want to serve gravy with your turkey, I suggest purchasing some extra turkey legs to make stock and use the juices from the pan for extra flavor. Because the turkey is cooking at such a low temperature oven side dishes cannot be cooked at the same time so planning is key. Mix the seasonings in a small container and rub into the turkey pieces, cover and refrigerate overnight or a day or two in advance of cooking. Directions Heat the oven to 200℉, place the turkey pieces on a shallow rimmed baking sheet. If your oven has a meat probe slide the needle into the thickest part of the breast or thigh, taking care not to touch bone or let the tip of the needle touch the pan. Place the tray in the oven and program the probe to reach an internal temperature of 160℉. If your oven doesn’t have a meat probe, set the timer for 40 minutes and test the turkey in the thickest part of the breast or thigh with an instant read thermometer. Once the internal temperature has reached 160℉ continue to the next step. When the desired internal temperature has been reached, remove the pan from the oven and disconnect the meat probe. Pour off any accumulated juices to use for stock or to add to gravy and increase the oven temperature to 400°F. When the oven reaches temperature return the tray to the oven and set the timer for 12 minutes. The pieces should be golden brown and perfectly cooked at this time but additional time can be added if needed. Low Temperature Roast Turkey .pdf Download PDF • 241KB WANT TO LEARN MORE? Click Here MORE OPTIONS FOR YOUR TABLE Convection Baked Turkey Enchiladas RECIPE Rich Flavorful Roast Turkey Stock RECIPE Zucchini Corn Casserole with Tomatoes and Pesto RECIPE Cornish Hens Roasted over Cornbread Sausage Stuffing RECIPE Convection Roast Pheasant RECIPE Lemon Blueberry Loaf Cake RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

For the Mexican corn salad, the corn can be steamed or for a more robust flavor, steam roast the corn at a high temperature, either way it will be delicious. Anchor 1 YOUR RECIPE FOR STEAM COOKING Mexican Street Corn Salad Steaming Delicious steamed veggies in a steam oven, featuring creamy corn and a fresh sauté of kale and potatoes. This is a delicious easy recipe to have in your salad repertoire. It’s the perfect accompaniment to any grilled meats, poultry or fish. The corn can be steamed or for a more robust flavor, steam roast the corn at a high temperature, either way it will be delicious. INGREDIENTS 6 ears corn ¼ cup finely chopped cilantro ¼ cup diced red onion 1 cup cherry tomatoes, chopped 1 large avocado, small diced ½ cup crumbled cotija cheese 2 tbsp fresh lime juice ⅓ cup mayonnaise ⅛ tsp smoked paprika, mild or spicy ⅛ tsp chili powder PREPARATION Heat the Combi steam oven in the Steam mode 212 degrees or in the combination Convection Steam mode 400 degrees. Steamed corn: place the corn cobs in the perforated pan and cook for 8 - 10 minutes until tender. Cool before removing the corn from the cobs. Steam roasted corn: brush the corn cobs with some softened butter and sprinkle with kosher salt. Roast for 10 - 12 minutes until the corn begins to caramelize at the edges. Cool before removing the corn from the cobs. Meanwhile, combine the cilantro, red onion, tomatoes, avocado and cotija cheese in a medium sized bowl. Mix the remaining ingredients in a small bowl and add a little sea salt and freshly ground pepper to taste. Serves 4 Mexican Street Corn Salad .pdf Download PDF • 145KB WANT TO LEARN MORE? Click Here COMPLETE YOUR MEAL WITH THESE RECIPES Provencal Pot Roasted Garlic Chicken RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE How To Roast Pork Loin in Convection RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Convection Slow Roasted NY Steak RECIPE Sizzling Grilled Sausages Slow Cooking Method RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Recipes for cheesecake usually indicate that it should be baked  in a water bath; however, if you bake the cheesecake in a Steam Oven you can dispense with the water bath all together Anchor 1 YOUR RECIPE FOR STEAM COOKING Key Lime Cheesecake Steam-Baking Cheesecake perfection from the steam oven, no water bath required. Recipes for cheesecake usually indicate that it should be baked in a water bath; however, if you bake the cheesecake in a Combi Steam Oven you can dispense with the water bath all together. Select the Combination Convection Steam Mode to bake the cheesecake but the important thing to remember is to reduce the recipe temperature by 25 degrees, maybe even 30 degrees if your oven tends to run hot. My oven has the option to choose a level of humidity, and I choose 60% with excellent results. This cheesecake comes together very quickly and only takes 50 - 60 minute to cook in the Combi Steam Oven; however, you do need to factor in 8 - 10 hours of chilling so it sets properly. The hardest part of this recipe was juicing the little Key Limes, but I did find a useful tip online that recommended using a garlic press for the really small ones and that worked very well. Of course regular limes can be substituted and are just as delicious. When planning to make this cheesecake be sure to get the butter, cream cheese and eggs out early so they are at room temperature. INGREDIENTS Crust 2 - cups crushed Graham cracker (about 15 full sheets) 1 - stick unsalted butter, melted 3 - Tbsps. granulated sugar Filling 1 - cup granulated sugar 1 - Tbsp cornstarch 3 - 8oz packages cream cheese, at room temperature 4 - large room temperature eggs ⅔ - cup mascarpone cheese ⅓ - cup heavy cream ⅓ - cup fresh lime juice, 1 - tsp vanilla extract PREPARATION Heat the oven to 325 Degrees Convection (with no steam). Line the outside of a 9” springform pan with a sheet of heavy duty aluminum foil. Stir the crushed graham crackers and sugar together in a mixing bowl, then add the melted butter and stir to combine. Add the prepared crumbs to the springform pan and press evenly into the bottom and about halfway up the sides. Bake in the preheated oven for 10 minutes and set aside to cool. Change the oven Mode to Combination Convection Steam 300 degrees. Whisk together the sugar and cornstarch in a small mixing bowl until well combined. Pour the sugar mixture over the cream cheese and beat in a large bowl until smooth, then mix in the eggs in one at a time. Scrape down the sides and bottom of the bowl and add the Mascarpone and cream and mix till combined. Stir in the lime juice and vanilla. Pour into the prepared crust and bake for 50 - 60 minutes, until set but still a little soft. Set aside to cool for one hour before chilling for 8 - 10 hours. This cheesecake will serve 12 - 14 people and is delicious with some whipped cream piped and fresh raspberries or strawberries. Key Lime Cheesecake .pdf Download PDF • 111KB WANT TO LEARN MORE? Click Here TRY THESE CONVECTION DESSERTS Easy Chocolate Cake with Fig Preserves and Whipped Cream RECIPE Really Easy and Delicious French Peach Tart RECIPE Convection Baked Home Made Pecan Sticky Buns RECIPE Eclairs with Caramelized Peaches and Cream RECIPE Provencal Pot Roasted Garlic Chicken RECIPE Easy Versatile Sponge Cake with Berries, Kiwi and Mascarpone Frosting RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

HOW DO I DETERMINE RACK POSITION WHEN I ROAST? FAQ PAGE How What Why Do How do I determine rack position when I roast? To determine and accommodate all the cooking trays and achieve desired results before heating the oven, it's good practice to stage the oven and place different type of food in the proper rack. For example, vegetables roasted on rack position 2 will benefit from the stronger heat from the bottom heating element while meats cooked on rack position 4 will benefit from the direct heat from the top heating element. You have to count the rack position from the bottom up. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

A Heritage turkey allows you to experience the great flavor of a bird raised in a completely natural environment. Rich in flavor the bird is enhanced by being roasted in Convection and no brine is needed. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Roast Heritage Turkey Convection Bake or Convection Roast Mode Golden brown roasted heritage turkey garnished with herbs, resting on a baking tray, ready for a festive feast. The deep rich flavor of the a completely natural Heritage turkey is enhanced by being roasted in Convection and no brine is needed to prevent moisture loss. Turkey roasted in Convection has better flavor and more moisture retention. Best of all the cooking time is under two hours When I researched how to cook a Heritage turkey I was surprised that a high cooking temperature was recommended. Some high heat is definitely advantageous for crisping and browning, but because Convection cooks food from the edge to the center keeping the temperature high for the entire cooking time can result in overcooked edges and an underdone center. I used a combination of high heat and mostly moderate heat with great results. INGREDIENTS 1 heritage turkey, fully defrosted, neck and any other giblets removed 1 Granny Smith apple, chopped into 1” chunks 1 medium yellow onion, chopped into 1” dice 3 cloves garlic, smashed 2 sprigs of fresh thyme 2 tbsp olive oil 2 tbsp kosher salt 1 stick unsalted butter, softened ½ tsp herbs de Provence 2 cups chicken or turkey stock PREPARATION Making sure the turkey is completely defrosted prior to cooking is very important. I allowed 3 days in the refrigerator to defrost my 13lb turkey and still had to put it in the oven using the defrost mode to dissolve the ice crystals and bring it to room temperature. Letting the turkey sit in the refrigerator overnight uncovered to let the skin dry is also suggested to achieve a crisp skin. I draped a sheet of wax paper over the bird to avoid contact with anything else in the refrigerator. I used a light stuffing of apples, onion, garlic, and thyme for added flavor but for food safety, bread or grain stuffing should be baked separately. Plan to cook the turkey to an internal temperature between 150 - 160 degrees and then let it rest for 20 minutes before carving. I cooked my turkey to 150 degrees and found parts near the bone still had a rosy tinge, but the meat was cooked through. Once the turkey was in the oven I added 2 cups of chicken stock to the pan. After deglazing the pan I was able to capture enough juice to create a flavorful gravy. Cooking time for a 13 - 15lb turkey following the recipe guidelines will be 1 hour 40 - 50 minutes depending on how cold the turkey is when it goes into the oven. To Cook The Turkey Blot the turkey dry inside and out with paper towels. Combine the apple, onion, and garlic with olive oil and fresh thyme and place in the cavity. Tie the legs together with twine leaving some space between the legs and the body of the bird, I usually use a skewer but these legs are so heavy twine works best to keep them in place. Season the turkey all over with Kosher salt. Combine the softened butter with the herbs and if possible carefully separate the skin from the flesh and rub the butter under the skin. I found the skin didn’t come away very easily so I ended up spreading most of the butter over the skin. Heat the oven in the Convection Bake or Convection Roast Mode at 400F (205C). Place the turkey on a rack in a shallow pan (this is important as it allows the heated air to penetrate evenly into the bird) and insert the meat probe into the thickest part of the thigh, taking care that it doesn’t touch any bone. Place the bird in the oven on the second rack up from the bottom and carefully pour the stock into the pan. Close the door, touch the probe symbol and program the internal temperature to reach 150F(65C) then set the timer for 15 minutes. When the timer has elapsed, reduce the oven temperature to 325F (163C) for the remainder of the cooking time. If your oven doesn’t have a meat probe check the internal temperature after 1 hour and 40 minutes of cooking time. Pierce the thigh to make sure the juices run clear before resting and carving. For the Gravy Place the turkey neck in a saucepan, cover with water and combine with a whole onion, a carrot, a bay leaf and a few sprigs of fresh parsley. Bring to a boil, immediately lower the heat and simmer partially covered for 40 minutes. Discard the solids and set the stock aside to make gravy. Place the turkey on a rimmed baking pan loosely covered with foil to rest. Place the cooking pan (the one you cook the turkey) over two burners set to moderate heat. For Induction cooktops, scrape everything into a saucepan making sure to include all the little browned bits. Add a ½ cup of red wine to the pan and stir carefully to deglaze. Pour the liquid into a glass measuring cup and when it settles skim off the fat and use the remaining liquid to add to the stock for gravy. Place 2 tbsp unsalted butter in a medium sized saucepan over moderate heat. When the butter melts add 2 tbsp of flour, stir to combine and cook over gentle heat for 3 to 4 minutes. Increase the heat and stir in the stock and pan juices, continue to stir until the mixture thickens slightly and there are no lumps. Taste and add sea salt and freshly cracked pepper. Serves 6 - 8 PRINT OUR RECIPE Convection Roast Heritage Turkey .pdf Download PDF • 471KB WANT TO LEARN MORE? Click Here MORE POULTRY RECIPES FROM OUR STEAM OVEN! 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This video reviews a variety of breakfast foods that be easily cooked in your steam oven for a delicious no fuss breakfast. Anchor 1 YOUR RECIPE FOR STEAM COOKING English Muffin Poached Egg Pizza Steam, Broil English muffin poached egg pizzas made in a steam oven, great for breakfast. There are many ways to enjoy poached eggs and the simplest way to prepare poached eggs is in a steam oven. Once poached the eggs can be served with toast, over beans, in a grain bowl or on top of an English muffin breakfast pizza. It takes approximately 5 ½ minutes to poach a large cold egg in the Steam mode and a few minutes longer if you live at a high altitude. It took me 5 minutes to bake the English muffin pizza in my convection oven. If you get the ovens heated first then you can easily orchestrate the cooking so they are ready at the same time. INGREDIENTS 4 large eggs 2 English muffins, split and lightly buttered 4 cherry tomatoes, sliced and mixed with 1 tsp chopped chives or thinly sliced shallot and 1 tsp olive oil2 slices deli ham, cooked bacon or Canadian bacon, chopped 2 slices deli ham, cooked bacon or Canadian bacon, chopped ½ cup shredded mozzarella or cheddar cheese PREPARATION Heat the steam oven in the Steam mode using the default temperature of 212 F/100 C Arrange the racks in the convection oven so the top rack is in the second position from the top and heat the oven in the Convection Bake mode to 425 F/215 C Spritz 4 small oven safe ramekins with spray oil or rub with a light smear of butter. Crack an egg into each ramekin. Place the ramekins on a small oven tray and when the steam oven comes to temperature, place the tray in the steam oven and set the timer for 5 ½ minutes. (If you have not made poached eggs in your steam oven before set the timer for 5 minutes to determine the exact cooking time) Place the buttered English muffins on a small oven baking sheet. Top with the tomato mixture and meat of your choice and finish with the cheese. Place the tray in the oven and bake for 5 - 6 minutes until the cheese has melted and the edges of the muffin are crisp. Run a knife around the edge of each ramekin and invert an egg onto each cooked muffin pizza. Serves 4 WANT TO LEARN MORE? Click Here TRY THESE RECIPES FROM OUR CONVECTION PAGE Eggs Florentine with Mushroom Sauce RECIPE Broiled Wild Cod Fish Tacos RECIPE Vegetarian Tortilla Casserole with Zucchini, Corn, and Black Beans RECIPE Oven Baked Breakfast Potatoes with Breakfast Sausage RECIPE Creamy Corn Casserole with Green Onions RECIPE Baked Crème Brulee French Toast Casserole along side a savory dish in Convection RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!