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

Choux pastry is typically formed into eclairs or rounds, filled with custard or whipped cream, and topped with a chocolate or caramel glaze. During summer, eclairs are also delicious filled with strawberries or, as in this recipe, caramelized peaches and whipped cream. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Eclairs with Caramelized Peaches and Cream Convection or Convection Bake Mode Savor the flavors of perfectly grilled tuna steaks topped with vibrant pesto, paired with a hearty side of roasted tomatoes and couscous. Tuna steaks require careful handling when cooking to prevent them from drying out or becoming rubbery. While searing them in a hot pan is always a good option, they are also delicious when baked in the oven in the convection mode. When cooking tuna steaks in the oven, it’s important to preheat the oven to a high temperature and allow for approximately 10-12 minutes of cooking time. Tuna steaks pair well with zesty, spicy toppings; however, in this recipe, we used freshly made basil pesto and served the tuna with an orzo pasta side salad. Pesto is such a great condiment to have on hand, as it adds pizzazz to many dishes, including grilled seafood, casseroles, pasta, soups, and sandwiches. When making a batch of pesto, it’s a good idea to freeze any extra in small containers to have on hand. INGREDIENTS For the tuna 2 tuna steaks ½ tsp dried oregano 2 tbsp olive oil 1 tbsp lemon juice Pinch dried red chili flakes (optional) For the pesto 2 cups basil leaves, washed and completely dried 3 cloves of garlic ¼ cup pine nuts or walnuts (plain or toasted) ¼ cup fruity olive oil Fresh tuna steaks await a zingy transformation with lemon and herb-infused pesto. PREPARATION Combine the tuna with seasoning and lemon juice in a shallow glass container, then set aside to marinate for 10-15 minutes. Heat the oven to 450°F/230 °C in the Convection Roast or Convection Bake mode. Lightly oil a shallow, rimmed baking pan. Add the fish to the pan, place it in the oven, and cook for 6 minutes. Turn the fish and continue cooking for an additional 5 -6 minutes. Top with a dollop of pesto before serving. To prepare the pesto, place the basil, garlic, and nuts in the bowl of a food processor and pulse until the ingredients are well chopped. Add a ¼ tsp of sea salt and, with the motor running, drizzle in the olive oil until well combined. Stop the motor, taste the pesto, and add more salt if necessary. Additionally, more oil can be added if you prefer a more liquid consistency. Serves 2 PRINT OUR RECIPE Baked Tuna Steaks with Delicious Pesto .pdf Download PDF • 265KB WANT TO LEARN MORE? Click Here TRY ONE OF OUR STEAM RECIPES! Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Key Lime Cheesecake RECIPE Chocolate Flan RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Vanilla Creme Brulee RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Risotto is a dish that adapts perfectly to being cooked in a Steam oven. It produces luscious, creamy results without continual stirring. The key to a great risotto is good arborio rice, flavorful stock, and, of course, freshly grated Parmesan cheese. Anchor 1 YOUR RECIPE FOR STEAM COOKING Risotto with Asparagus, Leeks and Proscuitto Steam Baking Mode A symphony of flavors: indulge in this luxurious risotto adorned with tender asparagus and silky prosciutto, capturing the essence of gourmet delight in every bite. Risotto is a dish that adapts perfectly to being cooked in a Steam oven. It produces luscious, creamy results without continual stirring. The key to a great risotto is good arborio rice, flavorful stock, and, of course, freshly grated Parmesan cheese. In this preparation, the leeks, which replace the traditional onion, are first sauteed in butter on the cooktop. Then, the rice is added and stirred gently for a few minutes to coat the kernels in butter. Next, the wine is added, and once it cooks down, the stock is added. At this point, the risotto can be placed in the oven and cooked for another 25 - 30 minutes. Because risotto is cooked in steam mode, the asparagus can be steamed in the oven for the final 6 -8 minutes of cooking time. When you stir in the asparagus, prosciutto, and Parmesan, use a fork to gently combine everything rather than a spoon to avoid mashing the rice. The risotto can be cooked in an oven-safe pan or transferred to a baking dish before placing it in the oven. INGREDIENTS 1 leek, thinly sliced (dark green tops removed) 3 tbsp butter 1 tbsp olive oil 1 ½ cups arborio rice ½ cup dry white wine 3 cups chicken broth 1 bunch asparagus, trimmed and cut into ½” pieces 4 slices prosciutto, minced 4 tbsp freshly grated Parmesan cheese Recipe ingredients. PREPARATION Heat the steam oven in the Steam mode using the default temperature of 212℉/100℃ Heat a medium oven-safe saucepan or sauté pan over moderate heat. Add the butter and oil, and when the butter is foaming, add the prepped leeks. Cook for several minutes without browning, then add the rice. Fold the rice in gently so it is well coated with the butter and oil. Add the wine and cook for a few minutes until the liquid has evaporated. Add the chicken broth and a pinch of kosher salt, and place the pan in the oven. Set the timer for 25 minutes. While the risotto is cooking, prep the asparagus, mince the prosciutto, and grate the cheese. Add the asparagus to steam in a small perforated pan for the final 6 - 8 minutes of the risotto cooking time. The cooking time will depend on the thickness of the asparagus. Taste the risotto to check it is done, then gently fold in the asparagus, prosciutto, cheese, and maybe another tablespoon or so of butter. Add some freshly ground pepper and a sprinkle of sea salt flakes before serving. Serves 4 Risotto with Asparagus, Leeks and Proscuitto .pdf Download PDF • 72KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Cornmeal Herb Crusted Roast Potatoes RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Roulade with Chocolate Ganache and Candied Orange RECIPE Broiled Cod with Miso Soy Glaze RECIPE Convection Baked Carrot Apple Muffins with Pecans and Coconut RECIPE Asian Chicken Meatballs with Garlic and Ginger RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How To Roast A Heritage Turkey in Convection When I began to research how to cook a Heritage Turkey, I was surprised to find that the majority of recipes recommend high-heat cooking... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Convection Bake is the ideal mode when baking Italian Cheese Bread with Mozzarella. You will have a light crisp perfectly baked crust YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Italian Cheese Bread with Mozzarella - Just like Pizza! Convection Bake Mode Golden cheese bread sliced and served fresh from the convection oven. Convection Bake is the ideal mode to choose when baking bread and pizza in your Convection oven. The heating element in the bottom of the oven directs powerful heat to the base of the crust while the heated air circulating around the oven helps form a light crisp perfectly baked crust. Because this Convection Bake recipe uses Rapid Rise Yeast, the dough requires only 20 minutes for proofing before being rolled out and topped with a generous helping of cheese. Basically, in approximately 45 minutes you are able to enjoy delicious homemade cheesy bread which is almost instant happiness. While this dough is easy to make getting the water temperature just right is key to success. Testing the water temperature on the inside of your wrist before adding to the dry ingredients is recommended to avoid adding water that is either too hot or too cold. While this recipe shares the same ingredients as pizza the dough is much thicker and because it’s thicker it can handle a more generous amount of cheese. You can certainly add additional flavor accents just take care not to weigh the dough down. The bread can be baked on a baking stone or a metal pan placed on the 1st or second rack from the bottom of the oven. INGREDIENTS Bread Dough 2 ½ cups all-purpose or bread flour 1 tsp Kosher salt 1 tsp sugar 1 tbsp, rapid rise yeast 1 cup warm water 1 tbsp olive oil Topping 1 cup shredded Mozzarella cheese 2 tbsp grated Parmesan cheese 3 tbs mayonnaise 1 tbsp chopped green onion Dash red chili flakes PREPARATION Combine the four, salt, sugar, and yeast in a medium-sized bowl. Combine the water and oil in a measuring cup and add to the flour mixture. Mix with a wooden spoon to form a soft dough. Turn onto a lightly floured surface, and gather the dough together in a ball and knead a few times to create a smooth ball. Place the dough into a clean bowl add 1 tsp of olive oil and turn to coat with the oil. Cover with a kitchen towel or select the Proof mode in your oven and place uncovered in the oven to proof for 20 minutes. While the dough is proofing, combine the topping ingredients in a small bowl. Heat the oven in the Convection Bake Mode 450 degrees. If using a pizza stone place the stone in the oven during the preheating phase. Place the dough on a lightly floured surface, punch it down flatten it into a disc with the heel of your palm. Place the dough over the back of your hands and stretch it into a 12” circle. If using a pizza stone, place the dough on a lightly floured pizza peel. If using a baking pan, place the dough on a lightly oiled baking sheet. Spread the cheese mixture evenly over the dough and slide the bread into the oven. Bake for 12 to 15 minutes until golden brown and the cheese is bubbling. Makes 6 - 8 slices Convection Bake Italian Cheese Bread .pdf Download PDF • 97KB WANT TO LEARN MORE? Click Here PICK A MEDITERRANEAN RECIPE FROM OUR STEAM MENU Bake Classic Petite Baguettes Like a Pro RECIPE Orzo Pasta Salad with Grilled Artichokes RECIPE Poached Eggs with Broccolini and Cheddar RECIPE Steam Roasted Beet Salad with Lamb and Feta Cheese RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

When grilling you can easily dry the meat but the perfect combination of using the convection oven with your outdoor grill will prevent that from happening. Have a question? email me at info@convectionkitchen.com Rescued By My Oven July 6, 2022 at 7:00:00 AM The Perfect Match of a Convection Oven and Outdoor Grill Even though grilling is a popular method for cooking during the summer, and the results can be amazing, cooking on the grill does require your undivided attention. On the other hand, you can easily cook an entire meal in your Convection oven and relax outdoors with a lovely chilled beverage while the meal cooks itself. I have several Complete Meal scenarios with guidelines and recipes for cooking an easy Convection meal on the website. A good one to start with is the Italian Meatloaf recipe. In addition to the meatloaf, you will find a recipe for roasted potatoes with peppers and a delicious summer fruit cobbler with a shortcake topping. An overview explains which Convection mode and temperature to use as well as the timing and rack positions. One of the things I like about the recipes in this meal is that they all can be enjoyed at another meal, provided you have no objection to eating “leftovers.” Personally, I don’t think of them as leftovers, because I know how much effort goes into making food, I am just thrilled to have good food available in my refrigerator to enjoy. Sliced meatloaf is great in sandwiches or can be easily reheated for another meal. Leftover potatoes are delicious when heated and served with eggs and the cobbler can be enjoyed at any time during the day and, is especially delicious when served warm with ice cream. If you have a craving for some fried chicken but no appetite for frying the chicken in oil then check out the recipe for Oven Fried Chicken . The recipe is so simple you might feel inspired to make the suggested side dishes of corn spoonbread and roasted broccoli at the same time for an easy Convection meal. Now that we are enjoying an abundance of summer vegetables you might want to give the Zucchini Lasagna a try. The zucchini slices that are substituted for noodles are first baked in Convection while the ground turkey meat sauce is simmering. Then the lasagna is layered in the traditional way with ricotta cheese and some pesto for added flavor. I don’t think anyone will complain about “leftovers” with this dish but you easily scale it down if needed.If you have an abundance of tomatoes the recipe for Slow Roasted Tomatoes is a simple way to create a delicious accompaniment for grilled meats, fish, or pasta. If you have a Steam Oven you can check out the recipe for Blanching and Canning in the Combi-Steam Oven for tips that make the canning process much simpler. There are so many benefits to cooking with Convection or Convection + Steam. Foods have more flavor and better nutrient value, multiple foods can be cooked at one time with no transfer of flavor and the preparation of many meals can be simplified by using the ovens. For me, it’s a lifestyle, I map out a meal, plan the cooking steps and let the ovens do their magic. Of course, there are times I do actually cook using saucepans, but embracing the tools in my ovens and learning to use them to my advantage liberates me from the stove and makes cooking less of a chore. Give it a try, you will be surprised how much easier cooking can be. If you have fails or questions please email me at info@convectionkitchen.com , I am here to help. Best wishes…...Larissa Taboryski 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"

To achieve success with your cooking it’s important to understand the cooking modes of your oven such as convection, convection bake or just bake. Recipes will not tell you about the oven modes, but I will! Have a question? email me at info@convectionkitchen.com Rescued By My Oven March 5, 2023 at 4:30:00 AM Recipe Writers Usually Don't Reference Your Oven "Baking Mode" So Here Are My Tips As the benefits of these technologies became apparent, they were adapted for use in the home kitchen enabling home cooks to achieve better results with their cooking Vegan Strawberry Galette .Learning to cook in a Convection or Steam oven is relatively easy, but when you find yourself cooking with new appliances there is definitely a familiarization process. To achieve success with your cooking it’s important to understand the tools you are cooking with so that if the recipe results were not quite perfect you can work out what might have gone wrong. When it comes to baking, it’s essential to understand the different modes in your oven. After all, your oven may have multiple modes for you to choose from such as Convection , Convection Bake , and Bake. If the recipe says to heat the oven to 350F which to choose? Convection is great for baking cookies since you can bake multiple racks at one time. Convection Bake is a good mode for baking 2 racks of cakes or muffins at one time, but it is important to review the oven User Guide and follow the recommended rack positions and placement of the foods. The Bake mode works well for all baked items; however, in this mode you are limited to single-rack baking . You can learn more about the different baking modes and tips for success in each mode here. Carrot Apple Muffins with Pecans and Coconut In Bake or Convection Bake Mode As a rule of thumb always reduce the recipe temperature by 25F when baking in a Convection mode and when baking in a glass dish reduce the recipe temperature by 30F. If a dark ring forms around the edge of your baked item and the center is not quite set that is a clear indication that the recipe temperature was too high. Paying attention to these small details makes all the difference in achieving great results when baking in Convection. Larissa, Your Convection Enthusiast Read Previous Rescued By My Oven Posts Successful Convection Cooking Begins with Planning Read Oven Meals, How to Make Dinner without Being in the Kitchen Read Learning to Make Your Ovens Work for You Read Recipe Writers Usually Don't Reference Your Oven "Baking Mode" So Here Are My Tips Read Every Meal We Cook is an Expression of Love and Caring Four Our Loved Ones Read Winter Convection Meals Read Plan your cooking with these tips "to unlock the magic of your Convection Kitchen"

WHAT IS LOW-TEMPERATURE COOKING? FAQ PAGE How What Why Do What Is Low-Temperature Cooking? Low-temperature cooking is a method of cooking tender cuts of meat at temperatures between 160 - 200 degrees (70 - 93C) until the target internal temperature is reached. The meat is then finished at a high temperature on the grill, in the oven or in a pan. Maximum Recommended Temperature for LT Cooking. Click here to learn more about Low Temperature Cooking OUR LATEST CONVECTION RECIPES Au Gratin Steakhouse Potatoes Slow Cooked Top Sirloin Roast Pumpkin Walnut Bread Roast Kabocha Squash Medley with Bratwurst

When using the convection mode to bake a ham you can safely heat the ham without any foil and cook other dishes at the same time. Bon Appetit! YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How to Bake Ham in Convection Convection Mode (not Convection Bake or Convection Roast) A succulent roasted ham on a wooden board, served with roasted cauliflower, greens, and a flavorful sauce. When using the convection mode you can safely heat the ham without any foil and cook other dishes at the same time. Traditional recipes recommend covering the ham which is already cooked with foil to prevent drying during the heating process, then removing the foil towards the end of the cooking and brushing the ham with a glaze to add a little pizazz to the ham. If your oven features a Convection Mode (not Convection Bake or Convection Roast), it means that the heat is only generated from the Convection element surrounding the fan and will evenly heat the food from the edge to the core. Using this mode you can safely heat the ham without any foil and cook other dishes at the same time. INGREDIENTS 1 Baked ham PREPARATION Convection Method Heat the oven to 300 degrees in the Convection Mode. Place the ham on a rack in a shallow pan and add ½ cup of water or stock to the pan. This will prevent any sugar in the glaze from sticking to the pan and burning. Allow 10 minutes per pound to heat the ham or use the oven meat probe programmed to 130 degrees. Estimate the cooking time and add the glaze for the last 15 minutes of cooking. Combi Steam Method Heat the oven to 300 degrees in the Combination Convection Steam Mode. Place the ham on a rack in a shallow pan and add ½ cup of water of stock to the pan. Allow 10 minutes per pound to heat the ham or use the oven meat probe programmed to 130 degrees. Estimate the cooking time and add any glaze for the last 15 minutes of cooking. Convection Bake Method The Convection Bake mode engages the top and bottom heating elements and the fan circulates the heat; however, because that direct heat will have a drying effect on the ham it is important to keep it covered until you add the glaze. Spiral Sliced ham should always be heated in foil otherwise it will dry out. Convection Baked Ham .pdf Download PDF • 158KB WANT TO LEARN MORE? Click Here TRY THESE RECIPES FROM OUR STEAM RECIPE PAGE How to Cook Rack of Lamb in a Steam Oven RECIPE Baked Risotto with Lemon and Basil RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Steam Oven Turkey Meatloaf RECIPE Slow Roasted Pork Shoulder RECIPE Slow Roasted Beef Tenderloin RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

WHAT ARE THE BEST FOODS TO COOK IN LOW-TEMPERATURE-COOKING (LTC) METHOD? FAQ PAGE How What Why Do What are the Best Foods to Cook in Low-Temperature-Cooking (LTC) method? You can successfully cooked, beef tenderloin, beef rib roasts, tri-tip, fresh sausages, chicken pieces, turkey pieces, pork chops, pork tenderloin, leg of lamb, and fish fillets ( find these recipes at Convection Recipes or Steam Recipes at Convection Kitchen site ). With fish fillets , I like to sear the fish on one side in a pan to form a crust, then carefully turn the fish and place the pan in a 200-degree oven to finish. Cooking fish this way yields exceptional results. OUR LATEST CONVECTION RECIPES Au Gratin Steakhouse Potatoes Slow Cooked Top Sirloin Roast Pumpkin Walnut Bread Roast Kabocha Squash Medley with Bratwurst

The great thing about a Convection oven is that it is easy to cook several different foods at once. Roast your chicken while you roast butternut squash with ancho chili for soup YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Butternut Squash Soup with Ancho Chili Convection Bake Mode Creamy caramelized butternut squash soup served with savory pastries and fresh salad. The great thing about a Convection oven is that it is incredibly easy to cook several different foods at one time. All it takes is a little planning. Best of all it’s so easy to quickly chop a butternut squash and add it to the oven to cook while you are cooking another dish at the same time. Since one of the benefits of convection cooking is being able to cook on multiple racks at one time with no transfer of flavor, it’s a shame to miss the opportunity to get another meal started. This recipe serves 4 INGREDIENTS 1 medium butternut squash, peeled, seeds removed, cut into 1 - 2” chunks 1 tbsp olive oil ¼ tsp Ancho chili powder 1 tsp toasted Pistachio or Walnut oil (optional) Soup Base 1 medium yellow onion, coarsely chopped 2 stalks celery, strings removed, cut into 2” chunks 2 medium carrots, peeled and cut into 2” chunks 3 cloves garlic, peeled and smashed ¼ tsp dried oregano 4 cups chicken or vegetable stock PREPARATION Heat the oven in the Convection Bake Mode 375 degrees. Toss the cubed butternut squash with the olive oil and chili powder or spice of your preference. The squash should be lightly coated with oil, so drizzle a little more oil over the cubed squash if needed. Spread the squash onto a rimmed baking pan and bake on the lower rack for 25 - 30 minutes until the flesh has softened. Meanwhile prepare the soup base. Soup Heat a 2 qt saucepan over moderate heat. Add 2 tbsp unsalted butter and a little olive oil. When the butter is sizzling and beginning to brown, stir in the onion and cook over moderate heat until translucent. Stir in the celery and carrots and cook for about 5 minutes on medium low heat taking care not to burn the onions. Add the garlic and oregano and cook for a few minutes then stir in the stock. Bring the mixture to a gentle boil and simmer for 20 minutes. Stir in the cooked squash then puree. Taste and adjust the seasoning as needed. A nice way to finish this soup before serving is with a drizzle of a specialty oil such as roasted pistachio or walnut oil, it just adds that little extra depth of flavor. Roasted Butternut Squash Soup .pdf Download PDF • 113KB WANT TO LEARN MORE? Click Here MORE OPTIONS FROM OUR STEAM MENU Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Steamed Bone-In Chicken for Salads RECIPE Braised Chicken with Lemon and Cilantro RECIPE Corned Beef with Cabbage, Potatoes and Carrots RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Slow Roasted Rib Eye Steak RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This creamy Corn Casserole with Green Onions is easy to prepare and is great to ser with BBQ chicken or pull pork. It makes a wonderful side dish YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Creamy Corn Casserole with Green Onions Convection Bake or Convection Roast Mode Golden corn casserole, roasted vegetables, and crispy chicken tenders are ideal sides for BBQ chicken or pulled pork. This easy to prepare corn casserole is a great accompaniment to serve with BBQ chicken or pulled pork and makes a wonderful side dish to include in a buffet. With this recipe it’s important to have all the ingredients organized and the pan prepared. You begin by cooking the cornmeal in the traditional manner on the cooktop for about 10 minutes but it needs a lot of stirring during that time. Then you add the remainder of the ingredients, transfer the mixture to the prepared baking dish and bake. Ingredients 1 ½ - cups of water 1 ½ - cups whole milk ¾ - cup stone-ground cornmeal 2 - tablespoons unsalted butter 2 - large eggs ½ - teaspoon baking powder 2 - green onions 1 ½ - cups corn kernels 3 - tablespoons Parmesan cheese Preparation Preheat the oven to Convection Bake or Convection Roast 375 degrees. Grease a shallow 1 ½ quart casserole dish. Combine the water with ½ teaspoon of salt and ½ of the milk in a large heavy saucepan and bring to a boil. Reduce the heat to medium-low and pour in the corn-meal in a steady stream, whisking all the time. Reduce the heat to a low simmer and cook for 10 minutes, stirring frequently until the mixture is very thick and pasty. Remove from the heat and whisk in the butter, add the remaining milk in a steady stream whisking all the time, then add the eggs one at a time and finally the baking powder. Stir in the onions, corn & Parmesan and a little cracked pepper. Bake for 45 minutes or until a tester comes out clean. WANT TO LEARN MORE? Click Here MORE CASSEROLE DISHES FROM OUR STEAM OVEN! English Muffin Poached Egg Pizza RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Provencal Golden Potato and Tomato Casserole RECIPE Broccoli and Cauliflower Gratin RECIPE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Fish Pie with Wild Cod and Shrimp RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

HOW LONG TO CONVECTION ROAST A CHICKEN? FAQ PAGE How What Why Do Roasting a chicken on a rack ensures even cooking. For a 4 to 5 lbs chicken, this is my recommendation: Heat the oven in the Convection Roast or Convection Bake mode 400 degrees and roast the chicken for 15 minutes. Decrease the oven temperature to 350 degrees for the remainder of the cooking time, approximately 45 minutes. You can also do 9 minutes for each pound at 350°F after the 15 minutes period. Baste the chicken halfway through to help crisp the skin or if you want a particular flavor. Do you prefer to spatchcock your chicken? Try this recipe! Golden-roasted chicken spatchcocked to perfection, paired with a colorful medley of roasted carrots and a side of seasoned croutons. Fresh radishes and green onions add a crisp finish to this delicious meal. OUR LATEST CONVECTION RECIPES Au Gratin Steakhouse Potatoes Slow Cooked Top Sirloin Roast Pumpkin Walnut Bread Roast Kabocha Squash Medley with Bratwurst

Soufflés are traditionally baked in the traditional Bake mode at 375F (190C); however, I have also baked perfect soufflés using the Convection mode but dropping the temperature to 350F (176C) is important for even baking. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Spinach Souffle Baked in Convection Convection or Bake Mode Golden and fluffy spinach souffle fresh out of the oven, ready to be served on a set table. Soufflés have long been considered difficult to prepare; however, the preparation is actually quite simple and soufflés adapt well to being baked in Convection. The key to success is using room-temperature eggs, making sure not a speck of yolks is mixed with the whites, and adding a pinch of cream of tartar to help stabilize the beaten egg whites. Take your time separating the eggs, set out 3 bowls, one for the whites, one for the yolks, and one to crack the eggs over. That way if you have a mishap and some yolk gets mixed with the white you can save that egg for another use or carefully remove the yolk using an eggshell. This recipe works well for a straight-sided 1 ½ quart soufflé dish, but can also be baked in any high-sided pan of the same size. Adding a paper or foil collar is not necessary as the soufflé will only rise to the height of the pan. Soufflés are traditionally baked in the traditional Bake mode at 375F (190C); however, I have also baked perfect soufflés using the Convection mode but dropping the temperature to 350F (176C) is important for even baking. I have also baked dessert soufflés in individual ramekins in the Steam oven again the key is reducing the baking temperature by 25 degrees. The steps for preparing the soufflé are as follows. Cook the spinach, make the béchamel sauce, then combine the eggs and cheese with the sauce and fold in the spinach. Finally, whip the egg whites and combine them with the prepared sauce. INGREDIENTS For the Spinach 1 tbsp unsalted butter 1 tsp olive oil 1 small shallot, minced 1 bunch, spinach, stems removed, leaves rinsed, dried, and chopped For the Béchamel Sauce 3 tbsp unsalted butter 2 tbsp unbleached flour 1 cup heated milk (heating the milk prevents lumps) Pinch grated nutmeg ½ tsp Kosher salt Pinch freshly ground black pepper ½ cup grated Gruyere cheese 4 egg yolks from large eggs For the Egg Whites 5 room temperature egg whites from large eggs ⅛ tsp cream of tartar PREPARATION Sauté the spinach and shallot in the butter and oil until the spinach has wilted then set aside. Melt the butter in a heavy 2qt saucepan over moderate heat. Stir in the flour and cook the roux over low heat for 2 - 3 minutes until frothy. Gradually stir in the heated milk and stir vigorously to combine. Increase the heat to medium and cook stirring with a whisk until the sauce is thick and smooth. Simmer on low heat for a few minutes then stir in the salt, pepper, and nutmeg. Remove the pan from the heat and whisk in the egg yolks, then stir in the cheese and finally the cooked spinach mixture. Set the prepared sauce aside in a cool spot until ready to use. Baking the Soufflé Arrange the oven racks so the soufflé can be baked without a rack resting over it. Heat the oven in the Convection or Convection Bake Mode at 350F (176C). You will need a 1.5 quart ramekin. Generously butter the inside of the soufflé pan, this helps the soufflé rise and form a nice crust. Beat the egg whites until foamy then add the cream of tartar. Continue beating rapidly until the whites are thick and stiff enough to hold their shape, just drooping over in soft peaks. Now fold the egg whites into the soufflé mixture before they subside. Begin by folding in ¼ of the beaten whites into the prepared sauce, then add this mixture into the bowl with the rest of the egg whites. Using a light touch and a silicone spatula cut through the center and draw it towards the edge of the bowl, folding it up and over rather than just mixing in a circular pattern. This way you won’t deflate the egg whites. Smooth the top of the soufflé and place the dish in the oven. Bake for 30 - 35 minutes until the sides are firm but the center is still slightly creamy. Serve immediately. Serves 4 Spinach Souffle Baked in Convection .pdf Download PDF • 88KB WANT TO LEARN MORE? Click Here MORE HEALTHY CHOICES! Provencal Golden Potato and Tomato Casserole RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Poached Eggs with Broccolini and Cheddar RECIPE Steam Roasted Beet Salad with Lamb and Feta Cheese RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Learn about convection-gas-oven. Following my tips it will help you obtaining great results. Convection Cooking Tips for Gas Ovens Gas ovens have a strong lively heat that is quite different to the dry stable heat in an electric oven. Follow these tips for success when baking and roasting in a Gas Convection oven. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE Paris-Brest with Chantilly Cream and Raspberries RECIPE Convection Roast Pheasant RECIPE Baked Ham With Brown Sugar Maple Syrup Glaze RECIPE Convection Bake Peanut Butter Brownies RECIPE

A pork tenderloin cooked in Convection will not dry out. Remember Convection retains moisture. Let me show you how! YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How to Cook Pork Tenderloin in Convection Convection or Convection Bake Mode Pork tenderloin cooked in a convection oven, served with caramelized cabbage, fresh apple slices, and thyme. Pork tenderloin is an ideal cut of meat for those occasions when you need to get dinner on the table quick. However, the lean tender cuts of pork are the trickiest to cook because they are so easy to dry out. How to keep it juicy and flavorful? Well, cooking it in Convection of course. I have found that marinating the pork with a dry or wet rub adds flavor to the meat, while a quick sear in a skillet to brown the meat gives it great appeal. The perfect texture comes from finishing the cooking in Convection at a low temperature. Don’t be alarmed at the rosy shade of the meat when slicing it, this is proof that the meat did not dry out in cooking. If the rosy hue bothers a guest, cover the sliced pork with some foil and place it in the oven for a few minutes. The color will change immediately, but the texture will still be very good. INGREDIENTS 1 1lb pork tenderloin 1 tsp kosher salt ½ tsp dried oregano ½ tsp ancho chili powder 1 tbsp vegetable or olive oil PREPARATION Combine the seasoning with the oil and rub it into the pork tenderloin, before cooking. Even a 1-hour marinade improves the flavor but overnight is best. Heat the oven in the Convection or Convection Bake mode 300 or 325 degrees. Heat an oven-proof 12” skillet over moderate heat. When the pan is hot, increase the heat and lay the pork into the pan and sear it on all sides. Slide the skillet into the oven and cook for 12 - 15 minutes depending on the size. Remove the pan from the oven and rest the meat on a cutting board for 8 - 10 minutes before slicing. Spice Rubbed Pork Tenderloin .pdf Download PDF • 100KB WANT TO LEARN MORE? Click Here MORE PORK CHOICES FROM OUR STEAM MENU! Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Braised Spareribs with Plum Sauce RECIPE Slow Roasted Pork Shoulder RECIPE Pork Tenderloin with Roasted Vegetables RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Step By Step Thanksgiving Cooking Plan Convection ovens are ideally suited for preparing an entire feast because, a turkey cooks much faster in Convection, remains incredibly... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!