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Baked Peppers Stuffed with Orzo, Fresh Herbs and Feta Cheese is a wonderful side dish to include in a buffet when entertaining, and baking them in Convection prevents the filling from drying out YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Peppers Stuffed with Orzo, Fresh Herbs and Feta Cheese Convection Bake or Convection Roast Mode Colorful Mediterranean stuffed peppers filled with orzo pasta, feta cheese and herbs. Stuffed peppers are a wonderful side dish to include in a buffet when entertaining, and baking them in Convection prevents the filling from drying out. I baked the peppers in Convection together with a Stuffed Pork Shoulder Roast, another dish that is ideal for entertaining. This is such a simple recipe, basically, you prepare the peppers, cook the orzo (or other grain if you prefer) and combine all the ingredients, then stuff the peppers and bake when needed. The most work in this recipe is washing the fresh herbs, drying them completely then finely chopping them. For my stuffing, I used orzo pasta mixed with some sauteed shallots, garlic, toasted pine nuts, and a combination of fresh herbs, and feta cheese. Using a combination of different colored peppers makes this dish especially appealing, they can be prepared in advance and baked when needed and, they are delicious served warm or at room temperature. INGREDIENTS 4 peppers, sliced in half lengthwise, seeds and membrane removed ½ cup orzo pasta cooked 1 shallot, chopped 2 cloves garlic, minced ½ cup chopped fresh herbs, parsley, basil, mint, oregano 4 oz crumbled feta cheese ¼ cup pine nuts, toasted PREPARATION Wash the peppers, and slice them in half lengthwise discard the seeds and carefully cut out the white membrane. Cook the orzo pasta and sauté the shallot and garlic in a little olive oil. Combine the orzo with the shallots and garlic and set aside to cool before folding in the fresh herbs. Once the mixture has cooled fold in the fresh herbs, crumbled feta cheese, and toasted pine nuts. Season with sea salt and freshly cracked pepper and if you like a little spice stir in a pinch of dried red chili flakes. Now all you have to do is portion the stuffing into the prepared peppers. Heat the oven in the Convection Bake or Convection Roast mode at 350 degrees. Place the peppers in a lightly oiled casserole dish and bake for 30 minutes, until the peppers have softened and the filling has warmed through. Makes 8 servings Meditterranean Stuffed Peppers .pdf Download PDF • 120KB WANT TO LEARN MORE? Click Here MORE GREAT CHOICES FROM OUR STEAM OVEN! How to Cook Rack of Lamb in a Steam Oven RECIPE How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Slow Roasted Chicken Wings RECIPE Italian Seafood Salad with Calamari, Scallops and Shrimp RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A bone-in turkey breast slowly roasted in convection yields juicy tender slices, perfect for a light meal with plenty of extras for delicious sandwiches or a salad. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Baked Turkey Breast Convection Roast or Convection Bake Mode Roasted turkey breast served on a bed of fresh coleslaw, accompanied by a savory pie and a zucchini casserole as part of the "Convection Meal." A bone-in turkey breast slowly roasted in convection yields juicy tender slices, perfect for a light meal with plenty of extras for delicious sandwiches or a salad. If you tend to avoid cooking lean cuts of poultry for fear of ending up with dry unpalatable results, then all you have to do is choose convection with a moderate temperature, and the results will amaze you. This is a very easy recipe to prepare. Ideally, choose a bone-in turkey breast for even cooking and great flavor. The first step to achieving great results is to give the turkey a dry rub with kosher salt and your preferred seasoning overnight before cooking. Secondly, for accurate results, use a core temperature probe if your oven is equipped with one. I find that setting an internal temperature of 160-165°F is ideal, as the internal temperature will continue to rise after the roast rests once it is cooked. If your oven does not have a probe, plan to cook the turkey breast for at least 35 minutes, then use an instant-read thermometer to check the internal temperature and determine the degree of doneness. When cooking in a convection oven, the turkey is best cooked on a shallow, rimmed pan so that the heated air can evenly cook the meat. If you choose to cook a boneless turkey breast, then placing the turkey on a rack will prevent moisture loss during cooking. With a bone-in roast, the meat is not sitting directly on the pan, so a rack isn’t necessary. Convection makes it easy to cook multiple dishes at once, so I baked a Zucchini Corn casserole with pesto and tomatoes alongside my turkey breast for a flavorful summer "convection meal." INGREDIENTS 1 half bone-in turkey breast 1 tsp kosher salt ¼ tsp Old Bay seasoning or mild Paprika ½ tsp onion parsley powder Freshly ground pepper 1 tbsp olive oil Recipe ingredients METHOD Combine the seasoning and oil, then rub them into the turkey. Place on a shallow, rimmed baking pan and refrigerate, uncovered, overnight. Leaving the skin exposed helps dry the skin out for better crisping. Remove the turkey from the refrigerator at least 1 hour prior to cooking. Preheat the oven to 325°F (160 °C) in Convection Roast or Convection Bake mode. Place the turkey in the oven with the probe inserted into the thickest part of the breast. Insert the other end of the probe into the probe receptacle and close the oven door. Touch the Probe symbol on the display and program the internal temperature to reach 165 F/75 °C. Depending on the oven, you may need to touch the Probe symbol one more time to activate it. When the programmed internal temperature has been reached, the oven will shut off. Remove the turkey and set it aside to rest for 12-15 minutes before carving. Serves 4 PRINT OUR RECIPE Convection Baked Turkey Breast .pdf Download PDF • 387KB WANT TO LEARN MORE? Click Here MORE DELICIOUS RECIPES! Slow Roasted Pork Shoulder RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Slow Roasted Salmon RECIPE Pork Tenderloin with Roasted Vegetables RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Steam Oven Turkey Meatloaf RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this meal the spice infused softened butter is spread under the chicken skin prior to cooking then the chicken is cooked for 15 minutes in Convection Mode at 400 degrees, then lowered it to 350 YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Chicken with Herbed Butter and Soy Glaze Convection (True Convection) Mode Golden roasted chicken resting on a rack, accompanied by a vibrant side dish of sautéed kale and sweet potatoes, offering a delightful and hearty meal. I n this meal the spice infused softened butter is spread under the chicken skin prior to cooking then the chicken is cooked for 15 minutes in Convection Mode at 400 degrees. The temperature is then lowered to 350 and the chicken cooked for another 35- 45 minutes and brushed with the soy glaze while it is resting for 15 minutes before carving. The sweet potatoes only take 25 minutes to cook and the kale can be added in for the last 10 minutes so the vegetables only need to be added to the oven at the very end of the cooking time. INGREDIENTS 4 - tablespoons unsalted butter, softened 1 - teaspoon Chinese 5 spice powder ½ - teaspoon Trader Joe’s Multi-Purpose Umami seasoning 1 - 4lb chicken 2 - tablespoons vegetable oil Soy Garlic Glaze ½ - cup low-sodium soy sauce 2 - tablespoons distilled white vinegar 1 - 2” piece of ginger, peeled and thinly sliced 2 - tablespoons sugar Roasted Sweet Potatoes & Kale 3- medium sized sweet potatoes, orange or white fleshed 1 - bunch Dino kale 2 - cloves garlic minced 3 - tablespoons vegetable oil PREPARATION Take the chicken out of the fridge at least 1 hour before cooking, it will be easier to spread the butter under the skin if it’s not too cold. Mix the softened butter with the 5 spice powder and Umami seasoning in a small bowl. With the tip of a sharp knife carefully separate the skin from the breast, then with a small silicone spatula spread ½ of the butter mixture over each of the breast halves. Once you have the butter under the skin you can use your fingers on top of the skin to spread the butter evenly over the breast meat. Heat the oven to 400 degrees in the Convection or Convection Roast mode. Place the chicken on a rack in a shallow pan and give it a good coating with the vegetable oil. Roast for 15 minutes at 400 degrees, then lower the temperature to 350 and cook for 35 - 45 minutes. Remove the chicken from the oven and immediately brush it with the glaze and let it rest for 15 minutes before carving. Once carved the chicken pieces can be brushed with any remaining glaze, mixed with the juices from carving the chicken it makes a wonderful sauce. Soy Garlic Glaze Combine all the ingredients in a small saucepan and cook over moderate heat until the sugar dissolves and the glaze thickens. Set aside and reheat gently if needed before brushing over the chicken. Roasted Sweet Potatoes & Kale Most of the orange flesh sweet potatoes can be peeled and cut in advance of cooking, some of the white fleshed ones tend to discolor if cut too far in advance of cooking. Peel the potatoes, and cut in half lengthwise, then cut each half in lengthwise again and cut each quarter into 1” thick slices. Place in a bowl and drizzle with some oil to coat and a sprinkle of kosher salt and pepper. Spread on to a large rimmed baking sheet and cook on a rack underneath the chicken for 25 minutes. Kale Wash the kale and remove the center rib, dry the kale and cut into 1” thick pieces. Place in a bowl and add in the garlic and a light coating of the oil and massage the garlic and oil into the kale. The kale will only take 10- 12 minutes to cook and the oven temperature can be increased to 400 degrees if a crispy finish to the kale is preferred. Soy Glazed Butter Roasted Chicken .pdf Download PDF • 164KB WANT TO LEARN MORE? Click Here MORE POULTRY RECIPES FROM OUR STEAM OVEN Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Succulent Steam Oven Turkey Breast RECIPE Baked Chicken and Rice RECIPE 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE BBQ Pulled Turkey RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This straightforward apple strudel recipe is designed to be quickly assembled using store-bought puff pastry. The humid environment of a convection oven is perfect for baking puff pastry, as the moisture effectively separates and puffs up the layers. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Apple Strudel Convection Bake Mode Convection Bake Apple Strudel This straightforward apple strudel recipe is designed to be quickly assembled using store-bought puff pastry. The humid environment of a convection oven is perfect for baking puff pastry, as the moisture effectively separates and puffs up the layers. Enjoying this dessert the same day is recommended, which is why this recipe yields a smaller batch—just enough for six portions, especially when paired with ice cream. I used Fuji apples, but don't hesitate to experiment with any variety. Mixing in Granny Smith apples will add a delightful tartness that enhances the overall taste. While the original recipe called for ¾ cup of sugar, I reduced it to ½ cup. This dessert is perfectly sweetened without the extra sugar, thanks to the natural sweetness of the raisins. INGREDIENTS 3 apples ½ cup brown sugar ⅓ cup golden raisins 2TBS of flour for the mixture 1 tsp of cinnamon ¼ tsp salt 1 tsp raw sugar for sprinkling before baking (optional) 1 package frozen puff pastry, thawed per package directions 1 egg, lightly beaten and mixed with 1 tbsp milk (for brushing before baking) PREPARATION Heat the oven in the Convection Bake mode to 400 F/ 204 C) and line a rimmed baking sheet with parchment paper. Peel and core the apples. Roughly chop two apples or pulse them in a food processor; then, cut the third apple in half and slice it into ¼-inch slices. In a bowl, thoroughly combine the chopped apples, brown sugar, raisins, flour, cinnamon, and salt. Follow by adding the sliced apple to the mix. Place the thawed puff pastry on a lightly floured rolling mat and roll it out to form a 12" x 12" square. Cut the outer thirds of the puff pastry into approximately 1" (2.54 cm) strips. Position the apple mixture in the center of the pastry, leaving about 1" free at each end. Brush the outer parts of the strips with water. Starting from one end, fold the second right strip over the filling (you’ll leave the first and last strips for later). Take the left strip and fold it over the first one. Repeat these steps until you've used all the strips, then fold up the end of the strudel with the strips at both ends. Brush the pastry with the egg wash and refrigerate for an hour before baking. Bake for 35 to 40 minutes until golden. Makes 6 servings PRINT OUR RECIPE Convection Bake Apple Strudel .pdf Download PDF • 62KB WANT TO LEARN MORE? Click Here CHECK OUR OUR CONVECTION-STEAM RECIPES! Steam Oven Caramel Bread Pudding Delight RECIPE How To Cook Poach Eggs In a Steam Oven RECIPE Apricot Tomato Chutney RECIPE Corned Beef with Cabbage, Potatoes and Carrots RECIPE Steamed Baked Cabbage Rolls with Beef and Pork RECIPE How to Cook Prime Rib in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

When preparing sweet potato and kale salad, I recommend cooking them as soon as they are peeled otherwise they tend to discolor in spots.  Anchor 1 YOUR RECIPE FOR STEAM COOKING Sweet Potato and Kale Salad with Creamy Curry Dressing Steaming Deliciously versatile dishes showcasing the capabilities of the steam oven: creamy corn salad and perfectly cooked potatoes with kale. For this salad I find the yellow fleshed sweet potatoes work best rather than the garnet yams. When working with these sweet potatoes I recommend cooking them as soon as they are peeled otherwise they tend to discolor in spots. The potatoes take approximately 15 minutes to steam and the kale approximately 8 minutes. Let the vegetables cool before combining with the dressing and you will have a surprisingly flavorful side dish. INGREDIENTS 2 large sweet potatoes ½ bunch red or Dino kale, stems removed, leaves coarsely chopped ½ cup mayonnaise 1 tsp curry powder ½ tsp ground cumin 2 cloves garlic, finely minced PREPARATION Heat the Combi steam oven in the Steam mode 212 degrees. Place the prepped potatoes in the solid pan and add a ¼ cup of water, cook the potatoes for 15 minutes until tender but not falling apart. Cool before combining with the kale and dressing. Place the kale leaves in the perforated pan and steam for approximately 8 minutes until the leaves have softened. Remove the pan from the oven and set aside to cool. Blot the leaves with paper towels if needed to remove any excess moisture. Combine the dressing ingredients and add salt and freshly ground pepper to taste. Gently fold the cooled sweet potatoes and kale with the dressing. Serves 4 Curried Sweet Potato and Kale Salad & Mexican Street Corn Salad .pdf Download PDF • 257KB WANT TO LEARN MORE? Click Here COMPLETE YOUR MEAL WITH THESE RECIPES How to Roast Chicken Breasts in Convection RECIPE Meatless Meatballs with Mushrooms RECIPE Beef Rib Roast RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Convection Slow Roasted NY Steak RECIPE Strawberry Galette with Vegan Pastry Crust RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Convection is a great choice for cooking lean cuts of meat such as chicken breast because convection circulates heated air around the oven preserving the natural moisture in food.  Cooking Chicken Breast Tips For Perfect Results White chicken meat is a great lean protein and easy to incorporate into a recipe; however, the trick is in cooking lean chicken without it drying out. Personally I was never a fan until I began cooking chicken breasts in convection and now I can honestly say I really enjoy adding tender convection baked white chicken meat to salads, grain bowls, sandwiches and a variety of other dishes. TEMPERATURE AND TIMING ARE KEY TO SUCCESS Convection is a great choice for cooking lean cuts of meat because convection circulates heated air around the oven cooking food from the edge to the center preserving the natural moisture in food. Temperature is another factor that will influence the results, if the oven temperature is too high that circulating air will cook the edges before the center is cooked through, so moderate temperatures are the best. Also, if the chicken is thicker at one end it is worth taking the time to try to even out the shape for more even cooking. Another factor is time, obviously the cooking time will depend on the weight of the food and the shape of the meat. Remember meat does continue cooking when removed from the oven so reducing the cooking time by 5 minutes can make all the difference. BONE IN OR BONELESS My preference is always for cooking bone in skin-on chicken breasts, as they retain more moisture when cooked on the bone and the meat is easy to remove from the bone to slice into serving potions. Best of all you can make a nice bit of stock with the bones. Either a dry rub or a wet marinade can be used for added flavor. Boneless skinless chicken breasts definitely benefit from a wet marinade for added flavor and texture. They won’t pick up much color however you can always add a touch of added heat from the broiler if needed. Learn how to roast a chicken in Convection A perfectly roasted chicken, golden and crispy, showcases the benefits of convection cooking. BEST CONVECTION MODE TO CHOOSE The Convection mode you choose will depend on the modes your oven features. Convection or Convection Bake are good options for chicken breasts with a moderate temperature of 325 - 335 degrees. The Convection Roast mode uses more concentrated heat from the top heating element which can be a little powerful for lean meats. If you want to add additional browning then I recommend increasing the temperature and maybe changing the mode to Convection Broil for a short time at the end of the cooking time. RESTING TIME IS IMPORTANT Be sure to factor in the resting time before slicing the chicken especially when cooking larger bone in pieces. You can see how juicy the chicken is as I slice it and you can see how tender the meat is. Overcooked meat has a more dense fibrous texture making it unpleasant to chew. So follow these tips and enjoy succulent juicy chicken every time by cooking in Convection. How to Roast Chicken Breasts in Convection .pdf Download PDF • 86KB BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE

Cabbage rolls with beef and pork are usually baked covered, but in this recipe I steam bake the rolls so you can forget about covering the pan. Also, a store bought tomato sauce cuts down the prep time. Anchor 1 YOUR RECIPE FOR STEAM COOKING Steamed Baked Cabbage Rolls with Beef and Pork Steam-Bake or Combi Mode Golden cabbage rolls are beautifully steam-baked to perfection, highlighting a foil-free method for tender and flavorful results. You might think that cabbage rolls are labor-intensive, but I’ve modified a traditional recipe to simplify the process while making them delicious. For example, instead of boiling the cabbage, you can freeze it overnight to achieve similar results. Using a quality store-bought tomato sauce will also save you time. If you have a Combi oven, you can steam-bake the rolls without covering them. If not, make sure to cover the baking dish with foil. This dish pairs well with mashed potatoes, but oven-baked polenta is even better, as you can cook both the cabbage rolls and the polenta simultaneously in the steam oven. RECIPE INGREDIENTS 1 large green head of cabbage (about 4 lbs) ½ lb ground beef ½ lb ground pork (I used mild Italian sausage) 1 medium onion 1.5 cups of half-cooked brown rice or white rice 3 cloves of garlic 1 tbsp smoked paprika 1 tbsp seasoning blend of your choice 1 egg 1 jar of good-quality tomato sauce Recipe Ingredients. PREPARATION Remove the core/stem of the cabbage using a paring knife and freeze it overnight. Avoid using your freezer's rapid freeze function, as it can prevent the cabbage from wilting properly. The next day, take it out and let it thaw out. Removing the steam. Separate at least 15 leaves from the head of cabbage. Remove the thick part of the leaf stem by cutting a 2-inch (5 cm) triangle out of each leaf. Set the leaves aside. Par-cook the brown rice for about 20 minutes in the steam oven at 220°F (104°C). If you are using white rice, skip this step and add it raw to the mixture. Alternatively, you can partially boil the rice in the usual way. Drain and set the rice aside after cooking. Chop the onion into small pieces and sauté over medium heat until browned. Add the chopped garlic and sauté for an additional 3 minutes. Remove from heat and transfer to a mixing bowl. Add the raw meat, rice, spices, egg, and half a cup of tomato sauce. Mix well until combined. Preheat the steam oven to 330°F (166°C) in steam bake mode (Combi). If you’re using a convection oven use the convection bake mode and cover the dish with foil. There is no need to cover the dish in the steam oven. Spread a thin layer of tomato sauce in a 9-by-13-inch baking dish. Apply a thin layer of tomato sauce o the pan. On a cutting board, place a cabbage leaf with the center stem perpendicular to the edge of the counter. Repeat this step with all the remaining 14 leaves. Using a ⅓ cup measuring cup, scoop the meat mixture into the middle of a leaf. Fold the edges over the meat, then fold the sides in and roll tightly. Place the roll in the baking dish. Repeat this process until you have made 15 rolls. Pour the remaining tomato sauce over the top of the rolls. Steam-bake (Combi) for 70 minutes. Ready to steam-bake. Before serving drizzle with olive oil and sprinkle chopped dill or parsley. A garnish of a few dollops of sour cream makes a luscious addition. This recipe yields 15 rolls. Enjoy! WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Achiote Chuck Roast with Oven Polenta RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Apple Strudel RECIPE Butternut Squash Gratin with Leeks and Apples RECIPE Beef Wellington RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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

When the Apricot and Pistachio tart is baked in the Convection Bake mode the crust bakes through perfectly and the fruit caramelizes while remaining juicy and delicious YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Easy Apricot and Pistachio Tart Convection Bake Mode Seasonal fruit tart with a golden, flaky crust topped with pistachios, ready to be served as a delightful dessert. Freeform tarts that have a thin pastry topped with seasonal fresh fruit make a wonderful dessert. When baked in the Convection Bake mode the crust bakes through perfectly, and the fruit caramelizes while remaining juicy. It is easy and delicious. This fruit tart makes a great dessert for several reasons, it is very easy to prepare and, it is delicious without being too sweet or heavy. Slicing all the fruit and arranging it can be a little labor-intensive but in this version, you only have to coarsely chopped the apricot. The pastry can be made by hand or in a food processor but pastry needs to rest for at least an hour in the refrigerator before being used, or it can be made a day in advance. The apricot filling only takes about 10 - 12 minutes to prepare but it does need to cool before being added to the pastry. I spread a coating of mascarpone cheese over the pastry before adding the apricot filling then sprinkled some pistachio nuts over the top. This tart is best baked on a flat baking sheet, however, if baking on a rimmed baking sheet choose a slightly larger pan that will allow room to handle the dough. Ingredients For the pastry 1 ½ cup all-purpose flour 1 stick of unsalted butter, very cold, cut into small cubes Pinch of Kosher salt 1 tsp granulated sugar 4 tbsp ice-cold water For the filling 1 ½ cups dried apricots ( I used the Blenheim variety) Water (enough to cover the apricots in the pan) ½ cup granulated sugar 3 tbsp Mascarpone cheese ½ cup chopped pistachio nuts Preparation Mix the flour with the salt and sugar, add the cold cubed butter, and mix by hand or in the food processor to form a coarse meal. Add the ice-cold water and mix until the mixture comes together in a ball. Handling the pastry with a light touch is key for flaky dough. Roll the pastry with a light dusting of flour into a compact disc, cover with plastic wrap, and refrigerate for an hour or overnight. While the pastry is resting prepare the filling. Place the apricots in a medium-sized saucepan with just enough water to cover. Bring to a gentle boil and simmer for approximately 10 - 12 minutes to soften the apricots. Remove the pan from the heat and set aside ¼ cup of the liquid. Drain the apricots, chop them coarsely if needed and set them aside to cool. Return the reserved ¼ cup of liquid to the pan, add ½ cup of granulated sugar to the pan and cook over moderate heat until the sugar has dissolved. Combine the sugar syrup with the apricots and cool completely. To bake the tart, heat the oven in the Convection Bake Mode at 375 degrees. Roll the dough out to an 11 - 12” circle on a pastry mat lightly dusted with flour then carefully transfer the pastry to a flat baking sheet lined with parchment paper. Gently spread the Mascarpone cheese over the dough with a palette knife leaving a 2” border around the edges. Sprinkle a little sugar over the cheese then carefully spread the cooled apricot mixture over the cheese and top with the pistachio nuts. Fold the edges of the dough in towards the center making neat pleats as you go. Bake for 20 - 25 minutes until the crust is golden and the bottom of the crust is baked through. The edges of the crust can be brushed with a little warmed honey when the tart has cooled slightly for a glossy finish. Serves 8 Apricot Tart .pdf Download PDF • 101KB WANT TO LEARN MORE? Click Here MORE SWEET CHOICES FROM OUR STEAM OVEN! Convection Steam Baked Baby Back Pork Ribs RECIPE Lobster Mac' n Cheese RECIPE Apricot Tomato Chutney RECIPE Chocolate Flan RECIPE Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Vanilla Creme Brulee RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Foods cooked in convection have better moisture retention, meats do not require basting or turning and you can cook on multiple racks at one time. Using convection will turn your oven into one of the most useful tools in your kitchen. Why the Convection Setting on Your Oven is a Great Choice Before we had convection ovens, the only option for oven cooking was radiant heat. That is to say the heat came from a heating element in the floor of the oven, either exposed or concealed and the top heating element (which is also the broil element) would cycle on and off at moderate intensity to provide browning. Radiant Heat vs Convection The downside of cooking with radiant heat is that it tends to have a drying effect on food. This dry heat can be beneficial when baking; however, when roasting meats, frequent basting or brining the meat in liquid prior to cooking is necessary in order to prevent the meat from drying out. The other issue was having to rotate pans to achieve even baking and cooking results. In a convection oven there is a fan on the back wall of the oven encircled by heating elements. When you engage a convection mode the fan circulates the heated air around the oven cooking food from the edge to the center. So now the food is being cooked by heated air instead of direct heat from the heating elements. Benefits of Cooking with Convection Foods cooked in convection have better moisture retention, meats do not require basting or turning and you can cook on multiple racks at one time. Using convection will turn your oven into one of the most useful tools in your kitchen. Not only can you bake multiple racks of cookies at one time, you can cook a complete oven meal and there will be no mingling of flavors, imagine cooking dinner without having to be in the kitchen! Cooking on multiple racks. Resources for Learning About Convection This video provides tips for getting you started using convection; however, these videos on our YouTube channel provide a practical guide with great visuals to help you understand the convection modes. You will also find a selection of recipes here that will guide you to success with your convection cooking. Because recipes writers don’t reference convection it’s up to us to understand the tools we are cooking with so we can benefit from cooking in convection and achieve success with every recipe. Adapting recipes to cooking in convection is not difficult, follow the guidelines you will find here at Convection Kitchen and pay attention to the results. The more you understand the tools you are cooking with the better those results will be. Larissa, Your Convection Enthusiast BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE

Convection Bake is the ideal mode for baking pies so that the crust is evenly baked through and the filling condenses perfectly. Good varieties of apples for baking are Granny Smith, Pink Lady and Golden Delicious. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How To Bake Apple Pie in Convection Convection Bake Mode A freshly baked pie may take some time to prepare and bake but the result is so rewarding it’s definitely worth the effort. Convection Bake is the ideal mode for baking pies so that the crust is evenly baked through and the filling condenses perfectly. Good varieties of apples for baking are Granny Smith, Pink Lady and Golden Delicious. For a perfectly baked pie crust and filling the Convection Bake mode ensures the best results. Golden-brown apple pie baked to perfection using convection cooking, served with scoops of vanilla ice cream. INGREDIENTS For the Pastry 2 ½ cups unbleached all-purpose flour 2 tbsp granulated sugar ½ tsp kosher salt 2 sticks very cold unsalted butter, cut into small cubes Approx. ⅓ cup ice cold water 1 egg beaten and mixed with a little water for the egg wash For the Filling 6 large apples, peeled cored and sliced into ¼” thick slices ⅓ cup packed brown sugar ¼ cup all-purpose flour 1 tsp ground cinnamon ¼ tsp freshly grated nutmeg ¼ tsp ground ginger PREPARATION For the Pastry The first step is to make the pastry, this can be done by hand, in a food processor or even a stand mixer. I find making the pastry in a food processor the easiest. For best results, make sure the butter is very cold and cut into small ½” pieces and also that the water you add to bring the pastry together is ice cold. Place the flour, sugar and salt in the bowl of a food processor bowl and pulse to combine. Add the cubed butter pieces and pulse until the mixture resembles a coarse meal. With the motor running, trickle in the ice cold water until the mixture forms a ball. Remove from the processor, dust lightly with flour and flatten into a disc. Wrap the pastry tightly in plastic wrap and refrigerate for at least 30 minutes. When it’s time to roll out the pastry and assemble the pie, remove the pastry from the refrigerator and let it soften slightly before rolling out. Divide the pastry into two pieces making one slightly larger for the base. Line a 9” pie dish with the larger piece of pastry and roll out the smaller piece to a 9” diameter. Refrigerate the pastry while preparing the apples. For the Apples Peel core and slice the apples into ¼” thick slices and mix with the sugar, flour and spices. Layer the apple slices in concentric rings into the prepared pie pan and set aside to rest for 15 minutes, to allow the juices to be drawn out. While the apples are resting, arrange the oven racks so you can bake the pie in the lower part of the oven and heat the oven in the Convection Bake mode to 350 degrees. When ready to bake, brush the edges of the pastry with the egg wash. Place the smaller pastry disc over the apples and press the edges together. Trim the pastry to ¾ - 1” and fold the overhang over itself to crimp the edges. Brush the top of the pastry with more egg wash and make a few decorative slits in the pastry to vent the steam. If you are concerned about the filling bubbling out of the pastry onto the oven floor during baking you can bake the pie on a rimmed baking sheet. Now that the bottom heating elements in our ovens are concealed this is less of a problem, however some apples are definitely juicer than others and some bubbling may occur. Pies typically bake at 375 F for approximately 1 hour and ten minutes, but when baking in Convection it’s best to reduce the temperature by 25 degrees to avoid overcooking the edges . The exact cooking time will depend on the size of the oven. The recipe I used in the video used a much higher baking temperature and I found it overbaked the pastry. So I recommend you use 350 F degrees. That temperature might have worked well in the recipe writer's oven but since all ovens are different for best results it’s important to use the timing and temperature that work best for your oven. How To Bake Apple Pie in Convection .pdf Download PDF • 143KB WANT TO LEARN MORE? Click Here PLAN FOR A COMPLETE MEAL! Chocolate Flan RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results RECIPE Key Lime Cheesecake RECIPE Vanilla Creme Brulee RECIPE How To Roast Beets in Convection RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

From baking, braising, roasting to low-temperature, the decision lies on what type of food or finish you need for your food. Convection or True Convection for Electric Ovens Baking multiple trays of breaded eggplant slices to crispy perfection using the true convection mode. There are many benefits to cooking with Convection, the challenge especially if your oven has multiple cooking modes is to choose the mode most suited to the type of food you are cooking. Only the heating elements around the fan are engaged in this mode Best Uses Baking Multiple racks of cookies, cakes, pie shells (blind baking), appetizers, pastry items, basically like items on trays. Custard items cooked in a water bath. Braising For foods cooked in a Dutch Oven with a tight-fitting lid or large foil-wrapped roasting pans. Roasting Meats that have been seared on the cooktop and need a gentle oven finis h to cook through without drying out, such as boneless skinless chicken pieces, pork tenderloin, pork chops, beef fillet, thick cuts of steak, and fish fillets. Low-Temperature Roasting Ideal for gentle cooking of lean tender cuts of meat. Meats can be slowly cooked at 200 degrees and finished on a grill or with a high heat sear in the oven. Timing is dependent on the weight of the meat. This Mode can also be used for Dehydrating providing your oven temperature can be set to 140 degrees. Try The Convetion or True Convection Mode with These Recipes BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE

A warm meatloaf sandwich with roasted peppers, cheese, and a smear of pesto served on a fresh ciabatta roll makes a delicious, filling sandwich. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Hot Meatloaf Sandwiches with Roasted Peppers Convection Roast, Convection Bake, Broil Meatloaf sandwich topped with roasted peppers. A warm meatloaf sandwich with roasted peppers, cheese, and a smear of pesto served on a fresh ciabatta roll makes a delicious, filling sandwich. Of course, the challenge to creating delicious sandwiches at home is having all the ingredients and condiments on hand, a problem that is easily solved with a little planning. Take meatloaf, for example. Preparing a meatloaf for baking takes very little time; however, a 2 lb meatloaf takes approximately 50 minutes to bake through. However, when baking in convection, you can also roast a tray of vegetables at the same time for an easy oven meal, and you can have the bonus of some extra meatloaf to make delicious hot sandwiches. Roasted peppers add a lot of flavor to sandwiches and are easy to prepare. Once roasted and peeled, they can be immersed in olive oil and stored in the refrigerator for a week. Pesto can be purchased in a jar or homemade and frozen in small cubes that can easily be defrosted when needed. INGREDIENTS 3 peppers, assorted colors 4 slices cooked meatloaf 4 slices Havarti or Provolone cheese Zesty sandwich spread or mayonnaise 2 tbsp prepared pesto 2 fresh Ciabatta rolls, halved Juicy glazed meatloaf surrounded by roasted vegetables and olives on a stylish platter. PREPARATION Heat the oven in the Convection Roast or Convection Bake mode to 450 F/230 C. Cut the peppers in half. Remove the stem, seeds, ribs, and rounded top so they will sit flat on the baking pan. Place the prepared peppers on a baking pan lined with foil or parchment. Bake the pepper for 25 - 30 minutes until the skin has blackened. Remove the pan from the oven and set on a trivet to cool. Cover the peppers with paper towels while they cool to help lift the skin. When cooled, peel the skin off the peppers, cut as desired, and place in a clean glass container. Add just enough olive oil to cover, seal, and place in the refrigerator until needed. To assemble the sandwiches, position an oven rack on the second rack from the top. Heat the oven in the Broil mode in the Low setting or 400 F/204C. The meatloaf slices can be warmed in a steam oven or covered in a convection oven. Smear the zesty sauce on the rolls, add the warmed meatloaf, peppers, and pesto, and top with the cheese. Place the rolls in a small oven-baking pan and heat in the oven until the cheese has melted and the edges of the bread begin to crisp. Makes 2 sandwiches Notes: The peppers can also be blackened using the Broil Mode set to High or 450 F/230 C. Always keep the oven door closed when broiling, and be sure to position the rack so that the food does not touch the Broil element. WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms RECIPE Corned Beef with Cabbage, Potatoes and Carrots RECIPE How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results RECIPE Slow Roasted Beef Tenderloin 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! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This recipe uses achiote paste (available at Latin markets), mixed with orange and lime juice, to create a wonderful flavor base for cooking the pot roast. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Achiote Chuck Roast with Oven Polenta Convection Bake Mode Savory pot roast with vegetables and creamy polenta, served with a side salad. Pot Roast is an easy-to-prepare, comforting meal, but sometimes it's good to spice up traditional recipes to stop our taste buds from becoming jaded. This recipe uses achiote paste (available at Latin markets), mixed with orange and lime juice, to create a wonderful flavor base for cooking the pot roast. Achiote paste has wonderful, rich, earthy flavors and is great for marinating beef, chicken, or pork. As with all braises, the cooking is started on the cooktop, then all the ingredients are combined in a Dutch oven and braised for several hours in the oven until the meat is fork-tender. Using a convection mode doesn't make the cooking faster, as the meat still requires long, slow cooking to achieve fork-tender results. However, you can add a pan of polenta to the oven during the final hour of cooking for an easy oven meal, and the polenta pairs beautifully with the pot roast. Creamy polenta topped with sautéed red onions and sliced jalapeños. INGREDIENTS For the Chuck Roast 3 tbsp achiote paste ¼ cup orange juice 1 lime, juiced 2 - 3 lbs chuck roast 2 tbsp vegetable or olive oil 1 onion, cut into 1” thick slices 3 carrots peeled and cut into thick diagonal slices 2 jalapeno peppers, sliced (optional) 4 cloves garlic, smashed 1 tsp ground cumin 1 tsp dried oregano 3 cups beef stock Recipe ingredients. For the Polenta 1 cup polenta 2 tbsp butter 2 cups chicken stock 2 cups water ½ cup milk Polenta ingredients PREPARATION Preheat the oven to 325°F (163C) in Convection Bake mode. Combine the achiote paste with the orange and lime juices to form a paste, then set it aside. Pat the chuck roast dry with paper towels, then season it with kosher salt and freshly ground pepper. Heat an oven-safe Dutch oven over moderate heat, add the oil, and increase the heat to medium-high. Add the chuck roast and sear on all sides until nicely browned. Remove the meat and set it aside. Reduce the heat to medium and sauté the onion for a few minutes to soften. Add the carrots, garlic, jalapeno, and herbs, and cook for a few minutes to soften. Place the browned chuck roast over the vegetables and add the achiote orange juice mixture and 3 cups of beef stock. Cover the pan and place it in the oven on rack position 2 (counting up from the bottom) and cook for 2 ½ hours until very tender and easy to separate with a fork. Serve with the oven polenta and a sprinkle of chopped fresh cilantro. To cook the polenta, combine the polenta, butter, chicken stock, and water in an oven-safe pan with a tight-fitting lid, adding ½ tsp of kosher salt. Place in the oven and cook for 50 minutes. At the 40-minute mark, carefully remove the lid from the polenta, add the milk, and stir to combine. Replace the lid and return the pan to the oven to cook for another 10 minutes. Serves 4 - 6 PRINT OUR RECIPE Achiote Chuck Roast with Oven Polenta .pdf Download PDF • 488KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Slow Roasted Beef Tenderloin RECIPE 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Roast Beef Top Loin Steam Roasted RECIPE Chocolate Flan RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The bright flavors of this delightful lemon blueberry tea loaf are enhanced with the addition of lemon curd and lightened with a little Greek yogurt. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Lemon Blueberry Loaf Cake Convection or Convection Bake Mode Lemon Blueberry Loaf Cake baked in the convection-mode The bright flavors of this delightful lemon blueberry tea loaf are enhanced with the addition of lemon curd and lightened with a little Greek yogurt. This cake is easy to prepare and even easier to eat. This cake bakes at a low temperature of 320 F for approx. 1 hour to 1 hour 10 mins and can be baked in either the Convection or Convection Bake mode. A delightful blueberry lemon loaf cake, garnished with fresh blueberries and whole lemons for a refreshing twist. INGREDIENTS ¾ cup (1.5 sticks) unsalted room temperature butter ⅔ cup superfine bakers sugar or caster sugar 3 large eggs, room temperature ½ cup plain Greek yogurt 1 ½ cups, unbleached all purpose flour 1 ¼ tsp baking powder ¾ tsp salt 1 lemon, zest and juice 4 tbsp lemon curd ¾ cup fresh blueberries, tossed with a little flour PREPARATION Heat the oven in the Convection or Convection Bake mode 320 F/160 C. Lightly oil a 9 x 5” loaf pan and line the bottom with parchment paper. Cream the butter and sugar until pale and fluffy, approximately 5 minutes. Whisk in the eggs one by one on low speed until well incorporated, then stir in the yogurt. Fold in the flour, baking powder and salt and mix with a light hand, then gently stir in the lemon juice and zest. Fold in the lightly floured blueberries then spoon half the batter into the prepared baking pan. Drop half of the lemon curd in dollops over the batter swirling them lightly into the batter. Scatter half of the blueberries over the batter and spoon the remaining batter into the pan. Drop the remaining lemon curd in dollops into the batter and scatter the remaining blueberries over the top, pressing them lightly into the batter. Bake the cake on rack position 2 counting up from the bottom of the oven for an hour or hour and 10 minutes until the tester comes out clean. Cool the cake for 10 - 15 minutes, then transfer to a cooling rack. This cake is delicious served warm with creme fraiche and a small dollop of lemon curd. It can be stored in an airtight container for 3 - 4 days once it is completely cooled. Serves 8 WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH THE COMBI OVEN! Chocolate Flan RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Chicken Wings RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Steamed Salmon Salad Niçoise RECIPE Slow Roasted Turkey Pieces RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!