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This recipe calls for a Top Sirloin roast cut in the Chateaubriand style; in other words, it resembles the shape of a chateaubriand cut from the tenderloin, but definitely not the price. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style Convection, Convection Roast, and Convection Bake Mode Sliced beef tot sirloin with herb butter, cheesy au gratin potatoes, and roasted asparagus. This recipe calls for a Top Sirloin roast cut in the Chateaubriand style; in other words, it resembles the shape of a chateaubriand cut from the tenderloin, but definitely not the price. Cooking the roast at a low temperature in convection with a dash of high heat for browning at the end is the ideal way to render this sirloin roast tender and flavorful. When cooking lean, tender cuts of meat at a low temperature, using an oven meat probe or a wireless probe is crucial for monitoring the internal temperature. I cooked my roast at 250°F (120 °C) in the Convection Roast mode , setting it to reach an internal temperature of 120°F (49 °C). When the digital readout indicated the roast had reached 120°F (49 °C, I increased the oven temperature to 425°F (220°C) for the remainder of the cooking time. The result was a perfectly pink, tender, juicy roast that was perfectly browned. Because the meat is cooked at such a low temperature, it is challenging to cook side dishes in the oven at the same time; however, since the roast is finished at high heat, choosing side dishes that can be cooked in the Broil mode is a great option. I chose Au Gratin potatoes , which are actually simmered on the cooktop, topped with cheese, and finished under the broiler, as well as a side of broiled asparagus. Plan approximately 50 minutes of cooking time for the beef, plus at least 12-15 minutes of resting time. Recipe ingredients. INGREDIENTS 2 -2.5lb chateaubriand-style top sirloin roast 1 tsp kosher salt 1 tsp steakhouse seasoning 1 tbsp olive oil PREPARATION Season the roast with kosher salt and steakhouse seasoning, and refrigerate, uncovered, overnight or for at least 6 hours. Prior to cooking, rub the oil into the meat. Heat the oven to 250°F (120 °C) in the Convection Roast or Convection Bake mode. Place the meat on a rack in a shallow baking pan, and insert the oven meat probe sensor into the meat at an angle, ensuring the probe tip remains in the meat. Slide the pan into the oven and insert the probe into the receptacle. Close the door, touch the Probe symbol on the control panel or display, and program the probe to reach an internal temperature of 120°F(50 °C). When the internal target temperature has been reached, increase the oven temperature to 425°F (220 °C) and cook for another 6-8 minutes, until the meat is glossy. Remove the meat from the oven and set it aside to rest for 12 - 15 minutes prior to carving. To cook the side dishes, set the oven to Broil and increase the temperature to 450°F (220 °C, Medium). Allow approximately 6-8 minutes to broil the asparagus, then finish the au gratin potatoes in the Broil Mode. Serves 4 - 6 PRINT OUR RECIPE Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style .pdf Download PDF • 363KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Braised Spareribs with Plum Sauce RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Roast Beef Top Loin Steam Roasted RECIPE BBQ Pulled Turkey RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Some finely minced garlic and fresh ginger add a lot of flavor to these easy-to-prepare Asian pork meatballs that bake in 20 minutes in a convection oven YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Asian Pork Meatballs with Garlic and Ginger Convection Bake or Convection Roast Mode A delicious platter featuring Asian pork meatballs, accompanied by savory chicken wings and fresh greens, elegantly presented on a decorative table setting. These meatballs can be served as an appetizer or a Convection meal, with the Chili Garlic Sauce Baked Chicken Wings , as shown in the video. The delicious flavor in these meatballs comes from some finely minced garlic and fresh ginger, which add a lot of flavor to these easy-to-prepare meatballs that bake in 20 minutes. To move smoothly through this recipe, assemble all the ingredients first. Once you have added all the ingredients to the ground pork, combine the mixture with a light hand and scoop or form the meatballs with a spoon. INGREDIENTS 1lb ground pork 3 cloves garlic, minced 1” piece of fresh ginger, peeled and finely minced ½ tsp five-spice powder 1 tbsp sesame chili oil 1 tbsp soy sauce 1 egg ¼ cup Panko breadcrumbs PREPARATION Combine all the ingredients in a medium-sized mixing bowl and mix gently to combine. Scoop or roll the mixture into 2” balls and place on a rimmed baking sheet lined with foil or parchment paper. Heat the oven in the Convection Bake or Convection Roast Mode at 425 degrees. Bake the meatballs in the lower part of the oven for 25 minutes. Asian Pork Meatballs with Garlic and Ginger .pdf Download PDF • 97KB WANT TO LEARN MORE? Click Here ASIAN INFUSION FROM OUR STEAM OVEN! Apricot Tomato Chutney RECIPE Orzo Pasta Salad with Grilled Artichokes and Poached Shrimp RECIPE Lobster Mac' n Cheese RECIPE Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms RECIPE Steamed Broccoli Couscous Salad with Almonds and Cranberries RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Begin by roasting both the zucchini, corn in the convection mode for 15 minutes at 425°F. Then you will layer the roasted vegies with the tortillas, salsa and cheese. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Vegetarian Tortilla Casserole with Zucchini, Corn, and Black Beans Convection Roast or Convection Bake Mode A vibrant tortilla casserole with fresh salad, avocado slices, and seasoned chicken on a patterned table setting. To prepare this meal you will begin by roasting both the vegetables and chicken in the convection mode on separate trays for 15 minutes. After 15 minutes, remove the vegetables, lower the oven temperature, and set the timer for 15 minutes. Layer the vegetables into the casserole with the tortillas, beans, salsa, and cheese, and pop it back in the oven for 15 to 20 minutes. Take the chicken out after 15 minutes and set it aside to cool while the casserole continues to heat through. This recipe uses mild salsa but it is easy to tweak it to your preferred taste and spice it up a bit. The important thing is to develop a comfort level when making oven meals using Convection. INGREDIENTS 2 medium zucchini, cubed 1 red pepper, cubed 2 cups corn kernels ½ red onion cut into ½” dice 3 cloves garlic, coarsely chopped 1 tbsp ground cumin ½ tsp dried oregano ½ tsp chili powder (optional) 2 tbsp vegetable or olive oil 1 jar salsa 1 can black beans, drained 3 cups Mexican blend grated cheese 8 corn tortillas PREPARATION Heat the oven in the Convection Roast or Convection Bake mode at 425 degrees. Combine the zucchini, pepper, corn kernels, onion, garlic, and seasonings in a bowl and add the oil. Toss until the vegetables are evenly coated with the oil and spread onto a large rimmed baking pan. Place the pan on rack position 1 or 2 close to the bottom heating element and cook for 15 minutes until the vegetables begin to caramelize around the edges. If baking some chicken at the same time place the seasoned chicken on a rimmed baking sheet on rack position 4 or 5 closer to the top heating element. Remove the vegetables from the oven after 15 minutes, and reduce the oven temperature to 350 degrees. If baking some chicken at the same time, set the timer for 15 minutes to finish cooking the chicken. Add the beans and salsa to the baking pan with the vegetables and fold to distribute evenly. Now you are ready to assemble the casserole. Lightly oil the bottom of a casserole dish with several corn tortillas, cutting them as needed to cover the surface. Add half of the vegetable mixture to the pan and top with half of the cheese. Cover this layer with more tortillas, add the remaining vegetables, and top with the remaining cheese. Cover the dish loosely with foil, crimp the edges to seal, and place in the oven. Heat the casserole for another 15 minutes until the cheese has melted and is bubbling. Once the chicken has cooked for 30 minutes remove the tray from the oven and let the chicken cool slightly, that way you can slice it off the bone or keep it covered with some foil to keep warm to serve with the hot casserole. Tortilla Casserole .pdf Download PDF • 101KB WANT TO LEARN MORE? Click Here HAVE BRUNCH WITH THE HELP OF THE STEAM OVEN! English Muffin Poached Egg Pizza RECIPE How To Cook Poach Eggs In a Steam Oven RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Herbed Mushroom Flan RECIPE Poached Eggs with Broccolini and Cheddar RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Chicken baked in Convection with rosemary, tomatoes, peppers, and mushrooms with a Balsamic glaze together with a dish of oven polenta or risotto is a delicious Convection meal. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Rosemary Chicken with Balsamic Glaze Convection Bake or Convection Roast Mode Succulent balsamic chicken served with a medley of vibrant vegetables on a rustic platter. Chicken baked in Convection with rosemary, tomatoes, peppers, and mushrooms with a Balsamic glaze together with a dish of oven polenta or risotto is a delicious Convection meal. A recipe that requires little effort but delivers a lot of flavor is always good to have in your repertoire and if other dishes to pair with the recipe can be cooked in the oven at the same time what could be better? For the best flavor, using bone-in chicken pieces is recommended. INGREDIENTS 12 oz grape or cherry tomatoes, cut in half 3 cloves garlic, smashed and coarsely chopped 8 bone-in assorted chicken pieces (breasts should be cut in half) 1 yellow bell pepper, cut into 1” pieces 1lb mushrooms, cut into ½” thick slices 1 + 2 tbsp olive oil (divided use) 2 tbsp Balsamic vinegar 1 tbsp fresh rosemary, chopped ½ + 1tsp salt (divided use) Cracked pepper to taste 2 tbsp honey PREPARATION Heat the oven in the Convection Bake or Convection Roast mode at 375℉ (190℃). Heat a large skillet over moderate heat and sauté the tomatoes and garlic in 1 tbsp of olive oil until just softened. Combine the tomatoes, peppers, and mushrooms in a 9 x 13” oven casserole and drizzle with the remaining olive oil and Balsamic vinegar. Add the rosemary, ½ tsp of salt, and some freshly ground pepper. Arrange the chicken pieces over the vegetables skin side down to coat with the oil mixture then turn them over. Season the chicken with the remaining salt and some more ground pepper then spread the honey over the chicken. Bake for 35 - 40 minutes until the chicken is tender and the skin has browned. Serves 4 - 6 Baked Rosemary Chicken with Balsamic Glaze .pdf Download PDF • 145KB WANT TO LEARN MORE? Click Here MORE DELICIOUS RECIPES FROM OUR STEAM OVEN! Risotto with Asparagus, Leeks and Proscuitto RECIPE Braised Chicken with Lemon and Cilantro RECIPE Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Provencal Golden Potato and Tomato Casserole RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Susanne suggests scooping these cookies while the dough is soft and fairly liquid so that the cookies spread out and are almost like Florentine’s in texture. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Florentine Style Chocolate Oatmeal Cookies Convection Mode (True Convection) A plate of crispy Florentine oatmeal cookies paired with a cup of coffee, ready for a delightful snack. We all enjoy a sweet treat, but one that is loaded with healthy ingredients and has great flavor is definitely ideal. Susanne suggests scooping these cookies while the dough is soft and fairly liquid so that the cookies spread out and are almost like Florentine’s in texture. The recipe makes 3 dozen and trust me, hide some as they will disappear in record time. We all enjoy a sweet treat, but one that is loaded with healthy ingredients and has great flavor is definitely ideal. INGREDIENTS 1 ½ cups old fashioned rolled oats ¾ cup oat flour (rolled oats can be pulverized in the food processor until fine) ½ tsp sea salt ¼ tsp baking soda 1 cup nuts, walnuts, pecans or almonds, coarsely chopped 1 cup dark chocolate chips ½ cup vegetable oil ½ cup maple syrup ⅓ cup brown rice syrup 2 tsp pure vanilla extract PREPARATION Heat the oven in the Convection mode 325 ℉. Line two flat cookie sheets with parchment paper and set aside. Place the rolled oats, flour, salt, baking soda, nuts and chocolate chips in a large bowl and mix together. In a smaller bowl combine, oil, maple syrup, brown rice syrup and vanilla and whisk together.Stir the wet ingredients into the dry. Scoop the dough with a tablespoon cookie scoop and place the mounds at least 2 inches apart on the prepared cookie sheets so they have room to spread while baking. Bake for 12 - 15 minutes until crisp. Transfer cookies to a wire rack to cool and continue baking. Variations: Add lemon zest, orange zest, crystalized ginger or dried fruit. Makes 30 - 36 cookies Lacy Chocolate Oatmeal Cookies .pdf Download PDF • 164KB WANT TO LEARN MORE? Click Here MORE SWEET & SAVORY RECIPES FROM OUR STEAM OVEN Chocolate Flan RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE Steam Roasted Beet Salad with Lamb and Feta Cheese RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Combi steamers (also called combi-steamers, hot-air steamers, combination steam-convection ovens, or simply combi ovens) are cooking appliances typically used in professional catering or food service operations. Introduction to the Steam-Oven or Combi-Oven Steam Oven Delight: Corned Beef and Vegetables Corned beef steams perfectly in the oven with cabbage, carrots, and potatoes, creating a hearty, flavorful meal that enhances each ingredient's natural taste. Combi steamers (also called combi-steamers , hot-air steamers , combination steam-convection ovens , or simply combi ovens ) are cooking appliances typically used in professional catering or food service operations. Combi steamers can produce both dry (convection) and moist (steam) heat, and are capable of shifting between them automatically during the cooking process. If you want to read more visit my blog post: I ntroduction to Convection Steam Cooking . Best Uses To learn the best uses, please watch the video series on this page. You will find that the Combi-Steam is a remarkable tool. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE

I don’t usually bother buying buttermilk to make a lemon cornmeal cake, I just add a tablespoon of lemon juice to plain milk, that way I don’t waste the rest of the carton YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Bake Lemon Cornmeal Cake Convection Mode vs Traditional Bake Mode A delightful lemon cake is served alongside fresh blueberries and a bowl of whipped cream, creating a refreshing and vibrant dessert spread. This is my ideal cake, easy to assemble, fast to cook, delicious plain with tea, or a little decadent with berries and whipped cream. I don’t usually bother buying buttermilk, I just add a tablespoon of lemon juice to plain milk, that way I don’t waste the rest of the carton. If you want to learn about the different results baking in Convection vs Regular Bake, I recommend you give this a try in each mode, both will be delicious, but you will notice a difference in texture. INGREDIENTS 1 - stick unsalted butter, melted and cooled 1 ½ - cups, all purpose flour ⅓ - cup yellow cornmeal ¾ - cup granulated sugar 3 ½ - teaspoons baking powder ½ - teaspoon salt 1 - cup buttermilk ( add 1 tablespoon lemon juice to one cup milk and let sit for 30 minutes) 2 - large eggs 2 - tablespoons grated lemon peel ¾ - teaspoon vanilla extract PREPARATION Preheat the oven Convection 325 or Bake 350 degrees and butter a 9” cake pan. Gently melt the butter in a small pan then set it aside to cool while you assemble the other ingredients. Combine the flour, cornmeal, sugar, baking powder and salt in a large bowl. Whisk the buttermilk, eggs, lemon peel and vanilla in a large jug or medium sized bowl. Stir in the melted butter then pour into the flour mixture and gently blend with a rubber spatula. Scrape into the pan and smooth out - place in the oven and bake for 25-30 minutes until the tester comes out clean. Let the pan cook for 10 minutes, then run a knife around the edge of the cake, place a cooling rack over the pan and invert the cake onto the rack. Place a plate on top of the cake and invert it one more time and remove the rack. Lemon Cornmeal Cake .pdf Download PDF • 168KB WANT TO LEARN MORE? Click Here TRY THESE DESSERTS FROM OUR STEAM RECIPE PAGE How to Cook Rack of Lamb in a Steam Oven RECIPE Key Lime Cheesecake RECIPE Chocolate Flan RECIPE Slow Roasted Beef Tenderloin RECIPE Vanilla Creme Brulee RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The great thing about Convection is that you can so easily cook multiple dishes at one time so, with a little planning, preparing your winter meals at one time couldn't be easier. Have a question? email me at info@convectionkitchen.com Rescued By My Oven January 5, 2022 at 8:00:00 AM Winter Meals with The Help of Your Convection Oven While your Convection and Combi Steam ovens may have had a good workout preparing your holiday meals, they will still be incredibly useful during the cold winter months when you are craving your favorite comfort foods. The great thing about Convection is that you can so easily cook multiple dishes at one time so, with a little planning, preparing several meals at one time couldn't be easier. Here are some examples.Savory pies with a pastry topping such as a chicken or turkey pot pie cook best at 375°F in Convection, which is also a great temperature for roasting vegetables, that can be used for soup. For example, the base for Creamy Mushroom Soup can be started on the cooktop and simmered in stock while the mushrooms roast in the oven. Spread out on the tray they cook evenly and have better texture and flavor. When cooked they are combined with the soup base and pureed, resulting in better flavor and a much easier cooking process. Casseroles typically cook at 350°F so other foods that cook well at that temperature such as meatloaf, chicken pieces, or fish can also be cooked at the same time for an easy oven meal. Simple winter desserts such as pear or apple crisp can also be cooked at the same time for a healthy dessert. If you have never tried Fish Pie with Mixed Shellfish , I encourage you to give it a try; it’s basically a seafood Shepherds Pie and makes a nice change from roasted or broiled fish. The recipe is written for the Combi Steam Oven, but it can also be prepared using the Convection oven. Braised dishes are the perfect warming winter food and so easy to prepare. First the meat is seared and set aside while the vegetables that form the flavor base are sauteed. Then the meat is returned to the pan, stock and aromatics are added and the covered dish simmers to perfection at 325℉ for 2 - 2 ½ hours. Preparing another braised dish at the same time is definitely worth considering to keep your refrigerator stocked with delicious meals. The Moroccan Turkey Stew is loaded with healthy vegetables and garbanzo beans, but the zesty fresh herb, garlic and lemon sauce that is added before serving makes this dish a standout. Of course you may just prefer to steam or steam roast some Lobster Tails or Dungeness crab or maybe some mussels and enjoy a delicious seafood feast. Convection and Combi ovens are amazing tools that can create amazing meals and these are some of the ways I enjoy putting my ovens to good use; and I hope it will inspire you to unlock the magic of your appliances to make the preparation of delicious meals easier. Read Previous Rescued By My Oven Posts Successful Convection Cooking Begins with Planning Read Oven Meals, How to Make Dinner without Being in the Kitchen Read Learning to Make Your Ovens Work for You Read Recipe Writers Usually Don't Reference Your Oven "Baking Mode" So Here Are My Tips Read Every Meal We Cook is an Expression of Love and Caring Four Our Loved Ones Read Winter Convection Meals Read Plan your cooking with these tips "to unlock the magic of your Convection Kitchen"

The key to success when roasting lean cuts of meat like a pork loin is keeping the temperature on the low side and keeping a careful eye on the timing. Creating a flavorful marinade and cooking the roast in convection adds great flavor and ensures better moisture retention. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Slow Roasted Balsamic Glazed Pork Loin Roast Convection Bake or Convection Roast Mode Savor the succulent allure of perfectly roasted pork loin, surrounded by a vibrant medley of roasted carrots and fennel. The key to success when roasting lean cuts of meat like a pork loin is keeping the temperature on the low side and keeping a careful eye on the timing. Creating a flavorful marinade and cooking the roast in convection adds great flavor and ensures better moisture retention. Convection is ideal for cooking lean meats as the circulating heated air cooking the food from the edge to the center helps maintain the natural moisture in the food. I cooked this (2.75lb/1.25kg) pork roast in my gas oven set to 325°F/162°F for 1 hour and 10 minutes. To prevent moisture loss, I placed the pork on a rack in a shallow pan and added some vegetables to it for the final 40 minutes of cooking time. My gas oven does not have an electronic meat probe, but the internal temperature was a perfect 140°F/60°C when I removed it from the oven and slightly higher after resting for 10 minutes. The Balsamic vinegar in the marinade not only adds great flavor to the meat but also helps tenderize it, rendering it incredibly juicy and tender. I marinated the roast for 6 hours prior to cooking; however, it could also be marinated overnight. In addition to adding great flavor, the marinade gives the roast a lovely glossy finish and can also be reduced to a glaze to serve with the pork. INGREDIENTS Pork loin roast approx 2.5lbs (1.15kg) ⅓ cup (7mL) Balsamic vinegar 1 tbsp (15 mL) honey 2 tbsp (30 mL) olive oil 1 tsp dried Italian seasoning or 1tbs chopped fresh rosemary or thyme 3 cloves garlic, minced Kosher salt and freshly ground pepper Recipe ingredients. PREPARATION Season the pork loin with kosher salt and pepper. Combine the remaining marinade ingredients and pour over the pork. Marinate for several hours or overnight. When ready to cook, remove the pork from the marinade and place it on a rack in a shallow pan to bring it to room temperature. Reserve the marinade. If you plan to add vegetables to the pan to roast together with the pork, be sure to use a large enough pan. Alternatively, you can add the vegetables to a second pan, knowing they will cook evenly in convection. Heat the oven in the Convection Bake or Convection Roast mode to 325°F/162°C When the oven comes to temperature, place the pan with the pork in it, and if using the oven meat probe, set the internal temperature to 140°F/60°C. If your oven does not feature a meat probe, plan to cook the roast for at least 1 hour and 10 minutes, but check it at the 50-minute mark with an instant-read thermometer to estimate the exact cooking time. When you remove the roast from the oven, set it aside to rest for at least 10 minutes before slicing. Place the reserved marinade in a small heavy pan and reduce over low heat for 5 - 6 minutes until it thickens to form a glaze to serve with the pork. Leftover pork loin thinly sliced makes amazing sandwiches. When reheated in the steam oven, it recreates the enjoyment of a freshly cooked meal. Serves 4 PRINT OUR RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast .pdf Download PDF • 87KB WANT TO LEARN MORE? Click Here LOOKING FOR MORE PORK RECIPES? How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results RECIPE Braised Spareribs with Plum Sauce RECIPE Slow Roasted Pork Shoulder RECIPE Pork Tenderloin with Roasted Vegetables RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Beef Wellington makes a wonderful centerpiece for a special occasion meal, and convection cooks it perfectly. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Beef Wellington Convection Bake Beef Wellington cooked in a convection oven Beef Wellington makes a wonderful centerpiece for a special occasion meal, and convection cooks it perfectly. The preparation is fairly simple; however, several rounds of chilling are required between each step, so you will need to set aside a fair bit of time for it. The chilling is important because the puff pastry that encases the beef needs to be baked at a high temperature, so the colder the meat, the less chance there is for it to overcook during baking. Beef Wellington It is also crucial not to let the puff pastry get too soft as it thaws, so follow the package directions for the recommended steps for thawing. If the pastry gets too soft, it’s best to refrigerate it for a while before proceeding. Wrapping the meat and duxelles mixture in several sheets of phyllo dough before wrapping it in the puff pastry is recommended by many chefs to avoid too much moisture permeating into the puff pastry. However, separating just a few sheets of phyllo dough without it all getting very soft is not easy so I have also provided instructions for wrapping the beef directly in the puff pastry. If you decide to skip rolling the meat in phyllo dough make sure your duxelles mixture is very dry and cold. Beef Wellington is a recipe where planning and organizing your workspace is key to success. INGREDIENTS Recipe ingredients For the beef filet 1 center-cut beef tenderloin trimmed (2.5 - 3lbs) 2 tsp kosher salt Freshly ground pepper 1 tbsp olive oil 1 tbsp unsalted butter 1 tbsp Dijon mustard Kitchen twine cut into 7 7-8” lengths For the mushroom duxelles 1 ½ lbs cremini mushrooms, wiped clean, trimmed and coarsely chopped 2 large shallots, peeled, coarsely chopped 3 tbsp unsalted butter 3 cloves garlic, minced 3 tbsp Italian parsley leaves, finely chopped 2 tbsp dry sherry or brandy Freshly ground pepper For the pastry 1 14 oz package frozen puff pastry; follow package directions for bringing to room temperature. 6 slices prosciutto 2 sheets frozen phyllo dough, defrosted (optional) Egg wash 1 egg mixed with 1 tbsp water, beaten until well combined PREPARATION Cut a 7” length of twine and tie the tenderloin in the center. Then, continue to tie the beef tightly at 2” intervals on either side. Season the beef with kosher salt and freshly ground pepper and set aside to come to room temperature. Heat a large skillet over moderate heat. Add the oil and butter and increase the heat to medium-high. Add the beef and sear until it is well-browned on all sides, then set it aside on a rimmed baking sheet to cool for 15 - 20 minutes. Remove the twine and brush the tenderloin with the mustard. Place the beef in the refrigerator and chill for at least an hour or up to 4 hours. First, to prepare the duxelles, pulse the mushrooms and shallots in a food processor until very finely chopped. For even results, this is best done in two batches. Heat a large skillet over moderate heat. Add the butter, and when it melts, add the chopped mushroom-shallot mixture. Cook the mixture over moderate heat for about 25 minutes until the mushrooms are dry. Then stir in the garlic and parsley and cook over a gentle heat for 2 minutes. Add the sherry and stir continuously to scrape up any browned bits until the mixture is dry. Add the freshly ground pepper to your taste, spread the duxelles onto a rimmed baking sheet, and chill for 30 - 60 minutes. Method using phyllo dough: Spread a damp flour sack towel on the work surface. Then, cut 3 pieces of plastic wrap about 7” in length and place them on the towel, overlapping them to make a square about 20”. Place the two phyllo sheets overlapping by a few inches in the center of the plastic wrap to form a rectangle with the long edge facing you. Lay the prosciutto in two rows over the phyllo dough leaving a ½” border around the edges. Gently spread the chilled duxelles over the prosciutto to form an even layer. Place the beef lengthwise over the bottom third of the duxelles and roll up the beef using the plastic wrap as a guide, making sure it stays on the outside of the pastry. Twist the ends to form a tight log, transfer the pastry-wrapped beef to a rimmed baking sheet, and refrigerate for at least an hour. Heat the oven in the Convection Bake mode to 400 F/ 205 C and line a rimmed baking sheet with parchment paper. Gently roll out the puff pastry on a lightly flour-dusted rolling mat to form a 15” 12” rectangle, and lightly brush the top third of the pastry with the prepared egg wash. Gently unwrap the chilled beef and discard the plastic wrap. Lay the phyllo beef lengthwise on the bottom edge of the pastry and roll it up. Place the beef seam side down on the prepared baking pan, gently brush off any excess flour, and brush the pastry all over with the egg wash. The pastry can be lightly scored to create a decorative pattern, or you can roll out the trimmings to create a raised pattern. Cut 3 small holes in the top of the pastry to allow steam to escape and provide a place to insert the oven meat probe. Place the beef in the oven and program the meat probe to reach an internal temperature of 125 F/ 52 C for medium rare. When the internal temperature has been reached, and the crust is golden, remove the beef and let it stand for 15 minutes before slicing. Method without using phyllo dough Carefully roll out the puff pastry on a lightly flour-dusted rolling mat to form a 15” 12” rectangle, and lightly brush the top third of the pastry with the prepared egg wash. Lay the prosciutto slices over the lower part of the dough in an overlapping pattern and gently spread the duxelles mixture evenly over the prosciutto. Place the chilled lengthwise on the bottom edge of the pastry and roll it up. Place the beef seam side down on the prepared baking pan, gently brush off any excess flour, and brush the pastry all over with the egg wash. The pastry can be lightly scored to create a decorative pattern or roll out the trimmings to make a raised pattern. Cut 3 small holes in the top of the pastry to allow steam to escape and provide a place to insert the oven meat probe. Place the beef in the oven and program the meat probe to reach an internal temperature of 125 F/ 52 C for medium rare. When the internal temperature has been reached, and the crust is golden, remove the beef and let it stand for 15 minutes before slicing. Serves 6 Note: Beef Wellington can also be baked in the steam oven using the combination Convection/Steam Mode (low humidity if your oven has variable steam settings). Keep in mind that the cooking time will be faster if baked in a smaller cavity oven, so if your steam oven doesn’t have a meat probe, check the internal temperature after 25 minutes of baking time. PRINT OUR RECIPE Beef Wellington .pdf Download PDF • 104KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? 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Socca, a garbanzo bean flatbread recipe from the Mediterranean, pairs well with a variety of foods for a delicious light meal or snack. For even cooking and just the right amount of browning baking the Soca gives the best results. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Socca, Garbanzo Bean Flour Pancake with Greens and Feta Cheese Traditional Bake and Broil Socca, a garbanzo bean flatbread recipe from the Mediterranean, pairs well with a variety of foods for a delicious light meal or snack. For even cooking and just the right amount of browning baking the Soca gives the best results. Mediterranean socca, perfect for a light meal or snack. One of the best things about socca is that it is very easy to prepare, only garbanzo bean flour, olive oil, salt, pepper and water are required however the batter must be made at least 30 minutes in advance of baking. In this recipe once the socca is baked it is served with a topping of salad greens with crumbled feta cheese, sun dried tomatoes and olives. However there are many ways you can serve soca. It can be a base for fried or scrambled eggs and sauteed kale or tomatoes, or a roasted vegetable salad, it’s a wonderful blank canvas you can adapt to your preference. In this recipe adapted from NY Times Cooking, the socca is baked in a cast iron frying pan that is first heated in the oven. When you remove the pan from the oven to add the batter, be sure to leave a pot holder on the handle to remind yourself that it’s hot. INGREDIENTS For the Socca 1 cup garbanzo bean flour 1 tsp Kosher salt 1 tsp freshly ground black pepper ½ tsp garlic powder 5 tbsp olive oil, 3 to add to the batter and 2 to add to the pan for baking For the Salad 2 handfuls of mixed greens 2 tbsp chopped Mediterranean olives 1 tbsp chopped sun-dried tomatoes ¼ cup crumbled feta cheese Approx. 2 tbsp vinaigrette dressing PREPARATION Prepare the socca batter; combine the chickpea flour, salt, pepper and garlic powder in a mixing bowl and slowly whisk in 1 cup of lukewarm water. Stir in the olive oil and whisk gently to dissolve any lumps. Set the batter aside to rest for 30 minutes, the batter can be prepared up to 12 hours in advance. Arrange the oven racks so that the socca can be baked in the upper third of the oven. Select the Bake mode and heat the oven to 450 degrees. Place a 12” cast iron skillet in the oven to heat for 5 minutes then carefully remove it from the oven and add olive oil to the skillet. Pour the batter into the pan. Place the pan in the oven and set the timer for 15 minutes. Change the oven mode to Broil Hi or 450 degrees to add some gentle browning and crisping. Remember never broil with the oven door open but stay close to the oven since the browning will only take between 3 - 5 minutes. Carefully remove the pan from the oven and set it aside leaving a pot holder on the handle. Remove the socca from the pan with a spatula and place it on a plate or a board. Lightly toss the greens with a vinaigrette, fold in the olives and sun dried tomatoes and mound over the socca, sprinkle with some crumbled Feta cheese before serving. Serves 2 PRINT OUR RECIPE Socca, Garbanzo Bean Flour Pancake with Greens and Feta Cheese .pdf Download PDF • 88KB WANT TO LEARN MORE? Click Here CHECK OUT THESE STEAM RECIPES Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Slow Roasted Chicken Wings RECIPE Chocolate Flan RECIPE Steamed Bone-In Chicken for Salads RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This recipe for Convection Bake Chocolate Pecan pie strikes the perfect balance of great flavor and just the right amount of sweetness. Agave nectar will yield healthier results YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Bake Chocolate Pecan Pie Convection Bake or Traditional Bake Mode A delectable chocolate pecan pie, with its rich and nutty filling, captures the essence of seasonal indulgence among autumn desserts. This recipe for pecan pie strikes the perfect balance of great flavor and just the right amount of sweetness. Instead of using corn syrup the recipe calls for a more natural sweetener. Good choices are agave syrup, maple syrup, brown rice syrup or honey. I included a few tablespoons of molasses because I was a little short of agave syrup and it was delicious. It is not a big pie, in fact I bake it in a 9” tart pan with a removable bottom and it’s only about ¾ “ in depth, perfect for a sliver of something sweet without being overwhelming. If you don’t have time to make the pastry then just make the filling and add to a frozen 9” pie crust. Ingredients Pastry 1 ½ cups unbleached all-purpose flour Pinch, Kosher salt 1 tbsp granulated sugar 1 stick chilled unsalted butter, cut into small cubes ¼ cup ice cold water Filling ½ cup sugar ¼ stick, unsalted butter at room temperature 1 tbsp all-purpose flour ¾ agave nectar, maple syrup, honey or brown rice syrup 1 tsp vanilla extract 3 large eggs 1 cup pecans, chopped ½ cup semisweet chocolate chips Preparation Organize the oven racks so you can bake on rack position 2, one up from the bottom rack. Heat the oven in the Convection Bake mode 350°F or Bake mode 375°F. Beat the sugar and butter in a medium bowl then stir in the flour. Stir in the syrup and vanilla then with the motor running add the eggs, one at a time. F finally add the pecans and chocolate chips. Carefully pour the filling into the prepared pan and bake for 35 to 40 minutes until set. Chocolate Cake with Pears and Hazelnuts .pdf Download PDF • 92KB WANT TO LEARN MORE? Click Here MORE OPTIONS FROM OUR STEAM OVEN! Chocolate Flan RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Paella with Steamed Mussels and Shrimp RECIPE Vanilla Creme Brulee RECIPE Key Lime Cheesecake RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Learn how easy it is to poach eggs in your Steam oven. Eggs can be poached plain or with cooked vegetables mixed with some cheese for a delicious breakfast. Anchor 1 YOUR RECIPE FOR STEAM COOKING How To Cook Poach Eggs In a Steam Oven Steaming Mode Breakfast delight made in a steam oven: perfectly cooked eggs and freshly toasted bread. Learn how easy it is to poach eggs in your Steam oven. Eggs can be poached plain or with cooked vegetables mixed with some cheese for a delicious breakfast. Poaching eggs in your Steam oven is just one more way to make good use of this versatile appliance. To poach eggs, first heat the oven in the Steam mode, grease an oven-proof ramekin with some spray oil then crack the egg directly into the ramekin. Allow approximately 5 minutes and 30 seconds cooking time for a large cold egg. Eggs can also be poached over some cooked vegetables mixed with some cheese. If the vegetables are cold from the refrigerator for best results heat the cold vegetables a little before adding the egg. The first.t time I made poached eggs like this for a training event we had some leftovers, we reheated those the following day using the Refresh mode in the Steam oven and were surprised to find that they were still absolutely delicious. INGREDIENTS 2 4oz oven-proof ramekins Spray oil 2 large eggs For Poached Eggs with Sauteed Vegetables ¼ cup cooked chopped broccoli, spinach, mushrooms, or potato 1 tbsp grated cheddar or your preferred cheese PREPARATION Heat the oven in the Steam mode to 212F degrees. Spray the inside of the ramekins and crack an egg into each one. Cook for approximately 5.30 seconds. Poached Eggs with Sauteed Vegetables Heat the oven and prepare the ramekins. Add the vegetables and place the ramekins in the oven for 2 minutes for the vegetables to heat through. Remove the ramekins from the oven, stir in the cheese, then crack the egg into the ramekin. Cook for approximately 5.30 seconds. When adding multiple ramekins to the oven at once, place them in the perforated pan for ease of handling. Steam Oven Poached Eggs .pdf Download PDF • 339KB WANT TO LEARN MORE? Click Here BREAKFAST OPTIONS FROM OUR CONVECTION PAGE Convection Baked Home Made Pecan Sticky Buns RECIPE Vegetarian Tortilla Casserole with Zucchini, Corn, and Black Beans RECIPE Apple Strudel RECIPE Oven Baked Breakfast Potatoes with Breakfast Sausage RECIPE Eggs Florentine with Mushroom Sauce RECIPE Baked Crème Brulee French Toast Casserole along side a savory dish in Convection RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A turkey roasted in convection not only has a shorter cooking time, but it is also guaranteed to be amazingly juicy and flavorful. However, for easier handling, especially when carving, the best method is to cut out the backbone and spatchcock the turkey. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 The Amazing Convection Roast Spatchcock Turkey Convection Roast Mode Golden-brown roasted turkey on a rack, ready to serve for a festive meal. A turkey roasted in convection not only has a shorter cooking time, but it is also guaranteed to be amazingly juicy and flavorful. However, for easier handling, especially when carving, the best method is to cut out the backbone and spatchcock the turkey. There are several benefits to roasting a spatchcocked turkey. Removing the backbone a day or two in advance of roasting, seasoning the turkey with kosher salt, and letting it sit uncovered in the refrigerator dries out the skin. Drying out the skin results in better browning and crisping; seasoning with kosher salt brings out the meat's flavor; and removing the backbone gives you the base for a delicious turkey stock. Stock is important to add to the stuffing casserole and also to get a head start on making the gravy. It’s best to make the gravy base with the stock, then scrape up the pan drippings to add color and flavor. You can also capture more juices by carving on a rimmed carving board and adding those juices to the gravy. The cooking time for a spatchcocked turkey will be much shorter than for roasting a whole bird, and carving will also be simplified. Once the leg and thigh are removed, it’s easy to carve slices directly off the bone. Flattening the bird for roasting also ensures even cooking and helps it come to room temperature faster before cooking. Poultry shears or a sharp knife are necessary for cutting out the backbone. Be sure to stabilize the cutting board by placing a small, damp cloth or paper towels beneath it to prevent it from moving. INGREDIENTS 1 fresh turkey 12 - 15 lbs, giblets, neck, and backbone removed 1 tbsp kosher salt 2 leeks, trimmed 2 large carrots, left whole ½ tsp dried sage ½ tsp dried oregano 2 tbsp olive oil PREPARATION To spatchcock the turkey, remove the giblets and neck, then cut along the backbone from the tail end to the neck, cutting through the rib bones. Spread the turkey open slightly, then, holding it steady with a towel, cut out the backbone on the other side. Once the backbone is out, press down on the highest part of the breastbone until you hear it crack. This allows the turkey to sit flatter. Place the turkey on a shallow, rimmed baking pan, season with kosher salt, and refrigerate, uncovered (or with a piece of wax paper loosely draped over the bird to avoid touching it). Remove the turkey from the refrigerator at least 1 hour prior to roasting, and heat the oven to 425°F/220°C/220 °C in the Convection Roast or Convection Bake mode. The turkey should be roasted in a shallow pan that allows the convection heat to circulate evenly around the bird. The turkey can be placed on a rack set over the carrots and leeks or directly on the vegetables. Combine the sage and oregano with the oil, rub it into the turkey, and place the turkey in the roasting pan. Insert the oven meat probe or your own thermometer into the thickest part of the breast at a diagonal, making sure the sensor tip remains in the meat. When the oven is at temperature, slide the tray into the oven and insert the probe. Close the door, program the probe to reach an internal temperature of 165°F/74°C, and set the timer for 15 minutes. When the timer has elapsed, change the oven temperature to 325°F/165°C for the remainder of the cooking time. Once the programmed internal temperature has been reached, the oven will turn off. Remove the turkey and set it aside to rest for 30 - 40 minutes. While the turkey is resting, you can make the gravy and load the oven with the side dishes so they will be hot and ready to serve when the turkey has been carved. Note: Once the turkey is resting, the internal temperature will rise to 180 - 185 F. Cooking the turkey to a higher internal temperature will result in a drier texture. WANT TO LEARN MORE? Click Here MORE OPTIONS FROM OUR STEAM PAGE Steamed Baked Cabbage Rolls with Beef and Pork RECIPE BBQ Pulled Turkey RECIPE 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Braised Spareribs with Plum Sauce RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Roast Beef Top Loin Steam Roasted RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!