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

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

Roasted potato salad is a flavorful easy side dish to serve with a BBQ or buffet and the flavor and texture of potatoes roasted in Convection are outstanding. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Potato Salad with Green Beans and Tomatoes & Balsamic Vinaigrette Convection Bake or Convection Roast Mode A vibrant roasted potato salad featuring green beans, cherry tomatoes, and fresh herbs, perfect for a summer meal. Roasted potato salad is a flavorful easy side dish to serve with a BBQ or buffet and the flavor and texture of potatoes roasted in Convection are outstanding. Other vegetables such as green beans, broccoli, or asparagus can be added to the potatoes during the final ten minutes of cooking and mixed with a light dressing when cooled Serving a warm or room temperature potato salad with a light vinaigrette is a delicious and safe option for a BBQ or buffet. The potatoes can be cut in advance and combined with the olive oil and seasoning but remember not to add salt until they are ready to go into the oven. The potatoes take approximately 30 minutes to roast. I added the green beans to the tray during the last ten minutes of cooking. I served my potato green bean salad with some chopped sugar plum tomatoes combined with finely minced sweet onion and fresh basil and a splash of golden balsamic vinegar and olive oil. INGREDIENTS 2 lbs golden potatoes, cut into 1” wedges ½ tsp of mixed Italian seasoning ¼ tsp smoked paprika ½ lb fresh green beans, trimmed and cut into thirds, very lightly tossed in olive oil 2 cups chopped ripe sugar plum or other small sweet tomatoes ½ sweet onion or 1 shallot, finely chopped ¼ cup fresh basil leaves, finely chopped 1 tbsp olive oil 1 tsp golden balsamic vinegar PREPARATION Heat the oven in the Convection Bake or Convection Roast Mode at 375 degrees. If cooking other foods at the same time place the potatoes on the lower rack in the oven. Combine the potatoes with the seasoning in a bowl and toss with olive oil to coat. Kosher salt can be added just before the potatoes go into the oven. Spread the potatoes on a rimmed baking pan and cook for 20 minutes. Remove the pan from the oven, turn the potatoes and push to one side. Add the green beans to the pan, return it to the oven and cook for another 10 - 12 minutes until the potatoes are crisp and the green beans are tender. Combine the chopped tomatoes with the onion, basil, olive oil, and vinegar, and season with some good sea salt. Set aside until needed. Transfer the potatoes and green beans to a wide shallow serving bowl or dish and cool for about 10 minutes. Garnish with the tomatoes prior to serving. Serves 6 PRINT OUR RECIPE Roasted Potatoes with Tomatoes and Capers .pdf Download PDF • 395KB WANT TO LEARN MORE? Click Here GREAT SALADS FROM OUR STEAM MENU! Potato Calamari Salad with Capers RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Orzo Pasta Salad with Grilled Artichokes RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Preparing a rice pilaf in the oven is an easy way to cook a flavorful side-dish and it frees you up from standing at the stovetop as well as eliminating any possible boil overs or burning. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Rice Pilaf with Parsley and Almonds Convection (True Convection) or Convection Bake Mode A delectable spread featuring a flavorful pilaf garnished with almonds and herbs, surrounded by seasoned chicken, fresh salad, and crispy falafel, creating a vibrant and inviting Middle Eastern feast. Preparing a rice pilaf in the oven is an easy way to cook a flavorful side-dish and it frees you up from standing at the stove-top as well as eliminating any possible boil overs or burning. One of the benefits of cooking with Convection is the ability to cook multiple foods at one time in the oven. Preparing a rice pilaf in the oven is an easy way to cook a flavorful side-dish and it frees you up from standing at the stove-top as well as eliminating any possible boil-overs or burning. When cooking a multi-level meal in the oven, stage the dishes first to make sure they all fit. For example a tray of chicken could be cooked on rack position 4 or 5, vegetables on rack 2 and the rice pilaf on rack 3 or next to the vegetables if there is room. When you have multiple foods cooking in the oven higher temperatures of 375 - 400 degrees are ideal to keep an even temperature. INGREDIENTS ¼ - cup unsalted butter 1 - small yellow onion, halved lengthwise and sliced thin lengthwise 2 - cloves garlic, chopped 2 - cups basmati rice ½ - cup white wine 3 ½ - cups chicken broth, heated ¾ - cups Italian parsley leaves, chopped ½ - cup sliced almonds PREPARATION Preheat the oven Convection or Convection Bake 350 or 400 degrees if cooking multiple dishes. Melt the butter in a saute pan and cook the onion and garlic until just softened. Add the rice and saute stirring often until lightly brown. Stir in the white wine then the heated chicken stock. Add salt and pepper to taste. Pour the contents into an oven casserole, cover and bake for 35 to 40 minutes until the liquid is absorbed and the rice is fluffy. Let the rice sit out of the oven uncovered for a few minutes before gently folding in the parsley and almonds. Check the seasoning and add more salt and pepper if needed. WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR STEAM PAGE Braised Chicken with Lemon and Cilantro RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Paella with Steamed Mussels and Shrimp RECIPE Slow Roasted Chicken Wings RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Because convection helps keep moisture in food, salmon cooked in convection is always delicious, and this recipe is no exception. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Sesame Crusted Salmon Convection Roast or Convection Bake Mode A sesame-crusted salmon dish with black rice, shiitake mushrooms, broccolini, and pickled cherries. Since salmon plays a starring role in our diets, having a variety of recipes with different seasonings is a good way to keep your meal rotation interesting. Because convection helps keep moisture in food, salmon cooked in convection is always delicious, and this recipe is no exception. First, the salmon is cut into 2” pieces and tossed in an Asian soy miso glaze. Then, it is rolled in sesame seeds before being baked in convection. For an easy convection meal, I baked a medley of baby broccoli and shiitake mushrooms on the same baking tray and served the meal with some black rice and chili crisp. Fresh salmon, broccolini, mushrooms, and a variety of Asian-inspired ingredients ready for a savory dish. INGREDIENTS For the salmon 2 center cut salmon fillets, cut into 2” pieces 2 tbsp white miso paste 1 tbsp soy or tamari sauce 1 tbsp rice vinegar 1 tbsp maple syrup 1 tsp fresh grated ginger 2 - 3 tbsp sesame seeds, a blend such as Furikake with toasted black and white sesame seeds and nori flakes works well. For the vegetables 1 tbsp sesame oil or vegetable oil 1 bunch, baby broccoli, trimmed 6 shiitake mushrooms, quartered ½ shallot, sliced A generous shake of garlic powder PREPARATION Heat the oven in the Convection Bake or Convection Roast mode to 375 F/190 C. Lightly oil a rimmed baking sheet large enough to accommodate the salmon and vegetables. Combine the miso paste, tamari, rice vinegar, maple syrup, and ginger in a medium bowl. Add the salmon pieces and turn gently to coat evenly. Sprinkle the sesame seeds onto a small plate. Roll the glazed salmon pieces in the seeds, coating them evenly. Place them on one side of the baking tray. Toss the vegetables with the sesame or vegetable oil and place on the other side of the baking tray. Place in the oven and cook for approx 10 minutes until the fish is firm and the vegetables are tender. Serve with rice or noodles and a garnish of chili crisp. Serves 2 PRINT OUR RECIPE Baked Sesame Crusted Salmon .pdf Download PDF • 292KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Lobster Mac' n Cheese RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Steamed Salmon Salad Niçoise RECIPE Fish Pie with Wild Cod and Shrimp RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Italian Seafood Salad with Calamari, Scallops and Shrimp RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Baked Crème Brulee French Toast Casserole YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Crème Brulee French Toast Casserole along side a savory dish in Convection True Convection or Convection Bake Mode Creme Brulee French Toast with syrup and fresh strawberries for a delectable breakfast. Brunch is almost the perfect meal with an assortment of savory and sweet dishes many of which can be cooked casserole style. And which appliance is ideal for cooking multiple foods at one time, that's right your Convection oven. Yes, there will be no transference of flavor when you cook a sweet dish along side a savory one in Convection. Isn't that wonderful? This means I can bake in multiple racks: a dessert and a main dish in one go. Time will not fly when you take advantage of what a convection oven offers. This brunch menu includes 3 different dishes that can be cooked at the same time in one oven using the True Convection or Convection Bake mode. Because the cooking time and temperature are the same for all 3 recipes, you can plan the cooking so the food will be ready to serve at the exact time you want to eat. The menu includes a frittata-style dish with green chilis and cheese, a baked French toast casserole, and to round it out some roasted potatoes with sausage and peppers. Each dish serves 6 - 8 people. INGREDIENTS 1 stick unsalted butter 1 cup brown sugar 2 tbsp maple syrup or agave syrup 1 loaf plain Challah bread 6 large eggs 1 ½ cups ½ & ½ 1 tsp vanilla ¼ tsp salt PREPARATION Heat the oven in the Convection or Convection Bake mode 325°. Combine the butter and sugar in a small heavy-bottomed saucepan over moderate heat. Stir in the syrup and whisk until smooth then pour into a 9x13x2” oven casserole dish. Slice the bread into 8 thick slices and trim off the crusts then arrange in the dish over the melted butter mixture. Whisk the eggs with half and half, vanilla, and salt, and pour over the bread. Cover with a sheet of wax paper and refrigerate for at least 8 hours or overnight. Remove from the refrigerator at least 30 minutes prior to baking. Bake for 0 - 35 minutes until puffed and golden. Link to: Breakfast Potatoes with Chicken Apple Sausage and Chille Relleno Souffle Convection Brunch - Baked Crème Brulee French Toast .pdf Download PDF • 104KB WANT TO LEARN MORE? Click Here BRUNCH RECIPES FROM OUR STEAM MENU English Muffin Poached Egg Pizza RECIPE How To Cook Poach Eggs In a Steam Oven RECIPE Potato Frittata with Linguica and Kale RECIPE Herbed Mushroom Flan RECIPE Poached Eggs with Broccolini and Cheddar RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The combination of a mild olive oil, orange zest, and almond makes a delicious cake. Baking in Convection or Convection Bake mode 325°F will certainly yield a moist cake. And any cake baked with oil will last longer. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Orange Olive Oil Cake with Toasted Almonds Convection or Convection Bake Mode Almond orange olive oil cake topped with sliced almonds, served with fresh orange slices and raspberries on a plaid tablecloth. This video demonstrates using Convection to bake a light flavorful cake made with toasted ground almonds a little cake flour and eggs, with orange zest added in for flavor. Using olive oil as the fat adds flavor as well as health benefits and, the cake stores well for several days. One of the best things about baking at home is the fact that you will have control over the ingredients you use. Baked items do include fats and sugar but deciding which fats and sweeteners you use can make all the difference. I am using a mild flavored California olive oil from California Olive Ranch, that I find works well for baking. INGREDIENTS 1 - cup whole raw almonds lightly toasted and cooled ¾ - cup twice-sifted cake flour 1 ½ - teaspoons baking powder Pinch of kosher or sea salt 4 - large eggs 1 - cup sugar 1 - teaspoon vanilla extract Finely grated zest of one small orange or Meyer lemon ⅔ - cup extra virgin olive oil PREPARATION Heat the oven in the Convection or Convection Bake mode 325 degrees. Spread the almonds onto a rimmed baking sheet and bake for approximately 8 minutes until the nuts are lightly toasted. Set aside to cool. Butter the bottom and sides of a 9” round cake pan and line the bottom with a circle of parchment paper. Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand. In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture. In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla dn orange zest, continue whipping on high speed until the mixture triples in volume, about 3 minutes. On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended. Pour the batter into the prepared pan and bake in the Convectin or Convection Bake mode at 325 degrees, for 30 - 35 minutes until firm to the touch in the center. Cool in the pan for 10 minutes before inverting onto a rack. Recipe from “Wine Country Table ” author Janet Fletcher PRINT OUR RECIPE Orange Olive Oil Cake with Toasted Almonds .pdf Download PDF • 101KB WANT TO LEARN MORE? Click Here MORE OPTIONS FROM OUR COMBI OVEN! Chocolate Flan RECIPE Key Lime Cheesecake RECIPE Vanilla Creme Brulee RECIPE Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Pumpkin walnut bread, flavored with a blend of nutmeg, cinnamon, cloves, and ginger, is a wonderful snack during the cooler months for morning or afternoon tea. In the Convection Bake mode, heat is directed from the bottom and top heating elements, but the heated air is circulated by the convection fan for even cooking. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Pumpkin Walnut Bread in Just a Few Steps Convection Bake Mode Golden slices of nutty pumpkin bread, paired with fresh apples and dried oranges, tempting your autumn senses. Pumpkin walnut bread, flavored with a blend of nutmeg, cinnamon, cloves, and ginger, is a wonderful snack during the cooler months for morning or afternoon tea. Quick breads do take about 50 minutes to bake, but on the plus side, they are easy to mix by hand, and when made with oil, they have a longer shelf life. Recipes for baking are typically written for single-rack baking in the traditional Bake mode. This mode can produce a nice crumb, but thermal heat does have a drying effect on food, so for dense, heavy batters like this pumpkin bread, the Convection Bake mode is a good option for even baking and a light crumb. In the Convection Bake mode, heat is directed from the bottom and top heating elements, but the heated air is circulated by the convection fan for even cooking. If you are baking several loaves to share with friends during the holidays, using convection allows you to load up the oven with multiple pans, and they will all cook evenly. To ensure good results, I suggest you review the rack positions recommended by your oven manufacturer when baking on multiple racks in the Convection Bake mode, and also remember to reduce the recipe temperature by 25°F. INGREDIENTS 1 ¾ cups all-purpose flour 1 tsp pumpkin pie spice blend 1 tsp ground cinnamon 1 tsp baking soda ½ tsp kosher salt 2 large, room-temperature eggs ¾ cup packed brown sugar ¼ cup granulated sugar 1 15-oz can pumpkin puree ½ cup vegetable oil 1 cup chopped walnut halves and pieces Recipe ingredients. PREPARATION Arrange the racks in the oven to bake the bread on rack position 2, counting up from the bottom. Heat the oven in the Convection Bake mode to 325°F/165°C. Grease a 9x5” metal loaf pan and set aside. Whisk the flour, spice blend, baking soda, and salt together in a large bowl. In a medium bowl, whisk the eggs with the sugar until well-combined. Add the pumpkin, then combine the wet ingredients with the dry ingredients. Fold the batter gently to combine, then stir in the nuts. Transfer the batter to the prepared baking pan, place it in the oven, and set the timer for 50 minutes. When the timer elapses, test the batter to see if the tester comes out clean. If not, return the pan to the oven and bake for another 7 - 10 minutes until the tester is clean. When you remove the pan from the oven, place it on a rack to allow air to circulate the pan and cool it. Once cool, gently remove the bread from the pan and leave it on the cooling rack for another hour before wrapping it in plastic wrap to store. Makes one loaf. PRINT OUR RECIPE Pumpkin Walnut Bread .pdf Download PDF • 317KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Vanilla Creme Brulee RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Steam Oven Turkey Meatloaf RECIPE Chocolate Flan RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Baking stuffed peppers with farro, chickpeas and chard in Convection ensures the stuffing doesn't dry out during the  baking, resulting in great flavor and texture YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Peppers Stuffed with Farro, Chickpeas and Chard Convection Bake Mode A vibrant platter featuring colorful stuffed bell peppers filled with a hearty mix of grains and vegetables, surrounded by roasted broccoli sprinkled with toasted breadcrumbs, ready to serve with a side of green olives and lemon slices. Baking stuffed vegetables in Convection ensures the stuffing doesn't dry out during the baking, resulting in great flavor and texture. Preparing stuffed vegetables does involve extra preparation but it's such an appealing way to present a nourishing meal. Begin by cooking the farro and while it is cooking prepare and saute the vegetables. Next, prepare the peppers, combine the cooked vegetables and farro with the cheeses and season with sea salt and pepper. The prepared stuffed peppers can be baked immediately or covered and refrigerated overnight. INGREDIENTS 4 - bell peppers, halved length-wise and ribs and seeds removed 1 - cup cooked farro mixed with the following sauteed vegetables ½ - small yellow onion, finely chopped 2 - cloves garlic, minced 2 - 3 chard leaves, large ribs removed, finely sliced, combined with ½ - cup cooked chickpeas ½ - cup shredded mozzarella cheese ½ - cup crumbled feta cheese PREPARATION Pack the filling into the peppers and place in a lightly oiled shallow baking dish or small rimmed baking pans. Bake in the Convection Bake mode at 400 on the middle or lower rack for 25 to 30 minutes until the peppers have softened and are browning at the edges. 4 - 8 Servings WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR STEAM PAGE Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli RECIPE Potato Frittata with Linguica and Kale RECIPE Orzo Pasta Salad with Grilled Artichokes and Poached Shrimp RECIPE Braised Chicken with Lemon and Cilantro RECIPE Steamed Bulgur Pilaf with Kale and Red Pepper Paste RECIPE Potato Calamari Salad with Capers RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Cooking Juicy Bone-In Baked Chicken Breasts along another meal can be achieve if you cook in convection with no transference of flavor YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Juicy Bone-In Baked Chicken Breasts Convection Bake or Convection Roast Mode Roasted chicken breast with peppers, cheese-topped broccoli, and chocolate dessert as part of a Convection Meal. In this video I am going to show you how using Convection you can cook for kids and adults at the same time. Remember the basics of convection cooking: different foods can be cooked on multiple racks at one time, foods have more moisture retention and there is no transfer of flavor when cooking multiple dishes at one time. Make that oven work for you! To serve with the convection roast chicken breasts a casserole that features broccoli and cheese is often well received. To make it a little more interesting and nutritious you can add in some cooked quinoa. The quinoa and broccoli need to be cooked prior to assembling the casserole and can be cooked together in the combi-steam oven or in the traditional method on the cooktop. Once assembled the casserole can be baked at the same time the chicken is cooking. Making a casserole requires a little extra effort, but it is much more appealing especially for kids than a mound of grain and some veggies on the plate. The broccoli and quinoa can be steamed in the Combi steam oven at the same time or prepared in a double boiler on the cooktop. The casserole can be prepared in advance and baked when needed. INGREDIENTS ½ cup quinoa, Tricolor quinoa has a nice appearance, steamed 1 bunch broccoli, sliced into ½” thick slices, steamed 3 tbsp olive oil 2 tbs fresh lemon juice 2 cups grated mozzarella or cheddar cheese 3 tbsp mayonnaise 1 tbsp Dijon mustard ⅓ cup coarsely grated Parmesan cheese PREPARATION Lightly butter or oil an oven casserole dish that will accommodate the broccoli. Combine the quinoa and broccoli in a large bowl, add the salt and pepper, oil, and lemon juice and toss gently to combine. Layer the broccoli mixture into the prepared casserole dish. Combine the cheese with the mayonnaise and mustard and spread evenly over the top of the casserole. Scatter the Parmesan cheese evenly over the top. Bake in the Convection Bake or Convection Roast Mode 350 °F. If only cooking two dishes, bake the casserole on the lower oven rack. If baking the brownies as well, bake the casserole on the middle rack for approx 25 - 30 minutes until the cheese is bubbling. For the Brownies recipe click here. Convection Meal for Kids and Adults, Broccoli Quinoa Casserole .pdf Download PDF • 114KB WANT TO LEARN MORE? Click Here THERE IS SOMETHING ABOUT STEAMING CHICKEN! Succulent Steam Oven Turkey Breast RECIPE Slow Roasted Chicken Wings RECIPE 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Steam Oven Roast Chicken and Vegetables RECIPE BBQ Pulled Turkey RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

For the best gravy, roast turkey pieces and vegetables and simmer them gently for a rich, flavorful stock. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Rich Flavorful Roast Turkey Stock Convection Bake or Convection Roast Mode Stock made with roasted turkey pieces and veggies For the best gravy, roast turkey pieces and vegetables and simmer them gently for a rich, flavorful stock. Mid-November is the perfect time to get a head start on preparing for your Thanksgiving holiday feast, and one of the easiest items to cook in advance is turkey stock. Turkey stock is a necessity not only for gravy but also to add to baked stuffing, and any extra can be used to make soup. Turkey stock can be made by simmering bone-in turkey pieces together with onion, carrot, celery, bay leaf, thyme, and peppercorns. The result will be a delicious, clear stock. However, if you roast the turkey pieces and vegetables first and then simmer the stock, you will create a beautiful, rich, flavorful stock that will add lots of flavor to your stuffing and gravy. Turkey stock for gravy The cooking time for roasting a turkey in convection is much faster than roasting a turkey in the thermal Bake or Roast mode. Because of the faster cooking time, it is recommended for food safety to bake the stuffing outside of the bird. Having a flavorful stock to add to the stuffing ensures great results with no risk of overcooking the bird. To prevent the vegetables from breaking down during the roasting, it’s best to cut them into large chunks. Peeling the vegetables is not necessary; just give them a good rinse before using. Stock ingredients INGREDIENTS For roasting the turkey and vegetables 2 turkey wings 2 turkey drumsticks 1 large onion, halved 4 carrots, cut into large chunks 4 celery stalks, cut into large chunks 3 stalks, fresh thyme Olive oil Additional ingredients for simmering the roasted turkey and vegetables 2 dried bay leaves 10 whole peppercorns 6 stalks of Italian parsley 6 cups water ¼ cup white wine PREPARATION Heat the oven in the Convection Roast or Convection Bake mode to 400 F/ 205 C. Place the turkey pieces, vegetables, and thyme on a large shallow oven baking tray. Drizzle with olive oil, toss to combine, and place the oven to roast for 1 hour. Remove the pan from the oven and scrape all the ingredients into a large saucepan or stockpot. Add the bay leaves, peppercorns, parsley, and water, and bring the liquid to a gentle boil. Then, immediately reduce the heat to a gentle simmer and set the timer for 1 hour. Remember to turn on your overhead ventilation. Now it’s time to deglaze the pan and scrape the caramelized pieces into the stock. If you have a gas cooktop, you can place the pan directly on a gas burner set to medium heat. Add the wine to the pan and scrape the pan with a metal spatula to release all the browned bits. Add ½ cup of water or stock to the pan, and as the liquid boils, keep scraping until everything has released. Scrape the residual liquid and browned bits into the stock. If you have an induction cooktop and the baking pan is not induction-compatible, add the wine to the hot pan, then add heated water or stock, scraping with a metal spatula to release the browned bits. Simmer the stock for an hour with the pan lid slightly offset to allow steam to escape. Allow the stock to cool slightly, strain, and discard the turkey with all the solids. Pour the stock into suitable containers and either freeze or refrigerate if you plan to use it within the next few days. Makes 4 cups of delicious collagen-rich turkey stock. PRINT OUR RECIPE Rich Flavorful Roast Turkey Stock .pdf Download PDF • 108KB WANT TO LEARN MORE? Click Here LOOKING FOR MORE TURKEY RECIPES? Succulent Steam Oven Turkey Breast RECIPE Slow Roasted Turkey Pieces RECIPE Braised Chicken with Lemon and Cilantro RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE BBQ Pulled Turkey RECIPE Braised Turkey with Butternut Squash, Chickpeas and Tomatoes RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Cooking pork chops successfully requires a delicate balance of a quick, high-heat sear and a low-heat finish in the oven. The even circulation of heat through convection is ideal for a low-heat finish, preventing moisture loss and ensuring great flavor and texture. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Maple Glazed Baked Pork Chops Convection Bake Mode Grilled pork chops served with roasted Brussels sprouts and mushrooms. Cooking pork chops successfully requires a delicate balance of a quick, high-heat sear and a low-heat finish in the oven. The even circulation of heat through convection is ideal for a low-heat finish, preventing moisture loss and ensuring great flavor and texture. In this recipe, the pork chops are marinated overnight (or for a few hours) in a marinade of maple syrup and smoked paprika, adding great depth of flavor and a glossy finish. Marinating the chops in a vacuum-sealed bag or container also really helps intensify the flavor. Thicker-cut pork chops work well for this recipe; however, if using thinner chops, reduce the oven time to prevent overcooking. If you are only cooking 2 - 3 chops, you can sear them in an oven-safe pan and transfer the pan to the oven to finish cooking. If you are cooking a greater quantity or don’t have a suitable pan, then sear the chops and transfer them to a rimmed baking pan. Some mashed or roasted yams and sauteed greens pair well with these chops for an easy, delicious meal. INGREDIENTS 2 bone-in pork loin chops 1 tbsp spicy smoked paprika (or mild if you prefer) 3 tbsp maple syrup 2 tbsp olive oil 1 tbsp butter Recipe ingredients. PREPARATION Create a marinade with smoked paprika, maple syrup, and 1 tablespoon of olive oil, and marinate the chops overnight or for a few hours. Preheat the oven to 325°F (163C) in Convection Bake mode. Heat an oven-safe skillet over moderate heat for a few minutes. Increase the heat to medium-high, then add the remaining oil and butter. Once the butter is foaming, add the chops to the pan. Sear the chops on both sides, then stand them on their side to sear the edge. Transfer the pan to the oven and cook for 10-12 minutes, or 5 minutes if the chops are on the thin side. When the timer elapses, remove the pan from the oven and immediately remove the chops so they don’t continue cooking. Spoon the pan juices over the chops before serving. Serves 2 PRINT OUR RECIPE Maple Glazed Baked Pork Chops .pdf Download PDF • 284KB WANT TO LEARN MORE? Click Here MORE GREAT RECIPES FROM OUR COLLECTION! Convection Steam Baked Baby Back Pork Ribs RECIPE Braised Chicken with Lemon and Cilantro RECIPE Hot Corned Beef Sandwich RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

When baking Peanut Butter Brownies in convection, you can bake chicken breast at the same time with no transference of flavor YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Bake Peanut Butter Brownies Convection Bake or Traditional Bake Mode Decadent peanut butter brownies and fresh strawberries create a perfect dessert duo on this elegant white platter. Preparing a simple dessert such as a fruit crisp, some baked apples, or a bread pudding that can be baked at the same time as cooking a complete oven meal is actually quite easy with a Convection oven. To demonstrate my point, I am making Peanut Butter Brownies along with chicken breast. These are easy to assemble and cook at the same temperature as the other dishes. Many kids enjoy cooking and this is a great project for kids to work on while you are preparing the other dishes. In this video I am going to show you how using Convection you can cook for kids and adults at the same time. Remember the basics of convection cooking: different foods can be cooked on multiple racks at one time, foods have more moisture retention and there is no transfer of flavor when cooking multiple dishes at one time. Make that oven work for you! So let’s see how it all comes together. INGREDIENTS Brownie Base 1 cup semi-sweet chocolate chips 1 stick, unsalted butter, cut into quarters 3 tbsp cocoa powder 1 ¼ cups granulated sugar ½ tsp Kosher salt 2 tsp vanilla extract 3 large eggs 1 cup all-purpose flour ( I used Bobs Red Mill) For the Peanut Butter Swirl 3 tbs unsalted butter, melted ½ cup peanut butter (I used smooth) ⅓ cups powdered sugar ¼ tsp salt ½ tsp vanilla extract PREPARATION If baking with the Convection meal, heat the oven in the Convection Bake mode 350°F. Typically we reduce the recipe temperature by 25 degrees when baking in Convection, but when the oven is loaded with several dishes a higher temperature will give better results and not affect the brownies adversely. If baking all 3 dishes, bake the Brownie on the lower rack. If baking the brownie on its own use either Convection Bake 325°F or traditional Bake 350°F and place the pan on the 2nd or 3rd rack up from the bottom of the oven. Line an 8” baking pan with parchment or foil, leaving the edges hanging over the side of the pan. Spray the foil or paper with a light film of cooking spray. Melt the chocolate and butter over moderate heat or in the microwave then stir in the cocoa powder. Whisk until smooth, then set aside and prepare the peanut butter swirl. Melt the 3tbs of butter and combine with the peanut butter, powdered sugar, salt, and vanilla in a bowl and set aside. Whisk the sugar, salt, vanilla, and eggs in a large bowl until combined. Whisk the melted chocolate mixture into the egg mixture. Stir the flour until just combined but not overmix. Pour the mixture into the prepared pan and drop dollops of peanut butter onto the batter and gently swirl the peanut mixture into the batter. Bake, as directed above for 30 - 35 minutes or until the tester, comes out clean. Convection Meal Peanut Butter Brownies .pdf Download PDF • 105KB WANT TO LEARN MORE? Click Here MORE OPTIONS FROM OUR STEAM MENU! Chocolate Flan RECIPE Key Lime Cheesecake RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Paella with Steamed Mussels and Shrimp RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The Convection Bake mode is ideal for baking quick bread because it prevents the bread from drying during the long baking process. I bake my quick breads in the Convection Bake mode on rack position 2 (counting up from the bottom) at 325F/162C with perfect results. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Baked Zucchini Bread Convection Bake Mode Freshly sliced zucchini bread with walnuts, ready to serve with butter. Quick breads are appealing for several reasons. They are easy to put together, and even though they are enjoyed as a snack, the combination of fruits, vegetables, and nuts makes them a healthy snack option. For an added nutritional boost, ¼ - ½ cups of flour can be substituted with flaxseed or wheat germ. The Convection Bake mode is ideal for baking quick bread because it prevents the bread from drying during the long baking process. I bake my quick breads in the Convection Bake mode on rack position 2 (counting up from the bottom) at 325F/162C with perfect results. INGREDIENTS 1 cup grated zucchini (1 large zucchini) ½ cup granulated sugar ½ cup brown sugar 1/2 cup vegetable oil 2 large eggs, room temperature 1 ½ cups all-purpose flour 1/2 tsp kosher salt ¾ tsp baking powder ¾ tsp baking soda 1 tsp cinnamon 1 cup chopped walnuts Recipe ingredients. PREPARATION Heat the oven in the Convection Bake mode to 325F/162C. Coat an 8 ½” loaf pan with spray oil, line the base with parchment, and spray the parchment. Combine the zucchini, sugars, oil, and eggs in a large bowl and mix well. Fold in the dry ingredients until well integrated, and then fold in the nuts. Transfer to the prepared pan and bake for 55 minutes. Check the bread with a tester; if it is clean, remove it and set it aside to cool; otherwise, continue baking for another 6 - 10 minutes. Cool in the pan for 10 minutes then invert onto a wire rack and cool completely. PRINT OUR RECIPE Convection Baked Zucchini Bread .pdf Download PDF • 317KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Bake Classic Petite Baguettes Like a Pro RECIPE Braised Spareribs with Plum Sauce RECIPE Chocolate Flan RECIPE Broccoli and Cauliflower Gratin RECIPE Vanilla Creme Brulee RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A pork tenderloin cooked in Convection will not dry out. Remember Convection retains moisture. Let me show you how! YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How to Cook Pork Tenderloin in Convection Convection or Convection Bake Mode Pork tenderloin cooked in a convection oven, served with caramelized cabbage, fresh apple slices, and thyme. Pork tenderloin is an ideal cut of meat for those occasions when you need to get dinner on the table quick. However, the lean tender cuts of pork are the trickiest to cook because they are so easy to dry out. How to keep it juicy and flavorful? Well, cooking it in Convection of course. I have found that marinating the pork with a dry or wet rub adds flavor to the meat, while a quick sear in a skillet to brown the meat gives it great appeal. The perfect texture comes from finishing the cooking in Convection at a low temperature. Don’t be alarmed at the rosy shade of the meat when slicing it, this is proof that the meat did not dry out in cooking. If the rosy hue bothers a guest, cover the sliced pork with some foil and place it in the oven for a few minutes. The color will change immediately, but the texture will still be very good. INGREDIENTS 1 1lb pork tenderloin 1 tsp kosher salt ½ tsp dried oregano ½ tsp ancho chili powder 1 tbsp vegetable or olive oil PREPARATION Combine the seasoning with the oil and rub it into the pork tenderloin, before cooking. Even a 1-hour marinade improves the flavor but overnight is best. Heat the oven in the Convection or Convection Bake mode 300 or 325 degrees. Heat an oven-proof 12” skillet over moderate heat. When the pan is hot, increase the heat and lay the pork into the pan and sear it on all sides. Slide the skillet into the oven and cook for 12 - 15 minutes depending on the size. Remove the pan from the oven and rest the meat on a cutting board for 8 - 10 minutes before slicing. Spice Rubbed Pork Tenderloin .pdf Download PDF • 100KB WANT TO LEARN MORE? Click Here MORE PORK CHOICES FROM OUR STEAM MENU! Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Braised Spareribs with Plum Sauce RECIPE Slow Roasted Pork Shoulder RECIPE Pork Tenderloin with Roasted Vegetables RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!