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HOW LONG TO CONVECTION ROAST A CHICKEN? FAQ PAGE How What Why Do Roasting a chicken on a rack ensures even cooking. For a 4 to 5 lbs chicken, this is my recommendation: Heat the oven in the Convection Roast or Convection Bake mode 400 degrees and roast the chicken for 15 minutes. Decrease the oven temperature to 350 degrees for the remainder of the cooking time, approximately 45 minutes. You can also do 9 minutes for each pound at 350°F after the 15 minutes period. Baste the chicken halfway through to help crisp the skin or if you want a particular flavor. Do you prefer to spatchcock your chicken? Try this recipe! Golden-roasted chicken spatchcocked to perfection, paired with a colorful medley of roasted carrots and a side of seasoned croutons. Fresh radishes and green onions add a crisp finish to this delicious meal. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

WHAT ARE THE BENEFITS OF MARINATING THE TENDERLOIN? FAQ PAGE How What Why Do What are the Benefits of Marinating the Tenderloin? Tenderloin that has been marinated can be cooked in the oven without searing. A wet marinade is a great way to add flavor to food and can prevent the meat from drying out. However, marinades that include sugar can be challenging to cook at high temperatures as the sugar tends to burn. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

WHAT DO I BAKE IN THE CONVECTION BAKE MODE? FAQ PAGE How What Why Do What do I bake in the Convection Bake mode? Single or Multiple racks of cakes, pies, breads, quick breads, muffins, and casseroles. Single rack Pizza (follow package directions re rack position). Single rack souffles, frittata and egg casseroles Single or multiple racks of bacon, chicken pieces, baked potatoes, or roasted vegetables (no temperature reduction necessary). Cooking an entire meal on multiple racks (No temperature reduction necessary! For single rack, reduce the temperature by 25°F). OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

HOW DO I USE THE CONVECTION BROIL MODE? FAQ PAGE How What Why Do How do I use the convection broil mode? Convection (fan assisted cooking) combined with broil is a fabulous tool for searing steaks, chops and thicker cuts of fish. Salmon and Asparagus cooked in Convection-Broiled Mode Broiling is similar to grilling in that we use Direct Heat for searing the meat and to create flavor. However to cook the meat through we use Indirect Heat, which means moving it away from the intense heat source. To achieve this in the oven, sear the meat on High then change the Mode to Convection. Drop the temperature to 300 - 350 degrees and move the food to a lower rack away from the strong direct heat. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

WHAT IS BRAISING? FAQ PAGE How What Why Do WHAT IS BRAISING? Braising is a method of slowly cooking tougher cuts of meat in liquid with aromatics in a covered casserole. A tightly fitting lid on the pan creates steam in the pan that helps tenderize the meat during the long slow cooking process. The major difference is the cooking temperature, the temperature for braising is 280 - 320°F degrees. If you braise meats in the steam oven, you don't need to use the lid of the pan. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

WHAT TYPES OF OVEN MEALS ARE BEST COOKED IN CONVECTION? FAQ PAGE How What Why Do What Types of Oven Meals are Best Cooked in Convection? In Convection food can be seasoned to appeal to different tastes but still cooked at the same time with no transference of flavors. This means that you can bake brownies for the kids and cook a savory casserole for the whole family without having to worry about mixing up flavors. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

HOW DOES CONVECTION MAKE COOKING AN ENTIRE MEAL EASIER? FAQ PAGE How What Why Do How does Convection Make Cooking an Entire Meal Easier? If you can cook food on multiple racks at one time with no transfer of flavor, then you can easily cook an entire meal in the oven at one time. Best of all placing the food in the oven liberates you from standing at the cooktop, just set the timer and let the oven do it’s magic. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

WHAT ELEMENTS MAKE A CONVECTION OVEN? FAQ PAGE How What Why Do What elements make a convection oven? In an electric Convection oven, there are three heating elements. One in the floor of the oven, one in the top of the oven, and the element surrounding the Convection fan on the rear wall of the oven. Each heating element will cycle with different intensity depending on the mode you select; hence, it is important that you select the correct mode for the type of dish you are cooking. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

WHAT THERMOMETER DO I USE FOR MY ROAST, CHICKEN OR TURKEY? FAQ PAGE How What Why Do What thermometer do I use for my roast, chicken or turkey? For best results use the oven meat probe if your oven features one . When estimating the cooking time be sure to add on the resting and carving time to better orchestrate the preparation of all the dishes. If your oven doesn’t have a meat probe, consider a digital meat thermometer that will give you an accurate read-out or an Instant read thermometer. Also, use a good quality thermometer; inexpensive ones often will give inaccurate reading. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

HOW DO I STEAM POTATOES FOR MASHED POTATOES? FAQ PAGE How What Why Do HOW DO I STEAM POTATOES FOR MASHED POTATOES? Whe n steaming potatoes in the Steam oven for mashed potatoes, cut the potatoes into small chunks and place the m in a solid container with a little water and salt. Allow 30 - 35 minutes for them to cook or until soft enough to mash. Steaming potatoes for optimal flavor and texture. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

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! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Golden and flaky on the outside with layers of succulent meat and savory flavors within, this delicious pie is a feast for both the eyes and the palate, perfectly paired with a fresh, crisp salad. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Pork Sausage and Poultry Meat Pie Convection Bake Mode Golden, decorative meat pie served alongside fresh salad and mustard. A meat pie is an impressive dish that's easier to make than you might think. The key is a hot-water butter crust that comes together in minutes with just four ingredients. For best results, I recommend baking this pie in a convection oven, as it yields a more moist meat filling than a conventional oven. You can prepare the pie filling a day in advance to maximize its flavor. While traditional meat pies don't include vegetables, I like to add leeks and oyster mushrooms. If you use vegetables like mushrooms, roast them first for better flavor and to reduce excess moisture during baking. The gelatin added to the mix will take care of that, so roasting the veggies is optional. Traditionally, gelatin is added after the pie is baked, but I simplify the process by adding it before baking. This will help condense the fluids as the pie cools. You will need a 14 by 24 cm (5.5 by 9.5 inch) pan, and placing parchment paper in the mold is highly recommended for easy unmolding. INGREDIENTS For the filling: 1 lb of pork sausage meat 1.5 lbs of poultry meat 4 grams agar agar or 2 envelopes of gelatin 1/2 cup breadcrumbs 1 leek stem 200 grams / 7 oz oyster mushrooms 1 teaspoon salt 1/8 cup of soy sauce 1 twig of rosemary 1 twig of sage or 1.5 teaspoons dried sage 5 twigs of thyme 2 fresh cloves of garlic Fresh pepper Filling ingredients. For the crust: 400 grams (about 2 cups) of flour 175 ml (3/4 cup) hot water 113 grams (8 tablespoons) of butter 1.5 teaspoons of salt 1 egg for egg washing PREPATION First, cut the poultry meat into small 1/2 inch pieces. Place both the poultry and sausage in a large bowl. Add the leeks and mushrooms. I roasted the mushrooms and leeks for 25 minutes to add flavor, but you can skip this step. Finely chop all the spices and add them to the meat. Also, add the agar agar or gelatin, salt, and soy sauce. Mix well and set aside. To prepare the crust, heat the water and the butter in a small saucepan. Heat until the water is about to boil, then let the butter melt completely. Add the hot liquid to the flour and mix well with a wooden spoon. Once the dough is cool enough to handle, knead by hand until smooth and uniform. The dough should be soft and warm at this stage. Cut off two-thirds of the dough and shape it into a long roll. Roll it out with a rolling pin to form a rectangle large enough to cover all sides of the pan. Line the long side of the pan with a sheet of parchment paper that extends beyond the pan so you can lift the pie out after baking. Use a strip of parchment to line the narrow side of the pan as well. Carefully place the rolled-out dough in the pan. Make sure it does not break or have holes. If you accidentally make a hole, repair it in the dough. Stretch it to cover all the corners. Pastry dough neatly lined in a rectangular baking tin, ready for the filling. Add the meat mixture to the pan in layers, pressing each layer firmly to remove any air pockets. Repeat until the pan is full. Now roll out the top crust. Make two holes in the crust to vent steam during baking. This helps prevent the crust from becoming soggy. Use the egg wash to paint the top edges of the dough base (the part that is already in the pan). Place the cover and press gently on the edges. Make sure there are no air pockets. With a knife, cut the excess dough. Crimp the edges or leave them as is. You might also like to decorate the top of the pie or just leave it as is. Before you bake it, apply the egg wash. Bake in a preheated oven in the convection-bake mode to 380°F / 190 °C, or in a regular oven to 400°F, for 20 minutes. Lower the temperature to 350°F / 180°C and bake for about 40 minutes or until the internal temperature reaches 150°F / 66 °C. Let the pie cool in the pan for about 3 hours before slicing. This allows the filling to set properly. It makes 8 slices. Golden and flaky on the outside with layers of succulent meat and savory flavors within, this delicious pie is a feast for both the eyes and the palate, perfectly paired with a fresh, crisp salad. PRINT OUR RECIPE Pork Sausage and Poultry Meat Pie .pdf Download PDF • 351KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? 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WHAT PANS SHOULD I USE TO ROAST LARGE CUTS OF MEATS IN CONVECTION OR CONVECTION-ROAST MODE? FAQ PAGE How What Why Do What pans should I use to roast large cuts of meats in convection or convection-roast mode? Meats should be cooked on a rack in a shallow pan allowing the heat to circulate around the meat and penetrate from the edge to the center. Large roasts such as bone-in Rib Roasts can be cooked directly on the roasting pan as the bones create a natural rack. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

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

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