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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!

I paired my salmon burgers with cannellini beans sautéed with shallots and garlic, tossed with some freshly made walnut pesto, and a tomato salad. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Baked Salmon Burgers Convection Bake Mode Salmon burgers do require a little extra work to prepare, but since we eat so much salmon these days, it's good to vary the cooking method to keep things interesting. Of course, convection is ideal for baking the salmon burgers because cooking in convection will prevent them from drying out. Salmon burgers can be served with a salad or over a vegetable grain bowl, and of course, they are delicious in a soft bun with some salad and dressing. There are so many options. I paired my salmon burgers with cannellini beans sautéed with shallots and garlic, tossed with some freshly made walnut pesto, and a tomato salad. INGREDIENTS 1 ¼ lbs (625g) salmon filet, the thicker center portions are best 2 tbsp avocado mayonnaise 1 tbsp smooth Dijon mustard ½ tsp Old Bay seasoning 1 tsp lemon zest 1 tbsp lemon juice 3 scallions chopped 2 tbsp chopped Italian parsley 2 tbsp panko + 1 cup panko Salmon burgers ingredients. PREPARATION Chop the salmon into ¼" chunks, place about 2/3rds in a large bowl, and add the remainder to a food processor. Add the mayonnaise, mustard, seasoning, lemon zest, and juice to the salmon in the food processor and pulse to make a paste. Combine the salmon paste with the salmon chunks. Stir in the scallions, parsley, and 2 tbsp of panko, mixing lightly to combine. Season with salt and freshly ground pepper. Form the mixture into four large or six medium-sized patties and refrigerate for at least 30 minutes. Heat the oven in the Convection Bake mode to 400°F/205 °C. Spread the remaining panko breadcrumbs onto a flat plate. Press each of the patties into the panko on both sides until evenly coated. Spray the patties with some spray oil and bake for 10 - 12 minutes until firm and the panko is crispy. Place the burgers on rack position 3, counting up from the bottom. That way the heat from the top heating element will render the panko crispy and golden. Serves 4 Convection meal ingredients. PRINT OUR RECIPE Convection Baked Salmon Burgers .pdf Download PDF • 386KB WANT TO LEARN MORE? Click Here MORE SEAFOOD RECIPES FROM OUR STEAM PAGE! Lobster Mac' n Cheese RECIPE Slow Roasted Salmon RECIPE Potato Calamari Salad with Capers RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Steamed Salmon Salad Niçoise RECIPE How to Cook Lobster Tail 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!

Chicken baked in Convection with rosemary, tomatoes, peppers, and mushrooms with a Balsamic glaze together with a dish of oven polenta or risotto is a delicious Convection meal. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Rosemary Chicken with Balsamic Glaze Convection Bake or Convection Roast Mode Succulent balsamic chicken served with a medley of vibrant vegetables on a rustic platter. Chicken baked in Convection with rosemary, tomatoes, peppers, and mushrooms with a Balsamic glaze together with a dish of oven polenta or risotto is a delicious Convection meal. A recipe that requires little effort but delivers a lot of flavor is always good to have in your repertoire and if other dishes to pair with the recipe can be cooked in the oven at the same time what could be better? For the best flavor, using bone-in chicken pieces is recommended. INGREDIENTS 12 oz grape or cherry tomatoes, cut in half 3 cloves garlic, smashed and coarsely chopped 8 bone-in assorted chicken pieces (breasts should be cut in half) 1 yellow bell pepper, cut into 1” pieces 1lb mushrooms, cut into ½” thick slices 1 + 2 tbsp olive oil (divided use) 2 tbsp Balsamic vinegar 1 tbsp fresh rosemary, chopped ½ + 1tsp salt (divided use) Cracked pepper to taste 2 tbsp honey PREPARATION Heat the oven in the Convection Bake or Convection Roast mode at 375℉ (190℃). Heat a large skillet over moderate heat and sauté the tomatoes and garlic in 1 tbsp of olive oil until just softened. Combine the tomatoes, peppers, and mushrooms in a 9 x 13” oven casserole and drizzle with the remaining olive oil and Balsamic vinegar. Add the rosemary, ½ tsp of salt, and some freshly ground pepper. Arrange the chicken pieces over the vegetables skin side down to coat with the oil mixture then turn them over. Season the chicken with the remaining salt and some more ground pepper then spread the honey over the chicken. Bake for 35 - 40 minutes until the chicken is tender and the skin has browned. Serves 4 - 6 Baked Rosemary Chicken with Balsamic Glaze .pdf Download PDF • 145KB WANT TO LEARN MORE? Click Here MORE DELICIOUS RECIPES FROM OUR STEAM OVEN! Risotto with Asparagus, Leeks and Proscuitto RECIPE Braised Chicken with Lemon and Cilantro RECIPE Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Provencal Golden Potato and Tomato Casserole RECIPE Baked Chicken and Rice 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!

There is no sacrifice of flavor in this Strawberry galette recipe that features a crust made with vegan butter and coconut sugar to enhance the sweetness of the fruit. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Strawberry Galette with Vegan Pastry Crust Convection Bake Mode Indulge in this delightful vegan strawberry galette, a perfect balance of flaky crust and juicy berries for your plant-based dessert cravings. Summer fruits can be enjoyed in their natural form or easily transformed into a delicious pie, galette, cobbler or crisp; the options are endless. There is no sacrifice of flavor in this recipe that features a crust made with vegan butter and coconut sugar to enhance the sweetness of the fruit. INGREDIENTS Crust 1 cup unbleached, all-purpose flour ¼ cup whole wheat pastry flour 1 tbsp granulated or coconut sugar ¼ tsp Kosher salt ½ cup vegan butter (Earth Balance Vegan Buttery Sticks or Miyoko’s Vegan Butter) cut into ½ “ cubes ¼ cup ice cold water Filling 2 baskets of strawberries, hulled and cut into ½” thick slices ½ a lemon, juiced 1 ½ tbsp unbleached all-purpose flour 3 tbsp granulated or coconut sugar Pinch of salt 2 tbsp honey or maple syrup PREPARATION In a medium sized bowl mix together the flour, sugar and salt then cut in the butter with a pastry blender to achieve a coarse meal like texture. Add ice water and mix with a fork to bring the dough together. Pat the dough into a ball then flatten into a disc, wrap in plastic wrap and refrigerate for one hour or up to 2 days. When ready to bake, heat the oven in the Convection Bake Mode 350 °F. Combine the strawberries, lemon juice, flour, sugar and salt in a medium bowl and set aside. Roll the dough out to a 14” circle on a lightly floured surface then transfer the dough to a flat baking sheet lined with parchment paper. Pour the fruit onto the prepared dough leaving a 1 ½ border. Smooth out the fruit and fold the dough edge up around the fruit. For a flakier crust, the galette can be refrigerated at this stage for ½ an hour before baking. Otherwise place the baking sheet in the lower third of the oven and bake for 30 minutes. Remove the baking tray from the oven and brush the pastry with the honey or maple syrup and bake for another 10 minutes. Vegan Rustic Strawberry Galette .pdf Download PDF • 175KB WANT TO LEARN MORE? Click Here VEGETARIAN CHOICES FROM OUR STEAM OVEN! Steamed Snap Pea and Asparagus Salad with Radish RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Paella with Steamed Mussels and Shrimp RECIPE Steamed Bone-In Chicken for Salads RECIPE Quinoa Salad with Broccoli, Dried Apricots and Toasted Pistachios 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, the chicken is marinated with coconut milk, ginger, garlic, and Thai curry spice for 30 minutes or an hour prior to grilling. If you have a vacuum sealer, you can achieve great results in just 15 minutes. For the salad, I used Vietnamese rice vermicelli noodles, shredded carrots, julienned cucumber, scallions, and lots of fresh Thai basil, mint, and cilantro; however, it is easy to vary the ingredients to your preference. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Broiled Chicken Satay Noodle Salad Convection Broil, Convection Roast Savor the flavors of succulent grilled chicken atop a bed of vibrant noodles, garnished with fresh herbs and spices for a feast that tempts all the senses. Broiling lean, tender cuts of meat or poultry is an easy way to create a delicious warm-weather salad. Marinating the meat for a few hours prior to cooking will add great flavor. By following a few simple steps for successful oven broiling, you can achieve great results while keeping the kitchen free of smoke and odors. In this recipe, the chicken is marinated with coconut milk, ginger, garlic, and Thai curry spice for 30 minutes or an hour prior to grilling. If you have a vacuum sealer, you can achieve great results in just 15 minutes. For the salad, I used Vietnamese rice vermicelli noodles, shredded carrots, julienned cucumber, scallions, and lots of fresh Thai basil, mint, and cilantro; however, it is easy to vary the ingredients to your preference. Here are a couple of tips for safe oven broiling: Turn on your overhead or downdraft ventilation prior to heating the oven. This will help establish the airflow and quickly vent out any smoke and vapors when the oven door is opened. Before heating the oven, arrange the oven racks so that the food is close but not touching the broil element. If available, use the Convection Broil mode. The circulating heated air helps cook the food evenly and preserves moisture. In this mode, ovens come to temperature very quickly, so a 5 - 8 minute preheat is all that is necessary. Most important, always broil with the oven door closed. INGREDIENTS 4 large boneless chicken thighs Marinade Ingredients 2 tsp Thai yellow curry powder 1 tsp ground turmeric 3 cloves garlic, minced 1 tbsp fresh ginger, finely grated 1 tbsp brown sugar ¼ cup coconut milk* 2 tbsp tamari or soy sauce Marinade ingredients. Place the chicken in a shallow glass baking dish, combine the marinade ingredients, and pour over the chicken. Marinate for at least 30 minutes or up to an hour before cooking. For the Salad 2 large carrots, peeled and shredded 1 English cucumber, cut into 4” sections, each section cut into thin strips 6 scallions, tops trimmed, finely chopped 1 bunch Thai basil, leaves coarsely chopped ¼ cup mint leaves, coarsely chopped ¼ cup cilantro leaves, coarsely chopped ½ lb rice vermicelli noodles, prepared as per package directions Peanut Dressing 3 tbsp creamy peanut butter 1 tbsp vegetable oil 1 tbsp tamari or soy sauce 1 lime, juice only 1 tsp brown sugar 1 tsp chili oil METHOD Marinate the chicken and set aside for 30 minutes to an hour. Combine the salad ingredients, prepare the peanut dressing, and combine them with the salad. Heat the oven in the Convection Broil mode to 475 F/245 C. Line a shallow-rimmed baking pan with foil, shiny side down, and spritz it lightly with spray oil. Arrange the chicken on the pan, slide it into the oven, and cook for 6 - 7 minutes on each side. Remove the chicken and let it rest for a few minutes before slicing and adding to the prepared salad. Serves 4 - 6 Note: Small cans of coconut milk can be purchased at Asian markets or from Amazon. PRINT OUR RECIPE Broiled Chicken Satay Noodle Salad .pdf Download PDF • 379KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE BBQ Pulled Turkey RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Baked Risotto with Lemon and Basil RECIPE Baked Chicken and Rice RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The Convection Bake Mode is designed to bake large quantities of food. Yes, you can bake cookies and a cake at the same time with fabulous results. Convection Bake for Electric Ovens Convection-Bake is great for baking large quantities. The technology in ovens nowadays is amazing, but it can be challenging for a user is the oven features 11 modes of cooking and the recipe says "heat the oven to 350 degrees", which mode do you choose? Well, the Convection Bake Mode is designed to bake large quantities of food. Yes, you can bake cookies and a cake at the same time with fabulous results. Best Uses Baking - Always reduce recipe temperatures by 25 degrees when baking in this Mode. Single or Multiple racks of cakes, pies, breads, quick breads, muffins, and casseroles. Single rack Pizza (follow package directions re rack position). Single rack souffles, frittata and egg casseroles Single or multiple racks of bacon, chicken pieces, baked potatoes, or roasted vegetables (no temperature reduction necessary) Cooking an entire meal on multiple racks (no temperature reduction necessary!) Bake Away! 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

Begin by cooking the potatoes and eggs for 12 minutes. Then add the green beans and salmon to the oven and set the timer for another 8 minutes. The salmon is best cooked in a small solid pan Anchor 1 YOUR RECIPE FOR STEAM COOKING Steamed Salmon Salad Niçoise Steaming Mode A vibrant summer salad with perfectly steamed salmon, fresh greens, cherry tomatoes, and boiled eggs, showcasing the ease and flavor of cooking with a steam oven. The ingredients for this delicious salad include potatoes, eggs and green beans, all of which have to first be boiled. Salad Nicoise is typically served with canned tuna but gently steamed salmon can be substituted and cooked in the steam oven at the same time as the other ingredients. The steam mode in a steam oven essentially replaces the need to boil, steam or blanch foods with boiling water in a saucepan making meal preparation much easier. If your oven has a large perforated pan you can cook the potatoes, eggs and green beans all on the same pan. Begin by cooking the potatoes and eggs and set the timer for 12 minutes. Then add the green beans and salmon to the oven and set the timer for another 8 minutes. The salmon is best cooked in a small solid pan or on a rimmed ¼ size baking sheet. INGREDIENTS 1 - piece salmon, approx. 1lb 1 - small lemon, halved, one half sliced ¼ - teaspoon herbs de Provence 1lb - small red or golden potatoes, cut into quarters 2 - large eggs ½ - lb. French style green beans ¼ - red onion, finely minced ½ - cup Mediterranean black olives Dressing 4 - tablespoons olive oil 1 - tablespoon red wine vinegar ½ - teaspoon Dijon mustard Sea Salt and freshly ground pepper to taste Serves 4 PREPARATION Heat the oven in the Steam mode 212 degrees, 100% Steam. Begin by steaming the potatoes and eggs, place them in the perforated pan and set the timer for 12 minutes. Meanwhile, trim the green beans and prepare the salmon. Place the sliced lemons in a small solid pan and add enough water to just cover the bottom of the pan, add the salmon and season with the herbs and a sprinkle of kosher salt. After 12 minutes add the green beans to the perforated pan and slide the solid pan with the salmon into the oven on the oven rack. Set the timer for 8 minutes and cook until the potatoes are tender, the green beans crisp tender and the salmon just set. Immerse the eggs into cold water to cool them down. Let the potatoes cool slightly before combining with the chopped onion and the dressing while still warm. Fold in the green beans and olives then peel the eggs and cut into quarters. Place the potatoes and vegetables in a shallow serving bowl, scatter the cherry tomatoes on top and garnish with the eggs. The salmon can be served on the side or flaked and combined with the vegetables. Steamed Salmon Salad Niçoise .pdf Download PDF • 87KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE Convection Baked Salmon Burgers RECIPE Lemon Blueberry Loaf Cake RECIPE A Culinary Delight: Convection Baked Sockeye Salmon RECIPE How To Roast Pork Loin in Convection RECIPE Baked Sesame Crusted Salmon RECIPE Convection For Crisp Roast Salmon 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!

Crisp crust and juicy ripe figs tart. For the best results, I really recommend baking the crust in a convection oven using the convection mode. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Fig Tart with Rosemary Cornmeal Crust and Honey-Blackberry Glaze Convection Mode Delicious fig tart with a golden crust and fresh fig slices arranged artistically on top. There’s something so satisfying about a tart with a golden, crisp crust and juicy ripe figs—especially when it’s baked just right. For the best results, I really recommend baking the crust in a convection oven using the convection mode. The airflow helps it cook evenly, resulting in a perfect color and crunch every time. If you don’t have a convection oven, no worries—just bake as usual and keep an eye on it near the end. No matter how you bake it, you’ll end up with something delicious to share with friends. INGREDIENTS Crust 1 Cup / 125 grams all-purpose flour 3 tablespoons fine-grain yellow cornmeal ½ cup / 115 grams unsalted butter at room temperature ⅓ Cup / 65 grams sugar ¼ teaspoon sea salt ¼ pure vanilla extract 1 egg yolk 1 teaspoon finely chopped fresh rosemary leaves Crust ingredients. Honey Blackberry Glaze 2 tablespoons honey 8 blackberries Glaze ingredients. Fig-Mascarpone Filling ¾ cup / 185 grams mascarpone cheese, at room temperature ¼ cup / 60 grams creme fraiche 2 tablespoons organic sugar 1 lemon zest ¼ teaspoon organic sugar ¼ teaspoons pure vanilla extract 1 lb / 500 grams ripe figs, stemmed and halved lengthwise Filling ingredients. PREPARATION To make the crust, mix the flour and cornmeal together in a bowl. In a stand mixer with the paddle attachment, beat the butter, sugar, salt, and vanilla together on medium speed for about 30 seconds. Stop the mixer and scrape down the sides of the bowl. Beat for another 30 seconds. Add the egg yolk and rosemary and mix just until combined. Scrape the bowl again. Add the flour mixture and mix on low until everything is moistened and the dough looks like crumble topping, about 15 seconds. If you squeeze a bit of the dough, it should hold together. Use a 9-inch / 23-cm tart pan with a removable bottom. Place a parchment paper on the removable part. With lightly floured hands, press the dough evenly into the pan, applying extra pressure where the sides meet the bottom. Refrigerate for at least 30 minutes before baking. Preheat the oven to 350°F/180°C in Convection Mode. Bake the tart shell until deep golden brown, about 15 to 18 minutes. Let it cool on a wire rack. Carefully remove the tart shell from the pan and place it on a cake stand or serving plate. To make the glaze, combine the honey and blackberries in a small saucepan and bring to a simmer over medium heat. Simmer, stirring and gently smashing the berries with a wooden spoon, until the berries have broken down and the syrupy mixture has thickened somewhat, about 5 minutes. Pour the syrup through a fine-mesh sieve into a small heatproof bowl, pushing on the berry solids with the back of the spoon. Let the glaze cool completely. Once you have stemmed and halved the figs, place them on a rimmed baking sheet, cut side up. Brush them with the glaze and grill for 5 minutes. Set them aside. To make the filling, combine the mascarpone, crème fraiche, sugar, lemon zest, vanilla, and salt in a bowl and stir with a wooden spoon until smooth. Gently spread the mascarpone evenly on the cooled tart shell and arrange the figs decoratively on top, cut sides up. Brush the figs with the syrup again. The tart can be prepared up to 3 hours before serving and stored uncovered at room temperature. Serves 8 portions. PRINT OUR RECIPE Fig Tart with Rosemary Cornmeal Crust and Honey-Blackberry Glaze .pdf Download PDF • 508KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli RECIPE Slow Roasted Salmon RECIPE Chocolate Flan RECIPE Pork Tenderloin with Roasted Vegetables RECIPE Vanilla Creme Brulee RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This delicious recipe for spareribs with Asian flavors from chef Paul Tang makes a wonderful change from the typical BBQ rubs. Anchor 1 YOUR RECIPE FOR STEAM COOKING Braised Spareribs with Plum Sauce Steam-Roasting Tender, braised ribs prepared in a steam oven, garnished with fresh scallions and accompanied by a rich dipping sauce, showcasing flavor and technique. This delicious recipe for spareribs with Asian flavors from chef Paul Tang makes a wonderful change from the typical BBQ rubs. Ideally marinate the ribs overnight and cook them slowly in the Combi steam oven, so the meat tenderizes and reaches that wonderful fall off the bone texture. The ribs can also be prepared in the traditional manner, covered with foil or a tight fitting lid in the Convection oven. The ribs can then be finished on the grill or under the broiler in the Convection oven. INGREDIENTS Spareribs and Marinade 2 lbs. pork spareribs , cut in half lengthwise or whole 1 tsp Kosher salt 2 tsp sugar 2 tbsp Chinese rice wine or Sherry 2 tbsp ginger, grated Glaze 6 cloves garlic, minced 3 tbsp plum sauce 3 tbsp rice vinegar 1 tsp soy sauce ¼ cup water Garnish 2 green onions, sliced thin 1 tbsp toasted sesame seeds PREPARATION Cut the ribs apart between the bones. Place ribs in a large resealable plastic bag with the salt, sugar, wine, ginger and massage the marinade into the ribs. Refrigerate for at least 2 hours or overnight. When ready to cook, place the ribs in a glass casserole or the solid Steam oven pan. Steam Oven Method: Heat the oven to 280 degrees in the Steam mode and cook the ribs uncovered for 1 ½ - 2 hours until the meat is beginning to fall off the bone. Convection Oven Method: Heat the oven to 300 degrees in the Convection mode. Place the ribs in an oven-proof casserole dish, add ½ cup of water and cover the dish tightly with foil. Cook for 1 ½ - 2 hours until the meat is beginning to fall off the bone. In a small bowl whisk all the ingredients for the glaze, set aside. Once the ribs are cooked and almost falling off the bone, brush the ribs with the glaze all over. Heat the Convection oven in the Broil mode High or 485 degrees. Place the ribs on a foil lined rimmed baking sheet and broil for approximately 5 minutes on each side. Transfer to a serving platter and garnish with green onions and sesame seeds. Notes: remember when using the Broil mode your oven will come to temperature very quickly. Make sure an oven rack is in a suitable position for broiling before heating the oven and always broil with the oven door closed. Makes 4 - 6 servings Spareribs with Plum Sauce .pdf Download PDF • 160KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style RECIPE Easy to Prepare Baked Lamb Kofta and Roasted Cauliflower RECIPE Really Easy and Delicious French Peach Tart RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE Convection Baked Zucchini Bread RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling 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!

Cooking Juicy Bone-In Baked Chicken Breasts along another meal can be achieve if you cook in convection with no transference of flavor YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Juicy Bone-In Baked Chicken Breasts Convection Bake or Convection Roast Mode Roasted chicken breast with peppers, cheese-topped broccoli, and chocolate dessert as part of a Convection Meal. In this video I am going to show you how using Convection you can cook for kids and adults at the same time. Remember the basics of convection cooking: different foods can be cooked on multiple racks at one time, foods have more moisture retention and there is no transfer of flavor when cooking multiple dishes at one time. Make that oven work for you! To serve with the convection roast chicken breasts a casserole that features broccoli and cheese is often well received. To make it a little more interesting and nutritious you can add in some cooked quinoa. The quinoa and broccoli need to be cooked prior to assembling the casserole and can be cooked together in the combi-steam oven or in the traditional method on the cooktop. Once assembled the casserole can be baked at the same time the chicken is cooking. Making a casserole requires a little extra effort, but it is much more appealing especially for kids than a mound of grain and some veggies on the plate. The broccoli and quinoa can be steamed in the Combi steam oven at the same time or prepared in a double boiler on the cooktop. The casserole can be prepared in advance and baked when needed. INGREDIENTS ½ cup quinoa, Tricolor quinoa has a nice appearance, steamed 1 bunch broccoli, sliced into ½” thick slices, steamed 3 tbsp olive oil 2 tbs fresh lemon juice 2 cups grated mozzarella or cheddar cheese 3 tbsp mayonnaise 1 tbsp Dijon mustard ⅓ cup coarsely grated Parmesan cheese PREPARATION Lightly butter or oil an oven casserole dish that will accommodate the broccoli. Combine the quinoa and broccoli in a large bowl, add the salt and pepper, oil, and lemon juice and toss gently to combine. Layer the broccoli mixture into the prepared casserole dish. Combine the cheese with the mayonnaise and mustard and spread evenly over the top of the casserole. Scatter the Parmesan cheese evenly over the top. Bake in the Convection Bake or Convection Roast Mode 350 °F. If only cooking two dishes, bake the casserole on the lower oven rack. If baking the brownies as well, bake the casserole on the middle rack for approx 25 - 30 minutes until the cheese is bubbling. For the Brownies recipe click here. Convection Meal for Kids and Adults, Broccoli Quinoa Casserole .pdf Download PDF • 114KB WANT TO LEARN MORE? Click Here THERE IS SOMETHING ABOUT STEAMING CHICKEN! Succulent Steam Oven Turkey Breast RECIPE Slow Roasted Chicken Wings RECIPE 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Baked Chicken and Rice RECIPE Steam Oven Roast Chicken and Vegetables RECIPE BBQ Pulled Turkey 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!

Heat the oven, Convection or Convection Roast 375. Toss the butternut squash with the oil, some salt and pepper and the cumin.  Spread onto a rimmed baking sheet and roast for 20 minutes YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How to Roast Vegetables in Convection Convection (True Convection) or Convection Roast Mode Roasting vegetables for soups, stews and grain bowls ensures great flavor, makes the preparation easier and remember when you cook in Convection you can cook on multiple racks at one time so it’s easy to prepare a couple of meals cooked at one time. INGREDIENTS 1 - small butternut squash, peeled and cubed ½ - teaspoon ground cumin 2 - tablespoons olive oil For the Stew 1 - tablespoon olive oil 1 - medium onion, finely chopped 2 - cloves, garlic, minced 1 - teaspoon curry powder 1 - teaspoon cumin 2 - cups chopped crimini mushrooms ½ - cup lentils 4 - cups chicken or vegetable stock 1 - 4oz bag of baby spinach or other greens Creamy Roasted Mushroom Soup 2 - lbs cremini mushrooms, stems removed and cut into quarters ½ - cup assorted dried mushrooms, re-hydrated, excess moisture squeezed out 2 - tablespoons olive oil 2 - tablespoons butter 2 - shallots, thinly sliced ¼ - teaspoon herb’s de Provence 3 - cup chicken stock1 - cup cream PREPARATION Roasted Butternut Squash with Curried Lentil Stew This is such an easy delicious dish to prepare. Basically you will sauté the onions, garlic, seasonings and mushrooms, stir in the lentils, add the chicken stock and simmer for about 20 minutes. Meanwhile the butternut squash roasts in the oven and is incorporated into the stew when done. For a little color and extra nourishment some greens can be sauteed and stirred in before serving. Heat the oven, Convection or Convection Roast 375. Toss the butternut squash with the oil, some salt and pepper and the cumin. Spread onto a rimmed baking sheet and roast for 20 minutes until softened and slightly caramelized on the edges. Cool slightly before folding into the lentil stew. Here are the steps: Heat a large sauté pan over moderate heat, add the oil and when hot, sauté the onion until softened. Stir in the garlic and spices and cook over moderate heat, add the mushrooms and cook until they begin to soften then add the lentils and stock. Bring to a gentle boil and simmer for 20 minutes. The greens can be stirred into the hot lentil stew to soften or sauteed lightly then stirred in Creamy Roasted Mushroom Soup Heat the oven to Convection or Convection Roast 350 degrees. Remove the stems from the mushrooms and wipe the caps clean with a wet paper towel. Cut the mushrooms into quarters and toss with some olive oil, spread onto a rimmed baking sheet and roast for about 25 - 30 minutes till slightly caramelized. Pour enough hot water over the dried mushrooms to cover and set aside to re-hydrate for about 20 minutes. Remove the mushrooms from the soaking liquid and squeeze out the excess moisture with paper towels. Strain the soaking liquid through a fine sieve to avoid getting any grit in the broth. Heat a large saucepan, add the butter and a little oil. Stir in the shallots and garlic and sauté for a few minutes, stir in a tablespoon or so of sherry, cook for a few minutes then add the chicken stock and bring to a gentle boil. Add the re-hydrated mushrooms and the strained soaking liquid and all but a handful of the roasted mushrooms and carefully puree until smooth. Stir in the remaining mushrooms, cream and a little fresh lemon juice, adjust seasoning as needed. Roasting Vegetables for Soups, Stews and Grain Bowls .pdf Download PDF • 179KB WANT TO LEARN MORE? Click Here GREAT SALADS FROM OUR STEAM PAGE Potato Calamari Salad with Capers RECIPE Orzo Pasta Salad with Grilled Artichokes RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE How To Roast Beets in Convection RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Using your convection, steam or speed oven is a good solution to plan whole meals and relax when the various meals are in the oven. Have a question? email me at info@convectionkitchen.com Rescued By My Oven May 1, 2023 at 11:30:00 PM Oven Meals, How to Make Dinner without Being in the Kitchen Oven meals can be very creative and also make it easy to include a variety of healthful vegetables in our meals. Best of all, once the food is in the oven you have free time while the meal is cooking. A Whole Meal Prepared In The Convection Oven Our home kitchens are like a restaurant; we all have our favorite meals as well as “specials”. When we experiment with something new, and like any good restaurant, running the home restaurant well takes some planning. If you have two ovens you could consider using one oven to cook the evening meal while using the other oven to get a head start on preparing the next meal. Once you realize you can steam several pans of food at one time in your Steam oven and set a timer to monitor the progress you will relish not having to juggle the cooking of multiple pans on the cooktop. Or if you have a Speed oven you can take advantage of the ability to combine Convection with Microwaves to reduce the cooking time. After all, roast chicken or meatloaf in just 20 minutes has enormous appeal. Steam Fish Preparing an entire meal in the oven in Convection has great appeal and is easy to do, you can even include dessert if it's something simple such as a fruit crisp. So when you plan your menus for the week or just for a few days, remember to plan the cooking so that you make good use of the oven features to simplify the cooking. Dessert and Italian Meatloaf Larissa, Your Convection Enthusiast Read Previous Rescued By My Oven Posts Successful Convection Cooking Begins with Planning Read Oven Meals, How to Make Dinner without Being in the Kitchen Read Learning to Make Your Ovens Work for You Read Recipe Writers Usually Don't Reference Your Oven "Baking Mode" So Here Are My Tips Read Every Meal We Cook is an Expression of Love and Caring Four Our Loved Ones Read Winter Convection Meals Read Plan your cooking with these tips "to unlock the magic of your Convection Kitchen"