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WHAT PANS SHOULD I USE TO ROAST LARGE CUTS OF MEATS IN CONVECTION OR CONVECTION-ROAST MODE? FAQ PAGE How What Why Do What pans should I use to roast large cuts of meats in convection or convection-roast mode? Meats should be cooked on a rack in a shallow pan allowing the heat to circulate around the meat and penetrate from the edge to the center. Large roasts such as bone-in Rib Roasts can be cooked directly on the roasting pan as the bones create a natural rack. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

Discover all the aspects of convection ovens and convection cooking. Maximize your oven's potential by exploring Larissa's tips for adapting your recipes to a convection oven. LEARN ALL ABOUT CONVECTION COOKING MY TIPS FOR GREAT RESULTS Nowadays, many convection ovens feature a self-cleaning cycle, but I wanted to show you how ... Read More Tips for Cleaning a Convection Oven Tips for Cleaning a Convection Oven For a Fabulous Fast Breakfast Turn on Your Steam Oven Steam Oven Cooking Made Easy - Part 3 Master the Art of Perfectly Crispy Crusts: Tips for Baking Bread in a Steam Oven Steam Oven Cooking Guide for Beginners, Part 2 Steam Oven Cooking Your Ultimate Guide for Beginners - Part 1 Steam Oven Sheet Pan Meal: Pork Tenderloin and Seasonal Vegetables Best Cookie Sheet for Convection Baking Tips for Preparing a Thanksgiving Feast in Convection Best Roasting Pan for Convection Convection Cooking Tips for Gas Ovens Troubleshooting Convection Cooking and Baking Issues Tips for Cleaning a Convection Oven For a Fabulous Fast Breakfast Turn on Your Steam Oven Steam Oven Cooking Made Easy - Part 3 Master the Art of Perfectly Crispy Crusts: Tips for Baking Bread in a Steam Oven Steam Oven Cooking Guide for Beginners, Part 2 Steam Oven Cooking Your Ultimate Guide for Beginners - Part 1 Steam Oven Sheet Pan Meal: Pork Tenderloin and Seasonal Vegetables Best Cookie Sheet for Convection Baking Tips for Preparing a Thanksgiving Feast in Convection Best Roasting Pan for Convection Convection Cooking Tips for Gas Ovens Troubleshooting Convection Cooking and Baking Issues Tips for Cleaning a Convection Oven For a Fabulous Fast Breakfast Turn on Your Steam Oven Steam Oven Cooking Made Easy - Part 3 Master the Art of Perfectly Crispy Crusts: Tips for Baking Bread in a Steam Oven Steam Oven Cooking Guide for Beginners, Part 2 Steam Oven Cooking Your Ultimate Guide for Beginners - Part 1 Steam Oven Sheet Pan Meal: Pork Tenderloin and Seasonal Vegetables Best Cookie Sheet for Convection Baking Tips for Preparing a Thanksgiving Feast in Convection Best Roasting Pan for Convection Convection Cooking Tips for Gas Ovens Troubleshooting Convection Cooking and Baking Issues EXPLORE MY CONVECTION HOW-TO VIDEOS! Vegetables roasted in convection have the best flavor and texture because they retain their natural juices as they caramelize in the oven. Read More How to Roast Vegetables in Convection Cooking Chicken Breast Tips For Perfect Results How To Roast Peppers in Convection How to Roast Chicken in the Steam Oven How to Roast Vegetables in Convection How to Cook Different Foods In The Steam Oven How to Roast a Spatchcock Turkey in Convection Cooking Chicken Breast Tips For Perfect Results How To Roast Peppers in Convection How to Roast Chicken in the Steam Oven How to Roast Vegetables in Convection How to Cook Different Foods In The Steam Oven How to Roast a Spatchcock Turkey in Convection Cooking Chicken Breast Tips For Perfect Results How To Roast Peppers in Convection How to Roast Chicken in the Steam Oven How to Roast Vegetables in Convection How to Cook Different Foods In The Steam Oven How to Roast a Spatchcock Turkey in Convection Cooking Chicken Breast Tips For Perfect Results How To Roast Peppers in Convection How to Roast Chicken in the Steam Oven How to Roast Vegetables in Convection How to Cook Different Foods In The Steam Oven How to Roast a Spatchcock Turkey in Convection Cooking Chicken Breast Tips For Perfect Results How To Roast Peppers in Convection How to Roast Chicken in the Steam Oven How to Roast Vegetables in Convection How to Cook Different Foods In The Steam Oven How to Roast a Spatchcock Turkey in Convection Subscribe to our newsletter • Don’t miss out! First name Last name Email Join Thanks for subscribing! LEARN ABOUT THE CONVECTION MODES A convection oven is an oven that has fans to circulate air around food which gives a very even heat. The increased air circulation causes ... Read More Introduction to Convection Why the Convection Setting on Your Oven is a Great Choice Convection Roast for Electric Ovens Convection Broiled for Electric Ovens Convection Bake for Electric Ovens Convection or True Convection for Electric Ovens Introduction to Convection Why the Convection Setting on Your Oven is a Great Choice Convection Roast for Electric Ovens Convection Broiled for Electric Ovens Convection Bake for Electric Ovens Convection or True Convection for Electric Ovens Introduction to Convection Why the Convection Setting on Your Oven is a Great Choice Convection Roast for Electric Ovens Convection Broiled for Electric Ovens Convection Bake for Electric Ovens Convection or True Convection for Electric Ovens Introduction to Convection Why the Convection Setting on Your Oven is a Great Choice Convection Roast for Electric Ovens Convection Broiled for Electric Ovens Convection Bake for Electric Ovens Convection or True Convection for Electric Ovens Introduction to Convection Why the Convection Setting on Your Oven is a Great Choice Convection Roast for Electric Ovens Convection Broiled for Electric Ovens Convection Bake for Electric Ovens Convection or True Convection for Electric Ovens Introduction to Convection LEARN ABOUT THE STEAM MODES The steam Mode in a Combi-Steam oven is usually pre-set between 210-212 degrees ... Read More Steaming or Combi-Steaming Steam Braising or Combi-Braising Steam-Roasting or Combi-Roasting Steam-Baking or Combi-Baking Tips for Steaming Grains, Vegetables & Eggs Steaming or Combi-Steaming Introduction to the Steam-Oven or Combi-Oven Reheating & Defrosting Low Temperature Roasting Steam Braising or Combi-Braising Steam-Roasting or Combi-Roasting Steam-Baking or Combi-Baking Tips for Steaming Grains, Vegetables & Eggs Steaming or Combi-Steaming Introduction to the Steam-Oven or Combi-Oven Reheating & Defrosting Low Temperature Roasting Steam Braising or Combi-Braising Steam-Roasting or Combi-Roasting Steam-Baking or Combi-Baking Tips for Steaming Grains, Vegetables & Eggs Steaming or Combi-Steaming Introduction to the Steam-Oven or Combi-Oven Reheating & Defrosting Low Temperature Roasting Steam Braising or Combi-Braising Steam-Roasting or Combi-Roasting Steam-Baking or Combi-Baking Tips for Steaming Grains, Vegetables & Eggs Steaming or Combi-Steaming Introduction to the Steam-Oven or Combi-Oven Reheating & Defrosting Low Temperature Roasting

WHY I COOK THIS RACK OF LAMB DIRECTLY ON A SHALLOW PAN? FAQ PAGE How What Why Do A perfectly seasoned bone-in roast cooks evenly in convection, eliminating the need for a rack. Bone-in-roasts can be cooked directly on a shallow rimmed baking sheet as the meat will not touch the pan. Boneless roasts should be cooked on a rack in a shallow pan so the heat can circulate evenly around the meat and to avoid the heated pan leeching moisture from the roast. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

This Chocolate Caramel Apple pie is my go to apple pie recipe. The combination of the caramel sauce  and streusel topping is fabulous, and baking the pie in Convection  gives texture to the apples.  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Caramel Apple Pie Convection Bake Mode A crumb-topped apple pie, rich pecan pie, and golden cornbread muffins, ideal for a cozy gathering. This is my go to apple pie recipe, the combination of the caramel sauce and streusel topping is just fabulous and baking the pie in Convection gives amazing texture to the apples. There are a few steps to making this pie, however the results are definitely worth the effort. If you are short on time use a prepared crust. INGREDIENTS Pastry 1 ½ cups unbleached all-purpose flour Pinch of Kosher salt 1 tbsp granulated sugar 1 stick unsalted butter, very chilled, cut into small pieces. ¼ cup ice water Streusel Topping ½ cup unbleached all-purpose flour 4 tbsps dark brown sugar 2 tsp ground cinnamon ¼ tsp Kosher salt 4 tbsp chilled unsalted butter, cut into small pieces Mix all the ingredients except the butter in a small bowl and stir to combine. Rub the butter in with your fingertips until the mixture begins to form clumps. The topping can be made in advance and refrigerated. Caramel Sauce 1 ¼ cups granulated sugar ¼ cup water 3 tbsp unsalted butter Apples 6 Granny Smith or your favorite pie apple, peeled, and cored and cut into ½” thick wedges. 3 tbsp unbleached all-purpose flour PREPARATION Directions Combine the flour, salt and sugar in the bowl of a food processor or in a deep mixing bowl if making by hand. Add the butter and pulse until the mixture resembles coarse meal or blend with a pastry cutter or two forks. With the motor running, add the cold water slowly until the mixture gathers into a mass. Turn the dough onto a lightly floured work surface and knead gently for a few minutes. Flatten the dough into a disc and wrap tightly with plastic wrap and chill for 30 minutes or overnight. Before mixing the ingredients for the pie, roll the pastry out and line a 9” deep pie dish, crimp the edges and return the prepared pan to the refrigerator so the pastry remains chilled. Streusel Topping Mix all the ingredients except the butter in a small bowl and stir to combine. Rub the butter in with your fingertips until the mixture begins to form clumps. The topping can be made in advance and refrigerated. Caramel Sauce Combine the sugar and water in a heavy saucepan over medium heat to dissolve the sugar. Increase the heat to medium high and boil until the syrup turns a deep amber. This can take 5 - 8 minutes depending on the pan and level of heat. Once the syrup has reached the desired color, remove it from the heat and stir in the butter, taking care as the mixture will bubble and foam. Place the pan back on the burner over low heat and stir until smooth. Apples Place the apples in a large, wide, shallow bowl so you can easily toss them when adding the caramel sauce. Add the warm caramel sauce and let sit for 10 minutes until the apples release their juices. The caramel sauce will seize up when added to the cold apples but will relax as it sits. Stir the mixture occasionally before adding to the pie crust. Add the mixture to the prepared pie crust and sprinkle the prepared streusel over the top. Arrange the oven racks so you can place the pie on rack position 2, one up from the bottom. Heat the oven in the Convection Bake mode 350 . Slide the pie into the oven and set the timer for 50 minutes, the crust should be golden and the apples tender when pierced with a sharp knife. Transfer the pie to a rack to cool before serving. Caramel Apple Pie .pdf Download PDF • 174KB WANT TO LEARN MORE? Click Here MORE SWEET CHOICES FROM OUR STEAM MENU! Steam Oven Caramel Bread Pudding Delight RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Chocolate Flan RECIPE Paella with Steamed Mussels and Shrimp RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Key Lime Cheesecake RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Since a convection-oven cooks from the edge to the center and with even heat distribution, this Chocolate Lava Cake cake will come out with a perfectly cooked crust and molten chocolatey in the inside every time. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Chocolate Lava Cake Convection Bake Mode Chocolate Lava Cake baked in the convection-mode. I'm excited to help you create a delicious lava cake dessert perfect for your convection oven. Since a convection oven cooks from the edge to the center and with even heat distribution, your cake will come out with a perfectly cooked crust and molten chocolatey inside every time. This recipe is great for baking in a convection oven. Follow these simple steps for a mouth-watering dessert that's sure to impress your guests. The baking time is 13 minutes when cooked in an 8-ounce ramekin. INGREDIENTS You'll need two 8oz or one 10-ounce ramekin. 4.5 ounces / 125 grams bittersweet chocolate, 70 to 74 percent cacao 1 stick / 115 grams tablespoons unsalted butter, cut into cubes, plus more for the ramekin 2.1 oz / 60 grams of powdered sugar 1.5 oz / 40 grams flour 2 eggs 20 nibs of chocolate for topping 1 lemon zest 1⁄8teaspoon kosher salt Recipe ingredients PREPARATION Butter the ramekins and heat the oven to 325 degrees in the Convection Bake mode. Dust the buttered ramekins with flour. Melt the chocolate, butter, and sugar in a water bath. Mixed well. Add the flour, lemon zest, and eggs away from the fire one by one. Fill the ramekins with the preparation and place 10 chocolate nibs on top. Bake the cakes for 13 to 14 minutes. Once you remove the ramekins from the oven, place them in a shallow pan with cold water for about 5 minutes. Remove them and let the cakes cool for another 10 minutes. Then, you can unmold the cakes and serve them. Serves 2 WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH THE STEAM OVEN! Chocolate Flan RECIPE Braised Spareribs with Plum Sauce RECIPE Vanilla Creme Brulee RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Slow Roasted Rib Eye Steak RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

WHAT IS LOW-TEMPERATURE COOKING? FAQ PAGE How What Why Do What Is Low-Temperature Cooking? Low-temperature cooking is a method of cooking tender cuts of meat at temperatures between 160 - 200 degrees (70 - 93C) until the target internal temperature is reached. The meat is then finished at a high temperature on the grill, in the oven or in a pan. Maximum Recommended Temperature for LT Cooking. Click here to learn more about Low Temperature Cooking OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

WHAT IS THE TIMING FOR ROASTING MEATS IN CONVECTION? FAQ PAGE How What Why Do What is the timing for roasting meats in convection? Cooking time for large roasts is reduced substantially in Convection, while smaller roasts generally cook in stated recipe time. If your oven is equipped with a meat probe using it when roasting large cuts of meat of 5lbs and over will prevent overcooking. Otherwise, check the meat with an instant-read thermometer ⅔ of the way through the stated recipe time to determine the degree of doneness. Always add resting and carving time to the overall cooking time. 10 minutes for smaller cuts of meat 20 - 30 minutes for larger cuts of meat. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

n this recipe, the cauliflower is cut into thick slices and marinated with chopped garlic and some mixed Italian seasoning. For crispy-edged cauliflower with a creamy center, roasting cauliflower in convection at a high temperature for about 20 minutes is key. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Roast Cauliflower with Spicy Lentils Convection Roast or Convection Bake Mode For crispy-edged cauliflower with a creamy center, roast in convection In this recipe, the cauliflower is cut into thick slices and marinated with chopped garlic and some mixed Italian seasoning. For crispy-edged cauliflower with a creamy center, roasting cauliflower in convection at a high temperature for about 20 minutes is key. Add a topping of spicy lentils for another sensational side dish. While the cauliflower is roasting, the quick-cooking lentil stew is set to simmer on the cooktop and then spooned over the roasted cauliflower. This combination makes a wonderful meal in itself. However, it also pairs well with roast chicken or lamb. INGREDIENTS For the lentils 2 tbsp olive oil + 2 tbsp butter 1 medium yellow onion, chopped into small dice 2 medium carrots, cut into small dice 2 medium celery stalks, cut into small dice 1 tbsp, chilis in Adobo sauce (or more to taste) 1 cups lentils, rinsed 3 cups water Recipe ingredients For the cauliflower 1 head cauliflower 3 cloves garlic, minced ½ tsp ground cumin ¼ tsp kosher salt 2 tbsp olive oil ¼ cup fresh cilantro leaves, chopped PREPARATION Heat a large saucepan over moderate heat, add the oil and butter to the pan and when foaming add the onion and cook until softened. Stir in the carrots, celery and cumin and cook over moderate heat for 5 minutes. Add the chilis, lentils and water and bring to a gentle simmer. Cover and simmer for 25 minutes. Add sea salt and freshly ground pepper to taste. Meanwhile, heat the oven in the Convection Roast mode to 425 F. Cut the cauliflower in half and slice each half into thick slices, discarding any excess core. Toss the cauliflower with the garlic, cumin, salt, and olive oil and spread onto a rimmed baking sheet. Place the cauliflower in the lower part of the oven, close to the bottom heating element, and cook for 12 minutes. Turn the cauliflower slices to avoid over cooking on one side and continue cooking for another 12 - 15 minutes until the edges are crispy. Arrange the cooked cauliflower on a platter, top with the lentil stew, and garnish with fresh cilantro. Serves 2 - 4 PRINT OUR RECIPE Convection Roast Cauliflower with Spicy Lentils .pdf Download PDF • 75KB WANT TO LEARN MORE? Click Here TRY THESE RECIPES FROM OUR STEAM OVEN! Provencal Golden Potato and Tomato Casserole RECIPE Braised Spareribs with Plum Sauce RECIPE Steamed Bulgur Pilaf with Kale and Red Pepper Paste RECIPE Slow Roasted Beef Tenderloin RECIPE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Country-style pork ribs are actually strips of well-marbled pork that can be cooked in a variety of ways. There is enough marbling to give the ribs great flavor and keep them juicy and tender during cooking. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Country Style Pork Ribs Convection Microwave Baked Country Style Pork Ribs. Country-style pork ribs cooked in a Convection Speed oven together with roasted potatoes and Brussels sprouts is a good and quick meal. Pork that is cut from the shoulder generally requires long slow cooking to become fork tender; however, these “pork strips” are actually cut from closer to the loin and can be cooked in a variety of ways. They are certainly delicious when cooked low and slow but they can also be baked in about 45 minutes in Convection. In this recipe, I used a combination of Convection + microwaves at the beginning of the cooking to speed up the cooking process (Skip this step if preparing the ribs in a traditional oven but plan to cook the ribs for an additional 5 - 10 minutes).) After 10 minutes of Speed cooking, I changed the mode to Convection and added a tray of small golden potatoes to roast for 20 minutes. When the timer elapsed I folded some Brussels sprouts in with the potatoes and continued cooking the meal for another 15 minutes. At the end of the cooking, I brushed the ribs with some BBQ sauce and put them back in the oven for another 5 - 8 minutes to warm through. Overall the cooking time is approximately 50 - 60 minutes. INGREDIENTS 2 ½ - 3lbs country-style pork ribs 3 tbsp prepared BBQ rub such as Kinders or 1 tsp garlic powder 2 tsp smoked paprika 1 tsp dried oregano 2 tsp Kosher salt 1 tsp ground black pepper 2 tbsp olive or vegetable oil ¾ cup BBQ sauce for the finishing PREPARATION Combine the spices and massage them into the ribs. For enhanced flavor, this should be done 4 - 6 hours or a day in advance. Heat the oven in the Convection Bake mode 325℉ (Convection Oven). Heat the oven in the Convection Mode 330℉ (Speed Oven). Place the ribs on a shallow-rimmed baking sheet and drizzle with olive or vegetable oil. Bake the ribs for 20 minutes (Convection Oven) or 10 minutes (Speed Oven) with added microwave power. Toss the potatoes in the olive oil and season with salt, pepper, and the dried oregano, place on a rimmed baking sheet and add to the oven, set the timer for 20 minutes. When the timer has elapsed fold the prepared Brussels sprouts into the potatoes and set the timer for 10 minutes. Remove the ribs from the oven, leaving the potatoes and Brussels sprouts to continue cooking, and increase the oven temperature to 375. Brush the ribs with the BBQ sauce and return to the oven and bake for an additional 5 - 8 minutes. Serves 4 Baked Country Style Pork Ribs .pdf Download PDF • 98KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH THE STEAM OVEN! Steamed Broccoli Couscous Salad with Almonds and Cranberries RECIPE How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results RECIPE Braised Chicken with Lemon and Cilantro RECIPE Slow Roasted Pork Shoulder RECIPE Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Meaty portobello mushrooms are ideal for filling with delicious savory stuffing before finishing the cooking using the Broil mode in your Convection oven. This recipe's filling is made with sauteed shallots, garlic, yellow pepper, and spinach and topped with slices of Gouda cheese. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Spinach, Gouda Stuffed Portobello Mushrooms Convection Broil Spinach and Gouda stuffed Portobello mushrooms on a baking tray. Meaty portobello mushrooms are ideal for filling with delicious savory stuffing before finishing the cooking using the Broil mode in your Convection oven. This recipe's filling is made with sauteed shallots, garlic, yellow pepper, and spinach and topped with slices of Gouda cheese. INGREDIENTS 4 portobello mushrooms, stems, and gills removed. (Stems can be chopped and used in the filling.) 1 tbsp olive oil 1 shallot, sliced 3 cloves garlic, minced 1/4 tsp mixed Italian seasoning Pinch of dried red chilis 1/2 yellow bell pepper, seeds removed, cut into small dice 2 cups chopped spinach leaves, large stems removed if using bunched spinach 1/2 cup shredded Mozzarella cheese 6 slices Gouda cheese Al the ingredients for this recipe. PREPARATION Wipe the mushrooms clean with a damp paper towel, remove the stem, and scrape out the gills with a spoon. Heat a medium saute pan over moderate heat. Add the oil and cook the shallot and garlic for a minute to soften, not letting them burn. Add the seasoning, chopped mushroom stems (if using), and the bell pepper. Continue cooking until the vegetables soften, then stir in the spinach and cook until just wilted. Remove the pan from the heat, and when cooled, season with salt and pepper and stir in the grated cheese. Sautee the ingredients for the filling Arrange the oven racks to place a tray close to the Broil element with at least a 2" clearance. Heat the oven in the Broil with Convection or Broil with Circulated Air mode to 450 F or Medium. Brush or spray both sides of the mushrooms with olive oil. When the oven comes to temperature, place the mushrooms cleaned side down on a small rimmed baking sheet and cook for about 5 minutes. The portobellos need to be precooked. Take the mushrooms out of the oven and divide the prepared filling evenly between each one. Place the mushrooms back in the pan and cook for 6 - 8 minutes until they soften. Remove the pan from the oven, top each mushroom with a few slices of Gouda cheese, and return it to the oven. Remove the pan when the cheese has melted and is bubbling. Serves 4 Note: Remember, always broil with the oven door closed. PRINT OUR RECIPE Spinach, Gouda Stuffed Portobello Mushrooms .pdf Download PDF • 379KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH COMBINED STEAM RECIPES! Bake Classic Petite Baguettes Like a Pro RECIPE Steam Roasted Beet Salad with Lamb and Feta Cheese RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil RECIPE Vanilla Creme Brulee RECIPE Italian Seafood Salad with Calamari, Scallops and Shrimp RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this recipe, a boneless turkey breast is stuffed with fresh chorizo, roasted peppers, herbs, fresh breadcrumbs, and egg to bind the stuffing together. You can use mild or spicy chorizo, but be sure it’s fresh, not smoked. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Chorizo Stuffed Boneless Turkey Breast Convection Bake or Convection Roast Mode Chorizo Stuffed turkey breast with veggies on a bed of green beans. A succulent roast turkey with all the trimmings makes a delicious holiday celebration meal; however, there are many other ways to enjoy turkey. This preparation works well if you are looking to scale down your holiday feast and add a bit of spice, or if you're simply looking to incorporate a new turkey recipe into your meal rotation. When baked in a convection oven, a turkey breast cooks fairly quickly, in approximately 40 minutes, and remains very juicy. Any extras can be enjoyed gently reheated, but are also delicious served cold with a salad or in a sandwich. In this recipe, a boneless turkey breast is stuffed with fresh chorizo, roasted peppers, herbs, fresh breadcrumbs, and egg to bind the stuffing together. You can use mild or spicy chorizo, but be sure it’s fresh, not smoked. If you want extra spice, you can include some peppers, such as poblano or jalapeno; in other words, this recipe is easy to customize to your taste. When baking a boneless stuffed roast, using an oven meat probe can be tricky because an accurate reading of the internal temperature can only be obtained if the probe is inserted directly into the meat. Since the meat is pounded slightly to make it easy to fold over the stuffing, there isn’t really enough to give the probe sensor purchase. For this reason, it’s best to follow the recipe cooking and resting time, but you also check the meat with an instant-read thermometer when it comes out of the oven, just be sure the tip remains in the meat. INGREDIENTS 1 boneless turkey breast 2.5 - 3lbs ½ medium yellow onion, cut into small dice 1 lb (about 3) fresh chorizo sausages, mild or spicy (available at Latin markets) 2 large peppers, assorted colors 1 tbsp minced fresh parsley leaves 1 tsp dried oregano 1 cup fresh white breadcrumbs 1 egg beaten Recipe ingredients. PREPARATION To make the stuffing, arrange the oven racks so that the top rack is in the second position from the top, and preheat the oven to 475°F (246°C) in Broil Mode or Hi. Cut the peppers in half lengthwise and discard the ribs and seeds. Cut each half in half and press down on each section to slightly flatten the pepper. Place the prepared peppers, skin side up, on a rimmed baking tray lined with foil. Place the peppers in the oven and cook until the skins are charred. Remove the tray from the oven, cover the peppers with a paper towel, and set the tray aside to cool. When cooled, remove the blackened skin and chop the peppers into a small dice. Heat a skillet over medium heat, add the oil, and sauté the onions for 3-4 minutes, until softened. Stir in the garlic and oregano, and cook for another minute. Then, stir in the chorizo and cook for about 5 minutes. When cooled, stir in the chopped peppers, fresh parsley, breadcrumbs, and egg and mix gently to combine. To butterfly the turkey breast, lay it skin side down on a cutting board or in a rimmed baking sheet. With a sharp knife, cut through the thickest side of the breast, taking care not to cut all the way through. Open the breast like a book, cover it with plastic wrap, and gently flatten the meat to a uniform thickness using a meat mallet or rolling pin. Season the meat with salt and pepper. Form the stuffing into a sausage shape, place it on the prepared turkey breast, and roll the turkey up around it. My turkey breast came with a stretchy netting, and once it was stuffed, I slipped the netting over the turkey to hold it securely together. Another option is to tie the breast in intervals with kitchen twine to maintain its shape. Preheat the oven to 350°F (180 °C) in Convection Bake or Convection Roast mode. Place the turkey breast on a shallow, rimmed baking sheet, and spritz it with a light spray of oil and a sprinkling of kosher salt. Bake for 40 minutes, then remove from the oven. The cooked roast should feel firm to the touch, and the internal temperature of the turkey should read between 165°F and 175°F (74°C and 80°C). Allow the roast to rest for 15 - 20 minutes before slicing. Serves 6 WANT TO LEARN MORE? Click Here TRY OUR CONVECTION-STEAM RECIPES! Apricot Tomato Chutney RECIPE Steam Oven Turkey Meatloaf RECIPE Succulent Steam Oven Turkey Breast RECIPE Roast Beef Top Loin Steam Roasted RECIPE Braised Chicken with Lemon and Cilantro RECIPE Braised Turkey with Butternut Squash, Chickpeas and Tomatoes RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The sponge cake for the roulade is quick to assemble, and it bakes in 10 minutes, and you can prepare it a day in advance. When ready to assemble the roulade, you must have the following components: the orange syrup and candied orange peel, the whipped cream, chopped toasted nuts, and, of course, the ganache. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roulade with Chocolate Ganache and Candied Orange Convection Mode Roulade with Chocolate Ganache and Candied Orange While simple recipes are fantastic for day-to-day meals, there are occasions when it’s nice to take the time to prepare a special meal or dessert. This delicious recipe has several components, but if you plan the preparation, you can focus on assembling a masterpiece. The sponge cake for the roulade is quick to assemble, and it bakes in 10 minutes, and you can prepare it a day in advance. When ready to assemble the roulade, you must have the following components: the orange syrup and candied orange peel, the whipped cream, chopped toasted nuts, and, of course, the ganache. In this recipe, we used agar-agar to stabilize the whipped cream. Using a stabilizer prevents the cream from weeping liquid into the cake. INGREDIENTS For the sponge cake 4 large eggs (room temperature) 3 tbsp granulated sugar 3 tbsp all-purpose flour, sifted 1 tsp of honey ¼ tsp salt For the filling 1 pint of cream 2 tbsp caster sugar 2 tsp of Agar-Agar or 2 tsp unflavored gelatin to stabilize the cream (you can do without it, but you should consume the roulade the same day) ½ cup of chopped toasted almonds or walnuts For the candied orange peel and orange syrup 2 oranges 3 individual cups of water (you will use one at a time) For the ganache and decoration 1 cup of semisweet chocolate (not chips) chopped into small pieces ½ cream ¼ cup of apricot chocolate candy or any other you prefer Candied orange peel PREPARATION Prepare the sponge cake Line a buttered jelly roll pan (10x14”) with parchment and heat the oven in the Convection or Convection Bake mode to 400 F. In a stand or handheld mixer, combine the eggs for a minute. Add the sugar, honey, and salt and beat for about 10 minutes until the mixture is pale and holds its shape. Reduce the speed of the machine to the lowest setting and gradually fold in the sifted flour. Spread the mixture into the prepared baking pan, place in the oven, and bake for 10 minutes. When the sponge comes out of the oven, remove it from the sheet pan and cool it on a cooling rack for 5 minutes. Invert the sponge onto a sheet of parchment and peel off the layer from the bottom of the cake. Starting at the narrow end, slowly roll the cake in the parchment, then set it aside to cool. At this point, you can continue with the recipe or refrigerate the cake until it is ready to use. If refrigerated, it must be brought to room temperature before unrolling. Prepare the candied orange peel and orange syrup With a peeler, cut strips of orange skin from 2 oranges. Then, cut these strips lengthwise in half. Ensure you only cut the skin and not the white part of the orange. Place the orange peels in an 8-inch pan and cover with 1 cup of water. Bring the water to a boil. Cook for about 30 seconds or until the water starts changing color. Discard the water. Add 1 cup of water to the pan with the orange peels and boil again for about 30 seconds, then discard the water. Now add 1 cup of water to the pan, for the third time, and ¼ of sugar. Reduce the liquid until the orange peels become translucent. Remove the peels from the pan and spread them over sugar, making sure they are completely covered in sugar. Once they cool, remove the excess sugar from the candied orange peels and place them on a wire rack until they completely dry out. To prepare the orange syrup, add the juice of two oranges to the pan where you prepared the candied orange peel. Cook the syrup until it thickens a bit. You will need 1 cup of syrup for the sponge. Prepare the whipped cream filling and toasted nuts Toast the nuts in a small skillet over medium heat or in the oven until fragrant; remove and set aside to cool. Dissolve the agar-agar in a ¼ cup of water in the steam oven at 212°F for about 20 minutes. Alternatively, you can simmer it until the agar-agar dissolves. Remove it from the steam oven and whisk it rapidly with a fork until smooth. When you completely dissolve it, put it back in the steam oven while still warm to prevent the agar-agar from solidifying. You can also use the microwave for intervals of 30 seconds. Whip the cream with the caster sugar until firm. Before the cream forms stiff peaks, remove ¼ cup and mix the cream with the dissolved agar-agar or gelatin. When well combined, fold this mixture back into the whipped cream and continue beating until stiff peaks form. Prepare the ganache Heat the cream in a small heavy saucepan over medium heat until it simmers, but do not let it boil. Place the chocolate in a small heat-proof bowl, and pour the cream over the chocolate when it has reached a simmer. Let it rest for a few minutes, then slowly stir the mixture until thoroughly combined. Set the ganache aside to rest for an hour until it has cooled and thickened. Assemble the roulade Gently unroll the cake and pour the orange syrup evenly over the surface. Now spread the whipped cream evenly over the cake, leaving a ½” border around the edges so the cream doesn’t squish when rolled. Sprinkle the nuts over the cream and gently roll the cake up again. Place the filled, rolled cake on a cooling rack set over a sheet pan or cutting board to apply the ganache. Gently spread the ganache over the cake and use a fork to create a pattern. Decorate with the orange peel and your preferred candies. Serves 10 PRINT OUR RECIPE Roulade with Chocolate Ganache and Candied Orange .pdf Download PDF • 66KB WANT TO LEARN MORE? Click Here TRY A RECIPE FROM OUR STEAM PAGE! Risotto with Asparagus, Leeks and Proscuitto RECIPE Herbed Mushroom Flan RECIPE Chocolate Flan RECIPE Key Lime Cheesecake RECIPE Vanilla Creme Brulee RECIPE Quinoa Salad with Broccoli, Dried Apricots and Toasted Pistachios RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Wild sockeye salmon is lean and flavorful, but because it is low in fat, it can be tricky to cook without drying out. Fortunately, convection cooking is ideal for preserving moisture in food, making it easier to achieve great results. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 A Culinary Delight: Convection Baked Sockeye Salmon Convection Bake, Convection Roast Grilled salmon fillet topped with lemon slices and herbs, served with roasted vegetables. Wild sockeye salmon is lean and flavorful, but because it is low in fat, it can be tricky to cook without drying out. Fortunately, convection cooking is ideal for preserving moisture in food, making it easier to achieve great results. When salmon is cooked at high temperatures, a naturally occurring protein called albumin coagulates in white blobs on the surface of the cooked fish. It’s not the prettiest sight; however, the flavor of the fish is not adversely affected. One way to avoid this is to cook the salmon at a lower temperature. In order to cook a complete meal including seasonal vegetables, I find it’s best to cook the vegetables at a higher temperature first. Then, the oven temperature can be lowered to cook the salmon. If you prefer the flavor of salmon cooked at a high temperature, a smear of mayonnaise infused with lemon zest and herbs is an easy way to maintain moisture in the fish. I roasted a medley of baby carrots, asparagus, and spring onions to serve with the salmon, then added the salmon for the final 8 minutes of cooking time once I had lowered the oven temperature. To cool the oven quickly to cook the salmon at a low temperature, reduce the oven temperature and leave the oven door ajar for a few minutes before adding the salmon. Of course, if you have two ovens, you can set each one to the appropriate temperature. INGREDIENTS 1 filet of sockeye salmon, 1lb (454 g) 1 lemon, zested and cut into quarters ¼ tsp seasoning blend with garlic Olive or avocado spray oil ½ lb (227g) baby carrots, cut in half lengthwise ½ lb (227g) asparagus, trimmed 1 bunch spring onions, trimmed and cut in half lengthwise Recipe ingredients. PREPARATION Heat the oven in the Convection Bake or Convection Roast mode to 365°F / 185°C. Place the salmon on a rimmed baking tray lined with foil or sprayed with a bit of oil. Combine the lemon zest, seasoning, and oil with some salt and pepper and spread over the salmon. Set the salmon aside. Reserve the lemon quarters to serve with the cooked salmon. Coat the carrots and spring onions lightly with some oil and spread onto a rimmed baking sheet. Place in the oven and bake for 10 minutes. When the timer has elapsed, add the asparagus to the tray, turning to coat it with the oil in the pan. Then, cook for 5 minutes. When the 5-minute timer has elapsed, reduce the oven temperature to 365°F / 185°C. Add the salmon to the oven and cook for approximately 8 minutes until firm to the touch. Serves 2 Note: Any extra salmon combined with a salad is delicious. PRINT OUR RECIPE A Culinary Delight Convection Baked Sockeye Salmon .pdf Download PDF • 72KB WANT TO LEARN MORE? Click Here MORE SEAFOOD RECIPES Lobster Mac' n Cheese RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Steamed Salmon Salad Niçoise RECIPE Fish Pie with Wild Cod and Shrimp RECIPE Slow Roasted Salmon RECIPE Roasted Halibut Fillet RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

HOW DO I KNOW I HAVE A CONVECTION OVEN? FAQ PAGE How What Why Do How do I know I have a convection oven? First, you will find the convection modes in the control panel such as convection bake, convection roast, convection broil, etc. Another easy way to tell if you have a convection oven is to look inside your oven. If you see a fan behind a steel plate in the back wall of the oven then you have a convection oven. Convection Fan: only the heating elements around the fan are active on this mode Convection Roast Mode Fan and Heating Elements OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

An enchilada casserole is quick to assemble and a delicious way to use up extra cooked turkey, even if you only have a small amount. A quick sauté of onions, garlic, and jalapeño peppers, combined with some cumin, black beans, and enchilada sauce, is all you need for the base. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Baked Turkey Enchiladas Convection Bake Mode Golden-baked turkey enchiladas topped with melted cheese and fresh herbs in a baking dish. An enchilada casserole is quick to assemble and a delicious way to use up extra cooked turkey, even if you only have a small amount. A quick sauté of onions, garlic, and jalapeño peppers, combined with some cumin, black beans, and enchilada sauce, is all you need for the base. Once prepared, the filling is rolled in tortillas and topped with more enchilada sauce and shredded cheese, then the casserole is heated in the oven. Since enchiladas freeze well, you can make one large casserole or portion them into several small containers to have on hand for later. INGREDIENTS 1 tbsp olive oil 1 medium yellow onion, diced 3 cloves garlic, minced 1 jalapeno pepper, finely chopped 1 tsp ground cumin powder 1 15-oz can black beans 1 28-oz can of enchilada sauce 3 cups chopped cooked turkey ¼ cup chopped cilantro (optional) 1 cup shredded asadero or cheddar cheese 1 cup shredded Monterey Jack cheese Cotija cheese for garnish (optional) 10 - 12 corn tortillas PREPARATION Heat the oven to 350°F/175°C in the Convection Bake mode. Spread about ⅔ cup of the enchilada sauce in the bottom of a 9x13 casserole pan and set aside. Heat a medium-sized pan over moderate heat. When the pan has heated, add the oil and onions and sauté over moderate heat until softened. Stir in the garlic, jalapenos, and cumin and cook for a few minutes, taking care not to burn the garlic. Stir in the black beans and about 1 cup of the enchilada sauce and bring to a gentle simmer. Stir in the turkey and cook for a few minutes to combine. Remove the pan from the heat, then stir in ½ cup of each of the cheeses and half of the cilantro. To assemble the enchiladas, add approximately 1 tablespoon of enchilada sauce down the center of a tortilla, add about 2 tablespoons of the cooked mixture, and roll up the tortilla, tucking in the sides to make a neat packet. Place in the prepared pan and repeat until the pan is full. Spread the remaining enchilada sauce over the tortillas and top with the remaining shredded cheese. Bake the pan uncovered for 30 minutes, until it bubbles. If the pan is very full, place it on a rimmed baking sheet to prevent the mixture from spilling over. Garnish with the remaining fresh cilantro and cotija cheese before serving. Serves 6 - 8 Note: For best results, shred the cheese by hand from a block, and combining the two cheeses prior to use will ensure even distribution. PRINT OUR RECIPE Convection Baked Turkey Enchiladas .pdf Download PDF • 270KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Steam Oven Caramel Bread Pudding Delight RECIPE How to Cook Prime Rib in the Steam Oven RECIPE BBQ Pulled Turkey RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Slow Roasted Turkey Pieces RECIPE Braised Turkey with Butternut Squash, Chickpeas and Tomatoes RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!