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Convection is the ideal cooking mode because more moisture is retained which equates to better flavor and texture, and because the natural sugar of beets will caramelize at high temperatures when combined with fresh arugula will be an explosion of flavors and texture. How to Roast Vegetables in Convection Steam-roasted vegetables with arugula and cheese, showcasing a vibrant and healthy dish. Roasting vegetables is perhaps the easiest way to incorporate a wide variety of vegetables into your diet and not only are they delicious, the preparation is remarkably simple. A medley of vegetables can be served over greens or grains or served with roast meat, poultry or seafood. Vegetables taste wonderful when roasted because their natural sugars caramelize when being cooked at high heat. Convection is the ideal cooking mode because more moisture is retained which equates to better flavor and texture. Tips for Roasting Vegetables in Convection The important things to consider when roasting vegetables are the oven mode, rack position and oven temperature. Since all ovens are different you will achieve the best results if you review the manufacturers information to learn about the oven you are cooking with. Either the Convection Bake or Convection Roast modes are suitable for roasting vegetables, although if your oven features both options the more powerful Convection Roast mode will ensure better caramelization . These modes use a combination of direct heat from the Top and Bottom heating elements but because the fan is circulating the heated air the vegetables cook evenly and will not dry out. Rack position is also important to ensure even cooking results. Generally roasting on rack position 2 counting up from the bottom is the best rack position so that the vegetables can cook evenly without burning. However, if you want very crispy cauliflower or roasted potatoes the lowest rack position closer to the heating element may provide better results. When roasting on the lowest rack position, the vegetables should be turned part way through the cooking to avoid burning. Rack position is important when roasting. The oven temperature is also important, most recipes are written for the Bake or Roast mode and may indicate a higher temperature but in Convection a slightly lower temperature of 375 F will give better results. Remember, when you use a convection mode the heat is circulated around the oven, cooking the food from the edge to the core so if the temperature is too high you can risk overcooking the edges before the center is cooked through. Best Vegetables for Roasting Root vegetables are of course ideal for roasting, but you can also roast greens such as cabbage, Brussels sprouts and kale, so everything is worth a try. Roasting a medley of vegetables is an easy way to create a colorful, flavorful side dish that can be enhanced with some crumbled cheese, mixed salad greens or toasted nuts. The important thing to keep in mind is cutting the vegetables in a uniform shape to ensure even cooking and choosing vegetables that have the same approximate cooking time. Of course you can always add in quicker cooking vegetables towards the end of the cooking time. Larissa, Your Convection Enthusiast BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE

WHAT DO I BAKE IN THE CONVECTION BAKE MODE? FAQ PAGE How What Why Do What do I bake in the Convection Bake mode? Single or Multiple racks of cakes, pies, breads, quick breads, muffins, and casseroles. Single rack Pizza (follow package directions re rack position). Single rack souffles, frittata and egg casseroles Single or multiple racks of bacon, chicken pieces, baked potatoes, or roasted vegetables (no temperature reduction necessary). Cooking an entire meal on multiple racks (No temperature reduction necessary! For single rack, reduce the temperature by 25°F). OUR LATEST CONVECTION RECIPES Au Gratin Steakhouse Potatoes Slow Cooked Top Sirloin Roast Pumpkin Walnut Bread Roast Kabocha Squash Medley with Bratwurst

Convection is the ideal mode for roasting these delicious mushroom meatballs and cooking a side dish of roasted Brussels sprouts and carrots at the same time, for an easy delicious meal. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Meatless Meatballs with Mushrooms Convection Bake or Convection Roast Mode Delicious homemade meatless mushroom meatballs served alongside roasted carrots and Brussels sprouts. Convection is the ideal mode for roasting these delicious meatless mushroom meatballs because convection will prevent these meatball from draying, and cooking a side dish of roasted Brussels sprouts and carrots at the same time, for an easy delicious meal. These mushroom meatballs are made the same way as traditional meatballs and can be served in a sauce over pasta, sauteed garlicky greens, or in this recipe a Convection meal with roasted vegetables mixed with quinoa. INGREDIENTS 1 lb white mushrooms, finely chopped ¼ teaspoon salt 1 tablespoon butter 1 small yellow onion, minced 4 cloves garlic, minced ¼ cup grated Parmesan cheese 2 large eggs 1 teaspoon salt Ground pepper to taste ⅛ teaspoon cayenne pepper ½ teaspoon dried oregano ½ teaspoon dried thyme 1 tablespoon olive or vegetable oil ¾ cup fine breadcrumbs ¼ cup chopped Italian parsley PREPARATION Heat the oil in a large skillet or sauté pan over moderate heat. Add the mushrooms, sprinkle with the salt, and cook, occasionally stirring until the liquid has evaporated, about 10 - 15 minutes. Add the butter to the pan, stir in the onions, and cook for another 5 minutes to soften before stirring in the garlic. Remove from the heat and stir in the Parmesan cheese. Add the remaining ingredients and using a large ice cream scoop or a couple of tablespoons form into meatball-sized patties and place onto a parchment-lined rimmed baking sheet. Preheat the oven to Convection Bake or Convection Roast at 375 degrees and bake for 15 minutes until browned. Serves 4 Meatless Mushrooms Meatballs .pdf Download PDF • 358KB WANT TO LEARN MORE? Click Here MORE VEGETARIAN OPTIONS FROM OUR STEAM OVEN! Steamed Broccoli Couscous Salad with Almonds and Cranberries RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Potato Calamari Salad with Capers RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The benefits of baking bread by adding moisture to the oven were determined long ago when bakers of old learned to spritz water into brick ovens to create steam. Nowadays, we have steam ovens that offer varying degrees of heat and levels of humidity for baking perfectly crisp crusty bread. Master the Art of Perfectly Crispy Crusts: Tips for Baking Bread in a Steam Oven Freshly baked bread from the steam oven, showcasing a perfect crust and texture. The benefits of baking bread by adding moisture to the oven were determined long ago when bakers of old learned to spritz water into brick ovens to create steam. Nowadays, we have steam ovens that offer varying degrees of heat and levels of humidity for baking perfectly crisp crusty bread. Proofing Dough in a Steam Oven The first step when baking bread with yeast is of course proofing and most convection and steam ovens have a proof mode. In a convection oven the circulating air set to a low temperature of 100 F or less maintains an even temperature that is not drying. The advantage in the steam oven is moisture which provides an ideal environment for the yeast to grow in abundance. When you proof in a steam oven you do not have to cover the bowl, just put it in the oven for the specified time. Poke the dough when the time has elapsed or it has doubled in size, and if it leaves an indent it has successfully proofed so you can continue the recipe as directed. Just keep an eye on the timing to avoid over proofing the dough. Once proofed the dough can be formed and placed in the baking pan. In this video I am baking petite baguettes using a perforated form that holds three loaves. The perforations allow the heated air to circulate evenly around the dough creating that wonderful crisp crust. Now the formed loaves go back into the oven for the second rise and once they are ready, I will increase the oven temperature and change the mode to the combination convection steam mode. Some ovens, like mine feature different levels of steam that I can choose for baking bread and others feature specific modes for bread baking so it’s always a good idea to follow the manufacturer's recommendations. When you change the oven mode you can remove the loaves, slash the tops then return them to the oven as it heats. My oven heats so quickly that once they are slashed I put the loaves back in the oven, but you can also let the bread rest outside of the oven until it is heated. Baking with Steam In terms of temperature remember you are baking in convection so if the recipe temperature is 400 degrees, I recommend you reduce the temperature to 380 - 375 and also watch the timing. Recipes are developed for full size ovens, and the cavity size of a steam oven is generally much smaller so baking time may not need to be as long. Remember to check the underneath of the breads before you remove them from the oven to ensure they are properly baked through. Baking with a Cast Iron Pan Now when it comes to baking crusty loaves of bread a popular method is to bake the bread in a cast iron pan with a lid, then remove the lid towards the end of the baking time. Baking with the lid ensures the steam emitted during baking stays in the pan, removing the lid ensures the bread, achieves that perfect crisp crust. When using this method best results will be achieved by changing the mode to convection and increasing the oven temperature by 25 degrees for the final 10 minutes of baking. However, there is an option you can use that will also give great results without having to use a cast iron pan. Are you ready to bake bread? Click here Get the recipe for the Classic Petite Baguettes. Baking with a Baking Stone or Steel When baking in a steam oven instead of the cast iron pan, the bread can be baked directly on a baking stone or baking steel. I find that with the added humidity of the oven I can achieve a wonderful crust without having to use a pan. A baking stone or steel can also be used when baking pizza or free form tarts in either a convection or steam oven. You will have to heat the stone or steel for at least 15 - 20 minutes at 400 - 425 F to get it to the perfect temperature. When baking with a stone or a steel, line a pizza peel with a sheet of parchment and place the formed bread directly onto the parchment. When you place the bread in the oven slide the parchment onto the hot stone or steel. This way the bread won’t stick it it’s much easier to handle. If your oven has variable humidity settings you can use higher humidity during the first part of the baking and eliminate or lower the humidity and increase the temperature by 25 degrees for the final ten minutes of baking. This replicates the technique used with a cast iron pan and should provide the same great results. Baking bread is a really rewarding experience and there are many types of bread you can experiment with and your steam oven is an amazing tool for achieving baking perfection. Larissa, Your Convection Enthusiast BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE

Preparing a mouthwatering Brisket Braised in Red Wine is relatively simple, but you do need to plan on a long cooking time to achieve that melt-in-your-mouth texture. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Brisket Braised in Red Wine Convection Mode (True Convection) Sliced brisket braised in red wine, featuring a rich sauce and tender meat, cooked to perfection in a convection oven. Preparing a mouthwatering brisket is relatively simple but you do need to plan on a long cooking time to achieve that melt-in-your-mouth texture. Convection is the ideal cooking mode for braising because it circulates the heat evenly around the oven and, if you are like us and always thinking of the next meal, it only makes sense to cook another braise or slow roast another cut of meat at the same time. As with many braised dishes, brisket is best prepared a day in advance. Once the brisket has cooked to a fork-tender consistency, remove the brisket from the pan and set it aside to cool. If you have a lot of pan juices you can reduce them at this time. Slice the meat once it has cooled and return it to the pan and refrigerate overnight. Perfection with Convection! INGREDIENTS 1 - 3 to 4lb brisket (brisket with some marbling yields the best texture and flavor) 2 tbsp of olive oil and 2 tbsp unsalted butter 4 medium red onions, peeled and cut into quarters 6 cloves garlic, smashed ½ tsp mixed Italian seasoning ½ tsp Kinder's Woodfired Roasted Garlic seasoning (it has a nice balance of flavors) 2 large carrots, peeled and cut into large chunks 2 stalks celery, strings removed and cut into large chunks 3 cups beef stock or Better than Bouillon 2 cups hearty red wine PREPARATION Heat the oven in the Convection mode 325°F and position an oven rack in the center of the oven or if cooking two dishes at one time, arrange the racks to accommodate both pans. Heat a large Dutch oven over moderate heat on your most powerful burner, add in the oil and butter and when the butter is sizzling, carefully lay in the brisket and let it brown on one side. Carefully turn it and brown it on all sides. Remove the brisket from the pan and add all the vegetables. Place the brisket on the vegetables and add the liquid to the pan. Cover and place in the oven for 2 ½ - 3 hours or until tender when pierced with a fork. If it’s just shy of perfect it can still be removed and cooked for a little longer when reheating the next day. Remember when removing the pan from the oven to always leave a dish towel or oven mitt on the lid or handle of the pan so you don’t accidentally pick up a hot pan. Remove the meat from the pan and set it aside to cool until cool enough for you to slice. If the pan juices need reducing they can be reduced at this time. Place the sliced brisket and juices into a casserole with a lid or the cooking pan and refrigerate overnight. Let the brisket sit outside of the refrigerator for an hour before reheating the next day. When ready to serve, remove any large pieces of congealed fat and place the covered pan in the oven in the Convection mode 350 for 30 minutes or until piping hot. While the brisket is reheating you can also cook a side dish such as oven polenta or roast some vegetables at the same time. Click to go to How to Roast Pork Belly in Convection Wine Braised Brisket .pdf Download PDF • 156KB WANT TO LEARN MORE? Click Here GREAT OPTIONS FROM OUR STEAM MENU! How to Cook Rack of Lamb in a Steam Oven RECIPE Paella with Steamed Mussels and Shrimp RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Rib Eye Steak RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Traditionally, bread pudding is baked in a water bath. However, if you have a steam oven, the process is even simpler: you only need to place the baking dish on an oven rack. Anchor 1 YOUR RECIPE FOR STEAM COOKING Steam Oven Caramel Bread Pudding Delight Steam Mode Rich and indulgent, this beautifully caramelized bread pudding, a perfect blend of comfort and flavor for dessert lovers. This classic dessert is especially popular with children when made in softer, sweeter versions. It can be served either cold or warm, often accompanied by ice cream. Its comforting taste appeals to both kids and adults. Traditionally, this dessert is baked in a water bath. If you have a steam oven, the process is even simpler—just place the baking dish on an oven rack. You can prepare the mixture in just a few minutes, then steam it for 45 to 55 minutes. INGREDIENTS 6oz (170 grams) bread (baguette or brioche) 4 eggs at room temperature 2 cups of whole milk (473 ml) 1 can of condensed milk 1 teaspoon of vanilla extract ⅓ cup of raisins (65 grams) For the caramel ½ cup of white sugar (65 grams) ⅛ cup of water Recipe ingredients. PREPARATION You will need either a 9-inch Bundt pan or a 5-by-9.5-inch baking pan. First, prepare the caramel using the “wet” method. In a heavy-bottomed saucepan, heat the sugar over medium-low heat until it starts to dissolve and form clumps. Stir gently and watch closely to avoid burning. When the sugar begins to turn golden, add 1 or more teaspoons of water and gently swirl the pan to ensure even browning. Pour the hot caramel into the baking mold and set it aside to cool. Before steaming, preheat the steam oven to 210°F (99 °C). Cut the bread into 1/2-inch cubes and place them in a bowl. In another bowl, combine the eggs, condensed milk, whole milk, and vanilla extract. Whisk until well blended. Pour this mixture over the bread cubes and stir to combine. Let the mixture rest for at least 30 minutes to allow the bread to soak. Just before steaming, add the raisins and mix again. Pour the mixture into the prepared mold and place it in the steam oven. Steam for about 50 minutes at 210°F (99°C). To check for doneness, insert a metal or wooden skewer into the center of the dessert. If it comes out clean, the dessert is ready. Serves 10 portions. PRINT OUR RECIPE Steam Oven Caramel Bread Pudding Delight .pdf Download PDF • 215KB WANT TO LEARN MORE? Click Here MORE DESSERTS FROM OUR CONVECTION RECIPES! Chocolate Souffle RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Apple Strudel RECIPE Caramel Apple Pie RECIPE Chocolate, Nut & Dried Cherry Slice RECIPE Chocolate Cake with Pears and Hazelnuts RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The recipe resources available nowadays are amazing, but they don’t reference the tools you are cooking with. In my Convection Kitchen site or youtube channel you will learn how convection works. Have a question? email me at info@convectionkitchen.com Rescued By My Oven December 7, 2022 at 8:00:00 PM Fantastic Feasts Made Easy with Convection How To Cook a Rib Roast in Convection December is a month loaded with special holidays and of course, special feasts are part of the holiday celebration. The recipe resources available nowadays are amazing, but they don’t reference the tools you are cooking with and since most Convection and Steam ovens have multiple modes of cooking that can be a challenge. Our YouTube channel features playlists with educational videos to help you understand each of the oven modes in your Convection and Steam ovens so next time you read a recipe that says to preheat the oven to 350F you will understand which mode to choose. If a large roast is part of your holiday menu we have recipes for Beef Rib Roast , Turkey , Ham , Pork Rib Roast, and Duck together with Convection cooking tips as well as recipes and tips for cooking the side dishes in Convection. Learning to orchestrate a meal using Convection takes a lot of stress out of the preparation of a meal, leaving the host more time to enjoy the party. Pork Rib Roast in Covnection We also have recipes for warming casseroles such as meatless Shepherds Pie and Fish Pie, and tips for making delicious meals such as Jambalaya with seafood that is grilled in the oven. BBQ Pulled Turkey is a great crowd-pleasing recipe for an outdoor get-together on a chilly day and nothing could be easier than cooking an entire Brunch in Convection. Convection and Steam ovens are amazing tools, I hope you will put them to work for you this holiday season to create memorable meals. Larissa, Your Convection Enthusiast Read Previous Rescued By My Oven Posts Successful Convection Cooking Begins with Planning Read Oven Meals, How to Make Dinner without Being in the Kitchen Read Learning to Make Your Ovens Work for You Read Recipe Writers Usually Don't Reference Your Oven "Baking Mode" So Here Are My Tips Read Every Meal We Cook is an Expression of Love and Caring Four Our Loved Ones Read Winter Convection Meals Read Plan your cooking with these tips "to unlock the magic of your Convection Kitchen"

"Osso buco," literally “a bone with a hole,” is a wonderful Italian dish typically made with veal shanks. The hole in the bone of the veal or beef shank is filled with delicious bone marrow, which adds amazing flavor. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 The Simplest and Most Delicious Way to Prepare Beef Shank Osso Buco Convection or Convection Bake Mode "Osso Buco," literally “a bone with a hole,” is a wonderful Italian dish typically made with veal shanks. The hole in the bone of the veal or beef shank is filled with delicious bone marrow, which adds amazing flavor to this slowly cooked dish and is a wonderful treat to scoop out and savor. Veal is not readily available in all markets; however, this dish can also be made with beef shanks, which are more easily found. The recipe I use is a traditional Milanese recipe that requires only butter, white wine, chicken stock, and tomatoes. The key is to serve this simple braise with Gremolata, that flavorful mixture of chopped fresh parsley, garlic, and lemon zest. First the shanks are browned on the cooktop in a wide, shallow, oven-safe pan. Once browned, the wine is added and reduced; then the tomatoes are added, and after a further reduction, the stock is added; the dish is covered and placed in the oven for 1 ½ - 2 hours. It’s such a simple preparation but so flavorful. Using convection does not reduce the cooking time. However, the circulating convection heat is ideal for maintaining a consistent level of heat in the pan, and you can also cook another dish at the same time if needed. Osso Buco is typically served with Risotto Milanese, which can also be cooked in a covered pan or uncovered in a steam oven. Recipe ingredients. INGREDIENTS 4 pieces beef or veal shank about 1” thick 3 oz unsalted butter ½ cup dry white wine ½ cup chicken stock 1 28-oz can of whole peeled tomatoes For the Gremolata ¼ cup Italian parsley, finely chopped 1 large clove garlic, finely minced 1 lemon zest only PREPARATION Heat the oven in the Convection or Convection Bake mode to 325 F/ 160 C. Heat a wide, shallow oven-safe pan with a tight-fitting lid over moderate heat. Add the butter, and when sizzling, place the shanks into the pan. Cook over moderate heat until evenly browned, then gently turn the shanks over and brown the other side. Handle the shanks gently to avoid the marrow falling out of the bone. Once both sides are browned, add the wine to the pan, lower the heat, and reduce for 8 - 10 minutes. Osso Buco sizzling in the pan, ready for the rest of ingredients. Add the tomatoes, crushing them in your fingers as you add them to the pan. Continue cooking for another 10 minutes over medium heat until they reduce slightly, then add the stock. Cover the pan and place it in the oven. Cook for 1 ½ - 2 hours until the meat is tender and ready to fall off the bone. Meanwhile, combine the finely minced parsley, garlic, and lemon zest and set aside. Serve the Osso Buco over risotto or polenta with a generous garnish of the Gremolata. Serves 4 PRINT OUR RECIPE Beef Shank Osso Buco .pdf Download PDF • 408KB WANT TO LEARN MORE? Click Here LOOKING FOR MORE RECIPES? Hot Corned Beef Sandwich RECIPE How to Cook Lobster Tail in the Steam Oven RECIPE Braised Chicken with Lemon and Cilantro RECIPE Slow Roasted Beef Tenderloin RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

WHAT ARE THE CONVECTION OVEN COOKING MODES? FAQ PAGE How What Why Do What are the convection oven cooking modes? A typical convection oven has the traditional radiant modes (bake or roast) and Convection or True Convection, Convection Bake, Convection Roast, and Convection Broil. OUR LATEST CONVECTION RECIPES Au Gratin Steakhouse Potatoes Slow Cooked Top Sirloin Roast Pumpkin Walnut Bread Roast Kabocha Squash Medley with Bratwurst

Sear the turkey thighs at high temperature in the Steam Oven while you assemble the butternut squash, chickpeas and tomatoes, then change the Mode and temperature and slow-cook the braise Anchor 1 YOUR RECIPE FOR STEAM COOKING Braised Turkey with Butternut Squash, Chickpeas and Tomatoes Steam Braising A deliciously vibrant braised meat dish, highlighting tender cuts infused with rich flavors, emerges perfectly cooked from the steam oven. This Steam-Braising recipe has a wonderful combination of vegetables and dried fruit but the key is the fresh herb mixture that is stirred in at the end. The ingredients for the braise go together very quickly, but it takes some patience to prep the garnish. Having some prepped parsley and cilantro on hand is always useful so it’s worth the effort. It’s hard to find turkey year round so I try to keep some in the freezer as I enjoy this dish year round substituting carrots when butternut squash is unavailable. In the traditional recipe the seasoned turkey thighs are seared on the cooktop before being placed over the vegetables and slowly cooked for 1 ½ hours. You can also sear the turkey thighs at high temperature in the Steam Oven while you assemble the other ingredients, then change the Mode and temperature and slow-cook the braise. Easy and delicious. INGREDIENTS Turkey: 2 - small turkey thighs or 1 large 1 - tablespoon vegetable oil 1 - teaspoon Old Bay seasoning 1 - teaspoon Kosher salt ¼ - teaspoon garlic powder ¼ - teaspoon ground Allspice Ground pepper to taste Vegetables & Dried Fruit 1 - large red or yellow onion, cut into 1” dice 2 - cups butternut squash, cut into 2” cubes (substitute carrots if you prefer) 1 - large sweet potato or yam, peeled and cut into 2” cubes 1 - 28oz can, plum tomatoes, chopped 1 - can Garbanzo beans, drained ½ - cup dried apricots cut in half ½ - cup golden raisins Place the seared turkey pieces on top of the vegetables and cook in the Convection Steam Mode 300 - 325 degrees for 1 ½ hours until the meat is very fork tender. Now you can prep the garnish. Garnish: ½ - cup Italian parsley leaves chopped ½ - cup cilantro leaves chopped 1 - lemon zest and juice 1 - tablespoon fruity olive oil Sprinkle of sea salt PREPARATION Preheat the Steam Oven in the Convection Mode 400 degrees (no steam). Combine the seasoning and oil in a small bowl and rub into the turkey thighs, cook on a rimmed baking sheet for 15 minutes or so until the fat has rendered and is sizzling. Meanwhile combine the remaining ingredients in a large oven casserole. Final Steps Combine the ingredients in a small bowl with a dash of chili flakes if you like a little spice. Remove the casserole from the oven and place the turkey on a plate to cool. When cooled enough to handle, slice or shred and stir back into the casserole with some of the garnish and sprinkle more garnish over the top before serving. WANT TO LEARN MORE? Click Here MORE TURKEY RECIPES Chorizo Stuffed Boneless Turkey Breast RECIPE Cornish Hens Roasted over Cornbread Sausage Stuffing RECIPE Zucchini Corn Casserole with Tomatoes and Pesto RECIPE Convection Slow Roasted Pork Belly RECIPE Rich Flavorful Roast Turkey Stock RECIPE Parmesan Crusted Chicken Breasts RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Nowadays, many convection ovens feature a self-cleaning cycle, but I wanted to show you how, with a little effort, you can easily remove most of the surface grime that builds up in an oven. Tips for Cleaning a Convection Oven Easy tips for cleaning your oven Nowadays, many convection ovens feature a self-cleaning cycle, but I wanted to show you how, with a little effort, you can easily remove most of the surface grime that builds up in an oven. It's quite easy to remove grease and baked-on stains using two simple household cleaning products: dish soap and scouring powder such as Bon Ami or Bar Keepers Friend. The appliance industry recommends these scouring products because they scour without scratching enamel or stainless steel. I certainly make good use of the self-cleaning function several times a year, but since it's a four-hour process, sometimes it's just as easy to use a little elbow grease. Since my oven is 24", the racks fit easily into the dishwasher and can be cleaned in the heavy-duty wash cycle. You can also wash larger oven racks in the dishwasher if you are able to remove the middle and top racks; then, you can flatten the tines and angle the oven racks in, leaning them against the side of the dishwasher. First, I wipe out the oven cavity with hot, soapy water to remove any grease. Then, I sprinkle Bar Keepers Friend onto a damp cloth and scrunch it up to make a paste, which I rub into the most heavily soiled areas of the oven. I let that sit for about 10 minutes, then work the stains a little more and rinse with hot water. If you have baked-on stains on the oven floor, add a small amount of water to the oven floor and heat the oven in the Bake mode to 200 F. The heated water will help release any baked-on debris. Turn the oven off after about 10 minutes and carefully work the stained area. Always take care not to get the oven gasket wet. Now, the one area in an oven that shows the most staining from cooking is the inside of the oven door, and even self-cleaning doesn't remove those stains. I have tried a lot of different ways of cleaning the glass, but the method I find most effective is using a soap-filled SOS pad or similar product. Definitely do not use the scrubbing part of a sponge or any other sharp scrubbing device. The soap pads do a fantastic job; I have never scratched the glass. Best of all, you do not add harmful chemicals to the oven. Obviously, cleaning an oven is not high on anyone's list of fun things to do, but as you can see, keeping it clean actually takes minimal effort. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE

This video reviews a variety of breakfast foods that be easily cooked in your steam oven for a delicious no fuss breakfast. Anchor 1 YOUR RECIPE FOR STEAM COOKING English Muffin Poached Egg Pizza Steam, Broil English muffin poached egg pizzas made in a steam oven, great for breakfast. There are many ways to enjoy poached eggs and the simplest way to prepare poached eggs is in a steam oven. Once poached the eggs can be served with toast, over beans, in a grain bowl or on top of an English muffin breakfast pizza. It takes approximately 5 ½ minutes to poach a large cold egg in the Steam mode and a few minutes longer if you live at a high altitude. It took me 5 minutes to bake the English muffin pizza in my convection oven. If you get the ovens heated first then you can easily orchestrate the cooking so they are ready at the same time. INGREDIENTS 4 large eggs 2 English muffins, split and lightly buttered 4 cherry tomatoes, sliced and mixed with 1 tsp chopped chives or thinly sliced shallot and 1 tsp olive oil2 slices deli ham, cooked bacon or Canadian bacon, chopped 2 slices deli ham, cooked bacon or Canadian bacon, chopped ½ cup shredded mozzarella or cheddar cheese PREPARATION Heat the steam oven in the Steam mode using the default temperature of 212 F/100 C Arrange the racks in the convection oven so the top rack is in the second position from the top and heat the oven in the Convection Bake mode to 425 F/215 C Spritz 4 small oven safe ramekins with spray oil or rub with a light smear of butter. Crack an egg into each ramekin. Place the ramekins on a small oven tray and when the steam oven comes to temperature, place the tray in the steam oven and set the timer for 5 ½ minutes. (If you have not made poached eggs in your steam oven before set the timer for 5 minutes to determine the exact cooking time) Place the buttered English muffins on a small oven baking sheet. Top with the tomato mixture and meat of your choice and finish with the cheese. Place the tray in the oven and bake for 5 - 6 minutes until the cheese has melted and the edges of the muffin are crisp. Run a knife around the edge of each ramekin and invert an egg onto each cooked muffin pizza. Serves 4 WANT TO LEARN MORE? Click Here TRY THESE RECIPES FROM OUR CONVECTION PAGE Eggs Florentine with Mushroom Sauce RECIPE Broiled Wild Cod Fish Tacos RECIPE Vegetarian Tortilla Casserole with Zucchini, Corn, and Black Beans RECIPE Oven Baked Breakfast Potatoes with Breakfast Sausage RECIPE Creamy Corn Casserole with Green Onions RECIPE Baked Crème Brulee French Toast Casserole along side a savory dish in Convection RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

French Toast breakfast casseroles, in the Steam Baking Mode, are delicious, easy to make and best of all it's a great way to discreetly use up berries, apples or bananas Anchor 1 YOUR RECIPE FOR STEAM COOKING French Toast with Caramelized Bananas Steam-Baking Golden and fluffy French toast made in a combi-oven, served with a side of caramelized bananas and a medley of fresh berries. French Toast breakfast casseroles, in the Steam Baking Mode, are delicious, easy to make and best of all it's a great way to discreetly use up berries, apples or bananas. Since the bread has to absorb the liquid before baking you can even make the casserole the day before and just pop in the oven the next morning. INGREDIENT 1 - loaf unsliced challah bread or white sandwich loaf 2 - cups whole milk 6 - large eggs ¼ - teaspoon vanilla extract 1 - cup thinly sliced almonds, toasted 2 - large ripe bananas, peeled and cut into ½” thick rounds 2 - tablespoons unsalted butter 2 - tablespoons brown sugar PREPARATION Preheat the oven Convection + Steam Mode or Combi Mode - 350 degrees. Lightly grease a large baking dish, that will fit in your steam oven. Melt the butter and sugar in a medium sized skillet over moderate heat, when the sugar has melted stir in the bananas and cook gently until the bananas have softened slightly. Shave the crust from the bread without taking too much of the bread away and cut into 1” thick slices. Lay ½ of the bread slices into the baking dish, cutting the slices to fit snuggly. Spread the cooked bananas over the bread and top with the rest of the bread slices. Whisk the milk, eggs and vanilla extract in a large measuring jug and pour over the bread pushing the bread down so that it is submerged. Top with the sliced almonds and let stand for 40 minutes to an hour or overnight before baking. Bake uncovered for 35 to 40 minutes until the top is lightly browned. Serves 6 - 8 Banana Stuffed French Toast .pdf Download PDF • 196KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE Pumpkin Walnut Bread in Just a Few Steps RECIPE Convection Baked Zucchini Bread RECIPE Fig Tart with Rosemary Cornmeal Crust and Honey-Blackberry Glaze RECIPE Tarta Pascualina - Pascualina Pie with Chard, Ricotta and Parmesan Cheese RECIPE Eclairs with Caramelized Peaches and Cream RECIPE Gougères with Creamy Artichoke Cheese Filling RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The added humidity in the Combi Steam Oven provides the perfect environment for roasting duck. And if you follow these simple steps you will avoid splattering fat all around the oven Anchor 1 YOUR RECIPE FOR STEAM COOKING How to Roast a Whole Duck in the Steam Oven Steaming, Steam-Roasting Perfectly cooked steamed oven duck paired with roasted potatoes and leafy greens for a sumptuous meal. The added humidity in the Combi Steam Oven provides the perfect environment for roasting duck. And if you follow these simple steps you will avoid splattering fat all around the oven, so you can enjoy a delicious feast without having to face a major clean-up. INGREDIENTS 1 whole duck PREPARATION Here are the important steps for success for roasting a 4 - 5lb duck. Season the duck a day in advance with kosher salt and your preferred seasoning Set the duck on a rack in a shallow pan at least 2” high (to contain the rendered fat) and cover loosely with a sheet of parchment or wax paper and refrigerate overnight. Let the duck sit outside of the refrigerator an hour or more prior to cooking. Heat the Combi Steam Oven in the Combination Convection Steam Mode 325 degrees. Set the timer for 1 hour 15 minutes. If your oven has a temperature probe, insert into the thickest part of the breast not touching bone (can be tricky with a duck) and program to 155 degrees. Carefully remove the pan from the oven, set the rack with the duck on a rimmed baking sheet and carefully pour the rendered duck fat into a small bowl or measuring cup. Change the oven Mode to Convection NO Humidity, 425 degrees. Brush the duck with some of the rendered duck fat, slide the pan into the Combi Steam Oven and cook for another 25 - 30 minutes until golden. Allow the duck to rest for at least 10 minutes before carving into sections for serving. While the duck is cooking in the final stage, you can toss potatoes or other root vegetables with some of the rendered duck fat and roast them in the Convection Roast or Bake Mode, 375 degrees. Greens such as kale or broccolini can be combined with the potatoes for the final 8 - 10 minutes of cooking. Convection Method This same method of cooking the duck at a low temperature in the initial cooking stage and finished with high heat can also be done in your Convection Oven. Follow the same steps as noted above using these Oven Modes and Temperatures. Cooking the duck at low temperatures using Convection will ensure the juice stays in the meat, finishing at high temperatures in the more drying Radiant heat, ensures a nice crispy finish. Convection Roast 325 - 1 hour 15 minutes Regular Roast or Bake 425 - 25 minutes Convection Steam Roasted Duck .pdf Download PDF • 135KB WANT TO LEARN MORE? Click Here MORE CONVECTION CHOICES Provencal Pot Roasted Garlic Chicken RECIPE Eclairs with Caramelized Peaches and Cream RECIPE Convection Baked Turkey Breast RECIPE Easy to Prepare Baked Lamb Kofta and Roasted Cauliflower RECIPE Perfectly Cooked Flank Steak with Tomatillo Salsa RECIPE Braised Chicken with Lemon, Mint and Almonds RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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