WHY ROASTING VEGETABLES FOR SOUPS IS A GOOD IDEA? FAQ PAGE How What Why Do There are several reasons why roasting vegetables for soup makes sense: When vegetables are roasted, their natural sugars caramelize so they develop better flavor. Vegetables roasted in Convection retain more moisture which translates to better flavor. Most of us don’t have a soup pot large enough to accommodate a large quantity of vegetables so roasting vegetables for soup makes more sense. Best of all it’s easy to roast a tray of vegetables for soup while you are cooking other foods. Vegetables roasted using convection, bring out rich flavors and perfect textures and the right amount of humidity.. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

Baked Crème Brulee French Toast Casserole YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Crème Brulee French Toast Casserole along side a savory dish in Convection True Convection or Convection Bake Mode Creme Brulee French Toast with syrup and fresh strawberries for a delectable breakfast. Brunch is almost the perfect meal with an assortment of savory and sweet dishes many of which can be cooked casserole style. And which appliance is ideal for cooking multiple foods at one time, that's right your Convection oven. Yes, there will be no transference of flavor when you cook a sweet dish along side a savory one in Convection. Isn't that wonderful? This means I can bake in multiple racks: a dessert and a main dish in one go. Time will not fly when you take advantage of what a convection oven offers. This brunch menu includes 3 different dishes that can be cooked at the same time in one oven using the True Convection or Convection Bake mode. Because the cooking time and temperature are the same for all 3 recipes, you can plan the cooking so the food will be ready to serve at the exact time you want to eat. The menu includes a frittata-style dish with green chilis and cheese, a baked French toast casserole, and to round it out some roasted potatoes with sausage and peppers. Each dish serves 6 - 8 people. INGREDIENTS 1 stick unsalted butter 1 cup brown sugar 2 tbsp maple syrup or agave syrup 1 loaf plain Challah bread 6 large eggs 1 ½ cups ½ & ½ 1 tsp vanilla ¼ tsp salt PREPARATION Heat the oven in the Convection or Convection Bake mode 325°. Combine the butter and sugar in a small heavy-bottomed saucepan over moderate heat. Stir in the syrup and whisk until smooth then pour into a 9x13x2” oven casserole dish. Slice the bread into 8 thick slices and trim off the crusts then arrange in the dish over the melted butter mixture. Whisk the eggs with half and half, vanilla, and salt, and pour over the bread. Cover with a sheet of wax paper and refrigerate for at least 8 hours or overnight. Remove from the refrigerator at least 30 minutes prior to baking. Bake for 0 - 35 minutes until puffed and golden. Link to: Breakfast Potatoes with Chicken Apple Sausage and Chille Relleno Souffle Convection Brunch - Baked Crème Brulee French Toast .pdf Download PDF • 104KB WANT TO LEARN MORE? Click Here BRUNCH RECIPES FROM OUR STEAM MENU English Muffin Poached Egg Pizza RECIPE How To Cook Poach Eggs In a Steam Oven RECIPE Potato Frittata with Linguica and Kale RECIPE Herbed Mushroom Flan RECIPE Poached Eggs with Broccolini and Cheddar RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Wild sockeye salmon is lean and flavorful, but because it is low in fat, it can be tricky to cook without drying out. Fortunately, convection cooking is ideal for preserving moisture in food, making it easier to achieve great results. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 A Culinary Delight: Convection Baked Sockeye Salmon Convection Bake, Convection Roast Grilled salmon fillet topped with lemon slices and herbs, served with roasted vegetables. Wild sockeye salmon is lean and flavorful, but because it is low in fat, it can be tricky to cook without drying out. Fortunately, convection cooking is ideal for preserving moisture in food, making it easier to achieve great results. When salmon is cooked at high temperatures, a naturally occurring protein called albumin coagulates in white blobs on the surface of the cooked fish. It’s not the prettiest sight; however, the flavor of the fish is not adversely affected. One way to avoid this is to cook the salmon at a lower temperature. In order to cook a complete meal including seasonal vegetables, I find it’s best to cook the vegetables at a higher temperature first. Then, the oven temperature can be lowered to cook the salmon. If you prefer the flavor of salmon cooked at a high temperature, a smear of mayonnaise infused with lemon zest and herbs is an easy way to maintain moisture in the fish. I roasted a medley of baby carrots, asparagus, and spring onions to serve with the salmon, then added the salmon for the final 8 minutes of cooking time once I had lowered the oven temperature. To cool the oven quickly to cook the salmon at a low temperature, reduce the oven temperature and leave the oven door ajar for a few minutes before adding the salmon. Of course, if you have two ovens, you can set each one to the appropriate temperature. INGREDIENTS 1 filet of sockeye salmon, 1lb (454 g) 1 lemon, zested and cut into quarters ¼ tsp seasoning blend with garlic Olive or avocado spray oil ½ lb (227g) baby carrots, cut in half lengthwise ½ lb (227g) asparagus, trimmed 1 bunch spring onions, trimmed and cut in half lengthwise Recipe ingredients. PREPARATION Heat the oven in the Convection Bake or Convection Roast mode to 365°F / 185°C. Place the salmon on a rimmed baking tray lined with foil or sprayed with a bit of oil. Combine the lemon zest, seasoning, and oil with some salt and pepper and spread over the salmon. Set the salmon aside. Reserve the lemon quarters to serve with the cooked salmon. Coat the carrots and spring onions lightly with some oil and spread onto a rimmed baking sheet. Place in the oven and bake for 10 minutes. When the timer has elapsed, add the asparagus to the tray, turning to coat it with the oil in the pan. Then, cook for 5 minutes. When the 5-minute timer has elapsed, reduce the oven temperature to 365°F / 185°C. Add the salmon to the oven and cook for approximately 8 minutes until firm to the touch. Serves 2 Note: Any extra salmon combined with a salad is delicious. PRINT OUR RECIPE A Culinary Delight Convection Baked Sockeye Salmon .pdf Download PDF • 72KB WANT TO LEARN MORE? Click Here MORE SEAFOOD RECIPES Lobster Mac' n Cheese RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Steamed Salmon Salad Niçoise RECIPE Fish Pie with Wild Cod and Shrimp RECIPE Slow Roasted Salmon RECIPE Roasted Halibut Fillet RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Chicken Meatballs with Miso and Ginger and Roasted Green Beans with Spicy Tofu are two simple zesty recipes. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Asian Chicken Meatballs with Garlic and Ginger Convection Roast or Convection Bake Mode A delectable plate featuring herb-marinated tofu, crispy green beans, and savory chicken meatballs. Chicken Meatballs with Miso and Ginger and Roasted Green Beans with Spicy Tofu are two simple zesty recipes. Yes, they are both delicious quick cooking Convection meal and will give your taste buds a nice change from traditional meatballs and roasted vegetables. INGREDIENTS Chicken Meatballs with Miso and Ginger 1 - lb ground chicken 3 - tablespoons white miso 2 - cloves garlic minced 1 - teaspoon fresh minced ginger 1 - teaspoon kosher salt ¾ - teaspoon black pepper 12 - Ritz crackers, finely ground ¼ - cup of milk Roasted Green Beans with Spicy Tofu 1 - 14oz package extra firm tofu, drained and sliced crosswise into 8 ½” slices 2 - tablespoons chopped fresh cilantro 2 - tablespoons, chopped scallions 2 - cloves garlic, minced 1 ½ - teaspoons sesame oil 1 - teaspoon honey 3 - tablespoons soy sauce 1 ½ - tablespoons black rice vinegar (or substitute with white rice vinegar) 3 - tablespoons chili-crisp condiment ¾ - lb green beans, trimmed PREPARATION Chicken Meatballs with Miso and Ginger Combine all the ingredients in a large bowl and combine gently with your hands. The mixture is very sticky, I wore disposable gloves to shape the 12 meatballs but the recipe author suggests lightly wetting your hands to prevent sticking. Meatballs can be cooked immediately or refrigerated for a few hours before cooking. Line a small rimmed baking sheet with a sheet or parchment and arrange the meatballs on the tray, give them a light spritz of cooking oil before going into the oven. Roasted Green Beans with Spicy Tofu Place the tofu slices in a casserole dish, whisk together all the ingredients except the green beans and pour over the tofu. Wash and trim the green beans, pat dry, spread onto a rimmed baking sheet and drizzle with some canola or vegetable oil. Push the beans to one side and place the tofu slices on the baking sheet and pour the marinade over the tofu. Arrange the oven racks to accommodate the pans and heat the oven in the Convection Roast or Convection Bake Mode 425 degrees. Cook the Chicken Meatballs for 20 minutes until firm and slightly browned on the edges. Cook the Green Beans for 15 - 20 minutes until the beans begin to blister. Original recipes are from New York Times Cooking. Serves 4 Convection Meal - Chicken Meatballs & Spicy Tofu .pdf Download PDF • 129KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Apricot Tomato Chutney RECIPE Succulent Steam Oven Turkey Breast RECIPE Risotto with Asparagus, Leeks and Proscuitto RECIPE Orzo Pasta Salad with Grilled Artichokes and Poached Shrimp RECIPE Lobster Mac' n Cheese RECIPE Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The sausage, meat and parmesan can be prepare a day in advance. Sauteed onions, garlic and peppers will ensure better flavor. Convection or convection bake mode are ideal YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Italian Meatloaf with Sausage and Parmesan Cheese Convection (True Convection) or Convection Bake Mode A feast of sliced meatloaf, roasted potatoes with greens, and a vibrant fruit cobbler, all prepared with convection cooking to ensure distinct flavors without transference. This recipe begins with sauteing the onions, garlic and peppers then combining with the remaining ingredients. The meatloaf can be combined a day in advance of cooking and shaped into a log on a rimmed baking sheet or packed into a loaf pan. Successfully cooking a complete meal (Italian Style Meatloaf, Roasted Vegetables and Summer Fruit Shortcake Cobbler ) at one time requires planning but with a little orchestration it’s quite simple. Follow these steps for success. First arrange the oven racks to accommodate the different dishes. Preheat the oven in the Convection or Convection Bake mode 350 degrees. Ingredients Italian Style Meatloaf 1 small yellow onion, finely chopped 4 cloves garlic, minced 1 red pepper, seeds removed, finely chopped ½ tsp, mixed Italian seasoning 2 lbs ground beef OR 1 lb ground beef mixed with 1lb mild or spicy bulk Italian sausage 2 large eggs ½ cup breadcrumbs ½ cup fresh basil leaves, chopped ½ cup Italian parsley leaves, chopped 1 cup grated Parmesan cheese 2 tbsp Balsamic vinegar ½ tsp Kosher salt Freshly ground pepper to taste ½ cup ketchup or more to taste Roasted Potatoes with Peppers 2lbs small golden potatoes, washed, dried and cut into ½” thick slices 2 bell peppers, use different colors, halved, seeds removed and cut into 1” chunks 1 small red onion, peeled and cut into 1” chunks ½ tsp smoked Spanish paprika (mild or spicy) 2 tbsp olive oil Summer Fruit Shortcake Cobbler 6 medium nectarines or peaches, pits removed, cut into 2” chunks 2 cups fresh blueberries or blackberries ¼ cups sugar 1 tablespoon all-purpose flour Combine the fruit and sugar in a 9 x13 oven casserole dish and gently fold in the flour. Shortcake Topping 1 ¼ cups all purpose flour. Sift into a large bowl 4 tbsp sugar 1 ½ tsp baking powder ½ tsp salt In another bowl whisk 1 cup chilled whipping cream 1 large egg 1 tsp vanilla extract Preparation Timing Meatloaf 40-45 minutes cooking time + 12 minutes resting time. Roasted Potatoes and peppers 25 - 30 minutes. Shortcake Cobbler 40 45 minutes. If using Convection Bake the Top and Bottom heating elements will be generating the heat while the fan circulates the heated air, so foods placed closer to the elements will receive more direct heat. Ideally, cook the meatloaf and vegetables on the lower rack and the cobbler on the upper rack. Italian Style Meatloaf This recipe begins with sauteing the onions, garlic and peppers then combining with the remaining ingredients. The meatloaf can be combined a day in advance of cooking and shaped into a log on a rimmed baking sheet or packed into a loaf pan. Heat a medium sized skillet over moderate heat and add 2 tablespoons of olive oil. Add the onion and sauté for a few minutes until it softens. Stir in the garlic, red pepper and seasoning and cook for 8 - 10 minutes until the peppers are soft and slightly charred on the edge. Set the vegetables aside to cool slightly before adding to the remainder of the ingredients. Combine the remainder of the ingredients in a large mixing bowl and gently fold in the cooked vegetables taking care not to overmix. Pack the meatloaf into a loaf pan or place on a rimmed baking sheet and shape into a tight uniform log. Spread the ketchup evenly over the top. Slide the tray onto the lower rack in the oven and set the timer for 40 minutes. The meatloaf should be firm to the touch and the internal temperature should reach 160 degrees when checked with an instant read thermometer. Roasted Potatoes with Peppers Combine the vegetables in a medium sized bowl and add the paprika and oil. Just before adding to the oven add in ½ tsp Kosher salt and a little freshly ground pepper. The vegetables can be cooked next to the meatloaf or or a separate tray. Summer Fruit Shortcake Cobbler Drop the dough in even mounds over the fruit. The dough can be sprinkled with a little more sugar combined with a ½ tsp ground cinnamon for some added pizzazz. Place the cobbler in the upper portion of the oven and cook for 40 - 45 minutes until the biscuits are golden and firm to the touch. Each recipe serves 6 - 8 people Convection Meal _ Italian Style Meatloaf_Veggies_Cobbler .pdf Download PDF • 214KB WANT TO LEARN MORE? Click Here MORE RECIPES TO PICK FROM OUR STEAM OVEN! Hot Corned Beef Sandwich RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE How to Cook Lobster Tail in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Susanne suggests scooping these cookies while the dough is soft and fairly liquid so that the cookies spread out and are almost like Florentine’s in texture. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Florentine Style Chocolate Oatmeal Cookies Convection Mode (True Convection) A plate of crispy Florentine oatmeal cookies paired with a cup of coffee, ready for a delightful snack. We all enjoy a sweet treat, but one that is loaded with healthy ingredients and has great flavor is definitely ideal. Susanne suggests scooping these cookies while the dough is soft and fairly liquid so that the cookies spread out and are almost like Florentine’s in texture. The recipe makes 3 dozen and trust me, hide some as they will disappear in record time. We all enjoy a sweet treat, but one that is loaded with healthy ingredients and has great flavor is definitely ideal. INGREDIENTS 1 ½ cups old fashioned rolled oats ¾ cup oat flour (rolled oats can be pulverized in the food processor until fine) ½ tsp sea salt ¼ tsp baking soda 1 cup nuts, walnuts, pecans or almonds, coarsely chopped 1 cup dark chocolate chips ½ cup vegetable oil ½ cup maple syrup ⅓ cup brown rice syrup 2 tsp pure vanilla extract PREPARATION Heat the oven in the Convection mode 325 ℉. Line two flat cookie sheets with parchment paper and set aside. Place the rolled oats, flour, salt, baking soda, nuts and chocolate chips in a large bowl and mix together. In a smaller bowl combine, oil, maple syrup, brown rice syrup and vanilla and whisk together.Stir the wet ingredients into the dry. Scoop the dough with a tablespoon cookie scoop and place the mounds at least 2 inches apart on the prepared cookie sheets so they have room to spread while baking. Bake for 12 - 15 minutes until crisp. Transfer cookies to a wire rack to cool and continue baking. Variations: Add lemon zest, orange zest, crystalized ginger or dried fruit. Makes 30 - 36 cookies Lacy Chocolate Oatmeal Cookies .pdf Download PDF • 164KB WANT TO LEARN MORE? Click Here MORE SWEET & SAVORY RECIPES FROM OUR STEAM OVEN Chocolate Flan RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Vanilla Creme Brulee 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 Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

When the Apricot and Pistachio tart is baked in the Convection Bake mode the crust bakes through perfectly and the fruit caramelizes while remaining juicy and delicious YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Easy Apricot and Pistachio Tart Convection Bake Mode Seasonal fruit tart with a golden, flaky crust topped with pistachios, ready to be served as a delightful dessert. Freeform tarts that have a thin pastry topped with seasonal fresh fruit make a wonderful dessert. When baked in the Convection Bake mode the crust bakes through perfectly, and the fruit caramelizes while remaining juicy. It is easy and delicious. This fruit tart makes a great dessert for several reasons, it is very easy to prepare and, it is delicious without being too sweet or heavy. Slicing all the fruit and arranging it can be a little labor-intensive but in this version, you only have to coarsely chopped the apricot. The pastry can be made by hand or in a food processor but pastry needs to rest for at least an hour in the refrigerator before being used, or it can be made a day in advance. The apricot filling only takes about 10 - 12 minutes to prepare but it does need to cool before being added to the pastry. I spread a coating of mascarpone cheese over the pastry before adding the apricot filling then sprinkled some pistachio nuts over the top. This tart is best baked on a flat baking sheet, however, if baking on a rimmed baking sheet choose a slightly larger pan that will allow room to handle the dough. Ingredients For the pastry 1 ½ cup all-purpose flour 1 stick of unsalted butter, very cold, cut into small cubes Pinch of Kosher salt 1 tsp granulated sugar 4 tbsp ice-cold water For the filling 1 ½ cups dried apricots ( I used the Blenheim variety) Water (enough to cover the apricots in the pan) ½ cup granulated sugar 3 tbsp Mascarpone cheese ½ cup chopped pistachio nuts Preparation Mix the flour with the salt and sugar, add the cold cubed butter, and mix by hand or in the food processor to form a coarse meal. Add the ice-cold water and mix until the mixture comes together in a ball. Handling the pastry with a light touch is key for flaky dough. Roll the pastry with a light dusting of flour into a compact disc, cover with plastic wrap, and refrigerate for an hour or overnight. While the pastry is resting prepare the filling. Place the apricots in a medium-sized saucepan with just enough water to cover. Bring to a gentle boil and simmer for approximately 10 - 12 minutes to soften the apricots. Remove the pan from the heat and set aside ¼ cup of the liquid. Drain the apricots, chop them coarsely if needed and set them aside to cool. Return the reserved ¼ cup of liquid to the pan, add ½ cup of granulated sugar to the pan and cook over moderate heat until the sugar has dissolved. Combine the sugar syrup with the apricots and cool completely. To bake the tart, heat the oven in the Convection Bake Mode at 375 degrees. Roll the dough out to an 11 - 12” circle on a pastry mat lightly dusted with flour then carefully transfer the pastry to a flat baking sheet lined with parchment paper. Gently spread the Mascarpone cheese over the dough with a palette knife leaving a 2” border around the edges. Sprinkle a little sugar over the cheese then carefully spread the cooled apricot mixture over the cheese and top with the pistachio nuts. Fold the edges of the dough in towards the center making neat pleats as you go. Bake for 20 - 25 minutes until the crust is golden and the bottom of the crust is baked through. The edges of the crust can be brushed with a little warmed honey when the tart has cooled slightly for a glossy finish. Serves 8 PRINT OUR RECIPE Apricot Tart .pdf Download PDF • 101KB WANT TO LEARN MORE? Click Here MORE SWEET CHOICES FROM OUR STEAM OVEN! Convection Steam Baked Baby Back Pork Ribs RECIPE Lobster Mac' n Cheese RECIPE Apricot Tomato Chutney RECIPE Chocolate Flan RECIPE Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Vanilla Creme Brulee RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Baking this flavorful dish of eggplant stuffed with lamb in Convection ensures the eggplant softens to perfection absorbing the fabulous flavors of the savory lamb filling. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Eggplant Stuffed with Lamb Convection Bake or Convection Roast This delicious meal can be served as a side dish or as a main course. Baking this flavorful dish of eggplant stuffed with lamb in Convection ensures the eggplant softens to perfection absorbing the fabulous flavors of the savory lamb filling. Eggplant is used very creatively in many recipes throughout the Mediterranean region, and this recipe where the eggplant is stuffed with flavor packed lamb patties is a taste sensation. It can take 40 - 50 minutes to bake eggplant until the flesh has softened so several small narrow eggplants are the best choice for this recipe. I served this recipe with pita bread and tzatziki, but if you were in the mood to create several Mediterranean dishes they could be baked alongside some stuffed peppers . INGREDIENTS 2 - 3 small narrow eggplants 1 lb. ground lamb 1 shallot, minced 1 tsp ground garlic or 3 cloves garlic finely minced 1 tsp turmeric ½ tsp dried oregano ¼ cup tomato puree (not tomato paste) Salt & pepper to taste To Serve Pita bread, tzatziki or Greek salad with crumbled feta Serves 2 - 4 PREPARATION Rinse the eggplants and cut them into 4 - 6 evenly spaced slices, without cutting the eggplant all the way through. Arrange the prepared eggplant on a shallow rimmed baking tray and brush or spray the exposed eggplant with the olive oil. Combine the ground lamb with the seasonings, then scoop the mixture into large 2” balls flattening them enough to insert in between the eggplant slices. Push a thin metal skewer into each eggplant to hold them in place if necessary. Heat the oven in the Convection Bake or Convection Roast mode to 350°F (180°C) and bake the prepared eggplant on the center oven rack for 30 minutes. Baste the eggplant with the pan juices and cook for another 15 - 20 minutes until the eggplant is very soft. Note: Form any unused lamb into patties and freeze for another use. PRINT OUR RECIPE Baked Eggplant Stuffed with Lamb .pdf Download PDF • 116KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH THE STEAM RECIPE PAGE How to Cook Rack of Lamb in a Steam Oven RECIPE Steamed Eggplant with Chili Crisp and Soy Black Vinegar Sauce RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Key Lime Cheesecake RECIPE Slow Roasted Pork Shoulder RECIPE How to Cook Prime Rib in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This recipe is a great way to make good use of a bounty of summer’s flavorful vegetables. The zucchinis are cut into large chunks and quickly sautéed over high heat to give them a little char and caramelize the edges. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Zucchini Corn Casserole with Tomatoes and Pesto Convection Roast or Convection Bake Mode Golden-baked zucchini and cherry tomato casserole topped with crispy breadcrumbs and melted cheese, served alongside roasted turkey breast. This recipe is a great way to make good use of a bounty of summer’s flavorful vegetables. The vegetables do require some advance preparation before being combined into a casserole and baked, but the extra steps ensure great flavor. The zucchinis are cut into large chunks and quickly sautéed over high heat to give them a little char and caramelize the edges. Now, the fresh corn is sautéed with onions and oregano again to allow the corn to slightly caramelize. Then, the tomatoes are folded in and cooked just enough to soften them. Making fresh pesto is easy, especially with the help of a food processor. The only real labor is removing the leaves, washing them, and making sure they are perfectly dry before proceeding. In addition, this recipe is part of the Convection Meal: Convection Baked Turkey Breast INGREDIENTS 5 large zucchini, halved lengthwise, cut into large chunks 1 medium yellow onion, cut into small dice 4 ears fresh yellow corn, kernels removed 4 cloves garlic, smashed and coarsely chopped ½ tsp dried oregano 1 basket of very ripe small tomatoes, halved 5 medium Yukon Gold potatoes, steamed until fork-tender and cut into ¼” thick slices ½ cup basil pesto 1 cup panko breadcrumbs ½ cup grated Parmesan cheese For the Pesto 1 large bunch of basil, leaves washed and thoroughly dried 4 cloves garlic, peeled 2 tbsp toasted pine nuts or walnuts Approx ⅔ cup olive oil Recipe ingredients METHOD Lightly oil a large oven-proof casserole dish and set aside. Steam the whole potatoes for 15-20 minutes, until fork-tender, in the steam oven using the Steam mode or with a little water on the cooktop. Set aside to cool, then cut into ¼” thick slices. Preheat the oven to 350°F/175 °C in Convection Bake or Convection Roast mode. Heat a large skillet over medium heat, add the olive oil, and increase the heat to medium-high. Sauté the zucchini in batches until nicely caramelized on the edges. When all the zucchini are cooked, transfer them to a large shallow mixing bowl. In the same pan, over moderate heat, sauté the onions until softened. Then, stir in the corn and cook for 5-6 minutes, until the corn begins to brown on the edges. Add the oregano, tomatoes, and garlic, and continue cooking for a few more minutes over moderate heat. Transfer the corn mixture to the mixing bowl with the zucchini. Season with sea salt and freshly ground pepper and mix gently to combine. Place a layer of potatoes at the bottom of the casserole dish, then top with a few spoonful of pesto and spread it evenly over the potatoes. Spoon half of the zucchini corn mixture over the potatoes. Top with another layer of potatoes and pesto, and then spoon the remainder of the zucchini corn mixture over the top. If you have extra pesto, add it to the top layer of vegetables. Combine the panko and grated Parmesan cheese, then spread them evenly over the top of the casserole. Bake for 30 minutes until the topping is golden. Serves 6 To make the pesto, place the leaves, garlic, and nuts in the bowl of a small food processor. Add a generous pinch of kosher salt and some freshly ground black pepper. Pulse a few times to mince the mixture, then with the motor running, add enough oil to make a smooth, spreadable paste. Taste and add more salt if necessary. Extra pesto can be scraped into a small container and stored in the freezer or refrigerated for a few days. Note: This recipe doesn’t use Parmesan cheese, but if you prefer to add cheese, fold in a ¼ - ½ cup. PRINT OUR RECIPE Zucchini Corn Casserole with Tomatoes and Pesto .pdf Download PDF • 314KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR MENU! Succulent Steam Oven Turkey Breast RECIPE Slow Roasted Turkey Pieces RECIPE Provencal Golden Potato and Tomato Casserole RECIPE Steam Oven Turkey Meatloaf RECIPE BBQ Pulled Turkey RECIPE Braised Turkey with Butternut Squash, Chickpeas and Tomatoes RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Crisp roasted cauliflower makes a delicious side dish or can be a meal on its own. In this preparation, we added some fresh herb Chimichurri sauce normally served with beef. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Cauliflower with Chimichurri Sauce Convection Roast Mode Golden-brown roasted cauliflower florets on a baking sheet, fresh from the oven. Crisp roasted cauliflower makes a delicious side dish or can be a meal on its own. In this preparation, we added some fresh herb Chimichurri sauce, normally served with beef, to give the cauliflower some pizazz. I roasted this cauliflower as part of a Convection meal that included some baked Mahi Mah i and a medley of zucchini, peppers, and onion with some garbanzo beans. I used the Convection Roast mode and placed the cauliflower close to the bottom heating element to achieve a good amount of crisping. There is so much flavor in the Chimichurri sauce so the cauliflower only needs a drizzle of oil and a sprinkle of salt and pepper. Crisp roasted cauliflower makes a delicious side dish or can be a meal on its own. In this preparation, we added some fresh herb Chimichurri sauce normally served with beef, to give the cauliflower some pizazz. Ingredients 1 whole cauliflower, stalk removed, cut into ½” thick slices Olive oil Chimichurri Sauce 1 cup Italian parsley leaves, finely minced 2 tsp fresh oregano leaves or ½ tsp dried oregano 3 cloves garlic, minced ⅓ cup olive oil 2 tbsp red wine vinegar Pinch of dried red chili flakes 1 tsp coarse sea salt Freshly ground pepper Preparation Arrange the oven racks so you can roast the cauliflower in the lower part of the oven and heat the oven in the Convection Roast Mode at 400 degrees. Cook the Cauliflower for 15 - 20 minutes until crispy. Turn halfway through to avoid overcooking on one side. Meanwhile, combine the ingredients for the Chimichurri sauce. PRINT OUR RECIPE Roasted Cauliflower with Chimichurri Sauce .pdf Download PDF • 92KB WANT TO LEARN MORE? Click Here AND FOR THE MAIN COURSE PICK A STEAM RECIPE! How to Cook Rack of Lamb in a Steam Oven RECIPE Slow Roasted Rib Eye Steak RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Slow Roasted Beef Tenderloin RECIPE How to Cook Prime Rib in the Steam Oven RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Roasting bone-in chicken thighs with lemon and olives definitely adds to the flavor of this easy to prepare sheet pan chicken meal.  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Oven Baked Chicken Thighs with Lemons and Olives Convection (True Convection) or Convection Roast Mode A Moroccan-inspired feast with roasted chicken, olives, onions, saffron rice, and asparagus with lemon wedges. Roasting bone-in chicken pieces definitely adds to the flavor of this easy-to-prepare sheet-pan chicken meal. Surprisingly, even the olives seem to taste better cooked with their pits, although if I am serving this for a party, I always use unpitted olives, just to be safe. Always wanting to make good use of my appliances, I steamed a simple rice and orzo pilaf from Trader Joe's and some asparagus. This meal is perfect for “fast food”: very little prep, fast cooking, and amazingly delicious. INGREDIENTS 4 - whole chicken legs, thigh, and leg separated 1 - tablespoon smoked paprika (I used mild, but use the spicy one if you prefer) ½ - teaspoon mixed Italian seasoning ½ - red onion, cut in ¼” thick slices 2 - small lemons, sliced (the mild flavor of Meyer lemons works well) ½ - cup Castelvetrano or Manzanilla olives PREPARATION Heat the oven in the Convection or Convection Roast Mode to 400 degrees. Start by patting the chicken pieces dry with a paper towel. Then, place them in a large shallow bowl and season with kosher salt and cracked pepper. Sprinkle the smoked paprika and Italian seasoning over the chicken. Drizzle with 1 tablespoon olive oil and gently toss to ensure all the chicken pieces are evenly coated. Add the onion and lemon, then spread them onto a rimmed baking sheet. Cook for 20 minutes, then fold in the olives for the final 10 minutes. Convection Roast Chichen with Lemon and Olives .pdf Download PDF • 179KB WANT TO LEARN MORE? Click Here CHECK OUT THESE CHICKEN RECIPES FROM OUR STEAM PAGE 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Braised Chicken with Lemon and Cilantro RECIPE Steamed Bone-In Chicken for Salads RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Baking stuffed peppers with farro, chickpeas and chard in Convection ensures the stuffing doesn't dry out during the  baking, resulting in great flavor and texture YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Peppers Stuffed with Farro, Chickpeas and Chard Convection Bake Mode A vibrant platter featuring colorful stuffed bell peppers filled with a hearty mix of grains and vegetables, surrounded by roasted broccoli sprinkled with toasted breadcrumbs, ready to serve with a side of green olives and lemon slices. Baking stuffed vegetables in Convection ensures the stuffing doesn't dry out during the baking, resulting in great flavor and texture. Preparing stuffed vegetables does involve extra preparation but it's such an appealing way to present a nourishing meal. Begin by cooking the farro and while it is cooking prepare and saute the vegetables. Next, prepare the peppers, combine the cooked vegetables and farro with the cheeses and season with sea salt and pepper. The prepared stuffed peppers can be baked immediately or covered and refrigerated overnight. INGREDIENTS 4 - bell peppers, halved length-wise and ribs and seeds removed 1 - cup cooked farro mixed with the following sauteed vegetables ½ - small yellow onion, finely chopped 2 - cloves garlic, minced 2 - 3 chard leaves, large ribs removed, finely sliced, combined with ½ - cup cooked chickpeas ½ - cup shredded mozzarella cheese ½ - cup crumbled feta cheese PREPARATION Pack the filling into the peppers and place in a lightly oiled shallow baking dish or small rimmed baking pans. Bake in the Convection Bake mode at 400 on the middle or lower rack for 25 to 30 minutes until the peppers have softened and are browning at the edges. 4 - 8 Servings WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR STEAM PAGE Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli RECIPE Potato Frittata with Linguica and Kale RECIPE Orzo Pasta Salad with Grilled Artichokes and Poached Shrimp RECIPE Braised Chicken with Lemon and Cilantro RECIPE Steamed Bulgur Pilaf with Kale and Red Pepper Paste RECIPE Potato Calamari Salad with Capers RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

WHY COOKING A LARGE ROAST ON A RACK IS SO IMPORTANT? FAQ PAGE How What Why Do WHY COOKING A LARGE ROAST ON A RACK IS SO IMPORTANT? When large roasts are placed directly onto a pan, as the pan heats up, the heat of the pan will leach moisture out of the roast. And as fat from the meat renders, believe me, the Convection fan can do a good job of splattering all that fat around the oven. You will also find placing the meat on a rack makes it much easier to remove the meat from the roasting pan once it has finished cooking. Preparing a perfectly seasoned sirloin on a roasting rack for even cooking. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

Using your convection, steam or speed oven is a good solution to plan whole meals and relax when the various meals are in the oven. Have a question? email me at info@convectionkitchen.com Rescued By My Oven May 1, 2023 at 4:30:00 PM Oven Meals, How to Make Dinner without Being in the Kitchen Oven meals can be very creative and also make it easy to include a variety of healthful vegetables in our meals. Best of all, once the food is in the oven you have free time while the meal is cooking. A Whole Meal Prepared In The Convection Oven Our home kitchens are like a restaurant; we all have our favorite meals as well as “specials”. When we experiment with something new, and like any good restaurant, running the home restaurant well takes some planning. If you have two ovens you could consider using one oven to cook the evening meal while using the other oven to get a head start on preparing the next meal. Once you realize you can steam several pans of food at one time in your Steam oven and set a timer to monitor the progress you will relish not having to juggle the cooking of multiple pans on the cooktop. Or if you have a Speed oven you can take advantage of the ability to combine Convection with Microwaves to reduce the cooking time. After all, roast chicken or meatloaf in just 20 minutes has enormous appeal. Steam Fish Preparing an entire meal in the oven in Convection has great appeal and is easy to do, you can even include dessert if it's something simple such as a fruit crisp. So when you plan your menus for the week or just for a few days, remember to plan the cooking so that you make good use of the oven features to simplify the cooking. Dessert and Italian Meatloaf Larissa, Your Convection Enthusiast https://www.youtube.com/watch?v=jY6sKMZRYbg Read Previous Rescued By My Oven Posts Successful Convection Cooking Begins with Planning Read Oven Meals, How to Make Dinner without Being in the Kitchen Read Learning to Make Your Ovens Work for You Read Recipe Writers Usually Don't Reference Your Oven "Baking Mode" So Here Are My Tips Read Every Meal We Cook is an Expression of Love and Caring Four Our Loved Ones Read Winter Convection Meals Read Plan your cooking with these tips "to unlock the magic of your Convection Kitchen"

A convection oven is excellent for cooking chocolate soufflés because the circulating air cooks evenly from the edges to the center, resulting in a delicious crust and a soft, moist interior. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Chocolate Souffle Convection Bake Mode Convection-baked chocolate soufflé dusted with powdered sugar, garnished with fresh raspberries. A soufflé may seem intimidating, but it is actually easy to prepare. Just follow these simple steps, and you'll have a delightful dessert. I used three 8-ounce ramekins, but a 1-quart dish will also work; just remember that it will take a little longer to bake. It took me 15 minutes to bake the three soufflés, whereas a quart-sized dish will take at least 18 minutes. A convection oven is excellent for cooking soufflés because the circulating air cooks evenly from the edges to the center, resulting in a delicious crust and a soft, moist interior. INGREDIENTS - ½ stick (60 grams) of unsalted butter - 25 grams of granulated sugar, plus extra for coating the dishes - 4 oz (125 grams) of bittersweet chocolate (60-70% cacao) - 3 eggs, separated and at room temperature - 1 teaspoon of lemon extract or vanilla extract - ½ teaspoon of cream of tartar - A pinch of salt Ingredients for a delicious dessert: chocolate, butter, eggs, sugar, and a hint of lemon extract. PREPARATION Preheat the oven to 375°F (190°C) in convection bake mode. Generously butter three 8-ounce ramekins and coat them with granulated sugar. In a medium bowl, mix the chocolate and butter over a pot of simmering water. Once melted, stir in the salt and either the lemon or vanilla extract. Remove the bowl from the heat but leave it over the pot of hot water to keep the chocolate warm. Set the egg yolks aside without mixing them yet. Setting aside melted butter and chocolate and the egg yolks. Using an electric mixer, beat the egg whites and cream of tartar for a couple of minutes. Gradually add the sugar while continuing to beat until the egg whites form stiff peaks and become glossy. Add the egg yolks to the melted chocolate mixture. Whisk a quarter of the egg white mixture into the chocolate preparation, then gently fold in the remaining egg whites until well combined. Transfer the mixture into the prepared ramekins and bake for 17 minutes. This recipe serves three. Enjoy your delicious soufflés! PRINT OUR RECIPE Chocolate Souffle .pdf Download PDF • 305KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Steam Oven Caramel Bread Pudding Delight RECIPE Vanilla Creme Brulee RECIPE Chocolate Flan RECIPE Paella with Steamed Mussels and Shrimp RECIPE How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results RECIPE Key Lime Cheesecake RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!