DO I NEED A SPECIAL RECIPE FOR A CONVECTION OVEN? FAQ PAGE How What Why Do Do I need a special recipe for a convection oven? No, you don't. However, you do need to understand the convection modes of your oven and make the correct selection according to the food you want to cook. For example, if you want to several pies at once, it is recommended that you select the Convection Bake mode; if you want to roast large cuts of meat, you should use the Convection Roast mode. Why? Because with each mode, the heating elements cycle with different intensity, and the convection fan circulates heated air. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

The added humidity in the Combi Steam Oven provides the perfect environment for roasting duck. And if you follow these simple steps you will avoid splattering fat all around the oven Anchor 1 YOUR RECIPE FOR STEAM COOKING How to Roast a Whole Duck in the Steam Oven Steaming, Steam-Roasting Perfectly cooked steamed oven duck paired with roasted potatoes and leafy greens for a sumptuous meal. The added humidity in the Combi Steam Oven provides the perfect environment for roasting duck. And if you follow these simple steps you will avoid splattering fat all around the oven, so you can enjoy a delicious feast without having to face a major clean-up. INGREDIENTS 1 whole duck PREPARATION Here are the important steps for success for roasting a 4 - 5lb duck. Season the duck a day in advance with kosher salt and your preferred seasoning Set the duck on a rack in a shallow pan at least 2” high (to contain the rendered fat) and cover loosely with a sheet of parchment or wax paper and refrigerate overnight. Let the duck sit outside of the refrigerator an hour or more prior to cooking. Heat the Combi Steam Oven in the Combination Convection Steam Mode 325 degrees. Set the timer for 1 hour 15 minutes. If your oven has a temperature probe, insert into the thickest part of the breast not touching bone (can be tricky with a duck) and program to 155 degrees. Carefully remove the pan from the oven, set the rack with the duck on a rimmed baking sheet and carefully pour the rendered duck fat into a small bowl or measuring cup. Change the oven Mode to Convection NO Humidity, 425 degrees. Brush the duck with some of the rendered duck fat, slide the pan into the Combi Steam Oven and cook for another 25 - 30 minutes until golden. Allow the duck to rest for at least 10 minutes before carving into sections for serving. While the duck is cooking in the final stage, you can toss potatoes or other root vegetables with some of the rendered duck fat and roast them in the Convection Roast or Bake Mode, 375 degrees. Greens such as kale or broccolini can be combined with the potatoes for the final 8 - 10 minutes of cooking. Convection Method This same method of cooking the duck at a low temperature in the initial cooking stage and finished with high heat can also be done in your Convection Oven. Follow the same steps as noted above using these Oven Modes and Temperatures. Cooking the duck at low temperatures using Convection will ensure the juice stays in the meat, finishing at high temperatures in the more drying Radiant heat, ensures a nice crispy finish. Convection Roast 325 - 1 hour 15 minutes Regular Roast or Bake 425 - 25 minutes Convection Steam Roasted Duck .pdf Download PDF • 135KB WANT TO LEARN MORE? Click Here MORE CONVECTION CHOICES Convection Baked Turkey Enchiladas RECIPE Perfectly Cooked Flank Steak with Tomatillo Salsa RECIPE Provencal Pot Roasted Garlic Chicken RECIPE Eclairs with Caramelized Peaches and Cream RECIPE Convection Baked Turkey Breast RECIPE Easy to Prepare Baked Lamb Kofta and Roasted Cauliflower 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!

Roast Pheasant makes a wonderful alternative for a holiday feast, and convection is the ideal mode for perfectly cooking this lean, fast-cooking bird. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Roast Pheasant Convection Roast or Convection Bake Mode Convection Roast Pheasant Roast Pheasant makes a wonderful alternative for a holiday feast, and convection is the ideal mode for perfectly cooking this lean, fast-cooking bird. Pheasant is readily available at this time of year from online retailers and can also be found in the specialty frozen section of high-end markets. It should be defrosted in the refrigerator, allowing at least 2 days for a 2 - 3 lb bird. Once the wrapping has been removed, dry the pheasant inside and out, rub it with kosher salt, and place it uncovered on a rack in a shallow pan. Refrigerate it overnight before cooking. Placing it on a rack allows any ice crystals in the bird to dissolve without the bird sitting in a puddle, and leaving it uncovered helps crisp the skin during roasting. Be sure to let the bird come to room temperature before cooking. I added onion, apple, and thyme to the cavity and laid a few strips of bacon over the breast to keep the bird juicy and ensure great flavor. Following the recipe recommendations for temperature and timing is key to success; low and slow is the way to go to ensure the best result. Using an oven meat probe can be tricky when roasting small birds, so I recommend following the timing as outlined in the recipe and checking the internal temperature when you remove the bird from the oven. Ideally, the thigh meat should reach an internal temperature of 160 - 165 F/74 C before removing the bird from the oven. Keep in mind that the internal temperature will rise by another 15 - 20 degrees during the resting time. Preparing a gourmet feast: a whole turkey ready for roasting alongside aromatic herbs, fresh lemon and apple, a large onion, and a generous serving of bacon slices. INGREDIENTS 1 2 - 3 lb pheasant, defrosted 2 tsp kosher salt 1 small Granny Smith apple, quartered ½ medium yellow onion, quartered 2 sprigs fresh thyme or ½ tsp dried thyme 4 strips bacon 6 fresh sage leaves PREPARATION Defrost the pheasant as noted and rub it all over with the kosher salt. Refrigerate on a rack to allow ice crystals to dissolve and dry out the skin. Heat the oven in the Convection Roast or Convection Bake mode to 400 F/ 205 C. Combine the apple, onion, and thyme with olive oil and stuff into the bird's cavity. Tie the legs loosely with some twine and tuck or tie the wing tips close to the body. Lay the bacon over the breast and tuck the sage leaves underneath. Roast the pheasant on a rack in a shallow pan to ensure even heat distribution. Cook for 10 minutes at 400 F /205 C, then reduce the recipe temperature to 320 F/ 160 C and cook for an additional 35 - 40 minutes. Remove the bird from the oven and check the internal temperature to ensure the thigh has reached 160 - 165 F/ 74 C. Set the bird aside loosely covered with foil for 10 - 15 minutes before carving. Root vegetables can be roasted in the oven at the same time on a rack underneath the pheasant. Once you remove the pheasant from the oven, increase the oven temperature to 375 F/ 190 C to add crisping and browning to the vegetables. Note: Cooking time will vary depending on oven size. Forty-five minutes was perfect in my smaller 24"/60 cm oven. However, the cooking time may be longer in a larger cavity oven. Serves 4 PRINT OUR RECIPE Convection Roast Pheasant .pdf Download PDF • 73KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Lobster Mac' n Cheese RECIPE Slow Roasted Turkey Pieces RECIPE Braised Chicken with Lemon and Cilantro RECIPE Corned Beef with Cabbage, Potatoes and Carrots RECIPE BBQ Pulled Turkey RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) 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!

If you are enjoy lemongrass and turmeric, this roast chicken dish will be bursting with great flavors. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Spatchcock Turmeric Roast Chicken Convection Roast Mode A beautifully roasted spatchcock chicken on a baking tray, surrounded by fresh radishes, green onions, toasted bread cubes, and roasted carrots and parsnips. If you are looking for a chicken dish that is bursting with great flavors then you will enjoy this variation on the popular turmeric roast chicken. When the chicken is flattened out and marinated you will find it cooks faster, so allow 45 minutes to roast the chicken and you can roast the carrots or another vegetable of your choice. INGREDIENTS 1 Whole Chicken , backbone removed and flattened out 1 stalk lemongrass, smashed with back of knife and roughly chopped 1 tbsp turmeric 3 cloves garlic 1 tbsp fish sauce 2 tbsp vegetable oil 1 lb rainbow carrots, peeled and cut into 2 inch pieces, tossed with a little oil PREPARATION Chicken and Marinade In a small food processor or blender, add lemongrass, turmeric, garlic, fish sauce and vegetable oil. Process or blend until a smooth paste. Rub the marinade all over the chicken and place in the refrigerator for at least 2 hours or overnight. Heat the oven in the Convection Roast Mode 375 degrees. Place the flattened chicken on a rimmed baking sheet and cook for 25 minutes. Add the carrots to the same pan or spread onto another rimmed baking sheet and cook the carrots and chicken for another 20 minutes. Set aside until cool enough to handle, meanwhile prepare the salad and the dressing. Preparing the lemongrass Preparing the marinade Cutting the backbone Turmeric Chicken .pdf Download PDF • 71KB WANT TO LEARN MORE? Click Here CHECK OUT THESE STEAM RECIPES Braised Chicken with Lemon and Cilantro RECIPE Blanching and Canning in the Steam Oven RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Mexican Street Corn Salad RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Potatoes Steam Roasted with Tomatoes and Capers 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!

I served this grilled marinated flank steak as part of a Convection meal with a Roasted Sweet Potato Black Bean salad. First, I roasted the sweet potatoes in convection; changed grilled the steak in Convection Broil. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Grilled Flank Steak Convection Broil Mode Grilled flank steak sliced with fresh herbs and lime wedges on a wooden board. I served this grilled marinated flank steak as part of a Convection meal with a Roasted Sweet Potato Black Bean salad . While the potatoes were roasting I combined the remaining salad ingredients and made the dressing. Both of these recipes can be served either hot or at room temperature. Flank Steak cooks quickly under the broiler and has great flavor, but a little marinade does help tenderize the meat. The steak doesn’t pick up as much color as when cooked on the grill but it is still delicious. I am using a combination of oil, soy sauce, and some orange and lime juice that will pair well with the ingredients in the sweet potato salad. Ideally, marinate the meat a few hours in advance and pat it dry before cooking, and of course, let it come to room temperature first. INGREDIENTS 1 flank steak, approx. 1 - 1 ½ lbs. ⅓ cup soy sauce 1 orange juiced 2 limes juiced 3 cloves garlic minced 1 tbsp sesame chili oil PREPARATION Combine the marinade ingredients and marinate the steak in a non-reactive container or plastic bag for 2 hours or overnight. Bring the steak to room temperature before cooking. Discard the marinade, and blot the excess moisture from the steak with paper towels. Place the steak on a 2 - piece oven broil pan, drizzle the steak with a little vegetable oil, and spread it evenly over the surface. Arrange the oven rack to accommodate the broil pan with the steak with enough clearance so the steak is not touching the top heating elements. Heat the oven in the Convection Broil mode to the highest temperature. When the oven comes to temperature broil the steak for 6 - 8 minutes on the first side, carefully remove the pan and flip the steak and broil for another 4 - 5 minutes. Remove the pan from the oven and immediately transfer the steak to a rimmed cutting board to rest. Slice the steak into thin slices cutting across the grain. Notes: Turn on your vent hood when broiling so any grease and smoke can be effectively vented out. Modern ovens and ovens with gas broilers come to temperature very quickly so a long preheat time is not necessary. Serves 4 PRINT OUR RECIPE Grilled Flank Steak .pdf Download PDF • 103KB WANT TO LEARN MORE? Click Here MORE OPTION FROM OUR STEAM PAGE Steamed Broccoli Couscous Salad with Almonds and Cranberries RECIPE Chocolate Flan RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Steamed Snap Pea and Asparagus Salad with Radish 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! 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 are several cooking steps in preparing this delicious eggplant casserole from the Catalan region of Spain, but it comes together easily when using the tools of your Convection oven. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Eggplant Casserole with Pepper, Olives and Anchovies Broil and Convection Bake Mode A vibrant eggplant casserole with red and yellow bell peppers and olives, served elegantly. There are several cooking steps in preparing this delicious eggplant casserole from the Catalan region of Spain, but it comes together easily when using the tools of your Convection oven. Begin by slicing the eggplant, sprinkling the slices with salt then setting them aside for an hour or so. Now heat the oven in the Broil mode and broil the peppers, set them aside to cool before removing the skins. Then you can prepare the remaining ingredients and rinse the eggplant slices and bake them. Once the eggplant slices have been baked, then the ingredients are layered into a baking dish and baked for about 20 minutes. INGREDIENTS 2 medium eggplant, cut into ¼” thick slices 4 peppers, red, yellow, and orange, halved and seeded ¾ cup olive oil 3 tbsp pine nuts ¾ cup fresh breadcrumbs made from a rustic or sourdough loaf ¼ tsp dried oregano 2 tbsp chopped Italian parsley 6 anchovies ½ cup pitted black olives PREPARATION Slice the eggplant, arrange on a large rimmed baking sheet, sprinkle with Kosher salt, and set aside for an hour. Heat the oven in the Broil mode, at 475 degrees, the oven will come to temperature quickly in this mode. Cut the peppers in half lengthwise, remove the seeds and stem and flatten the peppers with the heel of your palm. Place the peppers on a foil-lined rimmed baking sheet and broil until the skins blacken. Remove the pan from the oven and set aside to cool. Drape a paper towel over the peppers to help sweat off the skins. When the peppers are completely cooled, removed the blackened skin and cut the peppers into thick strips. Meanwhile, heat a medium-sized skillet and add 2 tbsp of olive oil. Add the pine nuts to the pan and cook until gently browned then stir in the breadcrumbs and cook for a few minutes. Remove the pan from the heat, season with salt and pepper, and stir in the oregano and parsley. Heat the oven in the Convection Bake mode at 350 degrees. Rinse the eggplant slices and pat dry with paper towels. Spread the eggplant slices onto a rimmed baking sheet and drizzle with some olive oil, bake for 15 - 20 minutes until softened. Now you are ready to assemble the casserole. Lightly oil the casserole dish and begin with a layer of eggplant, top with a layer of peppers, then a layer of the breadcrumb mixture and a scattering of olives. Add the anchovies in a criss-cross pattern over the tops of the casserole and drizzle the remaining olive over the top. Bake for 15 - 20 minutes in the Convection Bake mode at 350 degrees. Serves 4 - 6 PRINT OUR RECIPE Eggplant Casserole .pdf Download PDF • 93KB WANT TO LEARN MORE? Click Here GREAT OPTIONS FROM OUR STEAM OVEN! Bake Classic Petite Baguettes Like a Pro RECIPE Broccoli and Cauliflower Gratin RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Italian Seafood Salad with Calamari, Scallops and Shrimp RECIPE How to Cook Artichokes in the Steam Oven 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!

They can be baked in advance and quickly reheated before serving, and extras can be frozen and reheated as needed. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Gougères with Creamy Artichoke Cheese Filling Convection, Convection Bake A delicious plate of golden-brown gougères, or cheese puffs, showcasing their airy texture and savory appeal. Light, one-bite appetizers that can be served warm or at room temperature and are easy for guests to eat are ideal when entertaining. These savory Gougère with a creamy cheese and artichoke filling come together quickly and cook to perfection in Convection. They can be baked in advance and quickly reheated before serving, and extras can be frozen and reheated as needed. The pastry, known as Choux pastry, is very versatile and a great recipe to have in your repertoire. Choux pastry can be used for savory appetizers or, with some added sugar, for desserts such as cream puffs and eclairs. For best results when baking multiple trays at once in Convection, use the same type of pan on each rack. The tray can be lined with parchment or a silicone liner, but be sure to never place a liner on the floor of your oven. Recipe ingredients INGREDIENTS For the Choux Pastry ½ cup water ½ cup milk 1 stick of unsalted butter, cut into chunks 1 cup unbleached all-purpose flour Pinch of kosher salt 4 large, room-temperature eggs For the Filling ½ cup marinated artichoke hearts drained and finely chopped ½ cup room temperature cream cheese ½ cup grated Gruyère cheese Combine the ingredients by hand or in a mini food processor PREPARATION Combine the water, milk, butter, and salt in a heavy medium-sized saucepan and bring to a boil over medium-high heat. When the liquid boils, add the flour all at once and stir it in with a strong spatula or wooden spoon to form a smooth dough. Reduce the heat to low and stir until the mixture dries out and pulls away from the pan. Scrape the dough into a bowl and set aside to cool for a minute. Meanwhile, heat the oven in the Convection or Convection Bake mode to 375 F/ 190 C and line two baking sheets with parchment paper. Beat the eggs into the dough, one at a time, beating well after each addition. Fold in the filling and add a few grinds of pepper. Carefully transfer the dough to a pastry bag fitted with a ½” round tip and pipe tablespoon-sized mounds, spaced 2” apart, onto the baking sheets. Bake for 18 - 20 minutes or until golden and slightly crisp. Makes 24 - 28 PRINTE OUR RECIPE Gougeres with Creamy Artichoke Cheese Filling .pdf Download PDF • 74KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Hot Corned Beef Sandwich RECIPE How to Cook Lobster Tail in the Steam Oven RECIPE Lobster Mac' n Cheese RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE How to Roast a Whole Duck 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!

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 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!

It only takes 10 - 12 minutes for the initial cooking stage for the Short Ribs before they go into the oven for a good 2 hours so obviously get those done first even a day in advance. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Short Ribs Braised with Red Wine Convection (True Convection) or Convection Bake Mode Succulent braised short ribs simmered in rich tomato sauce, topped with fresh herbs. Since we tend to use our ovens for longer periods of time during the cooler months, it’s always worthwhile to consider preparing several dishes at one time with your Convection Oven . Each of the dishes in this meal is easy to make, but to make all three at one time takes a little planning. A hearty convection meal featuring braised chipotle ribs, quinoa-stuffed squash, and a side of creamy gratin on a rustic wooden table. Here is the list of dishes I am preparing: Chipotle Chili Braised Short Ribs Baked Stuffed Winter Squash Caramel Sauce, Apple Bread Pudding INGREDIENTS Chipotle Braised Short Ribs 4 - 5lbs beef short ribs, about 8 (2 per person) 2 - tablespoons olive or vegetable oil 2 - tablespoons, butter 1 - medium onion, coarsely chopped 4 - cloves, garlic, pressed 3 - ounces brandy or medium sherry (measured out. Don’t pour from the bottle) ¼ - teaspoon dried mixed Italian seasoning 1 - bay leaf 1 - 14oz can whole tomatoes 2 - tablespoons tomato paste 1 - cup beef broth 1 - tablespoon chilis in Adobo Baked Stuffed Winter Squash 3 - small carnival or acorn squash ½ - cup quinoa, barley or bulgur (all make a good stuffing) 1 - tablespoon olive oil 2 - tablespoons butter ½ - medium yellow onion, finely chopped 3 - cloves garlic, minced ¼ - teaspoon dried oregano ½ - lb cremini or shiitake mushrooms ½ - bunch lacinato kale or chard, ribs removed, leaves finely chopped. Caramel Sauce Apple Bread Pudding 1 - loaf cinnamon challah bread cubed 6 - large eggs ½ - cup granulated sugar 2 - cups half and half 3 - tablespoons butter 3 - tablespoons brown sugar 4 - apples, peeled, cored and chopped 2 - ounces brandy Caramel Sauce ½ - cup brown sugar 4 - tablespoons butter ½ - cup heavy cream PREPARATION It only takes 10 - 12 minutes for the initial cooking stage for the Short Ribs before they go into the oven for a good 2 hours, so obviously, get those done first, even a day in advance. Now, prepare the squash. First, you need to carefully cut them in half and scoop out the seeds. The squash needs to be baked or steamed to soften the flesh before stuffing. If you are using your Combi Steam Oven to steam them, you can steam the grains for the stuffing at the same time. Allow approximately 15 minutes to steam the squash. During that time, you can sauté the vegetables that will be mixed with the grains for the stuffing. Prepare the bread pudding. Soak the cubed bread in the egg mixture while you sauté the apples. The caramel sauce goes together really quickly, just before serving. You can bake the bread pudding and stuffed squash simultaneously in the oven, and the short ribs can be warmed on the cooktop or in the oven. Chipotle Braised Short Ribs Preheat the oven to Convection or Convection Bake 300 (small ovens, 325 larger ovens). Pat the short ribs dry and season with salt and pepper. Heat a large, heavy pan over moderate heat and add the oil and butter. Place the short ribs in the pan, meaty side down, and leave to brown for a few minutes. Then, turn and brown the other side. When browned all over, reduce the heat and remove from the pan. Stir in the onion and cook to soften over moderate heat, then stir in the garlic and cook for a minute before carefully adding the brandy to the pan and letting it cook for a minute or so. Now add the remaining ingredients, breaking up the tomatoes with a fork as they soften. Bring the mixture to a gentle boil, cover, and place in the oven to cook for approximately 2 hours or until the meat is very tender. Allow the meat to cool in the pan, and skim off any fat that solidifies on the surface before reheating. Serves 4 Baked Stuffed Winter Squash Preheat the steam oven in steam mode or use the convection oven in convection bake at 350. Carefully cut the squash in half so each forms a nice-sized bowl. Scoop out the seeds and enough of the flesh to allow room for stuffing. You can always chop any excess squash and add it to the stuffing. Place the squash in a solid pan and steam for 15 - 20 minutes or until tender when pierced with a fork. If cooking in the Convection oven, add ¼ cup of water to the pan and cover the squash with foil. Place the quinoa or other grain in a solid pan, cover with 1 cup of water, and steam at the same time as you cook the squash. Meanwhile, sauté the vegetables for the stuffing. Heat a medium skillet over moderate heat. Add the oil and butter, stir the onion, and cook to soften. Add the garlic and oregano and stir in the mushrooms. Cook until the mushrooms release their juices, and then stir in the chopped greens. Cover and cook over low heat for 8 - 10 minutes before stirring the cooked grains. Grains can also be added directly to the pan with some water and cooked covered after the greens have been added. Taste for seasoning before adding to the partially cooked squash. Bake uncovered in the Convection Bake Mode at 350 degrees for 20 - 25 minutes. Caramel Sauce Apple Bread Pudding Place the cubed bread in a large bowl. Mix the eggs, sugar, and half-and-half and pour over the bread to soak. Meanwhile, heat a large skillet over moderate heat. Add the butter and brown sugar and heat until the sugar has dissolved. Stir in the apples and cook for 8 - 10 minutes until softened and slightly caramelized. Stir in the brandy and cook for a few more minutes; cool before adding it to the bread mixture. Scrape the contents into an oven-safe casserole and bake. Use convection-bake mode at 350 degrees for 30 - 35 minutes until the custard is set. Caramel Sauce Melt the sugar and butter in a small heavy pan over moderate heat. When the sugar has dissolved and become liquid, carefully stir in the cream and remove from the heat. Pour the mixture over the cooked bread pudding before serving. Braised Ribs_Stuffed Squash & Bread Puddining .pdf Download PDF • 238KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR STEAM PAGE Convection Steam Baked Baby Back Pork Ribs RECIPE How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results RECIPE Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli RECIPE Slow Roasted Pork Shoulder RECIPE Easy Steamed Potato Salad with Eggs and Asparagus RECIPE Braised Spareribs with Plum Sauce 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!

Pavlova, made in the Australian style, renders a crisp meringue shell with a slightly soft center. Topped with whipped cream and fresh fruit it’s an easy delicious dessert. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Pavlova Style Meringues with Berries and Whipped Cream Traditional Bake Mode Mini pavlovas topped with fresh strawberries, blueberries, raspberries, passion fruit, and mint served elegantly on a crystal platter. Pavlova, made in the Australian style, renders a crisp meringue shell with a slightly soft center. Topped with whipped cream and fresh fruit, it’s an easy delicious dessert. A little added passionfruit (not always easy to find) adds a wonderful pop of flavor. For best results when baking meringues in your Convection oven I recommend you choose the traditional Bake Mode. This is definitely one time when the moisture retention mode characteristic to Convection cooking wont benefit the results, for perfect meringues the dry slow heat of traditional Bake is ideal. You will have to rotate the pans once during the baking process to ensure both pans cook evenly. Remember to let the eggs come to room temperature for best results and also plan ahead because these meringues will need to dry out in the oven for a couple of hours before you can enjoy them. INGREDIENTS 6 - large room temperature egg whites 1 ¼ - cups superfine or Bakers sugar 2 - tsp cornstarch 1 - tsp distilled white vinegar 1 - tsp vanilla extract (vanilla gives the meringues a slight beige tint but adds lots of flavor) PREPARATION Organize two racks in the oven and heat the oven in the Bake mode 300 degrees. Line two large cooking sheets with parchment paper. Place the egg whites in the bowl of a stand mixer and mix on low speed with the whisk attachment to combine. Increase the speed to medium and whisk until soft peaks form, approximately 4 minutes. Now increase the speed to medium high and gradually add the sugar, continue to whisk until the meringue is smooth and glossy, approximately 12 - 14 minutes. Stir in the vinegar and vanilla. Secure the parchment paper to the pan with a dab of meringue in each corner and, using a ⅓ cup measure spoon the mixture in mounds onto the baking sheets, you can fit approximately 12 mounds on each sheet. Make a well in the center of each meringue with the back of a large spoon to hold the cream and fruit. Place the trays in the oven and set the timer for 15 minutes. When the timer has elapsed change the positions of the pan and if you notice the meringues on the top rack were beginning to brown then reduce the oven temperature to 275 degrees. Set the timer for another 20 minutes then turn the oven off and leave the meringues in the oven to dry out for 2 hours. Makes 12 individual Pavlova style meringues. Pavlova Style Meringues .pdf Download PDF • 137KB WANT TO LEARN MORE? Click Here MORE EASY RECIPES FROM OUR STEAM OVEN! Potato Calamari Salad with Capers RECIPE Key Lime Cheesecake RECIPE Chocolate Flan RECIPE Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley RECIPE Chinese Chicken Salad with Noodles and Cabbage 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!

The Convection Bake mode is ideal for baking quick-cooking pita bread. In this mode, both the bottom and top heating elements are on while the fan circulates the heated air; ideal to bake pitas YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Bake Pita Bread Convection Bake Mode Pita bread baked on a pizza stone in a convection oven. The Convection Bake mode is the perfect choice for baking quick-cooking pita bread. In this mode, both the bottom and top heating elements are engaged while the fan circulates the heated air around the oven cooking each bread to perfection. The bread can be baked on a rimmed baking sheet or a pizza stone placed on rack position 1 close to the bottom heating element. Pita bread uses the same ingredients as pizza dough; however, the method of preparation is slightly different. I have been using the recipe written by David Tannis from NYT Cooking for many years except of course I use either my Convection or Combi-Steam oven for proofing. The recipe comes together easily and doesn’t require using a stand mixer. Typically when baking in Convection lowering the temperature by 25 degrees is recommended however keeping the higher temperature when baking this quick-cooking bread will ensure the best results. INGREDIENTS 1 cup lukewarm water 2 tsp active dry yeast ½ tsp white sugar ¼ cup whole wheat flour 2 ½ cups unbleached all-purpose flour 1 tsp kosher salt 2 tbsp olive oil PREPARATION Arrange the racks in the oven, placing one rack on the lowest tray slide and select the Proof Mode, the temperature will default to 100°F. Combine the water, yeast, and sugar in a large mixing bowl and stir to dissolve. Whisk in the whole wheat flour and place in the oven for 10 - 15 minutes until frothy. Add the salt, olive oil, and 2 cups of flour to the sponge and stir with a wooden spoon to form a shaggy dough. Knead in the bowl for a minute, adding a dusting of flour if needed. Turn the dough onto a lightly floured surface, and knead gently for 2 minutes until the dough comes together and is smooth. Cover the dough loosely with a light kitchen towel and rest for 10 minutes then knead again for another 2 minutes. Add small amounts of the remaining flour as needed but the dough should be soft and a bit moist. Pace the dough in a lightly oiled mixing bowl and place in the oven for 45 minutes to 1 hour until the dough has doubled in size. Remove the dough from the oven, place a pizza stone or heavy baking sheet on the lower rack, and heat the oven in the Convection Bake mode 475°F. Punch down the dough, divide it into 8 equal pieces and roll each one into a ball. Cover the dough balls with a light kitchen towel and rest for 10 minutes. Roll the dough balls one-by-one into a 6 -8” disk, adding a little more flour to prevent sticking if needed. Bake the bread two or three at a time depending on the size of the baking tray or stone. Bake for 2 minutes until puffed then turn with tongs and bake for one minute more. The bread should be pale with only a few brown spots. Makes 8 - 10 Note: I did try baking the Pita bread in my Combi-Steam oven but since the highest temperature is 450 degrees, it wasn’t hot enough for the bread to puff and bake correctly. Convection Bake Pita Bread .pdf Download PDF • 93KB WANT TO LEARN MORE? Click Here ELEVATE YOUR MEALS WITH STEAM! Braised Chicken with Lemon and Cilantro RECIPE Key Lime Cheesecake RECIPE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Quinoa Salad with Broccoli, Dried Apricots and Toasted Pistachios RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Chicken Enchilada Casserole Steam Baked 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!

The potatoes can be steamed several hours in advance of roasting and left in a cool spot to dry out before slicing and tossing with the oil and seasoning. Par cooked potatoes will only need a quick blast in a hot oven YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Garlic Rosemary Roasted Potatoes Steam & Convection Roast or Convection Bake Mode Garlic Rosemary Roasted Potatoes. There is nothing quite so delicious as a crispy side of hot potatoes to serve with meats, leafy greens or fish and there are several advantages to steaming potatoes prior to roasting them. The potatoes can be steamed several hours in advance of roasting and left in a cool spot to dry out before slicing and tossing with the oil and seasoning. Par cooked potatoes will only need a quick blast in a hot oven to finish cooking so it’s easy to time them to be ready when the meat has rested and been carved. Then there is the flavor, potatoes that have been steamed prior to roasting have noticeably better flavor and texture when roasted in Convection. Cooking potatoes this way elevates them from a humble side to a stunning side. Steam & Convection Roast or Convection Bake INGREDIENTS 3 - lbs baby yellow or red potatoes 1 - tablespoons EVOO 1 - tablespoon butter (very soft or melted) ½ - teaspoon herb’s de Provence or seasoning of your choice PREPARATION Steam the potatoes on the cooktop with a generous pinch of salt until a knife can be easily inserted into the flesh, allow 15 - 20 minutes. Drain and set the potatoes aside to cool. Preheat the oven to Convection Roast or Convection Bake 400 degrees Cut the potatoes into the desired shape and toss with the olive oil, butter and seasoning and spread onto a rimmed baking sheet. Roast in the oven on rack position 2 (counting up from the bottom) for 20 - 25 minutes until crispy on the edges. Toss the potatoes halfway through the cooking time to ensure they are evenly crisped. Serves 4 - 6 Twice Cooked Herb Roasted Potatoes .pdf Download PDF • 214KB WANT TO LEARN MORE? Click Here MORE POTATO RECIPES FROM OUR STEAM PAGE Easy Steamed Potato Salad with Eggs and Asparagus RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Provencal Golden Potato and Tomato Casserole RECIPE Italian Seafood Salad with Calamari, Scallops and Shrimp RECIPE Potato Calamari Salad with Capers RECIPE Potatoes Steam Roasted with Tomatoes and Capers RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! 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!

In this recipe, the cubed potatoes are gently simmered in a lightly thickened light cream sauce flavored with fresh thyme. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Au Gratin Steakhouse Potatoes Broil Mode Golden, cheesy au gratin potatoes paired with a savory roast. Restaurants have many creative tricks for simplifying the preparation of certain dishes, as illustrated by this method for preparing Au Gratin Potatoes. In this recipe, the cubed potatoes are gently simmered in a lightly thickened light cream sauce flavored with fresh thyme. Prior to serving, the potatoes are added to an oven-safe baking dish, topped with cheese, and gently heated under the oven broiler until the cheese melts. So easy and so delicious! Tip: For best results, purchase block cheese and grate it by hand. Once grated, excess cheese can be stored in the freezer for next time. INGREDIENTS 6 tbsp unsalted butter ½ yellow onion, thinly sliced 3 cloves garlic, minced 3 tbsp all-purpose flour 1 cup vegetable or chicken broth 1 cup half and half 1 ½ lbs. russet potatoes, peeled and cut into ½” cubes 2 sprigs fresh thyme 2 cups shredded sharp cheddar cheese 1 cup shredded Gruyere cheese 1/4 cup grated Parmesan 1 tsp salt Freshly ground pepper Ingredients for the Convection Meal. PREPARATION Melt the butter in a large sauté pan or skillet over medium heat. When foaming, add the onions and cook gently for a few minutes until softened. Stir in the garlic, cook for a minute, then add the flour and stir to mix. Cook for a few minutes over moderate heat, then add the broth and cream. Bring the mixture to a boil, stirring constantly until thickened. Once the mixture has thickened, add the potatoes and thyme, bring to a gentle boil, and simmer for 15 - 20 minutes, until the potatoes are tender. Remove the pan from the heat and stir in half of the cheddar and Gruyere cheese. Once melted, add the seasonings, including salt and pepper, and transfer the mixture to an oven-safe casserole pan. Arrange the oven racks so the broiling rack is in the second position from the top, and heat. Set the oven to Broil Mode at 450°F F/230°C, or Medium. Sprinkle the remaining cheese in an even layer over the casserole, place the pan in the oven, and broil (with the door closed) for 6 - 8 minutes until bubbling and lightly browned. Serves 6 PRINT OUR RECIPE Au Gratin Potatoes .pdf Download PDF • 369KB WANT TO LEARN MORE? Click Here MORE OPTIONS FROM OUR STEAM PAGE How to Cook Rack of Lamb in a Steam Oven RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Potatoes Steam Roasted with Tomatoes and Capers RECIPE Slow Roasted Salmon RECIPE Roast Beef Top Loin Steam Roasted 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!

Roasted Cauliflower lends itself to many different preparations and this spicy “Kung Pao” is a exquisite version. The Asian sauce requires a few great ingredients to have on hand YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Cauliflower Kung Pao Style with Bacon Convection Roast or Convection Bake Mode A vibrant salad of roasted cauliflower with fresh lettuce, sliced jalapeños, crispy bacon bits, and green onions. Cauliflower certainly lends itself to many different preparations and this spicy “Kung Pao” version is one of the best. The sauce requires quite a few ingredients but if you enjoy Asian cooking they are all great ingredients to have on hand. The addition of bacon is of course delicious but if you prefer a vegetarian version you will be just as pleased. INGREDIENTS 2 - tablespoons Chinese rice wine or Dry Sherry 2 - teaspoons cornstarch 1 - tablespoon + 2 teaspoons soy sauce 1 - tablespoon Sherry vinegar 2 - teaspoons Hoisin sauce 2 - teaspoons sugar 1 - teaspoon sesame oil 1 - head cauliflower, cut into florets 2 - tablespoons, vegetable oil 3 - ounces, thick cut bacon, cut into 1” pieces 1 - teaspoon Sichuan peppercorns or ½ teaspoon black pepper 3 - scallions, cut into 1” pieces 1 - small jalapeno, seeded and cut into thin slices PREPARATION Preheat the oven to Convection Bake or Convection Roast 375 degrees. In a medium bowl combine the wine, cornstarch and 1 tablespoon of the soy sauce and the vegetable oil. Add the cauliflower florets and bacon and toss to coat. Spread the mixture onto a rimmed baking sheet and roast for 15 minutes until the edges of the cauliflower begin to crisp. Meanwhile combine the remaining soy sauce, vinegar, Hoisin sauce, sugar and sesame oil. Toss the cooked cauliflower mixture with the sauce and sprinkle with the scallions and jalapeno before serving. Serves 4 WANT TO LEARN MORE? Click Here GREAT SALADS FROM OUR STEAM PAGE Potato Calamari Salad with Capers RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Chinese Chicken Salad with Noodles and Cabbage 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!

While a cookbook can be helpful, it’s much more important to take the time to learn about the features of the appliance you cook with and how you can benefit from them.  Have a question? email me at info@convectionkitchen.com Rescued By My Oven April 3, 2023 at 7:00:00 PM Learning to Make Your Ovens Work for You While a cookbook can be helpful, it’s much more important to take the time to learn about the features of the appliance you cook with and how you can benefit from them. Learning About Your Oven To Get Good Results For example, I often use my Steam oven to cook 3 meals in a day. Sometimes I poach eggs for breakfast or make oatmeal or I might reheat something left over from a previous meal or heat a muffin that I have baked and frozen. When lunch comes around I might steam some vegetables and frozen Chinese dumplings, bake an individual frittata, make some grilled hot sandwiches, or reheat something I have previously cooked. Poached Eggs In a Steam Oven When dinner comes around I have a whole repertoire of easy one-dish meals that I can cook in under 30 minutes. There are times I like to cook my dinner in the Convection oven and use the Steam oven to slow-cook a braise or bake a casserole to get a head start on cooking for another meal. Now that I am exploring the wonders of a Speed oven I am finding even more options for creating delicious easy oven meals. What I want to stress is that recipes won’t tell you how to get the best out of your oven and it’s a shame if you can’t make good use of the great tools in your Convection , Steam , or Speed ovens to cook great meals and simplify meal preparation. I have found that when you understand the tools you are cooking with you can better understand how those tools can work for you. Larissa, Your Convection Enthusiast https://www.youtube.com/watch?v=9LgZlqmbpgo 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"