SEARCH FOR A BLOG OR RECIPE

Cooking lean, tender, bone-in pork baby back ribs in a combination of heat and steam is a proven method for success, ensuring  the meat remains tender and juicy. Anchor 1 YOUR RECIPE FOR STEAM COOKING Convection Steam Baked Baby Back Pork Ribs Convection Steam and Convection Roast Mode Juicy barbecue ribs served with sides, ready to savor. Cooking lean, tender, bone-in pork baby back ribs in a combination of heat and steam is a proven method for success, ensuring the meat remains tender and juicy. When slow-cooking the ribs in a steam oven, we still use the traditional method of using a dry rub for flavor and cooking the ribs in a slow oven; however, there is no need to add liquid to the pan and cover the ribs with foil to create steam. Select the combination of Convection + Steam mode and set the temperature to 250°F (120 °C). Once the ribs have cooked for approximately 1 ½ to 2 hours and are fork-tender, they can be brushed with your preferred barbecue sauce and finished in the Convection Roast or Bake mode, under the broiler, or on a grill. This recipe requires finishing the ribs in the Convection Roast mode at 425°F (220 °C). This recipe uses a straightforward combination of seasonings for the dry rub; however, since taste is highly personal, it's easy to create the flavor profile you prefer. I wanted a tropical fruity glaze for my ribs, so I used Guava jam from Trader Joe's as the base and served the ribs with a steamed green bean salad and corn muffins. INGREDIENTS For the ribs 2 racks of baby back pork ribs, 1.5 - 2lbs each 1 tsp garlic powder 1 tsp onion powder 2 tsp smoked paprika (mild or hot) 2 tsp cumin 1 tsp dry mustard Pinch cayenne pepper, to taste (optional) 2 tsp kosher salt Freshly ground pepper For the BBQ Sauce ½ cup Guava jam ½ cup ketchup ¼ cup honey ¼ cup brown sugar 2 tsp soy sauce or Worcestershire sauce 1 tsp apple cider vinegar 2 tsp tomato paste PREPARATION Blot the pork ribs dry with paper towels. Combine all the seasonings and rub them evenly into the meat at least one hour prior to cooking, or overnight. Heat the Steam Oven in the Combination Convection Steam mode to 250°F/120°C Place the ribs on a solid oven pan or a shallow, rimmed baking pan. Place in the oven and set the timer for 1 hour and 45 minutes. (see Note). When the timer elapses, check the meat to determine how tender it is. If the meat is very tender, it can be removed and set aside, or you can continue cooking for another 15 - 20 minutes. To finish the ribs, pour the accumulated pan juices into a small bowl, skim the fat, and add the pan juices to the barbeque sauce. Heat the Convection oven in Convection Roast or Convection Bake mode at 425°F (220 °C). Place the ribs on a foil-lined pan and brush them with the barbeque sauce. Place the pan in the oven and cook for approximately 6 minutes, or until the glaze begins to caramelize. Remove the ribs from the oven, set aside to rest for 8 - 10 minutes before slicing into segments for serving. Note: For steam ovens with a tank, check the water reservoir after 1 hour to make sure there is sufficient water for the remainder of the cooking time. To prepare the barbeque sauce, combine all the ingredients in a small saucepan and simmer for 10 minutes, or until thickened. Convection Steam Baked Baby Back Pork Ribs .pdf Download PDF • 284KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Roast Kabocha Squash Medley with Bratwurst RECIPE Oven BBQ Chicken RECIPE Maple Glazed Baked Pork Chops RECIPE Baked Pork Chops with Garlic Herb Stuffing RECIPE Beef Wellington RECIPE Easy Apricot and Pistachio Tart RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The steam oven is great for cooking grains such as rice, quinoa, barley and more; you can also steam vegetables, and eggs. In my experience beans are still better when cooked on a range top. Tips for Steaming Grains, Vegetables & Eggs Tips for cooking grains: The Steam Oven is a great tool for cooking grains and legumes. I have successfully cooked, all types of rice, bulgur, quinoa, barley, lentils and even orzo pasta, in my experience beans still work best simmered in a pan on the cooktop. Most grains are cooked in a ratio of 2 parts water to 1 part grain but I find using less water gives a better result. No need to boil the water, just add cold water to the pan and place in the oven. If the grains have a little residual moisture at the end of the cooking time you can strain them or just let them sit for a few minutes out of the oven to finish absorbing the liquid. Tips for cooking vegetables: When cooking or blanching leafy greens I find it’s best to cook them in the solid pan tossed with a little moisture to prevent them from sticking to the cooking tray If you are going to saute the greens after blanching you will need to squeeze out the moisture and let them dry out Artichokes also are best cooked in the solid pan with some water and lemon slices, cooking time may be a little longer than on the stove-top so check them after about 20 minutes to determine the degree of doneness. Most other vegetables can be steamed in the perforated pan. Cooking time for most vegetables will be between 6 - 8 minutes, depending on the size and freshness of the vegetables When steaming potatoes for potato salad I use the perforated pan and cook them till just fork tender but when steaming potatoes for mashed potatoes I use the solid pan with some water and let the potatoes get softer for easy mashing Tips for cooking eggs: The steaming time for eggs will always depend on the size of the eggs and how cold they are Generally it will take about 20 minutes to “hard” cook eggs 15 minutes for a softer egg Just place the eggs in the perforated pan set the timer then plunge into cold water when you remove from the oven to stop them from cooking. For poached eggs, crack the egg into a lightly buttered ramekin and place in the oven, cooking time will be between 5 - 6 minutes, I find 5 ½ minutes is ideal for large cold eggs. For a delicious breakfast or brunch you you can put some cooked vegetables in the bottom of the ramekin, top with a little cheese then crack the egg on top. If the vegetables are cold place the ramekin in the oven for a few minutes to heat them through, then add the cheese and egg and cook for 5 ½ minutes that way you won’t overcook the eggs trying to get the vegetables warm. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Convection Baked Turkey Enchiladas RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE How to Roast Chicken Breasts in Convection RECIPE Convection Baked Turkey Enchiladas RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE How to Roast Chicken Breasts in Convection RECIPE Convection Baked Turkey Enchiladas RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE How to Roast Chicken Breasts in Convection RECIPE Convection Baked Turkey Enchiladas RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE How to Roast Chicken Breasts in Convection RECIPE Convection Baked Turkey Enchiladas RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE How to Roast Chicken Breasts in Convection RECIPE Convection Baked Turkey Enchiladas RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE How to Roast Chicken Breasts in Convection RECIPE

The combi-steam oven is perhaps the most versatile cooking tool you want in your kitchen. You can bake fine pastries, breads, and roast a prime beef to perfection. Steam Oven Recipes with Guaranteed Results The Combi-steam oven is perhaps the most versatile tool you have in your kitchen When you begin cooking with an unfamiliar appliance, reliable guidance is crucial in order to achieve success. Steam ovens were initially developed for high-end restaurants so that chefs could balance heat and humidity to achieve specific results. My role as a culinary educator in the appliance industry for the past 24 years has been to make the oven easily accessible to clients interested in cooking with this technology. Needless to say, most people were looking to cook foods they were already cooking but needed guidance to take advantage of the benefits of cooking with steam and convection. While you will find a comprehensive selection of recipes here at Convection Kitchen, you may be surprised to see them broken into categories that describe the cooking method. The easiest way to understand how the oven functions is to break it down into categories such as Steaming , Roasting , Baking , and Low-Temperature Cooking . Steaming is easy to understand. Basically, anything you usually cook in a saucepan with water can be steamed in the steam oven in uncovered containers. Water boils at 212 F, which is the default setting for this mode. Since there is no transfer of flavors when different foods are cooked simultaneously, you can easily cook several items at one time, you just have to pay attention to the timing. You may be surprised as you review the recipes in the Salads, Veggies, Seafood, and Breakfast categories to see how many different foods can be cooked in this mode. Steaming snap-peas for salad. When it comes to baking and roasting in a steam oven, it's important to note that steam ovens have much smaller cavities than a standard oven, and most recipes are written for larger ovens. Timing, temperature, and tips on using steam + convection are crucial to achieving good results. After all, there is no point in following a recipe for roast turkey that says the cooking time will be 3 - 4 hours if a 10 - 14lb turkey cooks in 1 1/4 - 1 1/2 hours in a steam oven. Steam-baking mode is perfect for breads Low-temperature cooking can be done in any oven, but the results that can be achieved in a steam oven are exceptional. Learning to cook lean, tender cuts of meat, fish, and poultry in this mode will transform your cooking and also make it easier for you to orchestrate the cooking of multiple foods at one time. Low-temperature cooking is a safe method for prime cuts of meats! In short, Convection Kitchen is not just a recipe resource; our recipes are tailored to guide you to success when cooking with your steam oven. Once you have the technique and timing down, you can vary the ingredients and seasoning to suit your preference, but tried-and-true recipes are a great place to begin. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Convection Baked Turkey Enchiladas RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE How to Roast Chicken Breasts in Convection RECIPE Convection Baked Turkey Enchiladas RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE How to Roast Chicken Breasts in Convection RECIPE Convection Baked Turkey Enchiladas RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE How to Roast Chicken Breasts in Convection RECIPE Convection Baked Turkey Enchiladas RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE How to Roast Chicken Breasts in Convection RECIPE Convection Baked Turkey Enchiladas RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE How to Roast Chicken Breasts in Convection RECIPE Convection Baked Turkey Enchiladas RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE How to Roast Chicken Breasts in Convection RECIPE

Roasted peppers can be enjoyed in so many different ways. Added to egg dishes, hot sandwiches, pizzas, casseroles or to vegetable side dishes or even enjoyed as an appetizer, the rich flavor adds that special something to any dish. How To Roast Peppers in Convection Roasting peppers for appetizers or main dishes. Crisp slices of peppers are delicious when added to salads however when peppers are charred and the skin is peeled off, they have a completely different flavor and texture. Roasted peppers can be enjoyed in so many different ways. Added to egg dishes, hot sandwiches, pizzas, casseroles or to vegetable side dishes or even enjoyed as an appetizer, the rich flavor adds that special something to any dish. PREPARING PEPPERS FOR OVEN BROILING It’s easy to char multiple peppers at one time in the oven using either the Convection Broil or Broil mode set to high or 475 degrees. First slice the peppers in half, discard the seeds and cut away any excess membrane. Place the peppers on a rimmed baking sheet and press down on them to flatten them. You can line the baking sheet with foil, shiny side down for easy clean up. Hummus with roasted peppers. TIPS FOR OVEN BROILING Remember when you are using the Broil mode in your oven, the top elements are working at maximum intensity so you won’t need a long preheat time. Even if the oven has not fully come to temperature it’s okay to put the peppers in because the Broil element heats so quickly. Make sure there is space between the food and the broil element and always keep the door closed when broiling in the oven. However, a good tip when broiling in the oven is to run your overhead ventilation, that way any smoke or steam that escapes the oven will be quickly vented out. Pulled pork with roasted peppers. STORING ROASTED PEPPERS It will take approximately 8 minutes to char the peppers completely and they will not need to be turned. When the peppers have a nice char, take the tray out of the oven and cover the peppers with a paper towel and set them aside to rest until cool enough to handle. As they rest, the flesh will pull away from the charred skin, making it very easy to peel it off. Now you can chop the peppers or leave them whole and place them in a clean container and cover them with olive oil and store them in the refrigerator. The peppers should be consumed within 10 days however, if you add chopped fresh garlic and fresh herbs be sure to eat the peppers within 3 - 4 days. Now with little effort you have a wonderful flavorful ingredient at hand to add flavor and pizazz to your day to day cooking. Larissa, Your Convection Enthusiast BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Convection Baked Turkey Enchiladas RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE How to Roast Chicken Breasts in Convection RECIPE Convection Baked Turkey Enchiladas RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE How to Roast Chicken Breasts in Convection RECIPE Convection Baked Turkey Enchiladas RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE How to Roast Chicken Breasts in Convection RECIPE Convection Baked Turkey Enchiladas RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE How to Roast Chicken Breasts in Convection RECIPE Convection Baked Turkey Enchiladas RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE How to Roast Chicken Breasts in Convection RECIPE Convection Baked Turkey Enchiladas RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE How to Roast Chicken Breasts in Convection RECIPE

One way to achieve great results when roasting chicken wings is to first cook the meat at a low temperature then finish cooking it on high heat. This ensures tender and juicy meat. Anchor 1 YOUR RECIPE FOR STEAM COOKING Slow Roasted Chicken Wings Low Temperature Roasting Mode Steam-roasted chicken wings paired with vibrant steamed asparagus and radishes, highlighting the art of steam cooking. One way to achieve great results when roasting is to first cook the meat at a low temperature then finish cooking it on high heat. This method ensures the meat is tender and juicy but also has a nice crisp crust. Chicken wings cooked this way will not have the same crispness as fried chicken wings but they will be delicious nonetheless. The wings can be cooked at a low temperature in either a Combi steam oven or a Convection oven for approximately 30 minutes. After this initial cooking the oven mode and temperature are changed and the cooking is finished at high heat to crisp the skin. If necessary a few minutes under the broiler adds the final flourish. If using a sauce with sugar you will achieve good results by tossing the cooked wings in the sauce at the end of cooking rather than broiling them with the sauce as any sugar in the sauce will burn during the broil process. A couple of simple to prepare salads make a great accompaniment for these wings. INGREDIENTS 16 chicken wings, cut into 2 sections 1 tbsp Five Spice powder 1 tsp granulated garlic 8 tbsp butter melted, divided Finishing Sauce ¼ cup soy sauce or tamari 1 tbsp sweet chili sauce 2 tbsp honey 1 tbsp sesame oil Steamed Snap Pea and Asparagus Salad with Radish 2 - cups snap peas, strings removed 1 - bunch asparagus, trimmed and cut into into thirds 4 - medium sized radishes, halved and cut into ½” thick slices ¼ - cup vegetable oil 2 - tbsp rice vinegar or apple cider vinegar 2 - tbsp chopped fresh mint PREPARATION Steam Oven Method If your oven has a Slow Cooking or Low Temperature Cooking mode, select this mode OR select the Convection steam mode 200 degrees. Convection Oven Method If using a Convection oven, select the Convection Bake or Convection Roast mode 200 degrees. Pat the chicken wings dry with a paper towel and rub all over with the seasoning and kosher salt and toss with the 1/2 of the melted butter. Spread the wings onto a rimmed baking sheet and place in the heated oven and cook for 30 minutes. Remove the tray from the oven and toss the wings with the remainder of the melted butter. Heat the Convection oven in the Convection Roast or Convection Bake mode to 450 degrees. Place the chicken wings in the upper third of the oven and cook for 15 minutes. Remove the wings and toss with the sauce, return the pan to the oven for a few minutes to heat through. For additional browning or crisping change the oven mode to Broil Hi or 500 degrees and cook for 5 minutes. Finishing Sauce Combine the ingredients in a small saucepan and bring to a boil. Simmer for 5 - 8 minutes until the sauce reduces and thickens. Pour over the wings when they come out of the oven and turn to coat them Steamed Snap Pea and Asparagus Salad with Radish Heat the Combi steam oven in the Steam Mode 212 degrees. Place the snap peas and asparagus in the perforated pan, slide into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp. Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint. Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled. Serves 4 - 6 Slow Roasted Chicken Wings .pdf Download PDF • 148KB WANT TO LEARN MORE? Click Here MORE CHICKEN RECIPES FROM OUR CONVECTION PAGE Braised Chicken with Lemon, Mint and Almonds RECIPE Oven BBQ Chicken RECIPE Lemon Blueberry Loaf Cake RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Socca, Garbanzo Bean Flour Pancake with Greens and Feta Cheese RECIPE Chili Garlic Sauce Baked Chicken Wings RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A turkey roasted in convection not only has a shorter cooking time, but it is also guaranteed to be amazingly juicy and flavorful. However, for easier handling, especially when carving, the best method is to cut out the backbone and spatchcock the turkey. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 The Amazing Convection Roast Spatchcock Turkey Convection Roast Mode Golden-brown roasted turkey on a rack, ready to serve for a festive meal. A turkey roasted in convection not only has a shorter cooking time, but it is also guaranteed to be amazingly juicy and flavorful. However, for easier handling, especially when carving, the best method is to cut out the backbone and spatchcock the turkey. There are several benefits to roasting a spatchcocked turkey. Removing the backbone a day or two in advance of roasting, seasoning the turkey with kosher salt, and letting it sit uncovered in the refrigerator dries out the skin. Drying out the skin results in better browning and crisping; seasoning with kosher salt brings out the meat's flavor; and removing the backbone gives you the base for a delicious turkey stock. Stock is important to add to the stuffing casserole and also to get a head start on making the gravy. It’s best to make the gravy base with the stock, then scrape up the pan drippings to add color and flavor. You can also capture more juices by carving on a rimmed carving board and adding those juices to the gravy. The cooking time for a spatchcocked turkey will be much shorter than for roasting a whole bird, and carving will also be simplified. Once the leg and thigh are removed, it’s easy to carve slices directly off the bone. Flattening the bird for roasting also ensures even cooking and helps it come to room temperature faster before cooking. Poultry shears or a sharp knife are necessary for cutting out the backbone. Be sure to stabilize the cutting board by placing a small, damp cloth or paper towels beneath it to prevent it from moving. INGREDIENTS 1 fresh turkey 12 - 15 lbs, giblets, neck, and backbone removed 1 tbsp kosher salt 2 leeks, trimmed 2 large carrots, left whole ½ tsp dried sage ½ tsp dried oregano 2 tbsp olive oil PREPARATION To spatchcock the turkey, remove the giblets and neck, then cut along the backbone from the tail end to the neck, cutting through the rib bones. Spread the turkey open slightly, then, holding it steady with a towel, cut out the backbone on the other side. Once the backbone is out, press down on the highest part of the breastbone until you hear it crack. This allows the turkey to sit flatter. Place the turkey on a shallow, rimmed baking pan, season with kosher salt, and refrigerate, uncovered (or with a piece of wax paper loosely draped over the bird to avoid touching it). Remove the turkey from the refrigerator at least 1 hour prior to roasting, and heat the oven to 425°F/220°C/220 °C in the Convection Roast or Convection Bake mode. The turkey should be roasted in a shallow pan that allows the convection heat to circulate evenly around the bird. The turkey can be placed on a rack set over the carrots and leeks or directly on the vegetables. Combine the sage and oregano with the oil, rub it into the turkey, and place the turkey in the roasting pan. Insert the oven meat probe or your own thermometer into the thickest part of the breast at a diagonal, making sure the sensor tip remains in the meat. When the oven is at temperature, slide the tray into the oven and insert the probe. Close the door, program the probe to reach an internal temperature of 165°F/74°C, and set the timer for 15 minutes. When the timer has elapsed, change the oven temperature to 325°F/165°C for the remainder of the cooking time. Once the programmed internal temperature has been reached, the oven will turn off. Remove the turkey and set it aside to rest for 30 - 40 minutes. While the turkey is resting, you can make the gravy and load the oven with the side dishes so they will be hot and ready to serve when the turkey has been carved. Note: Once the turkey is resting, the internal temperature will rise to 180 - 185 F. Cooking the turkey to a higher internal temperature will result in a drier texture. WANT TO LEARN MORE? Click Here MORE OPTIONS FROM OUR STEAM PAGE Steamed Baked Cabbage Rolls with Beef and Pork RECIPE BBQ Pulled Turkey RECIPE 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 UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

When using the convection mode to bake a ham you can safely heat the ham without any foil and cook other dishes at the same time. Bon Appetit! YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How to Bake Ham in Convection Convection Mode (not Convection Bake or Convection Roast) A succulent roasted ham on a wooden board, served with roasted cauliflower, greens, and a flavorful sauce. When using the convection mode you can safely heat the ham without any foil and cook other dishes at the same time. Traditional recipes recommend covering the ham which is already cooked with foil to prevent drying during the heating process, then removing the foil towards the end of the cooking and brushing the ham with a glaze to add a little pizazz to the ham. If your oven features a Convection Mode (not Convection Bake or Convection Roast), it means that the heat is only generated from the Convection element surrounding the fan and will evenly heat the food from the edge to the core. Using this mode you can safely heat the ham without any foil and cook other dishes at the same time. INGREDIENTS 1 Baked ham PREPARATION Convection Method Heat the oven to 300 degrees in the Convection Mode. Place the ham on a rack in a shallow pan and add ½ cup of water or stock to the pan. This will prevent any sugar in the glaze from sticking to the pan and burning. Allow 10 minutes per pound to heat the ham or use the oven meat probe programmed to 130 degrees. Estimate the cooking time and add the glaze for the last 15 minutes of cooking. Combi Steam Method Heat the oven to 300 degrees in the Combination Convection Steam Mode. Place the ham on a rack in a shallow pan and add ½ cup of water of stock to the pan. Allow 10 minutes per pound to heat the ham or use the oven meat probe programmed to 130 degrees. Estimate the cooking time and add any glaze for the last 15 minutes of cooking. Convection Bake Method The Convection Bake mode engages the top and bottom heating elements and the fan circulates the heat; however, because that direct heat will have a drying effect on the ham it is important to keep it covered until you add the glaze. Spiral Sliced ham should always be heated in foil otherwise it will dry out. Convection Baked Ham .pdf Download PDF • 158KB WANT TO LEARN MORE? Click Here TRY THESE RECIPES FROM OUR STEAM RECIPE PAGE How to Cook Rack of Lamb in a Steam Oven RECIPE Baked Risotto with Lemon and Basil RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Steam Oven Turkey Meatloaf RECIPE Slow Roasted Pork Shoulder RECIPE Slow Roasted Beef Tenderloin RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

HOW DO I KNOW I HAVE A CONVECTION OVEN? FAQ PAGE How What Why Do How do I know I have a convection oven? First, you will find the convection modes in the control panel such as convection bake, convection roast, convection broil, etc. Another easy way to tell if you have a convection oven is to look inside your oven. If you see a fan behind a steel plate in the back wall of the oven then you have a convection oven. Convection Fan: only the heating elements around the fan are active on this mode Convection Roast Mode Fan and Heating Elements OUR LATEST CONVECTION RECIPES Pork Sausage and Poultry Meat Pie Convection Baked Turkey Enchiladas Spatchcock Roast Turkey Oven Boston Style Baked Beans

WHY I COOK THIS RACK OF LAMB DIRECTLY ON A SHALLOW PAN? FAQ PAGE How What Why Do A perfectly seasoned bone-in roast cooks evenly in convection, eliminating the need for a rack. Bone-in-roasts can be cooked directly on a shallow rimmed baking sheet as the meat will not touch the pan. Boneless roasts should be cooked on a rack in a shallow pan so the heat can circulate evenly around the meat and to avoid the heated pan leeching moisture from the roast. OUR LATEST CONVECTION RECIPES Pork Sausage and Poultry Meat Pie Convection Baked Turkey Enchiladas Spatchcock Roast Turkey Oven Boston Style Baked Beans

Susanne suggests scooping these cookies while the dough is soft and fairly liquid so that the cookies spread out and are almost like Florentine’s in texture. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Florentine Style Chocolate Oatmeal Cookies Convection Mode (True Convection) A plate of crispy Florentine oatmeal cookies paired with a cup of coffee, ready for a delightful snack. We all enjoy a sweet treat, but one that is loaded with healthy ingredients and has great flavor is definitely ideal. Susanne suggests scooping these cookies while the dough is soft and fairly liquid so that the cookies spread out and are almost like Florentine’s in texture. The recipe makes 3 dozen and trust me, hide some as they will disappear in record time. We all enjoy a sweet treat, but one that is loaded with healthy ingredients and has great flavor is definitely ideal. INGREDIENTS 1 ½ cups old fashioned rolled oats ¾ cup oat flour (rolled oats can be pulverized in the food processor until fine) ½ tsp sea salt ¼ tsp baking soda 1 cup nuts, walnuts, pecans or almonds, coarsely chopped 1 cup dark chocolate chips ½ cup vegetable oil ½ cup maple syrup ⅓ cup brown rice syrup 2 tsp pure vanilla extract PREPARATION Heat the oven in the Convection mode 325 ℉. Line two flat cookie sheets with parchment paper and set aside. Place the rolled oats, flour, salt, baking soda, nuts and chocolate chips in a large bowl and mix together. In a smaller bowl combine, oil, maple syrup, brown rice syrup and vanilla and whisk together.Stir the wet ingredients into the dry. Scoop the dough with a tablespoon cookie scoop and place the mounds at least 2 inches apart on the prepared cookie sheets so they have room to spread while baking. Bake for 12 - 15 minutes until crisp. Transfer cookies to a wire rack to cool and continue baking. Variations: Add lemon zest, orange zest, crystalized ginger or dried fruit. Makes 30 - 36 cookies Lacy Chocolate Oatmeal Cookies .pdf Download PDF • 164KB WANT TO LEARN MORE? Click Here MORE SWEET & SAVORY RECIPES FROM OUR STEAM OVEN Chocolate Flan RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE Steam Roasted Beet Salad with Lamb and Feta Cheese RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Steam bake wild cod, with broccoli, onion, peppers, and pitted olives in the Steam oven is easy. Follow these easy steps for a delicious fast meal, and vary the type of fish, vegetables, and seasoning to your taste. Anchor 1 YOUR RECIPE FOR STEAM COOKING Baked Alaskan Wild Cod with Broccoli, Peppers and Olives Steam-Roasting Steam-baked cod with lemon slices, colorful bell peppers, broccoli, and olives. In this video, I am Steam Baking wild cod, with broccoli, onion, peppers, and pitted olives in the Steam oven. Just follow these easy steps for a delicious fast meal, and vary the type of fish, vegetables, and seasoning to your taste. I am seasoning the wild cod with mixed Italian seasoning, grated lemon zest, and a drizzle of olive oil. It will take approximately 18 minutes to roast the vegetables at 375 degrees, but I am setting the timer for 12 minutes at which time I will remove the tray and add the fish. Then everything goes back into the oven for another 6 minutes for the fish and vegetables to finish cooking through. Before serving, add some finishing sea salt and freshly ground pepper, so easy to prep, fast to cook, flavorful, and nutritious. INGREDIENTS For the vegetables 2 cups broccoli florets, cut into ¾” thick slices ¼ red onion, cut into ¼” thick slices 1 red or yellow pepper, seeds removed cut into ¼” thick slices ¼ cup pitted Kalamata olives 1 tbsp olive oil For the Fish 1 lb. wild cod ¼ tsp mixed Italian seasoning Pinch dried red chili flakes 1 lemon, zest only PREPARATION Heat the Steam oven in the Steam-Baking mode at 375 ℉ (190 ℃) or heat the Convection oven in the Convection Bake or Convection Roast mode. Combine the vegetables with a sprinkle of salt and some freshly ground pepper and spread them onto a rimmed baking pan. Place the pan in the oven and set the timer for 12 minutes. Meanwhile, season the fish and drizzle it with a little olive oil. When the timer elapses, remove the pan with the vegetables from the oven and push them to one side to make some room for the fish. Place the fish on the pan and return the pan to the oven. Set the timer for 5 - 6 minutes and cook the fish until it separates in flakes. Serves 2 Baked Alaskan Wild Cod with Broccoli, Peppers and Olives .pdf Download PDF • 350KB WANT TO LEARN MORE? Click Here GREAT SEAFOOD RECIPES FROM OUR CONVECTION PAGE Baked Sesame Crusted Salmon RECIPE Convection For Crisp Roast Salmon RECIPE Lentil Frittata with Feta Cheese and Peppers RECIPE Grilled Seafood Pasta with Shrimp, Salmon, and Scallops RECIPE How to Bake Pizza in a Convection Oven RECIPE Baked Mahi Mahi with Roasted Vegetables RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Wilt the spinach, then cook the mushrooms and make the sauce using the microwave mode. Then I will crack some eggs into the sauce and bake the casserole in the combination convection + microwave speed mode. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Eggs Florentine with Mushroom Sauce Convection Microwave A savory brunch casserole with baked eggs and sautéed mushrooms, served with fresh strawberries and English muffins. I wan to show you how to prepare a delicious breakfast casserole in record time using a combination Convection + Microwave oven also known as a Speed oven. Appliances nowadays have multiple functions designed to benefit our cooking and in this recipe, I will use several functions in my Convection Microwave Speed oven. To begin with, I will wilt the spinach, then cook the mushrooms and make the mushroom sauce using the microwave mode, then once the ingredients are assembled I will crack some eggs into the sauce and bake the casserole in the combination convection + microwave speed mode. INGREDIENTS 2 English muffins, split and cut into 1” pieces 1 cup shredded cheese, Italian blend, or cheddar 1 cup chopped fresh spinach leaves, mixed with a little butter and garlic powder ½ lb. mushrooms, stems removed and cut into thick slices 1 tbsp butter 1 tbsp all-purpose flour ¾ cup milk PREPARATION Grease a 9” round glass pie dish and scatter the cubed English muffins over the bottom. Combine the spinach with a small pat of butter and a sprinkle of garlic powder in a microwave-safe container, cover, and cook for 1 - 2 minutes in microwave mode until wilted. Remove and set aside. Combine the mushrooms with the butter and seasoning in a medium-sized microwave-safe bowl, cover, and cook for 3 - 4 minutes in microwave mode until the mushrooms soften. Sprinkle the flour over the cooked mushrooms and stir. Cover and cook for one minute. Pour in the milk and stir, cover, and cook in microwave mode until the sauce comes to a boil and thickens, taste the sauce and add salt and pepper as needed. Don’t worry if the sauce is slightly runny, it will firm up during the final cooking stage. Assemble the casserole: Heat the oven in the Convection mode to 350℉ (180℃). Scatter the cheese over the muffins and top with the wilted spinach. Pour the mushroom sauce over the mixture and make 4 - 6 indentations in the sauce using the back of a large spoon. Crack an egg into each indentation and place the dish uncovered into the oven. Add the Microwave function and set the timer for 8 minutes. Serves: 4 - 6 Note: Use the microwave power recommended for your model for cooking the spinach and mushrooms. If your oven has a set combination mode for cooking use that or if you have the option to combine a specific amount of microwave power add 180 watts. Eggs Florentine with Mushroom Sauce .pdf Download PDF • 129KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? English Muffin Poached Egg Pizza RECIPE Vanilla Creme Brulee RECIPE Easy Steamed Potato Salad with Eggs and Asparagus RECIPE How To Cook Poach Eggs In a Steam Oven RECIPE Poached Eggs with Broccolini and Cheddar RECIPE Herbed Mushroom Flan RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!