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Stir chocolate, butter, Grand Marnier and vanilla in a large heavy saucepan over low heat until melted and smooth.  Set aside and cool to lukewarm. Beat the eggs and sugar until thick and pale, about 6 minutes. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Flourless Chocolate Cake in Convection Convection (True Convection) or Convection Bake Mode Decadent flourless chocolate cake garnished with powdered sugar, fresh raspberries, and mint leaves. INGREDIENTS 16 - oz bittersweet or semisweet chocolate, coarsely chopped 1 - cup unsalted butter, softened 3 - tablespoons, Grand Marnier 1 - teaspoon vanilla extract 7 - large eggs, room temperature 1 - cup superfine sugar PREPARATION Preheat oven to 325 degrees, Convection or Convection Bake. Butter a 9” diameter spring-form pan and line the bottom with parchment paper. Stir chocolate, butter, Grand Marnier and vanilla in a large heavy saucepan over low heat until melted and smooth. Set aside and cool to lukewarm. Using an electric mixer, beat the eggs and sugar until thick and pale, about 6 minutes. Temper the chocolate with ⅓ of the egg mixture, then fold in the remaining egg mixture and transfer to the prepared baking pan. Bake for 55 - 60 minutes or until the tester comes out with only moist crumbs attached. Flourless Chocolate Cake .pdf Download PDF • 239KB WANT TO LEARN MORE? Click Here CHECK OUT OUR STEAM RECIPE PAGE! Easy Steamed Potato Salad with Eggs and Asparagus RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Provencal Golden Potato and Tomato Casserole RECIPE Key Lime Cheesecake RECIPE Chocolate Flan RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

WHAT TYPE OF FOOD IS RECOMMENDED TO COOK IN CONVECTION OR TRUE CONVECTION MODE? FAQ PAGE How What Why Do What type of food is recommended to cook in convection or true convection mode? The Convection mode is most often used for baking multiple racks of cookies, appetizers, or pastries and can also be used to cook an entire meal in the oven on multiple racks, or to roast a large cut of lean tender meat. When using a glass dish always reduce the temperature by 30°F. Otherwise, as a general rule, reduce the temperature by 25°F when baking in Convection. OUR LATEST CONVECTION RECIPES Au Gratin Steakhouse Potatoes Slow Cooked Top Sirloin Roast Pumpkin Walnut Bread Roast Kabocha Squash Medley with Bratwurst

HOW DO I STEAM POTATOES FOR MASHED POTATOES? FAQ PAGE How What Why Do HOW DO I STEAM POTATOES FOR MASHED POTATOES? Whe n steaming potatoes in the Steam oven for mashed potatoes, cut the potatoes into small chunks and place the m in a solid container with a little water and salt. Allow 30 - 35 minutes for them to cook or until soft enough to mash. Steaming potatoes for optimal flavor and texture. OUR LATEST CONVECTION RECIPES Au Gratin Steakhouse Potatoes Slow Cooked Top Sirloin Roast Pumpkin Walnut Bread Roast Kabocha Squash Medley with Bratwurst

Roasted vegetables served over mushroom ravioli or tortellini is an easy delicious dinner to prepare. The ravioli can be tossed with olive oil or you can add a touch of decadence with some homemade Alfredo sauce. Anchor 1 YOUR RECIPE FOR STEAM COOKING Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli Convection Steam A vibrant platter of steam-roasted vegetables mixed with ravioli, showcasing a delightful blend of colors and flavors. Roasted vegetables served over mushroom ravioli or tortellini is an easy, delicious dinner. The Ravioli can be tossed with olive oil, or you can add a touch of decadence with some homemade Alfredo sauce. This meal can easily be adapted to use any vegetables that are in season with your preferred pasta. Ideally, choose vegetables with the same approximate cooking time and cut them so they cook evenly, or plan to add quicker-cooking vegetables to the pan towards the end of the cooking. Cooking food with a combination of convection and steam is ideal for roasting vegetables. This combination ensures better moisture retention and inhibits cellular breakdown, resulting in better flavor, texture, and nutritional value. Because steam ovens have smaller cavities than a standard wall oven, roasting the vegetables at 375 F/180 C is an ideal temperature. However, you can customize the temperature to achieve the best results with your oven. Just remember that convection cooks food from the edge to the center, so if the temperature is too high, food can cook unevenly. Since Ravioli cook very quickly, be sure to plan the cooking so the ravioli are drained before removing the vegetables from the oven so the pasta doesn’t stick together. Recipe main ingredients INGREDIENTS For the vegetables 2 cups cubed butternut squash (½” cubes) 2 cups Brussels sprouts, trimmed and cut into halves or quarters (depending on size) 1 small yellow onion, cut into ½” dice 8 oz shiitake (or your preferred mushrooms) cut into ½” thick slices ¼ tsp mixed Italian seasoning Pinch-dried red chili flakes Olive oil Recipe main ingredients 1 Package Mushroom Ravioli or Tortellini For the Alfredo Sauce ¼ cup butter ¾ cup whipping cream 2 cloves garlic, minced 1 cup grated Parmesan cheese PREPARATION Heat the steam oven in the Combination Convection Steam Mode (moderate humidity if you have that option) to 375F/180C. Combine the vegetables in a large bowl or in the oven pan, drizzle with enough olive oil to coat lightly, and season with Italian seasoning, chili flakes, some kosher salt, and freshly cracked pepper. Roast for 20 minutes until the vegetables are tender and slightly caramelized. The Alfredo sauce takes approximately 5 minutes to cook, while the Ravioli only 3 minutes, so heat the water for the Ravioli and begin making the Alfredo sauce. Combine the cream and butter in a small heavy pan over moderate heat and bring to a gentle simmer. Simmer for 2-3 minutes without boiling, then stir in the garlic. Cook for another 2 -3 minutes until thickened. Remove the pan from the heat, stir in the cheese, and season with sea salt and fresh pepper. Toss the pasta with the Alfredo sauce and serve over the vegetables. Serves 2 Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli .pdf Download PDF • 91KB WANT TO LEARN MORE? Click Here CHECK OUT THESE EASY RECIPES! Fig Tart with Rosemary Cornmeal Crust and Honey-Blackberry Glaze RECIPE Oven Chicken Shawarma RECIPE Zucchini Lasagna with Turkey, Ricotta and Pesto RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Oven BBQ Chicken RECIPE Broiled Cod with Miso Soy Glaze RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

For this herbed mushroom flan, you can even add in some dried exotic mushrooms for added flavor. Best of all any flan that doesn’t get eaten can be reheated in the steam oven Anchor 1 YOUR RECIPE FOR STEAM COOKING Herbed Mushroom Flan Steaming Steamed egg custards paired with asparagus, highlighting the art of steam oven cooking. Many foods benefit from being cooked in a Combi steam oven, and this delicious savory flan is definitely one of them. There is no need for a water bath for this delicious and easy recipe when using the steaming mode. You can use a variety of mushrooms and even add in some dried (reconstituted) exotic mushrooms for added flavor and of course some fresh chanterelles would be exceptional. Best of all any flan that doesn’t get eaten can be reheated in the Combi steam and taste just as good as when freshly cooked. INGREDIENTS 1 tbsp unsalted butter 1 tbsp olive oil 2 cloves garlic, minced 8 oz assorted mushrooms, cleaned and chopped 2 tbsp fresh parsley or ¼ tsp herbs de Provence 1 cup cream 3 large eggs ¼ cup freshly grated Parmesan cheese 6 4 oz ramekins or 1 8” tart pan PREPARATION Heat a medium sized skillet over moderate heat. Add the butter and oil and when the butter has melted increase the heat and stir in the mushrooms. Cook for a few minutes until the mushrooms release their juices then stir in the garlic and parsley or herbs de Provence. Cook for 6 - 8 minutes until the mushrooms have softened. Remove from the heat and set aside to cool. Heat the oven in the Steam mode 100% Humidity + 192°F degrees. Grease each of the ramekins with a little spray oil and place into the perforated pan. Divide the mushroom mixture evenly between the ramekins, and top them with some Parmesan cheese. Combine the cream and eggs with a dash of salt and some freshly ground pepper and whisk until well combined. Fill each ramekin ⅔ of the way with the cream and eggs. Cook for 25 - 30 minutes until set. Mushroom Flan in the Combi Oven .pdf Download PDF • 135KB WANT TO LEARN MORE? Click Here MORE BRUNCH RECIPES FROM OUR CONVECTION PAGE Plum Cake with Cinnamon Sugar RECIPE Vegetarian Tortilla Casserole with Zucchini, Corn, and Black Beans RECIPE Roulade with Chocolate Ganache and Candied Orange RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Eggs Florentine with Mushroom Sauce RECIPE Oven Baked Breakfast Potatoes with Breakfast Sausage RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Slow cooking method for grilling pork chops that will yield moist and tender results. Start with your oven and finish at the grill YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Grilled Pork Chops - Slow Cooking Method Low Temperature Cooking Succulent slow-cooked pork chops served with a side of tangy chutney, perfect for a hearty meal. Grilling meat brings out an abundance of flavor, but the grill's high heat can also dry foods out, so what's the solution? Begin by cooking the meat at low temperatures in your Convection or Steam oven and just give the meat a quick finish over high heat. The result? A perfect flavorful sear and meat that is not dried out. I used two different types of pork chops and both worked out well cooked at a low temperature for about 30-40 minutes then finished on the grill. Pork blade chops cut from the pork shoulder have more marbling and handle the grill's high heat well. Left-over grilled pork blade steak is excellent added to fried rice or a ramen bowl. Pork loin chops are typically cut quite thick and have less marbling can be tricky but they were perfect when cooked this way as well. I use 200 degrees for the slow cooking but you can go as low as 160 degrees, just allow a little extra time. Some grilled pineapple slices would of course be perfect as an accompaniment to these grilled chops. Ingredients 2 bone-in pork loin chops 2 pork blade chops 2 tbsp BBQ dry rub seasoning 2 tbsp heat-tolerant vegetable oil BBQ sauce optional 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 chops on a shallow rimmed baking sheet, season with your preferred BBQ seasoning, and coat each side of the chops with the oil. I didn’t add salt because the dry rub had a fair amount but add salt to taste. Cook for 30 minutes, brush the chops with the BBQ sauce is using, and finish the cooking on the grill, allowing approximately 4 minutes per side. Grilled Pork Chops .pdf Download PDF • 122KB WANT TO LEARN MORE? Click Here COMPLETE YOUR MEAL WITH OUR STEAM RECIPES! Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms RECIPE Chocolate Flan RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Spring cooking for gathering in Spring will be easier when you take advantage of the convection modes of your oven. Remember multiple rack cooking can be done in a convection oven. Have a question? email me at info@convectionkitchen.com Rescued By My Oven April 2, 2022 at 7:00:00 AM Spring Cooking and its Friend, The Convection Oven! Now that spring is here and for the first time in several years we are able to safely host gatherings, it’s definitely a good time to plan menus that make good use of the Convection features in your oven. Cooking several dishes at one time in Convection only requires planning but it certainly takes a lot of stress out of entertaining. I like to think of my Convection oven as my sous-chef, I give the orders and it does the cooking! Simple bread recipes like the Italian Cheese Bread make a great appetizer and is a fun recipe to get younger people involved in the kitchen. Many brunch dishes can be prepared in Convection such as baked French toast, frittata, breakfast potatoes, and sausage. This Convection Brunch video will show you how to successfully cook several dishes at one time. We also have recipes for Convection Baked Ham that pairs beautifully with a Cauliflower Mac N Cheese casserole or a delicious Convection Roast Lamb . Another popular spring recipe is Roasted Salmon with Cider-Mustard Glaze and if you are interested in a meat-free option try our recipe for Shepherds Pie with Seitan . If you are looking for a light healthy dessert then give the Almond Orange Olive Oil Cake a try or for the most amazing chocolate oatmeal cookie you have ever tasted, try this recipe from our contributor Susanne Jensen for Lacy Chocolate Oatmeal Cookies . 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"

Convection is the ideal mode for cooking Baked Pork Shoulder Roast Stuffed with Spinach and Fontina Cheese because convection will prevent the meat from drying. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Pork Shoulder Roast Stuffed with Spinach and Cheese Convection Roast Mode or Convection Bake Mode Succulent stuffed pork tenderloin, garnished with fresh herbs, served with green beans, cherry tomatoes, and roasted potatoes. Convection is the ideal mode for cooking a stuffed pork shoulder roast in order to prevent the meat from drying out while cooking. Pork shoulder can be braised with liquid in a Dutch oven or slow-roasted on a rack in a shallow pan, but when it is butterflied, pounded, and stuffed the cooking time is significantly reduced. If you are not sure about butterflying the roast, ask the butcher to do it for you, basically you are cutting it open like a book. Once butterflied then pounding the meat with a meat tenderizer will increase the surface area for stuffing. This cut of meat is best cooked low and slow, I used the Convection Roast Mode , 350°F degrees for 30 minutes then reduced the oven temperature to 325°F and continued cooking my 3lb roast for another 1 1/2 hours. Cuts of meat like pork shoulder require longer cooking to tenderize, so doneness is determined by the texture of the meat. At the end of the cooking time, it should be almost fork tender. Adding some stock and wine to the roasting pan will create enough juices to make a delicious pan sauce. INGREDIENTS 3 - 4 lb. pork shoulder roast, butterflied 1 whole shallot, diced 3 cloves garlic, minced ½ tsp mixed Italian seasoning Pinch of dried red chilies 1 10 oz package, washed baby spinach, coarsely chopped ¼ cup grated Parmesan cheese ½ cup grated Fontina cheese 1 cup of stock (optional) to add to the roasting pan ½ cup white wine (optional) to add to the roasting pan PREPARATION Begin by preparing the stuffing. Sauté the shallots and garlic gently for a few minutes in a little olive oil and butter. Stir in the Italian seasoning and red chilies then add the spinach in handfuls until it has all wilted. Set the stuffing aside to cool then combine it with the cheeses. Cut about 8 or 9 lengths of butcher twine to have it ready to tie up the roast. Heat the oven in the Convection Bake or Convection Roast mode to 350 degrees. Lay the butterflied roast on a rimmed baking sheet and sprinkle some kosher salt and fresh pepper over the meat then spread the stuffing evenly over the meat, leaving a 1” border around the edge. Tie one length of string around the center of the roast, then tie the rest of the roast in 1 - 2” intervals. Season the outside of the meat with some Kosher salt and cracked pepper and a sprinkle of mixed Italian seasoning and drizzle with a little olive oil to coat. Place the roast on a rack in a shallow pan and add the stock and wine to the pan. After 30 minutes, reduce the oven temperature to 325 F and cook the roast for another 1 ½ hours. Be sure to let the meat rest for 15 minutes before slicing. Serves 6 Stuffed Pork Shoulder Roast .pdf Download PDF • 101KB WANT TO LEARN MORE? Click Here ALL ABOUT PORK IN THE STEAM OVEN Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms RECIPE Braised Spareribs with Plum Sauce RECIPE Slow Roasted Pork Shoulder RECIPE Pork Tenderloin with Roasted Vegetables RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This cake is prepared in a food processor since the first step is to grind the hazelnuts, once the batter is formed transfer it to a bowl to fold in the pears and chocolate.  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Chocolate Cake with Pears and Hazelnuts Convection (True Convection) A freshly baked pear cake as part of a Convection Meal. This cake is prepared in a food processor since the first step is to grind the nuts, once the batter is formed transfer it to a bowl to fold in the pears and chocolate. The cake has a nice light batter and is a winning combination of flavors. INGREDIENTS 1 - cup all purpose flour 1 ½ - teaspoons baking powder ½ - teaspoon salt ½ - cup hazelnuts (or substitute pecans or walnuts) 6 - ounces cold unsalted butter cut into small chunks ⅔ - cup light brown sugar 2 - eggs ¼ - cup dark chocolate chopped into small pieces 4 - small pears, peeled, cored and chopped into small pieces PREPARATION Heat the oven to 300 degrees Convection. Butter an 8” cake pan and line the bottom with paper. Combine the flour, baking powder and salt in a small bowl and set aside. Grind the hazelnuts in a food processor to a fine meal. Add the flour mixture and pulse to combine. Add the butter and pulse until fine crumbs form. Add the sugar and eggs and mix briefly to combine. Transfer the batter to a bowl and fold in the chocolate and half of the pears. Spread the batter into the prepared cake pan and top with the remaining pears. Bake for approximately 50 minutes or until the tester comes out clean. Chocolate Cake with Pears and Hazelnuts .pdf Download PDF • 92KB WANT TO LEARN MORE? Click Here MORE DELICIOUS RECIPES FROM OUR STEAM PAGE Steam Oven Caramel Bread Pudding Delight RECIPE Chocolate Flan RECIPE 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Vanilla Creme Brulee RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Key Lime Cheesecake RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The Pork Rib Roast can be left on the bone as is, or the bone can be removed and tie it back into place for you. Cook the meat at 325F until it almost reached the internal temperature of 140F. Finish at 375F. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Herbed Pork Rib Roast in Convection Convection Mode Succulent pork rib roast cooked to perfection in a convection oven, served with roasted potatoes and Brussels sprouts. We are so used to cooking boneless cuts of meat that roasting large cuts of bone-in meat can be daunting. However, bone-in meats actually have better flavor and texture and, when cooked in Convection, retain more of their natural juices. There are several ways this cut can be prepared for roasting. The meat can be left on the bone as is, or the butcher can remove the meat from the bone and tie it back into place for you. Another option is to have the individual bones “frenched,” removing the meat and fat from the lower part of the bone; this makes for an exquisite presentation, but make sure the chine bone has been removed for easy carving. I had the butcher remove the meat from the bone and tie it back into place, making it very easy to slice the meat. The key to good results is using convection at a lower cooking temperature. In this recipe, I cooked the roast at 325F until it almost reached the internal target temperature of 140F, then I increased the oven temperature to 375F to complete the cooking. INGREDIENTS 1 4 - 5lb pork rib roast, separated and tied back to the bone 3 springs of fresh thyme ½ tsp mixed Italian seasoning 1 tsp Kosher salt 1 tbsp vegetable oil PREPARATION Remove the meat from the refrigerator a few hours before cooking. Insert the thyme sprigs between the meat and the bone and rub with the remaining seasonings. Add the oil until just before the roast goes into the oven. Place the roast in a shallow pan, cover the meat loosely, and set it in a cool spot in the kitchen. Because the meat is being cooked on its rack of bones, it only needs to be placed on a rack if you use a deeper roasting pan. Remember, when cooking in Convection, it’s important to elevate the meat to allow the heated air to circulate around the food. Heat the oven in the Convection Roast or Convection Bake mode to 325 degrees. Brush the meat with vegetable oil, insert the oven meat probe or a wireless meat probe into the meat on the diagonal, making sure it doesn’t touch the bone, and place it into the oven. Keep an eye on the internal temperature, and when it reaches 135F, increase the oven temperature to 375F or 400F (for larger ovens) to crisp and brown the roast. When the meat reaches the target internal temperature, remove it from the oven and set it aside, loosely covered with foil, to rest for at least 20 minutes. Pork Rib Roast .pdf Download PDF • 388KB WANT TO LEARN MORE? Click Here MORE PORK RECIPES FROM OUR STEAM OVEN Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Slow Roasted Pork Shoulder RECIPE Steamed Broccoli Couscous Salad with Almonds and Cranberries RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Braised Spareribs with Plum Sauce RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Baking stuffed peppers with farro, chickpeas and chard in Convection ensures the stuffing doesn't dry out during the  baking, resulting in great flavor and texture YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Peppers Stuffed with Farro, Chickpeas and Chard Convection Bake Mode A vibrant platter featuring colorful stuffed bell peppers filled with a hearty mix of grains and vegetables, surrounded by roasted broccoli sprinkled with toasted breadcrumbs, ready to serve with a side of green olives and lemon slices. Baking stuffed vegetables in Convection ensures the stuffing doesn't dry out during the baking, resulting in great flavor and texture. Preparing stuffed vegetables does involve extra preparation but it's such an appealing way to present a nourishing meal. Begin by cooking the farro and while it is cooking prepare and saute the vegetables. Next, prepare the peppers, combine the cooked vegetables and farro with the cheeses and season with sea salt and pepper. The prepared stuffed peppers can be baked immediately or covered and refrigerated overnight. INGREDIENTS 4 - bell peppers, halved length-wise and ribs and seeds removed 1 - cup cooked farro mixed with the following sauteed vegetables ½ - small yellow onion, finely chopped 2 - cloves garlic, minced 2 - 3 chard leaves, large ribs removed, finely sliced, combined with ½ - cup cooked chickpeas ½ - cup shredded mozzarella cheese ½ - cup crumbled feta cheese PREPARATION Pack the filling into the peppers and place in a lightly oiled shallow baking dish or small rimmed baking pans. Bake in the Convection Bake mode at 400 on the middle or lower rack for 25 to 30 minutes until the peppers have softened and are browning at the edges. 4 - 8 Servings WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR STEAM PAGE Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli RECIPE Potato Frittata with Linguica and Kale RECIPE Orzo Pasta Salad with Grilled Artichokes and Poached Shrimp RECIPE Braised Chicken with Lemon and Cilantro RECIPE Steamed Bulgur Pilaf with Kale and Red Pepper Paste RECIPE Potato Calamari Salad with Capers RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Cooking the Semi Boneless Roasted Leg of Lamb in convection and in shallow pan for faster results and moisture retention YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Semi Boneless Roasted Leg of Lamb Convection Roast Mode Succulent slices of roasted leg of lamb, perfectly cooked in a convection oven, accompanied by herb-crusted tomatoes for a savory feast. Roasting large cuts of meat in Convection is always a good choice. Not only do large cuts of meat cook faster, they retain more moisture, and you can cook multiple dishes at one time. Most importantly, remember that even when cooking in Convection, roast the meat on a rack in a shallow pan. A semi-boneless leg of lamb is an excellent cut for roasting in the Convection Roast Mode . You get the benefits of roasting with the bone, and carving nice slices on either side of the bone is straightforward. Best of all, if your oven has an internal meat probe, you can cook the meat to the exact degree of doneness you want. Wireless probes are a good option for ovens that do not have a meat probe; otherwise, checking the meat with an instant-read thermometer to determine the internal temperature close to the end of the recipe time will help avoid over-cooking. I set my meat probe to 130°F, and the meat was evenly cooked, with just a few well-done slices on the edges. After resting for 20 minutes, the internal temperature had risen to 145°F. As a guideline for timing, if your oven doesn’t have a meat probe, the cooking time of my 4.25lb roast was approximately 1 hour and 15 minutes. So, checking your roast around that time should give you a good reading if checking the internal temperature with an instant-read thermometer. Because my side dishes were quick-cooking, I didn’t add them until I removed the lamb from the oven. I increased the oven temperature to 350°F; they were hot and ready to serve when the lamb rested and was carved. INGREDIENTS 1 4-5lb semi-boneless roast 1 tsp kosher salt 1 tsp dried herbs de Provence 1 tbsp olive oil 2 cloves garlic, thinly sliced PREPARATION With the point of a sharp knife, cut a series of thin slits all over the lamb. Combine the salt, herbs, and oil and rub into the lamb. Push the sliced garlic into the slits, cover the roast, and refrigerate overnight or at least 4 hours before cooking. Let the lamb sit outside the refrigerator for at least one hour before cooking. Heat the oven in the Convection Roast Mode 425°F and place the lamb on a rack in a shallow pan. Insert the needle part of the meat probe into the meat at an angle and slide the pan into the oven. Insert the probe into the receptacle and close the door. Touch the probe symbol or icon and program in the desired temperature. In my oven, I have to touch the probe symbol again to confirm, so be sure to look at your oven User Guide to be sure you have programmed the oven correctly. Now, set the kitchen timer for 15 minutes, and when the timer has elapsed, reduce the oven temperature to 325°F for the remainder of the cooking time. When using an oven meat probe, the oven will turn off automatically when the programmed temperature has been reached. Remove the meat and set it aside to rest loosely covered with foil. Reprogram the oven in the Convection Roast Mode to 350 - 375° to cook any oven side dishes. Serves 6 - 8 Link to Convection Baked White Bean Casserole with Artichokes and Olives Link to Convection Baked Tomatoes Provencal Style Convection Roast Leg of Lamb .pdf Download PDF • 109KB WANT TO LEARN MORE? Click Here ELEVATE YOUR BAKING WITH STEAM! Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE How to Cook Prime Rib in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Cooking lean, tender, bone-in pork baby back ribs in a combination of heat and steam is a proven method for success, ensuring  the meat remains tender and juicy. Anchor 1 YOUR RECIPE FOR STEAM COOKING Convection Steam Baked Baby Back Pork Ribs Convection Steam and Convection Roast Mode Juicy barbecue ribs served with sides, ready to savor. Cooking lean, tender, bone-in pork baby back ribs in a combination of heat and steam is a proven method for success, ensuring the meat remains tender and juicy. When slow-cooking the ribs in a steam oven, we still use the traditional method of using a dry rub for flavor and cooking the ribs in a slow oven; however, there is no need to add liquid to the pan and cover the ribs with foil to create steam. Select the combination of Convection + Steam mode and set the temperature to 250°F (120 °C). Once the ribs have cooked for approximately 1 ½ to 2 hours and are fork-tender, they can be brushed with your preferred barbecue sauce and finished in the Convection Roast or Bake mode, under the broiler, or on a grill. This recipe requires finishing the ribs in the Convection Roast mode at 425°F (220 °C). This recipe uses a straightforward combination of seasonings for the dry rub; however, since taste is highly personal, it's easy to create the flavor profile you prefer. I wanted a tropical fruity glaze for my ribs, so I used Guava jam from Trader Joe's as the base and served the ribs with a steamed green bean salad and corn muffins. INGREDIENTS For the ribs 2 racks of baby back pork ribs, 1.5 - 2lbs each 1 tsp garlic powder 1 tsp onion powder 2 tsp smoked paprika (mild or hot) 2 tsp cumin 1 tsp dry mustard Pinch cayenne pepper, to taste (optional) 2 tsp kosher salt Freshly ground pepper For the BBQ Sauce ½ cup Guava jam ½ cup ketchup ¼ cup honey ¼ cup brown sugar 2 tsp soy sauce or Worcestershire sauce 1 tsp apple cider vinegar 2 tsp tomato paste PREPARATION Blot the pork ribs dry with paper towels. Combine all the seasonings and rub them evenly into the meat at least one hour prior to cooking, or overnight. Heat the Steam Oven in the Combination Convection Steam mode to 250°F/120°C Place the ribs on a solid oven pan or a shallow, rimmed baking pan. Place in the oven and set the timer for 1 hour and 45 minutes. (see Note). When the timer elapses, check the meat to determine how tender it is. If the meat is very tender, it can be removed and set aside, or you can continue cooking for another 15 - 20 minutes. To finish the ribs, pour the accumulated pan juices into a small bowl, skim the fat, and add the pan juices to the barbeque sauce. Heat the Convection oven in Convection Roast or Convection Bake mode at 425°F (220 °C). Place the ribs on a foil-lined pan and brush them with the barbeque sauce. Place the pan in the oven and cook for approximately 6 minutes, or until the glaze begins to caramelize. Remove the ribs from the oven, set aside to rest for 8 - 10 minutes before slicing into segments for serving. Note: For steam ovens with a tank, check the water reservoir after 1 hour to make sure there is sufficient water for the remainder of the cooking time. To prepare the barbeque sauce, combine all the ingredients in a small saucepan and simmer for 10 minutes, or until thickened. Convection Steam Baked Baby Back Pork Ribs .pdf Download PDF • 284KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Roast Kabocha Squash Medley with Bratwurst RECIPE Oven BBQ Chicken RECIPE Maple Glazed Baked Pork Chops RECIPE Baked Pork Chops with Garlic Herb Stuffing RECIPE Beef Wellington RECIPE Easy Apricot and Pistachio Tart RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

WHAT ARE THE ADVANTAGES OF ROASTING DUCK IN THE STEAM OVEN? FAQ PAGE How What Why Do What are the Advantages of Roasting Duck in the Steam Oven? Duck has a good layer of fat but the duck meat itself is not marbled with fat, so it benefits from long slow cooking to tenderize the meat without drying it out. During the steaming process (one of my ways of cooking duck), the fat renders providing you with a very healthy and delicious cooking fat that can be stored in the refrigerator or freezer for about six months. Potatoes and root vegetables roasted in duck fat are outstanding, but the fat can also be used for general cooking. Ready to Steam-Roast a duck? Check out my recipe Steam-roasted duck with crispy skin served alongside roasted potatoes and greens. OUR LATEST CONVECTION RECIPES Au Gratin Steakhouse Potatoes Slow Cooked Top Sirloin Roast Pumpkin Walnut Bread Roast Kabocha Squash Medley with Bratwurst