SEARCH FOR A BLOG OR RECIPE

Pasta is an easy fast meal to pull together and it’s pretty much a blank palate for any type of sauce or toppings like broiled shrimp, salmon, and scallops. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Grilled Seafood Pasta with Shrimp, Salmon, and Scallops Broil Mode A delicious seafood pasta with shrimp and scallops, garnished with parsley, served with tomato sauce and Parmesan cheese. Pasta is an easy fast meal to pull together and it’s pretty much a blank palate for any type of sauce or toppings. One of my favorite “fast” pasta meals includes a topping of oven-grilled shrimp, salmon and scallops mixed with some chopped linguica sausage or bacon for added flavor. If using shrimp and scallops from your freezer, defrost them in advance and blot with paper towels so they don’t give off too much liquid. This recipe makes a generous portion for 4 people but it’s easy to scale down if needed. In order that everything is ready to serve at the same time, allow 12 - 14 minutes to cook and drain the pasta and toss with the sauce, and 4 - 6 minutes to broil the seafood. Because of the high moisture content of all the seafood, the drier heat of the Broil Mode with no Convection will give the best results. PREPARATION Line a rimmed baking sheet with some paper towels spread the seafood onto the pan in one layer and blot with paper towels to remove excess liquid. Heat the pasta water, cook the pasta and mix with the bottled sauce when drained. Preheat the oven in the Broil Mode 480°F or Hi. Discard the paper towels (compost) and line the pan with some foil, shiny side down. Toss the seafood with the remaining ingredients and spread it onto the prepared pan, cook for 4 - 6 minutes until the seafood has cooked through and is browning on the edges. Remember to keep the oven door closed when broiling and have a landing space ready to place the very hot tray you will be taking out of the oven. Spoon the seafood over the pasta tossed with the sauce and garnish with chopped parsley. Serves 4 INGREDIENTS ½ - lb. uncooked shrimp, shelled and deveined ½ - lb. scallops, cut into half or thirds if very large 1 - lb. salmon, cut into 1” cubes ½ - spicy Linguica sausage, halved lengthwise and cut into 1” cubes (optional….but terrific) 1 - cup loosely packed fresh parsley leaves, chopped 3 - cloves garlic, chopped ¼ - teaspoon dried Italian seasoning Dash of dried Chili flakes (optional) 2 - tablespoons olive or vegetable oil 1 - lb. spaghetti or linguini 1 - jar of vodka sauce Grilled Seafood Pasta with Shrimp and Salmon .pdf Download PDF • 100KB WANT TO LEARN MORE? Click Here COMPLETE YOUR MEAL WITH OUR STEAM RECIPES! Bake Classic Petite Baguettes Like a Pro RECIPE Vanilla Creme Brulee RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Salmon Salad Niçoise RECIPE Blanching and Canning 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!

In this recipe, the chicken breasts are brushed with a smear of mustard combined with a little olive oil and seasoning before being topped with grated Parmesan cheese. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Parmesan Crusted Chicken Breasts Convection Microwave Boneless skinless chicken breasts are a great source of lean protein and for succulent flavorful chicken; and the best oven method for cooking chicken breasts is convection. This recipe was cooked in a Speed oven using a combination of convection and microwaves. Parmesan-crusted chicken breast with roasted carrots, cauliflower, and fresh greens on a black platter. In this recipe, the chicken breasts are brushed with a smear of mustard combined with a little olive oil and seasoning before being topped with grated Parmesan cheese. The flavors from the mustard and the cheese transforms plain chicken into something quite delicious. Best of all when cooked in Convection the chicken remains very juicy, and seasonal vegetables can be cooked with the chicken for an easy oven meal. Even though the approximate cooking time for this meal is 25 - 30 minutes, I used the Speed cooking option in my Convection microwave to reduce the cooking time to 18 minutes. When you combine Convection with low Microwave power you still get all the benefits of Convection cooking while the microwave speeds up the process. I was able to use a glass tray that came with my oven to cook this meal, however, if your oven doesn’t have an included pan be sure to use an oven-safe pan that is not metal if you plan to use the combination Convection Microwave mode for cooking. This meal can also be cooked in a standard Convection oven using the Convection Bake or Convection Roast mode. INGREDIENTS 2 skinless boneless chicken breasts 6 - 8oz each 1 tbsp smooth Dijon mustard 1 tsp olive oil ½ tsp dried oregano Kosher salt and freshly ground pepper ½ cup grated Parmesan cheese PREPARATION Heat the Convection Microwave oven in the Convection mode 375F while you prepare the chicken. Place the chicken on the oven pan and pat dry with paper towels. Combine the mustard olive oil and oregano and smear evenly over the chicken. Season with salt and pepper and press the Parmesan cheese evenly over each breast. Seasonal vegetables can be tossed with olive oil and added to the pan to cook together with the chicken. Place the prepared pan in the oven on the second rack position from the top, select the option to add Microwave power, and set the Microwave wattage to 180 watts, set the timer for 15 minutes. When the timer has elapsed change the mode to Convection Broil and increase the oven temperature to 425 degrees and cook for 3 - 4 minutes until the crust is crisp and golden. If your oven has the option to set a Sequential operation you can program the cooking steps so that the changes in mode and temperature will be automatic. Serves 2 Parmesan Crusted Chicken Breasts .pdf Download PDF • 97KB WANT TO LEARN MORE? Click Here MORE POULTRY RECIPES FROM OUR STEAM PAGE 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Braised Chicken with Lemon and Cilantro RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Steam Oven Roast Chicken and Vegetables 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!

The first step is to scoop the seeds out of the pumpkins and bake them until they soften. The wild rice blend is cooked at the same time then combined with the Chestnuts and Dried Cherries. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Stuffed Pumpkins with Wild Rice, Chestnuts, and Dried Cherries Convection Bake Mode Colorful stuffed pumpkins filled with a savory mixture of rice, cranberries, and herbs. Make-ahead side dishes are a great addition to your holiday menu and since all the work is done in advance, several dishes can be heated through at one time in your Convection oven. These mini pumpkins are easy to work with and make a wonderful festive presentation. Even though winter squash is considered to be hard squash, the skin is actually quite thin, still, you will find cutting them easier if your knife is nice and sharp. INGREDIENTS 6 assorted mini pumpkins (easily found at a Farmer's market) 3 fresh sage leaves, minced or ¼ tsp dried sage 1 cup wild rice blend 1 medium onion, finely chopped 3 cloves garlic, minced ½ cup cooked chestnuts, chopped ½ cup dried cherries ¼ cup chopped fresh parsley leaves ½ cup chicken or vegetable stock PREPARATION In this recipe, the first step is to scoop the seeds out of the pumpkins and bake them for about 35 - 40 minutes until they soften. The wild rice blend is cooked at the same time then combined with the remaining stuffing ingredients. Once the pumpkins have been stuffed they only require heating prior to serving. For the pumpkins Heat the oven in the Convection Bake Mode to 350F. Shave a thin slice off the bottom of each pumpkin so they will sit upright on a baking sheet. Cut the top of each pumpkin off with a sharp knife, scoop out the seeds and discard Drizzle a little olive oil in each pumpkin and sprinkle with the sage. Place the pumpkins on a baking pan and bake for 35 - 40 minutes until they have softened. Remove the oven and set aside to cool. Meanwhile, rinse the rice and cook following the package directions. Heat a medium-sized skillet over moderate heat, add a little olive oil and 1 tbsp of butter and saute the onion for several minutes until softened. Stir in the garlic and cook for a few minutes then stir in the chestnuts, cherries, cooked rice, and chopped parsley. Taste and add salt and pepper as needed. Stir in the vegetable stock to keep the mixture moist during the reheating and stuff each pumpkin with a generous amount of the stuffing. Cool and cover before refrigerating or reheat for 15 - 20 minutes, in the Convection Bake mode at 350F. Serves 6 Stuffed Butternut Squash .pdf Download PDF • 352KB WANT TO LEARN MORE? Click Here MORE OPTIONS FROM OUR STEAM OVEN! Steam Oven Roast Chicken and Vegetables RECIPE Slow Roasted Turkey Pieces RECIPE Slow Roasted Pork Shoulder RECIPE Braised Spareribs with Plum Sauce 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!

Cooking a nice meal fairly quickly is important to many people, especially those juggling work and raising children with your convection or steam oven should be easy. Have a question? email me at info@convectionkitchen.com Rescued By My Oven September 6, 2022 at 7:00:00 PM Cooking a Nice Meal To The Whole Family in Your Convection or Steam Oven Can be Easy Welcome to the September issue of Rescued By My Oven our monthly update on how to get the most out of your Convection and Convection Steam ovens. Being able to cook a nice meal fairly quickly is important to many people, especially those juggling work and raising children. In some instances, a microwave oven can be a helpful tool, but there are many recipes and even entire meals you can cook in your Convection or Steam oven and have dinner on the table in 30 minutes or less. Baked Peppers Stuffed with Farro, Chickpeas and Chard How Does Convection Make Meal Preparation Easier? The short answer is that cooking in multiple pans on a cooktop means you are pretty much tied to the cooktop to monitor the process. When you put several trays of food in the oven to cook simultaneously then all you have to do is set the timer and enjoy some free time. When cooking in a Convection mode heated air circulates around the oven cooking the food placed on each oven rack evenly. Foods cooked in Convection have better moisture retention which translates to better flavor and texture. Because there is no transfer of flavors meats, fish and vegetables can all be cooked simultaneously. Easy Recipes for Convection Meals The key to successfully cooking a complete meal in Convection comes down to planning. Remember to factor in resting time before slicing meats after they have been cooked and add the vegetables or casserole to the oven so those dishes will be ready to serve when the meat has been sliced. You will find a selection of easy-to-prepare Convection meals on our website such as Chili Garlic Sauce Baked Chicken Wings baked together with Asian Pork Meatballs . Both dishes can be baked in the Convection oven while rice and vegetables can be steamed in the Steam oven to round out the meal. Baked Mahi Mahi with a medley of zucchini, peppers, and garbanzo beans, as well as a dish of roasted cauliflower served with a zesty chimichurri sauce is another flavorful meal. And Convection meals are not limited to dinner; cooking a complete brunch in Convection is a great way to use your oven. Our Convection Brunch features Creme Brulee French Toast baked together with a frittata and breakfast potatoes with sausage. I think of my Convection and Steam ovens as my sous chefs, I orchestrate the cooking and leave them to do the work with full confidence in the results. Fast Oven Meals Using Convection Broil Broiling is another option for preparing quick meals. Modern ovens come to temperature very quickly when the Broil mode is selected, just be sure to arrange the oven racks before heating the oven and never broil with the door open.Of course, we have recipes for broiling Steak , Fish , and Fish Tacos but dishes like our Seafood Pasta and Grilled Shrimp Jambalaya are great ways to use the Convection Broil mode for a more elaborate meal. I hope these ideas inspire you to make good use of these great tools in your oven to help you create easy delicious meals. Larissa, Your Convection Enthusiast Read Previous Rescued By My Oven Posts Successful Convection Cooking Begins with Planning Read Oven Meals, How to Make Dinner without Being in the Kitchen Read Learning to Make Your Ovens Work for You Read Recipe Writers Usually Don't Reference Your Oven "Baking Mode" So Here Are My Tips Read Every Meal We Cook is an Expression of Love and Caring Four Our Loved Ones Read Winter Convection Meals Read Plan your cooking with these tips "to unlock the magic of your Convection Kitchen"

Protecting your data is our top priority. Discover our comprehensive privacy policy for our consulting-coaching business. Your privacy matters to us!

Grilled sausages taste fabulous on the grill, but to avoid burning and uneven cooking, the trick is to pre-cook them at a low temperature in a Convection or Steam oven. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Sizzling Grilled Sausages Slow Cooking Method Convection or Convection Bake Mode Grilled sausages, prepared using the convection kitchen method, served alongside mustard and colorful side dishes. Grilled sausages with their higher fat content and robust seasoning taste fabulous on the grill, but to avoid common grilling issues such as burning and uneven cooking, the trick is to pre-cook them at a low temperature in a Convection or Steam oven. If you are slow-cooking some other meats to finish on the grill, adding some sausages to cook in the oven at the same time requires no effort at all. Be sure to choose fresh sausages for this method of cooking, smoked sausages also taste great on the grill but since they are already “cooked” they will not benefit from slow cooking. Ingredients 6 fresh sausage, pork, chicken, or turkey Preparation Heat the oven in the Convection or Convection Bake Mode at 200 degrees or heat the Steam oven in the Combination Convection Steam mode at 200 degrees. Place the sausages on a shallow rimmed baking sheet and place them in the oven and cook for 15 - 20 minutes. Because the sausages have been pre-cooked there won’t be much fat rendered but it’s a good idea to pierce them in a few places to let any fat escape. At the outdoor grill, finish the sausages over high heat for 6 - 8 minutes, turning frequently. Sizzling Grilled Sausages Slow Cooking Method .pdf Download PDF • 109KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR STEAM PAGE Bake Classic Petite Baguettes Like a Pro RECIPE Mexican Street Corn Salad RECIPE Chocolate Flan RECIPE Italian Seafood Salad with Calamari, Scallops and Shrimp RECIPE Steamed Snap Pea and Asparagus Salad with Radish 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!

Broiling salmon with the convection-broil mode will prevent the meat from drying. Yes, convection ovens preserves moisture which is a must when broiling fish. Have a question? email me at info@convectionkitchen.com Rescued By My Oven March 6, 2022 at 8:00:00 AM Broil Salmon Without Drying it with the Convection-Broil Mode I am frequently asked, how do I cook salmon in my Convection or Combi steam oven? Well of course there is no easy answer because there are so many options available. Broiling certainly gives fish a nice crust, but it can also dry the fish out quickly, so using Convection with Broil is recommended. This recipe for Convection Broiled Salmon with a Honey Mustard Glaze is easy and flavorful, and you can broil some asparagus at the same time for a delicious “fast food” meal with real food. The Convection Roast mode is another great option that works especially well when cooking thicker cuts of fish. Again using convection helps keep the moisture in the fish and a recipe like Salmon with a Cider Mustard Glaze adds a simple flavorful sauce to the salmon. Then of course there is the option to cook the salmon at low temperatures as in this recipe for Low-Temperature Roast Salmon . In this method, the salmon is given a dry rub then seared in a hot pan, carefully turned then placed in a slow oven to finish cooking through. The combination of a crisp crust with gently cooked fish is amazing, just remember don’t turn the fish until it releases naturally from the pan. Cooking an entire meal in the oven at one time is a wonderful way to cook a delicious meal without having to stand at the stove. This recipe for Chicken Thighs with Lemon and Olives is delicious year-round and pairs well with a medley of roasted vegetables, like cauliflower with carrots and kale. Or you could bake an oven risotto or a dish of polenta at the same time. Rustic fruit tarts are perhaps the easiest dessert to make. The pastry comes together in minutes or you can use a prepared crust then add a topping of ripe seasonal fruit, fold in the edges and bake. This recipe for Rustic Fruit Tart with Strawberries and Rhubarb served with some creme fraiche or a dollop of vanilla ice cream makes a wonderful finale to any meal. Read Previous Rescued By My Oven Posts Successful Convection Cooking Begins with Planning Read Oven Meals, How to Make Dinner without Being in the Kitchen Read Learning to Make Your Ovens Work for You Read Recipe Writers Usually Don't Reference Your Oven "Baking Mode" So Here Are My Tips Read Every Meal We Cook is an Expression of Love and Caring Four Our Loved Ones Read Winter Convection Meals Read Plan your cooking with these tips "to unlock the magic of your Convection Kitchen"

DO I NEED TO COVER CUSTORD OR CHEESECAKE WITH PLASTIC WRAP WHEN BAKING IN THE STEAM OVEN? FAQ PAGE How What Why Do Do I Need to Cover Custard or Cheesecake with Plastic Wrap When Baking in the Steam Oven? No there is no need to cover these foods when cooking them in the Steam oven. Crème Brulee Cooked in the Steam Oven. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

Our Convection and Steam ovens are great tools to cook with year-round but they are invaluable during the holiday season and of course Thanksgiving, but, success comes down to planning. Have a question? email me at info@convectionkitchen.com Rescued By My Oven November 3, 2022 at 7:00:00 PM Thanksgiving Planning for Successful Cooking Thanksgiving is only a few short weeks away so it’s definitely time to begin planning your menus and also making a cooking plan. My Kitchen In Full Action: Preparing Turkey and Side Dishes Our Convection and Steam ovens are great tools to cook with year-round but they are invaluable during the holiday season, however, success comes down to planning. We have recipes and guidelines to help you for Roasting Turkey in Convection , Cooking Turkey Pieces at a Low Temperature, and also how to cook a Spatchcock Turkey in Convection. In the coming weeks, we will be posting a video and recipe of How to Cook a Heritage Turkey in Convection and a video with tips for make-ahead oven side dishes, so hopefully, we have all the options for cooking turkey covered. Heritage Turkey on a Rack & Shallow Pan Ready For The Oven Making sure you have all the tools for successful cooking is as important as making sure you have all the ingredients. A recent Blog Post, Preparing for Holiday Cooking explains the importance of using the right type of roasting pan and using a meat probe to avoid overcooking the turkey. If you need some great pie recipes with guidelines for baking in Convection check out these recipes for Caramel Apple Pie and Chocolate Pecan Pie . Another recent Blog Post provides guidelines for preparing brunch dishes in Convection . When you learn how to use the tools in your appliances cooking is easier and you will be able to enjoy the party. I hope all the information we provide here at Convection Kitchen will help you prepare a wonderful Thanksgiving feast.. Larissa, Your Convection Enthusiast Read Previous Rescued By My Oven Posts Successful Convection Cooking Begins with Planning Read Oven Meals, How to Make Dinner without Being in the Kitchen Read Learning to Make Your Ovens Work for You Read Recipe Writers Usually Don't Reference Your Oven "Baking Mode" So Here Are My Tips Read Every Meal We Cook is an Expression of Love and Caring Four Our Loved Ones Read Winter Convection Meals Read Plan your cooking with these tips "to unlock the magic of your Convection Kitchen"

To achieve success with your cooking it’s important to understand the cooking modes of your oven such as convection, convection bake or just bake. Recipes will not tell you about the oven modes, but I will! Have a question? email me at info@convectionkitchen.com Rescued By My Oven March 5, 2023 at 4:30:00 AM Recipe Writers Usually Don't Reference Your Oven "Baking Mode" So Here Are My Tips As the benefits of these technologies became apparent, they were adapted for use in the home kitchen enabling home cooks to achieve better results with their cooking Vegan Strawberry Galette .Learning to cook in a Convection or Steam oven is relatively easy, but when you find yourself cooking with new appliances there is definitely a familiarization process. To achieve success with your cooking it’s important to understand the tools you are cooking with so that if the recipe results were not quite perfect you can work out what might have gone wrong. When it comes to baking, it’s essential to understand the different modes in your oven. After all, your oven may have multiple modes for you to choose from such as Convection , Convection Bake , and Bake. If the recipe says to heat the oven to 350F which to choose? Convection is great for baking cookies since you can bake multiple racks at one time. Convection Bake is a good mode for baking 2 racks of cakes or muffins at one time, but it is important to review the oven User Guide and follow the recommended rack positions and placement of the foods. The Bake mode works well for all baked items; however, in this mode you are limited to single-rack baking . You can learn more about the different baking modes and tips for success in each mode here. Carrot Apple Muffins with Pecans and Coconut In Bake or Convection Bake Mode As a rule of thumb always reduce the recipe temperature by 25F when baking in a Convection mode and when baking in a glass dish reduce the recipe temperature by 30F. If a dark ring forms around the edge of your baked item and the center is not quite set that is a clear indication that the recipe temperature was too high. Paying attention to these small details makes all the difference in achieving great results when baking in Convection. Larissa, Your Convection Enthusiast Read Previous Rescued By My Oven Posts Successful Convection Cooking Begins with Planning Read Oven Meals, How to Make Dinner without Being in the Kitchen Read Learning to Make Your Ovens Work for You Read Recipe Writers Usually Don't Reference Your Oven "Baking Mode" So Here Are My Tips Read Every Meal We Cook is an Expression of Love and Caring Four Our Loved Ones Read Winter Convection Meals Read Plan your cooking with these tips "to unlock the magic of your Convection Kitchen"

The Convenience of a Convection or Convection Steam Oven Have a question? email me at info@convectionkitchen.com Rescued By My Oven May 2, 2022 at 7:00:00 AM The Convenience of a Convection or Convection Steam Oven There are many benefits to cooking foods in Convection or Convection steam, but one of the greatest benefits is convenience. Whether you cook the entire meal on one rimmed baking sheet or layer several pans into the oven to cook at one time, the fact that you can cook a meal without having to stand at the cooktop can really ease the stress of meal preparation. Risotto is the perfect example, it’s a wonderful dish that pairs well with a variety of foods and when cooked in the oven requires no stirring. Risotto made in the Combi steam or Convection oven with no stirring may not be authentic but it is still fabulous. This recipe for Lemon Basil Risotto has the fresh bright flavors of spring and pairs well with poultry or seafood. When cooking risotto in the Combi steam oven, use the steam setting and cook the risotto uncovered in an oven-safe casserole dish. When cooking risotto in a Convection oven it must be cooked in a covered oven-safe pan or casserole dish. Use the Convection mode 350 degrees and it will cook to perfection. Either way remember you can also cook other dishes at the same time, so plan to let your oven cook the entire meal.If you are looking to give your taste buds a new flavor experience we have some great options to try. If your pantry is stocked with some Asian condiments, this Convection roasted Kung Pao Cauliflower is easy to prepare and cooks in approximately 15 minutes. Roast some chicken pieces or fish at the same time for a fabulous easy meal. While you have those Asian spices handy you might want to try this recipe for Combi Steamed Black Bean Pork Spareribs . You will have to ask the butcher to cut the ribs horizontally across the bone, and then you will have to cut them down into smaller chunks but that little effort is so worth the flavorful results. Best of all you can steam some rice and greens or your favorite Dim Sum dumplings at the same time for an amazing feast. This Convection meal featuring Mexican Meatloaf and Classic Red Rice also offers a great flavor boost to a classic recipe as does this recipe for Lemongrass Tumeric Roast Chicken with Asian Style Panzanella . Cooking is all about planning and planning to use the tools in your Convection and Combi steam ovens allows you to prepare and cook meals with greater ease and great results. Read Previous Rescued By My Oven Posts Successful Convection Cooking Begins with Planning Read Oven Meals, How to Make Dinner without Being in the Kitchen Read Learning to Make Your Ovens Work for You Read Recipe Writers Usually Don't Reference Your Oven "Baking Mode" So Here Are My Tips Read Every Meal We Cook is an Expression of Love and Caring Four Our Loved Ones Read Winter Convection Meals Read Plan your cooking with these tips "to unlock the magic of your Convection Kitchen"

Crisp crust and juicy ripe figs tart. For the best results, I really recommend baking the crust in a convection oven using the convection mode. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Fig Tart with Rosemary Cornmeal Crust and Honey-Blackberry Glaze Convection Mode Delicious fig tart with a golden crust and fresh fig slices arranged artistically on top. There’s something so satisfying about a tart with a golden, crisp crust and juicy ripe figs—especially when it’s baked just right. For the best results, I really recommend baking the crust in a convection oven using the convection mode. The airflow helps it cook evenly, resulting in a perfect color and crunch every time. If you don’t have a convection oven, no worries—just bake as usual and keep an eye on it near the end. No matter how you bake it, you’ll end up with something delicious to share with friends. INGREDIENTS Crust 1 Cup / 125 grams all-purpose flour 3 tablespoons fine-grain yellow cornmeal ½ cup / 115 grams unsalted butter at room temperature ⅓ Cup / 65 grams sugar ¼ teaspoon sea salt ¼ pure vanilla extract 1 egg yolk 1 teaspoon finely chopped fresh rosemary leaves Crust ingredients. Honey Blackberry Glaze 2 tablespoons honey 8 blackberries Glaze ingredients. Fig-Mascarpone Filling ¾ cup / 185 grams mascarpone cheese, at room temperature ¼ cup / 60 grams creme fraiche 2 tablespoons organic sugar 1 lemon zest ¼ teaspoon organic sugar ¼ teaspoons pure vanilla extract 1 lb / 500 grams ripe figs, stemmed and halved lengthwise Filling ingredients. PREPARATION To make the crust, mix the flour and cornmeal together in a bowl. In a stand mixer with the paddle attachment, beat the butter, sugar, salt, and vanilla together on medium speed for about 30 seconds. Stop the mixer and scrape down the sides of the bowl. Beat for another 30 seconds. Add the egg yolk and rosemary and mix just until combined. Scrape the bowl again. Add the flour mixture and mix on low until everything is moistened and the dough looks like crumble topping, about 15 seconds. If you squeeze a bit of the dough, it should hold together. Use a 9-inch / 23-cm tart pan with a removable bottom. Place a parchment paper on the removable part. With lightly floured hands, press the dough evenly into the pan, applying extra pressure where the sides meet the bottom. Refrigerate for at least 30 minutes before baking. Preheat the oven to 350°F/180°C in Convection Mode. Bake the tart shell until deep golden brown, about 15 to 18 minutes. Let it cool on a wire rack. Carefully remove the tart shell from the pan and place it on a cake stand or serving plate. To make the glaze, combine the honey and blackberries in a small saucepan and bring to a simmer over medium heat. Simmer, stirring and gently smashing the berries with a wooden spoon, until the berries have broken down and the syrupy mixture has thickened somewhat, about 5 minutes. Pour the syrup through a fine-mesh sieve into a small heatproof bowl, pushing on the berry solids with the back of the spoon. Let the glaze cool completely. Once you have stemmed and halved the figs, place them on a rimmed baking sheet, cut side up. Brush them with the glaze and grill for 5 minutes. Set them aside. To make the filling, combine the mascarpone, crème fraiche, sugar, lemon zest, vanilla, and salt in a bowl and stir with a wooden spoon until smooth. Gently spread the mascarpone evenly on the cooled tart shell and arrange the figs decoratively on top, cut sides up. Brush the figs with the syrup again. The tart can be prepared up to 3 hours before serving and stored uncovered at room temperature. Serves 8 portions. PRINT OUR RECIPE Fig Tart with Rosemary Cornmeal Crust and Honey-Blackberry Glaze .pdf Download PDF • 508KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli RECIPE Slow Roasted Salmon RECIPE Chocolate Flan RECIPE Pork Tenderloin with Roasted Vegetables RECIPE Vanilla Creme Brulee RECIPE French Toast with Caramelized Bananas 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 potatoes can be steamed several hours in advance of roasting and left in a cool spot to dry out before slicing and tossing with the oil and seasoning. Par cooked potatoes will only need a quick blast in a hot oven YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Garlic Rosemary Roasted Potatoes Steam & Convection Roast or Convection Bake Mode Garlic Rosemary Roasted Potatoes. There is nothing quite so delicious as a crispy side of hot potatoes to serve with meats, leafy greens or fish and there are several advantages to steaming potatoes prior to roasting them. The potatoes can be steamed several hours in advance of roasting and left in a cool spot to dry out before slicing and tossing with the oil and seasoning. Par cooked potatoes will only need a quick blast in a hot oven to finish cooking so it’s easy to time them to be ready when the meat has rested and been carved. Then there is the flavor, potatoes that have been steamed prior to roasting have noticeably better flavor and texture when roasted in Convection. Cooking potatoes this way elevates them from a humble side to a stunning side. Steam & Convection Roast or Convection Bake INGREDIENTS 3 - lbs baby yellow or red potatoes 1 - tablespoons EVOO 1 - tablespoon butter (very soft or melted) ½ - teaspoon herb’s de Provence or seasoning of your choice PREPARATION Steam the potatoes on the cooktop with a generous pinch of salt until a knife can be easily inserted into the flesh, allow 15 - 20 minutes. Drain and set the potatoes aside to cool. Preheat the oven to Convection Roast or Convection Bake 400 degrees Cut the potatoes into the desired shape and toss with the olive oil, butter and seasoning and spread onto a rimmed baking sheet. Roast in the oven on rack position 2 (counting up from the bottom) for 20 - 25 minutes until crispy on the edges. Toss the potatoes halfway through the cooking time to ensure they are evenly crisped. Serves 4 - 6 Twice Cooked Herb Roasted Potatoes .pdf Download PDF • 214KB WANT TO LEARN MORE? Click Here MORE POTATO RECIPES FROM OUR STEAM PAGE Easy Steamed Potato Salad with Eggs and Asparagus RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Provencal Golden Potato and Tomato Casserole RECIPE Italian Seafood Salad with Calamari, Scallops and Shrimp RECIPE Potato Calamari Salad with Capers RECIPE Potatoes Steam Roasted with Tomatoes and Capers 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 heating elements in the convection-roast-mode will cycle with maximum intensity, and the convection fan will prevent from moisture leaching out of the meat. Convection Roast for Electric Ovens Learn about the benefits of using the Convection Roast Mode in your oven. Not only will meats be flavorful and juicy, you can cook an entire meal at one time on multiple racks. Convection ovens (fan assisted cooking) are designed to work for you. Watch my videos and see how easy it can be. Best Uses Roasting large or small cuts of meat, fish, and vegetables and cooking an entire meal at one time. Roasting Large Cuts of Meat. Meats should be cooked on a rack in a shallow pan allowing the heat to circulate around the meat and penetrate from the edge to the center. Large roasts such as bone-in Rib Roasts can be cooked directly on the roasting pan as the bones create a natural rack. Roasted heritage turkey fresh from the convection oven. Temperatures: typically a higher temperature for searing is recommended at the beginning of the cooking time but too high a cooking temperature over a long cooking time can result in overcooked edges and underdone center. No basting or turning is necessary as the rack prevents the juices from being leached out of the meat. Timing: cooking time for large roasts is reduced substantially in Convection, while smaller roasts generally cook in stated recipe time. If your oven is equipped with a meat probe using it when roasting large cuts of meat of 5lbs and over will prevent overcooking. Otherwise, check the meat with an instant-read thermometer ⅔ of the way through the stated recipe time to determine the degree of doneness. Always add resting and carving time to the overall cooking time. 10 minutes for smaller cuts of meat 20 - 30 minutes for larger cuts of meat. In this mode, the heating elements cycle with maximum intensity Cooking an Entire Meal Before you begin, calculate the cooking and resting time of the meat to determine when to add the vegetables or other side dishes. Ideally, side dishes should be ready to come out of the oven when the meat is carved and ready to serve. Determine best rack positions to accommodate all the cooking trays and achieve desired results before heating the oven. For example, vegetables roasted on rack position 2 will benefit from the stronger heat from the bottom heating element while meats cooked on rack position 4 will benefit from the direct heat from the top heating element. Roasting Small Cuts of Meat Small: quick-cooking cuts of meat with a cooking time of 20 - 40 minutes can be cooked directly on a rimmed baking sheet, using recipe timing and temperature. Try These Roasting Rericpes! 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

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