SEARCH FOR A BLOG OR RECIPE

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!

HOW DOES CONVECTION MAKE COOKING AN ENTIRE MEAL EASIER? FAQ PAGE How What Why Do How does Convection Make Cooking an Entire Meal Easier? If you can cook food on multiple racks at one time with no transfer of flavor, then you can easily cook an entire meal in the oven at one time. Best of all placing the food in the oven liberates you from standing at the cooktop, just set the timer and let the oven do it’s magic. OUR LATEST CONVECTION RECIPES Au Gratin Steakhouse Potatoes Slow Cooked Top Sirloin Roast Pumpkin Walnut Bread Roast Kabocha Squash Medley with Bratwurst

WHAT IS THE TIMING FOR ROASTING MEATS IN CONVECTION? FAQ PAGE How What Why Do What is the timing for roasting meats in convection? Cooking time for large roasts is reduced substantially in Convection, while smaller roasts generally cook in stated recipe time. If your oven is equipped with a meat probe using it when roasting large cuts of meat of 5lbs and over will prevent overcooking. Otherwise, check the meat with an instant-read thermometer ⅔ of the way through the stated recipe time to determine the degree of doneness. Always add resting and carving time to the overall cooking time. 10 minutes for smaller cuts of meat 20 - 30 minutes for larger cuts of meat. OUR LATEST CONVECTION RECIPES Au Gratin Steakhouse Potatoes Slow Cooked Top Sirloin Roast Pumpkin Walnut Bread Roast Kabocha Squash Medley with Bratwurst

These cookies are incredibly easy to make, but because there is no flour to bind the mixture, it is important to give the mixture a good chill before rolling and baking the cookies YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Almond Chocolate Citrus Cookies Convection or Convection Bake Mode Almond Chocolate Citrus Cookies These cookies are incredibly easy to make, but because there is no flour to bind the mixture, it is important to give the mixture a good chill before rolling and baking the cookies. Once baked, they can be drizzled with a little confectioners’ sugar icing and a little more orange zest. This recipe yields approximately 34 cookies. Remember that when baking in convection, two racks can be baked at the same time with even results. This recipe can easily be doubled if a larger quantity is desired. INGREDIENTS For the cookies 2 cups raw almonds, toasted ½ cup granulated sugar 3 ½ oz mini milk or dark chocolate chips ¼ tsp cinnamon 1 egg 2 tsp orange zest 1 tbsp orange juice 1 tsp lemon zest ½ tsp lemon extract 1 tsp vanilla extract For the frosting ½ cup confectioners’ sugar ¼ tsp lemon extract ¼ tsp vanilla extract 1 - 2 tsp water Recipe ingredients PREPARATION To toast the almonds, heat the oven in the Convection Bake or Bake mode to 350 F/ 180 C. Spread the almonds onto a rimmed baking sheet and bake for 8 - 10 minutes. Cool the almonds, then process them into very small chunks in a food processor. Combine the almonds, sugar, chocolate, and cinnamon in a large bowl. In a separate bowl, beat the egg in a small bowl and stir in the orange and lemon zest, orange juice, lemon extract, and almond extracts. Pour the egg mixture into the almond mixture and stir well to combine. Chill the mixture for at least two hours until slightly stiff. Heat the oven in the Convection or Convection Bake mode to 325F/ 165C. Roll the cookie mix into small 1” balls and place them 2” apart on a parchment-lined baking sheet. Bake for 12 - 14 minutes or until the bottoms are lightly browned. Remove to a wire rack to cool. To make the icing, combine the confectioners’ sugar with the extracts and just enough water to achieve a good spreading consistency. Drizzle over the cookies and zest a little orange over the cookies for garnish. Makes 34 PRINT OUR RECIPE Almond Chocolate Citrus Cookies .pdf Download PDF • 232KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Apricot Tomato Chutney RECIPE Baked Chicken and Rice RECIPE Braised Chicken with Lemon and Cilantro RECIPE Vanilla Creme Brulee RECIPE Chocolate Flan RECIPE Key Lime Cheesecake 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!

Frittata is an easy, versatile dish to prepare. The combination of eggs, vegetables, and cheese creates a healthy, delicious meal. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Lentil Frittata with Feta Cheese and Peppers Convection Bake Mode Golden lentil frittata served in a skillet, with a generous slice on a plate ready to enjoy. Frittata is an easy, versatile dish to prepare. The combination of eggs, vegetables, and cheese creates a healthy, delicious meal. I was delighted when I came across a recipe that also included cooked lentils because whenever I cook lentils, I always seem to have some leftovers. Let’s face it, for all their great nutritional value, lentils are not very pretty, but they are best combined with other foods. The first step in making a frittata is to saute the vegetables, so many recipes recommend using an oven-safe skillet that can go from the cooktop to the oven for baking. However, you can also bake the frittata in a pie dish or a shallow-rimmed baking sheet. Remember that if you bake in a glass dish, it’s best to reduce the oven temperature by 5 degrees, as glass absorbs heat very quickly and tends to cook faster. Heat the oven in the Convection Bake mode set to a moderate temperature of 350 F/180 C and place the pan on rack position 2, counting up from the bottom of the oven. INGREDIENTS 8 large eggs ½ cup milk or half and half 4 oz feta cheese, crumbled Lentil Frittata ingredients For the filling ½ yellow onion or 1 shallot, diced 2 cloves garlic, minced 1 cup sweet peppers, cut into small dice ¼ tsp mixed Italian seasoning 2 tbsp chopped kalamata olives ¾ cup cooked lentils 2 tbsp chopped parsley PREPARATION Heat the oven to 350 F/180 C in the Convection Bake mode. Whisk the eggs in a large bowl, stir in the half-and-half and feta cheese, and set aside. Heat a 9-10” oven-proof skillet over moderate heat. Add 1 tbsp olive oil and 1 tbsp butter to the pan and saute the onion until translucent. Add the garlic, peppers, and Italian seasoning and cook until the peppers soften. Stir in the olives, lentils, and parsley. Add the prepared eggs to the pan and stir to combine the ingredients. Add some freshly cracked pepper and a little salt, but don’t add too much salt, as feta cheese can be salty from the brine. Place the pan in the oven and bake for 20 - 25 minutes until the eggs are set. Remove the pan from the oven, and wrap a hot pad or towel around the handle to prevent burning yourself until it cools. Serves 4 PRINT OUR RECIPE Lentil Frittata with Feta Cheese and Peppers .pdf Download PDF • 125KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Provencal Golden Potato and Tomato Casserole RECIPE Braised Spareribs with Plum Sauce RECIPE Baked Chicken and Rice RECIPE How to Cook Artichokes in the Steam Oven RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Broccoli and Cauliflower Gratin 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!

Roasting a prime rib at low temperatures is one of the best uses of your Steam Oven and ensures perfect results every time. Use high heat to sear prior to the low temperature cooking or after. Anchor 1 YOUR RECIPE FOR STEAM COOKING How to Cook Prime Rib in the Steam Oven Low Temperature Roasting Prime rib cooked to perfection in a steam oven, accompanied by vibrant greens and roasted radicchio. Roasting lean tender cuts of meat at low temperatures is one of the best uses of your Combi Steam Oven and ensures perfect results every time. This process works well for prime rib, beef filet and tri tip, also for chicken or turkey pieces, pork tenderloin and thicker cuts of fish. The trick is determining whether to do the high heat sear prior to the low temperature cooking or after. For example, with fish and pork tenderloin I get the best results with searing first. With the other foods I get best results by low cooking first and finishing with high heat in the oven or on the outdoor grill. INGREDIENTS For accuracy use the oven Meat Probe or use this guide to determine timing: 15lb - Boneless Prime Rib - 5 hours 7-8lb - Boneless Prime Rib - 2.5 hours 3-7lb - Boneless Prime Rib - 1.75 - 2 hours PREPARATION Here are a few tips to guide you along: Season the meat a day in advance for best flavor. And remember to take the meat out of the refrigerator at least an hour before cooking. Use a temperature range between 160 - 200 degrees Fahrenheit. Spray or brush the meat with some cooking oil before the high heat finish. Because the meat will be finished at a high temperature only cook the meat to at least 5 degrees below your target internal temperature so it is not overcooked. If any moisture accumulates on the pan during cooking drain it off before finishing with high heat. Low Temperature Roasting .pdf Download PDF • 112KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Roast Kabocha Squash Medley with Bratwurst RECIPE Humble but Very Delicious Savory Cabbage Pie RECIPE Convection Baked Turkey Breast RECIPE Butternut Squash Gratin with Leeks and Apples RECIPE Perfectly Cooked Flank Steak with Tomatillo Salsa RECIPE Paris-Brest with Chantilly Cream and Raspberries 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!

The combination of a mild olive oil, orange zest, and almond makes a delicious cake. Baking in Convection or Convection Bake mode 325°F will certainly yield a moist cake. And any cake baked with oil will last longer. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Orange Olive Oil Cake with Toasted Almonds Convection or Convection Bake Mode Almond orange olive oil cake topped with sliced almonds, served with fresh orange slices and raspberries on a plaid tablecloth. This video demonstrates using Convection to bake a light flavorful cake made with toasted ground almonds a little cake flour and eggs, with orange zest added in for flavor. Using olive oil as the fat adds flavor as well as health benefits and, the cake stores well for several days. One of the best things about baking at home is the fact that you will have control over the ingredients you use. Baked items do include fats and sugar but deciding which fats and sweeteners you use can make all the difference. I am using a mild flavored California olive oil from California Olive Ranch, that I find works well for baking. INGREDIENTS 1 - cup whole raw almonds lightly toasted and cooled ¾ - cup twice-sifted cake flour 1 ½ - teaspoons baking powder Pinch of kosher or sea salt 4 - large eggs 1 - cup sugar 1 - teaspoon vanilla extract Finely grated zest of one small orange or Meyer lemon ⅔ - cup extra virgin olive oil PREPARATION Heat the oven in the Convection or Convection Bake mode 325 degrees. Spread the almonds onto a rimmed baking sheet and bake for approximately 8 minutes until the nuts are lightly toasted. Set aside to cool. Butter the bottom and sides of a 9” round cake pan and line the bottom with a circle of parchment paper. Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand. In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture. In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla dn orange zest, continue whipping on high speed until the mixture triples in volume, about 3 minutes. On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended. Pour the batter into the prepared pan and bake in the Convectin or Convection Bake mode at 325 degrees, for 30 - 35 minutes until firm to the touch in the center. Cool in the pan for 10 minutes before inverting onto a rack. Recipe from “Wine Country Table ” author Janet Fletcher Orange Olive Oil Cake with Toasted Almonds .pdf Download PDF • 101KB WANT TO LEARN MORE? Click Here MORE OPTIONS FROM OUR COMBI OVEN! Chocolate Flan RECIPE Key Lime Cheesecake RECIPE Vanilla Creme Brulee RECIPE Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! 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!

In this recipe, a boneless turkey breast is stuffed with fresh chorizo, roasted peppers, herbs, fresh breadcrumbs, and egg to bind the stuffing together. You can use mild or spicy chorizo, but be sure it’s fresh, not smoked. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Chorizo Stuffed Boneless Turkey Breast Convection Bake or Convection Roast Mode Chorizo Stuffed turkey breast with veggies on a bed of green beans. A succulent roast turkey with all the trimmings makes a delicious holiday celebration meal; however, there are many other ways to enjoy turkey. This preparation works well if you are looking to scale down your holiday feast and add a bit of spice, or if you're simply looking to incorporate a new turkey recipe into your meal rotation. When baked in a convection oven, a turkey breast cooks fairly quickly, in approximately 40 minutes, and remains very juicy. Any extras can be enjoyed gently reheated, but are also delicious served cold with a salad or in a sandwich. In this recipe, a boneless turkey breast is stuffed with fresh chorizo, roasted peppers, herbs, fresh breadcrumbs, and egg to bind the stuffing together. You can use mild or spicy chorizo, but be sure it’s fresh, not smoked. If you want extra spice, you can include some peppers, such as poblano or jalapeno; in other words, this recipe is easy to customize to your taste. When baking a boneless stuffed roast, using an oven meat probe can be tricky because an accurate reading of the internal temperature can only be obtained if the probe is inserted directly into the meat. Since the meat is pounded slightly to make it easy to fold over the stuffing, there isn’t really enough to give the probe sensor purchase. For this reason, it’s best to follow the recipe cooking and resting time, but you also check the meat with an instant-read thermometer when it comes out of the oven, just be sure the tip remains in the meat. INGREDIENTS 1 boneless turkey breast 2.5 - 3lbs ½ medium yellow onion, cut into small dice 1 lb (about 3) fresh chorizo sausages, mild or spicy (available at Latin markets) 2 large peppers, assorted colors 1 tbsp minced fresh parsley leaves 1 tsp dried oregano 1 cup fresh white breadcrumbs 1 egg beaten Recipe ingredients. PREPARATION To make the stuffing, arrange the oven racks so that the top rack is in the second position from the top, and preheat the oven to 475°F (246°C) in Broil Mode or Hi. Cut the peppers in half lengthwise and discard the ribs and seeds. Cut each half in half and press down on each section to slightly flatten the pepper. Place the prepared peppers, skin side up, on a rimmed baking tray lined with foil. Place the peppers in the oven and cook until the skins are charred. Remove the tray from the oven, cover the peppers with a paper towel, and set the tray aside to cool. When cooled, remove the blackened skin and chop the peppers into a small dice. Heat a skillet over medium heat, add the oil, and sauté the onions for 3-4 minutes, until softened. Stir in the garlic and oregano, and cook for another minute. Then, stir in the chorizo and cook for about 5 minutes. When cooled, stir in the chopped peppers, fresh parsley, breadcrumbs, and egg and mix gently to combine. To butterfly the turkey breast, lay it skin side down on a cutting board or in a rimmed baking sheet. With a sharp knife, cut through the thickest side of the breast, taking care not to cut all the way through. Open the breast like a book, cover it with plastic wrap, and gently flatten the meat to a uniform thickness using a meat mallet or rolling pin. Season the meat with salt and pepper. Form the stuffing into a sausage shape, place it on the prepared turkey breast, and roll the turkey up around it. My turkey breast came with a stretchy netting, and once it was stuffed, I slipped the netting over the turkey to hold it securely together. Another option is to tie the breast in intervals with kitchen twine to maintain its shape. Preheat the oven to 350°F (180 °C) in Convection Bake or Convection Roast mode. Place the turkey breast on a shallow, rimmed baking sheet, and spritz it with a light spray of oil and a sprinkling of kosher salt. Bake for 40 minutes, then remove from the oven. The cooked roast should feel firm to the touch, and the internal temperature of the turkey should read between 165°F and 175°F (74°C and 80°C). Allow the roast to rest for 15 - 20 minutes before slicing. Serves 6 WANT TO LEARN MORE? Click Here TRY OUR CONVECTION-STEAM RECIPES! Apricot Tomato Chutney RECIPE Steam Oven Turkey Meatloaf RECIPE Succulent Steam Oven Turkey Breast RECIPE Roast Beef Top Loin Steam Roasted RECIPE Braised Chicken with Lemon and Cilantro RECIPE Braised Turkey with Butternut Squash, Chickpeas and Tomatoes 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!

One way to achieve great results when roasting chicken wings is to first cook the meat at a low temperature then finish cooking it on high heat. This ensures tender and juicy meat. Anchor 1 YOUR RECIPE FOR STEAM COOKING Slow Roasted Chicken Wings Low Temperature Roasting Mode Steam-roasted chicken wings paired with vibrant steamed asparagus and radishes, highlighting the art of steam cooking. One way to achieve great results when roasting is to first cook the meat at a low temperature then finish cooking it on high heat. This method ensures the meat is tender and juicy but also has a nice crisp crust. Chicken wings cooked this way will not have the same crispness as fried chicken wings but they will be delicious nonetheless. The wings can be cooked at a low temperature in either a Combi steam oven or a Convection oven for approximately 30 minutes. After this initial cooking the oven mode and temperature are changed and the cooking is finished at high heat to crisp the skin. If necessary a few minutes under the broiler adds the final flourish. If using a sauce with sugar you will achieve good results by tossing the cooked wings in the sauce at the end of cooking rather than broiling them with the sauce as any sugar in the sauce will burn during the broil process. A couple of simple to prepare salads make a great accompaniment for these wings. INGREDIENTS 16 chicken wings, cut into 2 sections 1 tbsp Five Spice powder 1 tsp granulated garlic 8 tbsp butter melted, divided Finishing Sauce ¼ cup soy sauce or tamari 1 tbsp sweet chili sauce 2 tbsp honey 1 tbsp sesame oil Steamed Snap Pea and Asparagus Salad with Radish 2 - cups snap peas, strings removed 1 - bunch asparagus, trimmed and cut into into thirds 4 - medium sized radishes, halved and cut into ½” thick slices ¼ - cup vegetable oil 2 - tbsp rice vinegar or apple cider vinegar 2 - tbsp chopped fresh mint PREPARATION Steam Oven Method If your oven has a Slow Cooking or Low Temperature Cooking mode, select this mode OR select the Convection steam mode 200 degrees. Convection Oven Method If using a Convection oven, select the Convection Bake or Convection Roast mode 200 degrees. Pat the chicken wings dry with a paper towel and rub all over with the seasoning and kosher salt and toss with the 1/2 of the melted butter. Spread the wings onto a rimmed baking sheet and place in the heated oven and cook for 30 minutes. Remove the tray from the oven and toss the wings with the remainder of the melted butter. Heat the Convection oven in the Convection Roast or Convection Bake mode to 450 degrees. Place the chicken wings in the upper third of the oven and cook for 15 minutes. Remove the wings and toss with the sauce, return the pan to the oven for a few minutes to heat through. For additional browning or crisping change the oven mode to Broil Hi or 500 degrees and cook for 5 minutes. Finishing Sauce Combine the ingredients in a small saucepan and bring to a boil. Simmer for 5 - 8 minutes until the sauce reduces and thickens. Pour over the wings when they come out of the oven and turn to coat them Steamed Snap Pea and Asparagus Salad with Radish Heat the Combi steam oven in the Steam Mode 212 degrees. Place the snap peas and asparagus in the perforated pan, slide into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp. Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint. Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled. Serves 4 - 6 Slow Roasted Chicken Wings .pdf Download PDF • 148KB WANT TO LEARN MORE? Click Here MORE CHICKEN RECIPES FROM OUR CONVECTION PAGE Braised Chicken with Lemon, Mint and Almonds RECIPE Oven BBQ Chicken RECIPE Lemon Blueberry Loaf Cake RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Socca, Garbanzo Bean Flour Pancake with Greens and Feta Cheese RECIPE Chili Garlic Sauce Baked Chicken Wings 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!

This Spanish potato omelet with red onion, green onions, eggs and spices baked in a convection oven is the easiest method to prepare this this. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Spanish Potato Omelet (Tortilla de patatas) Convection or Convection Bake Mode Spanish Potato Omelet or Tortilla de patatas You will find many recipes online with different methods for making a Spanish Potato Omelet (Tortilla de Patatas), but cooking it in a convection oven has to be the easiest. Traditionally, you fry the potatoes, and when you cook the tortilla, you need to flip it. With the convection method, you can eliminate these steps and achieve great results. One of the tricks is that you heat a cast iron pan to the smoke point. This gives the tortilla that beautiful brown color and prevents it from sticking to the pan. I promise you won't go back once you try this method! This recipe makes a [8-12] serving omelet. INGREDIENTS 9 large eggs (or ten small one) 1 medium red onion 4 medium to large potatoes Salt Pepper 1 green onion Seasoning blend (optional) Recipe ingredients PREPARATION Heat the oven to 400°F in the Convection or Convection Bake mode. Peel and cut the onion into ¼ inch slices. Place them on a rimmed baking sheet and toss them with olive oil. Peel and cut the potatoes into ½ inch slices and toss them with salt and pepper in olive oil. Place the onions in the oven and set the timer for 5 minutes. After this initial 5 minutes, add the potatoes to the pan and continue cooking for an additional 15 minutes. Remove the pan from the oven and set aside to cool for at least 15 minutes or more. Reduce the oven temperature to 330 F. Beat the eggs with salt, pepper, and your preferred seasoning blend and stir in the sliced green onion. I find a dry garlic seasoning blend, adds great flavor. Add the cooled potatoes and onions to the egg mix. Combine well and set aside. Heat 10 - 12" cast iron pan on medium heat to the smoking point. This step is important as it helps to prevent the omelet from sticking to the pan. Brush the pan's interior, including the sides, with 1.5 tablespoons of oil. Pour the egg and potato mix into the hot pan and immediately place it in the oven the oven. Cook for 15 - 20 minutes until set. Carefully remove the pan from the oven and immediately turn the tortilla out of the pan to prevent the residual heat from the pan overcooking the tortilla. PRINT OUR RECIPE Spanish Potato Omelet .pdf Download PDF • 67KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH COMBINED STEAM RECIPES! Easy Steamed Potato Salad with Eggs and Asparagus RECIPE Potato Frittata with Linguica and Kale RECIPE Orzo Pasta Salad with Grilled Artichokes and Poached Shrimp RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Steamed Bulgur Pilaf with Kale and Red Pepper Paste RECIPE Steamed Snap Pea and Asparagus Salad with Radish 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!