I like to prepare the base of the Paella with steamed mussels and shrimp on the cook top and to cook the proteins separately in the Combi Steam and Convection ovens Anchor 1 YOUR RECIPE FOR STEAM COOKING Paella with Steamed Mussels and Shrimp Steaming Seafood paella made easy and flavorful in the steam oven. With the challenge can be the different cooking times for the proteins. My solution is to prepare the base of the Paella on the cook top and to cook the proteins separately in the Combi Steam and Convection ovens. Paella is essentially a fairly simple dish to prepare but depending on the recipe you choose the challenge can be the different cooking times for the proteins. My solution is to prepare the base of the Paella on the cook top and to cook the proteins separately in the Combi Steam and Convection ovens. This method will also be helpful if you don’t have a large enough pan for cooking Paella as this way you can ensure the rice is perfectly cooked before you add the final touches. I am going to steam the quick cooking mussels in the Combi Steam Oven while the seafood blend of shrimp, scallops and calamari will be broiled in the Convection oven. INGREDIENTS ½ cup white wine 2 cups seafood or chicken stock Pinch of saffron 2 tbsp olive oil 1 medium yellow onion, chopped 4 cloves garlic, minced 1 tsp mild Spanish smoked paprika 3 Roma tomatoes, peeled and chopped 1 Spanish chorizo sausage, diced 1 cup Bomba rice or Arborio rice ½ cup Italian parsley leaves, chopped 2 cloves garlic, minced 1 lemon, zest only 1lb cleaned mussels 1lb seafood blend of shrimp, scallops and calamari PREPARATION Allow approximately 25 minutes to cook the rice and 4 - 5 minutes to cook the seafood. Combine the stock and wine and bring to a gentle simmer, stir in the pinch of saffron and keep warm until needed. Heat a large wide skillet over moderate heat and when hot add the oil. When the oil is shimmering, stir in the onion and cook for a few minutes until translucent. Stir in the garlic., smoked paprika, chopped tomatoes and chorizo and cook for 3 - 4 minutes. Now stir in the rice and a good pinch of Kosher salt. Pour the stock over the rice and cook uncovered over moderate heat stirring occasionally for 25 - 30 minutes until the liquid has completely evaporated. Preparing the Seafood for Cooking Combine the parsley, garlic and lemon zest in a small bowl and set aside. Place the mussels in the solid steam oven pan, add ½ a cup of water and a teaspoon of the parsley garlic lemon mixture. Cook the mussels in the Steam Mode 212 ℉ for 4 - 5 minutes until the shells have opened. Toss the seafood blend with a little olive oil and a light dusting of smoked paprika and spread onto a foil lined rimmed baking sheet. Place an oven rack on the highest level in the Convection oven and heat the oven in the Broil mode 475 °F. Spoon the cooked seafood over the cooked rice and garnish with the remainder of the parsley, garlic, lemon mixture. Serves 4 Paella with Steamed Mussels and Broiled Shrimp .pdf Download PDF • 177KB WANT TO LEARN MORE? Click Here GREAT RECIPES FROM OUR CONVECTION PAGE Oven Boston Style Baked Beans RECIPE Chocolate Souffle RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Wild Rice and Roasted Vegetable Harvest Casserole RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Chutney can be added to sandwiches, served with cheese and crackers, or as a condiment with grilled meats. Anchor 1 YOUR RECIPE FOR STEAM COOKING Apricot Tomato Chutney Steam Convection Fresh apricots and homemade preserves create a sweet delight. Fruit chutneys with their combination of sweet, tart flavors are a wonderful way to make good use of an abundance of seasonal produce. Chutney can be added to sandwiches, served with cheese and crackers, or as a condiment with grilled meats. Apricot chutney is especially delicious served with ham, pork, hard cheese, or with cream cheese. Since the fruit is easy to work with, the preparation time is very fast. Gourmet sandwiches with ham and fresh greens, highlighted by a homemade apricot chutney, ready to savor. This recipe calls for 2 peeled Roma tomatoes. An easy way to peel the tomatoes is to cut an X in the bottom of each one and blanch them using the Steam mode in a steam oven. It only takes a minute or two and is easier than dealing with boiling water. The steam oven can definitely simplify the process when preserving or canning, as the jars, lids, and rings can be sterilized using the Steam mode first. The filled jars can also be processed using the Steam mode, following the recipe instructions for filling the jars and processing time. INGREDIENTS 1lb (500 g) fresh apricots, pits removed, coarsely chopped 2 Roma tomatoes, peeled and coarsely chopped ½ red onion, medium dice ½ cup golden raisins (optional) Pinch red chili flakes (optional) 1 tbsp (15 ml) olive oil 1 tsp ground coriander 1 tsp ground cumin 1 tsp salt ⅔ cup (120 g) brown sugar ½ cup (75 ml) red wine vinegar 3 8-oz preserving jars with new rings and seals Ingredients for a savory apricot chutney, featuring fresh produce and spices. PREPARATION Heat the oil in a heavy-bottomed, medium-sized saucepan, and cook the onions and spices until the onions soften. Add the apricots, tomatoes, and sugar. Bring to a boil, then lower the heat and simmer for 35 minutes. Set aside to cool. Meanwhile, heat the Steam oven in the Steam mode. Place the jars, rings, and seals in the large perforated oven pan, slide the pan into the oven, and set the timer for 20 minutes to sterilize them. Turn off the oven and let the jars cool in the oven for 10-15 minutes. Carefully fill the jars, leaving at least ½” headspace, and place the filled jars in the perforated pan. Top with the seal and ring, but don’t tighten the ring all the way. Slide the pan into the oven and set the timer for 30 minutes to process using the Steam Mode. When the timer elapses, turn the oven off and let the jars cool in the oven for at least 30 minutes before removing them. Tighten the rings before storing the jars. Refrigerate opened jars and use within a few weeks. Yield 3 - 8oz jars Apricot Tomato Chutney .pdf Download PDF • 680KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Baked Oatmeal Blueberry Bars RECIPE Apple Strudel RECIPE Pork Sausage and Poultry Meat Pie RECIPE Almond Chocolate Citrus Cookies RECIPE Chorizo Stuffed Boneless Turkey Breast RECIPE Oven BBQ Chicken RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Slow cooking method for grilling pork chops that will yield moist and tender results. Start with your oven and finish at the grill YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Grilled Pork Chops - Slow Cooking Method Low Temperature Cooking Succulent slow-cooked pork chops served with a side of tangy chutney, perfect for a hearty meal. Grilling meat brings out an abundance of flavor, but the grill's high heat can also dry foods out, so what's the solution? Begin by cooking the meat at low temperatures in your Convection or Steam oven and just give the meat a quick finish over high heat. The result? A perfect flavorful sear and meat that is not dried out. I used two different types of pork chops and both worked out well cooked at a low temperature for about 30-40 minutes then finished on the grill. Pork blade chops cut from the pork shoulder have more marbling and handle the grill's high heat well. Left-over grilled pork blade steak is excellent added to fried rice or a ramen bowl. Pork loin chops are typically cut quite thick and have less marbling can be tricky but they were perfect when cooked this way as well. I use 200 degrees for the slow cooking but you can go as low as 160 degrees, just allow a little extra time. Some grilled pineapple slices would of course be perfect as an accompaniment to these grilled chops. Ingredients 2 bone-in pork loin chops 2 pork blade chops 2 tbsp BBQ dry rub seasoning 2 tbsp heat-tolerant vegetable oil BBQ sauce optional Preparation Heat the oven in the Convection or Convection Bake mode at 200 degrees or heat the Steam oven in the Combination Convection Steam Mode at 200 degrees. Place the chops on a shallow rimmed baking sheet, season with your preferred BBQ seasoning, and coat each side of the chops with the oil. I didn’t add salt because the dry rub had a fair amount but add salt to taste. Cook for 30 minutes, brush the chops with the BBQ sauce is using, and finish the cooking on the grill, allowing approximately 4 minutes per side. PRINT OUR RECIPE Grilled Pork Chops .pdf Download PDF • 122KB WANT TO LEARN MORE? Click Here COMPLETE YOUR MEAL WITH OUR STEAM RECIPES! Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms RECIPE Chocolate Flan RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Hot, juicy corned beef sandwiches with melted Swiss cheese and coleslaw mixed with Russian dressing are a flavor and texture sensation. Anchor 1 YOUR RECIPE FOR STEAM COOKING Hot Corned Beef Sandwich Steam and Broil Mode Hearty corned beef sandwich with coleslaw on sourdough bread. Hot, juicy corned beef sandwiches with melted Swiss cheese and coleslaw mixed with Russian dressing are a flavor and texture sensation. Yes, you can buy deli meat, but you can also cook corned beef in your steam oven and set aside some meat for sandwiches. Best of all, you can use your steam oven to heat the meat to a juicy consistency. If your steam oven has a Broil element, you can first heat the sliced corned beef in some of the cooking liquid using the Steam mode, then change the oven mode to the Broil mode using a moderate temperature to finish the sandwich. Once assembled, pop the sandwich back in the oven to melt the cheese. To assemble the sandwich, first ensure you have some amazing fresh rye bread on hand and your preferred filling and mustard, and then slice the corned beef to your preferred thickness. I used thinly sliced (packaged coleslaw) homemade Russian dressing and Havarti cheese for the filling. Sauerkraut is another popular filling with corned beef, or you can add pickles if you prefer. INGREDIENTS 6 oz sliced corned beef brisket, heated in the cooking liquid 4 slices fresh rustic Rye or Jewish Rye bread Dijon or yellow mustard 1 cup coleslaw mixed with Russian dressing 4 slices Havarti cheese Corned beef with potatoes, cabbage, and carrots in a pot. Russian Dressing ¼ cup avocado mayonnaise 2 tbsp ketchup 1 tbsp minced shallot 1 tsp prepared horseradish 1 tbsp sweet pickle relish PREPARATION Heat the steam oven in the Steam mode at 212 F/100 C. Heat the sliced brisket in a little of the cooking liquid until piping hot. Remove it from the oven and change the setting to Broil, or heat a toaster oven in the Broil mode. Assemble the sandwiches: First, smear the mustard over the bread slices. Add some corned beef to both slices and top with a slice of cheese. Place the sandwiches in the oven until the cheese begins to melt, then remove them from the oven. Add the coleslaw to one slice of bread and top with the other. Gently press down on the sandwich to slice it in half. Repeat for the 2nd sandwich. Makes 2 sandwiches WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Maple Glazed Baked Pork Chops RECIPE The Simplest and Most Delicious Way to Prepare Beef Shank Osso Buco RECIPE Tarta Pascualina - Pascualina Pie with Chard, Ricotta and Parmesan Cheese RECIPE Gougères with Creamy Artichoke Cheese Filling RECIPE Cornmeal Herb Crusted Roast Potatoes RECIPE Convection Slow Roasted NY Steak RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Convection (fan assisted cooking) combined with broil is a fabulous tool for searing steaks, chops and thicker cuts of fish. Learn about the sophisticated technology in your oven with tips to ensure safe effective oven broiling. Convection Broiled for Electric Ovens Salmon and asparagus being skillfully cooked to perfection using the convection broil setting, ensuring even heat distribution and a beautifully caramelized finish. Convection (fan assisted cooking) combined with broil is a fabulous tool for searing steaks, chops and thicker cuts of fish. Learn about the sophisticated technology in your oven with tips to ensure safe effective oven broiling. Best Uses Broiling thicker cuts of meat such as steaks, chicken thighs, lamb chops, pork chops, and fish steaks. Meats should be cooked on a 2-piece broil pan with slats to prevent the dripping fat from being exposed to the intense heat. Small quick-cooking items, shrimp, vegetables, thinner cuts of fish, and chicken can be cooked on a rimmed baking sheet in the Broil Mode. Perfectly broiled steak using convection-broil mode for even cooking. Determine the best rack position by placing the broiling pan with the food on the oven rack before heating the oven to ensure the food will not be too close to the heating element. Broiling is similar to grilling in that we use Direct Heat for searing the meat and to create flavor. However to cook the meat through we use Indirect Heat, which means moving it away from the intense heat source. To achieve this in the oven, sear the meat on High then change the Mode to Convection. Drop the temperature to 300 - 350 degrees and move the food to a lower rack away from the strong direct heat. When you remove the meat from the oven after broiling always take it off the broiling pan and rest it on the cutting board to prevent the meat from continuing to cook from the residual heat of the pan. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE

With flavorful marinade there is no need for searing and roasting the tenderloin with grapes, a side of baked acorn squash is a recipe for an easy delicious meal. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Chipotle Pork Tenderloin with Roasted Grapes Convection Roast or Convection Bake Mode Herb-crusted pork tenderloin roasted with juicy red grapes creates a savory-sweet delight on a sheet pan. Convection is ideal for cooking lean tender cuts of meat such as pork tenderloin. A flavorful marinade and roasting the tenderloin with grapes and a side of baked acorn squash is a recipe for an easy delicious meal. For the best flavor, the tenderloins should be marinated for at least 2 hours or overnight. Vacuum sealing the tenderloins with the marinade will do the trick in 15 minutes. Because these tenderloins cook quickly at a moderate temperature they can be cooked directly on a rimmed baking pan. INGREDIENTS 3 tbsp olive oil 3 tbsp soy sauce 3 tbsp canned chipotle chilis in Adobo sauce, chopped 5 cloves garlic, minced 1 tsp ground cumin 3 tbsp chopped fresh cilantro leaves 2 pork tenderloins approx. 1lb each Red or purple grapes, cut into clusters PREPARATION Combine the first 6 ingredients in a glass dish, add the tenderloins and marinate for 2 hours or overnight. Heat the oven in the Convection Roast or Convection Bake mode at 350℉ (176℃). Remove the tenderloins from the marinade and place them on a shallow-rimmed baking pan. Toss the grape clusters with a little olive oil and arrange them around the pork. Place the pan in the oven and cook for 15 - 20 minutes until the tenderloins are firm to the touch. Meanwhile, pour the marinade into a small saucepan and simmer for approximately 10 minutes until it is reduced by half. Allow the tenderloins to rest for 5 minutes before slicing. Arrange the meat on a platter with the grape clusters and drizzle with the reduced sauce. Serves 4 - 6 PRINT OUR RECIPE Chipotle_Pork Tenderloin with Roasted Grapes .pdf Download PDF • 152KB WANT TO LEARN MORE? Click Here MORE EASY OPTIONS FROM OUR STEAM OVEN! Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE Mexican Street Corn Salad RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Soufflés are traditionally baked in the traditional Bake mode at 375F (190C); however, I have also baked perfect soufflés using the Convection mode but dropping the temperature to 350F (176C) is important for even baking. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Spinach Souffle Baked in Convection Convection or Bake Mode Golden and fluffy spinach souffle fresh out of the oven, ready to be served on a set table. Soufflés have long been considered difficult to prepare; however, the preparation is actually quite simple and soufflés adapt well to being baked in Convection. The key to success is using room-temperature eggs, making sure not a speck of yolks is mixed with the whites, and adding a pinch of cream of tartar to help stabilize the beaten egg whites. Take your time separating the eggs, set out 3 bowls, one for the whites, one for the yolks, and one to crack the eggs over. That way if you have a mishap and some yolk gets mixed with the white you can save that egg for another use or carefully remove the yolk using an eggshell. This recipe works well for a straight-sided 1 ½ quart soufflé dish, but can also be baked in any high-sided pan of the same size. Adding a paper or foil collar is not necessary as the soufflé will only rise to the height of the pan. Soufflés are traditionally baked in the traditional Bake mode at 375F (190C); however, I have also baked perfect soufflés using the Convection mode but dropping the temperature to 350F (176C) is important for even baking. I have also baked dessert soufflés in individual ramekins in the Steam oven again the key is reducing the baking temperature by 25 degrees. The steps for preparing the soufflé are as follows. Cook the spinach, make the béchamel sauce, then combine the eggs and cheese with the sauce and fold in the spinach. Finally, whip the egg whites and combine them with the prepared sauce. INGREDIENTS For the Spinach 1 tbsp unsalted butter 1 tsp olive oil 1 small shallot, minced 1 bunch, spinach, stems removed, leaves rinsed, dried, and chopped For the Béchamel Sauce 3 tbsp unsalted butter 2 tbsp unbleached flour 1 cup heated milk (heating the milk prevents lumps) Pinch grated nutmeg ½ tsp Kosher salt Pinch freshly ground black pepper ½ cup grated Gruyere cheese 4 egg yolks from large eggs For the Egg Whites 5 room temperature egg whites from large eggs ⅛ tsp cream of tartar PREPARATION Sauté the spinach and shallot in the butter and oil until the spinach has wilted then set aside. Melt the butter in a heavy 2qt saucepan over moderate heat. Stir in the flour and cook the roux over low heat for 2 - 3 minutes until frothy. Gradually stir in the heated milk and stir vigorously to combine. Increase the heat to medium and cook stirring with a whisk until the sauce is thick and smooth. Simmer on low heat for a few minutes then stir in the salt, pepper, and nutmeg. Remove the pan from the heat and whisk in the egg yolks, then stir in the cheese and finally the cooked spinach mixture. Set the prepared sauce aside in a cool spot until ready to use. Baking the Soufflé Arrange the oven racks so the soufflé can be baked without a rack resting over it. Heat the oven in the Convection or Convection Bake Mode at 350F (176C). You will need a 1.5 quart ramekin. Generously butter the inside of the soufflé pan, this helps the soufflé rise and form a nice crust. Beat the egg whites until foamy then add the cream of tartar. Continue beating rapidly until the whites are thick and stiff enough to hold their shape, just drooping over in soft peaks. Now fold the egg whites into the soufflé mixture before they subside. Begin by folding in ¼ of the beaten whites into the prepared sauce, then add this mixture into the bowl with the rest of the egg whites. Using a light touch and a silicone spatula cut through the center and draw it towards the edge of the bowl, folding it up and over rather than just mixing in a circular pattern. This way you won’t deflate the egg whites. Smooth the top of the soufflé and place the dish in the oven. Bake for 30 - 35 minutes until the sides are firm but the center is still slightly creamy. Serve immediately. Serves 4 PRINT OUR RECIPE Spinach Souffle Baked in Convection .pdf Download PDF • 88KB WANT TO LEARN MORE? Click Here MORE HEALTHY CHOICES! Provencal Golden Potato and Tomato Casserole RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Poached Eggs with Broccolini and Cheddar RECIPE Steam Roasted Beet Salad with Lamb and Feta Cheese RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In a steam oven you can do without the foil when you are steam roasting beets. Adding roasted lamb and feta cheese will make a great salad Anchor 1 YOUR RECIPE FOR STEAM COOKING Steam Roasted Beet Salad with Lamb and Feta Cheese Steam-Roasting Showcasing the delicate flavors and textures brought out by steam cooking. Typically when roasting whole beets recipes instructions say to wrap the beets in foil to retain moisture during the roasting process. If you were to roast whole beets in your Steam oven, you could of course Combi-roast them without foil. When roasting beets in your Combi-steam oven in the Convection Steam mode, you could do them without foil as typically done in a conventional oven. Of course there are several ways to cook beets. They can be boiled in water until soft, cooled, and peeled. They can be peeled and chopped, tossed in oil, and roasted or they can be roasted whole. But believe me, using a Combi-steam oven will yield better results in a more practical manner. Traditionally, when roasting whole beets recipes instructions say to wrap the beets in foil to retain moisture during the roasting process, if you were to roast whole beets in your Combi-steam oven in the Convection Steam mode, you could of course roast them without foil. In this recipe for beet salad, I am peeling the beets, chopping them, and tossing them in oil before roasting. In order to stop the red beets from bleeding into the golden beets, I am keeping them separate on the roasting pan. To avoid staining from the beet juice I wear disposable gloves when handling red beets and prep them on a washable cutting board or rimmed baking sheet. Any way you prepare them beets they make a flavorful colorful addition to salads and pair beautifully with lamb and a sprinkling of feta cheese and fresh herbs. INGREDIENTS Roasting the Beets 1 bunch golden beets, trimmed, peeled, and cut into wedges 1 bunch red beets, trimmed, peeled, and cut into wedges 3 tbsp olive oil Kosher salt Dressing 6 tbsp olive oil 2 tbsp olden Balsamic vinegar Sea salt and freshly ground pepper to taste Assembling the Salad Mixed salad greens ½ shallot, thinly sliced ½ cup crumbled feta cheese Sliced, roast lamb, cold or refreshed in the Combi steam oven PREPARATION Heat the oven in the combination Convection Steam mode 350°F. Peel and chop the golden beets first. Place them in a mixing bowl and add enough olive oil to coat and give them a sprinkling of Kosher salt. Place them on one half of a rimmed baking sheet. Repeat the process with the red beets, and place them on the other side of the baking sheet. Place the baking sheet in the heated oven and cook for 25 - 30 minutes until the beets have softened. The beets can be served warm or cooled and served with a salad. To assemble the salad, toss the salad greens and shallots with the dressing. Gently fold in the golden beets and arrange the red beets and lamb around the salad. Top with the crumbled feta cheese. Serves 2 - 4 How to Raost Beets in Convection .pdf Download PDF • 123KB WANT TO LEARN MORE? Click Here RECIPES FROM OUR CONVECTION PAGE Provencal Pot Roasted Garlic Chicken RECIPE Wild Rice and Roasted Vegetable Harvest Casserole RECIPE Spinach, Gouda Stuffed Portobello Mushrooms RECIPE Spinach Souffle Baked in Convection RECIPE Savory Rustic Tart with Ham and Leeks RECIPE Potato Gratin with Chard RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A savory Tomato tart tart with a cheesy custard and a swirl of pesto is a great way to enjoy an abundance of fresh tomatoes. Slice the tomatoes and set them aside in a colander for to allow the excess juices to drain YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Bake Tomato Tart with Mozzarella and Pesto Traditional Bake Mode and Convection Bake Mode A vibrant vegetable quiche with heirloom tomatoes and pesto. A savory tart with a cheesy custard and a swirl of pesto is a great way to enjoy an abundance of fresh tomatoes. For best results, slice the tomatoes and set them aside in a colander for about 30 minutes to allow the excess juices to drain. If you are not comfortable making the pastry a store bought crust will suffice it should still be baked blind to ensure the crust cooks through. Use the regular Bake mode with the oven rack set in the lower third of the oven to bake the pastry crust and use the Convection Bake mode to bake the tart. INGREDIENTS Pastry 1 ½ cups all purpose flour 1 stick very cold unsalted butter, cut into small cubes ¼ tsp of Kosher salt ¼ cup ice cold water Tart Ingredients 1 ⅕ lbs heirloom tomatoes cut into ½ “ slices 1 cup grated mozzarella or combination mozzarella and Parmesan cheese 3 large eggs ⅓ cup heavy cream or ½ and ½ ¼ cup pesto sauce PREPARATION Combine the flour, butter, and salt in a medium sized bowl. Blend with a pastry cutter or pulse in the bowl of a food processor. Add the water in a stream while continuing to mix until the pastry comes together in a ball. Remove from the bowl and roll it into an 8” disc on a lightly floured surface. Wrap tightly with plastic wrap and refrigerate for an hour. Heat the oven in the Bake mode 375 degrees. Roll the chilled dough out to a 9” circle and press into an 8” tart pan with a removable base or into a shallow pie dish. Trim any excess dough and prick the base of the tart all over with a fork. Place a circle of parchment over the dough and weigh it down with pastry weights or dried beans. Place in the oven and bake for 20 minutes. Set aside to cool before using. Tart Heat the oven in the Convection Bake Mode 350 degrees. Slice the tomatoes and place in a colander to drain the excess liquid. Sprinkle the cheese over the base of the pre-baked tart shell. Combine the eggs with the cream and a pinch of sea salt and freshly ground pepper, pour into the tart and swirl in the pesto. Arrange the sliced tomatoes over the top and bake the tart for 30 - 35 minutes until the custard has set. Heirloom Tomato Tart .pdf Download PDF • 167KB WANT TO LEARN MORE? Click Here TRY THE VERSATILITY OF THE STEAM OVEN! Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Key Lime Cheesecake RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE French Toast with Caramelized Bananas RECIPE Blanching and Canning in the Steam Oven RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this preparation, the chicken is spatchcocked and cooked on a bed of apples and onions while the potatoes are roasted on a separate tray, to which the chanterelle mushrooms are added for the final 12 minutes of cooking YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Chicken and Potatoes with Chanterelle Mushrooms Convection Roast or Convection Bake Mode Roasted Chicken and Potatoes with Chanterelle Mushrooms In this preparation, the chicken is spatchcocked and cooked on a bed of apples and onions while the potatoes are roasted on a separate tray, to which the chanterelle mushrooms are added for the final 12 minutes of cooking. Chanterelle mushrooms are costly; however, I only used 1/4lb, but you could easily add more if you prefer. Roasting in convection is ideal to ensure the chicken remains moist. When spatchcocked, you can be assured the chicken will cook evenly. Choosing convection also means that you can add a tray of potatoes to cook at the same time and not have to worry about rotating the trays. The chicken should be cooked for 50 - 60 minutes, and you should allow at least 15 minutes for resting and carving. The potatoes should be cooked for approximately 30 minutes, and the mushrooms should be added to the potatoes for the final 10 minutes. This is the cooking plan I used to ensure the potatoes were hot and ready to come out of the oven when the chicken was ready to serve. Cooking time and temperature Chicken - 425 F/ 245 C for 15 minutes + 350 F/180 C for 45 minutes + resting and carving Potatoes are added to the oven halfway through the second phase, about 20 minutes before the chicken is ready to come out. When the chicken comes out, increase the temperature to 425 F/245 C and fold the mushrooms into the potatoes to cook together for the final 10 - 12 minutes. Recipe ingredients INGREDIENTS 1 whole chicken, approx 4lbs, spatchcocked 3 large apples, Granny Smith or Fuji, each cut into six wedges 1 large yellow onion, cut into six wedges 4 cloves garlic, smashed 3 sprigs fresh thyme Olive oil 2 lbs golden potatoes, cut in half lengthwise ½ tsp herbs de Provence ¼ lb fresh chanterelle mushrooms, brushed clean and sliced in half or thirds if very large 2 tbsp fresh Italian parsley leaves, chopped 2 cloves garlic, minced PREPARATION If time permits, spatchcock the chicken a day in advance of cooking or several hours before cooking and season with kosher salt. Refrigerate uncovered and bring to room temperature before cooking. To spatchcock the chicken, lay it breast-side down on a washable cutting board or baking sheet and cut along each side of the backbone with a sharp knife to detach it from the thigh bone all the way to the wing joint. This can also be done with sharp kitchen shears. If necessary, you can make a small incision on either side of the breastbone and crack the breastbone to flatten the chicken. The backbone can be roasted along with the chicken or set aside and used to make chicken stock. Heat the oven in the Convection Roast or Convection Bake mode to 425 F/245 C. Combine the prepared apples and onion with the fresh thyme sprigs and garlic, season with a little salt and pepper, and a drizzle of olive oil, just enough to coat the mixture. Place the mixture in the center of a rimmed baking sheet and place the chicken on top, making sure everything is under the chicken. Place in the oven and set the timer for 15 minutes. Chicken over the apples and yellow onion When the timer has elapsed, reduce the oven temperature to 350 F/180 C and set the timer for 20 minutes. When the timer elapses after 20 minutes, toss the prepared potatoes in a little olive oil (or duck fat) and season with the herbs de Provence, a sprinkle of kosher salt, and freshly ground pepper. Spread the potatoes onto a rimmed baking sheet and slide them into the oven on a rack underneath the chicken. Set the timer for 25 minutes. When the timer has elapsed, remove the chicken from the oven, set it aside to rest, and increase the oven temperature to 425 F/245 C. Toss the chanterelles with the chopped parsley and minced garlic and drizzle with a little olive oil. Carefully fold the mushrooms into the potatoes and set the timer for 12 minutes. At this point, the potatoes should be cooked through and golden, and the mushrooms beautifully roasted. Convection ovens allow you to cook on multiple racks. The chicken can be removed from the roasting pan and set on a cutting board to rest, and the apples and onions can be gently transferred to a serving bowl and kept warm. The roasting pan can be deglazed on the cooktop with a little splash of wine or bourbon to capture delicious cooking juices to pour over the chicken. Serves 4 - 6 PRINT OUR RECIPE Roasted Chicken and Potatoes with Chanterelle Mushrooms .pdf Download PDF • 75KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Braised Chicken with Lemon and Cilantro RECIPE BBQ Pulled Turkey RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Fish Pie with Wild Cod and Shrimp RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Baked Risotto with Lemon and Basil RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A guide to prepare a Thanksgiving feast. My tips will help you along the process and a convection-oven will simplify the process. Tips for Preparing a Thanksgiving Feast in Convection Preparing a Thanksgiving Feast. First let’s stand back and look at the big picture to see how the cooking of the feast will unfold. Turkey cooks much faster in Convection, a 20 lb room temperature turkey will typically cook in 2 hours a 12-15 lb turkey will take closer to 1 ½ hours. However, you need to factor in resting time, gravy making, and carving so add another 50 - 60 minutes. Key to success is getting the turkey close to room temperature prior to roasting. Timing Chart Convection Bake or Convection Roast Mode 20 lbs turkey 2 hrs 50 - 60 min resting & carving Convection Bake or Convection Roast Mode 12-15 lbs turkey 1 1/2 hrs 50 - 60 min resting & carving If you use a convection-mode, once the turkey comes out of the oven you can add all your oven side dishes to cook at one time. The timing for cooking roasted root vegetables and casseroles is approximately 40 minutes so by the time the side dishes are cooked everything will be ready to serve at the same time. Dishes with a shorter cooking time can be added in at the appropriate time. Stage Your Oven Before You Turn It On Be sure to stage your oven with all the pans when it is cold, so you know exactly how you can load in all your dishes. 30 and 36” ovens accommodate extra large rimmed baking sheets and two 9 x 13” casseroles side-by-side on a rack. Even my 24” oven accommodates a half sheet pan and two casserole dishes side-by-side. Stuffing & Veggies. Because of the faster cooking time it is safer to bake a stuffing casserole than to stuff the turkey. If you stuff the turkey, you will need to cook it for a longer time and it will be a little drier. So now you know the overall cooking time for the turkey and side dishes is about 3 hours. To keep things simple it is ideal to prep the vegetables and casseroles in advance so the only active work you will have is carving the turkey and gravy making. Let’s face it, it’s far better to take this in stages rather than trying to do everything all at once. What About Baking Pies or Rolls? Well pies should definitely be baked earlier in the day or the day before, but rolls are wonderful when freshly baked, so they are best baked before the turkey goes into the oven. Chocolate Pecan Pie. The advantage of using convection when baking is that you can bake on multiple racks at one time with even results. Remember when baking in a Convection mode always reduce the recipe temperature by 25 degrees to ensure even baking. Uneven baking results indicate that the oven temperature was too high. Get A Headstart On Making The Gravy If you can pick up some turkey legs before Thanksgiving and make some stock then you can actually make the gravy while the turkey is cooking. Otherwise use the turkey neck and wing tips to make stock while the turkey is roasting. Then when you have deglazed the pan drippings and captured the pan juices you can add those to the prepared gravy for added flavor. I usually make my cranberry sauce and bake the croutons for the stuffing the day before to minimize the amount of clean-up and work I have to do on Thanksgiving day. Successful cooking begins with planning, so I hope you can use these tips to make a cooking plan that will work for your Thanksgiving feast. Below you will find links to the many Thanksgiving videos and recipes you will find here at Convection Kitchen. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE

Traditionally, bread pudding is baked in a water bath. However, if you have a steam oven, the process is even simpler: you only need to place the baking dish on an oven rack. Anchor 1 YOUR RECIPE FOR STEAM COOKING Steam Oven Caramel Bread Pudding Delight Steam Mode Rich and indulgent, this beautifully caramelized bread pudding, a perfect blend of comfort and flavor for dessert lovers. This classic dessert is especially popular with children when made in softer, sweeter versions. It can be served either cold or warm, often accompanied by ice cream. Its comforting taste appeals to both kids and adults. Traditionally, this dessert is baked in a water bath. If you have a steam oven, the process is even simpler—just place the baking dish on an oven rack. You can prepare the mixture in just a few minutes, then steam it for 45 to 55 minutes. INGREDIENTS 6oz (170 grams) bread (baguette or brioche) 4 eggs at room temperature 2 cups of whole milk (473 ml) 1 can of condensed milk 1 teaspoon of vanilla extract ⅓ cup of raisins (65 grams) For the caramel ½ cup of white sugar (65 grams) ⅛ cup of water Recipe ingredients. PREPARATION You will need either a 9-inch Bundt pan or a 5-by-9.5-inch baking pan. First, prepare the caramel using the “wet” method. In a heavy-bottomed saucepan, heat the sugar over medium-low heat until it starts to dissolve and form clumps. Stir gently and watch closely to avoid burning. When the sugar begins to turn golden, add 1 or more teaspoons of water and gently swirl the pan to ensure even browning. Pour the hot caramel into the baking mold and set it aside to cool. Before steaming, preheat the steam oven to 210°F (99 °C). Cut the bread into 1/2-inch cubes and place them in a bowl. In another bowl, combine the eggs, condensed milk, whole milk, and vanilla extract. Whisk until well blended. Pour this mixture over the bread cubes and stir to combine. Let the mixture rest for at least 30 minutes to allow the bread to soak. Just before steaming, add the raisins and mix again. Pour the mixture into the prepared mold and place it in the steam oven. Steam for about 50 minutes at 210°F (99°C). To check for doneness, insert a metal or wooden skewer into the center of the dessert. If it comes out clean, the dessert is ready. Serves 10 portions. PRINT OUR RECIPE Steam Oven Caramel Bread Pudding Delight .pdf Download PDF • 215KB WANT TO LEARN MORE? Click Here MORE DESSERTS FROM OUR CONVECTION RECIPES! Convection Baked Turkey Enchiladas RECIPE Apple Strudel RECIPE Convection Baked Home Made Pecan Sticky Buns RECIPE Chocolate, Nut & Dried Cherry Slice RECIPE Chocolate Souffle RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this recipe both the snap peas and asparagus cook for the same amount of time, so they can be combined and cooked in the perforated pan that comes with the oven. For a heartier salad some quinoa can be steamed at the same. Anchor 1 YOUR RECIPE FOR STEAM COOKING Steamed Snap Pea and Asparagus Salad with Radish Steaming Mode Steamed asparagus and sugar snap peas salad with radishes, perfect for a fresh and healthy meal. The flavor, texture and nutrient value of foods cooked in steam is outstanding and preparing seasonal side dishes and salads is one way to make good use of your steam oven and make food preparation easier. In this recipe both the snap peas and asparagus cook for the same amount of time, so they can be combined and cooked in the perforated pan that comes with the oven. For a heartier salad some quinoa can be steamed at the same time and combined with the cooked vegetables and dressing. INGREDIENTS 2 - cups snap peas, strings removed 1 - bunch asparagus, trimmed and cut into into thirds 4 - medium sized radishes, halved and cut into ½” thick slices ¼ - cup vegetable oil 2 - tbsp rice vinegar or apple cider vinegar 2 - tbsp chopped fresh mint PREPARATION Heat the Combi steam oven in the Steam Mode 212 degrees. Place the snap peas and asparagus in the perforated pan. Slide the perforated pan into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp. Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint. Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled. Serves 4 - 6 Steamed Snap Pea and Asparagus Salad with Radish .pdf Download PDF • 142KB WANT TO LEARN MORE? Click Here CHECK OUT THESE RECIPES FROM OUR CONVECTION PAGE Spanish Potato Omelet (Tortilla de patatas) RECIPE Cauliflower Mac n’ Cheese RECIPE How to Roast Chicken Breasts in Convection RECIPE Roast Chicken Panzanella Salad with Lemongrass and Turmeric RECIPE Convection Slow Roasted NY Steak RECIPE Oven Chicken Shawarma RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Steaming potatoes yields the best flavor and texture for salad. If you steam one thing you can steam the asparagus and eggs at the same time. Anchor 1 YOUR RECIPE FOR STEAM COOKING Easy Steamed Potato Salad with Eggs and Asparagus Steam mode Steamed potato salad with eggs and fresh herbs, highlighting the perfect texture and flavor achieved through steam oven cooking. Preparing delicious salads at home with a steam oven is so easy: select the Steam mode, organize the containers you need to cook with and plan the timing. While the food is steaming, you can turn your attention to preparing the other ingredients for the salad and making the dressing. In this recipe, I have combined steamed asparagus with the potato salad. However, you can serve the asparagus on its own or combine it with another salad if that is your preference. For optimum flavor potatoes are best dressed while they are still slightly warm. I find leaving them spread out in the perforated pan resting on a trivet for airflow is a good way to cool them or spread them onto a rimmed baking pan. Once the salad has been assembled it can be refrigerated until ready to eat. Be sure to never add a mayonnaise dressing to potatoes that haven’t properly cooled. INGREDIENTS 2lbs red or golden potatoes, washed and cut into bite-size pieces 2 large eggs ½ bunch asparagus, ends trimmed, spears chopped into ½” pieces Salad ingredients. Dressing ¾ cup avocado mayonnaise 2 tbsp Dijon mustard ¼ cup finely chopped red onion or shallot Dressing ingredients. PREPARATION Heat the steam oven in the Steam mode to 212 F. Place the prepared potatoes in the perforated pan and add the eggs to a corner of the pan. When the oven comes to temperature, slide the pan into the oven and set the timer for 20 minutes. If cooking the asparagus, add them to the oven for the final 5 - 6 minutes of cooking time. They are best slightly al dente in a salad. When the timer elapses, remove the pan from the oven and put it aside to cool the potatoes. Place the eggs in a bowl of cold water to cool down for a few minutes, then peel and slice. Combine the cooled potatoes, onion, mayonnaise, and mustard in a large bowl and combine gently, taking care not to smash the potatoes. Season with salt and freshly ground pepper and fold in the chopped asparagus and eggs. If you don't eat the salad right away, it can be covered and refrigerated until needed. Serves 4 WANT TO LEARN MORE? Click Here DELICIOUS RECIPES FROM OUR CONVECTION PAGE! Butternut Squash Gratin with Leeks and Apples RECIPE Oven BBQ Chicken RECIPE Convection Baked Eggplant Lentil Stew with Pomegranate Molasses RECIPE Eggs Florentine with Mushroom Sauce RECIPE Spanish Potato Omelet (Tortilla de patatas) RECIPE Roast Leg of Lamb with Baked Eggplant Ratatouille RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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! Thanksgiving Turkey Heritage Turkey Slow Roasted Turkey Pieces BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE