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Socca, a garbanzo bean flatbread recipe from the Mediterranean, pairs well with a variety of foods for a delicious light meal or snack. For even cooking and just the right amount of browning baking the Soca gives the best results. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Socca, Garbanzo Bean Flour Pancake with Greens and Feta Cheese Traditional Bake and Broil Socca, a garbanzo bean flatbread recipe from the Mediterranean, pairs well with a variety of foods for a delicious light meal or snack. For even cooking and just the right amount of browning baking the Soca gives the best results. Mediterranean socca, perfect for a light meal or snack. One of the best things about socca is that it is very easy to prepare, only garbanzo bean flour, olive oil, salt, pepper and water are required however the batter must be made at least 30 minutes in advance of baking. In this recipe once the socca is baked it is served with a topping of salad greens with crumbled feta cheese, sun dried tomatoes and olives. However there are many ways you can serve soca. It can be a base for fried or scrambled eggs and sauteed kale or tomatoes, or a roasted vegetable salad, it’s a wonderful blank canvas you can adapt to your preference. In this recipe adapted from NY Times Cooking, the socca is baked in a cast iron frying pan that is first heated in the oven. When you remove the pan from the oven to add the batter, be sure to leave a pot holder on the handle to remind yourself that it’s hot. INGREDIENTS For the Socca 1 cup garbanzo bean flour 1 tsp Kosher salt 1 tsp freshly ground black pepper ½ tsp garlic powder 5 tbsp olive oil, 3 to add to the batter and 2 to add to the pan for baking For the Salad 2 handfuls of mixed greens 2 tbsp chopped Mediterranean olives 1 tbsp chopped sun-dried tomatoes ¼ cup crumbled feta cheese Approx. 2 tbsp vinaigrette dressing PREPARATION Prepare the socca batter; combine the chickpea flour, salt, pepper and garlic powder in a mixing bowl and slowly whisk in 1 cup of lukewarm water. Stir in the olive oil and whisk gently to dissolve any lumps. Set the batter aside to rest for 30 minutes, the batter can be prepared up to 12 hours in advance. Arrange the oven racks so that the socca can be baked in the upper third of the oven. Select the Bake mode and heat the oven to 450 degrees. Place a 12” cast iron skillet in the oven to heat for 5 minutes then carefully remove it from the oven and add olive oil to the skillet. Pour the batter into the pan. Place the pan in the oven and set the timer for 15 minutes. Change the oven mode to Broil Hi or 450 degrees to add some gentle browning and crisping. Remember never broil with the oven door open but stay close to the oven since the browning will only take between 3 - 5 minutes. Carefully remove the pan from the oven and set it aside leaving a pot holder on the handle. Remove the socca from the pan with a spatula and place it on a plate or a board. Lightly toss the greens with a vinaigrette, fold in the olives and sun dried tomatoes and mound over the socca, sprinkle with some crumbled Feta cheese before serving. Serves 2 Socca, Garbanzo Bean Flour Pancake with Greens and Feta Cheese .pdf Download PDF • 88KB WANT TO LEARN MORE? Click Here CHECK OUT THESE STEAM RECIPES Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Slow Roasted Chicken Wings RECIPE Chocolate Flan RECIPE Steamed Bone-In Chicken for Salads RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this recipe both the snap peas and asparagus cook for the same amount of time, so they can be combined and cooked in the perforated pan that comes with the oven. For a heartier salad some quinoa can be steamed at the same. Anchor 1 YOUR RECIPE FOR STEAM COOKING Steamed Snap Pea and Asparagus Salad with Radish Steaming Mode Steamed asparagus and sugar snap peas salad with radishes, perfect for a fresh and healthy meal. The flavor, texture and nutrient value of foods cooked in steam is outstanding and preparing seasonal side dishes and salads is one way to make good use of your steam oven and make food preparation easier. In this recipe both the snap peas and asparagus cook for the same amount of time, so they can be combined and cooked in the perforated pan that comes with the oven. For a heartier salad some quinoa can be steamed at the same time and combined with the cooked vegetables and dressing. INGREDIENTS 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 Heat the Combi steam oven in the Steam Mode 212 degrees. Place the snap peas and asparagus in the perforated pan. Slide the perforated pan 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 Steamed Snap Pea and Asparagus Salad with Radish .pdf Download PDF • 142KB WANT TO LEARN MORE? Click Here CHECK OUT THESE RECIPES FROM OUR CONVECTION PAGE Spanish Potato Omelet (Tortilla de patatas) RECIPE Cauliflower Mac n’ Cheese RECIPE How to Roast Chicken Breasts in Convection RECIPE Roast Chicken Panzanella Salad with Lemongrass and Turmeric RECIPE Convection Slow Roasted NY Steak RECIPE Oven Chicken Shawarma RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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 Slow Roasted BBQ Trip Tip RECIPE Crispy Cheddar Cocktail Crackers RECIPE Broiled Chicken Satay Noodle Salad RECIPE Sausage Rolls in Puff Pastry RECIPE Convection Baked Focaccia RECIPE Roasted Chicken and Potatoes with Chanterelle Mushrooms RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

HOW TO STEAM POTATOES IN THE STEAM OVEN? FAQ PAGE How What Why Do How to Steam Potatoes for Salad in the Steam Oven ? Heat the oven in the Steam Mode, place the potatoes in the perforated pan and slide into the oven. Set the timer for 20 minutes and check for doneness, before removing. Set aside to cool them. I always say once you have tasted a potato steamed in the steam oven you will never boil a potato again. There are so many great potato varieties available now and cooking them in steam really brings out the flavor. Remember never to add mayonnaise to hot potatoes, they must cool first, to hasten the cooling process you can spread them onto a rimmed baking sheet. Steaming potatoes in the steam oven. OUR LATEST CONVECTION RECIPES Au Gratin Steakhouse Potatoes Slow Cooked Top Sirloin Roast Pumpkin Walnut Bread Roast Kabocha Squash Medley with Bratwurst

This steam oven salad with shrimp, grilled artichokes, cherry tomatoes, orzo pasta, onions, lemon, pine nuts, and garlic is simple and delicious. Anchor 1 YOUR RECIPE FOR STEAM COOKING Orzo Pasta Salad with Grilled Artichokes and Poached Shrimp Steam mode Delicious steam oven orzo pasta salad with shrimp showcases the benefits of steam cooking for a flavorful and vibrant dish. This recipe illustrates how easy it is to ditch saucepans and cook multiple foods in the steam oven. Rather than heating 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 glass or ovenproof casserole dish. While the orzo is cooking, you can safely turn your attention to preparing the remaining salad ingredients without fear of a boilover. Best of all you can poach some shrimp at the same time to combine with the salad or to serve as a separate dish. This recipe can use grilled or marinated artichoke hearts; I found the grilled artichokes in the salad section at Whole Foods, and they are delicious. Salad ingredients INGREDIENTS For the Orzo Salad 1 cup orzo pasta 1 cup of water or enough to cover the pasta 1 8 oz package of grilled or marinated 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 1/4 cup chopped fresh basil leaves For the Shrimp 1lb raw shrimp 20 - 25 per lb 1/2 lemon, sliced 1/2 cup water Splash of white wine 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 at 212°F degrees. To Cook the Orzo Pasta Place the pasta in a small, solid oven-proof casserole, add enough water to cover, and add 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. To Cook the Shrimp Place the lemon slices in a small oven-proof casserole and add just enough water to cover. Add the shrimp and a splash of white wine, place the pan in the steam oven, set to Steam mode, and cook for 4 minutes. The shrimp should be orange and slightly firm to the touch. Remove the shrimp from the poaching liquid and fold them into the orzo salad or arrange them over the top. Serves 4 Orzo Pasta Salad with Grilled Artichokes and Poached Shrimp .pdf Download PDF • 65KB WANT TO LEARN MORE? Click Here TRY ONE OF THESE DELICIOUS RECIPES! Spanish Potato Omelet (Tortilla de patatas) RECIPE Asian Pork Meatballs with Garlic and Ginger RECIPE Oven Roasted Peppers RECIPE Asian Chicken Meatballs with Garlic and Ginger RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Baked Peppers Stuffed with Farro, Chickpeas and Chard RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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 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! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

If you are in the mood for dim sum Steamed Black Bean Pork Spareribs are cooked in 20 minutes. It is a flavorful option that to have with green veggies Anchor 1 YOUR RECIPE FOR STEAM COOKING Steamed Black Bean Sauce Pork Spareribs Steaming Steamed dim sum pork ribs with black bean sauce, prepared to perfection using a steam oven, served alongside vibrant green beans. These delicious pork ribs require very little preparation and steam to perfection in 25 minutes in the Steam oven. This recipe works best with St. Louis style ribs, but you will need to have the butcher cut the ribs crosswise into small sections. Once cut down into smaller chunks, these meaty ribs cook quickly in a flavorful sauce. Before adding the sauce to the ribs wash them in cold water mixed with cornstarch and pat them dry. The rinsing process cleans out any residue from the bones for a cleaner flavor and better appearance. INGREDIENTS Ribs 1 ½ - 2lbs St. Louis style pork ribs, cut crosswise into small sections then cut between the bones to make small chunks Water to cover the ribs 2 tbs cornstarch Sauce 4 tbsp black bean garlic sauce 2 tbs oyster sauce 2 tbs soy sauce 2 tbsp cooking wine or dry white wine 1 tsp sugar 2 tbs cornstarch 3 cloves minced garlic 1” piece of fresh ginger, peeled and slivered 1 small red chili, cut into very thin strips, scattered over the ribs and sauce Sesame oil to drizzle PREPARATION Heat the oven in the Convection Steam mode 212°F. Place the ribs in a large bowl, add water to cover, and the cornstarch. Agitate with your hands, discard the water and rinse for a minute until the water is clear. Pat the ribs dry and place in a large oven-proof baking dish. Mix the sauce ingredients together and pour over the ribs. Drizzle a little sesame oil over the top of the ribs just prior to cooking. Place the dish in the oven and steam for 20 - 25 minutes until the ribs are tender. 4 Servings Combi Steam Black Bean Pork Spareribs .pdf Download PDF • 338KB WANT TO LEARN MORE? Click Here EASY PORK RECIPES FROM OUR CONVECTION PAGE Easy to Prepare Baked Lamb Kofta and Roasted Cauliflower RECIPE Beef Wellington RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE Baked Meatballs with Roasted Zucchini and Orzo Pasta Risotto RECIPE Humble but Very Delicious Savory Cabbage Pie RECIPE Convection Slow Roasted Pork Belly RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

While there are many recipes for Lobster Mac' n cheese, this one focuses on providing options for cooking the lobster and tips for baking the casserole in a steam oven. Anchor 1 YOUR RECIPE FOR STEAM COOKING Lobster Mac' n Cheese Steam Baking Mode Golden, crispy Steam Oven Mac 'n Cheese with fresh asparagus, blending creamy comfort and healthy greens. A steam oven is ideal for cooking lobster to perfection and baking casseroles. While there are many recipes for Lobster Mac' n cheese, this one focuses on providing options for cooking the lobster and tips for baking the casserole in a steam oven. Lobster tails can be steamed at a low temperature or roasted at a higher temperature with a combination of convection and steam. Steamed lobster tails have a mild delicate flavor while roasting the lobster tails at a higher temperature brings out more flavor in the meat. For best results when steaming lobster tails, place them in a solid pan with a little water, a splash of white wine and some lemon slices. There are a few steps to making this dish. First the lobster, pasta and cheese sauce must all be cooked then combined in a casserole dish to bake. Since everything is already cooked the casserole really only needs to be heated through. When baking a casserole in the steam oven there is no need to cover the casserole as the combination of convection and steam prevents the food from drying out. Also, since steam ovens have a smaller capacity than larger wall ovens the heating is much faster. Of course if you prepare the casserole a day in advance it’s best to let it sit outside of the refrigerator for an hour before baking to avoid having to leave it in the oven for too long. If you do prepare the casserole in advance, only add the topping mixture prior to baking. Recipe ingredients INGREDIENTS 3 - 4 lobster tails ¼ tsp Old Bay seasoning ½ tsp garlic herb seasoning 2 tbsp butter, softened ½ lb Cavatappi pasta For the Cheese Sauce 3 tbsp all-purpose flour 4 tbsp butter 3 cups half and half ½ tsp dry mustard powder 1 cup shredded, sharp Cheddar cheese 1 cup shredded, Gruyere or Mozzarella cheese ½ cup shredded Parmesan cheese For the Topping ½ cup breadcrumbs 2 tbsp grated Parmesan cheese 2 tbsp melted butter 1 tbsp chopped fresh parsley 2 cloves garlic, minced PREPARATION To prepare the lobster tails, cut down the center of the shell in a straight line, turn the tail over and press in between each vertebrae with your thumbs to release the meat. Turn the tail over, gently lift the lobster out of the shell using your fingers to separate the meat as needed. Push the shell together and drape the meat over the shell. Combine the butter with the seasoning and spread over the lobster meat. To steam/poach the lobster , heat the steam oven in the Steam mode to 212 F/100 C. Place the lobster tails in a small solid pan with ½ cup of water and several lemon slices. When the oven comes to temperature, slide the pan into the oven and cook for 4 minutes. The poaching liquid can be added to the sauce for added flavor. OR To steam roast the lobster , heat the oven in the combination convection steam mode to 375 F/ 190 C. Place the lobster tails on a small rimmed baking sheet and bake for approx 4 minutes until the shell turns orange and the lobster meat is firm. Once the lobster is cooked and cooled, remove it from the shell and cut into bite sized pieces. Heat the water to cook the pasta and when it comes to a boil cook as directed. To make the sauce, heat a medium sized heavy saucepan over moderate heat. Add the butter and when melted stir in the flour and cook for 3 - 4 minutes taking care not to let it brown. Add the milk and bring to a gentle simmer, stirring frequently until the sauce thickens. Once the sauce has thickened, remove it from the heat and fold in the three cheeses, stirring well to combine. Taste the sauce and add salt and freshly ground pepper to your taste. To bake the casserole, heat the steam oven in the combination convection steam mode to 350 F/176 C. Lightly butter or oil an ovenproof baking dish, approximately 8 x 11”/22 x 28cm Combine the cooked pasta, lobster and sauce and spread it into the baking dish. Combine the breadcrumbs, melted butter, Parmesan, garlic and parsley and spread over the top of the casserole. Bake for 20 to 25 minutes until heated through. Serves 6 Lobster Mac' n Cheese .pdf Download PDF • 66KB WANT TO LEARN MORE? Click Here TRY ONE OF THESE RECIPES! Convection Baked Salmon Burgers RECIPE Baked Sesame Crusted Salmon RECIPE A Culinary Delight: Convection Baked Sockeye Salmon RECIPE Sausage Rolls in Puff Pastry RECIPE Cornmeal Herb Crusted Roast Potatoes RECIPE Gougères with Creamy Artichoke Cheese Filling RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In a steam oven you can do without the foil when you are steam roasting beets. Adding roasted lamb and feta cheese will make a great salad Anchor 1 YOUR RECIPE FOR STEAM COOKING Steam Roasted Beet Salad with Lamb and Feta Cheese Steam-Roasting Showcasing the delicate flavors and textures brought out by steam cooking. Typically when roasting whole beets recipes instructions say to wrap the beets in foil to retain moisture during the roasting process. If you were to roast whole beets in your Steam oven, you could of course Combi-roast them without foil. When roasting beets in your Combi-steam oven in the Convection Steam mode, you could do them without foil as typically done in a conventional oven. Of course there are several ways to cook beets. They can be boiled in water until soft, cooled, and peeled. They can be peeled and chopped, tossed in oil, and roasted or they can be roasted whole. But believe me, using a Combi-steam oven will yield better results in a more practical manner. Traditionally, when roasting whole beets recipes instructions say to wrap the beets in foil to retain moisture during the roasting process, if you were to roast whole beets in your Combi-steam oven in the Convection Steam mode, you could of course roast them without foil. In this recipe for beet salad, I am peeling the beets, chopping them, and tossing them in oil before roasting. In order to stop the red beets from bleeding into the golden beets, I am keeping them separate on the roasting pan. To avoid staining from the beet juice I wear disposable gloves when handling red beets and prep them on a washable cutting board or rimmed baking sheet. Any way you prepare them beets they make a flavorful colorful addition to salads and pair beautifully with lamb and a sprinkling of feta cheese and fresh herbs. INGREDIENTS Roasting the Beets 1 bunch golden beets, trimmed, peeled, and cut into wedges 1 bunch red beets, trimmed, peeled, and cut into wedges 3 tbsp olive oil Kosher salt Dressing 6 tbsp olive oil 2 tbsp olden Balsamic vinegar Sea salt and freshly ground pepper to taste Assembling the Salad Mixed salad greens ½ shallot, thinly sliced ½ cup crumbled feta cheese Sliced, roast lamb, cold or refreshed in the Combi steam oven PREPARATION Heat the oven in the combination Convection Steam mode 350°F. Peel and chop the golden beets first. Place them in a mixing bowl and add enough olive oil to coat and give them a sprinkling of Kosher salt. Place them on one half of a rimmed baking sheet. Repeat the process with the red beets, and place them on the other side of the baking sheet. Place the baking sheet in the heated oven and cook for 25 - 30 minutes until the beets have softened. The beets can be served warm or cooled and served with a salad. To assemble the salad, toss the salad greens and shallots with the dressing. Gently fold in the golden beets and arrange the red beets and lamb around the salad. Top with the crumbled feta cheese. Serves 2 - 4 How to Raost Beets in Convection .pdf Download PDF • 123KB WANT TO LEARN MORE? Click Here RECIPES FROM OUR CONVECTION PAGE Provencal Pot Roasted Garlic Chicken RECIPE Wild Rice and Roasted Vegetable Harvest Casserole RECIPE Spinach, Gouda Stuffed Portobello Mushrooms RECIPE Spinach Souffle Baked in Convection RECIPE Savory Rustic Tart with Ham and Leeks RECIPE Potato Gratin with Chard RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Use Convection Baked at 350°F for 15 to 20 minutes to cook this White Bean Casserole with Artichokes and Olives YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Baked White Bean Casserole with Artichokes and Olives Convection or Convection Bake Mode Golden-baked white bean casserole with melted cheese, served in an elegant dish with fresh garnishes. Flageolet beans are typically served with roast lamb in Provence but, this creamy white bean casserole with robust flavors of artichokes and olives is a delicious option. Soaking and simmering the beans is of course ideal but those cans are handy in a pinch. Because my side dishes were fairly quick-cooking I didn’t add them until I had removed the lamb from the oven. I increased the oven temperature to 350°F, and they were hot and ready to serve when the lamb had rested and been carved. INGREDIENTS 1 cup dried white beans, soaked overnight and simmered for 1 ½ - 2 hours till soft OR 2 15 oz cans white beans, drained and rinsed 2 shallot, peeled and sliced 4 cloves garlic, thinly sliced 1 12oz jar artichoke hearts, sliced 1 cup pitted Kalamata olives, halved ½ cup chicken or vegetable stock ¼ cup finely chopped parsley ½ cup shredded Parmesan cheese PREPARATION Heat a large saute pan over moderate heat then add 2 tablespoons of olive oil to the pan, swirl to coat the pan then add the shallots and garlic. Cook over moderate heat until just softened then stir in the artichoke hearts. Cook covered for a few minutes then stir in the olives and the stock. (A little stock is good to keep the beans from becoming dry but don’t add so much that the mixture becomes soupy.) Butter or oil a 4 cup oven-casserole dish and scrape the bean mixture into the dish. Season with some sea salt and freshly ground pepper then top with the parsley and Parmesan cheese. Bake in the Convection or Convection Bake mode 350°F for 20 - 25 minutes until heated through. Serves 6 - 8 Link to Convection Roast Leg of Lamb Link to Convection Baked Tomatoes Provencal Style Convection Baked White Bean Casserole with Artichokes and Olives .pdf Download PDF • 115KB WANT TO LEARN MORE? Click Here MORE CASSEROLES FROM OUR STEAM RECIPES! Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Lobster Mac' n Cheese RECIPE Broccoli and Cauliflower Gratin RECIPE Chocolate Flan RECIPE Fish Pie with Wild Cod and Shrimp RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Cooking turkey wings at a low temperature in your Convection or Steam oven and finishing them on the grill is a stress-free way to achieve amazing results. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Grilled Turkey Wings Convection and Convection Roast Mode Tender and juicy slow-cooked turkey wings, finished on thegrill, served as the centerpiece of a flavorful meal. Roasting a turkey at Thanksgiving is a stress-inducing experience for many people. On the other hand, cooking turkey pieces at a low temperature in your Convection or Steam oven and finishing them on the grill is a stress-free way to achieve amazing results. The process is very simple, simply season the meat with a dry rub, place it on a rimmed baking sheet and cook it in the Convection mode at 200 degrees. Then the meat can be “finished” on a hot grill, or using the Convection Roast mode at 425 degrees. Timing is the only tricky part. I usually allow between 30 - 40 minutes at low temperatures but these turkey pieces were so large and actually took closer to 50 minutes to reach an internal temperature of 160 degrees. I used my oven meat probe to monitor the internal temperature of the thigh but you can also check the meat with an instant-read thermometer after 30 minutes to get a sense of the degree of doneness. Ingredients 2 turkey wings 1 turkey thigh or 2 drumsticks 1 tbsp of your preferred dry BBQ seasoning BBQ Sauce Preparation Heat the oven in the Convection or Convection Bake mode at 200 degrees. If you are using a Steam oven use the Low-Temperature Mode or combination Convection Steam Mode at 200 degrees Lightly oil and season the turkey pieces with some kosher salt and your preferred dry rub a few hours or a day before cooking. Place them on a rimmed baking sheet and bake at 200 degrees for approximately 40 minutes. Low-temperature cooking is a slow process so in order to determine the degree of doneness of the meat use the oven meat probe if your oven has one, or check the food with an instant-read thermometer. Ideally, aim for an internal temperature 10 degrees below the target temperature you want the meat to achieve because it will continue to cook on the hot grill. The turkey pieces can be brushed with BBQ sauce during the final phase of high-heat cooking. Related recipe: Roasting a Turkey in Convection Grilled Turkey Wings .pdf Download PDF • 110KB WANT TO LEARN MORE? Click Here COMPLETE YOUR MEAL WITH OUR STEAM RECIPES! Potato Calamari Salad with Capers RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE French Toast with Caramelized Bananas RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Chicken Enchilada Casserole Steam Baked RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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 Spinach, Gouda Stuffed Portobello Mushrooms RECIPE Baked Deviled Fried Chicken RECIPE Lemon Meringue Pie RECIPE Oven BBQ Chicken RECIPE How to Roast Chicken Breasts in Convection RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Steamed Eggplant with Chili Crisp and Soy Black Vinegar Sauce can be cooked along other dishes. Multiple foods can be steamed at the same time with no transfer of flavor Anchor 1 YOUR RECIPE FOR STEAM COOKING Steamed Eggplant with Chili Crisp and Soy Black Vinegar Sauce Steaming Steamed eggplant with soy and garlic served alongside sautéed green beans, showcasing the flavorful possibilities of the steam oven. You can steam any food in a Combi steam oven, which you typically steam over boiling water. You can also steam multiple foods simultaneously with no transfer of flavor, and dishes like this spicy eggplant can be cooked and served in the same container. This straightforward recipe for steamed eggplant requires minimal preparation. It involves a quick soak in water with some vinegar to remove any bitterness and help the eggplant hold its shape. Then, the sauce ingredients are assembled, poured over the eggplant, and cooked in the Steam mode until tender. The eggplant absorbs the flavors of the sauce and is finished with a light drizzle of sesame oil for added flavor. INGREDIENTS Eggplant 1lb Chinese or Japanese eggplant (3 - 4), chopped into bite-sized pieces ¼ cup of white vinegar Water to cover Sauce 2 tbsp soy sauce 2 tsp black vinegar 2 tsp oyster sauce 1 tsp sugar 2 tbsp chili crisp or chili sauce Topping 3 cloves garlic, minced 2 scallions, finely chopped Sesame oil for drizzling PREPARATION Heat the oven in the Convection Steam mode at 212°F. This mode combines the benefits of convection cooking, which circulates hot air around the food, and steam cooking, which keeps the food moist. It's perfect for steaming dishes like this eggplant. Place the eggplant in a large bowl, add water to cover, and stir in the vinegar. This step helps to remove any bitterness from the eggplant and helps it hold its shape during cooking. Set aside for 3 - 10 minutes, then rinse thoroughly and squeeze out as much liquid as possible with your hands. Place the eggplant in an oven-proof cooking container. Combine the sauce ingredients and pour over the eggplant. Top with the minced garlic, scallions, and a light drizzle of sesame oil. Cook for 20 minutes or until tender. Serves 4 - 6 Combi-Steam Spicy Eggplant .pdf Download PDF • 103KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION KITCHEN! Baked Eggplant Stuffed with Lamb RECIPE Asian Pork Meatballs with Garlic and Ginger RECIPE Roasted Japanese Eggplant & Grilled Pork Blade Steak RECIPE Roasted Eggplant Ratatouille with Peppers and Tomatoes RECIPE Stuffed Butternut Squash RECIPE Baked Peppers Stuffed with Farro, Chickpeas and Chard RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Pork spareribs are one of the easiest recipes to adapt to cooking in a Steam oven. Place them in the solid oven pan or on a rimmed baking sheet and cook them in the combination Convection Steam mode. Anchor 1 YOUR RECIPE FOR STEAM COOKING How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results Steaming & Convection Steaming hot spareribs prepared in a steam oven, served with a fresh, colorful slaw and a side of rich dipping sauce. Pork spareribs are one of the easiest recipes to adapt to cooking in a Steam oven . Instead of placing the ribs in a roasting pan with some water and covering them with foil, place them in the solid oven pan or on a rimmed baking sheet and cook them in the combination Convection Steam mode. Depending on the size of the ribs in approximately 2 hours they will be succulent and tender. If you have several racks of ribs to cook don't be afraid to pile them in, they will still cook evenly even if they overlap each other. For Steam ovens with a tank be sure to check the water level after 1 hour to ensure the cooking doesn't stop due to lack of water. INGREDIENTS 2 racks pork back or spareribs 2 tbsps. BBQ seasoning 3/4 cup preferred BBQ sauce PREPARATION When preparing back ribs begin by removing the silver skin or membrane from the the underside of the ribs. Pull a corner of the membrane from one corner, slide a knife underneath to loosen it and pull to peel if from the bones. Blend your preferred dry seasoning rub or use a prepared seasoning to your taste and rub a generous amount into the ribs several hours or a day prior to cooking. Heat the Steam oven in the combination Convection Steam mode and set the temperature to 280 degrees. If your oven has options for different levels of steam choose 80 - 100%. Slide the ribs into the oven and cook for approximately 2 hours. When you remove the pan from the steam oven pour the residual cooking liquid in the pan into a measuring cup. Skim off the fat that rises to the surface and place in the refrigerator to solidify before discarding, reserve the cooking liquid and add 1/2 cup to the BBQ sauce for added flavor. The ribs can be brushed with BBQ sauce and finished in the steam or convection oven at 400 degrees or finished on the outdoor grill. Serves 6 How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results .pdf Download PDF • 105KB WANT TO LEARN MORE? Click Here MORE PORK RECIPES FROM OUR CONVECTION PAGE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE Chocolate Souffle RECIPE Cornmeal Herb Crusted Roast Potatoes RECIPE Pork Tenderloin Tonnato RECIPE Hot Meatloaf Sandwiches with Roasted Peppers RECIPE Convection Slow Roasted Pork Belly RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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