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Roasting Peppers in a convection oven is the easy mess free way to achieve perfectly charred peppers. Also, roasting peppers is an easy way to add flavor and pizazz to your day-to-day cooking. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Oven Roasted Peppers Convection Broil Oven Roasted Peppers as appetizers Roasting Peppers in a convection oven is an easy mess-free way to achieve perfectly charred peppers. Also, roasting peppers is an easy way to add flavor and pizazz to your day-to-day cooking. Once roasted and the skins are removed, the peppers take on a rich, luscious texture and flavor. These flavorful roasted peppers can be added to egg dishes, salads, pasta dishes, or just served as an appetizer on crostini best of all, you can roast 4 or 5 peppers at one time using the Broil mode in your Convection oven. Ingredients 4 peppers in a variety of colors make for a wonderful presentation Preparation Arrange the oven racks so that the top rack is close to the Broil element but far enough away so that the peppers do not come into contact with it. If your oven has an extension rack, use that rack, as it makes it very easy to move very hot trays in and out of the oven. Heat the oven in the Convection Broil or Broil mode to 475 F. Line a small shallow-rimmed pan with foil, shiny side down. Slice the peppers in half lengthwise and discard the seeds. Cut away any thick parts of the membrane, turn the peppers over, and flatten them with the heel of your palm. Don't worry if the pepper cracks a little around the edges. Oven roasted peppers Place the tray with the pepper in the oven and cook for approximately 8 minutes or until the skin is charred. Remove the tray from the oven and place it on a trivet; cover the peppers with a double fold of paper towels or a small brown paper bag, and let them rest for at least 10 minutes. Once the peppers have cooled and rested, the charred skin should separate easily from the flesh. In the refrigerator, roasted peppers can be stored in a clean jar covered with olive oil for a week to 10 days. If you have a Steam oven, you can use the Steam mode to sterilize jars for storage to ensure they are stored in a pristine environment. Discard the peppers if you notice any bubbles forming in the jar towards the end of the storage time. If you store the peppers with chopped fresh garlic and herbs, be sure to consume the peppers within four days. Oven Roasted Peppers .pdf Download PDF • 87KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH COMBINED STEAM RECIPES! Orzo Pasta Salad with Grilled Artichokes and Poached Shrimp RECIPE Baked Chicken and Rice RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Slow Roasted Rib Eye Steak RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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 Pork Sausage and Poultry Meat Pie Convection Baked Turkey Enchiladas Spatchcock Roast Turkey Oven Boston Style Baked Beans

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! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This recipe is so easy and the cauliflower is so delicious and creamy. It can be served with some pesto or a side of sauteed greens or just enjoyed on it’s own Anchor 1 YOUR RECIPE FOR STEAM COOKING Whole Steam Roasted Cauliflower Steam-Roasting Deliciously steamed cauliflower paired with sautéed greens, showcasing the benefits of steam oven cooking for a healthy, vibrant meal. Whenever you see a recipe that instructs you to cover the food with foil it’s good to remember that you can cook that same dish in your Combi Steam Oven without any foil. Why? Because when food is covered with foil it creates steam but if you use the Combination Convection Steam mode in your Combi Steam Oven you will have all the steam you need. This recipe is so easy and the cauliflower is so delicious and creamy. It can be served with some pesto or a side of sauteed greens or just enjoyed on it’s own. Cauliflower is pretty much a blank canvas awaiting your inspiration. INGREDIENTS 1 - medium cauliflower, leaves removed and core cut so the cauliflower stand flat 1 - medium yellow onion ½ - tsp, mixed Italian seasoning 2 - tablespoons olive oil PREPARATION Heat the Combi Steam oven in the Combination Convection Steam Mode to 400 degrees. Heat an 8 - 10” ovenproof skillet over moderate heat, add the oil and onion, sprinkle with the seasoning and sauté until the onions have softened, approximately 6 minutes. Season with kosher salt and freshly ground pepper. Push the onions to the side and place the cauliflower in the center of the pan. Place in the oven and set the timer for 25 minutes. Carefully remove the pan from the oven and set on a trivet, leaving a hot pad or cloth over the handle to remind you not to accidentally touch the handle (it happens!) Basil Pistachio Pesto 1 - cup washed and dried basil leaves, coarsely chopped ¼ - cup raw shelled pistachios 3 - cloves garlic ¼ - teaspoon kosher salt ¼ - cup extra-virgin olive oil Pulse the basil, pistachios and garlic with the salt in a food processor. Then add the oil in a stream to form a paste. Add more oil slowly if needed and a pinch of sea salt. Whole Roasted Cauliflower .pdf Download PDF • 149KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE Cauliflower Mac n’ Cheese RECIPE Oven Chicken Shawarma RECIPE How to Cook a Beef Sirloin Roast in Convection RECIPE Asian Pork Meatballs with Garlic and Ginger RECIPE Oven BBQ Chicken RECIPE Short Ribs Braised with Red Wine RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

You can use Low Temperature Roasting for one single thick cut of meat or for a larger cut that you slice into individual steaks prior to grilling Anchor 1 YOUR RECIPE FOR STEAM COOKING Slow Roasted Rib Eye Steak Low Temperature Roasting Sliced steak roasted at low temperature in a steam oven, served with a vibrant black bean and sweet potato salad. You can use Low Temperature Roasting for one single thick cut of meat or for a larger cut that you slice into individual steaks prior to grilling. If you don’t want to finish the meat on the grill it can be broiled or placed in a hot oven (450 degrees) in the Convection Roast Mode for a short time to render the fat and brown the exterior. Some steam ovens have a designated Mode for this style of cooking, otherwise you can use the Combination Convection Steam Mode set to 200 - 250 degrees. Timing is going to depend on weight, a 1lb steak like the one in this recipe will cook through in 20 minutes; however, if you cook a large 7lb roast in this Mode it will take approximately 2 ⅕ hours. Remember when cooking in this mode the meat will stay very pink inside even though it is thoroughly cooked through, keep your instant read thermometer handy to ensure you get the meat to your ideal temperature. INGREDIENTS 1 - 1lb boneless rib eye steak Kosher salt & ground pepper Olive Oil ¼ - teaspoon mixed Italian seasoning (or your preferred steak seasoning) PREPARATION Heat the Steam Oven to 200 degrees in the Combination Convection Steam Mode or the Low Temperature Roast Mode. Season the meat and drizzle with a little olive oil. Place on a rimmed pan and cook for 20 minutes. The meat can be rested prior to giving it a high heat finish on the grill or in the oven. Resting the meat prior to the high heat finish means you can serve it right away as it comes off the grill. Rib Eye Steak .pdf Download PDF • 147KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE Perfectly Cooked Flank Steak with Tomatillo Salsa RECIPE Oven Roasted Peppers RECIPE Potato Cabbage Gratin RECIPE Chocolate Lava Cake RECIPE Chocolate Souffle RECIPE Slow Roasted Tomatoes with Garlic and Fresh Herbs RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

DO I BAKE MUFFINS IN CONVECTION OR TRADITIONAL BAKE MODE? FAQ PAGE How What Why Do Do I bake muffins in Convection or Traditional Bake mode? It depends on how wet the batter is. Because foods cooked in Convection have more moisture retention, I use Convection for most of my cooking; however, when it comes to baking there are times when traditional Bake actually results in a drier crumb. It all depends on how liquid the batter is. For example, I find I get better results baking Blueberry muffins in Traditional Bake because those blueberries just burst open and give off so much juice during baking, and if I bake them in Convection the muffins have a tendency to fall apart. Carrot Apple Muffins with Pecans and Coconut. OUR LATEST CONVECTION RECIPES Pork Sausage and Poultry Meat Pie Convection Baked Turkey Enchiladas Spatchcock Roast Turkey Oven Boston Style Baked Beans

This Spanish potato omelet with red onion, green onions, eggs and spices baked in a convection oven is the easiest method to prepare this this. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Spanish Potato Omelet (Tortilla de patatas) Convection or Convection Bake Mode Spanish Potato Omelet or Tortilla de patatas You will find many recipes online with different methods for making a Spanish Potato Omelet (Tortilla de Patatas), but cooking it in a convection oven has to be the easiest. Traditionally, you fry the potatoes, and when you cook the tortilla, you need to flip it. With the convection method, you can eliminate these steps and achieve great results. One of the tricks is that you heat a cast iron pan to the smoke point. This gives the tortilla that beautiful brown color and prevents it from sticking to the pan. I promise you won't go back once you try this method! This recipe makes a [8-12] serving omelet. INGREDIENTS 9 large eggs (or ten small one) 1 medium red onion 4 medium to large potatoes Salt Pepper 1 green onion Seasoning blend (optional) Recipe ingredients PREPARATION Heat the oven to 400°F in the Convection or Convection Bake mode. Peel and cut the onion into ¼ inch slices. Place them on a rimmed baking sheet and toss them with olive oil. Peel and cut the potatoes into ½ inch slices and toss them with salt and pepper in olive oil. Place the onions in the oven and set the timer for 5 minutes. After this initial 5 minutes, add the potatoes to the pan and continue cooking for an additional 15 minutes. Remove the pan from the oven and set aside to cool for at least 15 minutes or more. Reduce the oven temperature to 330 F. Beat the eggs with salt, pepper, and your preferred seasoning blend and stir in the sliced green onion. I find a dry garlic seasoning blend, adds great flavor. Add the cooled potatoes and onions to the egg mix. Combine well and set aside. Heat 10 - 12" cast iron pan on medium heat to the smoking point. This step is important as it helps to prevent the omelet from sticking to the pan. Brush the pan's interior, including the sides, with 1.5 tablespoons of oil. Pour the egg and potato mix into the hot pan and immediately place it in the oven the oven. Cook for 15 - 20 minutes until set. Carefully remove the pan from the oven and immediately turn the tortilla out of the pan to prevent the residual heat from the pan overcooking the tortilla. PRINT OUR RECIPE Spanish Potato Omelet .pdf Download PDF • 67KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH COMBINED STEAM RECIPES! Easy Steamed Potato Salad with Eggs and Asparagus RECIPE Potato Frittata with Linguica and Kale RECIPE Orzo Pasta Salad with Grilled Artichokes and Poached Shrimp RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Steamed Bulgur Pilaf with Kale and Red Pepper Paste RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Cubed Japanese eggplant tossed with sesame oil, ginger, and garlic roasted in Convection and served with a grilled pork blade steak for a quick delicious Convection meal. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Japanese Eggplant & Grilled Pork Blade Steak Convection and Convection Broil A beautifully arranged meal of tender meat, roasted eggplant, fresh greens, chilies, and scallions on a patterned tablecloth. Cubed Japanese eggplant tossed with sesame oil, ginger, and garlic roasted in Convection and served with a grilled pork blade steak for a quick delicious Convection meal. This recipe demonstrates how to make good use of the Convection Broil mode in your oven. I began by roasting the eggplant in the Convection mode, then changed the mode to Convection Broil and added the pork blade steak. The benefit of using the Convection Broil mode is that the eggplant could continue cooking in Convection while the pork was being cooked by the powerful direct heat of the broiler. I prepared this meal in a Speed oven that has Microwave, Convection, and Broil modes but this meal can also be prepared using the Convection Broil mode in a larger Convection oven. This meal could also be prepared with boneless skinless chicken thighs, salmon, or skirt steak if you prefer. INGREDIENTS For cooking the eggplant 2 Japanese eggplant, cut into 1” chunks 1 tbsp toasted sesame oil 1 tbsp peanut oil 3 cloves garlic, coarsely chopped 1 tbsp minced fresh ginger Sauce for serving the eggplant ¼ cup tamari or soy sauce 2 tbsp rice vinegar 2 tbsp Mirin cooking wine or dry Sherry 2 tsp cornstarch Garnish for serving the eggplant 4 scallions, white part only, finely chopped Finely sliced hot red chili (optional) Fresh chopped cilantro for serving, optional For the pork blade steak 1 pork blade steak, approx. 12 oz 1 tsp Chinese 5-spice powder 1tsp peanut oil PREPARATION Heat the oven in the Convection or Convection Roast mode and set the temperature to 375F (190C). Place one oven rack close to the Broil element and the other rack in the middle of the oven. Toss the cubed eggplant with the sesame and peanut oils and the garlic and ginger. Spread the eggplant onto a rimmed baking sheet and place it on the middle rack in the oven. Set the timer and cook the eggplant for 20 minutes. Meanwhile, prepare the sauce and the garnish and season the pork blade steak. Place the blade steak on a foil-lined rimmed baking sheet. When the timer has elapsed change the oven mode to Convection Broil 475F (246C) and slide the pork into the oven. Cook the pork for 5 - 6 minutes on the first side then turn it and cook for another 4 - 5 minutes. Set the pork aside to rest for a few minutes before slicing, drizzle the eggplant with the sauce and add the garnish before serving. Serves 2 Roasted Japanese Eggplant & Grilled Pork Blade Steak .pdf Download PDF • 380KB WANT TO LEARN MORE? Click Here TRY THESE RECIPES COOKED WITH STEAM! Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Steamed Eggplant with Chili Crisp and Soy Black Vinegar Sauce RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Braised Spareribs with Plum Sauce RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This recipe calls for a Top Sirloin roast cut in the Chateaubriand style; in other words, it resembles the shape of a chateaubriand cut from the tenderloin, but definitely not the price. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style Convection, Convection Roast, and Convection Bake Mode Sliced beef tot sirloin with herb butter, cheesy au gratin potatoes, and roasted asparagus. This recipe calls for a Top Sirloin roast cut in the Chateaubriand style; in other words, it resembles the shape of a chateaubriand cut from the tenderloin, but definitely not the price. Cooking the roast at a low temperature in convection with a dash of high heat for browning at the end is the ideal way to render this sirloin roast tender and flavorful. When cooking lean, tender cuts of meat at a low temperature, using an oven meat probe or a wireless probe is crucial for monitoring the internal temperature. I cooked my roast at 250°F (120 °C) in the Convection Roast mode , setting it to reach an internal temperature of 120°F (49 °C). When the digital readout indicated the roast had reached 120°F (49 °C, I increased the oven temperature to 425°F (220°C) for the remainder of the cooking time. The result was a perfectly pink, tender, juicy roast that was perfectly browned. Because the meat is cooked at such a low temperature, it is challenging to cook side dishes in the oven at the same time; however, since the roast is finished at high heat, choosing side dishes that can be cooked in the Broil mode is a great option. I chose Au Gratin potatoes , which are actually simmered on the cooktop, topped with cheese, and finished under the broiler, as well as a side of broiled asparagus. Plan approximately 50 minutes of cooking time for the beef, plus at least 12-15 minutes of resting time. Recipe ingredients. INGREDIENTS 2 -2.5lb chateaubriand-style top sirloin roast 1 tsp kosher salt 1 tsp steakhouse seasoning 1 tbsp olive oil PREPARATION Season the roast with kosher salt and steakhouse seasoning, and refrigerate, uncovered, overnight or for at least 6 hours. Prior to cooking, rub the oil into the meat. Heat the oven to 250°F (120 °C) in the Convection Roast or Convection Bake mode. Place the meat on a rack in a shallow baking pan, and insert the oven meat probe sensor into the meat at an angle, ensuring the probe tip remains in the meat. Slide the pan into the oven and insert the probe into the receptacle. Close the door, touch the Probe symbol on the control panel or display, and program the probe to reach an internal temperature of 120°F(50 °C). When the internal target temperature has been reached, increase the oven temperature to 425°F (220 °C) and cook for another 6-8 minutes, until the meat is glossy. Remove the meat from the oven and set it aside to rest for 12 - 15 minutes prior to carving. To cook the side dishes, set the oven to Broil and increase the temperature to 450°F (220 °C, Medium). Allow approximately 6-8 minutes to broil the asparagus, then finish the au gratin potatoes in the Broil Mode. Serves 4 - 6 PRINT OUR RECIPE Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style .pdf Download PDF • 363KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Braised Spareribs with Plum Sauce RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Roast Beef Top Loin Steam Roasted RECIPE BBQ Pulled Turkey RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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 Pork Sausage and Poultry Meat Pie Convection Baked Turkey Enchiladas Spatchcock Roast Turkey Oven Boston Style Baked Beans

WHY SHOULD I USE A CONVECTION OVEN? FAQ PAGE How What Why Do Why should I use a convection oven? There are many benefits to cooking with the circulating heat of Convection. Foods cooked in Convection retain more moisture which equals better texture and flavor. Multiple foods can be cooked at one time with no transfer of flavor, and the cooking time for large cuts of meat such as turkey is greatly reduced. OUR LATEST CONVECTION RECIPES Pork Sausage and Poultry Meat Pie Convection Baked Turkey Enchiladas Spatchcock Roast Turkey Oven Boston Style Baked Beans

WHAT ARE THE ADVANTAGES OF ROASTING DUCK IN THE STEAM OVEN? FAQ PAGE How What Why Do What are the Advantages of Roasting Duck in the Steam Oven? Duck has a good layer of fat but the duck meat itself is not marbled with fat, so it benefits from long slow cooking to tenderize the meat without drying it out. During the steaming process (one of my ways of cooking duck), the fat renders providing you with a very healthy and delicious cooking fat that can be stored in the refrigerator or freezer for about six months. Potatoes and root vegetables roasted in duck fat are outstanding, but the fat can also be used for general cooking. Ready to Steam-Roast a duck? Check out my recipe Steam-roasted duck with crispy skin served alongside roasted potatoes and greens. OUR LATEST CONVECTION RECIPES Pork Sausage and Poultry Meat Pie Convection Baked Turkey Enchiladas Spatchcock Roast Turkey Oven Boston Style Baked Beans

Roasting lean tender cut such as trip-tip at low temperatures in convection is a revelation. Yes the cooking time is longer, but the flavor and texture of the meat is far superior than using higher temperatures. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How To Roast a Tri-Tip at a Low Temperature in Convection Broil and Convection Roast Mode Roasted Trip-Tip at a Low Temperature in Convection Roasting lean tender cuts of meat at low temperatures in convection is a revelation. Yes the cooking time is longer; however, the flavor and texture of the meat is far superior than when cooked at higher temperatures and the brief high heat sear at the end of the cooking ensures a wonderful burst of flavor. INGREDIENTS 1- 2 ½ lb. tri tip roast 2 - tbsp olive oil 1 - tbsp BBQ seasoning such as Kinders ½ - tsp kosher salt Broiled Tomatillo Salsa 4 - tomatillo’s husks removed, cut into quarters ½ - white onion, cut into ½ “ slices 1 - jalapeno pepper, seeds removed, roughly chopped 2 - cloves garlic 1 - lime, juiced ¼ - cup cilantro leaves, chopped Salt Roasted Potatoes and Peppers 2 - lbs. red or golden potatoes, washed, dried and quartered 2 - peppers, red and orange or yellow and red, halved, seeded and cut into 2” pieces ½ - white onion, peeled and cut into 2” pieces 2 - tbsp olive oil ½ - tsp dried oregano PREPARATION Meal Preparation Plan The Tomatillo salsa is cooked at a high temperature using the Broil mode, so this definitely needs to be made in advance so the oven can cool down before cooking the meat. A 2 ½ lb. Tri Tip roast cooked at low temperatures will take approximately 40 minutes; you can monitor the internal temperature with the oven meat probe if your oven has that feature. The roasted vegetables are added to the oven approximately halfway through the cooking time, and they will cook at a low temperature for 25 minutes and at higher temperatures for 15 minutes. Broiled Tomatillo Salsa Line a small rimmed baking sheet with foil, shiny side down. Combine the tomatillos, onion, and jalapeno and spread onto the prepared baking sheet. Place an oven rack in the top rack position and heat the oven in the Broil Mode, 425 degrees. (When using the Broil Mode, the oven only requires a 5-minute preheat time, none for a gas oven.) Cook for 8 - 10 minutes, until the tomatillos are blistered and the onions are charred. Remove from the oven and cool before pureeing in a blender or food processor with the garlic, lime juice, and chopped cilantro leaves. Taste and add salt as needed. Low-Temperature Roast Tri-Tip Heat the oven to 300 degrees in the Convection Roast Mode and arrange the oven racks so that the meat will cook on the middle rack position and the vegetables on the lower rack position. Combine the oil and seasoning in a small bowl and rub into the tri-tip. Place the tri-tip on a rimmed baking sheet, and if using the oven meat probe, insert the sensor into the thickest part of the meat. Place the meat in the oven, program the meat probe to reach an internal temperature of 135 degrees, and set the timer for 25 minutes. When the timer has elapsed, increase the oven temperature to 375 degrees and cook the meat for 15 minutes or until the internal temperature of 135 degrees has been reached. The potatoes and peppers can be added to the oven at this time, and the timer set for 30 minutes to monitor their cooking time. When the meat has finished cooking, please remove it from the oven and set it aside to rest for 10 minutes before slicing. Note: if the internal temperature of the meat is reached before the potatoes are cooked, the oven will turn off automatically, so you may need to reprogram it to finish cooking the potatoes. Roasted Potatoes and Peppers Combine all the ingredients in a medium bowl and only add salt to taste before placing in the oven. Spread the ingredients onto a rimmed baking sheet and put them in the lower part of the oven when the timer for the low-temperature roasting has elapsed and the temperature has been increased to 375 degrees. Set the timer for 30 minutes for the vegetables. Even though a Tri Tip cooked this way is spectacular, it’s still important to carve it correctly across the grain so it’s not tough. If in doubt, check out one of our great YouTube tutorials. This meal serves 4 - 6 people. How To Roast a Trip-Tip at a Low Temperature in Convection .pdf Download PDF • 92KB WANT TO LEARN MORE? Click Here MORE DELICIOUS RECIPES FROM OUR STEAM OVEN! How to Cook Rack of Lamb in a Steam Oven RECIPE Slow Roasted Pork Shoulder RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Slow Roasted Beef Tenderloin RECIPE How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results RECIPE Roast Beef Top Loin Steam Roasted RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Since a convection-oven cooks from the edge to the center and with even heat distribution, this Chocolate Lava Cake cake will come out with a perfectly cooked crust and molten chocolatey in the inside every time. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Chocolate Lava Cake Convection Bake Mode Chocolate Lava Cake baked in the convection-mode. I'm excited to help you create a delicious lava cake dessert perfect for your convection oven. Since a convection oven cooks from the edge to the center and with even heat distribution, your cake will come out with a perfectly cooked crust and molten chocolatey inside every time. This recipe is great for baking in a convection oven. Follow these simple steps for a mouth-watering dessert that's sure to impress your guests. The baking time is 13 minutes when cooked in an 8-ounce ramekin. INGREDIENTS You'll need two 8oz or one 10-ounce ramekin. 4.5 ounces / 125 grams bittersweet chocolate, 70 to 74 percent cacao 1 stick / 115 grams tablespoons unsalted butter, cut into cubes, plus more for the ramekin 2.1 oz / 60 grams of powdered sugar 1.5 oz / 40 grams flour 2 eggs 20 nibs of chocolate for topping 1 lemon zest 1⁄8teaspoon kosher salt Recipe ingredients PREPARATION Butter the ramekins and heat the oven to 325 degrees in the Convection Bake mode. Dust the buttered ramekins with flour. Melt the chocolate, butter, and sugar in a water bath. Mixed well. Add the flour, lemon zest, and eggs away from the fire one by one. Fill the ramekins with the preparation and place 10 chocolate nibs on top. Bake the cakes for 13 to 14 minutes. Once you remove the ramekins from the oven, place them in a shallow pan with cold water for about 5 minutes. Remove them and let the cakes cool for another 10 minutes. Then, you can unmold the cakes and serve them. Serves 2 WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH THE STEAM OVEN! Chocolate Flan RECIPE Braised Spareribs with Plum Sauce RECIPE Vanilla Creme Brulee RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Slow Roasted Rib Eye Steak RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Steaming potatoes yields the best flavor and texture for salad. If you steam one thing you can steam the asparagus and eggs at the same time. Anchor 1 YOUR RECIPE FOR STEAM COOKING Easy Steamed Potato Salad with Eggs and Asparagus Steam mode Steamed potato salad with eggs and fresh herbs, highlighting the perfect texture and flavor achieved through steam oven cooking. Preparing delicious salads at home with a steam oven is so easy: select the Steam mode, organize the containers you need to cook with and plan the timing. While the food is steaming, you can turn your attention to preparing the other ingredients for the salad and making the dressing. In this recipe, I have combined steamed asparagus with the potato salad. However, you can serve the asparagus on its own or combine it with another salad if that is your preference. For optimum flavor potatoes are best dressed while they are still slightly warm. I find leaving them spread out in the perforated pan resting on a trivet for airflow is a good way to cool them or spread them onto a rimmed baking pan. Once the salad has been assembled it can be refrigerated until ready to eat. Be sure to never add a mayonnaise dressing to potatoes that haven’t properly cooled. INGREDIENTS 2lbs red or golden potatoes, washed and cut into bite-size pieces 2 large eggs ½ bunch asparagus, ends trimmed, spears chopped into ½” pieces Salad ingredients. Dressing ¾ cup avocado mayonnaise 2 tbsp Dijon mustard ¼ cup finely chopped red onion or shallot Dressing ingredients. PREPARATION Heat the steam oven in the Steam mode to 212 F. Place the prepared potatoes in the perforated pan and add the eggs to a corner of the pan. When the oven comes to temperature, slide the pan into the oven and set the timer for 20 minutes. If cooking the asparagus, add them to the oven for the final 5 - 6 minutes of cooking time. They are best slightly al dente in a salad. When the timer elapses, remove the pan from the oven and put it aside to cool the potatoes. Place the eggs in a bowl of cold water to cool down for a few minutes, then peel and slice. Combine the cooled potatoes, onion, mayonnaise, and mustard in a large bowl and combine gently, taking care not to smash the potatoes. Season with salt and freshly ground pepper and fold in the chopped asparagus and eggs. If you don't eat the salad right away, it can be covered and refrigerated until needed. Serves 4 WANT TO LEARN MORE? Click Here DELICIOUS RECIPES FROM OUR CONVECTION PAGE! Butternut Squash Gratin with Leeks and Apples RECIPE Oven BBQ Chicken RECIPE Convection Baked Eggplant Lentil Stew with Pomegranate Molasses RECIPE Eggs Florentine with Mushroom Sauce RECIPE Spanish Potato Omelet (Tortilla de patatas) RECIPE Roast Leg of Lamb with Baked Eggplant Ratatouille RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!