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When I learned about the ability to cook a variety of foods at one time in Convection and Steam ovens my immediate thought was, what a fantastic tool to help orchestrate cooking a complete meal especially when entertaining. Not only does the circulating heat of Convection cook all the dishes evenly, but because there is no transfer of flavor sweet and savory dishes can all be cooked simultaneously. Even if you are just cooking brunch for the family knowing how to use the tools in your oven really can make preparing food easier. Brunch typically includes a variety of dishes and there are so many delicious options to choose from, success of course begins with planning. What is a Typical Convection Brunch Menu? A typical brunch menu can include a sweet or savory egg casserole, eggs baked with vegetables in a zesty tomato sauce, frittata, breakfast potatoes, bacon or breakfast sausage, and perhaps some muffins or scones. With the amazing options available in the frozen section these days piping hot fresh croissants are another great option. A breakfast casserole can include sauteed vegetables, and cheese combined with eggs and some cream; or it can be made with bread or croissants that are filled with a sweet or savory filling baked in a custard of eggs and cream. Best of all breakfast casseroles can be prepared the night before and ready to be baked in the morning. Tips for Baking Brunch Dishes in Convection Breakfast casseroles are best cooked at a moderate temperature between 325 to 350 degrees. Also, important to note is that when casseroles are baked in a glass dish a temperature reduction may be necessary. If you notice a dark ring forming around the edge of the casserole reduce the oven temperature by 10 - 15 degrees to ensure even cooking. The Convection Bake mode is ideal when cooking multiple brunch dishes at one time. Place the casserole in the middle of the oven, breakfast potatoes (cut into small wedges or ½” slices for faster cooking) sausage, and bacon are best baked below the casserole. Muffins or scones bake fairly quickly; and by measuring out all the ingredients in advance you will be able to get them into the oven faster, so they can be added at the same time as the casserole. When the muffins come out it’s time to add the potatoes, bacon, or sausage. Bacon is best prepared on a rack in a rimmed baking pan lined with parchment paper or foil. That way once the fat has solidified you can roll up the liner for easy disposal. Timing Breakfast casserole - approximately 40 minutes bake time. Muffins and scones - approximately 15 - 20 minutes. Breakfast Potatoes and Bacon - approximately 20 - 25 minutes. Tips for Preparing Brunch in the Steam Oven The Steam oven has several different modes that can be used when preparing Brunch dishes. Steam Mode Eggs can be poached in individual ramekins in this mode, and cooked vegetables and cheese can be added to the ramekin first for a more substantial meal. Eggs can also be steamed in the shell for a hard-cooked or soft-centered egg. Individual bowls of oatmeal can also be cooked in this mode. Combination Convection Steam Mode This mode can be used to bake breakfast casseroles, muffins, or scones or to cook breakfast potatoes. This mode also yields great results when baking yeast-based pastry or frozen croissants. Re - Heating Mode Breakfast dishes can be prepared in advance and reheated in this mode. Sous Vide Mode In the mood for sous vide eggs? If your oven has this mode the eggs can be cracked into a ramekin and slowly cooked sous vide within the temperature range of 140 - 180 degrees. Remember the best thing about cooking meals in Convection is the fact that it leaves your hands free, and in my experience that can make cooking when entertaining less stressful. Chicken cooked in Convection is so flavorful and juicy and in my next post I will review a delicious oven chicken recipe that cooks in a flavorful sauce. A perfect recipe for these cooler nights and of course because you can cook a side dish at the same time, it’s a perfect Convection meal. Larissa, Your Convection Enthusiast

In the past twenty years, there have been significant changes in the design and function of ovens, all these changes were, of course, meant to be a benefit for the user. However, when it comes to cooking large roasts, especially turkey, many people are still roasting in an old-fashioned way rather than using the cooking modes and other technology in their ovens. The Evolution of the Modern Oven When appliance manufacturers held focus groups in the 90’s one of the main complaints from consumers was oven size. Overwhelmingly people wanted larger ovens for one reason only, so they could easily orchestrate the preparation of a Thanksgiving or other holiday feast. By the late 90's, the 30 inch wall oven had become a standard size, while range ovens offered even larger options. In order to increase the capacity of ovens the other major change was concealing the bottom heating element in electric ovens underneath the steel plate of the oven floor. Not only did this increase oven capacity, it prevented foods placed lower in the oven from boiling over. The most significant change in ovens was the addition of a Convection mode, known as the third element. This change was significant because the circulating heat of Convection changed how we could cook in an oven and significantly improved cooking results. Why the Right Roasting Pan Makes a Difference Turkey was traditionally cooked in a deep roasting pan in the Bake or Roast Mode using heat from the bottom and top heating elements. When the turkey sits directly on the pan, as the pan gets hot it begins to leech moisture from the turkey filling the pan with delicious juice but often leaving the turkey a bit dry. Also, turkey cooked in this manner requires frequent basting and a longer cooking time. Methods such as brining (infusing the meat with liquid) or roasting in a bag were developed to counteract the drying effect of this style of roasting in the traditional mode and both methods are very effective. If however, you decide to take a leap of faith and defy family tradition and cook your turkey using Convection then you will need a different type of roasting pan, and a whole new game plan because the turkey will cook much faster. However, using Convection will enable you to cook multiple side dishes in the oven while the turkey is resting and you are making the gravy and carving the bird. In my experience, it makes the entire process much easier. In order to benefit from the circulating Convection heat, large roasts are best cooked on a rack with shallow sides, ensuring the roast cooks evenly. When the turkey is roasted in this manner the juice stays in the bird, the cooking time is faster and there is no need for basting. Your biggest challenge will be finding a roasting pan with shallow sides. Some manufacturers have designed pans with a flared shallow edge but roasting pans are mostly at least 4” deep. Here are some options for creating a good roasting pan. A V-rack is a great option to support the weight of the turkey and elevate it from the pan. The V-rack can be placed in any shallow-sided pan or even on a rimmed baking sheet. A cookie cooling rack placed in a rimmed baking pan works really well. Because the juice stays in the bird there is no risk of it overflowing with liquid. My only issue with these racks is that they can be hard to clean. Cookware stores or hardware stores sell a variety of useful racks to fit a variety of shallow-sided pans. I know you will be wondering if the juice stays in the bird and you are roasting on a rack how will you be able to capture enough liquid to make gravy? It’s a different process, but it is all explained in this recipe and the accompanying video, How to Cook Turkey in Convection. Using the Oven Meat Probe Because large roasts like turkey cook so much faster in Convection, oven meat probes are a great tool to use to avoid overcooking. The probe will ensure the turkey cooks to the programmed internal temperature but in order to do so, it must be inserted correctly. Insert the meat probe into the thickest part of the breast making sure it doesn’t touch bone or that the tip is in an air pocket. The internal temperature of a large roast like a turkey will rise as much as 20 degrees during the recommended resting period of 30 minutes. So a lower target internal temperature will yield the best results. If your oven doesn’t have a meat probe, refer to the timing chart in this recipe and check for doneness with an instant-read thermometer or consider using a wireless meat probe. In some ovens, the receptacle for the meat probe has stainless steel cover that must either be lifted or moved aside before inserting the probe. The User Guide may state not to preheat the oven for roasting so you won’t risk burning yourself by moving the cover when the oven is hot. You will always achieve better results placing a roast in a hot oven and the receptacle cover can easily be moved aside with the blunt side of a knife. Just be sure to cover your hand with a kitchen towel to avoid touching the hot oven wall. Oven Thermometers, Do I Need One? Over the years I have met many people who have purchased an expensive new oven, and the first thing they do is buy a $10 oven thermometer to check the accuracy of the oven temperature. The problem with placing a thermometer in the oven is that it is impossible to place it in the same place as the sensor that controls the oven temperature. The reality is that while most ovens cook well, they all cook differently so there is always a familiarization process when cooking in a new oven. In my experience people who had perfected baking in their old oven often have issues when getting used to a new oven: the oven size, cooking mode, rack position, and type of pan being used can all influence the results. Learning about the oven you are cooking in can make all the difference, so dig out the User Guide or go online and find it; a quick review may make all the difference. Please check back for my next Blog Post that will cover preparing a delicious meatless Convection meal. Your Convection Enthusiast, Larissa

Twenty-two years ago when I joined the appliance industry one of the first appliances I was trained on was a brand new oven from Gaggenau, the combination Convection-Steam Oven. While the versatility of the oven functions made sense to me, I have to admit that I had to go through a learning curve to understand how to adapt my cooking to use the oven on a daily basis. I learned a great deal just by cooking in the oven, and I learned even more from the clients I worked with who came to me with their questions, success stories, and of course failures, something we all experienced. So we all tried different things and learned together. What is the Origin of a Steam Oven Convection Steam ovens originated in professional kitchens where the versatility of the various functions made them invaluable for producing precise results. It wasn’t long before clients of fine dining restaurants began to understand that the superb texture and flavor of the foods they were enjoying were a result of being cooked in this remarkable combination of Convection and Steam and, of course, they needed one for their own homes. Gaggenau, a manufacturer of luxury appliances based on professional cooking principles, created the first Combination Convection Steam oven for the residential market in 1999 and that began the love affair. Ten years later by the mid-2000s most premium appliance manufacturers featured a Steam oven in their line. Why is Steam Cooking Better Steam inhibits the cellular breakdown of foods, so foods cooked in steam have better flavor, texture, and nutrient retention. Foods cooked in Convection also have better moisture retention so when the two are combined the results are outstanding. Another benefit of cooking with steam and convection is that there is no transfer of flavor, so multiple foods can be cooked at one time. Why Does the Steam Oven Have so Many Cooking Options The array of cooking options in a Steam oven is truly remarkable. There are multiple cooking options because the temperature and steam can be combined in different ratios tailored to different types of cooking. Steaming for example uses a low temperature of 212 degrees plus full steam. Roasting and baking require less steam and use a higher temperature. Specialty functions such as low-temperature cooking, sous vide, dough proofing, and defrosting use higher levels of steam but a very low temperature, each mode is tailored to a specific type of cooking. This is what is so brilliant about the Steam oven, the chefs and engineers who designed the oven understood the different levels of heat and steam needed for different cooking applications, after all, transforming uncooked food into cooked food is a science. Many Steam ovens also feature a broiling function for browning and crisping but one of the most popular functions in a Steam oven is the re-heating function. This function offers a healthier alternative than the microwave for reheating and has no drying effect on the food. The gentle steam literally brings the food back to life! What is the Best Way to Use a Steam Oven Here are a few ways I like to use my Steam Oven. Steaming - grains, oatmeal, hard boil eggs, poached eggs, shellfish, vegetables cooking custards without a water bath, poaching fish, steaming bone-in chicken, and canning. Braising - baby back ribs, short ribs, pot roast, lamb shanks. Roasting - chicken, fish, turkey, and vegetables, and cooking multiple dishes at one time. Baking - puff pastry, frittatas, cakes, bread, pastries, muffins, and bread pudding. Low- Temperature Cooking - for the slow cooking of tender cuts of meat such as beef filet, prime rib, fish, pork tenderloin, turkey, and chicken. The finishing is done at high heat on the grill, cooktop, or oven. Dough Proofing - the best way to proof yeast pastry Defrosting - ice crystals in the food dissolve but the food is not cooked. Re-heating - with this option every meal tastes freshly cooked. In the early days of working with the Steam oven clients always asked, if there was a cookbook to guide them in using the oven. While it’s always nice to learn what other people are doing you don’t really need special recipes for cooking in the Steam oven. You can still cook the same foods you have always cooked but just in a different manner. I love the Steam function for being able to steam multiple foods at one time, rather than monitor multiple pans on the cooktop. I just have to set the Timer to keep track of the cooking time but I never have to worry about a pan boiling over and, the cooking containers go straight in the dishwasher for easy clean-up. Since the oven uses water it is important to keep it dry between uses, especially if you go away for a few weeks at a time. If your oven has a tank to hold the water, it’s best emptied after each use. Descaling to avoid limescale build-up is also very important and since not all ovens feature a self-cleaning function some elbow grease may be required. Be sure to read the oven User Guide for the manufacturer's recommendations for cleaning and descaling. I always advise clients who are new to Steam oven cooking to keep a notebook and make notes about what they cooked so they can fine-tune their cooking and eventually cooking in the Steam oven will become second nature. Stay tuned for my next post which covers Re-heating and Defrosting in the Steam Oven in more detail. In the meantime visit the Steam Recipes section on my website for inspiration on cooking a variety of foods using the different modes in your Convection Steam oven.

When a recipe is written for oven cooking the recipe writer provides instructions for cooking that worked in their oven. However, some people have electric ovens, some have gas, some ovens are larger, and some are smaller, yet we all follow that same recipe expecting to achieve success. Then there is the added issue of oven modes, since the recipe doesn’t reference choosing a mode which one do you choose? Why is a Gas Oven Different The heat in a gas oven comes from a gas burner placed beneath the floor of the oven and strategically placed ports in the oven floor allow the heated air to move into the cavity for even heating. The temperature sensor located in the rear of the oven monitors the temperature to regulate the flow of gas so that the average oven temperature remains consistent. Gas ovens also have a burner in the top of the oven for broiling. This element is also usually gas; however, there are gas ovens that have electric top heating elements. One major difference between a gas and electric oven is that the Broil element can only be operated independently not in conjunction with the bottom heating element. In an electric oven when you choose the Bake or Roast mode both the top and bottom heating elements are engaged and cycle on and off to maintain a consistent temperature (heat from electric ovens is considered a drier more stable heat). In contrast, the heat generated by gas is a strong lively heat as the flow of gas basically creates heated moving air which has more moisture. Benefits of Convection in a Gas Oven The heated moving air in gas ovens creates a natural Convection and is one reason why gas ovens produce such great results when roasting and baking bread and pizza. Success when baking more delicate items is possible but paying attention to temperature, timing, and rack positions is key for even results. When the Convection fan is engaged in a gas oven the benefits are as follows: Cooking on multiple racks with even cooking results. More even and faster cooking of large roasts. Not having to change the positions of trays for even heating. Overall, better moisture retention Is Oven Size Important? Oven size and even shape can influence how a gas oven cooks. In my experience of cooking with a variety of brands, the larger capacity range ovens cook really well and evenly. However, with some of the European models with smaller ovens and a more elongated oven shape the cooking is much faster. I have had many people cry about the results of these “fast” ovens but have been able to successfully demonstrate that first choosing the correct rack position, watching the timing, and sometimes even reducing the temperature slightly can make all the difference. Cleaning a Gas Oven The gas ovens from some premium appliance brands feature a self-cleaning mode but it is not a common feature of gas ovens. I have certainly done my fair share of getting on my knees and scrubbing an oven clean but there are some practices you can adopt to help keep the oven clean. Minimizing cooking splatters is the best way to keep the oven from having too much grease buildup. Placing meat on a rack in a shallow pan not only will cook the meat better it also prevents the heat of the pan from leeching moisture out of the food and splattering it around the oven. Placement of food in the oven is important. The closer food is to the bottom heating element the more heat is directed at that food so pay attention to the rack position. Oven liners should not be placed on the floor of the oven. Baking fruit pies and casseroles on a rimmed baking sheet is the best way to capture any overflow. Be sure to check your oven User Guide before using harsh oven cleansers as they can damage the enamel coating in the oven. Products such as Bar Keepers Friend and Bon Ami are the go-to cleaning products recommended by the appliance industry because they scour without scratching. Sprinkle the powder onto a damp cleaning cloth and scrunch it up to make a paste. Apply to the interior surface then wipe clean with a damp cloth. The inside of the oven door can be hard to clean, start with some hot water and dish soap to remove grease, and if a scrub with Bar Keepers Friend doesn’t do the job, then I find an SOS pad does the trick. Just use a light touch so as not to scratch the glass. Stay tuned for my next post which will explain How to Roast a Chicken in Convection. In the meantime visit my Convection Recipe page for some great ideas on roasting and baking in Convection. Larissa, Your Convection Enthusiast

Broiling food in an oven is a quick cooking process that uses powerful direct heat from the top heating element. Because the heat generated in this mode is so powerful there can be a fine line between cooking and burning food so careful attention must be paid when using this mode. What is the Benefit of using Convection with the Broil mode? I find imagery is very helpful when thinking about cooking in a Convection oven. For example, in this mode, visualize the image of powerful direct heat being directed to the food from the top heating element while the Convection fan circulates the heat around the oven. The benefit of powerful heat directed from the top heating element is browning or searing. The benefit of heated air circulating is even distribution of the heat as well as aiding in moisture retention. We need heat to cook food but heat can destroy food. So, basically, this mode solves the problem of moisture loss when cooking foods at high heat. Important Tips for Safe Oven Broiling Because broiling is so fast and the heat is so powerful, it’s important to be well prepared before beginning. Always arrange the oven racks before heating the oven in this mode and turn on the overhead ventilation to assist in extracting any smoke that is emitted during the cooking. Ovens typically come to temperature very quickly in this mode and may only require a 5-minute preheat. Because heating of the top element is accelerated in this mode it’s ok to add the food before preheating is finished. Be sure to have a place with a heat-safe trivet prepared to land the hot broil pan. Use a 2-piece broil pan when broiling foods with a lot of marbling or fat. That way the fat drips into the pan through the slats and is protected from the high heat of the broil element. Avoid using sauces or marinades with a lot of sugar to prevent burning the food. Use a rimmed baking sheet lined with foil, shiny side down when broiling shrimp, fish, or vegetables. Don’t leave the kitchen when broiling, and NEVER broil with the oven door open. Using the Heat from the Broil Element Effectively High heat brings out the flavor in food but too much heat can burn food so broiling is a delicate balance. Here are some tips for success. When broiling meats, allow approximately 6 minutes of cooking on the first side and 4 -5 minutes on the second side. By the time you turn the meat the temperature in the oven and the broil pan will both be very hot so the second side usually cooks faster. If the cut of meat is fairly thick, sear both sides then re-position the broil pan lower in the oven and change mode to Convection Roast or Convection Bake, and drop the temperature to 300 degrees. Moving the pan away from the powerful heat in the top of the oven allows the meat to cook through gently without overcooking the edges. Always take the food off the broil pan as soon as it comes out of the oven otherwise it will continue to cook. Stay Tuned for my next post, Troubleshooting Convection Cooking Issues In the meantime, visit my Convection Recipe page for recipe ideas for your next meal. Follow the guidelines for broiling fish and steak provided in these recipes: Broiled Salmon with Honey Mustard Glaze, Broiled Cod for Fish Tacos, and Broiled Steak and Corn Salsa. Using the tools in your Convection oven can greatly simplify the preparation of day-to-day cooking with great results. Larissa, Your Convection Enthusiast

In my role as a culinary educator in the appliance industry, I was fortunate to have the opportunity to cook in a selection of remarkable ovens, and a hot topic in every class I taught was how to cook a turkey. Working with so many people over the years I learned that everyone had different needs. Some wanted to cook the entire traditional feast, others just a turkey breast, some people needed to be able to cook extra turkey pieces and others just needed to reheat a feast they had purchased. It was my quest to help people needing to cook extra turkey pieces that prompted me to experiment with the Low-Temperature method. What Is Low-Temperature Cooking? Low-temperature cooking is a method of cooking tender cuts of meat at temperatures between 160 - 200 degrees (70 - 93C) until the target internal temperature is reached. The meat is then finished at a high temperature on the grill, in the oven or in a pan. During the cooking the heat gently penetrates the meat and because the temperature remains low there is no moisture loss and the meat cooks evenly. Once the meat is “finished” with high heat the crust or skin browns and crisps resulting in perfectly cooked meat with fabulous flavor and texture. How to Determine the Timing Because the cooking time depends on the cooking temperature, target internal cooked temperature and the weight of the meat, an oven meat probe is a valuable tool to monitor the cooking. However, if your oven is not equipped with a meat probe, checking the internal temperature of the meat with an instant read thermometer after 30 - 40 minutes will give you a good indication of the progress. What is the Ideal Internal Temperature to Aim For Turkey Pieces? It’s important to remember while the meat will be cooked at a low temperature for a long time it will continue cooking during the final high heat phase. For best results in the Low-Temperature cooking phase always aim for a slightly lower temperature than the final finished target temperature. That way the meat will not be overcooked during the final cooking phase. We aim for an internal temperature of 165 degrees (74℃) when roasting a whole turkey. During the resting time the temperature raises to 185 degrees (85℃) which is perfect for carving. Aiming for an internal temperature of 160 (71℃) in the low temperature phase will allow you to bring the turkey to 165 (74℃) degrees during the high heat phase. How To Coordinate Low Temperature Cooking with Higher Temperature Cooking Determining how to cook the turkey at a low temperature will depend on how many ovens you have and how many side dishes you need to cook in the ovens. There are several options. Cook the turkey pieces at low temperature and finish with the high heat cooking the day before, or the morning of the feast cool and refrigerate. Slice and reheat. Reheating sliced turkey can be done with great success in a Steam oven or covered in a Convection oven. Cook the turkey pieces at a low temperature the day of the feast or the day before and finish them on the outdoor grill or in the oven when the side dishes have been removed. Tips for Seasoning and Cooking the Turkey We learned many years ago that giving the turkey a dry rub with Kosher salt and your preferred seasoning the day before cooking yields the best results. Turkey pieces cooked at a low temperature can be cooked directly on a rimmed baking pan. Some juices will accumulate in the pan especially if you cook the turkey in a Steam oven. Those juices have lot’s of flavor and should be captured and added to your stock for gravy. Prior to the high heat cooking phase, rub the turkey with a little oil or softened butter to aid with the browning and crisping. What Causes Red Bone? If you notice there is redness around the joints of the turkey pieces, don’t be alarmed. If the meat is cooked, i.e. not fleshy, then you are perfectly safe. If the meat has a slightly rosy tinge it will disappear during the reheating process. Red bone occurs because there is more moisture retention when cooking in Convection especially at lower temperatures. Traditional Bake or Roast (radiant heat) is a very drying heat that pulls the moisture out of the turkey leaving the bones with a bleached appearance as well as drying out the meat. If you see some turkey pieces at the market in the weeks before Thanksgiving, I encourage you to give this method of cooking turkey pieces a try. After all you can use the bones to make stock for gravy or to add to casseroles, and you will be amazed at the ease of cooking and how delicious the turkey is. If you plan on cooking a Heritage turkey this Thanksgiving, please check out my next post, How to Roast a Heritage Turkey in Convection. I took a leap of faith and went against the traditional method, so I could share the results with you. Larissa, Your Convection Enthusiast

Meatless Mushroom Meatballs with Roasted Brussels Sprouts and Carrots When I first began teaching classes in Convection cooking, I found it interesting how many clients told me how amazed they were to find themselves eating vegetables that they normally didn’t care to eat. For many people, their dislike of a vegetable was based on a preparation such as boiling which basically robbed the vegetable of flavor, and they were stunned by the difference in flavor and texture of vegetables roasted in Convection and Convection steam. Planning a Convection Meal These two recipes are perfect for a Convection meal because they can both be cooked in the Convection Bake or Convection Roast mode at 375 (190℃) degrees. And if the vegetables are sliced on the thinner side the cooking time for both will be approximately 15 minutes. If you were baking traditional “meat” meatballs that would require an additional 5 - 8 minutes of cooking time just slice the vegetables a little thicker so they don’t cook too quickly. In most electric ovens, when the Convection Bake or Convection Roast Mode is engaged the top and bottom heating elements are active and the fan is circulating the heated air, this is great because both the mushroom meatballs and vegetables will crisp without drying out. Trays placed lower in the oven will receive more intense heat while trays placed a little higher in the oven will receive gentle browning. Remember in a gas oven the heat is generated by the heating element in the base of the oven and trays placed too close to the bottom of the oven may brown faster than desired so be sure to arrange the oven racks before heating the oven. Best Oven Trays for Sheet Pan Meals The type of pan you use does actually make a difference when baking and roasting. Aluminum sheet pans are the most popular choice for oven roasting and baking; however, there are many choices when it comes to pans. Investing in some heavier-weight pans will make all the difference when roasting vegetables and meats in the oven, but definitely try to avoid lightweight pans that will warp as they absorb the heat so that the food won’t cook unevenly. I find a selection of ½ and ¼ sized-rimmed baking sheets as well as the jelly roll size gives me a lot of flexibility when cooking oven meals. Sometimes I use a ½ sized pan for the vegetables and two ¼ sized pans on another rack, one for a small cut of meat and one for some fish. Of course, if you have a 30” oven or large range oven you can also accommodate a ¾ sized pan when cooking larger quantities of food. While aluminum does absorb heat well, it doesn’t do well in the dishwasher, it washes clean but the appearance is forever after changed. Foil placed shiny side down, parchment paper or silicone liners are all good options for easy clean-up. When I bake directly on the pan I usually wipe or scrape off any oily residue with a silicone spatula or paper towel. If there are some hard-to-remove stains, I pour some boiling water into the pan with a few drops of dish soap and let it sit for 10 minutes or so to release the staining. Tips for Preparing Mushroom Meatballs with Roasted Vegetables While this Convection meal cooks very quickly, preparing the mushroom meatballs and the vegetables will take approximately 30 minutes. If you are able to do most of the prep and cook the quinoa in advance it will of course come together faster. When preparing the mushrooms either wipe them clean with a damp paper towel or with a mushroom brush. Avoid immersing them in water so they don’t become waterlogged and be sure to let them cook long enough in the first step of the recipe, so they will release all their moisture. If you are hesitant to buy a bunch of parsley and only use such a small amount then you could either omit the parsley or use dried parsley, the other dried herbs, garlic, and Parmesan cheese add a lot of flavor to these meatballs. When the vegetables have finished roasting, I combine them with the cooked quinoa and sprinkle in a little golden Balsamic vinegar. This is a mild but full-bodied vinegar that balances out the flavors nicely. A sprinkle of sea salt and freshly ground pepper adds the final flourish. November is just around the corner, so it’s time to begin planning your Thanksgiving feast and how to get the best use out of your Convection ovens. In my next post, I will review How to Roast a Spatchcock Turkey in Convection. Not only is it extremely easy to prepare turkey in this style, the results will amaze you. Larissa, Your Convection Enthusiast

A magnificent roast turkey as the centerpiece of the menu for holiday gatherings is a much loved tradition. However, there are many other delicious ways to prepare a turkey and this recipe that is ideal for entertaining is one of my favorites. In my experience, this is one of those recipes that people always ask about, I am not sure if it’s the turkey or the sauce or the combination but it just works. What is “Pulled” Turkey? Basically, pulled meat is braised, that is to say, it has been cooked slowly in a sauce until it is meltingly tender and comes away easily from the bone, so that when cooled it can be pulled or shredded. As with all braises using bone-in pieces will add flavor and also results in a better texture. While the legs and thighs work best a smaller bone-in turkey breast can be used if you prefer. What is the Best Method for Braising Turkey, Convection or Convection Steam? When you read a recipe that says to cook something in a Dutch oven with a tight-fitting lid, then basically you are trapping steam in the pan that aids in the cooking process. The best modes to choose in a Convection oven are either Convection or Convection Bake as the circulating heated air maintains a consistent temperature in the pan. If you cook this dish in the Convection Steam oven, choose the Combination Convection Steam mode, you don’t need to cover the pan but make sure the meat is submerged in the sauce. I usually check it halfway through the cooking time and if it is developing a crust then I turn it. So basically the tight fitting lid on a pan creates steam or you can use the combination of heat and steam in your Steam oven. Two different methods but both are using the same science to cook the food. A low temperature and steam. If you have a gas oven or an oven with an exposed heating element you will have better results if you move the pan slightly higher in the oven so it’s not as close to the direct heat from the bottom heat source. If the pan is too close to a strong heat source you risk evaporating all the liquids in the pan. Braising Turkey This is one delicious turkey recipe that works well for more casual entertaining as it can be kept warm in a crockpot or on a very, very low simmer. However, turkey pieces can be braised with stock and root vegetables similar to a pot roast, or with a little added flair with some apples and apple cider. I like this Moroccan-inspired braised turkey, which also works well for entertaining that is finished with this flavor packed fresh herb, and lemon sauce. Remember delicious as that roast turkey and those turkey sandwiches are, there are many other good ways to cook this delicious bird. So while it's easier to find turkey at the market be adventurous and try a few new recipes. If you have never made good use of your Convection oven, be sure to check out my next post in which I will explain how to orchestrate a complete holiday meal and have everything cooked to perfection. I have done this many times in large ovens and small ovens and it always works well, the key is understanding how to use Convection. Larissa, Your Convection Enthusiast

The meat that we see in the butcher cases during the year definitely reflects the type of foods we cook during each season. While you may see plenty of bone-in pork loin chops and boneless pork loin roasts throughout the year, the more impressive cuts such as pork rib roast usually only make an appearance for the Christmas and New Year celebrations. What is the Benefit of Cooking a Pork Roast on the Bone? The easy answer is of course flavor. When pork loin chops are removed from the rib to be sold individually most of the marbling is trimmed and it takes careful attention to cook the chops and keep them succulent, although using Convection does help. Even though pork has a good amount of marbling keeping the temperature low for most of the cooking is key and those bones really make all the difference in keeping the meat tender and juicy. As Louis Prima famously sang, “ closer to the bone, sweeter is the meat.” How Easy is it to Carve a Pork Rib Roast? It's definitely important to think about the carving when you buy the rib roast because you may need help from the butcher to prepare it for easy carving. My butcher kindly removed the meat from the bone and tied it back into place on the bone. That was helpful because I was able to insert some fresh thyme sprigs between the meat and the bone and easily remove the meat for carving. If you prefer to serve the chops on the bone, then make sure the butcher removes the chine bone so you can easily slice between the ribs. Another option is to ask the butcher to “french” the chops and remove the meat and fat from the bone. That certainly makes for an elegant presentation but you do lose some delectable bits of meat and fat. What is the Best Target Internal Temperature to Aim For When Cooking a Pork Rib Roast? I programmed my oven meat probe to reach an internal temperature of 140F and I wouldn’t go higher than that. Remember that gorgeous roast has to rest for 15 to 20 minutes when it comes out of the oven before you can carve it and the internal temperature will continue to rise. Do I Need to Cook the Roast on a Rack? When you cook a bone-in rib roast, the ribs form a natural rack so placing the roast on a rack isn’t necessary; however, it is important to use a shallow roasting pan in order that the circulating heated air can penetrate into the meat. If you only have a deeper roasting pan then definitely place the roast on the rack. A bone-in rib roast makes an impressive centerpiece for a festive meal, just remember the easy steps to success. Remove the meat from the refrigerator a couple of hours before cooking, keep the oven temperature low for most of the cooking and give the roast a nice high-heat finish to achieve a crisp glossy crust. Finally, remember to factor in the resting and carving time. Another popular meal during the festive season is lobster and in my next post, I will give you tips for cooking lobster tails in the Combi-Steam and Convection ovens. Larissa, Your Convection Enthusiast

The vibrant color and mild flavor of butternut squash combine well to create a colorful, flavorful side dish that pairs well with roast meats or poultry. This stuffed butternut squash recipe is ideal for entertaining because it can be prepared in advance and reheated then cut into slices for elegant individual servings. How To Cook Butternut Squash Butternut squash is one of the most popular of the hard winter squash probably because the more regular shape makes it one of the easiest squash to work with. Butternut squash can be peeled and cut into thin slices for a gratin, or cubed and roasted for soup. I have often roasted butternut squash cubes with other root vegetables and served them as a roasted vegetable salad and of course, you can add roasted cubed squash to grain bowls or combine the cubes with a black bean or white bean dish. There are many delicious options. How To Cut Butternut Squash Even though the skin of winter squash is considered hard, it is actually quite thin and not that difficult to cut into, but it is something you want to tackle carefully. The problem with cutting into squash is the irregular shape that can cause the squash to move around while being cut. The safest way to deal with that is of course cutting off a piece of the squash to create a flat surface so it doesn’t roll around when you try to cut it. When chopping vegetables it’s important that the cutting board remains stationary. If you lay the cutting board on a damp kitchen towel or a paper towel then it will remain in place and not slide around. Before cutting into the squash make sure your knives are nice and sharp, you may also find it helpful to hold the squash with a small kitchen towel in one hand. Holding the squash securely with one hand, cut off about a ½” slice from the base of the squash to remove the stem area. Now the squash will sit solidly on its end on the cutting board and you should be able to easily cut it in half. Center the knife over the squash and push down with both hands for a nice even cut. Preparing the Stuffing Once the squash has been cut in half and the seeds removed, then you will need to cut cubes of the flesh out of each half to create enough space for the stuffing. I chose a sauté of onions, garlic, mushrooms, and kale that I combined with the cubed butternut squash and some cooked red quinoa. The stuffing is very easy to customize to your taste. Baking the Squash Once you have stuffed the squash, it can be baked immediately or you can cover it and bake it the next day. Or you can bake it, cool it then refrigerate it and reheat it when needed. When I made the video for this recipe I actually didn’t cover it and it was fine, the filling got a little crispy on top and the butternut squash got a nice bit of caramelization. However, in retrospect, for best results, I would cook it covered for about 20 minutes, then remove the foil and cook for another 15 minutes or until tender. If you are baking the squash in the Steam oven, use the Combination Convection Steam mode and you won’t have to cover it. Same when reheating it in the Steam oven, it will not need to be covered. One of the reasons I like the presentation of this dish is that we eat with our eyes first and sometimes when you set out a dish on a buffet by the time a few people have taken a scoop it doesn’t look as appealing. These individual servings make for a much more decorative platter that can easily be embellished with a seasonal garnish. Stuffed squash doesn’t have to be served as a side dish for a special meal, it can be enjoyed throughout the winter months and served alongside a salad or soup. A popular treat for special celebrations is lobster tail and in my next post, I will review how to cook lobster tail in Convection and Convection Steam. Larissa, Your Convection Enthusiast

With all the great recipe resources available nowadays it's not difficult to come up with good menu ideas for entertaining, but it's just as important to plan the menu so that you don't have to spend too much time in the kitchen with last minute cooking chores. Choosing side dishes that can be prepared in advance and then baked simultaneously in Convection definitely simplifies the cooking and, using oven-to-table dishware cuts down on kitchen clutter and makes for a stylish presentation. Individually Portioned Food for a Great Presentation As the saying goes we eat with eyes first and presenting a plate featuring individual portions of side dishes is one way to elevate the composition of the plate. This is a technique used by caterers and fine dining restaurants to create a special presentation and give the food a more stylized effect. However, the benefit when entertaining goes beyond visual appeal. From a practical point of view, food that can be prepared in advance and reheated in the oven using an oven-to-table dish cuts down on kitchen chaos allowing the host/chef to present the meal with much less stress. Mini Pumpkins are Edible and Cute If you are entertaining during the winter months you might consider these stuffed mini pumpkins for an easy side dish. The different colors of the pumpkins have great visual appeal and they are delicious with a variety of stuffing. For this recipe, I chose a simple stuffing of wild rice with chestnuts and dried cherries but they would also be delicious stuffed with some roasted corn mixed with chopped sauteed kale, garlic and onion, the options are endless. The skin of hard winter squash is actually quite thin and once cooked is rendered soft enough to eat, however, it's easy to scoop out the filling and the flesh of the squash without having to eat the skin. How To Complete the Meal Winter squash pair very well with that star of the holiday season, roast turkey, but they are also delicious served alongside, roast pork or roast chicken, roasted hens and ham. Paired with some braised red cabbage or greens such as kale or collard greens and maybe a make ahead potato gratin makes for a wonderful meal. Remember when roasting a large cut of meat it's important to allow time for resting and carving before serving. This is when you can make good use of your Convection oven to heat your side dishes through so that everything will be ready to serve at the same time. If you are planning your next big holiday feast check out my next post that will review how to cook Prime Rib in Convection. Larissa, your Convection Enthusiast

The large-capacity Convection ovens that are standard these days evolved in large part because of consumer demand for larger ovens to accommodate the cooking of a turkey and all the side dishes. However, despite the oven being larger, it's actually the Convection system that makes orchestrating the preparation of a Thanksgiving feast much easier. How Convection Makes Cooking a Large Feast Easier If you follow the steps I have outlined for roasting a turkey in Convection then you know that you will have at least 50 minutes for resting, carving and gravy-making after the bird comes out of the oven. Side dishes such as stuffing, roasted vegetables and other casseroles take approximately 40 minutes to bake and if you select a Convection mode then you can cook them at the same time. Imagine everything hot and ready to serve at the same time, nothing could be easier. Choosing the Side Dishes for a Thanksgiving Feast There are so many great recipes for side dishes to serve with a turkey it can be overwhelming to choose one. The best side dishes are of course ones that can be prepared in advance and baked in an oven to table serving dish. That way you don’t have to transfer food to a serving dish as it comes out of the oven and the less chaos and mess in the kitchen the better. This Potato Gratin with Swiss Chard is definitely a dish that is best made ahead and re-heated before serving. You will need a mandolin or sharp knife to slice the potatoes but otherwise it’s very easy to prepare and because it’s made with a combination of stock and cream it’s not too calorie laden. The potatoes may not be mashed but they do melt together beautifully and you can easily cut elegant portions for serving. The Harvest medley combines seasonal vegetables together with a wild rice blend and some nuts, in essence it’s part stuffing part roasted vegetables in one dish, most importantly it’s delicious. If you don’t have time to prepare any dishes in advance you can easily roast a medley of root vegetables to serve with the turkey and steam or roast some green beans, the important thing to remember is that you can cook multiple dishes at one time in your Convection oven. Which Convection Mode Should I Choose to Cook Oven Side Dishes? If your oven only has a Convection Bake mode then choose that mode for roasting the turkey and baking the side dishes. If your oven has a Convection Bake and a Convection Roast mode use the Convection Bake mode for cooking the side dishes. Tips for Cooking Multiple Dishes at One Time in Convection If you have loaded the oven up with several casserole dishes and a tray of vegetables to roast place the tray of vegetables in the lower part of the oven and the casseroles in the upper part. If you are roasting some quick cooking vegetables such as green beans or Brussels sprouts they can be roasted in the middle of the oven between the other two racks. When a large capacity oven is loaded with multiple trays you may get better results if you increase the oven temperature by 10 - 15 degrees. Just keep in mind your Convection oven is a great tool for roasting a turkey and cooking all the oven side dishes at one time, make a cooking plan, get as much advance prep done as you can so you can relax and enjoy your Thanksgiving. If you are baking during the holidays in my next post I will review some important things to keep in mind when baking in Convection. Larissa, Your Convection Enthusiast

Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly juicy and all the side dishes can be baked in the oven at one time once the turkey is resting. In this post, I will outline the cooking plan I have used for over 20 years. Most prep work is done a day or even two in advance so that all the dishes are ready to cook, allowing you to enjoy this special celebration. Make Sure You Have All the Tools You Need For best results the turkey should be cooked on a rack in a shallow pan. A rimmed cutting board is important because a lot of juices will flow when you carve the turkey and need I remind you to make sure your knives are sharp. Also, have plenty of kitchen towels on hand, you will use them. Advance Preparation, 3 - 4 days Prior to the Feast If you can break the prep up into stages it will be much less stressful. Items that can be prepared several days in advance include. Turkey stock - preparing stock in advance is easy to do and so practical, just pick up a turkey leg or some wings at the butcher. Stock can be added to the stuffing to keep it moist and also to make the gravy and also added to soup. Croutons - making your own croutons is one of the little steps that makes a huge difference. All you have to do is cut the crust off some crusty bread, slice the bread into thick slices, cut the slices into cubes, toss them with melted butter, some garlic powder and seasoning and bake them at 350F until golden. Once cooled they can be stored in an airtight container. Cranberry sauce, again so easy to make but good to get it out of the way. Advance Preparation the Day Before the Feast When preparing the turkey, place it on a rimmed baking sheet to avoid contact with kitchen counters or cutting boards. Remove the turkey from the wrapping, remove the giblets from both cavities, make stock with the neck and the giblets. If the turkey is still icy in places then place it on a rack in a pan and use the Defrost mode in the Convection or Steam oven for approximately 20 minutes to dissolve any ice crystals The Defrost mode in a Convection or Steam oven does not cook the food it only dissolves the ice crystals which will ensure the turkey cooks evenly. The Defrost mode cannot be used to defrost a completely frozen turkey, only to remove any remaining ice crystals after the turkey has been defrosted in the refrigerator. Pat the inside dry with paper towels, and add aromatics such as onion, lemon, bay leaf etc. if using. Rub the turkey all over with Kosher salt, cover the turkey loosely with wax paper or leave it uncovered and place in the refrigerator. Prep any vegetables you plan on roasting or baking and store them in a ziploc or other container. Prepare the stuffing as per your recipe and place in an oven casserole dish, cover and refrigerate. Bake any side dishes that can be baked the day before then re-heated in the oven while the turkey is resting and being carved. Be sure to cool them completely before refrigerating. The gravy base can also be prepared in advance, it won’t have much color but once the turkey comes out of the oven you can deglaze the roasting pan and add the pan drippings for color and flavor. Cooking Timeline the Day of the Feast For detailed cooking instructions follow this recipe for cooking the turkey. Arrange the oven racks to accommodate the turkey before heating the oven. A whole turkey cooked in Convection cooks faster than in the traditional method so be prepared. Allow approximately 2 hours for roasting a 15-20lb turkey and 50 - 60 minutes for resting, carving and gravy making. Remove the turkey from the refrigerator a few hours before cooking so it loses the chill. Prepare a landing spot for the turkey when it comes out of the oven Organize the oven racks to accommodate baking the side dishes and allow the oven to come back to temperature before adding them in. Allow approximately 40 - 45 minutes for baking side dishes such as stuffing and baked or roasted root vegetables, potatoes or sweet potatoes. Where is the Juice? When you roast a turkey on a rack, the juices stay in the bird, so it basically self-bastes as it cooks. Once the turkey has rested for at least 30 minutes, pick it up with two kitchen towels and drain the juices into the pan. Now you can set the turkey aside ready for carving and deglaze the pan, skim off the fat and add those juices to the gravy. Turkey Cooked in Convection May Have Redness Around the Bone Don’t be alarmed if you see some redness around the bone, just make sure the meat is cooked through. More juice stays in the bird when cooking in Convection, so the bones don’t dry out as they do when the turkey is baked in the traditional Roast mode. I have cooked this feast in many different ovens. The turkey cooks faster in smaller ovens and make take a little longer in a larger oven but overall you should find that this plan works well. Obviously if you have several ovens you have more options, but I have successfully cooked this entire feast in one 24” oven, the key is using Convection. My next post will have some suggestions for oven side dishes that can be prepared a day in advance and only require reheating on the day. The turkey is the easiest part, narrowing down the side dishes is much harder, there are just too many good options. Larissa, Your Convection Enthusiast

Chinese chicken salad is a generic term that covers a wide range of chicken salads with different ingredients but all have a distinctly Asian-flavored dressing. I first began making a version of this salad back in 1981 trying to replicate a dish that I had enjoyed in a Chinese restaurant in London. Over the years I have varied the ingredients but kept the dressing more or less the same, this is one dish I never get tired of. Making Chicken Salad at Home is Easy My original method for making this salad was to steam the chicken with aromatics in a saucepan. Of course, once I had a Steam oven I ditched that method and began steaming it in the Steam oven instead. Both methods yield incredibly tender, juicy chicken and at least 2 cups of chicken stock. Sometimes I freeze the stock in small portions to have on hand to add to my cooking or I freeze it in larger containers to add to soup. Cooking the chicken is easy, and the stock is definitely a bonus. Best of all you can flavor the stock to suit the dish you are preparing. The only real work involved once the chicken has cooled is to discard the skin and bones and shred the meat. Can I Steam Boneless Skinless Chicken? Steaming boneless skinless chicken is poaching chicken. You should still add a little water and some aromatics to the pan, but the stock will not be as flavorful or plentiful as when you steam bone-in chicken. Boneless skinless poached chicken breasts are perfect to serve for an elegant cold salad with a fresh herb dressing. Can I Roast the Chicken? Roast chicken added to a salad is of course delicious if that is what you have on hand. Steaming the chicken is just a great method that I encourage you to try not only for the great chicken but also for the bonus stock. How Can I Steam the Chicken if I Don’t Have a Steam Oven? Easy, place the aromatics in the saucepan, place a steamer basket or insert in the saucepan, and cover with 3 cups of water. Place the chicken pieces on the steamer insert, cover the pan and bring the liquid to a boil, reduce to a gentle simmer and cook for 45 - 55 minutes until the chicken is very tender. While the chicken is steaming you can prepare the other salad ingredients and dressing and because this recipe makes a good amount of salad you can enjoy it for several delicious meals. Stay tuned for my next Blog Post for more inspiration for cooking great meals with your Convection and Steam ovens. Larissa, Your Convection Enthusiast

There are so many ways to cook chicken but when bone-in chicken is baked in the oven with ingredients to make a flavorful sauce it makes an ideal meal for cooler evenings. Many recipes call for searing the chicken pieces first but in this recipe, the chicken is simply placed on the vegetables and cooked entirely in the oven so very little prep is needed. Cooking an Entire Meal in Convection at One Time Because the chicken creates such a delicious sauce, it is best served over some grains or pasta. I served my chicken over polenta that I baked in the oven at the same time. I was really surprised when I learned that polenta could be baked in the oven, and I am so glad I tried it because it is so much easier than standing at the stove and stirring. Also, polenta has a nasty habit of spitting at you while you are stirring which is another reason to cook it in the oven. You will never get burned again using this method. Isn't that something? Polenta needs to be cooked in a covered pan when baked in Convection; however, it can also be prepared uncovered in the Steam oven in the Steam mode. Baking time in the Convection oven is approximately 40 minutes and approximately 30 minutes in the Steam oven. Other side dish options that would work well are, oven-baked risotto or orzo pasta and because you are using a Convection mode you could also add a tray of vegetables to roast at the same time if needed. Best Convection Mode to Use for Baking the Chicken This meal can be baked in the Convection Bake or Convection Roast Mode. Generally, if an oven has both options the Convection Roast mode generates a more intense heat suitable for roasting. Either way, plan to cook the chicken in the middle to upper part of the oven so the chicken will brown nicely, and bake the polenta or any vegetables in the lower part of the oven closer to the bottom heating element. Gas ovens don’t engage a top heating element in the Convection Bake mode, but they are powerful enough that even foods placed higher in the oven will brown well. Foods placed lower in the oven will definitely get more browning so the lower racks are best for roasting vegetables. For Best Results Use Bone-In Chicken Even though there is no liquid added to this recipe the cherry, both tomatoes and mushrooms give off juices during cooking; so by the end of the cooking there is actually a good amount of sauce in the pan. The honey and balsamic vinegar add flavor to the sauce, but for best results using bone-in chicken is essential. Also the texture of the chicken cooked on the bone is much juicier. Upcoming Blog Posts Since the holiday season is almost upon us it’s a good time to make sure your Convection ovens are in good working order and to work on your cooking plan. I will be devoting upcoming posts to help you get organized and ready so you can enjoy the benefits of your Convection oven. Larissa, Your Convection Enthusiast