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

The added humidity in the Combi Steam Oven provides the perfect environment for roasting duck. And if you follow these simple steps you will avoid splattering fat all around the oven Anchor 1 YOUR RECIPE FOR STEAM COOKING How to Roast a Whole Duck in the Steam Oven Steaming, Steam-Roasting Perfectly cooked steamed oven duck paired with roasted potatoes and leafy greens for a sumptuous meal. The added humidity in the Combi Steam Oven provides the perfect environment for roasting duck. And if you follow these simple steps you will avoid splattering fat all around the oven, so you can enjoy a delicious feast without having to face a major clean-up. INGREDIENTS 1 whole duck PREPARATION Here are the important steps for success for roasting a 4 - 5lb duck. Season the duck a day in advance with kosher salt and your preferred seasoning Set the duck on a rack in a shallow pan at least 2” high (to contain the rendered fat) and cover loosely with a sheet of parchment or wax paper and refrigerate overnight. Let the duck sit outside of the refrigerator an hour or more prior to cooking. Heat the Combi Steam Oven in the Combination Convection Steam Mode 325 degrees. Set the timer for 1 hour 15 minutes. If your oven has a temperature probe, insert into the thickest part of the breast not touching bone (can be tricky with a duck) and program to 155 degrees. Carefully remove the pan from the oven, set the rack with the duck on a rimmed baking sheet and carefully pour the rendered duck fat into a small bowl or measuring cup. Change the oven Mode to Convection NO Humidity, 425 degrees. Brush the duck with some of the rendered duck fat, slide the pan into the Combi Steam Oven and cook for another 25 - 30 minutes until golden. Allow the duck to rest for at least 10 minutes before carving into sections for serving. While the duck is cooking in the final stage, you can toss potatoes or other root vegetables with some of the rendered duck fat and roast them in the Convection Roast or Bake Mode, 375 degrees. Greens such as kale or broccolini can be combined with the potatoes for the final 8 - 10 minutes of cooking. Convection Method This same method of cooking the duck at a low temperature in the initial cooking stage and finished with high heat can also be done in your Convection Oven. Follow the same steps as noted above using these Oven Modes and Temperatures. Cooking the duck at low temperatures using Convection will ensure the juice stays in the meat, finishing at high temperatures in the more drying Radiant heat, ensures a nice crispy finish. Convection Roast 325 - 1 hour 15 minutes Regular Roast or Bake 425 - 25 minutes Convection Steam Roasted Duck .pdf Download PDF • 135KB WANT TO LEARN MORE? Click Here MORE CONVECTION CHOICES Convection Baked Turkey Enchiladas RECIPE Perfectly Cooked Flank Steak with Tomatillo Salsa RECIPE Provencal Pot Roasted Garlic Chicken RECIPE Eclairs with Caramelized Peaches and Cream RECIPE Convection Baked Turkey Breast RECIPE Easy to Prepare Baked Lamb Kofta and Roasted Cauliflower RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Baked Peppers Stuffed with Orzo, Fresh Herbs and Feta Cheese is a wonderful side dish to include in a buffet when entertaining, and baking them in Convection prevents the filling from drying out YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Peppers Stuffed with Orzo, Fresh Herbs and Feta Cheese Convection Bake or Convection Roast Mode Colorful Mediterranean stuffed peppers filled with orzo pasta, feta cheese and herbs. Stuffed peppers are a wonderful side dish to include in a buffet when entertaining, and baking them in Convection prevents the filling from drying out. I baked the peppers in Convection together with a Stuffed Pork Shoulder Roast, another dish that is ideal for entertaining. This is such a simple recipe, basically, you prepare the peppers, cook the orzo (or other grain if you prefer) and combine all the ingredients, then stuff the peppers and bake when needed. The most work in this recipe is washing the fresh herbs, drying them completely then finely chopping them. For my stuffing, I used orzo pasta mixed with some sauteed shallots, garlic, toasted pine nuts, and a combination of fresh herbs, and feta cheese. Using a combination of different colored peppers makes this dish especially appealing, they can be prepared in advance and baked when needed and, they are delicious served warm or at room temperature. INGREDIENTS 4 peppers, sliced in half lengthwise, seeds and membrane removed ½ cup orzo pasta cooked 1 shallot, chopped 2 cloves garlic, minced ½ cup chopped fresh herbs, parsley, basil, mint, oregano 4 oz crumbled feta cheese ¼ cup pine nuts, toasted PREPARATION Wash the peppers, and slice them in half lengthwise discard the seeds and carefully cut out the white membrane. Cook the orzo pasta and sauté the shallot and garlic in a little olive oil. Combine the orzo with the shallots and garlic and set aside to cool before folding in the fresh herbs. Once the mixture has cooled fold in the fresh herbs, crumbled feta cheese, and toasted pine nuts. Season with sea salt and freshly cracked pepper and if you like a little spice stir in a pinch of dried red chili flakes. Now all you have to do is portion the stuffing into the prepared peppers. Heat the oven in the Convection Bake or Convection Roast mode at 350 degrees. Place the peppers in a lightly oiled casserole dish and bake for 30 minutes, until the peppers have softened and the filling has warmed through. Makes 8 servings Meditterranean Stuffed Peppers .pdf Download PDF • 120KB WANT TO LEARN MORE? Click Here MORE GREAT CHOICES FROM OUR STEAM OVEN! How to Cook Rack of Lamb in a Steam Oven RECIPE How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Slow Roasted Chicken Wings RECIPE Italian Seafood Salad with Calamari, Scallops and Shrimp RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

When cold food is reheated in a steam oven it literally brings food back to life as the steam gently penetrates into the food warming it evenly throughout.   Steam Oven Cooking Guide for Beginners, Part 2 Steam ovens feature an array of great cooking function; however, one of the best features of a steam oven is the ability to reheat food with outstanding results. When cold food is reheated in a steam oven it literally brings food back to life as the steam gently penetrates into the food warming it evenly throughout. Roasted vegetables and perfectly cooked bread highlight the versatility of the combi-steam oven. Tips for Reheating Food in the Steam Oven Most steam ovens have a Reheat function with a default temperature setting that the manufacturer has determined will provide the best results. Since the goal is to heat the food evenly it is best to use the preset temperature for most foods, although there are some exceptions. Generally heating cold food takes approximately 10 minutes, but the time will depend on how dense the food is and the quantity being reheated. A large slice of lasagna for example might take 15 minutes whereas a dish with some grains and roasted vegetables may only take 8-10 minutes. Food can be reheated in the oven cooking containers, on a plate or in a bowl or casserole dish: When cooked meats such as beef or lamb are reheated the meat will take on a slightly greyish tone however, once you cut into the meat you will see it remains perfectly pink on the interior and will taste freshly cooked. Pizza and baked items are best reheated at a higher temperature. Heat the oven to 350 and once hot place the pizza or baked item in the oven for 3 - 5 minutes depending on the density of the item. The steam oven can also be used to warm dishes so that food stays warm when served and also to hold prepared food prior to serving. Steam Oven Maintenance Steam is a remarkable tool for cooking, but I can’t stress enough how important it is to take care of your oven and keep it free of moisture when it is not in use. Leaving moisture in the tank or not drying the oven out in between use can lead to mold growing on food particles that may not even be visible. If you use your oven in the morning to cook oatmeal, poach eggs or reheat food then it is ok to leave the water in the tank if you plan to use the oven later that day. However it is best to make sure the tank is emptied daily and the oven dried out. To quickly dry the oven you can set it to the Convection mode 350 F for 10 minutes or wipe it dry with a soft cloth. In the next Steam Oven Cooking Guide for Beginners, I will review cooking a complete meal in the steam oven as well as providing tips for cleaning and descaling. Larissa, Your Convection Steam Oven Enthusiast Ready to steam? Try poaching eggs Start your morning with a delicious steam oven breakfast featuring perfectly cooked eggs and crispy toast. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE

Spatchcocking a turkey and fast way of cooking your turkey, and when you use convection you will have moist and flavorful meat. How to Roast a Spatchcock Turkey in Convection The hardest part about roasting a turkey in this method is cutting out the backbone, but that is small detail compared to the fabulous results you will achieve. Ideally remove the backbone a day in advance to make a delicious stock so you can even make your gravy in advance and just embellish it with the deglazed pan drippings. Golden-brown roasted turkey, expertly spatchcocked for even cooking, rests on a wire rack. Once the turkey has finished cooking, the oven can be loaded with the oven side dishes. Using either the Convection Roast (a little extra heat is good for roasting vegetables) or Convection Bake mode, the side dishes will be ready to serve once the turkey has rested and been carved, and you have made the gravy. Ingredients 10 - 12lb turkey Kosher salt Your favorite seasoning Preparation Ideally begin this a day or two in advance of cooking. Place the bird breast side down on a rimmed baking sheet. Holding it firmly in place with one hand, cut down one side of the backbone with a sharp knife or poultry shears to detach the thigh bone from the breastbone. It takes some effort, so go slowly . Continue cutting along the backbone, through the rib cage to the wing and detach the wing joint. Repeat on the other side then remove the backbone. To flatten the turkey, place your hand on one side of the breast and press down until you hear the bone crack. Repeat these steps on the other side. Season the turkey with 1 tablespoon of Kosher salt and some freshly ground pepper. Cover the turkey with a sheet of wax paper and refrigerate. Remove the turkey from the refrigerator at least 2 hours in advance of cooking to lose the chill. At that time you can add some flavoring ingredients to the pan: onion and garlic, parsley and thyme sprigs and sprinkle the turkey with your preferred seasoning. Place the turkey on a rack in a shallow pan and brush with some vegetable oil or clarified butter. Heat the oven in the Convection Roast Mode or Convection Bake mode at 400F (220C) degrees. If your oven has an internal meat probe, insert the needle into the thickest part of the breast, taking care not to touch bone then slide the pan into the oven. Close the door, touch the Probe symbol and program the meat probe to reach an internal temperature of 165°F. While the turkey is resting it will come to the perfect carving temperature of approximately 180 - 185 degrees. Set the timer for 15 minutes and when the timer has elapsed, reduce the oven temperature to 350 degrees. Remember moderate temperatures are better when cooking in Convection to ensure even cooking. Allow approximately 1 hour for a 10 - 12lb turkey to roast in this method and 1 hour 15 mins for a 12 - 15lb turkey to cook to perfection. Convection Roast Heritage Turkey .pdf Download PDF • 471KB Do you need more Thanksgiving recipes? Here are a few! BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE

Allow about 30 minutes to steam the artichokes in a solid pan, and since it’s a shame to miss the opportunity to steam some ravioli and toss them with some freshly made pesto Anchor 1 YOUR RECIPE FOR STEAM COOKING How to Cook Artichokes in the Steam Oven Steaming Steamed artichokes with lemon slices, featuring a fresh basil garnish and a side of pesto ravioli. Allow approximately 30 minutes to steam the artichokes in a solid pan, and since it’s a shame to miss the opportunity to steam something else at the same time why not steam some ravioli and toss them with some freshly made pesto for an easy delicious meal. Learning which pans work best for steaming different vegetables in a combi steam oven is a process of trial and error. Take artichokes for example, you would think they would steam perfectly in the perforated pan but actually results are much better when they are steamed in a solid pan with a little water and lemon. If the pans that came with your oven are either too big or too small you can use an oven safe casserole dish. Allow approximately 30 minutes to steam the artichokes, and since it’s a shame to miss the opportunity to steam something else at the same time why not steam some ravioli and toss them with some freshly made pesto for an easy delicious meal. INGREDIENTS For the Artichokes 4 - medium sized globe artichokes, cut into quarters, choke removed 1 - lemon, sliced 3 - sprigs oregano ½ - cup water Heat the oven in the Steam Mode, 212 degrees. For the Ravioli 2 - 8oz packages ravioli 1 - cup water PREPARATION Combi Steam Oven Artichokes Arrange the artichokes in the solid oven pan or an oven safe casserole dish with the lemon slices and oregano. Add ½ cup of water and slide the pan into the oven. Set the timer for 30 minutes. Test the artichokes for doneness by inserting the point of a sharp knife into the choke. Serve with melted butter or dipping sauce of your choice. Combi Steam Oven Ravioli Heat the oven in the Steam Mode, 212 degrees. Place the ravioli in the large solid oven cooking pan and add 1 cup of water for 2 packages of ravioli. Slide the pan into the oven under the artichokes and cook for 4 - 5 minutes until the pasta is tender. Drain carefully and toss with your preferred sauce. Serves 4 Steamed Artichokes and Ravioli .pdf Download PDF • 143KB WANT TO LEARN MORE? Click Here MORE VEGETARIAN OPTIONS Baked Tuna Steaks with Delicious Pesto RECIPE Savory Rustic Tart with Ham and Leeks RECIPE Lentil Frittata with Feta Cheese and Peppers RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Spanish Potato Omelet (Tortilla de patatas) RECIPE Eggplant Casserole with Pepper, Olives and Anchovies RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

For the Chili Garlic Sauce Baked Chicken wings recipe I use Convection because I can cook several dishes at once. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Chili Garlic Sauce Baked Chicken Wings Convection Roast or Convection Bake Mode A convection meal with chicken wings and meatballs cooked at once Nothing is more delicious than a meal that has several flavorful components to choose from and using Convection to cook several dishes at one time makes it easy. In this video, I am baking chili sauce chicken wings with some pork meatballs seasoned with garlic and ginger and steaming some rice and bok choy. Asian-influenced recipes are simple to prepare but all that great flavor comes from a combination of ingredients, so begin by measuring out all the ingredients you will need for each recipe for easy assembly. The chicken wings are seasoned with a dry rub and some oil before baking then tossed in a flavorful sauce when they come out of the oven. The ground pork is mixed with some seasoning and finely minced ginger and garlic then scooped into balls. Prep time is about 15 minutes and both dishes will cook for approximately 20 minutes in the oven. I used my steam oven to steam some rice and the greens and everything was ready to serve at one time. Ingredients For the Wings 2 lbs party wings 1 tsp ground paprika (smoked is fine) ¼ tsp garlic powder ¼ tsp turmeric ⅛ tsp cinnamon ⅛ tsp cayenne pepper 1 tsp Kosher salt 1 tsp granulated sugar (optional) 2 tbsp vegetable oil For the Sauce ¼ cup soy sauce ½ cup honey 1 tsp sesame oil with chili sauce 1 tsp freshly squeezed lime juice 1 tsp ground coriander 1 tsp cornstarch Preparation Heat the oven in the Convection Roast or Convection Bake mode at 425 degrees. Combine the chicken wings with the seasoning and oil and spread onto a rimmed baking pan, (foil lined for easy clean-up) Place the pan in the oven in the top part of the oven closer to the top heating element. If making the Asian Pork Meatballs with Garlic and Ginger at the same time, place the pan with the meatballs in the lower part of the oven. Set the timer, cook for 20 minutes then remove the meatballs. For added crispness, increase the oven temperature to 475 degrees and cook the chicken for another 5 - 8 minutes. To make the sauce, combine all the ingredients in a small saucepan except the cornstarch. Combine the cornstarch with a tablespoon or so of the cold sauce ingredients to make a slurry. Heat the sauce ingredients over moderate heat then stir in the slurry and cook till it thickens slights. Pour over the chicken before serving. Chili Garlic Sauce Baked Chicken Wings .pdf Download PDF • 100KB WANT TO LEARN MORE? Click Here CHECK OUT THIS RECIPES FROM OUR STEAM OVEN! Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Slow Roasted Pork Shoulder RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Slow Roasted Turkey Pieces RECIPE Slow Roasted Chicken Wings RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Sponge cakes are easy to whip up and fill with cream, mascarpone cheese and berries for an impressive, delicious dessert. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Easy Versatile Sponge Cake with Berries, Kiwi and Mascarpone Frosting Convection Bake Mode Explore the versatile delight of sponge cake layered with whipped cream and fresh fruits for a delicious dessert. Sponge cakes are easy to whip up and fill with cream and berries for an impressive, delicious dessert. They are basically a blank canvas that you can fill with mousse, Nutella, or syrup for added flavor and decorated with whipped cream or buttercream. You could even use these cakes as a base for Trifle. Sponge cake bake in a convection oven. Although these cakes are light as a feather, they definitely benefit from a light soaking with some liqueur, a smear of fruit syrup, or even a layer of jam. Strawberry syrup is easy to make and spread between the layers. If you don’t anticipate that the cake will be eaten in one day, serve the slices with a side of whipped cream and fresh fruit rather than decorating the entire cake with whipped cream. For the frosting, I used a combination of whipped cream, mascarpone cheese, and sugar. INGREDIENTS For the cake 6 large eggs, room temperature 1 cup (210g) granulated sugar 1 cup (130g) all-purpose flour ½ tsp baking powder For the strawberry syrup 1 cup water 1 cup granulated sugar 2 cups strawberries, hulled and quartered For the frosting 2 cups heavy cream 1 8oz container Mascarpone cheese ⅕ cup superfine sugar Ingredients for the cake and the frosting. PREPARATION Line the bottom of two 9” cake pans with parchment paper. Heat the oven in the Convection Bake mode to 325℉/162℃ Beat the eggs in an electric stand mixer fitted with a whisk on high speed for one minute. With the motor running, gradually add the sugar and continue beating for 8 - 10 minutes until the mixture is thick and fluffy. To determine if the eggs are at the right stage, make a figure 8 with the whisk, and if it sinks, keep beating for a minute or two longer. If it doesn’t sink, then continue. Whisk together the flour and baking powder, then gently sift into the egg mixture one-third at a time, folding the flour in with a spatula until it is just incorporated. Be sure to scrape from the bottom to disperse the flour evenly, taking care not to overmix, which will cause the batter to deflate. Divide the batter evenly between the two pans and bake for approximately 25 minutes until golden. Allow the pans to rest for about 10 minutes, then run an offset spatula around the edge to loosen and turn onto a cooling rack. Cool the cakes in draft free area of the kitchen. Once cooled, you can decorate the cakes or wrap them in film and store them outside of the refrigerator until you are ready to decorate them. For the Strawberry Syrup Combine the water and sugar in a medium-sized saucepan over medium-high heat, stirring until the sugar has dissolved. Stir in the strawberries, bring to a boil, and simmer for about 10 minutes. Reduce the heat to low and simmer for another 10 minutes until thickened. Once cooled, you can stir in a few tablespoons of liquor for added flavor. The syrup can be strained or used with the fruit. For the Frosting Beat the Mascarpone cheese and sugar on medium speed to combine. Pour in the whipping cream and beat until stiff peaks form. The frosting can be used between the layers and spread over the cake. Serves 8 PRINT OUR RECIPE Easy Versatile Sponge Cake with Berries, Kiwi and Mascarpone Frosting .pdf Download PDF • 73KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR STEAM MENUE! Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots RECIPE Chocolate Flan RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Vanilla Creme Brulee RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Key Lime Cheesecake RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

How to roast a pork belly? Well in convection, of course. The skin forms perfect crisp crackling crust with minimal preparation YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Slow Roasted Pork Belly Convection or Convection Bake Roasted Pork Belly Even though convection can’t reduce the cooking time when slow roasting or braising tougher cuts of meat, the circulating heated air ensures juicy results and even cooking. Best of all, you can easily cook another braise simultaneously; this is just one more way convection makes meal preparation easier. The preparation for this recipe requires minimal effort, and the results are superb. Roasted pork belly can be enjoyed as a roast with vegetable sides, and any extra can be cut into small pieces and sauteed, served with fried rice or a noodle bowl, or served with spicy cabbage slaw. There are plenty of ways to enjoy this decadent cut of meat. We followed a method of cooking the pork belly in a foil packet for the slow-roasting phase. The foil packet captures the rendered fat, and the hot rendered fat basically cooks the meat. Another advantage is that this method makes it easy to contain the fat, cool it, and discard it after cooking. The spices you use will depend upon the flavor you are going for. Traditional spices such as fennel powder and mixed Italian seasoning will work well, but so will Chinese five-spice powder or a BBQ-style seasoning. INGREDIENTS 1 3-4 lb. pork belly Kosher salt Freshly Ground Pepper Vegetable Oil Seasoning of your choice PREPARATION For best results, blot the pork belly with paper towels and let it sit uncovered in the refrigerator overnight. The drier the skin, the crispier it will be. Heat the oven in the Convection or Convection Bake mode 300 ℉. Line a small rimmed baking sheet with foil. Place two more sheets of foil horizontally in the pan and fold the sides up to form an open box. This will capture the rendered fat, and since the meat will be cooked in the rendered fat, it will become very tender. Season the meat (not the skin) with ½ teaspoon of kosher salt, some freshly cracked pepper, and ½ tsp of your preferred seasoning blend. Place the meat in the foil-lined pan and pinch the corners to form a tight seal. Brush the skin with a tablespoon of vegetable oil and place the pan in the oven. MORE PORK RECIPES Cook for 2 - 2 ½ hours until the meat is tender. Remove the pork from the oven, change the oven mode to Convection Roast or Convection Bake, and increase the oven temperature to 450°F. Carefully remove the pork from the foil packet and place it on a rack in a shallow pan. Return the pan to the oven and cook for another 20 - 30 minutes or until the skin has crisped. Allow the meat to rest before slicing; we found turning the roast over and slicing it easier, cutting through the crispy skin on the underside. Allow the rendered fat to cool in the foil-lined pan. Once it has hardened, discard it unless you like to use it for other cooking. Serves 4 Click here to go to Brisket Braised In Red Wine Convection Roast Pork Belly .pdf Download PDF • 118KB WANT TO LEARN MORE? Click Here TRY COOKING USING YOUR STEAM OVEN! How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results RECIPE Pork Tenderloin with Roasted Vegetables RECIPE Slow Roasted Pork Shoulder RECIPE Braised Turkey with Butternut Squash, Chickpeas and Tomatoes RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... 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! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This straightforward apple strudel recipe is designed to be quickly assembled using store-bought puff pastry. The humid environment of a convection oven is perfect for baking puff pastry, as the moisture effectively separates and puffs up the layers. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Apple Strudel Convection Bake Mode Convection Bake Apple Strudel This straightforward apple strudel recipe is designed to be quickly assembled using store-bought puff pastry. The humid environment of a convection oven is perfect for baking puff pastry, as the moisture effectively separates and puffs up the layers. Enjoying this dessert the same day is recommended, which is why this recipe yields a smaller batch—just enough for six portions, especially when paired with ice cream. I used Fuji apples, but don't hesitate to experiment with any variety. Mixing in Granny Smith apples will add a delightful tartness that enhances the overall taste. While the original recipe called for ¾ cup of sugar, I reduced it to ½ cup. This dessert is perfectly sweetened without the extra sugar, thanks to the natural sweetness of the raisins. INGREDIENTS 3 apples ½ cup brown sugar ⅓ cup golden raisins 2TBS of flour for the mixture 1 tsp of cinnamon ¼ tsp salt 1 tsp raw sugar for sprinkling before baking (optional) 1 package frozen puff pastry, thawed per package directions 1 egg, lightly beaten and mixed with 1 tbsp milk (for brushing before baking) PREPARATION Heat the oven in the Convection Bake mode to 400 F/ 204 C) and line a rimmed baking sheet with parchment paper. Peel and core the apples. Roughly chop two apples or pulse them in a food processor; then, cut the third apple in half and slice it into ¼-inch slices. In a bowl, thoroughly combine the chopped apples, brown sugar, raisins, flour, cinnamon, and salt. Follow by adding the sliced apple to the mix. Place the thawed puff pastry on a lightly floured rolling mat and roll it out to form a 12" x 12" square. Cut the outer thirds of the puff pastry into approximately 1" (2.54 cm) strips. Position the apple mixture in the center of the pastry, leaving about 1" free at each end. Brush the outer parts of the strips with water. Starting from one end, fold the second right strip over the filling (you’ll leave the first and last strips for later). Take the left strip and fold it over the first one. Repeat these steps until you've used all the strips, then fold up the end of the strudel with the strips at both ends. Brush the pastry with the egg wash and refrigerate for an hour before baking. Bake for 35 to 40 minutes until golden. Makes 6 servings PRINT OUR RECIPE Convection Bake Apple Strudel .pdf Download PDF • 62KB WANT TO LEARN MORE? Click Here CHECK OUR OUR CONVECTION-STEAM RECIPES! Steam Oven Caramel Bread Pudding Delight RECIPE How To Cook Poach Eggs In a Steam Oven RECIPE Apricot Tomato Chutney RECIPE Corned Beef with Cabbage, Potatoes and Carrots RECIPE Steamed Baked Cabbage Rolls with Beef and Pork RECIPE How to Cook Prime Rib in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

For the Mexican corn salad, the corn can be steamed or for a more robust flavor, steam roast the corn at a high temperature, either way it will be delicious. Anchor 1 YOUR RECIPE FOR STEAM COOKING Mexican Street Corn Salad Steaming Delicious steamed veggies in a steam oven, featuring creamy corn and a fresh sauté of kale and potatoes. This is a delicious easy recipe to have in your salad repertoire. It’s the perfect accompaniment to any grilled meats, poultry or fish. The corn can be steamed or for a more robust flavor, steam roast the corn at a high temperature, either way it will be delicious. INGREDIENTS 6 ears corn ¼ cup finely chopped cilantro ¼ cup diced red onion 1 cup cherry tomatoes, chopped 1 large avocado, small diced ½ cup crumbled cotija cheese 2 tbsp fresh lime juice ⅓ cup mayonnaise ⅛ tsp smoked paprika, mild or spicy ⅛ tsp chili powder PREPARATION Heat the Combi steam oven in the Steam mode 212 degrees or in the combination Convection Steam mode 400 degrees. Steamed corn: place the corn cobs in the perforated pan and cook for 8 - 10 minutes until tender. Cool before removing the corn from the cobs. Steam roasted corn: brush the corn cobs with some softened butter and sprinkle with kosher salt. Roast for 10 - 12 minutes until the corn begins to caramelize at the edges. Cool before removing the corn from the cobs. Meanwhile, combine the cilantro, red onion, tomatoes, avocado and cotija cheese in a medium sized bowl. Mix the remaining ingredients in a small bowl and add a little sea salt and freshly ground pepper to taste. Serves 4 Mexican Street Corn Salad .pdf Download PDF • 145KB WANT TO LEARN MORE? Click Here COMPLETE YOUR MEAL WITH THESE RECIPES Provencal Pot Roasted Garlic Chicken RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE How To Roast Pork Loin in Convection RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE Convection Slow Roasted NY Steak RECIPE Sizzling Grilled Sausages Slow Cooking Method RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

With just eggs, sugar, cream and vanilla you can prepare custard in the steam oven. The maximum temperature should be 220°F and 50 steam time Anchor 1 YOUR RECIPE FOR STEAM COOKING Vanilla Creme Brulee Steaming Easy custards, no water bath needed, beautifully caramelized and ready to enjoy. A rich smooth custard topped with fresh fruit or caramelized sugar is a wonderful indulgent treat and while this 5 ingredient recipe from NYT Cooking is simple to prepare, cooking it is made even easier by using the Steam Oven as no water bath is needed. Using a water bath to temper the heat when cooking delicate foods such as custard or flan is a brilliant method for cooking delicate foods, but when cooking custard in the Steam oven no water bath is needed. Not only is the cooking process simplified, the texture of the custard is the perfectly smooth and silky. INGREDIENTS 2 cups cream or half and half 1 vanilla bean, split lengthwise OR 1 tsp vanilla extract 1/4 tsp salt 5 egg yolks (large eggs) 1/2 cup sugar Additional sugar for caramelizing PREPARATION Heat the Steam oven in the Convection Steam Mode at 195°F (90.5C) Combine the cream, vanilla bean and salt in a heavy pan and cook over low heat until hot. Remove from the heat and let it steep for a few minutes before discarding the vanilla bean. Beat the egg yolks and sugar together until light. Stir a quarter of the cream into the mixture then pour the sugar-egg mixture into the cream and stir. Place 6, 4-oz ramekins in the Steam oven perforated pan or onto a rimmed baking sheet and fill each one with the prepared custard. Slide the pan into the oven and cook for 40 - 50 minutes until the custards are set. Cool the custards before refrigerating for at least 6 hours prior to serving. To Serve the Custard Adjust the top rack in the oven so the ramekins will sit 2 - 3" below the heating element. Heat the oven in the Broil Mode at 450F (232C) or on Medium for 5 minutes. Place the ramekins on a rimmed baking sheet and sprinkle a teaspoon of sugar in a thin layer over each ramekin. Slide into the oven and cook for about 5 minutes until the sugar melts. Creme Brulee_ Jan 2024 .pdf Download PDF • 70KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Easy Chocolate Cake with Fig Preserves and Whipped Cream RECIPE Fig Tart with Rosemary Cornmeal Crust and Honey-Blackberry Glaze RECIPE Pumpkin Walnut Bread in Just a Few Steps RECIPE Eclairs with Caramelized Peaches and Cream RECIPE Roast Kabocha Squash Medley with Bratwurst RECIPE Convection Baked Zucchini Bread RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Low temperature roasting is not braising. This method is only for lean tender cuts of meat such as turkey pieces . Set the oven to 160 - 200°F and a finish with 400 - 425°F for browning Anchor 1 YOUR RECIPE FOR STEAM COOKING Slow Roasted Turkey Pieces Low Temperature Roasting Slow-cooked turkey legs roasted to perfection in a steam oven. Low temperature roasting is not to be confused with braising. This method is only for lean tender cuts of meat. You can use a temperature between the range of 160 - 200°F and a finishing temperature of 400 - 425°F for a crisp golden brown finish. Roasting turkey pieces at a low temperature and finishing the cooking with a blast of high heat is a simple method for cooking turkey that yields great results. This is the perfect solution for people who don’t want to deal with cooking a large turkey or are only feeding a small number of people. Low temperature roasting is not to be confused with braising. This method is only for lean tender cuts of meat. You can use a temperature between the range of 160 - 200°F and a finishing temperature of 400 - 425°F for a crisp golden brown finish. The turkey can be cooked in a combi steam oven using a combination of low humidity and the noted temperature range or in a convection oven using the Convection Mode and the noted temperature range. INGREDIENTS 2 bone in skin on turkey thighs 2 turkey drumsticks 1 bone-in turkey breast ¼ cup vegetable oil 1 tbsp Kosher salt ½ tsp freshly ground black pepper 1 tbsp preferred seasoning (some good options, mixed Italian Seasoning or Old Bay seasoning or your preferred BBQ seasoning) PREPARATION Allow approximately 40 - 60 minutes for the initial cooking and 12 minutes for the final browning. The final cooking can also be done in the oven or on the outdoor grill. Some things to consider when cooking turkey in this method: If you want to serve gravy with your turkey, I suggest purchasing some extra turkey legs to make stock and use the juices from the pan for extra flavor. Because the turkey is cooking at such a low temperature oven side dishes cannot be cooked at the same time so planning is key. Mix the seasonings in a small container and rub into the turkey pieces, cover and refrigerate overnight or a day or two in advance of cooking. Directions Heat the oven to 200℉, place the turkey pieces on a shallow rimmed baking sheet. If your oven has a meat probe slide the needle into the thickest part of the breast or thigh, taking care not to touch bone or let the tip of the needle touch the pan. Place the tray in the oven and program the probe to reach an internal temperature of 160℉. If your oven doesn’t have a meat probe, set the timer for 40 minutes and test the turkey in the thickest part of the breast or thigh with an instant read thermometer. Once the internal temperature has reached 160℉ continue to the next step. When the desired internal temperature has been reached, remove the pan from the oven and disconnect the meat probe. Pour off any accumulated juices to use for stock or to add to gravy and increase the oven temperature to 400°F. When the oven reaches temperature return the tray to the oven and set the timer for 12 minutes. The pieces should be golden brown and perfectly cooked at this time but additional time can be added if needed. Low Temperature Roast Turkey .pdf Download PDF • 241KB WANT TO LEARN MORE? Click Here MORE OPTIONS FOR YOUR TABLE Convection Baked Turkey Enchiladas RECIPE Rich Flavorful Roast Turkey Stock RECIPE Zucchini Corn Casserole with Tomatoes and Pesto RECIPE Cornish Hens Roasted over Cornbread Sausage Stuffing RECIPE Convection Roast Pheasant RECIPE Lemon Blueberry Loaf Cake RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A simple focaccia with fresh herbs, garlic, olive oil, or caramelized onions makes a great addition to a Mediterranean-style feast, but of course, there are unlimited options according to your taste.  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Baked Focaccia Convection Bake Mode Freshly baked bread with great flavor is a wonderful addition to any meal. For ease of preparation, you can’t beat focaccia, an easy-to-prepare dough that pairs well with a variety of toppings. A simple focaccia with fresh herbs, garlic, olive oil, or caramelized onions makes a great addition to a Mediterranean-style feast, but of course, there are unlimited options according to your taste. The first step to creating a great dough is to make sure the water is at the right temperature so that the yeast activates. It takes about 5 minutes to proof the yeast, but if the water is still flat and there are no bubbles or foam, then I am afraid it’s best to start over. The dough can be proofed using the Proof mode in your oven, or it can be left to rest in the refrigerator overnight for a long, slow rise and brought to room temperature prior to baking. Convection Bake is the ideal mode for baking focaccia. It ensures the bread achieves a wonderful pillowy texture while baking the crust to golden perfection. I bake my focaccia in a shallow-rimmed 10” x 14” baking pan and reduce it to the typical recipe temperature of 425F/220C to 400F/205C. INGREDIENTS 1 ⅓ cups warm water (100 -115F/ 38 - 46C) 1 (¼ oz) package active dry yeast 2 tsp honey or granulated sugar 2 tsp kosher salt 3 ½ cups all-purpose flour ¼ cup olive oil 2 tbsp fresh rosemary coarsely chopped ¼ cup white onion sliced very thinly Flaky sea salt PREPARATION Combine the warm water and honey (or sugar) in the bowl of a stand mixer fitted with a dough hook and sprinkle the yeast over the water. Stir to combine and let the mixture rest for about 5 minutes or until it is foamy with large bubbles around the edge. With the mixer on low speed, gradually add the flour, salt, and olive oil. Once combined, increase the speed to medium and knead the dough for about 5 minutes. Add a small amount of flour if the dough does not form a ball around the hook and comes away from the sides. Select the Proof Mode in your oven. In this mode, the oven does not exceed 100F, maintaining the perfect draft-free warm space for proofing the dough. Place the dough in a clean, lightly oiled bowl and place it in the oven for approximately 40 - 50 minutes until it has doubled in size. Roll the dough out on a lightly floured surface to fit your baking dish, then return it to the oven to proof for another 15 - 20 minutes. Remove the pan from the oven, change the mode to Convection Bake , and set the temperature to 400F/220C. Poke deep dents all over the dough and drizzle extra virgin olive oil evenly over the surface. Sprinkle the prepared toppings over the dough and finish with a sprinkle of the salt flakes. Bake the focaccia for 20 minutes until golden. Serves 6 PRINT OUR RECIPE Convection Baked Focaccia .pdf Download PDF • 296KB 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 (Arroz con pollo) RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!