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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 Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil Steaming CLICK HERE TO READ RELATED BLOG Steaming or poaching a whole fish on a bed of aromatics in the Combi-Steam oven results in tender flavorful fish that makes a dramatic presentation. The pressure-less steam environment in the Combi-Steam oven maintains a consistent gentle temperature ensuring perfect results with no fear of boiling the fish. When steaming whole fish in the Combi-Steam oven, select the solid pan or use an oven-safe casserole dish. Then add the aromatics you wish to use to flavor the fish together with just enough water to cover the base of the pan and maybe even a splash of wine if appropriate. The cooking time will be a little longer than when fish is steamed over boiling water, but the succulent results are well worth the extra 8 - 10 minutes of cooking time. INGREDIENTS Cooking the Fish 2 whole tilapia or striped sea bass, scales and fins removed 1” piece of fresh ginger, thinly sliced 2 scallions, thinly sliced into 2” long diagonal strips 1 lemon, thinly sliced 2 tbsp soy sauce 2 tbsp sesame oil Serving the Fish 1 small red Jalapeno chili pepper, cut into very thin circles 2 scallions, thinly sliced into 2” long diagonal strip 4 tbsp sesame oil, heated PREPARATION Heat the oven in the Steam mode, 100% Humidity, 212 Degrees Pour about ¼ - ½ a cup of water into the solid Combi-Steam oven Pan. Cut a few diagonal slits in the fish and place the fish in the prepared pan. Place the lemon and ginger slices in the slits and put any remaining slices in the belly together with the scallions. Pour the soy sauce over the fish then drizzle the sesame oil over the fish. Place in the oven and cook for 15 - 20 minutes until the fish flakes easily from the bone. Place the fish on a platter and sprinkle the reserved scallions and chili pepper over the fish. Heat the sesame oil until sizzling then pour it over the fish. Combi Steam Whole Fish .pdf Download PDF • 95KB 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 Steamed Snap Pea and Asparagus Salad with Radish Steaming Mode CLICK HERE TO READ RELATED BLOG The flavor, texture and nutrient value of foods cooked in steam is outstanding and preparing seasonal side dishes and salads is one way to make good use of your steam oven and make food preparation easier. In this recipe both the snap peas and asparagus cook for the same amount of time, so they can be combined and cooked in the perforated pan that comes with the oven. For a heartier salad some quinoa can be steamed at the same time and combined with the cooked vegetables and dressing. INGREDIENTS 2 - cups snap peas, strings removed 1 - bunch asparagus, trimmed and cut into into thirds 4 - medium sized radishes, halved and cut into ½” thick slices ¼ - cup vegetable oil 2 - tbsp rice vinegar or apple cider vinegar 2 - tbsp chopped fresh mint PREPARATION Heat the Combi steam oven in the Steam Mode 212 degrees. Place the snap peas and asparagus in the perforated pan. Slide the perforated pan into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp. Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint. Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled. Serves 4 - 6 Steamed Snap Pea and Asparagus Salad with Radish .pdf Download PDF • 142KB 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 Baked Alaskan Wild Cod with Broccoli, Peppers and Olives Steam-Roasting CLICK HERE TO READ RELATED BLOG In this video, I am Steam Baking wild cod, with broccoli, onion, peppers, and pitted olives in the Steam oven. Just follow these easy steps for a delicious fast meal, and vary the type of fish, vegetables, and seasoning to your taste. I am seasoning the wild cod with mixed Italian seasoning, grated lemon zest, and a drizzle of olive oil. It will take approximately 18 minutes to roast the vegetables at 375 degrees, but I am setting the timer for 12 minutes at which time I will remove the tray and add the fish. Then everything goes back into the oven for another 6 minutes for the fish and vegetables to finish cooking through. Before serving, add some finishing sea salt and freshly ground pepper, so easy to prep, fast to cook, flavorful, and nutritious. INGREDIENTS For the vegetables 2 cups broccoli florets, cut into ¾” thick slices ¼ red onion, cut into ¼” thick slices 1 red or yellow pepper, seeds removed cut into ¼” thick slices ¼ cup pitted Kalamata olives 1 tbsp olive oil For the Fish 1 lb. wild cod ¼ tsp mixed Italian seasoning Pinch dried red chili flakes 1 lemon, zest only PREPARATION Heat the Steam oven in the Steam-Baking mode at 375 ℉ (190 ℃) or heat the Convection oven in the Convection Bake or Convection Roast mode. Combine the vegetables with a sprinkle of salt and some freshly ground pepper and spread them onto a rimmed baking pan. Place the pan in the oven and set the timer for 12 minutes. Meanwhile, season the fish and drizzle it with a little olive oil. When the timer elapses, remove the pan with the vegetables from the oven and push them to one side to make some room for the fish. Place the fish on the pan and return the pan to the oven. Set the timer for 5 - 6 minutes and cook the fish until it separates in flakes. Serves 2 Baked Alaskan Wild Cod with Broccoli, Peppers and Olives .pdf Download PDF • 350KB 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 Slow Roasted Beef Tenderloin Low Temperature Roasting CLICK HERE TO READ RELATED BLOG Low temperature roasting is an ideal method for cooking leaner tender cuts of meat such as beef tenderloin. There are two methods that both work well. Sear the beef first then place it in the oven to slowly cook through, rest before slicing. Slowly cook the meat, take it out when it reaches the desired internal temperature and let it rest then sear it just before serving and slice it right away. When cooking meats in low temperatures you will find meats retain a great deal more color which some people find alarming. Even though the meat is fully cooked to whatever internal temperature you chose it may look too rare, my solution, pop some slices back in the oven at a low temperature 250 degrees in the Combination Convection Steam Mode for a few minutes and the color will quickly dissipate but the meat will still be very tender. INGREDIENTS 1 - 3-4lb beef tenderloin 1 - teaspoon kosher salt 2 - cloves garlic, minced 1 - tablespoon, finely chopped fresh rosemary 1 - tablespoon olive oil Freshly ground pepper PREPARATION Combine the seasoning with the oil and massage into the beef. Ideally do this a couple of hours in advance to allow the beef to take on the flavors. Heat the oven in the Convection Steam Mode 200 degrees, place the meat on a shallow rimmed baking sheet and cook for approximately 30 - 40 minutes depending on the internal temperature you prefer. Ideally aim for a few degrees lower than the carving temperature because the meat will be going through a high heat sear before serving. Let the meat rest for at least 15 minutes or up to an hour then sear in a hot pan on the cooktop or in the oven in the Convection Mode 425 degrees. Beef Tenderloin .pdf Download PDF • 233KB 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 Roast Beef Top Loin Steam Roasted Steam-Baking CLICK HERE TO READ RELATED BLOG A top loin beef roast makes a wonderful traditional roast beef dinner with roasted vegetables and horseradish sauce plus extras for roast beef sandwiches or a salad. Even though the meat has a nice fat cap it is not heavily marbled so cooking it at a moderate temperature with steam will yield the most tender results. The usual tips for success apply, if possible season the roast 6 hours to a day in advance, let it come to room temperature before cooking and allow 15 minutes for resting prior to slicing the meat crosswise. INGREDIENTS 1 - beef loin roast 3 - 5lbs ( feeding 6 - 10 people) 3 - cloves garlic, peeled and minced 1 - teaspoon dried Italian seasoning 1 - teaspoon kosher salt ½ - teaspoon cracked pepper 1 - tablespoon olive oil PREPARATION Combine the seasonings and rub into the beef roast at least 6 hours in advance and be sure to let it come to room temperature before cooking. Preheat the steam oven in the Convection Mode 425 degrees. Place the meat on a small rack in a shallow pan and roast for 15 minutes. Change the oven cooking mode to Convection Steam 325 degrees and cook for another hour or until the roast reaches your preferred internal temperature. Remember the internal temperature will rise about 10 degrees while the meat is resting. Rare - 125 degrees M/Rare - 135 degrees Medium - 145 degrees Beef Top Loin .pdf Download PDF • 49KB 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 Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley Steaming CLICK HERE TO READ RELATED BLOG Bulgur cooks in 15 - 20 minutes which is just enough time to chop some fresh vegetables and put together a dressing for an easy delicious side dish. Serve with flatbreads, grilled meats or fish or just enjoy as a salad. For this recipe you will be using the Steam Mode mode ( Combi Steaming ). Bulgur cooks in 15 - 20 minutes which is just enough time to chop some fresh vegetables and put together a dressing for an easy delicious side dish. Serve with flatbreads, grilled meats or fish or just enjoy as a salad. INGREDIENTS ¾ - cup bulgur 1 - 2” wedge red or white onion, finely minced 1 - cup cherry or grape tomatoes cut into quarters 2 - small cucumbers, cut into small chunks 1 - cup flat-leaf parsley leaves, coarsely chopped ½ - cup pitted Kalamata olives 1 - cup canned garbanzo beans, rinsed (optional) ½ - tsp dried dill ½ - cup Evoo olive oil 4 - tbsps. white balsamic vinegar ¼ - cup crumbled Feta cheese PREPARATION Bulgur cooks in 15 - 20 minutes which is just enough time to chop some fresh vegetables and put together a dressing for an easy delicious side dish. Serve with flatbreads, grilled meats or fish or just enjoy as a salad. For this recipe you will be using the Steam Mode mode ( Combi Steaming ). Bulgur cooks in 15 - 20 minutes which is just enough time to chop some fresh vegetables and put together a dressing for an easy delicious side dish. Serve with flatbreads, grilled meats or fish or just enjoy as a salad. Bulgur Salad with Raw Vegetables .pdf Download PDF • 214KB 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 Pork Tenderloin with Roasted Vegetables Steam-Roasting CLICK HERE TO READ RELATED BLOG This is a Combi Roasting mode recipe which is a combination of Convection Steam Mode. The important thing to think about with this combination is timing and temperature. Since the tenderloin has already been seared it only needs about 15 minutes in the oven at a moderate temperature to cook through. However, you also need to factor in 10 minutes for resting before slicing. If the vegetables take about 25 - 30 minutes to cook then they can go into the oven with the tenderloin at a moderate temperature and when you remove the tenderloin to rest before slicing, you can increase the oven temperature to give the vegetables some high heat for caramelization. INGREDIENTS 1 - 1lb pork tenderloin 1 - teaspoon BBQ spice rub ½ - teaspoon Kosher salt 2 - teaspoons olive oil Vegetables: 2 - cups Brussels sprouts, washed, trimmed and cut into 3 - 4 slices 8 - ounces Cremini mushrooms, cut into 3 - 4 slices 4 - small golden potatoes, cut into ½” thick slices ( or 1 large sweet potato if you prefer) ½ - teaspoon mixed Italian seasoning 1 - tablespoon olive oil PREPARATION Tenderloin Preparation: Heat the Steam Oven in the Combination Convection Steam Mode 350 degrees. Rub the seasoning and oil into the tenderloin and heat a 10 - 12” skillet over moderate heat, sear the tenderloin on all sides then place on a rimmed baking sheet. Toss the vegetables in a little olive oil and spread onto the baking sheet next to the pork. Cook for 15 minutes until the Pork is firm to the touch. Remove the pork from the oven and set aside to rest. Change the oven Mode to Convection 400 degrees and cook the vegetables for another 15 minutes. Using this combination they cook with the combined benefit of humidity and dryer heat for caramelization. Vegetable Preparation: Toss the vegetables with the oil and spread onto a rimmed baking sheet cooking as directed above. Note: if your oven doesn’t accommodate a ½ sized baking sheet you may have to cook the pork on a separate pan so that the vegetables are not too crowded. Serves 4 Spice Rubbed Pork Tenderloin and Vegetables .pdf Download PDF • 222KB 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 Braised Spareribs with Plum Sauce Steam-Roasting CLICK HERE TO READ RELATED BLOG This delicious recipe for spareribs with Asian flavors from chef Paul Tang makes a wonderful change from the typical BBQ rubs. Ideally marinate the ribs overnight and cook them slowly in the Combi steam oven, so the meat tenderizes and reaches that wonderful fall off the bone texture. The ribs can also be prepared in the traditional manner, covered with foil or a tight fitting lid in the Convection oven. The ribs can then be finished on the grill or under the broiler in the Convection oven. INGREDIENTS Spareribs and Marinade 2 lbs. pork spareribs , cut in half lengthwise or whole 1 tsp Kosher salt 2 tsp sugar 2 tbsp Chinese rice wine or Sherry 2 tbsp ginger, grated Glaze 6 cloves garlic, minced 3 tbsp plum sauce 3 tbsp rice vinegar 1 tsp soy sauce ¼ cup water Garnish 2 green onions, sliced thin 1 tbsp toasted sesame seeds PREPARATION Cut the ribs apart between the bones. Place ribs in a large resealable plastic bag with the salt, sugar, wine, ginger and massage the marinade into the ribs. Refrigerate for at least 2 hours or overnight. When ready to cook, place the ribs in a glass casserole or the solid Steam oven pan. Steam Oven Method: Heat the oven to 280 degrees in the Steam mode and cook the ribs uncovered for 1 ½ - 2 hours until the meat is beginning to fall off the bone. Convection Oven Method: Heat the oven to 300 degrees in the Convection mode. Place the ribs in an oven-proof casserole dish, add ½ cup of water and cover the dish tightly with foil. Cook for 1 ½ - 2 hours until the meat is beginning to fall off the bone. In a small bowl whisk all the ingredients for the glaze, set aside. Once the ribs are cooked and almost falling off the bone, brush the ribs with the glaze all over. Heat the Convection oven in the Broil mode High or 485 degrees. Place the ribs on a foil lined rimmed baking sheet and broil for approximately 5 minutes on each side. Transfer to a serving platter and garnish with green onions and sesame seeds. Notes: remember when using the Broil mode your oven will come to temperature very quickly. Make sure an oven rack is in a suitable position for broiling before heating the oven and always broil with the oven door closed. Makes 4 - 6 servings Spareribs with Plum Sauce .pdf Download PDF • 160KB 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 Chocolate Flan Convection Steam Mode CLICK HERE TO READ RELATED BLOG Flan is a versatile delicious baked custard that can be made with a variety of flavors and, your steam oven makes it especially easy to bake since no water bath is required. Convection-Steam Mode Chocolate Flan A water bath is an ingenious method for cooking delicate foods in a regular oven, however using the steam mode in a steam oven creates the same delicate environment for baking custard and flan. This recipe uses a combination of whole milk and cream infused with cinnamon, combined with eggs, vanilla and bittersweet chocolate. The quantities are for a 9” cake pan, however you can portion the flan into 2 9” pie dishes or smaller individual ramekins. While the assembly and cooking time for flan are fairly fast, flan does need to be chilled for at least 4 hours or overnight before being turned out on a plate for serving. PREPARATION Begin by preparing the caramel: Place ⅔ of a cup of sugar and ⅓ of a cup of water in a small heavy saucepan and heat over medium high heat to dissolve. Allow the mixture to boil and continue cooking without stirring until it reaches a deep amber color. Brushing the sides of the pan with water is recommended to wash down ice crystals that may form on the inside of the pan. Once the caramel has achieved the desired color immediately pour it into the baking pan and set aside. Heat the steam oven in the Steam mode to 212 F/100 C. Place the prepared pan into the large perforated oven pan, this will make it easier for you to place and remove the pan from the oven. For the custard: Combine the milk and cream with the cinnamon sticks in a medium saucepan and heat slowly until bubbles begin to appear around the rim, taking care not to let it boil. Once scalded, remove the cinnamon sticks, add the chocolate to the mixture and whisk until completely dissolved Meanwhile, whisk ½ of sugar with the eggs, yolk, vanilla and salt. Slowly add the milk, to the egg mixture whisking until well combined then pour the mixture into the prepared baking pan. Slide the pan into the steam oven and bake for 25 - 30 minutes until the mixture is just set but still a little jiggly. Set the pan aside to cool for 30 - 40 minutes to cool, then refrigerate to chill for 4 hours or overnight. When you are ready to turn the chilled flan onto a plate, follow these steps to remove the flan from the baking pan. Add a cup of boiling water to a shallow pie dish and gently submerge the base of the flan baking dish into the water for a minute or so. Then run a knife or offset spatula around the rim to loosen the flan. Place a rimmed serving plate over the pan and flip it over to invert the flan, hold the flan over the plate and allow it drop gently onto the plate. INGREDIENTS For the caramel: ⅔ cup granulated sugar ⅓ cup water For the custard: 5 large room temperature eggs 1 large egg yolk 1 tsp vanilla extract Pinch of salt 2 cups whole milk 1 cup heavy cream 2 cinnamon sticks 8 oz bittersweet chocolate, finely chopped Makes 12 servings Flan ingredients Chocolate Flan .pdf Download PDF • 59KB 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 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... 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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 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! 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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 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!