In this meal plan I am cooking a lamb shoulder roast at 300 degrees Convection for about 1 ¾  hours. When you are cooking something like a lamb shoulder roast in Convection, you can cook another dish at the same time. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Slow Roasted Lamb Shoulder with Garlicky Greens and Feta Cheese Convection Mode (True Convection) A perfectly roasted lamb shoulder seasoned with herbs, ready to be served on a rustic wooden cutting board. One of the greatest benefits of Convection cooking is the ability to cook an entire meal at one time with no transference of flavor. And when you are cooking something like a lamb shoulder roast that will be in the oven for quite some time, consider if you can cook another dish, or even a dessert at the same time. In this meal plan I am cooking a lamb shoulder roast at 300 degrees Convection for about 1 ¾ hours. I am also baking a hazelnut pear cake that cooks at 300 degrees for approximately 50 minutes, so I will add that to the oven at the same time. If the lamb is beginning to feel nice and tender after 1 ¾ hours, I will increase the oven temperature to 375 to finish cooking the lamb for approximately 15 minutes. Once the temperature is increased vegetables to serve with the meal can be added to the oven. INGREDIENTS For the Lamb 1 - 2lb lamb shoulder roast 1 - tablespoon olive oil 1 - teaspoon herb’s de Provence OR 1 - tablespoon chopped fresh rosemary 4 - cloves garlic, minced Kosher salt & pepper For the Greens 1 - bunch Dino or red kale, stems removed, leaves cut into 2” pieces 3 - cloves garlic, minced 1 - tablespoon olive oil 1 - bunch broccolini, stems trimmed 1 - 14oz can chickpeas drained and slightly dried out Dash of dried red chili (optional) 4 - oz Feta cheese, sliced PREPARATION For the Lamb Combine the oil and seasonings and rub into the lamb, a few hours or even overnight in advance of cooking and let the lamb sit outside of the refrigerator for at least an hour before cooking. Heat the oven to 300 degrees, Convection, place the roast on a rack in a shallow pan and roast for 1 hour 45 mins. Increase the heat to 375 and cook for 15 minutes, until the roast is nicely browned and the meat is very tender. Remove the roast from the oven and set aside to rest before carving. The internal temperature of the roast should be at 145 degrees and will rise at least ten degrees while the roast is resting. For the Greens Combine the kale & minced garlic with the 2 teaspoons of olive oil and massage the oil into the leaves, add the chickpeas and toss well then fold in the broccolini and chili if using. Sprinkle with kosher salt and spread onto a rimmed baking sheet. Bake at 375 for 10 - 12 minutes then add the Feta cheese slices to the pan and cook for another few minutes until the cheese begins to melt. Click here for the Chocolate Cake with Pears and Hazelnuts . PRINT OUR RECIPE Slow Roasted Lamb Shoulder with Garlicky Greens and Feta Cheese .pdf Download PDF • 397KB WANT TO LEARN MORE? Click Here MORE DELICIOUS OPTIONS COOKED WITH STEAM! How to Cook Rack of Lamb in a Steam Oven RECIPE How to Cook Lobster Tail in the Steam Oven RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Cooking the Semi Boneless Roasted Leg of Lamb in convection and in shallow pan for faster results and moisture retention YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Semi Boneless Roasted Leg of Lamb Convection Roast Mode Succulent slices of roasted leg of lamb, perfectly cooked in a convection oven, accompanied by herb-crusted tomatoes for a savory feast. Roasting large cuts of meat in Convection is always a good choice. Not only do large cuts of meat cook faster, they retain more moisture, and you can cook multiple dishes at one time. Most importantly, remember that even when cooking in Convection, roast the meat on a rack in a shallow pan. A semi-boneless leg of lamb is an excellent cut for roasting in the Convection Roast Mode . You get the benefits of roasting with the bone, and carving nice slices on either side of the bone is straightforward. Best of all, if your oven has an internal meat probe, you can cook the meat to the exact degree of doneness you want. Wireless probes are a good option for ovens that do not have a meat probe; otherwise, checking the meat with an instant-read thermometer to determine the internal temperature close to the end of the recipe time will help avoid over-cooking. I set my meat probe to 130°F, and the meat was evenly cooked, with just a few well-done slices on the edges. After resting for 20 minutes, the internal temperature had risen to 145°F. As a guideline for timing, if your oven doesn’t have a meat probe, the cooking time of my 4.25lb roast was approximately 1 hour and 15 minutes. So, checking your roast around that time should give you a good reading if checking the internal temperature with an instant-read thermometer. Because my side dishes were quick-cooking, I didn’t add them until I removed the lamb from the oven. I increased the oven temperature to 350°F; they were hot and ready to serve when the lamb rested and was carved. INGREDIENTS 1 4-5lb semi-boneless roast 1 tsp kosher salt 1 tsp dried herbs de Provence 1 tbsp olive oil 2 cloves garlic, thinly sliced PREPARATION With the point of a sharp knife, cut a series of thin slits all over the lamb. Combine the salt, herbs, and oil and rub into the lamb. Push the sliced garlic into the slits, cover the roast, and refrigerate overnight or at least 4 hours before cooking. Let the lamb sit outside the refrigerator for at least one hour before cooking. Heat the oven in the Convection Roast Mode 425°F and place the lamb on a rack in a shallow pan. Insert the needle part of the meat probe into the meat at an angle and slide the pan into the oven. Insert the probe into the receptacle and close the door. Touch the probe symbol or icon and program in the desired temperature. In my oven, I have to touch the probe symbol again to confirm, so be sure to look at your oven User Guide to be sure you have programmed the oven correctly. Now, set the kitchen timer for 15 minutes, and when the timer has elapsed, reduce the oven temperature to 325°F for the remainder of the cooking time. When using an oven meat probe, the oven will turn off automatically when the programmed temperature has been reached. Remove the meat and set it aside to rest loosely covered with foil. Reprogram the oven in the Convection Roast Mode to 350 - 375° to cook any oven side dishes. Serves 6 - 8 Link to Convection Baked White Bean Casserole with Artichokes and Olives Link to Convection Baked Tomatoes Provencal Style Convection Roast Leg of Lamb .pdf Download PDF • 109KB WANT TO LEARN MORE? Click Here ELEVATE YOUR BAKING WITH STEAM! Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Sous-Vide Salmon with Lemon and Thyme 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! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Cabbage is enjoying a moment these days, so I thought it would be a good opportunity to introduce you to a humble but very delicious recipe that is popular in Slavic countries.  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Humble but Very Delicious Savory Cabbage Pie Convection Bake Mode Golden and flaky delight: savor every bite of this comforting homemade pie. Cabbage is enjoying a moment these days, so I thought it would be a good opportunity to introduce you to a humble but very delicious recipe that is popular in Slavic countries. You may be familiar with piroshki, those delectable savory pastries that are either baked or fried. However, making a large pie or Pirog is much less time-consuming and also makes a wonderful buffet dish. An Orthodox Easter celebration typically includes a selection of savory baked Pirogs, and while all are delicious, the combination of pastry and cabbage is outstanding. Pirog can be made with yeast dough, but a sour cream pastry that comes together quickly in a food processor is easier to make and pairs well with the cabbage. The preparation is straightforward: First, make the pastry, wrap it in film, and refrigerate for at least an hour or overnight. Finely slice the cabbage and onion and sauté until softened. Set aside to cool, then fold in a couple of finely chopped hard-boiled eggs, dried dill, salt, and pepper. It is important to keep the pastry very cold and to let the filling cool before adding it to the pastry. Once the pie is assembled, it is baked for approximately 40 minutes in the Convection Bake mode. INGREDIENTS For the pastry 2 cups (300 gm) all-purpose flour 8 oz (200 gm) chilled, unsalted butter, cubed ¼ cup (125 ml) sour cream ½ tsp salt 1 9x13x2" (33x23x5 cm) oven-safe baking pan For the filling 1 medium yellow onion, thinly sliced 1 small head of green cabbage, core removed, thinly sliced 2 tbsp butter 1 tbsp olive oil 2 large eggs, hard-boiled, peeled and finely chopped 1 tbsp dried dill, if that sounds like too much for you, add a little less to taste Salt and freshly ground pepper to taste 1 egg well blended with a little water to brush the pastry Recipe ingredients. PREPARATION To make the pastry: Place the flour, butter, and salt in the food processor bowl and pulse until the mixture resembles coarse breadcrumbs. Add the sour cream and pulse just until the mixture begins to come together. Turn the dough out onto a pastry mat lightly dusted with flour and shape it into a round, flat disc. Wrap in plastic wrap and refrigerate for at least an hour or overnight. When ready to bake the pie, place the pastry on the pastry mat lightly dusted with flour and flatten it slightly with the heel of your palm. Divide the pastry into two pieces, approximately ⅔ for the base and ⅓ for the top. Roll out the larger piece and line the base of the pan, trimming any overhang. If the filling is ready, you can continue; otherwise, refrigerate the pastry-lined pan and the topper until you are ready to continue. To make the filling: Heat a large sauté pan over moderate heat. Add the butter and oil, and when the butter is foaming, stir in the onions and cook until softened. Add the cabbage in handfuls and cook until softened and there is more space in the pan to add the remainder of the cabbage. Add a few tablespoons of water to the pan, cover, and cook over medium heat for about 10 - 12 minutes, taking care not to let the vegetables brown. When the cabbage has softened, set it aside to cool and add salt and freshly ground pepper to your taste. After the cabbage has cooled for at least 15 minutes, stir in the dried dill and chopped hard-boiled egg. If you add the dill when the cabbage is too hot, the dill will lose its flavor. The filling is best added to the pastry when it's at room temperature. If you make the filling a day in advance, either let it come to room temperature or reheat it in the Steam oven for about 6 minutes to lose the chill. To bake the Pirog: Arrange the oven racks so that you can place the pie on rack position 2, counting up from the bottom of the oven. Heat the oven in the Convection Bake mode to 375℉/190℃. Add the cabbage mixture to the pastry-lined baking pan, brushing the lip of the pastry with the beaten egg. Place the topper over the cabbage, pressing down lightly along the edges to seal. Using the tines of a fork, create a decorative pattern around the edge and cut a few steam vents in the center. Brush the top of the pastry with the beaten egg and bake the Pirog for approximately 40 minutes until golden. Allow to cool for at least 15 minutes before slicing. Makes 12 servings PRINT OUR RECIPE Humble but Very Delicious Savory Cabbage Pie .pdf Download PDF • 68KB WANT TO LEARN MORE? Click Here MORE GREAT RECIPES FROM OUR STEAM PAGE! Succulent Steam Oven Turkey Breast RECIPE How to Cook Prime Rib in the Steam Oven RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE Roast Beef Top Loin Steam Roasted RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

To poach eggs with broccolini and cheddar in a steam oven, all you have to do is select the Steam mode, crack the egg into a lightly greased oven safe ramekin and cook it for 5 - 6 minutes. Anchor 1 YOUR RECIPE FOR STEAM COOKING Poached Eggs with Broccolini and Cheddar Steam mode Steamed eggs and toast prepared using a steam oven for a wholesome breakfast. Steam ovens are popular because of the superior results that can be achieved when cooking with steam, however there are also some convenience aspects to cooking with a steam oven, for example poaching eggs. To poach eggs in a steam oven, all you have to do is select the Steam mode, crack the egg into a lightly greased oven safe ramekin and cook it for 5 - 6 minutes. The timing will depend on how cold and how large the egg is. For those of you living at a higher elevations you will need to add another minute or two to the cooking time. Poached eggs on their own are wonderful; however, they can be enhanced by including some steamed or sauteed vegetables and cheese. If you are using previously cooked vegetables cold from the refrigerator it is best to put the vegetables in the ramekin and heat them in the steam oven for 3 - 4 minutes before adding the cheese and egg to ensure they will be heated through. The first time I made poached eggs this way there were some leftovers. I chilled them overnight and reheated them in the steam oven the next day and they were just as delicious as when freshly cooked. PREPARATION Heat the steam oven in the Steam mode to 212 F/100 C Lightly oil 4 oven safe ramekins with some avocado spray oil or butter. Combine the cooked broccolini with the shallot and red pepper flakes and season with sea salt and freshly ground pepper. If the vegetables are cold then place the ramekins in the oven for 3 - 4 minutes to allow the vegetables to heat through otherwise continue as directed. Divide the cheese between the ramekins and crack an egg into each ramekin. Place the ramekins in the oven and cook for approximately 5.30 minutes or longer if you prefer a harder yolk. INGREDIENTS 4 large eggs 1 cup steamed broccolini chopped into ¼” pieces 1 tbsp finely chopped shallot Pinch of red pepper flakes 1 cup grated cheddar cheese Serves 4 Poached Eggs with Broccolini and Cheddar .pdf Download PDF • 60KB WANT TO LEARN MORE? Click Here MORE DELICIOUS RECIPES FROM OUR CONVECTION PAGE Eggs Florentine with Mushroom Sauce RECIPE Italian Cheese Bread with Mozzarella - Just like Pizza! RECIPE Spinach Souffle Baked in Convection RECIPE Oven Baked Breakfast Potatoes with Breakfast Sausage RECIPE Vegetarian Tortilla Casserole with Zucchini, Corn, and Black Beans RECIPE Baked Crème Brulee French Toast Casserole along side a savory dish in Convection RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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

For best results when broiling steak season with salt immediately prior to cooking. For thinner cuts like the T Bone season immediately before works well YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Broiled Steak & Broiled Corn Salsa Convection Broil Mode Grilled steak slices laid on a bed of fresh arugula accompanied by a colorful corn salad garnished with herbs. For best results when broiling steak season with salt immediately prior to cooking. For thinner cuts like the T Bone season immediately before works well, for thicker steaks 40 minutes or overnight will give the best results. Drizzle with a light coating of high heat tolerant oil and your preferred seasoning before cooking. Preheat the oven in the Convection Broil Mode on Hi or 500 degrees, place the seasoned meat on a 2-piece Broil pan and cook for 4 - 5 minutes. Carefully turn the meat over and cook for 2 - 3 minutes depending on the thickness of the steak. If the steak is very thick, turn the oven off and place the pan on the lower rack for 3 - 4 minutes to finish cooking, otherwise remove from the oven and immediately take the steak off the pan. Always rest meat before carving. INGREDIENTS Sirloin or T Bone Steak Broiled Corn Salsa 2 - cups corn kernels 1 - red pepper, seeds removed chopped into small pieces 1 - small jalapeno pepper, seeds removed, chopped into small pieces ¼ - red onion, chopped into small pieces 1 - teaspoon ground cumin ¼ - teaspoon granulated garlic 1 - tablespoon grapeseed or peanut oil ¼ - cup chopped cilantro leaves 1 - lime, juice only PREPARATION The Broil function in most modern ovens is far more user friendly than older ovens, but it’s important to follow these simple steps when broiling in the oven. Arrange the oven racks before heating the oven, having one rack close to the broiler and another lower down is ideal that way once the meat is seared you can move it away from the powerful direct heat to finish cooking through if needed. Turn your overhead ventilation on to medium high speed, so that any escaping vapors will quickly be extracted. A preheat time of only 5 minutes is required for electric ovens, no preheat required for a gas oven, once the flame is ignited you are ready to cook. Always broil with the door closed Use a 2-piece broil pan when broil marbled meats, this way hot fat is shielded from the powerful direct heat. Always remove meat from the hot pan immediately it comes out of the oven to avoid overcooking. Use the Combination of Convection + Broil for thicker cuts of meat, this aids in even cooking and better moisture retention. Use the Broil only Mode for thin quick cooking cuts of meat, fish and vegetables. For best results when broiling steak season with salt immediately prior to cooking or 40 minutes prior to cooking. For thinner cuts like the T Bone immediately before works well, for thicker steaks 40 minutes or overnight will give the best results. Drizzle with a light coating of high heat tolerant oil and your preferred seasoning before cooking. Preheat the oven in the Convection-Broil Mode on Hi or 500 degrees, place the seasoned meat on a 2-piece Broil pan and cook for 4 - 5 minutes. Carefully turn the meat over and cook for 2 - 3 minutes depending on the thickness of the steak. If the steak is very thick, turn the oven off and place the pan on the lower rack for 3 - 4 minutes to finish cooking, otherwise remove from the oven and immediately take the steak off the pan. Always rest meat before carving. Preparation Broiled Corn Salsa Combine all the ingredients except the cilantro and lime juice in a bowl and spread onto a heavy duty rimmed baking sheet, covered with foil, shiny side down. Preheat the oven in the Broil Mode on Hi or 475 degrees, slide the tray into the oven and cook for 5 - 7 minutes or until the corn begins to brown on the edges. Remove from the oven and set aside to cool, then scrape the broiled vegetables into a bowl and toss with the cilantro and lime juice to taste. WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR STEAM PAGE Convection Steam Baked Baby Back Pork Ribs RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Steamed Broccoli Couscous Salad with Almonds and Cranberries RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Easy Steamed Potato Salad with Eggs and Asparagus RECIPE Slow Roasted Rib Eye Steak RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The steam Mode in a Combi-Steam oven is usually pre-set between 210-212 degrees, some ovens may allow you to decrease the Steaming temperature, but since water boils at 212 degrees this is the ideal temperature for steaming. Steaming or Combi-Steaming Steamed to perfection in a combi oven, this vibrant dish of grains and vegetables features tender broccoli and colorful accompaniments, ideal for a wholesome and flavorful meal. The steam Mode in a Combi-Steam oven is usually pre-set between 210-212 degrees, some ovens may allow you to decrease the Steaming temperature, but since water boils at 212 degrees this is the ideal temperature for steaming. Benefits: Avoiding cooktop boil overs Not having to wash multiple saucepans Not having to wipe down the cooktop The cooking inserts can be washed by hand or in the dishwasher BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE

The Convection Bake Mode is designed to bake large quantities of food. Yes, you can bake cookies and a cake at the same time with fabulous results. Convection Bake for Electric Ovens Convection-Bake is great for baking large quantities. The technology in ovens nowadays is amazing, but it can be challenging for a user is the oven features 11 modes of cooking and the recipe says "heat the oven to 350 degrees", which mode do you choose? Well, the Convection Bake Mode is designed to bake large quantities of food. Yes, you can bake cookies and a cake at the same time with fabulous results. Best Uses Baking - Always reduce recipe temperatures by 25 degrees when baking in this Mode. Single or Multiple racks of cakes, pies, breads, quick breads, muffins, and casseroles. Single rack Pizza (follow package directions re rack position). Single rack souffles, frittata and egg casseroles Single or multiple racks of bacon, chicken pieces, baked potatoes, or roasted vegetables (no temperature reduction necessary) Cooking an entire meal on multiple racks (no temperature reduction necessary!) Bake Away! Tomato Tart Turkey Pot Pies Peanut Butter Brownies BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE

I begin the stuffed pork chops with a sear on the cooktop and a slow finish in the oven. It will yield not only incredibly flavorful pork chops, but they will be juicy and tender. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Pork Chops with Garlic Herb Stuffing Convection or Convection Bake Juicy baked pork chops paired with a vibrant medley of roasted vegetables create a perfect convection-cooked meal. This recipe which begins with a sear on the cooktop and a slow finish in Convection will yield not only incredibly flavorful pork chops, but they will be juicy and tender. Cooking the leaner tender cuts of pork without drying out the meat can be tricky. This recipe which begins with a sear on the cooktop and a slow finish in Convection yields flavorful, tender, juicy pork chops. Before cooking a thin pocket is cut in the side of each chop and stuffed with a garlic herb paste which adds a delicious burst of flavor. The chops can be paired with some roasted seasonal vegetables for another easy Convection meal. INGREDIENTS For the Pork 2 bone-in center cut pork chops 3 cloves garlic, minced 1 tsp fresh rosemary minced 1/2 tsp fresh thyme minced 1 tbsp + 1/2 tsp olive oil 2 tbsp butter 2 tbsp sherry or white wine For the Vegetables 1 head cauliflower, halved, stem removed, cut into 1/4" thick slices 3 medium carrots, cut into 1/4" thick slices Olive oil and Mixed Italian seasoning PREPARATION Cooking Plan and Timing: Begin by cooking the cauliflower and carrots while searing the pork chops. This will take approx 10 minutes. Once seared add the pork chops to the oven and set the timer for 8 minutes. Remove the pork chops and set aside to rest. Increase the oven temperature to 400 degrees and continue cooking the vegetables for another 10 minutes. Remove from the oven and serve with the pork chops. Pork Chops Heat the oven in the Convection or Convection Bake mode at 325F. Combine the garlic, herbs and 1/2 tsp of olive oil, then carefully cut a pocket along the side of each chop and spread the mixture evenly inside each pocket. Season the chops with kosher salt and pepper and set aside to lose their chill while you prepare the vegetables. When ready to cook, heat an oven proof pan over moderate heat then add in 2 tablespoons of butter and 1 tbsp of olive oil. When the butter is sizzling, lay the chops into the pan and leave them to brown without touching for approx 3 minutes. Carefully turn the chops and brown on the other side. Before moving the pan to the oven add a little acid to the pan, either a little white wine, sherry or verjus. This will create a delicious pan sauce to spoon over the chops. Set the timer for 8 minutes then carefully remove the pan from the oven and set it aside leaving a towel or oven mitt over the handle to remind you it's hot. Remove the pork chops from the hot pan so they don't continue cooking. Now increase the heat in the oven to 400 degrees to make sure the vegetables achieve a nice caramelized finish. In ten minutes you will have perfect pork chops and a side of delicious caramelized roasted vegetables. Roasted Cauliflower and Carrots Cauliflower cut into 1/4” thick slices works well for roasting if you want to achieve a nice overall crispness. Paired with sliced multicolored carrots it makes an appealing side dish. I also sauteed some thinly sliced collard greens for added visual appeal and to add a lighter component to the meal. Simply toss the vegetables with a little olive oil, kosher salt and pepper and a sprinkle of mixed Italian seasoning and spread onto a rimmed baking sheet. Place on the lower rack in the oven and cook for approximately 20 minutes. Once the pork chops have been removed from the oven, increase the oven temperature to 400F and cook for a little longer until the vegetables begin to caramelize around the edges. PRINT OUR RECIPE Oven Baked Herb Stuffed Pork Chops with Roasted Carrots and Cauliflower .pdf Download PDF • 117KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH RECIPES FROM OUR STEAM PAGE Convection Steam Baked Baby Back Pork Ribs RECIPE Slow Roasted Pork Shoulder RECIPE Lobster Mac' n Cheese RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE Steamed Broccoli Couscous Salad with Almonds and Cranberries RECIPE Braised Spareribs with Plum Sauce RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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

Potatoes Roasted with Tomatoes and Capers Salad is cooked in combination modes of Combi-Steaming and Convection Roast YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Potatoes Roasted with Tomatoes and Capers Salad Convection Steam and Convection Roast Mode A vibrant dish of roasted potatoes and cherry tomatoes garnished with fresh herbs, presented on a stylish setting with a decorative red flower and a slice of lemon on the side. This dish is cooked in combination modes of Combi-Steaming and Convection Roast. INGREDIENTS 3 - lbs. small golden potatoes, steamed till just barely tender about 15 minutes Cooled and cut into ½” thick slices 1 - 10oz container cherry tomatoes, halved 2 - cloves garlic, crushed ½ - teaspoon dried oregano 1 - tablespoon salted capers, rinsed well 3 - tablespoons olive oil ¼ - cup fresh basil leaves, washed dried and finely minced PREPARATION For this recipe you will be using first the Steam Mode and then the Roast Mode. First steam the potatoes. Set them aside to cool then cut them into ½” thick slices. Gently toss the potatoes with 2 tablespoons olive oil and salt & pepper to taste. Spread the potatoes onto a rimmed baking sheet. Combine the tomatoes with the garlic, capers and oregano and a little drizzle of oil and spread over the potatoes. Cook in the Convection Roast mode at 400 degrees on the lower rack for 30 minutes or until the edges of the potatoes begin to crisp. Transfer to a serving platter and top with the fresh basil. 4 - 6 Servings WANT TO LEARN MORE? Click Here MORE RECIPES WITH POTATOES FROM OUR STEAM PAGE Easy Steamed Potato Salad with Eggs and Asparagus RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Potatoes Steam Roasted with Tomatoes and Capers RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Steaming or poaching a whole fish on a bed of aromatics in the Combi-Steam oven results in tender flavorful fish that makes a dramatic presentation. Gentle temperature will ensure perfect results Anchor 1 YOUR RECIPE FOR STEAM COOKING Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil Steaming Steam-oven fish garnished with fresh herbs and vegetables showcasing a delicious and healthy meal. Steaming or poaching a whole fish on a bed of aromatics in the Combi-Steam oven results in tender flavorful fish that makes a dramatic presentation. The pressure-less steam environment in the Combi-Steam oven maintains a consistent gentle temperature ensuring perfect results with no fear of boiling the fish. When steaming whole fish in the Combi-Steam oven, select the solid pan or use an oven-safe casserole dish. Then add the aromatics you wish to use to flavor the fish together with just enough water to cover the base of the pan and maybe even a splash of wine if appropriate. The cooking time will be a little longer than when fish is steamed over boiling water, but the succulent results are well worth the extra 8 - 10 minutes of cooking time. INGREDIENTS Cooking the Fish 2 whole tilapia or striped sea bass, scales and fins removed 1” piece of fresh ginger, thinly sliced 2 scallions, thinly sliced into 2” long diagonal strips 1 lemon, thinly sliced 2 tbsp soy sauce 2 tbsp sesame oil Serving the Fish 1 small red Jalapeno chili pepper, cut into very thin circles 2 scallions, thinly sliced into 2” long diagonal strip 4 tbsp sesame oil, heated PREPARATION Heat the oven in the Steam mode, 100% Humidity, 212 Degrees Pour about ¼ - ½ a cup of water into the solid Combi-Steam oven Pan. Cut a few diagonal slits in the fish and place the fish in the prepared pan. Place the lemon and ginger slices in the slits and put any remaining slices in the belly together with the scallions. Pour the soy sauce over the fish then drizzle the sesame oil over the fish. Place in the oven and cook for 15 - 20 minutes until the fish flakes easily from the bone. Place the fish on a platter and sprinkle the reserved scallions and chili pepper over the fish. Heat the sesame oil until sizzling then pour it over the fish. Combi Steam Whole Fish .pdf Download PDF • 95KB WANT TO LEARN MORE? Click Here OUR SELECTION TO YOU! Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE How To Roast Pork Loin in Convection RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Slow Roasted Lamb Shoulder with Garlicky Greens and Feta Cheese RECIPE Lemon Blueberry Loaf Cake RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Carrot Apple muffins with pecan and coconut are great snack. Because they are made with vegetable oil they keep well in an airtight container or can be frozen. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Baked Carrot Apple Muffins with Pecans and Coconut Convection Bake or Bake Mode Freshly baked healthy carrot muffins ready to enjoy. A perfect healthy snack and very forgiving, if you don’t care for one of the ingredients add more of another. Because these muffins are made with vegetable oil they keep well in an airtight container or can be frozen. These easy to prepare muffins are a staple in my house in the fall and winter months. A perfect healthy snack and very forgiving, if you don’t care for one of the ingredients add more of another. Because they are made with vegetable oil they keep well in an airtight container or can be frozen. The recipe makes 18 muffins so if you don’t have two muffin pans, bake 12, remove those from the pan after a short cooling spell and bake the remainder of the muffins. Because these muffins have such a high moisture content I prefer to bake them in the Bake mode or the Convection Bake mode since the direct heat from the top and bottom heating elements ensures a drier crumb. Remember if you use Convection Bake reduce the recipe temperature by 25 degrees and if baking two trays at one time there is no need to switch the pans part way through baking. INGREDIENTS 2 cups all purpose flour 2 tsp baking soda 1 tbsp wheat germ (optional) 2 tsp ground cinnamon 1 cup granulated sugar ¼ tsp salt 2 cups carrots, peeled and grated (2 -3 medium carrots) ½ cup chopped pecans or walnuts ½ cup golden raisins ½ cup flaked unsweetened coconut 3 large eggs 1 cup olive oil or your preferred vegetable oil 2 tsp vanilla 1 Granny Smith apple, coarsely grated PREPARATION Arrange the oven racks so there is one rack in the center of the oven and heat the oven in the Bake mode 350℉ or if baking two trays in the Convection Bake mode 325℉. Oil an 18 cup muffin tin or line with baking cups. In a large mixing bowl, sift the flour, baking soda, cinnamon and salt and whisk in the wheat germ (if using) and the sugar. Stir in the carrots, pecans, raising and coconut. In another bowl or large mixing jug combine the eggs, oil and vanilla and whisk to combine. Stir in the shredded apple and combine gently with the flour mixture. Fill each of the muffin cups ¾ full and bake for 18 - 20 minutes, until the tester comes out clean. Cool the muffins in the pan for at least 5 minutes before out onto a cooling rack. Makes 18 muffins PRINT OUR RECIPE Snack Muffins with Carrot Apple Coconut & Pecans .pdf Download PDF • 201KB WANT TO LEARN MORE? Click Here MORE OPTIONS FROM OUR STEAM OVEN! Risotto with Asparagus, Leeks and Proscuitto RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Braised Spareribs with Plum Sauce RECIPE Chocolate Flan RECIPE Key Lime Cheesecake RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Convection is the ideal cooking mode because more moisture is retained which equates to better flavor and texture, and because the natural sugar of beets will caramelize at high temperatures when combined with fresh arugula will be an explosion of flavors and texture. How to Roast Vegetables in Convection Steam-roasted vegetables with arugula and cheese, showcasing a vibrant and healthy dish. Roasting vegetables is perhaps the easiest way to incorporate a wide variety of vegetables into your diet and not only are they delicious, the preparation is remarkably simple. A medley of vegetables can be served over greens or grains or served with roast meat, poultry or seafood. Vegetables taste wonderful when roasted because their natural sugars caramelize when being cooked at high heat. Convection is the ideal cooking mode because more moisture is retained which equates to better flavor and texture. Tips for Roasting Vegetables in Convection The important things to consider when roasting vegetables are the oven mode, rack position and oven temperature. Since all ovens are different you will achieve the best results if you review the manufacturers information to learn about the oven you are cooking with. Either the Convection Bake or Convection Roast modes are suitable for roasting vegetables, although if your oven features both options the more powerful Convection Roast mode will ensure better caramelization . These modes use a combination of direct heat from the Top and Bottom heating elements but because the fan is circulating the heated air the vegetables cook evenly and will not dry out. Rack position is also important to ensure even cooking results. Generally roasting on rack position 2 counting up from the bottom is the best rack position so that the vegetables can cook evenly without burning. However, if you want very crispy cauliflower or roasted potatoes the lowest rack position closer to the heating element may provide better results. When roasting on the lowest rack position, the vegetables should be turned part way through the cooking to avoid burning. Rack position is important when roasting. The oven temperature is also important, most recipes are written for the Bake or Roast mode and may indicate a higher temperature but in Convection a slightly lower temperature of 375 F will give better results. Remember, when you use a convection mode the heat is circulated around the oven, cooking the food from the edge to the core so if the temperature is too high you can risk overcooking the edges before the center is cooked through. Best Vegetables for Roasting Root vegetables are of course ideal for roasting, but you can also roast greens such as cabbage, Brussels sprouts and kale, so everything is worth a try. Roasting a medley of vegetables is an easy way to create a colorful, flavorful side dish that can be enhanced with some crumbled cheese, mixed salad greens or toasted nuts. The important thing to keep in mind is cutting the vegetables in a uniform shape to ensure even cooking and choosing vegetables that have the same approximate cooking time. Of course you can always add in quicker cooking vegetables towards the end of the cooking time. Larissa, Your Convection Enthusiast BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE