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Almost any food you can normally blanch, steam or boil in a saucepan can be steamed in the steam oven and delicate foods such as custard, flan and cheesecake do not need to be cooked in a water bath. Steam Oven Cooking Your Ultimate Guide for Beginners - Part 1 Steam ovens are remarkable tools that can transform your cooking, no special recipes are required, it’s just a matter of changing the tools you normally cook with. Almost any food you can normally blanch, steam or boil in a saucepan can be steamed in the steam oven and delicate foods such as custard, flan and cheesecake do not need to be cooked in a water bath. Jars for canning can be sterilized in steam and the processing can also be done in the steam mode. Steamed delights: showcasing the steam oven's ability to prepare fluffy buns, crisp dumplings, and vibrant greens. Meat, fish, poultry,vegetables and baked items especially breads, benefit from being cooked with a combination of convection and steam. Convenience features such as reheating and defrosting, will take longer but, spectacular results are ensured. What is the Benefit of Cooking with a Steam Oven Steam ovens cook food with a combination of heat and humidity and in a nutshell, cooking with steam inhibits cellular breakdown which translates to better flavor and better nutrient retention. Other benefits include, the ability to cook multiple foods at one time with no transfer of flavor and because steam ovens are smaller than traditional ovens, larger roasts such as turkey will cook faster. Tips for Steaming in the Steam Oven Since water boils at 212 F, most steam ovens are preset to this temperature in the Steam mode. When cooking in a saucepan the pan is typically covered to tray steam and cook the food, however foods do not have to be covered when being cooked in the steam oven. Tips for Baking in the Steam Oven When baking in the steam oven be sure to reduce the recipe temperature by 25 F and also to watch the timing. The recipe temperature is reduced when baking because convection heat cooks food from the edge to the center, if the temperature is too high the edges may cook too quickly. Since steam ovens are smaller than traditional sized ovens. A baking steel or baking stone can be used to form a crisp crust when baking breads and perforated baking forms are ideal when baking French bread. Casseroles can be baked uncovered in the steam oven and if additional browning is required change the mode to Broil (if your oven has that mode) for the last 5 - 8 minutes of cooking time. Tips for Roasting in the Steam Oven Small cuts of meat , fish and poultry can be cooked directly on a rimmed baking sheet or the solid oven pan. However when roasting whole poultry or larger cuts of meat, placing the meat on a rack in a shallow pan will ensure better results. Placing the meat on a rack prevents moisture loss from the heat of the pan and elevating the meat ensures the heated circulating air can cook the meat evenly. Timing will be faster when roasting larger cuts of meat in a steam oven. A 4-5 lb chicken will take approximately 1 hour to roast, however a 10 lb turkey will cook to an internal temperature of 165 F degrees in approximately 1 hour and 20 minutes. If your oven is not equipped with a meat probe a wireless meat probe is a good investment to avoid overcooking. Always, factor in resting and carving time when roasting meat and add the side dishes at the appropriate time so they will be ready to serve when the meat is ready to serve. To learn about additional features of steam oven cooking, cleaning and maintenance stay tuned for Part 2 coming next Saturday January 20th. Ready for Steam-Roasting? Try this easy and delicious recipe Steam-Roasted Halibut Fillet. 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

Roasting vegetables to make fried rice is the way to make fried rice. Brown rice gives extra texture to this easy recipe with tree oyster mushrooms, cauliflower, onions and potatoes. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Oven Roasted Vegetables Brown Fried Rice Convection Roast Mode Roasting you veggies for a fried rice takes this dish to a new level Looking for a quick and easy meal that's both delicious and healthy? Look no further than this Convection oven-roasted vegetable fried rice recipe! This dish will satisfy your cravings with crispy veggies and tender, moist rice. And the best part? Fried rice is best made with slightly dry day-old rice, so it's a great way to use any leftover rice in the refrigerator. So why not try it today and see how tasty and satisfying it can be? The convection roast mode on your oven engages the top and bottom heating elements. It circulates hot air around the food, producing perfectly crispy and evenly roasted veggies every time. Try it and taste the difference! PREPARATION For the rice Cook the rice a day in advance. When cooled, spread the cooked rice onto a rimmed baking sheet or into a casserole, cover, and refrigerate. The rice can be steamed in a saucepan or uncovered in the steam oven. Brown rice was used in this recipe and cooked for 38 minutes at 220°F in a steam oven. For the vegetables: Preheat the oven to 375°F in the convection roast mode. Cut the potatoes and onion into wedges and slice the cauliflower. Place the vegetables in a large bowl and toss with olive oil, salt, and freshly ground pepper. Spread the vegetables onto a rimmed baking sheet, spreading them out so they are not crowded, and bake for 20 minutes. Don't worry if you have to use two trays; they will cook evenly in Convection. Toss the mushrooms in a separate bowl with olive oil, salt, and pepper. When the timer has elapsed, add the mushrooms to the baking pan and cook for another 10 - 15 minutes until the vegetables are crispy around the edges. Preparing the rice: When the mushrooms go into the oven, heat a large saute pan or wok to heat the rice. The pan needs to be very hot to stir-fry the rice, so let it heat on medium-low heat until it is evenly heated. Meanwhile, prepare the stir-fry sauce by combining the cumin, turmeric, garlic, 2 tbsp chopped chives, oregano, olive oil, and soy sauce. Mix the stir-fry sauce with the rice and add to the pan. Immediately increase the heat to medium high and cook the rice until heated, approximately 5 minutes. Move away the pan from the heat and cover with a lid. Remove the roasted vegetables from the oven and mix them with the rice. Garnish with the chopped chives. Serves 2 Recipe ingredients INGREDIENTS 1 small cauliflower, thick core removed, cut into 1/2" thick slices 16 ounces tree Oyster Mushroom or any mushroom you prefer 5 small potatoes cut in wedges 1 Medium yellow onion, cut into wedges 2 cups cooked brown rice 1 tsp ground cumin 1 tsp ground turmeric 1 clove garlic, chopped 2 tbsp fresh oregano leaves chopped or 1 tsp dried oregano 3 tbsp chopped chives or green onion 1/8 cup olive oil 1/4 cup low sodium soy sauce Oven Roasted Vegetables Fried Rice .pdf Download PDF • 65KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH COMBINED STEAM RECIPES! Orzo Pasta Salad with Grilled Artichokes and Poached Shrimp RECIPE Vanilla Creme Brulee RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Paella with Steamed Mussels and Shrimp 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!

I served this grilled marinated flank steak as part of a Convection meal with a Roasted Sweet Potato Black Bean salad. First, I roasted the sweet potatoes in convection; changed grilled the steak in Convection Broil. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Grilled Flank Steak Convection Broil Mode Grilled flank steak sliced with fresh herbs and lime wedges on a wooden board. I served this grilled marinated flank steak as part of a Convection meal with a Roasted Sweet Potato Black Bean salad . While the potatoes were roasting I combined the remaining salad ingredients and made the dressing. Both of these recipes can be served either hot or at room temperature. Flank Steak cooks quickly under the broiler and has great flavor, but a little marinade does help tenderize the meat. The steak doesn’t pick up as much color as when cooked on the grill but it is still delicious. I am using a combination of oil, soy sauce, and some orange and lime juice that will pair well with the ingredients in the sweet potato salad. Ideally, marinate the meat a few hours in advance and pat it dry before cooking, and of course, let it come to room temperature first. INGREDIENTS 1 flank steak, approx. 1 - 1 ½ lbs. ⅓ cup soy sauce 1 orange juiced 2 limes juiced 3 cloves garlic minced 1 tbsp sesame chili oil PREPARATION Combine the marinade ingredients and marinate the steak in a non-reactive container or plastic bag for 2 hours or overnight. Bring the steak to room temperature before cooking. Discard the marinade, and blot the excess moisture from the steak with paper towels. Place the steak on a 2 - piece oven broil pan, drizzle the steak with a little vegetable oil, and spread it evenly over the surface. Arrange the oven rack to accommodate the broil pan with the steak with enough clearance so the steak is not touching the top heating elements. Heat the oven in the Convection Broil mode to the highest temperature. When the oven comes to temperature broil the steak for 6 - 8 minutes on the first side, carefully remove the pan and flip the steak and broil for another 4 - 5 minutes. Remove the pan from the oven and immediately transfer the steak to a rimmed cutting board to rest. Slice the steak into thin slices cutting across the grain. Notes: Turn on your vent hood when broiling so any grease and smoke can be effectively vented out. Modern ovens and ovens with gas broilers come to temperature very quickly so a long preheat time is not necessary. Serves 4 Grilled Flank Steak .pdf Download PDF • 103KB WANT TO LEARN MORE? Click Here MORE OPTION FROM OUR STEAM PAGE Steamed Broccoli Couscous Salad with Almonds and Cranberries RECIPE Chocolate Flan RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE How to Cook Prime Rib 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!

A savory gratin is a flavorful, warming dish that elevates simple meals such as roast chicken or pork tenderloin. It can also be enjoyed with a crisp salad. You will only need a small butternut squash that weighs about 1 lb (450 kg). YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Butternut Squash Gratin with Leeks and Apples Convection Bake Mode Enjoy this apple and cheese gratin, combining crisp apples and melted cheese, topped with fresh herbs for a delightful treat. A savory gratin is a flavorful, warming dish that elevates simple meals such as roast chicken or pork tenderloin. It can also be enjoyed with a crisp salad. There is a fair bit of slicing involved in creating this gratin, but the results are definitely worth the effort. You will only need a small butternut squash that weighs about 1 lb (450 kg). Don’t worry if your squash is slightly larger; it won’t upset the balance of the ingredients. INGREDIENTS 2 tbsp (28 g) butter 1 tbsp (15 g) olive oil 2 medium leeks (white part only) trimmed, washed and dried ½ cup (118 ml) dry sherry (or white wine or apple cider) 1 tbsp (15 g) chopped fresh sage plus additional for garnish 1 lb (450 kg) butternut squash, peeled, seeded, and cut into approximately ⅛” slices (3mm) 1 lb (450 g) apples, peeled, cored, and cut into approximately ⅛” slices (3mm) ½ cup (113 g) grated Gruyere or Fontina cheese ½ cup (113 g) grated Parmesan cheese Ingredients for a delicious fall recipe: butternut squash, leeks, apples, sage, cheese, and seasonings. PREPARATION Heat a medium-sized skillet over moderate heat. Add 2 tbsp butter and 1 tbsp olive oil to the pan, and when the butter is foaming, add the sliced leeks. Cook over moderate heat until softened and beginning to brown on the edges. Add the sherry and sage to the pan and cook for a few minutes until the liquid is reduced. Set aside. Slice the butternut squash and apples and heat the oven in the Convection Bake mode to 350 F/175 C. Lightly butter or spritz a shallow gratin dish with some spray oil. Layer the squash in overlapping layers into the prepared dish and season with salt and freshly ground pepper. Spread the cooked leeks over the squash and arrange the apples in an overlapping layer over the leeks. Brush or spray the apples with some olive oil and cover the pan tightly with foil. Place the dish in the oven and bake for 45 - 50 minutes, until the squash is tender. Carefully remove the foil, sprinkle the cheeses over the top of the dish and bake for another 10 - 12 minutes until the cheese has melted and is golden. Let the gratin settle for 5 - 10 minutes before serving with a sprinkle of chopped fresh sage. Serves 4 PRINT OUR RECIPE Butternut Squash Gratin with Leeks and Apples .pdf Download PDF • 98KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING DIFFERENT? Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Easy Steamed Potato Salad with Eggs and Asparagus RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Broccoli and Cauliflower Gratin 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!

When cold food is reheated in a steam oven it literally brings food back to life as the steam gently penetrates into the food warming it evenly throughout.   Steam Oven Cooking Guide for Beginners, Part 2 Steam ovens feature an array of great cooking function; however, one of the best features of a steam oven is the ability to reheat food with outstanding results. When cold food is reheated in a steam oven it literally brings food back to life as the steam gently penetrates into the food warming it evenly throughout. Roasted vegetables and perfectly cooked bread highlight the versatility of the combi-steam oven. Tips for Reheating Food in the Steam Oven Most steam ovens have a Reheat function with a default temperature setting that the manufacturer has determined will provide the best results. Since the goal is to heat the food evenly it is best to use the preset temperature for most foods, although there are some exceptions. Generally heating cold food takes approximately 10 minutes, but the time will depend on how dense the food is and the quantity being reheated. A large slice of lasagna for example might take 15 minutes whereas a dish with some grains and roasted vegetables may only take 8-10 minutes. Food can be reheated in the oven cooking containers, on a plate or in a bowl or casserole dish: When cooked meats such as beef or lamb are reheated the meat will take on a slightly greyish tone however, once you cut into the meat you will see it remains perfectly pink on the interior and will taste freshly cooked. Pizza and baked items are best reheated at a higher temperature. Heat the oven to 350 and once hot place the pizza or baked item in the oven for 3 - 5 minutes depending on the density of the item. The steam oven can also be used to warm dishes so that food stays warm when served and also to hold prepared food prior to serving. Steam Oven Maintenance Steam is a remarkable tool for cooking, but I can’t stress enough how important it is to take care of your oven and keep it free of moisture when it is not in use. Leaving moisture in the tank or not drying the oven out in between use can lead to mold growing on food particles that may not even be visible. If you use your oven in the morning to cook oatmeal, poach eggs or reheat food then it is ok to leave the water in the tank if you plan to use the oven later that day. However it is best to make sure the tank is emptied daily and the oven dried out. To quickly dry the oven you can set it to the Convection mode 350 F for 10 minutes or wipe it dry with a soft cloth. In the next Steam Oven Cooking Guide for Beginners, I will review cooking a complete meal in the steam oven as well as providing tips for cleaning and descaling. Larissa, Your Convection Steam Oven Enthusiast Ready to steam? Try poaching eggs Start your morning with a delicious steam oven breakfast featuring perfectly cooked eggs and crispy toast. 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 top loin beef roast makes a wonderful traditional roast beef dinner with roasted vegetables and horseradish sauce  plus extras for roast beef sandwiches or a salad Anchor 1 YOUR RECIPE FOR STEAM COOKING Roast Beef Top Loin Steam Roasted Steam-Baking Steam-Oven Top Loin Beef. A top loin beef roast makes a wonderful traditional roast beef dinner with roasted vegetables and horseradish sauce plus extras for roast beef sandwiches or a salad. Even though the meat has a nice fat cap it is not heavily marbled so cooking it at a moderate temperature with steam will yield the most tender results. The usual tips for success apply, if possible season the roast 6 hours to a day in advance, let it come to room temperature before cooking and allow 15 minutes for resting prior to slicing the meat crosswise. INGREDIENTS 1 - beef loin roast 3 - 5lbs ( feeding 6 - 10 people) 3 - cloves garlic, peeled and minced 1 - teaspoon dried Italian seasoning 1 - teaspoon kosher salt ½ - teaspoon cracked pepper 1 - tablespoon olive oil PREPARATION Combine the seasonings and rub into the beef roast at least 6 hours in advance and be sure to let it come to room temperature before cooking. Preheat the steam oven in the Convection Mode 425 degrees. Place the meat on a small rack in a shallow pan and roast for 15 minutes. Change the oven cooking mode to Convection Steam 325 degrees and cook for another hour or until the roast reaches your preferred internal temperature. Remember the internal temperature will rise about 10 degrees while the meat is resting. Rare - 125 degrees M/Rare - 135 degrees Medium - 145 degrees Beef Top Loin .pdf Download PDF • 49KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE Au Gratin Steakhouse Potatoes RECIPE Chorizo Stuffed Boneless Turkey Breast RECIPE Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style RECIPE Achiote Chuck Roast with Oven Polenta RECIPE Roast Kabocha Squash Medley with Bratwurst RECIPE Really Easy and Delicious French Peach Tart 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 baking Peanut Butter Brownies in convection, you can bake chicken breast at the same time with no transference of flavor YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Bake Peanut Butter Brownies Convection Bake or Traditional Bake Mode Decadent peanut butter brownies and fresh strawberries create a perfect dessert duo on this elegant white platter. Preparing a simple dessert such as a fruit crisp, some baked apples, or a bread pudding that can be baked at the same time as cooking a complete oven meal is actually quite easy with a Convection oven. To demonstrate my point, I am making Peanut Butter Brownies along with chicken breast. These are easy to assemble and cook at the same temperature as the other dishes. Many kids enjoy cooking and this is a great project for kids to work on while you are preparing the other dishes. In this video I am going to show you how using Convection you can cook for kids and adults at the same time. Remember the basics of convection cooking: different foods can be cooked on multiple racks at one time, foods have more moisture retention and there is no transfer of flavor when cooking multiple dishes at one time. Make that oven work for you! So let’s see how it all comes together. INGREDIENTS Brownie Base 1 cup semi-sweet chocolate chips 1 stick, unsalted butter, cut into quarters 3 tbsp cocoa powder 1 ¼ cups granulated sugar ½ tsp Kosher salt 2 tsp vanilla extract 3 large eggs 1 cup all-purpose flour ( I used Bobs Red Mill) For the Peanut Butter Swirl 3 tbs unsalted butter, melted ½ cup peanut butter (I used smooth) ⅓ cups powdered sugar ¼ tsp salt ½ tsp vanilla extract PREPARATION If baking with the Convection meal, heat the oven in the Convection Bake mode 350°F. Typically we reduce the recipe temperature by 25 degrees when baking in Convection, but when the oven is loaded with several dishes a higher temperature will give better results and not affect the brownies adversely. If baking all 3 dishes, bake the Brownie on the lower rack. If baking the brownie on its own use either Convection Bake 325°F or traditional Bake 350°F and place the pan on the 2nd or 3rd rack up from the bottom of the oven. Line an 8” baking pan with parchment or foil, leaving the edges hanging over the side of the pan. Spray the foil or paper with a light film of cooking spray. Melt the chocolate and butter over moderate heat or in the microwave then stir in the cocoa powder. Whisk until smooth, then set aside and prepare the peanut butter swirl. Melt the 3tbs of butter and combine with the peanut butter, powdered sugar, salt, and vanilla in a bowl and set aside. Whisk the sugar, salt, vanilla, and eggs in a large bowl until combined. Whisk the melted chocolate mixture into the egg mixture. Stir the flour until just combined but not overmix. Pour the mixture into the prepared pan and drop dollops of peanut butter onto the batter and gently swirl the peanut mixture into the batter. Bake, as directed above for 30 - 35 minutes or until the tester, comes out clean. Convection Meal Peanut Butter Brownies .pdf Download PDF • 105KB WANT TO LEARN MORE? Click Here MORE OPTIONS FROM OUR STEAM MENU! Chocolate Flan RECIPE Key Lime Cheesecake RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Paella with Steamed Mussels and Shrimp 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!

Wild sockeye salmon is lean and flavorful, but because it is low in fat, it can be tricky to cook without drying out. Fortunately, convection cooking is ideal for preserving moisture in food, making it easier to achieve great results. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 A Culinary Delight: Convection Baked Sockeye Salmon Convection Bake, Convection Roast Grilled salmon fillet topped with lemon slices and herbs, served with roasted vegetables. Wild sockeye salmon is lean and flavorful, but because it is low in fat, it can be tricky to cook without drying out. Fortunately, convection cooking is ideal for preserving moisture in food, making it easier to achieve great results. When salmon is cooked at high temperatures, a naturally occurring protein called albumin coagulates in white blobs on the surface of the cooked fish. It’s not the prettiest sight; however, the flavor of the fish is not adversely affected. One way to avoid this is to cook the salmon at a lower temperature. In order to cook a complete meal including seasonal vegetables, I find it’s best to cook the vegetables at a higher temperature first. Then, the oven temperature can be lowered to cook the salmon. If you prefer the flavor of salmon cooked at a high temperature, a smear of mayonnaise infused with lemon zest and herbs is an easy way to maintain moisture in the fish. I roasted a medley of baby carrots, asparagus, and spring onions to serve with the salmon, then added the salmon for the final 8 minutes of cooking time once I had lowered the oven temperature. To cool the oven quickly to cook the salmon at a low temperature, reduce the oven temperature and leave the oven door ajar for a few minutes before adding the salmon. Of course, if you have two ovens, you can set each one to the appropriate temperature. INGREDIENTS 1 filet of sockeye salmon, 1lb (454 g) 1 lemon, zested and cut into quarters ¼ tsp seasoning blend with garlic Olive or avocado spray oil ½ lb (227g) baby carrots, cut in half lengthwise ½ lb (227g) asparagus, trimmed 1 bunch spring onions, trimmed and cut in half lengthwise Recipe ingredients. PREPARATION Heat the oven in the Convection Bake or Convection Roast mode to 365°F / 185°C. Place the salmon on a rimmed baking tray lined with foil or sprayed with a bit of oil. Combine the lemon zest, seasoning, and oil with some salt and pepper and spread over the salmon. Set the salmon aside. Reserve the lemon quarters to serve with the cooked salmon. Coat the carrots and spring onions lightly with some oil and spread onto a rimmed baking sheet. Place in the oven and bake for 10 minutes. When the timer has elapsed, add the asparagus to the tray, turning to coat it with the oil in the pan. Then, cook for 5 minutes. When the 5-minute timer has elapsed, reduce the oven temperature to 365°F / 185°C. Add the salmon to the oven and cook for approximately 8 minutes until firm to the touch. Serves 2 Note: Any extra salmon combined with a salad is delicious. PRINT OUR RECIPE A Culinary Delight Convection Baked Sockeye Salmon .pdf Download PDF • 72KB WANT TO LEARN MORE? Click Here MORE SEAFOOD RECIPES Lobster Mac' n Cheese RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Steamed Salmon Salad Niçoise RECIPE Fish Pie with Wild Cod and Shrimp RECIPE Slow Roasted Salmon RECIPE Roasted Halibut Fillet 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!

Turkey pieces slowly braised in a homemade BBQ sauce then pulled off bone. Anchor 1 YOUR RECIPE FOR STEAM COOKING BBQ Pulled Turkey Steam-Braising Braised meat in a sauce, highlighting the steam oven's flavor-enhancing ability. I prefer to use thighs for this recipe because they have plenty of meat, but a bone in breast will also work if you prefer. This delicious dish can be cooked covered in Convection or uncovered in the Steam oven. Turkey pieces slowly braised in a homemade BBQ sauce then pulled off the bone and served with cornbread or soft rolls is a delicious easy dish to prepare and a perfect dish for entertaining. This dish can be cooked covered in Convection or uncovered in the Steam oven. The homemade BBQ sauce is also key to achieving great flavor with this recipe so begin by preparing the BBQ sauce and let it simmer for about 30 minutes. While the sauce is simmering, season the turkey pieces and set them aside to absorb the flavors. Even though the skin is discarded when shredding the turkey, braising the turkey with the skin on does add to the fat content but most importantly it adds great flavor. INGREDIENTS For the BBQ sauce 2 tbsp butter + 1tbs oil 1 medium yellow onion, finely chopped 2 cloves garlic, minced Combine the following ingredients 3/4 cup of apple cider vinegar ¾ cup ketchup 1 Tbsp tomato paste 2 tbsp Worcestershire sauce 2 tbsp dry mustard powder 2 tsp smoked paprika 1 cup water For the turkey 2 bone-in turkey thighs or a combination of bone-in leg and thigh or leg and breast 1 tsp smoked paprika 2 tsp Kosher salt 1 tsp pepper 1 Tbsp chipotle chili in adobo sauce (optional) PREPARATION A large oven-safe pan or Dutch oven is ideal for preparing the sauce then you can just put the turkey pieces into the sauce and transfer the pan to the oven. Otherwise, prepare the sauce in an oven safe casserole, and add the turkey pieces. Sauté the onions in the butter and oil over moderate heat until softened. Stir in the garlic and cook gently for a few minutes then add the remaining sauce ingredients that you have combined. Simmer over a gentle heat for about 30 minutes. Meanwhile, season the turkey pieces with paprika, salt, and pepper and set aside. Heat the oven, Convection Bake 325F (163C) or Steam Braising 325F (163C). Add the turkey pieces to the BBQ sauce and stir in the Chipotle Chili pepper if using. These peppers add a wonderful touch of smokey heat to the sauce. Place the pan in the oven (covered if using Convection) and cook for 1 ½ - 2 hours until the meat is very tender and easily falls off the bone. In order to “pull” the turkey remove the pieces from the hot sauce and set aside to cool. Remove the skin, discard the bones and shred the meat by hand or with a fork and knife. Return to the pulled turkey to the sauce and reheat if needed before serving. Serves 4 - 6 BBQ Pulled Turkey .pdf Download PDF • 384KB WANT TO LEARN MORE? Click Here THANKSGIVING RECIPES FROM OUR CONVECTION PAGE Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style RECIPE Broiled Chicken Satay Noodle Salad RECIPE Zucchini Corn Casserole with Tomatoes and Pesto RECIPE Convection Baked Focaccia RECIPE Slow Roasted BBQ Trip Tip RECIPE Roasted Chicken and Potatoes with Chanterelle Mushrooms 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!

I roasted cauliflower for soup and butternut squash for a simple side dish with sauteed spinach and white beans. I also made some spicy cheese crackers to serve with the soup. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Cauliflower Soup Convection Bake Mode and Convection Roast Mode Great soup for winter Vegetables roasted in Convection caramelize beautifully, developing a greater depth of flavor, perfect for adding to soups. Some soups require chopping of many ingredients, and others are extremely simple to prepare. The key to a delicious soup is, of course, a good stock. In this recipe, cauliflower florets, tossed with garlic and seasoning, are roasted in Convection and then added to the soup base that has been prepared on the cooktop. The soup base is simple sauteed leeks and chicken stock, but once blended with the roasted cauliflower, the flavor meld to create a delicious soup. Great soup for winter I have included a recipe for spicy cheddar cheese crackers that are delicious on their own or served with soup. INGREDIENTS Roasted Cauliflower Soup 1 medium-head cauliflower, coarse stem removed, cut into 1" thick slices or florets 2 cloves garlic, minced 1/4 tsp mixed Italian seasoning 2 tbsp olive oil 1 large leek, trimmed, washed thoroughly, and sliced 1 tbsp olive oil + 1 tbsp butter 6 cups chicken, turkey, or vegetable stock 1 tbsp chopped chives Spicy Cheese Crispies ½ cup butter softened 1 ¼ cups shredded extra sharp cheese 1 cup all-purpose flour ½ teaspoon salt ¼ teaspoon cayenne pepper 1 ¼ cups rice crisp cereal (I got at TJs) PREPARATION The Soup Mix the prepared cauliflower, garlic, Italian seasoning, and oil onto a rimmed baking sheet. Heat the oven in the Convection Roast Mode 400 - 425 degrees and roast for 20 - 25 minutes until the cauliflower begins to caramelize and is soft. Stir once during the cooking to avoid over-browning on one side. Meanwhile, heat a 2-qt capacity saucepan on moderate heat and add the remaining olive oil and butter. When the butter is sizzling, stir in the leeks and cook over moderate heat to soften. Add the stock and bring to a gentle simmer. Stir in the cooked cauliflower and simmer for 5 minutes, then puree till smooth. Taste and add a sprinkle of sea salt and freshly ground pepper, and garnish with chopped chives. Spicy Cheese Crackers These crackers are very easy to make. Once combined, the batter needs to be rolled into a log and refrigerated for an hour or overnight before slicing and baking, so plan ahead. Since they are baked at 325 degrees Convection, they can be baked before or after the vegetables are roasted. The surprise ingredient of rice krispies gives these cookies a nice crunch. Beat the butter and cheddar cheese in a large bowl till blended. Whisk the flour, salt, and cayenne together in another bowl and gradually beat into the cheese mixture. Stir in the Rice Krispies, then turn onto a lightly floured surface and knead into a stiff dough. Shape the dough into an approximately 7" long roll, wrap it in plastic, and refrigerate for at least one hour or overnight. Heat the oven Convection 325, cut the cookies into ¼" slices, and place 1" apart on an ungreased cookie sheet. Bake for 14 - 16 minutes until the edges are golden brown. Roasted Cauliflower Soup and Crackers .pdf Download PDF • 70KB WANT TO LEARN MORE? Click Here AFTER THE SOUP TRY ONE OG THESE RECIPES Bake Classic Petite Baguettes Like a Pro RECIPE Slow Roasted Salmon RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Braised Spareribs with Plum Sauce RECIPE Vanilla Creme Brulee RECIPE Corned Beef with Cabbage, Potatoes and Carrots 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!

These delicious crispy shortbread crackers, with sharp cheddar cheese and a hint of cayenne pepper, are perfect for serving with wine or cocktails but are also delicious served with soup. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Crispy Cheddar Cocktail Crackers Convection or Convection Bake Mode Crispy Cheddar Cocktail Crackers These delicious crispy shortbread crackers, with sharp cheddar cheese and a hint of cayenne pepper, are perfect for serving with wine or cocktails but are also delicious served with soup. The crispness comes from incorporating rice crisp cereal into the dough, and the hint of cayenne adds a nice subtle jolt. Once mixed, the dough is formed into 2 logs and chilled before slicing the cookies into ¼” rounds. Since this recipe makes about 50 cookies, you only need to slice the amount you need, and the remainder of the log can be frozen. When making these cookies, be sure to bring the butter to room temperature before mixing the dough, and also allow at least an hour of chilling time once the dough is mixed before baking. If you are baking the entire batch at one time you could bake 45 cookies on 3 cookie sheets or you could bake them in two batches. The great thing about baking cookies in convection is that you don’t have to rotate the trays to get even results. INGREDIENTS 1 cup unsalted butter, softened 10 oz sharp or extra sharp cheddar cheese, grated 2 cups all-purpose flour ¼ tsp salt ½ tsp cayenne pepper 2 ½ cups rice crisp cereal Recipe ingredients PREPARATION Whisk the flour, salt, and cayenne pepper together in a small bowl and set aside. Beat the butter and cheese in a mixer until well blended, then gradually beat in the flour mixture. When well incorporated, stir in the rice crisp cereal slowly to form a stiff dough. Turn the dough out onto a lightly floured rolling mat and divide it in half. Form each half into a roughly 7” long roll and wrap in plastic wrap. The dough must be chilled for at least an hour before baking, or it can be refrigerated overnight or frozen. Heat the oven in the Convection or Convection Bake mode to 325 F/165 C to bake the cookies. Slice the log into ¼” widths and place it on a parchment-lined cookie sheet. Bake for 12 - 14 minutes until crisp and golden. Slide onto cookie racks to cool. Makes approximately 50 cookies. PRINT OUR RECIPE Crispy Cheddar Cocktail Crackers .pdf Download PDF • 61KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Fish Pie with Wild Cod and Shrimp RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Baked Risotto with Lemon and Basil 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!

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

This Convection-Steam recipe uses a combination of whole milk and cream infused with cinnamon, combined with eggs, vanilla and bittersweet chocolate.  Anchor 1 YOUR RECIPE FOR STEAM COOKING Chocolate Flan Convection Steam Mode Decadent convection-steam chocolate flan made without a water bath, garnished with fresh raspberries and mint. Flan is a versatile, delicious baked custard that can be made with a variety of flavors. Your steam oven makes it especially easy to bake since no water bath is required. A water bath is an ingenious method for cooking delicate foods in a regular oven; however, using the steam mode in a steam oven creates the same delicate environment for baking custard and flan. This recipe combines whole milk and cream infused with cinnamon, eggs, vanilla, and bittersweet chocolate. The quantities are for a 9” cake pan.; however, you can portion the flan into 2 9” pie dishes or smaller individual ramekins. While the assembly and cooking time for flan are fairly fast, it needs to be chilled for at least 4 hours or overnight before being turned out on a plate for serving. PREPARATION Begin by preparing the caramel: Place ⅔ of a cup of sugar and ⅓ of a cup of water in a small heavy saucepan and heat over medium-high heat to dissolve. Allow the mixture to boil and continue cooking without stirring until it reaches a deep amber color. Brushing the sides of the pan with water is recommended to wash down ice crystals that may form on the inside of the pan. Once the caramel has achieved the desired color, immediately pour it into the baking pan and set aside. Heat the steam oven in the Steam mode to 212 F/100 C. Place the prepared pan into the large perforated oven pan, which makes it easier to place and remove the pan from the oven. For the custard: Combine the milk and cream with the cinnamon sticks in a medium saucepan and heat slowly until bubbles appear around the rim, taking care not to let it boil. Once scalded, remove the cinnamon sticks, add the chocolate to the mixture, and whisk until completely dissolved. Meanwhile, whisk ½ of the sugar with the eggs, yolk, vanilla, and salt. Slowly add the milk to the egg mixture, whisking until well combined, then pour the mixture into the prepared baking pan. Slide the pan into the steam oven and bake for 25 - 30 minutes until the mixture is set but still slightly jiggly. Set the pan aside to cool for 30 - 40 minutes, then refrigerate to chill for 4 hours or overnight. When you are ready to turn the chilled flan onto a plate, follow these steps to remove the flan from the baking pan. Add a cup of boiling water to a shallow pie dish and gently submerge the base of the flan baking dish into the water for a minute or so. Then, run a knife or offset spatula around the rim to loosen the flan. Place a rimmed serving plate over the pan and flip it over to invert the flan; hold it over the plate and allow it to drop gently onto it. Flan ingredients INGREDIENTS For the caramel: ⅔ cup granulated sugar ⅓ cup water For the custard: 5 large room-temperature eggs 1 large egg yolk 1 tsp vanilla extract Pinch of salt 2 cups whole milk 1 cup heavy cream 2 cinnamon sticks 8 oz bittersweet chocolate, finely chopped Makes 12 servings Chocolate Flan .pdf Download PDF • 59KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE Pumpkin Walnut Bread in Just a Few Steps RECIPE Achiote Chuck Roast with Oven Polenta RECIPE Roast Kabocha Squash Medley with Bratwurst RECIPE Really Easy and Delicious French Peach Tart RECIPE Fig Tart with Rosemary Cornmeal Crust and Honey-Blackberry Glaze RECIPE Eclairs with Caramelized Peaches and Cream 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!

If you are looking for a foolproof method for roasting chicken breasts then look no further, convection is the key for juicy flavorful meat. Convection circulates heated air around the oven cooking food from the edge to the center and this heated circulating air helps preserve the natural moisture in food.  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How to Roast Chicken Breasts in Convection Convection, Convection Bake A convection-oven is ideal for roasting chicken breast If you are looking for a foolproof method for roasting chicken breasts, look no further; convection is the key to juicy, flavorful meat. Convection circulates heated air around the oven, cooking food from the edge to the center, and this heated convection oven for roasting air helps preserve the natural moisture in food. For best results, cook chicken breasts in either the convection or convection bake mode, as the more intense heat generated in the Convection Roast mode can dry the meat. Cooking chicken breasts on the bone helps preserve moisture and adds flavor to the chicken. Of course, you can use the bones to make a quick stock. To ensure even cooking, use a mallet to flatten out the thicker part of the breast. Of course, there are times when boneless skinless breasts are more convenient, but be sure to oversee the timing and temperature to avoid overcooking the meat. A dry rub with kosher salt and your preferred seasoning is an excellent way to bring out flavor when roasting chicken at moderate temperatures. Wet marinades are ideal when cooking chicken at high temperatures, such as on an outdoor grill, to prevent the meat from drying out too much. PREPARATION Heat the oven to 350F in the convection or convection bake mode. For boneless skinless chicken, use 325F. Before seasoning the chicken, flatten it slightly at the thicker end with a meat mallet for even cooking. Season the chicken with kosher salt and your seasoning of choice, and rub a little olive oil into the meat. Alternatively, add a spritz of spray oil to the chicken. Spice rub mixes containing paprika add flavor and color to chicken breasts. Place the chicken on a shallow-rimmed baking sheet and bake for 25 to 30 minutes for bone-in chicken and 20 - 25 for boneless. The precise cooking time will depend on how cold the chicken is and how thick the portions are. It's always better to check the chicken to determine if it is cooked through earlier to avoid overcooking the meat. INGREDIENTS 2 bone-in chicken breasts 1 tsp kosher salt 1 tsp preferred seasoning 2 tsp olive oil How to Roast Chicken Breasts in Convection .pdf Download PDF • 86KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH COMBINED STEAM RECIPES! 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Braised Chicken with Lemon and Cilantro RECIPE Vanilla Creme Brulee RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing 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!

Steamed beets make a wonderful addition to green or grain salads and are very easy to prepare in the Steam Oven using the Steam Mode. Anchor 1 YOUR RECIPE FOR STEAM COOKING How To Roast Beets in Convection Steaming A vibrant dish of steam-oven roasted yellow and red beets garnished with fresh herbs, served on a bed of leafy greens. Beets can be steamed or steam roasted in a Steam Oven or baked in Convection. Either way, they will have great flavor and texture. Steamed beets make a wonderful addition to green or grain salads and are very easy to prepare in the Steam Oven using the Steam Mode. When choosing beets for steaming try to use beets of a uniform size, begin by gently washing the beets to remove any dirt then place them in the perforated pan nested over the solid pan. This is really important to avoid the red beet juice staining the oven. Beets can also be peeled, cut into the desired shape, combined with olive oil salt and pepper and roasted in the Combination Convection Steam mode or in the Convection Roast mode (Convection oven). Beets make a flavorful addition to salads as well as sandwiches and are delicious with hamburgers. INGREDIENTS 2 - medium golden beets 2 - medium red beets Other ingredients: 1 - head butter lettuce, rinsed and dried 1 - tablespoon snipped chives ¼ - cup olive oil 4 - tablespoons golden Balsamic vinegar 1 - teaspoon Dijon mustard PREPARATION Steam Method Preheat the oven in the Steam Mode. Remove the beet tops and rinse the beets clean to remove any dirt. Place the beets in the perforated pan nested over the solid pan and steam for 30 - 40 minutes until very tender. While the beets are steaming, set up your work space so you can easily peel the red beets without staining everything around you. A low sided metal baking pan is ideal, or a cutting board covered in plastic wrap. To avoid staining your hands wearing disposable gloves is a good idea when handling the red beets. Once the beets are peeled and sliced they are ready to be combined with the salad. Combine the ingredients for the dressing, toss the lettuce leaves with just enough dressing to coat, carefully fold in the golden beets and add a little more dressing if needed. Sprinkle the chives over the salad and add the sliced red beets. Steam Roasted Method - Convection + Steam 350 degrees OR Convection Roast Method - Convection Roast Mode 350 degrees Peel the beets, cut into the desired shape and toss with olive oil, salt and pepper. Spread onto a rimmed baking sheet and bake for 35 - 40 minutes until tender. Serves 4 Golden & Red Beet Salad .pdf Download PDF • 235KB WANT TO LEARN MORE? Click Here COMPLETE YOUR MEAL WITH THESE RECIPES Plum Cake with Cinnamon Sugar RECIPE Lemon Blueberry Loaf Cake RECIPE Convection Baked Blueberry Pie RECIPE Beef Rib Roast RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Cauliflower Mac n’ Cheese 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!