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Pasta is an easy fast meal to pull together and it’s pretty much a blank palate for any type of sauce or toppings like broiled shrimp, salmon, and scallops. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Grilled Seafood Pasta with Shrimp, Salmon, and Scallops Broil Mode A delicious seafood pasta with shrimp and scallops, garnished with parsley, served with tomato sauce and Parmesan cheese. Pasta is an easy fast meal to pull together and it’s pretty much a blank palate for any type of sauce or toppings. One of my favorite “fast” pasta meals includes a topping of oven-grilled shrimp, salmon and scallops mixed with some chopped linguica sausage or bacon for added flavor. If using shrimp and scallops from your freezer, defrost them in advance and blot with paper towels so they don’t give off too much liquid. This recipe makes a generous portion for 4 people but it’s easy to scale down if needed. In order that everything is ready to serve at the same time, allow 12 - 14 minutes to cook and drain the pasta and toss with the sauce, and 4 - 6 minutes to broil the seafood. Because of the high moisture content of all the seafood, the drier heat of the Broil Mode with no Convection will give the best results. PREPARATION Line a rimmed baking sheet with some paper towels spread the seafood onto the pan in one layer and blot with paper towels to remove excess liquid. Heat the pasta water, cook the pasta and mix with the bottled sauce when drained. Preheat the oven in the Broil Mode 480°F or Hi. Discard the paper towels (compost) and line the pan with some foil, shiny side down. Toss the seafood with the remaining ingredients and spread it onto the prepared pan, cook for 4 - 6 minutes until the seafood has cooked through and is browning on the edges. Remember to keep the oven door closed when broiling and have a landing space ready to place the very hot tray you will be taking out of the oven. Spoon the seafood over the pasta tossed with the sauce and garnish with chopped parsley. Serves 4 INGREDIENTS ½ - lb. uncooked shrimp, shelled and deveined ½ - lb. scallops, cut into half or thirds if very large 1 - lb. salmon, cut into 1” cubes ½ - spicy Linguica sausage, halved lengthwise and cut into 1” cubes (optional….but terrific) 1 - cup loosely packed fresh parsley leaves, chopped 3 - cloves garlic, chopped ¼ - teaspoon dried Italian seasoning Dash of dried Chili flakes (optional) 2 - tablespoons olive or vegetable oil 1 - lb. spaghetti or linguini 1 - jar of vodka sauce Grilled Seafood Pasta with Shrimp and Salmon .pdf Download PDF • 100KB WANT TO LEARN MORE? Click Here COMPLETE YOUR MEAL WITH OUR STEAM RECIPES! Bake Classic Petite Baguettes Like a Pro RECIPE Vanilla Creme Brulee RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Salmon Salad Niçoise RECIPE Blanching and Canning in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Risotto is a dish that adapts perfectly to being cooked in a Steam oven. It produces luscious, creamy results without continual stirring. The key to a great risotto is good arborio rice, flavorful stock, and, of course, freshly grated Parmesan cheese. Anchor 1 YOUR RECIPE FOR STEAM COOKING Risotto with Asparagus, Leeks and Proscuitto Steam Baking Mode A symphony of flavors: indulge in this luxurious risotto adorned with tender asparagus and silky prosciutto, capturing the essence of gourmet delight in every bite. Risotto is a dish that adapts perfectly to being cooked in a Steam oven. It produces luscious, creamy results without continual stirring. The key to a great risotto is good arborio rice, flavorful stock, and, of course, freshly grated Parmesan cheese. In this preparation, the leeks, which replace the traditional onion, are first sauteed in butter on the cooktop. Then, the rice is added and stirred gently for a few minutes to coat the kernels in butter. Next, the wine is added, and once it cooks down, the stock is added. At this point, the risotto can be placed in the oven and cooked for another 25 - 30 minutes. Because risotto is cooked in steam mode, the asparagus can be steamed in the oven for the final 6 -8 minutes of cooking time. When you stir in the asparagus, prosciutto, and Parmesan, use a fork to gently combine everything rather than a spoon to avoid mashing the rice. The risotto can be cooked in an oven-safe pan or transferred to a baking dish before placing it in the oven. INGREDIENTS 1 leek, thinly sliced (dark green tops removed) 3 tbsp butter 1 tbsp olive oil 1 ½ cups arborio rice ½ cup dry white wine 3 cups chicken broth 1 bunch asparagus, trimmed and cut into ½” pieces 4 slices prosciutto, minced 4 tbsp freshly grated Parmesan cheese Recipe ingredients. PREPARATION Heat the steam oven in the Steam mode using the default temperature of 212℉/100℃ Heat a medium oven-safe saucepan or sauté pan over moderate heat. Add the butter and oil, and when the butter is foaming, add the prepped leeks. Cook for several minutes without browning, then add the rice. Fold the rice in gently so it is well coated with the butter and oil. Add the wine and cook for a few minutes until the liquid has evaporated. Add the chicken broth and a pinch of kosher salt, and place the pan in the oven. Set the timer for 25 minutes. While the risotto is cooking, prep the asparagus, mince the prosciutto, and grate the cheese. Add the asparagus to steam in a small perforated pan for the final 6 - 8 minutes of the risotto cooking time. The cooking time will depend on the thickness of the asparagus. Taste the risotto to check it is done, then gently fold in the asparagus, prosciutto, cheese, and maybe another tablespoon or so of butter. Add some freshly ground pepper and a sprinkle of sea salt flakes before serving. Serves 4 Risotto with Asparagus, Leeks and Proscuitto .pdf Download PDF • 72KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Oven Boston Style Baked Beans RECIPE Roulade with Chocolate Ganache and Candied Orange RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Convection Baked Carrot Apple Muffins with Pecans and Coconut RECIPE Cornmeal Herb Crusted Roast Potatoes RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Discover all the aspects of convection ovens and convection cooking. Maximize your oven's potential by exploring Larissa's tips for adapting your recipes to a convection oven. LEARN ALL ABOUT CONVECTION COOKING MY TIPS FOR GREAT RESULTS Nowadays, many convection ovens feature a self-cleaning cycle, but I wanted to show you how ... Read More Tips for Cleaning a Convection Oven Tips for Cleaning a Convection Oven For a Fabulous Fast Breakfast Turn on Your Steam Oven Steam Oven Cooking Made Easy - Part 3 Master the Art of Perfectly Crispy Crusts: Tips for Baking Bread in a Steam Oven Steam Oven Cooking Guide for Beginners, Part 2 Steam Oven Cooking Your Ultimate Guide for Beginners - Part 1 Steam Oven Sheet Pan Meal: Pork Tenderloin and Seasonal Vegetables Best Cookie Sheet for Convection Baking Tips for Preparing a Thanksgiving Feast in Convection Best Roasting Pan for Convection Convection Cooking Tips for Gas Ovens Troubleshooting Convection Cooking and Baking Issues Tips for Cleaning a Convection Oven For a Fabulous Fast Breakfast Turn on Your Steam Oven Steam Oven Cooking Made Easy - Part 3 Master the Art of Perfectly Crispy Crusts: Tips for Baking Bread in a Steam Oven Steam Oven Cooking Guide for Beginners, Part 2 Steam Oven Cooking Your Ultimate Guide for Beginners - Part 1 Steam Oven Sheet Pan Meal: Pork Tenderloin and Seasonal Vegetables Best Cookie Sheet for Convection Baking Tips for Preparing a Thanksgiving Feast in Convection Best Roasting Pan for Convection Convection Cooking Tips for Gas Ovens Troubleshooting Convection Cooking and Baking Issues Tips for Cleaning a Convection Oven For a Fabulous Fast Breakfast Turn on Your Steam Oven Steam Oven Cooking Made Easy - Part 3 Master the Art of Perfectly Crispy Crusts: Tips for Baking Bread in a Steam Oven Steam Oven Cooking Guide for Beginners, Part 2 Steam Oven Cooking Your Ultimate Guide for Beginners - Part 1 Steam Oven Sheet Pan Meal: Pork Tenderloin and Seasonal Vegetables Best Cookie Sheet for Convection Baking Tips for Preparing a Thanksgiving Feast in Convection Best Roasting Pan for Convection Convection Cooking Tips for Gas Ovens Troubleshooting Convection Cooking and Baking Issues EXPLORE MY CONVECTION HOW-TO VIDEOS! Vegetables roasted in convection have the best flavor and texture because they retain their natural juices as they caramelize in the oven. Read More How to Roast Vegetables in Convection Cooking Chicken Breast Tips For Perfect Results How To Roast Peppers in Convection How to Roast Chicken in the Steam Oven How to Roast Vegetables in Convection How to Cook Different Foods In The Steam Oven How to Roast a Spatchcock Turkey in Convection Cooking Chicken Breast Tips For Perfect Results How To Roast Peppers in Convection How to Roast Chicken in the Steam Oven How to Roast Vegetables in Convection How to Cook Different Foods In The Steam Oven How to Roast a Spatchcock Turkey in Convection Cooking Chicken Breast Tips For Perfect Results How To Roast Peppers in Convection How to Roast Chicken in the Steam Oven How to Roast Vegetables in Convection How to Cook Different Foods In The Steam Oven How to Roast a Spatchcock Turkey in Convection Cooking Chicken Breast Tips For Perfect Results How To Roast Peppers in Convection How to Roast Chicken in the Steam Oven How to Roast Vegetables in Convection How to Cook Different Foods In The Steam Oven How to Roast a Spatchcock Turkey in Convection Cooking Chicken Breast Tips For Perfect Results How To Roast Peppers in Convection How to Roast Chicken in the Steam Oven How to Roast Vegetables in Convection How to Cook Different Foods In The Steam Oven How to Roast a Spatchcock Turkey in Convection Subscribe to our newsletter • Don’t miss out! First name Last name Email Join Thanks for subscribing! LEARN ABOUT THE CONVECTION MODES A convection oven is an oven that has fans to circulate air around food which gives a very even heat. The increased air circulation causes ... Read More Introduction to Convection Why the Convection Setting on Your Oven is a Great Choice Convection Roast for Electric Ovens Convection Broiled for Electric Ovens Convection Bake for Electric Ovens Convection or True Convection for Electric Ovens Introduction to Convection Why the Convection Setting on Your Oven is a Great Choice Convection Roast for Electric Ovens Convection Broiled for Electric Ovens Convection Bake for Electric Ovens Convection or True Convection for Electric Ovens Introduction to Convection Why the Convection Setting on Your Oven is a Great Choice Convection Roast for Electric Ovens Convection Broiled for Electric Ovens Convection Bake for Electric Ovens Convection or True Convection for Electric Ovens Introduction to Convection Why the Convection Setting on Your Oven is a Great Choice Convection Roast for Electric Ovens Convection Broiled for Electric Ovens Convection Bake for Electric Ovens Convection or True Convection for Electric Ovens Introduction to Convection Why the Convection Setting on Your Oven is a Great Choice Convection Roast for Electric Ovens Convection Broiled for Electric Ovens Convection Bake for Electric Ovens Convection or True Convection for Electric Ovens Introduction to Convection LEARN ABOUT THE STEAM MODES Low temperature roasting is not to be confused with braising. This method is only for lean tender cuts of meat. You can ... Read More Low Temperature Roasting Steam Braising or Combi-Braising Steam-Roasting or Combi-Roasting Steam-Baking or Combi-Baking Tips for Steaming Grains, Vegetables & Eggs Steaming or Combi-Steaming Introduction to the Steam-Oven or Combi-Oven Reheating & Defrosting Low Temperature Roasting Steam Braising or Combi-Braising Steam-Roasting or Combi-Roasting Steam-Baking or Combi-Baking Tips for Steaming Grains, Vegetables & Eggs Steaming or Combi-Steaming Introduction to the Steam-Oven or Combi-Oven Reheating & Defrosting Low Temperature Roasting Steam Braising or Combi-Braising Steam-Roasting or Combi-Roasting Steam-Baking or Combi-Baking Tips for Steaming Grains, Vegetables & Eggs Steaming or Combi-Steaming Introduction to the Steam-Oven or Combi-Oven Reheating & Defrosting Low Temperature Roasting Steam Braising or Combi-Braising Steam-Roasting or Combi-Roasting Steam-Baking or Combi-Baking Tips for Steaming Grains, Vegetables & Eggs Steaming or Combi-Steaming Introduction to the Steam-Oven or Combi-Oven Reheating & Defrosting Low Temperature Roasting

What is Convection and how to adapt your favorite recipes using a Convection Oven? Larissa will show how to do it in a simple and delicious way. About the educator Send Me Your Questions And Comments First name Last name Email Write a message Submit Thanks for submitting! End of page

Use Convection Baked at 350°F for 15 to 20 minutes to cook this White Bean Casserole with Artichokes and Olives YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Baked White Bean Casserole with Artichokes and Olives Convection or Convection Bake Mode Golden-baked white bean casserole with melted cheese, served in an elegant dish with fresh garnishes. Flageolet beans are typically served with roast lamb in Provence but, this creamy white bean casserole with robust flavors of artichokes and olives is a delicious option. Soaking and simmering the beans is of course ideal but those cans are handy in a pinch. Because my side dishes were fairly quick-cooking I didn’t add them until I had removed the lamb from the oven. I increased the oven temperature to 350°F, and they were hot and ready to serve when the lamb had rested and been carved. INGREDIENTS 1 cup dried white beans, soaked overnight and simmered for 1 ½ - 2 hours till soft OR 2 15 oz cans white beans, drained and rinsed 2 shallot, peeled and sliced 4 cloves garlic, thinly sliced 1 12oz jar artichoke hearts, sliced 1 cup pitted Kalamata olives, halved ½ cup chicken or vegetable stock ¼ cup finely chopped parsley ½ cup shredded Parmesan cheese PREPARATION Heat a large saute pan over moderate heat then add 2 tablespoons of olive oil to the pan, swirl to coat the pan then add the shallots and garlic. Cook over moderate heat until just softened then stir in the artichoke hearts. Cook covered for a few minutes then stir in the olives and the stock. (A little stock is good to keep the beans from becoming dry but don’t add so much that the mixture becomes soupy.) Butter or oil a 4 cup oven-casserole dish and scrape the bean mixture into the dish. Season with some sea salt and freshly ground pepper then top with the parsley and Parmesan cheese. Bake in the Convection or Convection Bake mode 350°F for 20 - 25 minutes until heated through. Serves 6 - 8 Link to Convection Roast Leg of Lamb Link to Convection Baked Tomatoes Provencal Style Convection Baked White Bean Casserole with Artichokes and Olives .pdf Download PDF • 115KB WANT TO LEARN MORE? Click Here MORE CASSEROLES FROM OUR STEAM RECIPES! Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Lobster Mac' n Cheese RECIPE Broccoli and Cauliflower Gratin RECIPE Chocolate Flan RECIPE Fish Pie with Wild Cod and Shrimp RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

HOW DO I DETERMINE THE TIMING IN LOW-TEMPERATURE COOKING (LTC) MODE FOR A ROAST? FAQ PAGE How What Why Do How do I determine the timing for low-temperature cooking (LTC) for a roast? Heat the oven to 425°F (220°C) and roast the meat for 15 minutes. This will render the fat and brown the meat beautifully. Then lower the temperature to 300°F or 325°F and roast until the meat reaches the target internal temperature. I have learned that it was best to cook the meat to a temperature below the target serving temperature because it would continue cooking during the high heat searing phase. Use a meat probe or a reliable instant read thermometer. OUR LATEST CONVECTION RECIPES Pork Sausage and Poultry Meat Pie Convection Baked Turkey Enchiladas Spatchcock Roast Turkey Oven Boston Style Baked Beans

This cake is prepared in a food processor since the first step is to grind the hazelnuts, once the batter is formed transfer it to a bowl to fold in the pears and chocolate.  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Chocolate Cake with Pears and Hazelnuts Convection (True Convection) A freshly baked pear cake as part of a Convection Meal. This cake is prepared in a food processor since the first step is to grind the nuts, once the batter is formed transfer it to a bowl to fold in the pears and chocolate. The cake has a nice light batter and is a winning combination of flavors. INGREDIENTS 1 - cup all purpose flour 1 ½ - teaspoons baking powder ½ - teaspoon salt ½ - cup hazelnuts (or substitute pecans or walnuts) 6 - ounces cold unsalted butter cut into small chunks ⅔ - cup light brown sugar 2 - eggs ¼ - cup dark chocolate chopped into small pieces 4 - small pears, peeled, cored and chopped into small pieces PREPARATION Heat the oven to 300 degrees Convection. Butter an 8” cake pan and line the bottom with paper. Combine the flour, baking powder and salt in a small bowl and set aside. Grind the hazelnuts in a food processor to a fine meal. Add the flour mixture and pulse to combine. Add the butter and pulse until fine crumbs form. Add the sugar and eggs and mix briefly to combine. Transfer the batter to a bowl and fold in the chocolate and half of the pears. Spread the batter into the prepared cake pan and top with the remaining pears. Bake for approximately 50 minutes or until the tester comes out clean. Chocolate Cake with Pears and Hazelnuts .pdf Download PDF • 92KB WANT TO LEARN MORE? Click Here MORE DELICIOUS RECIPES FROM OUR STEAM PAGE Steam Oven Caramel Bread Pudding Delight RECIPE Chocolate Flan RECIPE 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Vanilla Creme Brulee RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Key Lime Cheesecake RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Much as I appreciate the benefits of cooking with Convection, I still make good use of the traditional Bake mode in the oven, especially when baking pies or quiche with mushrooms and fontina YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Bake Mushroom Quiche with Fontina Cheese Traditional Bake Mode A homemade mushroom quiche on a colorful ceramic plate, with elegant dishes, forks, and extra virgin olive oil on a rustic wooden table. Much as I appreciate the benefits of cooking with Convection, I still make good use of the traditional Bake mode in the oven, especially when baking pies or quiche. The traditional Bake mode has a more drying effect upon food and since the heat is primarily coming from the bottom heating element you can be assured your pastry will cook through perfectly. When preparing this recipe take into account that the pastry needs to rest before being baked blind and it’s not advisable to put a hot filling into the pastry. INGREDIENTS Olive Oil Pastry 1 ¼ - cups all purpose or spelt flour ½ - tsp kosher salt ½ - cup good quality olive oil ¼ - cup ice cold water Mushroom Filling ½ - lb cremini mushrooms or your preferred combination, wiped clean and sliced 1 - thin leek, white part only, thoroughly washed and thinly sliced 2 - tbsp olive oil ¼ - tsp dried thyme 4 - large eggs ¾ - cup heavy cream 1 - cup grated Fontina cheese PREPARATION So in terms of planning, here are the steps: 1. Make the pastry first and place it in the refrigerator. 2.Cook the mushrooms and grate the cheese and set those aside. 3. Heat the oven and “blind bake” the pastry crust. For this you will need to line the pastry with a circle of parchment paper and weigh down the crust with dried beans or pastry weights. 4. Whip together the eggs and cream and now you are ready to bake the quiche. Quiche is traditionally baked in a crust made with butter and all-purpose flour but in this version I am using a delicious easy to prepare olive oil crust Getting all together Combine the flour and salt in a medium sized bowl. Stir in the water then the oil, mixing until well blended. Turn the dough onto a lightly floured surface and knead the dough briefly then place in a 9” metal tart pan with a removable bottom. Press the dough evenly into the base of the pan and up the sides then place it in the refrigerator for 30 minutes before blind baking. To blind bake the crust, place an oven rack in the lower third of the oven and heat the oven in the Bake mode 400 degrees. Place a circle of parchment paper over the prepared pastry and add enough dried beans or weights to cover the surface evenly. Place in the oven and bake for 20 minutes. Handling a pan with a removable bottom and bulky oven gloves can be tricky, placing the pan on a flat cooking sheet will make it easier to handle. Remove the pan after 20 minutes and very carefully remove the parchment paper and beans (having a stainless bowl or plate handy is helpful here). Prick the pastry all over with a fork and return to the oven for 6 - 8 minutes. Leave the oven door ajar to allow the oven to cool. Heat a medium sauté pan over moderate heat. Add the oil to the pan and when hot add the mushrooms, leeks and thyme. Cook stirring occasionally for 8 - 10 minutes until the mushrooms have released their juices and are limp. Season with some sea salt and freshly ground pepper and set aside to cool. When ready to assemble and bake the quiche, heat the oven in the Bake mode 350 degrees. Leave the pan with the prepared crust on the flat pan for easy handling. Whisk the eggs and cream together in a large measuring cup or bowl. Layer the grated cheese over the crust, add the cooked mushrooms and carefully pour over the cream mixture. Slide the tray into the oven and bake for 30 - 35 minutes until the filling is set. Serves: 4 - 6 People Mushroom Quiche with Fontina .pdf Download PDF • 176KB WANT TO LEARN MORE? Click Here YOUR STEAM OVEN IS GREAT FOR BAKING, TRY IT! Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Key Lime Cheesecake RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE French Toast with Caramelized Bananas RECIPE Chocolate Flan RECIPE Chicken Enchilada Casserole Steam Baked RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

HOW TO COOK A CONVECTION OVEN MEAL? FAQ PAGE How What Why Do How to Cook a Convection Oven Meal? The first thing to determine is the oven temperature and timing for the foods you will be cooking. Some meats are cooked at a high temperature for a short period of time then the oven temperature is reduced to 350 degrees for the remainder of the cooking. If you are planning on cooking multiple foods at one time then be sure to organize the oven racks before you begin cooking. Plan to cook the meat on the top rack and casseroles or roasted vegetables on the lower rack and to bake the cobbler on the middle rack. Organize your trays before you turn on your oven. Large capacity ovens are great for cooking large quantities of food but when loaded with multiple dishes they may benefit from a slight temperature increase of 5 or even 10 degrees. If you cook 2 meals on the same rack, you will need to lower the temperature by 25°F. Remember if you cook on glass dishes, lower the temperature by 30°F Be sure to understand the cooking modes of your oven to obtain good results. OUR LATEST CONVECTION RECIPES Pork Sausage and Poultry Meat Pie Convection Baked Turkey Enchiladas Spatchcock Roast Turkey Oven Boston Style Baked Beans

WHAT OVEN IS BEST FOR THE LOW TEMPERATURE COOKING METHOD: CONVECTION OR CONVECTION-STEAM? FAQ PAGE How What Why Do What oven is best for the Low Temperature Cooking method: Convection or Convection Steam? Both ovens, convection or convection steam, are excellent for the Low Temperature Cooking (LTC) method. It all depends on what dish you are cooking. Some recipes are meant to be prepared in a convection ovens, and others are written for the steam oven. For best results when using a convection oven for LTC, use the Convection or the Convection Bake mode, in these modes the low temperatures are circulated around the oven by the fan evenly cooking the meat. The powerful heat in the Convection Roast mode is ideal for the high heat finish. OUR LATEST CONVECTION RECIPES Pork Sausage and Poultry Meat Pie Convection Baked Turkey Enchiladas Spatchcock Roast Turkey Oven Boston Style Baked Beans

In this recipe, the chicken is marinated with coconut milk, ginger, garlic, and Thai curry spice for 30 minutes or an hour prior to grilling. If you have a vacuum sealer, you can achieve great results in just 15 minutes. For the salad, I used Vietnamese rice vermicelli noodles, shredded carrots, julienned cucumber, scallions, and lots of fresh Thai basil, mint, and cilantro; however, it is easy to vary the ingredients to your preference. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Broiled Chicken Satay Noodle Salad Convection Broil, Convection Roast Savor the flavors of succulent grilled chicken atop a bed of vibrant noodles, garnished with fresh herbs and spices for a feast that tempts all the senses. Broiling lean, tender cuts of meat or poultry is an easy way to create a delicious warm-weather salad. Marinating the meat for a few hours prior to cooking will add great flavor. By following a few simple steps for successful oven broiling, you can achieve great results while keeping the kitchen free of smoke and odors. In this recipe, the chicken is marinated with coconut milk, ginger, garlic, and Thai curry spice for 30 minutes or an hour prior to grilling. If you have a vacuum sealer, you can achieve great results in just 15 minutes. For the salad, I used Vietnamese rice vermicelli noodles, shredded carrots, julienned cucumber, scallions, and lots of fresh Thai basil, mint, and cilantro; however, it is easy to vary the ingredients to your preference. Here are a couple of tips for safe oven broiling: Turn on your overhead or downdraft ventilation prior to heating the oven. This will help establish the airflow and quickly vent out any smoke and vapors when the oven door is opened. Before heating the oven, arrange the oven racks so that the food is close but not touching the broil element. If available, use the Convection Broil mode. The circulating heated air helps cook the food evenly and preserves moisture. In this mode, ovens come to temperature very quickly, so a 5 - 8 minute preheat is all that is necessary. Most important, always broil with the oven door closed. INGREDIENTS 4 large boneless chicken thighs Marinade Ingredients 2 tsp Thai yellow curry powder 1 tsp ground turmeric 3 cloves garlic, minced 1 tbsp fresh ginger, finely grated 1 tbsp brown sugar ¼ cup coconut milk* 2 tbsp tamari or soy sauce Marinade ingredients. Place the chicken in a shallow glass baking dish, combine the marinade ingredients, and pour over the chicken. Marinate for at least 30 minutes or up to an hour before cooking. For the Salad 2 large carrots, peeled and shredded 1 English cucumber, cut into 4” sections, each section cut into thin strips 6 scallions, tops trimmed, finely chopped 1 bunch Thai basil, leaves coarsely chopped ¼ cup mint leaves, coarsely chopped ¼ cup cilantro leaves, coarsely chopped ½ lb rice vermicelli noodles, prepared as per package directions Peanut Dressing 3 tbsp creamy peanut butter 1 tbsp vegetable oil 1 tbsp tamari or soy sauce 1 lime, juice only 1 tsp brown sugar 1 tsp chili oil METHOD Marinate the chicken and set aside for 30 minutes to an hour. Combine the salad ingredients, prepare the peanut dressing, and combine them with the salad. Heat the oven in the Convection Broil mode to 475 F/245 C. Line a shallow-rimmed baking pan with foil, shiny side down, and spritz it lightly with spray oil. Arrange the chicken on the pan, slide it into the oven, and cook for 6 - 7 minutes on each side. Remove the chicken and let it rest for a few minutes before slicing and adding to the prepared salad. Serves 4 - 6 Note: Small cans of coconut milk can be purchased at Asian markets or from Amazon. PRINT OUR RECIPE Broiled Chicken Satay Noodle Salad .pdf Download PDF • 379KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE BBQ Pulled Turkey RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Baked Risotto with Lemon and Basil RECIPE Baked Chicken and Rice RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Cornish game hens split and roasted over savory stuffing are an easy-to-prepare festive meal. The stuffing is made with cornbread and pork sausage mixed with dried cranberries and apricots. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Cornish Hens Roasted over Cornbread Sausage Stuffing Convection Roast or Convection Bake Mode Cornish Hens roasted are an easy alternative for the holidays Cornish game hens split and roasted over savory stuffing are an easy-to-prepare festive meal. The stuffing is made with cornbread and pork sausage mixed with dried cranberries and apricots; however, the ingredients can be varied to taste. Once the dish comes out of the oven, it’s easy to serve, as no carving is required. Baking this dish in convection ensures the hens and stuffing remain juicy and flavorful. You can easily roast a tray of vegetables at the same time to serve as a side. Maybe some green beans with pearl onions or Brussels sprouts with shiitake mushrooms. A crisp fall salad would also be a great complement to this easy meal. INGREDIENTS Cornish Hen ingredients For the stuffing 2 fresh pork (or chicken sausages) 1 tbsp butter 1 yellow onion, finely chopped 6 stalks celery, chopped into ¼” pieces 4 cloves garlic, coarsely chopped 4 cups cooked cornbread, crumbled 1 cup sourdough croutons 1 cup chopped dried apricots 1 cup dried cranberries 1 egg, slightly beaten 1 stick unsalted butter, melted 2 tsp minced fresh sage or 1 tbsp dried sage 1 cup chicken stock For the hens 3 Cornish hens, split and dried with paper towels 2 tsp kosher salt 1/2 tsp paprika 1/2 tsp dried oregano PREPARATION To make the stuffing, heat a medium saute pan over moderate heat, add a little olive oil, remove the sausage from the casing, add to the pan, and saute for 5 - 8 minutes until the meat has browned and rendered the fat. Remove the browned sausage meat from the pan with a slotted spoon and set aside. Return the pan to the heat, add 1 tbsp butter, and saute the onion and celery for 3 - 4 minutes. Then stir in the garlic and cook for 2 - 3 minutes to soften. Combine the cooked vegetables with the sausage, cornbread, croutons, and dried fruit. Stir in the egg, melted butter, and sage. Fold in the stock, and press the stuffing into a greased 9 x 13” baking pan. At this point, the stuffing can be refrigerated. Before continuing, be sure to bring the pan to room temperature. Heat the oven in the Convection Roast or Convection Bake mode to 425 F/218C. Rub the hens with a little olive oil. Combine the kosher salt, paprika, and oregano and rub into the hens. Nestle the hens into the stuffing and bake for 15 minutes on the middle rack in the oven at 425F/218C, then drop the temperature to 350F/180C for the remainder of the 35 minutes (20 minutes). Serves 6 PRINT OUR RECIPE Cornish Hens Roasted over Cornbread Sausage Stuffing .pdf Download PDF • 80KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Steam Oven Roast Chicken and Vegetables RECIPE Slow Roasted Beef Tenderloin RECIPE Slow Roasted Turkey Pieces RECIPE Braised Turkey with Butternut Squash, Chickpeas and Tomatoes 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 Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Because convection helps keep moisture in food, salmon cooked in convection is always delicious, and this recipe is no exception. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Sesame Crusted Salmon Convection Roast or Convection Bake Mode A sesame-crusted salmon dish with black rice, shiitake mushrooms, broccolini, and pickled cherries. Since salmon plays a starring role in our diets, having a variety of recipes with different seasonings is a good way to keep your meal rotation interesting. Because convection helps keep moisture in food, salmon cooked in convection is always delicious, and this recipe is no exception. First, the salmon is cut into 2” pieces and tossed in an Asian soy miso glaze. Then, it is rolled in sesame seeds before being baked in convection. For an easy convection meal, I baked a medley of baby broccoli and shiitake mushrooms on the same baking tray and served the meal with some black rice and chili crisp. Fresh salmon, broccolini, mushrooms, and a variety of Asian-inspired ingredients ready for a savory dish. INGREDIENTS For the salmon 2 center cut salmon fillets, cut into 2” pieces 2 tbsp white miso paste 1 tbsp soy or tamari sauce 1 tbsp rice vinegar 1 tbsp maple syrup 1 tsp fresh grated ginger 2 - 3 tbsp sesame seeds, a blend such as Furikake with toasted black and white sesame seeds and nori flakes works well. For the vegetables 1 tbsp sesame oil or vegetable oil 1 bunch, baby broccoli, trimmed 6 shiitake mushrooms, quartered ½ shallot, sliced A generous shake of garlic powder PREPARATION Heat the oven in the Convection Bake or Convection Roast mode to 375 F/190 C. Lightly oil a rimmed baking sheet large enough to accommodate the salmon and vegetables. Combine the miso paste, tamari, rice vinegar, maple syrup, and ginger in a medium bowl. Add the salmon pieces and turn gently to coat evenly. Sprinkle the sesame seeds onto a small plate. Roll the glazed salmon pieces in the seeds, coating them evenly. Place them on one side of the baking tray. Toss the vegetables with the sesame or vegetable oil and place on the other side of the baking tray. Place in the oven and cook for approx 10 minutes until the fish is firm and the vegetables are tender. Serve with rice or noodles and a garnish of chili crisp. Serves 2 PRINT OUR RECIPE Baked Sesame Crusted Salmon .pdf Download PDF • 292KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Lobster Mac' n Cheese RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Steamed Salmon Salad Niçoise RECIPE Fish Pie with Wild Cod and Shrimp RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Italian Seafood Salad with Calamari, Scallops and Shrimp RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... 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 Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

With flavorful marinade there is no need for searing and roasting the tenderloin with grapes, a side of baked acorn squash is a recipe for an easy delicious meal. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Chipotle Pork Tenderloin with Roasted Grapes Convection Roast or Convection Bake Mode Herb-crusted pork tenderloin roasted with juicy red grapes creates a savory-sweet delight on a sheet pan. 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 WANT TO LEARN MORE? Click Here MORE EASY OPTIONS FROM OUR STEAM OVEN! Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE Mexican Street Corn Salad RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!