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In this recipe, I first defrosted frozen calamari in the Steam oven and then set them aside to marinate while I steamed the potatoes. Once the potatoes have cooled slightly, they are gently combined with the dressing to absorb the flavor. Anchor 1 YOUR RECIPE FOR STEAM COOKING Potato Calamari Salad with Capers Steaming Mode A vibrant dish of steamed calamari and potatoes, garnished with fresh herbs and spices, showcases the flavorful possibilities of using a steam oven. For an absolutely amazing potato salad, begin by steaming the potatoes in the Steam oven. Why? Because steam inhibits cellular breakdown, resulting in fantastic flavor and texture. In this recipe, I first defrosted frozen calamari in the Steam oven and then set them aside to marinate while I steamed the potatoes. Once the potatoes have cooled slightly, they are gently combined with the dressing to absorb the flavor. The calamari is quickly grilled, and your delicious salad is ready. INGREDIENTS 1 lb calamari tubes, frozen or defrosted 3 cloves garlic, minced 1 Eureka lemon, zested and juiced (reserve juice for dressing) ½ cup Italian parsley, finely chopped 1 tbsp capers, rinsed Pinch-dried red chili flakes 1 tbsp fruity olive oil 2 lbs small whole golden potatoes, scrubbed 1 small shallot, thinly sliced Dressing ¼ cup fruity olive oil 2 tbsp fresh lemon juice Sea Salt and freshly ground pepper PREPARATION If the calamari needs defrosting, set the Steam oven to the Defrost mode, place the calamari in the perforated pan, and slide it into the oven with the solid pan underneath it to catch the liquid. Pat the calamari dry and place the tubes in a glass container. Combine the garlic, lemon zest, parsley, capers, chili flakes, and olive oil, and pour the mixture over the calamari. Marinate for 30 minutes. Select the Steam mode, place the whole potatoes in the perforated pan, and steam them for 20 -30 minutes until tender. Set the potatoes aside for approximately 15 minutes or until cool enough to handle. When cooled, slice the potatoes into ¼” thick slices and gently toss them in a bowl with the dressing, taking care not to smash them. To cook the calamari, arrange the oven racks so the top rack is close to the top heating element and heat the convection oven in the Broil mode on Hi or to 500 degrees. Arrange the calamari on a shallow-rimmed baking pan and grill for 3 - 4 minutes or until the tubes develop a slight char. You can also grill the calamari on an outdoor grill. Once cooked, slice the calamari into ¼” rings and combine with the potato salad. Add a generous pinch of sea salt and freshly ground pepper, and if you prefer a more acidic dressing, add half a teaspoon of red wine vinegar. Serves 4 Potato Calamari Salad with Capers .pdf Download PDF • 62KB WANT TO LEARN MORE? Click Here DELICIOUS MEALS FROM OUR CONVECTION PAGE Convection Baked Salmon Burgers RECIPE Meatless Meatballs with Mushrooms RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roasted Sweet Potato and Black Bean Salad RECIPE Roast Chicken Panzanella Salad with Lemongrass and Turmeric RECIPE Grilled Turkey Wings RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

When cooking quinoa, remember a little goes a long way! If you want to have some quinoa on hand for other meals then go ahead and steam a whole cup, otherwise ½ cup will be enough to make this salad Anchor 1 YOUR RECIPE FOR STEAM COOKING Quinoa Salad with Broccoli, Dried Apricots and Toasted Pistachios Steaming A vibrant and nutritious quinoa and vegetable medley steamed to perfection in a steam oven, highlighting a colorful mix of broccoli, carrots, and pistachios for a wholesome meal. When cooking quinoa, remember a little goes a long way! If you want to have some quinoa on hand for other meals then go ahead and steam a whole cup, otherwise ½ cup will be enough to make this salad to feed 4 people. The only two ingredients that need steaming are the quinoa and the broccoli, plan 15 minutes for the quinoa and about 5 for the broccoli florets. INGREDIENTS ½ - cup rinsed quinoa 2 - cups, small broccoli florets Remaining Salad Ingredients: 6 - dried apricots, chopped ¼ - cup, currants 3 - scallions, finely chopped ¼ - cup fresh Italian parsley leaves, chopped ½ - cup pistachio nuts, lights toasted Combine with the cooked quinoa and broccoli when cool. Vinaigrette: 1 - medium lemon, zest and juice ¼ - cup olive oil ¼ - teaspoon paprika ¼ - teaspoon ground cumin ¼ - teaspoon salt Whisk the ingredients together and toss with the salad. PREPARATION Preheat the Steam Oven in the Steam Mode. Place the quinoa in a small solid pan and add a touch of salt and just enough water to cover. Steam for 15 minutes then set aside to cool. Any residual water will be absorbed during this time. Place the broccoli florets in a small perforated pan and steam for 4-5 minutes until tender, then set aside to cool. Quinoa Salad Broccoli & Dried Apricots .pdf Download PDF • 288KB WANT TO LEARN MORE? Click Here COMPLETE YOUR MEAL WITH THESE RECIPES Roulade with Chocolate Ganache and Candied Orange RECIPE Oven BBQ Chicken RECIPE How to Roast Chicken Breasts in Convection RECIPE Convection Bake Pita Bread RECIPE Cauliflower Mac n’ Cheese RECIPE Strawberry Galette with Vegan Pastry Crust RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Convection is ideal for heating ham since the heat penetrates the food from the edge to the center, therefore it is less drying. However if the ham is uncovered, basting it every 40 minutes or so will give better results. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Ham With Brown Sugar Maple Syrup Glaze Convection, Convection Bake Baked Ham Since ham is cured by smoking it can be eaten cold however once heated and brushed with a glaze it makes a great centerpiece for a celebration meal. Heating the ham all the way through will take 1 ½ - 2 hours for a 6 - 8lb ham. If the ham is sliced it needs to be heated wrapped in foil to avoid drying out. If the ham is not sliced it can be heated, covered or uncovered at a low temperature in convection. Convection is ideal for heating ham since the heat penetrates the food from the edge to the center, therefore it is less drying. However if the ham is uncovered, basting it every 40 minutes or so will give better results. Ingredients 1 smoked ham, 7 - 10 lbs. sliced or unsliced 2 cups fresh apple cider 1 cup brown sugar ¾ cup maple syrup 4 oz unsalted butter 2 tbsp Dijon mustard Preparation Combine the apple cider, brown sugar, maple syrup and butter in a heavy 2 qt saucepan and bring to a boil. Reduce the liquid over moderate heat until the liquid is reduced and the glaze is syrupy. This will take approximately 35 minutes. Remove from the heat and stir in the mustard. Heat the oven in the Convection or Convection Bake mode to 325 degrees. Place the ham on a rack in a shallow pan and if the pan is not sliced, score it lightly in a diamond pattern. Brush the skin generously with the glaze and place in the oven, covered. Set the timer for 40 minutes and brush with the glaze again. Repeat the process one more time. After the ham has baked for 1 ½ hours, remove the foil, glaze one more time and continue heating for another 30 minutes. Allow the ham to rest before slicing. PRINT OUR RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze .pdf Download PDF • 61KB WANT TO LEARN MORE? Click Here TRY ONE OF THESE STEAM RECIPES! How to Cook Rack of Lamb in a Steam Oven RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Slow Roasted Pork Shoulder RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... 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! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The heating elements in the convection-roast-mode will cycle with maximum intensity, and the convection fan will prevent from moisture leaching out of the meat. Convection Roast for Electric Ovens Learn about the benefits of using the Convection Roast Mode in your oven. Not only will meats be flavorful and juicy, you can cook an entire meal at one time on multiple racks. Convection ovens (fan assisted cooking) are designed to work for you. Watch my videos and see how easy it can be. Best Uses Roasting large or small cuts of meat, fish, and vegetables and cooking an entire meal at one time. Roasting Large Cuts of Meat. 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. Roasted heritage turkey fresh from the convection oven. Temperatures: typically a higher temperature for searing is recommended at the beginning of the cooking time but too high a cooking temperature over a long cooking time can result in overcooked edges and underdone center. No basting or turning is necessary as the rack prevents the juices from being leached out of the meat. Timing: cooking time for large roasts is reduced substantially in Convection, while smaller roasts generally cook in stated recipe time. If your oven is equipped with a meat probe using it when roasting large cuts of meat of 5lbs and over will prevent overcooking. Otherwise, check the meat with an instant-read thermometer ⅔ of the way through the stated recipe time to determine the degree of doneness. Always add resting and carving time to the overall cooking time. 10 minutes for smaller cuts of meat 20 - 30 minutes for larger cuts of meat. In this mode, the heating elements cycle with maximum intensity Cooking an Entire Meal 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. Determine best rack positions to accommodate all the cooking trays and achieve desired results before heating the oven. For example, vegetables roasted on rack position 2 will benefit from the stronger heat from the bottom heating element while meats cooked on rack position 4 will benefit from the direct heat from the top heating element. Roasting Small Cuts of Meat Small: quick-cooking cuts of meat with a cooking time of 20 - 40 minutes can be cooked directly on a rimmed baking sheet, using recipe timing and temperature. Try These Roasting Rericpes! BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE

When meatloaf is made with lean meats such as turkey it can be formed into a roll and cooked directly on a baking pan with a side of vegetables for an easy one dish meal. Anchor 1 YOUR RECIPE FOR STEAM COOKING Steam Oven Turkey Meatloaf Steam-Convection Mode Homemade comfort: meatloaf, roasted vegetables, and gnocchi, expertly prepared in a steam oven. When meatloaf is made with lean meats such as turkey it can be formed into a roll and cooked directly on a baking pan with a side of vegetables for an easy one dish meal. Because turkey is so lean it’s best to use dark meat. INGREDIENTS 1 - small yellow onion, finely chopped 2 - cloves, garlic minced 1 - carrot, finely diced 6 - cremini mushrooms, finely diced ½ - teaspoon mixed Italian seasoning 1 ¼ - lbs dark ground turkey meat ¼ - cup breadcrumbs 1 - egg, lightly beaten ¾ - cup ketchup or BBQ sauce ½ - teaspoon Kosher salt Ground pepper PREPARATION Sauté the onions over moderate heat for a few minutes then stir in the garlic and cook for a few minutes. Stir in the carrots, mushrooms and Italian seasoning and cook covered with a little water or stock until the carrots have softened, about 8 - 10 minutes. Heat the oven to Combination Convection Steam 350 degrees. Combine the turkey, breadcrumbs, egg and ½ cup of the ketchup or BBQ sauce and season with the salt and pepper. Stir in the cooked vegetables and place the mixture on a rimmed baking sheet lined with parchment. Shape the mixture into a long thin log and brush with the remainder of the ketchup or BBQ sauce. Toss the vegetables with a little oil and arrange on the baking sheet next to the turkey. Allow approximately 35 - 40 minutes to cook the turkey and 10 minutes for resting before slicing. Serves 4 - 6 Turkey Meatloaf with Roasted Vegetables .pdf Download PDF • 209KB WANT TO LEARN MORE? Click Here TURKEY RECIPES FROM OUR CONVECTION PAGE Pumpkin Walnut Bread in Just a Few Steps RECIPE Convection Baked Turkey Breast RECIPE Chorizo Stuffed Boneless Turkey Breast RECIPE Wild Rice and Roasted Vegetable Harvest Casserole RECIPE Zucchini Corn Casserole with Tomatoes and Pesto RECIPE Convection Roast Heritage Turkey RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Oven Ratatouille with eggplant, zucchini peppers and tomatoes is a perfect dish for roast leg of lamb. Oven ratatouille will not become mushy like a traditional one  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roast Leg of Lamb with Baked Eggplant Ratatouille Convection Roast or Convection Bake Mode Sliced, herb-crusted lamb roast accompanied by a colorful medley of roasted vegetables on a decorative plate. Typically Ratatouille is cooked in a heavy casserole on the cooktop, but the vegetables can also be combined and roasted in the oven for an easy Convection Meal. Ratatouille is a flavorful vegetable stew from Southern France that combines a bounty of summer vegetables, eggplant, zucchini, peppers and tomatoes. Typically it is cooked in a heavy casserole on the cooktop, but the vegetables can also be combined and roasted in the oven for an easy Convection Meal. Ratatouille combines well with roast chicken, oven baked polenta and our favorite roast lamb and can even be served over pasta or grains. INGREDIENTS Roast Leg of Lamb 1 semi boneless leg of lamb, approx 4 - 5lbs 4 cloves garlic, minced 2 tbsp, finely chopped fresh rosemary 2 tbsp olive oil Kosher salt Oven Ratatouille 3 shallots, peeled and cut in half 10 cloves garlic, peeled 2 small Italian eggplant or 1 Italian and 1 Fairy Tale eggplant, cut into 1 ½” chunks 3 large zucchini, cut into 1 ½” chunks 2 large peppers, yellow and orange are nice for the color, peeled, seeds removed, cut into 1 ½” pieces ( a Y shaped vegetable peeler does a good job of removing the peel) ¼ cup olive oil 1 level tsp herbs de Provence 4 medium Roma tomatoes, cut into quarters (these are added later) Preparation To coordinate the cooking plan on the following timing: Lamb - 1 hr 25 minutes including 10 - 15 minutes for resting and carving. Ratatouille - 40 - 50 minutes Begin by seasoning the lamb and letting it sit overnight in the refrigerator. First give the lamb a generous sprinkle of Kosher salt, then combine the rosemary, garlic and oil and rub it all over the meat. Cover loosely with a sheet of wax paper and refrigerate for 6 hours or overnight. And be sure to let it sit outside of the refrigerator for at least an hour prior to cooking. Organize the oven racks to accommodate the roast and the tray of ratatouille underneath. Heat the oven in the Convection Roast or Convection Bake Mode 325 °F. Place the lamb on a rack in a shallow pan. And if your oven has a meat probe insert the sensor into the meat on the diagonal, taking care not to touch any bone. Slide the lamb into the oven and activate the meat probe function then program to the desired internal temperature. Remember the internal temperature will rise as the meat rests so if you like your lamb medium rare, select an internal temperature of 125 - 130 degrees. When the lamb has cooked for at least 45 - 50 minutes, slide the tray with the ratatouille into the oven. Oven Ratatouille Combine the shallots, garlic, eggplant, zucchini and peppers in a large shallow mixing bowl. Season with a sprinkle of Kosher salt and the herbs, add enough of the olive oil to coat the vegetables evenly then spread onto a rimmed baking sheet. The vegetables will shrink a fair bit during the cooking so it’s best if they are fairly crowded on the tray. When the lamb has cooked for 45 - 50 minutes, add the tray of ratatouille into the lower part of the oven. Remove the lamb when the meat probe indicates it has reached the desired internal temperature and set aside to rest. Carefully combine the tomatoes with the other ratatouille vegetables and reprogram the oven to finish cooking the vegetables in the Convection Roast or Convection Bake Mode,400℉ and set the timer for 25 minutes. Serves 6 Roast Leg of Lamb with Oven Roasted Ratatouille .pdf Download PDF • 271KB WANT TO LEARN MORE? Click Here CHECK OUT THESE STEAM RECIPES Easy Steamed Potato Salad with Eggs and Asparagus RECIPE Slow Roasted Pork Shoulder RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Braised Spareribs with Plum Sauce RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Key Lime Cheesecake RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Sauteed cabbage and thinly sliced potatoes layered and baked together in chicken stock with cream develop a wonderful creamy texture. This gratin pairs well with many dishes, including baked ham, corned beef, sausages, and salmon. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Potato Cabbage Gratin Convection Bake Golden-baked potato gratin garnished with fresh herbs, served in a white casserole dish on a striped cloth. Sauteed cabbage and thinly sliced potatoes layered and baked together in chicken stock with cream develop a wonderful creamy texture. This gratin pairs well with many dishes, including baked ham, corned beef, sausages, and salmon. Convection is a good choice for baking a gratin to ensure even cooking and, of course, because you can bake another dish at the same time. INGREDIENTS 2 tbsp butter 1 tbsp olive oil 1 medium yellow onion, thinly sliced 1 small head of green cabbage, hard core removed, thinly sliced 2 lbs medium red potatoes washed and thinly sliced 1 cup grated Gruyere or Fontina cheese 1 cup chicken or vegetable stock 1 cup heavy cream Recipe ingredients. PREPARATION Heat a large skillet or saute pan over moderate heat. Add the oil and butter, and when the butter is foaming, add the onions and saute over moderate heat until translucent. Add the sliced cabbage in batches, stirring well to soften. Add a little chicken stock if needed to prevent the cabbage from sticking. When the cabbage has cooked down and softened, add a sprinkle of salt and some freshly ground pepper, and set it aside to cool. Heat the oven in the Convection Bake mode to 350 F/180 C and butter a large gratin or oven-safe baking dish. Slice the potatoes into thin rounds and layer them into the prepared baking dish, alternating with a layer of cabbage. Sprinkle a little cheese over each layer except for the top layer. Reserve ¼ cup of the cheese to add to the top of the gratin during the finishing stage of baking. If the casserole dish is very full, place it on a shallow-rimmed baking sheet to catch any possible drips. Combine the cream and stock, and pour the liquid over the vegetables. Cover the dish tightly with foil and bake for 50 minutes. When the timer elapses, carefully remove the foil and scatter the reserved cheese over the top of the gratin. Return the gratin to the oven and bake for another 10 minutes. Allow the gratin to stand for 10 minutes before serving. Serves 4 - 6 PRINT OUR RECIPES Potato Cabbage Gratin .pdf Download PDF • 79KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? How to Cook Rack of Lamb in a Steam Oven RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Slow Roasted Salmon RECIPE Slow Roasted Rib Eye Steak RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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

Sear the spice rubbed chicken on the cooktop and finish cooking the chicken in the steam oven. Add the rice and stock to the pan and cook in the Steam Oven uncovered 30 - 35 minutes. Anchor 1 YOUR RECIPE FOR STEAM COOKING Baked Chicken and Rice Steaming A vibrant pan of "Arroz con Pollo" features succulent chicken and seasoned rice with colorful peppers, perfectly cooked in a steam oven. Chicken baked with rice makes a flavorful one dish meal but baking the chicken in convection makes the preparation easier without sacrificing the flavor. There are many versions of chicken and rice dishes and "Arroz con Pollo" is one of the most flavorful, it's a perfect dish to feed a crowd. This recipe shows several options for cooking the chicken and rice in a steam or convection oven. INGREDIENTS Chicken: 8 - pieces bone-in, skin-on chicken pieces (legs and thighs work best) 2 - tablespoons olive or vegetable oil 1 - teaspoon Kosher salt ½ - teaspoon granulated garlic 1 - teaspoon ground cumin ½ - teaspoon mild or spicy smoked paprika ½ - teaspoon ancho chili powder 1 - teaspoon ground turmeric 1 - teaspoon dried oregano Set the chicken on a rimmed baking sheet, and combine the oil and spices in a small bowl and rub into the chicken. Vegetables and Additional Ingredients: 1 - tablespoon olive oil 1 - large yellow onion, diced 1 - medium yellow pepper, diced 1 - poblano chili, diced (if you like some spice) 3 - cloves, garlic minced 1 - Portuguese mild or spicy Linguica sausage diced 1 - 14oz can chopped tomatoes 1 - cup short grain rice or Arborio 2 - cups chicken stock Garnish: ½ - cup Manzanilla Spanish olives ¼ - cup chopped fresh cilantro leaves PREPARATION Oven Options Cook the spice rubbed chicken pieces in the Convection or Convection Steam Mode while cooking the rice and vegetables on the cooktop. Cool and slice the chicken and combine with the chicken and pan juices with the rice. OR Sear the spice rubbed chicken pieces in the Convection Mode while sauteing the vegetables on the cooktop. Add the rice and stock to the pan, nestle the seared chicken pieces in the rice and bake covered in Convection or uncovered in the Steam Oven for 30 - 35 minutes. Oven Method 1: Heat the Convection oven in the Convection Roast Mode or the Steam Oven in the Combination Convection Steam Mode to 375 degrees. Cook the chicken for 25 - 30 minutes until the skin is crisp and golden. When the chicken has cooled, slice it (or leave whole if you prefer) then skim the fat from the pan juices and stir the juices into the rice mixture. While the chicken is cooking, prepare the rice mixture. Heat a large sauté pan over moderate heat, add the oil, increase the temperature to medium high and sauté the onion for a few minutes to soften. Stir in the peppers and cook for a few minutes until the edges begin to brown. Add the garlic and stir for a few minutes then add the sausage, cook for another minute or so then add the tomatoes and cook for 4 - 5 minutes. Stir in the rice and add the chicken stock, cover and simmer over low heat for 30 minutes until the rice is tender. Gently stir in the olives, add the chicken and garnish with the chopped cilantro. Oven Method 2: Sear the chicken on a rimmed baking sheet in the Convection Mode 375 (convection and steam ovens) degrees for 15 minutes and begin the rice preparation on the cooktop. Sauté the vegetables as directed above in a large ovenproof pan and once you have added the liquid, nestle the par cooked chicken pieces into the pan and scrape any cooking juices into the pan. Cook uncovered in the Steam Oven in the Combination mode 350 degrees for 30 - 35 minutes until the rice is tender OR covered in the Convection Bake mode 350 degrees in a Convection oven. Garnish as directed. Serves 6 - 8 Arroz con Pollo .pdf Download PDF • 101KB WANT TO LEARN MORE? Click Here COOKING FOR YOUR LUNCH OR DINER? Maple Glazed Baked Pork Chops RECIPE Convection Baked Focaccia RECIPE Slow Roasted BBQ Trip Tip RECIPE Braised Chicken with Lemon, Mint and Almonds RECIPE Broiled Chicken Satay Noodle Salad RECIPE Sausage Rolls in Puff Pastry RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

When cooking with low temperatures of 200 - 250 degrees,  the cooking time for large roasts will be quite long, but the tender meat results are worth the wait. Low Temperature Roasting Golden brown and juicy, these slow-roasted turkey legs emerge perfectly cooked from the steam oven, accompanied by savory sides for a feast full of flavor. Low temperature roasting is not to be confused with braising. This method is only for lean tender cuts of meat. You can use a temperature between the range of 160 - 200°F and a finishing temperature of 400 - 425°F for a crisp golden brown finish. Beef Tenderloin When cooking with low temperatures of 200 - 250 degrees, the cooking time for large roasts will be quite long. Smaller cuts of meat such as chicken pieces, fresh sausages, and thick-cut chops need only about 40 minutes of low-temperature cooking prior to grilling. Always check the internal temperature of meats with an instant-read thermometer or the oven meat probe to determine the degree of doneness. If you are going to “finish the cooking” on the grill or with a high heat sear then target an internal temperature at least 5 degrees below the normal cooked temperature in order not to overcook the meat during the final high heat stage of cooking. Things to Notice when Roasting with Low Temperatures When cooking red meats in this mode you will notice that the color of the meat is uniformly reddish even though the meat is thoroughly cooked. The appearance of very red or pink meats can concern people who prefer their meat medium or well done. What is the solution? simply pop a few slices into the steam oven at low temperatures and the redness will dissipate but not ruin the melt-in-your-mouth texture of the meat. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE

A chicken roasted in Convection will be incredibly flavorful and juicy, very easy to cook and best of all you can cook several oven side dishes at the same time for an easy delicious meal.  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How to Roast a Chicken In Convection Convection Roast or Convection Bake Mode Golden-brown roasted chicken fresh out of the convection oven, perfectly cooked and ready to serve alongside elegantly set plates. A chicken roasted in Convection will be incredibly flavorful and juicy, very easy to cook and best of all you can cook several oven side dishes at the same time for an easy delicious meal. The important things to consider are which oven mode to use, what type of pan to use, timing including resting and the ideal temperature. There are some important tips to ensure success that generally won’t be included in the recipe because recipes don’t reference the tools we are cooking with. INGREDIENTS 1 4-5lb fresh chicken 4 tbsp softened unsalted butter mixed with 1 tbsp Old Bay seasoning (the paprika in this seasoning gives the chicken a nice color) 1/2 tsp Kosher salt Freshly ground pepper Optional 1 small peeled yellow onion to stuff into the cavity 2 sprigs fresh thyme or rosemary Looking for more chicken recipes? PREPARATION Begin by seasoning the chicken and let it sit out of the refrigerator for at least an hour before cooking. Spreading some softened butter mixed with your preferred seasoning, under the skin and on the skin will yield a flavorful bird with crisper skin. Be sure to roast the chicken on a rack in a shallow pan, this ensures the juices stay in the bird and allows the heated air to circulate around the chicken, cooking it evenly. No need to tie the legs up tight, just poke a skewer through the legs to balance the chicken. If the legs are tied too close to the body the cooking time will need to be increased for the heat to penetrate into that area, resulting in a drier bird. Always begin by arranging the oven racks to accommodate all the dishes you plan to cook in the oven. 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. Baste the chicken halfway through to help crisp the skin. Because Convection cooks from the edge to the center, if the temperature is too high you risk overcooking the edges while the center may not be cooked through. Plan approximately 1 hour for roasting a 4 - 5lb chicken and add 10 minutes resting time and 5 - 8 minutes carving time. Plan approximately 45 minutes for smaller chickens. Remember the internal temperature will rise by about 10 degrees while the chicken is resting so it’s safe to take it out of the oven once the internal temperature registers 165 degrees. When carving the chicken if you notice a little redness in and around the bone don’t be alarmed, this is a characteristic of Convection cooking. As long as the meat is cooked this is perfectly safe. Plan the cooking time for the oven side dishes so they will be ready to serve when the chicken has rested, been carved and is ready to serve. Convection Roast Chicken .pdf Download PDF • 140KB WANT TO LEARN MORE? Click Here STEAM RECIPES FROM OUR COMBI-OVEN MENU 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Steamed Bone-In Chicken for Salads RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Cook Lobster Tail in the Steam Oven RECIPE Baked Chicken and Rice RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The beauty of cooking a large cut of meat such as corned beef brisket is that it creates the base for several different meals. Anchor 1 YOUR RECIPE FOR STEAM COOKING Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots Steam and Convection Steam Mode Corned beef with cabbage, potatoes, and carrots. The beauty of cooking a large cut of meat such as corned beef brisket is that it creates the base for several different meals. Slow-cooked and served together with vegetables poached in the cooking liquid, it is a wonderful winter meal, while hot corned beef sandwiches on fresh rye bread and corned beef hash are fabulous bonus meals. Savor the hearty delight of corned beef piled high with fresh coleslaw, all tucked between rustic rye bread. Preparing corned beef with all the trimmings is a meal that is easily adapted to cooking in the steam oven using the Steam mode 100% 212 F/100 C. Simply place the corned beef in a large oven-safe container with the spices and enough water to partially submerge it. The cooking time will depend on the weight but typically allow 2.5 - 3.5 hours until the beef is fork tender. If there is space to add the vegetables to the same container, they can be added during the final 30 minutes of cooking. If not, remove the corned beef from the oven, transfer 2 cups of water to the large solid oven cooking pan, and add the vegetables to the pan. Return both pans to the oven to continue cooking. Take care when cutting the vegetables to ensure they cook evenly. For example, small quartered potatoes, carrots cut into 1” thick diagonal slices, and cabbage cut into 1” slices will all cook in approximately 20 - 25 minutes. Be sure to keep the cooking liquid to store any extra beef and vegetables and to use when reheating the beef for your hot corned beef sandwiches. Note: If you have a steam oven tank, be sure to check if the tank requires filling after an hour of cooking. INGREDIENTS 1 3 - 4 lb corned beef brisket 4 large carrots, peeled and cut into 1” thick diagonal slices 1 small head of green cabbage, halved, thick core removed, each half cut into 1” slices 2 lbs small golden potatoes, halved or quartered PREPARATION Heat the oven in the Steam mode 100% 212 F/100 C Place the beef in a large oven-safe container and add enough water to almost submerge the corned beef. Be sure to add any spices that were in the package. Steam for 2.5 hours, then check the consistency for doneness to determine how close the meat is to the fork-tender stage. Add the vegetables to poach in the same cooking liquid for the final 20-30 minutes of cooking. Serves 4 - 6 WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Maple Glazed Baked Pork Chops RECIPE Convection Slow Roasted NY Steak RECIPE Easy Versatile Sponge Cake with Berries, Kiwi and Mascarpone Frosting RECIPE Baked Deviled Fried Chicken RECIPE Cornmeal Herb Crusted Roast Potatoes RECIPE Grilled Pork Chops - Slow Cooking Method RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This delicious Indian recipe for Braised Chicken with Lemon and cilantro is based on a recipe from a Madhur Jaffrey cookbook, and her recipes are all amazing Anchor 1 YOUR RECIPE FOR STEAM COOKING Braised Chicken with Lemon and Cilantro Convection Steam Braising chicken in the steam oven requires no lid and the browned chicken skin remains crisp and golden. Braising is typically done in a heavy covered pan in the oven so that the food cooks at an even temperature without the risk of evaporating the liquid. This gentle cooking method ensures the meat remains tender and develops amazing flavor as it slowly cooks in the sauce. However, one downside of braising chicken in a covered pan is that the golden crisp chicken skin becomes rubbery when covered. You can rectify this by removing the lid and finishing the cooking with a touch of high heat using the boil mode, or you can cook the dish uncovered in the Steam oven. This delicious Indian recipe for Braised Chicken with Lemon and cilantro is based on a recipe from a Madhur Jaffrey cookbook, and her recipes are all amazing. Removing the cilantro leaves is the only labor-intensive part of this dish, but it’s definitely worth the effort—unless, of course, you are not a lover of cilantro. INGREDIENTS 8 bone-in, skin-on chicken thighs or a combination of legs and thighs 3 tbsp vegetable oil 1 “ fresh ginger, peeled and finely chopped 5 cloves garlic, finely chopped 1 bunch fresh cilantro leaves, washed and dried 1 jalapeno, seeds removed, finely chopped (use ½ if you prefer less heat) ¼ tsp ground cayenne pepper 2 tsp ground cumin 1 tsp ground coriander ½ tsp ground turmeric 1 tsp salt ⅔ cup water 2 tbsp fresh lemon juice PREPARATION Heat the Steam oven in the Combination Convection Steam Mode to 350 F, or if your oven has variable humidity options, use 60% + 340 F. Heat a wide, heavy pan over medium heat. Add the oil when heated, and add the chicken pieces skin side down in a single layer without crowding them. When the chicken is golden and releases easily from the pan, turn the pieces and cook for a few minutes on the other side. Reduce the heat, remove the browned chicken pieces, and set them on a rimmed baking pan. Add the ginger and garlic to the pan and cook over moderate heat for a few minutes, taking care not to let the garlic get brown or burn. Stir in the cilantro, jalapeno, cayenne, cumin, coriander, turmeric, and salt, and cook for a few minutes to combine. Add the chicken pieces to the pan together with any accumulated juices, water, and lemon juice. Place the pan in the oven and cook uncovered for 15-20 minutes. Note: This dish can be prepared in a Convection mode as long as the pan is covered with a tight-fitting lid. Cover the chicken for 15 minutes, remove the lids, change the mode to Broil 450 F or High, and cook for 5 - 7 minutes, or until the chicken skin has crisped. Serves 4 Braised Chicken with Lemon and Cilantro .pdf Download PDF • 61KB WANT TO LEARN MORE? Click Here DELICIOUS CHICKEN RECIPES FROM OUR CONVECTION PAGE Chorizo Stuffed Boneless Turkey Breast RECIPE Roasted Chicken and Potatoes with Chanterelle Mushrooms RECIPE Maple Glazed Baked Pork Chops RECIPE Almond Chocolate Citrus Cookies RECIPE The Simplest and Most Delicious Way to Prepare Beef Shank Osso Buco RECIPE Convection Roast Pheasant RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

For the Chili Garlic Sauce Baked Chicken wings recipe I use Convection because I can cook several dishes at once. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Chili Garlic Sauce Baked Chicken Wings Convection Roast or Convection Bake Mode A convection meal with chicken wings and meatballs cooked at once Nothing is more delicious than a meal that has several flavorful components to choose from and using Convection to cook several dishes at one time makes it easy. In this video, I am baking chili sauce chicken wings with some pork meatballs seasoned with garlic and ginger and steaming some rice and bok choy. Asian-influenced recipes are simple to prepare but all that great flavor comes from a combination of ingredients, so begin by measuring out all the ingredients you will need for each recipe for easy assembly. The chicken wings are seasoned with a dry rub and some oil before baking then tossed in a flavorful sauce when they come out of the oven. The ground pork is mixed with some seasoning and finely minced ginger and garlic then scooped into balls. Prep time is about 15 minutes and both dishes will cook for approximately 20 minutes in the oven. I used my steam oven to steam some rice and the greens and everything was ready to serve at one time. Ingredients For the Wings 2 lbs party wings 1 tsp ground paprika (smoked is fine) ¼ tsp garlic powder ¼ tsp turmeric ⅛ tsp cinnamon ⅛ tsp cayenne pepper 1 tsp Kosher salt 1 tsp granulated sugar (optional) 2 tbsp vegetable oil For the Sauce ¼ cup soy sauce ½ cup honey 1 tsp sesame oil with chili sauce 1 tsp freshly squeezed lime juice 1 tsp ground coriander 1 tsp cornstarch Preparation Heat the oven in the Convection Roast or Convection Bake mode at 425 degrees. Combine the chicken wings with the seasoning and oil and spread onto a rimmed baking pan, (foil lined for easy clean-up) Place the pan in the oven in the top part of the oven closer to the top heating element. If making the Asian Pork Meatballs with Garlic and Ginger at the same time, place the pan with the meatballs in the lower part of the oven. Set the timer, cook for 20 minutes then remove the meatballs. For added crispness, increase the oven temperature to 475 degrees and cook the chicken for another 5 - 8 minutes. To make the sauce, combine all the ingredients in a small saucepan except the cornstarch. Combine the cornstarch with a tablespoon or so of the cold sauce ingredients to make a slurry. Heat the sauce ingredients over moderate heat then stir in the slurry and cook till it thickens slights. Pour over the chicken before serving. Chili Garlic Sauce Baked Chicken Wings .pdf Download PDF • 100KB WANT TO LEARN MORE? Click Here CHECK OUT THIS RECIPES FROM OUR STEAM OVEN! Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Slow Roasted Pork Shoulder RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Slow Roasted Turkey Pieces RECIPE Slow Roasted Chicken Wings RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!