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

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

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

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

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

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

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

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

This recipe is a great way to make good use of a bounty of summer’s flavorful vegetables. The zucchinis are cut into large chunks and quickly sautéed over high heat to give them a little char and caramelize the edges. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Zucchini Corn Casserole with Tomatoes and Pesto Convection Roast or Convection Bake Mode Golden-baked zucchini and cherry tomato casserole topped with crispy breadcrumbs and melted cheese, served alongside roasted turkey breast. This recipe is a great way to make good use of a bounty of summer’s flavorful vegetables. The vegetables do require some advance preparation before being combined into a casserole and baked, but the extra steps ensure great flavor. The zucchinis are cut into large chunks and quickly sautéed over high heat to give them a little char and caramelize the edges. Now, the fresh corn is sautéed with onions and oregano again to allow the corn to slightly caramelize. Then, the tomatoes are folded in and cooked just enough to soften them. Making fresh pesto is easy, especially with the help of a food processor. The only real labor is removing the leaves, washing them, and making sure they are perfectly dry before proceeding. In addition, this recipe is part of the Convection Meal: Convection Baked Turkey Breast INGREDIENTS 5 large zucchini, halved lengthwise, cut into large chunks 1 medium yellow onion, cut into small dice 4 ears fresh yellow corn, kernels removed 4 cloves garlic, smashed and coarsely chopped ½ tsp dried oregano 1 basket of very ripe small tomatoes, halved 5 medium Yukon Gold potatoes, steamed until fork-tender and cut into ¼” thick slices ½ cup basil pesto 1 cup panko breadcrumbs ½ cup grated Parmesan cheese For the Pesto 1 large bunch of basil, leaves washed and thoroughly dried 4 cloves garlic, peeled 2 tbsp toasted pine nuts or walnuts Approx ⅔ cup olive oil Recipe ingredients METHOD Lightly oil a large oven-proof casserole dish and set aside. Steam the whole potatoes for 15-20 minutes, until fork-tender, in the steam oven using the Steam mode or with a little water on the cooktop. Set aside to cool, then cut into ¼” thick slices. Preheat the oven to 350°F/175 °C in Convection Bake or Convection Roast mode. Heat a large skillet over medium heat, add the olive oil, and increase the heat to medium-high. Sauté the zucchini in batches until nicely caramelized on the edges. When all the zucchini are cooked, transfer them to a large shallow mixing bowl. In the same pan, over moderate heat, sauté the onions until softened. Then, stir in the corn and cook for 5-6 minutes, until the corn begins to brown on the edges. Add the oregano, tomatoes, and garlic, and continue cooking for a few more minutes over moderate heat. Transfer the corn mixture to the mixing bowl with the zucchini. Season with sea salt and freshly ground pepper and mix gently to combine. Place a layer of potatoes at the bottom of the casserole dish, then top with a few spoonful of pesto and spread it evenly over the potatoes. Spoon half of the zucchini corn mixture over the potatoes. Top with another layer of potatoes and pesto, and then spoon the remainder of the zucchini corn mixture over the top. If you have extra pesto, add it to the top layer of vegetables. Combine the panko and grated Parmesan cheese, then spread them evenly over the top of the casserole. Bake for 30 minutes until the topping is golden. Serves 6 To make the pesto, place the leaves, garlic, and nuts in the bowl of a small food processor. Add a generous pinch of kosher salt and some freshly ground black pepper. Pulse a few times to mince the mixture, then with the motor running, add enough oil to make a smooth, spreadable paste. Taste and add more salt if necessary. Extra pesto can be scraped into a small container and stored in the freezer or refrigerated for a few days. Note: This recipe doesn’t use Parmesan cheese, but if you prefer to add cheese, fold in a ¼ - ½ cup. PRINT OUR RECIPE Zucchini Corn Casserole with Tomatoes and Pesto .pdf Download PDF • 314KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR MENU! Succulent Steam Oven Turkey Breast RECIPE Slow Roasted Turkey Pieces RECIPE Provencal Golden Potato and Tomato Casserole RECIPE Steam Oven Turkey Meatloaf RECIPE BBQ Pulled Turkey RECIPE Braised Turkey with Butternut Squash, Chickpeas and Tomatoes RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Cornish game hens split and roasted over savory stuffing are an easy-to-prepare festive meal. The stuffing is made with cornbread and pork sausage mixed with dried cranberries and apricots. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Cornish Hens Roasted over Cornbread Sausage Stuffing Convection Roast or Convection Bake Mode Cornish Hens roasted are an easy alternative for the holidays Cornish game hens split and roasted over savory stuffing are an easy-to-prepare festive meal. The stuffing is made with cornbread and pork sausage mixed with dried cranberries and apricots; however, the ingredients can be varied to taste. Once the dish comes out of the oven, it’s easy to serve, as no carving is required. Baking this dish in convection ensures the hens and stuffing remain juicy and flavorful. You can easily roast a tray of vegetables at the same time to serve as a side. Maybe some green beans with pearl onions or Brussels sprouts with shiitake mushrooms. A crisp fall salad would also be a great complement to this easy meal. INGREDIENTS Cornish Hen ingredients For the stuffing 2 fresh pork (or chicken sausages) 1 tbsp butter 1 yellow onion, finely chopped 6 stalks celery, chopped into ¼” pieces 4 cloves garlic, coarsely chopped 4 cups cooked cornbread, crumbled 1 cup sourdough croutons 1 cup chopped dried apricots 1 cup dried cranberries 1 egg, slightly beaten 1 stick unsalted butter, melted 2 tsp minced fresh sage or 1 tbsp dried sage 1 cup chicken stock For the hens 3 Cornish hens, split and dried with paper towels 2 tsp kosher salt 1/2 tsp paprika 1/2 tsp dried oregano PREPARATION To make the stuffing, heat a medium saute pan over moderate heat, add a little olive oil, remove the sausage from the casing, add to the pan, and saute for 5 - 8 minutes until the meat has browned and rendered the fat. Remove the browned sausage meat from the pan with a slotted spoon and set aside. Return the pan to the heat, add 1 tbsp butter, and saute the onion and celery for 3 - 4 minutes. Then stir in the garlic and cook for 2 - 3 minutes to soften. Combine the cooked vegetables with the sausage, cornbread, croutons, and dried fruit. Stir in the egg, melted butter, and sage. Fold in the stock, and press the stuffing into a greased 9 x 13” baking pan. At this point, the stuffing can be refrigerated. Before continuing, be sure to bring the pan to room temperature. Heat the oven in the Convection Roast or Convection Bake mode to 425 F/218C. Rub the hens with a little olive oil. Combine the kosher salt, paprika, and oregano and rub into the hens. Nestle the hens into the stuffing and bake for 15 minutes on the middle rack in the oven at 425F/218C, then drop the temperature to 350F/180C for the remainder of the 35 minutes (20 minutes). Serves 6 PRINT OUR RECIPE Cornish Hens Roasted over Cornbread Sausage Stuffing .pdf Download PDF • 80KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Steam Oven Roast Chicken and Vegetables RECIPE Slow Roasted Beef Tenderloin RECIPE Slow Roasted Turkey Pieces RECIPE Braised Turkey with Butternut Squash, Chickpeas and Tomatoes RECIPE Braised Spareribs with Plum Sauce RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The chicken goes to the oven first at 375°F and 10 min in the zucchini, tomato and summer squash are added in. Cook for another 25 min or until chicken are veggies have crisped. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Chicken Thighs with Zucchini, Tomato and Summer Squash Convection Roast or Convection Bake Mode Often when I cook a meal in my convection oven for a group of people, I ask myself, what else I can cook while I have in the oven the main dish? Of course I will prepare a side dish and dessert. Why? Because in convection I can cook in multiple rack without transference of flavors. In this page, you can find three delicious recipes that can be prepare in no time and baked in one go: Roast Chicken Thighs Pieces Roasted Medley of Zucchini, Golden Squash & Cherry Tomatoes Nectarine Blackberry Crisp Planning Tips for Cooking this Meal in Convection Cooking Time Chicken Pieces - 25 - 35 minutes depending on the size Resting Time for Chicken - 5 minutes Cooking Time for Vegetables - 20 - 25 minutes Cooking Time for Crisp - 35 - 40 minutes Organize the oven racks, one on rack 2 (counting up from the bottom) the other on rack 4. Preheat the oven in the Convection Roast or Convection Bake Mode to 425 degrees. The chicken goes into the oven on the upper rack and the vegetables on the lower rack, set the timer for 10 minutes, then reduce the temperature to 375. Slide the crisp in next to either the vegetables or the chicken and set the timer for 15 minutes. Remove the chicken and vegetables from the oven, move the crisp to the upper rack to crisp the topping and cook for another 15 - 20 minutes. Serves 4 - 6 People Ingredients Spice Rubbed Chicken Pieces It’s always a good idea to roast a few extra chicken pieces to have on hand for salads or sandwiches. 6 - 8 bone in chicken pieces 2 - tablespoons olive oil 2 - teaspoons kosher salt 1 ½ - teaspoons dried mixed Italian seasoning 1 ½ - teaspoons garlic powder 2 - teaspoons smoked Spanish paprika (mild or spicy) Medley of Zucchini, Gold Squash & Cherry Tomatoes 2 - medium green zucchini, cut in half lengthwise, then each half cut into 1” thick chunks 2 - medium golden zucchini, cut the same way 1 - cup cherry tomatoes, cut in half 3 - cloves garlic, minced Fresh Herb & Feta Cheese Topping 1 - cup crumbled feta cheese ¼ - cup fresh herbs, mint, parsley, basil, oregano, minced Pinch of dried red chili Nectarine & Blackberry Crisp 6 - ripe nectarines, cut into 8 wedges each 1 - cup ripe blackberries ¼ - cup sugar 1 - stick unsalted butter, room temperature, cut into small pieces 1 - cup old-fashioned oats ½ - cup, brown sugar ½ - cup all purpose flour 1 - teaspoon ground cinnamon Dash of salt WANT TO LEARN MORE? Click Here MORE CHICKEN RECIPES FROM OUR STEAM PAGE 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Slow Roasted Chicken Wings RECIPE Braised Chicken with Lemon and Cilantro RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this recipe, the cubed potatoes are gently simmered in a lightly thickened light cream sauce flavored with fresh thyme. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Au Gratin Steakhouse Potatoes Broil Mode Golden, cheesy au gratin potatoes paired with a savory roast. Restaurants have many creative tricks for simplifying the preparation of certain dishes, as illustrated by this method for preparing Au Gratin Potatoes. In this recipe, the cubed potatoes are gently simmered in a lightly thickened light cream sauce flavored with fresh thyme. Prior to serving, the potatoes are added to an oven-safe baking dish, topped with cheese, and gently heated under the oven broiler until the cheese melts. So easy and so delicious! Tip: For best results, purchase block cheese and grate it by hand. Once grated, excess cheese can be stored in the freezer for next time. INGREDIENTS 6 tbsp unsalted butter ½ yellow onion, thinly sliced 3 cloves garlic, minced 3 tbsp all-purpose flour 1 cup vegetable or chicken broth 1 cup half and half 1 ½ lbs. russet potatoes, peeled and cut into ½” cubes 2 sprigs fresh thyme 2 cups shredded sharp cheddar cheese 1 cup shredded Gruyere cheese 1/4 cup grated Parmesan 1 tsp salt Freshly ground pepper Ingredients for the Convection Meal. PREPARATION Melt the butter in a large sauté pan or skillet over medium heat. When foaming, add the onions and cook gently for a few minutes until softened. Stir in the garlic, cook for a minute, then add the flour and stir to mix. Cook for a few minutes over moderate heat, then add the broth and cream. Bring the mixture to a boil, stirring constantly until thickened. Once the mixture has thickened, add the potatoes and thyme, bring to a gentle boil, and simmer for 15 - 20 minutes, until the potatoes are tender. Remove the pan from the heat and stir in half of the cheddar and Gruyere cheese. Once melted, add the seasonings, including salt and pepper, and transfer the mixture to an oven-safe casserole pan. Arrange the oven racks so the broiling rack is in the second position from the top, and heat. Set the oven to Broil Mode at 450°F F/230°C, or Medium. Sprinkle the remaining cheese in an even layer over the casserole, place the pan in the oven, and broil (with the door closed) for 6 - 8 minutes until bubbling and lightly browned. Serves 6 PRINT OUR RECIPE Au Gratin Potatoes .pdf Download PDF • 369KB WANT TO LEARN MORE? Click Here MORE OPTIONS FROM OUR STEAM PAGE How to Cook Rack of Lamb in a Steam Oven RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Potatoes Steam Roasted with Tomatoes and Capers RECIPE Slow Roasted Salmon RECIPE Roast Beef Top Loin Steam Roasted RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Slow cooking barbecue chicken pieces in your Convection or Steam oven and finishing the cooking on the grill renders evenly cooked, flavorful, and juicy with just the right amount of sear. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Oven BBQ Chicken Low Temperature Cooking The slow cooking method is great for cooking meats. Slow cooking chicken pieces in your Convection or Steam oven and finishing the cooking on the grill renders the perfect BBQ chicken. Evenly cooked, flavorful, and juicy with just the right amount of sear, it’s perfection with Convection. To cook successfully on an outdoor grill we need to use a combination of direct heat to sear the food and indirect heat to cook the food. Your Convection Oven or regular oven with help you with that stage. An easy way to achieve great results is to season the chicken with a dry rub of BBQ seasoning and slow cook it in the oven first. Then the chicken can be brushed with BBQ sauce and either finished in a hot oven or on the grill. Allow approximately 30 minutes of cooking time for the chicken pieces and approximately 10 minutes for the finishing. INGREDIENTS 8 - 10 bone-in skin-on assorted chicken pieces 2 tbs BBQ dry rub seasoning ½ tsp Kosher salt 3 tbsp heat-tolerant vegetable oil ¾ cup BBQ sauce for finishing PREPARATION Place the chicken pieces on a rimmed baking sheet and season the chicken pieces with BBQ seasoning, salt, drizzle with the vegetable oil, and rub the oil into the chicken pieces. For the best flavor, this is best done several hours in advance. Heat the oven in the Convection or Convection Bake mode at 200 degrees, or heat the Steam oven in the Combination Convection Steam mode at 200 degrees. Place the tray in the oven and cook for 30 - 35 minutes. You can now finish the cooking on the grill or you can change the oven mode to Convection Roast and cook the chicken at 425 degrees. When cooking bone-in chicken pieces you may see a fair amount of liquid collect on the pan, these are flavorful juices that you can use to add to your general cooking so refrigerate or freeze them in a small container for future use. PRINT OUR RECIPE Oven BBQ chicken .pdf Download PDF • 150KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH OUR RECIPE PAGE! Convection Steam Baked Baby Back Pork Ribs RECIPE Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli RECIPE Apricot Tomato Chutney RECIPE Succulent Steam Oven Turkey Breast RECIPE Steamed Baked Cabbage Rolls with Beef and Pork RECIPE 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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 (Arroz con pollo) RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!