Low temperature roasting is not braising. This method is only for lean tender cuts of meat such as turkey pieces . Set the oven to 160 - 200°F and a finish with 400 - 425°F for browning Anchor 1 YOUR RECIPE FOR STEAM COOKING Slow Roasted Turkey Pieces Low Temperature Roasting Slow-cooked turkey legs roasted to perfection in a steam oven. Low temperature roasting is not to be confused with braising. This method is only for lean tender cuts of meat. You can use a temperature between the range of 160 - 200°F and a finishing temperature of 400 - 425°F for a crisp golden brown finish. Roasting turkey pieces at a low temperature and finishing the cooking with a blast of high heat is a simple method for cooking turkey that yields great results. This is the perfect solution for people who don’t want to deal with cooking a large turkey or are only feeding a small number of people. Low temperature roasting is not to be confused with braising. This method is only for lean tender cuts of meat. You can use a temperature between the range of 160 - 200°F and a finishing temperature of 400 - 425°F for a crisp golden brown finish. The turkey can be cooked in a combi steam oven using a combination of low humidity and the noted temperature range or in a convection oven using the Convection Mode and the noted temperature range. INGREDIENTS 2 bone in skin on turkey thighs 2 turkey drumsticks 1 bone-in turkey breast ¼ cup vegetable oil 1 tbsp Kosher salt ½ tsp freshly ground black pepper 1 tbsp preferred seasoning (some good options, mixed Italian Seasoning or Old Bay seasoning or your preferred BBQ seasoning) PREPARATION Allow approximately 40 - 60 minutes for the initial cooking and 12 minutes for the final browning. The final cooking can also be done in the oven or on the outdoor grill. Some things to consider when cooking turkey in this method: If you want to serve gravy with your turkey, I suggest purchasing some extra turkey legs to make stock and use the juices from the pan for extra flavor. Because the turkey is cooking at such a low temperature oven side dishes cannot be cooked at the same time so planning is key. Mix the seasonings in a small container and rub into the turkey pieces, cover and refrigerate overnight or a day or two in advance of cooking. Directions Heat the oven to 200℉, place the turkey pieces on a shallow rimmed baking sheet. If your oven has a meat probe slide the needle into the thickest part of the breast or thigh, taking care not to touch bone or let the tip of the needle touch the pan. Place the tray in the oven and program the probe to reach an internal temperature of 160℉. If your oven doesn’t have a meat probe, set the timer for 40 minutes and test the turkey in the thickest part of the breast or thigh with an instant read thermometer. Once the internal temperature has reached 160℉ continue to the next step. When the desired internal temperature has been reached, remove the pan from the oven and disconnect the meat probe. Pour off any accumulated juices to use for stock or to add to gravy and increase the oven temperature to 400°F. When the oven reaches temperature return the tray to the oven and set the timer for 12 minutes. The pieces should be golden brown and perfectly cooked at this time but additional time can be added if needed. Low Temperature Roast Turkey .pdf Download PDF • 241KB WANT TO LEARN MORE? Click Here MORE OPTIONS FOR YOUR TABLE Convection Baked Turkey Enchiladas RECIPE Rich Flavorful Roast Turkey Stock RECIPE Zucchini Corn Casserole with Tomatoes and Pesto RECIPE Cornish Hens Roasted over Cornbread Sausage Stuffing RECIPE Convection Roast Pheasant RECIPE Lemon Blueberry Loaf Cake RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

For the Mexican corn salad, the corn can be steamed or for a more robust flavor, steam roast the corn at a high temperature, either way it will be delicious. Anchor 1 YOUR RECIPE FOR STEAM COOKING Mexican Street Corn Salad Steaming Delicious steamed veggies in a steam oven, featuring creamy corn and a fresh sauté of kale and potatoes. This is a delicious easy recipe to have in your salad repertoire. It’s the perfect accompaniment to any grilled meats, poultry or fish. The corn can be steamed or for a more robust flavor, steam roast the corn at a high temperature, either way it will be delicious. INGREDIENTS 6 ears corn ¼ cup finely chopped cilantro ¼ cup diced red onion 1 cup cherry tomatoes, chopped 1 large avocado, small diced ½ cup crumbled cotija cheese 2 tbsp fresh lime juice ⅓ cup mayonnaise ⅛ tsp smoked paprika, mild or spicy ⅛ tsp chili powder PREPARATION Heat the Combi steam oven in the Steam mode 212 degrees or in the combination Convection Steam mode 400 degrees. Steamed corn: place the corn cobs in the perforated pan and cook for 8 - 10 minutes until tender. Cool before removing the corn from the cobs. Steam roasted corn: brush the corn cobs with some softened butter and sprinkle with kosher salt. Roast for 10 - 12 minutes until the corn begins to caramelize at the edges. Cool before removing the corn from the cobs. Meanwhile, combine the cilantro, red onion, tomatoes, avocado and cotija cheese in a medium sized bowl. Mix the remaining ingredients in a small bowl and add a little sea salt and freshly ground pepper to taste. Serves 4 Mexican Street Corn Salad .pdf Download PDF • 145KB WANT TO LEARN MORE? Click Here COMPLETE YOUR MEAL WITH THESE RECIPES Provencal Pot Roasted Garlic Chicken RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE How To Roast Pork Loin in Convection RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Convection Slow Roasted NY Steak RECIPE Sizzling Grilled Sausages Slow Cooking Method RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Recipes for cheesecake usually indicate that it should be baked  in a water bath; however, if you bake the cheesecake in a Steam Oven you can dispense with the water bath all together Anchor 1 YOUR RECIPE FOR STEAM COOKING Key Lime Cheesecake Steam-Baking Cheesecake perfection from the steam oven, no water bath required. Recipes for cheesecake usually indicate that it should be baked in a water bath; however, if you bake the cheesecake in a Combi Steam Oven you can dispense with the water bath all together. Select the Combination Convection Steam Mode to bake the cheesecake but the important thing to remember is to reduce the recipe temperature by 25 degrees, maybe even 30 degrees if your oven tends to run hot. My oven has the option to choose a level of humidity, and I choose 60% with excellent results. This cheesecake comes together very quickly and only takes 50 - 60 minute to cook in the Combi Steam Oven; however, you do need to factor in 8 - 10 hours of chilling so it sets properly. The hardest part of this recipe was juicing the little Key Limes, but I did find a useful tip online that recommended using a garlic press for the really small ones and that worked very well. Of course regular limes can be substituted and are just as delicious. When planning to make this cheesecake be sure to get the butter, cream cheese and eggs out early so they are at room temperature. INGREDIENTS Crust 2 - cups crushed Graham cracker (about 15 full sheets) 1 - stick unsalted butter, melted 3 - Tbsps. granulated sugar Filling 1 - cup granulated sugar 1 - Tbsp cornstarch 3 - 8oz packages cream cheese, at room temperature 4 - large room temperature eggs ⅔ - cup mascarpone cheese ⅓ - cup heavy cream ⅓ - cup fresh lime juice, 1 - tsp vanilla extract PREPARATION Heat the oven to 325 Degrees Convection (with no steam). Line the outside of a 9” springform pan with a sheet of heavy duty aluminum foil. Stir the crushed graham crackers and sugar together in a mixing bowl, then add the melted butter and stir to combine. Add the prepared crumbs to the springform pan and press evenly into the bottom and about halfway up the sides. Bake in the preheated oven for 10 minutes and set aside to cool. Change the oven Mode to Combination Convection Steam 300 degrees. Whisk together the sugar and cornstarch in a small mixing bowl until well combined. Pour the sugar mixture over the cream cheese and beat in a large bowl until smooth, then mix in the eggs in one at a time. Scrape down the sides and bottom of the bowl and add the Mascarpone and cream and mix till combined. Stir in the lime juice and vanilla. Pour into the prepared crust and bake for 50 - 60 minutes, until set but still a little soft. Set aside to cool for one hour before chilling for 8 - 10 hours. This cheesecake will serve 12 - 14 people and is delicious with some whipped cream piped and fresh raspberries or strawberries. Key Lime Cheesecake .pdf Download PDF • 111KB WANT TO LEARN MORE? Click Here TRY THESE CONVECTION DESSERTS Easy Chocolate Cake with Fig Preserves and Whipped Cream RECIPE Really Easy and Delicious French Peach Tart RECIPE Convection Baked Home Made Pecan Sticky Buns RECIPE Eclairs with Caramelized Peaches and Cream RECIPE Provencal Pot Roasted Garlic Chicken RECIPE Easy Versatile Sponge Cake with Berries, Kiwi and Mascarpone Frosting RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

HOW DO I DETERMINE RACK POSITION WHEN I ROAST? FAQ PAGE How What Why Do How do I determine rack position when I roast? To determine and accommodate all the cooking trays and achieve desired results before heating the oven, it's good practice to stage the oven and place different type of food in the proper rack. For example, vegetables roasted on rack position 2 will benefit from the stronger heat from the bottom heating element while meats cooked on rack position 4 will benefit from the direct heat from the top heating element. You have to count the rack position from the bottom up. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

A Heritage turkey allows you to experience the great flavor of a bird raised in a completely natural environment. Rich in flavor the bird is enhanced by being roasted in Convection and no brine is needed. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Roast Heritage Turkey Convection Bake or Convection Roast Mode Golden brown roasted heritage turkey garnished with herbs, resting on a baking tray, ready for a festive feast. The deep rich flavor of the a completely natural Heritage turkey is enhanced by being roasted in Convection and no brine is needed to prevent moisture loss. Turkey roasted in Convection has better flavor and more moisture retention. Best of all the cooking time is under two hours When I researched how to cook a Heritage turkey I was surprised that a high cooking temperature was recommended. Some high heat is definitely advantageous for crisping and browning, but because Convection cooks food from the edge to the center keeping the temperature high for the entire cooking time can result in overcooked edges and an underdone center. I used a combination of high heat and mostly moderate heat with great results. INGREDIENTS 1 heritage turkey, fully defrosted, neck and any other giblets removed 1 Granny Smith apple, chopped into 1” chunks 1 medium yellow onion, chopped into 1” dice 3 cloves garlic, smashed 2 sprigs of fresh thyme 2 tbsp olive oil 2 tbsp kosher salt 1 stick unsalted butter, softened ½ tsp herbs de Provence 2 cups chicken or turkey stock PREPARATION Making sure the turkey is completely defrosted prior to cooking is very important. I allowed 3 days in the refrigerator to defrost my 13lb turkey and still had to put it in the oven using the defrost mode to dissolve the ice crystals and bring it to room temperature. Letting the turkey sit in the refrigerator overnight uncovered to let the skin dry is also suggested to achieve a crisp skin. I draped a sheet of wax paper over the bird to avoid contact with anything else in the refrigerator. I used a light stuffing of apples, onion, garlic, and thyme for added flavor but for food safety, bread or grain stuffing should be baked separately. Plan to cook the turkey to an internal temperature between 150 - 160 degrees and then let it rest for 20 minutes before carving. I cooked my turkey to 150 degrees and found parts near the bone still had a rosy tinge, but the meat was cooked through. Once the turkey was in the oven I added 2 cups of chicken stock to the pan. After deglazing the pan I was able to capture enough juice to create a flavorful gravy. Cooking time for a 13 - 15lb turkey following the recipe guidelines will be 1 hour 40 - 50 minutes depending on how cold the turkey is when it goes into the oven. To Cook The Turkey Blot the turkey dry inside and out with paper towels. Combine the apple, onion, and garlic with olive oil and fresh thyme and place in the cavity. Tie the legs together with twine leaving some space between the legs and the body of the bird, I usually use a skewer but these legs are so heavy twine works best to keep them in place. Season the turkey all over with Kosher salt. Combine the softened butter with the herbs and if possible carefully separate the skin from the flesh and rub the butter under the skin. I found the skin didn’t come away very easily so I ended up spreading most of the butter over the skin. Heat the oven in the Convection Bake or Convection Roast Mode at 400F (205C). Place the turkey on a rack in a shallow pan (this is important as it allows the heated air to penetrate evenly into the bird) and insert the meat probe into the thickest part of the thigh, taking care that it doesn’t touch any bone. Place the bird in the oven on the second rack up from the bottom and carefully pour the stock into the pan. Close the door, touch the probe symbol and program the internal temperature to reach 150F(65C) then set the timer for 15 minutes. When the timer has elapsed, reduce the oven temperature to 325F (163C) for the remainder of the cooking time. If your oven doesn’t have a meat probe check the internal temperature after 1 hour and 40 minutes of cooking time. Pierce the thigh to make sure the juices run clear before resting and carving. For the Gravy Place the turkey neck in a saucepan, cover with water and combine with a whole onion, a carrot, a bay leaf and a few sprigs of fresh parsley. Bring to a boil, immediately lower the heat and simmer partially covered for 40 minutes. Discard the solids and set the stock aside to make gravy. Place the turkey on a rimmed baking pan loosely covered with foil to rest. Place the cooking pan (the one you cook the turkey) over two burners set to moderate heat. For Induction cooktops, scrape everything into a saucepan making sure to include all the little browned bits. Add a ½ cup of red wine to the pan and stir carefully to deglaze. Pour the liquid into a glass measuring cup and when it settles skim off the fat and use the remaining liquid to add to the stock for gravy. Place 2 tbsp unsalted butter in a medium sized saucepan over moderate heat. When the butter melts add 2 tbsp of flour, stir to combine and cook over gentle heat for 3 to 4 minutes. Increase the heat and stir in the stock and pan juices, continue to stir until the mixture thickens slightly and there are no lumps. Taste and add sea salt and freshly cracked pepper. Serves 6 - 8 PRINT OUR RECIPE Convection Roast Heritage Turkey .pdf Download PDF • 471KB WANT TO LEARN MORE? Click Here MORE POULTRY RECIPES FROM OUR STEAM OVEN! Succulent Steam Oven Turkey Breast RECIPE Slow Roasted Turkey Pieces RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Steam Oven Turkey Meatloaf RECIPE BBQ Pulled Turkey RECIPE Braised Turkey with Butternut Squash, Chickpeas and Tomatoes RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This video reviews a variety of breakfast foods that be easily cooked in your steam oven for a delicious no fuss breakfast. Anchor 1 YOUR RECIPE FOR STEAM COOKING English Muffin Poached Egg Pizza Steam, Broil English muffin poached egg pizzas made in a steam oven, great for breakfast. There are many ways to enjoy poached eggs and the simplest way to prepare poached eggs is in a steam oven. Once poached the eggs can be served with toast, over beans, in a grain bowl or on top of an English muffin breakfast pizza. It takes approximately 5 ½ minutes to poach a large cold egg in the Steam mode and a few minutes longer if you live at a high altitude. It took me 5 minutes to bake the English muffin pizza in my convection oven. If you get the ovens heated first then you can easily orchestrate the cooking so they are ready at the same time. INGREDIENTS 4 large eggs 2 English muffins, split and lightly buttered 4 cherry tomatoes, sliced and mixed with 1 tsp chopped chives or thinly sliced shallot and 1 tsp olive oil2 slices deli ham, cooked bacon or Canadian bacon, chopped 2 slices deli ham, cooked bacon or Canadian bacon, chopped ½ cup shredded mozzarella or cheddar cheese PREPARATION Heat the steam oven in the Steam mode using the default temperature of 212 F/100 C Arrange the racks in the convection oven so the top rack is in the second position from the top and heat the oven in the Convection Bake mode to 425 F/215 C Spritz 4 small oven safe ramekins with spray oil or rub with a light smear of butter. Crack an egg into each ramekin. Place the ramekins on a small oven tray and when the steam oven comes to temperature, place the tray in the steam oven and set the timer for 5 ½ minutes. (If you have not made poached eggs in your steam oven before set the timer for 5 minutes to determine the exact cooking time) Place the buttered English muffins on a small oven baking sheet. Top with the tomato mixture and meat of your choice and finish with the cheese. Place the tray in the oven and bake for 5 - 6 minutes until the cheese has melted and the edges of the muffin are crisp. Run a knife around the edge of each ramekin and invert an egg onto each cooked muffin pizza. Serves 4 WANT TO LEARN MORE? Click Here TRY THESE RECIPES FROM OUR CONVECTION PAGE Eggs Florentine with Mushroom Sauce RECIPE Broiled Wild Cod Fish Tacos RECIPE Vegetarian Tortilla Casserole with Zucchini, Corn, and Black Beans RECIPE Oven Baked Breakfast Potatoes with Breakfast Sausage RECIPE Creamy Corn Casserole with Green Onions RECIPE Baked Crème Brulee French Toast Casserole along side a savory dish in Convection RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

I like to prepare the base of the Paella with steamed mussels and shrimp on the cook top and to cook the proteins separately in the Combi Steam and Convection ovens Anchor 1 YOUR RECIPE FOR STEAM COOKING Paella with Steamed Mussels and Shrimp Steaming Seafood paella made easy and flavorful in the steam oven. With the challenge can be the different cooking times for the proteins. My solution is to prepare the base of the Paella on the cook top and to cook the proteins separately in the Combi Steam and Convection ovens. Paella is essentially a fairly simple dish to prepare but depending on the recipe you choose the challenge can be the different cooking times for the proteins. My solution is to prepare the base of the Paella on the cook top and to cook the proteins separately in the Combi Steam and Convection ovens. This method will also be helpful if you don’t have a large enough pan for cooking Paella as this way you can ensure the rice is perfectly cooked before you add the final touches. I am going to steam the quick cooking mussels in the Combi Steam Oven while the seafood blend of shrimp, scallops and calamari will be broiled in the Convection oven. INGREDIENTS ½ cup white wine 2 cups seafood or chicken stock Pinch of saffron 2 tbsp olive oil 1 medium yellow onion, chopped 4 cloves garlic, minced 1 tsp mild Spanish smoked paprika 3 Roma tomatoes, peeled and chopped 1 Spanish chorizo sausage, diced 1 cup Bomba rice or Arborio rice ½ cup Italian parsley leaves, chopped 2 cloves garlic, minced 1 lemon, zest only 1lb cleaned mussels 1lb seafood blend of shrimp, scallops and calamari PREPARATION Allow approximately 25 minutes to cook the rice and 4 - 5 minutes to cook the seafood. Combine the stock and wine and bring to a gentle simmer, stir in the pinch of saffron and keep warm until needed. Heat a large wide skillet over moderate heat and when hot add the oil. When the oil is shimmering, stir in the onion and cook for a few minutes until translucent. Stir in the garlic., smoked paprika, chopped tomatoes and chorizo and cook for 3 - 4 minutes. Now stir in the rice and a good pinch of Kosher salt. Pour the stock over the rice and cook uncovered over moderate heat stirring occasionally for 25 - 30 minutes until the liquid has completely evaporated. Preparing the Seafood for Cooking Combine the parsley, garlic and lemon zest in a small bowl and set aside. Place the mussels in the solid steam oven pan, add ½ a cup of water and a teaspoon of the parsley garlic lemon mixture. Cook the mussels in the Steam Mode 212 ℉ for 4 - 5 minutes until the shells have opened. Toss the seafood blend with a little olive oil and a light dusting of smoked paprika and spread onto a foil lined rimmed baking sheet. Place an oven rack on the highest level in the Convection oven and heat the oven in the Broil mode 475 °F. Spoon the cooked seafood over the cooked rice and garnish with the remainder of the parsley, garlic, lemon mixture. Serves 4 Paella with Steamed Mussels and Broiled Shrimp .pdf Download PDF • 177KB WANT TO LEARN MORE? Click Here GREAT RECIPES FROM OUR CONVECTION PAGE Oven Boston Style Baked Beans RECIPE Chocolate Souffle RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Wild Rice and Roasted Vegetable Harvest Casserole RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Chutney can be added to sandwiches, served with cheese and crackers, or as a condiment with grilled meats. Anchor 1 YOUR RECIPE FOR STEAM COOKING Apricot Tomato Chutney Steam Convection Fresh apricots and homemade preserves create a sweet delight. Fruit chutneys with their combination of sweet, tart flavors are a wonderful way to make good use of an abundance of seasonal produce. Chutney can be added to sandwiches, served with cheese and crackers, or as a condiment with grilled meats. Apricot chutney is especially delicious served with ham, pork, hard cheese, or with cream cheese. Since the fruit is easy to work with, the preparation time is very fast. Gourmet sandwiches with ham and fresh greens, highlighted by a homemade apricot chutney, ready to savor. This recipe calls for 2 peeled Roma tomatoes. An easy way to peel the tomatoes is to cut an X in the bottom of each one and blanch them using the Steam mode in a steam oven. It only takes a minute or two and is easier than dealing with boiling water. The steam oven can definitely simplify the process when preserving or canning, as the jars, lids, and rings can be sterilized using the Steam mode first. The filled jars can also be processed using the Steam mode, following the recipe instructions for filling the jars and processing time. INGREDIENTS 1lb (500 g) fresh apricots, pits removed, coarsely chopped 2 Roma tomatoes, peeled and coarsely chopped ½ red onion, medium dice ½ cup golden raisins (optional) Pinch red chili flakes (optional) 1 tbsp (15 ml) olive oil 1 tsp ground coriander 1 tsp ground cumin 1 tsp salt ⅔ cup (120 g) brown sugar ½ cup (75 ml) red wine vinegar 3 8-oz preserving jars with new rings and seals Ingredients for a savory apricot chutney, featuring fresh produce and spices. PREPARATION Heat the oil in a heavy-bottomed, medium-sized saucepan, and cook the onions and spices until the onions soften. Add the apricots, tomatoes, and sugar. Bring to a boil, then lower the heat and simmer for 35 minutes. Set aside to cool. Meanwhile, heat the Steam oven in the Steam mode. Place the jars, rings, and seals in the large perforated oven pan, slide the pan into the oven, and set the timer for 20 minutes to sterilize them. Turn off the oven and let the jars cool in the oven for 10-15 minutes. Carefully fill the jars, leaving at least ½” headspace, and place the filled jars in the perforated pan. Top with the seal and ring, but don’t tighten the ring all the way. Slide the pan into the oven and set the timer for 30 minutes to process using the Steam Mode. When the timer elapses, turn the oven off and let the jars cool in the oven for at least 30 minutes before removing them. Tighten the rings before storing the jars. Refrigerate opened jars and use within a few weeks. Yield 3 - 8oz jars Apricot Tomato Chutney .pdf Download PDF • 680KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Baked Oatmeal Blueberry Bars RECIPE Apple Strudel RECIPE Pork Sausage and Poultry Meat Pie RECIPE Almond Chocolate Citrus Cookies RECIPE Chorizo Stuffed Boneless Turkey Breast RECIPE Oven BBQ Chicken RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Slow cooking method for grilling pork chops that will yield moist and tender results. Start with your oven and finish at the grill YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Grilled Pork Chops - Slow Cooking Method Low Temperature Cooking Succulent slow-cooked pork chops served with a side of tangy chutney, perfect for a hearty meal. Grilling meat brings out an abundance of flavor, but the grill's high heat can also dry foods out, so what's the solution? Begin by cooking the meat at low temperatures in your Convection or Steam oven and just give the meat a quick finish over high heat. The result? A perfect flavorful sear and meat that is not dried out. I used two different types of pork chops and both worked out well cooked at a low temperature for about 30-40 minutes then finished on the grill. Pork blade chops cut from the pork shoulder have more marbling and handle the grill's high heat well. Left-over grilled pork blade steak is excellent added to fried rice or a ramen bowl. Pork loin chops are typically cut quite thick and have less marbling can be tricky but they were perfect when cooked this way as well. I use 200 degrees for the slow cooking but you can go as low as 160 degrees, just allow a little extra time. Some grilled pineapple slices would of course be perfect as an accompaniment to these grilled chops. Ingredients 2 bone-in pork loin chops 2 pork blade chops 2 tbsp BBQ dry rub seasoning 2 tbsp heat-tolerant vegetable oil BBQ sauce optional Preparation Heat the oven in the Convection or Convection Bake mode at 200 degrees or heat the Steam oven in the Combination Convection Steam Mode at 200 degrees. Place the chops on a shallow rimmed baking sheet, season with your preferred BBQ seasoning, and coat each side of the chops with the oil. I didn’t add salt because the dry rub had a fair amount but add salt to taste. Cook for 30 minutes, brush the chops with the BBQ sauce is using, and finish the cooking on the grill, allowing approximately 4 minutes per side. PRINT OUR RECIPE Grilled Pork Chops .pdf Download PDF • 122KB WANT TO LEARN MORE? Click Here COMPLETE YOUR MEAL WITH OUR STEAM RECIPES! Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms RECIPE Chocolate Flan RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Hot, juicy corned beef sandwiches with melted Swiss cheese and coleslaw mixed with Russian dressing are a flavor and texture sensation. Anchor 1 YOUR RECIPE FOR STEAM COOKING Hot Corned Beef Sandwich Steam and Broil Mode Hearty corned beef sandwich with coleslaw on sourdough bread. Hot, juicy corned beef sandwiches with melted Swiss cheese and coleslaw mixed with Russian dressing are a flavor and texture sensation. Yes, you can buy deli meat, but you can also cook corned beef in your steam oven and set aside some meat for sandwiches. Best of all, you can use your steam oven to heat the meat to a juicy consistency. If your steam oven has a Broil element, you can first heat the sliced corned beef in some of the cooking liquid using the Steam mode, then change the oven mode to the Broil mode using a moderate temperature to finish the sandwich. Once assembled, pop the sandwich back in the oven to melt the cheese. To assemble the sandwich, first ensure you have some amazing fresh rye bread on hand and your preferred filling and mustard, and then slice the corned beef to your preferred thickness. I used thinly sliced (packaged coleslaw) homemade Russian dressing and Havarti cheese for the filling. Sauerkraut is another popular filling with corned beef, or you can add pickles if you prefer. INGREDIENTS 6 oz sliced corned beef brisket, heated in the cooking liquid 4 slices fresh rustic Rye or Jewish Rye bread Dijon or yellow mustard 1 cup coleslaw mixed with Russian dressing 4 slices Havarti cheese Corned beef with potatoes, cabbage, and carrots in a pot. Russian Dressing ¼ cup avocado mayonnaise 2 tbsp ketchup 1 tbsp minced shallot 1 tsp prepared horseradish 1 tbsp sweet pickle relish PREPARATION Heat the steam oven in the Steam mode at 212 F/100 C. Heat the sliced brisket in a little of the cooking liquid until piping hot. Remove it from the oven and change the setting to Broil, or heat a toaster oven in the Broil mode. Assemble the sandwiches: First, smear the mustard over the bread slices. Add some corned beef to both slices and top with a slice of cheese. Place the sandwiches in the oven until the cheese begins to melt, then remove them from the oven. Add the coleslaw to one slice of bread and top with the other. Gently press down on the sandwich to slice it in half. Repeat for the 2nd sandwich. Makes 2 sandwiches WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Maple Glazed Baked Pork Chops 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 Gougères with Creamy Artichoke Cheese Filling RECIPE Cornmeal Herb Crusted Roast Potatoes RECIPE Convection Slow Roasted NY Steak RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Convection (fan assisted cooking) combined with broil is a fabulous tool for searing steaks, chops and thicker cuts of fish. Learn about the sophisticated technology in your oven with tips to ensure safe effective oven broiling. Convection Broiled for Electric Ovens Salmon and asparagus being skillfully cooked to perfection using the convection broil setting, ensuring even heat distribution and a beautifully caramelized finish. Convection (fan assisted cooking) combined with broil is a fabulous tool for searing steaks, chops and thicker cuts of fish. Learn about the sophisticated technology in your oven with tips to ensure safe effective oven broiling. Best Uses Broiling thicker cuts of meat such as steaks, chicken thighs, lamb chops, pork chops, and fish steaks. Meats should be cooked on a 2-piece broil pan with slats to prevent the dripping fat from being exposed to the intense heat. Small quick-cooking items, shrimp, vegetables, thinner cuts of fish, and chicken can be cooked on a rimmed baking sheet in the Broil Mode. Perfectly broiled steak using convection-broil mode for even cooking. Determine the best rack position by placing the broiling pan with the food on the oven rack before heating the oven to ensure the food will not be too close to the heating element. Broiling is similar to grilling in that we use Direct Heat for searing the meat and to create flavor. However to cook the meat through we use Indirect Heat, which means moving it away from the intense heat source. To achieve this in the oven, sear the meat on High then change the Mode to Convection. Drop the temperature to 300 - 350 degrees and move the food to a lower rack away from the strong direct heat. When you remove the meat from the oven after broiling always take it off the broiling pan and rest it on the cutting board to prevent the meat from continuing to cook from the residual heat of the pan. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE

With flavorful marinade there is no need for searing and roasting the tenderloin with grapes, a side of baked acorn squash is a recipe for an easy delicious meal. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Chipotle Pork Tenderloin with Roasted Grapes Convection Roast or Convection Bake Mode Herb-crusted pork tenderloin roasted with juicy red grapes creates a savory-sweet delight on a sheet pan. Convection is ideal for cooking lean tender cuts of meat such as pork tenderloin. A flavorful marinade and roasting the tenderloin with grapes and a side of baked acorn squash is a recipe for an easy delicious meal. For the best flavor, the tenderloins should be marinated for at least 2 hours or overnight. Vacuum sealing the tenderloins with the marinade will do the trick in 15 minutes. Because these tenderloins cook quickly at a moderate temperature they can be cooked directly on a rimmed baking pan. INGREDIENTS 3 tbsp olive oil 3 tbsp soy sauce 3 tbsp canned chipotle chilis in Adobo sauce, chopped 5 cloves garlic, minced 1 tsp ground cumin 3 tbsp chopped fresh cilantro leaves 2 pork tenderloins approx. 1lb each Red or purple grapes, cut into clusters PREPARATION Combine the first 6 ingredients in a glass dish, add the tenderloins and marinate for 2 hours or overnight. Heat the oven in the Convection Roast or Convection Bake mode at 350℉ (176℃). Remove the tenderloins from the marinade and place them on a shallow-rimmed baking pan. Toss the grape clusters with a little olive oil and arrange them around the pork. Place the pan in the oven and cook for 15 - 20 minutes until the tenderloins are firm to the touch. Meanwhile, pour the marinade into a small saucepan and simmer for approximately 10 minutes until it is reduced by half. Allow the tenderloins to rest for 5 minutes before slicing. Arrange the meat on a platter with the grape clusters and drizzle with the reduced sauce. Serves 4 - 6 PRINT OUR RECIPE Chipotle_Pork Tenderloin with Roasted Grapes .pdf Download PDF • 152KB WANT TO LEARN MORE? Click Here MORE EASY OPTIONS FROM OUR STEAM OVEN! Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE Mexican Street Corn Salad RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Soufflés are traditionally baked in the traditional Bake mode at 375F (190C); however, I have also baked perfect soufflés using the Convection mode but dropping the temperature to 350F (176C) is important for even baking. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Spinach Souffle Baked in Convection Convection or Bake Mode Golden and fluffy spinach souffle fresh out of the oven, ready to be served on a set table. Soufflés have long been considered difficult to prepare; however, the preparation is actually quite simple and soufflés adapt well to being baked in Convection. The key to success is using room-temperature eggs, making sure not a speck of yolks is mixed with the whites, and adding a pinch of cream of tartar to help stabilize the beaten egg whites. Take your time separating the eggs, set out 3 bowls, one for the whites, one for the yolks, and one to crack the eggs over. That way if you have a mishap and some yolk gets mixed with the white you can save that egg for another use or carefully remove the yolk using an eggshell. This recipe works well for a straight-sided 1 ½ quart soufflé dish, but can also be baked in any high-sided pan of the same size. Adding a paper or foil collar is not necessary as the soufflé will only rise to the height of the pan. Soufflés are traditionally baked in the traditional Bake mode at 375F (190C); however, I have also baked perfect soufflés using the Convection mode but dropping the temperature to 350F (176C) is important for even baking. I have also baked dessert soufflés in individual ramekins in the Steam oven again the key is reducing the baking temperature by 25 degrees. The steps for preparing the soufflé are as follows. Cook the spinach, make the béchamel sauce, then combine the eggs and cheese with the sauce and fold in the spinach. Finally, whip the egg whites and combine them with the prepared sauce. INGREDIENTS For the Spinach 1 tbsp unsalted butter 1 tsp olive oil 1 small shallot, minced 1 bunch, spinach, stems removed, leaves rinsed, dried, and chopped For the Béchamel Sauce 3 tbsp unsalted butter 2 tbsp unbleached flour 1 cup heated milk (heating the milk prevents lumps) Pinch grated nutmeg ½ tsp Kosher salt Pinch freshly ground black pepper ½ cup grated Gruyere cheese 4 egg yolks from large eggs For the Egg Whites 5 room temperature egg whites from large eggs ⅛ tsp cream of tartar PREPARATION Sauté the spinach and shallot in the butter and oil until the spinach has wilted then set aside. Melt the butter in a heavy 2qt saucepan over moderate heat. Stir in the flour and cook the roux over low heat for 2 - 3 minutes until frothy. Gradually stir in the heated milk and stir vigorously to combine. Increase the heat to medium and cook stirring with a whisk until the sauce is thick and smooth. Simmer on low heat for a few minutes then stir in the salt, pepper, and nutmeg. Remove the pan from the heat and whisk in the egg yolks, then stir in the cheese and finally the cooked spinach mixture. Set the prepared sauce aside in a cool spot until ready to use. Baking the Soufflé Arrange the oven racks so the soufflé can be baked without a rack resting over it. Heat the oven in the Convection or Convection Bake Mode at 350F (176C). You will need a 1.5 quart ramekin. Generously butter the inside of the soufflé pan, this helps the soufflé rise and form a nice crust. Beat the egg whites until foamy then add the cream of tartar. Continue beating rapidly until the whites are thick and stiff enough to hold their shape, just drooping over in soft peaks. Now fold the egg whites into the soufflé mixture before they subside. Begin by folding in ¼ of the beaten whites into the prepared sauce, then add this mixture into the bowl with the rest of the egg whites. Using a light touch and a silicone spatula cut through the center and draw it towards the edge of the bowl, folding it up and over rather than just mixing in a circular pattern. This way you won’t deflate the egg whites. Smooth the top of the soufflé and place the dish in the oven. Bake for 30 - 35 minutes until the sides are firm but the center is still slightly creamy. Serve immediately. Serves 4 PRINT OUR RECIPE Spinach Souffle Baked in Convection .pdf Download PDF • 88KB WANT TO LEARN MORE? Click Here MORE HEALTHY CHOICES! Provencal Golden Potato and Tomato Casserole RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Poached Eggs with Broccolini and Cheddar RECIPE Steam Roasted Beet Salad with Lamb and Feta Cheese RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In a steam oven you can do without the foil when you are steam roasting beets. Adding roasted lamb and feta cheese will make a great salad Anchor 1 YOUR RECIPE FOR STEAM COOKING Steam Roasted Beet Salad with Lamb and Feta Cheese Steam-Roasting Showcasing the delicate flavors and textures brought out by steam cooking. Typically when roasting whole beets recipes instructions say to wrap the beets in foil to retain moisture during the roasting process. If you were to roast whole beets in your Steam oven, you could of course Combi-roast them without foil. When roasting beets in your Combi-steam oven in the Convection Steam mode, you could do them without foil as typically done in a conventional oven. Of course there are several ways to cook beets. They can be boiled in water until soft, cooled, and peeled. They can be peeled and chopped, tossed in oil, and roasted or they can be roasted whole. But believe me, using a Combi-steam oven will yield better results in a more practical manner. Traditionally, when roasting whole beets recipes instructions say to wrap the beets in foil to retain moisture during the roasting process, if you were to roast whole beets in your Combi-steam oven in the Convection Steam mode, you could of course roast them without foil. In this recipe for beet salad, I am peeling the beets, chopping them, and tossing them in oil before roasting. In order to stop the red beets from bleeding into the golden beets, I am keeping them separate on the roasting pan. To avoid staining from the beet juice I wear disposable gloves when handling red beets and prep them on a washable cutting board or rimmed baking sheet. Any way you prepare them beets they make a flavorful colorful addition to salads and pair beautifully with lamb and a sprinkling of feta cheese and fresh herbs. INGREDIENTS Roasting the Beets 1 bunch golden beets, trimmed, peeled, and cut into wedges 1 bunch red beets, trimmed, peeled, and cut into wedges 3 tbsp olive oil Kosher salt Dressing 6 tbsp olive oil 2 tbsp olden Balsamic vinegar Sea salt and freshly ground pepper to taste Assembling the Salad Mixed salad greens ½ shallot, thinly sliced ½ cup crumbled feta cheese Sliced, roast lamb, cold or refreshed in the Combi steam oven PREPARATION Heat the oven in the combination Convection Steam mode 350°F. Peel and chop the golden beets first. Place them in a mixing bowl and add enough olive oil to coat and give them a sprinkling of Kosher salt. Place them on one half of a rimmed baking sheet. Repeat the process with the red beets, and place them on the other side of the baking sheet. Place the baking sheet in the heated oven and cook for 25 - 30 minutes until the beets have softened. The beets can be served warm or cooled and served with a salad. To assemble the salad, toss the salad greens and shallots with the dressing. Gently fold in the golden beets and arrange the red beets and lamb around the salad. Top with the crumbled feta cheese. Serves 2 - 4 How to Raost Beets in Convection .pdf Download PDF • 123KB WANT TO LEARN MORE? Click Here RECIPES FROM OUR CONVECTION PAGE Provencal Pot Roasted Garlic Chicken RECIPE Wild Rice and Roasted Vegetable Harvest Casserole RECIPE Spinach, Gouda Stuffed Portobello Mushrooms RECIPE Spinach Souffle Baked in Convection RECIPE Savory Rustic Tart with Ham and Leeks RECIPE Potato Gratin with Chard RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A savory Tomato tart tart with a cheesy custard and a swirl of pesto is a great way to enjoy an abundance of fresh tomatoes. Slice the tomatoes and set them aside in a colander for to allow the excess juices to drain YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Bake Tomato Tart with Mozzarella and Pesto Traditional Bake Mode and Convection Bake Mode A vibrant vegetable quiche with heirloom tomatoes and pesto. A savory tart with a cheesy custard and a swirl of pesto is a great way to enjoy an abundance of fresh tomatoes. For best results, slice the tomatoes and set them aside in a colander for about 30 minutes to allow the excess juices to drain. If you are not comfortable making the pastry a store bought crust will suffice it should still be baked blind to ensure the crust cooks through. Use the regular Bake mode with the oven rack set in the lower third of the oven to bake the pastry crust and use the Convection Bake mode to bake the tart. INGREDIENTS Pastry 1 ½ cups all purpose flour 1 stick very cold unsalted butter, cut into small cubes ¼ tsp of Kosher salt ¼ cup ice cold water Tart Ingredients 1 ⅕ lbs heirloom tomatoes cut into ½ “ slices 1 cup grated mozzarella or combination mozzarella and Parmesan cheese 3 large eggs ⅓ cup heavy cream or ½ and ½ ¼ cup pesto sauce PREPARATION Combine the flour, butter, and salt in a medium sized bowl. Blend with a pastry cutter or pulse in the bowl of a food processor. Add the water in a stream while continuing to mix until the pastry comes together in a ball. Remove from the bowl and roll it into an 8” disc on a lightly floured surface. Wrap tightly with plastic wrap and refrigerate for an hour. Heat the oven in the Bake mode 375 degrees. Roll the chilled dough out to a 9” circle and press into an 8” tart pan with a removable base or into a shallow pie dish. Trim any excess dough and prick the base of the tart all over with a fork. Place a circle of parchment over the dough and weigh it down with pastry weights or dried beans. Place in the oven and bake for 20 minutes. Set aside to cool before using. Tart Heat the oven in the Convection Bake Mode 350 degrees. Slice the tomatoes and place in a colander to drain the excess liquid. Sprinkle the cheese over the base of the pre-baked tart shell. Combine the eggs with the cream and a pinch of sea salt and freshly ground pepper, pour into the tart and swirl in the pesto. Arrange the sliced tomatoes over the top and bake the tart for 30 - 35 minutes until the custard has set. Heirloom Tomato Tart .pdf Download PDF • 167KB WANT TO LEARN MORE? Click Here TRY THE VERSATILITY OF THE STEAM OVEN! Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Key Lime Cheesecake RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE French Toast with Caramelized Bananas RECIPE Blanching and Canning in the Steam Oven RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!