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In this recipe the salmon cooks very quickly at high temperatures in the oven however the delicious glaze for the salmon takes about 20 - 30 minutes to reduce YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Salmon Roasted in Convection with Cider-Mustard Glaze Convection Roast Mode Grilled salmon fillet garnished with fresh herbs. In this recipe the salmon cooks very quickly at high temperatures in the oven however the delicious glaze for the salmon takes about 20 - 30 minutes to reduce. Of course the glaze can be made in advance and any extra works very well with some pork chops or drizzled over steamed asparagus. INGREDIENTS 1 - cup apple cider 2 - tablespoons Dijon mustard ½ - teaspoon mustard seeds ¼ - teaspoon kosher salt ¼ - teaspoon ground black pepper PREPARATION Place the ingredients in a small heavy saucepan, bring to a gentle boil and simmer for 20 - 30 minutes until reduced to half. Set aside to cool. 4 - 6oz pieces of salmon seasoned lightly with salt and pepper and an olive oil drizzle. Heat the oven to Convection Roast 400 degrees. Place the salmon skin side on a foil lined rimmed baking sheet and cook for 10 - 12 minutes depending on the thickness of the salmon. Brush or spoon the glaze over the salmon when it comes out of the oven. Serves 4 Roasted Salmon with Cider-Mustard Glaze .pdf Download PDF • 244KB WANT TO LEARN MORE? Click Here DELICIOUS SEAFOOD RECIPES FROM OUR STEAM PAGE Lobster Mac' n Cheese RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Potato Calamari Salad with Capers RECIPE Slow Roasted Salmon RECIPE Steamed Salmon Salad Niçoise RECIPE How to Cook Lobster Tail in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this recipe, the cubed potatoes are gently simmered in a lightly thickened light cream sauce flavored with fresh thyme. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Au Gratin Steakhouse Potatoes Broil Mode Golden, cheesy au gratin potatoes paired with a savory roast. Restaurants have many creative tricks for simplifying the preparation of certain dishes, as illustrated by this method for preparing Au Gratin Potatoes. In this recipe, the cubed potatoes are gently simmered in a lightly thickened light cream sauce flavored with fresh thyme. Prior to serving, the potatoes are added to an oven-safe baking dish, topped with cheese, and gently heated under the oven broiler until the cheese melts. So easy and so delicious! Tip: For best results, purchase block cheese and grate it by hand. Once grated, excess cheese can be stored in the freezer for next time. INGREDIENTS 6 tbsp unsalted butter ½ yellow onion, thinly sliced 3 cloves garlic, minced 3 tbsp all-purpose flour 1 cup vegetable or chicken broth 1 cup half and half 1 ½ lbs. russet potatoes, peeled and cut into ½” cubes 2 sprigs fresh thyme 2 cups shredded sharp cheddar cheese 1 cup shredded Gruyere cheese 1/4 cup grated Parmesan 1 tsp salt Freshly ground pepper Ingredients for the Convection Meal. PREPARATION Melt the butter in a large sauté pan or skillet over medium heat. When foaming, add the onions and cook gently for a few minutes until softened. Stir in the garlic, cook for a minute, then add the flour and stir to mix. Cook for a few minutes over moderate heat, then add the broth and cream. Bring the mixture to a boil, stirring constantly until thickened. Once the mixture has thickened, add the potatoes and thyme, bring to a gentle boil, and simmer for 15 - 20 minutes, until the potatoes are tender. Remove the pan from the heat and stir in half of the cheddar and Gruyere cheese. Once melted, add the seasonings, including salt and pepper, and transfer the mixture to an oven-safe casserole pan. Arrange the oven racks so the broiling rack is in the second position from the top, and heat. Set the oven to Broil Mode at 450°F F/230°C, or Medium. Sprinkle the remaining cheese in an even layer over the casserole, place the pan in the oven, and broil (with the door closed) for 6 - 8 minutes until bubbling and lightly browned. Serves 6 PRINT OUR RECIPE Au Gratin Potatoes .pdf Download PDF • 369KB WANT TO LEARN MORE? Click Here MORE OPTIONS FROM OUR STEAM PAGE How to Cook Rack of Lamb in a Steam Oven RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Potatoes Steam Roasted with Tomatoes and Capers RECIPE Slow Roasted Salmon RECIPE Roast Beef Top Loin Steam Roasted RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Roast Pheasant makes a wonderful alternative for a holiday feast, and convection is the ideal mode for perfectly cooking this lean, fast-cooking bird. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Roast Pheasant Convection Roast or Convection Bake Mode Convection Roast Pheasant Roast Pheasant makes a wonderful alternative for a holiday feast, and convection is the ideal mode for perfectly cooking this lean, fast-cooking bird. Pheasant is readily available at this time of year from online retailers and can also be found in the specialty frozen section of high-end markets. It should be defrosted in the refrigerator, allowing at least 2 days for a 2 - 3 lb bird. Once the wrapping has been removed, dry the pheasant inside and out, rub it with kosher salt, and place it uncovered on a rack in a shallow pan. Refrigerate it overnight before cooking. Placing it on a rack allows any ice crystals in the bird to dissolve without the bird sitting in a puddle, and leaving it uncovered helps crisp the skin during roasting. Be sure to let the bird come to room temperature before cooking. I added onion, apple, and thyme to the cavity and laid a few strips of bacon over the breast to keep the bird juicy and ensure great flavor. Following the recipe recommendations for temperature and timing is key to success; low and slow is the way to go to ensure the best result. Using an oven meat probe can be tricky when roasting small birds, so I recommend following the timing as outlined in the recipe and checking the internal temperature when you remove the bird from the oven. Ideally, the thigh meat should reach an internal temperature of 160 - 165 F/74 C before removing the bird from the oven. Keep in mind that the internal temperature will rise by another 15 - 20 degrees during the resting time. Preparing a gourmet feast: a whole turkey ready for roasting alongside aromatic herbs, fresh lemon and apple, a large onion, and a generous serving of bacon slices. INGREDIENTS 1 2 - 3 lb pheasant, defrosted 2 tsp kosher salt 1 small Granny Smith apple, quartered ½ medium yellow onion, quartered 2 sprigs fresh thyme or ½ tsp dried thyme 4 strips bacon 6 fresh sage leaves PREPARATION Defrost the pheasant as noted and rub it all over with the kosher salt. Refrigerate on a rack to allow ice crystals to dissolve and dry out the skin. Heat the oven in the Convection Roast or Convection Bake mode to 400 F/ 205 C. Combine the apple, onion, and thyme with olive oil and stuff into the bird's cavity. Tie the legs loosely with some twine and tuck or tie the wing tips close to the body. Lay the bacon over the breast and tuck the sage leaves underneath. Roast the pheasant on a rack in a shallow pan to ensure even heat distribution. Cook for 10 minutes at 400 F /205 C, then reduce the recipe temperature to 320 F/ 160 C and cook for an additional 35 - 40 minutes. Remove the bird from the oven and check the internal temperature to ensure the thigh has reached 160 - 165 F/ 74 C. Set the bird aside loosely covered with foil for 10 - 15 minutes before carving. Root vegetables can be roasted in the oven at the same time on a rack underneath the pheasant. Once you remove the pheasant from the oven, increase the oven temperature to 375 F/ 190 C to add crisping and browning to the vegetables. Note: Cooking time will vary depending on oven size. Forty-five minutes was perfect in my smaller 24"/60 cm oven. However, the cooking time may be longer in a larger cavity oven. Serves 4 PRINT OUR RECIPE Convection Roast Pheasant .pdf Download PDF • 73KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Lobster Mac' n Cheese RECIPE Slow Roasted Turkey Pieces RECIPE Braised Chicken with Lemon and Cilantro RECIPE Corned Beef with Cabbage, Potatoes and Carrots RECIPE BBQ Pulled Turkey RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The Convection Steam Oven Will Surprise With Its Versatility and certainly you will benefit with the combination of steam and convection. Have a question? email me at info@convectionkitchen.com Rescued By My Oven August 1, 2022 at 7:00:00 AM The Convection Steam Oven Will Surprise With Its Versatility Now that we have covered the benefits of using Convection at a low temperature to cook tender cuts of meat before grilling, let’s look at the benefits of using your Convection and Steam ovens for preparing a wonderful array of side salads to serve with those grilled meals. Why Does Using Convection Make Food Preparation Easier? Remember when you cook in Convection or Steam you can cook on multiple racks at one time with no transfer of flavor, so if I am preparing several salads I try to either steam or roast several vegetables at one time. It’s easier than having multiple pans cooking on the cooktop and while the vegetables are cooking I can turn my attention to preparing the other ingredients for each salad. Here are Some Recipes to Get You Started We have several great recipes for salads that use roasted vegetables including Roasted Sweet Potato Salad with Black Beans and Roasted Potato and Green Bean Salad that pair well with grilled or oven-roasted meats. Another great side dish that is easy to prepare in the oven is Roasted Ratatouille , the vegetables don’t lose their color as much as when cooked as a stew so it not only tastes great but it’s also visually appealing. Slow Roasted Tomatoes are easy to prepare and wonderful t o use as a topping for grilled fish and chicken. And if You Have a Steam Oven, Leave the Saucepans in the Drawer and Use the Oven The Steam oven is of course a wonderful tool for steaming multiple items at one time, it’s just a matter of paying attention to the timing of the different foods you are cooking. Our recipe for Poached Salmon Salad , for example, demonstrates how to steam potatoes, hard-boiled eggs, green beans, and salmon all in the same oven.Grains are easy to cook in the Steam oven and our recipes for Quinoa Salad with Broccoli and Dried Apricots , Orzo Pasta Salad with Grilled Artichoke Hearts , and Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil are wonderful side dishes to serve with grilled or roasted meats and of course, taste delicious on their own. Don’t Be Scared to Bake Bread, Some Breads are Easy! Fresh bread makes a wonderful accompaniment to salads and our easy recipes for Italian Cheese Bread with Mozzarella and Pita Bread are easy to make, again it’s the timing because as I have so often said, cooking is all about planning. Check Out Our New Recipes We have recently added some recipes for some delicious oven meals. Vegetarian Tortilla Casserole with Zucchini Corn and Black Beans is so easy and is a great side dish for oven-roasted or grilled meats. The meal that includes Chili Garlic Chicken Wings and Pork Meatballs with Garlic and Ginger is also easy to prepare, however, each recipe does require a fair few ingredients but the fabulous flavors are worth the effort. I hope these ideas inspire you to put these great tools to work to help you create memorable meals. Larissa, Your Convection Enthusiast Read Previous Rescued By My Oven Posts Successful Convection Cooking Begins with Planning Read Oven Meals, How to Make Dinner without Being in the Kitchen Read Learning to Make Your Ovens Work for You Read Recipe Writers Usually Don't Reference Your Oven "Baking Mode" So Here Are My Tips Read Every Meal We Cook is an Expression of Love and Caring Four Our Loved Ones Read Winter Convection Meals Read Plan your cooking with these tips "to unlock the magic of your Convection Kitchen"

When the Apricot and Pistachio tart is baked in the Convection Bake mode the crust bakes through perfectly and the fruit caramelizes while remaining juicy and delicious YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Easy Apricot and Pistachio Tart Convection Bake Mode Seasonal fruit tart with a golden, flaky crust topped with pistachios, ready to be served as a delightful dessert. Freeform tarts that have a thin pastry topped with seasonal fresh fruit make a wonderful dessert. When baked in the Convection Bake mode the crust bakes through perfectly, and the fruit caramelizes while remaining juicy. It is easy and delicious. This fruit tart makes a great dessert for several reasons, it is very easy to prepare and, it is delicious without being too sweet or heavy. Slicing all the fruit and arranging it can be a little labor-intensive but in this version, you only have to coarsely chopped the apricot. The pastry can be made by hand or in a food processor but pastry needs to rest for at least an hour in the refrigerator before being used, or it can be made a day in advance. The apricot filling only takes about 10 - 12 minutes to prepare but it does need to cool before being added to the pastry. I spread a coating of mascarpone cheese over the pastry before adding the apricot filling then sprinkled some pistachio nuts over the top. This tart is best baked on a flat baking sheet, however, if baking on a rimmed baking sheet choose a slightly larger pan that will allow room to handle the dough. Ingredients For the pastry 1 ½ cup all-purpose flour 1 stick of unsalted butter, very cold, cut into small cubes Pinch of Kosher salt 1 tsp granulated sugar 4 tbsp ice-cold water For the filling 1 ½ cups dried apricots ( I used the Blenheim variety) Water (enough to cover the apricots in the pan) ½ cup granulated sugar 3 tbsp Mascarpone cheese ½ cup chopped pistachio nuts Preparation Mix the flour with the salt and sugar, add the cold cubed butter, and mix by hand or in the food processor to form a coarse meal. Add the ice-cold water and mix until the mixture comes together in a ball. Handling the pastry with a light touch is key for flaky dough. Roll the pastry with a light dusting of flour into a compact disc, cover with plastic wrap, and refrigerate for an hour or overnight. While the pastry is resting prepare the filling. Place the apricots in a medium-sized saucepan with just enough water to cover. Bring to a gentle boil and simmer for approximately 10 - 12 minutes to soften the apricots. Remove the pan from the heat and set aside ¼ cup of the liquid. Drain the apricots, chop them coarsely if needed and set them aside to cool. Return the reserved ¼ cup of liquid to the pan, add ½ cup of granulated sugar to the pan and cook over moderate heat until the sugar has dissolved. Combine the sugar syrup with the apricots and cool completely. To bake the tart, heat the oven in the Convection Bake Mode at 375 degrees. Roll the dough out to an 11 - 12” circle on a pastry mat lightly dusted with flour then carefully transfer the pastry to a flat baking sheet lined with parchment paper. Gently spread the Mascarpone cheese over the dough with a palette knife leaving a 2” border around the edges. Sprinkle a little sugar over the cheese then carefully spread the cooled apricot mixture over the cheese and top with the pistachio nuts. Fold the edges of the dough in towards the center making neat pleats as you go. Bake for 20 - 25 minutes until the crust is golden and the bottom of the crust is baked through. The edges of the crust can be brushed with a little warmed honey when the tart has cooled slightly for a glossy finish. Serves 8 Apricot Tart .pdf Download PDF • 101KB WANT TO LEARN MORE? Click Here MORE SWEET CHOICES FROM OUR STEAM OVEN! Convection Steam Baked Baby Back Pork Ribs RECIPE Lobster Mac' n Cheese RECIPE Apricot Tomato Chutney RECIPE Chocolate Flan RECIPE Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Vanilla Creme Brulee RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The basic recipe for Corned Beef is to simmer the meat for approximately 3 hours in a covered casserole then adding in the potatoes, carrots and cabbage to cook all together Anchor 1 YOUR RECIPE FOR STEAM COOKING Corned Beef with Cabbage, Potatoes and Carrots Steaming A delicious corned beef with vegetables steaming to perfection in the oven. To cook this meal in the Combi-Steam Oven, I recommend using a casserole pan deeper than the more shallow solid steam pan. The basic recipe for Corned Beef involves simmering the meat for approximately 3 hours in a covered casserole, then adding the potatoes, carrots, and cabbage to cook all together for the final 35 minutes or so. The result? It is a mouthwatering, easy, and delicious meal. However, you won’t have to cover the meat completely, so add enough water to cover ½ up the side of the pan. INGREDIENTS 1 - 2-3lb Corned Beef 2 - lbs medium-sized red potatoes, cut into quarters 6 - medium carrots, peeled and cut into 3” diagonal chunks 1 - head white cabbage, core removed, cut into wedges PREPARATION Choose the combination Convection Steam Mode 300 degrees, or if your oven has a Humidity Setting, choose 100% Humidity + 300 degrees. Check the meat with a fork after 3 hours of cooking time. If it’s beginning to soften, add the vegetables; otherwise, cook it a little longer before adding them. Take the beef out of the packet and rinse to remove excess sodium. Then, place it in a casserole or large pan at 4” in depth. Heat the oven as directed, add enough liquid to come at least halfway up the side of the pan, stir in the spice packet if using, and place in the oven. Remember to slice the beef thinly across the grain. You can heat the sliced beef in some of the cooking juice to make really delicious sandwiches. Serves 6 Steam Oven Corned Beef, Cabbage, Potatoes and Carrots .pdf Download PDF • 153KB WANT TO LEARN MORE? Click Here TRY THESE RECIPES FROM OUR CONVECTION PAGE Perfectly Cooked Flank Steak with Tomatillo Salsa RECIPE Hot Meatloaf Sandwiches with Roasted Peppers RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Apple Strudel RECIPE Cornmeal Herb Crusted Roast Potatoes RECIPE Convection Roast Pheasant RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Arrange the oven racks to accommodate two pans, and, heat the oven in the Convection or Convection Bake mode to 375 F and prepare the baking sheets.   YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Scones with Bacon and Cheddar Cheese Convection or Convection Bake Mode Scones with Bacon and Cheddar Cheese In days gone by when ready-made bakery items were not readily available, items like scones were staples of the home kitchen. Scones are easy to prepare and quick to bake, and you can prepare them with sweet or savory ingredients. These scones were delicious and served with tomato soup. When baked in Convection, scones have a delicate, moist crumb texture, and if you mix them with a light hand, I promise they will never be referred to as rock cakes. This delicious recipe from Emeril Lagasse for savory scones makes a generous 16 portions, which is great for entertaining. You can also bake and freeze the scones and refresh them in your steam oven on demand. Scones are best baked on a flat baking sheet with a slight lip, lined with parchment, silicone, or left plain. INGREDIENTS 4 slices cooked bacon, chopped 3 cups unbleached all-purpose flour 1 tbsp baking powder 1 tbsp sugar 1 tsp salt 1 stick cold unsalted butter, cut into small cubes 1 ½ cups sharp cheddar cheese, grated (approx 6 oz) 4 green onion, thinly sliced Freshly ground pepper to taste 1 cup heavy cream + 2 tbsp for brushing the scones before baking PREPARATION Arrange the oven racks to accommodate two pans, and, heat the oven in the Convection or Convection Bake mode to 375 F and prepare the baking sheets. Sift the flour, baking powder, sugar, and salt into a large mixing bowl. Cut in the butter with two forks or a pastry blender, then add the cheese, green onion, and black pepper and work just until the mixture begins to come together. Stir in the cooked chopped bacon and 1 cup of cream and work until it becomes a sticky dough. Dribble in a little more cream or half and half if the mixture is too dry and crumbly. Turn the mixture onto a lightly floured surface and pat it into a large round. Cut the dough in half and form two 7” circles about ¾” thick. Cut each circle into 8 wedges and transfer the wedges to a baking sheet, leaving ½” space between each one. Brush the tops of the wedges with the extra cream and slide the trays into the oven. Bake for 18 - 22 minutes until golden. Check underneath to ensure they are baked through. Remove from the oven and cool on the baking sheets for 5 - 8 minutes, then transfer the scones to a cooling rack. Once cool, they can be stored in an airtight container. Makes 16 PRINT OUR RECIPE Scones with Bacon and Cheddar Cheese .pdf Download PDF • 61KB WANT TO LEARN MORE? Click Here MORE STEAM BAKING RECIPES Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Vanilla Creme Brulee RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Key Lime Cheesecake RECIPE Chocolate Flan RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

WHAT IS A CONVECTION OVEN? FAQ PAGE How What Why Do ! Widget Didn’t Load Check your internet and refresh this page. If that doesn’t work, contact us. OUR LATEST CONVECTION RECIPES Pork Sausage and Poultry Meat Pie Convection Baked Turkey Enchiladas Spatchcock Roast Turkey Oven Boston Style Baked Beans

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

Beef Wellington makes a wonderful centerpiece for a special occasion meal, and convection cooks it perfectly. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Beef Wellington Convection Bake Beef Wellington cooked in a convection oven Beef Wellington makes a wonderful centerpiece for a special occasion meal, and convection cooks it perfectly. The preparation is fairly simple; however, several rounds of chilling are required between each step, so you will need to set aside a fair bit of time for it. The chilling is important because the puff pastry that encases the beef needs to be baked at a high temperature, so the colder the meat, the less chance there is for it to overcook during baking. Beef Wellington It is also crucial not to let the puff pastry get too soft as it thaws, so follow the package directions for the recommended steps for thawing. If the pastry gets too soft, it’s best to refrigerate it for a while before proceeding. Wrapping the meat and duxelles mixture in several sheets of phyllo dough before wrapping it in the puff pastry is recommended by many chefs to avoid too much moisture permeating into the puff pastry. However, separating just a few sheets of phyllo dough without it all getting very soft is not easy so I have also provided instructions for wrapping the beef directly in the puff pastry. If you decide to skip rolling the meat in phyllo dough make sure your duxelles mixture is very dry and cold. Beef Wellington is a recipe where planning and organizing your workspace is key to success. INGREDIENTS Recipe ingredients For the beef filet 1 center-cut beef tenderloin trimmed (2.5 - 3lbs) 2 tsp kosher salt Freshly ground pepper 1 tbsp olive oil 1 tbsp unsalted butter 1 tbsp Dijon mustard Kitchen twine cut into 7 7-8” lengths For the mushroom duxelles 1 ½ lbs cremini mushrooms, wiped clean, trimmed and coarsely chopped 2 large shallots, peeled, coarsely chopped 3 tbsp unsalted butter 3 cloves garlic, minced 3 tbsp Italian parsley leaves, finely chopped 2 tbsp dry sherry or brandy Freshly ground pepper For the pastry 1 14 oz package frozen puff pastry; follow package directions for bringing to room temperature. 6 slices prosciutto 2 sheets frozen phyllo dough, defrosted (optional) Egg wash 1 egg mixed with 1 tbsp water, beaten until well combined PREPARATION Cut a 7” length of twine and tie the tenderloin in the center. Then, continue to tie the beef tightly at 2” intervals on either side. Season the beef with kosher salt and freshly ground pepper and set aside to come to room temperature. Heat a large skillet over moderate heat. Add the oil and butter and increase the heat to medium-high. Add the beef and sear until it is well-browned on all sides, then set it aside on a rimmed baking sheet to cool for 15 - 20 minutes. Remove the twine and brush the tenderloin with the mustard. Place the beef in the refrigerator and chill for at least an hour or up to 4 hours. First, to prepare the duxelles, pulse the mushrooms and shallots in a food processor until very finely chopped. For even results, this is best done in two batches. Heat a large skillet over moderate heat. Add the butter, and when it melts, add the chopped mushroom-shallot mixture. Cook the mixture over moderate heat for about 25 minutes until the mushrooms are dry. Then stir in the garlic and parsley and cook over a gentle heat for 2 minutes. Add the sherry and stir continuously to scrape up any browned bits until the mixture is dry. Add the freshly ground pepper to your taste, spread the duxelles onto a rimmed baking sheet, and chill for 30 - 60 minutes. Method using phyllo dough: Spread a damp flour sack towel on the work surface. Then, cut 3 pieces of plastic wrap about 7” in length and place them on the towel, overlapping them to make a square about 20”. Place the two phyllo sheets overlapping by a few inches in the center of the plastic wrap to form a rectangle with the long edge facing you. Lay the prosciutto in two rows over the phyllo dough leaving a ½” border around the edges. Gently spread the chilled duxelles over the prosciutto to form an even layer. Place the beef lengthwise over the bottom third of the duxelles and roll up the beef using the plastic wrap as a guide, making sure it stays on the outside of the pastry. Twist the ends to form a tight log, transfer the pastry-wrapped beef to a rimmed baking sheet, and refrigerate for at least an hour. Heat the oven in the Convection Bake mode to 400 F/ 205 C and line a rimmed baking sheet with parchment paper. Gently roll out the puff pastry on a lightly flour-dusted rolling mat to form a 15” 12” rectangle, and lightly brush the top third of the pastry with the prepared egg wash. Gently unwrap the chilled beef and discard the plastic wrap. Lay the phyllo beef lengthwise on the bottom edge of the pastry and roll it up. Place the beef seam side down on the prepared baking pan, gently brush off any excess flour, and brush the pastry all over with the egg wash. The pastry can be lightly scored to create a decorative pattern, or you can roll out the trimmings to create a raised pattern. Cut 3 small holes in the top of the pastry to allow steam to escape and provide a place to insert the oven meat probe. Place the beef in the oven and program the meat probe to reach an internal temperature of 125 F/ 52 C for medium rare. When the internal temperature has been reached, and the crust is golden, remove the beef and let it stand for 15 minutes before slicing. Method without using phyllo dough Carefully roll out the puff pastry on a lightly flour-dusted rolling mat to form a 15” 12” rectangle, and lightly brush the top third of the pastry with the prepared egg wash. Lay the prosciutto slices over the lower part of the dough in an overlapping pattern and gently spread the duxelles mixture evenly over the prosciutto. Place the chilled lengthwise on the bottom edge of the pastry and roll it up. Place the beef seam side down on the prepared baking pan, gently brush off any excess flour, and brush the pastry all over with the egg wash. The pastry can be lightly scored to create a decorative pattern or roll out the trimmings to make a raised pattern. Cut 3 small holes in the top of the pastry to allow steam to escape and provide a place to insert the oven meat probe. Place the beef in the oven and program the meat probe to reach an internal temperature of 125 F/ 52 C for medium rare. When the internal temperature has been reached, and the crust is golden, remove the beef and let it stand for 15 minutes before slicing. Serves 6 Note: Beef Wellington can also be baked in the steam oven using the combination Convection/Steam Mode (low humidity if your oven has variable steam settings). Keep in mind that the cooking time will be faster if baked in a smaller cavity oven, so if your steam oven doesn’t have a meat probe, check the internal temperature after 25 minutes of baking time. PRINT OUR RECIPE Beef Wellington .pdf Download PDF • 104KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Convection Steam Baked Baby Back Pork Ribs RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE Steamed Baked Cabbage Rolls with Beef and Pork RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms RECIPE Slow Roasted Beef Tenderloin RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A bulgur salad with kale, red pepper paste, crushed red pepper, lemon and garlic is a popular side dish to serve with grilled meats, fish, and poultry during the warm weather months, and the Steam oven is the perfect tool for preparing them. Anchor 1 YOUR RECIPE FOR STEAM COOKING Steamed Bulgur Pilaf with Kale and Red Pepper Paste Steam Mode Steamed bulgur pilaf with kale and red pepper paste, garnished with lemon slices, alongside flatbread and fresh parsley. Greens and grains don't have to be boring. With this sensational recipe from Turkey, you can learn how to simplify your cooking while making amazing side dishes in your Steam oven. Salads are popular side dishes to serve with grilled meats, fish, and poultry during the warm weather months, and the Steam oven is the perfect tool for preparing them. In the original recipe, this dish is cooked over low heat on the cook-top; however, it can also be cooked in the Steam oven using the Steam mode. Cooking in the Steam oven ensures there will be no boil-overs, and this dish can be cooked in an oven-safe container, making it convenient for serving and storing. I purchased the bulgur and Turkish red pepper paste from a Middle Eastern market, but these items are also readily available online. The paste adds some spice and depth of flavor to this dish and it can also be added to pasta sauces, stews or spread on grilled bread, it's so versatile. Although this recipe is fabulous as it is written, I also tried it with a few variations. Either adding some crumbled feta cheese chunks or some cooked garbanzo beans are delicious options. And of course, be sure to use a good fruity olive oil to enhance the flavors. INGREDIENTS Recipe ingredients 12 cloves garlic, peeled and coarsely chopped 1 large yellow onion, finely chopped 1 large bunch Lacinto kale, stems removed, leaves cut into fine ribbons (or use the greens of your choosing) 1 cup coarse bulgur ¼ cup fruity olive oil 3 tsp Turkish red pepper paste ½ cup water PREPARATION Heat the steam oven in the steam mode to the default temperature of 212 F. Mash the garlic cloves with a teaspoon of kosher salt and combine them with the remaining ingredients in a medium-sized oven-safe container. Season with salt and freshly ground pepper, and using your hands (I wore gloves), mix the ingredients until well combined. Place the pan in the oven and cook for 25 - 30 minutes until the liquid has been absorbed and the greens have softened. Serve warm or at room temperature with some lemon quarters. Serves 6 Steamed Bulgur Pilaf with Kale and Red Pepper Paste .pdf Download PDF • 71KB WANT TO LEARN MORE? Click Here TRY THESE VEGETARIAN RECIPES Convection Roast Cauliflower with Spicy Lentils RECIPE Wild Rice and Roasted Vegetable Harvest Casserole RECIPE Convection Baked Eggplant Lentil Stew with Pomegranate Molasses RECIPE Baked Peppers Stuffed with Farro, Chickpeas and Chard RECIPE Spanish Potato Omelet (Tortilla de patatas) RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

These cookies are incredibly easy to make, but because there is no flour to bind the mixture, it is important to give the mixture a good chill before rolling and baking the cookies YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Almond Chocolate Citrus Cookies Convection or Convection Bake Mode Almond Chocolate Citrus Cookies These cookies are incredibly easy to make, but because there is no flour to bind the mixture, it is important to give the mixture a good chill before rolling and baking the cookies. Once baked, they can be drizzled with a little confectioners’ sugar icing and a little more orange zest. This recipe yields approximately 34 cookies. Remember that when baking in convection, two racks can be baked at the same time with even results. This recipe can easily be doubled if a larger quantity is desired. INGREDIENTS For the cookies 2 cups raw almonds, toasted ½ cup granulated sugar 3 ½ oz mini milk or dark chocolate chips ¼ tsp cinnamon 1 egg 2 tsp orange zest 1 tbsp orange juice 1 tsp lemon zest ½ tsp lemon extract 1 tsp vanilla extract For the frosting ½ cup confectioners’ sugar ¼ tsp lemon extract ¼ tsp vanilla extract 1 - 2 tsp water Recipe ingredients PREPARATION To toast the almonds, heat the oven in the Convection Bake or Bake mode to 350 F/ 180 C. Spread the almonds onto a rimmed baking sheet and bake for 8 - 10 minutes. Cool the almonds, then process them into very small chunks in a food processor. Combine the almonds, sugar, chocolate, and cinnamon in a large bowl. In a separate bowl, beat the egg in a small bowl and stir in the orange and lemon zest, orange juice, lemon extract, and almond extracts. Pour the egg mixture into the almond mixture and stir well to combine. Chill the mixture for at least two hours until slightly stiff. Heat the oven in the Convection or Convection Bake mode to 325F/ 165C. Roll the cookie mix into small 1” balls and place them 2” apart on a parchment-lined baking sheet. Bake for 12 - 14 minutes or until the bottoms are lightly browned. Remove to a wire rack to cool. To make the icing, combine the confectioners’ sugar with the extracts and just enough water to achieve a good spreading consistency. Drizzle over the cookies and zest a little orange over the cookies for garnish. Makes 34 PRINT OUR RECIPE Almond Chocolate Citrus Cookies .pdf Download PDF • 232KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Apricot Tomato Chutney RECIPE Baked Chicken and Rice RECIPE Braised Chicken with Lemon and Cilantro RECIPE Vanilla Creme Brulee RECIPE Chocolate Flan RECIPE Key Lime Cheesecake RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Chicken pieces roasted on a bed of potatoes and tomatoes mixed with oregano, garlic, and capers are an easy way to create a flavorful one-dish meal. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Chicken Roasted with Potatoes and Tomatoes Convection Roast Mode or Convection Bake Mode Roasted Chicken with Potatoes and Tomatoes Chicken pieces roasted on a bed of potatoes and tomatoes mixed with oregano, garlic, and capers are an easy way to create a flavorful one-dish meal. In this recipe, the potatoes and tomatoes tossed together with the aromatics create a wonderful creamy base for the perfectly roasted, crispy-skinned chicken pieces. First, the vegetables and seasoning are combined and placed in a large oven casserole dish. The seasoned chicken pieces are added and gently combined to ensure the oil and seasoning are evenly distributed. The dish is baked in the Convection Bake or Convection Roast Mode at 425 F to ensure the chicken skin crisps and the potatoes cook through. The chicken pieces can be turned partway through the cooking to ensure even browning. Prior to serving, the dish is finished with a handful of chopped fresh basil and oregano and a sprinkle of sea salt. Recipe Ingredients INGREDIENTS 8 chicken pieces (legs and thighs work best for this dish) 2 lbs golden potatoes cut into approx 2” chunks 1 medium yellow onion, cut into large chunks 4 cloves garlic, smashed 4 ripe plum tomatoes, core removed, cut into 1” chunks 1 tbsp capers, rinsed 2 tbsp fresh chopped parsley and oregano leaves Pinch dried chili flakes Approx ½ cups olive oil ¼ cup fresh chopped basil added before serving PREPARATION Position an oven rack in the middle of the oven and heat the oven in the Convection Bake or Convection Roast Mode to 425 F. Season the chicken pieces with kosher salt and pepper and set aside. Combine the potatoes, onion, garlic, tomatoes, capers, parsley, and oregano in a 9 x 13” oven-safe casserole dish—season with kosher salt, freshly ground pepper, and a pinch of dried chili flakes. Add the oil and stir the mixture gently to coat the vegetables evenly. Fold the chicken pieces into the dish so they are also coated with the oil and seasoning, and slide the dish into the oven uncovered. Cook for 25 minutes, then turn the chicken pieces over to ensure even browning. Cook for another 20 - 25 minutes until the chicken has crisped and the potatoes are soft. Prior to serving, stir in the freshly chopped basil and add a sprinkling of flavorful sea salt, such as Maldon flakes. Serves 4 PRINT OUR RECIPE Chicken Roasted with Potatoes and Tomatoes .pdf Download PDF • 61KB WANT TO LEARN MORE? Click Here MORE CHICKEN RECIPES AND DESSERT! Braised Chicken with Lemon and Cilantro RECIPE Vanilla Creme Brulee RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Key Lime Cheesecake RECIPE Baked Chicken and Rice RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

HOW DO I DETERMINE RACK POSITION WHEN I ROAST? FAQ PAGE How What Why Do How do I determine rack position when I roast? To determine and accommodate all the cooking trays and achieve desired results before heating the oven, it's good practice to stage the oven and place different type of food in the proper rack. For example, vegetables roasted on rack position 2 will benefit from the stronger heat from the bottom heating element while meats cooked on rack position 4 will benefit from the direct heat from the top heating element. You have to count the rack position from the bottom up. OUR LATEST CONVECTION RECIPES Pork Sausage and Poultry Meat Pie Convection Baked Turkey Enchiladas Spatchcock Roast Turkey Oven Boston Style Baked Beans

A guide to prepare a Thanksgiving feast. My tips will help you along the process and a convection-oven will simplify the process. Tips for Preparing a Thanksgiving Feast in Convection Preparing a Thanksgiving Feast. First let’s stand back and look at the big picture to see how the cooking of the feast will unfold. Turkey cooks much faster in Convection, a 20 lb room temperature turkey will typically cook in 2 hours a 12-15 lb turkey will take closer to 1 ½ hours. However, you need to factor in resting time, gravy making, and carving so add another 50 - 60 minutes. Key to success is getting the turkey close to room temperature prior to roasting. Timing Chart Convection Bake or Convection Roast Mode 20 lbs turkey 2 hrs 50 - 60 min resting & carving Convection Bake or Convection Roast Mode 12-15 lbs turkey 1 1/2 hrs 50 - 60 min resting & carving If you use a convection-mode, once the turkey comes out of the oven you can add all your oven side dishes to cook at one time. The timing for cooking roasted root vegetables and casseroles is approximately 40 minutes so by the time the side dishes are cooked everything will be ready to serve at the same time. Dishes with a shorter cooking time can be added in at the appropriate time. Stage Your Oven Before You Turn It On Be sure to stage your oven with all the pans when it is cold, so you know exactly how you can load in all your dishes. 30 and 36” ovens accommodate extra large rimmed baking sheets and two 9 x 13” casseroles side-by-side on a rack. Even my 24” oven accommodates a half sheet pan and two casserole dishes side-by-side. Stuffing & Veggies. Because of the faster cooking time it is safer to bake a stuffing casserole than to stuff the turkey. If you stuff the turkey, you will need to cook it for a longer time and it will be a little drier. So now you know the overall cooking time for the turkey and side dishes is about 3 hours. To keep things simple it is ideal to prep the vegetables and casseroles in advance so the only active work you will have is carving the turkey and gravy making. Let’s face it, it’s far better to take this in stages rather than trying to do everything all at once. What About Baking Pies or Rolls? Well pies should definitely be baked earlier in the day or the day before, but rolls are wonderful when freshly baked, so they are best baked before the turkey goes into the oven. Chocolate Pecan Pie. The advantage of using convection when baking is that you can bake on multiple racks at one time with even results. Remember when baking in a Convection mode always reduce the recipe temperature by 25 degrees to ensure even baking. Uneven baking results indicate that the oven temperature was too high. Get A Headstart On Making The Gravy If you can pick up some turkey legs before Thanksgiving and make some stock then you can actually make the gravy while the turkey is cooking. Otherwise use the turkey neck and wing tips to make stock while the turkey is roasting. Then when you have deglazed the pan drippings and captured the pan juices you can add those to the prepared gravy for added flavor. I usually make my cranberry sauce and bake the croutons for the stuffing the day before to minimize the amount of clean-up and work I have to do on Thanksgiving day. Successful cooking begins with planning, so I hope you can use these tips to make a cooking plan that will work for your Thanksgiving feast. Below you will find links to the many Thanksgiving videos and recipes you will find here at Convection Kitchen. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Convection Baked Turkey Enchiladas RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE How to Roast Chicken Breasts in Convection RECIPE Convection Baked Turkey Enchiladas RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE How to Roast Chicken Breasts in Convection RECIPE Convection Baked Turkey Enchiladas RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE How to Roast Chicken Breasts in Convection RECIPE Convection Baked Turkey Enchiladas RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE How to Roast Chicken Breasts in Convection RECIPE Convection Baked Turkey Enchiladas RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE How to Roast Chicken Breasts in Convection RECIPE Convection Baked Turkey Enchiladas RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Crusty and Juicy Convection Baked Calzone RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast RECIPE How to Roast Chicken Breasts in Convection RECIPE