It's easy to cook a complete meal in Convection with outstanding results however, planning is key. Follow these tips for success. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Meatballs with Roasted Zucchini and Orzo Pasta Risotto Convection Bake or Convection Roast Mode A 30 Minute Convection Meal There are many benefits to cooking with convection, and one of the best is cooking an entire meal at one time. To ensure each item cooks well, it's also important to consider the temperature and timing best suited to each item, so making a plan is important. Once you get used to planning the cooking of oven meals, you will be easily able to orchestrate cooking great meals without standing at the cooktop. Here is the cooking plan: Heat the oven to 350 degrees in the Convection Bake or Convection Roast mode. When heated, place the meatballs in the oven, set the timer for 10 minutes, and prepare the orzo risotto. When the timer has elapsed, add the risotto to the oven and set the timer for another 10 minutes. Chop the vegetables, and when the timer has elapsed, place them in the oven and set the timer for 10 minutes. When the timer has elapsed, remove the meatballs and the risotto from the oven and increase the oven temperature to 425 F to finish cooking the vegetables for 6 - 8 minutes. At this point, the vegetables are almost cooked through, but a high-heat finish will give them that nice touch of caramelization that adds so much flavor. Keep the risotto covered to stay warm, and add the meatballs to the prepared tomato sauce. You may find it just as easy to boil the pasta on the cooktop, but I wanted to demonstrate how the entire meal can be cooked in the oven if that simplifies the process for you. This is a simple meal perfect for a family dinner, and learning how to orchestrate cooking a meal in the oven can be beneficial in terms of time savings and yielding great results. INGREDIENTS For the meatballs 1 lb ground beef ½ tsp garlic herb blend seasoning ½ tsp mixed Italian seasoning 1 tsp kosher salt Freshly ground pepper ½ cup breadcrumbs 1 egg ½ cup grated Parmesan cheese For the marinara sauce 2 cloves garlic, smashed and minced One 28-oz can of whole plum tomatoes ½ tsp mixed Italian seasoning Dash red chili flakes 1 tsp sugar Salt & freshly ground pepper to taste For the orzo risotto 1 shallot, sliced 1 cup orzo pasta 2 cups chicken stock or water, heated Pinch of kosher salt For the zucchini medley 3 medium zucchini, cut into 1" dice ½ medium red onion, cut into 1" dice 1 red pepper, cut into 1" dice 1 yellow pepper, cut into 1" dice One 15-oz can garbanzo beans, drained Recipe ingredients PREPARATION Arrange the oven racks to accommodate all the dishes and heat the oven in the Convection Bake or Convection Roast mode to 350 F/180 C. Lightly oil a rimmed baking sheet to bake the meatballs, or line them with parchment if you prefer. Combine the ingredients for the meatballs in a bowl, blend with a light hand, then roll the mixture into 2"-sized balls and arrange them on the baking sheet. Place the tray in the oven on the lower rack and set the timer for 10 minutes. The total cooking time for the meatballs will be 30 minutes. Make the marinara sauce. Heat a tablespoon of olive oil in a medium-sized saucepan. Add the garlic and cook gently for a few minutes, taking care not to let it brown. Add the Italian seasoning, sugar, and dried chilies and stir to combine. Add the tomatoes and crush with the back of a spoon. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Place the orzo pasta in a 4 - 6 cup oven-proof dish and add a dash of salt. Saute the shallot over moderate heat in a little oil and butter until just softened, then scrape into the pasta. Add the heated stock or water, cover, and place in the oven when the ten-minute timer has elapsed. Don't worry if you are a few minutes behind. Reset the timer for another 10 minutes. There may be some residual liquid in the pan when you remove it from the oven but it will be absorbed while the orzo rests. The total cooking time for the orzo pasta will be 20 minutes. Prepare the vegetables as directed, place them in a bowl, and combine with the olive oil and seasoning. Spread the mixture onto a rimmed baking sheet and slide it into the oven. Set the timer for 10 minutes. The total cooking time for the vegetables will be 16 - 18 minutes. The final 6 - 8 minutes will be at a higher oven temperature. When the timer elapses, you can remove the meatballs and add them to the sauce. The orzo risotto can also be removed, but keep it covered so it stays warm. Increase the oven temperature to 425 F/ and cook the vegetables for another 6 - 8 minutes until they begin to caramelize around the edges. Serve 4 PRINT OUR RECIPE Baked Meatballs with Roasted Zucchini and Orzo Pasta Risotto .pdf Download PDF • 391KB WANT TO LEARN MORE? Click Here MORE GREAT RECIPES FROM OUR STEAM COLLECTION 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Braised Chicken with Lemon and Cilantro RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms RECIPE Baked Risotto with Lemon and Basil RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Convection Bake is the ideal mode for baking pies so that the crust is evenly baked through and the filling condenses perfectly. Good varieties of apples for baking are Granny Smith, Pink Lady and Golden Delicious. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How To Bake Apple Pie in Convection Convection Bake Mode Enjoy warm, spiced apple pie under a flaky crust, paired with creamy vanilla ice cream—a dessert that delights every sweet tooth! 🍏🍦 A freshly baked pie may take some time to prepare and bake, but the result is so rewarding that it’s definitely worth the effort. Convection Bake is the ideal mode for baking pies, ensuring the crust is evenly baked through, and the filling condenses perfectly. Suitable varieties for baking include Granny Smith, Pink Lady, and Golden Delicious. INGREDIENTS For the Pastry 2 ½ cups unbleached all-purpose flour 2 tbsp granulated sugar ½ tsp kosher salt 2 sticks very cold unsalted butter, cut into small cubes Approx ⅓ cup ice cold water 1 egg beaten and mixed with a bit of water for the egg wash For the Filling 6 large apples, peeled, cored, and sliced into ¼” thick slices ⅓ cup packed brown sugar ¼ cup all-purpose flour 1 tsp ground cinnamon ¼ tsp freshly grated nutmeg ¼ tsp ground ginger Recipe ingredients. PREPARATION For the Pastry The first step is to make the pastry, which can be done by hand, in a food processor, or even in a stand mixer. Making the pastry in a food processor is the easiest. For best results, make sure the butter is very cold and cut into small ½” pieces, and also that the water you add to bring the pastry together is ice cold. Place the flour, sugar, and salt in the bowl of a food processor and pulse to combine. Add the cubed butter pieces and pulse until the mixture resembles a coarse meal. With the motor running, trickle in the ice-cold water until the mixture forms a ball. Remove from the processor, dust lightly with flour, and flatten into a disc. Wrap the pastry tightly in plastic wrap and refrigerate for at least 30 minutes. When it’s time to roll out the pastry and assemble the pie, remove the pastry from the refrigerator and let it soften slightly before rolling it out. Divide the pastry into two pieces, making one slightly larger for the base. Line a 9” pie dish with the larger piece of pastry and roll out the smaller piece to a 9” diameter. Refrigerate the pastry while preparing the apples. For the Apples Peel, core, and slice the apples into ¼” thick slices and mix with the sugar, flour, and spices. Layer the apple slices in concentric rings in the prepared pie pan and set aside to rest for 15 minutes to allow the juices to draw out. While the apples are resting, arrange the oven racks so the pie can bake in the lower part of the oven, then set the stove to Convection Bake at 350 degrees. When ready to bake, brush the edges of the pastry with the egg wash. Place the smaller pastry disc over the apples and press the edges together. Trim the pastry to ¾ - 1” and fold the overhang over itself to crimp the edges. Brush the top of the pastry with more egg wash, then make a few decorative slits to vent steam. If you are concerned that the filling will bubble out of the pastry onto the oven floor during baking, you can bake the pie on a rimmed baking sheet. Now that the bottom heating elements in our ovens are concealed, this is less of a problem; however, some apples are definitely juicier than others, and some bubbling may occur. Pies typically bake at 375°F for approximately 1 hour and 10 minutes. When baking in Convection, it’s best to reduce the temperature by 25 degrees to avoid overcooking the edges. The exact cooking time will depend on the size of the oven. The recipe I used in the video used a much higher cooking temperature, and I found it overbaked the pastry. So I recommend you use 350°F. That temperature might have worked well in the recipe writer's oven, but since all ovens are different, for best results, use the timing and temperature that work best for your oven. PRINT OUR RECIPE How to Bake an Apple Pie in Convection .pdf Download PDF • 297KB WANT TO LEARN MORE? Click Here PLAN FOR A COMPLETE MEAL! Chocolate Flan RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results RECIPE Key Lime Cheesecake RECIPE Vanilla Creme Brulee RECIPE How To Roast Beets in Convection RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

I served this grilled marinated flank steak as part of a Convection meal with a Roasted Sweet Potato Black Bean salad. First, I roasted the sweet potatoes in convection; changed grilled the steak in Convection Broil. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Grilled Flank Steak Convection Broil Mode Grilled flank steak sliced with fresh herbs and lime wedges on a wooden board. I served this grilled marinated flank steak as part of a Convection meal with a Roasted Sweet Potato Black Bean salad . While the potatoes were roasting I combined the remaining salad ingredients and made the dressing. Both of these recipes can be served either hot or at room temperature. Flank Steak cooks quickly under the broiler and has great flavor, but a little marinade does help tenderize the meat. The steak doesn’t pick up as much color as when cooked on the grill but it is still delicious. I am using a combination of oil, soy sauce, and some orange and lime juice that will pair well with the ingredients in the sweet potato salad. Ideally, marinate the meat a few hours in advance and pat it dry before cooking, and of course, let it come to room temperature first. INGREDIENTS 1 flank steak, approx. 1 - 1 ½ lbs. ⅓ cup soy sauce 1 orange juiced 2 limes juiced 3 cloves garlic minced 1 tbsp sesame chili oil PREPARATION Combine the marinade ingredients and marinate the steak in a non-reactive container or plastic bag for 2 hours or overnight. Bring the steak to room temperature before cooking. Discard the marinade, and blot the excess moisture from the steak with paper towels. Place the steak on a 2 - piece oven broil pan, drizzle the steak with a little vegetable oil, and spread it evenly over the surface. Arrange the oven rack to accommodate the broil pan with the steak with enough clearance so the steak is not touching the top heating elements. Heat the oven in the Convection Broil mode to the highest temperature. When the oven comes to temperature broil the steak for 6 - 8 minutes on the first side, carefully remove the pan and flip the steak and broil for another 4 - 5 minutes. Remove the pan from the oven and immediately transfer the steak to a rimmed cutting board to rest. Slice the steak into thin slices cutting across the grain. Notes: Turn on your vent hood when broiling so any grease and smoke can be effectively vented out. Modern ovens and ovens with gas broilers come to temperature very quickly so a long preheat time is not necessary. Serves 4 PRINT OUR RECIPE Grilled Flank Steak .pdf Download PDF • 103KB WANT TO LEARN MORE? Click Here MORE OPTION FROM OUR STEAM PAGE Steamed Broccoli Couscous Salad with Almonds and Cranberries RECIPE Chocolate Flan RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE How to Cook Prime Rib in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Grilled sausages taste fabulous on the grill, but to avoid burning and uneven cooking, the trick is to pre-cook them at a low temperature in a Convection or Steam oven. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Sizzling Grilled Sausages Slow Cooking Method Convection or Convection Bake Mode Grilled sausages, prepared using the convection kitchen method, served alongside mustard and colorful side dishes. Grilled sausages with their higher fat content and robust seasoning taste fabulous on the grill, but to avoid common grilling issues such as burning and uneven cooking, the trick is to pre-cook them at a low temperature in a Convection or Steam oven. If you are slow-cooking some other meats to finish on the grill, adding some sausages to cook in the oven at the same time requires no effort at all. Be sure to choose fresh sausages for this method of cooking, smoked sausages also taste great on the grill but since they are already “cooked” they will not benefit from slow cooking. Ingredients 6 fresh sausage, pork, chicken, or turkey 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 sausages on a shallow rimmed baking sheet and place them in the oven and cook for 15 - 20 minutes. Because the sausages have been pre-cooked there won’t be much fat rendered but it’s a good idea to pierce them in a few places to let any fat escape. At the outdoor grill, finish the sausages over high heat for 6 - 8 minutes, turning frequently. PRINT OUR RECIPE Sizzling Grilled Sausages Slow Cooking Method .pdf Download PDF • 109KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR STEAM PAGE Bake Classic Petite Baguettes Like a Pro RECIPE Mexican Street Corn Salad RECIPE Chocolate Flan RECIPE Italian Seafood Salad with Calamari, Scallops and Shrimp RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Baking this flavorful dish of eggplant stuffed with lamb in Convection ensures the eggplant softens to perfection absorbing the fabulous flavors of the savory lamb filling. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Eggplant Stuffed with Lamb Convection Bake or Convection Roast This delicious meal can be served as a side dish or as a main course. Baking this flavorful dish of eggplant stuffed with lamb in Convection ensures the eggplant softens to perfection absorbing the fabulous flavors of the savory lamb filling. Eggplant is used very creatively in many recipes throughout the Mediterranean region, and this recipe where the eggplant is stuffed with flavor packed lamb patties is a taste sensation. It can take 40 - 50 minutes to bake eggplant until the flesh has softened so several small narrow eggplants are the best choice for this recipe. I served this recipe with pita bread and tzatziki, but if you were in the mood to create several Mediterranean dishes they could be baked alongside some stuffed peppers . INGREDIENTS 2 - 3 small narrow eggplants 1 lb. ground lamb 1 shallot, minced 1 tsp ground garlic or 3 cloves garlic finely minced 1 tsp turmeric ½ tsp dried oregano ¼ cup tomato puree (not tomato paste) Salt & pepper to taste To Serve Pita bread, tzatziki or Greek salad with crumbled feta Serves 2 - 4 PREPARATION Rinse the eggplants and cut them into 4 - 6 evenly spaced slices, without cutting the eggplant all the way through. Arrange the prepared eggplant on a shallow rimmed baking tray and brush or spray the exposed eggplant with the olive oil. Combine the ground lamb with the seasonings, then scoop the mixture into large 2” balls flattening them enough to insert in between the eggplant slices. Push a thin metal skewer into each eggplant to hold them in place if necessary. Heat the oven in the Convection Bake or Convection Roast mode to 350°F (180°C) and bake the prepared eggplant on the center oven rack for 30 minutes. Baste the eggplant with the pan juices and cook for another 15 - 20 minutes until the eggplant is very soft. Note: Form any unused lamb into patties and freeze for another use. PRINT OUR RECIPE Baked Eggplant Stuffed with Lamb .pdf Download PDF • 116KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH THE STEAM RECIPE PAGE How to Cook Rack of Lamb in a Steam Oven RECIPE Steamed Eggplant with Chili Crisp and Soy Black Vinegar Sauce RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Key Lime Cheesecake RECIPE Slow Roasted Pork Shoulder RECIPE How to Cook Prime Rib in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this recipe the spatchcock chicken, carrots and croutons cook together in a convection oven using the convection-roast mode, the salad ingredients and dressing can be prepared. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roast Chicken Panzanella Salad with Lemongrass and Turmeric Convection Roast Mode Roasted chicken salad with fresh veggies and croutons in a blue dish, perfect for a vibrant meal. If you are looking for a chicken dish that is bursting with great flavors then you will enjoy this variation on the popular roast chicken panzanella salad. While the spatchcock chicken, carrots and croutons cook together in convection, the salad ingredients and dressing can be prepared. There are several steps to create this recipe, first is to prepare the marinade for the chicken, then remove the backbone of the chicken and marinate it for several hours or overnight. Next, prepare the carrots and croutons so they can be baked at the same time as the chicken. While these ingredients are cooking in your convection oven, the salad ingredients and the dressing can be prepared. The salad ingredients call for a wonderful combination of mint, cilantro and basil that combined with the crisp romaine and cucumber compliment the flavors of the marinade perfectly. Once the salad is assembled and dressed add the croutons and top with the warm sliced chicken so that the juices from the chicken seep into the croutons. Your efforts will be well rewarded. INGREDIENTS Chicken and Marinade 1 whole chicken, backbone removed and flattened out 1 stalk lemongrass, smashed with back of knife and roughly chopped 1 tbsp turmeric 3 cloves garlic 1 tbsp fish sauce 2 tbsp vegetable oil 1 lb rainbow carrots, peeled and cut into 2 inch pieces, tossed with a little oil For the Panzanella ½ sweet baguette, cut into 2 inch chunks 4 tbsp unsalted butter, melted ½ tsp garlic powder 1 tsp Old Bay seasoning For the Salad 1 head romaine lettuce, chopped 1 English cucumber, peeled and sliced ½ red onion, thinly sliced ½ bunch baby radishes, thinly sliced 3 sprigs mint, leaves picked whole 3 sprigs basil, leaves picked whole 6 sprigs cilantro, leaves picked whole For the Dressing ½ cup sweet chili sauce ¼ cup lime juice ¼ cup vegetable oil ½, teaspoon salt ½ teaspoon pepper Whisk all the dressing ingredients in a small bowl until combined. Serves 4 - 6 Preparation In a small food processor or blender, add lemongrass, turmeric, garlic, fish sauce and vegetable oil. Process or blend until a smooth paste. Rub the marinade all over the chicken and place in the refrigerator for at least 2 hours or overnight. Heat the oven in the Convection Roast Mode 375 degrees. Place the flattened chicken on a rimmed baking sheet and cook for 25 minutes. After 25 minutes, add the carrots to the same pan or spread onto another rimmed baking sheet and cook the carrots and chicken for another 20 minutes. Toss the bread chunks with the melted butter, garlic powder and Old Bay seasoning and spread onto a rimmed baking sheet. Bake in the oven on a rimmed baking sheet for 12 - 15 minutes until golden while the chicken is roasting. Meanwhile, combine the romaine lettuce, cucumber, onion, radish, mint, basil and cilantro in a large bowl and enough of the dressing to evenly coat the salad and toss to combine. Scatter the croutons over the salad and toss lightly to combine. Place the salad on a large serving platter, arrange the warm chicken pieces and carrots on top and drizzle with any pan juices from the roasting pan. PRINT OUR RECIPE Roast Chicken Panzanella Salad with Lemongrass and Turmeric .pdf Download PDF • 85KB WANT TO LEARN MORE? Click Here TRY THESE STEAM OVEN SALADS Potato Calamari Salad with Capers RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Italian Seafood Salad with Calamari, Scallops and Shrimp RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Arrange the oven racks to accommodate two pans, and, heat the oven in the Convection or Convection Bake mode to 375 F and prepare the baking sheets.   YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Scones with Bacon and Cheddar Cheese Convection or Convection Bake Mode Scones with Bacon and Cheddar Cheese In days gone by when ready-made bakery items were not readily available, items like scones were staples of the home kitchen. Scones are easy to prepare and quick to bake, and you can prepare them with sweet or savory ingredients. These scones were delicious and served with tomato soup. When baked in Convection, scones have a delicate, moist crumb texture, and if you mix them with a light hand, I promise they will never be referred to as rock cakes. This delicious recipe from Emeril Lagasse for savory scones makes a generous 16 portions, which is great for entertaining. You can also bake and freeze the scones and refresh them in your steam oven on demand. Scones are best baked on a flat baking sheet with a slight lip, lined with parchment, silicone, or left plain. INGREDIENTS 4 slices cooked bacon, chopped 3 cups unbleached all-purpose flour 1 tbsp baking powder 1 tbsp sugar 1 tsp salt 1 stick cold unsalted butter, cut into small cubes 1 ½ cups sharp cheddar cheese, grated (approx 6 oz) 4 green onion, thinly sliced Freshly ground pepper to taste 1 cup heavy cream + 2 tbsp for brushing the scones before baking PREPARATION Arrange the oven racks to accommodate two pans, and, heat the oven in the Convection or Convection Bake mode to 375 F and prepare the baking sheets. Sift the flour, baking powder, sugar, and salt into a large mixing bowl. Cut in the butter with two forks or a pastry blender, then add the cheese, green onion, and black pepper and work just until the mixture begins to come together. Stir in the cooked chopped bacon and 1 cup of cream and work until it becomes a sticky dough. Dribble in a little more cream or half and half if the mixture is too dry and crumbly. Turn the mixture onto a lightly floured surface and pat it into a large round. Cut the dough in half and form two 7” circles about ¾” thick. Cut each circle into 8 wedges and transfer the wedges to a baking sheet, leaving ½” space between each one. Brush the tops of the wedges with the extra cream and slide the trays into the oven. Bake for 18 - 22 minutes until golden. Check underneath to ensure they are baked through. Remove from the oven and cool on the baking sheets for 5 - 8 minutes, then transfer the scones to a cooling rack. Once cool, they can be stored in an airtight container. Makes 16 PRINT OUR RECIPE Scones with Bacon and Cheddar Cheese .pdf Download PDF • 61KB WANT TO LEARN MORE? Click Here MORE STEAM BAKING RECIPES Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Vanilla Creme Brulee RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Key Lime Cheesecake RECIPE Chocolate Flan RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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

Using the Convection Roast or Convection Bake mode in your oven makes roasting a turkey easy and, because foods cooked in Convection retain a lot of moisture. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How to Roast Turkey in Convection Convection Roast or Convection Bake Mode A beautifully arranged Thanksgiving feast featuring roasted turkey, vibrant vegetables, and traditional sides, ready to be enjoyed. Using the Convection Roast or Convection Bake mode in your oven makes roasting a turkey easy and, because foods cooked in Convection retain a lot of moisture, the turkey will be incredibly succulent and juicy. Other benefits of roasting a turkey in Convection include. INGREDIENTS 1 Turkey Your favorite seasoning PREPARATION Tips for Roasting a Turkey in your Convection Oven No turning or basting is necessary. Because the turkey is roasted on a rack all the juices stay in the bird, poaching the meat to perfection. After resting the juices are drained out of the turkey for gravy making. Roasting time will be much shorter, use the oven Temperature Probe to avoid overcooking the turkey or follow the estimated timing listed below. Once the turkey is resting, all the oven side dishes can be cooked at the same time so that all the food will be ready to serve when the turkey has rested and been carved Seasoning the Turkey Remove the turkey from the wrapping a few days in advance and place it on a rimmed baking sheet. Remove the neck and giblet packets from the turkey cavities and dry the turkey inside and out with paper towels. Give the turkey a dry rub of kosher salt mixed with your preferred seasoning, a few days in advance and leave in the refrigerator until ready to cook. When cooking in Convection a wet brine is not necessary as the circulating Convection heat does not have a drying effect during the roasting process. Aromatics such as onion, lemon bay leaves or other seasoning can be placed in the cavity prior to cooking for added flavor. Cooking the Turkey Let the turkey sit in a cool place outside of the refrigerator for a few hours prior to cooking. If it is too cold it will cook unevenly. Preheat the oven in the Convection Roast or Convection Bake to 400 degrees. Set the seasoned turkey on a rack in a shallow pan and place a metal skewer between the legs to balance the turkey or tie the legs loosely together. It’s important to know that your turkey will cook faster in Convection and tying the legs too close to the body keeps that part very cold and therefore it may cook unevenly. Placing the turkey on a rack ensures all the juices stay in the turkey during the cooking and allows the heat to circulate evenly around the bird. There will be some drippings but for more drippings you can add some vegetables to the base of the pan and add a cup or two of water once the pan is in the oven. Give the turkey a light spritz with some spray oil or rub with some vegetable oil and if your oven has a Meat Probe insert it into the thickest part of the breast, horizontally, making sure not to touch any bone. Slide the tray into the oven and insert the temperature probe into the oven receptacle. For food safety the internal temperature must reach 165 degrees in the thickest part of the breast and thigh. While the turkey is resting the internal temperature will continue to rise and reach the perfect carving temperature of 180 - 185 degrees in 20 - 30 minutes. Set the timer and cook the turkey for 15 minutes at 400 degrees, then reduce the temperature to 350 degrees for the remainder of the cooking time. The oven will turn off when the internal temperature of 165 degrees has been reached. If your oven does not have a meat probe, use the following chart as a guide. Estimated Cooking Times For small turkeys up to 15lbs allow - 1 ½ - 2 hours cooking time. For turkeys up to 20lbs allow - 2 - 2 ½ hours cooking time. For turkeys over 20lbs allow 3 - 3 ½ hours cooking time. Resting, Carving and Gravy Making When the turkey comes out of the oven set it aside to rest for 30 minutes, then carefully pick it up with 2 kitchen towels and drain the juices from the cavity into the roasting pan and set the turkey aside on a rimmed carving board. When carving the turkey you may notice the area around the bones will be red. Please do not be alarmed, this is a characteristic of Convection cooking. As long as the meat is cooked you are perfectly safe. Discard any vegetables you added to the roasting pan, combine all the pan juices and skim off the fat, you are now ready to make your gravy and begin carving the turkey. To make sure you have enough stock to make gravy we recommend preparing a giblet stock to mix with the pan juices and juices that will come out of the turkey after resting. Additional stock can also be made in advance with turkey legs or wings. Most 30” and 36” ovens can accommodate two large casserole pans side-by-side as well as extra large rimmed baking sheets. Make good use of all that space to cook as many oven side dishes as you can while the turkey is resting and being carved (approx 50 minutes). Using Convection will help you cook an amazing turkey and having all the side dishes ready and hot to serve at the same time really takes the stress out of preparing a huge feast. I wish you every success. Convection Roast Tips - Thanksgiving Turkey .pdf Download PDF • 199KB WANT TO LEARN MORE? Click Here MORE TURKEY RECIPES FROM OUR STEAM PAGE Succulent Steam Oven Turkey Breast RECIPE How to Cook Lobster Tail in the Steam Oven 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! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Roast Pheasant makes a wonderful alternative for a holiday feast, and convection is the ideal mode for perfectly cooking this lean, fast-cooking bird. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Roast Pheasant Convection Roast or Convection Bake Mode Convection Roast Pheasant Roast Pheasant makes a wonderful alternative for a holiday feast, and convection is the ideal mode for perfectly cooking this lean, fast-cooking bird. Pheasant is readily available at this time of year from online retailers and can also be found in the specialty frozen section of high-end markets. It should be defrosted in the refrigerator, allowing at least 2 days for a 2 - 3 lb bird. Once the wrapping has been removed, dry the pheasant inside and out, rub it with kosher salt, and place it uncovered on a rack in a shallow pan. Refrigerate it overnight before cooking. Placing it on a rack allows any ice crystals in the bird to dissolve without the bird sitting in a puddle, and leaving it uncovered helps crisp the skin during roasting. Be sure to let the bird come to room temperature before cooking. I added onion, apple, and thyme to the cavity and laid a few strips of bacon over the breast to keep the bird juicy and ensure great flavor. Following the recipe recommendations for temperature and timing is key to success; low and slow is the way to go to ensure the best result. Using an oven meat probe can be tricky when roasting small birds, so I recommend following the timing as outlined in the recipe and checking the internal temperature when you remove the bird from the oven. Ideally, the thigh meat should reach an internal temperature of 160 - 165 F/74 C before removing the bird from the oven. Keep in mind that the internal temperature will rise by another 15 - 20 degrees during the resting time. Preparing a gourmet feast: a whole turkey ready for roasting alongside aromatic herbs, fresh lemon and apple, a large onion, and a generous serving of bacon slices. INGREDIENTS 1 2 - 3 lb pheasant, defrosted 2 tsp kosher salt 1 small Granny Smith apple, quartered ½ medium yellow onion, quartered 2 sprigs fresh thyme or ½ tsp dried thyme 4 strips bacon 6 fresh sage leaves PREPARATION Defrost the pheasant as noted and rub it all over with the kosher salt. Refrigerate on a rack to allow ice crystals to dissolve and dry out the skin. Heat the oven in the Convection Roast or Convection Bake mode to 400 F/ 205 C. Combine the apple, onion, and thyme with olive oil and stuff into the bird's cavity. Tie the legs loosely with some twine and tuck or tie the wing tips close to the body. Lay the bacon over the breast and tuck the sage leaves underneath. Roast the pheasant on a rack in a shallow pan to ensure even heat distribution. Cook for 10 minutes at 400 F /205 C, then reduce the recipe temperature to 320 F/ 160 C and cook for an additional 35 - 40 minutes. Remove the bird from the oven and check the internal temperature to ensure the thigh has reached 160 - 165 F/ 74 C. Set the bird aside loosely covered with foil for 10 - 15 minutes before carving. Root vegetables can be roasted in the oven at the same time on a rack underneath the pheasant. Once you remove the pheasant from the oven, increase the oven temperature to 375 F/ 190 C to add crisping and browning to the vegetables. Note: Cooking time will vary depending on oven size. Forty-five minutes was perfect in my smaller 24"/60 cm oven. However, the cooking time may be longer in a larger cavity oven. Serves 4 PRINT OUR RECIPE Convection Roast Pheasant .pdf Download PDF • 73KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Lobster Mac' n Cheese RECIPE Slow Roasted Turkey Pieces RECIPE Braised Chicken with Lemon and Cilantro RECIPE Corned Beef with Cabbage, Potatoes and Carrots RECIPE BBQ Pulled Turkey RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Chicken thighs seasoned with chili powder smoked paprika, and orange zest and baked with sweet potatoes make a delicious Convection meal cooked in a speed oven. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roast Chicken and Sweet Potatoes with Chili and Citrus Convection Microwave A convection-microwave meal. Chicken thighs seasoned with chili powder, smoked paprika, and orange zest and baked with sweet potatoes make a delicious Convection meal . Prepared in a Convection Speed oven with a little Microwave assist reduces the cooking time without sacrificing the results. The great thing about cooking with a Convection Speed oven is that you get all the benefits of Convection cooking with a bit of added speed from the low wattage of microwave power. In this preparation, we begin by cooking the chicken with a combination of Convection and Microwave power for 10 minutes. Then when the sweet potatoes are added the cooking is finished in the Convection mode. Finishing the cooking in the Convection mode allows you to cook on two racks at one time and because the chicken got a head start both dishes will be ready at the same time. In other words this is a good use of the oven tools. INGREDIENTS For the chicken 6 bone-in chicken thighs 2 tbsp chili powder 1 tbsp smoked paprika 1 tsp ground cumin ½ tsp dried oregano ½ tsp salt 4 tbsp orange juice 1 tbsp orange zest 1 tbsp lime juice 1 tbsp olive oil For the sweet potatoes 2 sweet potatoes, peeled and cut in half lengthwise, then cut into ½ ” slices 1 tbsp olive oil For the black beans 1 can black beans, rinsed and dried 1 small jalapeno, seeds removed, thinly sliced 2 cloves garlic, minced 2 tbsp chopped fresh cilantro leaves 1 tbsp lime juice 1 tbsp olive oil PREPARATION Heat the Speed oven in the Convection Mode to 375°F. Rub the seasoning and oil into the chicken pieces and arrange them on a shallow-rimmed baking dish. Place the tray in the heated oven and touch the Microwave + symbol to add 360W microwave paper and set the timer for 10 minutes. Meanwhile, toss the sweet potatoes with the oil and spread them onto a rimmed baking sheet. When the timer has elapsed touch the Microwave - symbol, and place the potatoes in the oven on the wire rack. Continue cooking the chicken and sweet potatoes in the Convection mode at 375℉ for another 15 - 20 minutes until the chicken is cooked through and the potatoes are fork tender. Combine the black beans with the jalapeno, garlic, cilantro, lime juice, and olive oil. Combine the mixture with the sweet potatoes before serving. Serves 4 PRINT OUR RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus .pdf Download PDF • 125KB WANT TO LEARN MORE? Click Here LOOKING FOR A CONVECTION-STEAM RECIPE? Braised Chicken with Lemon and Cilantro RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Orzo Pasta Salad with Grilled Artichokes RECIPE Slow Roasted Chicken Wings RECIPE Mexican Street Corn Salad RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this recipe, chicken thighs are given added flavor with a rub of chili powder and smoked paprika, mixed with orange juice, zest, and oil, then baked with sweet potatoes. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Chili Rubbed Roast Chicken Thighs with Sweet Potatoes with Black Beans Convection Roast, Convection Bake Spice up your dinner with smoky chicken thighs and a hearty black bean and sweet potato mix. Easy, fast-cooking oven meals are a great way to get a healthy meal on the table quickly. In this recipe, chicken thighs are given added flavor with a rub of chili powder and smoked paprika, mixed with orange juice, zest, and oil, then baked with sweet potatoes. The sweet potatoes can be left plain or combined with a mixture of black beans, garlic, jalapeño, lime juice, and cilantro. Mixing the roasted sweet potatoes with the black bean mixture creates a wonderful salad that can be enjoyed warm or at room temperature. If you need a less spicy option, some broccoli can be added to the pan and roasted with the sweet potatoes for the final 12-15 minutes of cooking. Allow at least 30 minutes to roast the chicken pieces and approximately 25 minutes to roast the sweet potatoes. Note that the cooking temperature of 375°F (190°C) is the ideal temperature in my 24” oven. For larger capacity ovens, a slightly higher cooking temperature of 400–425°F (205–220°C) may be required. INGREDIENTS For the chicken 6 bone-in chicken thighs 1 tbsp chili powder 1 tbsp smoked paprika 1 tsp ground cumin ½ tsp dried oregano ½ tsp salt 4 tbsp orange juice Zest of 1 orange 1 tbsp lime juice 1 tbsp olive oil For the sweet potatoes 3 large sweet potatoes, peeled and cut in half lengthwise, then cut into thick ½” chunks 2 tbsp olive oil For the black beans 1 can black beans, rinsed and dried 1 small jalapeno, seeds removed, thinly sliced 2 cloves garlic, minced 2 tbsp chopped fresh cilantro leaves 1 tbsp lime juice 1 tbsp olive oil PREPARATION Heat the oven in the Convection Roast or Convection Bake mode to 375°F (190°C) Place the chicken in a glass pan, combine the dry ingredients, and rub them into the chicken. Combine the juices, zest, and olive oil, then add to the pan and turn the chicken to coat evenly. Set the chicken aside to marinate for 30 minutes or up to 6 hours. Prior to cooking, arrange the chicken pieces on a shallow-rimmed baking pan. Meanwhile, toss the sweet potatoes with the oil and spread them onto a rimmed baking pan. Place the pans in the oven, with the chicken on the middle rack and the sweet potatoes on the lower rack, and cook for 25 minutes. Remove the potatoes if they are slightly caramelized on the edges and soft in the center, and set aside to cook for a few minutes before gently combining with the black bean mixture. Serves 4 WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Orzo Pasta Salad with Grilled Artichokes and Poached Shrimp RECIPE Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley RECIPE Braised Spareribs with Plum Sauce RECIPE Roast Beef Top Loin Steam Roasted RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Cubed Japanese eggplant tossed with sesame oil, ginger, and garlic roasted in Convection and served with a grilled pork blade steak for a quick delicious Convection meal. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Japanese Eggplant & Grilled Pork Blade Steak Convection and Convection Broil A beautifully arranged meal of tender meat, roasted eggplant, fresh greens, chilies, and scallions on a patterned tablecloth. Cubed Japanese eggplant tossed with sesame oil, ginger, and garlic roasted in Convection and served with a grilled pork blade steak for a quick delicious Convection meal. This recipe demonstrates how to make good use of the Convection Broil mode in your oven. I began by roasting the eggplant in the Convection mode, then changed the mode to Convection Broil and added the pork blade steak. The benefit of using the Convection Broil mode is that the eggplant could continue cooking in Convection while the pork was being cooked by the powerful direct heat of the broiler. I prepared this meal in a Speed oven that has Microwave, Convection, and Broil modes but this meal can also be prepared using the Convection Broil mode in a larger Convection oven. This meal could also be prepared with boneless skinless chicken thighs, salmon, or skirt steak if you prefer. INGREDIENTS For cooking the eggplant 2 Japanese eggplant, cut into 1” chunks 1 tbsp toasted sesame oil 1 tbsp peanut oil 3 cloves garlic, coarsely chopped 1 tbsp minced fresh ginger Sauce for serving the eggplant ¼ cup tamari or soy sauce 2 tbsp rice vinegar 2 tbsp Mirin cooking wine or dry Sherry 2 tsp cornstarch Garnish for serving the eggplant 4 scallions, white part only, finely chopped Finely sliced hot red chili (optional) Fresh chopped cilantro for serving, optional For the pork blade steak 1 pork blade steak, approx. 12 oz 1 tsp Chinese 5-spice powder 1tsp peanut oil PREPARATION Heat the oven in the Convection or Convection Roast mode and set the temperature to 375F (190C). Place one oven rack close to the Broil element and the other rack in the middle of the oven. Toss the cubed eggplant with the sesame and peanut oils and the garlic and ginger. Spread the eggplant onto a rimmed baking sheet and place it on the middle rack in the oven. Set the timer and cook the eggplant for 20 minutes. Meanwhile, prepare the sauce and the garnish and season the pork blade steak. Place the blade steak on a foil-lined rimmed baking sheet. When the timer has elapsed change the oven mode to Convection Broil 475F (246C) and slide the pork into the oven. Cook the pork for 5 - 6 minutes on the first side then turn it and cook for another 4 - 5 minutes. Set the pork aside to rest for a few minutes before slicing, drizzle the eggplant with the sauce and add the garnish before serving. Serves 2 PRINT OUR RECIPE Roasted Japanese Eggplant & Grilled Pork Blade Steak .pdf Download PDF • 380KB WANT TO LEARN MORE? Click Here TRY THESE RECIPES COOKED WITH STEAM! Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Steamed Eggplant with Chili Crisp and Soy Black Vinegar Sauce RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Braised Spareribs with Plum Sauce RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The first step is to scoop the seeds out of the pumpkins and bake them until they soften. The wild rice blend is cooked at the same time then combined with the Chestnuts and Dried Cherries. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Stuffed Pumpkins with Wild Rice, Chestnuts, and Dried Cherries Convection Bake Mode Colorful stuffed pumpkins filled with a savory mixture of rice, cranberries, and herbs. Make-ahead side dishes are a great addition to your holiday menu and since all the work is done in advance, several dishes can be heated through at one time in your Convection oven. These mini pumpkins are easy to work with and make a wonderful festive presentation. Even though winter squash is considered to be hard squash, the skin is actually quite thin, still, you will find cutting them easier if your knife is nice and sharp. INGREDIENTS 6 assorted mini pumpkins (easily found at a Farmer's market) 3 fresh sage leaves, minced or ¼ tsp dried sage 1 cup wild rice blend 1 medium onion, finely chopped 3 cloves garlic, minced ½ cup cooked chestnuts, chopped ½ cup dried cherries ¼ cup chopped fresh parsley leaves ½ cup chicken or vegetable stock PREPARATION In this recipe, the first step is to scoop the seeds out of the pumpkins and bake them for about 35 - 40 minutes until they soften. The wild rice blend is cooked at the same time then combined with the remaining stuffing ingredients. Once the pumpkins have been stuffed they only require heating prior to serving. For the pumpkins Heat the oven in the Convection Bake Mode to 350F. Shave a thin slice off the bottom of each pumpkin so they will sit upright on a baking sheet. Cut the top of each pumpkin off with a sharp knife, scoop out the seeds and discard Drizzle a little olive oil in each pumpkin and sprinkle with the sage. Place the pumpkins on a baking pan and bake for 35 - 40 minutes until they have softened. Remove the oven and set aside to cool. Meanwhile, rinse the rice and cook following the package directions. Heat a medium-sized skillet over moderate heat, add a little olive oil and 1 tbsp of butter and saute the onion for several minutes until softened. Stir in the garlic and cook for a few minutes then stir in the chestnuts, cherries, cooked rice, and chopped parsley. Taste and add salt and pepper as needed. Stir in the vegetable stock to keep the mixture moist during the reheating and stuff each pumpkin with a generous amount of the stuffing. Cool and cover before refrigerating or reheat for 15 - 20 minutes, in the Convection Bake mode at 350F. Serves 6 PRINT OUR RECIPE Stuffed Butternut Squash .pdf Download PDF • 352KB WANT TO LEARN MORE? Click Here MORE OPTIONS FROM OUR STEAM OVEN! Steam Oven Roast Chicken and Vegetables RECIPE Slow Roasted Turkey Pieces RECIPE Slow Roasted Pork Shoulder RECIPE Braised Spareribs with Plum Sauce RECIPE BBQ Pulled Turkey RECIPE Braised Turkey with Butternut Squash, Chickpeas and Tomatoes RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Baked Tomatoes Provencal Style with Parsley and Garlic is a great companion to a semi-boneless leg of lamb. Use convection mode for great results YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Tomatoes Provencal Style with Parsley and Garlic Convection or Convection Bake Mode Tomatoes Provençal served alongside perfectly sliced roast beef create a delightful culinary pairing, garnished with fresh parsley. Convection Baked Tomatoes Provencal Style is a great side dish to go with the lamb, and when tomatoes are abundant during the summer months in Provence, they are often baked and served alongside roasted meats or poultry. And with the Convection Bake mode you'll have juice tomatoes with a crumbly top. The topping of garlic, parsley, breadcrumbs, and olive oil is a Provencal classic, that makes good use of the season's bounty. These tomatoes are delicious served hot or at room temperature. INGREDIENTS 4 medium ripe tomatoes on the vine ½ cup finely chopped Italian parsley ½ cup dry breadcrumbs or Panko 3 garlic cloves, finely minced 4 tbs olive oil PREPARATION Cut a small slice from the rounded end of each tomato then cut each tomato in half. Turn the tomatoes over and place them on a rimmed baking sheet for about 30 minutes. to drain out some of the juice. Combine the parsley breadcrumbs, parsley, and olive oil in a small bowl and season with sea salt and freshly cracked pepper. Turn the tomatoes right side up and drain the baking sheet. Arrange the tomatoes on the baking sheet and spread the topping evenly over the tomatoes. Bake in Convection or Convection Bake 350°F for 20 to 25 minutes, until the tomatoes, have softened and the topping has slightly crisped. Serves 6 - 8 Link to Convection Roast Leg of Lamb Link to Convection Baked White Bean Casserole with Artichokes and Olives Convection Baked Tomatoes Provencal Style .pdf Download PDF • 98KB WANT TO LEARN MORE? Click Here ELEVATE YOUR COOKING WITH OUR STEAM RECIPES! How to Cook Rack of Lamb in a Steam Oven RECIPE Blanching and Canning in the Steam Oven RECIPE Slow Roasted Salmon RECIPE Braised Spareribs with Plum Sauce RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!