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When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking and to only cook the turkey to 140F internal temperature, but it was no surprise that not one recipe mentioned Convection. Most recipes also suggested brining the bird as well as using generous amounts of butter to help keep the bird juicy. Given the high cooking temperature in the drying radiant heat brining and adding plenty of fat made perfect sense, but I decided to take a leap of faith and use a method more suited to cooking with Convection. What is Different About a Heritage Turkey? Heritage turkeys are bred naturally, they take longer to develop and spend their lives in nature running around and developing big strong legs, and the meat that is mostly dark and very flavorful. They certainly look different from a factory-bred turkey, and while the taste is similar it is definitely richer and more flavorful. Heritage turkeys may not have such a large breast but there was still plenty of while meat and a 13lb turkey will easily feed 6 people and have leftovers. How Can I Order a Heritage Turkey? Heritage turkeys are mostly ordered online directly from producers; they are definitely more expensive and a shipping cost for 2nd-day air also adds to the cost. The producer may offer a selection of Heritage birds so you can try different ones. Cooking a Heritage Turkey in Convection Cooking a Heritage turkey in Convection is quite simple. The first step is to get the bird to room temperature. I defrosted my 13lb turkey for three days in the refrigerator, and it was still icy in places. To get that last icy bit out of the bird, I find using the Defrost cycle in my Convection or Steam oven for about 20 minutes works best. It is quite safe to use the Defrost mode as it does not cook the food, the fan just circulates the ambient air in the oven to dissolve any ice. However, large roasts like turkey should always first be defrosted in the refrigerator, and the Defrost Mode used only to get it to room temperature. When using the Defrost Mode place the turkey on a rack in a shallow pan to capture the ice as it dissolves. The next important step is to plan to roast the turkey on a rack in a shallow pan. You can see from the video I used a shallow-rimmed baking pan with a cookie cooling rack (Read my blog: Preparing for Holiday Cooking - All About Roasting Pans and Meat Probes) and it worked perfectly. Roasting the turkey on a rack helps keep the juices in the bird. And once the cooked bird has rested for about 30 minutes, you can pick it up with two kitchen towels and drain out the liquid to add to the stock for gravy. Be sure to carve it on a rimmed board as more juice will flow during carving. For extra drippings, I added two cups of chicken stock to the base of the roasting pan, once the pan was in the oven. When the bird came out of the oven I moved it to another pan to rest and deglazed the roasting pan adding those drippings to the stock for the gravy. Convection Temperature and Timing For best results, start the cooking at 400 F (204 C) degrees for 15 minutes, then lower the temperature to 325 F (163 C) for the remainder of the cooking time. Remember in Convection, heat circulates around the oven cooking from the edge to the center, so the lower cooking temperature ensures even cooking. The turkey can be roasted in either the Convection Roast or Convection Bake mode if your oven doesn’t have a Convection Roast Mode. Timing the cooking is important because a turkey in the 12 - 15lb range will cook in just under two hours. If your oven is equipped with a meat probe then I would recommend using it otherwise check the bird after it has cooked for an hour and forty minutes with an instant-read thermometer to determine the internal temperature. Even though most recipes I read said to cook the bird to an internal temperature of 140 F (60 C) I found I needed to cook my bird to 150 F (66 C) but I wouldn’t go beyond 160F (71 C), remember the internal temperature continues to rise while the bird is resting. When poultry is cooked on a rack in Convection it retains more moisture and you may find the area around the bone will be red. Don’t be alarmed, if the meat is cooked this redness is perfectly safe, it is due to the turkey not losing so much juice during the cooking. You will find more specific details in the recipe but I hope this information will help guide you to success if you are planning on cooking a Heritage turkey this Thanksgiving. It is more expensive but very worthwhile and we were very pleased with the results. In my next post I will review the method for roasting a turkey in the spatchcock style, cutting out that back bone takes some work but the cooking and carving is so easy and the results are just outstanding. Larissa, Your Convection Enthusiast

Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal. Whether you purchase a choice or prime-grade roast, it’s essential to get the cooking right so you achieve the exact degree of doneness you prefer. Boneless vs Bone-In Roast The first decision to be made is whether to purchase a boneless or bone-in roast. Cooking meat on the bone does add more flavor and can also affect the texture of the meat, and of course, the bones can be used to make a flavorful bone broth. However, if dealing with a lot of big bones does not appeal to you then stick with your comfort level, the important thing is to get the cooking right. Preparing a Rib Roast for Roasting in Convection Very little needs to be done to prepare a beef rib roast for roasting, but for even cooking the key is letting it sit outside of the refrigerator in a cool spot in the kitchen for at least 2 - 3 hours before cooking. While the roast is coming to room temperature, you can rub it all over with some Kosher salt and freshly cracked pepper and rub a mixture of softened butter mixed with a little vegetable oil and some dried Italian seasoning all over the surface. If you plan to use the pan drippings to make a sauce, then adding some quartered peeled onions and a few smashed garlic cloves and a sprig or two of fresh thyme to the roasting pan will add flavor to the sauce. The recipe How to Cook a Rib Roast in Convection will guide you through the process. If you are planning to cook your rib roast in the Steam oven, the How to Cook Prime Rib in the Steam Oven recipe will guide to outstanding results. How Does Convection Ensure Great Results? Remember the main characteristic of Convection cooking is moisture retention, while the main characteristic of Radiant heat is dryness. Convection circulates heat around the oven cooking the meat from the edge to the center. For best results, the meat is best roasted on a rack in a shallow pan so the heat can penetrate evenly into the meat. If you are roasting a bone-in roast, the bones actually create the rack so an additional rack is not required because the meat will not be sitting directly on the pan. Lower Temperatures are Best for Even Cooking For best results, the bulk of the cooking should be done at moderate to low temperatures, this ensures the meat remains pink throughout rather than have a gradation of colors. You can begin the cooking with high heat for 15 minutes to render the fat and begin browning the surface or you can use the reverse sear method and finish the cooking with high heat for 15 minutes. Definitely Use the Oven Meat Probe, Wireless Meat Probe or an good quality thermometer to get the best results. Large roasts cooked in Convection cook faster than the stated recipe time so using a meat probe to monitor the internal temperature will ensure the roast does not get overcooked. When you program the meat probe it is best to reduce the target internal temperature by 5 degrees because the internal temperature will continue to rise as the meat rests. Also, it’s important not to keep opening the oven door when roasting as each time you open the door the oven temperature can drop by as much as 50 degrees. Cooking Side Dishes at the Same Time If you plan to cook some oven-side dishes at the same time then you will need to create a cooking plan so that the side dishes can be cooked at the same temperature. For example, a potato gratin can be cooked at a moderate temperature together with the roast because it also needs to settle for 10 - 15 minutes prior to serving. Overall, cooking a beef rib roast in Convection is straightforward all it takes is a little planning so you can easily orchestrate the cooking of the entire meal. In my next post, I will cover how to cook a Bone-In Pork Loin Roast, another spectacular dish that is perfect for holiday entertaining. Larissa, Your Convection Enthusiast

Fish Pie is not a very enticing name for a recipe. Still, this wonderful casserole of poached fish and shellfish in a béchamel sauce, topped with cheese topped mashed potatoes is really just a seafood version of Shepherd’s pie and it’s delicious. You can keep it simple with just fish or splash out and make it with some crab, lobster tail, scallops, or shrimp. What is the Benefit of Cooking the Fish Pie in the Steam Oven Well, Fish Pie is a simple name but truthfully there are quite a few steps involved in preparing this dish. Actually preparing the various components of the dish in the Steam oven really cuts down on the preparation time. Another advantage is that once the food is in the oven you can set the timer and focus on preparing the béchamel sauce without having to monitor the cooking in four pans at one time. This recipe calls for potatoes to be boiled and mashed, eggs to be hard-cooked and fish and shellfish to be poached so if made on the cooktop that’s 3 saucepans. Then you need to make a béchamel sauce so we are up to 4 saucepans. So instead of cooking the various components in saucepans, it’s much easier to set the Steam oven to Steam mode and steam them in dishwasher safe containers. All you have to do is plan out the timing. How to Steam Potatoes, Hard-Boiled Eggs, and Poach Fish in the Steam Oven All three components can be cooked in the Steam mode at 212F the important thing is to plan out the timing so nothing gets overcooked. When steaming potatoes in the Steam oven for mashed potatoes, cut the potatoes into small chunks and place them in a solid container with a little water and salt. Allow 20 - 25 minutes for them to cook until soft enough to mash. Eggs can be steamed to hard-boiled directly on the oven rack or in a perforated pan, allow 20 minutes, and plunge the eggs into cold water before peeling. In this recipe, the fish is poached in milk with a bay leaf and a small onion. Allow approximately 6 minutes to poach the chunks of fish and shrimp. All three dishes can go into the oven at the same time but set the timer for 6 minutes and remove the fish when the timer has elapsed. Reset the timer for 15 minutes and continue cooking the eggs and potatoes. Making the Béchamel Sauce and Assembling the Fish Pie Once the seafood comes out of the oven you can begin making the béchamel sauce. Remove the onion and bay leaf from the milk and transfer the seafood to a prepared casserole dish, melt the butter and stir in the flour to make the roux for the sauce. When the roux is cooked, carefully add the hot milk stirring all the time to prevent any lumps from forming, check the seasoning, and set the sauce aside to keep warm. When the timer has elapsed, remove the eggs from the oven and place them in a bowl with cold water. Remove the potatoes and if they are soft enough mash them to your preferred consistency with some butter and ½ & ½ and of course salt and freshly cracked pepper. Peel the eggs and cut them into slices or quarters and scatter them over the poached seafood, then pour the béchamel sauce over the seafood. Top with the mashed potatoes, spread them gently to form a nice topping, and sprinkle with some grated cheddar cheese. Now the pie just has to go back into the oven for 15-20 minutes to warm through, however, if you refrigerate the pie before serving allow at least 30 minutes for it to heat through using the combination Convection Steam mode. Cooking styles have changed over the years and modern ovens feature cooking modes to better suit our changed cooking style, however, it can be challenging to know which modes work best with older recipes. Stay tuned for my next post, Cooking a Souffle in Convection. Larissa, Your Convection Enthusiast

A meal that includes a variety of Dim Sum is my idea of culinary heaven, some foods like those delectable little dumplings take time and dexterity to prepare but these delicious quick-cooking spareribs are easy to prepare and cook in the Steam oven. Best of all you can create your own Dim Sum feast and steam some dumplings at the same time. Steaming in the Steam Oven vs Steaming Over Boiling Water Combi-steam ovens are amazing appliances that feature a variety of cooking modes tailored to different types of cooking and one of the many great features of a Steam oven is the convenience of use. Stacking steamer baskets for steaming over a wok is an ingenious invention and can be easily replicated in a Steam oven. The perforated pans can be used for steaming vegetables, dumplings, tamales, eggs, and foods in ramekins or bowls while the solid pans can be used for steaming fish, shellfish, grains, bone-in chicken, and these delicious little pork spareribs. Once the food is in the oven, set the oven timer and let the oven cook the food to perfection. Also, the stainless steel cooking inserts are easy to rinse or wash in the dishwasher as needed. How To Prepare Pork Spareribs in the Steam Oven The first step to success with this recipe is to get the right type of ribs. St Louis-style pork ribs work best for this recipe but you will need to ask the butcher to cut the ribs crosswise into small sections and then cut the ribs between the bones to make small chunks. The next step is to soak the ribs in a bowl of water mixed with some cornstarch to tenderize the pork. This is an important step because this cut of pork is normally cooked at a low temperature for a longer period of time and in this recipe, the cooking time is only 20 minutes. Before the ribs go into the oven they are mixed with a sauce that includes a variety of flavorful condiments as well as some garlic, ginger, and fresh chili, and 20 - 25 minutes later you will be enjoying these tender tasty morsels. In my next Blog Post, I will show you how to adapt and simplify the preparation of Fish Pie, a seafood version of Shepherd's Pie, for cooking in the Steam oven. Larissa, Your Convection Enthusiast

Keeping a stock of healthy snacks in the freezer is a great way to ensure you have something good to eat when hunger strikes or to add to the lunch box of a hungry child or adult. These muffins have a lot of ingredients, but once you have everything prepared they come together quickly and because they are made with oil they stay fresh longer and freeze well. What is the Best Mode for Baking Muffins? Convection or Traditional Bake 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. This recipe includes shredded carrots and apples. The carrots don’t give off much moisture but some apples, especially Granny Smith’s can give off more juice than some other varieties. Overall once all the ingredients are added, it’s a fairly stiff batter that does well baked in either Convection or Traditional Bake. Recipes for Baked Items are Usually Written for Traditional Bake As a rule of thumb when I bake a recipe for the first time I bake it in the Traditional Bake mode because I know that is the mode the recipe writer used. Once I get a sense of the results, I can decide if I feel it would work better in Convection. It's also very important to pay attention to timing. Because I know my 24” oven is a fast oven, when I bake a new recipe I always set the timer in advance of the stated recipe time to ensure I don’t overcook the item. So you see it’s not just the recipe, you need to learn how your oven cooks and which mode is best suited to the food you are cooking to achieve success. Traditional Bake vs Convection, Which is Best for Baking When you use the Traditional Bake mode the heat is directed at the food from the bottom and top heating elements that is why recipes direct you to place the food in the center of the oven. This direct heat has a drying effect on food and can create a nice dry crumb. If your oven has a Convection Bake mode the Top and Bottom heating elements will be engaged and the fan will circulate the heated air around the oven. In this mode you can bake on two racks at the same time with even results without having to change the position of the pans but it’s important to reduce the recipe temperature by 25 degrees. If you oven has a True Convection mode the heated air circulates around the oven cooking the food from the edge to the center but there is no direct heat involved. This mode is idea for baking multiple racks of cookies but may result in a more moist crumb with some baked goods. Always reduce recipes temperatures by 25 degrees when baking in this mode. Baking is a Great Way to Get Children Cooking I began baking these muffins to make sure I always had something healthy on hand to feed my young grandsons, and they loved helping prepare them as much as eating them. When baking it’s best to assemble all the ingredients and equipment before you begin so nothing gets left out or added twice by mistake. Weighing and measuring ingredients and following the logic of the preparation is a great way for children to develop good organizational skills and learn to think through the process from start to finish. Remember the great thing about making your own baked items is that you can pronounce every ingredient used and you can substitute items such as sugar with alternatives that suit your dietary needs. In my next post, I will demonstrate how to poach eggs in the Steam oven. Larissa, Your Convection Enthusiast

Cioppino a delicious tomato-based seafood broth with poached fish and shellfish may sound easy to prepare but there are some important steps to achieve good results. The first step is to create a flavorful seafood stock, the next step is to cook the soup base then finally add the fish and shellfish of your choice to cook through prior to serving. You will need about 6 cups of shells from shrimp, lobster and crab to prepare a flavorful seafood stock. I collect and freeze the shells until I have enough to make a stock and make it in advance as it takes about an hour. Another option is to a make fish stock with a few pounds of fish bones or purchase prepared fish stock. Whichever option you choose a good stock is the first step to a great Cioppino. What Is the Benefit of Using a Steam Oven to Make Cioppino? Once you have prepared the stock the next step is to cook the soup base and finally the fish and shellfish are added to the soup prior to serving. The soup base consists of a combination of sauteed onion, shallots, fennel, garlic, tomato paste while wine and of course the delicious seafood stock. Since all the flavor really comes from the soup base the fish and shellfish only need light cooking and this is where the Steam oven comes in. If you are preparing enough Cioppino for 4 - 6 people you need a good-sized pan that can accommodate all the fish and shellfish and ideally keep everything from being smashed together without overcooking delicate fish or shrimp. Steaming or poaching shrimp, scallops, and chunks of fish in the Steam oven then adding them to the soup base with the residual cooking liquid adds more flavor to the soup and results in perfectly cooked seafood. Another advantage is that the soup base can be prepared in advance and will only require heating and adding the cooked seafood prior to serving. That makes it an ideal dish for a dinner party as there is so little last minute cooking needed. Cioppino with Crab Claws Mussels or Clams If using crab claws, mussels or clams, in the shell they can be added directly to the soup base or steamed in the steam oven and added to the soup. I like to add crab claws, mussels and clams directly to the soup to add another layer of flavor to the soup but they can also be cooked in the steam oven in the Steam mode. Preparing the Seafood Without a Steam Oven If you don’t have a Steam oven, you can still cook chunks of fish, scallops and shrimp in the oven. Use either the Convection Roast mode at 400F degrees for 5 minutes or the Convection Broil mode at 450F for 2 - 3 minutes. The early Italian settlers in San Francisco not only created this wonderful tradition of Cioppino from their fishing boats on the waterfront, they paired it with the delicious sourdough bread they brought to the Bay Area, two amazing culinary treats that endure to this day. So don’t forget to make some sourdough garlic bread to serve with your Cioppino. Being housebound due to bad weather is hard on everyone but one way to keep everyone happy is to keep delicious treats emerging from the kitchen. In my next post I will review baking muffins in Convection vs Regular Bake and include a great recipe for healthy snack muffins. Larissa, Your Convection Enthusiast

There is so much creativity in the food world these days, but classic dishes such as meatloaf are still extremely popular. In this post, I will outline how to prepare meatloaf in Convection together with a side of roasted vegetables and a summer fruit cobbler. Meatloaf is an ingenious recipe developed long ago to use up scraps of less tender cuts of meat. When mixed together with some sausage meat or ground pork for a little fat and flavor and bound together with egg and breadcrumbs the mixture created a delicious meatloaf. Slices of the loaf could be enjoyed for dinner or added to sandwiches, remember in those days fast food wasn’t an option and working men relied on their wives to provide a nourishing midday meal. Every household was pretty much run as a restaurant so women had to be very creative. Benefits of Cooking Meatloaf in Convection Traditionally the loaf was baked in buttered wax paper or a loaf pan and the cooking time was at least 1 ½ hours. Nowadays, most recipes use lean tender cuts of ground beef or turkey and instruct to simply shape the mixture into a large sausage and bake it directly on a rimmed baking sheet; the cooking time is only approximately 30 minutes. Preparing a meatloaf is a simple procedure, basically, you can have it mixed and ready to bake in the time it takes to heat the oven. Or, you can buy premixed meatloaf at the butchers. Allow at least 30 minutes for the cooking time and 10 minutes to rest the meatloaf before slicing. Of course, since the oven is already on, it makes perfect sense to also roast a medley of vegetables to serve with the meatloaf. Depending on the type of vegetables you are roasting the cooking time will be 30 - 40 minutes. For best results use a moderate oven temperature of 350 degrees and either the Convection Bake or Convection Roast Mode. I cook the meatloaf in the middle of the oven and the vegetables on a lower rack. Positioned this way the meatloaf benefits from gentle browning from the Top heating element and the vegetables get nicely caramelized from the stronger heat from the Bottom heating element. Be sure to plan the timing so the vegetables come out of the oven once the meatloaf has rested and been sliced. Why Cook Dessert at the Same Time? One of the benefits of Convection is the ability to cook multiple foods at one time with no transfer of flavor, so why not cook a simple dessert at the same time? Really, all you have to think about is staging and timing. Plan where to place the casserole dish, it can be baked next to the meatloaf or on a separate rack between the meatloaf and vegetables. Fruit cobblers or crisps are easy to put together and are delicious warm with ice cream, or even for breakfast with some yogurt. Assembling the cobbler is a great job to assign to a younger family member interested in cooking or anyone who wants to hang out and talk to you while you are preparing the meal. Can I Vary the Ingredients in the Meatloaf Recipe Traditional recipes for meatloaf included hard-boiled eggs, ham, or salami as well as grated cheese. Basically, you can vary the recipe to your preferred taste. Meatloaf can be made with a base of finely chopped lightly sauteed vegetables for added flavor; or you can fold in some pesto; or use your favorite BBQ sauce or even some chilies and a little salsa. Just don’t let the mixture become too wet. Stay tuned for my next post, all about slow roasting salmon and other meaty fish in Convection. In the meantime, visit my Convection Recipe page for more recipes with detailed cooking plans for Convection Meals. Recipes are organized in categories and provide detailed instructions for success when cooking in Convection. Larissa, Your Convection Enthusiast

Cooking meaty fish at very low temperatures ensures the fish has better flavor and nutrient retention, and much less moisture loss. Cooking food with the right amount of high heat brings out the flavor in food, but heat can also rob food of moisture. What’s the solution? Well, a quick sear in a little butter and olive oil to create a flavorful crust; then finishing the cooking using a low oven temperature is the best way to achieve the perfect balance of great flavor and moisture retention. Is Low Temperature Cooking the Same as Sous-Vide Cooking? Low-temperature and sous-vide cooking are similar in that both methods use gentle low temperatures to cook food. Foods cooked in the sous-vide method must be vacuum sealed and the cooking temperatures are much lower, making for a lengthier cooking time. In both cases, the food is seared either prior to the low-temperature cooking or after. Both methods achieve exceptional results. What are the Steps for Cooking Salmon at a Low Temperature The salmon will be prepared in two steps. First, the salmon will be seared on one side to develop a nice crust. This step adds a lot of flavor to the fish. Then the fish is carefully turned and the pan is placed in the oven set to Convection at 200 degrees to finish cooking the salmon. What is the Timing for Cooking a Salmon Filet Depending on the thickness of the fish the searing step will take approximately 4 minutes, and the cooking time in the oven will be between 12 - 15 minutes. You can test for doneness by touching the fish; if it feels firm to the touch it’s done, if it’s still a bit flabby, leave it in for a few minutes longer. Which is the Best Cut of Salmon for Low-Temperature Cooking? For best results, choose a meaty portion that is fairly even in thickness. Thicker cuts of fish work better for the high heat sear and gentle finish, if the fish is too thin it will almost be cooked through during the searing step. Stay tuned for my next post on How to Roast Tri-Tip at Low Temperatures. In the post, I will explain the steps for cooking a tender and flavorful Tri-Tip and roasting vegetables at the same time. After all, if the oven is on we might as well give it another job! In the meantime, I hope you will try this recipe, Low Temperature Roast Salmon and also browse the selection of recipes for Low-Temperature Cooking under Convection Recipes and Steam Recipes so you understand how remarkable this method of cooking is.

Does Tri-Tip Have to be Grilled? Popular methods for cooking a tri-tip roast include usually recommend grilling or broiling as the best method of cooking. While these methods do add a lot of flavor to the meat, I find roasting tri-tip at a low temperature and finishing the cooking with high heat actually gives the best result. What are the Benefits of Roasting Tri-Tip at a Low Temperature I began roasting tri-tip at a low temperature when I was actively teaching clients how to use their appliances because I could demonstrate how one of the benefits of Convection was the ability to cook a complete meal at one time. I was never pleased with the results of roasting tri-tip at high temperatures. The meat seemed too dry and not that flavorful, so I felt the reverse sear method would work better for several reasons. Lean tender cuts of meat have better flavor and texture when roasted at a low temperature while a short high heat finish adds flavor without drying out the meat. After roasting it’s advisable for meats to rest prior to carving; thus, in terms of cooking a complete meal at one time in Convection, I found the method and timing ideal for roasting vegetables at the same time. Not only was everything perfectly cooked but everything was ready to serve at one time. What is the Timing for Cooking Tri-Tip at a Low Temperature? Cooking Time at 300 Degrees: The time to cook a 2 ½ - 3lb tri-tip in this method is approximately 40 minutes. I cook the tri-tip in the Convection Roast or Convection Bake mode at 300 degrees for 25 minutes. Cooking Time at 375 Degrees: Increase the oven temperature to 375 degrees for the final 15 minutes of cooking. At that time the internal temperature of the roast will be 130 - 135 degrees. If you prefer the meat more well-done then cook it for another 5 - 8 minutes. Resting and Slicing: Take the roast of the hot pan so it doesn’t continue cooking and set it aside to rest for 10 minutes before slicing it. The tri-tip should first be sliced in half so you have one long piece and one triangular piece. Then slice each section against the grain into thin slices. When do I Add the Vegetables? The cooking time for the vegetables will of course depend on the type of vegetables you are roasting as well as how you cut them. If you add up the high-heat roasting time + the time the meat is resting and being sliced that will account for approximately 30 minutes. However, if you are roasting vegetables that need closer to 40 minutes of cooking time then add them to the oven at least 10 minutes prior to increasing the oven temperature. They will still cook perfectly. Which Rack Positions do I Use? For best results, plan to cook the meat on the middle rack position or the one just above. That way it will get a nice sear from the top heating element when you increase the oven temperature. The vegetables are best roasted on rack position 1 or 2 (counting up from the bottom) so they will benefit from the direct heat of the bottom heating element for better caramelization. What Type of Pan Should I Use? Trip-tip can be roasted on a rimmed baking sheet. Generally, we advise roasting meat on a rack in a shallow pan so that the Convection heat can circulate evenly around the food. Because the first longer phase of cooking is at a low temperature, the pan will not draw as much moisture out of the meat as when a higher temperature is used. So if you don’t have a rack just place the meat directly on the pan. Determining the Internal Temperature of the Meat If your oven is equipped with a meat probe, you can program the probe to the desired internal temperature. Otherwise, you can follow the timing I have laid out and check the degree of doneness with an instant-read thermometer. Remember, when using the oven meat probe, the oven will typically turn off once the desired internal temperature of the meat has been reached. I have also noticed in some ovens that once the door is opened to add food, the probe has to be re-programmed so keep this in mind when using the oven meat probe. Stay tuned for my next post for Canning and Preserving in the Steam Oven. When you can at home, you control the ingredients you use which very beneficiary to your health. Canned products you buy at grocery market often contain high level of sugar. When you do at home, it will contain none. Unless you are looking for particular flavor. In the meantime, I hope you will try this recipe: How To Roast Trip at a Low Temperature and enjoy your tri-tip meal.

So often I read recipes that sound wonderful but are incredibly labor-intensive, so I always ask myself how can I use my Convection oven to streamline the cooking process. After all maybe when the recipe was written Convection ovens were not available, or the recipe writer only wrote the recipe for the thermal bake mode. Let’s look at a couple of recipes that illustrate how Convection can simplify food preparation so I can get you into my way of thinking. Turkey Lasagna with Zucchini Noodles Lasagna has the perfect combination of flavors, texture, a great sauce, and cheese! The recipe can be varied to taste but because there are several components to the recipe it does require some preparation. I know there are no-cook lasagna noodles available but using zucchini for the noodles eliminates the carbohydrates from the recipe, adds some nutrient value, and the slices can all be pre-cooked at one time using Convection. Because both ground turkey and zucchini are fairly bland I like to add pesto to this lasagna for added flavor. A good way to approach this recipe would be as follows: Begin by preparing the sauce which will need to simmer for at least 40 minutes. Next preheat the oven and slice the zucchini, this will take approximately 10 minutes. You will need at least 3 rimmed baking pans unless you have a large oven that can accommodate ¾ sheet pans. By choosing Convection Bake or Convection Roast you can bake all 3 trays of zucchini at one time without having to turn them or change the rack positions. Bake the zucchini in Convection which will take about 30 - 35 minutes. While the zucchini is cooking assemble the cheeses and pesto so you will be ready to assemble the lasagna. Once the zucchini is cooked and cool enough to handle now you can assemble the lasagna but, you will still have another 30 minutes or so to wait until the lasagna has heated through. So, not that much effort for a really delicious meal. Baked Eggplant Parmesan Casserole This is another wonderful baked casserole that can seem daunting when reading the recipe especially if the recipe says to fry all those eggplant slices. That’s a lot of oil and a lot of frying. A good way to approach this recipe is as follows: Slice the eggplant, salt the slices, and set them aside on a rimmed baking sheet for an hour or so. Now is a good time to make the sauce and to get the cheese organized then set up the dredging station for the eggplant. Once the eggplant has been rinsed and patted dry, heat the oven and dredge the eggplant as directed in the recipe, first in flour, then egg, then finally in breadcrumbs. Again you will need 2 - 3 rimmed baking sheets to bake the eggplant slices, but they can all be baked at one time using Convection or Convection Bake. No frying is necessary. Once the eggplant slices are baked and cooled then it’s time to assemble the delicious casserole and back into the oven it goes. Remember another nice aspect of cooking in Convection is that you can cook multiple foods at one time. So for example you can also bake a meatloaf or some chicken, roast some vegetables or fish, or bake a simple dessert such as a fruit cobbler while you have a casserole in the oven. That’s the beauty of convection cooking, all you have to do is the planning, shopping, and prep! Stay tuned for my next post all about cooking complete meals in Convection. In the meantime, visit the Convection Recipe page for more recipes that will help you get the most out of cooking with your Convection oven. Recipes are organized in categories and provide detailed instructions for success when cooking in Convection. Larissa, Your Convection Enthusiast

When I joined the appliance industry in 1999 and learned about the benefits of Convection cooking I had a few lightbulb moments. The first was realizing that a roast turkey was fantastic when roasted to 165 degrees, but more about that closer to Thanksgiving. The second was, if a complete meal could be cooked on multiple racks at one time in the oven, then obviously we had an amazing tool for preparing quick healthy meals that would free us from cooking on the cooktop. I had baked in Convection ovens in a professional kitchen but had not had the opportunity to work with Convection at home. However, I had enough experience in catering and teaching cooking to know that understanding how to use Convection could transform cooking for many people. How does Convection Make Cooking an Entire Meal Easier The key benefits of Convection cooking are: The ability to cook on multiple racks at one time with no transfer of flavor. Not having to change the placement of pans or turn the pans during cooking. Foods cooked in Convection have better moisture retention, therefore better flavor and texture so overall cooking results are improved. So if you can cook food on multiple racks at one time with no transfer of flavor, then you can easily cook an entire meal in the oven at one time. Best of all placing the food in the oven liberates you from standing at the cooktop, just set the timer and let the oven do it’s magic. What Types of Oven Meals are Best Cooked in Convection Family meals can be challenging, parents may prefer a more sophisticated meal while children usually prefer something simple. Some family members may not eat meat or may prefer fish, all these variables can make meal preparation challenging. 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. How using Convection makes meal preparation easier. Almost any type of vegetable can be roasted in Convection. Whole chicken, chicken pieces, turkey pieces, pork tenderloin, pork loin, beef filet, tri-tip, meatloaf, fresh sausages, and fish can all be cooked together with vegetables and casseroles. Fish can be added in to the oven during the final 10 - 12 minutes of cooking. Rice pilaf, risotto, and polenta can all be baked in a covered pan alongside other foods. Simple desserts such as fruit crisps and cobblers can be baked alongside other foods. Tips for Success Cooking a Complete Meal in Convection The most important aspect of this style of cooking is planning. Here are some things to take into account when planning a Convection meal. Most meats benefit from resting before being sliced so always factor in the resting and carving or slicing time to the cooking time. Time the cooking of the vegetables so they will be done when the meat is ready to be served. Cut the vegetables into uniform pieces and when roasting a variety of vegetables plan the cooking time for each one. For example potatoes may take 30 minutes to cook but Brussels sprouts only 15 minutes, so cook the potatoes for 10 - 15 minutes then fold in the Brussels sprouts. Pay attention to the rack positions. When using the Convection Bake or Convection Roast modes heat will be coming from the bottom and top heating elements while the fan will be circulating the heated air around the oven. As a rule of thumb cooking meats in the upper portion of the oven with vegetables and casseroles below will give the best results. Once the meat is removed casserole dishes can be moved higher in the oven for crisping and browning. How to Determine the Temperature for Cooking a Convection Meal An important thing to remember about cooking in Convection is that the heated air circulates around the oven cooking the food from the edge to the center. If the oven temperature is too high for the entire cooking process then foods may be overcooked on the edges and not quite cooked through. Here are some guidelines. Get to know your oven. A large capacity 36” range oven may require higher temperatures for cooking multiple dishes at one time. While smaller 24” and 27” ovens may do better with more moderate heat. Heat is best used in two stages. High temperatures are great for searing, ensuring caramelization and flavor but moderate to low temperatures are best for even cooking results. Many recipes suggest high cooking temperatures, don’t be afraid to adjust the temperature as needed for success when cooking in your oven. All ovens are different. You will find some meals plans for cooking a complete meal in Convection in the Convection Recipe section of the website that will help guide you through the process of planning and cooking a Convection meal. I hope that understanding this aspect of Convection cooking will make it easier for you to prepare easy delicious meals. Stay tuned for my next post, Steam Ovens, the Best Sous Chef in the Kitchen to learn how to maximize using this amazing appliance. Larissa, your Convection enthusiast.

Keeping the home refrigerator and freezer stocked with delicious healthy meals is just like running a restaurant, you always have to be planning ahead. Yes, you can purchase packaged items that are easy to heat. However, with a bit of planning, and an understanding of how your Convection and a Steam oven can help you, it's amazing how easy preparing a variety of foods at one time can be. Remember, one of the best features of your Convection ovens is the ability to easily cook different foods evenly on multiple racks at one time. So say for example you wanted to roast some butternut squash for soup and also roast some vegetables to add to a casserole then both can be cooked at the same time. While the vegetables are roasting you can focus on preparing the other elements of each dish. What is the Benefit of Roasting Vegetables for Soups? There are several benefits to roasting vegetables for soup. One is better flavor the other is the ease of cooking especially when large quantities of vegetables are required. Typically we begin making a soup by sautéing some onion or leeks, then adding the seasoning and sauteing the vegetables, adding the stock, and letting everything simmer for 30 - 40 minutes. This can be challenging when the recipe calls for a large amount of vegetables unless you have a very large saucepan. Spreading the vegetables onto a rimmed baking sheet and roasting them is much easier. When vegetables are roasted in Convection they have better flavor and texture so when they are added to the soup base and combined with the stock and seasoning the result will be a more flavorful soup. Also, there is the choreography of cooking to take into account. While the vegetables are roasting you can be prepping the vegetables for the soup base (onions, celery, garlic, etc.) and get that started, then all you will have to do is add the roasted vegetables and finish the soup as directed in the recipe. Not only is it easier to prepare one soup this way you can also roast vegetables for another soup at the same time or maybe roast some vegetables for a casserole. Check out these Convection soup recipes for inspiration. Roasted Mushroom Soup, Roasted Cauliflower Soup, Roasted Butternut Squash Soup How Does Convection Make Preparing Casseroles Easier? Casseroles, the ultimate comfort food are certainly delicious, but they generally require a fair bit of work to prepare. Let's look at some ways using Convection can make the prep easier. Casseroles that include layers of zucchini and eggplant are much easier to prepare when those vegetables are first roasted in the oven. Tomatoes can also be slow roasted to add a greater depth of flavor to a casserole and peppers, corn kernels and mushrooms can all be roasted or quickly broiled for an added punch of flavor for a casserole. Chicken or turkey pieces can be roasted and then shredded and added to a casserole, fish, shellfish and meatballs can all be baked in the oven to add to a casserole. Don’t forget the Steam oven, which is great for steaming potatoes or other root vegetables to create a mashed topping for a casserole and this recipe for Fish Pie will show you just how much easier the prep can be when using your Steam oven. Stews and Braises Stews and braises are another version of comfort food that take some time to prepare which means that advance planning is crucial. No point deciding at 5pm that you want braised short ribs for dinner unless you like to eat at 8pm. Braises and stews often share many common ingredients, the building blocks of flavor. Onion, carrots, celery, leeks and garlic. So if you are prepping these ingredients for one braise or stew then ask yourself, can I prepare another braise or stew at the same time. Convection won’t help the meat used in most braises cook faster because the tougher cuts of beef, pork and lamb used for braising and stews require long slow cooking to soften the meat. However stews made with chicken or turkey will cook in 45 - 50 minutes, The benefit of cooking stews and braises in Convection is the fact that you can have multiple pans in the oven at one time and they will be heated evenly by the circulating Convection heat. Another benefit is that side dishes such as polenta or risotto can be cooked in a covered casserole in the oven during the last 45 minutes of the cooking time. So it might be a longer cooking Convection meal but remember cooking multiple dishes in the oven at one time makes your work in the kitchen easier. Also, remember that most ovens nowadays are self-cleaning while a cooktop still requires manual cleaning. Best of all soups, braises and stews all freeze well, so the extra effort that goes into creating these fabulous meals meals you can more easily keep your freezer stocked with foods created to your taste. Stay tuned for my next post, “How to Cook Pork in Convection” ….. There are so many options. Larissa, your Convection Enthusiast

Convection and Steam ovens are great tools for preparing simple family meals, especially if you are catering to a variety of food preferences from different family members. The key is being able to cook on multiple racks at one time with no transfer of flavor. So if you are cooking chicken and vegetables for the children but you prefer to have fish, the fish can be added into the oven towards the end of the cooking and everything will be ready to serve at the same time. How to Prepare Two Similar Meals at the Same Time Here are some examples of how you can prepare similar meals at the same time to appeal to different tastes. Dinner for the Kids - Baked Chicken with Steamed Rice and Vegetables Dinner for the Adults - Baked Spice Rubbed Chicken with Risotto and Roasted Vegetables A simple meal of chicken and rice with some steamed vegetables may be appealing to children, but a flavorful version more suited to the adult palate can easily be cooked at the same time. Chicken pieces baked in Convection are very juicy, they can be seasoned according to taste, and baked in the Convection oven for approximately 30 minutes. While the chicken is baking, rice for the children and risotto for the adults can be steamed in the Steam oven. Vegetables can be roasted for the adults along with the chicken while vegetables for the children can be added to the Steam oven. Yes, it takes a little planning but placing food in an oven is easier than cooking in multiple pots on the cooktop. Here are some more examples of using both ovens to prepare similar meals. Dinner for the Kids - Italian Meatloaf, Steamed Potatoes (for mashed potatoes), and Steamed Vegetables Dinner for the Adults - Italian Meatloaf, Oven Polenta, and Roasted Vegetables. Dinner for the Kids - Oven Baked Salmon, Steamed Ravioli, and Vegetables. Dinner for the Adults - Oven Baked Salmon, Roasted Vegetables, and Steamed Quinoa. Getting a Head Start on Your Next Meal! Another way to make good use of your appliances is if you can do some simple prep for another meal while tonight’s dinner is cooking in the oven. Then when you sit down to eat the meal you prepped can go into the oven to cook. You can make a same version of the braise for the kids and add a bit of alcohol and spice to the adult version and both pans can cook in the oven at the same time. Braises need approximately 2 hours to cook and the food should be cooled before being placed into the refrigerator. To speed up the cooling process remove the braise from the cooking pan and spread it into an oblong oven-safe casserole with a lid. All you will have to do is reheat the braise and steam some vegetables to complete the meal. Warming casseroles are a little labor-intensive to prepare but they also make a great meal. Again while adults may prefer more interesting flavors kids are often happy with just Mac N Cheese. If you cook enough pasta for two casseroles and make enough cheese sauce for two then you can customize the adult version with some steamed vegetables, some sauteed mushrooms, and bacon or some spicy sausage. Can I Cook a Dessert at the Same Time? I find it’s very easy to add in a simple dessert when baking a Convection meal. Brownies, fruit crisps, or cobblers are easy to put together and can be baked alongside meats and vegetables. Some desserts such as bread pudding and rice pudding need to cook at a lower temperature and are best cooked in the combination Convection Steam mode in the Steam oven. Planning is Everything During the many years I was teaching people how to get the best from their new appliances, I heard the same comment at each class, “Larissa you make everything look so easy.” I would explain it was easy because I had done all the prep and set up the day before, so yes then it was easy for me to orchestrate cooking 3 oven meals plus cook on a gas and induction cooktop while teaching the class. Planning is key and when you understand the capabilities of your appliances. You too will find it easier to orchestrate the preparation of multiple meals, just plan to make those appliances work for you. Stay tuned for my next post, Convection Oven Soups, Casseroles, and Stews. In the meantime please visit the Convection Recipe section of my website and check out the selection of Convection Meals for some inspiration so you can begin planning your meals to meet a variety of tastes. Larissa, Your Convection and Steam Oven Enthusiast

Entertaining at home for the most part is less formal than in days gone by and now that the kitchen is often integral in the living space, it’s easier to participate in the party while keeping an eye on the cooking. Many homes are equipped with amazing appliances and spacious islands perfect for setting up a buffet; however, the key to making it all work is understanding how your appliances can work for you. How Does Convection Make Cooking for a Crowd Easier? The best entertaining recipes are the ones that can be prepared in advance and brought directly from the oven to the table. Here are some things to consider when planning a menu for entertaining. When using Convection foods have better moisture retention, you can cook on multiple racks at one time and there is no transfer of flavor. Many ovens can accommodate two 9 x 13” casserole dishes or braising pans, side-by-side on the oven racks. Large capacity rimmed baking pans in the ¾ size are perfect for roasting large quantities of vegetables or chicken pieces or for baking appetizers and they fit perfectly in 30” ovens. Larger range ovens can accommodate two ½ size rimmed baking pans side-by-side. Convection and Steam Ovens are ideal for reheating foods such as pulled pork or braises and casseroles that have been prepared in advance. Many ovens feature an electronic meat probe that will ensure accurate results when roasting larger cuts of meat. Because meats need to rest before being carved, side dishes can be placed in the oven when the meat is removed so they will be piping hot when the meat is ready to be served. Many ovens have a Keep Warm mode or you can set the oven to the Convection or Convection Bake mode at 140 degrees and keep multiple covered dishes warm until ready to serve. Adapting Recipes for Oven Cooking If you usually are cooking for 4 people and plan to cook a dish to serve 20 people then chances are you might not have large capacity pans for cooking that amount of food. Before you rush out to buy new pans first consider if part of the meal can be prepared in your Convection oven. For example, Arroz con Pollo is a wonderful dish perfect for entertaining but you would need an enormous pan to accommodate enough food for 20 people. I have found that a better option is to prepare the rice on the cooktop and the chicken in the oven with no sacrifice of flavor. Once the chicken pieces are cooked through, I cool them slightly then slice the meat off the bone and add the chicken and pan juices to the rice. The results are delicious and the food is easy to eat with a fork. This recipe provides shows how to cook Arroz con Pollo in the traditional method or the Convection method. Dishes such as Jambalaya and Paella can also be prepared the same way with the meat or shellfish cooked in the oven and added at the last minute. Be the Conductor - Give Each of the Appliances a Job When you are planning the dishes you want to cook, keep in mind how you can benefit from the Convection features of each oven. For example, a delicious feast of Stuffed Pork Shoulder Roast, with Baked Peppers, and a White Bean Casserole can be prepared in advance and set to cook in Convection. Once the roast has rested it only needs to be sliced and a fabulous feast is ready to serve. A menu that might include Asian Pork Meatballs and Chili Garlic Sauce Chicken Wings baked in Convection can be complimented with a dish of Steamed Eggplant, together with steamed rice and vegetables that can be cooked all together in the Steam oven. When you plan your menu with the knowledge of how your ovens can work for you a lot of stress can be avoided but it does take planning. Also, when multiple dishes are cooking in the oven you can focus on any last-minute cooking that has to be done on the cooktop more easily. I hope you will find these tips helpful when you are planning your next event and please check back for my next Blog Post, Baking Delicate Foods in the Steam Oven Larissa, Your Convection Enthusiast

The ingenious method of baking delicate items in a water bath was developed at a time when ovens were less refined and lacked precise control. When ramekins of custard or a dish with flan are placed in a water bath, the heated water circulates around the pan tempering the direct heat from the oven heating element. This gentle indirect heat cooks the custard to perfection without curdling. While this method is still recommended when baking delicate items in a traditional oven, when baking your favorite custard, flan, or cheesecake in a Steam oven a water bath is not required. How To Bake Custard and Flan in a Steam Oven When we cook ramekins filled with custard in a pan of simmering water, we are effectively using steam to cook the food. In the Steam oven using the Steam mode set to 212 ℉ yields the same results but instead of placing the ramekins in a water bath, we place them in the perforated pan. I find placing the ramekins or a flan dish directly in the perforated pan makes it easy for me to move the dishes in and out of the oven and of course, the perforations in the pan allow the steam to circulate freely around the baking dishes. I don’t recommend cooking on two racks when making custard in the Steam oven because the top tray will drip moisture onto the lower tray. Do I Need to Cover Custard or Cheesecake with Plastic Wrap When Baking in the Steam Oven? No there is no need to cover these foods when cooking them in the Steam oven. What Type of Containers Can I Use? Any oven-safe ceramic or glass containers will work well when cooking custard or flan in the Steam oven. Cheesecake can be baked in a traditional spring form pan. Adapting Recipes for Cooking in the Steam Oven Foods that include a lot of custard such as Bread Pudding, Baked Rice Pudding, and French Toast Casserole can also be cooked in a combination of Convection and Steam using a moderate temperature of 325 - 350℉. Sweet and savory custards and flan can be cooked in the Steam mode at 212℉. While the concept of delicate baking in a water bath is ingenious I think you will find the ease and safety of baking in the Steam oven while achieving great results is definitely an improvement. I hope you will try your hand at making your favorite Creme Brulée or Flan soon and stay tuned for my next Blog Post a fall Convection Meal, Chipotle Pork Tenderloin with Roasted Grapes, and Acorn Squash. Larissa, Your Convection Enthusiast