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This recipe perfectly illustrates a simple traditional method of cooking a succulent roast chicken in a cast-iron Dutch oven. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Provencal Pot Roasted Garlic Chicken Convection Bake or Convection Roast Mode Golden-brown Provencal pot-roasted chicken nestled among roasted garlic and potatoes, capturing a rustic and flavorful French-inspired dish. This recipe perfectly illustrates a simple traditional method of cooking a succulent roast chicken in a cast-iron Dutch oven. Recipes such as this were developed to ensure that moisture and flavor were preserved when cooking at a time when ovens were not as precise as the ovens we use nowadays. First, the chicken is cooked at a low temperature with the lid firmly in place to trap moisture in the pan. This allows the chicken to cook in its own juices and absorb the flavor of the abundance of garlic cloves and the fresh thyme. After the initial phase of slow cooking, the oven temperature is increased and the lid is removed, allowing the chicken to brown to perfection. Quick-cooking small new potatoes or fingerling potatoes can be added to the pan during the final phase of cooking for a delicious bistro meal. This dish is ideal for serving during the cooler months. Served with a loaf of crusty bread and a crisp fall salad, this meal is simple perfection. INGREDIENTS 1 chicken 3 - 4 lbs 1 tbsp kosher salt 4 sprigs fresh thyme 2 bay leaves 4 heads garlic, unpeeled cloves only 2 tbsp olive oil ¼ cup dry white wine 12 small new potatoes or whole fingerling potatoes Recipe ingredients. PREPARATION Heat the oven to 325°F (160 °C) in Convection Bake or Convection Roast mode. Lightly oil an enameled cast-iron Dutch oven. Season the chicken with the kosher salt and place the bay leaves and a sprig of thyme in the chicken cavity. Tie the chicken legs together with butcher's twine or insert a skewer to hold them in place. Add the remaining olive oil, white wine, thyme sprigs, and unpeeled garlic cloves to the pan and stir to combine. Place the chicken on top of the garlic cloves, then spritz with a light coating of olive oil, and cover with a tight-fitting lid. Place the pan in the oven and set the timer for 45 minutes. When the timer elapses, remove the pan and increase the oven temperature to 425°F (220 °C). Carefully remove the lid and fold in the potatoes. Return the pan to the oven without the lid and cook for an additional 20 - 25 minutes, until the chicken is golden brown and the potatoes are cooked through. Remove the pan from the oven, carefully remove the chicken, and set it aside to rest for 12 - 15 minutes before carving. Remove the potatoes and garlic and set aside to keep warm. Place the pan on the cooktop and add a splash of white wine to the pan juices. Deglaze the pan over medium-high heat, stirring continuously, scraping up any brown bits to create a sauce to serve with the chicken. When served, the garlic can be pressed out of the skin and spread over the chicken or mashed into the sauce. Serves 4 Note: Always take care when removing the hot pan from the oven. Leave a towel or pot holder on the lid to avoid accidentally picking up a hot lid. It’s easy to forget. PRINT OUR RECIPE Provencal Pot Roasted Garlic Chicken .pdf Download PDF • 891KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Steam Oven Roast Chicken and Vegetables RECIPE Mexican Street Corn Salad RECIPE Steamed Bone-In Chicken for Salads RECIPE Key Lime Cheesecake RECIPE Steam Roasted Beet Salad with Lamb and Feta Cheese RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to 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!

With just eggs, sugar, cream and vanilla you can prepare custard in the steam oven. The maximum temperature should be 220°F and 50 steam time Anchor 1 YOUR RECIPE FOR STEAM COOKING Vanilla Creme Brulee Steaming Easy custards, no water bath needed, beautifully caramelized and ready to enjoy. A rich smooth custard topped with fresh fruit or caramelized sugar is a wonderful indulgent treat and while this 5 ingredient recipe from NYT Cooking is simple to prepare, cooking it is made even easier by using the Steam Oven as no water bath is needed. Using a water bath to temper the heat when cooking delicate foods such as custard or flan is a brilliant method for cooking delicate foods, but when cooking custard in the Steam oven no water bath is needed. Not only is the cooking process simplified, the texture of the custard is the perfectly smooth and silky. INGREDIENTS 2 cups cream or half and half 1 vanilla bean, split lengthwise OR 1 tsp vanilla extract 1/4 tsp salt 5 egg yolks (large eggs) 1/2 cup sugar Additional sugar for caramelizing PREPARATION Heat the Steam oven in the Convection Steam Mode at 195°F (90.5C) Combine the cream, vanilla bean and salt in a heavy pan and cook over low heat until hot. Remove from the heat and let it steep for a few minutes before discarding the vanilla bean. Beat the egg yolks and sugar together until light. Stir a quarter of the cream into the mixture then pour the sugar-egg mixture into the cream and stir. Place 6, 4-oz ramekins in the Steam oven perforated pan or onto a rimmed baking sheet and fill each one with the prepared custard. Slide the pan into the oven and cook for 40 - 50 minutes until the custards are set. Cool the custards before refrigerating for at least 6 hours prior to serving. To Serve the Custard Adjust the top rack in the oven so the ramekins will sit 2 - 3" below the heating element. Heat the oven in the Broil Mode at 450F (232C) or on Medium for 5 minutes. Place the ramekins on a rimmed baking sheet and sprinkle a teaspoon of sugar in a thin layer over each ramekin. Slide into the oven and cook for about 5 minutes until the sugar melts. Creme Brulee_ Jan 2024 .pdf Download PDF • 70KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Pumpkin Walnut Bread in Just a Few Steps RECIPE Eclairs with Caramelized Peaches and Cream RECIPE Roast Kabocha Squash Medley with Bratwurst RECIPE Convection Baked Zucchini Bread RECIPE Fig Tart with Rosemary Cornmeal Crust and Honey-Blackberry Glaze RECIPE Easy Versatile Sponge Cake with Berries, Kiwi and Mascarpone Frosting 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, the Brussels sprouts are lightly pan-roasted with shallots, then combined with sliced potatoes, wine, cream, and stock, and layered with cheese to create a delicious gratin. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Creamy Roasted Brussels Sprouts & Potato Gratin Convection Bake Mode Brussels sprouts and potato gratin served alongside perfectly cooked slices of meat. Side dishes that can be baked in the oven and served in the baking dish are ideal for entertaining. A savory gratin does require some careful slicing of the vegetables. Still, it makes an impressive and delicious side dish that can be baked alongside other dishes in a convection oven. Potatoes and Brussels sprouts are humble vegetables that offer many options for creating delicious side dishes. In this recipe, the Brussels sprouts are lightly pan-roasted with shallots, then combined with sliced potatoes, wine, cream, and stock, and layered with cheese to create a delicious gratin. This recipe uses a combination of cream and stock for a lighter sauce; however, you can double the cream if you prefer a creamier texture. For an easy convection meal, I seared a pork tenderloin and placed it in the oven to cook for approximately 20 minutes at the end of the baking time for the gratin. INGREDIENTS 1 lb brussels sprouts, trimmed, thinly sliced 1 large shallot, thinly sliced 2 tbsp unsalted butter 2 tbsp olive oil ¼ cup white wine 1 cup heavy cream 1 cup chicken stock 4 large russet potatoes, peeled and thinly sliced 1 cup shredded Cheddar Gruyere blend cheese Recipe ingredients. PREPARATION Prepare the Brussels sprouts and shallot; heat a large skillet over medium heat, add the butter and oil, and when the butter is foaming, add the Brussels sprouts and shallots to the pan. Cook for 7 - 8 minutes until the Brussels sprouts have softened and are crisping on the edges. Add the wine to the pan and cook for a minute or so, until it evaporates. Add the cream and stock, season with salt and freshly ground pepper, simmer for a few minutes, then set the pan aside to cool. Heat the oven to 325°F (165 °C) in the Convection Bake mode, and lightly grease a medium-sized oven casserole pan with butter or cooking spray. Cut the potatoes into thin slices with a sharp knife or mandoline, then add a layer of the potatoes to the prepared pan. Using a slotted spoon, spread a thin layer of the Brussels sprouts over the potatoes and top with a scattering of the shredded cheese. Repeat the layers, ending with a layer of potatoes topped with cheese. Pour the liquid from the Brussels sprouts pan over the potatoes and cover the dish with a sheet of buttered foil. Place the gratin in the oven on rack position 2 (counting from the bottom) and bake for 45 minutes. After 45 minutes, carefully remove the foil and bake for another 20 minutes until the potatoes are tender and the top is golden brown. Allow the gratin to rest for 10 minutes before serving. Serves 6 PRINT OUR RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin .pdf Download PDF • 275KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Risotto with Asparagus, Leeks and Proscuitto RECIPE Paella with Steamed Mussels and Shrimp RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Pork Tenderloin with Roasted Vegetables RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The Pork Rib Roast can be left on the bone as is, or the bone can be removed and tie it back into place for you. Cook the meat at 325F until it almost reached the internal temperature of 140F. Finish at 375F. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Herbed Pork Rib Roast in Convection Convection Mode Succulent pork rib roast cooked to perfection in a convection oven, served with roasted potatoes and Brussels sprouts. We are so used to cooking boneless cuts of meat that roasting large cuts of bone-in meat can be daunting. However, bone-in meats actually have better flavor and texture and, when cooked in Convection, retain more of their natural juices. There are several ways this cut can be prepared for roasting. The meat can be left on the bone as is, or the butcher can remove the meat from the bone and tie it back into place for you. Another option is to have the individual bones “frenched,” removing the meat and fat from the lower part of the bone; this makes for an exquisite presentation, but make sure the chine bone has been removed for easy carving. I had the butcher remove the meat from the bone and tie it back into place, making it very easy to slice the meat. The key to good results is using convection at a lower cooking temperature. In this recipe, I cooked the roast at 325F until it almost reached the internal target temperature of 140F, then I increased the oven temperature to 375F to complete the cooking. INGREDIENTS 1 4 - 5lb pork rib roast, separated and tied back to the bone 3 springs of fresh thyme ½ tsp mixed Italian seasoning 1 tsp Kosher salt 1 tbsp vegetable oil PREPARATION Remove the meat from the refrigerator a few hours before cooking. Insert the thyme sprigs between the meat and the bone and rub with the remaining seasonings. Add the oil until just before the roast goes into the oven. Place the roast in a shallow pan, cover the meat loosely, and set it in a cool spot in the kitchen. Because the meat is being cooked on its rack of bones, it only needs to be placed on a rack if you use a deeper roasting pan. Remember, when cooking in Convection, it’s important to elevate the meat to allow the heated air to circulate around the food. Heat the oven in the Convection Roast or Convection Bake mode to 325 degrees. Brush the meat with vegetable oil, insert the oven meat probe or a wireless meat probe into the meat on the diagonal, making sure it doesn’t touch the bone, and place it into the oven. Keep an eye on the internal temperature, and when it reaches 135F, increase the oven temperature to 375F or 400F (for larger ovens) to crisp and brown the roast. When the meat reaches the target internal temperature, remove it from the oven and set it aside, loosely covered with foil, to rest for at least 20 minutes. Pork Rib Roast .pdf Download PDF • 388KB WANT TO LEARN MORE? Click Here MORE PORK RECIPES FROM OUR STEAM OVEN Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Slow Roasted Pork Shoulder RECIPE Steamed Broccoli Couscous Salad with Almonds and Cranberries RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Braised Spareribs with Plum Sauce 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!

Roasting a thick Halibut fillet this way ensures great flavor and juicy tender fish that easily flakes. The only tricky part is the first step when you give it a nice sear on the cooktop. Anchor 1 YOUR RECIPE FOR STEAM COOKING Roasted Halibut Fillet Steam-Roasting Pan-seared fish fillets with olives and lemon, skillfully cooked using convection-steam to ensure tenderness and prevent drying, paired perfectly with a refreshing glass of white wine. Cooking thicker cuts of fish this way ensures great flavor and juicy tender fish that easily flakes. The only tricky part is the first step when you give it a nice sear on the cooktop. To achieve best results all you need is patience. The key is not to turn the fish too soon, you want to be sure it has developed a nice crust first. Ideally sear the fish in a skillet that can go in the oven so you don’t have to use another pan for the final cooking. INGREDIENTS 1lb - center cut halibut filet Kosher salt & ground pepper ¼ - teaspoon herb’s de Provence Olive oil & butter ½ - lemon cut into small chunks 8 - pitted Kalamata olives PREPARATION Heat the Steam Oven to 200 degrees in the Combination Convection-Steam Mode or the Low Temperature Roast Mode. Season the halibut with some salt and pepper, the herbs and a drizzle of olive oil. Heat an oven-proof skillet over moderate heat and when nice and hot add a little olive oil and butter to the pan. When the butter sizzles carefully lay the fish with the skin facing up, together with the lemon and olives. Let the fish cook for a few minutes until you can see a crust form on the edges. Carefully check the fish to make sure it is evenly browned on crisp before turning over. When you turn the fish over add a splash of white wine to the pan and place it in the oven. Cook for 12 - 15 minutes until you see the fish begin to separate into sections. Roasted Halibut Fillet .pdf Download PDF • 176KB WANT TO LEARN MORE? Click Here COMPLETE YOUR MEAL WITH THESE RECIPES A Culinary Delight: Convection Baked Sockeye Salmon RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Baked Pork Chops with Garlic Herb Stuffing RECIPE Lemon Meringue Pie RECIPE Broiled Wild Cod Fish Tacos 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!

This recipe uses achiote paste (available at Latin markets), mixed with orange and lime juice, to create a wonderful flavor base for cooking the pot roast. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Achiote Chuck Roast with Oven Polenta Convection Bake Mode Savory pot roast with vegetables and creamy polenta, served with a side salad. Pot Roast is an easy-to-prepare, comforting meal, but sometimes it's good to spice up traditional recipes to stop our taste buds from becoming jaded. This recipe uses achiote paste (available at Latin markets), mixed with orange and lime juice, to create a wonderful flavor base for cooking the pot roast. Achiote paste has wonderful, rich, earthy flavors and is great for marinating beef, chicken, or pork. As with all braises, the cooking is started on the cooktop, then all the ingredients are combined in a Dutch oven and braised for several hours in the oven until the meat is fork-tender. Using a convection mode doesn't make the cooking faster, as the meat still requires long, slow cooking to achieve fork-tender results. However, you can add a pan of polenta to the oven during the final hour of cooking for an easy oven meal, and the polenta pairs beautifully with the pot roast. Creamy polenta topped with sautéed red onions and sliced jalapeños. INGREDIENTS For the Chuck Roast 3 tbsp achiote paste ¼ cup orange juice 1 lime, juiced 2 - 3 lbs chuck roast 2 tbsp vegetable or olive oil 1 onion, cut into 1” thick slices 3 carrots peeled and cut into thick diagonal slices 2 jalapeno peppers, sliced (optional) 4 cloves garlic, smashed 1 tsp ground cumin 1 tsp dried oregano 3 cups beef stock Recipe ingredients. For the Polenta 1 cup polenta 2 tbsp butter 2 cups chicken stock 2 cups water ½ cup milk Polenta ingredients PREPARATION Preheat the oven to 325°F (163C) in Convection Bake mode. Combine the achiote paste with the orange and lime juices to form a paste, then set it aside. Pat the chuck roast dry with paper towels, then season it with kosher salt and freshly ground pepper. Heat an oven-safe Dutch oven over moderate heat, add the oil, and increase the heat to medium-high. Add the chuck roast and sear on all sides until nicely browned. Remove the meat and set it aside. Reduce the heat to medium and sauté the onion for a few minutes to soften. Add the carrots, garlic, jalapeno, and herbs, and cook for a few minutes to soften. Place the browned chuck roast over the vegetables and add the achiote orange juice mixture and 3 cups of beef stock. Cover the pan and place it in the oven on rack position 2 (counting up from the bottom) and cook for 2 ½ hours until very tender and easy to separate with a fork. Serve with the oven polenta and a sprinkle of chopped fresh cilantro. To cook the polenta, combine the polenta, butter, chicken stock, and water in an oven-safe pan with a tight-fitting lid, adding ½ tsp of kosher salt. Place in the oven and cook for 50 minutes. At the 40-minute mark, carefully remove the lid from the polenta, add the milk, and stir to combine. Replace the lid and return the pan to the oven to cook for another 10 minutes. Serves 4 - 6 PRINT OUR RECIPE Achiote Chuck Roast with Oven Polenta .pdf Download PDF • 488KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Slow Roasted Beef Tenderloin RECIPE 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Roast Beef Top Loin Steam Roasted RECIPE Chocolate Flan RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven 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 Chocolate Caramel Apple pie is my go to apple pie recipe. The combination of the caramel sauce  and streusel topping is fabulous, and baking the pie in Convection  gives texture to the apples.  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Caramel Apple Pie Convection Bake Mode A crumb-topped apple pie, rich pecan pie, and golden cornbread muffins, ideal for a cozy gathering. This is my go to apple pie recipe, the combination of the caramel sauce and streusel topping is just fabulous and baking the pie in Convection gives amazing texture to the apples. There are a few steps to making this pie, however the results are definitely worth the effort. If you are short on time use a prepared crust. INGREDIENTS Pastry 1 ½ cups unbleached all-purpose flour Pinch of Kosher salt 1 tbsp granulated sugar 1 stick unsalted butter, very chilled, cut into small pieces. ¼ cup ice water Streusel Topping ½ cup unbleached all-purpose flour 4 tbsps dark brown sugar 2 tsp ground cinnamon ¼ tsp Kosher salt 4 tbsp chilled unsalted butter, cut into small pieces Mix all the ingredients except the butter in a small bowl and stir to combine. Rub the butter in with your fingertips until the mixture begins to form clumps. The topping can be made in advance and refrigerated. Caramel Sauce 1 ¼ cups granulated sugar ¼ cup water 3 tbsp unsalted butter Apples 6 Granny Smith or your favorite pie apple, peeled, and cored and cut into ½” thick wedges. 3 tbsp unbleached all-purpose flour PREPARATION Directions Combine the flour, salt and sugar in the bowl of a food processor or in a deep mixing bowl if making by hand. Add the butter and pulse until the mixture resembles coarse meal or blend with a pastry cutter or two forks. With the motor running, add the cold water slowly until the mixture gathers into a mass. Turn the dough onto a lightly floured work surface and knead gently for a few minutes. Flatten the dough into a disc and wrap tightly with plastic wrap and chill for 30 minutes or overnight. Before mixing the ingredients for the pie, roll the pastry out and line a 9” deep pie dish, crimp the edges and return the prepared pan to the refrigerator so the pastry remains chilled. Streusel Topping Mix all the ingredients except the butter in a small bowl and stir to combine. Rub the butter in with your fingertips until the mixture begins to form clumps. The topping can be made in advance and refrigerated. Caramel Sauce Combine the sugar and water in a heavy saucepan over medium heat to dissolve the sugar. Increase the heat to medium high and boil until the syrup turns a deep amber. This can take 5 - 8 minutes depending on the pan and level of heat. Once the syrup has reached the desired color, remove it from the heat and stir in the butter, taking care as the mixture will bubble and foam. Place the pan back on the burner over low heat and stir until smooth. Apples Place the apples in a large, wide, shallow bowl so you can easily toss them when adding the caramel sauce. Add the warm caramel sauce and let sit for 10 minutes until the apples release their juices. The caramel sauce will seize up when added to the cold apples but will relax as it sits. Stir the mixture occasionally before adding to the pie crust. Add the mixture to the prepared pie crust and sprinkle the prepared streusel over the top. Arrange the oven racks so you can place the pie on rack position 2, one up from the bottom. Heat the oven in the Convection Bake mode 350 . Slide the pie into the oven and set the timer for 50 minutes, the crust should be golden and the apples tender when pierced with a sharp knife. Transfer the pie to a rack to cool before serving. Caramel Apple Pie .pdf Download PDF • 174KB WANT TO LEARN MORE? Click Here MORE SWEET CHOICES FROM OUR STEAM MENU! Steam Oven Caramel Bread Pudding Delight RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Chocolate Flan RECIPE Paella with Steamed Mussels and Shrimp RECIPE Steam Oven Roast Chicken and Vegetables 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!

Using Convection with a moderate cooking temperature is key for a succulent sirloin roast. Carved into thin slices it’s ideal for roast beef sandwiches or it can also be enjoyed as a roast dinner. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How to Cook a Beef Sirloin Roast in Convection Low Temperature Roasting Sirloin Roast cooked in a convection oven. Using Convection with a moderate cooking temperature is key for a succulent sirloin roast. Carved into thin slices it’s ideal for roast beef sandwiches or it can also be enjoyed as a roast dinner. When roasting meats especially lean cuts such as beef sirloin there are several important steps that will prevent the meat from drying out during the cooking. Seasoning the meat with a garlic herb rub, some olive oil and a good amount of Kosher salt is essential for good flavor and letting the meat come to room temperature prior to cooking ensures even cooking. Placing the roast on a rack in a shallow pan ensures the heat of the pan doesn’t leech moisture out of the meat and the shallow pan allows the heated Convection air to circulate around the meat cooking it from the edge to the center. In this recipe the roast is cooked at 325° for the entire time. Roasting at a low temperature prevents the meat from drying out and it still gets nicely browned. For accuracy using the oven meat probe is recommended or test the internal temperature with an instant read thermometer as directed in the recipe. INGREDIENTS 3lb beef sirloin roast ¼ cup finely chopped fresh Italian parsley or 1 tbsp dried parsley 3 cloves garlic, finely minced 1 tsp Kosher salt 2 tbsp olive oil Freshly ground pepper PREPARATION Combine the seasonings with the olive oil and rub into the meat. Place the meat on a rack in a shallow pan and let it come to room temperature. Heat the oven in the Convection Roast or Convection Bake mode to 325 degrees. Insert the oven meat probe (if applicable) at an angle into the meat making sure the tip is in the meat and not touching the pan. Place the roast on the center rack in the oven and close the door. Program the probe to your preferred internal temperature and touch the Probe symbol or Start to activate the probe. If your oven is not equipped with a probe, check the internal temperature with an instant read thermometer after 45 minutes cooking time. The reading you get at that time will give you an idea of how much longer you will need to cook the meat. Be sure to allow at least 15 minutes resting time before carving. Serves 4 - 6 How to Cook a Beef Sirloin Roast in a Convection Oven .pdf Download PDF • 103KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH OUR STEAM RECIPE PAGE! Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Key Lime Cheesecake RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Whole Steam Roasted Cauliflower RECIPE Slow Roasted Beef Tenderloin RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Convection is ideal for heating ham since the heat penetrates the food from the edge to the center, therefore it is less drying. However if the ham is uncovered, basting it every 40 minutes or so will give better results. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Ham With Brown Sugar Maple Syrup Glaze Convection, Convection Bake Baked Ham Since ham is cured by smoking it can be eaten cold however once heated and brushed with a glaze it makes a great centerpiece for a celebration meal. Heating the ham all the way through will take 1 ½ - 2 hours for a 6 - 8lb ham. If the ham is sliced it needs to be heated wrapped in foil to avoid drying out. If the ham is not sliced it can be heated, covered or uncovered at a low temperature in convection. Convection is ideal for heating ham since the heat penetrates the food from the edge to the center, therefore it is less drying. However if the ham is uncovered, basting it every 40 minutes or so will give better results. Ingredients 1 smoked ham, 7 - 10 lbs. sliced or unsliced 2 cups fresh apple cider 1 cup brown sugar ¾ cup maple syrup 4 oz unsalted butter 2 tbsp Dijon mustard Preparation Combine the apple cider, brown sugar, maple syrup and butter in a heavy 2 qt saucepan and bring to a boil. Reduce the liquid over moderate heat until the liquid is reduced and the glaze is syrupy. This will take approximately 35 minutes. Remove from the heat and stir in the mustard. Heat the oven in the Convection or Convection Bake mode to 325 degrees. Place the ham on a rack in a shallow pan and if the pan is not sliced, score it lightly in a diamond pattern. Brush the skin generously with the glaze and place in the oven, covered. Set the timer for 40 minutes and brush with the glaze again. Repeat the process one more time. After the ham has baked for 1 ½ hours, remove the foil, glaze one more time and continue heating for another 30 minutes. Allow the ham to rest before slicing. PRINT OUR RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze .pdf Download PDF • 61KB WANT TO LEARN MORE? Click Here TRY ONE OF THESE STEAM RECIPES! How to Cook Rack of Lamb in a Steam Oven RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Slow Roasted Pork Shoulder RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Steam ovens have the perfect balance of heat and humidity to roast a whole chicken with seasonal vegetables with outstanding results. Anchor 1 YOUR RECIPE FOR STEAM COOKING Steam Oven Roast Chicken and Vegetables Convection and Convection-Steam Steam-roasted chicken with vibrant vegetables creates a succulent and flavorful dish. Steam ovens have the perfect balance of heat and humidity to roast a whole chicken with seasonal vegetables with outstanding results. One of the best ways to achieve great flavor when roasting a whole chicken is to give it a dry rub of kosher salt and your preferred seasoning and let it sit uncovered in the refrigerator overnight. Not only does this step infuse flavor into the chicken, when the skin is slightly dehydrated it will achieve better browning and crisping. INGREDIENTS For the chicken 1 4-5 lb. whole chicken 1 tsp Kosher salt 1 tsp Old Bay or other poultry seasoning 1 small lemon quartered 3 sprigs fresh rosemary or thyme Avocado spray oil or ghee For the vegetables 6 golden potatoes 2- 3” in length scrubbed clean and cut into ½” slices 12 Brussels sprouts, trimmed and cut into ½” slices 3 medium carrots, peeled and cut into ½” slices 6 shiitake or cremini mushrooms, stems removed, wiped clean and cut into quarters ½ medium red onion, cut into ½” dice Olive oil ½” tsp mixed Italian seasoning Combine the prepared vegetables in a bowl and toss with just enough olive oil to coat. Sprinkle with kosher salt and freshly ground pepper and the mixed Italian seasoning. Serves 4 - 6 PREPARATION To maintain a sanitary environment when working with raw poultry, place the chicken on a rimmed baking sheet or washable cutting board and wear disposable prep gloves. Combine the kosher salt with the seasoning and set aside. Place the chicken on a rimmed baking sheet, remove any innards and pat the cavity and the exterior of the chicken dry with paper towels, discard the towels in the compost. Spread the prepared seasoning over the chicken and place the chicken in the refrigerator uncovered overnight or until ready to cook. Ideally remove the chicken one hour before you plan to roast it to bring it to room temperature. Place the chicken on a rack in a shallow pan, place the halved lemon and rosemary in the cavity and loosely tie the legs together. Heat the oven in the Convection mode to 400 F°. Spritz the chicken with some avocado spray oil or brush with ghee and place in the oven when it comes to temperature. Set the timer for 15 minutes. When the timer has elapsed, change the oven mode to the Combination Convection Steam mode or choose a moderate percentage such as 60% and set the temperature to 350 F°. Set the timer for 50 minutes and check the chicken when the timer elapses to determine doneness. The legs should swing free and the juices run clear. If the chicken is done remove it from the oven and set aside to cool for 10 - 15 minutes before carving. Combine the prepared vegetables with a light coating of olive oil, kosher salt, freshly ground pepper and the mixed Italian seasoning. Spread onto the solid oven pan and slide the pan into the oven 15 minutes before the chicken is estimated to be finished cooking. The oven temperature can be increased to 375 F° when the chicken has been removed for a crisper finish. Remove the vegetables from the oven when the chicken has been carved and is ready to serve. Steam Oven Roast Chicken and Vegetables .pdf Download PDF • 64KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Butternut Squash Gratin with Leeks and Apples RECIPE Provencal Pot Roasted Garlic Chicken RECIPE Cornish Hens Roasted over Cornbread Sausage Stuffing RECIPE Potato Cabbage Gratin RECIPE Oven Fries with Garlic and Parsley 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!

These sausage rolls' filling is ground pork mixed with sauteed onion and garlic. These rolls are relatively easy to make because they are formed in a log and then cut into small bites, so they are much less work than making individual appetizers.  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Sausage Rolls in Puff Pastry Convection or Convection Bake Mode Sausage Rolls in Puff Pastry Unlike the popular Pigs in Blankets, the filling is ground pork mixed with sauteed onion and garlic. These rolls are relatively easy to make because they are formed in a log and then cut into small bites, so they are much less work than making individual appetizers. The more humid environment of a convection oven is ideal for baking puff pastry as the moisture helps separate or “puff” the layers of the pastry. Of course, there is the added benefit of baking all the rolls at one time without having to rotate the trays, which always makes things easier. I find these rolls great for appetizers. Once the rolls are formed, they can be cut into bite-sized morsels and baked, or those morsels can be frozen for later use. You can also refrigerate the rolls overnight and bake them the next day. Following the package directions for thawing the pastry when using frozen puff pastry is important to maintain good working consistency. If you plan on baking the rolls as soon as they are formed for best results, refrigerate them for at least an hour to ensure the pastry is very cold. Sausage rolls are a popular bakery item in Australia, so I followed the recipe from an excellent Australian Blog . INGREDIENTS 4 rashers bacon, minced 1 small onion finely chopped 1 stalk celery, finely chopped 2 cloves garlic, minced 2 tsp fennel seeds, toasted 1 lb ground pork ¾ cup panko breadcrumbs 1 egg, lightly beaten ½ tsp salt Freshly ground black pepper 1 package frozen puff pastry, thawed 1 egg mixed with a dash of water for brushing the pastry Recipe ingredients PREPARATION Add the bacon plus a splash of olive oil to a large skillet and heat over medium heat to render the fat. Once the fat has begun to render, add the onion and celery and continue cooking until the onion has softened. Stir in the garlic and cook for another 3 - 4 minutes. The bacon I used rendered a lot of fat so before continuing, I scraped the mixture into a wire mesh strainer and strained out the excess rendered fat. Combine the cooked mixture with the remaining filling ingredients in a large bowl and mix it well with your hands. Place the thawed puff pastry on a lightly flour-dusted rolling mat and gently roll it to form a 12” x 12” square. Cut the square into 3 4” sections and brush the edge of each section with the egg wash. Divide the sausage mixture into three equal portions, each just over 7 oz, and form each into an 11” roll. Place the roll close to the edge of the prepared pastry, roll it up, and place it seam side down on a cutting board. Brush the roll with the egg wash and with a very sharp knife cut it into 1” sections (for appetizers) or larger sections for snacks. (I found I needed to wipe the knife clean with a paper towel between cuts) If you plan to bake the rolls as soon as they are formed, refrigerate them for at least an hour to ensure the butter doesn’t melt out of the pastry too quickly. Once prepared the rolls can be refrigerated overnight in a covered container between sheets of parchment paper or frozen at this point. Heat the oven in the Convection or Convection Bake mode to 350 F/180 C to bake the rolls. Arrange the rolls on parchment-lined baking sheets, leaving at least 2” of space between each one, and bake for 25 - 30 minutes until golden brown. In Australia these rolls are typically served with ketchup. Makes 3 12” rolls - approx 36 1” appetizers PRINT OUR RECIPE Sausage Rolls in Puff Pastry .pdf Download PDF • 73KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Lobster Mac' n Cheese RECIPE Baked Chicken and Rice RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE How to Cook Lobster Tail in the Steam Oven RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce 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!

I used a domestic (USA) rack of lamb that weighed 2 ⅓ lbs. The chops were meaty, and it took about 40 minutes for the meat to reach an internal temperature of 125 F. After the first cooking phase is complete, remove the lamb from the oven to let it rest and change the oven mode to Convection 450 F to finish the cooking. Anchor 1 YOUR RECIPE FOR STEAM COOKING How to Cook Rack of Lamb in a Steam Oven Steam mode and Convection Mode Perfectly steam-roasted lamb, showcasing tender, juicy meat with a flavorful herb crust, accompanied by a herb sauce. Nothing beats roasting a lamb rack in a steam oven for fabulous flavor and texture. Follow these proven tips for the best results. Roasting an expensive cut of meat can be intimidating, but there is a foolproof technique to ensure perfection. Even though this lean, tender roast has a good amount of fat, if it is cooked at too high a temperature, the edges of the meat will overcook and dry out. The solution? Cook the lamb at a low temperature and finish it with high heat. Suppose your steam oven features a low-temperature cooking mode, which is ideal for slow cooking. If your oven doesn't have that feature, use the combination Convection+Steam mode. The key is to keep the temperature below 200 F. Because the cooking will be finished with high heat, it is essential to cook the meat to a lower internal temperature than the desired finished temperature as the internal temperature will rise during the final high heat phase of the cooking. For this recipe, I used a domestic (USA) rack of lamb that weighed 2 ⅓ lbs. The chops were meaty, and it took about 40 minutes for the meat to reach an internal temperature of 125 F. After the first cooking phase is complete, remove the lamb from the oven to let it rest and change the oven mode to Convection 450 F to finish the cooking. The second cooking phase will take approximately 10 minutes. INGREDIENTS 1 rack of lamb approx 2 lbs (there are 8 chops per rack, so adjust the quantity as needed) 3 cloves garlic, finely minced 1 tbsp fresh rosemary, finely minced 1 tbsp fresh parsley leaves, finely minced 2 tbsp olive oil 1 tsp kosher salt PREPARATION Combine the herbs, salt, and olive oil. Lightly score the fat, taking care not to cut into the meat, and spread the mixture evenly over the surface. Refrigerate for a few hours or overnight. Heat the steam oven in the low-temperature cooking mode or Combination Convection Steam mode to 200 F. Low-temperature roasting is the way to go; try Prime Rib, cooked in the steam oven! Place the roast on a shallow-rimmed baking sheet and slide it into the oven. If your oven has a meat probe, insert it and program the internal temperature to 120 - 125 F, depending on your preference. If your oven doesn’t have a probe, set the timer for 30 (for less meaty chops) to 40 minutes and check the internal temperature with an instant-read thermometer to determine the degree of doneness. Remove the roast from the oven and set aside to rest for at least 10 minutes. Change the oven mode to Convection 450 F, and when heated, cook the lamb for approximately 10 minutes until the crust is golden. Allow the lamb to rest for a few minutes before carving. Serves 4 people with two chops per person How to Cook Rack of Lamb in a Steam Oven .pdf Download PDF • 166KB WANT TO LEARN MORE? Click Here SIMILAR RECIPES FROM OUR CONVECTION PAGE Oven Boston Style Baked Beans RECIPE Easy to Prepare Baked Lamb Kofta and Roasted Cauliflower RECIPE Au Gratin Steakhouse Potatoes RECIPE Easy Versatile Sponge Cake with Berries, Kiwi and Mascarpone Frosting RECIPE Really Easy and Delicious French Peach Tart RECIPE Tarta Pascualina - Pascualina Pie with Chard, Ricotta and Parmesan Cheese 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!

A pork tenderloin cooked in Convection will not dry out. Remember Convection retains moisture. Let me show you how! YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How to Cook Pork Tenderloin in Convection Convection or Convection Bake Mode Pork tenderloin cooked in a convection oven, served with caramelized cabbage, fresh apple slices, and thyme. Pork tenderloin is an ideal cut of meat for those occasions when you need to get dinner on the table quick. However, the lean tender cuts of pork are the trickiest to cook because they are so easy to dry out. How to keep it juicy and flavorful? Well, cooking it in Convection of course. I have found that marinating the pork with a dry or wet rub adds flavor to the meat, while a quick sear in a skillet to brown the meat gives it great appeal. The perfect texture comes from finishing the cooking in Convection at a low temperature. Don’t be alarmed at the rosy shade of the meat when slicing it, this is proof that the meat did not dry out in cooking. If the rosy hue bothers a guest, cover the sliced pork with some foil and place it in the oven for a few minutes. The color will change immediately, but the texture will still be very good. INGREDIENTS 1 1lb pork tenderloin 1 tsp kosher salt ½ tsp dried oregano ½ tsp ancho chili powder 1 tbsp vegetable or olive oil PREPARATION Combine the seasoning with the oil and rub it into the pork tenderloin, before cooking. Even a 1-hour marinade improves the flavor but overnight is best. Heat the oven in the Convection or Convection Bake mode 300 or 325 degrees. Heat an oven-proof 12” skillet over moderate heat. When the pan is hot, increase the heat and lay the pork into the pan and sear it on all sides. Slide the skillet into the oven and cook for 12 - 15 minutes depending on the size. Remove the pan from the oven and rest the meat on a cutting board for 8 - 10 minutes before slicing. Spice Rubbed Pork Tenderloin .pdf Download PDF • 100KB WANT TO LEARN MORE? Click Here MORE PORK CHOICES FROM OUR STEAM MENU! Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Braised Spareribs with Plum Sauce RECIPE Slow Roasted Pork Shoulder RECIPE Pork Tenderloin with Roasted Vegetables RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven 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!

They can be baked in advance and quickly reheated before serving, and extras can be frozen and reheated as needed. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Gougères with Creamy Artichoke Cheese Filling Convection, Convection Bake A delicious plate of golden-brown gougères, or cheese puffs, showcasing their airy texture and savory appeal. Light, one-bite appetizers that can be served warm or at room temperature and are easy for guests to eat are ideal when entertaining. These savory Gougère with a creamy cheese and artichoke filling come together quickly and cook to perfection in Convection. They can be baked in advance and quickly reheated before serving, and extras can be frozen and reheated as needed. The pastry, known as Choux pastry, is very versatile and a great recipe to have in your repertoire. Choux pastry can be used for savory appetizers or, with some added sugar, for desserts such as cream puffs and eclairs. For best results when baking multiple trays at once in Convection, use the same type of pan on each rack. The tray can be lined with parchment or a silicone liner, but be sure to never place a liner on the floor of your oven. Recipe ingredients INGREDIENTS For the Choux Pastry ½ cup water ½ cup milk 1 stick of unsalted butter, cut into chunks 1 cup unbleached all-purpose flour Pinch of kosher salt 4 large, room-temperature eggs For the Filling ½ cup marinated artichoke hearts drained and finely chopped ½ cup room temperature cream cheese ½ cup grated Gruyère cheese Combine the ingredients by hand or in a mini food processor PREPARATION Combine the water, milk, butter, and salt in a heavy medium-sized saucepan and bring to a boil over medium-high heat. When the liquid boils, add the flour all at once and stir it in with a strong spatula or wooden spoon to form a smooth dough. Reduce the heat to low and stir until the mixture dries out and pulls away from the pan. Scrape the dough into a bowl and set aside to cool for a minute. Meanwhile, heat the oven in the Convection or Convection Bake mode to 375 F/ 190 C and line two baking sheets with parchment paper. Beat the eggs into the dough, one at a time, beating well after each addition. Fold in the filling and add a few grinds of pepper. Carefully transfer the dough to a pastry bag fitted with a ½” round tip and pipe tablespoon-sized mounds, spaced 2” apart, onto the baking sheets. Bake for 18 - 20 minutes or until golden and slightly crisp. Makes 24 - 28 PRINTE OUR RECIPE Gougeres with Creamy Artichoke Cheese Filling .pdf Download PDF • 74KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Hot Corned Beef Sandwich RECIPE How to Cook Lobster Tail in the Steam Oven RECIPE Lobster Mac' n Cheese RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE How to Roast a Whole Duck in the Steam Oven 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!

Golden and flaky on the outside with layers of succulent meat and savory flavors within, this delicious pie is a feast for both the eyes and the palate, perfectly paired with a fresh, crisp salad. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Pork Sausage and Poultry Meat Pie Convection Bake Mode Golden, decorative meat pie served alongside fresh salad and mustard. A meat pie is an impressive dish that's easier to make than you might think. The key is a hot-water butter crust that comes together in minutes with just four ingredients. For best results, I recommend baking this pie in a convection oven, as it yields a more moist meat filling than a conventional oven. You can prepare the pie filling a day in advance to maximize its flavor. While traditional meat pies don't include vegetables, I like to add leeks and oyster mushrooms. If you use vegetables like mushrooms, roast them first for better flavor and to reduce excess moisture during baking. The gelatin added to the mix will take care of that, so roasting the veggies is optional. Traditionally, gelatin is added after the pie is baked, but I simplify the process by adding it before baking. This will help condense the fluids as the pie cools. You will need a 14 by 24 cm (5.5 by 9.5 inch) pan, and placing parchment paper in the mold is highly recommended for easy unmolding. INGREDIENTS For the filling: 1 lb of pork sausage meat 1.5 lbs of poultry meat 4 grams agar agar or 2 envelopes of gelatin 1/2 cup breadcrumbs 1 leek stem 200 grams / 7 oz oyster mushrooms 1 teaspoon salt 1/8 cup of soy sauce 1 twig of rosemary 1 twig of sage or 1.5 teaspoons dried sage 5 twigs of thyme 2 fresh cloves of garlic Fresh pepper Filling ingredients. For the crust: 400 grams (about 2 cups) of flour 175 ml (3/4 cup) hot water 113 grams (8 tablespoons) of butter 1.5 teaspoons of salt 1 egg for egg washing PREPATION First, cut the poultry meat into small 1/2 inch pieces. Place both the poultry and sausage in a large bowl. Add the leeks and mushrooms. I roasted the mushrooms and leeks for 25 minutes to add flavor, but you can skip this step. Finely chop all the spices and add them to the meat. Also, add the agar agar or gelatin, salt, and soy sauce. Mix well and set aside. To prepare the crust, heat the water and the butter in a small saucepan. Heat until the water is about to boil, then let the butter melt completely. Add the hot liquid to the flour and mix well with a wooden spoon. Once the dough is cool enough to handle, knead by hand until smooth and uniform. The dough should be soft and warm at this stage. Cut off two-thirds of the dough and shape it into a long roll. Roll it out with a rolling pin to form a rectangle large enough to cover all sides of the pan. Line the long side of the pan with a sheet of parchment paper that extends beyond the pan so you can lift the pie out after baking. Use a strip of parchment to line the narrow side of the pan as well. Carefully place the rolled-out dough in the pan. Make sure it does not break or have holes. If you accidentally make a hole, repair it in the dough. Stretch it to cover all the corners. Pastry dough neatly lined in a rectangular baking tin, ready for the filling. Add the meat mixture to the pan in layers, pressing each layer firmly to remove any air pockets. Repeat until the pan is full. Now roll out the top crust. Make two holes in the crust to vent steam during baking. This helps prevent the crust from becoming soggy. Use the egg wash to paint the top edges of the dough base (the part that is already in the pan). Place the cover and press gently on the edges. Make sure there are no air pockets. With a knife, cut the excess dough. Crimp the edges or leave them as is. You might also like to decorate the top of the pie or just leave it as is. Before you bake it, apply the egg wash. Bake in a preheated oven in the convection-bake mode to 380°F / 190 °C, or in a regular oven to 400°F, for 20 minutes. Lower the temperature to 350°F / 180°C and bake for about 40 minutes or until the internal temperature reaches 150°F / 66 °C. Let the pie cool in the pan for about 3 hours before slicing. This allows the filling to set properly. It makes 8 slices. Golden and flaky on the outside with layers of succulent meat and savory flavors within, this delicious pie is a feast for both the eyes and the palate, perfectly paired with a fresh, crisp salad. PRINT OUR RECIPE Pork Sausage and Poultry Meat Pie .pdf Download PDF • 351KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? 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