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If you are enjoy lemongrass and turmeric, this roast chicken dish will be bursting with great flavors. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Spatchcock Turmeric Roast Chicken Convection Roast Mode A beautifully roasted spatchcock chicken on a baking tray, surrounded by fresh radishes, green onions, toasted bread cubes, and roasted carrots and parsnips. If you are looking for a chicken dish that is bursting with great flavors then you will enjoy this variation on the popular turmeric roast chicken. When the chicken is flattened out and marinated you will find it cooks faster, so allow 45 minutes to roast the chicken and you can roast the carrots or another vegetable of your choice. INGREDIENTS 1 Whole Chicken , backbone removed and flattened out 1 stalk lemongrass, smashed with back of knife and roughly chopped 1 tbsp turmeric 3 cloves garlic 1 tbsp fish sauce 2 tbsp vegetable oil 1 lb rainbow carrots, peeled and cut into 2 inch pieces, tossed with a little oil PREPARATION Chicken and Marinade In a small food processor or blender, add lemongrass, turmeric, garlic, fish sauce and vegetable oil. Process or blend until a smooth paste. Rub the marinade all over the chicken and place in the refrigerator for at least 2 hours or overnight. Heat the oven in the Convection Roast Mode 375 degrees. Place the flattened chicken on a rimmed baking sheet and cook for 25 minutes. Add the carrots to the same pan or spread onto another rimmed baking sheet and cook the carrots and chicken for another 20 minutes. Set aside until cool enough to handle, meanwhile prepare the salad and the dressing. Turmeric Chicken .pdf Download PDF • 71KB WANT TO LEARN MORE? Click Here CHECK OUT THESE STEAM RECIPES Braised Chicken with Lemon and Cilantro RECIPE Blanching and Canning in the Steam Oven RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Mexican Street Corn Salad RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Potatoes Steam Roasted with Tomatoes and Capers 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!

Slow roasting tomatoes is one of the best ways to enjoy tomatoes. The natural juices in the tomatoes and the garlic and herbs flavors are kept intact thanks to Convection YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Slow Roasted Tomatoes with Garlic and Fresh Herbs Convection or Convection Bake Mode As a side dish or condiment, slow roasted tomatoes are delicious. Slow-roasting tomatoes is one of the best ways to use an abundance of summer tomatoes. Thanks to convection, the natural juices in the tomatoes are kept intact, and cooking them at a low temperature of 200 degrees for several hours perfectly caramelizes the natural sugars, rendering amazing results. Enhance the flavor with some fresh herbs and garlic for an easy, delicious condiment that is well worth the time and slight effort to make. INGREDIENTS 2 lbs. sugar plum or other small tomatoes, rinsed, dried and cut in half 4 cloves garlic, minced 2 tbsp chopped fresh herbs, rosemary, oregano, basil and marjoram ¼ cup olive oil or more if needed PREPARATION Heat the oven in the Convection or Convection Bake mode at 200 degrees. Combine all the ingredients, add a little sea salt and freshly ground pepper, and spread them on a rimmed baking sheet. Turn the tomatoes so that each one is facing cut side up, slide the tray into the oven, and cook for 2 hours until the tomatoes are soft yet slightly caramelized. The tomatoes can be stored in the refrigerator for up to a week and are delicious served with cheese, eggs, fish, chicken, beef, or lamb, spread onto grilled bread, or added to a sandwich. Yield is approximately 2 cups. PRINT OUR RECIPE Slow Roasted Tomatoes .pdf Download PDF • 176KB WANT TO LEARN MORE? Click Here RECIPES FROM OUR STEAM PAGE Steamed Couscous Broccoli Salad with Almonds RECIPE Slow Roasted Rib Eye Steak RECIPE Blanching and Canning in the Steam Oven RECIPE Potatoes Steam Roasted with Tomatoes and Capers RECIPE How to Cook Prime Rib in the Steam Oven 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!

This creamy Corn Casserole with Green Onions is easy to prepare and is great to ser with BBQ chicken or pull pork. It makes a wonderful side dish YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Creamy Corn Casserole with Green Onions Convection Bake or Convection Roast Mode Golden corn casserole, roasted vegetables, and crispy chicken tenders are ideal sides for BBQ chicken or pulled pork. This easy to prepare corn casserole is a great accompaniment to serve with BBQ chicken or pulled pork and makes a wonderful side dish to include in a buffet. With this recipe it’s important to have all the ingredients organized and the pan prepared. You begin by cooking the cornmeal in the traditional manner on the cooktop for about 10 minutes but it needs a lot of stirring during that time. Then you add the remainder of the ingredients, transfer the mixture to the prepared baking dish and bake. Ingredients 1 ½ - cups of water 1 ½ - cups whole milk ¾ - cup stone-ground cornmeal 2 - tablespoons unsalted butter 2 - large eggs ½ - teaspoon baking powder 2 - green onions 1 ½ - cups corn kernels 3 - tablespoons Parmesan cheese Preparation Preheat the oven to Convection Bake or Convection Roast 375 degrees. Grease a shallow 1 ½ quart casserole dish. Combine the water with ½ teaspoon of salt and ½ of the milk in a large heavy saucepan and bring to a boil. Reduce the heat to medium-low and pour in the corn-meal in a steady stream, whisking all the time. Reduce the heat to a low simmer and cook for 10 minutes, stirring frequently until the mixture is very thick and pasty. Remove from the heat and whisk in the butter, add the remaining milk in a steady stream whisking all the time, then add the eggs one at a time and finally the baking powder. Stir in the onions, corn & Parmesan and a little cracked pepper. Bake for 45 minutes or until a tester comes out clean. WANT TO LEARN MORE? Click Here MORE CASSEROLE DISHES FROM OUR STEAM OVEN! English Muffin Poached Egg Pizza RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Provencal Golden Potato and Tomato Casserole RECIPE Broccoli and Cauliflower Gratin RECIPE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Fish Pie with Wild Cod and Shrimp 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!

Roasted Cauliflower lends itself to many different preparations and this spicy “Kung Pao” is a exquisite version. The Asian sauce requires a few great ingredients to have on hand YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Cauliflower Kung Pao Style with Bacon Convection Roast or Convection Bake Mode A vibrant salad of roasted cauliflower with fresh lettuce, sliced jalapeños, crispy bacon bits, and green onions. Cauliflower certainly lends itself to many different preparations and this spicy “Kung Pao” version is one of the best. The sauce requires quite a few ingredients but if you enjoy Asian cooking they are all great ingredients to have on hand. The addition of bacon is of course delicious but if you prefer a vegetarian version you will be just as pleased. INGREDIENTS 2 - tablespoons Chinese rice wine or Dry Sherry 2 - teaspoons cornstarch 1 - tablespoon + 2 teaspoons soy sauce 1 - tablespoon Sherry vinegar 2 - teaspoons Hoisin sauce 2 - teaspoons sugar 1 - teaspoon sesame oil 1 - head cauliflower, cut into florets 2 - tablespoons, vegetable oil 3 - ounces, thick cut bacon, cut into 1” pieces 1 - teaspoon Sichuan peppercorns or ½ teaspoon black pepper 3 - scallions, cut into 1” pieces 1 - small jalapeno, seeded and cut into thin slices PREPARATION Preheat the oven to Convection Bake or Convection Roast 375 degrees. In a medium bowl combine the wine, cornstarch and 1 tablespoon of the soy sauce and the vegetable oil. Add the cauliflower florets and bacon and toss to coat. Spread the mixture onto a rimmed baking sheet and roast for 15 minutes until the edges of the cauliflower begin to crisp. Meanwhile combine the remaining soy sauce, vinegar, Hoisin sauce, sugar and sesame oil. Toss the cooked cauliflower mixture with the sauce and sprinkle with the scallions and jalapeno before serving. Serves 4 WANT TO LEARN MORE? Click Here GREAT SALADS FROM OUR STEAM PAGE Potato Calamari Salad with Capers RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Steamed 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! 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!

Cooking Juicy Bone-In Baked Chicken Breasts along another meal can be achieve if you cook in convection with no transference of flavor YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Juicy Bone-In Baked Chicken Breasts Convection Bake or Convection Roast Mode Roasted chicken breast with peppers, cheese-topped broccoli, and chocolate dessert as part of a Convection Meal. In this video I am going to show you how using Convection you can cook for kids and adults at the same time. Remember the basics of convection cooking: different foods can be cooked on multiple racks at one time, foods have more moisture retention and there is no transfer of flavor when cooking multiple dishes at one time. Make that oven work for you! To serve with the convection roast chicken breasts a casserole that features broccoli and cheese is often well received. To make it a little more interesting and nutritious you can add in some cooked quinoa. The quinoa and broccoli need to be cooked prior to assembling the casserole and can be cooked together in the combi-steam oven or in the traditional method on the cooktop. Once assembled the casserole can be baked at the same time the chicken is cooking. Making a casserole requires a little extra effort, but it is much more appealing especially for kids than a mound of grain and some veggies on the plate. The broccoli and quinoa can be steamed in the Combi steam oven at the same time or prepared in a double boiler on the cooktop. The casserole can be prepared in advance and baked when needed. INGREDIENTS ½ cup quinoa, Tricolor quinoa has a nice appearance, steamed 1 bunch broccoli, sliced into ½” thick slices, steamed 3 tbsp olive oil 2 tbs fresh lemon juice 2 cups grated mozzarella or cheddar cheese 3 tbsp mayonnaise 1 tbsp Dijon mustard ⅓ cup coarsely grated Parmesan cheese PREPARATION Lightly butter or oil an oven casserole dish that will accommodate the broccoli. Combine the quinoa and broccoli in a large bowl, add the salt and pepper, oil, and lemon juice and toss gently to combine. Layer the broccoli mixture into the prepared casserole dish. Combine the cheese with the mayonnaise and mustard and spread evenly over the top of the casserole. Scatter the Parmesan cheese evenly over the top. Bake in the Convection Bake or Convection Roast Mode 350 °F. If only cooking two dishes, bake the casserole on the lower oven rack. If baking the brownies as well, bake the casserole on the middle rack for approx 25 - 30 minutes until the cheese is bubbling. For the Brownies recipe click here. Convection Meal for Kids and Adults, Broccoli Quinoa Casserole .pdf Download PDF • 114KB WANT TO LEARN MORE? Click Here THERE IS SOMETHING ABOUT STEAMING CHICKEN! Succulent Steam Oven Turkey Breast RECIPE Slow Roasted Chicken Wings RECIPE 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Baked Chicken and Rice RECIPE Steam Oven Roast Chicken and Vegetables RECIPE BBQ Pulled Turkey RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

When cooking quinoa, remember a little goes a long way! If you want to have some quinoa on hand for other meals then go ahead and steam a whole cup, otherwise ½ cup will be enough to make this salad Anchor 1 YOUR RECIPE FOR STEAM COOKING Quinoa Salad with Broccoli, Dried Apricots and Toasted Pistachios Steaming A vibrant and nutritious quinoa and vegetable medley steamed to perfection in a steam oven, highlighting a colorful mix of broccoli, carrots, and pistachios for a wholesome meal. When cooking quinoa, remember a little goes a long way! If you want to have some quinoa on hand for other meals then go ahead and steam a whole cup, otherwise ½ cup will be enough to make this salad to feed 4 people. The only two ingredients that need steaming are the quinoa and the broccoli, plan 15 minutes for the quinoa and about 5 for the broccoli florets. INGREDIENTS ½ - cup rinsed quinoa 2 - cups, small broccoli florets Remaining Salad Ingredients: 6 - dried apricots, chopped ¼ - cup, currants 3 - scallions, finely chopped ¼ - cup fresh Italian parsley leaves, chopped ½ - cup pistachio nuts, lights toasted Combine with the cooked quinoa and broccoli when cool. Vinaigrette: 1 - medium lemon, zest and juice ¼ - cup olive oil ¼ - teaspoon paprika ¼ - teaspoon ground cumin ¼ - teaspoon salt Whisk the ingredients together and toss with the salad. PREPARATION Preheat the Steam Oven in the Steam Mode. Place the quinoa in a small solid pan and add a touch of salt and just enough water to cover. Steam for 15 minutes then set aside to cool. Any residual water will be absorbed during this time. Place the broccoli florets in a small perforated pan and steam for 4-5 minutes until tender, then set aside to cool. Quinoa Salad Broccoli & Dried Apricots .pdf Download PDF • 288KB WANT TO LEARN MORE? Click Here COMPLETE YOUR MEAL WITH THESE RECIPES Roulade with Chocolate Ganache and Candied Orange RECIPE Oven BBQ Chicken RECIPE How to Roast Chicken Breasts in Convection RECIPE Convection Bake Pita Bread RECIPE Cauliflower Mac n’ Cheese RECIPE Strawberry Galette with Vegan Pastry Crust RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The Convenience of a Convection or Convection Steam Oven Have a question? email me at info@convectionkitchen.com Rescued By My Oven May 2, 2022 at 7:00:00 AM The Convenience of a Convection or Convection Steam Oven There are many benefits to cooking foods in Convection or Convection steam, but one of the greatest benefits is convenience. Whether you cook the entire meal on one rimmed baking sheet or layer several pans into the oven to cook at one time, the fact that you can cook a meal without having to stand at the cooktop can really ease the stress of meal preparation. Risotto is the perfect example, it’s a wonderful dish that pairs well with a variety of foods and when cooked in the oven requires no stirring. Risotto made in the Combi steam or Convection oven with no stirring may not be authentic but it is still fabulous. This recipe for Lemon Basil Risotto has the fresh bright flavors of spring and pairs well with poultry or seafood. When cooking risotto in the Combi steam oven, use the steam setting and cook the risotto uncovered in an oven-safe casserole dish. When cooking risotto in a Convection oven it must be cooked in a covered oven-safe pan or casserole dish. Use the Convection mode 350 degrees and it will cook to perfection. Either way remember you can also cook other dishes at the same time, so plan to let your oven cook the entire meal.If you are looking to give your taste buds a new flavor experience we have some great options to try. If your pantry is stocked with some Asian condiments, this Convection roasted Kung Pao Cauliflower is easy to prepare and cooks in approximately 15 minutes. Roast some chicken pieces or fish at the same time for a fabulous easy meal. While you have those Asian spices handy you might want to try this recipe for Combi Steamed Black Bean Pork Spareribs . You will have to ask the butcher to cut the ribs horizontally across the bone, and then you will have to cut them down into smaller chunks but that little effort is so worth the flavorful results. Best of all you can steam some rice and greens or your favorite Dim Sum dumplings at the same time for an amazing feast. This Convection meal featuring Mexican Meatloaf and Classic Red Rice also offers a great flavor boost to a classic recipe as does this recipe for Lemongrass Tumeric Roast Chicken with Asian Style Panzanella . Cooking is all about planning and planning to use the tools in your Convection and Combi steam ovens allows you to prepare and cook meals with greater ease and great results. 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"

Oven Baked Breakfast Potatoes with Breakfast Sausage is perfect meal for brunch. You can cook in multiple racks in convection! YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Oven Baked Breakfast Potatoes with Breakfast Sausage True Convection or Convection Bake Mode A savory convection meal featuring breakfast potatoes and sausage garnished with fresh herbs and colorful peppers. Brunch is almost the perfect meal with an assortment of savory and sweet dishes many of which can be cooked casserole style. And which appliance is ideal for cooking multiple foods at one time, that's right your Convection oven. This brunch menu includes 3 different dishes that can be cooked at the same time in one oven using the True Convection or Convection Bake mode. Because the cooking time and temperature are the same for all 3 recipes, you can plan the cooking so the food will be ready to serve at the exact time you want to eat. The menu includes a frittata-style dish with green chilis and cheese, a baked French toast casserole, and to round it out some roasted potatoes with sausage and peppers. Each dish serves 6 - 8 people. Ingredients 1 lb small golden or red potatoes, cut into quarters 1 small red pepper, seeds removed, cut into 1” chunks 1 small yellow pepper, seeds removed, cut into 1” chunks ½ red onion, cut into 1” pieces ¼ cup olive oil ¼ tsp Kosher salt ½ tsp dried oregano 4 smoked chicken apple sausages cut into 4 - 5 diagonal slices Preparation Heat the oven in the Convection or Convection Bake mode 325°F. Combine the potatoes with the peppers and onion, olive oil, salt, and seasoning and spread onto a rimmed baking sheet. Bake for 20 - 25 minutes, remove from the oven and fold in the sliced sausage. Return to the oven and continue cooking for another 10 - 15 minutes. Note: The two other casseroles both need to rest for at least 10 minutes before serving so the potatoes can go in a little later and once the casseroles come out of the oven the temperature can be increased to 375°F for the last 10 minutes of cooking to crisp the potatoes. Link to Chille Relleno Souffle and Baked Creme Brulee French Toast Convection Brunch - Breakfast Potatoes with Chicken Apple Sausage .pdf Download PDF • 99KB WANT TO LEARN MORE? Click Here BRUNCH RECIPES FROM OUR STEAM MENU English Muffin Poached Egg Pizza RECIPE How To Cook Poach Eggs In a Steam Oven RECIPE Chocolate Flan RECIPE Herbed Mushroom Flan RECIPE Poached Eggs with Broccolini and Cheddar RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to 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!

Slow cooking method for grilling pork chops that will yield moist and tender results. Start with your oven and finish at the grill YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Grilled Pork Chops - Slow Cooking Method Low Temperature Cooking Succulent slow-cooked pork chops served with a side of tangy chutney, perfect for a hearty meal. Grilling meat brings out an abundance of flavor, but the grill's high heat can also dry foods out, so what's the solution? Begin by cooking the meat at low temperatures in your Convection or Steam oven and just give the meat a quick finish over high heat. The result? A perfect flavorful sear and meat that is not dried out. I used two different types of pork chops and both worked out well cooked at a low temperature for about 30-40 minutes then finished on the grill. Pork blade chops cut from the pork shoulder have more marbling and handle the grill's high heat well. Left-over grilled pork blade steak is excellent added to fried rice or a ramen bowl. Pork loin chops are typically cut quite thick and have less marbling can be tricky but they were perfect when cooked this way as well. I use 200 degrees for the slow cooking but you can go as low as 160 degrees, just allow a little extra time. Some grilled pineapple slices would of course be perfect as an accompaniment to these grilled chops. Ingredients 2 bone-in pork loin chops 2 pork blade chops 2 tbsp BBQ dry rub seasoning 2 tbsp heat-tolerant vegetable oil BBQ sauce optional Preparation Heat the oven in the Convection or Convection Bake mode at 200 degrees or heat the Steam oven in the Combination Convection Steam Mode at 200 degrees. Place the chops on a shallow rimmed baking sheet, season with your preferred BBQ seasoning, and coat each side of the chops with the oil. I didn’t add salt because the dry rub had a fair amount but add salt to taste. Cook for 30 minutes, brush the chops with the BBQ sauce is using, and finish the cooking on the grill, allowing approximately 4 minutes per side. Grilled Pork Chops .pdf Download PDF • 122KB WANT TO LEARN MORE? Click Here COMPLETE YOUR MEAL WITH OUR STEAM RECIPES! Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms RECIPE Chocolate Flan RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

When cooking with low temperatures of 200 - 250 degrees,  the cooking time for large roasts will be quite long, but the tender meat results are worth the wait. Low Temperature Roasting Golden brown and juicy, these slow-roasted turkey legs emerge perfectly cooked from the steam oven, accompanied by savory sides for a feast full of flavor. Low temperature roasting is not to be confused with braising. This method is only for lean tender cuts of meat. You can use a temperature between the range of 160 - 200°F and a finishing temperature of 400 - 425°F for a crisp golden brown finish. Beef Tenderloin When cooking with low temperatures of 200 - 250 degrees, the cooking time for large roasts will be quite long. Smaller cuts of meat such as chicken pieces, fresh sausages, and thick-cut chops need only about 40 minutes of low-temperature cooking prior to grilling. Always check the internal temperature of meats with an instant-read thermometer or the oven meat probe to determine the degree of doneness. If you are going to “finish the cooking” on the grill or with a high heat sear then target an internal temperature at least 5 degrees below the normal cooked temperature in order not to overcook the meat during the final high heat stage of cooking. Things to Notice when Roasting with Low Temperatures When cooking red meats in this mode you will notice that the color of the meat is uniformly reddish even though the meat is thoroughly cooked. The appearance of very red or pink meats can concern people who prefer their meat medium or well done. What is the solution? simply pop a few slices into the steam oven at low temperatures and the redness will dissipate but not ruin the melt-in-your-mouth texture of the meat. 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

Potatoes Roasted with Tomatoes and Capers Salad is cooked in combination modes of Combi-Steaming and Convection Roast YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Potatoes Roasted with Tomatoes and Capers Salad Convection Steam and Convection Roast Mode A vibrant dish of roasted potatoes and cherry tomatoes garnished with fresh herbs, presented on a stylish setting with a decorative red flower and a slice of lemon on the side. This dish is cooked in combination modes of Combi-Steaming and Convection Roast. INGREDIENTS 3 - lbs. small golden potatoes, steamed till just barely tender about 15 minutes Cooled and cut into ½” thick slices 1 - 10oz container cherry tomatoes, halved 2 - cloves garlic, crushed ½ - teaspoon dried oregano 1 - tablespoon salted capers, rinsed well 3 - tablespoons olive oil ¼ - cup fresh basil leaves, washed dried and finely minced PREPARATION For this recipe you will be using first the Steam Mode and then the Roast Mode. First steam the potatoes. Set them aside to cool then cut them into ½” thick slices. Gently toss the potatoes with 2 tablespoons olive oil and salt & pepper to taste. Spread the potatoes onto a rimmed baking sheet. Combine the tomatoes with the garlic, capers and oregano and a little drizzle of oil and spread over the potatoes. Cook in the Convection Roast mode at 400 degrees on the lower rack for 30 minutes or until the edges of the potatoes begin to crisp. Transfer to a serving platter and top with the fresh basil. 4 - 6 Servings WANT TO LEARN MORE? Click Here MORE RECIPES WITH POTATOES FROM OUR STEAM PAGE Easy Steamed Potato Salad with Eggs and Asparagus RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Potatoes Steam Roasted with Tomatoes and Capers 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 flavorful Roasted Sweet Potato Salad with Black Beans taste amazing with grilled meats. I first roasted the sweet potatoes in convection roast mode. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Sweet Potato and Black Bean Salad Convection Bake or Convection Roast Mode Vibrant sweet potato and black bean salad, garnished with fresh herbs and colorful bell peppers, perfect for a wholesome meal. If you are looking for a flavorful potato salad packed with healthy ingredients that tastes amazing with grilled foods or on its own, then this is the salad for you. I prepared this salad as part of a Convection meal. First I roasted the potatoes in Convection then broiled the steak in the Convection Broil Mode. First, peel the sweet potatoes and cut them into bite-sized pieces, toss them with some oil and seasoning and bake them for approximately 20 minutes in Convection Bake or Convection Roast. While the potatoes are in the oven, combine the remaining ingredients for the salad and prepare the dressing. Ingredients For the Potatoes 2 large sweet potatoes, peeled and cut into 1” segments ½ red onion, cut into 1” dice 2 tbsp olive or canola oil ½ tsp ground cumin ½ tsp Kosher salt Remaining Salad Ingredients 1 15 oz can of black beans, drained and rinsed 1 yellow or red bell pepper, seeded and cut into small dice 1 cup, fresh cilantro leaves, chopped For the Dressing ½ cup olive oil 1 large jalapeno pepper, seeded and coarsely chopped 2 cloves garlic, coarsely chopped Juice of 2 limes Preparation Heat the oven in the Convection Bake or Convection Roast mode at 400 egrees. Combine the sweet potatoes with the remaining ingredients and spread them onto a rimmed baking sheet. Place in the lower portion of the oven and bake for 20 minutes until tender and slightly caramelized. Set aside to cool when done. Combine the remaining salad ingredients in a large mixing bowl and combine with the cooked sweet potatoes. Combine all the ingredients for the dressing in a blender and process until smooth. Add ⅔ of the dressing to the prepared salad ingredients and season with sea salt. Taste and add more salt and dressing if needed. Note: The original recipe calls for 2 cans of black beans but I find 1 is sufficient, so I always have some extra dressing that I use for another salad. Serves 4 Roasted Sweet Potato and Black Bean Salad .pdf Download PDF • 99KB WANT TO LEARN MORE? Click Here HEALTHY STEAM OVEN SALADS! Potato Calamari Salad with Capers RECIPE Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley RECIPE Orzo Pasta Salad with Grilled Artichokes RECIPE How To Roast Beets in Convection 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!

Pumpkin walnut bread, flavored with a blend of nutmeg, cinnamon, cloves, and ginger, is a wonderful snack during the cooler months for morning or afternoon tea. In the Convection Bake mode, heat is directed from the bottom and top heating elements, but the heated air is circulated by the convection fan for even cooking. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Pumpkin Walnut Bread in Just a Few Steps Convection Bake Mode Golden slices of nutty pumpkin bread, paired with fresh apples and dried oranges, tempting your autumn senses. Pumpkin walnut bread, flavored with a blend of nutmeg, cinnamon, cloves, and ginger, is a wonderful snack during the cooler months for morning or afternoon tea. Quick breads do take about 50 minutes to bake, but on the plus side, they are easy to mix by hand, and when made with oil, they have a longer shelf life. Recipes for baking are typically written for single-rack baking in the traditional Bake mode. This mode can produce a nice crumb, but thermal heat does have a drying effect on food, so for dense, heavy batters like this pumpkin bread, the Convection Bake mode is a good option for even baking and a light crumb. In the Convection Bake mode, heat is directed from the bottom and top heating elements, but the heated air is circulated by the convection fan for even cooking. If you are baking several loaves to share with friends during the holidays, using convection allows you to load up the oven with multiple pans, and they will all cook evenly. To ensure good results, I suggest you review the rack positions recommended by your oven manufacturer when baking on multiple racks in the Convection Bake mode, and also remember to reduce the recipe temperature by 25°F. INGREDIENTS 1 ¾ cups all-purpose flour 1 tsp pumpkin pie spice blend 1 tsp ground cinnamon 1 tsp baking soda ½ tsp kosher salt 2 large, room-temperature eggs ¾ cup packed brown sugar ¼ cup granulated sugar 1 15-oz can pumpkin puree ½ cup vegetable oil 1 cup chopped walnut halves and pieces Recipe ingredients. PREPARATION Arrange the racks in the oven to bake the bread on rack position 2, counting up from the bottom. Heat the oven in the Convection Bake mode to 325°F/165°C. Grease a 9x5” metal loaf pan and set aside. Whisk the flour, spice blend, baking soda, and salt together in a large bowl. In a medium bowl, whisk the eggs with the sugar until well-combined. Add the pumpkin, then combine the wet ingredients with the dry ingredients. Fold the batter gently to combine, then stir in the nuts. Transfer the batter to the prepared baking pan, place it in the oven, and set the timer for 50 minutes. When the timer elapses, test the batter to see if the tester comes out clean. If not, return the pan to the oven and bake for another 7 - 10 minutes until the tester is clean. When you remove the pan from the oven, place it on a rack to allow air to circulate the pan and cool it. Once cool, gently remove the bread from the pan and leave it on the cooling rack for another hour before wrapping it in plastic wrap to store. Makes one loaf. PRINT OUR RECIPE Pumpkin Walnut Bread .pdf Download PDF • 317KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Vanilla Creme Brulee RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Steam Oven Turkey Meatloaf 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!

A savory potato gratin with chard is a perfect side dish to serve with a special feast; it is best made in advance and reheated prior to serving. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Potato Gratin with Chard Convection Bake Mode Golden potato gratin with a fall salad and wild rice for a cozy meal. A savory potato gratin with chard is a perfect side dish to serve with a special feast; it is best made in advance and reheated prior to serving. With the help of your convection oven, you can cook several side dishes at once making the feast easier to prepare. INGREDIENTS 1 shallot, sliced 3 cloves garlic, minced 1 bunch red chard, coarse stem removed, remaining stems and leaves finely chopped 2 sprigs of fresh thyme ¼ tsp freshly grated nutmeg ½ cup chicken stock 1 cup cream 6 large yellow potatoes, peeled 6 oz grated Gruyere cheese PREPARATION Heat a 10 - 12” sauté pan over moderate heat, add 2 tbsp butter and 1 tsp of olive oil to the pan and when sizzling, stir in the shallot, garlic, and chard. Cook over moderate heat to wilt the chard taking care not to burn the garlic and shallots. Set aside to cool. Meanwhile, combine the stock, cream, thyme, and nutmeg in a heavy medium-sized saucepan and bring to a gentle simmer. Cook for approximately 15 minutes to reduce the liquid to almost half and discard the thyme. Butter an oven casserole dish and set aside. With a sharp knife or mandolin, slice the peeled potatoes into ¼” thick rounds. Heat the oven in the Convection Bake Mode to 350F (176C) Layer approximately ⅓ of the sliced potatoes into the prepared casserole dish slightly overlapping each slice. Sprinkle with salt and pepper, ½ of the sauteed chard, and ⅓ of the cheese. Repeat the layers and top with the remaining cheese. Place the casserole on a rimmed baking sheet, carefully pour the heated stock and cream over the potatoes and cover with foil. Bake for 35 minutes, gently remove the foil and continue baking for another 10 - 12 minutes until the top is golden brown and the potatoes are fork-tender. Allow to stand for 15 minutes before serving or, cool completely, cover, and refrigerate. Reheat covered in the Convection Bake mode at 350F for 20 - 25 minutes. Serves 6 For the Vegetable Wild Rice Harvest Medley click here! Potato Gratin with Chard .pdf Download PDF • 417KB WANT TO LEARN MORE? Click Here MORE SIDE DISHES FROM OUR STEAM OVEN! Provencal Golden Potato and Tomato Casserole RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Potato Frittata with Linguica and Kale RECIPE Steam Roasted Beet Salad with Lamb and Feta Cheese RECIPE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Steamed Couscous and Corn Salad with Heirloom Tomatoes 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!