Planning for cooking success is key, but with Larissa help and the help of your convection, steam or convection-microwave oven complete meals can be cooked in one go. Have a question? email me at info@convectionkitchen.com Rescued By My Oven June 2, 2023 at 12:00:00 PM Successful Convection Cooking Begins with Planning Well at the end of a busy work day, you might be mulling over what you feel like eating for dinner, and while there are many options for picking up prepared food or having food delivered here at Convection Kitchen we offer a variety of options for cooking easy oven meals. Find This And Many Other Convection Meals In The Convection Meal Tab Once you understand how to make good use of your Convection , Steam , or your Convection/Microwave oven you will find that you have amazing tools at hand that can simplify the preparation of everyday meals. All you need to do is a little planning and have the groceries on hand. Chocolate Slice - The Convection Microwave Method In the Convection Recipe section, you will find a category for Convection Meals . The recipes in this section will guide you through cooking several dishes in the oven at one time with tips and guidelines for adjusting the temperature and timing of each dish. In the Steam Recipe section , the recipes in the Steaming category will show you how to cook many foods in the Steam oven instead of on the cooktop. I understand that cooking a complete meal in the oven may seem overwhelming, but honestly, it is easier than juggling multiple pans on the cooktop. Once you embrace the concept let these recipes inspire you to create your own meal plans, the basics are all there to help you. It all begins with choosing the cooking mode, the appropriate rack positions, temperature, and timing. After a while, it will become second nature, and you will be creating amazing meals with less stress. Larissa, Your Convection Enthusiast https://www.youtube.com/watch?v=fnq2CHy9uEQ 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"

WHAT IS A CONVECTION OVEN? FAQ PAGE How What Why Do What is a Convection Oven? A true convection oven features a fan on the back wall of the oven, covered by a baffle. The fan is encircled by heating elements, and when a convection mode is engaged, the ambient air in the oven is drawn into the baffle and heated. The heated air is forced out by the fan through ports around the baffle. https://video.wixstatic.com/video/43d86e_4e3cea10039a41c6869eaa196d2d95e1/1080p/mp4/file.mp4 Click here to watch an Introduction to Convection . OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

Chicken Shawarma is normally served in pita pockets, but I am serving it as a meal over rice. A fair number of spice mix are required to be combine with the chicken a few hours in advance of cooking. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Oven Chicken Shawarma Convection Roast or Convection Bake Chicken Shawarma can be baked simultaneously with other food in a convection oven. Chicken shawarma can be baked simultaneously with other foods to create a delicious Convection meal This video shows how to cook chicken shawarma, baked falafel, and rice pilaf in Convection. Chicken Shawarma is normally served in pita pockets, but I am serving it as a meal over rice. A fair number of spices are required for the chicken shawarma and ideally, the chicken should be combined with the spice mix a few hours in advance of cooking. I used a very good Falafel mix from Trader Joe's and changed the ratio of water to oil in the mix for baking in the oven. The rice can also be cooked in the oven in a covered casserole or pan. After all, why turn on the cooktop when the oven is already on? Because turmeric powder does stain mix the spices over a washable cutting board and wear gloves or use a stainless steel spoon to combine the spices with the chicken. INGREDIENTS 8 boneless skinless chicken thighs, cut into 1” thick strips 1 medium red onion, thinly sliced ½ tsp ground cumin ½ tsp ground coriander ½ tsp garlic powder ½ tsp ground turmeric ½ tsp milk smoked paprika ½ tsp Kosher salt ¼ tsp ground cayenne pepper or more if you prefer more spice 1 lemon, juiced ⅓ cup olive oil PREPARATION Place the chicken in a glass casserole dish with the onion. Combine the spices, sprinkle over the chicken, and turn to distribute evenly. Add the lemon juice and olive oil and refrigerate for 1 - 3 hours. Allow the chicken to come to room temperature before cooking. Organize the oven racks to accommodate all the dishes. Heat the oven in the Convection Roast or Convection Bake mode at 375 degrees. Spread the chicken onto a lightly oiled, rimmed baking sheet (foil lined for easy clean-up). Place the chicken in the upper part of the oven and cook for 20 - 25 minutes until the onions begin to brown and the chicken is firm. PRINT OUR RECIPE Chicken Shawarma .pdf Download PDF • 119KB WANT TO LEARN MORE? Click Here TRY A COMPLETE MEAL FROU OUR STEAM OVEN! Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Chocolate Flan RECIPE Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

When cooking quinoa, remember a little goes a long way! If you want to have some quinoa on hand for other meals then go ahead and steam a whole cup, otherwise ½ cup will be enough to make this salad Anchor 1 YOUR RECIPE FOR STEAM COOKING Quinoa Salad with Broccoli, Dried Apricots and Toasted Pistachios Steaming A vibrant and nutritious quinoa and vegetable medley steamed to perfection in a steam oven, highlighting a colorful mix of broccoli, carrots, and pistachios for a wholesome meal. When cooking quinoa, remember a little goes a long way! If you want to have some quinoa on hand for other meals then go ahead and steam a whole cup, otherwise ½ cup will be enough to make this salad to feed 4 people. The only two ingredients that need steaming are the quinoa and the broccoli, plan 15 minutes for the quinoa and about 5 for the broccoli florets. INGREDIENTS ½ - cup rinsed quinoa 2 - cups, small broccoli florets Remaining Salad Ingredients: 6 - dried apricots, chopped ¼ - cup, currants 3 - scallions, finely chopped ¼ - cup fresh Italian parsley leaves, chopped ½ - cup pistachio nuts, lights toasted Combine with the cooked quinoa and broccoli when cool. Vinaigrette: 1 - medium lemon, zest and juice ¼ - cup olive oil ¼ - teaspoon paprika ¼ - teaspoon ground cumin ¼ - teaspoon salt Whisk the ingredients together and toss with the salad. PREPARATION Preheat the Steam Oven in the Steam Mode. Place the quinoa in a small solid pan and add a touch of salt and just enough water to cover. Steam for 15 minutes then set aside to cool. Any residual water will be absorbed during this time. Place the broccoli florets in a small perforated pan and steam for 4-5 minutes until tender, then set aside to cool. Quinoa Salad Broccoli & Dried Apricots .pdf Download PDF • 288KB WANT TO LEARN MORE? Click Here COMPLETE YOUR MEAL WITH THESE RECIPES Roulade with Chocolate Ganache and Candied Orange RECIPE Oven BBQ Chicken RECIPE How to Roast Chicken Breasts in Convection RECIPE Convection Bake Pita Bread RECIPE Cauliflower Mac n’ Cheese RECIPE Strawberry Galette with Vegan Pastry Crust RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

It's easy to cook a complete meal in Convection with outstanding results however, planning is key. Follow these tips for success. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Meatballs with Roasted Zucchini and Orzo Pasta Risotto Convection Bake or Convection Roast Mode A 30 Minute Convection Meal There are many benefits to cooking with convection, and one of the best is cooking an entire meal at one time. To ensure each item cooks well, it's also important to consider the temperature and timing best suited to each item, so making a plan is important. Once you get used to planning the cooking of oven meals, you will be easily able to orchestrate cooking great meals without standing at the cooktop. Here is the cooking plan: Heat the oven to 350 degrees in the Convection Bake or Convection Roast mode. When heated, place the meatballs in the oven, set the timer for 10 minutes, and prepare the orzo risotto. When the timer has elapsed, add the risotto to the oven and set the timer for another 10 minutes. Chop the vegetables, and when the timer has elapsed, place them in the oven and set the timer for 10 minutes. When the timer has elapsed, remove the meatballs and the risotto from the oven and increase the oven temperature to 425 F to finish cooking the vegetables for 6 - 8 minutes. At this point, the vegetables are almost cooked through, but a high-heat finish will give them that nice touch of caramelization that adds so much flavor. Keep the risotto covered to stay warm, and add the meatballs to the prepared tomato sauce. You may find it just as easy to boil the pasta on the cooktop, but I wanted to demonstrate how the entire meal can be cooked in the oven if that simplifies the process for you. This is a simple meal perfect for a family dinner, and learning how to orchestrate cooking a meal in the oven can be beneficial in terms of time savings and yielding great results. INGREDIENTS For the meatballs 1 lb ground beef ½ tsp garlic herb blend seasoning ½ tsp mixed Italian seasoning 1 tsp kosher salt Freshly ground pepper ½ cup breadcrumbs 1 egg ½ cup grated Parmesan cheese For the marinara sauce 2 cloves garlic, smashed and minced One 28-oz can of whole plum tomatoes ½ tsp mixed Italian seasoning Dash red chili flakes 1 tsp sugar Salt & freshly ground pepper to taste For the orzo risotto 1 shallot, sliced 1 cup orzo pasta 2 cups chicken stock or water, heated Pinch of kosher salt For the zucchini medley 3 medium zucchini, cut into 1" dice ½ medium red onion, cut into 1" dice 1 red pepper, cut into 1" dice 1 yellow pepper, cut into 1" dice One 15-oz can garbanzo beans, drained Recipe ingredients PREPARATION Arrange the oven racks to accommodate all the dishes and heat the oven in the Convection Bake or Convection Roast mode to 350 F/180 C. Lightly oil a rimmed baking sheet to bake the meatballs, or line them with parchment if you prefer. Combine the ingredients for the meatballs in a bowl, blend with a light hand, then roll the mixture into 2"-sized balls and arrange them on the baking sheet. Place the tray in the oven on the lower rack and set the timer for 10 minutes. The total cooking time for the meatballs will be 30 minutes. Make the marinara sauce. Heat a tablespoon of olive oil in a medium-sized saucepan. Add the garlic and cook gently for a few minutes, taking care not to let it brown. Add the Italian seasoning, sugar, and dried chilies and stir to combine. Add the tomatoes and crush with the back of a spoon. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Place the orzo pasta in a 4 - 6 cup oven-proof dish and add a dash of salt. Saute the shallot over moderate heat in a little oil and butter until just softened, then scrape into the pasta. Add the heated stock or water, cover, and place in the oven when the ten-minute timer has elapsed. Don't worry if you are a few minutes behind. Reset the timer for another 10 minutes. There may be some residual liquid in the pan when you remove it from the oven but it will be absorbed while the orzo rests. The total cooking time for the orzo pasta will be 20 minutes. Prepare the vegetables as directed, place them in a bowl, and combine with the olive oil and seasoning. Spread the mixture onto a rimmed baking sheet and slide it into the oven. Set the timer for 10 minutes. The total cooking time for the vegetables will be 16 - 18 minutes. The final 6 - 8 minutes will be at a higher oven temperature. When the timer elapses, you can remove the meatballs and add them to the sauce. The orzo risotto can also be removed, but keep it covered so it stays warm. Increase the oven temperature to 425 F/ and cook the vegetables for another 6 - 8 minutes until they begin to caramelize around the edges. Serve 4 PRINT OUR RECIPE Baked Meatballs with Roasted Zucchini and Orzo Pasta Risotto .pdf Download PDF • 391KB WANT TO LEARN MORE? Click Here MORE GREAT RECIPES FROM OUR STEAM COLLECTION 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 Steamed Black Bean Sauce Pork Spareribs RECIPE Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms RECIPE Baked Risotto with Lemon and Basil RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Pumpkin walnut bread, flavored with a blend of nutmeg, cinnamon, cloves, and ginger, is a wonderful snack during the cooler months for morning or afternoon tea. In the Convection Bake mode, heat is directed from the bottom and top heating elements, but the heated air is circulated by the convection fan for even cooking. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Pumpkin Walnut Bread in Just a Few Steps Convection Bake Mode Golden slices of nutty pumpkin bread, paired with fresh apples and dried oranges, tempting your autumn senses. Pumpkin walnut bread, flavored with a blend of nutmeg, cinnamon, cloves, and ginger, is a wonderful snack during the cooler months for morning or afternoon tea. Quick breads do take about 50 minutes to bake, but on the plus side, they are easy to mix by hand, and when made with oil, they have a longer shelf life. Recipes for baking are typically written for single-rack baking in the traditional Bake mode. This mode can produce a nice crumb, but thermal heat does have a drying effect on food, so for dense, heavy batters like this pumpkin bread, the Convection Bake mode is a good option for even baking and a light crumb. In the Convection Bake mode, heat is directed from the bottom and top heating elements, but the heated air is circulated by the convection fan for even cooking. If you are baking several loaves to share with friends during the holidays, using convection allows you to load up the oven with multiple pans, and they will all cook evenly. To ensure good results, I suggest you review the rack positions recommended by your oven manufacturer when baking on multiple racks in the Convection Bake mode, and also remember to reduce the recipe temperature by 25°F. INGREDIENTS 1 ¾ cups all-purpose flour 1 tsp pumpkin pie spice blend 1 tsp ground cinnamon 1 tsp baking soda ½ tsp kosher salt 2 large, room-temperature eggs ¾ cup packed brown sugar ¼ cup granulated sugar 1 15-oz can pumpkin puree ½ cup vegetable oil 1 cup chopped walnut halves and pieces Recipe ingredients. PREPARATION Arrange the racks in the oven to bake the bread on rack position 2, counting up from the bottom. Heat the oven in the Convection Bake mode to 325°F/165°C. Grease a 9x5” metal loaf pan and set aside. Whisk the flour, spice blend, baking soda, and salt together in a large bowl. In a medium bowl, whisk the eggs with the sugar until well-combined. Add the pumpkin, then combine the wet ingredients with the dry ingredients. Fold the batter gently to combine, then stir in the nuts. Transfer the batter to the prepared baking pan, place it in the oven, and set the timer for 50 minutes. When the timer elapses, test the batter to see if the tester comes out clean. If not, return the pan to the oven and bake for another 7 - 10 minutes until the tester is clean. When you remove the pan from the oven, place it on a rack to allow air to circulate the pan and cool it. Once cool, gently remove the bread from the pan and leave it on the cooling rack for another hour before wrapping it in plastic wrap to store. Makes one loaf. PRINT OUR RECIPE Pumpkin Walnut Bread .pdf Download PDF • 317KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Vanilla Creme Brulee RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Steam Oven Turkey Meatloaf RECIPE Chocolate Flan RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

There is no sacrifice of flavor in this Strawberry galette recipe that features a crust made with vegan butter and coconut sugar to enhance the sweetness of the fruit. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Strawberry Galette with Vegan Pastry Crust Convection Bake Mode Indulge in this delightful vegan strawberry galette, a perfect balance of flaky crust and juicy berries for your plant-based dessert cravings. Summer fruits can be enjoyed in their natural form or easily transformed into a delicious pie, galette, cobbler or crisp; the options are endless. There is no sacrifice of flavor in this recipe that features a crust made with vegan butter and coconut sugar to enhance the sweetness of the fruit. INGREDIENTS Crust 1 cup unbleached, all-purpose flour ¼ cup whole wheat pastry flour 1 tbsp granulated or coconut sugar ¼ tsp Kosher salt ½ cup vegan butter (Earth Balance Vegan Buttery Sticks or Miyoko’s Vegan Butter) cut into ½ “ cubes ¼ cup ice cold water Filling 2 baskets of strawberries, hulled and cut into ½” thick slices ½ a lemon, juiced 1 ½ tbsp unbleached all-purpose flour 3 tbsp granulated or coconut sugar Pinch of salt 2 tbsp honey or maple syrup PREPARATION In a medium sized bowl mix together the flour, sugar and salt then cut in the butter with a pastry blender to achieve a coarse meal like texture. Add ice water and mix with a fork to bring the dough together. Pat the dough into a ball then flatten into a disc, wrap in plastic wrap and refrigerate for one hour or up to 2 days. When ready to bake, heat the oven in the Convection Bake Mode 350 °F. Combine the strawberries, lemon juice, flour, sugar and salt in a medium bowl and set aside. Roll the dough out to a 14” circle on a lightly floured surface then transfer the dough to a flat baking sheet lined with parchment paper. Pour the fruit onto the prepared dough leaving a 1 ½ border. Smooth out the fruit and fold the dough edge up around the fruit. For a flakier crust, the galette can be refrigerated at this stage for ½ an hour before baking. Otherwise place the baking sheet in the lower third of the oven and bake for 30 minutes. Remove the baking tray from the oven and brush the pastry with the honey or maple syrup and bake for another 10 minutes. Vegan Rustic Strawberry Galette .pdf Download PDF • 175KB WANT TO LEARN MORE? Click Here VEGETARIAN CHOICES FROM OUR STEAM OVEN! Steamed Snap Pea and Asparagus Salad with Radish RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Paella with Steamed Mussels and Shrimp RECIPE Steamed Bone-In Chicken for Salads RECIPE Quinoa Salad with Broccoli, Dried Apricots and Toasted Pistachios RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

WHAT ARE THE BENEFITS OF USING A CONVECTION OVEN? FAQ PAGE How What Why Do What are the benefits of using a convection oven? In a convection oven you can cook on multiple racks without the transference of flavors: you can bake a banana French toast and a chili relleno casserole at the same time for instance. Food will retain moisture so your roasted chicken will have a crispy skin while the meat will be juicy. Large cuts of meats cook faster such as a whole turkey provided that you properly defrost the meat first. Meats require no turning or basting unless you want to achieve a particular flavor. Convection ovens are tools that can really simplify cooking because you can cook large quantities of food at once. This is great for cooking for a family or if you are planning a large diner for Christmas for example. If food cooks faster or you can cook on multiple racks at the same time, you will save energy. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

Whether you are eating a low-carb diet or have a glut of zucchini, this Turkey Lasagna with ricotta and zucchini slices instead of noodles is definitely worth a try.  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Zucchini Lasagna with Turkey, Ricotta and Pesto Convection and Convection Bake Mode Zucchini Lasagna with turkey, ricotta, and pesto, served with fresh tomatoes and eggplants for a vibrant meal. This wonderful combination of ingredients makes for a delicious lasagna and the preparation is simplified by baking the zucchini “noodles” in Convection. Whether you are eating a low-carb diet or have a glut of zucchini, this lasagna recipe using zucchini slices instead of noodles is definitely worth a try. Slicing the zucchini only takes a few minutes then they are seasoned and placed in the oven to bake while you prepare the meat sauce. Not only are zucchini more flavorful when prepared this way they will give off less liquid when the lasagna is baked. Once the zucchini and meat sauce are cooking, prepare the cheese and fresh herbs and your delicious lasagna will come together in no time. Overall preparation time is about 40 minutes and the baking time for the lasagna is also approximately 40 minutes. INGREDIENTS 3 large zucchini, end trimmed, cut lengthwise into ¼” thick slices ½ tsp dried oregano 4 tbsp olive oil 2 lbs. ground turkey or beef 1 small yellow onion, chopped 3 cloves garlic, minced ½ tsp mixed Italian seasoning 1 24 oz jar pasta sauce Pinch dried red chili flakes 1 15 oz container ricotta cheese 1 ½ cups shredded mozzarella or 4 cheese blend 1 cup shredded Parmesan cheese 1 egg ¼ cup chopped fresh basil and oregano leaves ¼ cup pesto sauce 1 9x13” oven casserole dish PREPARATION Heat the oven in the Convection or Convection Bake mode at 400 degrees. Arrange the zucchini onto 2 lightly oiled rimmed baking sheets, sprinkle the zucchini with a little kosher salt, cracked pepper, oregano and drizzle or spray a little more olive oil on the top. Slide the trays into the oven and bake for 15 - 20 minutes until beginning to brown at the edges. Remove and set aside. Meanwhile, heat a large heavy pan over medium heat, add a light film of oil to the pan, increase the heat to medium high and add the ground beef. Sear the meat, breaking it up with the back of a spoon until evenly browned. This can be done in batches if necessary. Remove the pan from the heat and transfer the meat to a bowl with a slotted spoon. Place the pan back on the stove and heat over medium heat. Add the remainder of the olive oil and sauté the onion until softened. Stir in the garlic and seasoning and cook for a minute or two. Reserve 1 ⁄ 2 a cup of the pasta sauce to spread on the bottom of the baking dish and add the remainder to the pan together with the cooked beef and a pinch of dried red chili flakes. Bring to a gentle simmer and cook for 15 to 20 minutes. While the meat sauce is cooking, combine the ricotta cheese with the shredded Parmesan cheese and egg, stir in the fresh herbs and add a grind or two of freshly cracked pepper. Arrange the oven racks so one is in the lower third of the oven and change the oven heating mode to Convection Bake 350 degrees. In this mode heat will be directed to the top and bottom of the casserole and the Convection fan will circulate the heat around the oven. Spread the reserved ½ cup of pasta sauce on the bottom of the casserole dish and arrange a layer of zucchini slices across the bottom of the pan. Top with half of the meat sauce and spread half of the ricotta mixture over that, finishing with a sprinkle of ½ a cup of the shredded mozzarella. Repeat the layers, finishing with a final layer of zucchini slices, spread the pesto over the zucchini and the final ½ cup of shredded mozzarella. Place the lasagna in the oven and bake for 40 minutes. For a golden crust, change the oven mode to Broil 425 degrees for 5 minutes at the end of the cooking time. Remove the lasagna from the oven and allow it to rest for 10 - 15 minutes before serving. Serves 8 PRINT OUR RECIPE Zucchini Lasagna .pdf Download PDF • 159KB WANT TO LEARN MORE? Click Here MORE ITALIAN DISHES TO TRY Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Italian Seafood Salad with Calamari, Scallops and Shrimp RECIPE Orzo Pasta Salad with Grilled Artichokes RECIPE Baked Risotto with Lemon and Basil RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Freshly baked pizza is a taste sensation that's hard to beat and baking pizza successfully at home in a convection oven can have outstanding results, here are some tips to guide you to success. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How to Bake Pizza in a Convection Oven Convection Bake or Convection Roast Mode A perfectly baked pizza with a golden crust and bubbling cheese, fresh from the convection oven, ready to be savored. Freshly baked pizza is a taste sensation that's hard to beat and baking pizza successfully at home in a convection oven can have outstanding results, here are some tips to guide you to success. For best results, pizza is best baked on the lowest oven rack closest to the bottom heating element so before heating the oven arrange the oven racks and place a baking stone or baking steel on the rack. If your oven has extension racks definitely use that rack so you don’t have to reach into the oven to add and remove the pizza. Heat the oven to the highest temperature setting in the Convection Roast or Convection Bake mode allowing at least 20 minutes for optimum heating. In these modes both the top and bottom heating elements are engaged and the heated air is circulated around the oven by the convection fan creating a powerful heat source to perfectly cook the pizza. Some European brands have a Turbo mode that is designed specifically for baking pizza but using a baking stone or steel is still recommended for achieving a great crust. The strong lively heat in a gas oven is also great for baking pizza and if your gas oven has the option to add convection definitely choose that option. If your oven has a mode for Baking Stone operation then that mode is designed to be used with an accessory that can be purchased from the manufacturer so don’t choose that mode unless you have the accessory. INGREDIENTS 1 package fresh pizza dough or 1 ball of made from scratch pizza dough Shredded mozzarella cheese Pizza Sauce Toppings of your choice PREPARATION If you use store bought fresh pizza dough, remove the pizza dough from the wrapping at least two hours before you are ready to bake the pizza. Place the dough on a lightly floured surface and cover with a flour sack towel and let it come to room temperature. Heat the oven as directed above with a pizza stone or steel placed on the lowest oven rack for at least 20 minutes. Before punching down the pizza dough and stretching it out, lightly dust a pizza peel with some cornmeal or 00 flour so the dough doesn’t stick to the peel. Place the stretched out dough on the prepared peel and add your preferred toppings taking care not to overload the dough. Slide the pizza onto the heated stone or steel and set the timer for 6 minutes. Check the underneath of the crust for doneness before removing the pizza from the oven and allow it to settle for a few minutes before slicing. PRINT OUR RECIPE How To Bake Pizza in a Convection Oven .pdf Download PDF • 98KB WANT TO LEARN MORE? Click Here BAKE AWAY WITH YOUR STEAM OVEN! Bake Classic Petite Baguettes Like a Pro RECIPE Blanching and Canning in the Steam Oven RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Key Lime Cheesecake RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Slow cooking barbecue chicken pieces in your Convection or Steam oven and finishing the cooking on the grill renders evenly cooked, flavorful, and juicy with just the right amount of sear. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Oven BBQ Chicken Low Temperature Cooking The slow cooking method is great for cooking meats. Slow cooking chicken pieces in your Convection or Steam oven and finishing the cooking on the grill renders the perfect BBQ chicken. Evenly cooked, flavorful, and juicy with just the right amount of sear, it’s perfection with Convection. To cook successfully on an outdoor grill we need to use a combination of direct heat to sear the food and indirect heat to cook the food. Your Convection Oven or regular oven with help you with that stage. An easy way to achieve great results is to season the chicken with a dry rub of BBQ seasoning and slow cook it in the oven first. Then the chicken can be brushed with BBQ sauce and either finished in a hot oven or on the grill. Allow approximately 30 minutes of cooking time for the chicken pieces and approximately 10 minutes for the finishing. INGREDIENTS 8 - 10 bone-in skin-on assorted chicken pieces 2 tbs BBQ dry rub seasoning ½ tsp Kosher salt 3 tbsp heat-tolerant vegetable oil ¾ cup BBQ sauce for finishing PREPARATION Place the chicken pieces on a rimmed baking sheet and season the chicken pieces with BBQ seasoning, salt, drizzle with the vegetable oil, and rub the oil into the chicken pieces. For the best flavor, this is best done several hours in advance. 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 tray in the oven and cook for 30 - 35 minutes. You can now finish the cooking on the grill or you can change the oven mode to Convection Roast and cook the chicken at 425 degrees. When cooking bone-in chicken pieces you may see a fair amount of liquid collect on the pan, these are flavorful juices that you can use to add to your general cooking so refrigerate or freeze them in a small container for future use. PRINT OUR RECIPE Oven BBQ chicken .pdf Download PDF • 150KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH OUR RECIPE PAGE! Convection Steam Baked Baby Back Pork Ribs RECIPE Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli RECIPE Apricot Tomato Chutney RECIPE Succulent Steam Oven Turkey Breast RECIPE Steamed Baked Cabbage Rolls with Beef and Pork RECIPE 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This tart is incredibly easy to make, yet it looks stunning and tastes delicious. While the classic version uses apples, I love highlighting the abundance of summer fruits by using peaches instead. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Really Easy and Delicious French Peach Tart Convection Bake Mode Golden peach tart with a flaky crust, perfectly baked and ready to enjoy. This tart is incredibly easy to make, yet it looks stunning and tastes delicious. While the classic version uses apples, I love highlighting the abundance of summer fruits by using peaches instead. Simply layer sliced peaches over a sheet of puff pastry, brush with melted butter and lemon zest, and sprinkle with sugar. That’s all you need to do before baking. After it comes out of the oven, finish the tart with a glossy brush of peach jam reduction—a step that takes less than ten minutes but elevates the whole dessert. Baking the tart in convection-bake mode gives you a crisp, flaky pastry and juicy, perfectly cooked peaches. The circulating hot air ensures even baking and helps the tart stay moist without becoming soggy or dry. INGREDIENTS 1 sheet of Puff Pastry (10.2 x 12.6 inch sheet) 3 peaches (hard ones) ¼ (50 grams) cup of regular sugar 3 tablespoons of butter Lemon zest from one lemon 1 lemon juice 2 tablespoons of peach jam or any jam you have Recipe ingredients. PREPARATION Defrost one sheet of puff pastry, preferably overnight in the refrigerator. It's better to work with the puff pastry while it is cold; once it is defrosted, place it on a parchment-lined baking sheet. Use a fork to prick the dough at regular intervals across the bottom. Keep the baking sheet with the puff pastry in the refrigerator while you slice the peaches. Preheat the oven to 375°F (190°C) in convection-bake mode. You will need three peaches, thinly sliced. Next, melt the butter at a very low heat and add the lemon zest. Place the baking sheet with the puff pastry with the long edge parallel to the counter. Start lining a row of sliced peaches parallel to the counter, but leave a half-inch border. You will need to leave a border on all sides. Continue to line up rows of peaches until you have covered the entire pastry sheet. Lining up the peaches on the pastry. Brush the peaches with the melted butter and sprinkle the sugar over them. Bake for about 30 minutes, although check the tart at about 25 minutes. Don’t forget that ovens differ from one another, so yours might not cook like mine. While the tart is baking, place the two tablespoons of jam in a small saucepan. Add the juice from one lemon and a couple of tablespoons of water. Place on the stove at a medium heat and whisk to dissolve the jam. Lower the heat and cook until the mixture has thickened. This will take only a few minutes. Bon appétit! It serves 12 portions. PRINT OUR RECIPE Really Easy and Delicious French Peach Tart .pdf Download PDF • 323KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? How to Cook Rack of Lamb in a Steam Oven RECIPE Key Lime Cheesecake RECIPE Chocolate Flan RECIPE Roast Beef Top Loin Steam Roasted RECIPE Braised Spareribs with Plum Sauce RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Cook chicken for Enchiladas in your Steam Oven for tender juicy chicken with the added bonus of flavorful juices. It assembles quickly and allow at least 40 minutes for it to bake in the oven. Anchor 1 YOUR RECIPE FOR STEAM COOKING Chicken Enchilada Casserole Steam Baked Steam-Baking A vibrant Mexican dish featuring a cheesy enchilada casserole topped with fresh avocado slices and garnished with cilantro, beautifully served on a colorful ceramic plate. Anytime you are making a recipe that requires shredded chicken you have the option of either steaming or steam roasting some chicken pieces in your Steam Oven for tender juicy chicken with the added bonus of flavorful juices. There are a lot of ingredients in this crowd pleasing casserole but it assembles very quickly; allow at least 40 minutes for it to bake in the oven. INGREDIENTS Steam Roasted Chicken: 4 - bone in chicken thighs or two bone in chicken breasts ½ - teaspoon ground cumin ¼ - teaspoon granulated garlic ¼ - teaspoon Kosher salt 1 - tablespoon vegetable oil Casserole Ingredients: 2 - tablespoons vegetable or olive oil 1 - medium yellow onion, finely chopped 3 - cloves garlic, minced 1 - yellow or red pepper, seeded and diced 1 - 4.5 oz can green chilis 1 - 15oz can corn OR 2 - cups frozen corn, defrosted 1 - 24 oz can black beans or your preferred beans 1 - 24 oz can enchilada sauce 18 - corn tortillas, cut in half 2 - cups shredded Cheddar mixed with 2 - cups shredded Monterey Jack cheese PREPARATION Heat the oven in the Convection Mode to 425 degrees. Combine the seasoning and oil and rub over the chicken, place the chicken on a rimmed baking sheet and cook for 15 minutes, then change the Mode to Convection Steam 350 degrees and cook for another 15 minutes or so, until the juices run clear. Remove the chicken from the pan and set aside to cool, skim the fat from the pan juices and add to the casserole, then shred or slice the chicken and stir into the casserole. Steamed Chicken Option Assemble the ingredients as noted above except the oil. Heat the oven in the Steam Mode 212 degrees. Place all the ingredients in an oven casserole with ½ cup of water and steam for 35 - 45 minutes until the meat comes easily away from the bone. Set the chicken on a plate to cool before shredding. Reserve the liquid, add a little to the casserole and reserve any extra for cooking. Preparation: Heat a large skillet or sauté pan over moderate heat. Add the oil and increase the temperature to medium high, add the onion and sauté for a few minutes to soften, then stir in the garlic and cook for a minute. Add the pepper, chilis, corn and beans, stir well to combine then add all but ½ cup of the enchilada sauce and stir in the cooked chicken. Spread ¼ cup of the reserved enchilada sauce over the bottom of a 9 x 13 oven casserole dish and arrange ⅓ of the tortillas over the sauce. Spoon ½ of the chicken and bean mixture over the tortillas and top with half of the cheese. Layer in another ⅓ of the tortillas and spoon the remainder of the chicken and bean mixture over the tortillas and ½ of the remaining cheese. Top with the rest of the tortillas, spread the remaining reserved enchilada sauce over the tortillas and top with the remaining cheese. When baking this casserole in the Steam Oven there is no need to cover it. Heat the oven in the Convection Steam Mode 350 degrees and bake for 30 minutes. Change the Mode to Convection and increase the temperature to 400 degrees and cook for an additional 10 minutes until the cheese is bubbling. Be sure to let the casserole stand for at least 10 minutes before serving. Serves 8 - 10 Chicken Enchilada .pdf Download PDF • 232KB WANT TO LEARN MORE? Click Here CHECK OUT OUR CONVECTION RECIPES Braised Chicken with Lemon, Mint and Almonds RECIPE Baked Deviled Fried Chicken RECIPE Almond Chocolate Citrus Cookies RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Spinach, Gouda Stuffed Portobello Mushrooms RECIPE Grilled Turkey Wings RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this recipe the bread dough is proofed using the proof mode in the steam oven then baked in the combination Convection Steam mode. Bake in the convection-steam mode at 450°F. Anchor 1 YOUR RECIPE FOR STEAM COOKING Bake Classic Petite Baguettes Like a Pro Convection Steam Mode; Proofing Mode Crusty baguettes fresh out of the oven, showcasing the perfect steam-baking technique for a golden, airy loaf. Baking delicious crusty breads is a remarkably rewarding experience, and one that is made easier when you can do both the proofing and baking in your steam oven. In this recipe the bread dough is proofed using the proof mode in the steam oven then baked in the combination Convection Steam mode. When proofing in a convection or steam oven , the bowl does not have to be covered. Keep an eye on the timing to avoid over proofing the dough until you have a sense of how dough’s respond in your oven. When the formed loaves are removed from the oven after the second proofing, the oven mode is changed and the temperature increased. Steam ovens heat fairly quickly, so once you have scored the loaves place the pan back into the oven while it is heating to the baking temperature. These baguettes can be baked in a perforated form designed for baking baguettes or directly on a rimmed baking tray lined with parchment paper. Since the steam will be generated by the oven it is not necessary to use the cast iron pan pan method for baking in a steam oven. INGREDIENTS ¼ cup warm water 1 ½ tsp active dry yeast ¼ tsp granulated sugar 16 oz bread flour 2 tsp kosher salt 1 cup cool water PREPARATION Place the warm water in a small bowl and sprinkle the yeast and sugar over the water. Place the bowl in the steam oven and let it rest for 10 minutes or so until it is foamy. Sift the flour and salt into a large mixing bowl, make a well in the center and stir in the foamy yeast mixture with a fork. Dribble some of the cool water into the dough as you are stirring with the fork a little at a time to form a ragged dough (You may not need all the water.) Cover the bowl with a flour sack towel and set it aside to rest for 30 minutes. Select the Proof mode in the steam oven. Turn the dough out onto a lightly floured surface and gently press it into a rectangle. Fold the rectangle into thirds, turn it 90 degrees and repeat the process. Place the dough into a lightly oiled bowl and place it, uncovered into the steam oven. Proof for 1 - 1 ½ hours or until doubled in size. Learn more about baking bread in the steam oven Discover steam baking with these crusty, golden-brown loaves, inviting you to explore a new dimension of deliciousness. Remove the bowl from the oven and turn the dough out onto a lightly floured work surface. Divide the dough into 3 equal pieces. Roll each piece into a rectangle and roll the rectangle up tightly lengthwise. Pinch the seam together with your fingers and shape each roll into a 15” long loaf, about 1 ½ “ inches wide, tapering the ends slightly to form a narrow point. Place the loaves seam side down into the lightly greased baguette baking pan and slide the pan into the oven. Proof the formed loaves for 1 - 1 ½ hours or until doubled in size. Remove the pan from the oven and heat the oven in the combination Convection Steam mode to 450 degrees. If your oven has variable steam settings choose 30% or the mode recommended by the oven manufacturer. Lightly dust the loaves with a sprinkle of flour and score each loaf with a lame or very sharp knife with three diagonal strokes. Slide the pan back into the oven and bake for 30 minutes or until golden brown and hollow sounding when tapped on the bottom. Makes 3 petite loaves Classic Petite Baguettes .pdf Download PDF • 60KB You might want to try this recipe with your baguettes Poached Eggs with Broccolini and Cheddar WANT TO LEARN MORE? Click Here CONVECTION BAKE RECIPES The Amazing Convection Roast Spatchcock Turkey RECIPE Convection Baked Zucchini Bread RECIPE Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style RECIPE Easy Versatile Sponge Cake with Berries, Kiwi and Mascarpone Frosting RECIPE Pumpkin Walnut Bread in Just a Few Steps RECIPE Crispy Cheddar Cocktail Crackers RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

n this recipe, the cauliflower is cut into thick slices and marinated with chopped garlic and some mixed Italian seasoning. For crispy-edged cauliflower with a creamy center, roasting cauliflower in convection at a high temperature for about 20 minutes is key. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Roast Cauliflower with Spicy Lentils Convection Roast or Convection Bake Mode For crispy-edged cauliflower with a creamy center, roast in convection In this recipe, the cauliflower is cut into thick slices and marinated with chopped garlic and some mixed Italian seasoning. For crispy-edged cauliflower with a creamy center, roasting cauliflower in convection at a high temperature for about 20 minutes is key. Add a topping of spicy lentils for another sensational side dish. While the cauliflower is roasting, the quick-cooking lentil stew is set to simmer on the cooktop and then spooned over the roasted cauliflower. This combination makes a wonderful meal in itself. However, it also pairs well with roast chicken or lamb. INGREDIENTS For the lentils 2 tbsp olive oil + 2 tbsp butter 1 medium yellow onion, chopped into small dice 2 medium carrots, cut into small dice 2 medium celery stalks, cut into small dice 1 tbsp, chilis in Adobo sauce (or more to taste) 1 cups lentils, rinsed 3 cups water Recipe ingredients For the cauliflower 1 head cauliflower 3 cloves garlic, minced ½ tsp ground cumin ¼ tsp kosher salt 2 tbsp olive oil ¼ cup fresh cilantro leaves, chopped PREPARATION Heat a large saucepan over moderate heat, add the oil and butter to the pan and when foaming add the onion and cook until softened. Stir in the carrots, celery and cumin and cook over moderate heat for 5 minutes. Add the chilis, lentils and water and bring to a gentle simmer. Cover and simmer for 25 minutes. Add sea salt and freshly ground pepper to taste. Meanwhile, heat the oven in the Convection Roast mode to 425 F. Cut the cauliflower in half and slice each half into thick slices, discarding any excess core. Toss the cauliflower with the garlic, cumin, salt, and olive oil and spread onto a rimmed baking sheet. Place the cauliflower in the lower part of the oven, close to the bottom heating element, and cook for 12 minutes. Turn the cauliflower slices to avoid over cooking on one side and continue cooking for another 12 - 15 minutes until the edges are crispy. Arrange the cooked cauliflower on a platter, top with the lentil stew, and garnish with fresh cilantro. Serves 2 - 4 PRINT OUR RECIPE Convection Roast Cauliflower with Spicy Lentils .pdf Download PDF • 75KB WANT TO LEARN MORE? Click Here TRY THESE RECIPES FROM OUR STEAM OVEN! Provencal Golden Potato and Tomato Casserole RECIPE Braised Spareribs with Plum Sauce RECIPE Steamed Bulgur Pilaf with Kale and Red Pepper Paste RECIPE Slow Roasted Beef Tenderloin RECIPE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!