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

With few ingredients: Chocolate, eggs, , sugar, almond meal and 1/2 cake flour, you can bake successfully in your convection oven this famous chocolate cake by Julia Child. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Chocolate Almond Cake - The Queen of Sheba Convection Bake or Bake Mode A chocolate cake dusted with powdered sugar and adorned with fresh raspberries, ready to be served. Convection creates the perfect texture for this light melt-in-your-mouth chocolate almond meal cake made popular by Julia Child. This is one of those recipes that requires good choreography to move smoothly through the steps, so you definitely want to begin by preparing the cake pan and assembling all the ingredients. The chocolate mixture needs to be warm in order to smoothly incorporate the whipped egg whites and at that point, you will also be adding other ingredients so there are few intense minutes when a lot happens at once. The chocolate can be melted in the microwave or over simmering water and be sure the coffee is warmed before stirring it into the chocolate to avoid the chocolate from seizing up. The cake bakes well in either the Convection Bake mode with a temperature reduction of 25 degrees or in the Bake mode with no temperature reduction. INGREDIENTS 3 oz semi-sweet baking chocolate 1 oz unsweetened chocolate 2 tbs warm black coffee 4 oz unsalted butter cubed, room temperature ½ cup granulated sugar 3 (large) egg yolks 3 (large) egg whites, room temperature ¼ tsp cream of tartar Pinch of salt 2 tbs extra fine sugar (Bakers sugar works well) ⅓ cup blanched almonds ground with 2 tbs sugar or almond meal ¼ tsp almond extract ½ cup plain cake flour scooped, leveled, and sifted PREPARATION Arrange the oven racks to bake the cake on rack position 2 counting up from the bottom. Heat the oven, Convection 300F, (148C) or Bake 325F (163C). Lightly butter an 8” cake pan and sprinkle with a light dusting of flour, tapping out the excess. Beat the butter for a minute then add the sugar and beat for a few minutes then beat in the egg yolks. Set the mixture aside and clean the bowl and beaters if also needed to whip the egg whites. Beat the egg whites until they are foamy then beat in the cream of tartar and salt. Continue beating until soft peaks form. Gradually beat in the 2 tbs of sugar and continue beating until stiff shining peaks are formed this will take approximately 8 minutes. While the eggs are beating melt the chocolate and combine it with the warm coffee, egg yolk mixture, ground almonds, and almond extract. The chocolate needs to be warm to smoothly incorporate the whipped egg whites. Stir a quarter of the whipped egg whites into the chocolate to lighten it. Scoop the rest of the whites over the chocolate and, alternating with sprinkles of flour, rapidly and with a light hand fold in the egg whites. Turn the batter into the prepared pan and place it in the preheated oven and bake for 25 minutes. The cake should be slightly puffed and set around the edges but still moist in the center. The recipe notes state the cake should not be baked dry. Cool the pan on a cooling rack for 15 minutes before unmolding the cake onto the rack and cooling it to room temperature before serving. (Note: 25 minutes of baking time was too long in my 24” oven but should be fine in a 30” or larger oven). Chocolate Almond Cake - The Queen of Sheba .pdf Download PDF • 404KB WANT TO LEARN MORE? Click Here MORE DELICIOUS RECIPES COOKED WITH STEAM! Steam Oven Caramel Bread Pudding Delight RECIPE Vanilla Creme Brulee RECIPE Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Corned Beef with Cabbage, Potatoes and Carrots RECIPE Chocolate Flan RECIPE Key Lime Cheesecake RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This easy oatmeal bake is combined with frozen blueberries, banana, dates, walnuts and coconut for a delicious nourishing breakfast. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Oatmeal Blueberry Bars Convection or Convection Bake Mode Shortened Description Delicious baked oatmeal blueberry bars are served with fresh apples and creamy yogurt, embodying a cozy homemade breakfast. This easy oatmeal bake is combined with frozen blueberries, banana, dates, walnuts and coconut for a delicious nourishing breakfast. Because this dish is baked in Convection at 350F it provides the perfect opportunity to bake some muffins or a frittata at the same time. Baking with convection is the easiest way to keep your refrigerator and freezer packed with delicious treats to start the day. INGREDIENTS ½ cup pitted dates, coarsely chopped 3 cups frozen blueberries ¾ cup unsweetened coconut milk 1 ripe banana 1 large egg 2 tsp vanilla extract 2 ½ cups old-fashioned oats 1 cup chopped walnuts ¾ cups unsweetened shredded coconut 1 tsp ground cinnamon ½ tsp salt 1 tsp baking powder Recipe ingredients. PREPARATION Heat the oven to 350F in the Convection or Convection Bake mode. Lightly oil an 8 x 8” baking pan. Place the dates in a small bowl and cover with very hot water for 15 minutes to soften. Place the frozen blueberries in a small saucepan with 1 tsp of water. Bring to a boil and simmer for 8 minutes until the berries have softened. Drain the dates and combine in a medium bowl with the coconut milk, banana, egg and vanilla. Mash with a spoon and mix until well combined. In a large bowl, combine the oats, walnuts, shredded coconut, baking powder, cinnamon and salt, stir in the date mixture until combined. Spread half of the mixture into the base of the prepared pan, top with the blueberries and the remaining oat mixture. Bake for 30 - 35 minutes until the crust is golden. Refrigerate when cooled and enjoy within 4 days or portion and freeze the portions. Makes 9 servings Note: This recipe calls for a small amount of coconut milk, small 7oz cans are available at Asian markets. WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Apricot Tomato Chutney RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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

Roasting vegetables to make fried rice is the way to make fried rice. Brown rice gives extra texture to this easy recipe with tree oyster mushrooms, cauliflower, onions and potatoes. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Oven Roasted Vegetables Brown Fried Rice Convection Roast Mode Roasting you veggies for a fried rice takes this dish to a new level Looking for a quick and easy meal that's both delicious and healthy? Look no further than this Convection oven-roasted vegetable fried rice recipe! This dish will satisfy your cravings with crispy veggies and tender, moist rice. And the best part? Fried rice is best made with slightly dry day-old rice, so it's a great way to use any leftover rice in the refrigerator. So why not try it today and see how tasty and satisfying it can be? The convection roast mode on your oven engages the top and bottom heating elements. It circulates hot air around the food, producing perfectly crispy and evenly roasted veggies every time. Try it and taste the difference! PREPARATION For the rice Cook the rice a day in advance. When cooled, spread the cooked rice onto a rimmed baking sheet or into a casserole, cover, and refrigerate. The rice can be steamed in a saucepan or uncovered in the steam oven. Brown rice was used in this recipe and cooked for 38 minutes at 220°F in a steam oven. For the vegetables: Preheat the oven to 375°F in the convection roast mode. Cut the potatoes and onion into wedges and slice the cauliflower. Place the vegetables in a large bowl and toss with olive oil, salt, and freshly ground pepper. Spread the vegetables onto a rimmed baking sheet, spreading them out so they are not crowded, and bake for 20 minutes. Don't worry if you have to use two trays; they will cook evenly in Convection. Toss the mushrooms in a separate bowl with olive oil, salt, and pepper. When the timer has elapsed, add the mushrooms to the baking pan and cook for another 10 - 15 minutes until the vegetables are crispy around the edges. Preparing the rice: When the mushrooms go into the oven, heat a large saute pan or wok to heat the rice. The pan needs to be very hot to stir-fry the rice, so let it heat on medium-low heat until it is evenly heated. Meanwhile, prepare the stir-fry sauce by combining the cumin, turmeric, garlic, 2 tbsp chopped chives, oregano, olive oil, and soy sauce. Mix the stir-fry sauce with the rice and add to the pan. Immediately increase the heat to medium high and cook the rice until heated, approximately 5 minutes. Move away the pan from the heat and cover with a lid. Remove the roasted vegetables from the oven and mix them with the rice. Garnish with the chopped chives. Serves 2 Recipe ingredients INGREDIENTS 1 small cauliflower, thick core removed, cut into 1/2" thick slices 16 ounces tree Oyster Mushroom or any mushroom you prefer 5 small potatoes cut in wedges 1 Medium yellow onion, cut into wedges 2 cups cooked brown rice 1 tsp ground cumin 1 tsp ground turmeric 1 clove garlic, chopped 2 tbsp fresh oregano leaves chopped or 1 tsp dried oregano 3 tbsp chopped chives or green onion 1/8 cup olive oil 1/4 cup low sodium soy sauce Oven Roasted Vegetables Fried Rice .pdf Download PDF • 65KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH COMBINED STEAM RECIPES! Orzo Pasta Salad with Grilled Artichokes and Poached Shrimp RECIPE Vanilla Creme Brulee RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Paella with Steamed Mussels and Shrimp RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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

WHAT ARE THE ADVANTAGES OF ROASTING DUCK IN THE STEAM OVEN? FAQ PAGE How What Why Do What are the Advantages of Roasting Duck in the Steam Oven? Duck has a good layer of fat but the duck meat itself is not marbled with fat, so it benefits from long slow cooking to tenderize the meat without drying it out. During the steaming process (one of my ways of cooking duck), the fat renders providing you with a very healthy and delicious cooking fat that can be stored in the refrigerator or freezer for about six months. Potatoes and root vegetables roasted in duck fat are outstanding, but the fat can also be used for general cooking. Ready to Steam-Roast a duck? Check out my recipe Steam-roasted duck with crispy skin served alongside roasted potatoes and greens. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

Choux pastry is typically formed into eclairs or rounds, filled with custard or whipped cream, and topped with a chocolate or caramel glaze. During summer, eclairs are also delicious filled with strawberries or, as in this recipe, caramelized peaches and whipped cream. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Eclairs with Caramelized Peaches and Cream Convection or Convection Bake Mode Savor the flavors of perfectly grilled tuna steaks topped with vibrant pesto, paired with a hearty side of roasted tomatoes and couscous. Tuna steaks require careful handling when cooking to prevent them from drying out or becoming rubbery. While searing them in a hot pan is always a good option, they are also delicious when baked in the oven in the convection mode. When cooking tuna steaks in the oven, it’s important to preheat the oven to a high temperature and allow for approximately 10-12 minutes of cooking time. Tuna steaks pair well with zesty, spicy toppings; however, in this recipe, we used freshly made basil pesto and served the tuna with an orzo pasta side salad. Pesto is such a great condiment to have on hand, as it adds pizzazz to many dishes, including grilled seafood, casseroles, pasta, soups, and sandwiches. When making a batch of pesto, it’s a good idea to freeze any extra in small containers to have on hand. INGREDIENTS For the tuna 2 tuna steaks ½ tsp dried oregano 2 tbsp olive oil 1 tbsp lemon juice Pinch dried red chili flakes (optional) For the pesto 2 cups basil leaves, washed and completely dried 3 cloves of garlic ¼ cup pine nuts or walnuts (plain or toasted) ¼ cup fruity olive oil Fresh tuna steaks await a zingy transformation with lemon and herb-infused pesto. PREPARATION Combine the tuna with seasoning and lemon juice in a shallow glass container, then set aside to marinate for 10-15 minutes. Heat the oven to 450°F/230 °C in the Convection Roast or Convection Bake mode. Lightly oil a shallow, rimmed baking pan. Add the fish to the pan, place it in the oven, and cook for 6 minutes. Turn the fish and continue cooking for an additional 5 -6 minutes. Top with a dollop of pesto before serving. To prepare the pesto, place the basil, garlic, and nuts in the bowl of a food processor and pulse until the ingredients are well chopped. Add a ¼ tsp of sea salt and, with the motor running, drizzle in the olive oil until well combined. Stop the motor, taste the pesto, and add more salt if necessary. Additionally, more oil can be added if you prefer a more liquid consistency. Serves 2 PRINT OUR RECIPE Baked Tuna Steaks with Delicious Pesto .pdf Download PDF • 265KB WANT TO LEARN MORE? Click Here TRY ONE OF OUR STEAM RECIPES! Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Key Lime Cheesecake RECIPE Chocolate Flan RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Vanilla Creme Brulee RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

DO I BAKE MUFFINS IN CONVECTION OR TRADITIONAL BAKE MODE? FAQ PAGE How What Why Do Do I bake muffins in Convection or Traditional Bake mode? It depends on how wet the batter is. Because foods cooked in Convection have more moisture retention, I use Convection for most of my cooking; however, when it comes to baking there are times when traditional Bake actually results in a drier crumb. It all depends on how liquid the batter is. For example, I find I get better results baking Blueberry muffins in Traditional Bake because those blueberries just burst open and give off so much juice during baking, and if I bake them in Convection the muffins have a tendency to fall apart. Carrot Apple Muffins with Pecans and Coconut. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

The bright flavors of this delightful lemon blueberry tea loaf are enhanced with the addition of lemon curd and lightened with a little Greek yogurt. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Lemon Blueberry Loaf Cake Convection or Convection Bake Mode Lemon Blueberry Loaf Cake baked in the convection-mode The bright flavors of this delightful lemon blueberry tea loaf are enhanced with the addition of lemon curd and lightened with a little Greek yogurt. This cake is easy to prepare and even easier to eat. This cake bakes at a low temperature of 320 F for approx. 1 hour to 1 hour 10 mins and can be baked in either the Convection or Convection Bake mode. A delightful blueberry lemon loaf cake, garnished with fresh blueberries and whole lemons for a refreshing twist. INGREDIENTS ¾ cup (1.5 sticks) unsalted room temperature butter ⅔ cup superfine bakers sugar or caster sugar 3 large eggs, room temperature ½ cup plain Greek yogurt 1 ½ cups, unbleached all purpose flour 1 ¼ tsp baking powder ¾ tsp salt 1 lemon, zest and juice 4 tbsp lemon curd ¾ cup fresh blueberries, tossed with a little flour PREPARATION Heat the oven in the Convection or Convection Bake mode 320 F/160 C. Lightly oil a 9 x 5” loaf pan and line the bottom with parchment paper. Cream the butter and sugar until pale and fluffy, approximately 5 minutes. Whisk in the eggs one by one on low speed until well incorporated, then stir in the yogurt. Fold in the flour, baking powder and salt and mix with a light hand, then gently stir in the lemon juice and zest. Fold in the lightly floured blueberries then spoon half the batter into the prepared baking pan. Drop half of the lemon curd in dollops over the batter swirling them lightly into the batter. Scatter half of the blueberries over the batter and spoon the remaining batter into the pan. Drop the remaining lemon curd in dollops into the batter and scatter the remaining blueberries over the top, pressing them lightly into the batter. Bake the cake on rack position 2 counting up from the bottom of the oven for an hour or hour and 10 minutes until the tester comes out clean. Cool the cake for 10 - 15 minutes, then transfer to a cooling rack. This cake is delicious served warm with creme fraiche and a small dollop of lemon curd. It can be stored in an airtight container for 3 - 4 days once it is completely cooled. Serves 8 WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH THE COMBI OVEN! Chocolate Flan RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Chicken Wings RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Steamed Salmon Salad Niçoise RECIPE Slow Roasted Turkey Pieces RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A savory potato gratin with chard is a perfect side dish to serve with a special feast; it is best made in advance and reheated prior to serving. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Potato Gratin with Chard Convection Bake Mode Golden potato gratin with a fall salad and wild rice for a cozy meal. A savory potato gratin with chard is a perfect side dish to serve with a special feast; it is best made in advance and reheated prior to serving. With the help of your convection oven, you can cook several side dishes at once making the feast easier to prepare. INGREDIENTS 1 shallot, sliced 3 cloves garlic, minced 1 bunch red chard, coarse stem removed, remaining stems and leaves finely chopped 2 sprigs of fresh thyme ¼ tsp freshly grated nutmeg ½ cup chicken stock 1 cup cream 6 large yellow potatoes, peeled 6 oz grated Gruyere cheese PREPARATION Heat a 10 - 12” sauté pan over moderate heat, add 2 tbsp butter and 1 tsp of olive oil to the pan and when sizzling, stir in the shallot, garlic, and chard. Cook over moderate heat to wilt the chard taking care not to burn the garlic and shallots. Set aside to cool. Meanwhile, combine the stock, cream, thyme, and nutmeg in a heavy medium-sized saucepan and bring to a gentle simmer. Cook for approximately 15 minutes to reduce the liquid to almost half and discard the thyme. Butter an oven casserole dish and set aside. With a sharp knife or mandolin, slice the peeled potatoes into ¼” thick rounds. Heat the oven in the Convection Bake Mode to 350F (176C) Layer approximately ⅓ of the sliced potatoes into the prepared casserole dish slightly overlapping each slice. Sprinkle with salt and pepper, ½ of the sauteed chard, and ⅓ of the cheese. Repeat the layers and top with the remaining cheese. Place the casserole on a rimmed baking sheet, carefully pour the heated stock and cream over the potatoes and cover with foil. Bake for 35 minutes, gently remove the foil and continue baking for another 10 - 12 minutes until the top is golden brown and the potatoes are fork-tender. Allow to stand for 15 minutes before serving or, cool completely, cover, and refrigerate. Reheat covered in the Convection Bake mode at 350F for 20 - 25 minutes. Serves 6 For the Vegetable Wild Rice Harvest Medley click here! Potato Gratin with Chard .pdf Download PDF • 417KB WANT TO LEARN MORE? Click Here MORE SIDE DISHES FROM OUR STEAM OVEN! Provencal Golden Potato and Tomato Casserole RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Potato Frittata with Linguica and Kale RECIPE Steam Roasted Beet Salad with Lamb and Feta Cheese RECIPE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This recipe uses achiote paste (available at Latin markets), mixed with orange and lime juice, to create a wonderful flavor base for cooking the pot roast. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Achiote Chuck Roast with Oven Polenta Convection Bake Mode Savory pot roast with vegetables and creamy polenta, served with a side salad. Pot Roast is an easy-to-prepare, comforting meal, but sometimes it's good to spice up traditional recipes to stop our taste buds from becoming jaded. This recipe uses achiote paste (available at Latin markets), mixed with orange and lime juice, to create a wonderful flavor base for cooking the pot roast. Achiote paste has wonderful, rich, earthy flavors and is great for marinating beef, chicken, or pork. As with all braises, the cooking is started on the cooktop, then all the ingredients are combined in a Dutch oven and braised for several hours in the oven until the meat is fork-tender. Using a convection mode doesn't make the cooking faster, as the meat still requires long, slow cooking to achieve fork-tender results. However, you can add a pan of polenta to the oven during the final hour of cooking for an easy oven meal, and the polenta pairs beautifully with the pot roast. Creamy polenta topped with sautéed red onions and sliced jalapeños. INGREDIENTS For the Chuck Roast 3 tbsp achiote paste ¼ cup orange juice 1 lime, juiced 2 - 3 lbs chuck roast 2 tbsp vegetable or olive oil 1 onion, cut into 1” thick slices 3 carrots peeled and cut into thick diagonal slices 2 jalapeno peppers, sliced (optional) 4 cloves garlic, smashed 1 tsp ground cumin 1 tsp dried oregano 3 cups beef stock Recipe ingredients. For the Polenta 1 cup polenta 2 tbsp butter 2 cups chicken stock 2 cups water ½ cup milk Polenta ingredients PREPARATION Preheat the oven to 325°F (163C) in Convection Bake mode. Combine the achiote paste with the orange and lime juices to form a paste, then set it aside. Pat the chuck roast dry with paper towels, then season it with kosher salt and freshly ground pepper. Heat an oven-safe Dutch oven over moderate heat, add the oil, and increase the heat to medium-high. Add the chuck roast and sear on all sides until nicely browned. Remove the meat and set it aside. Reduce the heat to medium and sauté the onion for a few minutes to soften. Add the carrots, garlic, jalapeno, and herbs, and cook for a few minutes to soften. Place the browned chuck roast over the vegetables and add the achiote orange juice mixture and 3 cups of beef stock. Cover the pan and place it in the oven on rack position 2 (counting up from the bottom) and cook for 2 ½ hours until very tender and easy to separate with a fork. Serve with the oven polenta and a sprinkle of chopped fresh cilantro. To cook the polenta, combine the polenta, butter, chicken stock, and water in an oven-safe pan with a tight-fitting lid, adding ½ tsp of kosher salt. Place in the oven and cook for 50 minutes. At the 40-minute mark, carefully remove the lid from the polenta, add the milk, and stir to combine. Replace the lid and return the pan to the oven to cook for another 10 minutes. Serves 4 - 6 PRINT OUR RECIPE Achiote Chuck Roast with Oven Polenta .pdf Download PDF • 488KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Slow Roasted Beef Tenderloin RECIPE 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Roast Beef Top Loin Steam Roasted RECIPE Chocolate Flan RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this recipe, the cubed potatoes are gently simmered in a lightly thickened light cream sauce flavored with fresh thyme. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Au Gratin Steakhouse Potatoes Broil Mode Golden, cheesy au gratin potatoes paired with a savory roast. Restaurants have many creative tricks for simplifying the preparation of certain dishes, as illustrated by this method for preparing Au Gratin Potatoes. In this recipe, the cubed potatoes are gently simmered in a lightly thickened light cream sauce flavored with fresh thyme. Prior to serving, the potatoes are added to an oven-safe baking dish, topped with cheese, and gently heated under the oven broiler until the cheese melts. So easy and so delicious! Tip: For best results, purchase block cheese and grate it by hand. Once grated, excess cheese can be stored in the freezer for next time. INGREDIENTS 6 tbsp unsalted butter ½ yellow onion, thinly sliced 3 cloves garlic, minced 3 tbsp all-purpose flour 1 cup vegetable or chicken broth 1 cup half and half 1 ½ lbs. russet potatoes, peeled and cut into ½” cubes 2 sprigs fresh thyme 2 cups shredded sharp cheddar cheese 1 cup shredded Gruyere cheese 1/4 cup grated Parmesan 1 tsp salt Freshly ground pepper Ingredients for the Convection Meal. PREPARATION Melt the butter in a large sauté pan or skillet over medium heat. When foaming, add the onions and cook gently for a few minutes until softened. Stir in the garlic, cook for a minute, then add the flour and stir to mix. Cook for a few minutes over moderate heat, then add the broth and cream. Bring the mixture to a boil, stirring constantly until thickened. Once the mixture has thickened, add the potatoes and thyme, bring to a gentle boil, and simmer for 15 - 20 minutes, until the potatoes are tender. Remove the pan from the heat and stir in half of the cheddar and Gruyere cheese. Once melted, add the seasonings, including salt and pepper, and transfer the mixture to an oven-safe casserole pan. Arrange the oven racks so the broiling rack is in the second position from the top, and heat. Set the oven to Broil Mode at 450°F F/230°C, or Medium. Sprinkle the remaining cheese in an even layer over the casserole, place the pan in the oven, and broil (with the door closed) for 6 - 8 minutes until bubbling and lightly browned. Serves 6 PRINT OUR RECIPE Au Gratin Potatoes .pdf Download PDF • 369KB WANT TO LEARN MORE? Click Here MORE OPTIONS FROM OUR STEAM PAGE How to Cook Rack of Lamb in a Steam Oven RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Potatoes Steam Roasted with Tomatoes and Capers RECIPE Slow Roasted Salmon RECIPE Roast Beef Top Loin Steam Roasted RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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

HOW CAN I STEAM THE CHICKEN IF I DON'T HAVE A STEAM OVEN? FAQ PAGE How What Why Do How Can I Steam the Chicken if I Don’t Have a Steam Oven? Place the aromatics in the saucepan, place a steamer basket or insert in the saucepan, and cover with 3 cups of water. Place the chicken pieces on the steamer insert, cover the pan and bring the liquid to a boil, reduce to a gentle simmer and cook for 45 - 55 minutes until the chicken is very tender. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans