Steam oven broccoli couscous salad with onions, olive oil, apple vinegar, toasted almonds, cranberries, and couscous. Anchor 1 YOUR RECIPE FOR STEAM COOKING Steamed Broccoli Couscous Salad with Almonds and Cranberries Steam Mode Steamed Broccoli Couscous Salad with cranberries, almonds, and red onion, served with fresh bread, highlighting healthy steam oven cooking. There are many benefits to cooking in a Steam oven, but one of the best is the ability to cook multiple foods simultaneously instead of juggling various saucepans. Being able to place cooking containers in the oven and monitor the cooking with a timer means there will be no boil-overs on the stove. So you can more easily focus on preparing the other ingredients for the dish so that everything is ready simultaneously. When you remove the couscous from the steam oven, set it aside to cool for a few minutes, then gently fluff it with a fork to avoid mashing the grains. If your oven doesn’t have small pans to cook the ½ cup of couscous, you can use a small Pyrex or other ovenproof casserole dish. INGREDIENTS ½ cup whole wheat couscous (I used the Trader Joe’s brand) ½ cup water 2 large broccoli crowns, cut into florets, and some tender slices of the stem only ½ red onion, minced ½ cup dried cranberries ½ cup toasted almonds (toasted in regular Bake mode 350 for 10 minutes) ½ cup toasted pepitas (toasted with the almonds) Salad ingredients Dressing 3 tbsp olive oil 3 tbsp mayonnaise 1 tbsp Dijon mustard 2 tbsp apple cider or golden balsamic vinegar PREPARATION Heat the steam oven in the steam mode at 212 F (100 C) degrees. Place the couscous in a small solid pan and add ½ cup of water and a pinch of kosher salt. Place the broccoli florets and stems in the perforated pan. Slide the pans into the oven and set the timer for 6 minutes. Remove the broccoli and set it aside to cool before adding to the remaining salad ingredients. Leave the couscous in the oven for another 6 - 8 minutes until all the water has been absorbed. Remove the couscous from the oven and set it aside to cool before coming with the remaining ingredients. Combine the remaining ingredients in a large shallow bowl and prepare the dressing. Combine the dressing ingredients in a glass measuring cup, mix well, and add a good pinch of sea salt and freshly ground pepper to taste. Serves 4 Steamed Broccoli Couscous Salad with Almonds and Cranberries .pdf Download PDF • 73KB WANT TO LEARN MORE? Click Here MORE RECIPES FOR MEAT EATERS Baked Tuna Steaks with Delicious Pesto RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Country Style Pork Ribs RECIPE Meatless Meatballs with Mushrooms RECIPE Baked Pork Chops with Garlic Herb Stuffing RECIPE Grilled Flank 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!

A classic Paris-Brest is traditionally made by forming a large choux pastry ring. After baking, the pastry is split, filled with cream, and topped with hazelnut praline. However, this version is more straightforward, featuring Chantilly cream, almonds, and raspberries. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Paris-Brest with Chantilly Cream and Raspberries Convection, Convection Bake Paris-Brest with Chantilly Cream and Raspberries Once you have made choux pastry a few times and realize the process is fairly easy, you may feel ready to tackle a more elaborate dessert. A classic Paris-Brest is traditionally made by forming a large choux pastry ring. After baking, the pastry is split, filled with cream, and topped with hazelnut praline. However, this version is more straightforward, featuring Chantilly cream, almonds, and raspberries. This type of dessert should be consumed on the same day it is made. Alternatively, you can prepare the ring or rings in advance and freeze them. When you're ready to serve, simply bake the frozen choux pastry, fill it with cream, and enjoy. With the amount of ingredients listed below, making two choux pastry rings that are five and a half inches in diameter is preferable to making one large ring, as it takes less time to cook. If you opt for a large pastry ring, you will end up with a very large choux pastry—unless, of course, that is your goal. INGREDIENTS For the Choux Pastry ¼ cup water ¼ cup milk ½ stick of unsalted butter, cut into chunks ½ cup unbleached all-purpose flour Pinch of kosher salt 3 large, room-temperature eggs For the topping 1 egg and milk or cream ⅛ cup of sliced almonds For the filling 1 pint / 473 ml heavy cream ⅓ cup of confectionery sugar Recipe ingredients One large choux pastry will yield a very large pastry 2 five and a half inches choux pastry is recommended PREPARATION Combine the water, milk, butter, and salt in a medium-sized heavy saucepan. Bring the mixture to a boil over medium-high heat. Once boiling, add the flour all at once, stirring vigorously with a firm spatula or wooden spoon to form a smooth dough. Reduce the heat to low and continue stirring until the mixture dries out and pulls away from the sides of the pan. Scrape the dough into a bowl and set it aside to cool for a minute. Alternatively, you can use a mixer to cool it down more quickly. Meanwhile, preheat the oven to 375°F (190°C) in Convection or Convection Bake mode, and line two baking sheets with parchment paper. If you plan to freeze the choux pastry rings, you can skip this step. Beat the eggs into the cooled dough one at a time, ensuring to mix well after each addition. On the parchment paper, mark a 5.5-inch (14 cm) circle using a pencil. You can also use a small plate to draw the circle or make an 8-inch (20.3 cm) circle for one large pastry. I recommend making two smaller pastries. You will need a ½ inch plain or star-shaped piping tip. Pipe two concentric rings and then add a third ring on top of the first two. Brush the pastry with a mixture of egg and milk (or cream) and sprinkle with sliced almonds. Bake for 35 to 40 minutes; note that baking time may vary depending on your oven. Once the choux pastry is done baking, turn off the oven and leave the pastries inside for about 30 minutes to help them become crunchy. Then, remove them and let them cool. Once the pastries are cool, cut them in half horizontally. Next, beat the cream until it is firm. Using a piping bag, pipe the cream onto the bottom half of each pastry. Sprinkle with almond slices, and then place raspberries along the outer edge of the cream. Finally, place the top half of the pastry back on. Dust with powdered sugar, and your Paris Brest is ready to serve! One Paris Brest serves 6 portions. PRINT OUR RECIPE Paris-Brest with Chantilly Cream and Raspberries .pdf Download PDF • 238KB WANT TO LEARN MORE? Click Here LOOKING FOR A DIFFERENT DESSERT OR RECIPE? Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Vanilla Creme Brulee RECIPE Chocolate Flan RECIPE Key Lime Cheesecake RECIPE Slow Roasted Pork Shoulder RECIPE How to Cook Prime Rib 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!

This wild rice dish pair well with roast turkey, chicken or small hens. The sweet potato is of course roasted in convection and is combined with the other ingredients. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Wild Rice and Roasted Vegetable Harvest Casserole Convection Bake, Convection Roast A vibrant Wild Rice and Roasted Vegetable Casserole with sweet potatoes, Brussels sprouts, and cranberries, perfect for a fall gathering. Side dishes are an essential part of a festive holiday menu and side dishes that can be prepared in advance and reheated simultaneously is a good use of your Convection oven. Sweet potatoes, roasted in convection and served over wild rice with Brussels sprouts and cranberries, is a delicious side dish that pairs well with roast turkey, chicken, or small hens, best of all it can be prepared in advance and reheated prior to serving. Ingredients 1 cup wild rice blend 3 medium sweet potatoes, peeled and cut into 1” cubes ½ tsp dried thyme 1 medium yellow onion, diced ½ lb. Brussels sprouts, trimmed and sliced ½ cup dried cranberries 1 cup chicken stock Preparation Cook the wild rice blend as per the package directions on the cooktop or in the Steam oven with a little salt and butter. When the rice has cooked, scrape the cooked rice into a large bowl and set aside to cool. Heat the Oven in the Convection Bake or Convection Roast mode at 350F (176C). Toss the sweet potato cubes with enough olive oil to coat, a sprinkle of Kosher salt, and ½ tsp dried thyme. Spread onto a rimmed baking sheet and bake in the oven for 20 minutes until the edges have caramelized and the potato cubes are tender. Remove from the oven and set aside to cool. Saute the onion over moderate heat until softened then stir in the Brussels sprouts. Cook until the Brussels sprouts have softened and are beginning to brown on the edge. Combine with the cooked rice and stir in the sweet potato cubes. Gently stir in the cranberries and add just enough stock to moisten the filling. Scrape into an oven casserole dish and set aside to cool before covering and refrigerating. Heat the casserole uncovered in the Convection Bake mode for 20 minutes prior to serving. Serving 6 Vegetable Wild Rice Harvest Medley .pdf Download PDF • 437KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH THE STEAM OVEN! Steamed Bulgur Pilaf with Kale and Red Pepper Paste RECIPE Slow Roasted Turkey Pieces RECIPE BBQ Pulled Turkey RECIPE Paella with Steamed Mussels and Shrimp RECIPE Steam Roasted Beet Salad with Lamb and Feta Cheese RECIPE How to Roast a Whole Duck 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!

The Convection Steam Oven Will Surprise With Its Versatility and certainly you will benefit with the combination of steam and convection. Have a question? email me at info@convectionkitchen.com Rescued By My Oven August 1, 2022 at 12:00:00 AM The Convection Steam Oven Will Surprise With Its Versatility Now that we have covered the benefits of using Convection at a low temperature to cook tender cuts of meat before grilling, let’s look at the benefits of using your Convection and Steam ovens for preparing a wonderful array of side salads to serve with those grilled meals. Why Does Using Convection Make Food Preparation Easier? Remember when you cook in Convection or Steam you can cook on multiple racks at one time with no transfer of flavor, so if I am preparing several salads I try to either steam or roast several vegetables at one time. It’s easier than having multiple pans cooking on the cooktop and while the vegetables are cooking I can turn my attention to preparing the other ingredients for each salad. Here are Some Recipes to Get You Started We have several great recipes for salads that use roasted vegetables including Roasted Sweet Potato Salad with Black Beans and Roasted Potato and Green Bean Salad that pair well with grilled or oven-roasted meats. Another great side dish that is easy to prepare in the oven is Roasted Ratatouille , the vegetables don’t lose their color as much as when cooked as a stew so it not only tastes great but it’s also visually appealing. Slow Roasted Tomatoes are easy to prepare and wonderful t o use as a topping for grilled fish and chicken. And if You Have a Steam Oven, Leave the Saucepans in the Drawer and Use the Oven The Steam oven is of course a wonderful tool for steaming multiple items at one time, it’s just a matter of paying attention to the timing of the different foods you are cooking. Our recipe for Poached Salmon Salad , for example, demonstrates how to steam potatoes, hard-boiled eggs, green beans, and salmon all in the same oven.Grains are easy to cook in the Steam oven and our recipes for Quinoa Salad with Broccoli and Dried Apricots , Orzo Pasta Salad with Grilled Artichoke Hearts , and Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil are wonderful side dishes to serve with grilled or roasted meats and of course, taste delicious on their own. Don’t Be Scared to Bake Bread, Some Breads are Easy! Fresh bread makes a wonderful accompaniment to salads and our easy recipes for Italian Cheese Bread with Mozzarella and Pita Bread are easy to make, again it’s the timing because as I have so often said, cooking is all about planning. Check Out Our New Recipes We have recently added some recipes for some delicious oven meals. Vegetarian Tortilla Casserole with Zucchini Corn and Black Beans is so easy and is a great side dish for oven-roasted or grilled meats. The meal that includes Chili Garlic Chicken Wings and Pork Meatballs with Garlic and Ginger is also easy to prepare, however, each recipe does require a fair few ingredients but the fabulous flavors are worth the effort. I hope these ideas inspire you to put these great tools to work to help you create memorable meals. Larissa, Your Convection Enthusiast Read Previous Rescued By My Oven Posts Successful Convection Cooking Begins with Planning Read Oven Meals, How to Make Dinner without Being in the Kitchen Read Learning to Make Your Ovens Work for You Read Recipe Writers Usually Don't Reference Your Oven "Baking Mode" So Here Are My Tips Read Every Meal We Cook is an Expression of Love and Caring Four Our Loved Ones Read Winter Convection Meals Read Plan your cooking with these tips "to unlock the magic of your Convection Kitchen"

When cookies are placed on a flat pan that has a slight lip on both or just one edge, the heated air can circulate unimpeded which ensures the cookies will bake evenly. The lip just guides the flow of the heated air. Best Cookie Sheet for Convection Baking Baking multiple trays of cookies efficiently with convection oven technology. When we cook or bake in a convection mode the heated air is circulated around the oven cooking the food from the edge to the center. When cookies are placed on a flat pan that has a slight lip on both or just one edge, the heated air can circulate unimpeded which ensures the cookies will bake evenly. The lip just guides the flow of the heated air. If the cookies are baked on a rimmed baking pan the heated air has to pass through the rim before baking the cookies. The cookies will still bake but they may not bake quite as evenly and may take longer to bake. Here are some more tips to guide you to success when baking cookies in convection. Baking several types of cookies at once! The Most Important Thing to Know About Baking in Convection Always reduce the recipe temperature by 25 degrees when baking in convection, if your cookies have a dark ring around the edge, that indicates the temperature was too high. Tips for Baking Great Cookies in Convection When baking on multiple racks use the same type of pan on each rack. Always check the oven manufacturer’s guide for recommendations for which rack position to use when baking on multiple racks. Rack positions can greatly influence the outcome of baking results especially in larger ovens. Definitely use either parchment paper or a silicone baking mat to ensure evenly baked cookies. Using parchment prevents cookies from spreading and also makes it easy to slide the cookies onto the cooling rack without having to pick them up. Let the cookies rest for 5 minutes on the baking pan to set then slide the sheet of parchment onto the rack with the cookies to cool. Be sure to refrigerate cookie dough before baking or scoop and roll into balls and freeze until ready to bake. When baking frozen scooped cookies add a minute or two to the baking time. Best Convection Mode for Baking Cookies If your oven has a True Convection mode use that mode for baking multiple racks of cookies. If your oven only has a Convection Bake mode you can still bake several trays at one time; however, be sure to check the manufacturers recommendation for the best rack position. If using the traditional Bake mode to bake cookies, bake them on the center rack using the recipe temperature. Remember every oven is different and smaller ovens generally cook and bake faster than larger ovens so adjust the time as needed. What to Avoid Avoid using insulated cookie sheets when baking in convection, however insulated cookie sheets work well when baking in the traditional Bake mode. Homemade cookies are the best because you have control over the ingredients that go into your cookies. Because cookies bake quickly, I highly recommend keeping a few bags of rolled cookies in the freezer so you always have a delicious treat on hand to enjoy with your morning coffee or afternoon tea. 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

Sear the turkey thighs at high temperature in the Steam Oven while you assemble the butternut squash, chickpeas and tomatoes, then change the Mode and temperature and slow-cook the braise Anchor 1 YOUR RECIPE FOR STEAM COOKING Braised Turkey with Butternut Squash, Chickpeas and Tomatoes Steam Braising A deliciously vibrant braised meat dish, highlighting tender cuts infused with rich flavors, emerges perfectly cooked from the steam oven. This Steam-Braising recipe has a wonderful combination of vegetables and dried fruit but the key is the fresh herb mixture that is stirred in at the end. The ingredients for the braise go together very quickly, but it takes some patience to prep the garnish. Having some prepped parsley and cilantro on hand is always useful so it’s worth the effort. It’s hard to find turkey year round so I try to keep some in the freezer as I enjoy this dish year round substituting carrots when butternut squash is unavailable. In the traditional recipe the seasoned turkey thighs are seared on the cooktop before being placed over the vegetables and slowly cooked for 1 ½ hours. You can also sear the turkey thighs at high temperature in the Steam Oven while you assemble the other ingredients, then change the Mode and temperature and slow-cook the braise. Easy and delicious. INGREDIENTS Turkey: 2 - small turkey thighs or 1 large 1 - tablespoon vegetable oil 1 - teaspoon Old Bay seasoning 1 - teaspoon Kosher salt ¼ - teaspoon garlic powder ¼ - teaspoon ground Allspice Ground pepper to taste Vegetables & Dried Fruit 1 - large red or yellow onion, cut into 1” dice 2 - cups butternut squash, cut into 2” cubes (substitute carrots if you prefer) 1 - large sweet potato or yam, peeled and cut into 2” cubes 1 - 28oz can, plum tomatoes, chopped 1 - can Garbanzo beans, drained ½ - cup dried apricots cut in half ½ - cup golden raisins Place the seared turkey pieces on top of the vegetables and cook in the Convection Steam Mode 300 - 325 degrees for 1 ½ hours until the meat is very fork tender. Now you can prep the garnish. Garnish: ½ - cup Italian parsley leaves chopped ½ - cup cilantro leaves chopped 1 - lemon zest and juice 1 - tablespoon fruity olive oil Sprinkle of sea salt PREPARATION Preheat the Steam Oven in the Convection Mode 400 degrees (no steam). Combine the seasoning and oil in a small bowl and rub into the turkey thighs, cook on a rimmed baking sheet for 15 minutes or so until the fat has rendered and is sizzling. Meanwhile combine the remaining ingredients in a large oven casserole. Final Steps Combine the ingredients in a small bowl with a dash of chili flakes if you like a little spice. Remove the casserole from the oven and place the turkey on a plate to cool. When cooled enough to handle, slice or shred and stir back into the casserole with some of the garnish and sprinkle more garnish over the top before serving. WANT TO LEARN MORE? Click Here MORE TURKEY RECIPES Convection Baked Turkey Enchiladas RECIPE Zucchini Corn Casserole with Tomatoes and Pesto RECIPE The Amazing Convection Roast Spatchcock Turkey RECIPE Rich Flavorful Roast Turkey Stock RECIPE Chorizo Stuffed Boneless Turkey Breast RECIPE Cornish Hens Roasted over Cornbread Sausage Stuffing 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!

It only takes about 10 minutes to steam the vegetables and make the sauce for a vegetable gratin, and it can be baked alongside a meatloaf or chicken pieces for an easy delicious family meal Anchor 1 YOUR RECIPE FOR STEAM COOKING Broccoli and Cauliflower Gratin Steam-Baking Golden broccoli and cheese bake, perfectly moist and tender thanks to the steam oven's gentle cooking. It only takes about 10 minutes to steam the vegetables and make the sauce for a vegetable gratin, and it can be baked alongside a meatloaf or chicken pieces for an easy delicious family meal. This type of recipe is very adaptable in terms of vegetables and cheese and if you like more depth of flavor a little smoked paprika or chili spice make a nice addition. INGREDIENTS 1 - small head cauliflower 2 - broccoli crowns 2 - tablespoons, unsalted butter 2 - tablespoons, flour 2 - cups milk or half & half (warmed) 2 - cups grated Cheddar PREPARATION Preheat the oven to Convection or Convection Bake 350 degrees. Cut the cauliflower in half and remove the core then cut each half into ½” thick slices. Cut the broccoli the same way and steam the vegetables together on the cooktop or in the Combi Steam Oven for approximately 7 minutes until just tender. Meanwhile make the cheese sauce, melt the butter in a heavy bottomed saucepan and stir in the flour. Cook over very low heat for a few minutes taking care not to let the roux get too dark. Gradually stir in the warmed milk and heat slowly, stirring often until thickened. Remove from the heat and stir in the grated cheese. Place the steamed vegetables into an oven casserole and pour the warm sauce over them, spreading it evenly with a spatula. Bake for 20 - 25 minutes until the cheese is bubbling. Serves 6 Vegetable Gratin .pdf Download PDF • 136KB WANT TO LEARN MORE? Click Here TRY THESE CASSEROLES Convection Baked Zucchini Bread RECIPE Convection Baked Eggplant Lentil Stew with Pomegranate Molasses RECIPE Butternut Squash Gratin with Leeks and Apples RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Lentil Frittata with Feta Cheese and Peppers RECIPE Eggplant Casserole with Pepper, Olives and Anchovies 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!

This uncomplicated recipe yields delicious apple muffins that are perfect for snacks or breakfast on the go. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Apple Cinnamon Muffins Convection, Convection Bake Freshly baked apple muffins surrounded by vibrant apples and a dollop of whipped cream, perfect for a cozy fall treat. This uncomplicated recipe yields delicious apple muffins that are perfect for snacks or breakfast on the go. It’s easy to customize the muffins by adding in a tablespoon of flax seeds, wheat germ or chia seeds to boost the nutritional profile and best of all everything can be mixed using 2 bowls. INGREDIENTS 1 large egg ½ cup milk ¼ cup vegetable oil 1 large apple, peeled and grated (Granny Smith or Honeycrisp) 1 ½ cups all-purpose flour 1 tsp cinnamon ½ cup granulated sugar 2 tsp baking powder ½ tsp salt Optional, 1 tbsp flax seeds, wheat germ or chia seeds Streusel Topping ⅓ brown sugar ⅓ cup finely shopped walnuts or pecans 1 tsp cinnamon 2 tbsp all purpose flour 2 tbsp unsalted butter softened PREPARATION Heat the oven to 350F in the Convection or Convection Bake mode. Grease or line a 12 cup muffin pan with paper muffin liners. Combine the ingredients for the streusel topping and mix well to combine. In a large bowl, beat the egg then stir in the oil and grated apple. Combine the dry ingredients and stir into the apple mixture, mixing until just moistened to form a lumpy batter. Fill the muffin cups ⅔ full and spoon some topping onto each muffin, pressing into the batter lightly. Bake for 20 minutes until golden and the tester comes out clean. Makes 12 WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Steamed Baked Cabbage Rolls with Beef and Pork RECIPE How To Roast Beets in Convection RECIPE Chocolate Flan RECIPE Baked Risotto with Lemon and Basil RECIPE Braised Spareribs with Plum Sauce RECIPE French Toast with Caramelized Bananas 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!

Grilled sausages taste fabulous on the grill, but to avoid burning and uneven cooking, the trick is to pre-cook them at a low temperature in a Convection or Steam oven. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Sizzling Grilled Sausages Slow Cooking Method Convection or Convection Bake Mode Grilled sausages, prepared using the convection kitchen method, served alongside mustard and colorful side dishes. Grilled sausages with their higher fat content and robust seasoning taste fabulous on the grill, but to avoid common grilling issues such as burning and uneven cooking, the trick is to pre-cook them at a low temperature in a Convection or Steam oven. If you are slow-cooking some other meats to finish on the grill, adding some sausages to cook in the oven at the same time requires no effort at all. Be sure to choose fresh sausages for this method of cooking, smoked sausages also taste great on the grill but since they are already “cooked” they will not benefit from slow cooking. Ingredients 6 fresh sausage, pork, chicken, or turkey 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 sausages on a shallow rimmed baking sheet and place them in the oven and cook for 15 - 20 minutes. Because the sausages have been pre-cooked there won’t be much fat rendered but it’s a good idea to pierce them in a few places to let any fat escape. At the outdoor grill, finish the sausages over high heat for 6 - 8 minutes, turning frequently. PRINT OUR RECIPE Sizzling Grilled Sausages Slow Cooking Method .pdf Download PDF • 109KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR STEAM PAGE Bake Classic Petite Baguettes Like a Pro RECIPE Mexican Street Corn Salad RECIPE Chocolate Flan RECIPE Italian Seafood Salad with Calamari, Scallops and Shrimp RECIPE Steamed Snap Pea and Asparagus Salad with Radish 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!

To achieve success with your cooking it’s important to understand the cooking modes of your oven such as convection, convection bake or just bake. Recipes will not tell you about the oven modes, but I will! Have a question? email me at info@convectionkitchen.com Rescued By My Oven March 4, 2023 at 8:30:00 PM Recipe Writers Usually Don't Reference Your Oven "Baking Mode" So Here Are My Tips As the benefits of these technologies became apparent, they were adapted for use in the home kitchen enabling home cooks to achieve better results with their cooking Vegan Strawberry Galette .Learning to cook in a Convection or Steam oven is relatively easy, but when you find yourself cooking with new appliances there is definitely a familiarization process. To achieve success with your cooking it’s important to understand the tools you are cooking with so that if the recipe results were not quite perfect you can work out what might have gone wrong. When it comes to baking, it’s essential to understand the different modes in your oven. After all, your oven may have multiple modes for you to choose from such as Convection , Convection Bake , and Bake. If the recipe says to heat the oven to 350F which to choose? Convection is great for baking cookies since you can bake multiple racks at one time. Convection Bake is a good mode for baking 2 racks of cakes or muffins at one time, but it is important to review the oven User Guide and follow the recommended rack positions and placement of the foods. The Bake mode works well for all baked items; however, in this mode you are limited to single-rack baking . You can learn more about the different baking modes and tips for success in each mode here. Carrot Apple Muffins with Pecans and Coconut In Bake or Convection Bake Mode As a rule of thumb always reduce the recipe temperature by 25F when baking in a Convection mode and when baking in a glass dish reduce the recipe temperature by 30F. If a dark ring forms around the edge of your baked item and the center is not quite set that is a clear indication that the recipe temperature was too high. Paying attention to these small details makes all the difference in achieving great results when baking in Convection. Larissa, Your Convection Enthusiast https://www.youtube.com/watch?v=PT55fRndLU8 Read Previous Rescued By My Oven Posts Successful Convection Cooking Begins with Planning Read Oven Meals, How to Make Dinner without Being in the Kitchen Read Learning to Make Your Ovens Work for You Read Recipe Writers Usually Don't Reference Your Oven "Baking Mode" So Here Are My Tips Read Every Meal We Cook is an Expression of Love and Caring Four Our Loved Ones Read Winter Convection Meals Read Plan your cooking with these tips "to unlock the magic of your Convection Kitchen"

Food cooked in convection always taste better that cooked in traditional radiant heat, and when you add steam you will enhance flavor. Steam-Roasting or Combi-Roasting Golden-brown roast chicken and vegetables crafted using steam roasting mode for a juicy, tender, and flavorful feast. Food cooked in convection always taste better that cooked in traditional radiant heat, and when you add steam you will enhance flavor. Here are important steps to consider: Before you begin, calculate the cooking and resting time of the meat to determine when to add the vegetables or other side dishes, ideally, side dishes should be ready to come out of the oven when the meat is carved and ready to serve. Before you begin, calculate the cooking and resting time of the meat to determine when to add the vegetables or other side dishes, ideally, side dishes should be ready to come out of the oven when the meat is carved and ready to serve. Cook large roasts and poultry on a rack in a shallow pan to avoid juices being leached from the meat. 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

In this recipe, the chicken breasts are brushed with a smear of mustard combined with a little olive oil and seasoning before being topped with grated Parmesan cheese. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Parmesan Crusted Chicken Breasts Convection Microwave Boneless skinless chicken breasts are a great source of lean protein and for succulent flavorful chicken; and the best oven method for cooking chicken breasts is convection. This recipe was cooked in a Speed oven using a combination of convection and microwaves. Parmesan-crusted chicken breast with roasted carrots, cauliflower, and fresh greens on a black platter. In this recipe, the chicken breasts are brushed with a smear of mustard combined with a little olive oil and seasoning before being topped with grated Parmesan cheese. The flavors from the mustard and the cheese transforms plain chicken into something quite delicious. Best of all when cooked in Convection the chicken remains very juicy, and seasonal vegetables can be cooked with the chicken for an easy oven meal. Even though the approximate cooking time for this meal is 25 - 30 minutes, I used the Speed cooking option in my Convection microwave to reduce the cooking time to 18 minutes. When you combine Convection with low Microwave power you still get all the benefits of Convection cooking while the microwave speeds up the process. I was able to use a glass tray that came with my oven to cook this meal, however, if your oven doesn’t have an included pan be sure to use an oven-safe pan that is not metal if you plan to use the combination Convection Microwave mode for cooking. This meal can also be cooked in a standard Convection oven using the Convection Bake or Convection Roast mode. INGREDIENTS 2 skinless boneless chicken breasts 6 - 8oz each 1 tbsp smooth Dijon mustard 1 tsp olive oil ½ tsp dried oregano Kosher salt and freshly ground pepper ½ cup grated Parmesan cheese PREPARATION Heat the Convection Microwave oven in the Convection mode 375F while you prepare the chicken. Place the chicken on the oven pan and pat dry with paper towels. Combine the mustard olive oil and oregano and smear evenly over the chicken. Season with salt and pepper and press the Parmesan cheese evenly over each breast. Seasonal vegetables can be tossed with olive oil and added to the pan to cook together with the chicken. Place the prepared pan in the oven on the second rack position from the top, select the option to add Microwave power, and set the Microwave wattage to 180 watts, set the timer for 15 minutes. When the timer has elapsed change the mode to Convection Broil and increase the oven temperature to 425 degrees and cook for 3 - 4 minutes until the crust is crisp and golden. If your oven has the option to set a Sequential operation you can program the cooking steps so that the changes in mode and temperature will be automatic. Serves 2 PRINT OUR RECIPE Parmesan Crusted Chicken Breasts .pdf Download PDF • 97KB WANT TO LEARN MORE? Click Here MORE POULTRY RECIPES FROM OUR STEAM PAGE 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Braised Chicken with Lemon and Cilantro RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Steam Oven Roast Chicken and Vegetables 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!

Learn about convection-gas-oven. Following my tips it will help you obtaining great results. Convection Cooking Tips for Gas Ovens Gas ovens have a strong lively heat that is quite different to the dry stable heat in an electric oven. Follow these tips for success when baking and roasting in a Gas Convection oven. 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

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What is Convection and how to adapt your favorite recipes using a Convection Oven? Larissa will show how to do it in a simple and delicious way. About the educator Send Me Your Questions And Comments First name Last name Email Write a message Submit Thanks for submitting! End of page