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Country-style pork ribs are actually strips of well-marbled pork that can be cooked in a variety of ways. There is enough marbling to give the ribs great flavor and keep them juicy and tender during cooking. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Country Style Pork Ribs Convection Microwave Baked Country Style Pork Ribs. Country-style pork ribs cooked in a Convection Speed oven together with roasted potatoes and Brussels sprouts is a good and quick meal. Pork that is cut from the shoulder generally requires long slow cooking to become fork tender; however, these “pork strips” are actually cut from closer to the loin and can be cooked in a variety of ways. They are certainly delicious when cooked low and slow but they can also be baked in about 45 minutes in Convection. In this recipe, I used a combination of Convection + microwaves at the beginning of the cooking to speed up the cooking process (Skip this step if preparing the ribs in a traditional oven but plan to cook the ribs for an additional 5 - 10 minutes).) After 10 minutes of Speed cooking, I changed the mode to Convection and added a tray of small golden potatoes to roast for 20 minutes. When the timer elapsed I folded some Brussels sprouts in with the potatoes and continued cooking the meal for another 15 minutes. At the end of the cooking, I brushed the ribs with some BBQ sauce and put them back in the oven for another 5 - 8 minutes to warm through. Overall the cooking time is approximately 50 - 60 minutes. INGREDIENTS 2 ½ - 3lbs country-style pork ribs 3 tbsp prepared BBQ rub such as Kinders or 1 tsp garlic powder 2 tsp smoked paprika 1 tsp dried oregano 2 tsp Kosher salt 1 tsp ground black pepper 2 tbsp olive or vegetable oil ¾ cup BBQ sauce for the finishing PREPARATION Combine the spices and massage them into the ribs. For enhanced flavor, this should be done 4 - 6 hours or a day in advance. Heat the oven in the Convection Bake mode 325℉ (Convection Oven). Heat the oven in the Convection Mode 330℉ (Speed Oven). Place the ribs on a shallow-rimmed baking sheet and drizzle with olive or vegetable oil. Bake the ribs for 20 minutes (Convection Oven) or 10 minutes (Speed Oven) with added microwave power. Toss the potatoes in the olive oil and season with salt, pepper, and the dried oregano, place on a rimmed baking sheet and add to the oven, set the timer for 20 minutes. When the timer has elapsed fold the prepared Brussels sprouts into the potatoes and set the timer for 10 minutes. Remove the ribs from the oven, leaving the potatoes and Brussels sprouts to continue cooking, and increase the oven temperature to 375. Brush the ribs with the BBQ sauce and return to the oven and bake for an additional 5 - 8 minutes. Serves 4 Baked Country Style Pork Ribs .pdf Download PDF • 98KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH THE STEAM OVEN! Steamed Broccoli Couscous Salad with Almonds and Cranberries RECIPE How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results RECIPE Braised Chicken with Lemon and Cilantro RECIPE Slow Roasted Pork Shoulder RECIPE Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

DO I BAKE MUFFINS IN CONVECTION OR TRADITIONAL BAKE MODE? FAQ PAGE How What Why Do Do I bake muffins in Convection or Traditional Bake mode? It depends on how wet the batter is. Because foods cooked in Convection have more moisture retention, I use Convection for most of my cooking; however, when it comes to baking there are times when traditional Bake actually results in a drier crumb. It all depends on how liquid the batter is. For example, I find I get better results baking Blueberry muffins in Traditional Bake because those blueberries just burst open and give off so much juice during baking, and if I bake them in Convection the muffins have a tendency to fall apart. Carrot Apple Muffins with Pecans and Coconut. OUR LATEST CONVECTION RECIPES Au Gratin Steakhouse Potatoes Slow Cooked Top Sirloin Roast Pumpkin Walnut Bread Roast Kabocha Squash Medley with Bratwurst

This wild rice dish pair well with roast turkey, chicken or small hens. The sweet potato is of course roasted in convection and is combined with the other ingredients. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Wild Rice and Roasted Vegetable Harvest Casserole Convection Bake, Convection Roast A vibrant Wild Rice and Roasted Vegetable Casserole with sweet potatoes, Brussels sprouts, and cranberries, perfect for a fall gathering. Side dishes are an essential part of a festive holiday menu and side dishes that can be prepared in advance and reheated simultaneously is a good use of your Convection oven. Sweet potatoes, roasted in convection and served over wild rice with Brussels sprouts and cranberries, is a delicious side dish that pairs well with roast turkey, chicken, or small hens, best of all it can be prepared in advance and reheated prior to serving. Ingredients 1 cup wild rice blend 3 medium sweet potatoes, peeled and cut into 1” cubes ½ tsp dried thyme 1 medium yellow onion, diced ½ lb. Brussels sprouts, trimmed and sliced ½ cup dried cranberries 1 cup chicken stock Preparation Cook the wild rice blend as per the package directions on the cooktop or in the Steam oven with a little salt and butter. When the rice has cooked, scrape the cooked rice into a large bowl and set aside to cool. Heat the Oven in the Convection Bake or Convection Roast mode at 350F (176C). Toss the sweet potato cubes with enough olive oil to coat, a sprinkle of Kosher salt, and ½ tsp dried thyme. Spread onto a rimmed baking sheet and bake in the oven for 20 minutes until the edges have caramelized and the potato cubes are tender. Remove from the oven and set aside to cool. Saute the onion over moderate heat until softened then stir in the Brussels sprouts. Cook until the Brussels sprouts have softened and are beginning to brown on the edge. Combine with the cooked rice and stir in the sweet potato cubes. Gently stir in the cranberries and add just enough stock to moisten the filling. Scrape into an oven casserole dish and set aside to cool before covering and refrigerating. Heat the casserole uncovered in the Convection Bake mode for 20 minutes prior to serving. Serving 6 Vegetable Wild Rice Harvest Medley .pdf Download PDF • 437KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH THE STEAM OVEN! Steamed Bulgur Pilaf with Kale and Red Pepper Paste RECIPE Slow Roasted Turkey Pieces RECIPE BBQ Pulled Turkey RECIPE Paella with Steamed Mussels and Shrimp RECIPE Steam Roasted Beet Salad with Lamb and Feta Cheese RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this recipe the spatchcock chicken, carrots and croutons cook together in a convection oven using the convection-roast mode, the salad ingredients and dressing can be prepared. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roast Chicken Panzanella Salad with Lemongrass and Turmeric Convection Roast Mode Roasted chicken salad with fresh veggies and croutons in a blue dish, perfect for a vibrant meal. If you are looking for a chicken dish that is bursting with great flavors then you will enjoy this variation on the popular roast chicken panzanella salad. While the spatchcock chicken, carrots and croutons cook together in convection, the salad ingredients and dressing can be prepared. There are several steps to create this recipe, first is to prepare the marinade for the chicken, then remove the backbone of the chicken and marinate it for several hours or overnight. Next, prepare the carrots and croutons so they can be baked at the same time as the chicken. While these ingredients are cooking in your convection oven, the salad ingredients and the dressing can be prepared. The salad ingredients call for a wonderful combination of mint, cilantro and basil that combined with the crisp romaine and cucumber compliment the flavors of the marinade perfectly. Once the salad is assembled and dressed add the croutons and top with the warm sliced chicken so that the juices from the chicken seep into the croutons. Your efforts will be well rewarded. INGREDIENTS Chicken and Marinade 1 whole chicken, backbone removed and flattened out 1 stalk lemongrass, smashed with back of knife and roughly chopped 1 tbsp turmeric 3 cloves garlic 1 tbsp fish sauce 2 tbsp vegetable oil 1 lb rainbow carrots, peeled and cut into 2 inch pieces, tossed with a little oil For the Panzanella ½ sweet baguette, cut into 2 inch chunks 4 tbsp unsalted butter, melted ½ tsp garlic powder 1 tsp Old Bay seasoning For the Salad 1 head romaine lettuce, chopped 1 English cucumber, peeled and sliced ½ red onion, thinly sliced ½ bunch baby radishes, thinly sliced 3 sprigs mint, leaves picked whole 3 sprigs basil, leaves picked whole 6 sprigs cilantro, leaves picked whole For the Dressing ½ cup sweet chili sauce ¼ cup lime juice ¼ cup vegetable oil ½, teaspoon salt ½ teaspoon pepper Whisk all the dressing ingredients in a small bowl until combined. Serves 4 - 6 Preparation In a small food processor or blender, add lemongrass, turmeric, garlic, fish sauce and vegetable oil. Process or blend until a smooth paste. Rub the marinade all over the chicken and place in the refrigerator for at least 2 hours or overnight. Heat the oven in the Convection Roast Mode 375 degrees. Place the flattened chicken on a rimmed baking sheet and cook for 25 minutes. After 25 minutes, add the carrots to the same pan or spread onto another rimmed baking sheet and cook the carrots and chicken for another 20 minutes. Toss the bread chunks with the melted butter, garlic powder and Old Bay seasoning and spread onto a rimmed baking sheet. Bake in the oven on a rimmed baking sheet for 12 - 15 minutes until golden while the chicken is roasting. Meanwhile, combine the romaine lettuce, cucumber, onion, radish, mint, basil and cilantro in a large bowl and enough of the dressing to evenly coat the salad and toss to combine. Scatter the croutons over the salad and toss lightly to combine. Place the salad on a large serving platter, arrange the warm chicken pieces and carrots on top and drizzle with any pan juices from the roasting pan. Roast Chicken Panzanella Salad with Lemongrass and Turmeric .pdf Download PDF • 85KB WANT TO LEARN MORE? Click Here TRY THESE STEAM OVEN SALADS Potato Calamari Salad with Capers RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Italian Seafood Salad with Calamari, Scallops and Shrimp RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this recipe, I am making good use of my Convection Microwave Speed oven to reduce the baking time to 10 minutes and also to melt the chocolate that I will spread over the baked slice. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Chocolate, Nut & Dried Cherry Slice Convection Microwave A popular and easy dessert from Australia. An easy dessert recipe that can be baked in convection or in the combination convection microwave speed mode. Slice is in effect a giant cookie that is baked in a shallow-rimmed baking pan and then cut into slices before serving. Slice is popular in Australia, served for morning or afternoon tea, and the variety of flavor combinations is astounding. Recipes for slice have one thing in common, they are very easy to put together and they have a relatively short baking time. In this recipe, I am making good use of my Convection Microwave Speed oven to reduce the baking time to 10 minutes and also to melt the chocolate that I will spread over the baked slice. INGREDIENTS ½ cup unsalted butter softened 1 tsp lemon zest ½ cup granulated sugar 1 large egg ½ cup chopped walnuts or pecans ½ cup chopped dried cherries 1 ¼ cups all-purpose flour, sifted 1 ½ tsp baking powder ¼ tsp salt 7 oz dark baking chocolate PREPARATION Grease a ¼ sheet pan (approx. 10 x 6") and line it with parchment leaving an overhang around the edge for easy removal and heat the Speed or Convection oven in the Convection mode to 330 degrees. Cream the butter, lemon zest, and sugar until light and fluffy, then beat in the egg. Fold in the nuts and cherries, then add the sifted flour, baking powder, and salt. Spread the mixture into the pan and place in the oven. Touch the +Microwave option (if using a Speed oven) and use the default setting or select a low microwave setting. Set the timer for 10 minutes. When you remove the pan from the oven the slice should be a little soft as it will continue cooking. Place the chocolate in an oven-safe container, cover it, and melt using the 90W or recommended setting in your microwave. Remove the cooled baked slice from the pan, place it on a cutting board, and spread the melted chocolate evenly over the base. Let it set before slicing. Makes 12 pieces Chocolate, Nut and Dried Cherry Slice .pdf Download PDF • 87KB WANT TO LEARN MORE? Click Here MORE TREATS FROM MY STEAM OVEN! Steam Oven Caramel Bread Pudding Delight RECIPE Chocolate Flan RECIPE Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Baked Chicken and Rice RECIPE Braised Chicken with Lemon and Cilantro RECIPE Vanilla Creme Brulee RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Baked Chicken Breasts with Broccoli Quinoa Casserole, two dishes at the same time in Convection Mode with no transference of flavor YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Chicken Breasts with Broccoli Quinoa Casserole Convection Bake or Convection Roast Mode Broccoli casserole as part of a Convection Meal. Cooking bone-in chicken breasts in either your Convection or Combi steam oven is proof positive of the benefits of convection cooking. Provided you don’t overcook the chicken it will be incredibly juicy, in my experience the children will enjoy eating it and for the adults, you can use a flavorful spice rub or add a fresh salsa or some tapenade for more flavor. To serve with the chicken a casserole that features broccoli and cheese is often well received and to make it a little more interesting and nutritious you can add in some cooked quinoa. The quinoa and broccoli need to be cooked prior to assembling the casserole and can be cooked together in the combi-steam oven or in the traditional method on the cooktop. Once assembled the casserole can be baked at the same time the chicken is cooking. If you are adventurous you could also plan to prepare a simple dessert such as a fruit crisp, some baked apples, or a bread pudding that can be baked at the same time. I am making Peanut Butter Brownies, these are easy to assemble and cook at the same temperature as the other foods. Also, this is a great project for the kids to work on while you are preparing the other dishes. So let’s see how it all comes together. INGREDIENTS 2 - large bone-in, skin-on chicken breasts For best results when roasting chicken breasts choose bone-in skin-on breasts. The skin can be removed prior to eating if you prefer and the bones can be simmered to make chicken stock, best of all the chicken will be incredibly juicy. A little Kosher salt and some Old Bay seasoning is a mellow combination and make a nice rub for the kids. For adults, there are many options. Kinder BBQ rubs are a good ready mixed option or you can make a flavorful rub with some ground cumin, turmeric, and garlic powder, or for a Latin flavor use some adobo or other ground chili seasoning. A simple rub with Italian seasoning and garlic powder is also good. PREPARATION Rub a little vegetable or olive oil into each of the breasts and season each one according to taste. Place on a rimmed baking sheet. If planning to cook several dishes at one time, arrange the oven racks to accommodate the pans before heating the oven. Heat the oven in the Convection Roast or Convection Bake Mode 350°F. Cook the chicken breasts on the upper rack for 25 - 35 minutes, depending on the size. When you remove them from the oven, set them aside to rest before carefully removing the meat from the bone and slicing. Link to Peanut Butter Brownies Convection Roast Chicken Breasts Meal .pdf Download PDF • 99KB WANT TO LEARN MORE? Click Here THERE IS SOMETHING ABOUT STEAMING CHICKEN! 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Baked Chicken and Rice RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE Slow Roasted Chicken Wings RECIPE Chicken Enchilada Casserole Steam Baked RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This recipe perfectly illustrates a simple traditional method of cooking a succulent roast chicken in a cast-iron Dutch oven. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Provencal Pot Roasted Garlic Chicken Convection Bake or Convection Roast Mode Golden-brown Provencal pot-roasted chicken nestled among roasted garlic and potatoes, capturing a rustic and flavorful French-inspired dish. This recipe perfectly illustrates a simple traditional method of cooking a succulent roast chicken in a cast-iron Dutch oven. Recipes such as this were developed to ensure that moisture and flavor were preserved when cooking at a time when ovens were not as precise as the ovens we use nowadays. First, the chicken is cooked at a low temperature with the lid firmly in place to trap moisture in the pan. This allows the chicken to cook in its own juices and absorb the flavor of the abundance of garlic cloves and the fresh thyme. After the initial phase of slow cooking, the oven temperature is increased and the lid is removed, allowing the chicken to brown to perfection. Quick-cooking small new potatoes or fingerling potatoes can be added to the pan during the final phase of cooking for a delicious bistro meal. This dish is ideal for serving during the cooler months. Served with a loaf of crusty bread and a crisp fall salad, this meal is simple perfection. INGREDIENTS 1 chicken 3 - 4 lbs 1 tbsp kosher salt 4 sprigs fresh thyme 2 bay leaves 4 heads garlic, unpeeled cloves only 2 tbsp olive oil ¼ cup dry white wine 12 small new potatoes or whole fingerling potatoes Recipe ingredients. PREPARATION Heat the oven to 325°F (160 °C) in Convection Bake or Convection Roast mode. Lightly oil an enameled cast-iron Dutch oven. Season the chicken with the kosher salt and place the bay leaves and a sprig of thyme in the chicken cavity. Tie the chicken legs together with butcher's twine or insert a skewer to hold them in place. Add the remaining olive oil, white wine, thyme sprigs, and unpeeled garlic cloves to the pan and stir to combine. Place the chicken on top of the garlic cloves, then spritz with a light coating of olive oil, and cover with a tight-fitting lid. Place the pan in the oven and set the timer for 45 minutes. When the timer elapses, remove the pan and increase the oven temperature to 425°F (220 °C). Carefully remove the lid and fold in the potatoes. Return the pan to the oven without the lid and cook for an additional 20 - 25 minutes, until the chicken is golden brown and the potatoes are cooked through. Remove the pan from the oven, carefully remove the chicken, and set it aside to rest for 12 - 15 minutes before carving. Remove the potatoes and garlic and set aside to keep warm. Place the pan on the cooktop and add a splash of white wine to the pan juices. Deglaze the pan over medium-high heat, stirring continuously, scraping up any brown bits to create a sauce to serve with the chicken. When served, the garlic can be pressed out of the skin and spread over the chicken or mashed into the sauce. Serves 4 Note: Always take care when removing the hot pan from the oven. Leave a towel or pot holder on the lid to avoid accidentally picking up a hot lid. It’s easy to forget. PRINT OUR RECIPE Provencal Pot Roasted Garlic Chicken .pdf Download PDF • 891KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Steam Oven Roast Chicken and Vegetables RECIPE Mexican Street Corn Salad RECIPE Steamed Bone-In Chicken for Salads RECIPE Key Lime Cheesecake RECIPE Steam Roasted Beet Salad with Lamb and Feta Cheese RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

WHAT IS A CONVECTION OVEN? FAQ PAGE How What Why Do What is a Convection Oven? A true convection oven features a fan on the back wall of the oven, covered by a baffle. The fan is encircled by heating elements, and when a convection mode is engaged, the ambient air in the oven is drawn into the baffle and heated. The heated air is forced out by the fan through ports around the baffle. Click here to watch an Introduction to Convection . OUR LATEST CONVECTION RECIPES Au Gratin Steakhouse Potatoes Slow Cooked Top Sirloin Roast Pumpkin Walnut Bread Roast Kabocha Squash Medley with Bratwurst

An in-depth educational site to teach people how to effectively use Convection and Convection Steam oven. About the educator About Convection Kitchen Welcome to Convection Kitchen, your educational resource for cooking with convection and combi-steam ovens. Over the past twenty years, I have taught thousands of people how to make the most of their convection and combi-steam ovens. Why is education important? Most recipes do not consider the specific tools you use, and every oven has its own unique characteristics. Once you understand how to use your cooking tools and your oven's convection cooking modes, achieving cooking success becomes much easier. You can begin your learning journey by visiting the "Plan" page in the site menu or by trying out any of my easy recipes featured on the "Convection Recipes" or "Steam Recipes" pages. Additionally, my FAQ page addresses many common questions from my clients, and my weekly blog delves into recipes and common topics related to cooking with a convection oven. I encourage you to adapt your cooking to these incredible convection ovens. I hope you'll find these resources helpful and that your experience with convection cooking becomes more enjoyable. Be sure to subscribe to receive the latest updates from my site. Thank you, Larissa, Your Convection Enthusiast End of page

Roasting lean tender cut such as trip-tip at low temperatures in convection is a revelation. Yes the cooking time is longer, but the flavor and texture of the meat is far superior than using higher temperatures. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How To Roast a Tri-Tip at a Low Temperature in Convection Broil and Convection Roast Mode Roasted Trip-Tip at a Low Temperature in Convection Roasting lean tender cuts of meat at low temperatures in convection is a revelation. Yes the cooking time is longer; however, the flavor and texture of the meat is far superior than when cooked at higher temperatures and the brief high heat sear at the end of the cooking ensures a wonderful burst of flavor. INGREDIENTS 1- 2 ½ lb. tri tip roast 2 - tbsp olive oil 1 - tbsp BBQ seasoning such as Kinders ½ - tsp kosher salt Broiled Tomatillo Salsa 4 - tomatillo’s husks removed, cut into quarters ½ - white onion, cut into ½ “ slices 1 - jalapeno pepper, seeds removed, roughly chopped 2 - cloves garlic 1 - lime, juiced ¼ - cup cilantro leaves, chopped Salt Roasted Potatoes and Peppers 2 - lbs. red or golden potatoes, washed, dried and quartered 2 - peppers, red and orange or yellow and red, halved, seeded and cut into 2” pieces ½ - white onion, peeled and cut into 2” pieces 2 - tbsp olive oil ½ - tsp dried oregano PREPARATION Meal Preparation Plan The Tomatillo salsa is cooked at a high temperature using the Broil mode, so this definitely needs to be made in advance so the oven can cool down before cooking the meat. A 2 ½ lb. Tri Tip roast cooked at low temperatures will take approximately 40 minutes; you can monitor the internal temperature with the oven meat probe if your oven has that feature. The roasted vegetables are added to the oven approximately halfway through the cooking time, and they will cook at a low temperature for 25 minutes and at higher temperatures for 15 minutes. Broiled Tomatillo Salsa Line a small rimmed baking sheet with foil, shiny side down. Combine the tomatillos, onion, and jalapeno and spread onto the prepared baking sheet. Place an oven rack in the top rack position and heat the oven in the Broil Mode, 425 degrees. (When using the Broil Mode, the oven only requires a 5-minute preheat time, none for a gas oven.) Cook for 8 - 10 minutes, until the tomatillos are blistered and the onions are charred. Remove from the oven and cool before pureeing in a blender or food processor with the garlic, lime juice, and chopped cilantro leaves. Taste and add salt as needed. Low-Temperature Roast Tri-Tip Heat the oven to 300 degrees in the Convection Roast Mode and arrange the oven racks so that the meat will cook on the middle rack position and the vegetables on the lower rack position. Combine the oil and seasoning in a small bowl and rub into the tri-tip. Place the tri-tip on a rimmed baking sheet, and if using the oven meat probe, insert the sensor into the thickest part of the meat. Place the meat in the oven, program the meat probe to reach an internal temperature of 135 degrees, and set the timer for 25 minutes. When the timer has elapsed, increase the oven temperature to 375 degrees and cook the meat for 15 minutes or until the internal temperature of 135 degrees has been reached. The potatoes and peppers can be added to the oven at this time, and the timer set for 30 minutes to monitor their cooking time. When the meat has finished cooking, please remove it from the oven and set it aside to rest for 10 minutes before slicing. Note: if the internal temperature of the meat is reached before the potatoes are cooked, the oven will turn off automatically, so you may need to reprogram it to finish cooking the potatoes. Roasted Potatoes and Peppers Combine all the ingredients in a medium bowl and only add salt to taste before placing in the oven. Spread the ingredients onto a rimmed baking sheet and put them in the lower part of the oven when the timer for the low-temperature roasting has elapsed and the temperature has been increased to 375 degrees. Set the timer for 30 minutes for the vegetables. Even though a Tri Tip cooked this way is spectacular, it’s still important to carve it correctly across the grain so it’s not tough. If in doubt, check out one of our great YouTube tutorials. This meal serves 4 - 6 people. How To Roast a Trip-Tip at a Low Temperature in Convection .pdf Download PDF • 92KB WANT TO LEARN MORE? Click Here MORE DELICIOUS RECIPES FROM OUR STEAM OVEN! How to Cook Rack of Lamb in a Steam Oven RECIPE Slow Roasted Pork Shoulder RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Slow Roasted Beef Tenderloin RECIPE How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results RECIPE Roast Beef Top Loin Steam Roasted RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Tri tip is a nicely marbled cut of meat that develops wonderful flavor and is rendered extremely tender when roasted at a low temperature in convection. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Slow Roasted BBQ Trip Tip Convection Roast, Convection Bake Savor the elegance of perfectly roasted beef with a medley of sweet potatoes and green beans. Tri tip is a nicely marbled cut of meat that develops wonderful flavor and is rendered extremely tender when roasted at a low temperature in convection. After the tri-tip has cooked for approximately 30 minutes, the oven temperature is increased for a high-heat finish to brown the roast and add sizzle to bring out the flavor. Ideally, marinate the roast with the dry rub overnight and serve with homemade BBQ sauce slathered over the meat or served on the side. When the oven temperature is increased, you have the option to slide vegetables into a tray to roast alongside the meat. The meat will only require another 12 - 15 minutes of cooking time at the higher temperature, but it’s important to let it rest for at least 10 minutes prior to slicing. That allows approximately 25 minutes to roast the vegetables. I chose sweet potatoes and green beans mixed with onions and garlic as my vegetable side, as they cook easily within the time frame. Slicing the tri-tip correctly is important to ensure each slice is perfectly tender. The tri tip has two grain directions, so it’s best to first separate the two sections. Then, each section can be cut into slices, slicing against the grain. INGREDIENTS For the Tri-Tip and Dry Rub 2 - 3lb (1 - 1.5 kg) tri-tip roast, plain, not seasoned or marinated 1 tbsp (15 g) kosher salt 1 tbsp (15 g) garlic powder 2 tsp ((8 g)onion powder 2 tsp (8 g) smoked paprika (mild or spicy) 1 tsp (4 g) ground cumin 1 tsp (4 g) ground black pepper 2 tbsp (30 ml) olive oil For the BBQ Sauce 1 cup (235 ml) ketchup ¾ cup (165 g) brown sugar ¼ cup (60 ml) red wine vinegar 1 tbsp (15 g) Colemans dry mustard 1 tbsp (15 ml) Worcestershire sauce 2 tsp (8 g) salt 1 tsp (4 g) paprika ½ cup (118 ml) water Recipe ingredients. PREPARATION Place the tri-tip in a glass oven casserole dish. Combine the salt and other seasonings in a small bowl and rub into the trip tip. Add the olive oil and turn to coat evenly; cover and refrigerate overnight. Bring the meat to room temperature before cooking. Heat the oven in the Convection Roast or Convection Bake mode to 300 F/150 C. Place the meat on a rack in a shallow-rimmed baking pan. If your oven is equipped with a meat probe, slide the probe into the meat, taking care that the tip doesn’t touch the pan. Slide the pan into the oven, insert the probe into the probe receptacle, and close the oven door. Tri-tip roast positioned on a rack for optimal cooking. Touch the probe icon or symbol on your control panel and program the probe to reach an internal temperature of (130 F/55 C) rare or (135 F/58 C) medium rare. Set the oven timer for 30 minutes, and when the timer elapses, increase the oven temperature to 400 F/205 C for the remainder of the cooking time, approximately 12 - 15 minutes. Once the tri-tip reaches the desired internal temperature, remove the pan from the oven and set the roast aside to rest for 10 - 15 minutes before carving. Meanwhile, combine the ingredients for the BBQ sauce in a medium-sized saucepan. Bring to a gentle boil, then simmer for about 10 minutes on low heat. Taste and adjust the seasoning as needed. Serves 4 - 6 PRINT RECIPE Slow Roasted BBQ Trip Tip .pdf Download PDF • 419KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE BBQ Pulled Turkey RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Baked Risotto with Lemon and Basil RECIPE Baked Chicken and Rice RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This recipe is a great way to make good use of a bounty of summer’s flavorful vegetables. The zucchinis are cut into large chunks and quickly sautéed over high heat to give them a little char and caramelize the edges. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Zucchini Corn Casserole with Tomatoes and Pesto Convection Roast or Convection Bake Mode Golden-baked zucchini and cherry tomato casserole topped with crispy breadcrumbs and melted cheese, served alongside roasted turkey breast. This recipe is a great way to make good use of a bounty of summer’s flavorful vegetables. The vegetables do require some advance preparation before being combined into a casserole and baked, but the extra steps ensure great flavor. The zucchinis are cut into large chunks and quickly sautéed over high heat to give them a little char and caramelize the edges. Now, the fresh corn is sautéed with onions and oregano again to allow the corn to slightly caramelize. Then, the tomatoes are folded in and cooked just enough to soften them. Making fresh pesto is easy, especially with the help of a food processor. The only real labor is removing the leaves, washing them, and making sure they are perfectly dry before proceeding. In addition, this recipe is part of the Convection Meal: Convection Baked Turkey Breast INGREDIENTS 5 large zucchini, halved lengthwise, cut into large chunks 1 medium yellow onion, cut into small dice 4 ears fresh yellow corn, kernels removed 4 cloves garlic, smashed and coarsely chopped ½ tsp dried oregano 1 basket of very ripe small tomatoes, halved 5 medium Yukon Gold potatoes, steamed until fork-tender and cut into ¼” thick slices ½ cup basil pesto 1 cup panko breadcrumbs ½ cup grated Parmesan cheese For the Pesto 1 large bunch of basil, leaves washed and thoroughly dried 4 cloves garlic, peeled 2 tbsp toasted pine nuts or walnuts Approx ⅔ cup olive oil Recipe ingredients METHOD Lightly oil a large oven-proof casserole dish and set aside. Steam the whole potatoes for 15-20 minutes, until fork-tender, in the steam oven using the Steam mode or with a little water on the cooktop. Set aside to cool, then cut into ¼” thick slices. Preheat the oven to 350°F/175 °C in Convection Bake or Convection Roast mode. Heat a large skillet over medium heat, add the olive oil, and increase the heat to medium-high. Sauté the zucchini in batches until nicely caramelized on the edges. When all the zucchini are cooked, transfer them to a large shallow mixing bowl. In the same pan, over moderate heat, sauté the onions until softened. Then, stir in the corn and cook for 5-6 minutes, until the corn begins to brown on the edges. Add the oregano, tomatoes, and garlic, and continue cooking for a few more minutes over moderate heat. Transfer the corn mixture to the mixing bowl with the zucchini. Season with sea salt and freshly ground pepper and mix gently to combine. Place a layer of potatoes at the bottom of the casserole dish, then top with a few spoonful of pesto and spread it evenly over the potatoes. Spoon half of the zucchini corn mixture over the potatoes. Top with another layer of potatoes and pesto, and then spoon the remainder of the zucchini corn mixture over the top. If you have extra pesto, add it to the top layer of vegetables. Combine the panko and grated Parmesan cheese, then spread them evenly over the top of the casserole. Bake for 30 minutes until the topping is golden. Serves 6 To make the pesto, place the leaves, garlic, and nuts in the bowl of a small food processor. Add a generous pinch of kosher salt and some freshly ground black pepper. Pulse a few times to mince the mixture, then with the motor running, add enough oil to make a smooth, spreadable paste. Taste and add more salt if necessary. Extra pesto can be scraped into a small container and stored in the freezer or refrigerated for a few days. Note: This recipe doesn’t use Parmesan cheese, but if you prefer to add cheese, fold in a ¼ - ½ cup. PRINT OUR RECIPE Zucchini Corn Casserole with Tomatoes and Pesto .pdf Download PDF • 314KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR MENU! Succulent Steam Oven Turkey Breast RECIPE Slow Roasted Turkey Pieces RECIPE Provencal Golden Potato and Tomato Casserole RECIPE Steam Oven Turkey Meatloaf RECIPE BBQ Pulled Turkey RECIPE Braised Turkey with Butternut Squash, Chickpeas and Tomatoes RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Using Convection with a moderate cooking temperature is key for a succulent sirloin roast. Carved into thin slices it’s ideal for roast beef sandwiches or it can also be enjoyed as a roast dinner. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How to Cook a Beef Sirloin Roast in Convection Low Temperature Roasting Sirloin Roast cooked in a convection oven. Using Convection with a moderate cooking temperature is key for a succulent sirloin roast. Carved into thin slices it’s ideal for roast beef sandwiches or it can also be enjoyed as a roast dinner. When roasting meats especially lean cuts such as beef sirloin there are several important steps that will prevent the meat from drying out during the cooking. Seasoning the meat with a garlic herb rub, some olive oil and a good amount of Kosher salt is essential for good flavor and letting the meat come to room temperature prior to cooking ensures even cooking. Placing the roast on a rack in a shallow pan ensures the heat of the pan doesn’t leech moisture out of the meat and the shallow pan allows the heated Convection air to circulate around the meat cooking it from the edge to the center. In this recipe the roast is cooked at 325° for the entire time. Roasting at a low temperature prevents the meat from drying out and it still gets nicely browned. For accuracy using the oven meat probe is recommended or test the internal temperature with an instant read thermometer as directed in the recipe. INGREDIENTS 3lb beef sirloin roast ¼ cup finely chopped fresh Italian parsley or 1 tbsp dried parsley 3 cloves garlic, finely minced 1 tsp Kosher salt 2 tbsp olive oil Freshly ground pepper PREPARATION Combine the seasonings with the olive oil and rub into the meat. Place the meat on a rack in a shallow pan and let it come to room temperature. Heat the oven in the Convection Roast or Convection Bake mode to 325 degrees. Insert the oven meat probe (if applicable) at an angle into the meat making sure the tip is in the meat and not touching the pan. Place the roast on the center rack in the oven and close the door. Program the probe to your preferred internal temperature and touch the Probe symbol or Start to activate the probe. If your oven is not equipped with a probe, check the internal temperature with an instant read thermometer after 45 minutes cooking time. The reading you get at that time will give you an idea of how much longer you will need to cook the meat. Be sure to allow at least 15 minutes resting time before carving. Serves 4 - 6 How to Cook a Beef Sirloin Roast in a Convection Oven .pdf Download PDF • 103KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH OUR STEAM RECIPE PAGE! Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Key Lime Cheesecake RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Whole Steam Roasted Cauliflower RECIPE Slow Roasted Beef Tenderloin RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

WHY COOKING A LARGE ROAST ON A RACK IS SO IMPORTANT? FAQ PAGE How What Why Do WHY COOKING A LARGE ROAST ON A RACK IS SO IMPORTANT? When large roasts are placed directly onto a pan, as the pan heats up, the heat of the pan will leach moisture out of the roast. And as fat from the meat renders, believe me, the Convection fan can do a good job of splattering all that fat around the oven. You will also find placing the meat on a rack makes it much easier to remove the meat from the roasting pan once it has finished cooking. Preparing a perfectly seasoned sirloin on a roasting rack for even cooking. OUR LATEST CONVECTION RECIPES Au Gratin Steakhouse Potatoes Slow Cooked Top Sirloin Roast Pumpkin Walnut Bread Roast Kabocha Squash Medley with Bratwurst

The Steam oven is the ideal tool for steaming small pasta like orzo that can be combined with grilled artichokes. Not only will you avoid boil-overs, the cooking containers can be easily rinsed clean. Anchor 1 YOUR RECIPE FOR STEAM COOKING Orzo Pasta Salad with Grilled Artichokes Steaming Orzo pasta salad with cherry tomatoes and vegetables, showcasing flavors the versatility of the steam oven. The steam oven is the ideal tool for cooking small grains and pasta. Not only will you avoid boil-overs, the cooking containers can be easily rinsed clean or washed in the dishwasher and, you can set the timer and attend to prepping other ingredients for the salad. Rather than heat up a big pan of water to cook small pasta such as orzo you can just cover the pasta with water, add salt and cook it in the Combi steam oven. If your oven doesn’t have a small-sized pan the orzo can be cooked in a Pyrex or other ovenproof casserole dish. The grilled artichoke hearts can be found in the salad section at Whole Foods. INGREDIENTS 1 cup orzo pasta 1 cup of water or enough to cover the pasta 1 8 oz package grilled artichoke hearts, coarsely chopped ¼ cup finely chopped red onion ¼ cup minced Italian parsley leaves 2 cups mini heirloom tomatoes, quartered ¼ cup pine nuts, lightly toasted Dressing ¼ cup olive oil 1 ½ tbsp golden balsamic or sherry vinegar 2 cloves garlic, minced PREPARATION Heat the Steam oven in the Steam mode, 212 degrees. Place the pasta in a small solid oven-proof casserole and add enough water to cover and a pinch of kosher salt. Place in the oven and cook for 12 - 15 minutes until tender. Drain if necessary, fluff with a fork, and combine with the remaining ingredients in a large shallow bowl. Combine the oil, vinegar, and garlic in a glass measuring cup. Add a pinch of sea salt and some freshly ground pepper. Add to the salad while the pasta is still warm so it absorbs the flavor. Link: Steamed Couscous Broccoli Salad Orzo Pasta Salad Grilled Artichokes .pdf Download PDF • 104KB WANT TO LEARN MORE? Click Here TRY THESE RECIPES FROM OUR CONVECTION PAGE Vegan Tomato and Olive Oil Tart RECIPE Zucchini Lasagna with Turkey, Ricotta and Pesto RECIPE Savory Rustic Tart with Ham and Leeks RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Beef Rib Roast RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection 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... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!