Because convection helps keep moisture in food, salmon cooked in convection is always delicious, and this recipe is no exception. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Sesame Crusted Salmon Convection Roast or Convection Bake Mode A sesame-crusted salmon dish with black rice, shiitake mushrooms, broccolini, and pickled cherries. Since salmon plays a starring role in our diets, having a variety of recipes with different seasonings is a good way to keep your meal rotation interesting. Because convection helps keep moisture in food, salmon cooked in convection is always delicious, and this recipe is no exception. First, the salmon is cut into 2” pieces and tossed in an Asian soy miso glaze. Then, it is rolled in sesame seeds before being baked in convection. For an easy convection meal, I baked a medley of baby broccoli and shiitake mushrooms on the same baking tray and served the meal with some black rice and chili crisp. Fresh salmon, broccolini, mushrooms, and a variety of Asian-inspired ingredients ready for a savory dish. INGREDIENTS For the salmon 2 center cut salmon fillets, cut into 2” pieces 2 tbsp white miso paste 1 tbsp soy or tamari sauce 1 tbsp rice vinegar 1 tbsp maple syrup 1 tsp fresh grated ginger 2 - 3 tbsp sesame seeds, a blend such as Furikake with toasted black and white sesame seeds and nori flakes works well. For the vegetables 1 tbsp sesame oil or vegetable oil 1 bunch, baby broccoli, trimmed 6 shiitake mushrooms, quartered ½ shallot, sliced A generous shake of garlic powder PREPARATION Heat the oven in the Convection Bake or Convection Roast mode to 375 F/190 C. Lightly oil a rimmed baking sheet large enough to accommodate the salmon and vegetables. Combine the miso paste, tamari, rice vinegar, maple syrup, and ginger in a medium bowl. Add the salmon pieces and turn gently to coat evenly. Sprinkle the sesame seeds onto a small plate. Roll the glazed salmon pieces in the seeds, coating them evenly. Place them on one side of the baking tray. Toss the vegetables with the sesame or vegetable oil and place on the other side of the baking tray. Place in the oven and cook for approx 10 minutes until the fish is firm and the vegetables are tender. Serve with rice or noodles and a garnish of chili crisp. Serves 2 PRINT OUR RECIPE Baked Sesame Crusted Salmon .pdf Download PDF • 292KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Lobster Mac' n Cheese RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Steamed Salmon Salad Niçoise RECIPE Fish Pie with Wild Cod and Shrimp RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Italian Seafood Salad with Calamari, Scallops and Shrimp RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This recipe calls for a Top Sirloin roast cut in the Chateaubriand style; in other words, it resembles the shape of a chateaubriand cut from the tenderloin, but definitely not the price. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style Convection, Convection Roast, and Convection Bake Mode Sliced beef tot sirloin with herb butter, cheesy au gratin potatoes, and roasted asparagus. This recipe calls for a Top Sirloin roast cut in the Chateaubriand style; in other words, it resembles the shape of a chateaubriand cut from the tenderloin, but definitely not the price. Cooking the roast at a low temperature in convection with a dash of high heat for browning at the end is the ideal way to render this sirloin roast tender and flavorful. When cooking lean, tender cuts of meat at a low temperature, using an oven meat probe or a wireless probe is crucial for monitoring the internal temperature. I cooked my roast at 250°F (120 °C) in the Convection Roast mode , setting it to reach an internal temperature of 120°F (49 °C). When the digital readout indicated the roast had reached 120°F (49 °C, I increased the oven temperature to 425°F (220°C) for the remainder of the cooking time. The result was a perfectly pink, tender, juicy roast that was perfectly browned. Because the meat is cooked at such a low temperature, it is challenging to cook side dishes in the oven at the same time; however, since the roast is finished at high heat, choosing side dishes that can be cooked in the Broil mode is a great option. I chose Au Gratin potatoes , which are actually simmered on the cooktop, topped with cheese, and finished under the broiler, as well as a side of broiled asparagus. Plan approximately 50 minutes of cooking time for the beef, plus at least 12-15 minutes of resting time. Recipe ingredients. INGREDIENTS 2 -2.5lb chateaubriand-style top sirloin roast 1 tsp kosher salt 1 tsp steakhouse seasoning 1 tbsp olive oil PREPARATION Season the roast with kosher salt and steakhouse seasoning, and refrigerate, uncovered, overnight or for at least 6 hours. Prior to cooking, rub the oil into the meat. Heat the oven to 250°F (120 °C) in the Convection Roast or Convection Bake mode. Place the meat on a rack in a shallow baking pan, and insert the oven meat probe sensor into the meat at an angle, ensuring the probe tip remains in the meat. Slide the pan into the oven and insert the probe into the receptacle. Close the door, touch the Probe symbol on the control panel or display, and program the probe to reach an internal temperature of 120°F(50 °C). When the internal target temperature has been reached, increase the oven temperature to 425°F (220 °C) and cook for another 6-8 minutes, until the meat is glossy. Remove the meat from the oven and set it aside to rest for 12 - 15 minutes prior to carving. To cook the side dishes, set the oven to Broil and increase the temperature to 450°F (220 °C, Medium). Allow approximately 6-8 minutes to broil the asparagus, then finish the au gratin potatoes in the Broil Mode. Serves 4 - 6 PRINT OUR RECIPE Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style .pdf Download PDF • 363KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Braised Spareribs with Plum Sauce RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Roast Beef Top Loin Steam Roasted RECIPE BBQ Pulled Turkey RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Convection is the ideal mode for roasting large cuts of meat such as a Standing Rib or Prime Rib Roast. In this article I am showing you 3 methods that yield great results. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Beef Rib Roast Convection Roast or Convection Bake and Low Temperature Roasting Beef Rib Roast Convection is the ideal mode for roasting large cuts of meat such as a Standing Rib or Prime Rib Roast. There are several options for cooking this cut of beef and both yield great results. Typically Beef Rib roasts are seasoned with salt and pepper but you can add your preferred seasoning and of course don't forget the horseradish for serving. In the traditional method the beef is cooked for a short period of time at a high temperature then cooked for a longer period of time at a moderate temperature. The other option is to cook the beef at a low temperature between 160 - 200 F, then finish the cooking with a short period of high heat. This method yields amazing results but the cooking time will be much longer, for accurate results using either the oven meat probe or a wireless thermometer will ensure the best results. Meats cooked in this method will be fully cooked however the meat will be very pink in appearance. When inserting a meat probe, slide the sensor into the meat on an angle and make sure it sits in the meat and doesn’t touch the bone. Ingredients Beef Rib Roast, Choice or Prime Boneless or Bone-In Kosher Salt Garlic Powder Preparation Beef Rib Roast Cooked in Convection Season the meat with a rub of Kosher salt and your preferred seasoning at least a day in advance. Cover the roast with a sheet of wax paper and refrigerate overnight. Remove the roast at least 2 hours prior to cooking so that it will cook evenly. Bone-in-roasts can be cooked directly on a shallow rimmed baking sheet as the meat will not touch the pan. Boneless roasts should be cooked on a rack in a shallow pan so the heat can circulate evenly around the meat and to avoid the heated pan leeching moisture from the roast. Heat the oven to 425℉ in either the Convection Roast or Convection Bake Mode. Place the meat in the oven, insert the oven probe if your oven features one. Close the door and program the meat probe to reach the desired internal temperature, keeping in mind the internal temperature will continue to rise slightly while the meat is resting, then set the timer for 15 minutes. When the set time has elapsed reduce the oven temperature to 325℉ Remove the meat when the desired internal temperature has been reached and rest the meat for 15 minutes before carving Recommended Internal Temperatures Medium Rare - 120 - 125 F, the internal temperature will rise to 130 - 135 F after resting Medium - 130 - 135 F, the internal temperature will rise to 135-140 F after resting Low Temperature Roast Method Follow the steps in the first paragraph of the convection method. Heat the oven to 200℉ in the Convection, Convection Roast or Convection Bake Mode. Place the meat in the oven and insert the probe if your oven features one. Close the door and program the meat probe to reach 5 degrees below the desired internal temperature. The internal temperature will continue to rise while the meat is resting and also when the roast goes back in the oven for the high heat cooking phase. When the desired temperature has been reached, remove the roast from the oven and set it aside to rest for 15 minutes. Increase the oven temperature to 425℉ return the roast to the oven and cook for approximately 15 minutes until the fat has rendered and the crust has crisped and browned. Because the meat has already rested it can be carved without resting again when it is removed from the oven. Approximate Timing for Low Temperature Cooking 15lb roast - 5 hours + resting + high heat cooking phase 8lb roast - 2 ½ - 3 hours + resting + high heat cooking phase PRINT OUR RECIPE Beef Rib Roast .pdf Download PDF • 63KB WANT TO LEARN MORE? Click Here STANDING RIB ROAST WITH DELICIOUS SIDE DISHES How to Cook Rack of Lamb in a Steam Oven RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Potatoes Steam Roasted with Tomatoes and Capers RECIPE Orzo Pasta Salad with Grilled Artichokes RECIPE Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Allow about 30 minutes to steam the artichokes in a solid pan, and since it’s a shame to miss the opportunity to steam some ravioli and toss them with some freshly made pesto Anchor 1 YOUR RECIPE FOR STEAM COOKING How to Cook Artichokes in the Steam Oven Steaming Steamed artichokes with lemon slices, featuring a fresh basil garnish and a side of pesto ravioli. Allow approximately 30 minutes to steam the artichokes in a solid pan, and since it’s a shame to miss the opportunity to steam something else at the same time why not steam some ravioli and toss them with some freshly made pesto for an easy delicious meal. Learning which pans work best for steaming different vegetables in a combi steam oven is a process of trial and error. Take artichokes for example, you would think they would steam perfectly in the perforated pan but actually results are much better when they are steamed in a solid pan with a little water and lemon. If the pans that came with your oven are either too big or too small you can use an oven safe casserole dish. Allow approximately 30 minutes to steam the artichokes, and since it’s a shame to miss the opportunity to steam something else at the same time why not steam some ravioli and toss them with some freshly made pesto for an easy delicious meal. INGREDIENTS For the Artichokes 4 - medium sized globe artichokes, cut into quarters, choke removed 1 - lemon, sliced 3 - sprigs oregano ½ - cup water Heat the oven in the Steam Mode, 212 degrees. For the Ravioli 2 - 8oz packages ravioli 1 - cup water PREPARATION Combi Steam Oven Artichokes Arrange the artichokes in the solid oven pan or an oven safe casserole dish with the lemon slices and oregano. Add ½ cup of water and slide the pan into the oven. Set the timer for 30 minutes. Test the artichokes for doneness by inserting the point of a sharp knife into the choke. Serve with melted butter or dipping sauce of your choice. Combi Steam Oven Ravioli Heat the oven in the Steam Mode, 212 degrees. Place the ravioli in the large solid oven cooking pan and add 1 cup of water for 2 packages of ravioli. Slide the pan into the oven under the artichokes and cook for 4 - 5 minutes until the pasta is tender. Drain carefully and toss with your preferred sauce. Serves 4 Steamed Artichokes and Ravioli .pdf Download PDF • 143KB WANT TO LEARN MORE? Click Here MORE VEGETARIAN OPTIONS Baked Tuna Steaks with Delicious Pesto RECIPE Savory Rustic Tart with Ham and Leeks RECIPE Lentil Frittata with Feta Cheese and Peppers RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Spanish Potato Omelet (Tortilla de patatas) RECIPE Eggplant Casserole with Pepper, Olives and Anchovies RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The cake has a light crumb that works perfectly with the plums topped with cinnamon and sugar and is delicious served warm with whipped cream. It's perfect for serving with morning or afternoon tea or anytime you are in the mood for a light, not-too-sweet dessert. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Plum Cake with Cinnamon Sugar Convection Bake Mode Plum Cake baked in a Convection Oven This delicious plum-topped cake couldn't be easier to prepare; there is very little effort involved, yet the results are amazing. The cake has a light crumb that works perfectly with the plums topped with cinnamon and sugar and is delicious served warm with whipped cream. It's perfect for serving with morning or afternoon tea or anytime you are in the mood for a light, not-too-sweet dessert. As with most baking recipes, the original recipe was written to be baked using the Bake mode at 350F. However, I find I get great results baking the cake in convection and reducing the temperature by 25 degrees. Cake ingredients INGREDIENTS 1 ¼ cups all-purpose flour 1 tsp baking powder ¼ tsp salt 1 stick unsalted butter, room temperature ¾ cup granulated sugar 2 large eggs 1 tbsp lemon juice 1 tsp grated lemon peel 5 - 6 ripe plums, pitted and cut into ½" wedges 1 tbsp granulated sugar mixed with ¼ tsp ground cinnamon PREPARATION Heat the oven in the Convection Bake mode at 325 F/163 C Butter a 9" spring form pan. Whisk the dry goods together in a small bowl and set aside Beat the butter with an electric mixer for a few minutes until fluffy, then beat in the sugar. Beat for a few minutes, then add the eggs one at a time, followed by the lemon peel and juice, beating well to incorporate after each addition. Add the flour mixture and beat until well mixed. Scrape down the sides and spread the batter into the prepared pan. Arrange the prepared plums in concentric circles over the top of the batter and sprinkle with the cinnamon sugar mixture. Bake for approximately 50 minutes until the tester comes out clean. Allow the cake to cool in the pan for 10 minutes before releasing the pan sides. Makes eight servings PRINT OUR RECIPE Plum Cake .pdf Download PDF • 164KB WANT TO LEARN MORE? Click Here MORE DELICIOUS RECIPES FROM OUR STEAM COLLECTION Chocolate Flan RECIPE Key Lime Cheesecake RECIPE Vanilla Creme Brulee RECIPE How To Roast Beets in Convection RECIPE Herbed Mushroom Flan RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Cooking pork chops successfully requires a delicate balance of a quick, high-heat sear and a low-heat finish in the oven. The even circulation of heat through convection is ideal for a low-heat finish, preventing moisture loss and ensuring great flavor and texture. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Maple Glazed Baked Pork Chops Convection Bake Mode Grilled pork chops served with roasted Brussels sprouts and mushrooms. Cooking pork chops successfully requires a delicate balance of a quick, high-heat sear and a low-heat finish in the oven. The even circulation of heat through convection is ideal for a low-heat finish, preventing moisture loss and ensuring great flavor and texture. In this recipe, the pork chops are marinated overnight (or for a few hours) in a marinade of maple syrup and smoked paprika, adding great depth of flavor and a glossy finish. Marinating the chops in a vacuum-sealed bag or container also really helps intensify the flavor. Thicker-cut pork chops work well for this recipe; however, if using thinner chops, reduce the oven time to prevent overcooking. If you are only cooking 2 - 3 chops, you can sear them in an oven-safe pan and transfer the pan to the oven to finish cooking. If you are cooking a greater quantity or don’t have a suitable pan, then sear the chops and transfer them to a rimmed baking pan. Some mashed or roasted yams and sauteed greens pair well with these chops for an easy, delicious meal. INGREDIENTS 2 bone-in pork loin chops 1 tbsp spicy smoked paprika (or mild if you prefer) 3 tbsp maple syrup 2 tbsp olive oil 1 tbsp butter Recipe ingredients. PREPARATION Create a marinade with smoked paprika, maple syrup, and 1 tablespoon of olive oil, and marinate the chops overnight or for a few hours. Preheat the oven to 325°F (163C) in Convection Bake mode. Heat an oven-safe skillet over moderate heat for a few minutes. Increase the heat to medium-high, then add the remaining oil and butter. Once the butter is foaming, add the chops to the pan. Sear the chops on both sides, then stand them on their side to sear the edge. Transfer the pan to the oven and cook for 10-12 minutes, or 5 minutes if the chops are on the thin side. When the timer elapses, remove the pan from the oven and immediately remove the chops so they don’t continue cooking. Spoon the pan juices over the chops before serving. Serves 2 PRINT OUR RECIPE Maple Glazed Baked Pork Chops .pdf Download PDF • 284KB WANT TO LEARN MORE? Click Here MORE GREAT RECIPES FROM OUR COLLECTION! Convection Steam Baked Baby Back Pork Ribs RECIPE Braised Chicken with Lemon and Cilantro RECIPE Hot Corned Beef Sandwich RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This wonderful salad sparkles like jewels with the combination of golden and red beets, parsnips, and cubed butternut squash. The roasted vegetables are tossed in a mild flavor golden Balsamic vinaigrette and served over baby mixed greens YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Winter Vegetable Salad Convection Roast or Convection Bake Mode Roasted Winter Vegetable Salad This wonderful salad sparkles like jewels with the combination of golden and red beets, parsnips, and cubed butternut squash. The roasted vegetables are tossed in a mild flavor golden Balsamic vinaigrette and served over baby mixed greens. These vegetables are delicious served warm or at room temperature, so this dish is a great choice for a buffet. Vegetables roasted in convection have great flavor and texture because the circulating convection heat prevents them from drying out. I find 375 F/190 C ideal for roasting vegetables in most ovens; however, a slightly higher temperature of 400 F/ 200 C may be necessary when roasting in larger cavity range ovens. When choosing the vegetables, look for beets that are approximately the same size so they will have a uniform shape and size when cut. A butternut squash with a long, narrow profile is also easier to cut into uniform chunks. I used baby parsnips to add a contrast in color and a different shape. For the greens, I used a bag of Power Greens and some thinly sliced shallots. To avoid the red beets' color bleeding into the other vegetables, first toss the golden beets, butternut squash, and parsnips in a bowl with a little oil and spread onto the rimmed baking sheet, leaving some space to add the red beets. Then, toss the red beets separately and add them to that section of the pan. Toss and roast the red and golden beets separate. INGREDIENTS Salad ingredients For the vegetables 3 medium red beets, trimmed, peeled and cut into ½" chunks 3 medium golden beets, trimmed, peeled and cut into ½" chunks 1 small butternut squash, peeled, seeds removed, cut into ½" chunks 2 large parsnip, thick part cut into ½" chunks, long thin part left whole OR 5 baby parsnips left whole (can be halved lengthwise if needed) ½ tsp mixed Italian seasoning Olive oil 1 5 oz bag of baby power greens Goat cheese (optional but delicious) For the dressing ½ cup fruity olive oil 2 tbsp golden Balsamic vinegar 1 tbsp pure maple syrup Sea salt and freshly ground pepper to taste PREPARATION Heat the oven in the Convection Roast or Convection Bake mode to 375 F/190 C. Prepare the vegetables as directed. Coat lightly with olive oil and season with mixed Italian seasoning, a pinch of kosher salt, and freshly ground pepper. Spread onto a rimmed baking sheet, keeping the red beets to one side. Place in the oven and cook for 25 - 30 minutes until tender and slightly crisp on the edges. Remove the pan from the oven and set aside to cool. Meanwhile, prepare the dressing by whisking together all the ingredients. Transfer the vegetables to a large mixing bowl and add half of the dressing. Fold in gently to combine, taste, and add more as needed. Gently fold in the greens, and then arrange the salad on a platter. Top with thinly sliced shallots and crumbles of fresh goat cheese. Serves 6 PRINT OUR RECIPE Roasted Winter Vegetable Salad .pdf Download PDF • 64KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING TO GO WITH YOUR SALAD? Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Fish Pie with Wild Cod and Shrimp RECIPE Slow Roasted Pork Shoulder RECIPE Slow Roasted Beef Tenderloin RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Once you realize how simple it is to make a good pastry crust it’s easy to whip up one of summer's best desserts, a rustic fruit tart with Rhubarb and Strawberries. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How to bake a rustic fruit tart or galette in Convection Bake or Convection Bake Golden-brown strawberry rhubarb tart on a glass platter, accompanied by a bowl of fresh strawberries. Once you realize how simple it is to make a good pastry crust it’s easy to whip up one of summer's best desserts, a rustic fruit tart. The pastry comes together in minutes but does need to rest for at least 30 minutes in the refrigerator. Then the pastry is rolled out into a large circle, placed on a flat baking sheet, topped with a little filling and the fruit and the sides folded in. After 30 minutes in the oven it’s ready to be devoured. INGREDIENTS Pastry 1 ½ cups unbleached all-purpose flour 1 stick unsalted cold butter, cut into small pieces 1 tsp sugar Pinch of salt ¼ cup ice cold water Filling 1 8oz container Mascarpone cheese 2 tbsp sugar 1 basket large strawberries, cut into ½” thick slices 1 stalk rhubarb cut into thin slices PREPARATION For the pastry: Combine the flour, butter, sugar and salt in a large bowl and cut the butter in using a pastry blender until the mixture resembles coarse meal. Or the really easy method, place the ingredients in the bowl of a food processor and pulse to achieve a coarse meal. Dribble the water in and continue mixing until the pastry forms a ball. Flatten the pastry into a disc, wrap in plastic wrap and refrigerate for 30 minutes. Forming and baking the tart: Heat the oven in the Bake mode 375 degrees or Convection Bake mode 350 degrees. Roll the pastry out to a 14 inch circle on a lightly floured surface and transfer the pastry to a flat baking sheet. Carefully spread the Mascarpone cheese over the pastry leaving a 3” border then sprinkle with 1 tbsp of the sugar. Arrange the fruit over the top and sprinkle the remaining 1 tbs of sugar over the fruit. Fold in the edges of the pastry crimping where necessary. Slide the baking tray into the oven on the second rack position from the bottom and bake for 30 minutes until the crust is golden. Serves 6 PRINT OUR RECIPE Strawberry Rhubarb Tart .pdf Download PDF • 120KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Corned Beef with Cabbage, Potatoes and Carrots RECIPE Chocolate Flan RECIPE Key Lime Cheesecake RECIPE Vanilla Creme Brulee RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A bone-in turkey breast slowly roasted in convection yields juicy tender slices, perfect for a light meal with plenty of extras for delicious sandwiches or a salad. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Baked Turkey Breast Convection Roast or Convection Bake Mode Roasted turkey breast served on a bed of fresh coleslaw, accompanied by a savory pie and a zucchini casserole as part of the "Convection Meal." A bone-in turkey breast slowly roasted in convection yields juicy tender slices, perfect for a light meal with plenty of extras for delicious sandwiches or a salad. If you tend to avoid cooking lean cuts of poultry for fear of ending up with dry unpalatable results, then all you have to do is choose convection with a moderate temperature, and the results will amaze you. This is a very easy recipe to prepare. Ideally, choose a bone-in turkey breast for even cooking and great flavor. The first step to achieving great results is to give the turkey a dry rub with kosher salt and your preferred seasoning overnight before cooking. Secondly, for accurate results, use a core temperature probe if your oven is equipped with one. I find that setting an internal temperature of 160-165°F is ideal, as the internal temperature will continue to rise after the roast rests once it is cooked. If your oven does not have a probe, plan to cook the turkey breast for at least 35 minutes, then use an instant-read thermometer to check the internal temperature and determine the degree of doneness. When cooking in a convection oven, the turkey is best cooked on a shallow, rimmed pan so that the heated air can evenly cook the meat. If you choose to cook a boneless turkey breast, then placing the turkey on a rack will prevent moisture loss during cooking. With a bone-in roast, the meat is not sitting directly on the pan, so a rack isn’t necessary. Convection makes it easy to cook multiple dishes at once, so I baked a Zucchini Corn casserole with pesto and tomatoes alongside my turkey breast for a flavorful summer "convection meal." INGREDIENTS 1 half bone-in turkey breast 1 tsp kosher salt ¼ tsp Old Bay seasoning or mild Paprika ½ tsp onion parsley powder Freshly ground pepper 1 tbsp olive oil Recipe ingredients METHOD Combine the seasoning and oil, then rub them into the turkey. Place on a shallow, rimmed baking pan and refrigerate, uncovered, overnight. Leaving the skin exposed helps dry the skin out for better crisping. Remove the turkey from the refrigerator at least 1 hour prior to cooking. Preheat the oven to 325°F (160 °C) in Convection Roast or Convection Bake mode. Place the turkey in the oven with the probe inserted into the thickest part of the breast. Insert the other end of the probe into the probe receptacle and close the oven door. Touch the Probe symbol on the display and program the internal temperature to reach 165 F/75 °C. Depending on the oven, you may need to touch the Probe symbol one more time to activate it. When the programmed internal temperature has been reached, the oven will shut off. Remove the turkey and set it aside to rest for 12-15 minutes before carving. Serves 4 PRINT OUR RECIPE Convection Baked Turkey Breast .pdf Download PDF • 387KB WANT TO LEARN MORE? Click Here MORE DELICIOUS RECIPES! Slow Roasted Pork Shoulder RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Slow Roasted Salmon RECIPE Pork Tenderloin with Roasted Vegetables RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Steam Oven Turkey Meatloaf RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Baked Peppers Stuffed with Orzo, Fresh Herbs and Feta Cheese is a wonderful side dish to include in a buffet when entertaining, and baking them in Convection prevents the filling from drying out YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Peppers Stuffed with Orzo, Fresh Herbs and Feta Cheese Convection Bake or Convection Roast Mode Colorful Mediterranean stuffed peppers filled with orzo pasta, feta cheese and herbs. Stuffed peppers are a wonderful side dish to include in a buffet when entertaining, and baking them in Convection prevents the filling from drying out. I baked the peppers in Convection together with a Stuffed Pork Shoulder Roast, another dish that is ideal for entertaining. This is such a simple recipe, basically, you prepare the peppers, cook the orzo (or other grain if you prefer) and combine all the ingredients, then stuff the peppers and bake when needed. The most work in this recipe is washing the fresh herbs, drying them completely then finely chopping them. For my stuffing, I used orzo pasta mixed with some sauteed shallots, garlic, toasted pine nuts, and a combination of fresh herbs, and feta cheese. Using a combination of different colored peppers makes this dish especially appealing, they can be prepared in advance and baked when needed and, they are delicious served warm or at room temperature. INGREDIENTS 4 peppers, sliced in half lengthwise, seeds and membrane removed ½ cup orzo pasta cooked 1 shallot, chopped 2 cloves garlic, minced ½ cup chopped fresh herbs, parsley, basil, mint, oregano 4 oz crumbled feta cheese ¼ cup pine nuts, toasted PREPARATION Wash the peppers, and slice them in half lengthwise discard the seeds and carefully cut out the white membrane. Cook the orzo pasta and sauté the shallot and garlic in a little olive oil. Combine the orzo with the shallots and garlic and set aside to cool before folding in the fresh herbs. Once the mixture has cooled fold in the fresh herbs, crumbled feta cheese, and toasted pine nuts. Season with sea salt and freshly cracked pepper and if you like a little spice stir in a pinch of dried red chili flakes. Now all you have to do is portion the stuffing into the prepared peppers. Heat the oven in the Convection Bake or Convection Roast mode at 350 degrees. Place the peppers in a lightly oiled casserole dish and bake for 30 minutes, until the peppers have softened and the filling has warmed through. Makes 8 servings PRINT OUR RECIPE Meditterranean Stuffed Peppers .pdf Download PDF • 120KB WANT TO LEARN MORE? Click Here MORE GREAT CHOICES FROM OUR STEAM OVEN! How to Cook Rack of Lamb in a Steam Oven RECIPE How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Slow Roasted Chicken Wings RECIPE Italian Seafood Salad with Calamari, Scallops and Shrimp RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Choux pastry is typically formed into eclairs or rounds, filled with custard or whipped cream, and topped with a chocolate or caramel glaze. During summer, eclairs are also delicious filled with strawberries or, as in this recipe, caramelized peaches and whipped cream. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Eclairs with Caramelized Peaches and Cream Convection or Convection Bake Mode Savor the flavors of perfectly grilled tuna steaks topped with vibrant pesto, paired with a hearty side of roasted tomatoes and couscous. Choux pastry is typically formed into eclairs or rounds, filled with custard or whipped cream, and topped with a chocolate or caramel glaze. During summer, eclairs are also delicious filled with strawberries or, as in this recipe, caramelized peaches and whipped cream. The eclairs can be made ahead and filled when ready to serve. The only downside of this recipe is that once filled, you really need to eat all the eclairs. Of course, you can always keep a couple unfilled and fill them as needed. When making eclairs, you will need a piping bag with a wide nozzle. Alternatively, if you are adept at using a Ziplock bag with a hole snipped in the corner for piping, you can use that instead. The other option would be to create 3-4” rounds with a couple of large spoons. Choux pastry is very forgiving and easy to work with. INGREDIENTS For the choux pastry 1 tbsp unsalted butter ¼ tsp salt 2 tsp granulated sugar 1 cup water 1 cup unbleached all-purpose flour 4 large room-temperature eggs For the peaches 2 large firm peaches, cut into ¼” segments 2 tbsp unsalted butter ¼ cup brown sugar ¼ tsp cinnamon For the whipped cream 1 cup heavy cream 2 tbsp powdered sugar ½ tsp vanilla 1 tbsp bourbon (optional) PREPARATION Heat the oven to 375°F/190 °C in the Convection or Convection Bake mode. Prepare the choux pastry. Bring the water, butter, sugar, and salt to a boil in a small, heavy saucepan over medium-high heat, stirring until the butter has melted. Reduce the heat to medium, add the flour all at once, and cook, beating with a wooden spoon until the mixture pulls away from the side of the pan and forms a ball. Remove the pan from the cooktop and set it aside to cool for 5 minutes. Then, add the eggs one at a time, beating well after each addition. Line a flat or shallow, rimmed baking sheet with parchment paper, and fill the pastry bag with the prepared pastry. Pipe 8 - 5” strips each about an inch wide, onto the baking sheet. Place the eclairs in the oven and set the timer for 15 minutes. When the timer has elapsed, reduce the oven temperature to 350°F (180°C) and bake for an additional 15 minutes, or until the eclairs are puffed and golden brown. Remove the dish from the oven and transfer it to a cooling rack. Allow the eclairs to cool for at least 30 minutes before filling or storing in an airtight container. To prepare the peaches, combine the peaches with brown sugar, cinnamon, and a pinch of sea salt. Melt the butter in a cast-iron pan, and when it starts to foam, add the peach mixture. Cook for 5 minutes, then turn the peaches and continue cooking until they are caramelized on both sides. Whip the cream for a few minutes, and once it begins to stiffen, fold in the powdered sugar, vanilla, and bourbon. Whip until stiff. To assemble the eclairs, split the cooled eclairs lengthwise. Smear a little cream over the bottom piece, add the peaches, top with more cream, and add the top piece of the eclair. Dust with powdered sugar before serving. Makes 8 Eclairs with Caramelized Peaches and Cream .pdf Download PDF • 252KB WANT TO LEARN MORE? Click Here TRY ONE OF OUR STEAM RECIPES! Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Key Lime Cheesecake RECIPE Chocolate Flan RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Vanilla Creme Brulee RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Steam oven broccoli couscous salad with onions, olive oil, apple vinegar, toasted almonds, cranberries, and couscous. Anchor 1 YOUR RECIPE FOR STEAM COOKING Steamed Broccoli Couscous Salad with Almonds and Cranberries Steam Mode Steamed Broccoli Couscous Salad with cranberries, almonds, and red onion, served with fresh bread, highlighting healthy steam oven cooking. There are many benefits to cooking in a Steam oven, but one of the best is the ability to cook multiple foods simultaneously instead of juggling various saucepans. Being able to place cooking containers in the oven and monitor the cooking with a timer means there will be no boil-overs on the stove. So you can more easily focus on preparing the other ingredients for the dish so that everything is ready simultaneously. When you remove the couscous from the steam oven, set it aside to cool for a few minutes, then gently fluff it with a fork to avoid mashing the grains. If your oven doesn’t have small pans to cook the ½ cup of couscous, you can use a small Pyrex or other ovenproof casserole dish. INGREDIENTS ½ cup whole wheat couscous (I used the Trader Joe’s brand) ½ cup water 2 large broccoli crowns, cut into florets, and some tender slices of the stem only ½ red onion, minced ½ cup dried cranberries ½ cup toasted almonds (toasted in regular Bake mode 350 for 10 minutes) ½ cup toasted pepitas (toasted with the almonds) Salad ingredients Dressing 3 tbsp olive oil 3 tbsp mayonnaise 1 tbsp Dijon mustard 2 tbsp apple cider or golden balsamic vinegar PREPARATION Heat the steam oven in the steam mode at 212 F (100 C) degrees. Place the couscous in a small solid pan and add ½ cup of water and a pinch of kosher salt. Place the broccoli florets and stems in the perforated pan. Slide the pans into the oven and set the timer for 6 minutes. Remove the broccoli and set it aside to cool before adding to the remaining salad ingredients. Leave the couscous in the oven for another 6 - 8 minutes until all the water has been absorbed. Remove the couscous from the oven and set it aside to cool before coming with the remaining ingredients. Combine the remaining ingredients in a large shallow bowl and prepare the dressing. Combine the dressing ingredients in a glass measuring cup, mix well, and add a good pinch of sea salt and freshly ground pepper to taste. Serves 4 Steamed Broccoli Couscous Salad with Almonds and Cranberries .pdf Download PDF • 73KB WANT TO LEARN MORE? Click Here MORE RECIPES FOR MEAT EATERS Baked Tuna Steaks with Delicious Pesto RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Country Style Pork Ribs RECIPE Meatless Meatballs with Mushrooms RECIPE Baked Pork Chops with Garlic Herb Stuffing RECIPE Grilled Flank Steak RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A classic Paris-Brest is traditionally made by forming a large choux pastry ring. After baking, the pastry is split, filled with cream, and topped with hazelnut praline. However, this version is more straightforward, featuring Chantilly cream, almonds, and raspberries. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Paris-Brest with Chantilly Cream and Raspberries Convection, Convection Bake Paris-Brest with Chantilly Cream and Raspberries Once you have made choux pastry a few times and realize the process is fairly easy, you may feel ready to tackle a more elaborate dessert. A classic Paris-Brest is traditionally made by forming a large choux pastry ring. After baking, the pastry is split, filled with cream, and topped with hazelnut praline. However, this version is more straightforward, featuring Chantilly cream, almonds, and raspberries. This type of dessert should be consumed on the same day it is made. Alternatively, you can prepare the ring or rings in advance and freeze them. When you're ready to serve, simply bake the frozen choux pastry, fill it with cream, and enjoy. With the amount of ingredients listed below, making two choux pastry rings that are five and a half inches in diameter is preferable to making one large ring, as it takes less time to cook. If you opt for a large pastry ring, you will end up with a very large choux pastry—unless, of course, that is your goal. INGREDIENTS For the Choux Pastry ¼ cup water ¼ cup milk ½ stick of unsalted butter, cut into chunks ½ cup unbleached all-purpose flour Pinch of kosher salt 3 large, room-temperature eggs For the topping 1 egg and milk or cream ⅛ cup of sliced almonds For the filling 1 pint / 473 ml heavy cream ⅓ cup of confectionery sugar Recipe ingredients One large choux pastry will yield a very large pastry 2 five and a half inches choux pastry is recommended PREPARATION Combine the water, milk, butter, and salt in a medium-sized heavy saucepan. Bring the mixture to a boil over medium-high heat. Once boiling, add the flour all at once, stirring vigorously with a firm spatula or wooden spoon to form a smooth dough. Reduce the heat to low and continue stirring until the mixture dries out and pulls away from the sides of the pan. Scrape the dough into a bowl and set it aside to cool for a minute. Alternatively, you can use a mixer to cool it down more quickly. Meanwhile, preheat the oven to 375°F (190°C) in Convection or Convection Bake mode, and line two baking sheets with parchment paper. If you plan to freeze the choux pastry rings, you can skip this step. Beat the eggs into the cooled dough one at a time, ensuring to mix well after each addition. On the parchment paper, mark a 5.5-inch (14 cm) circle using a pencil. You can also use a small plate to draw the circle or make an 8-inch (20.3 cm) circle for one large pastry. I recommend making two smaller pastries. You will need a ½ inch plain or star-shaped piping tip. Pipe two concentric rings and then add a third ring on top of the first two. Brush the pastry with a mixture of egg and milk (or cream) and sprinkle with sliced almonds. Bake for 35 to 40 minutes; note that baking time may vary depending on your oven. Once the choux pastry is done baking, turn off the oven and leave the pastries inside for about 30 minutes to help them become crunchy. Then, remove them and let them cool. Once the pastries are cool, cut them in half horizontally. Next, beat the cream until it is firm. Using a piping bag, pipe the cream onto the bottom half of each pastry. Sprinkle with almond slices, and then place raspberries along the outer edge of the cream. Finally, place the top half of the pastry back on. Dust with powdered sugar, and your Paris Brest is ready to serve! One Paris Brest serves 6 portions. PRINT OUR RECIPE Paris-Brest with Chantilly Cream and Raspberries .pdf Download PDF • 238KB WANT TO LEARN MORE? Click Here LOOKING FOR A DIFFERENT DESSERT OR RECIPE? Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Vanilla Creme Brulee RECIPE Chocolate Flan RECIPE Key Lime Cheesecake RECIPE Slow Roasted Pork Shoulder RECIPE How to Cook Prime Rib in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This wild rice dish pair well with roast turkey, chicken or small hens. The sweet potato is of course roasted in convection and is combined with the other ingredients. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Wild Rice and Roasted Vegetable Harvest Casserole Convection Bake, Convection Roast A vibrant Wild Rice and Roasted Vegetable Casserole with sweet potatoes, Brussels sprouts, and cranberries, perfect for a fall gathering. Side dishes are an essential part of a festive holiday menu and side dishes that can be prepared in advance and reheated simultaneously is a good use of your Convection oven. Sweet potatoes, roasted in convection and served over wild rice with Brussels sprouts and cranberries, is a delicious side dish that pairs well with roast turkey, chicken, or small hens, best of all it can be prepared in advance and reheated prior to serving. Ingredients 1 cup wild rice blend 3 medium sweet potatoes, peeled and cut into 1” cubes ½ tsp dried thyme 1 medium yellow onion, diced ½ lb. Brussels sprouts, trimmed and sliced ½ cup dried cranberries 1 cup chicken stock Preparation Cook the wild rice blend as per the package directions on the cooktop or in the Steam oven with a little salt and butter. When the rice has cooked, scrape the cooked rice into a large bowl and set aside to cool. Heat the Oven in the Convection Bake or Convection Roast mode at 350F (176C). Toss the sweet potato cubes with enough olive oil to coat, a sprinkle of Kosher salt, and ½ tsp dried thyme. Spread onto a rimmed baking sheet and bake in the oven for 20 minutes until the edges have caramelized and the potato cubes are tender. Remove from the oven and set aside to cool. Saute the onion over moderate heat until softened then stir in the Brussels sprouts. Cook until the Brussels sprouts have softened and are beginning to brown on the edge. Combine with the cooked rice and stir in the sweet potato cubes. Gently stir in the cranberries and add just enough stock to moisten the filling. Scrape into an oven casserole dish and set aside to cool before covering and refrigerating. Heat the casserole uncovered in the Convection Bake mode for 20 minutes prior to serving. Serving 6 Vegetable Wild Rice Harvest Medley .pdf Download PDF • 437KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH THE STEAM OVEN! Steamed Bulgur Pilaf with Kale and Red Pepper Paste RECIPE Slow Roasted Turkey Pieces RECIPE BBQ Pulled Turkey RECIPE Paella with Steamed Mussels and Shrimp RECIPE Steam Roasted Beet Salad with Lamb and Feta Cheese RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!