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

Using the Convection Roast or Convection Bake mode in your oven makes roasting a turkey easy and, because foods cooked in Convection retain a lot of moisture. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How to Roast Turkey in Convection Convection Roast or Convection Bake Mode A beautifully arranged Thanksgiving feast featuring roasted turkey, vibrant vegetables, and traditional sides, ready to be enjoyed. Using the Convection Roast or Convection Bake mode in your oven makes roasting a turkey easy and, because foods cooked in Convection retain a lot of moisture, the turkey will be incredibly succulent and juicy. Other benefits of roasting a turkey in Convection include. INGREDIENTS 1 Turkey Your favorite seasoning PREPARATION Tips for Roasting a Turkey in your Convection Oven No turning or basting is necessary. Because the turkey is roasted on a rack all the juices stay in the bird, poaching the meat to perfection. After resting the juices are drained out of the turkey for gravy making. Roasting time will be much shorter, use the oven Temperature Probe to avoid overcooking the turkey or follow the estimated timing listed below. Once the turkey is resting, all the oven side dishes can be cooked at the same time so that all the food will be ready to serve when the turkey has rested and been carved Seasoning the Turkey Remove the turkey from the wrapping a few days in advance and place it on a rimmed baking sheet. Remove the neck and giblet packets from the turkey cavities and dry the turkey inside and out with paper towels. Give the turkey a dry rub of kosher salt mixed with your preferred seasoning, a few days in advance and leave in the refrigerator until ready to cook. When cooking in Convection a wet brine is not necessary as the circulating Convection heat does not have a drying effect during the roasting process. Aromatics such as onion, lemon bay leaves or other seasoning can be placed in the cavity prior to cooking for added flavor. Cooking the Turkey Let the turkey sit in a cool place outside of the refrigerator for a few hours prior to cooking. If it is too cold it will cook unevenly. Preheat the oven in the Convection Roast or Convection Bake to 400 degrees. Set the seasoned turkey on a rack in a shallow pan and place a metal skewer between the legs to balance the turkey or tie the legs loosely together. It’s important to know that your turkey will cook faster in Convection and tying the legs too close to the body keeps that part very cold and therefore it may cook unevenly. Placing the turkey on a rack ensures all the juices stay in the turkey during the cooking and allows the heat to circulate evenly around the bird. There will be some drippings but for more drippings you can add some vegetables to the base of the pan and add a cup or two of water once the pan is in the oven. Give the turkey a light spritz with some spray oil or rub with some vegetable oil and if your oven has a Meat Probe insert it into the thickest part of the breast, horizontally, making sure not to touch any bone. Slide the tray into the oven and insert the temperature probe into the oven receptacle. For food safety the internal temperature must reach 165 degrees in the thickest part of the breast and thigh. While the turkey is resting the internal temperature will continue to rise and reach the perfect carving temperature of 180 - 185 degrees in 20 - 30 minutes. Set the timer and cook the turkey for 15 minutes at 400 degrees, then reduce the temperature to 350 degrees for the remainder of the cooking time. The oven will turn off when the internal temperature of 165 degrees has been reached. If your oven does not have a meat probe, use the following chart as a guide. Estimated Cooking Times For small turkeys up to 15lbs allow - 1 ½ - 2 hours cooking time. For turkeys up to 20lbs allow - 2 - 2 ½ hours cooking time. For turkeys over 20lbs allow 3 - 3 ½ hours cooking time. Resting, Carving and Gravy Making When the turkey comes out of the oven set it aside to rest for 30 minutes, then carefully pick it up with 2 kitchen towels and drain the juices from the cavity into the roasting pan and set the turkey aside on a rimmed carving board. When carving the turkey you may notice the area around the bones will be red. Please do not be alarmed, this is a characteristic of Convection cooking. As long as the meat is cooked you are perfectly safe. Discard any vegetables you added to the roasting pan, combine all the pan juices and skim off the fat, you are now ready to make your gravy and begin carving the turkey. To make sure you have enough stock to make gravy we recommend preparing a giblet stock to mix with the pan juices and juices that will come out of the turkey after resting. Additional stock can also be made in advance with turkey legs or wings. Most 30” and 36” ovens can accommodate two large casserole pans side-by-side as well as extra large rimmed baking sheets. Make good use of all that space to cook as many oven side dishes as you can while the turkey is resting and being carved (approx 50 minutes). Using Convection will help you cook an amazing turkey and having all the side dishes ready and hot to serve at the same time really takes the stress out of preparing a huge feast. I wish you every success. Convection Roast Tips - Thanksgiving Turkey .pdf Download PDF • 199KB WANT TO LEARN MORE? Click Here MORE TURKEY RECIPES FROM OUR STEAM PAGE Succulent Steam Oven Turkey Breast RECIPE How to Cook Lobster Tail in the Steam Oven RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Steam Oven Turkey Meatloaf RECIPE BBQ Pulled Turkey RECIPE Braised Turkey with Butternut Squash, Chickpeas and Tomatoes RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

When baking Peanut Butter Brownies in convection, you can bake chicken breast at the same time with no transference of flavor YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Bake Peanut Butter Brownies Convection Bake or Traditional Bake Mode Decadent peanut butter brownies and fresh strawberries create a perfect dessert duo on this elegant white platter. Preparing a simple dessert such as a fruit crisp, some baked apples, or a bread pudding that can be baked at the same time as cooking a complete oven meal is actually quite easy with a Convection oven. To demonstrate my point, I am making Peanut Butter Brownies along with chicken breast. These are easy to assemble and cook at the same temperature as the other dishes. Many kids enjoy cooking and this is a great project for kids to work on while you are preparing the other dishes. In this video I am going to show you how using Convection you can cook for kids and adults at the same time. Remember the basics of convection cooking: different foods can be cooked on multiple racks at one time, foods have more moisture retention and there is no transfer of flavor when cooking multiple dishes at one time. Make that oven work for you! So let’s see how it all comes together. INGREDIENTS Brownie Base 1 cup semi-sweet chocolate chips 1 stick, unsalted butter, cut into quarters 3 tbsp cocoa powder 1 ¼ cups granulated sugar ½ tsp Kosher salt 2 tsp vanilla extract 3 large eggs 1 cup all-purpose flour ( I used Bobs Red Mill) For the Peanut Butter Swirl 3 tbs unsalted butter, melted ½ cup peanut butter (I used smooth) ⅓ cups powdered sugar ¼ tsp salt ½ tsp vanilla extract PREPARATION If baking with the Convection meal, heat the oven in the Convection Bake mode 350°F. Typically we reduce the recipe temperature by 25 degrees when baking in Convection, but when the oven is loaded with several dishes a higher temperature will give better results and not affect the brownies adversely. If baking all 3 dishes, bake the Brownie on the lower rack. If baking the brownie on its own use either Convection Bake 325°F or traditional Bake 350°F and place the pan on the 2nd or 3rd rack up from the bottom of the oven. Line an 8” baking pan with parchment or foil, leaving the edges hanging over the side of the pan. Spray the foil or paper with a light film of cooking spray. Melt the chocolate and butter over moderate heat or in the microwave then stir in the cocoa powder. Whisk until smooth, then set aside and prepare the peanut butter swirl. Melt the 3tbs of butter and combine with the peanut butter, powdered sugar, salt, and vanilla in a bowl and set aside. Whisk the sugar, salt, vanilla, and eggs in a large bowl until combined. Whisk the melted chocolate mixture into the egg mixture. Stir the flour until just combined but not overmix. Pour the mixture into the prepared pan and drop dollops of peanut butter onto the batter and gently swirl the peanut mixture into the batter. Bake, as directed above for 30 - 35 minutes or until the tester, comes out clean. Convection Meal Peanut Butter Brownies .pdf Download PDF • 105KB WANT TO LEARN MORE? Click Here MORE OPTIONS FROM OUR STEAM MENU! Chocolate Flan RECIPE Key Lime Cheesecake RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Paella with Steamed Mussels and Shrimp RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A chicken roasted in Convection will be incredibly flavorful and juicy, very easy to cook and best of all you can cook several oven side dishes at the same time for an easy delicious meal.  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How to Roast a Chicken In Convection Convection Roast or Convection Bake Mode Golden-brown roasted chicken fresh out of the convection oven, perfectly cooked and ready to serve alongside elegantly set plates. A chicken roasted in Convection will be incredibly flavorful and juicy, very easy to cook and best of all you can cook several oven side dishes at the same time for an easy delicious meal. The important things to consider are which oven mode to use, what type of pan to use, timing including resting and the ideal temperature. There are some important tips to ensure success that generally won’t be included in the recipe because recipes don’t reference the tools we are cooking with. INGREDIENTS 1 4-5lb fresh chicken 4 tbsp softened unsalted butter mixed with 1 tbsp Old Bay seasoning (the paprika in this seasoning gives the chicken a nice color) 1/2 tsp Kosher salt Freshly ground pepper Optional 1 small peeled yellow onion to stuff into the cavity 2 sprigs fresh thyme or rosemary Looking for more chicken recipes? PREPARATION Begin by seasoning the chicken and let it sit out of the refrigerator for at least an hour before cooking. Spreading some softened butter mixed with your preferred seasoning, under the skin and on the skin will yield a flavorful bird with crisper skin. Be sure to roast the chicken on a rack in a shallow pan, this ensures the juices stay in the bird and allows the heated air to circulate around the chicken, cooking it evenly. No need to tie the legs up tight, just poke a skewer through the legs to balance the chicken. If the legs are tied too close to the body the cooking time will need to be increased for the heat to penetrate into that area, resulting in a drier bird. Always begin by arranging the oven racks to accommodate all the dishes you plan to cook in the oven. Heat the oven in the Convection Roast or Convection Bake mode 400 degrees and roast the chicken for 15 minutes. Decrease the oven temperature to 350 degrees for the remainder of the cooking time, approximately 45 minutes. Baste the chicken halfway through to help crisp the skin. Because Convection cooks from the edge to the center, if the temperature is too high you risk overcooking the edges while the center may not be cooked through. Plan approximately 1 hour for roasting a 4 - 5lb chicken and add 10 minutes resting time and 5 - 8 minutes carving time. Plan approximately 45 minutes for smaller chickens. Remember the internal temperature will rise by about 10 degrees while the chicken is resting so it’s safe to take it out of the oven once the internal temperature registers 165 degrees. When carving the chicken if you notice a little redness in and around the bone don’t be alarmed, this is a characteristic of Convection cooking. As long as the meat is cooked this is perfectly safe. Plan the cooking time for the oven side dishes so they will be ready to serve when the chicken has rested, been carved and is ready to serve. Convection Roast Chicken .pdf Download PDF • 140KB WANT TO LEARN MORE? Click Here STEAM RECIPES FROM OUR COMBI-OVEN MENU 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Steamed Bone-In Chicken for Salads RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Cook Lobster Tail in the Steam Oven RECIPE Baked Chicken and Rice RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A classic Paris-Brest is traditionally made by forming a large choux pastry ring. After baking, the pastry is split, filled with cream, and topped with hazelnut praline. However, this version is more straightforward, featuring Chantilly cream, almonds, and raspberries. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Paris-Brest with Chantilly Cream and Raspberries Convection, Convection Bake Paris-Brest with Chantilly Cream and Raspberries Once you have made choux pastry a few times and realize the process is fairly easy, you may feel ready to tackle a more elaborate dessert. A classic Paris-Brest is traditionally made by forming a large choux pastry ring. After baking, the pastry is split, filled with cream, and topped with hazelnut praline. However, this version is more straightforward, featuring Chantilly cream, almonds, and raspberries. This type of dessert should be consumed on the same day it is made. Alternatively, you can prepare the ring or rings in advance and freeze them. When you're ready to serve, simply bake the frozen choux pastry, fill it with cream, and enjoy. With the amount of ingredients listed below, making two choux pastry rings that are five and a half inches in diameter is preferable to making one large ring, as it takes less time to cook. If you opt for a large pastry ring, you will end up with a very large choux pastry—unless, of course, that is your goal. INGREDIENTS For the Choux Pastry ¼ cup water ¼ cup milk ½ stick of unsalted butter, cut into chunks ½ cup unbleached all-purpose flour Pinch of kosher salt 3 large, room-temperature eggs For the topping 1 egg and milk or cream ⅛ cup of sliced almonds For the filling 1 pint / 473 ml heavy cream ⅓ cup of confectionery sugar PREPARATION Combine the water, milk, butter, and salt in a medium-sized heavy saucepan. Bring the mixture to a boil over medium-high heat. Once boiling, add the flour all at once, stirring vigorously with a firm spatula or wooden spoon to form a smooth dough. Reduce the heat to low and continue stirring until the mixture dries out and pulls away from the sides of the pan. Scrape the dough into a bowl and set it aside to cool for a minute. Alternatively, you can use a mixer to cool it down more quickly. Meanwhile, preheat the oven to 375°F (190°C) in Convection or Convection Bake mode, and line two baking sheets with parchment paper. If you plan to freeze the choux pastry rings, you can skip this step. Beat the eggs into the cooled dough one at a time, ensuring to mix well after each addition. On the parchment paper, mark a 5.5-inch (14 cm) circle using a pencil. You can also use a small plate to draw the circle or make an 8-inch (20.3 cm) circle for one large pastry. I recommend making two smaller pastries. You will need a ½ inch plain or star-shaped piping tip. Pipe two concentric rings and then add a third ring on top of the first two. Brush the pastry with a mixture of egg and milk (or cream) and sprinkle with sliced almonds. Bake for 35 to 40 minutes; note that baking time may vary depending on your oven. Once the choux pastry is done baking, turn off the oven and leave the pastries inside for about 30 minutes to help them become crunchy. Then, remove them and let them cool. Once the pastries are cool, cut them in half horizontally. Next, beat the cream until it is firm. Using a piping bag, pipe the cream onto the bottom half of each pastry. Sprinkle with almond slices, and then place raspberries along the outer edge of the cream. Finally, place the top half of the pastry back on. Dust with powdered sugar, and your Paris Brest is ready to serve! One Paris Brest serves 6 portions. PRINT OUR RECIPE Paris-Brest with Chantilly Cream and Raspberries .pdf Download PDF • 238KB WANT TO LEARN MORE? Click Here LOOKING FOR A DIFFERENT DESSERT OR RECIPE? Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Vanilla Creme Brulee RECIPE Chocolate Flan RECIPE Key Lime Cheesecake RECIPE Slow Roasted Pork Shoulder RECIPE How to Cook Prime Rib in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

When you cook in a Convection or Combi-Steam oven you don’t need unique recipes. However, you just need to understand the oven you cook with, specially with the oven has multiple modes. Have a question? email me at info@convectionkitchen.com Rescued By My Oven June 1, 2022 at 7:00:00 AM Understanding Your Oven Before Your Recipes When you cook in a Convection or Combi-Steam oven you don’t need unique recipes. However, you just need need to understand the tools you are cooking with so you can get the most out of them. For example, when I read a recipe that tells me to blanch or boil vegetables, I don’t reach for a saucepan, I turn on my Combi-Steam oven and select the Steam mode. Since I know I can cook on multiple racks using Convection, that is my go-to mode for easy oven meals as well as when I am cooking for a crowd. When it comes to entertaining and outdoor grilling, both ovens can be put to good use to help in the preparation of the food. Baby Back Ribs , for example, can be cooked uncovered in the combination Convection Steam mode at 280 - 300 degrees for 1 ½ - 2 hours and finished on the grill. Grains, vegetables, and hard-boiled eggs for salads can all be cooked in the Steam mode, and of course, remember multiple foods can be cooked at one time. If I am planning on grilling lean tender cuts of meat such as steaks, lamb chops, fresh sausages, chicken pieces, or thicker cuts of fish, then I usually cook them at very low temperatures in either oven first then finish them on the grill. This is known as the reverse sear method.Some Combi-Steam ovens have a specific cooking mode with a temperature range of 160 - 200 degrees for this method of cooking. Low-temperature cooking can also be done using the Convection mode using the same temperature range. Cooking lean tender cuts of meat at very low temperatures does take time so either use your oven meat probe or an instant-read thermometer to monitor the internal temperature. For best results cook the meat until it reaches 5 - 10 degrees below the target internal temperature. The internal temperature will rise when you complete the cooking on the grill. You will find a wonderful selection of salad recipes in the Combi-Steam recipe section including, Quinoa Salad with Broccoli and Dried Apricots , Curried Sweet Potato and Kale Salad , Potato Artichoke Salad , and Mexican Street Corn Salad . If you are ready to try some low-temperature cooking you will also find recipes for Low Temperature Roast Turkey , Low Temperature Roasted Prime Rib . Some of our favorite side dishes to serve with roast or barbecued meats are the Roasted Sweet Potato and Black Bean Salad , Oven Ratatouille , and Spoonbread Casserole . So whether you are cooking for yourself or for a crowd, let those ovens work for you! 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 recipe resources available nowadays are amazing, but they don’t reference the tools you are cooking with. In my Convection Kitchen site or youtube channel you will learn how convection works. Have a question? email me at info@convectionkitchen.com Rescued By My Oven December 7, 2022 at 8:00:00 PM Fantastic Feasts Made Easy with Convection How To Cook a Rib Roast in Convection December is a month loaded with special holidays and of course, special feasts are part of the holiday celebration. The recipe resources available nowadays are amazing, but they don’t reference the tools you are cooking with and since most Convection and Steam ovens have multiple modes of cooking that can be a challenge. Our YouTube channel features playlists with educational videos to help you understand each of the oven modes in your Convection and Steam ovens so next time you read a recipe that says to preheat the oven to 350F you will understand which mode to choose. If a large roast is part of your holiday menu we have recipes for Beef Rib Roast , Turkey , Ham , Pork Rib Roast, and Duck together with Convection cooking tips as well as recipes and tips for cooking the side dishes in Convection. Learning to orchestrate a meal using Convection takes a lot of stress out of the preparation of a meal, leaving the host more time to enjoy the party. Pork Rib Roast in Covnection We also have recipes for warming casseroles such as meatless Shepherds Pie and Fish Pie, and tips for making delicious meals such as Jambalaya with seafood that is grilled in the oven. BBQ Pulled Turkey is a great crowd-pleasing recipe for an outdoor get-together on a chilly day and nothing could be easier than cooking an entire Brunch in Convection. Convection and Steam ovens are amazing tools, I hope you will put them to work for you this holiday season to create memorable 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"

The Convection Bake mode is ideal for baking quick bread because it prevents the bread from drying during the long baking process. I bake my quick breads in the Convection Bake mode on rack position 2 (counting up from the bottom) at 325F/162C with perfect results. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Baked Zucchini Bread Convection Bake Mode Freshly sliced zucchini bread with walnuts, ready to serve with butter. Quick breads are appealing for several reasons. They are easy to put together, and even though they are enjoyed as a snack, the combination of fruits, vegetables, and nuts makes them a healthy snack option. For an added nutritional boost, ¼ - ½ cups of flour can be substituted with flaxseed or wheat germ. The Convection Bake mode is ideal for baking quick bread because it prevents the bread from drying during the long baking process. I bake my quick breads in the Convection Bake mode on rack position 2 (counting up from the bottom) at 325F/162C with perfect results. INGREDIENTS 1 cup grated zucchini (1 large zucchini) ½ cup granulated sugar ½ cup brown sugar 1/2 cup vegetable oil 2 large eggs, room temperature 1 ½ cups all-purpose flour 1/2 tsp kosher salt ¾ tsp baking powder ¾ tsp baking soda 1 tsp cinnamon 1 cup chopped walnuts Recipe ingredients. PREPARATION Heat the oven in the Convection Bake mode to 325F/162C. Coat an 8 ½” loaf pan with spray oil, line the base with parchment, and spray the parchment. Combine the zucchini, sugars, oil, and eggs in a large bowl and mix well. Fold in the dry ingredients until well integrated, and then fold in the nuts. Transfer to the prepared pan and bake for 55 minutes. Check the bread with a tester; if it is clean, remove it and set it aside to cool; otherwise, continue baking for another 6 - 10 minutes. Cool in the pan for 10 minutes then invert onto a wire rack and cool completely. PRINT OUR RECIPE Convection Baked Zucchini Bread .pdf Download PDF • 317KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Bake Classic Petite Baguettes Like a Pro RECIPE Braised Spareribs with Plum Sauce RECIPE Chocolate Flan RECIPE Broccoli and Cauliflower Gratin RECIPE Vanilla Creme Brulee RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

When cooking a salmon at a Low Temperature, the fish will be moist and flavorful. We first sear the fish and to the oven we go! YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How to Cook Salmon at a Low Temperature in Convection Convection Mode (True Convection) Convection-roasted Atlantic salmon with sautéed greens and roasted potatoes, elegantly presented. Cooking foods at low temperatures, especially delicate fish, helps keep the fish really moist and flavorful. For best results, we first sear the fish on one side, gently turn it over then place the pan in the Combi-steam or Convection oven to finish cooking. This technique works well with any meaty fish, just take care not to hurry the searing step by turning the fish too soon, otherwise, it will stick to the pan. For best results in a Convection oven use the Convection mode 180 - 200 degrees. If you have a Combi-steam oven, and it doesn’t have a dedicated Low-Temperature mode then just use Combi-steam 180 - 200 degrees. INGREDIENTS 2 fillets of meaty fish such as salmon, halibut, sea bass or wild cod 1 tbsp unsalted butter 1 tbsp olive oil ½ lemon, juice only PREPARATION Pat the fillets dry with a paper towel and season with your preferred seasoning and a sprinkle of Kosher salt and freshly cracked pepper. Heat the Combi-steam oven in the Low-Temperature or Combi-steam Mode 180 - 200 degrees. Or heat your Convection oven in the Convection mode to 180 - 200 degrees. Heat an ovenproof skillet over moderate heat and when hot add the butter and oil. Carefully lay the fish into the pan and let it cook undisturbed for a few minutes. Gently lift one corner and if the fish releases easily then carefully turn each piece. Now place the pan in the heated oven and cook for 6 - 8 minutes. Center cuts of very meaty fish may take up to 15 minutes to cook through. Don’t hurry the process the results are worth waiting for. Squeeze the lemon juice over the fish and baste with the pan juices before serving. Serves 2 Low Temperature Roast Salmon .pdf Download PDF • 100KB WANT TO LEARN MORE? Click Here THE STEAM OVEN IS GREAT FOR COOKING SEAFOOD! Potato Calamari Salad with Capers RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Steamed Salmon Salad Niçoise RECIPE Fish Pie with Wild Cod and Shrimp RECIPE How to Cook Lobster Tail in the Steam Oven RECIPE Roasted Halibut Fillet RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Prepare this Baked Mahi Mahi meal with Roasted Vegetables in your convection oven. The key is the timing of the dishes and of course your convection oven. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Mahi Mahi with Roasted Vegetables Convection Roast or Convection Bake Mode Baked Mahi Mahi with lemon and herbs, served with roasted vegetables and chickpeas. Cooking a simple meal of baked Mahi Mahi filets with a medley of zucchini and peppers and cauliflower steaks in a Convection oven is easy. The key things to consider when preparing a Convection meal are the timing of the different dishes, the best temperature, and the rack position. The circulating Convection heat keeps the fish moist and juicy and you can easily prepare several trays of roasted vegetables at the same time. Here is the cooking plan. The vegetable dishes will take the longest to cook and will benefit from a higher cooking temperature so they go into the oven first to cook for 15 - 20 minutes. While the vegetables are cooking you can season the fish and prepare an herb sauce such as Chimichurri to serve with the meal. When the vegetables are almost cooked, reduce the oven temperature to 350 degrees and slide the fish into the oven to cook for 6 - minutes and everything will be ready to serve at one time. PREPARATION If you plan to cook the cauliflower as shown in the video, then arrange 3 racks in your oven. One close to the bottom for the cauliflower, one closer to the top for the zucchini, and one in the middle for the fish. Heat the oven in the Convection Roast or Convection Bake mode at 400 degrees. Combine the zucchini, onion, pepper, garbanzo beans, and seasonings with enough olive oil to coat on a rimmed baking sheet and season with some Kosher salt and ground pepper. Slide the tray into the oven on the top rack and set the timer for 15 minutes. Meanwhile, place the fish on a lightly oiled rimmed baking sheet and top with the oregano and lemon. Drizzle olive oil over the fish and sprinkle with Kosher salt and ground pepper. When the timer has elapsed, reduce the oven temperature to 350 degrees and slide the fish on the middle rack in the oven. Cook for 6 - 8 minutes until the fish is firm. INGREDIENTS 1 ¼ lb. Mahi Mahi filets 3 medium zucchini, cut into 1” chunks ½ red onion, cut into 1” chunks 1 pepper, red or yellow, seeds removed, cut into 1” chunks 1 cup cooked garbanzo beans ¼ tsp dried Italian seasoning Pinch of dried chili flakes 2 tbsp olive oil ¼ tsp dried oregano ½ lemon sliced Baked Mahi Mahi with Roasted Vegetables .pdf Download PDF • 125KB WANT TO LEARN MORE? Click Here MORE SEAFOOD RECIPES FROM OUR STEAM OVEN! Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Paella with Steamed Mussels and Shrimp RECIPE Slow Roasted Salmon RECIPE Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

For best results when broiling steak season with salt immediately prior to cooking. For thinner cuts like the T Bone season immediately before works well YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Broiled Steak & Broiled Corn Salsa Convection Broil Mode Grilled steak slices laid on a bed of fresh arugula accompanied by a colorful corn salad garnished with herbs. For best results when broiling steak season with salt immediately prior to cooking. For thinner cuts like the T Bone season immediately before works well, for thicker steaks 40 minutes or overnight will give the best results. Drizzle with a light coating of high heat tolerant oil and your preferred seasoning before cooking. Preheat the oven in the Convection Broil Mode on Hi or 500 degrees, place the seasoned meat on a 2-piece Broil pan and cook for 4 - 5 minutes. Carefully turn the meat over and cook for 2 - 3 minutes depending on the thickness of the steak. If the steak is very thick, turn the oven off and place the pan on the lower rack for 3 - 4 minutes to finish cooking, otherwise remove from the oven and immediately take the steak off the pan. Always rest meat before carving. INGREDIENTS Sirloin or T Bone Steak Broiled Corn Salsa 2 - cups corn kernels 1 - red pepper, seeds removed chopped into small pieces 1 - small jalapeno pepper, seeds removed, chopped into small pieces ¼ - red onion, chopped into small pieces 1 - teaspoon ground cumin ¼ - teaspoon granulated garlic 1 - tablespoon grapeseed or peanut oil ¼ - cup chopped cilantro leaves 1 - lime, juice only PREPARATION The Broil function in most modern ovens is far more user friendly than older ovens, but it’s important to follow these simple steps when broiling in the oven. Arrange the oven racks before heating the oven, having one rack close to the broiler and another lower down is ideal that way once the meat is seared you can move it away from the powerful direct heat to finish cooking through if needed. Turn your overhead ventilation on to medium high speed, so that any escaping vapors will quickly be extracted. A preheat time of only 5 minutes is required for electric ovens, no preheat required for a gas oven, once the flame is ignited you are ready to cook. Always broil with the door closed Use a 2-piece broil pan when broil marbled meats, this way hot fat is shielded from the powerful direct heat. Always remove meat from the hot pan immediately it comes out of the oven to avoid overcooking. Use the Combination of Convection + Broil for thicker cuts of meat, this aids in even cooking and better moisture retention. Use the Broil only Mode for thin quick cooking cuts of meat, fish and vegetables. For best results when broiling steak season with salt immediately prior to cooking or 40 minutes prior to cooking. For thinner cuts like the T Bone immediately before works well, for thicker steaks 40 minutes or overnight will give the best results. Drizzle with a light coating of high heat tolerant oil and your preferred seasoning before cooking. Preheat the oven in the Convection-Broil Mode on Hi or 500 degrees, place the seasoned meat on a 2-piece Broil pan and cook for 4 - 5 minutes. Carefully turn the meat over and cook for 2 - 3 minutes depending on the thickness of the steak. If the steak is very thick, turn the oven off and place the pan on the lower rack for 3 - 4 minutes to finish cooking, otherwise remove from the oven and immediately take the steak off the pan. Always rest meat before carving. Preparation Broiled Corn Salsa Combine all the ingredients except the cilantro and lime juice in a bowl and spread onto a heavy duty rimmed baking sheet, covered with foil, shiny side down. Preheat the oven in the Broil Mode on Hi or 475 degrees, slide the tray into the oven and cook for 5 - 7 minutes or until the corn begins to brown on the edges. Remove from the oven and set aside to cool, then scrape the broiled vegetables into a bowl and toss with the cilantro and lime juice to taste. WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR STEAM PAGE Convection Steam Baked Baby Back Pork Ribs RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Steamed Broccoli Couscous Salad with Almonds and Cranberries RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Easy Steamed Potato Salad with Eggs and Asparagus RECIPE Slow Roasted Rib Eye Steak RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A savory Tomato tart tart with a cheesy custard and a swirl of pesto is a great way to enjoy an abundance of fresh tomatoes. Slice the tomatoes and set them aside in a colander for to allow the excess juices to drain YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Bake Tomato Tart with Mozzarella and Pesto Traditional Bake Mode and Convection Bake Mode A vibrant vegetable quiche with heirloom tomatoes and pesto. A savory tart with a cheesy custard and a swirl of pesto is a great way to enjoy an abundance of fresh tomatoes. For best results, slice the tomatoes and set them aside in a colander for about 30 minutes to allow the excess juices to drain. If you are not comfortable making the pastry a store bought crust will suffice it should still be baked blind to ensure the crust cooks through. Use the regular Bake mode with the oven rack set in the lower third of the oven to bake the pastry crust and use the Convection Bake mode to bake the tart. INGREDIENTS Pastry 1 ½ cups all purpose flour 1 stick very cold unsalted butter, cut into small cubes ¼ tsp of Kosher salt ¼ cup ice cold water Tart Ingredients 1 ⅕ lbs heirloom tomatoes cut into ½ “ slices 1 cup grated mozzarella or combination mozzarella and Parmesan cheese 3 large eggs ⅓ cup heavy cream or ½ and ½ ¼ cup pesto sauce PREPARATION Combine the flour, butter, and salt in a medium sized bowl. Blend with a pastry cutter or pulse in the bowl of a food processor. Add the water in a stream while continuing to mix until the pastry comes together in a ball. Remove from the bowl and roll it into an 8” disc on a lightly floured surface. Wrap tightly with plastic wrap and refrigerate for an hour. Heat the oven in the Bake mode 375 degrees. Roll the chilled dough out to a 9” circle and press into an 8” tart pan with a removable base or into a shallow pie dish. Trim any excess dough and prick the base of the tart all over with a fork. Place a circle of parchment over the dough and weigh it down with pastry weights or dried beans. Place in the oven and bake for 20 minutes. Set aside to cool before using. Tart Heat the oven in the Convection Bake Mode 350 degrees. Slice the tomatoes and place in a colander to drain the excess liquid. Sprinkle the cheese over the base of the pre-baked tart shell. Combine the eggs with the cream and a pinch of sea salt and freshly ground pepper, pour into the tart and swirl in the pesto. Arrange the sliced tomatoes over the top and bake the tart for 30 - 35 minutes until the custard has set. Heirloom Tomato Tart .pdf Download PDF • 167KB WANT TO LEARN MORE? Click Here TRY THE VERSATILITY OF THE STEAM OVEN! Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Key Lime Cheesecake RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE French Toast with Caramelized Bananas RECIPE Blanching and Canning in the Steam Oven RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Roasting Peppers in a convection oven is the easy mess free way to achieve perfectly charred peppers. Also, roasting peppers is an easy way to add flavor and pizazz to your day-to-day cooking. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Oven Roasted Peppers Convection Broil Oven Roasted Peppers as appetizers Roasting Peppers in a convection oven is an easy mess-free way to achieve perfectly charred peppers. Also, roasting peppers is an easy way to add flavor and pizazz to your day-to-day cooking. Once roasted and the skins are removed, the peppers take on a rich, luscious texture and flavor. These flavorful roasted peppers can be added to egg dishes, salads, pasta dishes, or just served as an appetizer on crostini best of all, you can roast 4 or 5 peppers at one time using the Broil mode in your Convection oven. Ingredients 4 peppers in a variety of colors make for a wonderful presentation Preparation Arrange the oven racks so that the top rack is close to the Broil element but far enough away so that the peppers do not come into contact with it. If your oven has an extension rack, use that rack, as it makes it very easy to move very hot trays in and out of the oven. Heat the oven in the Convection Broil or Broil mode to 475 F. Line a small shallow-rimmed pan with foil, shiny side down. Slice the peppers in half lengthwise and discard the seeds. Cut away any thick parts of the membrane, turn the peppers over, and flatten them with the heel of your palm. Don't worry if the pepper cracks a little around the edges. Oven roasted peppers Place the tray with the pepper in the oven and cook for approximately 8 minutes or until the skin is charred. Remove the tray from the oven and place it on a trivet; cover the peppers with a double fold of paper towels or a small brown paper bag, and let them rest for at least 10 minutes. Once the peppers have cooled and rested, the charred skin should separate easily from the flesh. In the refrigerator, roasted peppers can be stored in a clean jar covered with olive oil for a week to 10 days. If you have a Steam oven, you can use the Steam mode to sterilize jars for storage to ensure they are stored in a pristine environment. Discard the peppers if you notice any bubbles forming in the jar towards the end of the storage time. If you store the peppers with chopped fresh garlic and herbs, be sure to consume the peppers within four days. Oven Roasted Peppers .pdf Download PDF • 87KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH COMBINED STEAM RECIPES! Orzo Pasta Salad with Grilled Artichokes and Poached Shrimp RECIPE Baked Chicken and Rice RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Slow Roasted Rib Eye Steak RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

WHAT TYPES OF OVEN MEALS ARE BEST COOKED IN CONVECTION? FAQ PAGE How What Why Do What Types of Oven Meals are Best Cooked in Convection? In Convection food can be seasoned to appeal to different tastes but still cooked at the same time with no transference of flavors. This means that you can bake brownies for the kids and cook a savory casserole for the whole family without having to worry about mixing up flavors. OUR LATEST CONVECTION RECIPES Pork Sausage and Poultry Meat Pie Convection Baked Turkey Enchiladas Spatchcock Roast Turkey Oven Boston Style Baked Beans

For the best gravy, roast turkey pieces and vegetables and simmer them gently for a rich, flavorful stock. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Rich Flavorful Roast Turkey Stock Convection Bake or Convection Roast Mode Stock made with roasted turkey pieces and veggies For the best gravy, roast turkey pieces and vegetables and simmer them gently for a rich, flavorful stock. Mid-November is the perfect time to get a head start on preparing for your Thanksgiving holiday feast, and one of the easiest items to cook in advance is turkey stock. Turkey stock is a necessity not only for gravy but also to add to baked stuffing, and any extra can be used to make soup. Turkey stock can be made by simmering bone-in turkey pieces together with onion, carrot, celery, bay leaf, thyme, and peppercorns. The result will be a delicious, clear stock. However, if you roast the turkey pieces and vegetables first and then simmer the stock, you will create a beautiful, rich, flavorful stock that will add lots of flavor to your stuffing and gravy. Turkey stock for gravy The cooking time for roasting a turkey in convection is much faster than roasting a turkey in the thermal Bake or Roast mode. Because of the faster cooking time, it is recommended for food safety to bake the stuffing outside of the bird. Having a flavorful stock to add to the stuffing ensures great results with no risk of overcooking the bird. To prevent the vegetables from breaking down during the roasting, it’s best to cut them into large chunks. Peeling the vegetables is not necessary; just give them a good rinse before using. Stock ingredients INGREDIENTS For roasting the turkey and vegetables 2 turkey wings 2 turkey drumsticks 1 large onion, halved 4 carrots, cut into large chunks 4 celery stalks, cut into large chunks 3 stalks, fresh thyme Olive oil Additional ingredients for simmering the roasted turkey and vegetables 2 dried bay leaves 10 whole peppercorns 6 stalks of Italian parsley 6 cups water ¼ cup white wine PREPARATION Heat the oven in the Convection Roast or Convection Bake mode to 400 F/ 205 C. Place the turkey pieces, vegetables, and thyme on a large shallow oven baking tray. Drizzle with olive oil, toss to combine, and place the oven to roast for 1 hour. Remove the pan from the oven and scrape all the ingredients into a large saucepan or stockpot. Add the bay leaves, peppercorns, parsley, and water, and bring the liquid to a gentle boil. Then, immediately reduce the heat to a gentle simmer and set the timer for 1 hour. Remember to turn on your overhead ventilation. Now it’s time to deglaze the pan and scrape the caramelized pieces into the stock. If you have a gas cooktop, you can place the pan directly on a gas burner set to medium heat. Add the wine to the pan and scrape the pan with a metal spatula to release all the browned bits. Add ½ cup of water or stock to the pan, and as the liquid boils, keep scraping until everything has released. Scrape the residual liquid and browned bits into the stock. If you have an induction cooktop and the baking pan is not induction-compatible, add the wine to the hot pan, then add heated water or stock, scraping with a metal spatula to release the browned bits. Simmer the stock for an hour with the pan lid slightly offset to allow steam to escape. Allow the stock to cool slightly, strain, and discard the turkey with all the solids. Pour the stock into suitable containers and either freeze or refrigerate if you plan to use it within the next few days. Makes 4 cups of delicious collagen-rich turkey stock. PRINT OUR RECIPE Rich Flavorful Roast Turkey Stock .pdf Download PDF • 108KB WANT TO LEARN MORE? Click Here LOOKING FOR MORE TURKEY RECIPES? Succulent Steam Oven Turkey Breast RECIPE Slow Roasted Turkey Pieces RECIPE Braised Chicken with Lemon and Cilantro RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE BBQ Pulled Turkey RECIPE Braised Turkey with Butternut Squash, Chickpeas and Tomatoes RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!