With this meal the Corn Casserole goes into the oven first as it takes 50 minutes to cook. will take only 35 minutes to cook. Stage your oven first! YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Crispy Oven Fried Chicken Baked in Convection Convection Roast or Convection Bake Mode Cooking multiple dishes is a breeze with a convection oven, featuring roasted vegetables, breaded chicken, and a savory baked casserole. With this meal the Corn Casserole goes into the oven first as it takes 50 minutes to cook. It can be prepared in advance. Just remember to take it out of the refrigerator at least 30 minutes before cooking to lose the chill. The chicken will go together easily provided you get organized and set up your dredging station and will take only 35 minutes to cook. The coating of the chicken really needs to be done just before it goes in the oven as the coating gets soggy if the chicken is refrigerated. Broccoli slices can be added to the oven for the last 12 minutes for a delicious balanced meal. INGREDIENTS 6- bone- in chicken thighs, skin removed ½ - cup all purpose flour 1 - large egg 2 - tbsps. milk 1 - teaspoon garlic powder ¾ - teaspoon salt 1 - teaspoon smoked paprika 1 ¾ - cups Panko breadcrumbs 1/3 - cup vegetable oil Double Corn Spoonbread 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 Set up your dredging station with 3 medium sized shallow bowls filled with: 1. Flour 2. Eggs well beaten, combined with milk, garlic powder, salt & smoked paprika 3. Panko combined with the oil Preheat the oven Convection Bake or Convection Roast 375 degrees. Line a rimmed baking sheet with parchment paper. Pat the chicken pieces dry with a paper towel and dredge in the flour, roll in the egg mixture and coat with the Panko, then place on the baking sheet. Spray with a mist of cooking oil Oven Fried Chicken, Double Convection Bake or Convection Roast Corn Spoonbread Casserole, Roasted Broccoli Slices. Spray to give the crust an extra bit of crisping and cook for 30 - 35 minutes depending on the size of the thighs. Double Corn Spoonbread 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. 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. Oven Fried Chicken .pdf Download PDF • 229KB WANT TO LEARN MORE? Click Here TRY THESE STEAM RECIPES Braised Chicken with Lemon and Cilantro RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Orzo Pasta Salad with Grilled Artichokes RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Convection is the ideal mode for cooking Baked Pork Shoulder Roast Stuffed with Spinach and Fontina Cheese because convection will prevent the meat from drying. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Pork Shoulder Roast Stuffed with Spinach and Cheese Convection Roast Mode or Convection Bake Mode Succulent stuffed pork tenderloin, garnished with fresh herbs, served with green beans, cherry tomatoes, and roasted potatoes. Convection is the ideal mode for cooking a stuffed pork shoulder roast in order to prevent the meat from drying out while cooking. Pork shoulder can be braised with liquid in a Dutch oven or slow-roasted on a rack in a shallow pan, but when it is butterflied, pounded, and stuffed the cooking time is significantly reduced. If you are not sure about butterflying the roast, ask the butcher to do it for you, basically you are cutting it open like a book. Once butterflied then pounding the meat with a meat tenderizer will increase the surface area for stuffing. This cut of meat is best cooked low and slow, I used the Convection Roast Mode , 350°F degrees for 30 minutes then reduced the oven temperature to 325°F and continued cooking my 3lb roast for another 1 1/2 hours. Cuts of meat like pork shoulder require longer cooking to tenderize, so doneness is determined by the texture of the meat. At the end of the cooking time, it should be almost fork tender. Adding some stock and wine to the roasting pan will create enough juices to make a delicious pan sauce. INGREDIENTS 3 - 4 lb. pork shoulder roast, butterflied 1 whole shallot, diced 3 cloves garlic, minced ½ tsp mixed Italian seasoning Pinch of dried red chilies 1 10 oz package, washed baby spinach, coarsely chopped ¼ cup grated Parmesan cheese ½ cup grated Fontina cheese 1 cup of stock (optional) to add to the roasting pan ½ cup white wine (optional) to add to the roasting pan PREPARATION Begin by preparing the stuffing. Sauté the shallots and garlic gently for a few minutes in a little olive oil and butter. Stir in the Italian seasoning and red chilies then add the spinach in handfuls until it has all wilted. Set the stuffing aside to cool then combine it with the cheeses. Cut about 8 or 9 lengths of butcher twine to have it ready to tie up the roast. Heat the oven in the Convection Bake or Convection Roast mode to 350 degrees. Lay the butterflied roast on a rimmed baking sheet and sprinkle some kosher salt and fresh pepper over the meat then spread the stuffing evenly over the meat, leaving a 1” border around the edge. Tie one length of string around the center of the roast, then tie the rest of the roast in 1 - 2” intervals. Season the outside of the meat with some Kosher salt and cracked pepper and a sprinkle of mixed Italian seasoning and drizzle with a little olive oil to coat. Place the roast on a rack in a shallow pan and add the stock and wine to the pan. After 30 minutes, reduce the oven temperature to 325 F and cook the roast for another 1 ½ hours. Be sure to let the meat rest for 15 minutes before slicing. Serves 6 PRINT OUR RECIPE Stuffed Pork Shoulder Roast .pdf Download PDF • 101KB WANT TO LEARN MORE? Click Here ALL ABOUT PORK IN THE STEAM OVEN Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms 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! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Cooking Juicy Bone-In Baked Chicken Breasts along another meal can be achieve if you cook in convection with no transference of flavor YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Juicy Bone-In Baked Chicken Breasts Convection Bake or Convection Roast Mode Roasted chicken breast with peppers, cheese-topped broccoli, and chocolate dessert as part of a Convection Meal. In this video I am going to show you how using Convection you can cook for kids and adults at the same time. Remember the basics of convection cooking: different foods can be cooked on multiple racks at one time, foods have more moisture retention and there is no transfer of flavor when cooking multiple dishes at one time. Make that oven work for you! To serve with the convection roast chicken breasts a casserole that features broccoli and cheese is often well received. To make it a little more interesting and nutritious you can add in some cooked quinoa. The quinoa and broccoli need to be cooked prior to assembling the casserole and can be cooked together in the combi-steam oven or in the traditional method on the cooktop. Once assembled the casserole can be baked at the same time the chicken is cooking. Making a casserole requires a little extra effort, but it is much more appealing especially for kids than a mound of grain and some veggies on the plate. The broccoli and quinoa can be steamed in the Combi steam oven at the same time or prepared in a double boiler on the cooktop. The casserole can be prepared in advance and baked when needed. INGREDIENTS ½ cup quinoa, Tricolor quinoa has a nice appearance, steamed 1 bunch broccoli, sliced into ½” thick slices, steamed 3 tbsp olive oil 2 tbs fresh lemon juice 2 cups grated mozzarella or cheddar cheese 3 tbsp mayonnaise 1 tbsp Dijon mustard ⅓ cup coarsely grated Parmesan cheese PREPARATION Lightly butter or oil an oven casserole dish that will accommodate the broccoli. Combine the quinoa and broccoli in a large bowl, add the salt and pepper, oil, and lemon juice and toss gently to combine. Layer the broccoli mixture into the prepared casserole dish. Combine the cheese with the mayonnaise and mustard and spread evenly over the top of the casserole. Scatter the Parmesan cheese evenly over the top. Bake in the Convection Bake or Convection Roast Mode 350 °F. If only cooking two dishes, bake the casserole on the lower oven rack. If baking the brownies as well, bake the casserole on the middle rack for approx 25 - 30 minutes until the cheese is bubbling. For the Brownies recipe click here. Convection Meal for Kids and Adults, Broccoli Quinoa Casserole .pdf Download PDF • 114KB WANT TO LEARN MORE? Click Here THERE IS SOMETHING ABOUT STEAMING CHICKEN! Succulent Steam Oven Turkey Breast RECIPE Slow Roasted Chicken Wings RECIPE 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Steam Oven Roast Chicken and Vegetables RECIPE BBQ Pulled Turkey RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This straightforward apple strudel recipe is designed to be quickly assembled using store-bought puff pastry. The humid environment of a convection oven is perfect for baking puff pastry, as the moisture effectively separates and puffs up the layers. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Apple Strudel Convection Bake Mode Convection Bake Apple Strudel This straightforward apple strudel recipe is designed to be quickly assembled using store-bought puff pastry. The humid environment of a convection oven is perfect for baking puff pastry, as the moisture effectively separates and puffs up the layers. Enjoying this dessert the same day is recommended, which is why this recipe yields a smaller batch—just enough for six portions, especially when paired with ice cream. I used Fuji apples, but don't hesitate to experiment with any variety. Mixing in Granny Smith apples will add a delightful tartness that enhances the overall taste. While the original recipe called for ¾ cup of sugar, I reduced it to ½ cup. This dessert is perfectly sweetened without the extra sugar, thanks to the natural sweetness of the raisins. INGREDIENTS 3 apples ½ cup brown sugar ⅓ cup golden raisins 2TBS of flour for the mixture 1 tsp of cinnamon ¼ tsp salt 1 tsp raw sugar for sprinkling before baking (optional) 1 package frozen puff pastry, thawed per package directions 1 egg, lightly beaten and mixed with 1 tbsp milk (for brushing before baking) Recipe ingredients Dough and filling ready to assemble Apple Strudel ready to bake PREPARATION Heat the oven in the Convection Bake mode to 400 F/ 204 C) and line a rimmed baking sheet with parchment paper. Peel and core the apples. Roughly chop two apples or pulse them in a food processor; then, cut the third apple in half and slice it into ¼-inch slices. In a bowl, thoroughly combine the chopped apples, brown sugar, raisins, flour, cinnamon, and salt. Follow by adding the sliced apple to the mix. Place the thawed puff pastry on a lightly floured rolling mat and roll it out to form a 12" x 12" square. Cut the outer thirds of the puff pastry into approximately 1" (2.54 cm) strips. Position the apple mixture in the center of the pastry, leaving about 1" free at each end. Brush the outer parts of the strips with water. Starting from one end, fold the second right strip over the filling (you’ll leave the first and last strips for later). Take the left strip and fold it over the first one. Repeat these steps until you've used all the strips, then fold up the end of the strudel with the strips at both ends. Brush the pastry with the egg wash and refrigerate for an hour before baking. Bake for 35 to 40 minutes until golden. Makes 6 servings PRINT OUR RECIPE Convection Bake Apple Strudel .pdf Download PDF • 62KB WANT TO LEARN MORE? Click Here CHECK OUR OUR CONVECTION-STEAM RECIPES! Steam Oven Caramel Bread Pudding Delight RECIPE How To Cook Poach Eggs In a Steam Oven RECIPE Apricot Tomato Chutney RECIPE Corned Beef with Cabbage, Potatoes and Carrots RECIPE Steamed Baked Cabbage Rolls with Beef and Pork RECIPE How to Cook Prime Rib in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This is a very simple meal, but I hope it gives you a sense of how to plan and cook a sheet pan meal in the steam oven. Steam Oven Sheet Pan Meal: Pork Tenderloin and Seasonal Vegetables Sheet pan meals are appealing for several reasons, they are fast to cook, oven roasted vegetables are delicious , prep and clean-up is minimal, and you are not tied to the stove cooking a meal. Cooking vegetables and a protein on one tray can be a good option when cooking for one or two people, but when cooking for a larger group or when different temperatures will better suit the foods being cooked, then using two pans is a better option. Sheet Pan Meal Cooked in the Steam Oven. Because steam ovens have smaller cavities than standard convection ovens it can make sense to cook the vegetables and protein on separate trays. The other factor to take into account is the temperature that will best suit the foods being cooked. Basically the important factor to successfully cook a sheet pan meal in convection is planning. Tips for Planning the Cooking of a Sheet Pan Meal Let’s review the planning for roasting this sheet pan meal of Pork Tenderloin with Roasted Brussels Sprouts and Carrots. For flavor and appeal a pork tenderloin is best when given a quick sear prior to cooking. Because this is such a lean cut of meat, if the cooking is finished in the oven at a low temperature, the meat will be very tender and juicy. Once removed from the oven the pork should be set aside to rest for 5 minutes or so prior to being sliced. Carrots cut into ¼” thick slices on the diagonal and brussels sprouts sliced into ¼” slices will cook in 20 minutes. Onions, garlic and maybe some mushrooms or parsnip cut to the same dimensions can be added to the mix for added flavor. So here is the cooking plan: For the vegetables: Heat the steam oven in the combination Convection Steam mode to 325 F. Combine the vegetables with a little olive oil salt and your preferred seasoning, spread on a rimmed baking tray and place in the oven. The vegetables will be cooked at a low temperature in the combination convection steam mode then finished at a high temperature in the convection mode without added moisture for crisping and browning. For the pork: Heat a skillet over moderate heat, season the pork tenderloin, add a little oil and butter to the skillet and brown the tenderloin on all sides over moderate heat. Transfer the tenderloin to a small oven pan or use the skillet if it is oven-safe and place in the oven. Cook for 12 - 15 minutes until the meat is firm to the touch. Remove the tenderloin from the oven, remove it from the hot pan and set aside to rest. Change the oven mode to Convection and increase the temperature to 400 degrees and cook the vegetables for an additional 5 minutes. Both the pork tenderloin and the vegetables benefit from a short period of high heat cooking but at different stages of the cooking process; however, by taking the time to plan the cooking you can easily use one oven to cook the entire meal. This is a very simple meal, but I hope it gives you a sense of how to plan and cook a sheet pan meal in the steam oven. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE

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 Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

Tri-Tip - plan 40 minutes cooking time for a 2lb roast and 10 minutes resting time. Use the oven meat probe if your oven is equipped with one set to 130 for medium rare. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roast Trip Tip with Potatoes and Peppers Convection Roast Mode Oven Roast Tri Tip Roasted Potatoes with Peppers, Onion & Green Beans Serves 4 - 6 People Planning Tips for Cooking this Meal in Convection Tri-Tip - plan 40 minutes cooking time for a 2lb roast and 10 minutes resting time. Use the oven meat probe if your oven is equipped with one set to 130 for medium rare. Roasted Vegetables - plan 30- 35 minutes cooking time. Organize the oven racks, have one rack in rack position 2 counting up from the bottom and the other on rack position 4 or 5. Preheat the oven in the Convection Roast Mode 325 degrees. INGREDIENTS 2lb - unseasoned Tri Tip roast 1 - teaspoons kosher salt 1 - tablespoon of your favorite BBQ dry rub 1 - tablespoon vegetable oil PREPARATION Like most meats Tri Tip needs only a blast of high heat to bring out the flavor, but if the majority of the cooking is done at lower temperatures it will also be very tender and juicy. Resting before slicing is very important and be sure to slice the meat across the grain for best results. There are many online videos that give excellent instruction on slicing Tri Tip. Place the meat on a rimmed baking sheet and massage the oil into the meat. Combine the seasonings and rub into the meat. The flavor of meat is always better if the dry rub is done in advance of cooking. Place in the oven on the upper rack and cook for 30 minutes at 325 degrees. Increase the oven temperature to 425 degrees and cook the roast for another 10 minutes to crisp the exterior. Remove the meat from the oven and rest it on a cutting board, don’t leave it on the hot pan. Rest for 10 minutes before slicing. Summer Meal One .pdf Download PDF • 177KB WANT TO LEARN MORE? Click Here MORE OPTIONS FROM OUR STEAM PAGE How to Cook Rack of Lamb in a Steam Oven RECIPE Slow Roasted Rib Eye Steak RECIPE Braised Spareribs with Plum Sauce RECIPE Slow Roasted Beef Tenderloin RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Roast Beef Top Loin Steam Roasted RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Vegetarian Shepherds Pie with Meat Substitute is a delicious casserole and easy to prepare. Remember whenever a recipe says, to boil, steam, or blanch, don’t get out a saucepan, just turn on your Steam oven. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Vegetarian Shepherds Pie with Meat Substitute Convection Bake Mode Golden-baked shepherd's pie topped with creamy mashed potatoes, garnished with fresh thyme, ready to serve on an elegant patterned plate. Shepherds Pie, a simple but very delicious casserole is actually very easy to prepare. Remember whenever a recipe says, to boil, steam, or blanch, don’t get out a saucepan, just turn on your Steam oven. This version of Shepherds Pie is packed with flavorful vegetables and uses a plant-based meat substitute; however, ground beef or ground lamb can be used instead. The potatoes can be steamed in the Steam oven or on the cooktop while the filling is being cooked, and of course I finished the pie in my convection oven that I know it will yield excellent results. I cooked the filling in an oven-safe cast iron pan so I didn’t have to transfer the filling to another pan for baking. INGREDIENTS 3 large baking potatoes, peeled and cut into chunks Butter and milk for mashing 2 tbsp oil 1 medium yellow onion, diced 3 cloves, garlic, minced 1 tsp fresh thyme or ½ tsp dried thyme 2 medium carrots, finely diced 1 medium rutabaga finely diced 1lb plant-based meat, or ground beef 2 tbsp tomato paste 2 tbsp Worcestershire sauce 2 cups vegetable stock (1 vegetable bouillon cube) 1 tbsp cornstarch dissolved in 2 tbsp cold water ½ cup frozen peas (defrosted) PREPARATION Steaming the Potatoes Steam Oven - place the potatoes in an oven-proof casserole with 1 cup of water and some salt. Cook in the Steam mode for 20 minutes until the potatoes are soft enough to mash. Cooktop - steam the potatoes with 2 cups of water and some salt for 15 - 20 minutes until soft enough to mash. Preparing the Filling Heat a 12 - 14” skillet or sauté pan (oven-safe if possible) over moderate heat, add the oil and heat for a minute, then add the onions and sauté until translucent. Stir in the garlic, thyme, carrots, and rutabaga and cook for 4 - 5 minutes to soften. Stir in the plant-based meat, increase the heat and cook over medium-high heat until browned. Reduce the heat to medium, add the tomato paste, Worcestershire sauce, and stock and bring to a simmer. Stir in the dissolved cornstarch and the peas and stir to combine. Taste and add salt and pepper as needed. Meanwhile, mash the steamed potatoes then spread them over the mixture in the pan. Baking the in the Convection Bake mode at 350 (180 C) degrees for 20 - 25 minutes until the potatoes begin to brown on the edge. Serves 6 PRINT OUR RECIPE Vegetarian Shepherds Pie with Meat Substitute .pdf Download PDF • 103KB WANT TO LEARN MORE? Click Here MORE OPTIONS FROM OUR STEAM OVEN! Provencal Golden Potato and Tomato Casserole RECIPE Orzo Pasta Salad with Grilled Artichokes RECIPE Potato Frittata with Linguica and Kale RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Broccoli and Cauliflower Gratin RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The 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! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

I paired my salmon burgers with cannellini beans sautéed with shallots and garlic, tossed with some freshly made walnut pesto, and a tomato salad. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Baked Salmon Burgers Convection Bake Mode Salmon burgers do require a little extra work to prepare, but since we eat so much salmon these days, it's good to vary the cooking method to keep things interesting. Of course, convection is ideal for baking the salmon burgers because cooking in convection will prevent them from drying out. Salmon burgers can be served with a salad or over a vegetable grain bowl, and of course, they are delicious in a soft bun with some salad and dressing. There are so many options. I paired my salmon burgers with cannellini beans sautéed with shallots and garlic, tossed with some freshly made walnut pesto, and a tomato salad. INGREDIENTS 1 ¼ lbs (625g) salmon filet, the thicker center portions are best 2 tbsp avocado mayonnaise 1 tbsp smooth Dijon mustard ½ tsp Old Bay seasoning 1 tsp lemon zest 1 tbsp lemon juice 3 scallions chopped 2 tbsp chopped Italian parsley 2 tbsp panko + 1 cup panko Salmon burgers ingredients. PREPARATION Chop the salmon into ¼" chunks, place about 2/3rds in a large bowl, and add the remainder to a food processor. Add the mayonnaise, mustard, seasoning, lemon zest, and juice to the salmon in the food processor and pulse to make a paste. Combine the salmon paste with the salmon chunks. Stir in the scallions, parsley, and 2 tbsp of panko, mixing lightly to combine. Season with salt and freshly ground pepper. Form the mixture into four large or six medium-sized patties and refrigerate for at least 30 minutes. Heat the oven in the Convection Bake mode to 400°F/205 °C. Spread the remaining panko breadcrumbs onto a flat plate. Press each of the patties into the panko on both sides until evenly coated. Spray the patties with some spray oil and bake for 10 - 12 minutes until firm and the panko is crispy. Place the burgers on rack position 3, counting up from the bottom. That way the heat from the top heating element will render the panko crispy and golden. Serves 4 Convection meal ingredients. PRINT OUR RECIPE Convection Baked Salmon Burgers .pdf Download PDF • 386KB WANT TO LEARN MORE? Click Here MORE SEAFOOD RECIPES FROM OUR STEAM PAGE! Lobster Mac' n Cheese RECIPE Slow Roasted Salmon RECIPE Potato Calamari Salad with Capers RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Steamed Salmon Salad Niçoise RECIPE How to Cook Lobster Tail in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The flavorful Roasted Sweet Potato Salad with Black Beans taste amazing with grilled meats. I first roasted the sweet potatoes in convection roast mode. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Sweet Potato and Black Bean Salad Convection Bake or Convection Roast Mode Vibrant sweet potato and black bean salad, garnished with fresh herbs and colorful bell peppers, perfect for a wholesome meal. If you are looking for a flavorful potato salad packed with healthy ingredients that tastes amazing with grilled foods or on its own, then this is the salad for you. I prepared this salad as part of a Convection meal. First I roasted the potatoes in Convection then broiled the steak in the Convection Broil Mode. First, peel the sweet potatoes and cut them into bite-sized pieces, toss them with some oil and seasoning and bake them for approximately 20 minutes in Convection Bake or Convection Roast. While the potatoes are in the oven, combine the remaining ingredients for the salad and prepare the dressing. Ingredients For the Potatoes 2 large sweet potatoes, peeled and cut into 1” segments ½ red onion, cut into 1” dice 2 tbsp olive or canola oil ½ tsp ground cumin ½ tsp Kosher salt Remaining Salad Ingredients 1 15 oz can of black beans, drained and rinsed 1 yellow or red bell pepper, seeded and cut into small dice 1 cup, fresh cilantro leaves, chopped For the Dressing ½ cup olive oil 1 large jalapeno pepper, seeded and coarsely chopped 2 cloves garlic, coarsely chopped Juice of 2 limes Preparation Heat the oven in the Convection Bake or Convection Roast mode at 400 egrees. Combine the sweet potatoes with the remaining ingredients and spread them onto a rimmed baking sheet. Place in the lower portion of the oven and bake for 20 minutes until tender and slightly caramelized. Set aside to cool when done. Combine the remaining salad ingredients in a large mixing bowl and combine with the cooked sweet potatoes. Combine all the ingredients for the dressing in a blender and process until smooth. Add ⅔ of the dressing to the prepared salad ingredients and season with sea salt. Taste and add more salt and dressing if needed. Note: The original recipe calls for 2 cans of black beans but I find 1 is sufficient, so I always have some extra dressing that I use for another salad. Serves 4 PRINT OUR RECIPE Roasted Sweet Potato and Black Bean Salad .pdf Download PDF • 99KB WANT TO LEARN MORE? Click Here HEALTHY STEAM OVEN SALADS! Potato Calamari Salad with Capers RECIPE Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley RECIPE Orzo Pasta Salad with Grilled Artichokes RECIPE How To Roast Beets in Convection RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This recipe perfectly illustrates a simple traditional method of cooking a succulent roast chicken in a cast-iron Dutch oven. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Provencal Pot Roasted Garlic Chicken Convection Bake or Convection Roast Mode Golden-brown Provencal pot-roasted chicken nestled among roasted garlic and potatoes, capturing a rustic and flavorful French-inspired dish. This recipe perfectly illustrates a simple traditional method of cooking a succulent roast chicken in a cast-iron Dutch oven. Recipes such as this were developed to ensure that moisture and flavor were preserved when cooking at a time when ovens were not as precise as the ovens we use nowadays. First, the chicken is cooked at a low temperature with the lid firmly in place to trap moisture in the pan. This allows the chicken to cook in its own juices and absorb the flavor of the abundance of garlic cloves and the fresh thyme. After the initial phase of slow cooking, the oven temperature is increased and the lid is removed, allowing the chicken to brown to perfection. Quick-cooking small new potatoes or fingerling potatoes can be added to the pan during the final phase of cooking for a delicious bistro meal. This dish is ideal for serving during the cooler months. Served with a loaf of crusty bread and a crisp fall salad, this meal is simple perfection. INGREDIENTS 1 chicken 3 - 4 lbs 1 tbsp kosher salt 4 sprigs fresh thyme 2 bay leaves 4 heads garlic, unpeeled cloves only 2 tbsp olive oil ¼ cup dry white wine 12 small new potatoes or whole fingerling potatoes Recipe ingredients. PREPARATION Heat the oven to 325°F (160 °C) in Convection Bake or Convection Roast mode. Lightly oil an enameled cast-iron Dutch oven. Season the chicken with the kosher salt and place the bay leaves and a sprig of thyme in the chicken cavity. Tie the chicken legs together with butcher's twine or insert a skewer to hold them in place. Add the remaining olive oil, white wine, thyme sprigs, and unpeeled garlic cloves to the pan and stir to combine. Place the chicken on top of the garlic cloves, then spritz with a light coating of olive oil, and cover with a tight-fitting lid. Place the pan in the oven and set the timer for 45 minutes. When the timer elapses, remove the pan and increase the oven temperature to 425°F (220 °C). Carefully remove the lid and fold in the potatoes. Return the pan to the oven without the lid and cook for an additional 20 - 25 minutes, until the chicken is golden brown and the potatoes are cooked through. Remove the pan from the oven, carefully remove the chicken, and set it aside to rest for 12 - 15 minutes before carving. Remove the potatoes and garlic and set aside to keep warm. Place the pan on the cooktop and add a splash of white wine to the pan juices. Deglaze the pan over medium-high heat, stirring continuously, scraping up any brown bits to create a sauce to serve with the chicken. When served, the garlic can be pressed out of the skin and spread over the chicken or mashed into the sauce. Serves 4 Note: Always take care when removing the hot pan from the oven. Leave a towel or pot holder on the lid to avoid accidentally picking up a hot lid. It’s easy to forget. PRINT OUR RECIPE Provencal Pot Roasted Garlic Chicken .pdf Download PDF • 891KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Steam Oven Roast Chicken and Vegetables RECIPE Mexican Street Corn Salad RECIPE Steamed Bone-In Chicken for Salads RECIPE Key Lime Cheesecake RECIPE Steam Roasted Beet Salad with Lamb and Feta Cheese RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

These crisp, flavorful roast potatoes coated in cornmeal, rosemary, and garlic are a wonderful accompaniment to any roast meat, but they can also be the star of the show for a meal without meat.  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Cornmeal Herb Crusted Roast Potatoes Convection Roast, Convection Bake Crispy roasted potatoes seasoned to perfection, garnished with fresh rosemary. These crisp, flavorful roast potatoes coated in cornmeal, rosemary, and garlic are a wonderful accompaniment to any roast meat, but they can also be the star of the show for a meal without meat. In this preparation, the potatoes are first steamed for approximately 15 minutes and then set aside to dry out. Prior to serving, they are tossed with cornmeal, garlic, and rosemary and roasted for another 15 - 20 minutes until crisp and golden. If you are serving these potatoes with a roast, they can be added to the oven when the meat is removed for resting and carving, and they should be ready to serve at the same time. The potatoes can be steamed over boiling water or in a steam oven, but either way, it is important to let them dry out completely prior to roasting. To ensure the potatoes cook evenly and crisp well, make sure the roasting pan is large enough to accommodate them without overcrowding. Heating the pan with some oil or duck fat for a few minutes before adding the potatoes is recommended. However, it is important to take care when doing this. First, arrange your oven racks so that one rack is on rack position one, closest to the (concealed) bottom heating element. If your oven features an extension rack, it will be easier to fold the potatoes into the hot oil. Once the oil has heated for 2 - 3 minutes, carefully extend the oven rack and fold in the potatoes. Of course, you can also remove the pan completely if that is easier. Savor the perfect symphony of flavors with juicy, perfectly grilled steak, crispy golden potatoes, and fresh greens in this mouthwatering feast. INGREDIENTS 2 lbs (1kg) medium red potatoes, scrubbed and cut into eight even wedges 1 tbsp (15g) cornmeal 1 tsp (5g) kosher salt 2 tbsp (30g) minced fresh rosemary leaves 6 cloves garlic, minced ½ cup (120ml) olive oil, avocado oil, or duck fat Recipe ingredients. PREPARATION Steam the potatoes in the steam oven or over boiling water for 12 - 15 minutes until they have softened slightly. Drain and spread onto a rimmed baking sheet to cool. Arrange the oven racks so that one rack is in the lowest position, and heat the oven in the Convection Roast or Convection Bake mode to 400℉/205C. Combine the cornmeal, salt, rosemary, and garlic in a large bowl and add some freshly ground pepper to taste. When the potatoes have cooled, gently fold them into the mix until they are evenly coated. Place a large, shallow, rimmed baking sheet on the lowest oven rack and add the oil or duck fat. Heat for 2 - 3 minutes, then carefully fold in the prepared potatoes and turn gently to coat them in the oil. Cook for 8-10 minutes, then open the door and stir the potatoes once more. Serves 4 - 6 Note: Large ¾ sized rimmed baking sheets (sheet pans) are ideal when roasting large quantities of vegetables in 30” or 36” ovens. PRINT OUR RECIPE Cornmeal Herb Crusted Roast Potatoes .pdf Download PDF • 81KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Risotto with Asparagus, Leeks and Proscuitto RECIPE Lobster Mac' n Cheese RECIPE Hot Corned Beef Sandwich RECIPE Provencal Golden Potato and Tomato Casserole RECIPE Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots RECIPE How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The chicken goes to the oven first at 375°F and 10 min in the zucchini, tomato and summer squash are added in. Cook for another 25 min or until chicken are veggies have crisped. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Chicken Thighs with Zucchini, Tomato and Summer Squash Convection Roast or Convection Bake Mode Often when I cook a meal in my convection oven for a group of people, I ask myself, what else I can cook while I have in the oven the main dish? Of course I will prepare a side dish and dessert. Why? Because in convection I can cook in multiple rack without transference of flavors. In this page, you can find three delicious recipes that can be prepare in no time and baked in one go: Roast Chicken Thighs Pieces Roasted Medley of Zucchini, Golden Squash & Cherry Tomatoes Nectarine Blackberry Crisp Planning Tips for Cooking this Meal in Convection Cooking Time Chicken Pieces - 25 - 35 minutes depending on the size Resting Time for Chicken - 5 minutes Cooking Time for Vegetables - 20 - 25 minutes Cooking Time for Crisp - 35 - 40 minutes Organize the oven racks, one on rack 2 (counting up from the bottom) the other on rack 4. Preheat the oven in the Convection Roast or Convection Bake Mode to 425 degrees. The chicken goes into the oven on the upper rack and the vegetables on the lower rack, set the timer for 10 minutes, then reduce the temperature to 375. Slide the crisp in next to either the vegetables or the chicken and set the timer for 15 minutes. Remove the chicken and vegetables from the oven, move the crisp to the upper rack to crisp the topping and cook for another 15 - 20 minutes. Serves 4 - 6 People Ingredients Spice Rubbed Chicken Pieces It’s always a good idea to roast a few extra chicken pieces to have on hand for salads or sandwiches. 6 - 8 bone in chicken pieces 2 - tablespoons olive oil 2 - teaspoons kosher salt 1 ½ - teaspoons dried mixed Italian seasoning 1 ½ - teaspoons garlic powder 2 - teaspoons smoked Spanish paprika (mild or spicy) Medley of Zucchini, Gold Squash & Cherry Tomatoes 2 - medium green zucchini, cut in half lengthwise, then each half cut into 1” thick chunks 2 - medium golden zucchini, cut the same way 1 - cup cherry tomatoes, cut in half 3 - cloves garlic, minced Fresh Herb & Feta Cheese Topping 1 - cup crumbled feta cheese ¼ - cup fresh herbs, mint, parsley, basil, oregano, minced Pinch of dried red chili Nectarine & Blackberry Crisp 6 - ripe nectarines, cut into 8 wedges each 1 - cup ripe blackberries ¼ - cup sugar 1 - stick unsalted butter, room temperature, cut into small pieces 1 - cup old-fashioned oats ½ - cup, brown sugar ½ - cup all purpose flour 1 - teaspoon ground cinnamon Dash of salt WANT TO LEARN MORE? Click Here MORE CHICKEN RECIPES FROM OUR STEAM PAGE 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Slow Roasted Chicken Wings RECIPE Braised Chicken with Lemon and Cilantro RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

WHY SHOULD I USE A CONVECTION OVEN? FAQ PAGE How What Why Do Why should I use a convection oven? There are many benefits to cooking with the circulating heat of Convection. Foods cooked in Convection retain more moisture which equals better texture and flavor. Multiple foods can be cooked at one time with no transfer of flavor, and the cooking time for large cuts of meat such as turkey is greatly reduced. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans