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The smooth exterior of butternut squash makes it one of the easiest hard squash to work with. In this recipe, the flesh is scooped out, diced, and combined with red quinoa, kale, and mushrooms to make the stuffing. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Stuffed Butternut Squash Convection Bake Mode Roasted butternut squash with savory quinoa and kale, garnished with fresh cranberries on a bed of greens, creating a vibrant festive dish. This stylish presentation of stuffed butternut squash is a perfect side dish for holiday entertaining. And when you cooked butternut squash in the convection-mode, moisture retention will pair well with its great flavor. The smooth exterior of butternut squash makes it one of the easiest hard squash to work with. It can be peeled, cubed, and roasted for soup or to serve with grain bowls or over salad or thinly sliced for a gratin all are delicious. In this recipe, much of the flesh is scooped out, diced, and combined with red quinoa, kale, and mushrooms to make a delicious stuffing. Once baked the squash can be sliced into individual servings, making a stylish and delicious side dish for your holiday entertaining. INGREDIENTS 1 medium-sized butternut squash 1 cup cooked red quinoa 1 medium yellow onion, finely chopped 8 oz cremini mushrooms, brushed clean and chopped 3 garlic cloves, minced ¼ tsp dried oregano 4 fresh sage leaves, chopped or pinch of dried sage 1 bunch Dino kale, ribs removed, leaves chopped into small ribbons ½ cup chicken or vegetable stock PREPARATION Carefully cut the butternut squash in equal halves, lengthwise, scrape out the seeds and discard. With a small sharp paring knife, cut the flesh into cubes and scoop out leaving about ⅛” of flesh close to the skin. Now it’s time to make the stuffing. Heat a large sauté pan over moderate heat and add 1 tbsp of olive oil and 1 tbsp of butter to the pan. Sauté the onion until softened, then stir in the mushrooms, cook the mushrooms over medium-high heat stirring often until they release their liquid. Reduce the heat and add the garlic, oregano, and sage to the pan. Fold in the cubed butternut squash and cook over moderate heat stirring as needed, then fold in the kale. Add the stock to the pan, cover, and simmer for about 5 minutes then fold in the cooked quinoa. Add salt and pepper to taste. Place the prepared butternut squash on a rimmed baking sheet or in a shallow casserole dish and fill it with the prepared stuffing. Extra stuffing can be placed in a small dish and baked alongside the squash. To bake the squash, heat the oven in the Convection Bake mode at 350F. Cover the squash with foil and bake for 20 minutes. Remove the foil and bake for another 15 - 20 minutes until the squash is tender. Serves 6 WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH OUR STEAM RECIPE PAGE! 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Steamed Eggplant with Chili Crisp and Soy Black Vinegar Sauce RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Slow Roasted Turkey Pieces RECIPE BBQ Pulled Turkey RECIPE Braised Turkey with Butternut Squash, Chickpeas and Tomatoes RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

These crisp, flavorful roast potatoes coated in cornmeal, rosemary, and garlic are a wonderful accompaniment to any roast meat, but they can also be the star of the show for a meal without meat.  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Cornmeal Herb Crusted Roast Potatoes Convection Roast, Convection Bake Crispy roasted potatoes seasoned to perfection, garnished with fresh rosemary. These crisp, flavorful roast potatoes coated in cornmeal, rosemary, and garlic are a wonderful accompaniment to any roast meat, but they can also be the star of the show for a meal without meat. In this preparation, the potatoes are first steamed for approximately 15 minutes and then set aside to dry out. Prior to serving, they are tossed with cornmeal, garlic, and rosemary and roasted for another 15 - 20 minutes until crisp and golden. If you are serving these potatoes with a roast, they can be added to the oven when the meat is removed for resting and carving, and they should be ready to serve at the same time. The potatoes can be steamed over boiling water or in a steam oven, but either way, it is important to let them dry out completely prior to roasting. To ensure the potatoes cook evenly and crisp well, make sure the roasting pan is large enough to accommodate them without overcrowding. Heating the pan with some oil or duck fat for a few minutes before adding the potatoes is recommended. However, it is important to take care when doing this. First, arrange your oven racks so that one rack is on rack position one, closest to the (concealed) bottom heating element. If your oven features an extension rack, it will be easier to fold the potatoes into the hot oil. Once the oil has heated for 2 - 3 minutes, carefully extend the oven rack and fold in the potatoes. Of course, you can also remove the pan completely if that is easier. Savor the perfect symphony of flavors with juicy, perfectly grilled steak, crispy golden potatoes, and fresh greens in this mouthwatering feast. INGREDIENTS 2 lbs (1kg) medium red potatoes, scrubbed and cut into eight even wedges 1 tbsp (15g) cornmeal 1 tsp (5g) kosher salt 2 tbsp (30g) minced fresh rosemary leaves 6 cloves garlic, minced ½ cup (120ml) olive oil, avocado oil, or duck fat Recipe ingredients. PREPARATION Steam the potatoes in the steam oven or over boiling water for 12 - 15 minutes until they have softened slightly. Drain and spread onto a rimmed baking sheet to cool. Arrange the oven racks so that one rack is in the lowest position, and heat the oven in the Convection Roast or Convection Bake mode to 400℉/205C. Combine the cornmeal, salt, rosemary, and garlic in a large bowl and add some freshly ground pepper to taste. When the potatoes have cooled, gently fold them into the mix until they are evenly coated. Place a large, shallow, rimmed baking sheet on the lowest oven rack and add the oil or duck fat. Heat for 2 - 3 minutes, then carefully fold in the prepared potatoes and turn gently to coat them in the oil. Cook for 8-10 minutes, then open the door and stir the potatoes once more. Serves 4 - 6 Note: Large ¾ sized rimmed baking sheets (sheet pans) are ideal when roasting large quantities of vegetables in 30” or 36” ovens. PRINT OUR RECIPE Cornmeal Herb Crusted Roast Potatoes .pdf Download PDF • 81KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Risotto with Asparagus, Leeks and Proscuitto RECIPE Lobster Mac' n Cheese RECIPE Hot Corned Beef Sandwich RECIPE Provencal Golden Potato and Tomato Casserole RECIPE Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots RECIPE How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Reheating  food and defrosting frozen items are two more outstanding functions of a  Steam Oven. Yes, it takes a little longer, but the foods do not cook or dry out. Reheating & Defrosting Reheating food and defrosting frozen items are two more outstanding functions of a Steam Oven. Yes, it takes a little longer, but the foods do not cook or dry out. Reheated foods taste freshly cooked and defrosted foods come back to a fresh texture ready to cook. Two more amazing features of a Steam Oven. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Convection Baked Turkey Enchiladas RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE How to Roast Chicken Breasts in Convection RECIPE Convection Baked Turkey Enchiladas RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE How to Roast Chicken Breasts in Convection RECIPE Convection Baked Turkey Enchiladas RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE How to Roast Chicken Breasts in Convection RECIPE Convection Baked Turkey Enchiladas RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE How to Roast Chicken Breasts in Convection RECIPE Convection Baked Turkey Enchiladas RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE How to Roast Chicken Breasts in Convection RECIPE Convection Baked Turkey Enchiladas RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE How to Roast Chicken Breasts in Convection 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! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Our convection oven can be of great help for winter. Follow my monthly guide to cook delicious meals such as Braised Brisket, Vegetarian Lasagna, Grilled Seafood pasta and more. Have a question? email me at info@convectionkitchen.com Rescued By My Oven February 4, 2023 at 8:00:00 PM Every Meal We Cook is an Expression of Love and Caring Four Our Loved Ones During the month of February, one day is set aside to celebrate our Valentine’s, but when it comes to cooking, every meal we cook is an expression of love and caring for our loved ones; sometimes it’s fun and creative. Cooking takes time and effort and before we even start there is meal planning and grocery shopping to attending to; however, making good use of your appliances can make meal preparation easier. Expressing Love Through Cooking Oven meals are definitely the easiest way to get a good meal on the table at the end of a busy day, but it does take some planning. Sheet pan meals have become very popular in recent years, but when you cook in Convection you can actually cook on several racks at one time with even results and no transfer of flavors. Best of all because there is more moisture retention when cooking in Convection, foods taste amazing. When cooking multiple foods in the oven at one time a little planning goes a long way. For example, a meatloaf and a casserole can cook at the same time and temperature and both should rest for 5 - 10 minutes before serving. Italian Meatloaf When cooking meatloaf with roasted vegetables, it’s better to add the vegetables to the oven after the meatloaf has been cooking for 10 - 15 minutes. Then when the meatloaf comes out of the oven to rest, you can increase the oven temperature for the final 10 - 15 minutes of cooking time to achieve the desired caramelization. You will find recipes for cooking a complete meal in both your Convection and Steam oven here with helpful planning notes. I have learned to make good use of the Convection feature in my ovens over the years to create simple delicious meals and I hope you will be inspired to give it a try. 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"

Cooking pork chops successfully requires a delicate balance of a quick, high-heat sear and a low-heat finish in the oven. The even circulation of heat through convection is ideal for a low-heat finish, preventing moisture loss and ensuring great flavor and texture. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Maple Glazed Baked Pork Chops Convection Bake Mode Grilled pork chops served with roasted Brussels sprouts and mushrooms. Cooking pork chops successfully requires a delicate balance of a quick, high-heat sear and a low-heat finish in the oven. The even circulation of heat through convection is ideal for a low-heat finish, preventing moisture loss and ensuring great flavor and texture. In this recipe, the pork chops are marinated overnight (or for a few hours) in a marinade of maple syrup and smoked paprika, adding great depth of flavor and a glossy finish. Marinating the chops in a vacuum-sealed bag or container also really helps intensify the flavor. Thicker-cut pork chops work well for this recipe; however, if using thinner chops, reduce the oven time to prevent overcooking. If you are only cooking 2 - 3 chops, you can sear them in an oven-safe pan and transfer the pan to the oven to finish cooking. If you are cooking a greater quantity or don’t have a suitable pan, then sear the chops and transfer them to a rimmed baking pan. Some mashed or roasted yams and sauteed greens pair well with these chops for an easy, delicious meal. INGREDIENTS 2 bone-in pork loin chops 1 tbsp spicy smoked paprika (or mild if you prefer) 3 tbsp maple syrup 2 tbsp olive oil 1 tbsp butter Recipe ingredients. PREPARATION Create a marinade with smoked paprika, maple syrup, and 1 tablespoon of olive oil, and marinate the chops overnight or for a few hours. Preheat the oven to 325°F (163C) in Convection Bake mode. Heat an oven-safe skillet over moderate heat for a few minutes. Increase the heat to medium-high, then add the remaining oil and butter. Once the butter is foaming, add the chops to the pan. Sear the chops on both sides, then stand them on their side to sear the edge. Transfer the pan to the oven and cook for 10-12 minutes, or 5 minutes if the chops are on the thin side. When the timer elapses, remove the pan from the oven and immediately remove the chops so they don’t continue cooking. Spoon the pan juices over the chops before serving. Serves 2 PRINT OUR RECIPE Maple Glazed Baked Pork Chops .pdf Download PDF • 284KB WANT TO LEARN MORE? Click Here MORE GREAT RECIPES FROM OUR COLLECTION! Convection Steam Baked Baby Back Pork Ribs RECIPE Braised Chicken with Lemon and Cilantro RECIPE Hot Corned Beef Sandwich RECIPE Baked Chicken and Rice RECIPE Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... 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. 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! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This spicy subtly sweet smear makes a terrific easy sauce for a broiled salmon with honey mustard glaze, served with steamed vegetables. A quick and easy meal YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Broiled Salmon with Honey Mustard Glaze Convection Broil Mode This spicy subtly sweet smear makes a terrific easy sauce for salmon, served with a side of steamed vegetables it’s a flavorful easy meal. Atlantic salmon with a higher fat content works best for broiling however a leaner salmon will also work with reduced broiling time. Many ovens require only a five minute pre-heat when using the Broil Mode and remember to always broil with the oven door closed. A seared salmon fillet on sautéed spinach, garnished with fresh herbs and lemon wedges on a white plate. INGREDIENTS 1 - filet of salmon with or without skin ¼ - cup Whole Grain Dijon mustard ¼ - cup honey 2 - tablespoons creamed horseradish PREPARATION Combine the mustard, honey and horseradish together and chill for a few minutes to make it easier to spread without sliding off the fish. Place the oven rack on the 2nd rack from the top and preheat the oven in the Convection Broil Mode to High or 480 degrees. If your oven has a gas broiler you will only have a Broil option with no temperature setting. Line a rimmed baking sheet with foil, shiny side down. Place the salmon on the pan and spread the smear evenly over the salmon. Broil for 6 - 8 minutes until the glaze begins to change color. If the salmon fillet is quite thick then move the tray to a lower rack away from the intense heat in the top of the oven and leave it in the oven for another few minutes till firm to the touch in the thickest part. Serves 4 - 6 Broiled Salmon with Honey Mustard Glaze .pdf Download PDF • 248KB WANT TO LEARN MORE? Click Here MORE SEAFOOD FROM OUR STEAM PAGE Hot Corned Beef Sandwich RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Potato Calamari Salad with Capers RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Steamed Salmon Salad Niçoise RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A simple focaccia with fresh herbs, garlic, olive oil, or caramelized onions makes a great addition to a Mediterranean-style feast, but of course, there are unlimited options according to your taste.  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Baked Focaccia Convection Bake Mode Freshly baked bread with great flavor is a wonderful addition to any meal. For ease of preparation, you can’t beat focaccia, an easy-to-prepare dough that pairs well with a variety of toppings. A simple focaccia with fresh herbs, garlic, olive oil, or caramelized onions makes a great addition to a Mediterranean-style feast, but of course, there are unlimited options according to your taste. The first step to creating a great dough is to make sure the water is at the right temperature so that the yeast activates. It takes about 5 minutes to proof the yeast, but if the water is still flat and there are no bubbles or foam, then I am afraid it’s best to start over. The dough can be proofed using the Proof mode in your oven, or it can be left to rest in the refrigerator overnight for a long, slow rise and brought to room temperature prior to baking. Convection Bake is the ideal mode for baking focaccia. It ensures the bread achieves a wonderful pillowy texture while baking the crust to golden perfection. I bake my focaccia in a shallow-rimmed 10” x 14” baking pan and reduce it to the typical recipe temperature of 425F/220C to 400F/205C. INGREDIENTS 1 ⅓ cups warm water (100 -115F/ 38 - 46C) 1 (¼ oz) package active dry yeast 2 tsp honey or granulated sugar 2 tsp kosher salt 3 ½ cups all-purpose flour ¼ cup olive oil 2 tbsp fresh rosemary coarsely chopped ¼ cup white onion sliced very thinly Flaky sea salt PREPARATION Combine the warm water and honey (or sugar) in the bowl of a stand mixer fitted with a dough hook and sprinkle the yeast over the water. Stir to combine and let the mixture rest for about 5 minutes or until it is foamy with large bubbles around the edge. With the mixer on low speed, gradually add the flour, salt, and olive oil. Once combined, increase the speed to medium and knead the dough for about 5 minutes. Add a small amount of flour if the dough does not form a ball around the hook and comes away from the sides. Select the Proof Mode in your oven. In this mode, the oven does not exceed 100F, maintaining the perfect draft-free warm space for proofing the dough. Place the dough in a clean, lightly oiled bowl and place it in the oven for approximately 40 - 50 minutes until it has doubled in size. Roll the dough out on a lightly floured surface to fit your baking dish, then return it to the oven to proof for another 15 - 20 minutes. Remove the pan from the oven, change the mode to Convection Bake , and set the temperature to 400F/220C. Poke deep dents all over the dough and drizzle extra virgin olive oil evenly over the surface. Sprinkle the prepared toppings over the dough and finish with a sprinkle of the salt flakes. Bake the focaccia for 20 minutes until golden. Serves 6 PRINT OUR RECIPE Convection Baked Focaccia .pdf Download PDF • 296KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE BBQ Pulled Turkey RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Baked Risotto with Lemon and Basil RECIPE Baked Chicken and Rice RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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

Crisp roasted cauliflower makes a delicious side dish or can be a meal on its own. In this preparation, we added some fresh herb Chimichurri sauce normally served with beef. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Cauliflower with Chimichurri Sauce Convection Roast Mode Golden-brown roasted cauliflower florets on a baking sheet, fresh from the oven. Crisp roasted cauliflower makes a delicious side dish or can be a meal on its own. In this preparation, we added some fresh herb Chimichurri sauce, normally served with beef, to give the cauliflower some pizazz. I roasted this cauliflower as part of a Convection meal that included some baked Mahi Mah i and a medley of zucchini, peppers, and onion with some garbanzo beans. I used the Convection Roast mode and placed the cauliflower close to the bottom heating element to achieve a good amount of crisping. There is so much flavor in the Chimichurri sauce so the cauliflower only needs a drizzle of oil and a sprinkle of salt and pepper. Crisp roasted cauliflower makes a delicious side dish or can be a meal on its own. In this preparation, we added some fresh herb Chimichurri sauce normally served with beef, to give the cauliflower some pizazz. Ingredients 1 whole cauliflower, stalk removed, cut into ½” thick slices Olive oil Chimichurri Sauce 1 cup Italian parsley leaves, finely minced 2 tsp fresh oregano leaves or ½ tsp dried oregano 3 cloves garlic, minced ⅓ cup olive oil 2 tbsp red wine vinegar Pinch of dried red chili flakes 1 tsp coarse sea salt Freshly ground pepper Preparation Arrange the oven racks so you can roast the cauliflower in the lower part of the oven and heat the oven in the Convection Roast Mode at 400 degrees. Cook the Cauliflower for 15 - 20 minutes until crispy. Turn halfway through to avoid overcooking on one side. Meanwhile, combine the ingredients for the Chimichurri sauce. Roasted Cauliflower with Chimichurri Sauce .pdf Download PDF • 92KB WANT TO LEARN MORE? Click Here AND FOR THE MAIN COURSE PICK A STEAM RECIPE! How to Cook Rack of Lamb in a Steam Oven RECIPE Slow Roasted Rib Eye Steak RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Slow Roasted Beef Tenderloin RECIPE How to Cook Prime Rib in the Steam Oven RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A warm cobbler with berry and peach is one of the easiest desserts to make. The preparation is very simple and it can be baked at the same time as other foods being cooked in Convection. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Berry Peach Cobbler with Shortcake Topping Convection Mode A delicious dessert to complete the convection meal. A warm cobbler with seasonal fruit is one of the easiest desserts to make. The preparation is very simple and it can be baked at the same time as other foods being cooked in Convection. This cobbler uses a wonderful combination of summer fruits, peaches and blackberries; however, you can easily vary the fruits to suit your taste. What really makes this cobbler a standout is the short cake topping which absorbs the flavors of the fruit and pairs perfectly with ice cream. Once the fruit is chopped and combined in an oven baking dish it takes about 10 minutes to make the topping, however baking time for the cobbler will be 40 - 45 minutes. This is not a fussy dessert, it cooks perfectly at 350° (176 C) in the Convection or Convection Bake mode so if you are baking some chicken pieces or meatloaf, roasting vegetables or fish you can add it to the oven to cook together with those other foods. If you are cooking multiple dishes simultaneously, as it is shown in my video where I bake an Italian Meatloaf , bake the cobbler in the upper portion of the oven to ensure the shortcake topping bakes through. If you are only baking the cobbler then bake it in the center of the oven. Italian Meatloaf as part of a convection-meal INGREDIENTS Filling 5 ripe peaches, sliced 2 cups fresh blackberries, strawberries or blueberries ¼ cup sugar ½ tsp ground cinnamon Shortcake Topping 1 ½ cups all purpose flour 4 tbsp sugar 1 ½ tsp baking powder ½ tsp salt 1 cup chilled whipping cream 1 large egg 1 tsp vanilla extract Serves 6 PREPARATION Arrange the oven racks to accommodate all the pans you will be cooking with. Heat the oven in the Convection mode or Convection Bake mode 350° (176 C) if baking multiple items (a convection meal, for instance). Slice the peaches and place in a 9x13” oven safe baking dish. Fold the blackberries into the peaches and sprinkle with ¼ cup of sugar. To make the topping, sift the flour, baking powder, sugar and salt into a medium sized bowl. Whisk the cream, egg and vanilla in a small bowl to blend then add to the flour mixture and stir to form a soft dough. Drop the dough in mounds over the fruit and sprinkle a little sugar over the dough. Bake for 40 - 45 minutes until the shortcakes are golden. WANT TO LEARN MORE? Click Here MORE RECIPES BAKED IN THE STEAM OVEN! Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Vanilla Creme Brulee RECIPE Chocolate Flan RECIPE Key Lime Cheesecake RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Baked Risotto with Lemon and Basil RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Cooking a nice meal fairly quickly is important to many people, especially those juggling work and raising children with your convection or steam oven should be easy. Have a question? email me at info@convectionkitchen.com Rescued By My Oven September 6, 2022 at 7:00:00 PM Cooking a Nice Meal To The Whole Family in Your Convection or Steam Oven Can be Easy Welcome to the September issue of Rescued By My Oven our monthly update on how to get the most out of your Convection and Convection Steam ovens. Being able to cook a nice meal fairly quickly is important to many people, especially those juggling work and raising children. In some instances, a microwave oven can be a helpful tool, but there are many recipes and even entire meals you can cook in your Convection or Steam oven and have dinner on the table in 30 minutes or less. Baked Peppers Stuffed with Farro, Chickpeas and Chard How Does Convection Make Meal Preparation Easier? The short answer is that cooking in multiple pans on a cooktop means you are pretty much tied to the cooktop to monitor the process. When you put several trays of food in the oven to cook simultaneously then all you have to do is set the timer and enjoy some free time. When cooking in a Convection mode heated air circulates around the oven cooking the food placed on each oven rack evenly. Foods cooked in Convection have better moisture retention which translates to better flavor and texture. Because there is no transfer of flavors meats, fish and vegetables can all be cooked simultaneously. Easy Recipes for Convection Meals The key to successfully cooking a complete meal in Convection comes down to planning. Remember to factor in resting time before slicing meats after they have been cooked and add the vegetables or casserole to the oven so those dishes will be ready to serve when the meat has been sliced. You will find a selection of easy-to-prepare Convection meals on our website such as Chili Garlic Sauce Baked Chicken Wings baked together with Asian Pork Meatballs . Both dishes can be baked in the Convection oven while rice and vegetables can be steamed in the Steam oven to round out the meal. Baked Mahi Mahi with a medley of zucchini, peppers, and garbanzo beans, as well as a dish of roasted cauliflower served with a zesty chimichurri sauce is another flavorful meal. And Convection meals are not limited to dinner; cooking a complete brunch in Convection is a great way to use your oven. Our Convection Brunch features Creme Brulee French Toast baked together with a frittata and breakfast potatoes with sausage. I think of my Convection and Steam ovens as my sous chefs, I orchestrate the cooking and leave them to do the work with full confidence in the results. Fast Oven Meals Using Convection Broil Broiling is another option for preparing quick meals. Modern ovens come to temperature very quickly when the Broil mode is selected, just be sure to arrange the oven racks before heating the oven and never broil with the door open.Of course, we have recipes for broiling Steak , Fish , and Fish Tacos but dishes like our Seafood Pasta and Grilled Shrimp Jambalaya are great ways to use the Convection Broil mode for a more elaborate meal. I hope these ideas inspire you to make good use of these great tools in your oven to help you create easy delicious meals. 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"

Stir chocolate, butter, Grand Marnier and vanilla in a large heavy saucepan over low heat until melted and smooth.  Set aside and cool to lukewarm. Beat the eggs and sugar until thick and pale, about 6 minutes. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Flourless Chocolate Cake in Convection Convection (True Convection) or Convection Bake Mode Decadent flourless chocolate cake garnished with powdered sugar, fresh raspberries, and mint leaves. INGREDIENTS 16 - oz bittersweet or semisweet chocolate, coarsely chopped 1 - cup unsalted butter, softened 3 - tablespoons, Grand Marnier 1 - teaspoon vanilla extract 7 - large eggs, room temperature 1 - cup superfine sugar PREPARATION Preheat oven to 325 degrees, Convection or Convection Bake. Butter a 9” diameter spring-form pan and line the bottom with parchment paper. Stir chocolate, butter, Grand Marnier and vanilla in a large heavy saucepan over low heat until melted and smooth. Set aside and cool to lukewarm. Using an electric mixer, beat the eggs and sugar until thick and pale, about 6 minutes. Temper the chocolate with ⅓ of the egg mixture, then fold in the remaining egg mixture and transfer to the prepared baking pan. Bake for 55 - 60 minutes or until the tester comes out with only moist crumbs attached. Flourless Chocolate Cake .pdf Download PDF • 239KB WANT TO LEARN MORE? Click Here CHECK OUT OUR STEAM RECIPE PAGE! Easy Steamed Potato Salad with Eggs and Asparagus RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Provencal Golden Potato and Tomato Casserole RECIPE Key Lime Cheesecake RECIPE Chocolate Flan RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Low temperature roasting is an ideal method for cooking leaner tender cuts of meat such as beef tenderloin. Sear the beef first then place it in the oven to slowly cook through Anchor 1 YOUR RECIPE FOR STEAM COOKING Slow Roasted Beef Tenderloin Low Temperature Roasting Sliced perfection: Slow-roasted beef tenderloin prepared in a steam oven, showcasing juicy and tender slices. Low temperature roasting is an ideal method for cooking leaner tender cuts of meat such as beef tenderloin. There are two methods that both work well. Sear the beef first then place it in the oven to slowly cook through, rest before slicing. Slowly cook the meat, take it out when it reaches the desired internal temperature and let it rest then sear it just before serving and slice it right away. When cooking meats in low temperatures you will find meats retain a great deal more color which some people find alarming. Even though the meat is fully cooked to whatever internal temperature you chose it may look too rare, my solution, pop some slices back in the oven at a low temperature 250 degrees in the Combination Convection Steam Mode for a few minutes and the color will quickly dissipate but the meat will still be very tender. INGREDIENTS 1 - 3-4lb beef tenderloin 1 - teaspoon kosher salt 2 - cloves garlic, minced 1 - tablespoon, finely chopped fresh rosemary 1 - tablespoon olive oil Freshly ground pepper PREPARATION Combine the seasoning with the oil and massage into the beef. Ideally do this a couple of hours in advance to allow the beef to take on the flavors. Heat the oven in the Convection Steam Mode 200 degrees, place the meat on a shallow rimmed baking sheet and cook for approximately 30 - 40 minutes depending on the internal temperature you prefer. Ideally aim for a few degrees lower than the carving temperature because the meat will be going through a high heat sear before serving. Let the meat rest for at least 15 minutes or up to an hour then sear in a hot pan on the cooktop or in the oven in the Convection Mode 425 degrees. Beef Tenderloin .pdf Download PDF • 233KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE Achiote Chuck Roast with Oven Polenta RECIPE Hot Meatloaf Sandwiches with Roasted Peppers RECIPE Perfectly Cooked Flank Steak with Tomatillo Salsa RECIPE The Simplest and Most Delicious Way to Prepare Beef Shank Osso Buco RECIPE Tarta Pascualina - Pascualina Pie with Chard, Ricotta and Parmesan Cheese RECIPE Apple Strudel RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!