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If you are looking for a foolproof method for roasting chicken breasts then look no further, convection is the key for juicy flavorful meat. Convection circulates heated air around the oven cooking food from the edge to the center and this heated circulating air helps preserve the natural moisture in food.  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How to Roast Chicken Breasts in Convection Convection, Convection Bake A convection-oven is ideal for roasting chicken breast If you are looking for a foolproof method for roasting chicken breasts, look no further; convection is the key to juicy, flavorful meat. Convection circulates heated air around the oven, cooking food from the edge to the center, and this heated convection oven for roasting air helps preserve the natural moisture in food. For best results, cook chicken breasts in either the convection or convection bake mode, as the more intense heat generated in the Convection Roast mode can dry the meat. Cooking chicken breasts on the bone helps preserve moisture and adds flavor to the chicken. Of course, you can use the bones to make a quick stock. To ensure even cooking, use a mallet to flatten out the thicker part of the breast. Of course, there are times when boneless skinless breasts are more convenient, but be sure to oversee the timing and temperature to avoid overcooking the meat. A dry rub with kosher salt and your preferred seasoning is an excellent way to bring out flavor when roasting chicken at moderate temperatures. Wet marinades are ideal when cooking chicken at high temperatures, such as on an outdoor grill, to prevent the meat from drying out too much. PREPARATION Heat the oven to 350F in the convection or convection bake mode. For boneless skinless chicken, use 325F. Before seasoning the chicken, flatten it slightly at the thicker end with a meat mallet for even cooking. Season the chicken with kosher salt and your seasoning of choice, and rub a little olive oil into the meat. Alternatively, add a spritz of spray oil to the chicken. Spice rub mixes containing paprika add flavor and color to chicken breasts. Place the chicken on a shallow-rimmed baking sheet and bake for 25 to 30 minutes for bone-in chicken and 20 - 25 for boneless. The precise cooking time will depend on how cold the chicken is and how thick the portions are. It's always better to check the chicken to determine if it is cooked through earlier to avoid overcooking the meat. INGREDIENTS 2 bone-in chicken breasts 1 tsp kosher salt 1 tsp preferred seasoning 2 tsp olive oil How to Roast Chicken Breasts in Convection .pdf Download PDF • 86KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH COMBINED STEAM RECIPES! 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Braised Chicken with Lemon and Cilantro RECIPE Vanilla Creme Brulee RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing 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 delicious Mac and Cheese Cauliflower casserole is perhaps the most popular comfort food. It incorporates some steamed cauliflower but you could also substitute broccoli if you prefer. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Cauliflower Mac n’ Cheese Convection Bake Mode Cauliflower baked in a cheese sauce is delicious and of course mac n' cheese is the ultimate in comfort food. Cauliflower baked in a cheese sauce is delicious and of course mac n’ cheese is the ultimate in comfort food; in this recipe they are combined with delicious results and baked in the Convection Bake Mode. This casserole sounds so simple however there are several components to prepare before the casserole can be assembled. To simplify the preparation I am going to suggest a few shortcuts that will reduce the prep time. The pasta of course does need to be cooked in a pot of boiling water until al dente, however you have several options with the cauliflower. The cauliflower florets can be steamed in a steam oven or in the microwave, rather than using another saucepan. I don’t advise cooking the florets with the pasta as the rapidly boiling water may soften them too much. The cheese sauce can be prepared in a saucepan or in the microwave. If preparing the sauce in the microwave you will need a large glass measuring cup or bowl with at least a 4 cup capacity. Combine the butter and flour and heat in the microwave for a minute or so, then add the milk and heat for a minute or so until thickened. Check the seasoning before combining with the cheese and the cooked pasta and cauliflower. Or you can prepare as directed below. Ingredients 3 cups elbow pasta 2 cups, small cauliflower or broccoli florets 3 tablespoons butter 3 tablespoons all purpose flour 2 cups milk 1 teaspoon salt Dash of pepper 1 cup grated Jack cheese 2 cups grated Cheddar cheese ¼ cup fine breadcrumbs mixed with ¼ cup grated Parmesan cheese and 2 tablespoons minced fresh parsley Preparation Cook the pasta in 8 cups of water with ½ teaspoon of salt, drain and rinse in cold water. Steam the cauliflower and when cooked combine with the pasta. Heat the butter in a small heavy saucepan, add the flour and stir to blend. Cook for a few minutes taking care not to let the butter get too dark. Whisk in the milk and cook over moderate heat until thickened. Remove from the heat and stir in the cheese whisking until it is all blended, taste and add salt and pepper as needed. Preheat the oven to Convection Bake 350 degrees (using Convection ensures even heat distribution and enables you to roast some meat or vegetables on another rack at the same time). Mix the cheese sauce with the cooked pasta and cauliflower and pour into an oiled oven casserole dish (approx. 9 x 13) cover and bake on the center rack for 30 minutes. After 30 minutes, remove the foil and sprinkle the breadcrumb, parsley, Parmesan cheese mixture over the pasta and cook for another 10 minutes until the topping has browned. Serves 6 PRINT OUR RECIPE Cauliflower Mc & Cheese .pdf Download PDF • 421KB WANT TO LEARN MORE? Click Here HOW ABOUT A SALAD WITH YOUR CAULIFLOWER MC & CHEESE? Steamed Snap Pea and Asparagus Salad with Radish RECIPE Quinoa Salad with Broccoli, Dried Apricots and Toasted Pistachios RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley RECIPE Whole Steam Roasted Cauliflower RECIPE How To Roast Beets in Convection 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!

Cornish game hens split and roasted over savory stuffing are an easy-to-prepare festive meal. The stuffing is made with cornbread and pork sausage mixed with dried cranberries and apricots. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Cornish Hens Roasted over Cornbread Sausage Stuffing Convection Roast or Convection Bake Mode Cornish Hens roasted are an easy alternative for the holidays Cornish game hens split and roasted over savory stuffing are an easy-to-prepare festive meal. The stuffing is made with cornbread and pork sausage mixed with dried cranberries and apricots; however, the ingredients can be varied to taste. Once the dish comes out of the oven, it’s easy to serve, as no carving is required. Baking this dish in convection ensures the hens and stuffing remain juicy and flavorful. You can easily roast a tray of vegetables at the same time to serve as a side. Maybe some green beans with pearl onions or Brussels sprouts with shiitake mushrooms. A crisp fall salad would also be a great complement to this easy meal. INGREDIENTS Cornish Hen ingredients For the stuffing 2 fresh pork (or chicken sausages) 1 tbsp butter 1 yellow onion, finely chopped 6 stalks celery, chopped into ¼” pieces 4 cloves garlic, coarsely chopped 4 cups cooked cornbread, crumbled 1 cup sourdough croutons 1 cup chopped dried apricots 1 cup dried cranberries 1 egg, slightly beaten 1 stick unsalted butter, melted 2 tsp minced fresh sage or 1 tbsp dried sage 1 cup chicken stock For the hens 3 Cornish hens, split and dried with paper towels 2 tsp kosher salt 1/2 tsp paprika 1/2 tsp dried oregano PREPARATION To make the stuffing, heat a medium saute pan over moderate heat, add a little olive oil, remove the sausage from the casing, add to the pan, and saute for 5 - 8 minutes until the meat has browned and rendered the fat. Remove the browned sausage meat from the pan with a slotted spoon and set aside. Return the pan to the heat, add 1 tbsp butter, and saute the onion and celery for 3 - 4 minutes. Then stir in the garlic and cook for 2 - 3 minutes to soften. Combine the cooked vegetables with the sausage, cornbread, croutons, and dried fruit. Stir in the egg, melted butter, and sage. Fold in the stock, and press the stuffing into a greased 9 x 13” baking pan. At this point, the stuffing can be refrigerated. Before continuing, be sure to bring the pan to room temperature. Heat the oven in the Convection Roast or Convection Bake mode to 425 F/218C. Rub the hens with a little olive oil. Combine the kosher salt, paprika, and oregano and rub into the hens. Nestle the hens into the stuffing and bake for 15 minutes on the middle rack in the oven at 425F/218C, then drop the temperature to 350F/180C for the remainder of the 35 minutes (20 minutes). Serves 6 PRINT OUR RECIPE Cornish Hens Roasted over Cornbread Sausage Stuffing .pdf Download PDF • 80KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Steam Oven Roast Chicken and Vegetables RECIPE Slow Roasted Beef Tenderloin RECIPE Slow Roasted Turkey Pieces RECIPE Braised Turkey with Butternut Squash, Chickpeas and Tomatoes RECIPE Braised Spareribs with Plum Sauce RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! 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 Convection Bake Mode is designed to bake large quantities of food. Yes, you can bake cookies and a cake at the same time with fabulous results. Convection Bake for Electric Ovens Convection-Bake is great for baking large quantities. The technology in ovens nowadays is amazing, but it can be challenging for a user is the oven features 11 modes of cooking and the recipe says "heat the oven to 350 degrees", which mode do you choose? Well, the Convection Bake Mode is designed to bake large quantities of food. Yes, you can bake cookies and a cake at the same time with fabulous results. Best Uses Baking - Always reduce recipe temperatures by 25 degrees when baking in this Mode. Single or Multiple racks of cakes, pies, breads, quick breads, muffins, and casseroles. Single rack Pizza (follow package directions re rack position). Single rack souffles, frittata and egg casseroles Single or multiple racks of bacon, chicken pieces, baked potatoes, or roasted vegetables (no temperature reduction necessary) Cooking an entire meal on multiple racks (no temperature reduction necessary!) Bake Away! 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

A savory Tomato tart tart with a cheesy custard and a swirl of pesto is a great way to enjoy an abundance of fresh tomatoes. Slice the tomatoes and set them aside in a colander for to allow the excess juices to drain YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Bake Tomato Tart with Mozzarella and Pesto Traditional Bake Mode and Convection Bake Mode A vibrant vegetable quiche with heirloom tomatoes and pesto. A savory tart with a cheesy custard and a swirl of pesto is a great way to enjoy an abundance of fresh tomatoes. For best results, slice the tomatoes and set them aside in a colander for about 30 minutes to allow the excess juices to drain. If you are not comfortable making the pastry a store bought crust will suffice it should still be baked blind to ensure the crust cooks through. Use the regular Bake mode with the oven rack set in the lower third of the oven to bake the pastry crust and use the Convection Bake mode to bake the tart. INGREDIENTS Pastry 1 ½ cups all purpose flour 1 stick very cold unsalted butter, cut into small cubes ¼ tsp of Kosher salt ¼ cup ice cold water Tart Ingredients 1 ⅕ lbs heirloom tomatoes cut into ½ “ slices 1 cup grated mozzarella or combination mozzarella and Parmesan cheese 3 large eggs ⅓ cup heavy cream or ½ and ½ ¼ cup pesto sauce PREPARATION Combine the flour, butter, and salt in a medium sized bowl. Blend with a pastry cutter or pulse in the bowl of a food processor. Add the water in a stream while continuing to mix until the pastry comes together in a ball. Remove from the bowl and roll it into an 8” disc on a lightly floured surface. Wrap tightly with plastic wrap and refrigerate for an hour. Heat the oven in the Bake mode 375 degrees. Roll the chilled dough out to a 9” circle and press into an 8” tart pan with a removable base or into a shallow pie dish. Trim any excess dough and prick the base of the tart all over with a fork. Place a circle of parchment over the dough and weigh it down with pastry weights or dried beans. Place in the oven and bake for 20 minutes. Set aside to cool before using. Tart Heat the oven in the Convection Bake Mode 350 degrees. Slice the tomatoes and place in a colander to drain the excess liquid. Sprinkle the cheese over the base of the pre-baked tart shell. Combine the eggs with the cream and a pinch of sea salt and freshly ground pepper, pour into the tart and swirl in the pesto. Arrange the sliced tomatoes over the top and bake the tart for 30 - 35 minutes until the custard has set. Heirloom Tomato Tart .pdf Download PDF • 167KB WANT TO LEARN MORE? Click Here TRY THE VERSATILITY OF THE STEAM OVEN! Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Key Lime Cheesecake RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE French Toast with Caramelized Bananas RECIPE Blanching and Canning in the Steam Oven 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!

Steam Baking is a great mode to create that wonderful crust we all like in our breads Breads, croissants and casseroles. Steam-Baking or Combi-Baking Freshly baked bread, with a perfect golden crust, prepared using steam baking techniques to achieve a soft interior. Here are some important tips to know: Always reduce recipe temperature by 25 degrees Convection Steam Baking is wonderful for cooking Sweet or Savory Bread Puddings and Custards that are normally cooked in a water bath. The water bath is a genius technique that highlights the benefits of cooking with Steam because it is actually the heat from the water that is cooking the food not the direct heat from the oven which was much harder to control in older appliances. Convering casseroles when baking in steam is NOT required 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

The basic recipe for Corned Beef is to simmer the meat for approximately 3 hours in a covered casserole then adding in the potatoes, carrots and cabbage to cook all together Anchor 1 YOUR RECIPE FOR STEAM COOKING Corned Beef with Cabbage, Potatoes and Carrots Steaming A delicious corned beef with vegetables steaming to perfection in the oven. To cook this meal in the Combi-Steam Oven, I recommend using a casserole pan deeper than the more shallow solid steam pan. The basic recipe for Corned Beef involves simmering the meat for approximately 3 hours in a covered casserole, then adding the potatoes, carrots, and cabbage to cook all together for the final 35 minutes or so. The result? It is a mouthwatering, easy, and delicious meal. However, you won’t have to cover the meat completely, so add enough water to cover ½ up the side of the pan. INGREDIENTS 1 - 2-3lb Corned Beef 2 - lbs medium-sized red potatoes, cut into quarters 6 - medium carrots, peeled and cut into 3” diagonal chunks 1 - head white cabbage, core removed, cut into wedges PREPARATION Choose the combination Convection Steam Mode 300 degrees, or if your oven has a Humidity Setting, choose 100% Humidity + 300 degrees. Check the meat with a fork after 3 hours of cooking time. If it’s beginning to soften, add the vegetables; otherwise, cook it a little longer before adding them. Take the beef out of the packet and rinse to remove excess sodium. Then, place it in a casserole or large pan at 4” in depth. Heat the oven as directed, add enough liquid to come at least halfway up the side of the pan, stir in the spice packet if using, and place in the oven. Remember to slice the beef thinly across the grain. You can heat the sliced beef in some of the cooking juice to make really delicious sandwiches. Serves 6 Steam Oven Corned Beef, Cabbage, Potatoes and Carrots .pdf Download PDF • 153KB WANT TO LEARN MORE? Click Here TRY THESE RECIPES FROM OUR CONVECTION PAGE Perfectly Cooked Flank Steak with Tomatillo Salsa RECIPE Hot Meatloaf Sandwiches with Roasted Peppers RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Apple Strudel RECIPE Cornmeal Herb Crusted Roast Potatoes RECIPE Convection Roast Pheasant 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!

HOW DO I DETERMINE RACK POSITION WHEN I ROAST? FAQ PAGE How What Why Do How do I determine rack position when I roast? To determine and accommodate all the cooking trays and achieve desired results before heating the oven, it's good practice to stage the oven and place different type of food in the proper rack. For example, vegetables roasted on rack position 2 will benefit from the stronger heat from the bottom heating element while meats cooked on rack position 4 will benefit from the direct heat from the top heating element. You have to count the rack position from the bottom up. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

When you cook in a Convection or Combi-Steam oven you don’t need unique recipes. However, you just need to understand the oven you cook with, specially with the oven has multiple modes. Have a question? email me at info@convectionkitchen.com Rescued By My Oven June 1, 2022 at 7:00:00 AM Understanding Your Oven Before Your Recipes When you cook in a Convection or Combi-Steam oven you don’t need unique recipes. However, you just need need to understand the tools you are cooking with so you can get the most out of them. For example, when I read a recipe that tells me to blanch or boil vegetables, I don’t reach for a saucepan, I turn on my Combi-Steam oven and select the Steam mode. Since I know I can cook on multiple racks using Convection, that is my go-to mode for easy oven meals as well as when I am cooking for a crowd. When it comes to entertaining and outdoor grilling, both ovens can be put to good use to help in the preparation of the food. Baby Back Ribs , for example, can be cooked uncovered in the combination Convection Steam mode at 280 - 300 degrees for 1 ½ - 2 hours and finished on the grill. Grains, vegetables, and hard-boiled eggs for salads can all be cooked in the Steam mode, and of course, remember multiple foods can be cooked at one time. If I am planning on grilling lean tender cuts of meat such as steaks, lamb chops, fresh sausages, chicken pieces, or thicker cuts of fish, then I usually cook them at very low temperatures in either oven first then finish them on the grill. This is known as the reverse sear method.Some Combi-Steam ovens have a specific cooking mode with a temperature range of 160 - 200 degrees for this method of cooking. Low-temperature cooking can also be done using the Convection mode using the same temperature range. Cooking lean tender cuts of meat at very low temperatures does take time so either use your oven meat probe or an instant-read thermometer to monitor the internal temperature. For best results cook the meat until it reaches 5 - 10 degrees below the target internal temperature. The internal temperature will rise when you complete the cooking on the grill. You will find a wonderful selection of salad recipes in the Combi-Steam recipe section including, Quinoa Salad with Broccoli and Dried Apricots , Curried Sweet Potato and Kale Salad , Potato Artichoke Salad , and Mexican Street Corn Salad . If you are ready to try some low-temperature cooking you will also find recipes for Low Temperature Roast Turkey , Low Temperature Roasted Prime Rib . Some of our favorite side dishes to serve with roast or barbecued meats are the Roasted Sweet Potato and Black Bean Salad , Oven Ratatouille , and Spoonbread Casserole . So whether you are cooking for yourself or for a crowd, let those ovens work for you! 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"

In this recipe, the chicken is marinated with coconut milk, ginger, garlic, and Thai curry spice for 30 minutes or an hour prior to grilling. If you have a vacuum sealer, you can achieve great results in just 15 minutes. For the salad, I used Vietnamese rice vermicelli noodles, shredded carrots, julienned cucumber, scallions, and lots of fresh Thai basil, mint, and cilantro; however, it is easy to vary the ingredients to your preference. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Broiled Chicken Satay Noodle Salad Convection Broil, Convection Roast Savor the flavors of succulent grilled chicken atop a bed of vibrant noodles, garnished with fresh herbs and spices for a feast that tempts all the senses. Broiling lean, tender cuts of meat or poultry is an easy way to create a delicious warm-weather salad. Marinating the meat for a few hours prior to cooking will add great flavor. By following a few simple steps for successful oven broiling, you can achieve great results while keeping the kitchen free of smoke and odors. In this recipe, the chicken is marinated with coconut milk, ginger, garlic, and Thai curry spice for 30 minutes or an hour prior to grilling. If you have a vacuum sealer, you can achieve great results in just 15 minutes. For the salad, I used Vietnamese rice vermicelli noodles, shredded carrots, julienned cucumber, scallions, and lots of fresh Thai basil, mint, and cilantro; however, it is easy to vary the ingredients to your preference. Here are a couple of tips for safe oven broiling: Turn on your overhead or downdraft ventilation prior to heating the oven. This will help establish the airflow and quickly vent out any smoke and vapors when the oven door is opened. Before heating the oven, arrange the oven racks so that the food is close but not touching the broil element. If available, use the Convection Broil mode. The circulating heated air helps cook the food evenly and preserves moisture. In this mode, ovens come to temperature very quickly, so a 5 - 8 minute preheat is all that is necessary. Most important, always broil with the oven door closed. INGREDIENTS 4 large boneless chicken thighs Marinade Ingredients 2 tsp Thai yellow curry powder 1 tsp ground turmeric 3 cloves garlic, minced 1 tbsp fresh ginger, finely grated 1 tbsp brown sugar ¼ cup coconut milk* 2 tbsp tamari or soy sauce Marinade ingredients. Place the chicken in a shallow glass baking dish, combine the marinade ingredients, and pour over the chicken. Marinate for at least 30 minutes or up to an hour before cooking. For the Salad 2 large carrots, peeled and shredded 1 English cucumber, cut into 4” sections, each section cut into thin strips 6 scallions, tops trimmed, finely chopped 1 bunch Thai basil, leaves coarsely chopped ¼ cup mint leaves, coarsely chopped ¼ cup cilantro leaves, coarsely chopped ½ lb rice vermicelli noodles, prepared as per package directions Peanut Dressing 3 tbsp creamy peanut butter 1 tbsp vegetable oil 1 tbsp tamari or soy sauce 1 lime, juice only 1 tsp brown sugar 1 tsp chili oil METHOD Marinate the chicken and set aside for 30 minutes to an hour. Combine the salad ingredients, prepare the peanut dressing, and combine them with the salad. Heat the oven in the Convection Broil mode to 475 F/245 C. Line a shallow-rimmed baking pan with foil, shiny side down, and spritz it lightly with spray oil. Arrange the chicken on the pan, slide it into the oven, and cook for 6 - 7 minutes on each side. Remove the chicken and let it rest for a few minutes before slicing and adding to the prepared salad. Serves 4 - 6 Note: Small cans of coconut milk can be purchased at Asian markets or from Amazon. PRINT OUR RECIPE Broiled Chicken Satay Noodle Salad .pdf Download PDF • 379KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE BBQ Pulled Turkey RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Baked Risotto with Lemon and Basil RECIPE Baked Chicken and Rice (Arroz con pollo) 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!

Tri tip is a nicely marbled cut of meat that develops wonderful flavor and is rendered extremely tender when roasted at a low temperature in convection. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Slow Roasted BBQ Trip Tip Convection Roast, Convection Bake Savor the elegance of perfectly roasted beef with a medley of sweet potatoes and green beans. Tri tip is a nicely marbled cut of meat that develops wonderful flavor and is rendered extremely tender when roasted at a low temperature in convection. After the tri-tip has cooked for approximately 30 minutes, the oven temperature is increased for a high-heat finish to brown the roast and add sizzle to bring out the flavor. Ideally, marinate the roast with the dry rub overnight and serve with homemade BBQ sauce slathered over the meat or served on the side. When the oven temperature is increased, you have the option to slide vegetables into a tray to roast alongside the meat. The meat will only require another 12 - 15 minutes of cooking time at the higher temperature, but it’s important to let it rest for at least 10 minutes prior to slicing. That allows approximately 25 minutes to roast the vegetables. I chose sweet potatoes and green beans mixed with onions and garlic as my vegetable side, as they cook easily within the time frame. Slicing the tri-tip correctly is important to ensure each slice is perfectly tender. The tri tip has two grain directions, so it’s best to first separate the two sections. Then, each section can be cut into slices, slicing against the grain. INGREDIENTS For the Tri-Tip and Dry Rub 2 - 3lb (1 - 1.5 kg) tri-tip roast, plain, not seasoned or marinated 1 tbsp (15 g) kosher salt 1 tbsp (15 g) garlic powder 2 tsp ((8 g)onion powder 2 tsp (8 g) smoked paprika (mild or spicy) 1 tsp (4 g) ground cumin 1 tsp (4 g) ground black pepper 2 tbsp (30 ml) olive oil For the BBQ Sauce 1 cup (235 ml) ketchup ¾ cup (165 g) brown sugar ¼ cup (60 ml) red wine vinegar 1 tbsp (15 g) Colemans dry mustard 1 tbsp (15 ml) Worcestershire sauce 2 tsp (8 g) salt 1 tsp (4 g) paprika ½ cup (118 ml) water Recipe ingredients. PREPARATION Place the tri-tip in a glass oven casserole dish. Combine the salt and other seasonings in a small bowl and rub into the trip tip. Add the olive oil and turn to coat evenly; cover and refrigerate overnight. Bring the meat to room temperature before cooking. Heat the oven in the Convection Roast or Convection Bake mode to 300 F/150 C. Place the meat on a rack in a shallow-rimmed baking pan. If your oven is equipped with a meat probe, slide the probe into the meat, taking care that the tip doesn’t touch the pan. Slide the pan into the oven, insert the probe into the probe receptacle, and close the oven door. Tri-tip roast positioned on a rack for optimal cooking. Touch the probe icon or symbol on your control panel and program the probe to reach an internal temperature of (130 F/55 C) rare or (135 F/58 C) medium rare. Set the oven timer for 30 minutes, and when the timer elapses, increase the oven temperature to 400 F/205 C for the remainder of the cooking time, approximately 12 - 15 minutes. Once the tri-tip reaches the desired internal temperature, remove the pan from the oven and set the roast aside to rest for 10 - 15 minutes before carving. Meanwhile, combine the ingredients for the BBQ sauce in a medium-sized saucepan. Bring to a gentle boil, then simmer for about 10 minutes on low heat. Taste and adjust the seasoning as needed. Serves 4 - 6 PRINT RECIPE Slow Roasted BBQ Trip Tip .pdf Download PDF • 419KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE BBQ Pulled Turkey RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Baked Risotto with Lemon and Basil RECIPE Baked Chicken and Rice (Arroz con pollo) 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!

Convection Broil is the ideal mode for cooking Broiled Wild Cod Fish Tacos. because the fish will not dry out while the powerful heat from the broil element provides a flavorful sear. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Broiled Wild Cod Fish Tacos Convection Broil Mode Fish tacos with fresh avocado and colorful slaw, served with lime wedges for zest, prepared in a convection kitchen style. Convection Broil is the ideal mode for cooking thicker cuts of fish. Convection prevents the fish from drying out while the powerful heat from the broil element provides a flavorful sear. The oven comes to temperature quickly in this mode so it's ideal for preparing healthy fast meals. Before turning the oven to the Broil mode arrange the oven racks so one rack is close to the top heating element but not too close to avoid burning the food. For easy clean-up line a rimmed baking sheet with foil, shiny side down and be sure to have the sauce and other ingredients ready for quick assembly once the fish is cooked. The tortillas can be steamed in a Combi steam oven or heated on the cooktop. Ingredients Fish 1 ½ lbs wild Alaskan cod fillets or other firm fish 2 tsp Old Bay seasoning or chili powder 1 tbsp vegetable oil Sauce ½ cup sour cream ¼ cup mayonnaise 1 lime, juice only 1-2 tbsp Chilis in Adobo sauce Filling 1 package prepared coleslaw Thinly sliced radish Sliced avocado Preparation The oven will heat quickly in the Convection Broil mode and the fish will cook in approximately 5 minutes, so begin by mixing the sauce ingredients, assembling the filling, and preparing the optional garnishes. I find the smoky flavor of chilis in Adobo sauce compliments fish tacos really well but you may prefer another type of hot sauce. Heat the oven in the Convection Broil mode at 450℉ degrees. Place the fish on a rimmed baking sheet lined with foil, shiny side down. Season with your preferred topping and drizzle a little oil over each fillet. Place in the oven and cook for 3 -4 minutes until the fish is seared and flaking naturally. Remember, it’s important to keep the oven door closed when broiling. Place a heaping tablespoon of sauce on a warmed tortilla, top with the coleslaw and some broiled fish. Makes 6 tacos Convection Broil Fish Tacos .pdf Download PDF • 296KB WANT TO LEARN MORE? Click Here MORE SEAFOOD RECIPES FROM OUR STEAM OVEN! Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE English Muffin Poached Egg Pizza RECIPE Slow Roasted Salmon RECIPE Steamed Salmon Salad Niçoise RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) 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 combi-steam oven is perhaps the most versatile cooking tool you want in your kitchen. You can bake fine pastries, breads, and roast a prime beef to perfection. Steam Oven Recipes with Guaranteed Results The Combi-steam oven is perhaps the most versatile tool you have in your kitchen When you begin cooking with an unfamiliar appliance, reliable guidance is crucial in order to achieve success. Steam ovens were initially developed for high-end restaurants so that chefs could balance heat and humidity to achieve specific results. My role as a culinary educator in the appliance industry for the past 24 years has been to make the oven easily accessible to clients interested in cooking with this technology. Needless to say, most people were looking to cook foods they were already cooking but needed guidance to take advantage of the benefits of cooking with steam and convection. While you will find a comprehensive selection of recipes here at Convection Kitchen, you may be surprised to see them broken into categories that describe the cooking method. The easiest way to understand how the oven functions is to break it down into categories such as Steaming , Roasting , Baking , and Low-Temperature Cooking . Steaming is easy to understand. Basically, anything you usually cook in a saucepan with water can be steamed in the steam oven in uncovered containers. Water boils at 212 F, which is the default setting for this mode. Since there is no transfer of flavors when different foods are cooked simultaneously, you can easily cook several items at one time, you just have to pay attention to the timing. You may be surprised as you review the recipes in the Salads, Veggies, Seafood, and Breakfast categories to see how many different foods can be cooked in this mode. Steaming snap-peas for salad. When it comes to baking and roasting in a steam oven, it's important to note that steam ovens have much smaller cavities than a standard oven, and most recipes are written for larger ovens. Timing, temperature, and tips on using steam + convection are crucial to achieving good results. After all, there is no point in following a recipe for roast turkey that says the cooking time will be 3 - 4 hours if a 10 - 14lb turkey cooks in 1 1/4 - 1 1/2 hours in a steam oven. Steam-baking mode is perfect for breads Low-temperature cooking can be done in any oven, but the results that can be achieved in a steam oven are exceptional. Learning to cook lean, tender cuts of meat, fish, and poultry in this mode will transform your cooking and also make it easier for you to orchestrate the cooking of multiple foods at one time. Low-temperature cooking is a safe method for prime cuts of meats! In short, Convection Kitchen is not just a recipe resource; our recipes are tailored to guide you to success when cooking with your steam oven. Once you have the technique and timing down, you can vary the ingredients and seasoning to suit your preference, but tried-and-true recipes are a great place to begin. 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

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

In this recipe, I first defrosted frozen calamari in the Steam oven and then set them aside to marinate while I steamed the potatoes. Once the potatoes have cooled slightly, they are gently combined with the dressing to absorb the flavor. Anchor 1 YOUR RECIPE FOR STEAM COOKING Potato Calamari Salad with Capers Steaming Mode A vibrant dish of steamed calamari and potatoes, garnished with fresh herbs and spices, showcases the flavorful possibilities of using a steam oven. For an absolutely amazing potato salad, begin by steaming the potatoes in the Steam oven. Why? Because steam inhibits cellular breakdown, resulting in fantastic flavor and texture. In this recipe, I first defrosted frozen calamari in the Steam oven and then set them aside to marinate while I steamed the potatoes. Once the potatoes have cooled slightly, they are gently combined with the dressing to absorb the flavor. The calamari is quickly grilled, and your delicious salad is ready. INGREDIENTS 1 lb calamari tubes, frozen or defrosted 3 cloves garlic, minced 1 Eureka lemon, zested and juiced (reserve juice for dressing) ½ cup Italian parsley, finely chopped 1 tbsp capers, rinsed Pinch-dried red chili flakes 1 tbsp fruity olive oil 2 lbs small whole golden potatoes, scrubbed 1 small shallot, thinly sliced Dressing ¼ cup fruity olive oil 2 tbsp fresh lemon juice Sea Salt and freshly ground pepper PREPARATION If the calamari needs defrosting, set the Steam oven to the Defrost mode, place the calamari in the perforated pan, and slide it into the oven with the solid pan underneath it to catch the liquid. Pat the calamari dry and place the tubes in a glass container. Combine the garlic, lemon zest, parsley, capers, chili flakes, and olive oil, and pour the mixture over the calamari. Marinate for 30 minutes. Select the Steam mode, place the whole potatoes in the perforated pan, and steam them for 20 -30 minutes until tender. Set the potatoes aside for approximately 15 minutes or until cool enough to handle. When cooled, slice the potatoes into ¼” thick slices and gently toss them in a bowl with the dressing, taking care not to smash them. To cook the calamari, arrange the oven racks so the top rack is close to the top heating element and heat the convection oven in the Broil mode on Hi or to 500 degrees. Arrange the calamari on a shallow-rimmed baking pan and grill for 3 - 4 minutes or until the tubes develop a slight char. You can also grill the calamari on an outdoor grill. Once cooked, slice the calamari into ¼” rings and combine with the potato salad. Add a generous pinch of sea salt and freshly ground pepper, and if you prefer a more acidic dressing, add half a teaspoon of red wine vinegar. Serves 4 Potato Calamari Salad with Capers .pdf Download PDF • 62KB WANT TO LEARN MORE? Click Here DELICIOUS MEALS FROM OUR CONVECTION PAGE Convection Baked Salmon Burgers RECIPE Meatless Meatballs with Mushrooms RECIPE Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash RECIPE Roasted Sweet Potato and Black Bean Salad RECIPE Roast Chicken Panzanella Salad with Lemongrass and Turmeric RECIPE Grilled Turkey Wings 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!