SEARCH FOR A BLOG OR RECIPE

With few ingredients: Chocolate, eggs, , sugar, almond meal and 1/2 cake flour, you can bake successfully in your convection oven this famous chocolate cake by Julia Child. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Chocolate Almond Cake - The Queen of Sheba Convection Bake or Bake Mode A chocolate cake dusted with powdered sugar and adorned with fresh raspberries, ready to be served. Convection creates the perfect texture for this light melt-in-your-mouth chocolate almond meal cake made popular by Julia Child. This is one of those recipes that requires good choreography to move smoothly through the steps, so you definitely want to begin by preparing the cake pan and assembling all the ingredients. The chocolate mixture needs to be warm in order to smoothly incorporate the whipped egg whites and at that point, you will also be adding other ingredients so there are few intense minutes when a lot happens at once. The chocolate can be melted in the microwave or over simmering water and be sure the coffee is warmed before stirring it into the chocolate to avoid the chocolate from seizing up. The cake bakes well in either the Convection Bake mode with a temperature reduction of 25 degrees or in the Bake mode with no temperature reduction. INGREDIENTS 3 oz semi-sweet baking chocolate 1 oz unsweetened chocolate 2 tbs warm black coffee 4 oz unsalted butter cubed, room temperature ½ cup granulated sugar 3 (large) egg yolks 3 (large) egg whites, room temperature ¼ tsp cream of tartar Pinch of salt 2 tbs extra fine sugar (Bakers sugar works well) ⅓ cup blanched almonds ground with 2 tbs sugar or almond meal ¼ tsp almond extract ½ cup plain cake flour scooped, leveled, and sifted PREPARATION Arrange the oven racks to bake the cake on rack position 2 counting up from the bottom. Heat the oven, Convection 300F, (148C) or Bake 325F (163C). Lightly butter an 8” cake pan and sprinkle with a light dusting of flour, tapping out the excess. Beat the butter for a minute then add the sugar and beat for a few minutes then beat in the egg yolks. Set the mixture aside and clean the bowl and beaters if also needed to whip the egg whites. Beat the egg whites until they are foamy then beat in the cream of tartar and salt. Continue beating until soft peaks form. Gradually beat in the 2 tbs of sugar and continue beating until stiff shining peaks are formed this will take approximately 8 minutes. While the eggs are beating melt the chocolate and combine it with the warm coffee, egg yolk mixture, ground almonds, and almond extract. The chocolate needs to be warm to smoothly incorporate the whipped egg whites. Stir a quarter of the whipped egg whites into the chocolate to lighten it. Scoop the rest of the whites over the chocolate and, alternating with sprinkles of flour, rapidly and with a light hand fold in the egg whites. Turn the batter into the prepared pan and place it in the preheated oven and bake for 25 minutes. The cake should be slightly puffed and set around the edges but still moist in the center. The recipe notes state the cake should not be baked dry. Cool the pan on a cooling rack for 15 minutes before unmolding the cake onto the rack and cooling it to room temperature before serving. (Note: 25 minutes of baking time was too long in my 24” oven but should be fine in a 30” or larger oven). Chocolate Almond Cake - The Queen of Sheba .pdf Download PDF • 404KB WANT TO LEARN MORE? Click Here MORE DELICIOUS RECIPES COOKED WITH STEAM! Steam Oven Caramel Bread Pudding Delight RECIPE Vanilla Creme Brulee RECIPE Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Corned Beef with Cabbage, Potatoes and Carrots RECIPE Chocolate Flan RECIPE Key Lime Cheesecake RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Chicken Meatballs with Miso and Ginger and Roasted Green Beans with Spicy Tofu are two simple zesty recipes. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Asian Chicken Meatballs with Garlic and Ginger Convection Roast or Convection Bake Mode A delectable plate featuring herb-marinated tofu, crispy green beans, and savory chicken meatballs. Chicken Meatballs with Miso and Ginger and Roasted Green Beans with Spicy Tofu are two simple zesty recipes. Yes, they are both delicious quick cooking Convection meal and will give your taste buds a nice change from traditional meatballs and roasted vegetables. INGREDIENTS Chicken Meatballs with Miso and Ginger 1 - lb ground chicken 3 - tablespoons white miso 2 - cloves garlic minced 1 - teaspoon fresh minced ginger 1 - teaspoon kosher salt ¾ - teaspoon black pepper 12 - Ritz crackers, finely ground ¼ - cup of milk Roasted Green Beans with Spicy Tofu 1 - 14oz package extra firm tofu, drained and sliced crosswise into 8 ½” slices 2 - tablespoons chopped fresh cilantro 2 - tablespoons, chopped scallions 2 - cloves garlic, minced 1 ½ - teaspoons sesame oil 1 - teaspoon honey 3 - tablespoons soy sauce 1 ½ - tablespoons black rice vinegar (or substitute with white rice vinegar) 3 - tablespoons chili-crisp condiment ¾ - lb green beans, trimmed PREPARATION Chicken Meatballs with Miso and Ginger Combine all the ingredients in a large bowl and combine gently with your hands. The mixture is very sticky, I wore disposable gloves to shape the 12 meatballs but the recipe author suggests lightly wetting your hands to prevent sticking. Meatballs can be cooked immediately or refrigerated for a few hours before cooking. Line a small rimmed baking sheet with a sheet or parchment and arrange the meatballs on the tray, give them a light spritz of cooking oil before going into the oven. Roasted Green Beans with Spicy Tofu Place the tofu slices in a casserole dish, whisk together all the ingredients except the green beans and pour over the tofu. Wash and trim the green beans, pat dry, spread onto a rimmed baking sheet and drizzle with some canola or vegetable oil. Push the beans to one side and place the tofu slices on the baking sheet and pour the marinade over the tofu. Arrange the oven racks to accommodate the pans and heat the oven in the Convection Roast or Convection Bake Mode 425 degrees. Cook the Chicken Meatballs for 20 minutes until firm and slightly browned on the edges. Cook the Green Beans for 15 - 20 minutes until the beans begin to blister. Original recipes are from New York Times Cooking. Serves 4 Convection Meal - Chicken Meatballs & Spicy Tofu .pdf Download PDF • 129KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Apricot Tomato Chutney RECIPE Succulent Steam Oven Turkey Breast RECIPE Risotto with Asparagus, Leeks and Proscuitto RECIPE Orzo Pasta Salad with Grilled Artichokes and Poached Shrimp RECIPE Lobster Mac' n Cheese RECIPE Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Cook chicken for Enchiladas in your Steam Oven for tender juicy chicken with the added bonus of flavorful juices. It assembles quickly and allow at least 40 minutes for it to bake in the oven. Anchor 1 YOUR RECIPE FOR STEAM COOKING Chicken Enchilada Casserole Steam Baked Steam-Baking A vibrant Mexican dish featuring a cheesy enchilada casserole topped with fresh avocado slices and garnished with cilantro, beautifully served on a colorful ceramic plate. Anytime you are making a recipe that requires shredded chicken you have the option of either steaming or steam roasting some chicken pieces in your Steam Oven for tender juicy chicken with the added bonus of flavorful juices. There are a lot of ingredients in this crowd pleasing casserole but it assembles very quickly; allow at least 40 minutes for it to bake in the oven. INGREDIENTS Steam Roasted Chicken: 4 - bone in chicken thighs or two bone in chicken breasts ½ - teaspoon ground cumin ¼ - teaspoon granulated garlic ¼ - teaspoon Kosher salt 1 - tablespoon vegetable oil Casserole Ingredients: 2 - tablespoons vegetable or olive oil 1 - medium yellow onion, finely chopped 3 - cloves garlic, minced 1 - yellow or red pepper, seeded and diced 1 - 4.5 oz can green chilis 1 - 15oz can corn OR 2 - cups frozen corn, defrosted 1 - 24 oz can black beans or your preferred beans 1 - 24 oz can enchilada sauce 18 - corn tortillas, cut in half 2 - cups shredded Cheddar mixed with 2 - cups shredded Monterey Jack cheese PREPARATION Heat the oven in the Convection Mode to 425 degrees. Combine the seasoning and oil and rub over the chicken, place the chicken on a rimmed baking sheet and cook for 15 minutes, then change the Mode to Convection Steam 350 degrees and cook for another 15 minutes or so, until the juices run clear. Remove the chicken from the pan and set aside to cool, skim the fat from the pan juices and add to the casserole, then shred or slice the chicken and stir into the casserole. Steamed Chicken Option Assemble the ingredients as noted above except the oil. Heat the oven in the Steam Mode 212 degrees. Place all the ingredients in an oven casserole with ½ cup of water and steam for 35 - 45 minutes until the meat comes easily away from the bone. Set the chicken on a plate to cool before shredding. Reserve the liquid, add a little to the casserole and reserve any extra for cooking. Preparation: Heat a large skillet or sauté pan over moderate heat. Add the oil and increase the temperature to medium high, add the onion and sauté for a few minutes to soften, then stir in the garlic and cook for a minute. Add the pepper, chilis, corn and beans, stir well to combine then add all but ½ cup of the enchilada sauce and stir in the cooked chicken. Spread ¼ cup of the reserved enchilada sauce over the bottom of a 9 x 13 oven casserole dish and arrange ⅓ of the tortillas over the sauce. Spoon ½ of the chicken and bean mixture over the tortillas and top with half of the cheese. Layer in another ⅓ of the tortillas and spoon the remainder of the chicken and bean mixture over the tortillas and ½ of the remaining cheese. Top with the rest of the tortillas, spread the remaining reserved enchilada sauce over the tortillas and top with the remaining cheese. When baking this casserole in the Steam Oven there is no need to cover it. Heat the oven in the Convection Steam Mode 350 degrees and bake for 30 minutes. Change the Mode to Convection and increase the temperature to 400 degrees and cook for an additional 10 minutes until the cheese is bubbling. Be sure to let the casserole stand for at least 10 minutes before serving. Serves 8 - 10 Chicken Enchilada .pdf Download PDF • 232KB WANT TO LEARN MORE? Click Here CHECK OUT OUR CONVECTION RECIPES Braised Chicken with Lemon, Mint and Almonds RECIPE Baked Deviled Fried Chicken RECIPE Almond Chocolate Citrus Cookies RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Spinach, Gouda Stuffed Portobello Mushrooms RECIPE Grilled Turkey Wings RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The cake has a light crumb that works perfectly with the plums topped with cinnamon and sugar and is delicious served warm with whipped cream. It's perfect for serving with morning or afternoon tea or anytime you are in the mood for a light, not-too-sweet dessert. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Plum Cake with Cinnamon Sugar Convection Bake Mode Plum Cake baked in a Convection Oven This delicious plum-topped cake couldn't be easier to prepare; there is very little effort involved, yet the results are amazing. The cake has a light crumb that works perfectly with the plums topped with cinnamon and sugar and is delicious served warm with whipped cream. It's perfect for serving with morning or afternoon tea or anytime you are in the mood for a light, not-too-sweet dessert. As with most baking recipes, the original recipe was written to be baked using the Bake mode at 350F. However, I find I get great results baking the cake in convection and reducing the temperature by 25 degrees. Cake ingredients INGREDIENTS 1 ¼ cups all-purpose flour 1 tsp baking powder ¼ tsp salt 1 stick unsalted butter, room temperature ¾ cup granulated sugar 2 large eggs 1 tbsp lemon juice 1 tsp grated lemon peel 5 - 6 ripe plums, pitted and cut into ½" wedges 1 tbsp granulated sugar mixed with ¼ tsp ground cinnamon PREPARATION Heat the oven in the Convection Bake mode at 325 F/163 C Butter a 9" spring form pan. Whisk the dry goods together in a small bowl and set aside Beat the butter with an electric mixer for a few minutes until fluffy, then beat in the sugar. Beat for a few minutes, then add the eggs one at a time, followed by the lemon peel and juice, beating well to incorporate after each addition. Add the flour mixture and beat until well mixed. Scrape down the sides and spread the batter into the prepared pan. Arrange the prepared plums in concentric circles over the top of the batter and sprinkle with the cinnamon sugar mixture. Bake for approximately 50 minutes until the tester comes out clean. Allow the cake to cool in the pan for 10 minutes before releasing the pan sides. Makes eight servings PRINT OUR RECIPE Plum Cake .pdf Download PDF • 164KB WANT TO LEARN MORE? Click Here MORE DELICIOUS RECIPES FROM OUR STEAM COLLECTION Chocolate Flan RECIPE Key Lime Cheesecake RECIPE Vanilla Creme Brulee RECIPE How To Roast Beets in Convection RECIPE Herbed Mushroom Flan RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A savory potato gratin with chard is a perfect side dish to serve with a special feast; it is best made in advance and reheated prior to serving. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Potato Gratin with Chard Convection Bake Mode Golden potato gratin with a fall salad and wild rice for a cozy meal. A savory potato gratin with chard is a perfect side dish to serve with a special feast; it is best made in advance and reheated prior to serving. With the help of your convection oven, you can cook several side dishes at once making the feast easier to prepare. INGREDIENTS 1 shallot, sliced 3 cloves garlic, minced 1 bunch red chard, coarse stem removed, remaining stems and leaves finely chopped 2 sprigs of fresh thyme ¼ tsp freshly grated nutmeg ½ cup chicken stock 1 cup cream 6 large yellow potatoes, peeled 6 oz grated Gruyere cheese PREPARATION Heat a 10 - 12” sauté pan over moderate heat, add 2 tbsp butter and 1 tsp of olive oil to the pan and when sizzling, stir in the shallot, garlic, and chard. Cook over moderate heat to wilt the chard taking care not to burn the garlic and shallots. Set aside to cool. Meanwhile, combine the stock, cream, thyme, and nutmeg in a heavy medium-sized saucepan and bring to a gentle simmer. Cook for approximately 15 minutes to reduce the liquid to almost half and discard the thyme. Butter an oven casserole dish and set aside. With a sharp knife or mandolin, slice the peeled potatoes into ¼” thick rounds. Heat the oven in the Convection Bake Mode to 350F (176C) Layer approximately ⅓ of the sliced potatoes into the prepared casserole dish slightly overlapping each slice. Sprinkle with salt and pepper, ½ of the sauteed chard, and ⅓ of the cheese. Repeat the layers and top with the remaining cheese. Place the casserole on a rimmed baking sheet, carefully pour the heated stock and cream over the potatoes and cover with foil. Bake for 35 minutes, gently remove the foil and continue baking for another 10 - 12 minutes until the top is golden brown and the potatoes are fork-tender. Allow to stand for 15 minutes before serving or, cool completely, cover, and refrigerate. Reheat covered in the Convection Bake mode at 350F for 20 - 25 minutes. Serves 6 For the Vegetable Wild Rice Harvest Medley click here! Potato Gratin with Chard .pdf Download PDF • 417KB WANT TO LEARN MORE? Click Here MORE SIDE DISHES FROM OUR STEAM OVEN! Provencal Golden Potato and Tomato Casserole RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Potato Frittata with Linguica and Kale RECIPE Steam Roasted Beet Salad with Lamb and Feta Cheese RECIPE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this recipe the bread dough is proofed using the proof mode in the steam oven then baked in the combination Convection Steam mode. Bake in the convection-steam mode at 450°F. Anchor 1 YOUR RECIPE FOR STEAM COOKING Bake Classic Petite Baguettes Like a Pro Convection Steam Mode; Proofing Mode Crusty baguettes fresh out of the oven, showcasing the perfect steam-baking technique for a golden, airy loaf. Baking delicious crusty breads is a remarkably rewarding experience, and one that is made easier when you can do both the proofing and baking in your steam oven. In this recipe the bread dough is proofed using the proof mode in the steam oven then baked in the combination Convection Steam mode. When proofing in a convection or steam oven , the bowl does not have to be covered. Keep an eye on the timing to avoid over proofing the dough until you have a sense of how dough’s respond in your oven. When the formed loaves are removed from the oven after the second proofing, the oven mode is changed and the temperature increased. Steam ovens heat fairly quickly, so once you have scored the loaves place the pan back into the oven while it is heating to the baking temperature. These baguettes can be baked in a perforated form designed for baking baguettes or directly on a rimmed baking tray lined with parchment paper. Since the steam will be generated by the oven it is not necessary to use the cast iron pan pan method for baking in a steam oven. INGREDIENTS ¼ cup warm water 1 ½ tsp active dry yeast ¼ tsp granulated sugar 16 oz bread flour 2 tsp kosher salt 1 cup cool water PREPARATION Place the warm water in a small bowl and sprinkle the yeast and sugar over the water. Place the bowl in the steam oven and let it rest for 10 minutes or so until it is foamy. Sift the flour and salt into a large mixing bowl, make a well in the center and stir in the foamy yeast mixture with a fork. Dribble some of the cool water into the dough as you are stirring with the fork a little at a time to form a ragged dough (You may not need all the water.) Cover the bowl with a flour sack towel and set it aside to rest for 30 minutes. Select the Proof mode in the steam oven. Turn the dough out onto a lightly floured surface and gently press it into a rectangle. Fold the rectangle into thirds, turn it 90 degrees and repeat the process. Place the dough into a lightly oiled bowl and place it, uncovered into the steam oven. Proof for 1 - 1 ½ hours or until doubled in size. Learn more about baking bread in the steam oven Discover steam baking with these crusty, golden-brown loaves, inviting you to explore a new dimension of deliciousness. Remove the bowl from the oven and turn the dough out onto a lightly floured work surface. Divide the dough into 3 equal pieces. Roll each piece into a rectangle and roll the rectangle up tightly lengthwise. Pinch the seam together with your fingers and shape each roll into a 15” long loaf, about 1 ½ “ inches wide, tapering the ends slightly to form a narrow point. Place the loaves seam side down into the lightly greased baguette baking pan and slide the pan into the oven. Proof the formed loaves for 1 - 1 ½ hours or until doubled in size. Remove the pan from the oven and heat the oven in the combination Convection Steam mode to 450 degrees. If your oven has variable steam settings choose 30% or the mode recommended by the oven manufacturer. Lightly dust the loaves with a sprinkle of flour and score each loaf with a lame or very sharp knife with three diagonal strokes. Slide the pan back into the oven and bake for 30 minutes or until golden brown and hollow sounding when tapped on the bottom. Makes 3 petite loaves Classic Petite Baguettes .pdf Download PDF • 60KB You might want to try this recipe with your baguettes Poached Eggs with Broccolini and Cheddar WANT TO LEARN MORE? Click Here CONVECTION BAKE RECIPES Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style RECIPE Easy Versatile Sponge Cake with Berries, Kiwi and Mascarpone Frosting RECIPE Pumpkin Walnut Bread in Just a Few Steps RECIPE Crispy Cheddar Cocktail Crackers RECIPE Convection Baked Zucchini Bread RECIPE Sausage Rolls in Puff Pastry RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

You can cook multiple dishes simultaneously in a convection oven, allowing this meal of chicken breast, broccoli, and sweet potatoes to be ready in just 25 minutes, ensuring optimal texture and flavor. Anchor 1 YOUR RECIPE FOR STEAM COOKING 25 Minute Convection Steam Meal with Sesame Soy Chicken Steam Roasting Mode Perfectly steamed-roast chicken breast accompanied by vibrant broccolini and sweet potatoes on a stylish blue platter. The key to successful cooking with your steam oven is learning how to orchestrate the cooking of an entire meal at one time. After all, what's the point of a great appliance if it can't make food preparation simpler. Cooking with a combination of convection and steam ensures better flavor, texture, and nutrient value. Since we can cook multiple dishes at one time in convection with no transfer of flavor a convection steam oven is the perfect appliance to cook an entire meal. A recipe for a simple meal such as baked chicken, sweet potatoes, and broccoli may not be necessary, but an outline of the cooking plan to cook the entire meal in a steam oven will ensure great results. It is important to take into account the cooking temperatures and timing that work best for each food to avoid overcooking different foods. Here are the cooking steps: Begin cooking the chicken at 400 F (205 C) for 10 minutes. Reduce the oven temperature to 350 F(180 C), add the sweet potatoes, and cook for 15 minutes. Remove the chicken and set it aside to rest. Add the broccoli to the pan with the sweet potatoes and cook for 10 minutes. Once the chicken has rested, you can slice it. When the vegetables come out of the oven, they will be ready to serve. Everything will be cooked to perfection. Cooking a simple meal such as this in a combination of convection and steam really elevates the results. To add extra pizazz, marinate the chicken and add your favorite seasonings or spice mix to the vegetables. Tip: Marinating the chicken for a few hours or overnight or even giving it a dry rub in advance adds lots of flavor. Ideally, remove the chicken from the refrigerator at least ½ hours before cooking so that it comes to room temperature. INGREDIENTS 2 bone-in chicken breasts 2 large sweet potatoes, peeled and cut into 2" chunks 1 or two bunches of baby broccoli, trimmed and cut into 3" sections Ingredients Marinade 4 tbsp soy sauce 1 tbsp toasted sesame oil Dash chili oil 2 tbsp honey 3 cloves garlic, minced PREPARATION Combine the marinade ingredients in a glass container large enough to hold the chicken. Add the chicken, turn to coat, cover, and refrigerate for a few hours or overnight. Heat the oven in the combination Convection + Steam mode to 400 F. Spray a small rimmed baking sheet with some spray oil or line it with a piece of foil, shiny side down. Place the chicken on the tray. When the oven comes to room temperature, place the tray on the oven rack and set the timer for 10 minutes. When the timer elapses, reduce the temperature to 350 F. Toss the sweet potatoes in a light coating of olive oil, season with salt, pepper, and a pinch of dried oregano, and spread them into the solid oven pan. Slide the pan into the oven and set the timer for 15 minutes. When the timer elapses, remove the chicken and set it aside to rest. Give the broccoli a light spritz of spray oil and add to the pan with the sweet potatoes. Set the timer for 10 minutes. Serves 4 25 Minute Convection Steam Meal with Sesame Soy Chicken .pdf Download PDF • 76KB WANT TO LEARN MORE? Click Here MORE CHICKEN RECIPES FROM OUR CONVECTION PAGE! Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style RECIPE Slow Roasted BBQ Trip Tip RECIPE Pumpkin Walnut Bread in Just a Few Steps RECIPE Broiled Chicken Satay Noodle Salad RECIPE Achiote Chuck Roast with Oven Polenta RECIPE Convection Baked Focaccia RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

There are several benefits to roasting a spatchcock turkey. The cooking time is shorter; the bird cooks and browns evenly and is easier to handle for carving. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How to Roast a Spatchcock Turkey in Convection Convection Roast Mode or Convection Bake Mode Golden-brown spatchcock turkey perfectly roasted on a rack, showcasing crispy skin and tender meat. Turkey roasted in Convection is amazing because there is so much moisture retention but when the turkey is flattened and cooked in this method the results are even more remarkable. 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. 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. PRINT OUR RECIPE Spatchcock Roast Turkey .pdf Download PDF • 189KB WANT TO LEARN MORE? Click Here MORE TURKEY RECIPES FROM OUR STEAM OVEN! 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Slow Roasted Turkey Pieces RECIPE Steam Oven Roast Chicken and Vegetables 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! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Quick cooking grains such as couscous and bulgur can be cooked in the steam oven using the Steam-mode. Vegetables such as broccoli can be steamed at the same time. Anchor 1 YOUR RECIPE FOR STEAM COOKING Steamed Couscous Broccoli Salad with Almonds Steaming A vibrant broccoli couscous salad with steamed veggies, nuts, and dried cranberries, ideal for a healthy, flavorful meal. Learning how to make your Steam oven work for you makes food preparation much more effortless and certainly less stressful when cooking multiple foods simultaneously. In this video, I demonstrate how to prepare an Orzo pasta salad at the same time as Broccoli, and couscous for a delicious salad. Quick cooking grains such as couscous and bulgur can be cooked by pouring boiling water over them, covering the pan, and leaving the grain to absorb the water or you can cook them in the steam oven using the Steam-mode. Of course, the benefit of using your steam oven is that you can cook some vegetables at the same time for an easy delicious salad or side dish. If your oven doesn’t have small-sized pans to cook the ½ cup of couscous, use a small Pyrex or other ovenproof casserole dishes. INGREDIENTS ½ cup whole wheat couscous (I used the Trader Joe’s brand) ½ cup water 2 large broccoli crowns, florets, and some tender slices of the stem only ½ red onion, minced ½ cup dried cranberries ½ cup toasted almonds (toasted in regular Bake mode 350 for 10 minutes) ½ cup toasted pepitas (toasted with the almonds) Dressing 3 tbsp olive oil 3 tbsp mayonnaise 1 tbsp Dijon mustard 2 tbsp apple cider or golden balsamic vinegar PREPARATION Heat the steam oven in the steam mode at 212 degrees. Place the couscous in a small solid pan and add ½ cup of water and a pinch of kosher salt. Place the broccoli florets and stems in the perforated pan. Slide the pans into the oven and set the timer for 6 minutes. Remove the broccoli and set it aside to cool before adding to the remaining salad ingredients. Leave the couscous in the oven for another 6 - 8 minutes until all the water has been absorbed. Combine the remaining ingredients in a large shallow bowl and prepare the dressing. Combine the dressing ingredients in a glass measuring cup, mix well and add a good pinch of sea salt and freshly ground pepper to taste. Serves 4 Link: Orzo Pasta Salad Grilled Artichokes Steamed Couscous Broccoli Salad with Almonds .pdf Download PDF • 131KB WANT TO LEARN MORE? Click Here GREAT OPTIONS FROM OUR CONVECTION PAGE Spanish Potato Omelet (Tortilla de patatas) RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Savory Rustic Tart with Ham and Leeks RECIPE Beef Rib Roast RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Convection Slow Roasted NY Steak RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

These Lion's Head meatballs are quick to prepare and are packed with great flavor. Best of all, the meatballs and vegetables can be steamed at one time in the Combi steam oven for an easy delicious steamed meal. Anchor 1 YOUR RECIPE FOR STEAM COOKING Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms Steam Mode Delicious meatballs and vegetables, perfectly cooked using a steam oven, showcasing a healthy and flavorful meal. These Lion's Head meatballs are quick to prepare and are packed with great flavor. Best of all, the meatballs and vegetables can be steamed at one time in the Combi-steam oven for an easy delicious steamed meal. Featuring a combination of ground pork, chopped shrimp, bacon, water chestnuts and fresh ginger these meatballs are easy to prepare and quick to cook. In this preparation chef Paul added Bok choy and shiitake mushrooms to the steaming broth for an easy one dish meal. Because this meal is prepared in the Steam mode rice can be steamed at the same time. When steaming rice in a steam oven it is not necessary to cover the cooking container, just add the rice and salt to cold water as cook as directed. However, when cooking rice in a steam oven for best results use 1 3/4 cups of water to 1 cup of rice. INGREDIENTS 1 lb. ground pork 1/4 cup Chinese rice wine or Sherry 1 tsp salt 1 tsp sugar 1 1/2 tbsp cornstarch 1 tbsp old fashioned oats 2 green onions, white parts only 1 inch piece ginger, peeled 6 water chestnuts 4 slices bacon, cut into big pieces ½ lb. uncooked, peeled shrimp 2 cups chicken stock 6-8 medium size Bok choy, cut in half or quarters 8 oz Shiitake mushrooms, stemmed and cut in half PREPARATION In a large bowl, combine the ground pork with the rice wine, salt, sugar cornstarch and oats. In a food processor with the chopping blade, chop the ginger and green onion into small pieces and add to the bowl with the pork. Add water chestnuts to the food processor and pulse or chop into small pieces and add to the bowl with the pork. Now process the bacon and shrimp in the food processor and chop into small pieces, then scrape in the bowl with the rest of the ingredients. Using your hands or a thick wooden spoon, beat the mixture vigorously, beating for about 2 minutes until it's well mixed. Dip your hands in water and divide the mixture into 8 equal portions, (or smaller if you prefer). Form the mixture into balls and place in the solid steam oven pan or a large oven-proof casserole dish. Add chicken stock to the pan and steam for 20 minutes, (15 if meatballs are smaller). Add the bok choy and mushrooms to the pan and cook for another 12-15 minutes. Serve in bowls with the stock. Makes: 4- 6 servings Steamed Lions Head Meatballs with Bok Choy and Shiitake Mushrooms .pdf Download PDF • 155KB WANT TO LEARN MORE? Click Here CHECK OUT THESE RECIPES FROM OUR CONVECTION PAGE Hot Meatloaf Sandwiches with Roasted Peppers RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Beef Wellington RECIPE Baked Country Style Pork Ribs RECIPE Baked Meatballs with Roasted Zucchini and Orzo Pasta Risotto RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Your Combi Steam Oven is ideal for steaming multiple foods at one time. For this Italian seafood salad you have to prep the veggies, steam the seafood, and toss with a nice lemony olive oil dressing Anchor 1 YOUR RECIPE FOR STEAM COOKING Italian Seafood Salad with Calamari, Scallops and Shrimp Steaming Italian seafood salad freshly prepared in a steam oven, featuring shrimp, calamari, lemon slices, and fresh herbs, offering a vibrant and aromatic culinary experience. Actually this easy to make salad is delicious year round, but what I really want you to grasp is that your Combi Steam Oven is ideal for steaming multiple foods at one time and makes prep for salads so much easier. All you have to do is prep the vegetables, steam the seafood, chill them altogether and toss with a nice lemony olive oil dressing….and of course some red chili flakes. INGREDIENTS 1 - 1lb bag assorted seafood medley, calamari, shrimp & bay scallops (TJ’s or Costco) 2 - small lobster tails, optional, removed from the shell and cut into ¼” thick slices ½ - fennel bulb, thinly sliced ½ - red onion, thinly sliced ¼ - cup Italian parsley, finely chopped 3 - cloves garlic, pressed or minced Potato Artichoke Salad 2lbs - small golden potatoes, cut into quarters or rounds ¼ - red onion, finely chopped ½ - cup artichoke hearts, drained and quartered 1 - cup small tomatoes, halved 2 - handfuls arugula or other greens PREPARATION Heat the Combi Steam Oven in the Steam Mode 212 degrees + High Humidity. Place the seafood in the solid pan with ½ a cup of water, a splash of white wine and some lemon slices. Steam for 4 minutes then remove from the oven. Transfer the cooked seafood to a stainless steel bowl and set over ice to stop it cooking and quickly cool it down. Combine with the chopped vegetables and refrigerate for at least 4 hours or overnight. Before serving, toss with some fruity olive oil, freshly squeezed lemon juice and a dash of red chili flakes and freshly ground pepper. Potato Artichoke Salad I always say once you have tasted a potato steamed in the steam oven you will never boil a potato again. There are so many great potato varieties available now and cooking them in steam really brings out the flavor. Remember never to add mayonnaise to hot potatoes, they must cool first, to hasten the cooling process you can spread them onto a rimmed baking sheet. Steaming The Potatoes Heat the oven in the Steam Mode, place the potatoes in the perforated pan and slide into the oven. Set the timer for 20 minutes and check for doneness, before removing. Set aside to cool them. Combine with the onion, artichoke hearts and tomato. Gently toss with the vinaigrette of your choice then fold in the greens. Season with salt and pepper before serving. Italian Seafood Salad & Potato Artichoke Salad .pdf Download PDF • 74KB WANT TO LEARN MORE? Click Here SALADS AND VEGGIES Baked Sesame Crusted Salmon RECIPE Zucchini Lasagna with Turkey, Ricotta and Pesto RECIPE Spinach, Gouda Stuffed Portobello Mushrooms RECIPE Roast Chicken Panzanella Salad with Lemongrass and Turmeric RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Eggplant Casserole with Pepper, Olives and Anchovies RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The combi-steam oven is perhaps the most versatile cooking tool you want in your kitchen. You can bake fine pastries, breads, and roast a prime beef to perfection. Steam Oven Recipes with Guaranteed Results The Combi-steam oven is perhaps the most versatile tool you have in your kitchen When you begin cooking with an unfamiliar appliance, reliable guidance is crucial in order to achieve success. Steam ovens were initially developed for high-end restaurants so that chefs could balance heat and humidity to achieve specific results. My role as a culinary educator in the appliance industry for the past 24 years has been to make the oven easily accessible to clients interested in cooking with this technology. Needless to say, most people were looking to cook foods they were already cooking but needed guidance to take advantage of the benefits of cooking with steam and convection. While you will find a comprehensive selection of recipes here at Convection Kitchen, you may be surprised to see them broken into categories that describe the cooking method. The easiest way to understand how the oven functions is to break it down into categories such as Steaming , Roasting , Baking , and Low-Temperature Cooking . Steaming is easy to understand. Basically, anything you usually cook in a saucepan with water can be steamed in the steam oven in uncovered containers. Water boils at 212 F, which is the default setting for this mode. Since there is no transfer of flavors when different foods are cooked simultaneously, you can easily cook several items at one time, you just have to pay attention to the timing. You may be surprised as you review the recipes in the Salads, Veggies, Seafood, and Breakfast categories to see how many different foods can be cooked in this mode. Steaming snap-peas for salad. When it comes to baking and roasting in a steam oven, it's important to note that steam ovens have much smaller cavities than a standard oven, and most recipes are written for larger ovens. Timing, temperature, and tips on using steam + convection are crucial to achieving good results. After all, there is no point in following a recipe for roast turkey that says the cooking time will be 3 - 4 hours if a 10 - 14lb turkey cooks in 1 1/4 - 1 1/2 hours in a steam oven. Steam-baking mode is perfect for breads Low-temperature cooking can be done in any oven, but the results that can be achieved in a steam oven are exceptional. Learning to cook lean, tender cuts of meat, fish, and poultry in this mode will transform your cooking and also make it easier for you to orchestrate the cooking of multiple foods at one time. Low-temperature cooking is a safe method for prime cuts of meats! In short, Convection Kitchen is not just a recipe resource; our recipes are tailored to guide you to success when cooking with your steam oven. Once you have the technique and timing down, you can vary the ingredients and seasoning to suit your preference, but tried-and-true recipes are a great place to begin. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE

Using the Convection oven to roast mushrooms for soup makes the preparation easier and gives better flavor  and texture to the soup. Convection is great for multiple rack cooking YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Creamy Roasted Mushroom Soup Convection or Convection Roast Mode Creamy roasted mushroom soup garnished with fresh chives, ready to be served from a rustic saucepan. Using the Convection oven to roast vegetables for soup makes the preparation easier and gives better flavor and texture to the soup. Simply begin the base on the cooktop then dd the roasted vegetables and puree. Remember when you cook in Convection you can cook on multiple racks at one time so it’s easy to prepare several dishes at one time. INGREDIENTS 2 - lbs crimini mushrooms, stems removed and cut into quarters ½ - cup assorted dried mushrooms, re-hydrated, excess moisture squeezed out 2 - tablespoons olive oil 2 - tablespoons butter 2 - shallots, thinly sliced ¼ - teaspoon herb’s de Provence 3 - cup chicken stock 1 - cup cream PREPARATION Heat the oven to Convection or Convection Roast 350 degrees. Remove the stems from the mushrooms and wipe the caps clean with a wet paper towel. Cut the mushrooms into quarters and toss with some olive oil, spread onto a rimmed baking sheet and roast for about 25 - 30 minutes till slightly caramelized. Pour enough hot water over the dried mushrooms to cover and set aside to re-hydrate for about 20 minutes. Remove the mushrooms from the soaking liquid and squeeze out the excess moisture with paper towels. Strain the soaking liquid through a fine sieve to avoid getting any grit in the broth. Heat a large saucepan, add the butter and a little oil. Stir in the shallots and garlic and sauté for a few minutes, stir in a tablespoon or so of sherry, cook for a few minutes then add the chicken stock and bring to a gentle boil. Add the re-hydrated mushrooms and the strained soaking liquid and all but a handful of the roasted mushrooms and carefully puree until smooth. Stir in the remaining mushrooms, cream and a little fresh lemon juice, adjust seasoning as needed. Roasted Mushroom Soup .pdf Download PDF • 188KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR STEAM PAGE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Steamed Bone-In Chicken for Salads RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Cook Lobster Tail in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

These sausage rolls' filling is ground pork mixed with sauteed onion and garlic. These rolls are relatively easy to make because they are formed in a log and then cut into small bites, so they are much less work than making individual appetizers.  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Sausage Rolls in Puff Pastry Convection or Convection Bake Mode Sausage Rolls in Puff Pastry Unlike the popular Pigs in Blankets, the filling is ground pork mixed with sauteed onion and garlic. These rolls are relatively easy to make because they are formed in a log and then cut into small bites, so they are much less work than making individual appetizers. The more humid environment of a convection oven is ideal for baking puff pastry as the moisture helps separate or “puff” the layers of the pastry. Of course, there is the added benefit of baking all the rolls at one time without having to rotate the trays, which always makes things easier. I find these rolls great for appetizers. Once the rolls are formed, they can be cut into bite-sized morsels and baked, or those morsels can be frozen for later use. You can also refrigerate the rolls overnight and bake them the next day. Following the package directions for thawing the pastry when using frozen puff pastry is important to maintain good working consistency. If you plan on baking the rolls as soon as they are formed for best results, refrigerate them for at least an hour to ensure the pastry is very cold. Sausage rolls are a popular bakery item in Australia, so I followed the recipe from an excellent Australian Blog . INGREDIENTS 4 rashers bacon, minced 1 small onion finely chopped 1 stalk celery, finely chopped 2 cloves garlic, minced 2 tsp fennel seeds, toasted 1 lb ground pork ¾ cup panko breadcrumbs 1 egg, lightly beaten ½ tsp salt Freshly ground black pepper 1 package frozen puff pastry, thawed 1 egg mixed with a dash of water for brushing the pastry Recipe ingredients PREPARATION Add the bacon plus a splash of olive oil to a large skillet and heat over medium heat to render the fat. Once the fat has begun to render, add the onion and celery and continue cooking until the onion has softened. Stir in the garlic and cook for another 3 - 4 minutes. The bacon I used rendered a lot of fat so before continuing, I scraped the mixture into a wire mesh strainer and strained out the excess rendered fat. Combine the cooked mixture with the remaining filling ingredients in a large bowl and mix it well with your hands. Place the thawed puff pastry on a lightly flour-dusted rolling mat and gently roll it to form a 12” x 12” square. Cut the square into 3 4” sections and brush the edge of each section with the egg wash. Divide the sausage mixture into three equal portions, each just over 7 oz, and form each into an 11” roll. Place the roll close to the edge of the prepared pastry, roll it up, and place it seam side down on a cutting board. Brush the roll with the egg wash and with a very sharp knife cut it into 1” sections (for appetizers) or larger sections for snacks. (I found I needed to wipe the knife clean with a paper towel between cuts) If you plan to bake the rolls as soon as they are formed, refrigerate them for at least an hour to ensure the butter doesn’t melt out of the pastry too quickly. Once prepared the rolls can be refrigerated overnight in a covered container between sheets of parchment paper or frozen at this point. Heat the oven in the Convection or Convection Bake mode to 350 F/180 C to bake the rolls. Arrange the rolls on parchment-lined baking sheets, leaving at least 2” of space between each one, and bake for 25 - 30 minutes until golden brown. In Australia these rolls are typically served with ketchup. Makes 3 12” rolls - approx 36 1” appetizers PRINT OUR RECIPE Sausage Rolls in Puff Pastry .pdf Download PDF • 73KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Lobster Mac' n Cheese RECIPE Baked Chicken and Rice RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE How to Cook Lobster Tail in the Steam Oven RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Baked Risotto with Lemon and Basil RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Planning for cooking success is key, but with Larissa help and the help of your convection, steam or convection-microwave oven complete meals can be cooked in one go. Have a question? email me at info@convectionkitchen.com Rescued By My Oven June 2, 2023 at 7:00:00 PM Successful Convection Cooking Begins with Planning Well at the end of a busy work day, you might be mulling over what you feel like eating for dinner, and while there are many options for picking up prepared food or having food delivered here at Convection Kitchen we offer a variety of options for cooking easy oven meals. Find This And Many Other Convection Meals In The Convection Meal Tab Once you understand how to make good use of your Convection , Steam , or your Convection/Microwave oven you will find that you have amazing tools at hand that can simplify the preparation of everyday meals. All you need to do is a little planning and have the groceries on hand. Chocolate Slice - The Convection Microwave Method In the Convection Recipe section, you will find a category for Convection Meals . The recipes in this section will guide you through cooking several dishes in the oven at one time with tips and guidelines for adjusting the temperature and timing of each dish. In the Steam Recipe section , the recipes in the Steaming category will show you how to cook many foods in the Steam oven instead of on the cooktop. I understand that cooking a complete meal in the oven may seem overwhelming, but honestly, it is easier than juggling multiple pans on the cooktop. Once you embrace the concept let these recipes inspire you to create your own meal plans, the basics are all there to help you. It all begins with choosing the cooking mode, the appropriate rack positions, temperature, and timing. After a while, it will become second nature, and you will be creating amazing meals with less stress. Larissa, Your Convection Enthusiast Read Previous Rescued By My Oven Posts Successful Convection Cooking Begins with Planning Read Oven Meals, How to Make Dinner without Being in the Kitchen Read Learning to Make Your Ovens Work for You Read Recipe Writers Usually Don't Reference Your Oven "Baking Mode" So Here Are My Tips Read Every Meal We Cook is an Expression of Love and Caring Four Our Loved Ones Read Winter Convection Meals Read Plan your cooking with these tips "to unlock the magic of your Convection Kitchen"