HOW DO I STEAM POTATOES FOR MASHED POTATOES? FAQ PAGE How What Why Do HOW DO I STEAM POTATOES FOR MASHED POTATOES? Whe n steaming potatoes in the Steam oven for mashed potatoes, cut the potatoes into small chunks and place the m in a solid container with a little water and salt. Allow 30 - 35 minutes for them to cook or until soft enough to mash. Steaming potatoes for optimal flavor and texture. https://video.wixstatic.com/video/43d86e_2507238a099e4475a13834f1ad27a6dd/1080p/mp4/file.mp4 OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

Preparing a lemon risotto in the oven is of course not the authentic method; however, since there is no stirring involved it’s very convenient and the results are very good Anchor 1 YOUR RECIPE FOR STEAM COOKING Baked Risotto with Lemon and Basil Steaming and Steam Baking Mode Effortlessly prepare creamy risotto with the simplicity of a steam oven. Risotto is a versatile side or main dish that can be prepared year round with a variety of seasonal vegetables. This Steam Mode recipe (Combi Steaming) uses grated lemon zest and chopped fresh basil is perfect for spring and summer menus. Preparing risotto in the oven is of course not the authentic method; however, since there is no stirring involved it’s very convenient and the results are very good. I like to start it on the cooktop, sauteing the onion with butter, adding in some wine then the rice and stock before adding to the Steam Oven. If you are in a hurry you can just put all the ingredients in an oven casserole and place in the oven and it will still taste very good. The risotto can be cooked in an oven to table casserole making it easy to serve but the best part is cooking a delicious meal without having to stand at the stove. INGREDIENTS 4 - tbsps. unsalted butter 1 - small yellow onion, finely chopped 1 - cup Arborio rice ¼ - cup dry white wine 3 - cups chicken or vegetable stock, heated 1 - tbsp unsalted butter ⅛ - cup grated Parmesan cheese 1 - lemon, zest only ¼ - cup fresh basil leaves, finely chopped PREPARATION Heat the Steam Oven in the Steam Mode (Combi Steaming). Melt the butter in a medium sized sauté pan, stir in the onion and cook for 3-4 minutes until transparent. Add the rice and stir to coat all the grains evenly with the butter, add the wine and cook over moderate heat until the wine has evaporated. Scrape the rice into an oven casserole and add 2 ½ cups of the heated stock. Carefully place in the Steam Oven and set the timer for 25 minutes. Open the oven carefully to avoid getting a burst of steam in your face, stir the rice and test it for doneness, if the remaining liquid is required stir it in at this time. When the rice is tender, remove from the oven, let it stand for a few minutes before stirring in the remaining butter, Parmesan cheese, lemon zest and basil. Lemon Basil Risotto .pdf Download PDF • 232KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE Apple Cinnamon Muffins RECIPE Convection Baked Focaccia RECIPE Slow Roasted BBQ Trip Tip RECIPE Crispy Cheddar Cocktail Crackers RECIPE Broiled Chicken Satay Noodle Salad RECIPE Sausage Rolls in Puff Pastry RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This meatloaf recipe is a great example of taking a classic recipe and jazzing it up with different flavors and a new presentation. Allow 10 minutes to assemble the meatloaf, at least 50 minutes to bake YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Beef Mexican Meatloaf with Salsa and Monterey Cheese Convection Bake or Convection Roast Mode Multiple dishes cooking simultaneously in a convection oven, showcasing an assortment of hearty meals being prepared with efficiency. One nice feature of this meal is that both dishes can be cooked and served in the same dish. As you can see, I am preparing 2 dishes at once because I am using a convection-oven. Mexican Meatloaf Classic Red Rice When you turn your oven to cook something for dinner, always ask yourself, can I cook another part of the meal at the same time in the oven? One nice feature of this meal is that both dishes can be cooked and served in the same dish. If another family member prefers to eat fish, just add it in for about 10 minutes prior to serving. This meatloaf recipe is a great example of taking a classic recipe and jazzing it up with different flavors and a new presentation. Allow 10 minutes to assemble the meatloaf, at least 50 minutes to bake in the oven and 10 minutes to rest. The Red Rice includes a variety of vegetables and will cook in about 20- 25 minutes, so it can go in about 30 minutes after the meatloaf and both dishes will be ready to serve at the same time. INGREDIENTS Mexican Meatloaf 2 - lbs. ground sirloin 2 - large eggs ¾ - teaspoon ground cumin 1 - teaspoon chili powder 1 - teaspoon kosher salt 1 ½ - cups Monterey Jack cheese 2 - cups fresh Tomato Salsa 1 - cup fresh dried breadcrumbs 3 - 8” corn tortillas, cut into thin ribbons and ribbons cut in half. Classic Red Rice 1 - 14 ½ oz can whole tomatoes in juice, drained 3 - tablespoon chopped white onion 2 - cloves garlic, peeled 1 - cup medium grain white rice 1 - cup hot water 1 - medium carrot, peeled, cut into small dice ⅓ - cup frozen peas ⅓ - cup frozen or fresh corn kernels 6 - sprigs cilantro, tied together 2 - serrano chiles, halved (if you like the spice) 1 - teaspoon salt PREPARATION 1 - Mexican Meatloaf Preheat the oven in the Convection Bake or Convection Roast Mode 350 degrees. Combine the beef, eggs, cumin, chili powder, salt and a heaping cup of shredded cheese in a large mixing bowl. Measure 1 even cup of the salsa and add it to the mixing bowl together with the breadcrumbs and combine well with a gentle hand. Press the meat mixture into a 9” pie pan and spread ½ a cup of the salsa over the top. Sprinkle the tortillas over the top of the meat and top with the remaining cheese. Bake on rack position 4 or 5 counting up from the bottom for 50 - 60 minutes or until the meat comes away from the edge of the pie plate and the tortillas are crisp. Set aside to cool for at least 10 - 12 minutes then cut into wedges. Serve on a bed of shredded lettuce or coleslaw garnished with the remaining salsa. 2 - Classic Red Rice Combine the tomatoes, onion and garlic and puree until smooth. Combine the rice, tomato puree, hot water, carrot, peas and corn, cilantro sprigs and chilies and salt in an oven-safe pan or casserole dish, cover and place in the oven on rack position 2 (1 up from the bottom) and cook for 20 minutes. Very carefully remove the cover, crack it a little first then remove so you don’t get a burst of steam in your face. Cook for another 10 minutes uncovered then remove from the oven and let stand for at least 5 minutes before discarding the cilantro and chilies and fluffing with a fork. Mexican Meatloaf Meal .pdf Download PDF • 75KB WANT TO LEARN MORE? Click Here TRY THESE RECIPES FROM OUR STEAM PAGE Potato Calamari Salad with Capers RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Braised Spareribs with Plum Sauce RECIPE Slow Roasted Pork Shoulder RECIPE Pork Tenderloin with Roasted Vegetables RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Risotto is a dish that adapts perfectly to being cooked in a Steam oven. It produces luscious, creamy results without continual stirring. The key to a great risotto is good arborio rice, flavorful stock, and, of course, freshly grated Parmesan cheese. Anchor 1 YOUR RECIPE FOR STEAM COOKING Risotto with Asparagus, Leeks and Proscuitto Steam Baking Mode A symphony of flavors: indulge in this luxurious risotto adorned with tender asparagus and silky prosciutto, capturing the essence of gourmet delight in every bite. Risotto is a dish that adapts perfectly to being cooked in a Steam oven. It produces luscious, creamy results without continual stirring. The key to a great risotto is good arborio rice, flavorful stock, and, of course, freshly grated Parmesan cheese. In this preparation, the leeks, which replace the traditional onion, are first sauteed in butter on the cooktop. Then, the rice is added and stirred gently for a few minutes to coat the kernels in butter. Next, the wine is added, and once it cooks down, the stock is added. At this point, the risotto can be placed in the oven and cooked for another 25 - 30 minutes. Because risotto is cooked in steam mode, the asparagus can be steamed in the oven for the final 6 -8 minutes of cooking time. When you stir in the asparagus, prosciutto, and Parmesan, use a fork to gently combine everything rather than a spoon to avoid mashing the rice. The risotto can be cooked in an oven-safe pan or transferred to a baking dish before placing it in the oven. INGREDIENTS 1 leek, thinly sliced (dark green tops removed) 3 tbsp butter 1 tbsp olive oil 1 ½ cups arborio rice ½ cup dry white wine 3 cups chicken broth 1 bunch asparagus, trimmed and cut into ½” pieces 4 slices prosciutto, minced 4 tbsp freshly grated Parmesan cheese Recipe ingredients. PREPARATION Heat the steam oven in the Steam mode using the default temperature of 212℉/100℃ Heat a medium oven-safe saucepan or sauté pan over moderate heat. Add the butter and oil, and when the butter is foaming, add the prepped leeks. Cook for several minutes without browning, then add the rice. Fold the rice in gently so it is well coated with the butter and oil. Add the wine and cook for a few minutes until the liquid has evaporated. Add the chicken broth and a pinch of kosher salt, and place the pan in the oven. Set the timer for 25 minutes. While the risotto is cooking, prep the asparagus, mince the prosciutto, and grate the cheese. Add the asparagus to steam in a small perforated pan for the final 6 - 8 minutes of the risotto cooking time. The cooking time will depend on the thickness of the asparagus. Taste the risotto to check it is done, then gently fold in the asparagus, prosciutto, cheese, and maybe another tablespoon or so of butter. Add some freshly ground pepper and a sprinkle of sea salt flakes before serving. Serves 4 Risotto with Asparagus, Leeks and Proscuitto .pdf Download PDF • 72KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Oven Boston Style Baked Beans RECIPE Roulade with Chocolate Ganache and Candied Orange RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Convection Baked Carrot Apple Muffins with Pecans and Coconut RECIPE Cornmeal Herb Crusted Roast Potatoes RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The combination of a mild olive oil, orange zest, and almond makes a delicious cake. Baking in Convection or Convection Bake mode 325°F will certainly yield a moist cake. And any cake baked with oil will last longer. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Orange Olive Oil Cake with Toasted Almonds Convection or Convection Bake Mode Almond orange olive oil cake topped with sliced almonds, served with fresh orange slices and raspberries on a plaid tablecloth. This video demonstrates using Convection to bake a light flavorful cake made with toasted ground almonds a little cake flour and eggs, with orange zest added in for flavor. Using olive oil as the fat adds flavor as well as health benefits and, the cake stores well for several days. One of the best things about baking at home is the fact that you will have control over the ingredients you use. Baked items do include fats and sugar but deciding which fats and sweeteners you use can make all the difference. I am using a mild flavored California olive oil from California Olive Ranch, that I find works well for baking. INGREDIENTS 1 - cup whole raw almonds lightly toasted and cooled ¾ - cup twice-sifted cake flour 1 ½ - teaspoons baking powder Pinch of kosher or sea salt 4 - large eggs 1 - cup sugar 1 - teaspoon vanilla extract Finely grated zest of one small orange or Meyer lemon ⅔ - cup extra virgin olive oil PREPARATION Heat the oven in the Convection or Convection Bake mode 325 degrees. Spread the almonds onto a rimmed baking sheet and bake for approximately 8 minutes until the nuts are lightly toasted. Set aside to cool. Butter the bottom and sides of a 9” round cake pan and line the bottom with a circle of parchment paper. Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand. In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture. In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla dn orange zest, continue whipping on high speed until the mixture triples in volume, about 3 minutes. On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended. Pour the batter into the prepared pan and bake in the Convectin or Convection Bake mode at 325 degrees, for 30 - 35 minutes until firm to the touch in the center. Cool in the pan for 10 minutes before inverting onto a rack. Recipe from “Wine Country Table ” author Janet Fletcher PRINT OUR RECIPE Orange Olive Oil Cake with Toasted Almonds .pdf Download PDF • 101KB WANT TO LEARN MORE? Click Here MORE OPTIONS FROM OUR COMBI OVEN! Chocolate Flan RECIPE Key Lime Cheesecake RECIPE Vanilla Creme Brulee RECIPE Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

When roasting Pork Loin, a lean tender cut, moisture retention is key. Use the Convection mode and a low temperature for perfect results. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How To Roast Pork Loin in Convection Convection Roast Mode or Convection Bake Mode Pork loin roast cooked in a convection oven While pork shoulder is one of the easiest cuts of meat to cook, successfully cooking a lean pork loin is much more challenging. When roasting lean tender cuts of meat the best method to ensure moisture retention is to use a Convection mode and a low temperature. Using your oven Meat Probe (if equipped) will definitely help you avoid overcooking the meat. It’s quite safe to target a slightly lower internal temperature as the internal temperature of the meat will rise during the recommended resting time of 12 - 15 minutes. Allow approximately 35 - 40 minutes cooking time for a 2-2.5lb roast, increase the temperature for the final 10 - 12 minutes of cooking time. When the oven temperature is increased add the vegetables and cook them for 20 - 25 minutes. By the time the meat has rested and been sliced everything will be ready to serve at the same time. Ingredients 1 boneless pork loin roast 2 - 2.5lbs 1 tsp Kosher salt 1 tbsp mild chili spice rub 1 tsp olive oil Optional - Roasted Apples 2 Granny Smith apples, core removed, cut into large 2” chunks ½ medium yellow onion, cut into 2” chunks ½ tbsp dried thyme 1 tbsp olive oil Preparation Heat the oven in the Convection Roast or Convection Bake mode 320 degrees. Combine the seasonings and oil and rub into the pork loin and place the roast on a rack in a shallow pan. If using the oven Meat Probe, insert the sensor into the meat then slide the pan onto the center rack of the oven. If roasting the apples, they can placed around the pork or cooked in a separate pan. To program the Meat Probe, touch the probe symbol or icon and program to 140 degrees and set the oven timer for 25 minutes. When the timer has elapsed, increase the oven temperature to 375 degrees and slide the vegetables onto the lower rack under the meat. Remove the pork loin when the internal temperature reaches 140 degrees and set it aside to rest for 10 - 12 minutes before slicing. PRINT OUR RECIPE Pork Loin Roast and Seasonal Vegetables .pdf Download PDF • 190KB WANT TO LEARN MORE? Click Here TRY THESE GREAT STEAM RECIPES Steamed Salmon Salad Niçoise RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Mexican Street Corn Salad RECIPE Slow Roasted Salmon RECIPE Baked Risotto with Lemon and Basil RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Crusty and Juicy Convection Baked Calzone Convection Bake or Convection Roast Mode Golden-brown calzones served with marinara and Parmesan cheese. A calzone pizza is perhaps the ultimate hot sandwich or savory pie, with fillings and cheese encased in the crust instead of being spread over the top. Not only does a calzone make a substantial meal, but it also remains hot for much longer than a slice of pizza. Pizza dough is an easy dough to make; however, as with all yeast dough, one must take into account the proofing and rising times, which can add several hours to a recipe. The prep time can be reduced by preparing the dough, proofing it once, and then refrigerating it overnight. Alternatively, you can buy a prepared pizza dough. Fortunately, really good pizza dough is readily available and only requires about an hour or two to come to room temperature. I used two prepared pizza doughs from Trader Joe's for this recipe and made four large calzones: two with sautéed spinach and mushrooms, and two with cured meats. I used some pizza sauce with both, and sliced fresh mozzarella cheese, as well as a little Parmesan, for added flavor. I find the sliced mozzarella is easier to work with than shredded cheese and also adds a nice, rich texture. When making sautéed vegetables for the calzone, be sure to let them cool before using. The beauty of a recipe like this is, of course, that you can easily customize the fillings to your preference. Some ovens feature a Pizza mode, but I find the best mode to use for baking calzone or pizza in a convection oven is either the Convection Bake or Convection Roast mode. Heated circulating air is a huge benefit in creating a perfect crust. INGREDIENTS 2 prepared fresh pizza dough (1lb each) 1 cup pizza sauce 1 8-oz log of fresh mozzarella, sliced ¼ cup grated Parmesan cheese 12 oz cured meats, salami, pepperoni, ham or prosciutto 1 tbsp olive oil 1 tbsp butter 6 large white mushrooms, cut into thick slices ¼ tsp dried oregano 2 cloves garlic, thinly sliced 1 bunch fresh spinach, leaves only washed and dried Ingredients for the Calzone pizza. METHOD Remove the pizza dough from the wrapping and place it on a rolling mat or a clean counter lightly dusted with flour. Divide each dough into two pieces, shape each piece into a ball, and cover with a flour sack or light kitchen towel. It will take at least 1 ½ - 2 hours for the dough to lose its chill and be ready to work with. While the dough is coming to room temperature, prepare the sauteed vegetables and organize the other ingredients. Sauté the mushrooms over medium heat with the butter and olive oil. When they begin to soften, add the garlic, oregano, and spinach, and cook for 6-8 minutes over medium-low heat to prevent the garlic from browning. Set aside the mixture to cool. Heat the oven to 425°F (220 °C) in Convection Bake or Convection Roast mode, and line a shallow, rimmed baking sheet with parchment paper. Calzone can also be baked on a baking stone or steel. Roll each dough ball into a ¼” thick circle or stretch the dough into a circle over the back of your hands. Spread some pizza sauce over one side of the dough, leaving enough room to crimp the edges. Top with the cheese slices and other topping ingredients, and a sprinkle of Parmesan cheese. Fold the other half of the dough over the filling and crimp the edges to seal. Transfer the calzone to the prepared baking sheet and repeat the process with the remaining dough balls. Brush the top of each calzone with a little olive oil and lightly slash the top of each one with the tip of a sharp knife to create air vents. Bake for approximately 15 minutes until golden. Makes 4 calzones PRINT OUR RECIPE Crusty and Juicy Convection Baked Calzone .pdf Download PDF • 348KB WANT TO LEARN MORE? Click Here UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This zesty, easy-to-prepare braised chicken dish is started on the cooktop and finished in the oven to gently cook the meat while rendering the skin golden and crispy. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Braised Chicken with Lemon, Mint and Almonds Convection Roast or Convection Bake Mode Savory roasted chicken cooked with lemon, herbs, and almonds over a bed of pearled couscous, garnished with fresh mint. This zesty, easy-to-prepare braised chicken dish is started on the cooktop and finished in the oven to gently cook the meat while rendering the skin golden and crispy. The chicken is finished at a moderate cooking temperature in the oven, and because the pieces cook fairly quickly, it isn't necessary to cover the dish. While perfect for a quick dinner, it's also easy to increase the quantities if preparing this dish for a larger gathering. A side dish of couscous mixed with cooked lentils or bulgur wheat pairs really well with the bright flavors of the lemon and mint. INGREDIENTS 8 bone-in skin-on chicken thighs or a combination of legs and thighs 1 cup fresh mint leaves, coarsely chopped 2 lemons, zested and juiced 2 tbsp olive oil 6 cloves garlic, coarsely chopped ½ cup dry white wine 1 cup chicken broth ¼ cup slivered almonds Recipe ingredients. PREPARATION At least one hour before cooking, marinate the chicken pieces by combining the chicken, lemon juice, half the lemon zest, half of the chopped mint leaves, a large pinch of kosher salt, and some freshly ground pepper. Heat the oven in the Convection Roast or Convection Bake mode to 325℉/173℃. Before proceeding, wipe the chicken pieces dry with a paper towel, reserving the marinade. Heat an oven-proof saute pan or braising pan over moderate heat. Add 2 tbsp of olive oil and when the oil is hot, arrange the chicken pieces in the pan, allow them to brown before turning to brown on the other side. Lower the heat to very low, remove the chicken pieces from the pan and set aside. Brown the chicken pieces and set them aside. Skim off any excess fat, then add the garlic to the pan and cook over very low heat for 2 -3 minutes until softened, taking care not to brown the garlic. Increase the heat to medium-high, add the wine, and cook to reduce by half. Add the chicken broth and the reserved marinade and cook over moderate heat for a few minutes. Return the chicken pieces to the pan, nestling them into the sauce, skin side up. Place the pan in the oven and set the timer for 25 minutes. When the timer elapses, the chicken should be golden, and the sauce should be slightly thickened. If additional browning or crisping is desired, change the oven mode to Broil Medium or 450℉/232℃ for a few minutes. Before serving, garnish with the remaining lemon zest, chopped mint, and toasted almonds. The slivered almonds can be toasted dry in a skillet or in the Convection Bake mode at 350℉/176℃ in the oven for 6 - 7 minutes. Serves 4 PRINT OUR RECIPE Braised Chicken with Lemon, Mint and Almonds .pdf Download PDF • 63KB WANT TO LEARN MORE? Click Here MORE POULTRY RECIPES Succulent Steam Oven Turkey Breast RECIPE Steamed Bone-In Chicken for Salads RECIPE Slow Roasted Chicken Wings RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Chicken Enchilada Casserole Steam Baked RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Because the manicotti tubes are only partially cooked this recipe needs a good amount of sauce that is not too thick. If using a prepared sauce it’s best to add a cup of stock to achieve the right consistency. Anchor 1 YOUR RECIPE FOR STEAM COOKING Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce Convection-steam mode Baked manicotti with melted cheese, perfectly cooked in a steam oven, ready to serve. A combination of heat and humidity is the perfect environment for baking casseroles. Not only does the steam prevent food from drying out it also ensures the ingredients are evenly heated and cooked through. Covering a casserole while baking ensures steam will build up under the cover helping to cook and evenly heat all the ingredients preventing them from drying out. Once the cover is removed the cheese or other topping can be added and the heat slightly increased to achieve a perfect finish. In a steam oven, casseroles can be baked uncovered in the combination convection steam mode at a moderate temperature. The mode can be changed to convection with no steam and the temperature increased slightly for the final phase of cooking in order to achieve the exact same result. This recipe has quite a few components so it’s important to plan out the various preparation steps. Because the manicotti tubes are only partially cooked this recipe needs a good amount of sauce that is not too thick. If using a prepared sauce it’s best to add a cup of stock to achieve the right consistency. PREPARATION Prepare the Sauce Sauté the onion over moderate heat until translucent. Stir in the garlic, mixed Italian seasoning and red chili flakes. Add the tomato paste and wine and cook for a few minutes. Add the tomatoes and stock, bring to a simmer and cook on medium low heat for 25 - 30 minutes. When cooled, puree and set aside. Prepare the Filling Sauté the onion over moderate heat until translucent, add the ground beef and brown all over. Stir in the spinach and cook until wilted and season the mixture to taste, set aside to cool. Meanwhile combine the ricotta cheese, grated Parmesan and fresh herbs and combine with the cooled meat mixture. Prepare the Bechamel Melt the butter in a small heavy saucepan over low heat, stir in the flour and cook for several minutes until the mixture begins to brown. Gradually add the milk, whisking constantly until the mixture is smooth and thickened, then remove from the heat. Stir in the grated nutmeg and season to taste. Parboil the Manicotti Pasta Bring a large pot of water to a boil, add the manicotti and cook at a roiling boil for 7 minutes. Drain and run under cold water. Now everything is ready and as soon as you can handle the pasta it’s time to heat the oven and stuff the pasta. Heat the steam oven in the combination Convection Steam mode or 80% humidity (if your oven has that option) and use the default temperature setting for baking. Add a generous cup of the tomato sauce to the bottom of the pan to prevent the pasta from moving around too much. Stuff each pasta tube with a generous amount of filling. I used a piping bag without a tip but you could also use a Ziploc bag or a spoon. Having someone hold the pasta while you fill it is very helpful! Arrange the pasta in the prepared casserole and add enough of the sauce to cover the pasta, now add dollops of the bechamel sauce. Place the casserole in the steam oven and bake for 30 minutes. Remove the casserole from the oven, change the oven mode to Convection (with no added humidity) and increase the temperature by 25 - 30 degrees. Add the cheeses to the top of the casserole and return it to the oven Bake for another 10 - 12 minutes until the cheese has melted and is beginning to brown on the edges. INGREDIENTS Recipe ingredients. For the Sauce 1 medium yellow onion, finely chopped 4 cloves garlic, minced 1 tsp mixed Italian seasoning ¼ tsp dried red chili flakes ¼ cup dry white wine ⅓ cup tomato paste 1 28 oz can whole or crushed tomatoes 4 cups chicken or vegetable stock Salt and pepper to taste For the Filling 1 medium yellow onion, finely chopped 1 lb. ground beef 1 lb. whole milk ricotta cheese 1 cup shredded mozzarella cheese ½ cup shredded Parmesan cheese 2 cups spinach, coarsely chopped 1 cup chopped fresh basil and Italian parsley leaves Salt and freshly ground pepper For the Bechamel Sauce 2 tbsp unsalted butter 2 tbsp unbleached all purpose flour 2 cups whole milk ½ tsp freshly grated nutmeg Freshly ground pepper For the Manicotti Pasta 2 boxes of Manicotti 14 tubes per box I was able to stuff 18 tubes with the above quantity of filling For the Topping 1 ball fresh Mozzarella, torn or cut into 2” pieces ½ cup grated Parmesan Serves 8 Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce .pdf Download PDF • 69KB WANT TO LEARN MORE? Click Here MEDITERRANEAN RECIPES FROM OUR CONVECTION PAGE Baked Oatmeal Blueberry Bars RECIPE Slow Roasted BBQ Trip Tip RECIPE Pork Sausage and Poultry Meat Pie RECIPE Broiled Chicken Satay Noodle Salad RECIPE Au Gratin Steakhouse Potatoes RECIPE Convection Baked Focaccia RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The Steam oven is the ideal tool for steaming small pasta like orzo that can be combined with grilled artichokes. Not only will you avoid boil-overs, the cooking containers can be easily rinsed clean. Anchor 1 YOUR RECIPE FOR STEAM COOKING Orzo Pasta Salad with Grilled Artichokes Steaming Orzo pasta salad with cherry tomatoes and vegetables, showcasing flavors the versatility of the steam oven. The steam oven is the ideal tool for cooking small grains and pasta. Not only will you avoid boil-overs, the cooking containers can be easily rinsed clean or washed in the dishwasher and, you can set the timer and attend to prepping other ingredients for the salad. Rather than heat up a big pan of water to cook small pasta such as orzo you can just cover the pasta with water, add salt and cook it in the Combi steam oven. If your oven doesn’t have a small-sized pan the orzo can be cooked in a Pyrex or other ovenproof casserole dish. The grilled artichoke hearts can be found in the salad section at Whole Foods. INGREDIENTS 1 cup orzo pasta 1 cup of water or enough to cover the pasta 1 8 oz package grilled artichoke hearts, coarsely chopped ¼ cup finely chopped red onion ¼ cup minced Italian parsley leaves 2 cups mini heirloom tomatoes, quartered ¼ cup pine nuts, lightly toasted Dressing ¼ cup olive oil 1 ½ tbsp golden balsamic or sherry vinegar 2 cloves garlic, minced PREPARATION Heat the Steam oven in the Steam mode, 212 degrees. Place the pasta in a small solid oven-proof casserole and add enough water to cover and a pinch of kosher salt. Place in the oven and cook for 12 - 15 minutes until tender. Drain if necessary, fluff with a fork, and combine with the remaining ingredients in a large shallow bowl. Combine the oil, vinegar, and garlic in a glass measuring cup. Add a pinch of sea salt and some freshly ground pepper. Add to the salad while the pasta is still warm so it absorbs the flavor. Link: Steamed Couscous Broccoli Salad Orzo Pasta Salad Grilled Artichokes .pdf Download PDF • 104KB WANT TO LEARN MORE? Click Here TRY THESE RECIPES FROM OUR CONVECTION PAGE Vegan Tomato and Olive Oil Tart RECIPE Zucchini Lasagna with Turkey, Ricotta and Pesto RECIPE Savory Rustic Tart with Ham and Leeks RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Beef Rib Roast RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Pasta is an easy fast meal to pull together and it’s pretty much a blank palate for any type of sauce or toppings like broiled shrimp, salmon, and scallops. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Grilled Seafood Pasta with Shrimp, Salmon, and Scallops Broil Mode A delicious seafood pasta with shrimp and scallops, garnished with parsley, served with tomato sauce and Parmesan cheese. Pasta is an easy fast meal to pull together and it’s pretty much a blank palate for any type of sauce or toppings. One of my favorite “fast” pasta meals includes a topping of oven-grilled shrimp, salmon and scallops mixed with some chopped linguica sausage or bacon for added flavor. If using shrimp and scallops from your freezer, defrost them in advance and blot with paper towels so they don’t give off too much liquid. This recipe makes a generous portion for 4 people but it’s easy to scale down if needed. In order that everything is ready to serve at the same time, allow 12 - 14 minutes to cook and drain the pasta and toss with the sauce, and 4 - 6 minutes to broil the seafood. Because of the high moisture content of all the seafood, the drier heat of the Broil Mode with no Convection will give the best results. PREPARATION Line a rimmed baking sheet with some paper towels spread the seafood onto the pan in one layer and blot with paper towels to remove excess liquid. Heat the pasta water, cook the pasta and mix with the bottled sauce when drained. Preheat the oven in the Broil Mode 480°F or Hi. Discard the paper towels (compost) and line the pan with some foil, shiny side down. Toss the seafood with the remaining ingredients and spread it onto the prepared pan, cook for 4 - 6 minutes until the seafood has cooked through and is browning on the edges. Remember to keep the oven door closed when broiling and have a landing space ready to place the very hot tray you will be taking out of the oven. Spoon the seafood over the pasta tossed with the sauce and garnish with chopped parsley. Serves 4 INGREDIENTS ½ - lb. uncooked shrimp, shelled and deveined ½ - lb. scallops, cut into half or thirds if very large 1 - lb. salmon, cut into 1” cubes ½ - spicy Linguica sausage, halved lengthwise and cut into 1” cubes (optional….but terrific) 1 - cup loosely packed fresh parsley leaves, chopped 3 - cloves garlic, chopped ¼ - teaspoon dried Italian seasoning Dash of dried Chili flakes (optional) 2 - tablespoons olive or vegetable oil 1 - lb. spaghetti or linguini 1 - jar of vodka sauce PRINT OUR RECIPE Grilled Seafood Pasta with Shrimp and Salmon .pdf Download PDF • 100KB WANT TO LEARN MORE? Click Here COMPLETE YOUR MEAL WITH OUR STEAM RECIPES! Bake Classic Petite Baguettes Like a Pro RECIPE Vanilla Creme Brulee RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Salmon Salad Niçoise RECIPE Blanching and Canning in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Large shrimp in the sous-vide method are vacuum sealed with oil and aromatics then cooked gently for approximately 30 minutes. The texture and flavor is outstanding. Anchor 1 YOUR RECIPE FOR STEAM COOKING Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika Steaming Perfectly cooked shrimp using sous-vide in a steam oven, served with vibrant lemon wedges and zesty cocktail sauce. When cooking large shrimp in the sous-vide method the shrimp are vacuum sealed with some oil and aromatics then cooked gently for approximately 30 minutes. The texture and flavor is outstanding. Remember when cooking foods sous-vide in the Combi-steam oven, place the bags flat on the oven tray and ideally if cooking multiple bags place them on different levels. Once cooked the shrimp are removed from the bag and served chilled with cocktail sauce or with a salad. INGREDIENTS 1 lb 10-15 size gulf prawns, peeled and deveined 2 tbsp olive oil 3 cloves garlic, smashed 1 teaspoon smoked Paprika 1/4 tsp salt 1/4 tsp cracked pepper PREPARATION Heat the Combi steam oven in the Sous-Vide mode 135℉ degrees. Place the shrimp, oil, garlic, paprika, salt, and pepper in a sous-vide safe bag, mix around to distribute evenly. Vacuum the bag using the strongest seal and place the bag on the perforated pan. Place in the oven and cook for 30 minutes. Remove from oven, cut the bag open and remove the shrimp. Serve with cocktail sauce and lemon wedges or with a salad. Serves 2 - 4 Sous-Vide Gulf Shrimp .pdf Download PDF • 150KB WANT TO LEARN MORE? Click Here COMPLETE YOUR MEAL WITH THESE RECIPES Baked Tuna Steaks with Delicious Pesto RECIPE How To Roast Pork Loin in Convection RECIPE Chocolate Lava Cake RECIPE Baked Mahi Mahi with Roasted Vegetables RECIPE Lemon Blueberry Loaf Cake RECIPE Convection Bake Chocolate Pecan Pie RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Begin by roasting both the zucchini, corn in the convection mode for 15 minutes at 425°F. Then you will layer the roasted vegies with the tortillas, salsa and cheese. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Vegetarian Tortilla Casserole with Zucchini, Corn, and Black Beans Convection Roast or Convection Bake Mode A vibrant tortilla casserole with fresh salad, avocado slices, and seasoned chicken on a patterned table setting. To prepare this meal you will begin by roasting both the vegetables and chicken in the convection mode on separate trays for 15 minutes. After 15 minutes, remove the vegetables, lower the oven temperature, and set the timer for 15 minutes. Layer the vegetables into the casserole with the tortillas, beans, salsa, and cheese, and pop it back in the oven for 15 to 20 minutes. Take the chicken out after 15 minutes and set it aside to cool while the casserole continues to heat through. This recipe uses mild salsa but it is easy to tweak it to your preferred taste and spice it up a bit. The important thing is to develop a comfort level when making oven meals using Convection. INGREDIENTS 2 medium zucchini, cubed 1 red pepper, cubed 2 cups corn kernels ½ red onion cut into ½” dice 3 cloves garlic, coarsely chopped 1 tbsp ground cumin ½ tsp dried oregano ½ tsp chili powder (optional) 2 tbsp vegetable or olive oil 1 jar salsa 1 can black beans, drained 3 cups Mexican blend grated cheese 8 corn tortillas PREPARATION Heat the oven in the Convection Roast or Convection Bake mode at 425 degrees. Combine the zucchini, pepper, corn kernels, onion, garlic, and seasonings in a bowl and add the oil. Toss until the vegetables are evenly coated with the oil and spread onto a large rimmed baking pan. Place the pan on rack position 1 or 2 close to the bottom heating element and cook for 15 minutes until the vegetables begin to caramelize around the edges. If baking some chicken at the same time place the seasoned chicken on a rimmed baking sheet on rack position 4 or 5 closer to the top heating element. Remove the vegetables from the oven after 15 minutes, and reduce the oven temperature to 350 degrees. If baking some chicken at the same time, set the timer for 15 minutes to finish cooking the chicken. Add the beans and salsa to the baking pan with the vegetables and fold to distribute evenly. Now you are ready to assemble the casserole. Lightly oil the bottom of a casserole dish with several corn tortillas, cutting them as needed to cover the surface. Add half of the vegetable mixture to the pan and top with half of the cheese. Cover this layer with more tortillas, add the remaining vegetables, and top with the remaining cheese. Cover the dish loosely with foil, crimp the edges to seal, and place in the oven. Heat the casserole for another 15 minutes until the cheese has melted and is bubbling. Once the chicken has cooked for 30 minutes remove the tray from the oven and let the chicken cool slightly, that way you can slice it off the bone or keep it covered with some foil to keep warm to serve with the hot casserole. Tortilla Casserole .pdf Download PDF • 101KB WANT TO LEARN MORE? Click Here HAVE BRUNCH WITH THE HELP OF THE STEAM OVEN! English Muffin Poached Egg Pizza RECIPE How To Cook Poach Eggs In a Steam Oven RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Herbed Mushroom Flan RECIPE Poached Eggs with Broccolini and Cheddar RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Couscous is a quick cooking grain that blends well with vegetables for this light salad. The combination of fresh corn, heirloom tomatoes and fresh basil is a divine celebration of summer’s bounty. Anchor 1 YOUR RECIPE FOR STEAM COOKING Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil Steaming A vibrant bowl of freshly steamed couscous salad, featuring diced tomatoes and herbs, beautifully set on a rustic table. Couscous is a quick cooking grain that blends well with vegetables for this light salad or side dish. The combination of fresh corn, heirloom tomatoes and fresh basil is a divine celebration of summer’s bounty. While the couscous and corn are steaming mix the dressing and chop the tomatoes, for an easy delicious meal. INGREDIENTS Salad ½ cup whole wheat couscous ½ cup of water ¼ tsp, Kosher salt 1 tablespoon olive oil 3 - 4 ears fresh corn, husk removed and kernels scraped from the cob 2 large heirloom tomatoes, cut into ½” dice 1 large handful fresh basil leaves, chopped or torn into small pieces Dressing ¼ cup lemon juice ¼ cup olive oil 1 tbsp honey ½ tsp sea salt Dash of freshly ground pepper PREPARATION Heat the Combi Steam oven in the Steam Mode 212 ℉ to cook the couscous and corn. Combine the couscous, water, salt and olive oil in a small oven casserole, place in the oven and cook for 12 - 15 minutes until the water is absorbed and the couscous is dry and fluffy. Place the corn kernels in a small perforated pan and cook in the Steam mode for 7 minutes. While the couscous and corn are cooking, whisk the salad ingredients together in a measuring cup and set aside. Combine the cooked couscous and corn in a medium bowl and stir in the dressing. Combine gently with 2 forks, then stir in the tomatoes and basil. Allow the salad to sit for 30 minutes to an hour before serving. Variations: Add, ½ diced cucumber or 1 medium firm avocado diced. Steam Cuscus and Corn Salad .pdf Download PDF • 180KB WANT TO LEARN MORE? Click Here COMPLETE YOUR MEAL WITH THESE RECIPES Chili Rubbed Roast Chicken Thighs with Sweet Potatoes with Black Beans RECIPE How to Roast Chicken Breasts in Convection RECIPE Spinach, Gouda Stuffed Portobello Mushrooms RECIPE Baked Deviled Fried Chicken RECIPE Lemon Meringue Pie RECIPE Oven BBQ Chicken RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

If you are having trouble achieving consistent results when cooking in your Convection oven before you call Service, check out these troubleshooting tips. Troubleshooting Convection Cooking and Baking Issues Baking troubleshooting: Testing out a new oven with homemade cornbread. If you are having trouble achieving consistent results when cooking in your Convection oven before you call Service, check out these troubleshooting tips. Your new oven is designed to ensure success with all your cooking and baking and a little guidance can make all the difference. Best Uses For best uses watch the videos on each cooking mode. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE