Oven Ratatouille with eggplant, zucchini peppers and tomatoes is a perfect dish for roast leg of lamb. Oven ratatouille will not become mushy like a traditional one  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roast Leg of Lamb with Baked Eggplant Ratatouille Convection Roast or Convection Bake Mode Sliced, herb-crusted lamb roast accompanied by a colorful medley of roasted vegetables on a decorative plate. Typically Ratatouille is cooked in a heavy casserole on the cooktop, but the vegetables can also be combined and roasted in the oven for an easy Convection Meal. Ratatouille is a flavorful vegetable stew from Southern France that combines a bounty of summer vegetables, eggplant, zucchini, peppers and tomatoes. Typically it is cooked in a heavy casserole on the cooktop, but the vegetables can also be combined and roasted in the oven for an easy Convection Meal. Ratatouille combines well with roast chicken, oven baked polenta and our favorite roast lamb and can even be served over pasta or grains. INGREDIENTS Roast Leg of Lamb 1 semi boneless leg of lamb, approx 4 - 5lbs 4 cloves garlic, minced 2 tbsp, finely chopped fresh rosemary 2 tbsp olive oil Kosher salt Oven Ratatouille 3 shallots, peeled and cut in half 10 cloves garlic, peeled 2 small Italian eggplant or 1 Italian and 1 Fairy Tale eggplant, cut into 1 ½” chunks 3 large zucchini, cut into 1 ½” chunks 2 large peppers, yellow and orange are nice for the color, peeled, seeds removed, cut into 1 ½” pieces ( a Y shaped vegetable peeler does a good job of removing the peel) ¼ cup olive oil 1 level tsp herbs de Provence 4 medium Roma tomatoes, cut into quarters (these are added later) Preparation To coordinate the cooking plan on the following timing: Lamb - 1 hr 25 minutes including 10 - 15 minutes for resting and carving. Ratatouille - 40 - 50 minutes Begin by seasoning the lamb and letting it sit overnight in the refrigerator. First give the lamb a generous sprinkle of Kosher salt, then combine the rosemary, garlic and oil and rub it all over the meat. Cover loosely with a sheet of wax paper and refrigerate for 6 hours or overnight. And be sure to let it sit outside of the refrigerator for at least an hour prior to cooking. Organize the oven racks to accommodate the roast and the tray of ratatouille underneath. Heat the oven in the Convection Roast or Convection Bake Mode 325 °F. Place the lamb on a rack in a shallow pan. And if your oven has a meat probe insert the sensor into the meat on the diagonal, taking care not to touch any bone. Slide the lamb into the oven and activate the meat probe function then program to the desired internal temperature. Remember the internal temperature will rise as the meat rests so if you like your lamb medium rare, select an internal temperature of 125 - 130 degrees. When the lamb has cooked for at least 45 - 50 minutes, slide the tray with the ratatouille into the oven. Oven Ratatouille Combine the shallots, garlic, eggplant, zucchini and peppers in a large shallow mixing bowl. Season with a sprinkle of Kosher salt and the herbs, add enough of the olive oil to coat the vegetables evenly then spread onto a rimmed baking sheet. The vegetables will shrink a fair bit during the cooking so it’s best if they are fairly crowded on the tray. When the lamb has cooked for 45 - 50 minutes, add the tray of ratatouille into the lower part of the oven. Remove the lamb when the meat probe indicates it has reached the desired internal temperature and set aside to rest. Carefully combine the tomatoes with the other ratatouille vegetables and reprogram the oven to finish cooking the vegetables in the Convection Roast or Convection Bake Mode,400℉ and set the timer for 25 minutes. Serves 6 Roast Leg of Lamb with Oven Roasted Ratatouille .pdf Download PDF • 271KB WANT TO LEARN MORE? Click Here CHECK OUT THESE STEAM RECIPES Easy Steamed Potato Salad with Eggs and Asparagus RECIPE Slow Roasted Pork Shoulder RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Braised Spareribs with Plum Sauce RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Key Lime Cheesecake RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The Convection Bake mode is ideal to bake a flatbread with feta and mint. The heating elements and circulating air will ensure the retention of moisture and a delicious crust YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Bake Flatbread with Feta and Mint Convection Bake Mode Convection-Bake Flatbread with Feta Cheese and Mint The Convection Bake mode is ideal for baking thin-crusted flatbreads. The bottom heating element directs heat to the pan or baking stone placed on the bottom rack of the oven, while the top heating element gently cooks the top, with the Convection fan circulating the heated air for even baking, great results are guaranteed. The recipe for flatbread is similar to pizza but uses less flour and yeast and the dough only requires one rise of approximately 45 minutes. Remember when proofing in the Combi-Steam or Convection oven it is not necessary to cover the dough. Because the dough is so thin be sure to keep the toppings on the light side. Feta cheese mixed with mint and oregano and mixed with some ricotta or cottage cheese for creaminess makes a flavorful combination that is delicious complement to any meal. Ingredients ¾ cup warm water 1 tsp active dry or instant yeast 1 tsp granulated sugar 2 cups unbleached all-purpose flour 1 tsp kosher salt 1 tbsp olive oil Preparation Arrange the oven racks so you can proof and bake on the lowest rack and preheat the oven in the Proof Mode. The temperature will automatically default to 100℉. Combine the water, yeast, and sugar in the bowl of a stand mixer and whisk to combine. Place the bowl in the oven for 5 minutes or cover loosely with a light kitchen towel. If the yeast has proved the mixture will be slightly frothy in which case proceed to make the dough. With the stand mixer on low speed add the flour oil and salt to the mixture and mix on low speed to form a shaggy dough. Turn the dough out onto a lightly floured surface and knead it for a few minutes until it comes together and forms a smooth ball. Add a little extra flour to your hands if the dough is sticky. Transfer the dough to a lightly oiled clean mixing bowl and place it in the oven for 45 minutes for the dough to rise. When the dough has doubled in size and springs back from a light touch it is ready to roll. Change the oven mode to Convection Bake and select 475℉. Place a baking stone or heavy oven baking pan on the lower rack. Punch the dough down and divide it into two equal pieces and roll one into a thin oval or rectangle. Place one dough on a pizza peel sprinkled with cornmeal or onto a sheet of parchment if baking on a baking sheet. Poke your fingers over the dough and drizzle with a little olive oil then add the prepared topping. Bake for 8 - 10 minutes until the crust has cooked through and the top is golden. Repeat with the second dough. Makes 2 flatbreads PRINT OUR RECIPE Convection Bake Flatbread with Feta and Mint .pdf Download PDF • 275KB WANT TO LEARN MORE? Click Here ELEVATE YOUR BAKING WITH STEAM! Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Herbed Mushroom Flan RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

I don’t usually bother buying buttermilk to make a lemon cornmeal cake, I just add a tablespoon of lemon juice to plain milk, that way I don’t waste the rest of the carton YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Bake Lemon Cornmeal Cake Convection Mode vs Traditional Bake Mode A delightful lemon cake is served alongside fresh blueberries and a bowl of whipped cream, creating a refreshing and vibrant dessert spread. This is my ideal cake, easy to assemble, fast to cook, delicious plain with tea, or a little decadent with berries and whipped cream. I don’t usually bother buying buttermilk, I just add a tablespoon of lemon juice to plain milk, that way I don’t waste the rest of the carton. If you want to learn about the different results baking in Convection vs Regular Bake, I recommend you give this a try in each mode, both will be delicious, but you will notice a difference in texture. INGREDIENTS 1 - stick unsalted butter, melted and cooled 1 ½ - cups, all purpose flour ⅓ - cup yellow cornmeal ¾ - cup granulated sugar 3 ½ - teaspoons baking powder ½ - teaspoon salt 1 - cup buttermilk ( add 1 tablespoon lemon juice to one cup milk and let sit for 30 minutes) 2 - large eggs 2 - tablespoons grated lemon peel ¾ - teaspoon vanilla extract PREPARATION Preheat the oven Convection 325 or Bake 350 degrees and butter a 9” cake pan. Gently melt the butter in a small pan then set it aside to cool while you assemble the other ingredients. Combine the flour, cornmeal, sugar, baking powder and salt in a large bowl. Whisk the buttermilk, eggs, lemon peel and vanilla in a large jug or medium sized bowl. Stir in the melted butter then pour into the flour mixture and gently blend with a rubber spatula. Scrape into the pan and smooth out - place in the oven and bake for 25-30 minutes until the tester comes out clean. Let the pan cook for 10 minutes, then run a knife around the edge of the cake, place a cooling rack over the pan and invert the cake onto the rack. Place a plate on top of the cake and invert it one more time and remove the rack. Lemon Cornmeal Cake .pdf Download PDF • 168KB WANT TO LEARN MORE? Click Here TRY THESE DESSERTS FROM OUR STEAM RECIPE PAGE How to Cook Rack of Lamb in a Steam Oven RECIPE Key Lime Cheesecake RECIPE Chocolate Flan RECIPE Slow Roasted Beef Tenderloin RECIPE Vanilla Creme Brulee RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

These delicious crispy shortbread crackers, with sharp cheddar cheese and a hint of cayenne pepper, are perfect for serving with wine or cocktails but are also delicious served with soup. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Crispy Cheddar Cocktail Crackers Convection or Convection Bake Mode Crispy Cheddar Cocktail Crackers These delicious crispy shortbread crackers, with sharp cheddar cheese and a hint of cayenne pepper, are perfect for serving with wine or cocktails but are also delicious served with soup. The crispness comes from incorporating rice crisp cereal into the dough, and the hint of cayenne adds a nice subtle jolt. Once mixed, the dough is formed into 2 logs and chilled before slicing the cookies into ¼” rounds. Since this recipe makes about 50 cookies, you only need to slice the amount you need, and the remainder of the log can be frozen. When making these cookies, be sure to bring the butter to room temperature before mixing the dough, and also allow at least an hour of chilling time once the dough is mixed before baking. If you are baking the entire batch at one time you could bake 45 cookies on 3 cookie sheets or you could bake them in two batches. The great thing about baking cookies in convection is that you don’t have to rotate the trays to get even results. INGREDIENTS 1 cup unsalted butter, softened 10 oz sharp or extra sharp cheddar cheese, grated 2 cups all-purpose flour ¼ tsp salt ½ tsp cayenne pepper 2 ½ cups rice crisp cereal Recipe ingredients PREPARATION Whisk the flour, salt, and cayenne pepper together in a small bowl and set aside. Beat the butter and cheese in a mixer until well blended, then gradually beat in the flour mixture. When well incorporated, stir in the rice crisp cereal slowly to form a stiff dough. Turn the dough out onto a lightly floured rolling mat and divide it in half. Form each half into a roughly 7” long roll and wrap in plastic wrap. The dough must be chilled for at least an hour before baking, or it can be refrigerated overnight or frozen. Heat the oven in the Convection or Convection Bake mode to 325 F/165 C to bake the cookies. Slice the log into ¼” widths and place it on a parchment-lined cookie sheet. Bake for 12 - 14 minutes until crisp and golden. Slide onto cookie racks to cool. Makes approximately 50 cookies. PRINT OUR RECIPE Crispy Cheddar Cocktail Crackers .pdf Download PDF • 61KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Fish Pie with Wild Cod and Shrimp RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Baked Risotto with Lemon and Basil RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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

In this recipe the salmon cooks very quickly at high temperatures in the oven however the delicious glaze for the salmon takes about 20 - 30 minutes to reduce YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Salmon Roasted in Convection with Cider-Mustard Glaze Convection Roast Mode Grilled salmon fillet garnished with fresh herbs. In this recipe the salmon cooks very quickly at high temperatures in the oven however the delicious glaze for the salmon takes about 20 - 30 minutes to reduce. Of course the glaze can be made in advance and any extra works very well with some pork chops or drizzled over steamed asparagus. INGREDIENTS 1 - cup apple cider 2 - tablespoons Dijon mustard ½ - teaspoon mustard seeds ¼ - teaspoon kosher salt ¼ - teaspoon ground black pepper PREPARATION Place the ingredients in a small heavy saucepan, bring to a gentle boil and simmer for 20 - 30 minutes until reduced to half. Set aside to cool. 4 - 6oz pieces of salmon seasoned lightly with salt and pepper and an olive oil drizzle. Heat the oven to Convection Roast 400 degrees. Place the salmon skin side on a foil lined rimmed baking sheet and cook for 10 - 12 minutes depending on the thickness of the salmon. Brush or spoon the glaze over the salmon when it comes out of the oven. Serves 4 Roasted Salmon with Cider-Mustard Glaze .pdf Download PDF • 244KB WANT TO LEARN MORE? Click Here DELICIOUS SEAFOOD RECIPES FROM OUR STEAM PAGE Lobster Mac' n Cheese RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Potato Calamari Salad with Capers RECIPE Slow Roasted Salmon RECIPE Steamed Salmon Salad Niçoise RECIPE How to Cook Lobster Tail in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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 Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

You start with the dough and then prepare the coulis (tomato paste), which involves cutting the tomatoes in half and roasting them at 450° for 15 minutes. Then, you assemble the tart with the remainder of the tomatoes cut in half. The final step is to bake the tart at 425°F for 25 to 30 minutes. It couldn’t be simpler. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Vegan Tomato and Olive Oil Tart Convection Roast Mode Vegan tomato tart, delicious and easy to make. An easy-to-make pastry crust made with olive oil is the base for this delicious vegan tomato tart, assembled in four easy steps. The rich flavor of the tart comes from baking some of the tomatoes at high heat in Convection before blending them to form a coulis. This flavorful coulis spread over the olive oil crust and topped with fresh tomatoes creates a rich, flavorful tart that is a visual and taste sensation. Step 1: Prepare the pastry and set it aside for one hour. Step 2: Prepare 1 lb of tomatoes and bake them in Convection for 15 minutes, cool, then blend to make the coulis. Step 3: Prep the remaining tomatoes and assemble the tart. Step 4: Bake the tart. INGREDIENTS For the tomatoes 3 lbs cherry tomatoes, sliced in half lengthwise 1 tbsp Dijon mustard 1 small red onion, finely sliced ½ tsp dried oregano ¼ tsp dried thyme ½ tsp low-sodium soy sauce or kosher salt Freshly ground pepper 1 lemon, zested for garnish Capers for garnish(optional) For the crust 2 ½ cups (300 g) unbleached all-purpose flour ½ cup (100 ml) warm water ½ cup (100 ml) olive oil 4 tsp (12 g) instant yeast 1 ¾ tsp (10 g) salt Crust ingredients Prepare the Dough Lightly brush a 10-inch round metal tart pan with olive oil and line it with a circle of parchment paper. Combine the warm water, olive oil, and yeast in a small bowl until completely incorporated. Cover and set aside for 5 minutes until bubbles appear around the edge. Combine the salt and flour in a medium bowl. Add the liquid from the small bowl to the flour mixture, mixing with a fork or wooden spoon and then kneading by hand. Mix well, but don’t overwork the dough; this step should be quick. You want the dough to be a little rough. Place the dough in the oiled pan and spread it evenly with your fingers to the edge of the pan. Carefully trim the excess dough, cover the pan with a flour sack towel, and set aside for one hour. Activated yeast Rought texture dough Dough pressed into mold. Prepare the Tomatoes for the Coulis Heat the oven in the convection roast or convection bake mode to 425°F. Combine ⅓ (1lb) of the prepared cherry tomatoes (cut in halves) with the sliced onion. Add the olive oil, ¼ tsp dried oregano, and soy sauce or salt. Spread the seasoned tomatoes on a rimmed baking sheet lined with parchment paper, taking care not to crowd them. Bake them in the lower part of the oven at 425°F for 15 minutes. Placing the tray close to the bottom heating element allows the skins to caramelize, creating a deep, rich flavor. Tomatoes and onions for coulis Remove the tray from the oven and let it cool for 10 minutes. Scrape the mixture into a blender and purée with 1 tablespoon of Dijon mustard until smooth. Taste and adjust salt and pepper. Mix the remaining tomatoes cut in halves with ¼ tsp oregano, thyme, salt, and pepper and set aside. To assemble the tart, spread a thin layer of the tomato coulis onto the dough, adding an additional pinch of oregano to taste. Arrange the halved tomatoes atop the dough, packing them as tightly as possible. Drizzle with olive and sprinkle with sea salt. Bake at 425 degrees in the lower part of the oven for 25 to 30 minutes until the crust is golden brown and the tomatoes are slightly charred. Add the lemon zest and serve warm or at room temperature. Serves 4 - 6 PRINT OUR RECIPE Vegan Tomato and Olive Oil Tart .pdf Download PDF • 177KB WANT TO LEARN MORE? Click Here COMPLETE YOUR MEAL WITH ONE OF OUR STEAM RECIPES! Braised Chicken with Lemon and Cilantro RECIPE Vanilla Creme Brulee RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Orzo Pasta Salad with Grilled Artichokes RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Braised Spareribs with Plum Sauce RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A medley of roasted fall vegetables cooked together with fresh sausages is a fast-cooking, easy-to-prepare meal. Vegetables caramelize nicely and have better flavor and texture when roasted in convection. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roast Kabocha Squash Medley with Bratwurst Convection Roast, Convection Bake A hearty autumn dish featuring roasted sausages with Brussels sprouts, carrots, and root vegetables, perfect for a cozy meal. A medley of roasted fall vegetables cooked together with fresh sausages is a fast-cooking, easy-to-prepare meal. Vegetables caramelize nicely and have better flavor and texture when roasted in convection because there is so little moisture loss, and combining a few different vegetables adds extra nourishment and flair to a simple dish. Since it’s October, I added some fresh bratwurst to the tray, but any quick-cooking meat will pair well with this medley. To add some pizazz to the vegetables, I tossed them with a light vinaigrette of olive oil and champagne vinegar before serving. Winter squash can look intimidating to work with, but the skin is surprisingly thin and the flesh is not as dense as one might expect. The key to cutting squash safely is a sharp knife and a cutting board firmly anchored in place. A wet paper towel placed under the board does the trick nicely. I find that 375°F is a good temperature for roasting the vegetables in my 24” oven, but larger 30” wall ovens and 30 - 36” range ovens may benefit from using a higher temperature of 400 - 425°F. INGREDIENTS 1 kabocha squash, orange or green, seeds removed, cubed 2 medium-sized parsnips, peeled and cubed ½ lb Brussels sprouts, halved ½ medium yellow onion, cut into ½” dice ¼ tsp oregano Olive oil to toss the vegetables 4 fresh bratwurst or Italian sausages 2 tbsp olive oil mixed with 2 tsp Champagne or white Balsamic vinegar, to finish the vegetables. PREPARATION Heat the oven in the Convection Roast or Convection Bake mode to 375°F/190°C (see the note above) Combine the vegetables in a medium shallow bowl, toss with enough olive oil to coat, add the oregano, and season with kosher salt and pepper. Spread the vegetables onto a shallow rimmed baking pan. If they are too crowded, then divide them between two trays. Prick the sausages in a few places and add them to the edge of the tray. If there isn’t enough space, then the sausages can be roasted in a separate pan. Place the tray(s) in the oven and set the timer for 15 minutes. When the timer has elapsed, turn the sausages, stir the vegetables, then reset the timer and cook for an additional 10 minutes. Before serving, gently toss the vegetables with the dressing and add some fresh ground pepper and a few sprinkles of Maldon or other sea salt. Serves 2 - 4 PRINT OUR RECIPE Roast Kabocha Squash Medley with Bratwurst .pdf Download PDF • 265KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Convection Steam Baked Baby Back Pork Ribs RECIPE Slow Roasted Salmon RECIPE Chocolate Flan RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Vanilla Creme Brulee RECIPE Roast Beef Top Loin Steam Roasted RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A savory gratin is a flavorful, warming dish that elevates simple meals such as roast chicken or pork tenderloin. It can also be enjoyed with a crisp salad. You will only need a small butternut squash that weighs about 1 lb (450 kg). YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Butternut Squash Gratin with Leeks and Apples Convection Bake Mode Enjoy this apple and cheese gratin, combining crisp apples and melted cheese, topped with fresh herbs for a delightful treat. A savory gratin is a flavorful, warming dish that elevates simple meals such as roast chicken or pork tenderloin. It can also be enjoyed with a crisp salad. There is a fair bit of slicing involved in creating this gratin, but the results are definitely worth the effort. You will only need a small butternut squash that weighs about 1 lb (450 kg). Don’t worry if your squash is slightly larger; it won’t upset the balance of the ingredients. INGREDIENTS 2 tbsp (28 g) butter 1 tbsp (15 g) olive oil 2 medium leeks (white part only) trimmed, washed and dried ½ cup (118 ml) dry sherry (or white wine or apple cider) 1 tbsp (15 g) chopped fresh sage plus additional for garnish 1 lb (450 kg) butternut squash, peeled, seeded, and cut into approximately ⅛” slices (3mm) 1 lb (450 g) apples, peeled, cored, and cut into approximately ⅛” slices (3mm) ½ cup (113 g) grated Gruyere or Fontina cheese ½ cup (113 g) grated Parmesan cheese Ingredients for a delicious fall recipe: butternut squash, leeks, apples, sage, cheese, and seasonings. PREPARATION Heat a medium-sized skillet over moderate heat. Add 2 tbsp butter and 1 tbsp olive oil to the pan, and when the butter is foaming, add the sliced leeks. Cook over moderate heat until softened and beginning to brown on the edges. Add the sherry and sage to the pan and cook for a few minutes until the liquid is reduced. Set aside. Slice the butternut squash and apples and heat the oven in the Convection Bake mode to 350 F/175 C. Lightly butter or spritz a shallow gratin dish with some spray oil. Layer the squash in overlapping layers into the prepared dish and season with salt and freshly ground pepper. Spread the cooked leeks over the squash and arrange the apples in an overlapping layer over the leeks. Brush or spray the apples with some olive oil and cover the pan tightly with foil. Place the dish in the oven and bake for 45 - 50 minutes, until the squash is tender. Carefully remove the foil, sprinkle the cheeses over the top of the dish and bake for another 10 - 12 minutes until the cheese has melted and is golden. Let the gratin settle for 5 - 10 minutes before serving with a sprinkle of chopped fresh sage. Serves 4 PRINT OUR RECIPE Butternut Squash Gratin with Leeks and Apples .pdf Download PDF • 98KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING DIFFERENT? Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Easy Steamed Potato Salad with Eggs and Asparagus RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Broccoli and Cauliflower Gratin RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

It’s that transitional time of year when the days are warm, but the evenings chill rapidly, so here are my recipes and blog suggestions to make the most of your Convection Oven. Have a question? email me at info@convectionkitchen.com Rescued By My Oven October 3, 2022 at 12:00:00 PM Stocking Your Fridge and Putting your Convection Oven to work for Winter Meals It’s that transitional time of year when the days are warm, but the evenings chill rapidly, so while a salad might be appealing for lunch by dinnertime we are craving a warming casserole or braise. Roasted Butternut Squash Soup with Ancho Chili The home kitchen is in effect a restaurant, and the best way to run a restaurant is to plan meals and cook them in advance when you can. Knowing that your refrigerator and freezer are stocked with some homemade soup, portions of your favorite casserole, or a braise relieves a lot of stress at the end of the day and it’s not that difficult to prepare those meals in advance. In a recent Blog Post , I outlined suggestions for making good use of your Convection and Steam ovens for making soups stews and casseroles in the oven. These foods may be warming and comforting but they do take some time to prepare, so planning is key. Using the ovens to cook a complete meal is a great use of the Convection feature, this Blog Post will provide a useful guide to help you along and while the food is cooking you can enjoy some free time instead of cooking in multiple pans. The steam mode in the Steam Oven is another very useful tool for cooking multiple dishes at one time. For example, if you wanted to steam rice, lentils, vegetables, and some chicken for salads or sandwiches, all four containers of food can be placed in the oven and cooked at the same time. Cooking in four different pans on the cooktop seems like a lot more work in comparison and clean-up is much easier when cooking in the Steam oven. Another recent Blog Pos t covers the challenge of cooking to please various tastes in one meal. Children often prefer simple meals, but the adult palette may like something a little spicier and with more flavor. Again, Convection can be a great tool to help you juggle cooking to please the entire family. I hope you will find that the resources we offer here at Convection Kitchen will help you make delicious meals with less stress. Larissa, Your Convection Enthusiast https://www.youtube.com/watch?v=wbvh6ZgGJJc Read Previous Rescued By My Oven Posts Successful Convection Cooking Begins with Planning Read Oven Meals, How to Make Dinner without Being in the Kitchen Read Learning to Make Your Ovens Work for You Read Recipe Writers Usually Don't Reference Your Oven "Baking Mode" So Here Are My Tips Read Every Meal We Cook is an Expression of Love and Caring Four Our Loved Ones Read Winter Convection Meals Read Plan your cooking with these tips "to unlock the magic of your Convection Kitchen"

Cooking lean tender cuts of meat using the reverse sear method ensures the meat cooks evenly and doesn’t dry out. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Beef Tenderloin - The Reverse Seared Method Low Temperature Roasting Beef Tenderloin - the reverse seared method Beef tenderloin is a lean cut of beef with little marbling. To preserve moisture and ensure fork-tender results, tenderloin is best slow-cooked in Convection with a burst of high heat for a flavorful finish. Cooking lean tender cuts of meat using the reverse sear method ensures the meat cooks evenly and doesn’t dry out. I cooked my 3lb tenderloin at 200°F to an internal temperature of 125°F in the Convection or True-Convection Mode . Then I removed it from the oven to rest for 20 minutes, at which time I switch to Convection Roast Mode and increased the oven temperature. At this time, I also added the vegetables I was roasting to serve with the beef. Once the beef had rested I returned it to the oven to cook with high heat for 10 minutes. The result? A perfectly seared crust and an even pink interior. You will notice that the meat remains very pink on the interior, this is because there is so little moisture loss with this method of cooking. Embedding some thinly sliced garlic into the roast and cooking it with some fresh thyme adds a lot of flavor to the meat during the slow cooking phase. INGREDIENTS 1-3lb beef tenderloin tied and trimmed 2 cloves garlic, slivered 3 sprigs of fresh thyme or ½ tsp mixed Italian seasoning Olive oil PREPARATION Make a few small incisions around the roast with a sharp knife and insert the slivered garlic. Rub the roast with some good olive oil and sprinkle with Kosher salt and freshly cracked pepper. Tuck the thyme sprigs under the string and set the roast aside for an hour to come to room temperature. Heat the oven in the Convection or Convection Roast mode at 200°F (100C). Place the meat on a shallow-rimmed baking pan (a rack is not necessary), and insert the oven meat probe. Program the probe to reach an internal temperature of 125F (52C). This first phase of cooking will take approximately 40 - 50 minutes. When the meat probe signals the programmed internal temperature has been reached remove the roast from the oven and set it aside to rest for 20 minutes. The oven temperature can now be increased to 375°F (190C) or 400°F (205C) for larger-capacity ovens and any vegetables or side dishes you plan to serve with the roast can be added at this time. Once the roast has rested, return it to the oven and cook for 10 minutes until the exterior is nicely browned. Remove the roast from the oven, cut the strings and remove the thyme sprigs before slicing the roast into individual servings. Serves 6 PRINT OUR RECIPE Beef Tenderloin .pdf Download PDF • 379KB WANT TO LEARN MORE? Click Here A COMPLETE MEAL THANKS TO THE STEAM OVEN! Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE How to Cook Lobster Tail in the Steam Oven RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil RECIPE Vanilla Creme Brulee RECIPE How To Roast Beets in Convection RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

For this herbed mushroom flan, you can even add in some dried exotic mushrooms for added flavor. Best of all any flan that doesn’t get eaten can be reheated in the steam oven Anchor 1 YOUR RECIPE FOR STEAM COOKING Herbed Mushroom Flan Steaming Steamed egg custards paired with asparagus, highlighting the art of steam oven cooking. Many foods benefit from being cooked in a Combi steam oven, and this delicious savory flan is definitely one of them. There is no need for a water bath for this delicious and easy recipe when using the steaming mode. You can use a variety of mushrooms and even add in some dried (reconstituted) exotic mushrooms for added flavor and of course some fresh chanterelles would be exceptional. Best of all any flan that doesn’t get eaten can be reheated in the Combi steam and taste just as good as when freshly cooked. INGREDIENTS 1 tbsp unsalted butter 1 tbsp olive oil 2 cloves garlic, minced 8 oz assorted mushrooms, cleaned and chopped 2 tbsp fresh parsley or ¼ tsp herbs de Provence 1 cup cream 3 large eggs ¼ cup freshly grated Parmesan cheese 6 4 oz ramekins or 1 8” tart pan PREPARATION Heat a medium sized skillet over moderate heat. Add the butter and oil and when the butter has melted increase the heat and stir in the mushrooms. Cook for a few minutes until the mushrooms release their juices then stir in the garlic and parsley or herbs de Provence. Cook for 6 - 8 minutes until the mushrooms have softened. Remove from the heat and set aside to cool. Heat the oven in the Steam mode 100% Humidity + 192°F degrees. Grease each of the ramekins with a little spray oil and place into the perforated pan. Divide the mushroom mixture evenly between the ramekins, and top them with some Parmesan cheese. Combine the cream and eggs with a dash of salt and some freshly ground pepper and whisk until well combined. Fill each ramekin ⅔ of the way with the cream and eggs. Cook for 25 - 30 minutes until set. Mushroom Flan in the Combi Oven .pdf Download PDF • 135KB WANT TO LEARN MORE? Click Here MORE BRUNCH RECIPES FROM OUR CONVECTION PAGE Plum Cake with Cinnamon Sugar RECIPE Vegetarian Tortilla Casserole with Zucchini, Corn, and Black Beans RECIPE Roulade with Chocolate Ganache and Candied Orange RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Eggs Florentine with Mushroom Sauce RECIPE Oven Baked Breakfast Potatoes with Breakfast Sausage RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this recipe, a boneless turkey breast is stuffed with fresh chorizo, roasted peppers, herbs, fresh breadcrumbs, and egg to bind the stuffing together. You can use mild or spicy chorizo, but be sure it’s fresh, not smoked. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Chorizo Stuffed Boneless Turkey Breast Convection Bake or Convection Roast Mode Chorizo Stuffed turkey breast with veggies on a bed of green beans. A succulent roast turkey with all the trimmings makes a delicious holiday celebration meal; however, there are many other ways to enjoy turkey. This preparation works well if you are looking to scale down your holiday feast and add a bit of spice, or if you're simply looking to incorporate a new turkey recipe into your meal rotation. When baked in a convection oven, a turkey breast cooks fairly quickly, in approximately 40 minutes, and remains very juicy. Any extras can be enjoyed gently reheated, but are also delicious served cold with a salad or in a sandwich. In this recipe, a boneless turkey breast is stuffed with fresh chorizo, roasted peppers, herbs, fresh breadcrumbs, and egg to bind the stuffing together. You can use mild or spicy chorizo, but be sure it’s fresh, not smoked. If you want extra spice, you can include some peppers, such as poblano or jalapeno; in other words, this recipe is easy to customize to your taste. When baking a boneless stuffed roast, using an oven meat probe can be tricky because an accurate reading of the internal temperature can only be obtained if the probe is inserted directly into the meat. Since the meat is pounded slightly to make it easy to fold over the stuffing, there isn’t really enough to give the probe sensor purchase. For this reason, it’s best to follow the recipe cooking and resting time, but you also check the meat with an instant-read thermometer when it comes out of the oven, just be sure the tip remains in the meat. INGREDIENTS 1 boneless turkey breast 2.5 - 3lbs ½ medium yellow onion, cut into small dice 1 lb (about 3) fresh chorizo sausages, mild or spicy (available at Latin markets) 2 large peppers, assorted colors 1 tbsp minced fresh parsley leaves 1 tsp dried oregano 1 cup fresh white breadcrumbs 1 egg beaten Recipe ingredients. PREPARATION To make the stuffing, arrange the oven racks so that the top rack is in the second position from the top, and preheat the oven to 475°F (246°C) in Broil Mode or Hi. Cut the peppers in half lengthwise and discard the ribs and seeds. Cut each half in half and press down on each section to slightly flatten the pepper. Place the prepared peppers, skin side up, on a rimmed baking tray lined with foil. Place the peppers in the oven and cook until the skins are charred. Remove the tray from the oven, cover the peppers with a paper towel, and set the tray aside to cool. When cooled, remove the blackened skin and chop the peppers into a small dice. Heat a skillet over medium heat, add the oil, and sauté the onions for 3-4 minutes, until softened. Stir in the garlic and oregano, and cook for another minute. Then, stir in the chorizo and cook for about 5 minutes. When cooled, stir in the chopped peppers, fresh parsley, breadcrumbs, and egg and mix gently to combine. To butterfly the turkey breast, lay it skin side down on a cutting board or in a rimmed baking sheet. With a sharp knife, cut through the thickest side of the breast, taking care not to cut all the way through. Open the breast like a book, cover it with plastic wrap, and gently flatten the meat to a uniform thickness using a meat mallet or rolling pin. Season the meat with salt and pepper. Form the stuffing into a sausage shape, place it on the prepared turkey breast, and roll the turkey up around it. My turkey breast came with a stretchy netting, and once it was stuffed, I slipped the netting over the turkey to hold it securely together. Another option is to tie the breast in intervals with kitchen twine to maintain its shape. Preheat the oven to 350°F (180 °C) in Convection Bake or Convection Roast mode. Place the turkey breast on a shallow, rimmed baking sheet, and spritz it with a light spray of oil and a sprinkling of kosher salt. Bake for 40 minutes, then remove from the oven. The cooked roast should feel firm to the touch, and the internal temperature of the turkey should read between 165°F and 175°F (74°C and 80°C). Allow the roast to rest for 15 - 20 minutes before slicing. Serves 6 WANT TO LEARN MORE? Click Here TRY OUR CONVECTION-STEAM RECIPES! Apricot Tomato Chutney RECIPE Steam Oven Turkey Meatloaf RECIPE Succulent Steam Oven Turkey Breast RECIPE Roast Beef Top Loin Steam Roasted RECIPE Braised Chicken with Lemon and Cilantro RECIPE Braised Turkey with Butternut Squash, Chickpeas and Tomatoes RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! 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The bright flavors of this delightful lemon blueberry tea loaf are enhanced with the addition of lemon curd and lightened with a little Greek yogurt. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Lemon Blueberry Loaf Cake Convection or Convection Bake Mode Lemon Blueberry Loaf Cake baked in the convection-mode The bright flavors of this delightful lemon blueberry tea loaf are enhanced with the addition of lemon curd and lightened with a little Greek yogurt. This cake is easy to prepare and even easier to eat. This cake bakes at a low temperature of 320 F for approx. 1 hour to 1 hour 10 mins and can be baked in either the Convection or Convection Bake mode. A delightful blueberry lemon loaf cake, garnished with fresh blueberries and whole lemons for a refreshing twist. INGREDIENTS ¾ cup (1.5 sticks) unsalted room temperature butter ⅔ cup superfine bakers sugar or caster sugar 3 large eggs, room temperature ½ cup plain Greek yogurt 1 ½ cups, unbleached all purpose flour 1 ¼ tsp baking powder ¾ tsp salt 1 lemon, zest and juice 4 tbsp lemon curd ¾ cup fresh blueberries, tossed with a little flour PREPARATION Heat the oven in the Convection or Convection Bake mode 320 F/160 C. Lightly oil a 9 x 5” loaf pan and line the bottom with parchment paper. Cream the butter and sugar until pale and fluffy, approximately 5 minutes. Whisk in the eggs one by one on low speed until well incorporated, then stir in the yogurt. Fold in the flour, baking powder and salt and mix with a light hand, then gently stir in the lemon juice and zest. Fold in the lightly floured blueberries then spoon half the batter into the prepared baking pan. Drop half of the lemon curd in dollops over the batter swirling them lightly into the batter. Scatter half of the blueberries over the batter and spoon the remaining batter into the pan. Drop the remaining lemon curd in dollops into the batter and scatter the remaining blueberries over the top, pressing them lightly into the batter. Bake the cake on rack position 2 counting up from the bottom of the oven for an hour or hour and 10 minutes until the tester comes out clean. Cool the cake for 10 - 15 minutes, then transfer to a cooling rack. This cake is delicious served warm with creme fraiche and a small dollop of lemon curd. It can be stored in an airtight container for 3 - 4 days once it is completely cooled. Serves 8 PRINT OUR RECIPE Lemon Blueberry Loaf Cake .pdf Download PDF • 174KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH THE COMBI OVEN! Chocolate Flan RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Chicken Wings RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Steamed Salmon Salad Niçoise RECIPE Slow Roasted Turkey Pieces RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!