In this recipe the spatchcock chicken, carrots and croutons cook together in a convection oven using the convection-roast mode, the salad ingredients and dressing can be prepared. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roast Chicken Panzanella Salad with Lemongrass and Turmeric Convection Roast Mode Roasted chicken salad with fresh veggies and croutons in a blue dish, perfect for a vibrant meal. If you are looking for a chicken dish that is bursting with great flavors then you will enjoy this variation on the popular roast chicken panzanella salad. While the spatchcock chicken, carrots and croutons cook together in convection, the salad ingredients and dressing can be prepared. There are several steps to create this recipe, first is to prepare the marinade for the chicken, then remove the backbone of the chicken and marinate it for several hours or overnight. Next, prepare the carrots and croutons so they can be baked at the same time as the chicken. While these ingredients are cooking in your convection oven, the salad ingredients and the dressing can be prepared. The salad ingredients call for a wonderful combination of mint, cilantro and basil that combined with the crisp romaine and cucumber compliment the flavors of the marinade perfectly. Once the salad is assembled and dressed add the croutons and top with the warm sliced chicken so that the juices from the chicken seep into the croutons. Your efforts will be well rewarded. INGREDIENTS Chicken and Marinade 1 whole chicken, backbone removed and flattened out 1 stalk lemongrass, smashed with back of knife and roughly chopped 1 tbsp turmeric 3 cloves garlic 1 tbsp fish sauce 2 tbsp vegetable oil 1 lb rainbow carrots, peeled and cut into 2 inch pieces, tossed with a little oil For the Panzanella ½ sweet baguette, cut into 2 inch chunks 4 tbsp unsalted butter, melted ½ tsp garlic powder 1 tsp Old Bay seasoning For the Salad 1 head romaine lettuce, chopped 1 English cucumber, peeled and sliced ½ red onion, thinly sliced ½ bunch baby radishes, thinly sliced 3 sprigs mint, leaves picked whole 3 sprigs basil, leaves picked whole 6 sprigs cilantro, leaves picked whole For the Dressing ½ cup sweet chili sauce ¼ cup lime juice ¼ cup vegetable oil ½, teaspoon salt ½ teaspoon pepper Whisk all the dressing ingredients in a small bowl until combined. Serves 4 - 6 Preparation In a small food processor or blender, add lemongrass, turmeric, garlic, fish sauce and vegetable oil. Process or blend until a smooth paste. Rub the marinade all over the chicken and place in the refrigerator for at least 2 hours or overnight. Heat the oven in the Convection Roast Mode 375 degrees. Place the flattened chicken on a rimmed baking sheet and cook for 25 minutes. After 25 minutes, add the carrots to the same pan or spread onto another rimmed baking sheet and cook the carrots and chicken for another 20 minutes. Toss the bread chunks with the melted butter, garlic powder and Old Bay seasoning and spread onto a rimmed baking sheet. Bake in the oven on a rimmed baking sheet for 12 - 15 minutes until golden while the chicken is roasting. Meanwhile, combine the romaine lettuce, cucumber, onion, radish, mint, basil and cilantro in a large bowl and enough of the dressing to evenly coat the salad and toss to combine. Scatter the croutons over the salad and toss lightly to combine. Place the salad on a large serving platter, arrange the warm chicken pieces and carrots on top and drizzle with any pan juices from the roasting pan. PRINT OUR RECIPE Roast Chicken Panzanella Salad with Lemongrass and Turmeric .pdf Download PDF • 85KB WANT TO LEARN MORE? Click Here TRY THESE STEAM OVEN SALADS Potato Calamari Salad with Capers RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Italian Seafood Salad with Calamari, Scallops and Shrimp RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this recipe, I am making good use of my Convection Microwave Speed oven to reduce the baking time to 10 minutes and also to melt the chocolate that I will spread over the baked slice. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Chocolate, Nut & Dried Cherry Slice Convection Microwave A popular and easy dessert from Australia. An easy dessert recipe that can be baked in convection or in the combination convection microwave speed mode. Slice is in effect a giant cookie that is baked in a shallow-rimmed baking pan and then cut into slices before serving. Slice is popular in Australia, served for morning or afternoon tea, and the variety of flavor combinations is astounding. Recipes for slice have one thing in common, they are very easy to put together and they have a relatively short baking time. In this recipe, I am making good use of my Convection Microwave Speed oven to reduce the baking time to 10 minutes and also to melt the chocolate that I will spread over the baked slice. INGREDIENTS ½ cup unsalted butter softened 1 tsp lemon zest ½ cup granulated sugar 1 large egg ½ cup chopped walnuts or pecans ½ cup chopped dried cherries 1 ¼ cups all-purpose flour, sifted 1 ½ tsp baking powder ¼ tsp salt 7 oz dark baking chocolate PREPARATION Grease a ¼ sheet pan (approx. 10 x 6") and line it with parchment leaving an overhang around the edge for easy removal and heat the Speed or Convection oven in the Convection mode to 330 degrees. Cream the butter, lemon zest, and sugar until light and fluffy, then beat in the egg. Fold in the nuts and cherries, then add the sifted flour, baking powder, and salt. Spread the mixture into the pan and place in the oven. Touch the +Microwave option (if using a Speed oven) and use the default setting or select a low microwave setting. Set the timer for 10 minutes. When you remove the pan from the oven the slice should be a little soft as it will continue cooking. Place the chocolate in an oven-safe container, cover it, and melt using the 90W or recommended setting in your microwave. Remove the cooled baked slice from the pan, place it on a cutting board, and spread the melted chocolate evenly over the base. Let it set before slicing. Makes 12 pieces PRINT OUR RECIPE Chocolate, Nut and Dried Cherry Slice .pdf Download PDF • 87KB WANT TO LEARN MORE? Click Here MORE TREATS FROM MY STEAM OVEN! Steam Oven Caramel Bread Pudding Delight RECIPE Chocolate Flan RECIPE Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Braised Chicken with Lemon and Cilantro RECIPE Vanilla Creme Brulee RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Convection Bake is the ideal mode when baking Italian Cheese Bread with Mozzarella. You will have a light crisp perfectly baked crust YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Italian Cheese Bread with Mozzarella - Just like Pizza! Convection Bake Mode Golden cheese bread sliced and served fresh from the convection oven. Convection Bake is the ideal mode to choose when baking bread and pizza in your Convection oven. The heating element in the bottom of the oven directs powerful heat to the base of the crust while the heated air circulating around the oven helps form a light crisp perfectly baked crust. Because this Convection Bake recipe uses Rapid Rise Yeast, the dough requires only 20 minutes for proofing before being rolled out and topped with a generous helping of cheese. Basically, in approximately 45 minutes you are able to enjoy delicious homemade cheesy bread which is almost instant happiness. While this dough is easy to make getting the water temperature just right is key to success. Testing the water temperature on the inside of your wrist before adding to the dry ingredients is recommended to avoid adding water that is either too hot or too cold. While this recipe shares the same ingredients as pizza the dough is much thicker and because it’s thicker it can handle a more generous amount of cheese. You can certainly add additional flavor accents just take care not to weigh the dough down. The bread can be baked on a baking stone or a metal pan placed on the 1st or second rack from the bottom of the oven. INGREDIENTS Bread Dough 2 ½ cups all-purpose or bread flour 1 tsp Kosher salt 1 tsp sugar 1 tbsp, rapid rise yeast 1 cup warm water 1 tbsp olive oil Topping 1 cup shredded Mozzarella cheese 2 tbsp grated Parmesan cheese 3 tbs mayonnaise 1 tbsp chopped green onion Dash red chili flakes PREPARATION Combine the four, salt, sugar, and yeast in a medium-sized bowl. Combine the water and oil in a measuring cup and add to the flour mixture. Mix with a wooden spoon to form a soft dough. Turn onto a lightly floured surface, and gather the dough together in a ball and knead a few times to create a smooth ball. Place the dough into a clean bowl add 1 tsp of olive oil and turn to coat with the oil. Cover with a kitchen towel or select the Proof mode in your oven and place uncovered in the oven to proof for 20 minutes. While the dough is proofing, combine the topping ingredients in a small bowl. Heat the oven in the Convection Bake Mode 450 degrees. If using a pizza stone place the stone in the oven during the preheating phase. Place the dough on a lightly floured surface, punch it down flatten it into a disc with the heel of your palm. Place the dough over the back of your hands and stretch it into a 12” circle. If using a pizza stone, place the dough on a lightly floured pizza peel. If using a baking pan, place the dough on a lightly oiled baking sheet. Spread the cheese mixture evenly over the dough and slide the bread into the oven. Bake for 12 to 15 minutes until golden brown and the cheese is bubbling. Makes 6 - 8 slices Convection Bake Italian Cheese Bread .pdf Download PDF • 97KB WANT TO LEARN MORE? Click Here PICK A MEDITERRANEAN RECIPE FROM OUR STEAM MENU Bake Classic Petite Baguettes Like a Pro RECIPE Orzo Pasta Salad with Grilled Artichokes RECIPE Poached Eggs with Broccolini and Cheddar RECIPE Steam Roasted Beet Salad with Lamb and Feta Cheese RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This cake is prepared in a food processor since the first step is to grind the hazelnuts, once the batter is formed transfer it to a bowl to fold in the pears and chocolate.  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Chocolate Cake with Pears and Hazelnuts Convection (True Convection) A freshly baked pear cake as part of a Convection Meal. This cake is prepared in a food processor since the first step is to grind the nuts, once the batter is formed transfer it to a bowl to fold in the pears and chocolate. The cake has a nice light batter and is a winning combination of flavors. INGREDIENTS 1 - cup all purpose flour 1 ½ - teaspoons baking powder ½ - teaspoon salt ½ - cup hazelnuts (or substitute pecans or walnuts) 6 - ounces cold unsalted butter cut into small chunks ⅔ - cup light brown sugar 2 - eggs ¼ - cup dark chocolate chopped into small pieces 4 - small pears, peeled, cored and chopped into small pieces PREPARATION Heat the oven to 300 degrees Convection. Butter an 8” cake pan and line the bottom with paper. Combine the flour, baking powder and salt in a small bowl and set aside. Grind the hazelnuts in a food processor to a fine meal. Add the flour mixture and pulse to combine. Add the butter and pulse until fine crumbs form. Add the sugar and eggs and mix briefly to combine. Transfer the batter to a bowl and fold in the chocolate and half of the pears. Spread the batter into the prepared cake pan and top with the remaining pears. Bake for approximately 50 minutes or until the tester comes out clean. Chocolate Cake with Pears and Hazelnuts .pdf Download PDF • 92KB WANT TO LEARN MORE? Click Here MORE DELICIOUS RECIPES FROM OUR STEAM PAGE Steam Oven Caramel Bread Pudding Delight RECIPE Chocolate Flan RECIPE 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Vanilla Creme Brulee RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Key Lime Cheesecake RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Sliced flank steak on a platter topped with corn salsa, surrounded by lime slices, tomatillos, and cilantro. The mood is appetizing and inviting. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Perfectly Cooked Flank Steak with Tomatillo Salsa Convection Bake or Convection Roast + Convection Broil Grilled steak adorned with a corn salsa, surrounded by slices of fresh lime and garnished with cilantro, makes for a vibrant and appetizing presentation. Cooking a lean cut of beef, such as flank steak, in a convection oven is the ideal method to ensure the meat remains tender and juicy. In this recipe, the flank steak is first cooked at a low temperature of 250°F (120 °C) for 30 minutes, then finished using the Broil mode set to 475°F (245 °C) or High. Cooking the meat at a low temperature minimizes moisture loss, ensuring a great texture and flavor, with the high-heat finish adding the perfect amount of sizzle. Prior to cooking, the meat is marinated with a dry rub of flavorful seasonings, brushed with a little oil, and served with the broiled tomatillo corn salsa. Extra salsa is delicious served over scrambled eggs wrapped in a tortilla. Since the tomatillo salsa is also broiled, you can cook it together with the steak during the high-heat finish. Alternatively, if you have a second oven, it can be prepared while the steak is cooking at a low temperature. Once the steak is cooked, plan to rest it for 5 - 8 minutes, then cut it in half and slice each half thinly across the grain. INGREDIENTS For the flank steak 1 flank steak 1.5-2lbs (680-900 g) 1 tsp dried oregano 1 tsp ground cumin ½ tsp garlic powder Salt and pepper Seasoned flank steak ready for the oven. For the tomatillo salsa 6 - 8 tomatillos, coarsely chopped 2 ears of yellow corn, shucked 1 jalapeno chili, seeded, coarsely chopped 3 cloves garlic, coarsely chopped 1 shallot, coarsely chopped 2 tbsp vegetable oil ½ cup fresh cilantro leaves, chopped 1 tbsp fresh lime juice Tomatillo salsa ingredients. PREPARATION Combine the spices, salt, and pepper and rub into the flank steak to marinate for at least one hour or up to eight hours prior to cooking. Preheat the oven to 250°F (120 °C) in Convection Roast or Convection Bake mode. Be sure to arrange the oven racks first so that one rack is positioned high in the oven, close to the Broil element, to avoid having to move a hot rack for the final high-heat finish. Place the flank steak on a shallow, rimmed baking pan lined with foil, shiny side down. Spritz the steak with a little vegetable or olive oil and place it in the oven. Set the timer for 30 minutes. When the timer elapses, remove the steak and change the oven mode to Convection Broil, setting the temperature to 475°F (245 °C) or High. Allow the oven to heat for 5 minutes, then add the steak and cook for 6 - 8 minutes. (It isn’t necessary to turn the steak) Remove the pan from the oven and immediately place the steak on a cutting board or cool tray to rest for 5 - 8 minutes before slicing. To cook the tomatillo salsa, combine the tomatillos, corn, shallot, garlic, and jalapeno together with 1 tbsp of vegetable or olive oil. Spread the mixture onto a shallow, rimmed baking pan lined with foil, shiny side down. Heat the oven to Broil or Convection Broil mode at 475°F (250 °C) or High for 5 minutes. Place the tray in the oven and broil the vegetables until they begin to brown on the edges, about 6-8 minutes. Scrape the mixture into a bowl, stir in the chopped cilantro and lime juice, and add some sea salt and freshly ground black pepper. Serves 4 PRINT OUR RECIPE Perfectly Cooked Flank Steak with Tomatillo Salsa .pdf Download PDF • 461KB WANT TO LEARN MORE? Click Here MORE OPTIONS FROM OUR STEAM PAGE! Slow Roasted Salmon RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Corned Beef with Cabbage, Potatoes and Carrots RECIPE Slow Roasted Rib Eye Steak RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Slow Roasted Beef Tenderloin RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This wonderful light textured cake contains only ¾ a cup of flour combined with finely chopped walnuts and whipped egg whites. The buttercream swirled with melted chocolate and a little espresso adds both flavor and texture to the cake. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Walnut Cake with Chocolate Espresso Buttercream Convection; Convection Bake Mode Walnut Cake with Chocolate Espresso Buttercream This wonderful light textured cake contains only ¾ a cup of flour combined with finely chopped walnuts and whipped egg whites. The buttercream swirled with melted chocolate and a little espresso adds both flavor and texture to the cake. PREPARATION Heat the oven in the Convectio n or Convection Bake mode to 325 F, line the bottom of an 8” cake pan with parchment paper and spray the sides with spray oil. Whisk the sugar and egg yolks with an electric mixer for 4-5 minutes until the mixture is very thick. Transfer the mixture to a large bowl and stir in the finely chopped walnuts and add the flour a little at a time until well combined and the mixture is very stiff. Whisk the 5 egg whites with a pinch of salt until firm peaks form. Fold half of the egg whites into the walnut mixture to combine, then fold in the remaining egg whites. Spoon the batter into the prepared pan and smooth the top to level. Bake for 30 - 35 minutes until the tester comes out clean. Cool the cake in the pan for 10 minutes before turning it out of the pan. To make the buttercream, melt the chocolate and beat the sugar and butter together for 5 - 6 minutes until pale and fluffy. Swirl the chocolate through the cream and stir in the espresso. Pipe or spread the buttercream over the cake. INGREDIENTS For the cake 1 cup superfine bakers sugar or castor sugar 4 large eggs, separated 1 extra egg white 1 1/2 cups walnuts finely chopped (best done in a food processor if available) ¾ cup unbleached all purpose flour For the buttercream 1 cup confectioners sugar, sieved ½ cup softened butter 2 tbsp espresso or strong coffee 7 oz dark chocolate, melted Serves 6 - 8 Walnut Cake with Chocolate Espresso Buttercream .pdf Download PDF • 64KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH THE STEAM OVEN! Chocolate Flan RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Vanilla Creme Brulee RECIPE Baked Risotto with Lemon and Basil RECIPE Braised Spareribs with Plum Sauce RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Heat the oven to Convection or Convection Bake 350 degrees and bake the trays of eggplant slices for 20 minutes until crisp and golden. In no time the eggplant parmesan will be ready! YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Eggplant Parmesan Casserole Convection (True Convection) or Convection Bake Mode A golden, bubbling eggplant Parmesan, with rich layers of melted cheese and savory tomato sauce, emerges from the oven in a vibrant yellow baking dish. Eggplant Parmigiana is a little labor intensive to prepare but by using Convection to cook the eggplant slices at one time you eliminate the most labor intensive step which is frying the slices individually. The sauce is prepared while the eggplant is cooking then the casserole is assembled with the layers of sauce, eggplant and cheese….so easy, so delicious. INGREDIENTS 2 - medium globe eggplant ½ - cup all purpose flour 4 - eggs, beaten with a little water till well mixed. 2 - cups Panko breadcrumbs mixed with ¼ cup vegetable oil. Tomato Sauce 1 - tablespoon olive oil 2 - cloves garlic, minced ½ - teaspoon mixed Italian seasoning 1 - 28oz can, tomatoes Cheese 1 ½ - lbs fresh Mozzarella, sliced 1 - cup grated Parmesan cheese PREPARATION Cut the eggplant into ½” thick slices, spread onto a rack in a shallow baking pan and sprinkle each side with salt. Let the eggplant sit for an hour or 2 then rinse and pat dry. Layering crispy eggplant slices with tomato sauce and mozzarella for a hearty lasagna. Set up your dredging station with 3 bowls one for flour, one for egg and one for the breadcrumbs Dip the dried eggplant slices in the flour, then the egg and finally the oiled breadcrumbs and place onto a rimmed baking sheet. Heat the oven to Convection or Convection Bake 350 degrees and bake the trays of eggplant slices for 20 minutes until crisp and golden. Tomato Sauce Heat a medium sized saucepan over low heat, add the oil and when hot stir in the garlic and seasoning and stir for a minute. Add the tomatoes and break them up with the back of a spoon. Cook over moderate heat for 20 - 30 minutes then set aside. Spread about ⅓ cup of tomato sauce on the bottom of a 9x13 casserole dish. Top with ⅓ of the eggplant slices, then a layer of Mozzarella slices and about ⅓ cup of shredded Parmesan. Continue the layers ending with the last of the Parmesan cheese. Preheat the oven - Convection Bake 350 degrees and bake uncovered for 30 minutes. Egg Plant Parmesan .pdf Download PDF • 107KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR STEAM PAGE Provencal Golden Potato and Tomato Casserole RECIPE Key Lime Cheesecake RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Blanching and Canning in the Steam Oven RECIPE Broccoli and Cauliflower Gratin RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

These Lion's Head meatballs are quick to prepare and are packed with great flavor. Best of all, the meatballs and vegetables can be steamed at one time in the Combi steam oven for an easy delicious steamed meal. Anchor 1 YOUR RECIPE FOR STEAM COOKING Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms Steam Mode Delicious meatballs and vegetables, perfectly cooked using a steam oven, showcasing a healthy and flavorful meal. These Lion's Head meatballs are quick to prepare and are packed with great flavor. Best of all, the meatballs and vegetables can be steamed at one time in the Combi-steam oven for an easy delicious steamed meal. Featuring a combination of ground pork, chopped shrimp, bacon, water chestnuts and fresh ginger these meatballs are easy to prepare and quick to cook. In this preparation chef Paul added Bok choy and shiitake mushrooms to the steaming broth for an easy one dish meal. Because this meal is prepared in the Steam mode rice can be steamed at the same time. When steaming rice in a steam oven it is not necessary to cover the cooking container, just add the rice and salt to cold water as cook as directed. However, when cooking rice in a steam oven for best results use 1 3/4 cups of water to 1 cup of rice. INGREDIENTS 1 lb. ground pork 1/4 cup Chinese rice wine or Sherry 1 tsp salt 1 tsp sugar 1 1/2 tbsp cornstarch 1 tbsp old fashioned oats 2 green onions, white parts only 1 inch piece ginger, peeled 6 water chestnuts 4 slices bacon, cut into big pieces ½ lb. uncooked, peeled shrimp 2 cups chicken stock 6-8 medium size Bok choy, cut in half or quarters 8 oz Shiitake mushrooms, stemmed and cut in half PREPARATION In a large bowl, combine the ground pork with the rice wine, salt, sugar cornstarch and oats. In a food processor with the chopping blade, chop the ginger and green onion into small pieces and add to the bowl with the pork. Add water chestnuts to the food processor and pulse or chop into small pieces and add to the bowl with the pork. Now process the bacon and shrimp in the food processor and chop into small pieces, then scrape in the bowl with the rest of the ingredients. Using your hands or a thick wooden spoon, beat the mixture vigorously, beating for about 2 minutes until it's well mixed. Dip your hands in water and divide the mixture into 8 equal portions, (or smaller if you prefer). Form the mixture into balls and place in the solid steam oven pan or a large oven-proof casserole dish. Add chicken stock to the pan and steam for 20 minutes, (15 if meatballs are smaller). Add the bok choy and mushrooms to the pan and cook for another 12-15 minutes. Serve in bowls with the stock. Makes: 4- 6 servings Steamed Lions Head Meatballs with Bok Choy and Shiitake Mushrooms .pdf Download PDF • 155KB WANT TO LEARN MORE? Click Here CHECK OUT THESE RECIPES FROM OUR CONVECTION PAGE Oven Boston Style Baked Beans RECIPE Baked Meatballs with Roasted Zucchini and Orzo Pasta Risotto RECIPE Hot Meatloaf Sandwiches with Roasted Peppers RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Beef Wellington RECIPE Baked Country Style Pork Ribs RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this Seafood Stew or Cioppino we begin by making the seafood stock then cooking the soup base . Prior to serving the seafood is cooked in the Convection or Convection Steam Oven. Anchor 1 YOUR RECIPE FOR STEAM COOKING Seafood Stew with Lobster, Crab and Halibut (Cioppino) Steam-Roasting Quick and easy seafood stew cooked perfectly in a steam oven. All the flavor for this dish comes from the soup base, that's why making a flavorful stock is so important. Steaming or poaching the seafood in the Steam oven and adding it to the soup ensures all the seafood cooks evenly and doesn't get mashed up in the pan. The traditional method of making Cioppino, Seafood Stew, is fairly straightforward. First, you create a flavorful broth then add the seafood and simmer for a few minutes before serving, but key to good flavor is a good fish or seafood stock, something the Italian fishermen who created this recipe had. In this version we begin by making the seafood stock then cooking the soup base, but we cook some of the seafood in the Convection or Convection Steam Oven. Why? Well when we broil or roast the fish in the oven the results are more flavorful and it’s easier to handle. A good seafood stock will of course give the best result, and it does take a hour or more to cook but it can be made in advance. Purchase shrimp in the shell and use the shells for the stock. Adding in some lobster tail shells and the smaller pieces of the crab claws will yield a very good stock, and you can use the shrimp, crab and lobster in the soup. INGREDIENTS Shellfish Stock 6 - cups assorted shellfish shells, shrimp, lobster and crab 1 - medium yellow onion, chopped 1 - carrot, chopped into large rounds 1 - celery stalk, chopped into 2” pieces ½ - cup dry white wine 2 - Tbsps. tomato paste 2 - sprigs each thyme & Italian parsley 1 - bay leaf 10 - whole peppercorns. Cioppino 3 - tablespoons olive oil 1 - medium yellow onion, diced 2 - shallots, diced 1 - fennel bulb, fronds & core removed, thinly sliced 4 - cloves garlic, minced ½ - teaspoon dried red chili flakes 4 - tablespoons tomato paste 1 - 28oz can whole tomatoes 1 - cup white wine 5 - cups shellfish stock 1 - bay leaf 2 - lobster tails, shell removed, flesh cut into 1” chunks (use the shell for the stock) 1- lb. shell on uncooked large shrimp (use the shell for the stock) ½ - lb. small crab claws and shell (for the stock) ½ -lb. large crab claws for the soup ½ -lb. manilla clams 1 ½ - lbs. firm fleshed fish, such as halibut or rock cod, cut into 2” chunks ½ - teaspoon mixed Italian seasoning 1 - lemon zest only PREPARATION Place the shells in a large stock pot and add enough water to cover the shells by 1”. Heat the water over moderate heat and keep it cooking at a very gentle heat just barely simmering for at least an hour. You should only see some bubbles come to the surface. Avoid stirring the ingredients to keep the stock clear during this time but keep skimming and discarding the foam that rises to the surface. Cooking the shells slowly this way without stirring will yield a flavorful stock. Once the stock is no longer releasing foam, add the wine, onions, carrots, celery, tomato paste, herbs and peppercorns. Continue simmering but do not boil for another 30 minutes, skimming off any foam that rises. Strain the stock through a fine mesh strainer and discard all the shells, season the stock with salt to taste and you are ready to make Cioppino. Cioppino Preparation Heat a large pan over medium heat, add the oil and sauté the onion for a few minutes. Stir in the shallots and fennel and cook over moderate heat for about 10 minutes to soften the fennel. Add the garlic and red pepper flakes and sauté for 2 minutes before adding in the tomato paste, tomatoes, wine, fish stock and bay leaf. Simmer for 30 minutes, breaking up the tomatoes as they soften. Heat the oven in the Convection Roast or Convection Steam Mode 375 degrees. Place the cubed fish, lobster tails and shrimp in a stainless mixing bowl, drizzle with some olive oil and season with the Italian seasoning, lemon zest kosher salt and freshly ground pepper. Spread onto a rimmed baking pan and cook for 6 - 8 minutes. Add the clams and crab claws to the soup and simmer gently, when the fish and shellfish are ready gently stir into the soup together with the pan juices. This recipe serves 6 and don’t forget the perfect accompaniment to Cioppino is sourdough garlic bread. Cioppino .pdf Download PDF • 119KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Convection Roast Pheasant RECIPE Au Gratin Steakhouse Potatoes RECIPE Zucchini Lasagna with Turkey, Ricotta and Pesto RECIPE Baked Sesame Crusted Salmon RECIPE Broiled Wild Cod Fish Tacos RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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

This 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 Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

For perfectly crispy oven fries, Convection is the answer. Add a scattering of chopped garlic, fresh parsley and sea salt for a taste sensation. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Oven Fries with Garlic and Parsley Convection Roast or Convection Bake Mode Convection oven fries, crisper than deep-fried! Oven fries are easy to prepare, and the results will amaze you. The cooking time is fairly quick, only 25 minutes. However, the cut potatoes do need to soak in ice water for at least 15 minutes before cooking to remove the excess starch. Once they are drained and perfectly dry, they are ready to go into the oven. I was fortunate to have some duck fat in the freezer, which may have contributed to the extra crispness of my fries; however, any good heat-tolerant oil, even olive oil, will work well. The key is to heat the oil before adding the dry potatoes, as shown in the video. So be sure to stage your oven to heat the oil and then safely fold the potatoes. If your oven is equipped with an extension rack, it will be easy for you to handle a tray with hot oil when it's time to fold in the potatoes. When working with hot oil, take the time to prepare everything carefully so you can work safely. INGREDIENTS 2 large baking potatoes, scrubbed or peeled and cut into 1/3" wide fries 1/4 cup olive oil, duck fat, or grape seed oil 2 cloves garlic, minced 2 tbsp finely chopped Italian parsley leaves Salt and freshly ground pepper PREPARATION Immerse the prepared fries in a large bowl of ice water and set aside to soak for 15 minutes. Drain and rinse the fries and dry them completely. Place them in a bowl and sprinkle them with kosher salt. Arrange the oven racks so that you can bake the fries on rack position 1 (electric ovens) or 2 (gas ovens), and heat the oven in the Convection Bake or Convection Roast mode to 425 F. When the oven comes to temperature, place a heavy-rimmed baking sheet on the oven rack and add the oil. Close the door and let the oil heat for a few minutes. Carefully fold the prepared potatoes into the hot oil, slide the rack back into the oven, close the door, and set the timer for 15 minutes. When the timer elapses, carefully extend the rack and turn the fries so they bake evenly. Close the oven door and cook the fries for 15 - 20 minutes until crisp and golden. Transfer the cooked fries to a bowl or platter with a slotted spoon or spatula and toss with the chopped garlic, parsley, and freshly ground pepper. Add a scattering of sea salt, such as Maldon flakes, for a sensational finish. Meanwhile, combine the chopped parsley and garlic in a small bowl and set aside. 4 Servings PRINT OUR RECIPE Oven Fries with Garlic and Parsley .pdf Download PDF • 61KB WANT TO LEARN MORE? Click Here TRY THESE RECIPES FROM OUR STEAM PAGE! Steam Oven Roast Chicken and Vegetables RECIPE Slow Roasted Beef Tenderloin RECIPE Braised Spareribs with Plum Sauce RECIPE Roast Beef Top Loin Steam Roasted RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Convection is the ideal mode for roasting large cuts of meat such as a Standing Rib or Prime Rib Roast. In this article I am showing you 3 methods that yield great results. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Beef Rib Roast Convection Roast or Convection Bake and Low Temperature Roasting Beef Rib Roast Convection is the ideal mode for roasting large cuts of meat such as a Standing Rib or Prime Rib Roast. There are several options for cooking this cut of beef and both yield great results. Typically Beef Rib roasts are seasoned with salt and pepper but you can add your preferred seasoning and of course don't forget the horseradish for serving. In the traditional method the beef is cooked for a short period of time at a high temperature then cooked for a longer period of time at a moderate temperature. The other option is to cook the beef at a low temperature between 160 - 200 F, then finish the cooking with a short period of high heat. This method yields amazing results but the cooking time will be much longer, for accurate results using either the oven meat probe or a wireless thermometer will ensure the best results. Meats cooked in this method will be fully cooked however the meat will be very pink in appearance. When inserting a meat probe, slide the sensor into the meat on an angle and make sure it sits in the meat and doesn’t touch the bone. Ingredients Beef Rib Roast, Choice or Prime Boneless or Bone-In Kosher Salt Garlic Powder Preparation Beef Rib Roast Cooked in Convection Season the meat with a rub of Kosher salt and your preferred seasoning at least a day in advance. Cover the roast with a sheet of wax paper and refrigerate overnight. Remove the roast at least 2 hours prior to cooking so that it will cook evenly. 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. Heat the oven to 425℉ in either the Convection Roast or Convection Bake Mode. Place the meat in the oven, insert the oven probe if your oven features one. Close the door and program the meat probe to reach the desired internal temperature, keeping in mind the internal temperature will continue to rise slightly while the meat is resting, then set the timer for 15 minutes. When the set time has elapsed reduce the oven temperature to 325℉ Remove the meat when the desired internal temperature has been reached and rest the meat for 15 minutes before carving Recommended Internal Temperatures Medium Rare - 120 - 125 F, the internal temperature will rise to 130 - 135 F after resting Medium - 130 - 135 F, the internal temperature will rise to 135-140 F after resting Low Temperature Roast Method Follow the steps in the first paragraph of the convection method. Heat the oven to 200℉ in the Convection, Convection Roast or Convection Bake Mode. Place the meat in the oven and insert the probe if your oven features one. Close the door and program the meat probe to reach 5 degrees below the desired internal temperature. The internal temperature will continue to rise while the meat is resting and also when the roast goes back in the oven for the high heat cooking phase. When the desired temperature has been reached, remove the roast from the oven and set it aside to rest for 15 minutes. Increase the oven temperature to 425℉ return the roast to the oven and cook for approximately 15 minutes until the fat has rendered and the crust has crisped and browned. Because the meat has already rested it can be carved without resting again when it is removed from the oven. Approximate Timing for Low Temperature Cooking 15lb roast - 5 hours + resting + high heat cooking phase 8lb roast - 2 ½ - 3 hours + resting + high heat cooking phase PRINT OUR RECIPE Beef Rib Roast .pdf Download PDF • 63KB WANT TO LEARN MORE? Click Here STANDING RIB ROAST WITH DELICIOUS SIDE DISHES How to Cook Rack of Lamb in a Steam Oven RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Potatoes Steam Roasted with Tomatoes and Capers RECIPE Orzo Pasta Salad with Grilled Artichokes RECIPE Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Allow about 30 minutes to steam the artichokes in a solid pan, and since it’s a shame to miss the opportunity to steam some ravioli and toss them with some freshly made pesto Anchor 1 YOUR RECIPE FOR STEAM COOKING How to Cook Artichokes in the Steam Oven Steaming Steamed artichokes with lemon slices, featuring a fresh basil garnish and a side of pesto ravioli. Allow approximately 30 minutes to steam the artichokes in a solid pan, and since it’s a shame to miss the opportunity to steam something else at the same time why not steam some ravioli and toss them with some freshly made pesto for an easy delicious meal. Learning which pans work best for steaming different vegetables in a combi steam oven is a process of trial and error. Take artichokes for example, you would think they would steam perfectly in the perforated pan but actually results are much better when they are steamed in a solid pan with a little water and lemon. If the pans that came with your oven are either too big or too small you can use an oven safe casserole dish. Allow approximately 30 minutes to steam the artichokes, and since it’s a shame to miss the opportunity to steam something else at the same time why not steam some ravioli and toss them with some freshly made pesto for an easy delicious meal. INGREDIENTS For the Artichokes 4 - medium sized globe artichokes, cut into quarters, choke removed 1 - lemon, sliced 3 - sprigs oregano ½ - cup water Heat the oven in the Steam Mode, 212 degrees. For the Ravioli 2 - 8oz packages ravioli 1 - cup water PREPARATION Combi Steam Oven Artichokes Arrange the artichokes in the solid oven pan or an oven safe casserole dish with the lemon slices and oregano. Add ½ cup of water and slide the pan into the oven. Set the timer for 30 minutes. Test the artichokes for doneness by inserting the point of a sharp knife into the choke. Serve with melted butter or dipping sauce of your choice. Combi Steam Oven Ravioli Heat the oven in the Steam Mode, 212 degrees. Place the ravioli in the large solid oven cooking pan and add 1 cup of water for 2 packages of ravioli. Slide the pan into the oven under the artichokes and cook for 4 - 5 minutes until the pasta is tender. Drain carefully and toss with your preferred sauce. Serves 4 Steamed Artichokes and Ravioli .pdf Download PDF • 143KB WANT TO LEARN MORE? Click Here MORE VEGETARIAN OPTIONS Baked Tuna Steaks with Delicious Pesto RECIPE Savory Rustic Tart with Ham and Leeks RECIPE Lentil Frittata with Feta Cheese and Peppers RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Spanish Potato Omelet (Tortilla de patatas) RECIPE Eggplant Casserole with Pepper, Olives and Anchovies RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The cake has a light crumb that works perfectly with the plums topped with cinnamon and sugar and is delicious served warm with whipped cream. It's perfect for serving with morning or afternoon tea or anytime you are in the mood for a light, not-too-sweet dessert. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Plum Cake with Cinnamon Sugar Convection Bake Mode Plum Cake baked in a Convection Oven This delicious plum-topped cake couldn't be easier to prepare; there is very little effort involved, yet the results are amazing. The cake has a light crumb that works perfectly with the plums topped with cinnamon and sugar and is delicious served warm with whipped cream. It's perfect for serving with morning or afternoon tea or anytime you are in the mood for a light, not-too-sweet dessert. As with most baking recipes, the original recipe was written to be baked using the Bake mode at 350F. However, I find I get great results baking the cake in convection and reducing the temperature by 25 degrees. Cake ingredients INGREDIENTS 1 ¼ cups all-purpose flour 1 tsp baking powder ¼ tsp salt 1 stick unsalted butter, room temperature ¾ cup granulated sugar 2 large eggs 1 tbsp lemon juice 1 tsp grated lemon peel 5 - 6 ripe plums, pitted and cut into ½" wedges 1 tbsp granulated sugar mixed with ¼ tsp ground cinnamon PREPARATION Heat the oven in the Convection Bake mode at 325 F/163 C Butter a 9" spring form pan. Whisk the dry goods together in a small bowl and set aside Beat the butter with an electric mixer for a few minutes until fluffy, then beat in the sugar. Beat for a few minutes, then add the eggs one at a time, followed by the lemon peel and juice, beating well to incorporate after each addition. Add the flour mixture and beat until well mixed. Scrape down the sides and spread the batter into the prepared pan. Arrange the prepared plums in concentric circles over the top of the batter and sprinkle with the cinnamon sugar mixture. Bake for approximately 50 minutes until the tester comes out clean. Allow the cake to cool in the pan for 10 minutes before releasing the pan sides. Makes eight servings PRINT OUR RECIPE Plum Cake .pdf Download PDF • 164KB WANT TO LEARN MORE? Click Here MORE DELICIOUS RECIPES FROM OUR STEAM COLLECTION Chocolate Flan RECIPE Key Lime Cheesecake RECIPE Vanilla Creme Brulee RECIPE How To Roast Beets in Convection RECIPE Herbed Mushroom Flan RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!