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Anchor 1 YOUR RECIPE FOR STEAM COOKING Breakfast Desserts Low Temperature Roasting Meats Poultry Salads Seafood Steam Baking Steam Braising Steam Roasting Veggies Baked Chicken and Rice BBQ Pulled Turkey How to Slow Cook Baby Back Ribs in the Steam Oven Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce Baked Risotto with Lemon and Basil Baked Alaskan Wild Cod with Broccoli, Peppers and Olives French Toast with Caramelized Bananas Slow Roasted Beef Tenderloin Roast Beef Top Loin Steam Roasted How To Roast Beets in Convection Braised Spareribs with Plum Sauce Braised Turkey with Butternut Squash, Chickpeas and Tomatoes Steamed Couscous Broccoli Salad with Almonds Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley Chicken Enchilada Casserole Steam Baked Chinese Chicken Salad with Noodles and Cabbage Chocolate Flan Classic Petite Baguettes Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil Corned Beef with Cabbage, Potatoes and Carrots Vanilla Creme Brulee Fish Pie with Wild Cod and Shrimp How to Cook Rack of Lamb in a Steam Oven Italian Seafood Salad with Calamari, Scallops and Shrimp Key Lime Cheesecake Steam Oven Roast Chicken and Vegetables Convection and Convection-Steam CLICK HERE TO READ RELATED BLOG Steam ovens have the perfect balance of heat and humidity to roast a whole chicken with seasonal vegetables with outstanding results. One of the best ways to achieve great flavor when roasting a whole chicken is to give it a dry rub of kosher salt and your preferred seasoning and let it sit uncovered in the refrigerator overnight. Not only does this step infuse flavor into the chicken, when the skin is slightly dehydrated it will achieve better browning and crisping. INGREDIENTS For the chicken 1 4-5 lb. whole chicken 1 tsp Kosher salt 1 tsp Old Bay or other poultry seasoning 1 small lemon quartered 3 sprigs fresh rosemary or thyme Avocado spray oil or ghee For the vegetables 6 golden potatoes 2- 3” in length scrubbed clean and cut into ½” slices 12 Brussels sprouts, trimmed and cut into ½” slices 3 medium carrots, peeled and cut into ½” slices 6 shiitake or cremini mushrooms, stems removed, wiped clean and cut into quarters ½ medium red onion, cut into ½” dice Olive oil ½” tsp mixed Italian seasoning Combine the prepared vegetables in a bowl and toss with just enough olive oil to coat. Sprinkle with kosher salt and freshly ground pepper and the mixed Italian seasoning. Serves 4 - 6 PREPARATION To maintain a sanitary environment when working with raw poultry, place the chicken on a rimmed baking sheet or washable cutting board and wear disposable prep gloves. Combine the kosher salt with the seasoning and set aside. Place the chicken on a rimmed baking sheet, remove any innards and pat the cavity and the exterior of the chicken dry with paper towels, discard the towels in the compost. Spread the prepared seasoning over the chicken and place the chicken in the refrigerator uncovered overnight or until ready to cook. Ideally remove the chicken one hour before you plan to roast it to bring it to room temperature. Place the chicken on a rack in a shallow pan, place the halved lemon and rosemary in the cavity and loosely tie the legs together. Heat the oven in the Convection mode to 400 F°. Spritz the chicken with some avocado spray oil or brush with ghee and place in the oven when it comes to temperature. Set the timer for 15 minutes. When the timer has elapsed, change the oven mode to the Combination Convection Steam mode or choose a moderate percentage such as 60% and set the temperature to 350 F°. Set the timer for 50 minutes and check the chicken when the timer elapses to determine doneness. The legs should swing free and the juices run clear. If the chicken is done remove it from the oven and set aside to cool for 10 - 15 minutes before carving. Combine the prepared vegetables with a light coating of olive oil, kosher salt, freshly ground pepper and the mixed Italian seasoning. Spread onto the solid oven pan and slide the pan into the oven 15 minutes before the chicken is estimated to be finished cooking. The oven temperature can be increased to 375 F° when the chicken has been removed for a crisper finish. Remove the vegetables from the oven when the chicken has been carved and is ready to serve. Steam Oven Roast Chicken and Vegetables .pdf Download PDF • 64KB OUR LATEST STEAM RECIPES Puff Pastry Turnovers with Spinach and Feta Cheese How to Cook Rack of Lamb in a Steam Oven Classic Petite Baguettes Chocolate Flan READ MY LATEST BLOG The Importance of Planning for Successful Convection Cooking Convection ovens are remarkable tools that deliver improved results with oven cooking. Food is cooked with the circulating heated air... Read More COOK FISH TO PERFECTION EVERY TIME Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Anchor 1 YOUR RECIPE FOR STEAM COOKING Breakfast Desserts Low Temperature Roasting Meats Poultry Salads Seafood Steam Baking Steam Braising Steam Roasting Veggies Baked Chicken and Rice BBQ Pulled Turkey How to Slow Cook Baby Back Ribs in the Steam Oven Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce Baked Risotto with Lemon and Basil Baked Alaskan Wild Cod with Broccoli, Peppers and Olives French Toast with Caramelized Bananas Slow Roasted Beef Tenderloin Roast Beef Top Loin Steam Roasted How To Roast Beets in Convection Braised Spareribs with Plum Sauce Braised Turkey with Butternut Squash, Chickpeas and Tomatoes Steamed Couscous Broccoli Salad with Almonds Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley Chicken Enchilada Casserole Steam Baked Chinese Chicken Salad with Noodles and Cabbage Chocolate Flan Classic Petite Baguettes Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil Corned Beef with Cabbage, Potatoes and Carrots Vanilla Creme Brulee Fish Pie with Wild Cod and Shrimp How to Cook Rack of Lamb in a Steam Oven Italian Seafood Salad with Calamari, Scallops and Shrimp Key Lime Cheesecake Herbed Mushroom Flan Steaming CLICK HERE TO READ RELATED BLOG Many foods benefit from being cooked in a Combi steam oven, and this delicious savory flan is definitely one of them. There is no need for a water bath for this delicious and easy recipe when using the steaming mode. You can use a variety of mushrooms and even add in some dried (reconstituted) exotic mushrooms for added flavor and of course some fresh chanterelles would be exceptional. Best of all any flan that doesn’t get eaten can be reheated in the Combi steam and taste just as good as when freshly cooked. INGREDIENTS 1 tbsp unsalted butter 1 tbsp olive oil 2 cloves garlic, minced 8 oz assorted mushrooms, cleaned and chopped 2 tbsp fresh parsley or ¼ tsp herbs de Provence 1 cup cream 3 large eggs ¼ cup freshly grated Parmesan cheese 6 4 oz ramekins or 1 8” tart pan PREPARATION Heat a medium sized skillet over moderate heat. Add the butter and oil and when the butter has melted increase the heat and stir in the mushrooms. Cook for a few minutes until the mushrooms release their juices then stir in the garlic and parsley or herbs de Provence. Cook for 6 - 8 minutes until the mushrooms have softened. Remove from the heat and set aside to cool. Heat the oven in the Steam mode 100% Humidity + 192°F degrees. Grease each of the ramekins with a little spray oil and place into the perforated pan. Divide the mushroom mixture evenly between the ramekins, and top them with some parmesan cheese. Combine the cream and eggs with a dash of salt and some freshly ground pepper and whisk until well combined. Fill each ramekin ⅔ of the way with the cream and eggs. Cook for 25 - 30 minutes until set. Mushroom Flan in the Combi Oven .pdf Download PDF • 135KB OUR LATEST STEAM RECIPES Puff Pastry Turnovers with Spinach and Feta Cheese How to Cook Rack of Lamb in a Steam Oven Classic Petite Baguettes Chocolate Flan READ MY LATEST BLOG The Importance of Planning for Successful Convection Cooking Convection ovens are remarkable tools that deliver improved results with oven cooking. Food is cooked with the circulating heated air... Read More COOK FISH TO PERFECTION EVERY TIME Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Salmon RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Apricot Tart Asian Chicken Meatballs Asian Pork Meatballs BBQ Chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi Baked Stuffed Peppers Baked Stuffed Pork Chops Balsamic Chicken Berry Peach Shortcake Cobbler Braised Duck Legs Braised Short Ribs Breakfast Potato Sausage Broiled Cod Broiled Mustard Salmon Broiled Steak Corn Butter Roasted Chicken Butternut Squash Caramel Apple Pie Carrot Apple Muffins Cauliflower Mc Cheese Cheese Bread Chicken Shawarma Chicken and Broccoli Casserole Semi Boneless Roasted Leg of Lamb Convection Roast Mode CLICK HERE TO READ RELATED BLOG Roasting large cuts of meat in Convection is always a good choice. Not only do large cuts of meat cook faster, they retain more moisture, and you can cook multiple dishes at one time. Most importantly, remember that even when cooking in Convection, roast the meat on a rack in a shallow pan. Semi Boneless Roasted Leg of Lamb A semi-boneless leg of lamb is an excellent cut for roasting in the Convection Roast Mode . You get the benefits of roasting with the bone, and carving nice slices on either side of the bone is straightforward. Best of all, if your oven has an internal meat probe, you can cook the meat to the exact degree of doneness you want. Wireless probes are a good option for ovens that do not have a meat probe; otherwise, checking the meat with an instant-read thermometer to determine the internal temperature close to the end of the recipe time will help avoid over-cooking. I set my meat probe to 130°F, and the meat was evenly cooked, with just a few well-done slices on the edges. After resting for 20 minutes, the internal temperature had risen to 145°F. As a guideline for timing, if your oven doesn’t have a meat probe, the cooking time of my 4.25lb roast was approximately 1 hour and 15 minutes. So, checking your roast around that time should give you a good reading if checking the internal temperature with an instant-read thermometer. Because my side dishes were quick-cooking, I didn’t add them until I removed the lamb from the oven. I increased the oven temperature to 350°F; they were hot and ready to serve when the lamb rested and was carved. INGREDIENTS 1 4-5lb semi-boneless roast 1 tsp kosher salt 1 tsp dried herbs de Provence 1 tbsp olive oil 2 cloves garlic, thinly sliced PREPARATION With the point of a sharp knife, cut a series of thin slits all over the lamb. Combine the salt, herbs, and oil and rub into the lamb. Push the sliced garlic into the slits, cover the roast, and refrigerate overnight or at least 4 hours before cooking. Let the lamb sit outside the refrigerator for at least one hour before cooking. Heat the oven in the Convection Roast Mode 425°F and place the lamb on a rack in a shallow pan. Insert the needle part of the meat probe into the meat at an angle and slide the pan into the oven. Insert the probe into the receptacle and close the door. Touch the probe symbol or icon and program in the desired temperature. In my oven, I have to touch the probe symbol again to confirm, so be sure to look at your oven User Guide to be sure you have programmed the oven correctly. Now, set the kitchen timer for 15 minutes, and when the timer has elapsed, reduce the oven temperature to 325°F for the remainder of the cooking time. When using an oven meat probe, the oven will turn off automatically when the programmed temperature has been reached. Remove the meat and set it aside to rest loosely covered with foil. Reprogram the oven in the Convection Roast Mode to 350 - 375° to cook any oven side dishes. Serves 6 - 8 Link to Convection Baked White Bean Casserole with Artichokes and Olives Link to Convection Baked Tomatoes Provencal Style Convection Roast Leg of Lamb .pdf Download PDF • 109KB JOIN US FOR DELICIOUS AND NUTRITIOUS MEALS Chocolate Orange Roulade How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks UNLEASH YOUR INNER CHEF WITH MY BLOG! Convection for Succulent Oven Fried Chicken There are many delectable ways to prepare chicken, but hands down some of the most popular methods involve achieving a crisp crunchy... 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YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Apricot Tart Asian Chicken Meatballs Asian Pork Meatballs BBQ Chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi Baked Stuffed Peppers Baked Stuffed Pork Chops Balsamic Chicken Berry Peach Shortcake Cobbler Braised Duck Legs Braised Short Ribs Breakfast Potato Sausage Broiled Cod Broiled Mustard Salmon Broiled Steak Corn Butter Roasted Chicken Butternut Squash Caramel Apple Pie Carrot Apple Muffins Cauliflower Mc Cheese Cheese Bread Chicken Shawarma Chicken and Broccoli Casserole How to Cook a Beef Sirloin Roast in Convection Low Temperature Roasting CLICK HERE TO READ RELATED BLOG Using Convection with a moderate cooking temperature is key for a succulent sirloin roast. Carved into thin slices it’s ideal for roast beef sandwiches or it can also be enjoyed as a roast dinner. When roasting meats especially lean cuts such as beef sirloin there are several important steps that will prevent the meat from drying out during the cooking. Seasoning the meat with a garlic herb rub, some olive oil and a good amount of Kosher salt is essential for good flavor and letting the meat come to room temperature prior to cooking ensures even cooking. Placing the roast on a rack in a shallow pan ensures the heat of the pan doesn’t leech moisture out of the meat and the shallow pan allows the heated Convection air to circulate around the meat cooking it from the edge to the center. In this recipe the roast is cooked at 325° for the entire time. Roasting at a low temperature prevents the meat from drying out and it still gets nicely browned. For accuracy using the oven meat probe is recommended or test the internal temperature with an instant read thermometer as directed in the recipe. INGREDIENTS 3lb beef sirloin roast ¼ cup finely chopped fresh Italian parsley or 1 tbsp dried parsley 3 cloves garlic, finely minced 1 tsp Kosher salt 2 tbsp olive oil Freshly ground pepper PREPARATION Combine the seasonings with the olive oil and rub into the meat. Place the meat on a rack in a shallow pan and let it come to room temperature. Heat the oven in the Convection Roast or Convection Bake mode to 325 degrees. Insert the oven meat probe (if applicable) at an angle into the meat making sure the tip is in the meat and not touching the pan. Place the roast on the center rack in the oven and close the door. Program the probe to your preferred internal temperature and touch the Probe symbol or Start to activate the probe. If your oven is not equipped with a probe, check the internal temperature with an instant read thermometer after 45 minutes cooking time. The reading you get at that time will give you an idea of how much longer you will need to cook the meat. Be sure to allow at least 15 minutes resting time before carving. Serves 4 - 6 How to Cook a Beef Sirloin Roast in a Convection Oven .pdf Download PDF • 103KB JOIN US FOR DELICIOUS AND NUTRITIOUS MEALS Chocolate Orange Roulade How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks UNLEASH YOUR INNER CHEF WITH MY BLOG! Convection for Succulent Oven Fried Chicken There are many delectable ways to prepare chicken, but hands down some of the most popular methods involve achieving a crisp crunchy... 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YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Apricot Tart Asian Chicken Meatballs Asian Pork Meatballs BBQ Chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi Baked Stuffed Peppers Baked Stuffed Pork Chops Balsamic Chicken Berry Peach Shortcake Cobbler Braised Duck Legs Braised Short Ribs Breakfast Potato Sausage Broiled Cod Broiled Mustard Salmon Broiled Steak Corn Butter Roasted Chicken Butternut Squash Caramel Apple Pie Carrot Apple Muffins Cauliflower Mc Cheese Cheese Bread Chicken Shawarma Chicken and Broccoli Casserole Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash Convection Roast, Convection Bake CLICK HERE TO READ RELATED BLOG Roasting a medley of vegetables is an easy way to incorporate the recommended daily amount of vegetables into your diet. Best of all, it’s very easy to do, and the results are delicious. This vegetable medley combines red and golden beets, butternut squash, yellow sweet potato, and some red onion. These root vegetables have a high sugar content and caramelize beautifully when roasted, and their bright colors create an appealing side dish. I like to serve these vegetables with arugula or other mixed greens and garnish them with crumbled feta, goat cheese, or blue cheese. They make a delicious side dish to serve with roast meats. You can roast these vegetables in the Convection Bake or Convection Roast mode at 375F. Roasting at too high a temperature when using Convection can cause uneven cooking; however, if your oven is very large, 400F may give better results. Ingredients For the vegetables 1 bunch golden beets, peeled, halved and cut into ¼” thick slices 1 bunch of red beets, peeled, halved, and cut into ¼” thick slices; keep these separate (wearing gloves is recommended when preparing the red beets) 1 small butternut squash, peeled, halved lengthwise, seeds removed, cut into ¼” thick slices 1 medium-sized sweet potato or yam, peeled, halved lengthwise, and cut into ¼” thick slices ½ medium red onion, halved and cut into 1” cubes 2 tbsp olive oil ½ tsp mixed Italian seasoning For the salad ½ bag arugula or spring mix salad ½ cup crumbled feta, blue, or goat cheese For the dressing ½ cup extra virgin olive oil 2 tbsp golden balsamic or champagne vinegar 1 tsp Dijon mustard Sea salt and freshly ground pepper to taste Combine the ingredients in a glass measuring cup or jar and whisk vigorously to emulsify. Serves 6 Preparation Heat the oven in the Convection Bake or Convection Roast Mode to 375 F. Combine all the vegetables except the red beets with most of the oil and seasoning and spread onto a large-rimmed baking sheet that allows the vegetables to sit flat on the tray. Leave some space for the red beets. Toss the red beets in the remaining oil and add them to the tray, keeping them separate from the other vegetables. Slide the tray into the oven on rack position 2, counting up from the bottom. Cook for approximately 35 minutes until the vegetables are tender and have begun to caramelize. Set the vegetables to cool slightly before combining with the salad. Combine the roasted vegetables with the greens and toss gently with the dressing. Arrange on a platter and garnish with the crumbled cheese, more sea salt and freshly ground pepper. JOIN US FOR DELICIOUS AND NUTRITIOUS MEALS Chocolate Orange Roulade How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks UNLEASH YOUR INNER CHEF WITH MY BLOG! Convection for Succulent Oven Fried Chicken There are many delectable ways to prepare chicken, but hands down some of the most popular methods involve achieving a crisp crunchy... Read More SIMPLIFYING YOUR MEAL TIME A WITH CONVECTION OVEN Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Apricot Tart Asian Chicken Meatballs Asian Pork Meatballs BBQ Chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi Baked Stuffed Peppers Baked Stuffed Pork Chops Balsamic Chicken Berry Peach Shortcake Cobbler Braised Duck Legs Braised Short Ribs Breakfast Potato Sausage Broiled Cod Broiled Mustard Salmon Broiled Steak Corn Butter Roasted Chicken Butternut Squash Caramel Apple Pie Carrot Apple Muffins Cauliflower Mc Cheese Cheese Bread Chicken Shawarma Chicken and Broccoli Casserole Chipotle Pork Tenderloin with Roasted Grapes Convection Roast or Convection Bake Mode CLICK HERE TO READ RELATED BLOG Convection is ideal for cooking lean tender cuts of meat such as pork tenderloin. A flavorful marinade and roasting the tenderloin with grapes and a side of baked acorn squash is a recipe for an easy delicious meal. For the best flavor, the tenderloins should be marinated for at least 2 hours or overnight. Vacuum sealing the tenderloins with the marinade will do the trick in 15 minutes. Because these tenderloins cook quickly at a moderate temperature they can be cooked directly on a rimmed baking pan. INGREDIENTS 3 tbsp olive oil 3 tbsp soy sauce 3 tbsp canned chipotle chilis in Adobo sauce, chopped 5 cloves garlic, minced 1 tsp ground cumin 3 tbsp chopped fresh cilantro leaves 2 pork tenderloins approx. 1lb each Red or purple grapes, cut into clusters PREPARATION Combine the first 6 ingredients in a glass dish, add the tenderloins and marinate for 2 hours or overnight. Heat the oven in the Convection Roast or Convection Bake mode at 350℉ (176℃). Remove the tenderloins from the marinade and place them on a shallow-rimmed baking pan. Toss the grape clusters with a little olive oil and arrange them around the pork. Place the pan in the oven and cook for 15 - 20 minutes until the tenderloins are firm to the touch. Meanwhile, pour the marinade into a small saucepan and simmer for approximately 10 minutes until it is reduced by half. Allow the tenderloins to rest for 5 minutes before slicing. Arrange the meat on a platter with the grape clusters and drizzle with the reduced sauce. Serves 4 - 6 Chipotle_Pork Tenderloin with Roasted Grapes .pdf Download PDF • 152KB JOIN US FOR DELICIOUS AND NUTRITIOUS MEALS Chocolate Orange Roulade How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks UNLEASH YOUR INNER CHEF WITH MY BLOG! Convection for Succulent Oven Fried Chicken There are many delectable ways to prepare chicken, but hands down some of the most popular methods involve achieving a crisp crunchy... Read More SIMPLIFYING YOUR MEAL TIME A WITH CONVECTION OVEN Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Apricot Tart Asian Chicken Meatballs Asian Pork Meatballs BBQ Chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi Baked Stuffed Peppers Baked Stuffed Pork Chops Balsamic Chicken Berry Peach Shortcake Cobbler Braised Duck Legs Braised Short Ribs Breakfast Potato Sausage Broiled Cod Broiled Mustard Salmon Broiled Steak Corn Butter Roasted Chicken Butternut Squash Caramel Apple Pie Carrot Apple Muffins Cauliflower Mc Cheese Cheese Bread Chicken Shawarma Chicken and Broccoli Casserole Turkey Pot Pies with Creamy Mushroom Gravy Convection Mode (True Convection) CLICK HERE TO READ RELATED BLOG A delicious savory filling in a flaky pastry is a wonderful warming meal and a great way to use up leftover morsels of cooked chicken, turkey or beef. You can of course use pre-made pastry, and vary the vegetables to taste. I used a short crust pastry for the base of the pie and topped the pies with a round of store-bought puff pastry. A little decadent but really delicious. Of course there are always options, you could skip the bottom layer of pastry all together and just add the pastry on top or instead of pastry you could top the pies with mashed potatoes or sweet potatoes. The pies bake at 375 degrees in the Convection mode and if you want to get a head start on another meal, consider roasting some butternut squash or vegetable of your choice for an easy delicious soup. This recipe yields 6 - 5” individual pies. Ingredients Pastry 3 cups all purpose flour 1 tsp salt 1 ½ sticks very cold unsalted butter cut into small chunks 3 - 4 oz ice water OR 2 circles frozen pie dough 1 pkg frozen puff pastry sheets (for the top layer) Filling 1 tbsp unsalted butter 1tbsp olive oil 1 medium yellow onion, cut into ½” “ dice 2 medium carrots, peeled and cut into ½” dice 3 stalks celery, strings removed, cut into ½” dice 2 cloves garlic, peeled and coarsely chopped ½ tsp dried oregano or mixed Italian seasoning 6oz cremini mushrooms, wiped clean and cut into ½” dice 3 cups cooked chicken, turkey, or beef, chopped into small chunks Gravy 2 tbsp unsalted butter 2 tbsp all purpose flour 1 cup hot stock (chicken, turkey or even beef stock) Preparation Combine the flour and salt in the bowl of a food processor and pulse a few times. Add the butter and pulse 5 - 6 times until the mixture resembles coarse meal. With the motor running, add the ice water slowly. Only add enough water for the dough to come together in a ball. Turn the dough out onto a lightly floured surface and gently knead the dough into a ball then with the heel of your palm flatten it into a disk. Wrap tightly in plastic wrap and refrigerate for 30 minutes or up to a day in advance. When ready to assemble, roll out the dough and cut out 6 - 6” circles of dough. Line the pie tins then fill with the cooled filling. The pies can now be refrigerated until ready to bake. Wrap any leftover pastry and freeze for another use. Before baking, thaw 2 sheets of frozen puff pastry and cut 3-5” rounds out of each sheet (see the note at the end of the recipe of using the extra puff pastry). Brush the edges with some beaten egg mixed with a bit of water and place the top on the pie with the egg washed side down so it sticks to the bottom pastry layer. Press all around the edges with the tines of a fork, make a few slits in the top of the pie for the steam to escape and brush the tops with the reminder of the egg wash. Place the pies on a rimmed baking sheet and bake in the Convection Bake Mode 375 degrees on the second or third rack from the bottom of the oven. Cooking time will be approximately 30 minutes. Filling Heat a 10” sauté pan over moderate heat and when hot add the butter and oil to the pan. Stir in the onions and cook over moderate heat for a few minutes until they are translucent. Stir in the carrots and celery and cook over moderate heat for about 5 minutes until the vegetables soften. Now stir in the mushrooms and garlic and cook and cook stirring so the garlic doesn’t burn. Lower the heat, add a few tablespoons of stock to the pan, cover and cook for about 10 minutes while you make the gravy. Taste the mixture after you have added the gravy and adjust the seasoning. Gravy Melt the butter in a small heavy pan over medium low heat, stir in the flour and cook for 4 minutes, taking care not to burn. Stir in the hot stock, increase the heat and whisk until the mixture thickens. When thickened, combine the gravy with the filling and taste for seasoning. You are now ready to fill the pies. Note: When using store-bought bouillon or stock, always wait to season the food as sometimes they are a little too salty. Note: You will have left over puff pastry which can’t be re- frozen. You can cut the pastry into small strips and sprinkle with some Parmesan cheese or even add in some finely chopped salami, roll the strips into mini baguette shapes or twists and bake those for a little savory snack. No point wasting good pastry! Turkey Pot Pies .pdf Download PDF • 143KB JOIN US FOR DELICIOUS AND NUTRITIOUS MEALS Chocolate Orange Roulade How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks UNLEASH YOUR INNER CHEF WITH MY BLOG! Convection for Succulent Oven Fried Chicken There are many delectable ways to prepare chicken, but hands down some of the most popular methods involve achieving a crisp crunchy... Read More SIMPLIFYING YOUR MEAL TIME A WITH CONVECTION OVEN Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Apricot Tart Asian Chicken Meatballs Asian Pork Meatballs BBQ Chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi Baked Stuffed Peppers Baked Stuffed Pork Chops Balsamic Chicken Berry Peach Shortcake Cobbler Braised Duck Legs Braised Short Ribs Breakfast Potato Sausage Broiled Cod Broiled Mustard Salmon Broiled Steak Corn Butter Roasted Chicken Butternut Squash Caramel Apple Pie Carrot Apple Muffins Cauliflower Mc Cheese Cheese Bread Chicken Shawarma Chicken and Broccoli Casserole Stuffed Butternut Squash Convection Bake Mode CLICK HERE TO READ RELATED BLOG This stylish presentation of stuffed butternut squash is a perfect side dish for holiday entertaining. And when you cooked butternut squash in the convection-mode, moisture retention will pair well with its great flavor. The smooth exterior of butternut squash makes it one of the easiest hard squash to work with. It can be peeled, cubed, and roasted for soup or to serve with grain bowls or over salad or thinly sliced for a gratin all are delicious. In this recipe, much of the flesh is scooped out, diced, and combined with red quinoa, kale, and mushrooms to make a delicious stuffing. Once baked the squash can be sliced into individual servings, making a stylish and delicious side dish for your holiday entertaining. INGREDIENTS 1 medium-sized butternut squash 1 cup cooked red quinoa 1 medium yellow onion, finely chopped 8 oz cremini mushrooms, brushed clean and chopped 3 garlic cloves, minced ¼ tsp dried oregano 4 fresh sage leaves, chopped or pinch of dried sage 1 bunch Dino kale, ribs removed, leaves chopped into small ribbons ½ cup chicken or vegetable stock PREPARATION Carefully cut the butternut squash in equal halves, lengthwise, scrape out the seeds and discard. With a small sharp paring knife, cut the flesh into cubes and scoop out leaving about ⅛” of flesh close to the skin. Now it’s time to make the stuffing. Heat a large sauté pan over moderate heat and add 1 tbsp of olive oil and 1 tbsp of butter to the pan. Sauté the onion until softened, then stir in the mushrooms, cook the mushrooms over medium-high heat stirring often until they release their liquid. Reduce the heat and add the garlic, oregano, and sage to the pan. Fold in the cubed butternut squash and cook over moderate heat stirring as needed, then fold in the kale. Add the stock to the pan, cover, and simmer for about 5 minutes then fold in the cooked quinoa. Add salt and pepper to taste. Place the prepared butternut squash on a rimmed baking sheet or in a shallow casserole dish and fill it with the prepared stuffing. Extra stuffing can be placed in a small dish and baked alongside the squash. To bake the squash, heat the oven in the Convection Bake mode at 350F. Cover the squash with foil and bake for 20 minutes. Remove the foil and bake for another 15 - 20 minutes until the squash is tender. Serves 6 JOIN US FOR DELICIOUS AND NUTRITIOUS MEALS Chocolate Orange Roulade How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks UNLEASH YOUR INNER CHEF WITH MY BLOG! Convection for Succulent Oven Fried Chicken There are many delectable ways to prepare chicken, but hands down some of the most popular methods involve achieving a crisp crunchy... 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YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Apricot Tart Asian Chicken Meatballs Asian Pork Meatballs BBQ Chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi Baked Stuffed Peppers Baked Stuffed Pork Chops Balsamic Chicken Berry Peach Shortcake Cobbler Braised Duck Legs Braised Short Ribs Breakfast Potato Sausage Broiled Cod Broiled Mustard Salmon Broiled Steak Corn Butter Roasted Chicken Butternut Squash Caramel Apple Pie Carrot Apple Muffins Cauliflower Mc Cheese Cheese Bread Chicken Shawarma Chicken and Broccoli Casserole Salmon Roasted in Convection with Cider-Mustard Glaze Convection Roast Mode CLICK HERE TO READ RELATED BLOG In this recipe the salmon cooks very quickly at high temperatures in the oven however the delicious glaze for the salmon takes about 20 - 30 minutes to reduce. Of course the glaze can be made in advance and any extra works very well with some pork chops or drizzled over steamed asparagus. Ingredients 1 - cup apple cider 2 - tablespoons Dijon mustard ½ - teaspoon mustard seeds ¼ - teaspoon kosher salt ¼ - teaspoon ground black pepper Preparation Place the ingredients in a small heavy saucepan, bring to a gentle boil and simmer for 20 - 30 minutes until reduced to half. Set aside to cool. 4 - 6oz pieces of salmon seasoned lightly with salt and pepper and an olive oil drizzle. Heat the oven to Convection Roast 400 degrees. Place the salmon skin side on a foil lined rimmed baking sheet and cook for 10 - 12 minutes depending on the thickness of the salmon. Brush or spoon the glaze over the salmon when it comes out of the oven. Serves 4 Roasted Salmon with Cider-Mustard Glaze .pdf Download PDF • 244KB JOIN US FOR DELICIOUS AND NUTRITIOUS MEALS Chocolate Orange Roulade How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks UNLEASH YOUR INNER CHEF WITH MY BLOG! Convection for Succulent Oven Fried Chicken There are many delectable ways to prepare chicken, but hands down some of the most popular methods involve achieving a crisp crunchy... Read More SIMPLIFYING YOUR MEAL TIME A WITH CONVECTION OVEN Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Apricot Tart Asian Chicken Meatballs Asian Pork Meatballs BBQ Chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi Baked Stuffed Peppers Baked Stuffed Pork Chops Balsamic Chicken Berry Peach Shortcake Cobbler Braised Duck Legs Braised Short Ribs Breakfast Potato Sausage Broiled Cod Broiled Mustard Salmon Broiled Steak Corn Butter Roasted Chicken Butternut Squash Caramel Apple Pie Carrot Apple Muffins Cauliflower Mc Cheese Cheese Bread Chicken Shawarma Chicken and Broccoli Casserole Oven BBQ chicken Low Temperature Cooking CLICK HERE TO READ RELATED BLOG Slow cooking chicken pieces in your Convection or Steam oven and finishing the cooking on the grill renders the perfect BBQ chicken. Evenly cooked, flavorful, and juicy with just the right amount of sear, it’s perfection with Convection. To cook successfully on an outdoor grill we need to use a combination of direct heat to sear the food and indirect heat to cook the food. Your Convection Oven or regular oven with help you with that stage. An easy way to achieve great results is to season the chicken with a dry rub of BBQ seasoning and slow cook it in the oven first. Then the chicken can be brushed with BBQ sauce and either finished in a hot oven or on the grill. Allow approximately 30 minutes of cooking time for the chicken pieces and approximately 10 minutes for the finishing. INGREDIENTS 8 - 10 bone-in skin-on assorted chicken pieces 2 tbs BBQ dry rub seasoning ½ tsp Kosher salt 3 tbsp heat-tolerant vegetable oil ¾ cup BBQ sauce for finishing PREPARATION Place the chicken pieces on a rimmed baking sheet and season the chicken pieces with BBQ seasoning, salt, drizzle with the vegetable oil, and rub the oil into the chicken pieces. For the best flavor, this is best done several hours in advance. 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 tray in the oven and cook for 30 - 35 minutes. You can now finish the cooking on the grill or you can change the oven mode to Convection Roast and cook the chicken at 425 degrees. When cooking bone-in chicken pieces you may see a fair amount of liquid collect on the pan, these are flavorful juices that you can use to add to your general cooking so refrigerate or freeze them in a small container for future use. Oven BBQ chicken .pdf Download PDF • 150KB JOIN US FOR DELICIOUS AND NUTRITIOUS MEALS Chocolate Orange Roulade How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks UNLEASH YOUR INNER CHEF WITH MY BLOG! Convection for Succulent Oven Fried Chicken There are many delectable ways to prepare chicken, but hands down some of the most popular methods involve achieving a crisp crunchy... Read More SIMPLIFYING YOUR MEAL TIME A WITH CONVECTION OVEN Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Apricot Tart Asian Chicken Meatballs Asian Pork Meatballs BBQ Chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi Baked Stuffed Peppers Baked Stuffed Pork Chops Balsamic Chicken Berry Peach Shortcake Cobbler Braised Duck Legs Braised Short Ribs Breakfast Potato Sausage Broiled Cod Broiled Mustard Salmon Broiled Steak Corn Butter Roasted Chicken Butternut Squash Caramel Apple Pie Carrot Apple Muffins Cauliflower Mc Cheese Cheese Bread Chicken Shawarma Chicken and Broccoli Casserole Potatoes Roasted with Tomatoes and Capers Salad Convection Steam and Convection Roast Mode CLICK HERE TO READ RELATED BLOG This dish is cooked in combination modes of Combi-Steaming and Convection Roast. Ingredients 3 - lbs. small golden potatoes, steamed till just barely tender about 15 minutes Cooled and cut into ½” thick slices 1 - 10oz container cherry tomatoes, halved 2 - cloves garlic, crushed ½ - teaspoon dried oregano 1 - tablespoon salted capers, rinsed well 3 - tablespoons olive oil ¼ - cup fresh basil leaves, washed dried and finely minced Preparation For this recipe you will be using first the Steam Mode and then the Roast Mode. First steam the potatoes. Set them aside to cool then cut them into ½” thick slices. Gently toss the potatoes with 2 tablespoons olive oil and salt & pepper to taste. Spread the potatoes onto a rimmed baking sheet. Combine the tomatoes with the garlic, capers and oregano and a little drizzle of oil and spread over the potatoes. Cook in the Convection Roast mode at 400 degrees on the lower rack for 30 minutes or until the edges of the potatoes begin to crisp. Transfer to a serving platter and top with the fresh basil. 4 - 6 Servings JOIN US FOR DELICIOUS AND NUTRITIOUS MEALS Chocolate Orange Roulade How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks UNLEASH YOUR INNER CHEF WITH MY BLOG! Convection for Succulent Oven Fried Chicken There are many delectable ways to prepare chicken, but hands down some of the most popular methods involve achieving a crisp crunchy... Read More SIMPLIFYING YOUR MEAL TIME A WITH CONVECTION OVEN Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Apricot Tart Asian Chicken Meatballs Asian Pork Meatballs BBQ Chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi Baked Stuffed Peppers Baked Stuffed Pork Chops Balsamic Chicken Berry Peach Shortcake Cobbler Braised Duck Legs Braised Short Ribs Breakfast Potato Sausage Broiled Cod Broiled Mustard Salmon Broiled Steak Corn Butter Roasted Chicken Butternut Squash Caramel Apple Pie Carrot Apple Muffins Cauliflower Mc Cheese Cheese Bread Chicken Shawarma Chicken and Broccoli Casserole Garlic Rosemary Roasted Potatoes Steam & Convection Roast or Convection Bake Mode CLICK HERE TO READ RELATED BLOG There is nothing quite so delicious as a crispy side of hot potatoes to serve with meats, leafy greens or fish and there are several advantages to steaming potatoes prior to roasting them. The potatoes can be steamed several hours in advance of roasting and left in a cool spot to dry out before slicing and tossing with the oil and seasoning. Par cooked potatoes will only need a quick blast in a hot oven to finish cooking so it’s easy to time them to be ready when the meat has rested and been carved. Then there is the flavor, potatoes that have been steamed prior to roasting have noticeably better flavor and texture when roasted in Convection. Cooking potatoes this way elevates them from a humble side to a stunning side. Steam & Convection Roast or Convection Bake Ingredients 3 - lbs baby yellow or red potatoes 1 - tablespoons EVOO 1 - tablespoon butter (very soft or melted) ½ - teaspoon herb’s de Provence or seasoning of your choice Preparation Steam the potatoes on the cooktop with a generous pinch of salt until a knife can be easily inserted into the flesh, allow 15 - 20 minutes. Drain and set the potatoes aside to cool. Preheat the oven to Convection Roast or Convection Bake 400 degrees Cut the potatoes into the desired shape and toss with the olive oil, butter and seasoning and spread onto a rimmed baking sheet. Roast in the oven on rack position 2 (counting up from the bottom) for 20 - 25 minutes until crispy on the edges. Toss the potatoes halfway through the cooking time to ensure they are evenly crisped. Serves 4 - 6 Twice Cooked Herb Roasted Potatoes .pdf Download PDF • 214KB JOIN US FOR DELICIOUS AND NUTRITIOUS MEALS Chocolate Orange Roulade How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks UNLEASH YOUR INNER CHEF WITH MY BLOG! Convection for Succulent Oven Fried Chicken There are many delectable ways to prepare chicken, but hands down some of the most popular methods involve achieving a crisp crunchy... Read More SIMPLIFYING YOUR MEAL TIME A WITH CONVECTION OVEN Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Apricot Tart Asian Chicken Meatballs Asian Pork Meatballs BBQ Chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi Baked Stuffed Peppers Baked Stuffed Pork Chops Balsamic Chicken Berry Peach Shortcake Cobbler Braised Duck Legs Braised Short Ribs Breakfast Potato Sausage Broiled Cod Broiled Mustard Salmon Broiled Steak Corn Butter Roasted Chicken Butternut Squash Caramel Apple Pie Carrot Apple Muffins Cauliflower Mc Cheese Cheese Bread Chicken Shawarma Chicken and Broccoli Casserole How To Roast a Trip-Tip at a Low Temperature in Convection Broil and Convection Roast Mode CLICK HERE TO READ RELATED BLOG Roasting lean tender cuts of meat at low temperatures in convection is a revelation. Yes the cooking time is longer, however the flavor and texture of the meat is far superior than when cooked at higher temperatures and the brief high heat sear at the end of the cooking ensures a wonderful burst of flavor. INGREDIENTS 1- 2 ½ lb. tri tip roast 2 - tbsps. olive oil 1 - tbsp BBQ seasoning such as Kinders ½ - tsp kosher salt Broiled Tomatillo Salsa 4 - tomatillo’s husks removed, cut into quarters ½ - white onion, cut into ½ “ slices 1 - jalapeno pepper, seeds removed, roughly chopped 2 - cloves garlic 1 - lime, juiced ¼ - cup cilantro leaves, chopped Salt Roasted Potatoes and Peppers 2 - lbs. red or golden potatoes, washed, dried and quartered 2 - peppers, red and orange or yellow and red, halved, seeded and cut into 2” pieces ½ - white onion, peeled and cut into 2” pieces 2 - tbsps. olive oil ½ - tsp dried oregano PREPARATION Meal Preparation Plan The Tomatillo salsa is cooked at a high temperature using the Broil mode so this definitely needs to be made in advance so the oven can cool down before cooking the meat. A 2 ½ lb. Tri Tip roast cooked at low temperatures will take approximately 40 minutes, the internal temperature can be monitored with the oven meat probe if your oven has that feature. The roasted vegetables are added to the oven approximately halfway through the cooking time, they will cook at a low temperature for 25 minutes and at higher temperatures for 15 minutes. Broiled Tomatillo Salsa Line a small rimmed baking sheet with foil, shiny side down. Combine the tomatillos, onion and jalapeno and spread onto the prepared baking sheet. Place an oven rack in the top rack position and heat the oven in the Broil Mode, 425 degrees. (when using the Broil Mode the oven only requires a 5 minute preheat time, none for a gas oven). Cook for 8 - 10 minutes, until the tomatillos are blistered and the onions are charred. Remove from the oven and cool before pureeing in a blender or food processor with the garlic, lime juice and chopped cilantro leaves. Taste and add salt as needed. Low Temperature Roast Tri Tip Heat the oven in the Convection Roast Mode 300 degrees and arrange the oven racks so that the meat will cook on the middle rack position and the vegetables on the lower rack position. Combine the oil and seasoning in a small bowl and rub into the tri tip. Place the tri tip on a rimmed baking sheet and if using the oven meat probe, insert the sensor into the thickest part of the meat. Place the meat in the oven, program the meat probe to reach an internal temperature of 135 degrees and set the timer for 25 minutes. When the timer has elapsed, increase the oven temperature to 375 degrees and cook the meat for 15 minutes or until the internal temperature of 135 degrees has been reached. The potatoes and peppers can be added to the oven at this time and the timer set for 30 minutes to monitor their cooking time. When the meat has finished cooking, remove it from the oven and set it aside to rest for 10 minutes before slicing. Note: if the internal temperature of the meat is reached before the potatoes are cooked the oven will turn off automatically, so you may need to reprogram it to finish cooking the potatoes. Roasted Potatoes and Peppers Combine all the ingredients in a medium bowl and only add salt to taste just before placing in the oven. Spread the ingredients onto a rimmed baking sheet and place in the lower part of the oven when the timer for the low temperature roasting has elapsed and the temperature has been increased to 375 degrees. Set the timer for 30 minutes for the vegetables. Even though Tri Tip cooked this way is spectacular it’s still important to carve it correctly across the grain so it’s not tough. If in doubt check out one of the great YouTube tutorials. This meal serves 4 - 6 people Low Temperature Roast Tri Tip with Broiled Tomatillo Salsa .pdf Download PDF • 182KB JOIN US FOR DELICIOUS AND NUTRITIOUS MEALS Chocolate Orange Roulade How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks UNLEASH YOUR INNER CHEF WITH MY BLOG! Convection for Succulent Oven Fried Chicken There are many delectable ways to prepare chicken, but hands down some of the most popular methods involve achieving a crisp crunchy... 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YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Apricot Tart Asian Chicken Meatballs Asian Pork Meatballs BBQ Chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi Baked Stuffed Peppers Baked Stuffed Pork Chops Balsamic Chicken Berry Peach Shortcake Cobbler Braised Duck Legs Braised Short Ribs Breakfast Potato Sausage Broiled Cod Broiled Mustard Salmon Broiled Steak Corn Butter Roasted Chicken Butternut Squash Caramel Apple Pie Carrot Apple Muffins Cauliflower Mc Cheese Cheese Bread Chicken Shawarma Chicken and Broccoli Casserole Convection Bake Pita Bread Convection Bake Mode CLICK HERE TO READ RELATED BLOG The Convection Bake mode is the perfect choice for baking quick-cooking pita bread. In this mode, both the bottom and top heating elements are engaged while the fan circulates the heated air around the oven cooking each bread to perfection. The bread can be baked on a rimmed baking sheet or a pizza stone placed on rack position 1 close to the bottom heating element. Pita bread uses the same ingredients as pizza dough; however, the method of preparation is slightly different. I have been using the recipe written by David Tannis from NYT Cooking for many years except of course I use either my Convection or Combi-Steam oven for proofing. The recipe comes together easily and doesn’t require using a stand mixer. Typically when baking in Convection lowering the temperature by 25 degrees is recommended however keeping the higher temperature when baking this quick-cooking bread will ensure the best results. Ingredients 1 cup lukewarm water 2 tsp active dry yeast ½ tsp white sugar ¼ cup whole wheat flour 2 ½ cups unbleached all-purpose flour 1 tsp kosher salt 2 tbsp olive oil Preparation Arrange the racks in the oven, placing one rack on the lowest tray slide and select the Proof Mode, the temperature will default to 100°F. Combine the water, yeast, and sugar in a large mixing bowl and stir to dissolve. Whisk in the whole wheat flour and place in the oven for 10 - 15 minutes until frothy. Add the salt, olive oil, and 2 cups of flour to the sponge and stir with a wooden spoon to form a shaggy dough. Knead in the bowl for a minute, adding a dusting of flour if needed. Turn the dough onto a lightly floured surface, and knead gently for 2 minutes until the dough comes together and is smooth. Cover the dough loosely with a light kitchen towel and rest for 10 minutes then knead again for another 2 minutes. Add small amounts of the remaining flour as needed but the dough should be soft and a bit moist. Pace the dough in a lightly oiled mixing bowl and place in the oven for 45 minutes to 1 hour until the dough has doubled in size. Remove the dough from the oven, place a pizza stone or heavy baking sheet on the lower rack, and heat the oven in the Convection Bake mode 475°F. Punch down the dough, divide it into 8 equal pieces and roll each one into a ball. Cover the dough balls with a light kitchen towel and rest for 10 minutes. Roll the dough balls one-by-one into a 6 -8” disk, adding a little more flour to prevent sticking if needed. Bake the bread two or three at a time depending on the size of the baking tray or stone. Bake for 2 minutes until puffed then turn with tongs and bake for one minute more. The bread should be pale with only a few brown spots. Makes 8 - 10 Note: I did try baking the Pita bread in my Combi-Steam oven but since the highest temperature is 450 degrees, it wasn’t hot enough for the bread to puff and bake correctly. Convection Bake Pita Bread .pdf Download PDF • 93KB JOIN US FOR DELICIOUS AND NUTRITIOUS MEALS Chocolate Orange Roulade How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks UNLEASH YOUR INNER CHEF WITH MY BLOG! 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Read More SIMPLIFYING YOUR MEAL TIME A WITH CONVECTION OVEN Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

YOUR RECIPE FOR CONVECTION COOKING! Baking Casseroles Convection Meals Desserts Meats Poultry Seafood Vegetables Anchor 1 Apricot Tart Asian Chicken Meatballs Asian Pork Meatballs BBQ Chicken Baked Deviled Fried Chicken Baked Ham With Brown Sugar Maple Syrup Glaze Baked Mahi Mahi Baked Stuffed Peppers Baked Stuffed Pork Chops Balsamic Chicken Berry Peach Shortcake Cobbler Braised Duck Legs Braised Short Ribs Breakfast Potato Sausage Broiled Cod Broiled Mustard Salmon Broiled Steak Corn Butter Roasted Chicken Butternut Squash Caramel Apple Pie Carrot Apple Muffins Cauliflower Mc Cheese Cheese Bread Chicken Shawarma Chicken and Broccoli Casserole Convection Roast Heritage Turkey Convection Bake or Convection Roast Mode CLICK HERE TO READ RELATED BLOG 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 Convection Roast Heritage Turkey .pdf Download PDF • 471KB JOIN US FOR DELICIOUS AND NUTRITIOUS MEALS Chocolate Orange Roulade How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks UNLEASH YOUR INNER CHEF WITH MY BLOG! Convection for Succulent Oven Fried Chicken There are many delectable ways to prepare chicken, but hands down some of the most popular methods involve achieving a crisp crunchy... 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