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Paying attention to roasting pans when roasting your turkey in convection-oven is a must. In fact, when using the convection-roast-mode shallow pans and a rack are a must. Best Roasting Pan for Convection As Thanksgiving approaches grocery and cookware stores begin to create displays that feature roasting pans, basting tubes, and other items considered necessary to cook a turkey feast. While some of these supplies may be essential when I see those disposable deep turkey roasting pans and basting tubes it is a reminder that despite the great cooking tools such as convection in our modern ovens, many people are still roasting the turkey using an old fashioned cooking method. Always use a rack when cooking in convection. How Convection Makes Roasting a Turkey Easier Using a Convection mode to roast a large turkey not only ensures a juicy flavorful turkey, the turkey cooks faster and requires no turning or basting. Best of all, once the turkey is removed from the oven to rest all the oven side dishes can be added to the oven and cooked at the same time. By the time the turkey has rested, gravy has been made and the turkey carved the piping hot side dishes will be ready to serve. When turkey is roasted in convection the heated air circulates around the oven cooking the turkey from the edge to the center. In order for the turkey to cook evenly it should be placed on a rack in a shallow pan so the heated air can cook the turkey from the edge to the center. When the turkey is placed directly in a high-sided pan the heat of the pan leeches moisture from the turkey and the high sides prevent the heat from cooking the turkey evenly. How to Find the Perfect Roasting Pan Shallow sided roasting pans that have a rack can be found online but you can also make use of pans and racks that may already be in your cupboard. In this video (link to new video) I show how a turkey can be roasted on a rimmed baking sheet with a rack or heat tolerant silicone trivet. A V-rack placed in a shallow-sided baking pan is another good option. To learn more about different methods for roasting turkey in convection check out these videos: Convection Roasting Tips Thanksgiving Turkey How to Roast a Spatchock Turkey in Convection Slow Roasted Turkey Pieces How to Roast a Heritage Turkey in Convection Tips for Preparing a Thanksgiving Feast in Convection Thanksgiving Vegetable Side Dishes If you are not roasting a turkey you will also find many other recipes with guidelines for convection and steam cooking that will guide you to make good use of the amazing technology featured in our modern ovens. I hope these resources will help you understand how to successfully orchestrate the cooking of a large feast so you can enjoy your Thanksgiving. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE

Use  the combination Convection Steam Mode with low temperatures between 290  - 320 degrees for braising in a Steam Oven. You don’t want the liquid  boiling too rapidly just a gentle simmer so keep an eye on it and reduce  the temperature if needed. Steam Braising or Combi-Braising Tender ribs braised to perfection in a steam oven, served with a flavorful dipping sauce. Use the combination Convection Steam Mode with low temperatures between 290 - 320 degrees for braising in a Steam Oven. You don’t want the liquid boiling too rapidly just a gentle simmer so keep an eye on it and reduce the temperature if needed. Every steam oven is a little different, so you have to pay attention to understand the nuances of your oven. The Benefit of Braising in the Steam Oven is: Food can be cooked uncovered and you won’t need a heavy pan Once the food is cooked and cooled you can skim the fat from the cooking juices, slice the meat and place the casserole back in the oven to reheat before serving While the meat is cooling you can steam or steam roast some fresh vegetables to serve with the braise…...just one more reason why we love steam ovens! Do you have a steam oven? Try these recipes BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE

Combine the seasoning and rub into the chicken pieces, drizzle with a little olive or vegetable oil, be sure to let them sit out of the refrigerator for at least an hour before cooking. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Chicken Pieces with Smoked Paprika Rub Convection Roast or Convection Bake Mode A convection meal featuring roasted chicken, stuffed pepper with chickpeas and vegetables, seasoned baby potatoes with tomatoes, broccoli, and a bowl of green olives. Combine the seasoning and rub into the chicken pieces, drizzle with a little olive or vegetable oil, be sure to let them sit out of the refrigerator for at least an hour before cooking. When using Convection these spice rubbed chicken pieces can be cooked at the same time with one or two vegetable side dishes. In this photo I cooked Farro Stuffed Peppers and Steam Roasted Potatoes with Tomatoes and Capers, the recipes are in the Vegetable section. INGREDIENTS 6 - 8 assorted bone-in skin on chicken pieces 1 - teaspoon kosher salt 1 - teaspoon mixed Italian seasoning 2 - teaspoons smoked paprika PREPARATION Combine the seasoning and rub into the chicken pieces, drizzle with a little olive or vegetable oil, be sure to let them sit out of the refrigerator for at least an hour before cooking. When using Convection these spice rubbed chicken pieces can be cooked at the same time with one or two vegetable side dishes. In this photo I cooked Farro Stuffed Peppers and Steam Roasted Potatoes with Tomatoes and Capers, the recipes are in the Vegetable section. WANT TO LEARN MORE? Click Here MORE CHICKEN RECIPES FROM OUR STEAM PAGE 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Slow Roasted Chicken Wings RECIPE Braised Chicken with Lemon and Cilantro RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Chicken Enchilada Casserole Steam Baked RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Steam-Roast chicken is a great meal, and any extra chicken can be used in salads or sandwiches and the carcass can be turned into a delicious homemade stock. How to Roast Chicken in the Steam Oven Golden roast chicken with perfectly tender vegetables, all prepared using the steam oven’s innovative steam roast function. There are many benefits to roasting a whole chicken in the steam oven, the combination of heat and humidity ensures amazing flavor and texture, and vegetables can be roasted at the same time. Not only is this an easy meal to cook, but there is so much value in roasting a whole chicken. In addition to enjoying a great meal, any extra chicken can be used in salads or sandwiches and the carcass can be turned into a delicious homemade stock. Steam Oven Mode for Roasting a Whole Chicken Cooking with a combination of heat and humidity ensures amazing results, however cooking in a moist environment is not conducive to achieving crisp skin when roasting poultry. For best results begin the roasting process in the Convection mode at 400 - 425 F for 15 minutes. Then change the oven mode to Combination Convection Steam or use a moderate percentage of humidity (60%) if your oven has that option and set the temperature to 340 - 350 F and cook the chicken for 50 - 60 minutes. While the chicken is roasting you will see moisture bubbling under the skin of the chicken. In effect as the chicken heats, the natural juices poach the meat and while the skin browns it doesn’t become really crisp. If your oven has a Broil function you could also use that function for additional browning at the end of the cooking. However, I would recommend pouring off the juices that accumulate in the pan first. Best Type of Pan for Roasting a Chicken Placing the chicken on a rack in a shallow pan provides the best results when roasting a whole chicken. Roasting on a rack allows the heated air to circulate unimpeded around the chicken, cooking it evenly and prevents the heated pan from leeching moisture from the chicken. When chicken is roasted directly on a pan, as the pan gets hot the convection fan will pick up moisture and splatter it all around the oven. Placing the chicken on a rack not only ensures a juicy chicken but also a much cleaner oven. Timing It stands to reason that very cold meats will take longer to cook and may not cook as evenly so letting the chicken sit outside of the refrigerator for an hour before cooking is ideal. Depending on how cold the chicken is, the cooking time for a 4 - 5 lb chicken is approximately 1 hour 10 minutes. Keep in mind steam ovens are smaller than regular ovens so the cooking time will be a little less than in a regular-sized oven . However you should also allow 15 minutes for resting and carving. In my experience using an oven meat probe can be tricky when roasting a chicken because they are not very meaty. If the probe is not inserted correctly the oven may turn off earlier than it should and interrupt the cooking process. Certainly you can check the internal temperature with an instant read thermometer but the traditional method of checking for doneness, making sure the leg swings free is best. When chicken is roasted in convection you may notice some redness around the bone, don’t panic. This is because cooking with convection is not as drying as cooking with radiant heat. As long as the meat is cooked you are perfectly safe. Do you have chichen left overs? Try our Chinese Chicken Salad with Noodles and Cabbage Chinese Chicken Salad. How to Roast Chicken and Vegetables at the Same Time Vegetables can be roasted at the same time as the chicken but so they are ready to serve at the same time it’s important to calculate the cooking, resting and carving time so you add them to the oven at the appropriate time. Once the chicken has been removed from the oven the temperature can be increased for extra browning or crisping if needed. The vegetables can be roasted in the large solid oven pan or a shallow rimmed baking sheet. Be sure to stage the oven when cool to ensure both trays will fit at the same time. Steam ovens are amazing tools but remember recipes only provide generic information so it’s up to the user to understand how to benefit from the more sophisticated tools they are cooking with. Practice, pay attention, keep notes and plan your cooking and in no time cooking in your steam oven will be second nature. Larissa, Your Convection Enthusiast BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE

This is a very simple meal, but I hope it gives you a sense of how to plan and cook a sheet pan meal in the steam oven. Steam Oven Sheet Pan Meal: Pork Tenderloin and Seasonal Vegetables Sheet pan meals are appealing for several reasons, they are fast to cook, oven roasted vegetables are delicious , prep and clean-up is minimal, and you are not tied to the stove cooking a meal. Cooking vegetables and a protein on one tray can be a good option when cooking for one or two people, but when cooking for a larger group or when different temperatures will better suit the foods being cooked, then using two pans is a better option. Sheet Pan Meal Cooked in the Steam Oven. Because steam ovens have smaller cavities than standard convection ovens it can make sense to cook the vegetables and protein on separate trays. The other factor to take into account is the temperature that will best suit the foods being cooked. Basically the important factor to successfully cook a sheet pan meal in convection is planning. Tips for Planning the Cooking of a Sheet Pan Meal Let’s review the planning for roasting this sheet pan meal of Pork Tenderloin with Roasted Brussels Sprouts and Carrots. For flavor and appeal a pork tenderloin is best when given a quick sear prior to cooking. Because this is such a lean cut of meat, if the cooking is finished in the oven at a low temperature, the meat will be very tender and juicy. Once removed from the oven the pork should be set aside to rest for 5 minutes or so prior to being sliced. Carrots cut into ¼” thick slices on the diagonal and brussels sprouts sliced into ¼” slices will cook in 20 minutes. Onions, garlic and maybe some mushrooms or parsnip cut to the same dimensions can be added to the mix for added flavor. So here is the cooking plan: For the vegetables: Heat the steam oven in the combination Convection Steam mode to 325 F. Combine the vegetables with a little olive oil salt and your preferred seasoning, spread on a rimmed baking tray and place in the oven. The vegetables will be cooked at a low temperature in the combination convection steam mode then finished at a high temperature in the convection mode without added moisture for crisping and browning. For the pork: Heat a skillet over moderate heat, season the pork tenderloin, add a little oil and butter to the skillet and brown the tenderloin on all sides over moderate heat. Transfer the tenderloin to a small oven pan or use the skillet if it is oven-safe and place in the oven. Cook for 12 - 15 minutes until the meat is firm to the touch. Remove the tenderloin from the oven, remove it from the hot pan and set aside to rest. Change the oven mode to Convection and increase the temperature to 400 degrees and cook the vegetables for an additional 5 minutes. Both the pork tenderloin and the vegetables benefit from a short period of high heat cooking but at different stages of the cooking process; however, by taking the time to plan the cooking you can easily use one oven to cook the entire meal. This is a very simple meal, but I hope it gives you a sense of how to plan and cook a sheet pan meal in the steam oven. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE

Use Convection Baked at 350°F for 15 to 20 minutes to cook this White Bean Casserole with Artichokes and Olives YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Baked White Bean Casserole with Artichokes and Olives Convection or Convection Bake Mode Golden-baked white bean casserole with melted cheese, served in an elegant dish with fresh garnishes. Flageolet beans are typically served with roast lamb in Provence but, this creamy white bean casserole with robust flavors of artichokes and olives is a delicious option. Soaking and simmering the beans is of course ideal but those cans are handy in a pinch. Because my side dishes were fairly quick-cooking I didn’t add them until I had removed the lamb from the oven. I increased the oven temperature to 350°F, and they were hot and ready to serve when the lamb had rested and been carved. INGREDIENTS 1 cup dried white beans, soaked overnight and simmered for 1 ½ - 2 hours till soft OR 2 15 oz cans white beans, drained and rinsed 2 shallot, peeled and sliced 4 cloves garlic, thinly sliced 1 12oz jar artichoke hearts, sliced 1 cup pitted Kalamata olives, halved ½ cup chicken or vegetable stock ¼ cup finely chopped parsley ½ cup shredded Parmesan cheese PREPARATION Heat a large saute pan over moderate heat then add 2 tablespoons of olive oil to the pan, swirl to coat the pan then add the shallots and garlic. Cook over moderate heat until just softened then stir in the artichoke hearts. Cook covered for a few minutes then stir in the olives and the stock. (A little stock is good to keep the beans from becoming dry but don’t add so much that the mixture becomes soupy.) Butter or oil a 4 cup oven-casserole dish and scrape the bean mixture into the dish. Season with some sea salt and freshly ground pepper then top with the parsley and Parmesan cheese. Bake in the Convection or Convection Bake mode 350°F for 20 - 25 minutes until heated through. Serves 6 - 8 Link to Convection Roast Leg of Lamb Link to Convection Baked Tomatoes Provencal Style Convection Baked White Bean Casserole with Artichokes and Olives .pdf Download PDF • 115KB WANT TO LEARN MORE? Click Here MORE CASSEROLES FROM OUR STEAM RECIPES! Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Lobster Mac' n Cheese RECIPE Broccoli and Cauliflower Gratin RECIPE Chocolate Flan RECIPE Fish Pie with Wild Cod and Shrimp RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The added humidity in the Combi Steam Oven provides the perfect environment for roasting duck. And if you follow these simple steps you will avoid splattering fat all around the oven Anchor 1 YOUR RECIPE FOR STEAM COOKING How to Roast a Whole Duck in the Steam Oven Steaming, Steam-Roasting Perfectly cooked steamed oven duck paired with roasted potatoes and leafy greens for a sumptuous meal. The added humidity in the Combi Steam Oven provides the perfect environment for roasting duck. And if you follow these simple steps you will avoid splattering fat all around the oven, so you can enjoy a delicious feast without having to face a major clean-up. INGREDIENTS 1 whole duck PREPARATION Here are the important steps for success for roasting a 4 - 5lb duck. Season the duck a day in advance with kosher salt and your preferred seasoning Set the duck on a rack in a shallow pan at least 2” high (to contain the rendered fat) and cover loosely with a sheet of parchment or wax paper and refrigerate overnight. Let the duck sit outside of the refrigerator an hour or more prior to cooking. Heat the Combi Steam Oven in the Combination Convection Steam Mode 325 degrees. Set the timer for 1 hour 15 minutes. If your oven has a temperature probe, insert into the thickest part of the breast not touching bone (can be tricky with a duck) and program to 155 degrees. Carefully remove the pan from the oven, set the rack with the duck on a rimmed baking sheet and carefully pour the rendered duck fat into a small bowl or measuring cup. Change the oven Mode to Convection NO Humidity, 425 degrees. Brush the duck with some of the rendered duck fat, slide the pan into the Combi Steam Oven and cook for another 25 - 30 minutes until golden. Allow the duck to rest for at least 10 minutes before carving into sections for serving. While the duck is cooking in the final stage, you can toss potatoes or other root vegetables with some of the rendered duck fat and roast them in the Convection Roast or Bake Mode, 375 degrees. Greens such as kale or broccolini can be combined with the potatoes for the final 8 - 10 minutes of cooking. Convection Method This same method of cooking the duck at a low temperature in the initial cooking stage and finished with high heat can also be done in your Convection Oven. Follow the same steps as noted above using these Oven Modes and Temperatures. Cooking the duck at low temperatures using Convection will ensure the juice stays in the meat, finishing at high temperatures in the more drying Radiant heat, ensures a nice crispy finish. Convection Roast 325 - 1 hour 15 minutes Regular Roast or Bake 425 - 25 minutes Convection Steam Roasted Duck .pdf Download PDF • 135KB WANT TO LEARN MORE? Click Here MORE CONVECTION CHOICES Convection Baked Turkey Enchiladas RECIPE Perfectly Cooked Flank Steak with Tomatillo Salsa RECIPE Provencal Pot Roasted Garlic Chicken RECIPE Eclairs with Caramelized Peaches and Cream RECIPE Convection Baked Turkey Breast RECIPE Easy to Prepare Baked Lamb Kofta and Roasted Cauliflower RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Baked Peppers Stuffed with Orzo, Fresh Herbs and Feta Cheese is a wonderful side dish to include in a buffet when entertaining, and baking them in Convection prevents the filling from drying out YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Peppers Stuffed with Orzo, Fresh Herbs and Feta Cheese Convection Bake or Convection Roast Mode Colorful Mediterranean stuffed peppers filled with orzo pasta, feta cheese and herbs. Stuffed peppers are a wonderful side dish to include in a buffet when entertaining, and baking them in Convection prevents the filling from drying out. I baked the peppers in Convection together with a Stuffed Pork Shoulder Roast, another dish that is ideal for entertaining. This is such a simple recipe, basically, you prepare the peppers, cook the orzo (or other grain if you prefer) and combine all the ingredients, then stuff the peppers and bake when needed. The most work in this recipe is washing the fresh herbs, drying them completely then finely chopping them. For my stuffing, I used orzo pasta mixed with some sauteed shallots, garlic, toasted pine nuts, and a combination of fresh herbs, and feta cheese. Using a combination of different colored peppers makes this dish especially appealing, they can be prepared in advance and baked when needed and, they are delicious served warm or at room temperature. INGREDIENTS 4 peppers, sliced in half lengthwise, seeds and membrane removed ½ cup orzo pasta cooked 1 shallot, chopped 2 cloves garlic, minced ½ cup chopped fresh herbs, parsley, basil, mint, oregano 4 oz crumbled feta cheese ¼ cup pine nuts, toasted PREPARATION Wash the peppers, and slice them in half lengthwise discard the seeds and carefully cut out the white membrane. Cook the orzo pasta and sauté the shallot and garlic in a little olive oil. Combine the orzo with the shallots and garlic and set aside to cool before folding in the fresh herbs. Once the mixture has cooled fold in the fresh herbs, crumbled feta cheese, and toasted pine nuts. Season with sea salt and freshly cracked pepper and if you like a little spice stir in a pinch of dried red chili flakes. Now all you have to do is portion the stuffing into the prepared peppers. Heat the oven in the Convection Bake or Convection Roast mode at 350 degrees. Place the peppers in a lightly oiled casserole dish and bake for 30 minutes, until the peppers have softened and the filling has warmed through. Makes 8 servings Meditterranean Stuffed Peppers .pdf Download PDF • 120KB WANT TO LEARN MORE? Click Here MORE GREAT CHOICES FROM OUR STEAM OVEN! How to Cook Rack of Lamb in a Steam Oven RECIPE How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Slow Roasted Chicken Wings RECIPE Italian Seafood Salad with Calamari, Scallops and Shrimp RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

When cold food is reheated in a steam oven it literally brings food back to life as the steam gently penetrates into the food warming it evenly throughout.   Steam Oven Cooking Guide for Beginners, Part 2 Steam ovens feature an array of great cooking function; however, one of the best features of a steam oven is the ability to reheat food with outstanding results. When cold food is reheated in a steam oven it literally brings food back to life as the steam gently penetrates into the food warming it evenly throughout. Roasted vegetables and perfectly cooked bread highlight the versatility of the combi-steam oven. Tips for Reheating Food in the Steam Oven Most steam ovens have a Reheat function with a default temperature setting that the manufacturer has determined will provide the best results. Since the goal is to heat the food evenly it is best to use the preset temperature for most foods, although there are some exceptions. Generally heating cold food takes approximately 10 minutes, but the time will depend on how dense the food is and the quantity being reheated. A large slice of lasagna for example might take 15 minutes whereas a dish with some grains and roasted vegetables may only take 8-10 minutes. Food can be reheated in the oven cooking containers, on a plate or in a bowl or casserole dish: When cooked meats such as beef or lamb are reheated the meat will take on a slightly greyish tone however, once you cut into the meat you will see it remains perfectly pink on the interior and will taste freshly cooked. Pizza and baked items are best reheated at a higher temperature. Heat the oven to 350 and once hot place the pizza or baked item in the oven for 3 - 5 minutes depending on the density of the item. The steam oven can also be used to warm dishes so that food stays warm when served and also to hold prepared food prior to serving. Steam Oven Maintenance Steam is a remarkable tool for cooking, but I can’t stress enough how important it is to take care of your oven and keep it free of moisture when it is not in use. Leaving moisture in the tank or not drying the oven out in between use can lead to mold growing on food particles that may not even be visible. If you use your oven in the morning to cook oatmeal, poach eggs or reheat food then it is ok to leave the water in the tank if you plan to use the oven later that day. However it is best to make sure the tank is emptied daily and the oven dried out. To quickly dry the oven you can set it to the Convection mode 350 F for 10 minutes or wipe it dry with a soft cloth. In the next Steam Oven Cooking Guide for Beginners, I will review cooking a complete meal in the steam oven as well as providing tips for cleaning and descaling. Larissa, Your Convection Steam Oven Enthusiast Ready to steam? Try poaching eggs Start your morning with a delicious steam oven breakfast featuring perfectly cooked eggs and crispy toast. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE

Spatchcocking a turkey and fast way of cooking your turkey, and when you use convection you will have moist and flavorful meat. How to Roast a Spatchcock Turkey in Convection The hardest part about roasting a turkey in this method is cutting out the backbone, but that is small detail compared to the fabulous results you will achieve. Ideally remove the backbone a day in advance to make a delicious stock so you can even make your gravy in advance and just embellish it with the deglazed pan drippings. Golden-brown roasted turkey, expertly spatchcocked for even cooking, rests on a wire rack. Once the turkey has finished cooking, the oven can be loaded with the oven side dishes. Using either the Convection Roast (a little extra heat is good for roasting vegetables) or Convection Bake mode, the side dishes will be ready to serve once the turkey has rested and been carved, and you have made the gravy. Ingredients 10 - 12lb turkey Kosher salt Your favorite seasoning Preparation Ideally begin this a day or two in advance of cooking. Place the bird breast side down on a rimmed baking sheet. Holding it firmly in place with one hand, cut down one side of the backbone with a sharp knife or poultry shears to detach the thigh bone from the breastbone. It takes some effort, so go slowly . Continue cutting along the backbone, through the rib cage to the wing and detach the wing joint. Repeat on the other side then remove the backbone. To flatten the turkey, place your hand on one side of the breast and press down until you hear the bone crack. Repeat these steps on the other side. Season the turkey with 1 tablespoon of Kosher salt and some freshly ground pepper. Cover the turkey with a sheet of wax paper and refrigerate. Remove the turkey from the refrigerator at least 2 hours in advance of cooking to lose the chill. At that time you can add some flavoring ingredients to the pan: onion and garlic, parsley and thyme sprigs and sprinkle the turkey with your preferred seasoning. Place the turkey on a rack in a shallow pan and brush with some vegetable oil or clarified butter. Heat the oven in the Convection Roast Mode or Convection Bake mode at 400F (220C) degrees. If your oven has an internal meat probe, insert the needle into the thickest part of the breast, taking care not to touch bone then slide the pan into the oven. Close the door, touch the Probe symbol and program the meat probe to reach an internal temperature of 165°F. While the turkey is resting it will come to the perfect carving temperature of approximately 180 - 185 degrees. Set the timer for 15 minutes and when the timer has elapsed, reduce the oven temperature to 350 degrees. Remember moderate temperatures are better when cooking in Convection to ensure even cooking. Allow approximately 1 hour for a 10 - 12lb turkey to roast in this method and 1 hour 15 mins for a 12 - 15lb turkey to cook to perfection. Convection Roast Heritage Turkey .pdf Download PDF • 471KB Do you need more Thanksgiving recipes? Here are a few! BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE

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

Sponge cakes are easy to whip up and fill with cream, mascarpone cheese and berries for an impressive, delicious dessert. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Easy Versatile Sponge Cake with Berries, Kiwi and Mascarpone Frosting Convection Bake Mode Explore the versatile delight of sponge cake layered with whipped cream and fresh fruits for a delicious dessert. Sponge cakes are easy to whip up and fill with cream and berries for an impressive, delicious dessert. They are basically a blank canvas that you can fill with mousse, Nutella, or syrup for added flavor and decorated with whipped cream or buttercream. You could even use these cakes as a base for Trifle. Sponge cake bake in a convection oven. Although these cakes are light as a feather, they definitely benefit from a light soaking with some liqueur, a smear of fruit syrup, or even a layer of jam. Strawberry syrup is easy to make and spread between the layers. If you don’t anticipate that the cake will be eaten in one day, serve the slices with a side of whipped cream and fresh fruit rather than decorating the entire cake with whipped cream. For the frosting, I used a combination of whipped cream, mascarpone cheese, and sugar. INGREDIENTS For the cake 6 large eggs, room temperature 1 cup (210g) granulated sugar 1 cup (130g) all-purpose flour ½ tsp baking powder For the strawberry syrup 1 cup water 1 cup granulated sugar 2 cups strawberries, hulled and quartered For the frosting 2 cups heavy cream 1 8oz container Mascarpone cheese ⅕ cup superfine sugar Ingredients for the cake and the frosting. PREPARATION Line the bottom of two 9” cake pans with parchment paper. Heat the oven in the Convection Bake mode to 325℉/162℃ Beat the eggs in an electric stand mixer fitted with a whisk on high speed for one minute. With the motor running, gradually add the sugar and continue beating for 8 - 10 minutes until the mixture is thick and fluffy. To determine if the eggs are at the right stage, make a figure 8 with the whisk, and if it sinks, keep beating for a minute or two longer. If it doesn’t sink, then continue. Whisk together the flour and baking powder, then gently sift into the egg mixture one-third at a time, folding the flour in with a spatula until it is just incorporated. Be sure to scrape from the bottom to disperse the flour evenly, taking care not to overmix, which will cause the batter to deflate. Divide the batter evenly between the two pans and bake for approximately 25 minutes until golden. Allow the pans to rest for about 10 minutes, then run an offset spatula around the edge to loosen and turn onto a cooling rack. Cool the cakes in draft free area of the kitchen. Once cooled, you can decorate the cakes or wrap them in film and store them outside of the refrigerator until you are ready to decorate them. For the Strawberry Syrup Combine the water and sugar in a medium-sized saucepan over medium-high heat, stirring until the sugar has dissolved. Stir in the strawberries, bring to a boil, and simmer for about 10 minutes. Reduce the heat to low and simmer for another 10 minutes until thickened. Once cooled, you can stir in a few tablespoons of liquor for added flavor. The syrup can be strained or used with the fruit. For the Frosting Beat the Mascarpone cheese and sugar on medium speed to combine. Pour in the whipping cream and beat until stiff peaks form. The frosting can be used between the layers and spread over the cake. Serves 8 PRINT OUR RECIPE Easy Versatile Sponge Cake with Berries, Kiwi and Mascarpone Frosting .pdf Download PDF • 73KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR STEAM MENUE! Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots RECIPE Chocolate Flan RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Vanilla Creme Brulee RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Key Lime Cheesecake RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

How to roast a pork belly? Well in convection, of course. The skin forms perfect crisp crackling crust with minimal preparation YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Slow Roasted Pork Belly Convection or Convection Bake Roasted Pork Belly Even though convection can’t reduce the cooking time when slow roasting or braising tougher cuts of meat, the circulating heated air ensures juicy results and even cooking. Best of all, you can easily cook another braise simultaneously; this is just one more way convection makes meal preparation easier. The preparation for this recipe requires minimal effort, and the results are superb. Roasted pork belly can be enjoyed as a roast with vegetable sides, and any extra can be cut into small pieces and sauteed, served with fried rice or a noodle bowl, or served with spicy cabbage slaw. There are plenty of ways to enjoy this decadent cut of meat. We followed a method of cooking the pork belly in a foil packet for the slow-roasting phase. The foil packet captures the rendered fat, and the hot rendered fat basically cooks the meat. Another advantage is that this method makes it easy to contain the fat, cool it, and discard it after cooking. The spices you use will depend upon the flavor you are going for. Traditional spices such as fennel powder and mixed Italian seasoning will work well, but so will Chinese five-spice powder or a BBQ-style seasoning. INGREDIENTS 1 3-4 lb. pork belly Kosher salt Freshly Ground Pepper Vegetable Oil Seasoning of your choice PREPARATION For best results, blot the pork belly with paper towels and let it sit uncovered in the refrigerator overnight. The drier the skin, the crispier it will be. Heat the oven in the Convection or Convection Bake mode 300 ℉. Line a small rimmed baking sheet with foil. Place two more sheets of foil horizontally in the pan and fold the sides up to form an open box. This will capture the rendered fat, and since the meat will be cooked in the rendered fat, it will become very tender. Season the meat (not the skin) with ½ teaspoon of kosher salt, some freshly cracked pepper, and ½ tsp of your preferred seasoning blend. Place the meat in the foil-lined pan and pinch the corners to form a tight seal. Brush the skin with a tablespoon of vegetable oil and place the pan in the oven. MORE PORK RECIPES Cook for 2 - 2 ½ hours until the meat is tender. Remove the pork from the oven, change the oven mode to Convection Roast or Convection Bake, and increase the oven temperature to 450°F. Carefully remove the pork from the foil packet and place it on a rack in a shallow pan. Return the pan to the oven and cook for another 20 - 30 minutes or until the skin has crisped. Allow the meat to rest before slicing; we found turning the roast over and slicing it easier, cutting through the crispy skin on the underside. Allow the rendered fat to cool in the foil-lined pan. Once it has hardened, discard it unless you like to use it for other cooking. Serves 4 Click here to go to Brisket Braised In Red Wine Convection Roast Pork Belly .pdf Download PDF • 118KB WANT TO LEARN MORE? Click Here TRY COOKING USING YOUR STEAM OVEN! How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results RECIPE Pork Tenderloin with Roasted Vegetables RECIPE Slow Roasted Pork Shoulder RECIPE Braised Turkey with Butternut Squash, Chickpeas and Tomatoes RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This recipe is a great way to make good use of a bounty of summer’s flavorful vegetables. The zucchinis are cut into large chunks and quickly sautéed over high heat to give them a little char and caramelize the edges. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Zucchini Corn Casserole with Tomatoes and Pesto Convection Roast or Convection Bake Mode Golden-baked zucchini and cherry tomato casserole topped with crispy breadcrumbs and melted cheese, served alongside roasted turkey breast. This recipe is a great way to make good use of a bounty of summer’s flavorful vegetables. The vegetables do require some advance preparation before being combined into a casserole and baked, but the extra steps ensure great flavor. The zucchinis are cut into large chunks and quickly sautéed over high heat to give them a little char and caramelize the edges. Now, the fresh corn is sautéed with onions and oregano again to allow the corn to slightly caramelize. Then, the tomatoes are folded in and cooked just enough to soften them. Making fresh pesto is easy, especially with the help of a food processor. The only real labor is removing the leaves, washing them, and making sure they are perfectly dry before proceeding. In addition, this recipe is part of the Convection Meal: Convection Baked Turkey Breast INGREDIENTS 5 large zucchini, halved lengthwise, cut into large chunks 1 medium yellow onion, cut into small dice 4 ears fresh yellow corn, kernels removed 4 cloves garlic, smashed and coarsely chopped ½ tsp dried oregano 1 basket of very ripe small tomatoes, halved 5 medium Yukon Gold potatoes, steamed until fork-tender and cut into ¼” thick slices ½ cup basil pesto 1 cup panko breadcrumbs ½ cup grated Parmesan cheese For the Pesto 1 large bunch of basil, leaves washed and thoroughly dried 4 cloves garlic, peeled 2 tbsp toasted pine nuts or walnuts Approx ⅔ cup olive oil Recipe ingredients METHOD Lightly oil a large oven-proof casserole dish and set aside. Steam the whole potatoes for 15-20 minutes, until fork-tender, in the steam oven using the Steam mode or with a little water on the cooktop. Set aside to cool, then cut into ¼” thick slices. Preheat the oven to 350°F/175 °C in Convection Bake or Convection Roast mode. Heat a large skillet over medium heat, add the olive oil, and increase the heat to medium-high. Sauté the zucchini in batches until nicely caramelized on the edges. When all the zucchini are cooked, transfer them to a large shallow mixing bowl. In the same pan, over moderate heat, sauté the onions until softened. Then, stir in the corn and cook for 5-6 minutes, until the corn begins to brown on the edges. Add the oregano, tomatoes, and garlic, and continue cooking for a few more minutes over moderate heat. Transfer the corn mixture to the mixing bowl with the zucchini. Season with sea salt and freshly ground pepper and mix gently to combine. Place a layer of potatoes at the bottom of the casserole dish, then top with a few spoonful of pesto and spread it evenly over the potatoes. Spoon half of the zucchini corn mixture over the potatoes. Top with another layer of potatoes and pesto, and then spoon the remainder of the zucchini corn mixture over the top. If you have extra pesto, add it to the top layer of vegetables. Combine the panko and grated Parmesan cheese, then spread them evenly over the top of the casserole. Bake for 30 minutes until the topping is golden. Serves 6 To make the pesto, place the leaves, garlic, and nuts in the bowl of a small food processor. Add a generous pinch of kosher salt and some freshly ground black pepper. Pulse a few times to mince the mixture, then with the motor running, add enough oil to make a smooth, spreadable paste. Taste and add more salt if necessary. Extra pesto can be scraped into a small container and stored in the freezer or refrigerated for a few days. Note: This recipe doesn’t use Parmesan cheese, but if you prefer to add cheese, fold in a ¼ - ½ cup. PRINT OUR RECIPE Zucchini Corn Casserole with Tomatoes and Pesto .pdf Download PDF • 314KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR MENU! Succulent Steam Oven Turkey Breast RECIPE Slow Roasted Turkey Pieces RECIPE Provencal Golden Potato and Tomato Casserole RECIPE Steam Oven Turkey Meatloaf RECIPE BBQ Pulled Turkey RECIPE Braised Turkey with Butternut Squash, Chickpeas and Tomatoes RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This straightforward apple strudel recipe is designed to be quickly assembled using store-bought puff pastry. The humid environment of a convection oven is perfect for baking puff pastry, as the moisture effectively separates and puffs up the layers. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Apple Strudel Convection Bake Mode Convection Bake Apple Strudel This straightforward apple strudel recipe is designed to be quickly assembled using store-bought puff pastry. The humid environment of a convection oven is perfect for baking puff pastry, as the moisture effectively separates and puffs up the layers. Enjoying this dessert the same day is recommended, which is why this recipe yields a smaller batch—just enough for six portions, especially when paired with ice cream. I used Fuji apples, but don't hesitate to experiment with any variety. Mixing in Granny Smith apples will add a delightful tartness that enhances the overall taste. While the original recipe called for ¾ cup of sugar, I reduced it to ½ cup. This dessert is perfectly sweetened without the extra sugar, thanks to the natural sweetness of the raisins. INGREDIENTS 3 apples ½ cup brown sugar ⅓ cup golden raisins 2TBS of flour for the mixture 1 tsp of cinnamon ¼ tsp salt 1 tsp raw sugar for sprinkling before baking (optional) 1 package frozen puff pastry, thawed per package directions 1 egg, lightly beaten and mixed with 1 tbsp milk (for brushing before baking) PREPARATION Heat the oven in the Convection Bake mode to 400 F/ 204 C) and line a rimmed baking sheet with parchment paper. Peel and core the apples. Roughly chop two apples or pulse them in a food processor; then, cut the third apple in half and slice it into ¼-inch slices. In a bowl, thoroughly combine the chopped apples, brown sugar, raisins, flour, cinnamon, and salt. Follow by adding the sliced apple to the mix. Place the thawed puff pastry on a lightly floured rolling mat and roll it out to form a 12" x 12" square. Cut the outer thirds of the puff pastry into approximately 1" (2.54 cm) strips. Position the apple mixture in the center of the pastry, leaving about 1" free at each end. Brush the outer parts of the strips with water. Starting from one end, fold the second right strip over the filling (you’ll leave the first and last strips for later). Take the left strip and fold it over the first one. Repeat these steps until you've used all the strips, then fold up the end of the strudel with the strips at both ends. Brush the pastry with the egg wash and refrigerate for an hour before baking. Bake for 35 to 40 minutes until golden. Makes 6 servings PRINT OUR RECIPE Convection Bake Apple Strudel .pdf Download PDF • 62KB WANT TO LEARN MORE? Click Here CHECK OUR OUR CONVECTION-STEAM RECIPES! Steam Oven Caramel Bread Pudding Delight RECIPE How To Cook Poach Eggs In a Steam Oven RECIPE Apricot Tomato Chutney RECIPE Corned Beef with Cabbage, Potatoes and Carrots RECIPE Steamed Baked Cabbage Rolls with Beef and Pork RECIPE How to Cook Prime Rib in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!