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Convection Bake is the ideal mode when baking Italian Cheese Bread with Mozzarella. You will have a light crisp perfectly baked crust YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Italian Cheese Bread with Mozzarella - Just like Pizza! Convection Bake Mode Golden cheese bread sliced and served fresh from the convection oven. Convection Bake is the ideal mode to choose when baking bread and pizza in your Convection oven. The heating element in the bottom of the oven directs powerful heat to the base of the crust while the heated air circulating around the oven helps form a light crisp perfectly baked crust. Because this Convection Bake recipe uses Rapid Rise Yeast, the dough requires only 20 minutes for proofing before being rolled out and topped with a generous helping of cheese. Basically, in approximately 45 minutes you are able to enjoy delicious homemade cheesy bread which is almost instant happiness. While this dough is easy to make getting the water temperature just right is key to success. Testing the water temperature on the inside of your wrist before adding to the dry ingredients is recommended to avoid adding water that is either too hot or too cold. While this recipe shares the same ingredients as pizza the dough is much thicker and because it’s thicker it can handle a more generous amount of cheese. You can certainly add additional flavor accents just take care not to weigh the dough down. The bread can be baked on a baking stone or a metal pan placed on the 1st or second rack from the bottom of the oven. INGREDIENTS Bread Dough 2 ½ cups all-purpose or bread flour 1 tsp Kosher salt 1 tsp sugar 1 tbsp, rapid rise yeast 1 cup warm water 1 tbsp olive oil Topping 1 cup shredded Mozzarella cheese 2 tbsp grated Parmesan cheese 3 tbs mayonnaise 1 tbsp chopped green onion Dash red chili flakes PREPARATION Combine the four, salt, sugar, and yeast in a medium-sized bowl. Combine the water and oil in a measuring cup and add to the flour mixture. Mix with a wooden spoon to form a soft dough. Turn onto a lightly floured surface, and gather the dough together in a ball and knead a few times to create a smooth ball. Place the dough into a clean bowl add 1 tsp of olive oil and turn to coat with the oil. Cover with a kitchen towel or select the Proof mode in your oven and place uncovered in the oven to proof for 20 minutes. While the dough is proofing, combine the topping ingredients in a small bowl. Heat the oven in the Convection Bake Mode 450 degrees. If using a pizza stone place the stone in the oven during the preheating phase. Place the dough on a lightly floured surface, punch it down flatten it into a disc with the heel of your palm. Place the dough over the back of your hands and stretch it into a 12” circle. If using a pizza stone, place the dough on a lightly floured pizza peel. If using a baking pan, place the dough on a lightly oiled baking sheet. Spread the cheese mixture evenly over the dough and slide the bread into the oven. Bake for 12 to 15 minutes until golden brown and the cheese is bubbling. Makes 6 - 8 slices Convection Bake Italian Cheese Bread .pdf Download PDF • 97KB WANT TO LEARN MORE? Click Here PICK A MEDITERRANEAN RECIPE FROM OUR STEAM MENU Bake Classic Petite Baguettes Like a Pro RECIPE Orzo Pasta Salad with Grilled Artichokes RECIPE Poached Eggs with Broccolini and Cheddar RECIPE Steam Roasted Beet Salad with Lamb and Feta Cheese RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This video demonstrates steaming bone-in chicken that is combined with cold Sai-Fun noodles, shredded cabbage, and spicy sesame, soy sauce, peanut dressing. Anchor 1 YOUR RECIPE FOR STEAM COOKING Chinese Chicken Salad with Noodles and Cabbage Steaming A Chinese salad with steamed chicken salad and noodles, garnished with fresh herbs. Many recipes for chicken salad recommend using rotisserie chicken, but it is very easy to cook chicken for salads in either your Steam or Convection oven with much better results. Steaming bone-in chicken to add to salads or sandwiches is very easy and as a bonus, you will gain 1 - 2 cups of chicken broth. You can also roast the chicken in Convection and then make stock with the bones, either method of cooking yields delicious juicy chicken that can be flavored to suit the dish you are preparing. INGREDIENTS For the Steamed Chicken 2 whole chicken legs or 2 bone-in thighs and 1 bone-in breast 2 scallions 2 1” slices peeled fresh ginger 1 thin carrot 1 celery rib 2 stems of fresh cilantro 1 cup of water For the Salad 4 cups finely shredded white cabbage OR prepared coleslaw mix 1 cup finely shredded purple cabbage 2 large carrots peeled and shredded 4 scallions, tops trimmed, chopped into ¼” slices ½ package Sai Fun bean thread noodles softened and coarsely chopped ¼ cup chopped fresh cilantro leaves For the Dressing 2 cloves garlic, minced 1 1” slice fresh ginger, minced ¼ cup creamy peanut butter ½ cup soy sauce 2 tbsp rice vinegar 1 tbsp honey or sugar 2 tbsp Sesame oil ¼ tsp red pepper flakes OR 1 tbsp Sesame chili oil PREPARATION To Steam the chicken, heat the Steam oven in the Steam mode 212 ℉ (100 ℃). Place the chicken pieces in an oven-safe casserole dish and add the remaining ingredients. Steam for 40 - 50 minutes until the chicken is very tender. Remove the chicken from the broth and set it aside to cool. When cool remove the skin, shred the chicken and discard the bones. Strain the broth, discard the aromatics and cool the broth before refrigerating or freezing. If you prefer to roast the chicken, heat the Convection Roast or Combination Convection Steam Mode 375 ℉ (190 ℃). Place the chicken on a rimmed baking sheet, and season with some Chinese Five Spice Powder and a drizzle of sesame oil. Cook the chicken for 30 - 40 minutes until tender. Set aside to cool then remove the skin and shred or slice the meat. To Prepare the Salad Soften the Sai Fun noodles as directed on the package. Combine the salad ingredients in a large bowl and add the cooled noodles. Combine the ingredients for the dressing by hand or with a hand-held stick blender. Toss the dressing with the salad ingredients and fold in the shredded chicken. Serves 4 - 6 Chinese Chicken Salad .pdf Download PDF • 152KB WANT TO LEARN MORE? Click Here RECIPES WITH AN ETHNIC INFUSION! Roast Chicken Panzanella Salad with Lemongrass and Turmeric RECIPE Asian Pork Meatballs with Garlic and Ginger RECIPE Slow Roasted Lamb Shoulder with Garlicky Greens and Feta Cheese RECIPE Roasted Potato Salad with Green Beans and Tomatoes & Balsamic Vinaigrette RECIPE Orange Olive Oil Cake with Toasted Almonds RECIPE Baked Chicken Breasts with Broccoli Quinoa Casserole RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this recipe, I am making good use of my Convection Microwave Speed oven to reduce the baking time to 10 minutes and also to melt the chocolate that I will spread over the baked slice. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Chocolate, Nut & Dried Cherry Slice Convection Microwave A popular and easy dessert from Australia. An easy dessert recipe that can be baked in convection or in the combination convection microwave speed mode. Slice is in effect a giant cookie that is baked in a shallow-rimmed baking pan and then cut into slices before serving. Slice is popular in Australia, served for morning or afternoon tea, and the variety of flavor combinations is astounding. Recipes for slice have one thing in common, they are very easy to put together and they have a relatively short baking time. In this recipe, I am making good use of my Convection Microwave Speed oven to reduce the baking time to 10 minutes and also to melt the chocolate that I will spread over the baked slice. INGREDIENTS ½ cup unsalted butter softened 1 tsp lemon zest ½ cup granulated sugar 1 large egg ½ cup chopped walnuts or pecans ½ cup chopped dried cherries 1 ¼ cups all-purpose flour, sifted 1 ½ tsp baking powder ¼ tsp salt 7 oz dark baking chocolate PREPARATION Grease a ¼ sheet pan (approx. 10 x 6") and line it with parchment leaving an overhang around the edge for easy removal and heat the Speed or Convection oven in the Convection mode to 330 degrees. Cream the butter, lemon zest, and sugar until light and fluffy, then beat in the egg. Fold in the nuts and cherries, then add the sifted flour, baking powder, and salt. Spread the mixture into the pan and place in the oven. Touch the +Microwave option (if using a Speed oven) and use the default setting or select a low microwave setting. Set the timer for 10 minutes. When you remove the pan from the oven the slice should be a little soft as it will continue cooking. Place the chocolate in an oven-safe container, cover it, and melt using the 90W or recommended setting in your microwave. Remove the cooled baked slice from the pan, place it on a cutting board, and spread the melted chocolate evenly over the base. Let it set before slicing. Makes 12 pieces Chocolate, Nut and Dried Cherry Slice .pdf Download PDF • 87KB WANT TO LEARN MORE? Click Here MORE TREATS FROM MY STEAM OVEN! Steam Oven Caramel Bread Pudding Delight RECIPE Chocolate Flan RECIPE Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Baked Chicken and Rice RECIPE Braised Chicken with Lemon and Cilantro RECIPE Vanilla Creme Brulee RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

It's easy to cook a complete meal in Convection with outstanding results however, planning is key. Follow these tips for success. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Meatballs with Roasted Zucchini and Orzo Pasta Risotto Convection Bake or Convection Roast Mode A 30 Minute Convection Meal There are many benefits to cooking with convection, and one of the best is cooking an entire meal at one time. To ensure each item cooks well, it's also important to consider the temperature and timing best suited to each item, so making a plan is important. Once you get used to planning the cooking of oven meals, you will be easily able to orchestrate cooking great meals without standing at the cooktop. Here is the cooking plan: Heat the oven to 350 degrees in the Convection Bake or Convection Roast mode. When heated, place the meatballs in the oven, set the timer for 10 minutes, and prepare the orzo risotto. When the timer has elapsed, add the risotto to the oven and set the timer for another 10 minutes. Chop the vegetables, and when the timer has elapsed, place them in the oven and set the timer for 10 minutes. When the timer has elapsed, remove the meatballs and the risotto from the oven and increase the oven temperature to 425 F to finish cooking the vegetables for 6 - 8 minutes. At this point, the vegetables are almost cooked through, but a high-heat finish will give them that nice touch of caramelization that adds so much flavor. Keep the risotto covered to stay warm, and add the meatballs to the prepared tomato sauce. You may find it just as easy to boil the pasta on the cooktop, but I wanted to demonstrate how the entire meal can be cooked in the oven if that simplifies the process for you. This is a simple meal perfect for a family dinner, and learning how to orchestrate cooking a meal in the oven can be beneficial in terms of time savings and yielding great results. INGREDIENTS For the meatballs 1 lb ground beef ½ tsp garlic herb blend seasoning ½ tsp mixed Italian seasoning 1 tsp kosher salt Freshly ground pepper ½ cup breadcrumbs 1 egg ½ cup grated Parmesan cheese For the marinara sauce 2 cloves garlic, smashed and minced One 28-oz can of whole plum tomatoes ½ tsp mixed Italian seasoning Dash red chili flakes 1 tsp sugar Salt & freshly ground pepper to taste For the orzo risotto 1 shallot, sliced 1 cup orzo pasta 2 cups chicken stock or water, heated Pinch of kosher salt For the zucchini medley 3 medium zucchini, cut into 1" dice ½ medium red onion, cut into 1" dice 1 red pepper, cut into 1" dice 1 yellow pepper, cut into 1" dice One 15-oz can garbanzo beans, drained Recipe ingredients PREPARATION Arrange the oven racks to accommodate all the dishes and heat the oven in the Convection Bake or Convection Roast mode to 350 F/180 C. Lightly oil a rimmed baking sheet to bake the meatballs, or line them with parchment if you prefer. Combine the ingredients for the meatballs in a bowl, blend with a light hand, then roll the mixture into 2"-sized balls and arrange them on the baking sheet. Place the tray in the oven on the lower rack and set the timer for 10 minutes. The total cooking time for the meatballs will be 30 minutes. Make the marinara sauce. Heat a tablespoon of olive oil in a medium-sized saucepan. Add the garlic and cook gently for a few minutes, taking care not to let it brown. Add the Italian seasoning, sugar, and dried chilies and stir to combine. Add the tomatoes and crush with the back of a spoon. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Place the orzo pasta in a 4 - 6 cup oven-proof dish and add a dash of salt. Saute the shallot over moderate heat in a little oil and butter until just softened, then scrape into the pasta. Add the heated stock or water, cover, and place in the oven when the ten-minute timer has elapsed. Don't worry if you are a few minutes behind. Reset the timer for another 10 minutes. There may be some residual liquid in the pan when you remove it from the oven but it will be absorbed while the orzo rests. The total cooking time for the orzo pasta will be 20 minutes. Prepare the vegetables as directed, place them in a bowl, and combine with the olive oil and seasoning. Spread the mixture onto a rimmed baking sheet and slide it into the oven. Set the timer for 10 minutes. The total cooking time for the vegetables will be 16 - 18 minutes. The final 6 - 8 minutes will be at a higher oven temperature. When the timer elapses, you can remove the meatballs and add them to the sauce. The orzo risotto can also be removed, but keep it covered so it stays warm. Increase the oven temperature to 425 F/ and cook the vegetables for another 6 - 8 minutes until they begin to caramelize around the edges. Serve 4 PRINT OUR RECIPE Baked Meatballs with Roasted Zucchini and Orzo Pasta Risotto .pdf Download PDF • 391KB WANT TO LEARN MORE? Click Here MORE GREAT RECIPES FROM OUR STEAM COLLECTION 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Baked Chicken and Rice RECIPE Braised Chicken with Lemon and Cilantro RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms RECIPE Baked Risotto with Lemon and Basil RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Oven Ratatouille with eggplant, zucchini peppers and tomatoes is a perfect dish for roast leg of lamb. Oven ratatouille will not become mushy like a traditional one  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roast Leg of Lamb with Baked Eggplant Ratatouille Convection Roast or Convection Bake Mode Sliced, herb-crusted lamb roast accompanied by a colorful medley of roasted vegetables on a decorative plate. Typically Ratatouille is cooked in a heavy casserole on the cooktop, but the vegetables can also be combined and roasted in the oven for an easy Convection Meal. Ratatouille is a flavorful vegetable stew from Southern France that combines a bounty of summer vegetables, eggplant, zucchini, peppers and tomatoes. Typically it is cooked in a heavy casserole on the cooktop, but the vegetables can also be combined and roasted in the oven for an easy Convection Meal. Ratatouille combines well with roast chicken, oven baked polenta and our favorite roast lamb and can even be served over pasta or grains. INGREDIENTS Roast Leg of Lamb 1 semi boneless leg of lamb, approx 4 - 5lbs 4 cloves garlic, minced 2 tbsp, finely chopped fresh rosemary 2 tbsp olive oil Kosher salt Oven Ratatouille 3 shallots, peeled and cut in half 10 cloves garlic, peeled 2 small Italian eggplant or 1 Italian and 1 Fairy Tale eggplant, cut into 1 ½” chunks 3 large zucchini, cut into 1 ½” chunks 2 large peppers, yellow and orange are nice for the color, peeled, seeds removed, cut into 1 ½” pieces ( a Y shaped vegetable peeler does a good job of removing the peel) ¼ cup olive oil 1 level tsp herbs de Provence 4 medium Roma tomatoes, cut into quarters (these are added later) Preparation To coordinate the cooking plan on the following timing: Lamb - 1 hr 25 minutes including 10 - 15 minutes for resting and carving. Ratatouille - 40 - 50 minutes Begin by seasoning the lamb and letting it sit overnight in the refrigerator. First give the lamb a generous sprinkle of Kosher salt, then combine the rosemary, garlic and oil and rub it all over the meat. Cover loosely with a sheet of wax paper and refrigerate for 6 hours or overnight. And be sure to let it sit outside of the refrigerator for at least an hour prior to cooking. Organize the oven racks to accommodate the roast and the tray of ratatouille underneath. Heat the oven in the Convection Roast or Convection Bake Mode 325 °F. Place the lamb on a rack in a shallow pan. And if your oven has a meat probe insert the sensor into the meat on the diagonal, taking care not to touch any bone. Slide the lamb into the oven and activate the meat probe function then program to the desired internal temperature. Remember the internal temperature will rise as the meat rests so if you like your lamb medium rare, select an internal temperature of 125 - 130 degrees. When the lamb has cooked for at least 45 - 50 minutes, slide the tray with the ratatouille into the oven. Oven Ratatouille Combine the shallots, garlic, eggplant, zucchini and peppers in a large shallow mixing bowl. Season with a sprinkle of Kosher salt and the herbs, add enough of the olive oil to coat the vegetables evenly then spread onto a rimmed baking sheet. The vegetables will shrink a fair bit during the cooking so it’s best if they are fairly crowded on the tray. When the lamb has cooked for 45 - 50 minutes, add the tray of ratatouille into the lower part of the oven. Remove the lamb when the meat probe indicates it has reached the desired internal temperature and set aside to rest. Carefully combine the tomatoes with the other ratatouille vegetables and reprogram the oven to finish cooking the vegetables in the Convection Roast or Convection Bake Mode,400℉ and set the timer for 25 minutes. Serves 6 Roast Leg of Lamb with Oven Roasted Ratatouille .pdf Download PDF • 271KB WANT TO LEARN MORE? Click Here CHECK OUT THESE STEAM RECIPES Easy Steamed Potato Salad with Eggs and Asparagus RECIPE Slow Roasted Pork Shoulder RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Braised Spareribs with Plum Sauce RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Key Lime Cheesecake RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Chicken baked in Convection with rosemary, tomatoes, peppers, and mushrooms with a Balsamic glaze together with a dish of oven polenta or risotto is a delicious Convection meal. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Rosemary Chicken with Balsamic Glaze Convection Bake or Convection Roast Mode Succulent balsamic chicken served with a medley of vibrant vegetables on a rustic platter. Chicken baked in Convection with rosemary, tomatoes, peppers, and mushrooms with a Balsamic glaze together with a dish of oven polenta or risotto is a delicious Convection meal. A recipe that requires little effort but delivers a lot of flavor is always good to have in your repertoire and if other dishes to pair with the recipe can be cooked in the oven at the same time what could be better? For the best flavor, using bone-in chicken pieces is recommended. INGREDIENTS 12 oz grape or cherry tomatoes, cut in half 3 cloves garlic, smashed and coarsely chopped 8 bone-in assorted chicken pieces (breasts should be cut in half) 1 yellow bell pepper, cut into 1” pieces 1lb mushrooms, cut into ½” thick slices 1 + 2 tbsp olive oil (divided use) 2 tbsp Balsamic vinegar 1 tbsp fresh rosemary, chopped ½ + 1tsp salt (divided use) Cracked pepper to taste 2 tbsp honey PREPARATION Heat the oven in the Convection Bake or Convection Roast mode at 375℉ (190℃). Heat a large skillet over moderate heat and sauté the tomatoes and garlic in 1 tbsp of olive oil until just softened. Combine the tomatoes, peppers, and mushrooms in a 9 x 13” oven casserole and drizzle with the remaining olive oil and Balsamic vinegar. Add the rosemary, ½ tsp of salt, and some freshly ground pepper. Arrange the chicken pieces over the vegetables skin side down to coat with the oil mixture then turn them over. Season the chicken with the remaining salt and some more ground pepper then spread the honey over the chicken. Bake for 35 - 40 minutes until the chicken is tender and the skin has browned. Serves 4 - 6 Baked Rosemary Chicken with Balsamic Glaze .pdf Download PDF • 145KB WANT TO LEARN MORE? Click Here MORE DELICIOUS RECIPES FROM OUR STEAM OVEN! Risotto with Asparagus, Leeks and Proscuitto RECIPE Braised Chicken with Lemon and Cilantro RECIPE Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Provencal Golden Potato and Tomato Casserole RECIPE Baked Chicken and Rice RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

WHAT TYPE OF FOOD IS RECOMMENDED TO COOK IN CONVECTION OR TRUE CONVECTION MODE? FAQ PAGE How What Why Do What type of food is recommended to cook in convection or true convection mode? The Convection mode is most often used for baking multiple racks of cookies, appetizers, or pastries and can also be used to cook an entire meal in the oven on multiple racks, or to roast a large cut of lean tender meat. When using a glass dish always reduce the temperature by 30°F. Otherwise, as a general rule, reduce the temperature by 25°F when baking in Convection. OUR LATEST CONVECTION RECIPES Eclairs with Caramelized Peaches and Cream Slow Roasted BBQ Trip Tip Broiled Chicken Satay Noodle Salad Convection Baked Focaccia

HOW DOES CONVECTION MAKE COOKING AN ENTIRE MEAL EASIER? FAQ PAGE How What Why Do How does Convection Make Cooking an Entire Meal Easier? If you can cook food on multiple racks at one time with no transfer of flavor, then you can easily cook an entire meal in the oven at one time. Best of all placing the food in the oven liberates you from standing at the cooktop, just set the timer and let the oven do it’s magic. OUR LATEST CONVECTION RECIPES Slow Roasted BBQ Trip Tip Broiled Chicken Satay Noodle Salad Convection Baked Focaccia Convection Baked Zucchini Bread

The Steam oven is the ideal tool for steaming small pasta like orzo that can be combined with grilled artichokes. Not only will you avoid boil-overs, the cooking containers can be easily rinsed clean. Anchor 1 YOUR RECIPE FOR STEAM COOKING Orzo Pasta Salad Grilled Artichokes Steaming Orzo pasta salad with cherry tomatoes and vegetables, showcasing flavors the versatility of the steam oven. The steam oven is the ideal tool for cooking small grains and pasta. Not only will you avoid boil-overs, the cooking containers can be easily rinsed clean or washed in the dishwasher and, you can set the timer and attend to prepping other ingredients for the salad. Rather than heat up a big pan of water to cook small pasta such as orzo you can just cover the pasta with water, add salt and cook it in the Combi steam oven. If your oven doesn’t have a small-sized pan the orzo can be cooked in a Pyrex or other ovenproof casserole dish. The grilled artichoke hearts can be found in the salad section at Whole Foods. INGREDIENTS 1 cup orzo pasta 1 cup of water or enough to cover the pasta 1 8 oz package grilled artichoke hearts, coarsely chopped ¼ cup finely chopped red onion ¼ cup minced Italian parsley leaves 2 cups mini heirloom tomatoes, quartered ¼ cup pine nuts, lightly toasted Dressing ¼ cup olive oil 1 ½ tbsp golden balsamic or sherry vinegar 2 cloves garlic, minced PREPARATION Heat the Steam oven in the Steam mode, 212 degrees. Place the pasta in a small solid oven-proof casserole and add enough water to cover and a pinch of kosher salt. Place in the oven and cook for 12 - 15 minutes until tender. Drain if necessary, fluff with a fork, and combine with the remaining ingredients in a large shallow bowl. Combine the oil, vinegar, and garlic in a glass measuring cup. Add a pinch of sea salt and some freshly ground pepper. Add to the salad while the pasta is still warm so it absorbs the flavor. Link: Steamed Couscous Broccoli Salad Orzo Pasta Salad Grilled Artichokes .pdf Download PDF • 104KB WANT TO LEARN MORE? Click Here TRY THESE RECIPES FROM OUR CONVECTION PAGE Vegan Tomato and Olive Oil Tart RECIPE Zucchini Lasagna with Turkey, Ricotta and Pesto RECIPE Savory Rustic Tart with Ham and Leeks RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Beef Rib Roast RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE READ MY LATEST BLOG Convection Oven Mode Best Suited for Crisp Juicy Roast Salmon Salmon is such a versatile fish that can be prepared in a variety of ways, but cooking salmon in Convection is perhaps the easiest way to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

All Posts Convection Steam Holiday Convection Search Larissa Taboryski Aug 9 3 min 'Mastering Crispy Crusts: Baking Bread in a Steam Oven' Years ago, bakers sprayed water into the brick to generate steam so the bread would develop a crust. Today, we have a steam oven! 35 0 comments 0 2 likes. Post not marked as liked 2 Larissa Taboryski Jan 23 3 min The Importance of Planning for Successful Convection Cooking Convection ovens are remarkable tools that deliver improved results with oven cooking. Food is cooked with the circulating heated air... 192 0 comments 0 2 likes. Post not marked as liked 2 Larissa Taboryski Dec 26, 2023 3 min Roasting Vegetables in Convection Ovens: Elevating Your Soup Game Convection and Steam ovens are remarkable tools because they offer many options that simplify meal preparation. All it takes to benefit... 674 0 comments 0 1 like. Post not marked as liked 1 Larissa Taboryski Oct 21, 2023 4 min Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... 279 0 comments 0 2 likes. Post not marked as liked 2 Larissa Taboryski Oct 14, 2023 3 min Achieving Perfect Apple Pie using Convection-Bake Mode in Your Oven Baking an apple pie from scratch takes some time and effort, but the result is so rewarding that the effort is worthwhile. Warm apple pie... 2,564 0 comments 0 2 likes. Post not marked as liked 2 Larissa Taboryski Oct 10, 2023 3 min Convection Cooking: The Secret to Juicy and Tender Stuffed Pork Shoulder There are many different ways to cook a pork shoulder roast; they all take time, but the results are worth the effort. Pork shoulder can... 96 0 comments 0 1 like. Post not marked as liked 1 Larissa Taboryski Sep 28, 2023 3 min The Secret to Perfectly Crispy Crust: Convection Cooking for Pizza Freshly baked crusted pizza with perfectly melted cheese enhanced with savory toppings is a taste sensation, but it can be challenging to... 2,197 0 comments 0 1 like. Post not marked as liked 1 Larissa Taboryski Sep 21, 2023 2 min Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... 168 0 comments 0 2 likes. Post not marked as liked 2 Larissa Taboryski Sep 15, 2023 3 min Convection Oven Mode Best Suited for Crisp Juicy Roast Salmon Salmon is such a versatile fish that can be prepared in a variety of ways, but cooking salmon in Convection is perhaps the easiest way to... 5,813 0 comments 0 4 likes. Post not marked as liked 4 Larissa Taboryski Sep 10, 2023 2 min Maximizing Your Steam Oven: Tips for Crafting Delicious Vegetable Salads Steam ovens were originally designed to facilitate the production of large quantities of food in commercial settings so that foods could... 137 0 comments 0 2 likes. Post not marked as liked 2 Larissa Taboryski Sep 2, 2023 2 min How To Create Flavorful Lion's Head Meatballs With Your Steam Oven Meatballs are flavor packed morsels that are easy to make, quick to cook and easy to devour. In this recipe the meatballs are steamed in... 111 0 comments 0 Post not marked as liked Larissa Taboryski Aug 30, 2023 2 min The Secret to Perfectly Succulent Chicken Wings: Slow Roasting Method When steam ovens first came to market over 20 years ago it was a learning curve to learn how to cook in one. When I taught steam oven... 386 0 comments 0 1 like. Post not marked as liked 1 Larissa Taboryski Aug 22, 2023 3 min 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... 48 0 comments 0 1 like. Post not marked as liked 1 Larissa Taboryski Aug 9, 2023 3 min "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.... 378 0 comments 0 2 likes. Post not marked as liked 2 Larissa Taboryski Aug 2, 2023 3 min "How to Create a Flavorful Roast Chicken Panzanella Salad with Lemongrass and Turmeric" Roast chicken panzanella salad is an Italian classic that combines warm roast chicken with croutons and a crisp salad. The combination of... 28 0 comments 0 1 like. Post not marked as liked 1 Larissa Taboryski Jul 23, 2023 3 min Get the Most From Your Oven With An Easy Berry Peach Shortcake Cobbler A warm fruit cobbler with berries and peaches served with ice cream is a summertime classic and one of the easiest desserts to make.... 250 0 comments 0 2 likes. Post not marked as liked 2 Larissa Taboryski Jul 19, 2023 3 min A Delicious Twist on a Classic: Poached Salmon Salad Niçoise Salad Niçoise is a popular salad that originated in Nice in the south of France designed to take advantage of the abundance of tuna that... 33 0 comments 0 1 like. Post not marked as liked 1 Larissa Taboryski Jul 12, 2023 3 min Convection for Succulent Oven Fried Chicken There are many delectable ways to prepare chicken, but hands down some of the most popular methods involve achieving a crisp crunchy... 3,357 0 comments 0 1 like. Post not marked as liked 1 Larissa Taboryski Jul 5, 2023 2 min Baked Eggplant Stuffed with Savory Lamb, a Taste Sensation Baking a stuffed eggplant with savory lamb, a taste sensation, in a convection oven will ensure that the ingredients won't dry out. 31 0 comments 0 1 like. Post not marked as liked 1 Larissa Taboryski Jun 24, 2023 3 min Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... 682 0 comments 0 1 like. Post not marked as liked 1 The Convection Kitchen Blog

SEARCH FOR A BLOG OR RECIPE All (750) Recipes (651) Blog Posts (99) 750 items found Recipes (651) Key Lime Cheesecake Anchor 1 YOUR RECIPE FOR STEAM COOKING Breakfast Desserts Low Temperature Roasting Meats Poultry Salads Seafood Steam Baking Steam Braising Steam Roasting Veggies Key Lime Cheesecake Steam-Baking Recipes for cheesecake usually indicate that it should be baked in a water bath; however, if you bake the cheesecake in a Combi Steam Oven you can dispense with the water bath all together. Select the Combination Convection Steam Mode to bake the cheesecake but the important thing to remember is to reduce the recipe temperature by 25 degrees, maybe even 30 degrees if your oven tends to run hot. My oven has the option to choose a level of humidity, and I choose 60% with excellent results. This cheesecake comes together very quickly and only takes 50 - 60 minute to cook in the Combi Steam Oven; however, you do need to factor in 8 - 10 hours of chilling so it sets properly. The hardest part of this recipe was juicing the little Key Limes, but I did find a useful tip online that recommended using a garlic press for the really small ones and that worked very well. Of course regular limes can be substituted and are just as delicious. When planning to make this cheesecake be sure to get the butter, cream cheese and eggs out early so they are at room temperature. INGREDIENTS Crust 2 - cups crushed Graham cracker (about 15 full sheets) 1 - stick unsalted butter, melted 3 - Tbsps. granulated sugar Filling 1 - cup granulated sugar 1 - Tbsp cornstarch 3 - 8oz packages cream cheese, at room temperature 4 - large room temperature eggs ⅔ - cup mascarpone cheese ⅓ - cup heavy cream ⅓ - cup fresh lime juice, 1 - tsp vanilla extract PREPARATION Heat the oven to 325 Degrees Convection (with no steam). Line the outside of a 9” springform pan with a sheet of heavy duty aluminum foil. Stir the crushed graham crackers and sugar together in a mixing bowl, then add the melted butter and stir to combine. Add the prepared crumbs to the springform pan and press evenly into the bottom and about halfway up the sides. Bake in the preheated oven for 10 minutes and set aside to cool. Change the oven Mode to Combination Convection Steam 300 degrees. Whisk together the sugar and cornstarch in a small mixing bowl until well combined. Pour the sugar mixture over the cream cheese and beat in a large bowl until smooth, then mix in the eggs in one at a time. Scrape down the sides and bottom of the bowl and add the Mascarpone and cream and mix till combined. Stir in the lime juice and vanilla. Pour into the prepared crust and bake for 50 - 60 minutes, until set but still a little soft. Set aside to cool for one hour before chilling for 8 - 10 hours. This cheesecake will serve 12 - 14 people and is delicious with some whipped cream piped and fresh raspberries or strawberries. Key Lime Cheesecake .pdf Download PDF • 111KB WANT TO LEARN MORE? Click Here TRY THESE CONVECTION DESSERTS Convection Baked Blueberry Pie RECIPE Chicken Roasted with Potatoes and Tomatoes RECIPE Lemon Meringue Pie RECIPE OUR LATEST STEAM RECIPES 25 Minute Convection Steam Meal with Sesame Soy Chicken Steamed Broccoli Couscous Salad Steamed Potato Salad with Eggs and Asparagus Orzo Pasta Salad with Grilled Artichokes and Poached Shrimp READ MY LATEST BLOG 'Mastering Crispy Crusts: Baking Bread in a Steam Oven' Years ago, bakers sprayed water into the brick to generate steam so the bread would develop a crust. Today, we have a steam oven! Read More STEAM YOUR WAY TO DELICIOUS MEALS WITH US Baked Risotto with Lemon and Basil RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE Baked Risotto with Lemon and Basil RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE Baked Risotto with Lemon and Basil RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE Baked Risotto with Lemon and Basil RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE Baked Risotto with Lemon and Basil RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE Baked Risotto with Lemon and Basil RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE Baked Risotto with Lemon and Basil RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE Baked Risotto with Lemon and Basil RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE Baked Risotto with Lemon and Basil RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE Baked Risotto with Lemon and Basil RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE Baked Risotto with Lemon and Basil RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE Baked Risotto with Lemon and Basil RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE Baked Risotto with Lemon and Basil RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE Baked Risotto with Lemon and Basil RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE Baked Risotto with Lemon and Basil RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos! Convection Kitchen: Explore Recipes, Adapt to Convection Cookinghttps://static.wixstatic.com/media/43d86e_2699b675019949499638cbf00a94a01c~mv2.png43d86e_693c200fd57d44548ef7c7d490ef6936~mv2.jpg Learn to Adapt your recipes to The Convection and Convection-Steam Oven Baked Meatballs, Roasted Zucchini, and Orzo Risotto - NEW! Pork Tenderloin Tonnato - New! Convection Baked Blueberry Pie Baked Meatballs, Roasted Zucchini, and Orzo Risotto - NEW! 1/13 Get in touch, we are here to help! CREATE CULINARY MAGIC WITH MY CONVECTION VIDEOS! Baked Meatballs with Roasted Zucchini and Orzo Pasta Risotto It's easy to cook a complete meal in Convection with outstanding results however, planning is key. Follow these tips for success. Get The Recipe! TASTE THE DIFFERENCE WITH YOUR CONVECTION OVEN! Baked Peppers Stuffed with Orzo, Fresh Herbs and Feta Cheese Recipe Convection Bake Flatbread with Feta and Mint Recipe Strawberry Galette with Vegan Pastry Crust Recipe Baked Peppers Stuffed with Orzo, Fresh Herbs and Feta Cheese Recipe Convection Bake Flatbread with Feta and Mint Recipe Strawberry Galette with Vegan Pastry Crust Recipe Baked Peppers Stuffed with Orzo, Fresh Herbs and Feta Cheese Recipe Convection Bake Flatbread with Feta and Mint Recipe Strawberry Galette with Vegan Pastry Crust Recipe Baked Peppers Stuffed with Orzo, Fresh Herbs and Feta Cheese Recipe Convection Bake Flatbread with Feta and Mint Recipe Strawberry Galette with Vegan Pastry Crust Recipe Baked Peppers Stuffed with Orzo, Fresh Herbs and Feta Cheese Recipe Convection Bake Flatbread with Feta and Mint Recipe Strawberry Galette with Vegan Pastry Crust Recipe Baked Peppers Stuffed with Orzo, Fresh Herbs and Feta Cheese Recipe Convection Bake Flatbread with Feta and Mint Recipe Strawberry Galette with Vegan Pastry Crust Recipe Baked Peppers Stuffed with Orzo, Fresh Herbs and Feta Cheese Recipe Convection Bake Flatbread with Feta and Mint Recipe Strawberry Galette with Vegan Pastry Crust Recipe Baked Peppers Stuffed with Orzo, Fresh Herbs and Feta Cheese Recipe Convection Bake Flatbread with Feta and Mint Recipe Strawberry Galette with Vegan Pastry Crust Recipe Baked Peppers Stuffed with Orzo, Fresh Herbs and Feta Cheese Recipe Convection Bake Flatbread with Feta and Mint Recipe Strawberry Galette with Vegan Pastry Crust Recipe Baked Peppers Stuffed with Orzo, Fresh Herbs and Feta Cheese Recipe Convection Bake Flatbread with Feta and Mint Recipe Strawberry Galette with Vegan Pastry Crust Recipe EXPERIENCE THE POWER OF CONVECTION-STEAM COOKING! 25 Minute Convection Steam Meal with Sesame Soy Chicken The key to successful cooking in a convection steam oven is learning how to orchestrate ... Get The Recipe! ENHANCE YOUR MEALS WITH THE STEAM OVEN! Baked Risotto with Lemon and Basil Recipe How to Slow Cook Baby Back Ribs in the Steam Oven Recipe Baked Risotto with Lemon and Basil Recipe How to Slow Cook Baby Back Ribs in the Steam Oven Recipe Baked Risotto with Lemon and Basil Recipe How to Slow Cook Baby Back Ribs in the Steam Oven Recipe Baked Risotto with Lemon and Basil Recipe How to Slow Cook Baby Back Ribs in the Steam Oven Recipe Baked Risotto with Lemon and Basil Recipe How to Slow Cook Baby Back Ribs in the Steam Oven Recipe Baked Risotto with Lemon and Basil Recipe How to Slow Cook Baby Back Ribs in the Steam Oven Recipe Baked Risotto with Lemon and Basil Recipe How to Slow Cook Baby Back Ribs in the Steam Oven Recipe Baked Risotto with Lemon and Basil Recipe How to Slow Cook Baby Back Ribs in the Steam Oven Recipe Baked Risotto with Lemon and Basil Recipe How to Slow Cook Baby Back Ribs in the Steam Oven Recipe Baked Risotto with Lemon and Basil Recipe How to Slow Cook Baby Back Ribs in the Steam Oven Recipe Baked Risotto with Lemon and Basil Recipe How to Slow Cook Baby Back Ribs in the Steam Oven Recipe Baked Risotto with Lemon and Basil Recipe How to Slow Cook Baby Back Ribs in the Steam Oven Recipe Baked Risotto with Lemon and Basil Recipe How to Slow Cook Baby Back Ribs in the Steam Oven Recipe Baked Risotto with Lemon and Basil Recipe How to Slow Cook Baby Back Ribs in the Steam Oven Recipe Baked Risotto with Lemon and Basil Recipe How to Slow Cook Baby Back Ribs in the Steam Oven Recipe PLAN & LEARN THE ART OF CONVECTION COOKING Cooking Chicken Breast Tips For Perfect Results White chicken meat is a great lean protein and easy to incorporate into a recipe; however, the trick is in ... Plan & Learn JUMPSTART YOUR LEARNING ABOUT CONVECTION OVENS TIPS HOW TO CONVECTION MODES STEAM MODES READ MY BLOG POST The Secret to Perfectly Crispy Crust: Convection Cooking for Pizza Freshly baked crusted pizza with perfectly melted cheese enhanced with savory toppings is a taste sensation, but it can be challenging to... Read More WHY I COOK THIS RACK OF LAMB DIRECTLY ON A SHALLOW PAN? Bone-in-roasts can be cooked directly on a shallow rimmed baking sheet as the meat will not touch ... Learn More WHY CONVECTION IS IDEAL FOR ROASTING BEETS? Convection is ideal for roasting vegetables because the circulating convection heat preserves moisture in food while the natural sugars in ... Learn More CONVECTION KITCHEN LEARNING CHANNEL Simple, Healthy and Delicious Steam Oven Broccoli Couscous Salad Convection Kitchen by Larissa Taboryski Play Video Share Whole Channel This Video Facebook Twitter Pinterest Tumblr Copy Link Link Copied Search video... Now Playing Simple, Healthy and Delicious Steam Oven Broccoli Couscous Salad 01:28 Play Video Now Playing Why I steam Potatoes, Veggies and Eggs for Salad 01:20 Play Video Now Playing Orzo Pasta Salad with Artichokes & Shrimp - Easy and Delicious When Cooked with your Steam Oven 01:57 Play Video Did you know? When cooking in a single rack you can drop the oven temperature by 25°F ​ When cooking in multiple racks you do not have to lower the oven temperature Cooking an entire meal? You can cook main dish and dessert at the same time with no transference of flavors! Do you have a Combi-Oven? This tool is a remarkable. You can steam or bake bread, bagels, or a delicate crème-Brule with amazing results results! Blanching and Canning in the Steam Oven Anchor 1 YOUR RECIPE FOR STEAM COOKING Breakfast Desserts Low Temperature Roasting Meats Poultry Salads Seafood Steam Baking Steam Braising Steam Roasting Veggies Blanching and Canning in the Steam Oven Steaming Tomatoes are plentiful at this time of year and if you like to make your own tomato sauce or preserve excess tomatoes you will be pleased to know your Combi Steam oven can make the work so much easier. Blanching and Canning in the Steam Oven INGREDIENTS Tomatoes Lemon juice PREPARATION Before cooking tomatoes it’s advisable to remove the skin. To do this in the steam oven, heat the oven in the steam mode, make a cross on the base of the tomato and place the tomatoes in the perforated pan. Place them in the oven and steam for 3 - 4 minutes. When you remove the tomatoes, set them aside to cool, slip off the skins and you are ready to either cook with them or you can go ahead and proceed with the canning. Before canning the first step is to sterilize the jars. Again you will use the Steam mode, simply place the clean jars and lids in the perforated pan and sterilize in the oven for 10 minutes. Once the jars are cool enough to handle you can go ahead and add the tomatoes, with lemon juice and enough boiling water to fill the jar leaving 1/2 “ of space for the tomatoes to expand during the canning. Put the lids and rings on the jars and place them in the perforated pan. Return the pan to the oven and set the timer for 45 minutes. Place the jars in a cool spot in the kitchen to cool down and don’t disturb them for 24 hours. Check that each jar has properly sealed and store them in a cool dark place until ready to use. Blanching and Canning in the Combi Steam Oven .pdf Download PDF • 144KB WANT TO LEARN MORE? Click Here RECIPES WITH TOMATOES Slow Roasted Tomatoes with Garlic and Fresh Herbs RECIPE Baked Tomatoes Provencal Style with Parsley and Garlic RECIPE Italian Meatloaf with Sausage and Parmesan Cheese RECIPE OUR LATEST STEAM RECIPES 25 Minute Convection Steam Meal with Sesame Soy Chicken Steamed Broccoli Couscous Salad Steamed Potato Salad with Eggs and Asparagus Orzo Pasta Salad with Grilled Artichokes and Poached Shrimp READ MY LATEST BLOG 'Mastering Crispy Crusts: Baking Bread in a Steam Oven' Years ago, bakers sprayed water into the brick to generate steam so the bread would develop a crust. Today, we have a steam oven! Read More STEAM YOUR WAY TO DELICIOUS MEALS WITH US Blanching and Canning in the Steam Oven RECIPE Baked Risotto with Lemon and Basil RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE Blanching and Canning in the Steam Oven RECIPE Baked Risotto with Lemon and Basil RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE Blanching and Canning in the Steam Oven RECIPE Baked Risotto with Lemon and Basil RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE Blanching and Canning in the Steam Oven RECIPE Baked Risotto with Lemon and Basil RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE Blanching and Canning in the Steam Oven RECIPE Baked Risotto with Lemon and Basil RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE Blanching and Canning in the Steam Oven RECIPE Baked Risotto with Lemon and Basil RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE Blanching and Canning in the Steam Oven RECIPE Baked Risotto with Lemon and Basil RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE Blanching and Canning in the Steam Oven RECIPE Baked Risotto with Lemon and Basil RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE Blanching and Canning in the Steam Oven RECIPE Baked Risotto with Lemon and Basil RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE Blanching and Canning in the Steam Oven RECIPE Baked Risotto with Lemon and Basil RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos! View All Blog Posts (99) 'Mastering Crispy Crusts: Baking Bread in a Steam Oven' Many years ago, bakers discovered the advantages of baking bread by introducing moisture into the oven. They used to spray water into brick ovens to generate steam. Today, we have steam ovens with different heat and humidity settings to achieve the ideal crispy crust when baking bread. Proofing Dough in the Steam Oven Of course, proofing is the first step when baking bread with yeast, and most convection and steam ovens have a proof mode. In a convection oven, the circulating air is set to a low temperature of 100 F or less, maintaining an even temperature that does not dry. The advantage of 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 doubled in size. If it leaves an indent, it has been successfully proofed, so you can continue the recipe as directed. Just keep an eye on the timing to avoid overproofing 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. Once they are ready, I will increase the oven temperature and change the cooking mode to the combination convection steam mode. Some ovens, like mine, feature different steam levels 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, and then return them to the oven as it heats. My oven heats so quickly, 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 be shorter. Remember to check the underneath of the loaves of bread before you remove them from the oven to ensure they are properly baked. Baking with a Cast Iron Pan A popular method for baking crusty loaves of bread is to bake them in a cast iron pan with a lid and 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, while removing the lid ensures the bread achieves that perfectly crisp crust. This method will achieve the best results by changing the mode to convection (no steam) 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. Baking with a Baking Stone or Steel You can bake bread directly on a baking stone or steel when baking bread in a steam oven instead of a cast iron pan. With the added humidity of the oven, you can achieve a wonderful crust without using 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. However, you must 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 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 process, eliminate or lower the humidity, and increase the temperature by 25 degrees for the final ten minutes of baking. These steps replicate the technique used with a cast iron pan and should provide the same great results. Baking bread is a really rewarding experience. You can experiment with many types of bread, and your steam oven is an amazing tool for achieving baking perfection. Larissa, Your Convection Enthusiast How to Roast Chicken in Convection to Perfection Just think about roast chicken; it is enough to make your mouth water. It’s such an easy, delicious meal to prepare, and like so many other foods, roasting a chicken in Convection makes it even more delicious. Why is Convection Better for Roasting When you use the Bake or Roast mode in an electric oven, you use Radiant or Thermal heat. This heat is drying in nature, which works well for baking; however, who wants to eat dried-out meat or poultry? Before ovens had a Convection mode , brining meats was considered the best option for preserving moisture during roasting. Brining infuses flavor and moisture into the meat, helping keep it moist when it's cooked in radiant heat. When you use Convection Bake or Convection Roast in an electric oven, the oven still uses the Top and Bottom heating elements. However, because the fan circulates the heat evenly around the food, the natural moisture in the food is preserved. When you roast a chicken in Convection, you will see moisture bubbling away under the skin. The chicken is self-basting itself as it cooks. Another advantage is that when you roast in Convection mode, you can cook several other dishes simultaneously. With their heated moving air, gas ovens have a natural Convection, but many do feature a Convection mode that you should use to cook side dishes along with the chicken. What Type of Pan is Best for Roasting a Chicken? The best way to roast a chicken in Convection is to roast it on a rack in a shallow pan. Since shallow-sided roasting pans with a rack are hard to find, the best solution is to use a rimmed baking sheet with a rack. There are several reasons why the rack is so essential. Using a rack allows the chicken to sit proudly so the heated air can easily circulate around it, cooking it evenly from the edge to the center. Elevating the chicken from the pan stops the hot pan from leeching moisture out of the chicken. This way, the moisture stays in the chicken instead of splattering it around the oven. The chicken's fat will be rendered into the pan, but it will not fill the pan with juice from the chicken, so using a shallow pan is perfectly safe. Because the standard size of ovens is so much larger nowadays, large-rimmed baking pans, known as ¾ sheet pans, are a good option for roasting. The chicken can be roasted on a rack (available from a cookware store) in one of these pans, and there is plenty of room to add vegetables to the pan. Alternatively, you can use a shallow roasting pan with a rack and roast the vegetables in a separate pan. Cooking on multiple racks is one of the best features of Convection because you can time the cooking to have the meat come out first and rest before carving and time the vegetables to be ready when the meat is ready to serve. Why Does My Chicken Have Red-Bone? Don't be alarmed if you notice some redness around the chicken bones while carving the bird. This redness is a characteristic of cooking with more moisture. Look closely at the meat; as long as the meat is cooked, you are fine. However, if the meat is still fleshy-looking, cover it and put it back in the oven. I no longer bother to truss my chicken for roasting; I thread a skewer between the legs to balance the chicken, which cooks evenly this way. If you tie the thighs tightly to the body, the heat may not penetrate that area during cooking time, causing uneven cooking of the red bone. Have a Rimmed Cutting Board Handy As soon as you carve the chicken, the preserved juices will begin to flow. If you don't have a rimmed cutting board, try carving it on a board and placing it in a rimmed baking sheet to capture the juice. Even though this post explains everything, roasting a chicken in Convection is easy; it just takes a little planning. Remember, a recipe will give you a flavor profile for your chicken, but if you follow the steps outlined and roast your chicken in Convection, I promise to yield the most succulent roast chicken you have ever cooked. Stay tuned for my next post outlining how to cook an easy Convection meal featuring Italian Meatloaf with Roasted Vegetables and a Blueberry Peach Cobbler. In the meantime, visit my Convection Recipe page for my Roast Chicken recipe and other recipe ideas for your next meal. The recipes are organized by category and provide detailed instructions for success when cooking in Convection. Larissa, Your Convection Enthusiast The Secret to Perfectly Crispy Crust: Convection Cooking for Pizza Freshly baked crusted pizza with perfectly melted cheese enhanced with savory toppings is a taste sensation, but it can be challenging to perfect in a home oven. The key to success in baking the perfect crust is a consistent, powerful heat source, and your convection oven may have just the tools you need. Using a pizza stone or baking steel can enhance the perfect oven environment, but success depends on choosing the right convection mode. Convection for Proofing Pizza Dough Great pizza begins with a good crust, and pizza dough is perhaps one of the easiest to prepare. Once the dough is mixed and ready for proofing, it is set aside for the first rising. The perfect environment for proofing the dough is your convection or steam oven . In the Proof mode, the convection fan circulates the ambient air in the oven, keeping the temperature consistent at 100F°. Of course, the advantage of proofing in a steam oven is the added humidity, which aids in activating the yeast. The dough does not need to be covered when proofing in your oven . Once the dough is punched down, it goes back into the oven for a second, rising, and then it is time to prepare it for baking. How to Create the Ideal Oven Environment for Baking Pizza in Convection Whether baking pizza with dough made from scratch or using a re-bought dough, planning the timing is key. Preparing and proofing homemade dough takes approximately 2 hours, and bringing a store-bought fresh dough to the baking temperature can also take 2 hours as it is kept so cold. Once the second rising is complete, the oven can be heated to bake the pizza. First, arrange the oven racks, placing one rack on the bottom rack position unless your oven user guide recommends a different rack position. Use an extension rack if your oven has one, and place a baking stone or steel on that rack. Never place the stone or steel on the oven floor; always use the oven rack. It can help remove the other oven racks for ease of handling the pizza. Some ovens feature a Pizza mode, and while that mode may be suitable for baking frozen prepared pizza, choosing a mode with more intense heat will give the best results when baking fresh pizza. The Convection Roast , Convection Bake , or Turbo mode, if your oven features one, are the best choices for baking pizza. In these modes, the direct heat from the bottom heating element will thoroughly heat the stone or steel, while the circulating heat ensures even cooking. Always choose the highest oven temperature to heat the oven for baking pizza. Gas ovens provide an ideal environment for baking pizza and loaves of bread, as the heated moving air creates a natural convection that is not as drying as an electric oven. The baking mode in a gas oven gives great results, although if your oven has a Convection option, that would be ideal for baking thicker-crust pizza. An electric oven with a concealed bake element can take approximately 20 minutes to heat up for baking the pizza, while a gas oven may come to temperature slightly faster; the hotter the oven and the baking stone or steel are, the better the result will be. The great thing about baking pizza is that each pizza cooks so quickly—in 6 - 8 minutes—that you can enjoy a delicious, freshly baked pizza customized to your liking. Then, you can bake another, maybe some bread or a rustic fruit tart, on that nicely heated stone. Remember, when it comes to cleaning your pizza stone, it should never be cleaned with water. Any baking debris can be removed with a wire grill brush. The pork shoulder roast is a versatile cut of meat that can be braised or slowly roasted. It is also delicious when filled with savory stuffing and roasted. One of the best things about roasting a stuffed pork roast in convection is that you can simultaneously cook the side dishes. Check out my next post to learn more. Larissa, Your Convection Enthusiast View All Search the Web

FAQ PAGE How What Why Do How to Steam Potatoes for Salad in the Steam Oven ? Heat the oven in the Steam Mode, place the potatoes in the perforated pan and slide into the oven. Set the timer for 20 minutes and check for doneness, before removing. Set aside to cool them. I always say once you have tasted a potato steamed in the steam oven you will never boil a potato again. There are so many great potato varieties available now and cooking them in steam really brings out the flavor. Remember never to add mayonnaise to hot potatoes, they must cool first, to hasten the cooling process you can spread them onto a rimmed baking sheet. Steaming potatoes in the steam oven OUR LATEST CONVECTION RECIPES Scones with Bacon and Cheddar Cheese Chocolate Orange Roulade How to Roast Chicken Breast Oven Roasted Peppers

YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Easy Apricot and Pistachio Tart Asian Chicken Meatballs with Garlic and Ginger Asian Pork Meatballs with Garlic and Ginger Oven BBQ chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi with Roasted Vegetables Baked Peppers Stuffed with Farro, Chickpeas and Chard Baked Pork Chops with Garlic Herb Stuffing Baked Rosemary Chicken with Balsamic Glaze Berry Peach Cobbler with Shortcake Topping Crispy Braised Duck Legs with Polenta Casserole Short Ribs Braised with Red Wine Oven Baked Breakfast Potatoes with Breakfast Sausage Broiled Cod with Miso Soy Glaze Broiled Salmon with Honey Mustard Glaze Convection Broiled Steak & Broiled Corn Salsa Roasted Chicken with Herbed Butter and Soy Glaze Stuffed Butternut Squash Caramel Apple Pie Convection Baked Carrot Apple Muffins with Pecans and Coconut Cauliflower Mac n’ Cheese Convection Bake Italian Cheese Bread with Mozzarella Oven Chicken Shawarma Baked Chicken Breasts with Broccoli Quinoa Casserole Lemon Blueberry Loaf Cake Convection or Convection Bake Mode CLICK HERE TO READ RELATED BLOG The bright flavors of this delightful lemon blueberry tea loaf are enhanced with the addition of lemon curd and lightened with a little Greek yogurt. This cake is easy to prepare and even easier to eat. This cake bakes at a low temperature of 320 F for approx. 1 hour to 1 hour 10 mins and can be baked in either the Convection or Convection Bake mode. Lemon Blueberry Loaf Cake baked in the convection-mode PREPARATION Heat the oven in the Convection or Convection Bake mode 320 F/160 C. Lightly oil a 9 x 5” loaf pan and line the bottom with parchment paper. Cream the butter and sugar until pale and fluffy, approximately 5 minutes. Whisk in the eggs one by one on low speed until well incorporated, then stir in the yogurt. Fold in the flour, baking powder and salt and mix with a light hand, then gently stir in the lemon juice and zest. Fold in the lightly floured blueberries then spoon half the batter into the prepared baking pan. Drop half of the lemon curd in dollops over the batter swirling them lightly into the batter. Scatter half of the blueberries over the batter and spoon the remaining batter into the pan. Drop the remaining lemon curd in dollops into the batter and scatter the remaining blueberries over the top, pressing them lightly into the batter. Bake the cake on rack position 2 counting up from the bottom of the oven for an hour or hour and 10 minutes until the tester comes out clean. Cool the cake for 10 - 15 minutes, then transfer to a cooling rack. This cake is delicious served warm with creme fraiche and a small dollop of lemon curd. It can be stored in an airtight container for 3 - 4 days once it is completely cooled. INGREDIENTS ¾ cup (1.5 sticks) unsalted room temperature butter ⅔ cup superfine bakers sugar or caster sugar 3 large eggs, room temperature ½ cup plain Greek yogurt 1 ½ cups, unbleached all purpose flour 1 ¼ tsp baking powder ¾ tsp salt 1 lemon, zest and juice 4 tbsp lemon curd ¾ cup fresh blueberries, tossed with a little flour Serves 8 JOIN US FOR DELICIOUS AND NUTRITIOUS MEALS Scones with Bacon and Cheddar Cheese Chocolate Orange Roulade How to Roast Chicken Breast Oven Roasted Peppers UNLEASH YOUR INNER CHEF WITH MY BLOG! Preparing a Delicious Brunch with a Convection or Steam Oven When I learned about the ability to cook a variety of foods at one time in Convection and Steam ovens my immediate thought was, what a... 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YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Easy Apricot and Pistachio Tart Asian Chicken Meatballs with Garlic and Ginger Asian Pork Meatballs with Garlic and Ginger Oven BBQ chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi with Roasted Vegetables Baked Peppers Stuffed with Farro, Chickpeas and Chard Baked Pork Chops with Garlic Herb Stuffing Baked Rosemary Chicken with Balsamic Glaze Berry Peach Cobbler with Shortcake Topping Crispy Braised Duck Legs with Polenta Casserole Short Ribs Braised with Red Wine Oven Baked Breakfast Potatoes with Breakfast Sausage Broiled Cod with Miso Soy Glaze Broiled Salmon with Honey Mustard Glaze Convection Broiled Steak & Broiled Corn Salsa Roasted Chicken with Herbed Butter and Soy Glaze Stuffed Butternut Squash Caramel Apple Pie Convection Baked Carrot Apple Muffins with Pecans and Coconut Cauliflower Mac n’ Cheese Convection Bake Italian Cheese Bread with Mozzarella Oven Chicken Shawarma Baked Chicken Breasts with Broccoli Quinoa Casserole Chocolate Almond Cake - The Queen of Sheba Convection Bake or Bake Mode CLICK HERE TO READ RELATED BLOG Convection creates the perfect texture for this light melt-in-your-mouth chocolate almond meal cake made popular by Julia Child. This is one of those recipes that requires good choreography to move smoothly through the steps, so you definitely want to begin by preparing the cake pan and assembling all the ingredients. The chocolate mixture needs to be warm in order to smoothly incorporate the whipped egg whites and at that point, you will also be adding other ingredients so there are few intense minutes when a lot happens at once. The chocolate can be melted in the microwave or over simmering water and be sure the coffee is warmed before stirring it into the chocolate to avoid the chocolate from seizing up. The cake bakes well in either the Convection Bake mode with a temperature reduction of 25 degrees or in the Bake mode with no temperature reduction. INGREDIENTS 3 oz semi-sweet baking chocolate 1 oz unsweetened chocolate 2 tbs warm black coffee 4 oz unsalted butter cubed, room temperature ½ cup granulated sugar 3 (large) egg yolks 3 (large) egg whites, room temperature ¼ tsp cream of tartar Pinch of salt 2 tbs extra fine sugar (Bakers sugar works well) ⅓ cup blanched almonds ground with 2 tbs sugar or almond meal ¼ tsp almond extract ½ cup plain cake flour scooped, leveled, and sifted PREPARATION Arrange the oven racks to bake the cake on rack position 2 counting up from the bottom. Heat the oven, Convection 300F, (148C) or Bake 325F (163C). Lightly butter an 8” cake pan and sprinkle with a light dusting of flour, tapping out the excess. Beat the butter for a minute then add the sugar and beat for a few minutes then beat in the egg yolks. Set the mixture aside and clean the bowl and beaters if also needed to whip the egg whites. Beat the egg whites until they are foamy then beat in the cream of tartar and salt. Continue beating until soft peaks form. Gradually beat in the 2 tbs of sugar and continue beating until stiff shining peaks are formed this will take approximately 8 minutes. While the eggs are beating melt the chocolate and combine it with the warm coffee, egg yolk mixture, ground almonds, and almond extract. The chocolate needs to be warm to smoothly incorporate the whipped egg whites. Stir a quarter of the whipped egg whites into the chocolate to lighten it. Scoop the rest of the whites over the chocolate and, alternating with sprinkles of flour, rapidly and with a light hand fold in the egg whites. Turn the batter into the prepared pan and place it in the preheated oven and bake for 25 minutes. The cake should be slightly puffed and set around the edges but still moist in the center. The recipe notes state the cake should not be baked dry. Cool the pan on a cooling rack for 15 minutes before unmolding the cake onto the rack and cooling it to room temperature before serving. (Note: 25 minutes of baking time was too long in my 24” oven but should be fine in a 30” or larger oven). Chocolate Almond Cake - The Queen of Sheba .pdf Download PDF • 404KB JOIN US FOR DELICIOUS AND NUTRITIOUS MEALS Scones with Bacon and Cheddar Cheese Chocolate Orange Roulade How to Roast Chicken Breast Oven Roasted Peppers UNLEASH YOUR INNER CHEF WITH MY BLOG! Preparing a Delicious Brunch with a Convection or Steam Oven When I learned about the ability to cook a variety of foods at one time in Convection and Steam ovens my immediate thought was, what a... Read More GET THE MOST OUT OF YOUR CONVECTION OVEN Savory Rustic Tart with Ham and Leeks RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Cauliflower Soup RECIPE How to Bake Pizza in a Convection Oven RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Spinach Souffle Baked in Convection RECIPE Potato Gratin with Chard RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Easy Apricot and Pistachio Tart RECIPE Baked Chili Relleno Casserole with Cheddar and Cottage Cheese RECIPE Strawberry Galette with Vegan Pastry Crust RECIPE How to Bake Ham in Convection RECIPE Savory Rustic Tart with Ham and Leeks RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Cauliflower Soup RECIPE How to Bake Pizza in a Convection Oven RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Spinach Souffle Baked in Convection RECIPE Potato Gratin with Chard RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Easy Apricot and Pistachio Tart RECIPE Baked Chili Relleno Casserole with Cheddar and Cottage Cheese RECIPE Strawberry Galette with Vegan Pastry Crust RECIPE How to Bake Ham in Convection RECIPE Savory Rustic Tart with Ham and Leeks RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Cauliflower Soup RECIPE How to Bake Pizza in a Convection Oven RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Spinach Souffle Baked in Convection RECIPE Potato Gratin with Chard RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Easy Apricot and Pistachio Tart RECIPE Baked Chili Relleno Casserole with Cheddar and Cottage Cheese RECIPE Strawberry Galette with Vegan Pastry Crust RECIPE How to Bake Ham in Convection RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!