SEARCH FOR A BLOG OR RECIPE

Steaming is an excellent method for cooking a whole fish and the consistent temperature maintained in a Steam oven makes it the best tool for achieving perfect results. Steam ovens for the home kitchen came onto the market twenty-two years ago, allowing us to steam multiple foods in the oven at one time but also to bake and roast with steam, cook in the sous vide style, as well as defrost, proof, and reheat food. However, the inspiration for steam cooking goes back 2,000 years when wok cooking originated in China. This ingenious invention allows you to cook foods in a variety of methods such as stir-fry, deep frying, braising, smoking, and with the addition of steamer baskets to steam multiple dishes at one time. It took us a while to catch up, but a built-in or tabletop Steam oven allows us to cook more easily with Steam while enjoying the same benefits of better flavor, texture, and nutrient value. Steaming Over Boiling Water vs Steaming in the Steam Oven When steaming over a wok or any saucepan of boiling water some kind of insert that suspends the food over the boiling water is required and this can be a limitation when steaming larger items such as a whole fish. The flavor is also something to take into account, fish can be steamed with different aromatics depending on the flavor profile you want so steaming in a solid pan with a little liquid and those aromatics is ideal. The Steam oven offers an ideal environment for several reasons, the trays easily accommodate several small or one large fish, and, let’s face it dealing with cooking over boiling water can be challenging in terms of safety. Also, Steam ovens are equipped with a timer so you don’t have to keep monitoring the fish for doneness. The timing seems to be the major difference when steaming in the Steam oven, whole fish can take up to 20 minutes to cook in the steam oven versus 10-12 minutes when cooked over simmering water. However, the gentle steam environment beautifully enhances the texture and flavor of the fish. In this recipe, the fish was steamed with ginger, scallions, soy sauce, and lemon but for a final flourish, chef Paul heated some sesame oil until sizzling and poured it over the fish before serving. Steamed fish is delicious but be sure to check out our next Blog post which will feature Pork Ribs steamed with a Black Bean sauce, it’s fabulous. Larissa, Your Convection Enthusiast

Chicken marinated with a blend of fragrant spices, lemon juice, and olive oil can be baked and served as part of a meal or loaded into freshly baked pita bread for a mouthwatering sandwich. In this recipe the chicken is cut into small pieces before adding the marinade; however, you can bake whole pieces of chicken if you prefer. When I plan to make chicken shawarma, all the other delicious Mediterranean foods I could serve with the chicken come to mind, so instead of one dish I find myself making a Convection meal. In this meal plan, I am also baking a rice pilaf with almonds and parsley as well as some oven Falafel and serving everything with a Greek salad. What is the Benefit of Cooking a Complete Meal in Convection? Looking at my meal plan you might ask why should I bother cooking all these foods in the oven when I have a perfectly good cooktop I can use to cook everything. Well if you prefer you can of course cook the chicken in a large sauté pan over high heat, cook the rice in another pan and fry the falafel in some oil. Everything will be very delicious but you will need to stay at the cooktop while the food is cooking however if you can place three trays of food into the oven and leave them to cook you can set a timer and safely leave the food to cook itself. At the end of the cooking, you will have 2 baking sheets and one casserole pan to clean but no hot oil to dispose of and no cooktop to clean. In short, the benefit of cooking a complete meal is convenience combined with great results. Which Oven Mode Do I Use to Cook a Convection Meal? This is a great question and not easy to answer because of course all ovens are different; that is why it is so essential to understand the tools that your oven has and where to place the food in the oven. In my Gaggenau oven, the Convection mode is used for most cooking and the heat is only coming from the Convection element the food cooks and browns evenly. However, most ovens feature multiple cooking modes such as Convection Bake, Convection Roast, or Convection so you have to choose the appropriate mode. If for example, you chose the Convection Bake mode to cook this meal, you have to think about where to place each pan. Ideally, you would place the chicken on the upper rack so it gets some good browning from the top heating element. The casserole with the rice is cooked covered so will be fine on the middle rack and for best results the falafel should be baked on the lowest rack. The Convection Roast mode could also be used but because the heat is more intense in this mode watch the timing to avoid overcooking the food. How Do I Determine Timing for Cooking Different Foods In this meal all three items cook in approximately the same amount of time; however, if you were roasting a whole chicken or another large cut of meat you would need to factor in the cooking, resting, and carving time. In that case, you would add the side dishes in later so that they would be ready to serve when the meat was carved rather than sitting around and getting cold. Cooking is much easier with a little planning and if you plan your cooking to make good use of your oven tools, you may find cooking less stressful. After all modern appliances are designed to help us achieve better results with our cooking, we just have to learn how to take advantage of the features. I have been exploring cooking and baking in my new Convection Microwave Speed oven and in my next post I will review baking a sweet treat known as slice. In effect, it is a giant cookie that you cut into slices before serving. So if you like keeping a sweet treat on hand to enjoy with your morning or afternoon tea I hope you will check it out. Larissa, Your Convection Enthusiast

When Gaggenau introduced the steam oven to the residential appliance market in 1999 the technology had only recently been developed for high end restaurants. Chefs might have had a clear understanding of how the combination of heat and humidity could be used in food preparation, but for the rest of us it was a major learning curve. Even though recipes were provided they were definitely in the fine dining category, but in order for clients to purchase the oven they needed to understand how the oven would benefit their cooking. We started with the basics, steaming food and roasting and baking with steam. The more familiar we became with the oven the more we came to realize how easy it was to adapt recipes to cook with steam, and pork ribs was definitely high on that list. Why Does Cooking with the Steam-Oven Create Tender Pork Ribs? Whenever a recipe directs you to cover the food during the food during the cooking steam is being created. That’s why we braise meats and stews in pans with a tight fitting lid, cover lasagna and casseroles and cuts of meat such as ribs to tenderize them. The steam gently penetrates into the food resulting in great flavor and texture. When we braise meats we usually sear them first, for casseroles we remove the foil and finish the cooking uncovered so that the top gets nice and crispy and with ribs we finish them with high heat on the grill or in the oven. Paying attention to these recipe instructions is essential to understanding how to adapt a recipe for cooking in a steam oven. What are the Benefits of Cooking Ribs in a Steam Oven? Food cooked with steam has better flavor, texture and nutrient retention. Also when the ribs are cooked in a steam oven you can cook on multiple trays at one time with even heat distribution making it easier to cook multiple racks of ribs at one time. When cooking in the steam oven there is no need to cover food and the controlled environment of heat and humidity cooks the food gently ensuring the perfect texture. 4 Tips for Preparing Tender Ribs in a Steam Oven When cooking ribs in a steam oven, prepare the ribs the same way as you would for a traditional recipe. Remove the silver skin or membrane on the underside to ensure tender, easy to eat ribs. Seasoning the ribs with a dry rub a few hours or a day in advance is essential for flavor. Keep the oven temperature low, to avoid the bone from falling out of the meat. Allow at least 2 hours for the ribs to achieve the perfect falling off the bone texture. When cooking ribs in a steam oven with a refillable water tank be sure to check the progress after an hour to ensure there is sufficient water in the tank. Once the ribs are cooked they can be cooled, brushed with your favorite BBQ sauce and given a high heat finish on the grill or in the oven. When the ribs are removed from the steam oven pour the pan juices into a measuring cup and allow them to settle. Skim off the fat and refrigerate it until solid then discard, add a ½ cup of the pan juices to your BBQ sauce for added flavor. If you are planning a BBQ I recommend preparing the ribs a day or two in advance so you can make good use of your steam oven to steam the food for the side dishes. It’s so easy to steam corn on the cob, potatoes, green beans and eggs or grains for a salad. Steam ovens are amazing tools that not only cook food well they make the process of cooking multiple foods at one time much easier. So liberate yourself from the cooktop and give it a try . Firing up the BBQ to cook simple grilled foods is an appealing way to cook during the warmer months but successfully cooking on the grill actually takes some skill. One way to avoid unevenly cooked or burnt food is to first cook meats at a low temperature in a steam or convection oven then finish the cooking on the grill. Please check out my next post to learn how to make truly amazing BBQ chicken that is succulent, tender and has great grill flavor. Larissa, Your Convection Enthusiast

Quite a few vegetables are delicious when filled with a savory filling and baked but peppers are one of the most flavorful and easiest of vegetables to work with and they hold a generous amount of filling as well. While some vegetables are best par-cooked before stuffing, peppers only need to be sliced in half length-wise and the seeds removed and they are ready for the filling of your choice. When peppers are baked the flavor and texture are completely different from a raw pepper, they soften and develop a rich flavor that melds perfectly with the savory filling. Peppers stuffed with a grain salad are a great choice for a buffet, they can be prepared in advance and baked in an oven-to-table dish for easy serving. Stuffed peppers pair well with roasted or grilled meats, fish, and poultry and the vibrant colors make for a beautiful presentation. Because they are substantial, this Stuffed Bell Peppers recipe are also a hearty choice for any non-meat eaters. What is the Best Filling for Stuffed Peppers? Another great aspect of stuffed peppers is that the fillings can be varied to include a variety of ingredients. Grains that work well to stuff peppers include cooked rice, orzo pasta, quinoa, or bulgur. The grains can be mixed with any combination of chopped fresh herbs or sauteed greens, garbanzo beans, toasted pine nuts, or chopped olives with some crumbled feta cheese. A stuffing that includes ground beef, lamb, or turkey topped with chopped parsley and breadcrumbs, combined with Parmesan cheese is also a delicious option. How to Bake Stuffed Peppers in Convection Stuffed peppers make an ideal side dish when entertaining because the preparation is simple and they come straight from the oven ready to serve. The peppers can be baked together with other side dishes or with meats that are roasted at a moderate temperature of 350°. If you are baking on two racks in the oven place the peppers on the lower rack and bake for approximately 30 minutes. To avoid the stuffing from drying out during the baking the peppers can be covered for the first 15 minutes of baking. The peppers can also be baked in a steam oven using the combination Convection Steam mode. Covering the peppers is not necessary when they are baked in the steam oven and if you want a light crisping change the mode to Convection (or Broil) with no added steam for the last 8-10 minutes of cooking time. Steam ovens are amazing appliances for everyday cooking as well as specialty dishes and in my next blog post, I will review the easy steps to make delicious falling off the bone pork ribs in the steam oven. Larissa, Your Convection Enthusiast

Grilled BBQ chicken sounds easy enough to make, but in fact it takes quite a bit of skill to evenly cook chicken on the grill without burning it. The key to successfully cooking BBQ chicken on the grill is to use a combination of high heat to sear the chicken then to move the chicken to a cooler part of the grill to cook it through. Then of course the chicken needs to be brushed with BBQ sauce and monitored carefully so it doesn’t burn. But if you reverse this method in convection, you'll have great results every time. How Does Using Convection Ensure Succulent BBQ Chicken The high heat of the grill brings out the flavor in food but to cook chicken successfully on the grill it’s important to use a combination of direct heat and indirect heat. Direct heat sears the chicken, rendering the fat and crisping the skin. Indirect heat, is used to cook the chicken through at a lower temperature. The result, perfectly cooked chicken. However, reversing the process and cooking the chicken at a low temperature in the oven and finishing the cooking at a high temperature in the oven or on the grill is definitely the easiest way to ensure great results when planning a succulent BBQ chicken. Circulating Convection heat prevents food from drying out and cooking lean tender meats like chicken at a low temperature ensures especially succulent results when the chicken is finished at high heat. Another advantage to cooking chicken at a lower temperature in the oven is that you can easily monitor the cooking time of the dark and white meat to avoid overcooking. Set the timer for 25 minutes for the breast pieces and continue cooking the dark meat for for another 10 minutes. Ideally the internal temperature for the chicken will be around 150 degrees at this point. Once the chicken has been finished at a high temperature, the internal temperature should be approximately 165 - 170 degrees. How to Cook Oven BBQ Chicken In The Oven To prepare chicken for cooking in the oven, simply rub the chicken pieces with your preferred dry rub or a blend of spices, some kosher salt and pepper. Rub a little oil into the chicken pieces and place them on a rimmed baking sheet. To cook the chicken select the Convection or Convection Bake mode and set the temperature to 200 degrees. Place the chicken in the oven and set the timer for 35 minutes for legs and thighs and 25 minutes for breast portions. If you are planning to finish the chicken on the outdoor grill, begin to heat the grill at least 15 minutes in advance. If you are finishing the chicken in the oven change the temperature to 425 and the cooking mode to Convection Roast Roast when you remove the chicken from the oven. If your oven doesn't have a Convection Roast mode then leave it set in the Convection Bake mode. Cook the chicken on the grill or in the oven for approximately 10 minutes until the skin begins the crisp. Brush the chicken with a generous amount of BBQ sauce and cook for another 5 minutes to heat the sauce. We need heat to cook food but too much heat can destroy food, but this method of using Convection set at a low temperature for the initial cooking stage followed by a high heat finish ensures succulent flavorful results. Learning how the tools of your Convection and Steam oven can be used to achieve great results with all your cooking takes a little practice but once you have had a few successes it becomes easier. Then when you read a recipe you can use the seasoning the recipe writer recommends but use the technique that works best in your oven. Cooking an expensive cut of meat can provoke anxiety and in my next post I will review how to cook a Beef Sirloin roast to perfection using Convection. Larissa, Your Convection Enthusiast

Country-style pork ribs are actually strips of well-marbled pork, cut from near the loin that can be cooked in a variety of ways. There is enough marbling to give the ribs great flavor and keep them juicy and tender during cooking. These ribs can be cooked low and slow until fork tender or roasted at a moderate Convection temperature in just under an hour, either way, for best flavor give the ribs a dry rub or marinate them a few hours in advance of cooking. Roasting Meats in the Combination Convection + Microwave Mode I have had great success cooking a variety of meats in the Speed mode such as chicken pieces, meatloaf, and even a whole roast chicken. I have cooked pork chops and pork tenderloin in the microwave mode with great results so I decided that since these ribs are on the leaner side I would experiment with cooking them in convection with a little added speed. Even though I was adding in some low microwave power I kept the convection temperature at 330°F to avoid drying out the pork. Overall, reducing the cooking time by 10 - 12 minutes is a plus when you are in a hurry especially when you can achieve good results. Unfortunately, the only way to determine what works best is by trial and error, so keeping the temperature moderate and the microwave power low is a good place to start. What is the Benefit of Speed Cooking Country Style Ribs for a Short Time Generally, pork that is cut from the shoulder requires long slow cooking to tenderize, but since these ribs are cut from an area closer to the loin they are on the leaner side so they are a good candidate for Speed cooking. When we cook with convection, the heated air circulates around the oven cooking the food from the edge to the center; microwave power cooks from the inside out so even adding ten minutes of microwave power assists in speeding up the cooking. Even though I was using a little speed to get the ribs started, I planned to continue the cooking in convection without the microwave assist so that I could cook some vegetables to complete the meal. I added a tray of small golden potatoes and cooked them for approximately 15 minutes, then I folded some Brussels sprouts in with the potatoes and continued cooking everything for another 15 minutes. At the end of the cooking time, I removed the ribs and brushed them with some BBQ sauce, and increased the oven temperature to 375°F. I placed them back in the oven for another 8 - 10 minutes to finish the cooking. This final high heat helped crisp the Brussels sprouts and potatoes as well as give the ribs a nice sizzling finish. Overall learning to make good use of the tools in the Convection Microwave Speed oven can really benefit your cooking. This is my first serious experience cooking with microwaves and while I do enjoy some of the benefits of microwave heating, cooking, and defrosting I would say Speed cooking is my favorite feature. Summer is just around the corner and it's time to talk about all the great foods we can cook in our Convection ovens rather than standing over a hot stove, so please check back for my next post to learn more. Larissa, Your Convection Speed Oven Enthusiast

Preparation and cooking time can be an obstacle when it comes to cooking fresh healthy meals unless you learn how to make good use of the tools in your oven. Nowadays we have ovens that have great features like the Convection Speed oven that allow us to combine convection with microwave power to speed up the cooking with spectacular results. How to Use a Speed Oven A Speed oven typically features five modes of cooking. Convection, broil, microwave, as well as convection + microwave and broil + microwave. Speed ovens feature inverter microwave technology that offers a choice of microwave power levels customized to different types of cooking. This customization is a great feature when you want to use microwave energy to speed up the cooking because you can add the exact level of microwave power suited to the food you are cooking. When cooking in microwave mode, remove the wire oven rack and cover foods with a microwave-safe cover. Paper towels are not recommended as they may have synthetic fibers that can combust during cooking. If your oven features a wire rack and an oven tray, food can be cooked on both the rack and the tray at the same time in the Convection mode. Either the rack or the oven tray can be used when broiling or toasting food. When you add microwave power to the convection or broil mode you can safely use the wire rack and also cook in metal pans without any cover So let’s look at how to plan a simple meal making good use of these features. How to Cook Chicken and Sweet Potatoes in the Convection Speed Mode Since chicken thighs cook fairly quickly you might wonder what’s the point of cooking the chicken in speed mode. Well, putting a rub on chicken pieces and placing them in the oven only takes minutes so if you begin cooking the chicken with a combination of convection + microwaves for ten minutes by the time you have peeled and chopped the sweet potatoes the chicken is almost half cooked. If you cut the sweet potatoes into small cubes the entire meal will only need another 15 - 20 minutes to finish cooking. If you are cooking a small quantity of food that will fit on one tray you could cook the entire meal in the speed mode, however, it would be best to cook the chicken for 10 minutes before adding the sweet potatoes. If you are cooking larger quantities of food as I did in the video then cooking the sweet potatoes on a separate tray in Convection is a better option. What is the Best Microwave Power Level to Use in the Speed Mode? When using a new appliance, I always begin by following the recommendations outlined in the User Guide but I have found as with most things, it’s better, to begin with, less power and add more if needed rather than add too much power and end up with bad results. Remember the benefit of speed cooking is that you are still cooking the food in the convection mode which gives better results overall. Adding in some low microwave power is just to help you get dinner on the table faster or to speed up the heating through of items such as casseroles that normally take up to 40 minutes to bake. If you love baking quick-cooking flatbreads and pita bread, then please check out my next post and I will review the benefits of using convection vs regular bake for best results. Larissa, Your Convection Enthusiast

The flavors of chicken baked with rice make for a delicious one-pot meal and even though the concept of baking everything together seems ideal there are some options worth considering that can make the preparation easier. The Latin version of chicken and rice, Arroz con Pollo, has so many great flavors and is the perfect dish to feed a crowd but therein lies the problem, if the pan gets overcrowded the rice gets mushy, and it's hard to keep the chicken skin crisp. What is the solution? Well, there are several options so let’s take a look at how to achieve great results using either your Steam or Convection oven. What are the Benefits of Baking the Chicken Separately? The easy answer is better control over the results of the cooking without sacrificing any flavor. When bone-in chicken is cooked with rice it creates a really flavorful broth, but if you roast the chicken pieces in your steam or convection oven you will accumulate a lot of juices on the pan that can be scraped off and added to the cooked rice and vegetables. Another benefit is, once the chicken is cooked and slightly cooled it can be sliced off the bone and arranged over the cooked rice which makes it easier to serve and eat, especially when feeding a crowd. What is the Best Way to Cook the Rice? The rice and vegetables can be cooked entirely on the cooktop or started on the cooktop and finished in the oven. One advantage to this method is that the rice can be cooked in a large oven casserole dish perfect for serving, all you would need to do is add the cooked chicken and garnish. When baking rice in a convection oven the dish needs to be covered for the rice to cook properly; however, when baking rice in a steam oven the rice does not need to be covered in order to cook through. If you have cooked rice in a steam oven you will have learned that it’s always better to add less liquid than when cooking rice in a pan. For example, instead of a 2 - 1 ratio a 1 ¾ cup to 1 will yield better results. Can I Cook the Chicken with the Rice in the Oven? When baking the rice a the steam oven, you can brown the chicken pieces and nestle them in the rice and bake the entire dish uncovered. The chicken skin may get a little rubbery but towards the end of the cooking if your oven has a broil option you could change the mode and crisp up the chicken. When baking the rice in a Convection oven the dish does need to be covered for the rice to cook so the best option would be to cook the chicken separately and add it to the rice together with the pan juices at the end of the cooking. In addition to cumin, turmeric, oregano, and smoked paprika rub for the chicken, the recipe I use includes peppers, canned chopped tomatoes and linguica sausage which I find adds a lot of flavor to the dish, and the garnish of Manzanilla olives and chopped cilantro is for me essential. I apologize if it is not authentic but it tastes delicious. If you have other recipes for chicken and rice you may find these options for cooking the chicken and maybe the rice in your oven, you will be surprised how easy it makes meal preparation when you don’t have to stand at the stove. When I began cooking with a steam oven back in 1999 I was blown away by how amazing potatoes tasted when cooked in steam, now whenever I read a recipe that instructs to boil water to cook potatoes, I turn on my steam oven and get amazing results. Check out my next post to learn more. Larissa, Your Convection Enthusiast

If you are a fan of quick easy-to-prepare meals, then fish tacos should definitely be in your meal rotation and of course, there are multiple options for preparing fish using your Convection or Steam oven. In addition to fish, you could also consider shrimp or even a little sliced lobster tail for your tacos then the only decision will be, to roast, broil, or steam roast or steam the fish or shellfish. If you have some shredded cabbage slaw, sliced avocado, and a side of black beans on hand as well as some stone-ground corn tortillas you be able to pull a great meal together in no time at all. Best Convection Modes to Cook Fish Many electric ovens feature the option to roast, bake and broil in combination with Convection which is a great benefit because the circulating convection heat helps retain moisture in the food and an added benefit is that you can cook other foods at the same time. When cooking fish for tacos you have several options to choose from. Convection Roast or Bake mode 350 - 375F° When roasting fish at a high temperature in Convection first brush the fish with oil or mayonnaise, the fish will remain succulent with light crisping on the outside. The cooking time will depend on the thickness of the fish 6 - 8 minutes for thinner cuts and 10 - 12 minutes for thick cuts. Low-Temperature Convection Roast or Bake mode 300F° Searing fish in a pan on one side to form a crisp crust and then placing the pan in the oven to finish cooking at a low temperature is one of the best ways to cook fish. In this preparation, you can achieve a really crisp crust and very, tender flaky fish. The time in the oven will depend on the thickness of the fish. Convection Broil mode When broiling fish or shellfish for tacos, be sure to brush the fish with a heat-tolerant oil and arrange the racks so that the fish will be close to the top heating element. In this mode, intense heat is directed at the food which adds great flavor, and the cooking time will be faster. Prior to broiling, the seafood can be cubed and tossed before seasoning and coated with oil ready to go straight into the waiting taco. Remember when broiling a long preheat time is not necessary and always broil with the door closed. When broiling I recommend turning on your overhead ventilation before heating the oven to help direct smoke and vapors out of the kitchen area. How to Cook Fish in the Steam Oven for Fish Tacos If you have a Steam oven and are interested in other options for cooking fish and shellfish for tacos, here are some guidelines. Steam Mode When steaming fish and shellfish in the steam oven, use the solid oven pan with a little water and some lemon slices so in effect the fish or shellfish are being poached. The cooking time will be fairly short depending on the thickness of the fish but usually around 5 minutes. Steam Roasting Roasting in a Steam oven uses a combination of great cooking tools. Convection keeps the food moist while steam inhibits the cellular breakdown of the food, so the results are not only healthy but also full of flavor. There are food trends that come and food trends that go but traditional recipes like Arroz con Pollo remain constant favorites and with good reason. In my next post, I will review some options for cooking this flavor-packed dish using a Convection or Steam oven. Larissa, Your Convection Enthusiast

During the holiday season, we find ourselves cooking more” special occasion” meals and because those are foods that we may not cook on a regular basis, getting them just right can cause some anxiety. Cooking premium cuts of beef such as a beef tenderloin can be especially nerve-wracking but following the method outlined in this post will I promise, ensure success. Why is Beef Tenderloin Difficult to Cook in the Oven? Well, the thing to keep in mind is that beef tenderloin is a very lean cut and if you use your oven in the traditional Bake or Roast mode then you will be cooking that lean cut of meat in drying heat. For that reason some recipes suggest wrapping the tenderloin in bacon to keep it from drying out during cooking. When we use the traditional Bake and Roast modes in our oven the heat is directed at the food from the bottom and top heating elements. When we use a Convection mode heated air is circulated around the oven cooking the food from the edge to the center. This heated moving air is key to retaining moisture in food especially lean tender cuts of meat. What is the Best Method for Cooking Beef Tenderloin in the Oven? If you like beef tenderloin that is uniformly pink yet nicely browned, fork-tender, and full of flavor then follow these easy steps for cooking the tenderloin at a low temperature with a high heat finish. Seasoning is important. Because the beef will be cooked at a low temperature for approximately 50 minutes it will absorb a lot of flavor from fresh herbs such as thyme or rosemary and some slivered garlic. If you don’t have fresh herbs handy then some mixed Italian seasoning is a good option. Cook the meat on a shallow-rimmed baking pan. It isn’t necessary to place a rack under the meat because during the low heat phase of cooking the pan won’t get so hot that it will leech moisture from the meat. Allow the roast to come to room temperature prior to cooking. This is an important step because this ensures the meat will cook evenly. Use a low temperature for the first phase of the cooking. I cook beef tenderloin at 200F (100C) and program the oven meat probe to reach an internal temperature of 125F (52C). A 3lb roast will take approximately 45 - 50 minutes to reach 125F. At this temperature the heated air gently penetrates the meat without causing moisture loss. Take the roast out of the oven and set it aside to rest for 20 - 30 minutes. Increase the oven temperature to 375 - 400F (190-205C) and cook for 10 minutes to brown the exterior. When you remove the roast from the oven the internal temperature should read 135F (57C) The meat will be very pink when you slice it but if it has reached 135 degrees it is perfectly cooked. Now the meat can be carved into individual portions for serving. Which Convection Mode Should I Use? If your oven features a mode called Convection or True Convection that is the best mode to use for the low-temperature phase of the cooking. Otherwise, I recommend using the Convection Bake mode for more gentle heat. For the final high-heat phase use either Convection Roast or Convection Bake to ensure even browning. How Can I Cook Side Dishes at the Same Time? The best menu for a special occasion meal is one that allows the host time to spend with guests and of course in my way of thinking, cooking as many of the components of the meal in Convection is the solution. Once the tenderloin comes out of the oven and is resting, you can increase the oven temperature and cook the side dishes at that time. Of course, if you have several ovens then you have more options but I always like to show what can be done with one oven using a Convection mode, it's all in the planning. If you follow this cooking plan then everything will be ready to serve at one time I hope you will find this outline for cooking a beef tenderloin roast helpful and remember we have recipes for cooking all kinds of special occasion foods to help you achieve success with all your holiday cooking. Larissa, Your Convection Enthusiast

Microwave ovens initially became popular because of their ability to cook foods in less time than traditional ovens; however, there are many benefits to cooking in a Convection oven that far outweigh microwave speed and deliver a delicious meal. What are the Benefits of Cooking in Convection? When you select a Convection mode heated air is circulated around the oven, cooking food from the edge to the center. Because the heat is evenly circulated around the oven multiple trays of food can be cooked at one time without having to change the position of the trays during the cooking. Another benefit is that foods cooked in Convection have better moisture retention, so there is a noticeable difference in the flavor and texture from foods cooked in the more drying heat of the traditional Bake or Roast mode. Another unexpected benefit is no transfer of flavor between the different foods being cooked, making it easy to cook multiple dishes at one time. What is the Benefit of Cooking a Complete Meal in the Oven? The answer is easy, one of the greatest benefits is time. When you place several dishes in the oven the food is being cooked in a contained environment so you can set the timer and safely leave the kitchen and enjoy 20 - 30 minutes of free time while the meal cooks. Foods cooked on the cooktop require more careful attention and monitoring which may keep you tied to the kitchen. I think that is what makes cooking at the end of a busy day so stressful and, there are more saucepans to clean. If the oven gets dirty just close the door however, if the cooktop gets dirty, it can be a not-so-appealing eyesore. How to Cook a Complete Meal in Convection To cook a complete meal in Convection you just have to think through the cooking time for each dish. For example, this is the cooking plan for this meal of Mexican Meatloaf with Classic Red Rice and Baked Fish. Meatloaf, 10 minutes to prep, 45 - 50 minutes to bake, and 10 minutes to rest before serving. Rice, 10 minutes to prep and 25 minutes to bake in the oven. Fish, 2 minutes to prep, 10 minutes to bake in the oven. When cooking this meal you would begin by placing the meatloaf in the oven, then add the rice after 25 minutes, then add in the fish for the final 10 minutes. Which Convection Mode Should I Choose? Well, this is probably the biggest challenge you will face, because every oven is different but here are some guidelines. If your oven has a Convection Mode then that would be a good choice for this particular meal. The heat would only be coming from the rear Convection element and circulating around the oven so each dish will cook evenly no matter where placed. I would still place the meatloaf and fish above the pan with the rice to avoid any condensation dripping onto those foods. If your oven has a Convection Bake mode, that will also work but in that mode, the Top and Bottom heating elements will be cycling on and the Convection fan will be circulating the heat. When cooking in this mode I would suggest placing the meatloaf in the upper part of the oven for some top browning and cooking the fish on the same rack. I would cook the rice in a covered pan on rack position 2, counting up from the bottom of the oven. I hope you will learn to see your Convection oven in a new light and appreciate the tools it offers you to cook simple delicious meals more easily. For more inspiration on how to cook a complete meal, check out these recipes for Slow Roasted Tri Tip with Tomatillo Salsa and Roasted Potatoes with Peppers and Chipotle Braised Short Ribs with Stuffed Acorn Squash and Caramel Sauce Apple Bread Pudding. Each of these meals includes recipes with a touch of spice, perfect to perk up our taste buds during these dreary winter months. Julia Child made Reine de Saba, a light chocolate almond cake famous and in my next post I will review baking this delicious treat in Convection. Larissa, Your Convection Enthusiast

Many years ago when I first started cooking with a Convection oven that had a Microwave option I focused a lot on items such as roasting chicken and baking potatoes in less time. However, cooking styles have changed over the years and I am finding a much broader use for my new Combi Convection Microwave oven and I am getting amazing results. I still prefer to use the Convection mode as much as possible; however, I have found it useful to occasionally use the microwave mode to cook some components of a recipe and at times, to add some microwave power to the Convection to speed up the cooking time. In this post, I will explain how I was able to put the oven to good use to prepare a delicious breakfast casserole. How to Cook a Breakfast Casserole in a Speed Oven Breakfast casseroles are relatively simple to prepare and there are endless combinations of ingredients that one can experiment with. The one drawback is the long cooking time required, which is usually around 40 minutes but looking through some microwave cookbooks from the 80’s I came across some inspiration to try cooking a breakfast casserole using the combination “Speed” mode as well as the microwave mode to cook some components of the casserole. In order to assemble this breakfast casserole, I first had to cook some spinach which took about a minute in microwave mode. Next, I had to cook some sliced mushrooms and also make the mushroom sauce and I was able to do this in one bowl, which made clean-up easier. Let's face it clean-up can be a big obstacle to cooking and when you only have to wash a few bowls that can go in the dishwasher it does make the process easier. Cooking a béchamel sauce in microwave mode is just amazing, no lumps, no scorched milk, and no saucepan to wash. So now that the components for the casserole were ready all I had to do was assemble it. I used some English muffins as the base for my casserole and topped them with some cheese and cooked spinach. Then I poured the mushroom sauce over everything and made indentations in the sauce into which I cracked eggs. Of course, you could also beat the eggs, and combine them with the spinach, mushroom sauce and pour the custard over the English muffins, in which case I would probably add a little more half-and-half or cream to the mixture for a silkier custard. Now the casserole goes back in the oven to cook the eggs and heat through. Since the oven features several cooking modes you have options for finishing the cooking. The casserole can be cooked in the microwave mode for 3 - 4 minutes until the eggs are set, or baked in convection at 350F for 15 minutes or baked in a combination of convection + microwave for 8 - 10 minutes. Is a Speed Oven a Good Choice? The aspect I liked best about preparing this recipe using my Speed oven was the ability to quickly cook the spinach and make the mushroom sauce using the microwave mode. I finished the cooking using the combination mode and was pleased with the results and the faster cooking time was a plus. This oven is still a novelty to me but I am getting great results with the cooking and overall am finding it's a great addition to my collection of Convection ovens. Small ovens cook differently to larger ovens and are great for quick everyday meals. Considering I can use the oven in microwave mode, convection or in the broil/toast mode or combine convection and broil with the microwave mode for speed cooking, I would say this oven is a great addition to any kitchen. Like all appliances there is a bit of a learning curve but the different cooking tools really can aid in meal preparation. Fish Tacos make an amazing meal and with a variety of ovens with different cooking options there are several options for preparing fish or shellfish tacos which I will review in my next Blog Post. Larissa, Your Convection Enthusiast

When I began teaching Convection and Steam cooking 23 years ago, I always roasted a tray of seasonal vegetables alongside meat, fish, or poultry to demonstrate how to use Convection and also the benefits of cooking with Convection. Without fail, at every class, someone would comment on the impressive flavor and texture of the vegetables. In fact, I heard from many people how they had given up eating certain vegetables until they tasted them cooked in Convection. While roasted vegetables are a great accompaniment for easy oven meals, vegetable gratins, and casseroles are ideal for special occasion meals or buffets especially since multiple dishes can be baked in Convection at one time. Convection and Steam Oven Tools for Preparing Vegetable Gratins Vegetable gratins do require advance preparation however there are ways you can use your Convection and Steam ovens to simplify preparation. Here are a few suggestions and tips for some of our favorite vegetable gratins. Eggplant Casserole with Peppers, Olives, and Anchovies This recipe from the Mediterranean makes good use of foods that are in abundance during the summer months and is delicious served alongside roast lamb or grilled fish. Roasting the peppers is an essential step that can be easily done in the oven. Line a small rimmed baking sheet with foil, shiny side down, cut the peppers in half length-wise, and remove the seeds. Set the oven in the Broil mode at 475℉ or Hi and cook with the door closed until the skin is blackened, approximately 8 - 10 minutes. Remove the tray from the oven and cover the peppers with a sheet of paper towels, this will help sweat off the skin. As the peppers sit they will soften and pull away from the skin making it very easy for you to remove the charred skin. White Bean Casserole with Grilled Artichokes and Olives If you are looking for ways to incorporate more beans into your diet then this easy recipe is definitely worth trying. The white beans are pretty much a blank canvas that works well with the stronger flavors of the added vegetables and sun-dried tomatoes or roasted peppers could be added in for more color and flavor. When baking a casserole with beans, be sure to add some chicken stock so the beans don’t absorb all the liquid and dry out. Broccoli and Cauliflower Gratin Vegetables baked in a creamy cheese sauce are always a hit and this recipe can actually come together very quickly by steaming the broccoli and cauliflower together in the Steam oven. Remember if you have a Steam oven, anytime a recipe says to boil water to cook a vegetable, just turn on your Steam oven to the steam setting. Tips for Baking Casseroles in Convection Even though you can cook multiple foods at one time in Convection it’s important to plan the cooking so that the temperatures are compatible. For example when roasting meats, ideally begin with a high temperature then add the casserole when the temperature has been reduced. Also, take into account the timing, and remember that the meat will need to rest before carving. Some casseroles may require being covered with foil for part of the baking time to ensure the food cooks without drying out however when baking casseroles in a Steam oven, they do not need to be covered. One of the best features of Convection cooking is the ability to cook multiple foods at one time without having to change the rack positions for even cooking but remember when cooking a Convection meal, the first step is to arrange the oven racks to accommodate the food before you heat the oven. Breakfast casseroles are wonderful for entertaining but they do have a long cooking time and in my next post I will review an option for speeding up the cooking using a Convection + Microwave Speed oven. Larissa, Your Convection Enthusiast

Pies are a popular way to make good use of a surplus of fruit but they can be long in baking and a little arduous to prepare. A rustic fruit tart on the other hand is one of the easiest desserts to make and can be made year-round with seasonal fruits. The pastry crust requires only 4 ingredients and can be mixed by hand or in a food processor however, like all pastry it will benefit from a good chill prior to rolling out and baking. What is the Best Oven Mode for Baking Rustic Tarts? While the Bake mode is traditionally used for baking both pies and tarts, the circulating heat of the Convection Bake mode results in a lighter flakier crust. As always it’s important to think about how a mode will benefit the item you are cooking. For example, even though fruit-filled pies and fruit tarts both have a pastry crust they are not baked the same way or at the same temperature. Pies with a generous amount of filling are baked in a pie dish at a higher temperature, while rustic tarts with a light topping of fruit are baked on a flat cookie sheet at a slightly lower temperature. Recipes for both pies and tarts always instruct that the baking should be done on a rack placed low in the oven close to the bottom heating element to ensure the pastry bakes through. When baking in a gas oven or an electric oven with an exposed heating element, baking a tart on rack position 2 (counting up from the bottom) is recommended to avoid burning the bottom of the tart. However, when baking in an electric oven with a concealed bottom heating element, rack position 1 where the tart is closer to the bottom heating element will provide the best results. Is the Type of Pan I Bake on Important? The best type of pan for baking a rustic fruit tart is a flat cookie sheet, however, you can also use a shallow-rimmed baking sheet or even a round pizza pan. If you have an oven baking stone, you can assemble the tart on a piece of parchment paper resting on a pizza peel and transfer it carefully to the heated stone for baking. When baking in Convection never use a cushion-air baking pan as those pans were designed to be used in the traditional Bake mode. Another thing to consider is the color of the pan, very dark pans can contribute to a good crust but they also cook faster than lighter-colored baking pans so setting the timer a little in advance of the recipe time is recommended. Most important is of course to always reduce the recipe temperature by 25F when baking in Convection to avoid overcooking the edges. You will find several recipes for fruit tarts on the website, a Strawberry Rhubarb tart, that is perfect for spring, a Rustic Strawberry Tart with a Vegan Crust that is perfect for non-dairy eaters, as well as a wonderful Apricot Pistachio tart made with dried Blenheim apricots. Once you have mastered making the pastry and baking a galette or rustic tart you can bake these year-round varying the fruit for each season. In my next Blog Post, I will cover the always popular method of baking risotto in the Steam oven, and don’t despair if you don’t have one because risotto can also successfully be baked in a Convection oven. Larissa, Your Convection Enthusiast

Most innovations we see in appliances today originated in professional food service as chefs developed different cooking methods to ensure precise consistent results. It didn't take long for cooking in the sous vide style to became popular with home chefs because of the spectacular results that could be achieved when foods were cooked at very low temperatures. The texture and enhanced flavor of foods cooked in the sous vide style highlights the fact that too much heat can destroy the texture and flavor of food. In other words, cooking at low temperatures can make you a star in the kitchen, because the food tastes so much better. Can All Steam Ovens Be Used to Cook Sous Vide? Successful sous vide cooking is dependent on precise temperature control so unless your steam oven has a mode specifically for sous vide, then it is not advisable to use the steam oven for sous vide cooking. Remember the manufacturer is conscious of your health and safety when providing information about cooking with an appliance so following the appliance use guidelines is important. Steam ovens and convection ovens can however be used to cook lean tender cuts of meat, fish, and poultry in a low-temperature range of 140F - 200F without vacuum sealing. If your oven is equipped with a meat probe you will achieve very accurate results similar to sous vide cooking, once the item has reached the desired internal temperature a quick sear over high heat or on the grill will finish the food to perfection. What are the Benefits of Cooking Shrimp and Salmon in Sous Vide? When foods are cooked sous vide you can add a marinade before vacuum sealing the bag to infuse the food with flavor, and it takes only 15 minutes to infuse food with flavor when vacuum sealing. Then of course there is the texture, because the food is not exposed to direct heat when cooked sous vide, there is less moisture loss, and the difference in the flavor is extraordinary. A steam oven is a remarkable oven to cook with, shrimp and salmon can be steamed or poached, roasted or broiled with steam, cooked at a low temperature, or in the sous vide mode so there are plenty of options for experimenting with the different methods. Even though shrimp and salmon are relatively quick cooking having the option to cook them sous vide allows you to create an exceptional meal for a special occasion that definitely compliments these more expensive foods. If you are planning an elaborate meal, items in vacuumed sealed bags or containers can be cooked simultaneously in the steam oven, however, the bags should not cover each other, and each one should lay flat on the oven trays. Safety and hygiene are crucial for successful sous vide cooking so be sure to follow the manufacturer's recommendations regarding storage and the final cooking step of foods cooked in sous vide. A meal that ends with a rustic fruit tart can almost make you think you are sitting under a grape arbor in Tuscany, and in my next post I will review tips for baking this simple but luscious dessert so you can transport yourself there. Larissa, Your Convection Enthusiast