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Chicken Shawarma is normally served in pita pockets, but I am serving it as a meal over rice. A fair number of spice mix are required to be combine with the chicken a few hours in advance of cooking. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Oven Chicken Shawarma Convection Roast or Convection Bake Chicken Shawarma can be baked simultaneously with other food in a convection oven. Chicken shawarma can be baked simultaneously with other foods to create a delicious Convection meal This video shows how to cook chicken shawarma, baked falafel, and rice pilaf in Convection. Chicken Shawarma is normally served in pita pockets, but I am serving it as a meal over rice. A fair number of spices are required for the chicken shawarma and ideally, the chicken should be combined with the spice mix a few hours in advance of cooking. I used a very good Falafel mix from Trader Joe's and changed the ratio of water to oil in the mix for baking in the oven. The rice can also be cooked in the oven in a covered casserole or pan. After all, why turn on the cooktop when the oven is already on? Because turmeric powder does stain mix the spices over a washable cutting board and wear gloves or use a stainless steel spoon to combine the spices with the chicken. INGREDIENTS 8 boneless skinless chicken thighs, cut into 1” thick strips 1 medium red onion, thinly sliced ½ tsp ground cumin ½ tsp ground coriander ½ tsp garlic powder ½ tsp ground turmeric ½ tsp milk smoked paprika ½ tsp Kosher salt ¼ tsp ground cayenne pepper or more if you prefer more spice 1 lemon, juiced ⅓ cup olive oil PREPARATION Place the chicken in a glass casserole dish with the onion. Combine the spices, sprinkle over the chicken, and turn to distribute evenly. Add the lemon juice and olive oil and refrigerate for 1 - 3 hours. Allow the chicken to come to room temperature before cooking. Organize the oven racks to accommodate all the dishes. Heat the oven in the Convection Roast or Convection Bake mode at 375 degrees. Spread the chicken onto a lightly oiled, rimmed baking sheet (foil lined for easy clean-up). Place the chicken in the upper part of the oven and cook for 20 - 25 minutes until the onions begin to brown and the chicken is firm. PRINT OUR RECIPE Chicken Shawarma .pdf Download PDF • 119KB WANT TO LEARN MORE? Click Here TRY A COMPLETE MEAL FROU OUR STEAM OVEN! Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Chocolate Flan RECIPE Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Baked Eggplant Stuffed with Savory Lamb, a Taste Sensation Baking a stuffed eggplant with savory lamb, a taste sensation, in a convection oven will ensure that the ingredients won't dry out. Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

For the Chili Garlic Sauce Baked Chicken wings recipe I use Convection because I can cook several dishes at once. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Chili Garlic Sauce Baked Chicken Wings Convection Roast or Convection Bake Mode A convection meal with chicken wings and meatballs cooked at once Nothing is more delicious than a meal that has several flavorful components to choose from and using Convection to cook several dishes at one time makes it easy. In this video, I am baking chili sauce chicken wings with some pork meatballs seasoned with garlic and ginger and steaming some rice and bok choy. Asian-influenced recipes are simple to prepare but all that great flavor comes from a combination of ingredients, so begin by measuring out all the ingredients you will need for each recipe for easy assembly. The chicken wings are seasoned with a dry rub and some oil before baking then tossed in a flavorful sauce when they come out of the oven. The ground pork is mixed with some seasoning and finely minced ginger and garlic then scooped into balls. Prep time is about 15 minutes and both dishes will cook for approximately 20 minutes in the oven. I used my steam oven to steam some rice and the greens and everything was ready to serve at one time. Ingredients For the Wings 2 lbs party wings 1 tsp ground paprika (smoked is fine) ¼ tsp garlic powder ¼ tsp turmeric ⅛ tsp cinnamon ⅛ tsp cayenne pepper 1 tsp Kosher salt 1 tsp granulated sugar (optional) 2 tbsp vegetable oil For the Sauce ¼ cup soy sauce ½ cup honey 1 tsp sesame oil with chili sauce 1 tsp freshly squeezed lime juice 1 tsp ground coriander 1 tsp cornstarch Preparation Heat the oven in the Convection Roast or Convection Bake mode at 425 degrees. Combine the chicken wings with the seasoning and oil and spread onto a rimmed baking pan, (foil lined for easy clean-up) Place the pan in the oven in the top part of the oven closer to the top heating element. If making the Asian Pork Meatballs with Garlic and Ginger at the same time, place the pan with the meatballs in the lower part of the oven. Set the timer, cook for 20 minutes then remove the meatballs. For added crispness, increase the oven temperature to 475 degrees and cook the chicken for another 5 - 8 minutes. To make the sauce, combine all the ingredients in a small saucepan except the cornstarch. Combine the cornstarch with a tablespoon or so of the cold sauce ingredients to make a slurry. Heat the sauce ingredients over moderate heat then stir in the slurry and cook till it thickens slights. Pour over the chicken before serving. PRINT OUR RECIPE Chili Garlic Sauce Baked Chicken Wings .pdf Download PDF • 100KB WANT TO LEARN MORE? Click Here CHECK OUT THIS RECIPES FROM OUR STEAM OVEN! Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Slow Roasted Pork Shoulder RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Slow Roasted Turkey Pieces RECIPE Slow Roasted Chicken Wings RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Baked Eggplant Stuffed with Savory Lamb, a Taste Sensation Baking a stuffed eggplant with savory lamb, a taste sensation, in a convection oven will ensure that the ingredients won't dry out. 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 PRINT OUR RECIPE 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! Baked Eggplant Stuffed with Savory Lamb, a Taste Sensation Baking a stuffed eggplant with savory lamb, a taste sensation, in a convection oven will ensure that the ingredients won't dry out. Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Slow cooking method for grilling pork chops that will yield moist and tender results. Start with your oven and finish at the grill YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Grilled Pork Chops - Slow Cooking Method Low Temperature Cooking Succulent slow-cooked pork chops served with a side of tangy chutney, perfect for a hearty meal. Grilling meat brings out an abundance of flavor, but the grill's high heat can also dry foods out, so what's the solution? Begin by cooking the meat at low temperatures in your Convection or Steam oven and just give the meat a quick finish over high heat. The result? A perfect flavorful sear and meat that is not dried out. I used two different types of pork chops and both worked out well cooked at a low temperature for about 30-40 minutes then finished on the grill. Pork blade chops cut from the pork shoulder have more marbling and handle the grill's high heat well. Left-over grilled pork blade steak is excellent added to fried rice or a ramen bowl. Pork loin chops are typically cut quite thick and have less marbling can be tricky but they were perfect when cooked this way as well. I use 200 degrees for the slow cooking but you can go as low as 160 degrees, just allow a little extra time. Some grilled pineapple slices would of course be perfect as an accompaniment to these grilled chops. Ingredients 2 bone-in pork loin chops 2 pork blade chops 2 tbsp BBQ dry rub seasoning 2 tbsp heat-tolerant vegetable oil BBQ sauce optional Preparation Heat the oven in the Convection or Convection Bake mode at 200 degrees or heat the Steam oven in the Combination Convection Steam Mode at 200 degrees. Place the chops on a shallow rimmed baking sheet, season with your preferred BBQ seasoning, and coat each side of the chops with the oil. I didn’t add salt because the dry rub had a fair amount but add salt to taste. Cook for 30 minutes, brush the chops with the BBQ sauce is using, and finish the cooking on the grill, allowing approximately 4 minutes per side. PRINT OUR RECIPE Grilled Pork Chops .pdf Download PDF • 122KB WANT TO LEARN MORE? Click Here COMPLETE YOUR MEAL WITH OUR STEAM RECIPES! Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms RECIPE Chocolate Flan RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Baked Eggplant Stuffed with Savory Lamb, a Taste Sensation Baking a stuffed eggplant with savory lamb, a taste sensation, in a convection oven will ensure that the ingredients won't dry out. 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. PRINT OUR RECIPE 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! Baked Eggplant Stuffed with Savory Lamb, a Taste Sensation Baking a stuffed eggplant with savory lamb, a taste sensation, in a convection oven will ensure that the ingredients won't dry out. Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this preparation known as the reverse sear, the steak is seasoned and cooked on a rimmed baking sheet at a low temperature in Convection. The oven meat probe is programmed to 120F and when this internal temperature is reached the steak is removed from the oven and the temperature is increased to 425F. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Slow Roasted NY Steak Convection Mode and Convection Roast Mode Juicy NY steak paired with crispy oyster mushrooms. In this preparation known as the reverse sear, the steak is seasoned and cooked on a rimmed baking sheet at a low temperature in Convection. The oven meat probe is programmed to 120F and when this internal temperature is reached the steak is removed from the oven and the temperature is increased to 425F. Once the oven reaches temperature the steak is cooked for a few minutes at high heat to obtain a nice sear and reach 135 degrees internal temperature. Ingredients 2 sirloin strip steaks Kosher salt Steak seasoning Preparation Heat the oven in the Convection or Convection Roast mode to 300F. Season the steaks with a little kosher salt, fresh pepper, some buttery garlic steak seasoning and a drizzle of olive oil. Place the seasoned steaks on a rimmed baking sheet and insert the oven meat probe at an angle into the meat, making sure it stays in the meat and that the tip doesn’t touch the pan. Close the oven door and program the probe to reach an internal temperature of 120F. If your oven doesn’t have a probe, cook the meat for approximately 10 minutes then test the meat with an instant read thermometer. When the steaks have reached an internal temperature of 120F, remove them from the oven and increase the oven temperature to 425F. Return the steaks to the oven for a quick sear, and before serving drizzle with a little more olive oil or a smear of butter before serving. PRINT OUR RECIPE Convection Slow Roasted NY Steak .pdf Download PDF • 148KB WANT TO LEARN MORE? Click Here MORE GREAT RECIPES FROM OUR STEAM RECIPE PAGE! Hot Corned Beef Sandwich RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Baked Eggplant Stuffed with Savory Lamb, a Taste Sensation Baking a stuffed eggplant with savory lamb, a taste sensation, in a convection oven will ensure that the ingredients won't dry out. Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

I served this grilled marinated flank steak as part of a Convection meal with a Roasted Sweet Potato Black Bean salad. First, I roasted the sweet potatoes in convection; changed grilled the steak in Convection Broil. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Grilled Flank Steak Convection Broil Mode Grilled flank steak sliced with fresh herbs and lime wedges on a wooden board. I served this grilled marinated flank steak as part of a Convection meal with a Roasted Sweet Potato Black Bean salad . While the potatoes were roasting I combined the remaining salad ingredients and made the dressing. Both of these recipes can be served either hot or at room temperature. Flank Steak cooks quickly under the broiler and has great flavor, but a little marinade does help tenderize the meat. The steak doesn’t pick up as much color as when cooked on the grill but it is still delicious. I am using a combination of oil, soy sauce, and some orange and lime juice that will pair well with the ingredients in the sweet potato salad. Ideally, marinate the meat a few hours in advance and pat it dry before cooking, and of course, let it come to room temperature first. INGREDIENTS 1 flank steak, approx. 1 - 1 ½ lbs. ⅓ cup soy sauce 1 orange juiced 2 limes juiced 3 cloves garlic minced 1 tbsp sesame chili oil PREPARATION Combine the marinade ingredients and marinate the steak in a non-reactive container or plastic bag for 2 hours or overnight. Bring the steak to room temperature before cooking. Discard the marinade, and blot the excess moisture from the steak with paper towels. Place the steak on a 2 - piece oven broil pan, drizzle the steak with a little vegetable oil, and spread it evenly over the surface. Arrange the oven rack to accommodate the broil pan with the steak with enough clearance so the steak is not touching the top heating elements. Heat the oven in the Convection Broil mode to the highest temperature. When the oven comes to temperature broil the steak for 6 - 8 minutes on the first side, carefully remove the pan and flip the steak and broil for another 4 - 5 minutes. Remove the pan from the oven and immediately transfer the steak to a rimmed cutting board to rest. Slice the steak into thin slices cutting across the grain. Notes: Turn on your vent hood when broiling so any grease and smoke can be effectively vented out. Modern ovens and ovens with gas broilers come to temperature very quickly so a long preheat time is not necessary. Serves 4 PRINT OUR RECIPE Grilled Flank Steak .pdf Download PDF • 103KB WANT TO LEARN MORE? Click Here MORE OPTION FROM OUR STEAM PAGE Steamed Broccoli Couscous Salad with Almonds and Cranberries RECIPE Chocolate Flan RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE How to Cook Prime Rib in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Baked Eggplant Stuffed with Savory Lamb, a Taste Sensation Baking a stuffed eggplant with savory lamb, a taste sensation, in a convection oven will ensure that the ingredients won't dry out. Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this meal plan I am cooking a lamb shoulder roast at 300 degrees Convection for about 1 ¾  hours. When you are cooking something like a lamb shoulder roast in Convection, you can cook another dish at the same time. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Slow Roasted Lamb Shoulder with Garlicky Greens and Feta Cheese Convection Mode A perfectly roasted lamb shoulder seasoned with herbs, ready to be served on a rustic wooden cutting board. One of the greatest benefits of Convection cooking is the ability to cook an entire meal at one time with no transference of flavor. And when you are cooking something like a lamb shoulder roast that will be in the oven for quite some time, consider if you can cook another dish, or even a dessert at the same time. In this meal plan I am cooking a lamb shoulder roast at 300 degrees Convection for about 1 ¾ hours. I am also baking a hazelnut pear cake that cooks at 300 degrees for approximately 50 minutes, so I will add that to the oven at the same time. If the lamb is beginning to feel nice and tender after 1 ¾ hours, I will increase the oven temperature to 375 to finish cooking the lamb for approximately 15 minutes. Once the temperature is increased vegetables to serve with the meal can be added to the oven. INGREDIENTS For the Lamb 1 - 2lb lamb shoulder roast 1 - tablespoon olive oil 1 - teaspoon herb’s de Provence OR 1 - tablespoon chopped fresh rosemary 4 - cloves garlic, minced Kosher salt & pepper For the Greens 1 - bunch Dino or red kale, stems removed, leaves cut into 2” pieces 3 - cloves garlic, minced 1 - tablespoon olive oil 1 - bunch broccolini, stems trimmed 1 - 14oz can chickpeas drained and slightly dried out Dash of dried red chili (optional) 4 - oz Feta cheese, sliced PREPARATION For the Lamb Combine the oil and seasonings and rub into the lamb, a few hours or even overnight in advance of cooking and let the lamb sit outside of the refrigerator for at least an hour before cooking. Heat the oven to 300 degrees, Convection, place the roast on a rack in a shallow pan and roast for 1 hour 45 mins. Increase the heat to 375 and cook for 15 minutes, until the roast is nicely browned and the meat is very tender. Remove the roast from the oven and set aside to rest before carving. The internal temperature of the roast should be at 145 degrees and will rise at least ten degrees while the roast is resting. For the Greens Combine the kale & minced garlic with the 2 teaspoons of olive oil and massage the oil into the leaves, add the chickpeas and toss well then fold in the broccolini and chili if using. Sprinkle with kosher salt and spread onto a rimmed baking sheet. Bake at 375 for 10 - 12 minutes then add the Feta cheese slices to the pan and cook for another few minutes until the cheese begins to melt. Click here for the Chocolate Cake with Pears and Hazelnuts . PRINT OUR RECIPE Slow Roasted Lamb Shoulder with Garlicky Greens and Feta Cheese .pdf Download PDF • 397KB WANT TO LEARN MORE? Click Here MORE DELICIOUS OPTIONS COOKED WITH STEAM! How to Cook Rack of Lamb in a Steam Oven RECIPE How to Cook Lobster Tail in the Steam Oven RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Baked Eggplant Stuffed with Savory Lamb, a Taste Sensation Baking a stuffed eggplant with savory lamb, a taste sensation, in a convection oven will ensure that the ingredients won't dry out. Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Prepare this Baked Mahi Mahi meal with Roasted Vegetables in your convection oven. The key is the timing of the dishes and of course your convection oven. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Mahi Mahi with Roasted Vegetables Convection Roast or Convection Bake Mode Baked Mahi Mahi with lemon and herbs, served with roasted vegetables and chickpeas. Cooking a simple meal of baked Mahi Mahi filets with a medley of zucchini and peppers and cauliflower steaks in a Convection oven is easy. The key things to consider when preparing a Convection meal are the timing of the different dishes, the best temperature, and the rack position. The circulating Convection heat keeps the fish moist and juicy and you can easily prepare several trays of roasted vegetables at the same time. Here is the cooking plan. The vegetable dishes will take the longest to cook and will benefit from a higher cooking temperature so they go into the oven first to cook for 15 - 20 minutes. While the vegetables are cooking you can season the fish and prepare an herb sauce such as Chimichurri to serve with the meal. When the vegetables are almost cooked, reduce the oven temperature to 350 degrees and slide the fish into the oven to cook for 6 - minutes and everything will be ready to serve at one time. PREPARATION If you plan to cook the cauliflower as shown in the video, then arrange 3 racks in your oven. One close to the bottom for the cauliflower, one closer to the top for the zucchini, and one in the middle for the fish. Heat the oven in the Convection Roast or Convection Bake mode at 400 degrees. Combine the zucchini, onion, pepper, garbanzo beans, and seasonings with enough olive oil to coat on a rimmed baking sheet and season with some Kosher salt and ground pepper. Slide the tray into the oven on the top rack and set the timer for 15 minutes. Meanwhile, place the fish on a lightly oiled rimmed baking sheet and top with the oregano and lemon. Drizzle olive oil over the fish and sprinkle with Kosher salt and ground pepper. When the timer has elapsed, reduce the oven temperature to 350 degrees and slide the fish on the middle rack in the oven. Cook for 6 - 8 minutes until the fish is firm. INGREDIENTS 1 ¼ lb. Mahi Mahi filets 3 medium zucchini, cut into 1” chunks ½ red onion, cut into 1” chunks 1 pepper, red or yellow, seeds removed, cut into 1” chunks 1 cup cooked garbanzo beans ¼ tsp dried Italian seasoning Pinch of dried chili flakes 2 tbsp olive oil ¼ tsp dried oregano ½ lemon sliced PRINT OUR RECIPE Baked Mahi Mahi with Roasted Vegetables .pdf Download PDF • 125KB WANT TO LEARN MORE? Click Here MORE SEAFOOD RECIPES FROM OUR STEAM OVEN! Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Paella with Steamed Mussels and Shrimp RECIPE Slow Roasted Salmon RECIPE Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Baked Eggplant Stuffed with Savory Lamb, a Taste Sensation Baking a stuffed eggplant with savory lamb, a taste sensation, in a convection oven will ensure that the ingredients won't dry out. Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

There are several cooking steps in preparing this delicious eggplant casserole from the Catalan region of Spain, but it comes together easily when using the tools of your Convection oven. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Eggplant Casserole with Pepper, Olives and Anchovies Broil and Convection Bake Mode A vibrant eggplant casserole with red and yellow bell peppers and olives, served elegantly. There are several cooking steps in preparing this delicious eggplant casserole from the Catalan region of Spain, but it comes together easily when using the tools of your Convection oven. Begin by slicing the eggplant, sprinkling the slices with salt then setting them aside for an hour or so. Now heat the oven in the Broil mode and broil the peppers, set them aside to cool before removing the skins. Then you can prepare the remaining ingredients and rinse the eggplant slices and bake them. Once the eggplant slices have been baked, then the ingredients are layered into a baking dish and baked for about 20 minutes. INGREDIENTS 2 medium eggplant, cut into ¼” thick slices 4 peppers, red, yellow, and orange, halved and seeded ¾ cup olive oil 3 tbsp pine nuts ¾ cup fresh breadcrumbs made from a rustic or sourdough loaf ¼ tsp dried oregano 2 tbsp chopped Italian parsley 6 anchovies ½ cup pitted black olives PREPARATION Slice the eggplant, arrange on a large rimmed baking sheet, sprinkle with Kosher salt, and set aside for an hour. Heat the oven in the Broil mode, at 475 degrees, the oven will come to temperature quickly in this mode. Cut the peppers in half lengthwise, remove the seeds and stem and flatten the peppers with the heel of your palm. Place the peppers on a foil-lined rimmed baking sheet and broil until the skins blacken. Remove the pan from the oven and set aside to cool. Drape a paper towel over the peppers to help sweat off the skins. When the peppers are completely cooled, removed the blackened skin and cut the peppers into thick strips. Meanwhile, heat a medium-sized skillet and add 2 tbsp of olive oil. Add the pine nuts to the pan and cook until gently browned then stir in the breadcrumbs and cook for a few minutes. Remove the pan from the heat, season with salt and pepper, and stir in the oregano and parsley. Heat the oven in the Convection Bake mode at 350 degrees. Rinse the eggplant slices and pat dry with paper towels. Spread the eggplant slices onto a rimmed baking sheet and drizzle with some olive oil, bake for 15 - 20 minutes until softened. Now you are ready to assemble the casserole. Lightly oil the casserole dish and begin with a layer of eggplant, top with a layer of peppers, then a layer of the breadcrumb mixture and a scattering of olives. Add the anchovies in a criss-cross pattern over the tops of the casserole and drizzle the remaining olive over the top. Bake for 15 - 20 minutes in the Convection Bake mode at 350 degrees. Serves 4 - 6 PRINT OUR RECIPE Eggplant Casserole .pdf Download PDF • 93KB WANT TO LEARN MORE? Click Here GREAT OPTIONS FROM OUR STEAM OVEN! Bake Classic Petite Baguettes Like a Pro RECIPE Broccoli and Cauliflower Gratin RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Italian Seafood Salad with Calamari, Scallops and Shrimp RECIPE How to Cook Artichokes in the Steam Oven RECIPE Baked Risotto with Lemon and Basil RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Baked Eggplant Stuffed with Savory Lamb, a Taste Sensation Baking a stuffed eggplant with savory lamb, a taste sensation, in a convection oven will ensure that the ingredients won't dry out. Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The flavorful Roasted Sweet Potato Salad with Black Beans taste amazing with grilled meats. I first roasted the sweet potatoes in convection roast mode. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Sweet Potato and Black Bean Salad Convection Bake or Convection Roast Mode Vibrant sweet potato and black bean salad, garnished with fresh herbs and colorful bell peppers, perfect for a wholesome meal. If you are looking for a flavorful potato salad packed with healthy ingredients that tastes amazing with grilled foods or on its own, then this is the salad for you. I prepared this salad as part of a Convection meal. First I roasted the potatoes in Convection then broiled the steak in the Convection Broil Mode. First, peel the sweet potatoes and cut them into bite-sized pieces, toss them with some oil and seasoning and bake them for approximately 20 minutes in Convection Bake or Convection Roast. While the potatoes are in the oven, combine the remaining ingredients for the salad and prepare the dressing. Ingredients For the Potatoes 2 large sweet potatoes, peeled and cut into 1” segments ½ red onion, cut into 1” dice 2 tbsp olive or canola oil ½ tsp ground cumin ½ tsp Kosher salt Remaining Salad Ingredients 1 15 oz can of black beans, drained and rinsed 1 yellow or red bell pepper, seeded and cut into small dice 1 cup, fresh cilantro leaves, chopped For the Dressing ½ cup olive oil 1 large jalapeno pepper, seeded and coarsely chopped 2 cloves garlic, coarsely chopped Juice of 2 limes Preparation Heat the oven in the Convection Bake or Convection Roast mode at 400 egrees. Combine the sweet potatoes with the remaining ingredients and spread them onto a rimmed baking sheet. Place in the lower portion of the oven and bake for 20 minutes until tender and slightly caramelized. Set aside to cool when done. Combine the remaining salad ingredients in a large mixing bowl and combine with the cooked sweet potatoes. Combine all the ingredients for the dressing in a blender and process until smooth. Add ⅔ of the dressing to the prepared salad ingredients and season with sea salt. Taste and add more salt and dressing if needed. Note: The original recipe calls for 2 cans of black beans but I find 1 is sufficient, so I always have some extra dressing that I use for another salad. Serves 4 PRINT OUR RECIPE Roasted Sweet Potato and Black Bean Salad .pdf Download PDF • 99KB WANT TO LEARN MORE? Click Here HEALTHY STEAM OVEN SALADS! Potato Calamari Salad with Capers RECIPE Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley RECIPE Orzo Pasta Salad with Grilled Artichokes RECIPE How To Roast Beets in Convection RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Baked Eggplant Stuffed with Savory Lamb, a Taste Sensation Baking a stuffed eggplant with savory lamb, a taste sensation, in a convection oven will ensure that the ingredients won't dry out. Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Grilled sausages taste fabulous on the grill, but to avoid burning and uneven cooking, the trick is to pre-cook them at a low temperature in a Convection or Steam oven. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Sizzling Grilled Sausages Slow Cooking Method Convection or Convection Bake Mode Grilled sausages, prepared using the convection kitchen method, served alongside mustard and colorful side dishes. Grilled sausages with their higher fat content and robust seasoning taste fabulous on the grill, but to avoid common grilling issues such as burning and uneven cooking, the trick is to pre-cook them at a low temperature in a Convection or Steam oven. If you are slow-cooking some other meats to finish on the grill, adding some sausages to cook in the oven at the same time requires no effort at all. Be sure to choose fresh sausages for this method of cooking, smoked sausages also taste great on the grill but since they are already “cooked” they will not benefit from slow cooking. Ingredients 6 fresh sausage, pork, chicken, or turkey Preparation Heat the oven in the Convection or Convection Bake Mode at 200 degrees or heat the Steam oven in the Combination Convection Steam mode at 200 degrees. Place the sausages on a shallow rimmed baking sheet and place them in the oven and cook for 15 - 20 minutes. Because the sausages have been pre-cooked there won’t be much fat rendered but it’s a good idea to pierce them in a few places to let any fat escape. At the outdoor grill, finish the sausages over high heat for 6 - 8 minutes, turning frequently. PRINT OUR RECIPE Sizzling Grilled Sausages Slow Cooking Method .pdf Download PDF • 109KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR STEAM PAGE Bake Classic Petite Baguettes Like a Pro RECIPE Mexican Street Corn Salad RECIPE Chocolate Flan RECIPE Italian Seafood Salad with Calamari, Scallops and Shrimp RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Baked Eggplant Stuffed with Savory Lamb, a Taste Sensation Baking a stuffed eggplant with savory lamb, a taste sensation, in a convection oven will ensure that the ingredients won't dry out. Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A Heritage turkey allows you to experience the great flavor of a bird raised in a completely natural environment. Rich in flavor the bird is enhanced by being roasted in Convection and no brine is needed. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Roast Heritage Turkey Convection Bake or Convection Roast Mode Golden brown roasted heritage turkey garnished with herbs, resting on a baking tray, ready for a festive feast. The deep rich flavor of the a completely natural Heritage turkey is enhanced by being roasted in Convection and no brine is needed to prevent moisture loss. Turkey roasted in Convection has better flavor and more moisture retention. Best of all the cooking time is under two hours When I researched how to cook a Heritage turkey I was surprised that a high cooking temperature was recommended. Some high heat is definitely advantageous for crisping and browning, but because Convection cooks food from the edge to the center keeping the temperature high for the entire cooking time can result in overcooked edges and an underdone center. I used a combination of high heat and mostly moderate heat with great results. INGREDIENTS 1 heritage turkey, fully defrosted, neck and any other giblets removed 1 Granny Smith apple, chopped into 1” chunks 1 medium yellow onion, chopped into 1” dice 3 cloves garlic, smashed 2 sprigs of fresh thyme 2 tbsp olive oil 2 tbsp kosher salt 1 stick unsalted butter, softened ½ tsp herbs de Provence 2 cups chicken or turkey stock PREPARATION Making sure the turkey is completely defrosted prior to cooking is very important. I allowed 3 days in the refrigerator to defrost my 13lb turkey and still had to put it in the oven using the defrost mode to dissolve the ice crystals and bring it to room temperature. Letting the turkey sit in the refrigerator overnight uncovered to let the skin dry is also suggested to achieve a crisp skin. I draped a sheet of wax paper over the bird to avoid contact with anything else in the refrigerator. I used a light stuffing of apples, onion, garlic, and thyme for added flavor but for food safety, bread or grain stuffing should be baked separately. Plan to cook the turkey to an internal temperature between 150 - 160 degrees and then let it rest for 20 minutes before carving. I cooked my turkey to 150 degrees and found parts near the bone still had a rosy tinge, but the meat was cooked through. Once the turkey was in the oven I added 2 cups of chicken stock to the pan. After deglazing the pan I was able to capture enough juice to create a flavorful gravy. Cooking time for a 13 - 15lb turkey following the recipe guidelines will be 1 hour 40 - 50 minutes depending on how cold the turkey is when it goes into the oven. To Cook The Turkey Blot the turkey dry inside and out with paper towels. Combine the apple, onion, and garlic with olive oil and fresh thyme and place in the cavity. Tie the legs together with twine leaving some space between the legs and the body of the bird, I usually use a skewer but these legs are so heavy twine works best to keep them in place. Season the turkey all over with Kosher salt. Combine the softened butter with the herbs and if possible carefully separate the skin from the flesh and rub the butter under the skin. I found the skin didn’t come away very easily so I ended up spreading most of the butter over the skin. Heat the oven in the Convection Bake or Convection Roast Mode at 400F (205C). Place the turkey on a rack in a shallow pan (this is important as it allows the heated air to penetrate evenly into the bird) and insert the meat probe into the thickest part of the thigh, taking care that it doesn’t touch any bone. Place the bird in the oven on the second rack up from the bottom and carefully pour the stock into the pan. Close the door, touch the probe symbol and program the internal temperature to reach 150F(65C) then set the timer for 15 minutes. When the timer has elapsed, reduce the oven temperature to 325F (163C) for the remainder of the cooking time. If your oven doesn’t have a meat probe check the internal temperature after 1 hour and 40 minutes of cooking time. Pierce the thigh to make sure the juices run clear before resting and carving. For the Gravy Place the turkey neck in a saucepan, cover with water and combine with a whole onion, a carrot, a bay leaf and a few sprigs of fresh parsley. Bring to a boil, immediately lower the heat and simmer partially covered for 40 minutes. Discard the solids and set the stock aside to make gravy. Place the turkey on a rimmed baking pan loosely covered with foil to rest. Place the cooking pan (the one you cook the turkey) over two burners set to moderate heat. For Induction cooktops, scrape everything into a saucepan making sure to include all the little browned bits. Add a ½ cup of red wine to the pan and stir carefully to deglaze. Pour the liquid into a glass measuring cup and when it settles skim off the fat and use the remaining liquid to add to the stock for gravy. Place 2 tbsp unsalted butter in a medium sized saucepan over moderate heat. When the butter melts add 2 tbsp of flour, stir to combine and cook over gentle heat for 3 to 4 minutes. Increase the heat and stir in the stock and pan juices, continue to stir until the mixture thickens slightly and there are no lumps. Taste and add sea salt and freshly cracked pepper. Serves 6 - 8 PRINT OUR RECIPE Convection Roast Heritage Turkey .pdf Download PDF • 471KB WANT TO LEARN MORE? Click Here MORE POULTRY RECIPES FROM OUR STEAM OVEN! 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Cooking lean tender cuts of meat using the reverse sear method ensures the meat cooks evenly and doesn’t dry out. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Beef Tenderloin - The Reverse Seared Method Low Temperature Roasting Beef Tenderloin - the reverse seared method Beef tenderloin is a lean cut of beef with little marbling. To preserve moisture and ensure fork-tender results, tenderloin is best slow-cooked in Convection with a burst of high heat for a flavorful finish. Cooking lean tender cuts of meat using the reverse sear method ensures the meat cooks evenly and doesn’t dry out. I cooked my 3lb tenderloin at 200°F to an internal temperature of 125°F in the Convection or True-Convection Mode . Then I removed it from the oven to rest for 20 minutes, at which time I switch to Convection Roast Mode and increased the oven temperature. At this time, I also added the vegetables I was roasting to serve with the beef. Once the beef had rested I returned it to the oven to cook with high heat for 10 minutes. The result? A perfectly seared crust and an even pink interior. You will notice that the meat remains very pink on the interior, this is because there is so little moisture loss with this method of cooking. Embedding some thinly sliced garlic into the roast and cooking it with some fresh thyme adds a lot of flavor to the meat during the slow cooking phase. INGREDIENTS 1-3lb beef tenderloin tied and trimmed 2 cloves garlic, slivered 3 sprigs of fresh thyme or ½ tsp mixed Italian seasoning Olive oil PREPARATION Make a few small incisions around the roast with a sharp knife and insert the slivered garlic. Rub the roast with some good olive oil and sprinkle with Kosher salt and freshly cracked pepper. Tuck the thyme sprigs under the string and set the roast aside for an hour to come to room temperature. Heat the oven in the Convection or Convection Roast mode at 200°F (100C). Place the meat on a shallow-rimmed baking pan (a rack is not necessary), and insert the oven meat probe. Program the probe to reach an internal temperature of 125F (52C). This first phase of cooking will take approximately 40 - 50 minutes. When the meat probe signals the programmed internal temperature has been reached remove the roast from the oven and set it aside to rest for 20 minutes. The oven temperature can now be increased to 375°F (190C) or 400°F (205C) for larger-capacity ovens and any vegetables or side dishes you plan to serve with the roast can be added at this time. Once the roast has rested, return it to the oven and cook for 10 minutes until the exterior is nicely browned. Remove the roast from the oven, cut the strings and remove the thyme sprigs before slicing the roast into individual servings. Serves 6 PRINT OUR RECIPE Beef Tenderloin .pdf Download PDF • 379KB WANT TO LEARN MORE? Click Here A COMPLETE MEAL THANKS TO THE STEAM OVEN! Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE How to Cook Lobster Tail in the Steam Oven RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil RECIPE Vanilla Creme Brulee RECIPE How To Roast Beets in Convection RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Baked Eggplant Stuffed with Savory Lamb, a Taste Sensation Baking a stuffed eggplant with savory lamb, a taste sensation, in a convection oven will ensure that the ingredients won't dry out. Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Whether you are eating a low-carb diet or have a glut of zucchini, this Turkey Lasagna with ricotta and zucchini slices instead of noodles is definitely worth a try.  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Zucchini Lasagna with Turkey, Ricotta and Pesto Convection and Convection Bake Mode Zucchini Lasagna with turkey, ricotta, and pesto, served with fresh tomatoes and eggplants for a vibrant meal. This wonderful combination of ingredients makes for a delicious lasagna and the preparation is simplified by baking the zucchini “noodles” in Convection. Whether you are eating a low-carb diet or have a glut of zucchini, this lasagna recipe using zucchini slices instead of noodles is definitely worth a try. Slicing the zucchini only takes a few minutes then they are seasoned and placed in the oven to bake while you prepare the meat sauce. Not only are zucchini more flavorful when prepared this way they will give off less liquid when the lasagna is baked. Once the zucchini and meat sauce are cooking, prepare the cheese and fresh herbs and your delicious lasagna will come together in no time. Overall preparation time is about 40 minutes and the baking time for the lasagna is also approximately 40 minutes. INGREDIENTS 3 large zucchini, end trimmed, cut lengthwise into ¼” thick slices ½ tsp dried oregano 4 tbsp olive oil 2 lbs. ground turkey or beef 1 small yellow onion, chopped 3 cloves garlic, minced ½ tsp mixed Italian seasoning 1 24 oz jar pasta sauce Pinch dried red chili flakes 1 15 oz container ricotta cheese 1 ½ cups shredded mozzarella or 4 cheese blend 1 cup shredded Parmesan cheese 1 egg ¼ cup chopped fresh basil and oregano leaves ¼ cup pesto sauce 1 9x13” oven casserole dish PREPARATION Heat the oven in the Convection or Convection Bake mode at 400 degrees. Arrange the zucchini onto 2 lightly oiled rimmed baking sheets, sprinkle the zucchini with a little kosher salt, cracked pepper, oregano and drizzle or spray a little more olive oil on the top. Slide the trays into the oven and bake for 15 - 20 minutes until beginning to brown at the edges. Remove and set aside. Meanwhile, heat a large heavy pan over medium heat, add a light film of oil to the pan, increase the heat to medium high and add the ground beef. Sear the meat, breaking it up with the back of a spoon until evenly browned. This can be done in batches if necessary. Remove the pan from the heat and transfer the meat to a bowl with a slotted spoon. Place the pan back on the stove and heat over medium heat. Add the remainder of the olive oil and sauté the onion until softened. Stir in the garlic and seasoning and cook for a minute or two. Reserve 1 ⁄ 2 a cup of the pasta sauce to spread on the bottom of the baking dish and add the remainder to the pan together with the cooked beef and a pinch of dried red chili flakes. Bring to a gentle simmer and cook for 15 to 20 minutes. While the meat sauce is cooking, combine the ricotta cheese with the shredded Parmesan cheese and egg, stir in the fresh herbs and add a grind or two of freshly cracked pepper. Arrange the oven racks so one is in the lower third of the oven and change the oven heating mode to Convection Bake 350 degrees. In this mode heat will be directed to the top and bottom of the casserole and the Convection fan will circulate the heat around the oven. Spread the reserved ½ cup of pasta sauce on the bottom of the casserole dish and arrange a layer of zucchini slices across the bottom of the pan. Top with half of the meat sauce and spread half of the ricotta mixture over that, finishing with a sprinkle of ½ a cup of the shredded mozzarella. Repeat the layers, finishing with a final layer of zucchini slices, spread the pesto over the zucchini and the final ½ cup of shredded mozzarella. Place the lasagna in the oven and bake for 40 minutes. For a golden crust, change the oven mode to Broil 425 degrees for 5 minutes at the end of the cooking time. Remove the lasagna from the oven and allow it to rest for 10 - 15 minutes before serving. Serves 8 PRINT OUR RECIPE Zucchini Lasagna .pdf Download PDF • 159KB WANT TO LEARN MORE? Click Here MORE ITALIAN DISHES TO TRY Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Italian Seafood Salad with Calamari, Scallops and Shrimp RECIPE Orzo Pasta Salad with Grilled Artichokes RECIPE Baked Risotto with Lemon and Basil RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Baked Eggplant Stuffed with Savory Lamb, a Taste Sensation Baking a stuffed eggplant with savory lamb, a taste sensation, in a convection oven will ensure that the ingredients won't dry out. Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!