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HOW IS LOW-TEMPERATURE COOKING (LTC) DIFFERENT FROM BRAISING? FAQ PAGE How What Why Do How is Low-Temperature Cooking (LTC) Different from Braising? Braising is a method of slowly cooking tougher cuts of meat in liquid with aromatics in a covered casserole. A tightly fitting lid on the pan creates steam in the pan that helps tenderize the meat during the long slow cooking process. The major difference is the cooking temperature, the temperature for braising is 280 - 325 degrees. Low-temperature cooking on the other hand is for lean tender cuts of meat, poultry , and fish and the temperature range for cooking is 140 - 200 degrees. OUR LATEST CONVECTION RECIPES Au Gratin Steakhouse Potatoes Slow Cooked Top Sirloin Roast Pumpkin Walnut Bread Roast Kabocha Squash Medley with Bratwurst

The Convenience of a Convection or Convection Steam Oven Have a question? email me at info@convectionkitchen.com Rescued By My Oven May 2, 2022 at 7:00:00 AM The Convenience of a Convection or Convection Steam Oven There are many benefits to cooking foods in Convection or Convection steam, but one of the greatest benefits is convenience. Whether you cook the entire meal on one rimmed baking sheet or layer several pans into the oven to cook at one time, the fact that you can cook a meal without having to stand at the cooktop can really ease the stress of meal preparation. Risotto is the perfect example, it’s a wonderful dish that pairs well with a variety of foods and when cooked in the oven requires no stirring. Risotto made in the Combi steam or Convection oven with no stirring may not be authentic but it is still fabulous. This recipe for Lemon Basil Risotto has the fresh bright flavors of spring and pairs well with poultry or seafood. When cooking risotto in the Combi steam oven, use the steam setting and cook the risotto uncovered in an oven-safe casserole dish. When cooking risotto in a Convection oven it must be cooked in a covered oven-safe pan or casserole dish. Use the Convection mode 350 degrees and it will cook to perfection. Either way remember you can also cook other dishes at the same time, so plan to let your oven cook the entire meal.If you are looking to give your taste buds a new flavor experience we have some great options to try. If your pantry is stocked with some Asian condiments, this Convection roasted Kung Pao Cauliflower is easy to prepare and cooks in approximately 15 minutes. Roast some chicken pieces or fish at the same time for a fabulous easy meal. While you have those Asian spices handy you might want to try this recipe for Combi Steamed Black Bean Pork Spareribs . You will have to ask the butcher to cut the ribs horizontally across the bone, and then you will have to cut them down into smaller chunks but that little effort is so worth the flavorful results. Best of all you can steam some rice and greens or your favorite Dim Sum dumplings at the same time for an amazing feast. This Convection meal featuring Mexican Meatloaf and Classic Red Rice also offers a great flavor boost to a classic recipe as does this recipe for Lemongrass Tumeric Roast Chicken with Asian Style Panzanella . Cooking is all about planning and planning to use the tools in your Convection and Combi steam ovens allows you to prepare and cook meals with greater ease and great results. 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"

In this recipe, the chicken breasts are brushed with a smear of mustard combined with a little olive oil and seasoning before being topped with grated Parmesan cheese. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Parmesan Crusted Chicken Breasts Convection Microwave Boneless skinless chicken breasts are a great source of lean protein and for succulent flavorful chicken; and the best oven method for cooking chicken breasts is convection. This recipe was cooked in a Speed oven using a combination of convection and microwaves. Parmesan-crusted chicken breast with roasted carrots, cauliflower, and fresh greens on a black platter. In this recipe, the chicken breasts are brushed with a smear of mustard combined with a little olive oil and seasoning before being topped with grated Parmesan cheese. The flavors from the mustard and the cheese transforms plain chicken into something quite delicious. Best of all when cooked in Convection the chicken remains very juicy, and seasonal vegetables can be cooked with the chicken for an easy oven meal. Even though the approximate cooking time for this meal is 25 - 30 minutes, I used the Speed cooking option in my Convection microwave to reduce the cooking time to 18 minutes. When you combine Convection with low Microwave power you still get all the benefits of Convection cooking while the microwave speeds up the process. I was able to use a glass tray that came with my oven to cook this meal, however, if your oven doesn’t have an included pan be sure to use an oven-safe pan that is not metal if you plan to use the combination Convection Microwave mode for cooking. This meal can also be cooked in a standard Convection oven using the Convection Bake or Convection Roast mode. INGREDIENTS 2 skinless boneless chicken breasts 6 - 8oz each 1 tbsp smooth Dijon mustard 1 tsp olive oil ½ tsp dried oregano Kosher salt and freshly ground pepper ½ cup grated Parmesan cheese PREPARATION Heat the Convection Microwave oven in the Convection mode 375F while you prepare the chicken. Place the chicken on the oven pan and pat dry with paper towels. Combine the mustard olive oil and oregano and smear evenly over the chicken. Season with salt and pepper and press the Parmesan cheese evenly over each breast. Seasonal vegetables can be tossed with olive oil and added to the pan to cook together with the chicken. Place the prepared pan in the oven on the second rack position from the top, select the option to add Microwave power, and set the Microwave wattage to 180 watts, set the timer for 15 minutes. When the timer has elapsed change the mode to Convection Broil and increase the oven temperature to 425 degrees and cook for 3 - 4 minutes until the crust is crisp and golden. If your oven has the option to set a Sequential operation you can program the cooking steps so that the changes in mode and temperature will be automatic. Serves 2 Parmesan Crusted Chicken Breasts .pdf Download PDF • 97KB WANT TO LEARN MORE? Click Here MORE POULTRY RECIPES FROM OUR STEAM PAGE 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Baked Chicken and Rice RECIPE Braised Chicken with Lemon and Cilantro RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Braised Turkey with Butternut Squash, Chickpeas and Tomatoes RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The Convection Steam Oven Will Surprise With Its Versatility and certainly you will benefit with the combination of steam and convection. Have a question? email me at info@convectionkitchen.com Rescued By My Oven August 1, 2022 at 7:00:00 AM The Convection Steam Oven Will Surprise With Its Versatility Now that we have covered the benefits of using Convection at a low temperature to cook tender cuts of meat before grilling, let’s look at the benefits of using your Convection and Steam ovens for preparing a wonderful array of side salads to serve with those grilled meals. Why Does Using Convection Make Food Preparation Easier? Remember when you cook in Convection or Steam you can cook on multiple racks at one time with no transfer of flavor, so if I am preparing several salads I try to either steam or roast several vegetables at one time. It’s easier than having multiple pans cooking on the cooktop and while the vegetables are cooking I can turn my attention to preparing the other ingredients for each salad. Here are Some Recipes to Get You Started We have several great recipes for salads that use roasted vegetables including Roasted Sweet Potato Salad with Black Beans and Roasted Potato and Green Bean Salad that pair well with grilled or oven-roasted meats. Another great side dish that is easy to prepare in the oven is Roasted Ratatouille , the vegetables don’t lose their color as much as when cooked as a stew so it not only tastes great but it’s also visually appealing. Slow Roasted Tomatoes are easy to prepare and wonderful t o use as a topping for grilled fish and chicken. And if You Have a Steam Oven, Leave the Saucepans in the Drawer and Use the Oven The Steam oven is of course a wonderful tool for steaming multiple items at one time, it’s just a matter of paying attention to the timing of the different foods you are cooking. Our recipe for Poached Salmon Salad , for example, demonstrates how to steam potatoes, hard-boiled eggs, green beans, and salmon all in the same oven.Grains are easy to cook in the Steam oven and our recipes for Quinoa Salad with Broccoli and Dried Apricots , Orzo Pasta Salad with Grilled Artichoke Hearts , and Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil are wonderful side dishes to serve with grilled or roasted meats and of course, taste delicious on their own. Don’t Be Scared to Bake Bread, Some Breads are Easy! Fresh bread makes a wonderful accompaniment to salads and our easy recipes for Italian Cheese Bread with Mozzarella and Pita Bread are easy to make, again it’s the timing because as I have so often said, cooking is all about planning. Check Out Our New Recipes We have recently added some recipes for some delicious oven meals. Vegetarian Tortilla Casserole with Zucchini Corn and Black Beans is so easy and is a great side dish for oven-roasted or grilled meats. The meal that includes Chili Garlic Chicken Wings and Pork Meatballs with Garlic and Ginger is also easy to prepare, however, each recipe does require a fair few ingredients but the fabulous flavors are worth the effort. I hope these ideas inspire you to put these great tools to work to help you create memorable meals. Larissa, Your Convection Enthusiast Read Previous Rescued By My Oven Posts Successful Convection Cooking Begins with Planning Read Oven Meals, How to Make Dinner without Being in the Kitchen Read Learning to Make Your Ovens Work for You Read Recipe Writers Usually Don't Reference Your Oven "Baking Mode" So Here Are My Tips Read Every Meal We Cook is an Expression of Love and Caring Four Our Loved Ones Read Winter Convection Meals Read Plan your cooking with these tips "to unlock the magic of your Convection Kitchen"

It’s that transitional time of year when the days are warm, but the evenings chill rapidly, so here are my recipes and blog suggestions to make the most of your Convection Oven. Have a question? email me at info@convectionkitchen.com Rescued By My Oven October 3, 2022 at 7:00:00 PM Stocking Your Fridge and Putting your Convection Oven to work for Winter Meals It’s that transitional time of year when the days are warm, but the evenings chill rapidly, so while a salad might be appealing for lunch by dinnertime we are craving a warming casserole or braise. Roasted Butternut Squash Soup with Ancho Chili The home kitchen is in effect a restaurant, and the best way to run a restaurant is to plan meals and cook them in advance when you can. Knowing that your refrigerator and freezer are stocked with some homemade soup, portions of your favorite casserole, or a braise relieves a lot of stress at the end of the day and it’s not that difficult to prepare those meals in advance. In a recent Blog Post , I outlined suggestions for making good use of your Convection and Steam ovens for making soups stews and casseroles in the oven. These foods may be warming and comforting but they do take some time to prepare, so planning is key. Using the ovens to cook a complete meal is a great use of the Convection feature, this Blog Post will provide a useful guide to help you along and while the food is cooking you can enjoy some free time instead of cooking in multiple pans. The steam mode in the Steam Oven is another very useful tool for cooking multiple dishes at one time. For example, if you wanted to steam rice, lentils, vegetables, and some chicken for salads or sandwiches, all four containers of food can be placed in the oven and cooked at the same time. Cooking in four different pans on the cooktop seems like a lot more work in comparison and clean-up is much easier when cooking in the Steam oven. Another recent Blog Pos t covers the challenge of cooking to please various tastes in one meal. Children often prefer simple meals, but the adult palette may like something a little spicier and with more flavor. Again, Convection can be a great tool to help you juggle cooking to please the entire family. I hope you will find that the resources we offer here at Convection Kitchen will help you make delicious meals with less stress. Larissa, Your Convection Enthusiast Read Previous Rescued By My Oven Posts Successful Convection Cooking Begins with Planning Read Oven Meals, How to Make Dinner without Being in the Kitchen Read Learning to Make Your Ovens Work for You Read Recipe Writers Usually Don't Reference Your Oven "Baking Mode" So Here Are My Tips Read Every Meal We Cook is an Expression of Love and Caring Four Our Loved Ones Read Winter Convection Meals Read Plan your cooking with these tips "to unlock the magic of your Convection Kitchen"

Roasted Cauliflower lends itself to many different preparations and this spicy “Kung Pao” is a exquisite version. The Asian sauce requires a few great ingredients to have on hand YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Cauliflower Kung Pao Style with Bacon Convection Roast or Convection Bake Mode A vibrant salad of roasted cauliflower with fresh lettuce, sliced jalapeños, crispy bacon bits, and green onions. Cauliflower certainly lends itself to many different preparations and this spicy “Kung Pao” version is one of the best. The sauce requires quite a few ingredients but if you enjoy Asian cooking they are all great ingredients to have on hand. The addition of bacon is of course delicious but if you prefer a vegetarian version you will be just as pleased. INGREDIENTS 2 - tablespoons Chinese rice wine or Dry Sherry 2 - teaspoons cornstarch 1 - tablespoon + 2 teaspoons soy sauce 1 - tablespoon Sherry vinegar 2 - teaspoons Hoisin sauce 2 - teaspoons sugar 1 - teaspoon sesame oil 1 - head cauliflower, cut into florets 2 - tablespoons, vegetable oil 3 - ounces, thick cut bacon, cut into 1” pieces 1 - teaspoon Sichuan peppercorns or ½ teaspoon black pepper 3 - scallions, cut into 1” pieces 1 - small jalapeno, seeded and cut into thin slices PREPARATION Preheat the oven to Convection Bake or Convection Roast 375 degrees. In a medium bowl combine the wine, cornstarch and 1 tablespoon of the soy sauce and the vegetable oil. Add the cauliflower florets and bacon and toss to coat. Spread the mixture onto a rimmed baking sheet and roast for 15 minutes until the edges of the cauliflower begin to crisp. Meanwhile combine the remaining soy sauce, vinegar, Hoisin sauce, sugar and sesame oil. Toss the cooked cauliflower mixture with the sauce and sprinkle with the scallions and jalapeno before serving. Serves 4 WANT TO LEARN MORE? Click Here GREAT SALADS FROM OUR STEAM PAGE Potato Calamari Salad with Capers RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

DO I FOLLOW THE STATED RECIPE TEMPERATURE IN CONVECTION? FAQ PAGE How What Why Do Do I follow the stated recipe temperature in convection? It depends. If the recipe was written for convection ovens then follow the instructed recipe. If the recipe only says "heat the oven to 350°F" for instance, then the recipe was written for a traditional radiant oven. If this case, reduce the temperature by 25°F. If you are using a glass dish, reduce the temperature by 30°F. OUR LATEST CONVECTION RECIPES Au Gratin Steakhouse Potatoes Slow Cooked Top Sirloin Roast Pumpkin Walnut Bread Roast Kabocha Squash Medley with Bratwurst

This wonderful salad sparkles like jewels with the combination of golden and red beets, parsnips, and cubed butternut squash. The roasted vegetables are tossed in a mild flavor golden Balsamic vinaigrette and served over baby mixed greens YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Winter Vegetable Salad Convection Roast or Convection Bake Mode Roasted Winter Vegetable Salad This wonderful salad sparkles like jewels with the combination of golden and red beets, parsnips, and cubed butternut squash. The roasted vegetables are tossed in a mild flavor golden Balsamic vinaigrette and served over baby mixed greens. These vegetables are delicious served warm or at room temperature, so this dish is a great choice for a buffet. Vegetables roasted in convection have great flavor and texture because the circulating convection heat prevents them from drying out. I find 375 F/190 C ideal for roasting vegetables in most ovens; however, a slightly higher temperature of 400 F/ 200 C may be necessary when roasting in larger cavity range ovens. When choosing the vegetables, look for beets that are approximately the same size so they will have a uniform shape and size when cut. A butternut squash with a long, narrow profile is also easier to cut into uniform chunks. I used baby parsnips to add a contrast in color and a different shape. For the greens, I used a bag of Power Greens and some thinly sliced shallots. To avoid the red beets' color bleeding into the other vegetables, first toss the golden beets, butternut squash, and parsnips in a bowl with a little oil and spread onto the rimmed baking sheet, leaving some space to add the red beets. Then, toss the red beets separately and add them to that section of the pan. Toss and roast the red and golden beets separate. INGREDIENTS Salad ingredients For the vegetables 3 medium red beets, trimmed, peeled and cut into ½" chunks 3 medium golden beets, trimmed, peeled and cut into ½" chunks 1 small butternut squash, peeled, seeds removed, cut into ½" chunks 2 large parsnip, thick part cut into ½" chunks, long thin part left whole OR 5 baby parsnips left whole (can be halved lengthwise if needed) ½ tsp mixed Italian seasoning Olive oil 1 5 oz bag of baby power greens Goat cheese (optional but delicious) For the dressing ½ cup fruity olive oil 2 tbsp golden Balsamic vinegar 1 tbsp pure maple syrup Sea salt and freshly ground pepper to taste PREPARATION Heat the oven in the Convection Roast or Convection Bake mode to 375 F/190 C. Prepare the vegetables as directed. Coat lightly with olive oil and season with mixed Italian seasoning, a pinch of kosher salt, and freshly ground pepper. Spread onto a rimmed baking sheet, keeping the red beets to one side. Place in the oven and cook for 25 - 30 minutes until tender and slightly crisp on the edges. Remove the pan from the oven and set aside to cool. Meanwhile, prepare the dressing by whisking together all the ingredients. Transfer the vegetables to a large mixing bowl and add half of the dressing. Fold in gently to combine, taste, and add more as needed. Gently fold in the greens, and then arrange the salad on a platter. Top with thinly sliced shallots and crumbles of fresh goat cheese. Serves 6 PRINT OUR RECIPE Roasted Winter Vegetable Salad .pdf Download PDF • 64KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING TO GO WITH YOUR SALAD? Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Baked Chicken and Rice RECIPE Fish Pie with Wild Cod and Shrimp RECIPE Slow Roasted Pork Shoulder RECIPE Slow Roasted Beef Tenderloin RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

WHY SHOULD I USE A CONVECTION OVEN? FAQ PAGE How What Why Do Why should I use a convection oven? There are many benefits to cooking with the circulating heat of Convection. Foods cooked in Convection retain more moisture which equals better texture and flavor. Multiple foods can be cooked at one time with no transfer of flavor, and the cooking time for large cuts of meat such as turkey is greatly reduced. OUR LATEST CONVECTION RECIPES Au Gratin Steakhouse Potatoes Slow Cooked Top Sirloin Roast Pumpkin Walnut Bread Roast Kabocha Squash Medley with Bratwurst

WHAT TYPE OF PAN IS BEST FOR ROASTING A CHICKEN? FAQ PAGE How What Why Do What Type of Pan is Best for Roasting a Chicken? The best way to roast a chicken in Convection is to roast it on a rack in a shallow pan. Since shallow-sided roasting pans with a rack are hard to find the best solution is to use a rimmed baking sheet with a rack. OUR LATEST CONVECTION RECIPES Au Gratin Steakhouse Potatoes Slow Cooked Top Sirloin Roast Pumpkin Walnut Bread Roast Kabocha Squash Medley with Bratwurst

The sponge cake for the roulade is quick to assemble, and it bakes in 10 minutes, and you can prepare it a day in advance. When ready to assemble the roulade, you must have the following components: the orange syrup and candied orange peel, the whipped cream, chopped toasted nuts, and, of course, the ganache. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roulade with Chocolate Ganache and Candied Orange Convection Mode Roulade with Chocolate Ganache and Candied Orange While simple recipes are fantastic for day-to-day meals, there are occasions when it’s nice to take the time to prepare a special meal or dessert. This delicious recipe has several components, but if you plan the preparation, you can focus on assembling a masterpiece. The sponge cake for the roulade is quick to assemble, and it bakes in 10 minutes, and you can prepare it a day in advance. When ready to assemble the roulade, you must have the following components: the orange syrup and candied orange peel, the whipped cream, chopped toasted nuts, and, of course, the ganache. In this recipe, we used agar-agar to stabilize the whipped cream. Using a stabilizer prevents the cream from weeping liquid into the cake. INGREDIENTS For the sponge cake 4 large eggs (room temperature) 3 tbsp granulated sugar 3 tbsp all-purpose flour, sifted 1 tsp of honey ¼ tsp salt For the filling 1 pint of cream 2 tbsp caster sugar 2 tsp of Agar-Agar or 2 tsp unflavored gelatin to stabilize the cream (you can do without it, but you should consume the roulade the same day) ½ cup of chopped toasted almonds or walnuts For the candied orange peel and orange syrup 2 oranges 3 individual cups of water (you will use one at a time) For the ganache and decoration 1 cup of semisweet chocolate (not chips) chopped into small pieces ½ cream ¼ cup of apricot chocolate candy or any other you prefer Candied orange peel PREPARATION Prepare the sponge cake Line a buttered jelly roll pan (10x14”) with parchment and heat the oven in the Convection or Convection Bake mode to 400 F. In a stand or handheld mixer, combine the eggs for a minute. Add the sugar, honey, and salt and beat for about 10 minutes until the mixture is pale and holds its shape. Reduce the speed of the machine to the lowest setting and gradually fold in the sifted flour. Spread the mixture into the prepared baking pan, place in the oven, and bake for 10 minutes. When the sponge comes out of the oven, remove it from the sheet pan and cool it on a cooling rack for 5 minutes. Invert the sponge onto a sheet of parchment and peel off the layer from the bottom of the cake. Starting at the narrow end, slowly roll the cake in the parchment, then set it aside to cool. At this point, you can continue with the recipe or refrigerate the cake until it is ready to use. If refrigerated, it must be brought to room temperature before unrolling. Prepare the candied orange peel and orange syrup With a peeler, cut strips of orange skin from 2 oranges. Then, cut these strips lengthwise in half. Ensure you only cut the skin and not the white part of the orange. Place the orange peels in an 8-inch pan and cover with 1 cup of water. Bring the water to a boil. Cook for about 30 seconds or until the water starts changing color. Discard the water. Add 1 cup of water to the pan with the orange peels and boil again for about 30 seconds, then discard the water. Now add 1 cup of water to the pan, for the third time, and ¼ of sugar. Reduce the liquid until the orange peels become translucent. Remove the peels from the pan and spread them over sugar, making sure they are completely covered in sugar. Once they cool, remove the excess sugar from the candied orange peels and place them on a wire rack until they completely dry out. To prepare the orange syrup, add the juice of two oranges to the pan where you prepared the candied orange peel. Cook the syrup until it thickens a bit. You will need 1 cup of syrup for the sponge. Prepare the whipped cream filling and toasted nuts Toast the nuts in a small skillet over medium heat or in the oven until fragrant; remove and set aside to cool. Dissolve the agar-agar in a ¼ cup of water in the steam oven at 212°F for about 20 minutes. Alternatively, you can simmer it until the agar-agar dissolves. Remove it from the steam oven and whisk it rapidly with a fork until smooth. When you completely dissolve it, put it back in the steam oven while still warm to prevent the agar-agar from solidifying. You can also use the microwave for intervals of 30 seconds. Whip the cream with the caster sugar until firm. Before the cream forms stiff peaks, remove ¼ cup and mix the cream with the dissolved agar-agar or gelatin. When well combined, fold this mixture back into the whipped cream and continue beating until stiff peaks form. Prepare the ganache Heat the cream in a small heavy saucepan over medium heat until it simmers, but do not let it boil. Place the chocolate in a small heat-proof bowl, and pour the cream over the chocolate when it has reached a simmer. Let it rest for a few minutes, then slowly stir the mixture until thoroughly combined. Set the ganache aside to rest for an hour until it has cooled and thickened. Assemble the roulade Gently unroll the cake and pour the orange syrup evenly over the surface. Now spread the whipped cream evenly over the cake, leaving a ½” border around the edges so the cream doesn’t squish when rolled. Sprinkle the nuts over the cream and gently roll the cake up again. Place the filled, rolled cake on a cooling rack set over a sheet pan or cutting board to apply the ganache. Gently spread the ganache over the cake and use a fork to create a pattern. Decorate with the orange peel and your preferred candies. Serves 10 PRINT OUR RECIPE Roulade with Chocolate Ganache and Candied Orange .pdf Download PDF • 66KB WANT TO LEARN MORE? Click Here TRY A RECIPE FROM OUR STEAM PAGE! Risotto with Asparagus, Leeks and Proscuitto RECIPE Herbed Mushroom Flan RECIPE Chocolate Flan RECIPE Key Lime Cheesecake RECIPE Vanilla Creme Brulee RECIPE Quinoa Salad with Broccoli, Dried Apricots and Toasted Pistachios RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Our Convection and Steam ovens are great tools to cook with year-round but they are invaluable during the holiday season and of course Thanksgiving, but, success comes down to planning. Have a question? email me at info@convectionkitchen.com Rescued By My Oven November 3, 2022 at 7:00:00 PM Thanksgiving Planning for Successful Cooking Thanksgiving is only a few short weeks away so it’s definitely time to begin planning your menus and also making a cooking plan. My Kitchen In Full Action: Preparing Turkey and Side Dishes Our Convection and Steam ovens are great tools to cook with year-round but they are invaluable during the holiday season, however, success comes down to planning. We have recipes and guidelines to help you for Roasting Turkey in Convection , Cooking Turkey Pieces at a Low Temperature, and also how to cook a Spatchcock Turkey in Convection. In the coming weeks, we will be posting a video and recipe of How to Cook a Heritage Turkey in Convection and a video with tips for make-ahead oven side dishes, so hopefully, we have all the options for cooking turkey covered. Heritage Turkey on a Rack & Shallow Pan Ready For The Oven Making sure you have all the tools for successful cooking is as important as making sure you have all the ingredients. A recent Blog Post, Preparing for Holiday Cooking explains the importance of using the right type of roasting pan and using a meat probe to avoid overcooking the turkey. If you need some great pie recipes with guidelines for baking in Convection check out these recipes for Caramel Apple Pie and Chocolate Pecan Pie . Another recent Blog Post provides guidelines for preparing brunch dishes in Convection . When you learn how to use the tools in your appliances cooking is easier and you will be able to enjoy the party. I hope all the information we provide here at Convection Kitchen will help you prepare a wonderful Thanksgiving feast.. Larissa, Your Convection Enthusiast Read Previous Rescued By My Oven Posts Successful Convection Cooking Begins with Planning Read Oven Meals, How to Make Dinner without Being in the Kitchen Read Learning to Make Your Ovens Work for You Read Recipe Writers Usually Don't Reference Your Oven "Baking Mode" So Here Are My Tips Read Every Meal We Cook is an Expression of Love and Caring Four Our Loved Ones Read Winter Convection Meals Read Plan your cooking with these tips "to unlock the magic of your Convection Kitchen"

WHAT ARE THE BENEFITS OF MARINATING THE TENDERLOIN? FAQ PAGE How What Why Do What are the Benefits of Marinating the Tenderloin? Tenderloin that has been marinated can be cooked in the oven without searing. A wet marinade is a great way to add flavor to food and can prevent the meat from drying out. However, marinades that include sugar can be challenging to cook at high temperatures as the sugar tends to burn. OUR LATEST CONVECTION RECIPES Au Gratin Steakhouse Potatoes Slow Cooked Top Sirloin Roast Pumpkin Walnut Bread Roast Kabocha Squash Medley with Bratwurst

Roasted Eggplant Ratatouille with Peppers and Tomatoes is a flavorful vegetable stew from Southern France that combines a bounty of summer vegetables: eggplant, zucchini, peppers and tomatoes YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Eggplant Ratatouille with Peppers and Tomatoes Convection Bake or Convection Roast Mode Enjoy the vibrant flavors of oven-roasted ratatouille paired with tender meat slices on an ornate plate. Ratatouille is a flavorful vegetable stew from Southern France that combines a bounty of summer vegetables, eggplant, zucchini, peppers and tomatoes. Typically it is cooked in a heavy casserole on the cooktop but the vegetables can also be combined and roasted in the oven for an easy Convection Meal. This dish combines well with roast chicken, oven baked polenta and our favorite roast lamb and can even be served over pasta or grains. Oven roasted ratatouille makes a wonderful buffet dish and can be enjoyed hot or at room temperature. INGREDIENTS 3 shallots, peeled and cut in half 10 cloves garlic, peeled 2 small Italian eggplant or 1 Italian and 1 Fairy Tale eggplant, cut into 1 ½” chunks 3 large zucchini, cut into 1 ½” chunks 2 large peppers, yellow and orange are nice for the color, peeled, seeds removed, cut into 1 ½” pieces ( a Y shaped vegetable peeler does a good job of removing the peel) ¼ cup olive oil 1 level tsp herbs de Provence 4 medium Roma tomatoes, cut into quarters (these are added later) PREPARATION Combine the shallots, garlic, eggplant, zucchini and peppers in a large shallow mixing bowl. Season with a sprinkle of Kosher salt and the herbs, add enough of the olive oil to coat the vegetables evenly then spread onto a rimmed baking sheet. The vegetables will shrink a fair bit during the cooking so it’s best if they are fairly crowded on the tray. Heat the oven in the Convection Bake or Convection Roast Mode 375 degrees. Roast the ratatouille for 25 minutes then remove the tray from the oven and fold in the tomatoes. Continue roasting for another 15 minutes. Oven Roasted Ratatouille .pdf Download PDF • 99KB WANT TO LEARN MORE? Click Here MORE HEALTHY DISHES FROM OUR STEAM OVEN! Steamed Snap Pea and Asparagus Salad with Radish RECIPE Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE How to Cook Artichokes in the Steam Oven RECIPE Steamed Eggplant with Chili Crisp and Soy Black Vinegar Sauce RECIPE Potatoes Steam Roasted with Tomatoes and Capers RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Arrange the oven racks to accommodate two pans, and, heat the oven in the Convection or Convection Bake mode to 375 F and prepare the baking sheets.   YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Scones with Bacon and Cheddar Cheese Convection or Convection Bake Mode Scones with Bacon and Cheddar Cheese In days gone by when ready-made bakery items were not readily available, items like scones were staples of the home kitchen. Scones are easy to prepare and quick to bake, and you can prepare them with sweet or savory ingredients. These scones were delicious and served with tomato soup. When baked in Convection, scones have a delicate, moist crumb texture, and if you mix them with a light hand, I promise they will never be referred to as rock cakes. This delicious recipe from Emeril Lagasse for savory scones makes a generous 16 portions, which is great for entertaining. You can also bake and freeze the scones and refresh them in your steam oven on demand. Scones are best baked on a flat baking sheet with a slight lip, lined with parchment, silicone, or left plain. INGREDIENTS 4 slices cooked bacon, chopped 3 cups unbleached all-purpose flour 1 tbsp baking powder 1 tbsp sugar 1 tsp salt 1 stick cold unsalted butter, cut into small cubes 1 ½ cups sharp cheddar cheese, grated (approx 6 oz) 4 green onion, thinly sliced Freshly ground pepper to taste 1 cup heavy cream + 2 tbsp for brushing the scones before baking PREPARATION Arrange the oven racks to accommodate two pans, and, heat the oven in the Convection or Convection Bake mode to 375 F and prepare the baking sheets. Sift the flour, baking powder, sugar, and salt into a large mixing bowl. Cut in the butter with two forks or a pastry blender, then add the cheese, green onion, and black pepper and work just until the mixture begins to come together. Stir in the cooked chopped bacon and 1 cup of cream and work until it becomes a sticky dough. Dribble in a little more cream or half and half if the mixture is too dry and crumbly. Turn the mixture onto a lightly floured surface and pat it into a large round. Cut the dough in half and form two 7” circles about ¾” thick. Cut each circle into 8 wedges and transfer the wedges to a baking sheet, leaving ½” space between each one. Brush the tops of the wedges with the extra cream and slide the trays into the oven. Bake for 18 - 22 minutes until golden. Check underneath to ensure they are baked through. Remove from the oven and cool on the baking sheets for 5 - 8 minutes, then transfer the scones to a cooling rack. Once cool, they can be stored in an airtight container. Makes 16 PRINT OUR RECIPE Scones with Bacon and Cheddar Cheese .pdf Download PDF • 61KB WANT TO LEARN MORE? Click Here MORE STEAM BAKING RECIPES Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Vanilla Creme Brulee RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Key Lime Cheesecake RECIPE Chocolate Flan RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!