WHAT TYPES OF OVEN MEALS ARE BEST COOKED IN CONVECTION? FAQ PAGE How What Why Do What Types of Oven Meals are Best Cooked in Convection? In Convection food can be seasoned to appeal to different tastes but still cooked at the same time with no transference of flavors. This means that you can bake brownies for the kids and cook a savory casserole for the whole family without having to worry about mixing up flavors. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

Our Convection and Steam ovens are great tools to cook with year-round but they are invaluable during the holiday season and of course Thanksgiving, but, success comes down to planning. Have a question? email me at info@convectionkitchen.com Rescued By My Oven November 3, 2022 at 12:00:00 PM Thanksgiving Planning for Successful Cooking Thanksgiving is only a few short weeks away so it’s definitely time to begin planning your menus and also making a cooking plan. My Kitchen In Full Action: Preparing Turkey and Side Dishes Our Convection and Steam ovens are great tools to cook with year-round but they are invaluable during the holiday season, however, success comes down to planning. We have recipes and guidelines to help you for Roasting Turkey in Convection , Cooking Turkey Pieces at a Low Temperature, and also how to cook a Spatchcock Turkey in Convection. https://www.youtube.com/watch?v=wGdcwrQscZg In the coming weeks, we will be posting a video and recipe of How to Cook a Heritage Turkey in Convection and a video with tips for make-ahead oven side dishes, so hopefully, we have all the options for cooking turkey covered. Heritage Turkey on a Rack & Shallow Pan Ready For The Oven Making sure you have all the tools for successful cooking is as important as making sure you have all the ingredients. A recent Blog Post, Preparing for Holiday Cooking explains the importance of using the right type of roasting pan and using a meat probe to avoid overcooking the turkey. If you need some great pie recipes with guidelines for baking in Convection check out these recipes for Caramel Apple Pie and Chocolate Pecan Pie . Another recent Blog Post provides guidelines for preparing brunch dishes in Convection . When you learn how to use the tools in your appliances cooking is easier and you will be able to enjoy the party. I hope all the information we provide here at Convection Kitchen will help you prepare a wonderful Thanksgiving feast.. Larissa, Your Convection Enthusiast Read Previous Rescued By My Oven Posts Successful Convection Cooking Begins with Planning Read Oven Meals, How to Make Dinner without Being in the Kitchen Read Learning to Make Your Ovens Work for You Read Recipe Writers Usually Don't Reference Your Oven "Baking Mode" So Here Are My Tips Read Every Meal We Cook is an Expression of Love and Caring Four Our Loved Ones Read Winter Convection Meals Read Plan your cooking with these tips "to unlock the magic of your Convection Kitchen"

Convection Broil is the ideal mode for cooking Broiled Wild Cod Fish Tacos. because the fish will not dry out while the powerful heat from the broil element provides a flavorful sear. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Broiled Wild Cod Fish Tacos Convection Broil Mode Fish tacos with fresh avocado and colorful slaw, served with lime wedges for zest, prepared in a convection kitchen style. Convection Broil is the ideal mode for cooking thicker cuts of fish. Convection prevents the fish from drying out while the powerful heat from the broil element provides a flavorful sear. The oven comes to temperature quickly in this mode so it's ideal for preparing healthy fast meals. Before turning the oven to the Broil mode arrange the oven racks so one rack is close to the top heating element but not too close to avoid burning the food. For easy clean-up line a rimmed baking sheet with foil, shiny side down and be sure to have the sauce and other ingredients ready for quick assembly once the fish is cooked. The tortillas can be steamed in a Combi steam oven or heated on the cooktop. Ingredients Fish 1 ½ lbs wild Alaskan cod fillets or other firm fish 2 tsp Old Bay seasoning or chili powder 1 tbsp vegetable oil Sauce ½ cup sour cream ¼ cup mayonnaise 1 lime, juice only 1-2 tbsp Chilis in Adobo sauce Filling 1 package prepared coleslaw Thinly sliced radish Sliced avocado Preparation The oven will heat quickly in the Convection Broil mode and the fish will cook in approximately 5 minutes, so begin by mixing the sauce ingredients, assembling the filling, and preparing the optional garnishes. I find the smoky flavor of chilis in Adobo sauce compliments fish tacos really well but you may prefer another type of hot sauce. Heat the oven in the Convection Broil mode at 450℉ degrees. Place the fish on a rimmed baking sheet lined with foil, shiny side down. Season with your preferred topping and drizzle a little oil over each fillet. Place in the oven and cook for 3 -4 minutes until the fish is seared and flaking naturally. Remember, it’s important to keep the oven door closed when broiling. Place a heaping tablespoon of sauce on a warmed tortilla, top with the coleslaw and some broiled fish. Makes 6 tacos PRINT OUR RECIPE Convection Broil Fish Tacos .pdf Download PDF • 296KB WANT TO LEARN MORE? Click Here MORE SEAFOOD RECIPES FROM OUR STEAM OVEN! Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE English Muffin Poached Egg Pizza RECIPE Slow Roasted Salmon RECIPE Steamed Salmon Salad Niçoise RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

HOW IS LOW-TEMPERATURE COOKING (LTC) DIFFERENT FROM BRAISING? FAQ PAGE How What Why Do How is Low-Temperature Cooking (LTC) Different from Braising? Braising is a method of slowly cooking tougher cuts of meat in liquid with aromatics in a covered casserole. A tightly fitting lid on the pan creates steam in the pan that helps tenderize the meat during the long slow cooking process. The major difference is the cooking temperature, the temperature for braising is 280 - 325 degrees. Low-temperature cooking on the other hand is for lean tender cuts of meat, poultry , and fish and the temperature range for cooking is 140 - 200 degrees. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

WHAT TYPE OF FOOD IS RECOMMENDED TO COOK IN CONVECTION OR TRUE CONVECTION MODE? FAQ PAGE How What Why Do What type of food is recommended to cook in convection or true convection mode? The Convection mode is most often used for baking multiple racks of cookies, appetizers, or pastries and can also be used to cook an entire meal in the oven on multiple racks, or to roast a large cut of lean tender meat. When using a glass dish always reduce the temperature by 30°F. Otherwise, as a general rule, reduce the temperature by 25°F when baking in Convection. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

A warm meatloaf sandwich with roasted peppers, cheese, and a smear of pesto served on a fresh ciabatta roll makes a delicious, filling sandwich. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Hot Meatloaf Sandwiches with Roasted Peppers Convection Roast, Convection Bake, Broil Meatloaf sandwich topped with roasted peppers. A warm meatloaf sandwich with roasted peppers, cheese, and a smear of pesto served on a fresh ciabatta roll makes a delicious, filling sandwich. Of course, the challenge to creating delicious sandwiches at home is having all the ingredients and condiments on hand, a problem that is easily solved with a little planning. Take meatloaf, for example. Preparing a meatloaf for baking takes very little time; however, a 2 lb meatloaf takes approximately 50 minutes to bake through. However, when baking in convection, you can also roast a tray of vegetables at the same time for an easy oven meal, and you can have the bonus of some extra meatloaf to make delicious hot sandwiches. Roasted peppers add a lot of flavor to sandwiches and are easy to prepare. Once roasted and peeled, they can be immersed in olive oil and stored in the refrigerator for a week. Pesto can be purchased in a jar or homemade and frozen in small cubes that can easily be defrosted when needed. INGREDIENTS 3 peppers, assorted colors 4 slices cooked meatloaf 4 slices Havarti or Provolone cheese Zesty sandwich spread or mayonnaise 2 tbsp prepared pesto 2 fresh Ciabatta rolls, halved Juicy glazed meatloaf surrounded by roasted vegetables and olives on a stylish platter. PREPARATION Heat the oven in the Convection Roast or Convection Bake mode to 450 F/230 C. Cut the peppers in half. Remove the stem, seeds, ribs, and rounded top so they will sit flat on the baking pan. Place the prepared peppers on a baking pan lined with foil or parchment. Bake the pepper for 25 - 30 minutes until the skin has blackened. Remove the pan from the oven and set on a trivet to cool. Cover the peppers with paper towels while they cool to help lift the skin. When cooled, peel the skin off the peppers, cut as desired, and place in a clean glass container. Add just enough olive oil to cover, seal, and place in the refrigerator until needed. To assemble the sandwiches, position an oven rack on the second rack from the top. Heat the oven in the Broil mode in the Low setting or 400 F/204C. The meatloaf slices can be warmed in a steam oven or covered in a convection oven. Smear the zesty sauce on the rolls, add the warmed meatloaf, peppers, and pesto, and top with the cheese. Place the rolls in a small oven-baking pan and heat in the oven until the cheese has melted and the edges of the bread begin to crisp. Makes 2 sandwiches Notes: The peppers can also be blackened using the Broil Mode set to High or 450 F/230 C. Always keep the oven door closed when broiling, and be sure to position the rack so that the food does not touch the Broil element. WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms RECIPE Corned Beef with Cabbage, Potatoes and Carrots RECIPE How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results RECIPE Slow Roasted Beef Tenderloin RECIPE Braised Spareribs with Plum Sauce RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Steam oven potato frittata with kale and linguica. This method not only simplifies the preparation process but also enhances the flavor of the potatoes, which retain their natural taste when steamed. Anchor 1 YOUR RECIPE FOR STEAM COOKING Potato Frittata with Linguica and Kale Convection Steam Bake Sliced steam oven potato frittata with kale and linguica, freshly baked in a cast iron pan, ready to be served. Not only do foods cooked in a steam oven have wonderful flavor and texture, but using the features in your steam oven can simplify food preparation. Frittatas are not only a perfect choice for a light, nourishing meal, but they also offer a delightful taste when served warm or at room temperature. In this recipe, we leverage the convenience of a steam oven in the Steam mode to par-cook the potatoes and blanch the kale. This method not only simplifies the preparation process but also enhances the flavor of the potatoes, which retain their natural taste when steamed. Moreover, blanching vegetables in steam is a breeze compared to the hassle of dealing with pans of boiling water. The Portuguese Linguica sausage, seasoned with smoked paprika, adds a unique flavor that pairs exceptionally well with the potatoes and kale. However, feel free to use any sausage of your preference. INGREDIENTS 3 medium-sized yellow potatoes, diced into 1/2" cubes 2 cups kale, coarse stems removed, sliced into thin ribbons 2 tbsp olive oil 1 shallot, sliced 3 cloves garlic, sliced 1/4 tsp dried oregano 1/2 Linguica sausage (mild or hot) cut in half lengthwise and chopped into thin slices 10 eggs, beaten 1/2 cup shredded sharp cheddar cheese PREPARATION Heat the oven in the Steam mode to 212 F. Place the prepped potatoes in the perforated pan and steam for 15 minutes until just tender. Set the potatoes aside to cool, add the kale to the perforated pan, and blanch for 1 minute. Remove the kale from the oven and rinse under cold water. Squeeze the moisture from the kale and pat it dry. Change the oven mode to the Combination Convection Steam Mode 325 F. If your oven has variable humidity options, choose 30%. Next, it's time to prepare the filling. Heat a medium-sized oven-proof skillet over moderate heat. Add the oil, shallots, and garlic, and cook gently for a minute or two until softened. Then, add the potatoes and oregano, stirring well to coat them with the oil. Season with salt and pepper to taste. Cook the potatoes for a few minutes, then stir in the linguica and kale. Be careful not to let the shallots or garlic burn. Cook for three to four minutes, ensuring the flavors are well combined. Once the pan is removed from the heat, the beaten eggs are added, and the frittata is topped with the shredded cheese. This mixture is then placed in the oven to bake for 25 - 30 minutes until it sets into a mouthwatering frittata. The anticipation of the delicious outcome is sure to make your taste buds tingle. Serves 4 If you prefer not to bake the frittata in a skillet, don't worry. The recipe offers flexibility, allowing you to bake it in an oven-safe casserole or pie dish. This adaptability ensures that you can enjoy the frittata in a way that suits your cooking style and equipment. Potato Frittata with Kale and Linguica .pdf Download PDF • 60KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Potato Gratin with Chard RECIPE Spanish Potato Omelet (Tortilla de patatas) RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Oven BBQ Chicken RECIPE Baked Crème Brulee French Toast Casserole along side a savory dish in Convection RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Chicken pieces roasted on a bed of potatoes and tomatoes mixed with oregano, garlic, and capers are an easy way to create a flavorful one-dish meal. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Chicken Roasted with Potatoes and Tomatoes Convection Roast Mode or Convection Bake Mode Roasted Chicken with Potatoes and Tomatoes Chicken pieces roasted on a bed of potatoes and tomatoes mixed with oregano, garlic, and capers are an easy way to create a flavorful one-dish meal. In this recipe, the potatoes and tomatoes tossed together with the aromatics create a wonderful creamy base for the perfectly roasted, crispy-skinned chicken pieces. First, the vegetables and seasoning are combined and placed in a large oven casserole dish. The seasoned chicken pieces are added and gently combined to ensure the oil and seasoning are evenly distributed. The dish is baked in the Convection Bake or Convection Roast Mode at 425 F to ensure the chicken skin crisps and the potatoes cook through. The chicken pieces can be turned partway through the cooking to ensure even browning. Prior to serving, the dish is finished with a handful of chopped fresh basil and oregano and a sprinkle of sea salt. Recipe Ingredients INGREDIENTS 8 chicken pieces (legs and thighs work best for this dish) 2 lbs golden potatoes cut into approx 2” chunks 1 medium yellow onion, cut into large chunks 4 cloves garlic, smashed 4 ripe plum tomatoes, core removed, cut into 1” chunks 1 tbsp capers, rinsed 2 tbsp fresh chopped parsley and oregano leaves Pinch dried chili flakes Approx ½ cups olive oil ¼ cup fresh chopped basil added before serving PREPARATION Position an oven rack in the middle of the oven and heat the oven in the Convection Bake or Convection Roast Mode to 425 F. Season the chicken pieces with kosher salt and pepper and set aside. Combine the potatoes, onion, garlic, tomatoes, capers, parsley, and oregano in a 9 x 13” oven-safe casserole dish—season with kosher salt, freshly ground pepper, and a pinch of dried chili flakes. Add the oil and stir the mixture gently to coat the vegetables evenly. Fold the chicken pieces into the dish so they are also coated with the oil and seasoning, and slide the dish into the oven uncovered. Cook for 25 minutes, then turn the chicken pieces over to ensure even browning. Cook for another 20 - 25 minutes until the chicken has crisped and the potatoes are soft. Prior to serving, stir in the freshly chopped basil and add a sprinkling of flavorful sea salt, such as Maldon flakes. Serves 4 PRINT OUR RECIPE Chicken Roasted with Potatoes and Tomatoes .pdf Download PDF • 61KB WANT TO LEARN MORE? Click Here MORE CHICKEN RECIPES AND DESSERT! Braised Chicken with Lemon and Cilantro RECIPE Vanilla Creme Brulee RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Key Lime Cheesecake RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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 in Convection. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash Convection Roast, Convection Bake 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. WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS THE CONVECTION-STEAM OVEN! Braised Chicken with Lemon and Cilantro RECIPE BBQ Pulled Turkey RECIPE Potato Calamari Salad with Capers RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

WHAT THERMOMETER DO I USE FOR MY ROAST, CHICKEN OR TURKEY? FAQ PAGE How What Why Do What thermometer do I use for my roast, chicken or turkey? For best results use the oven meat probe if your oven features one . When estimating the cooking time be sure to add on the resting and carving time to better orchestrate the preparation of all the dishes. If your oven doesn’t have a meat probe, consider a digital meat thermometer that will give you an accurate read-out or an Instant read thermometer. Also, use a good quality thermometer; inexpensive ones often will give inaccurate reading. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

This recipe uses an easy-to-prepare filling similar to Spanakopita and store-bought puff pastry. I prefer to use fresh spinach lightly sauteed with some shallots and garlic rather than frozen spinach, but there is always that option if you prefer. Anchor 1 YOUR RECIPE FOR STEAM COOKING Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese Convection Steam Mode Golden-brown puff pastry turnovers filled with a savory blend of spinach, ricotta, and feta cheese. This savory puff pastry turnovers recipe uses an easy-to-prepare filling similar to Spanakopita and store-bought puff pastry. I prefer to use fresh spinach lightly sauteed with some shallots and garlic rather than frozen spinach, but there is always that option if you prefer. The turnovers can be made in large or smaller portions and frozen and baked as needed. INGREDIENTS 2 sheets puff pastry thawed as per package directions 1 egg lightly beaten for the egg wash 2 tbsp olive oil 2 tbsp butter 1 shallot, finely chopped 4 cloves garlic, minced 1 large bag of spinach leaves or two bunches of fresh spinach stems removed 2 cups ricotta cheese 1 cup crumbled feta cheese 2 tsp dried dill weed Sauteed spinach Filling ingredients Adding grated cheese PREPARATION Thaw the puff pastry per the package directions and prepare the egg wash. Heat a large saute pan over moderate heat, and add the oil and butter when heated. As the butter melts, stir in the shallot and garlic and cook without browning for a minute; add the spinach in handfuls, stirring after each addition to wilt the leaves so there is room to add more. When all the spinach is wilted, remove the pan from the heat and set aside to cool for about 10 minutes. Stir in the ricotta and feta cheese together with the dried dill. Taste and salt and pepper to your taste. Lay the thawed puff pastry on a rolling mat or kitchen counter with a light dusting of flour. Cut the dough into the desired shapes and place a mound of the prepared filling on the lower half of each piece. Brush the edges of the puff pastry with the egg wash, then fold the pastry over the filling to enclose it. Press around the edges with the tines of a fork to create a seal, and brush the tops of the turnovers with egg wash. Brush with egg wash Assembling the turnover Ready to freeze or bake At this point, the turnovers can be baked or frozen. Heat the Steam oven in the combination convection steam mode at 375 F. Arrange the turnovers on a parchment-lined shallow-rimmed baking sheet, with at least an inch between each turnover. Bake for approximately 20 minutes until the pastry is puffed and golden. Lift a corner of a turnover before removing the tray from the oven to ensure the bottom crust has cooked through. Makes 8 - 12 turnovers Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese .pdf Download PDF • 61KB WANT TO LEARN MORE? Click Here MORE BAKING RECIPES Convection Baked Home Made Pecan Sticky Buns RECIPE Crispy Cheddar Cocktail Crackers RECIPE Eclairs with Caramelized Peaches and Cream RECIPE Convection Roast Cauliflower with Spicy Lentils RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Scones with Bacon and Cheddar Cheese RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

When baking Peanut Butter Brownies in convection, you can bake chicken breast at the same time with no transference of flavor YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Bake Peanut Butter Brownies Convection Bake or Traditional Bake Mode Decadent peanut butter brownies and fresh strawberries create a perfect dessert duo on this elegant white platter. Preparing a simple dessert such as a fruit crisp, some baked apples, or a bread pudding that can be baked at the same time as cooking a complete oven meal is actually quite easy with a Convection oven. To demonstrate my point, I am making Peanut Butter Brownies along with chicken breast. These are easy to assemble and cook at the same temperature as the other dishes. Many kids enjoy cooking and this is a great project for kids to work on while you are preparing the other dishes. In this video I am going to show you how using Convection you can cook for kids and adults at the same time. Remember the basics of convection cooking: different foods can be cooked on multiple racks at one time, foods have more moisture retention and there is no transfer of flavor when cooking multiple dishes at one time. Make that oven work for you! So let’s see how it all comes together. INGREDIENTS Brownie Base 1 cup semi-sweet chocolate chips 1 stick, unsalted butter, cut into quarters 3 tbsp cocoa powder 1 ¼ cups granulated sugar ½ tsp Kosher salt 2 tsp vanilla extract 3 large eggs 1 cup all-purpose flour ( I used Bobs Red Mill) For the Peanut Butter Swirl 3 tbs unsalted butter, melted ½ cup peanut butter (I used smooth) ⅓ cups powdered sugar ¼ tsp salt ½ tsp vanilla extract PREPARATION If baking with the Convection meal, heat the oven in the Convection Bake mode 350°F. Typically we reduce the recipe temperature by 25 degrees when baking in Convection, but when the oven is loaded with several dishes a higher temperature will give better results and not affect the brownies adversely. If baking all 3 dishes, bake the Brownie on the lower rack. If baking the brownie on its own use either Convection Bake 325°F or traditional Bake 350°F and place the pan on the 2nd or 3rd rack up from the bottom of the oven. Line an 8” baking pan with parchment or foil, leaving the edges hanging over the side of the pan. Spray the foil or paper with a light film of cooking spray. Melt the chocolate and butter over moderate heat or in the microwave then stir in the cocoa powder. Whisk until smooth, then set aside and prepare the peanut butter swirl. Melt the 3tbs of butter and combine with the peanut butter, powdered sugar, salt, and vanilla in a bowl and set aside. Whisk the sugar, salt, vanilla, and eggs in a large bowl until combined. Whisk the melted chocolate mixture into the egg mixture. Stir the flour until just combined but not overmix. Pour the mixture into the prepared pan and drop dollops of peanut butter onto the batter and gently swirl the peanut mixture into the batter. Bake, as directed above for 30 - 35 minutes or until the tester, comes out clean. Convection Meal Peanut Butter Brownies .pdf Download PDF • 105KB WANT TO LEARN MORE? Click Here MORE OPTIONS FROM OUR STEAM MENU! Chocolate Flan RECIPE Key Lime Cheesecake RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Paella with Steamed Mussels and Shrimp RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Pork Tenderloin Tonnato Convection or Convection Bake Mode Pork Tenderloin Tonnato - served at room temperature. Vitello Tonnato is a popular dish served during the summer months in Italy. In this version from my colleague Sandro, he substitutes pork tenderloin for the veal and fresh tuna for canned tuna in the sauce with stunning results. Best of all, both the pork and tuna are cooked in Convection, ensuring amazing texture and flavor. The preparation is relatively simple. Even though the tenderloin and tuna have different cooking times, Sandro explains how both can be cooked in one skillet. Using a low convection temperature is the key to achieving the perfect texture of both the pork and the tuna. Don't be concerned if the meat appears slightly rosy when sliced; this indicates that it has yet to dry out during cooking. If the rosy color is off-putting to anyone, cover the sliced pork with foil and place it in the oven for a few minutes. The color will change immediately, but the texture will remain perfect. INGREDIENTS 1 pork tenderloin (1.5 lb) 1 tsp kosher salt ½ tsp dried oregano 1 tbsp vegetable or olive oil Freshly ground pepper For the sauce 6 oz fresh tuna (or 1 5 oz can tuna) ½ cup mayonnaise 1 teaspoon Dijon mustard 3 hard-boiled egg yolks (optional) 3 anchovies (optional) Juice of 2 lemons PREPARATION Combine the seasoning with the oil and rub it onto the pork tenderloin before cooking. Even a 1-hour marinade enhances the flavor but overnight is best. Preheat the oven to Convection or Convection Bake mode to 325°F. Season the tuna with salt and pepper and set it aside. Heat a 12" oven-proof skillet over moderate heat. Once hot, increase the heat, add the pork to the pan, and sear on all sides. Add the tuna to the skillet and transfer to the oven. Set the timer for 8 minutes (total tuna cooking time). After 8 minutes, remove the tuna from the oven and set it aside to cool. Continue cooking the pork tenderloin for an additional 7 minutes. Remove the skillet from the oven, remove the pork tenderloin from the skillet, and allow the meat to cool. Making the Sauce Once the tuna has cooled, cut it into large chunks and pulse a few times in a food processor to break it up. Add the mayonnaise, mustard, anchovies, and hard-boiled egg yolks and process until the mixture is creamy. Then, gradually add the lemon juice to thin the consistency of the sauce. When the tenderloin has cooled, slice it thinly. Arrange the slices on a tray, add the sauce, and garnish with thin slices of lemon or lime and radishes (optional). Serves 4 Note: Sandro noted that the sauce is just as delicious without the egg yolks if you prefer to skip using them. PRINT OUR RECIPE Pork Tenderloin Tonnato .pdf Download PDF • 74KB WANT TO LEARN MORE? Click Here MORE PORK RECIPES FROM OUR STEAM COLLECTION! How to Cook Rack of Lamb in a Steam Oven RECIPE Braised Spareribs with Plum Sauce RECIPE How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results RECIPE Pork Tenderloin with Roasted Vegetables RECIPE Slow Roasted Pork Shoulder RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

WHAT ARE THE BENEFITS OF ROASTING IN CONVECTION? FAQ PAGE How What Why Do What are the Benefits of Roasting in Convection? Whether you are roasting a chicken or cooking an entire oven meal, engaging the Convection fan will distribute the heat evenly in the oven providing all the benefits of Convection cooking. Large cuts of meat cook faster than normal recipe time in this mode and do not require basting or turning. Meats cooked in Convection have better moisture retention and with a dry rub of Kosher salt and your preferred seasoning, they will be very flavorful. Because of the excellent moisture retention characteristic of Convection roasting, it is not necessary to brine meats when roasting in Convection. If your recipe calls for a particular flavor that can be achieved by brining. In this case use the traditional oven modes: Roast or Bake. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

Roasted potato salad is a flavorful easy side dish to serve with a BBQ or buffet and the flavor and texture of potatoes roasted in Convection are outstanding. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Potato Salad with Green Beans and Tomatoes & Balsamic Vinaigrette Convection Bake or Convection Roast Mode A vibrant roasted potato salad featuring green beans, cherry tomatoes, and fresh herbs, perfect for a summer meal. Roasted potato salad is a flavorful easy side dish to serve with a BBQ or buffet and the flavor and texture of potatoes roasted in Convection are outstanding. Other vegetables such as green beans, broccoli, or asparagus can be added to the potatoes during the final ten minutes of cooking and mixed with a light dressing when cooled Serving a warm or room temperature potato salad with a light vinaigrette is a delicious and safe option for a BBQ or buffet. The potatoes can be cut in advance and combined with the olive oil and seasoning but remember not to add salt until they are ready to go into the oven. The potatoes take approximately 30 minutes to roast. I added the green beans to the tray during the last ten minutes of cooking. I served my potato green bean salad with some chopped sugar plum tomatoes combined with finely minced sweet onion and fresh basil and a splash of golden balsamic vinegar and olive oil. INGREDIENTS 2 lbs golden potatoes, cut into 1” wedges ½ tsp of mixed Italian seasoning ¼ tsp smoked paprika ½ lb fresh green beans, trimmed and cut into thirds, very lightly tossed in olive oil 2 cups chopped ripe sugar plum or other small sweet tomatoes ½ sweet onion or 1 shallot, finely chopped ¼ cup fresh basil leaves, finely chopped 1 tbsp olive oil 1 tsp golden balsamic vinegar PREPARATION Heat the oven in the Convection Bake or Convection Roast Mode at 375 degrees. If cooking other foods at the same time place the potatoes on the lower rack in the oven. Combine the potatoes with the seasoning in a bowl and toss with olive oil to coat. Kosher salt can be added just before the potatoes go into the oven. Spread the potatoes on a rimmed baking pan and cook for 20 minutes. Remove the pan from the oven, turn the potatoes and push to one side. Add the green beans to the pan, return it to the oven and cook for another 10 - 12 minutes until the potatoes are crisp and the green beans are tender. Combine the chopped tomatoes with the onion, basil, olive oil, and vinegar, and season with some good sea salt. Set aside until needed. Transfer the potatoes and green beans to a wide shallow serving bowl or dish and cool for about 10 minutes. Garnish with the tomatoes prior to serving. Serves 6 PRINT OUR RECIPE Roasted Potatoes with Tomatoes and Capers .pdf Download PDF • 395KB WANT TO LEARN MORE? Click Here GREAT SALADS FROM OUR STEAM MENU! Potato Calamari Salad with Capers RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Orzo Pasta Salad with Grilled Artichokes RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!