Roasting lean tender cut such as trip-tip at low temperatures in convection is a revelation. Yes the cooking time is longer, but the flavor and texture of the meat is far superior than using higher temperatures. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How To Roast a Tri-Tip at a Low Temperature in Convection Broil and Convection Roast Mode Roasted Trip-Tip at a Low Temperature in Convection Roasting lean tender cuts of meat at low temperatures in convection is a revelation. Yes the cooking time is longer; however, the flavor and texture of the meat is far superior than when cooked at higher temperatures and the brief high heat sear at the end of the cooking ensures a wonderful burst of flavor. INGREDIENTS 1- 2 ½ lb. tri tip roast 2 - tbsp olive oil 1 - tbsp BBQ seasoning such as Kinders ½ - tsp kosher salt Broiled Tomatillo Salsa 4 - tomatillo’s husks removed, cut into quarters ½ - white onion, cut into ½ “ slices 1 - jalapeno pepper, seeds removed, roughly chopped 2 - cloves garlic 1 - lime, juiced ¼ - cup cilantro leaves, chopped Salt Roasted Potatoes and Peppers 2 - lbs. red or golden potatoes, washed, dried and quartered 2 - peppers, red and orange or yellow and red, halved, seeded and cut into 2” pieces ½ - white onion, peeled and cut into 2” pieces 2 - tbsp olive oil ½ - tsp dried oregano PREPARATION Meal Preparation Plan The Tomatillo salsa is cooked at a high temperature using the Broil mode, so this definitely needs to be made in advance so the oven can cool down before cooking the meat. A 2 ½ lb. Tri Tip roast cooked at low temperatures will take approximately 40 minutes; you can monitor the internal temperature with the oven meat probe if your oven has that feature. The roasted vegetables are added to the oven approximately halfway through the cooking time, and they will cook at a low temperature for 25 minutes and at higher temperatures for 15 minutes. Broiled Tomatillo Salsa Line a small rimmed baking sheet with foil, shiny side down. Combine the tomatillos, onion, and jalapeno and spread onto the prepared baking sheet. Place an oven rack in the top rack position and heat the oven in the Broil Mode, 425 degrees. (When using the Broil Mode, the oven only requires a 5-minute preheat time, none for a gas oven.) Cook for 8 - 10 minutes, until the tomatillos are blistered and the onions are charred. Remove from the oven and cool before pureeing in a blender or food processor with the garlic, lime juice, and chopped cilantro leaves. Taste and add salt as needed. Low-Temperature Roast Tri-Tip Heat the oven to 300 degrees in the Convection Roast Mode and arrange the oven racks so that the meat will cook on the middle rack position and the vegetables on the lower rack position. Combine the oil and seasoning in a small bowl and rub into the tri-tip. Place the tri-tip on a rimmed baking sheet, and if using the oven meat probe, insert the sensor into the thickest part of the meat. Place the meat in the oven, program the meat probe to reach an internal temperature of 135 degrees, and set the timer for 25 minutes. When the timer has elapsed, increase the oven temperature to 375 degrees and cook the meat for 15 minutes or until the internal temperature of 135 degrees has been reached. The potatoes and peppers can be added to the oven at this time, and the timer set for 30 minutes to monitor their cooking time. When the meat has finished cooking, please remove it from the oven and set it aside to rest for 10 minutes before slicing. Note: if the internal temperature of the meat is reached before the potatoes are cooked, the oven will turn off automatically, so you may need to reprogram it to finish cooking the potatoes. Roasted Potatoes and Peppers Combine all the ingredients in a medium bowl and only add salt to taste before placing in the oven. Spread the ingredients onto a rimmed baking sheet and put them in the lower part of the oven when the timer for the low-temperature roasting has elapsed and the temperature has been increased to 375 degrees. Set the timer for 30 minutes for the vegetables. Even though a Tri Tip cooked this way is spectacular, it’s still important to carve it correctly across the grain so it’s not tough. If in doubt, check out one of our great YouTube tutorials. This meal serves 4 - 6 people. PRINT OUR RECIPE How To Roast a Trip-Tip at a Low Temperature in Convection .pdf Download PDF • 92KB WANT TO LEARN MORE? Click Here MORE DELICIOUS RECIPES FROM OUR STEAM OVEN! How to Cook Rack of Lamb in a Steam Oven RECIPE Slow Roasted Pork Shoulder RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Slow Roasted Beef Tenderloin RECIPE How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results RECIPE Roast Beef Top Loin Steam Roasted RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

How to roast a pork belly? Well in convection, of course. The skin forms perfect crisp crackling crust with minimal preparation YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Slow Roasted Pork Belly Convection or Convection Bake Roasted Pork Belly Even though convection can’t reduce the cooking time when slow roasting or braising tougher cuts of meat, the circulating heated air ensures juicy results and even cooking. Best of all, you can easily cook another braise simultaneously; this is just one more way convection makes meal preparation easier. The preparation for this recipe requires minimal effort, and the results are superb. Roasted pork belly can be enjoyed as a roast with vegetable sides, and any extra can be cut into small pieces and sauteed, served with fried rice or a noodle bowl, or served with spicy cabbage slaw. There are plenty of ways to enjoy this decadent cut of meat. We followed a method of cooking the pork belly in a foil packet for the slow-roasting phase. The foil packet captures the rendered fat, and the hot rendered fat basically cooks the meat. Another advantage is that this method makes it easy to contain the fat, cool it, and discard it after cooking. The spices you use will depend upon the flavor you are going for. Traditional spices such as fennel powder and mixed Italian seasoning will work well, but so will Chinese five-spice powder or a BBQ-style seasoning. INGREDIENTS 1 3-4 lb. pork belly Kosher salt Freshly Ground Pepper Vegetable Oil Seasoning of your choice PREPARATION For best results, blot the pork belly with paper towels and let it sit uncovered in the refrigerator overnight. The drier the skin, the crispier it will be. Heat the oven in the Convection or Convection Bake mode 300 ℉. Line a small rimmed baking sheet with foil. Place two more sheets of foil horizontally in the pan and fold the sides up to form an open box. This will capture the rendered fat, and since the meat will be cooked in the rendered fat, it will become very tender. Season the meat (not the skin) with ½ teaspoon of kosher salt, some freshly cracked pepper, and ½ tsp of your preferred seasoning blend. Place the meat in the foil-lined pan and pinch the corners to form a tight seal. Brush the skin with a tablespoon of vegetable oil and place the pan in the oven. MORE PORK RECIPES Cook for 2 - 2 ½ hours until the meat is tender. Remove the pork from the oven, change the oven mode to Convection Roast or Convection Bake, and increase the oven temperature to 450°F. Carefully remove the pork from the foil packet and place it on a rack in a shallow pan. Return the pan to the oven and cook for another 20 - 30 minutes or until the skin has crisped. Allow the meat to rest before slicing; we found turning the roast over and slicing it easier, cutting through the crispy skin on the underside. Allow the rendered fat to cool in the foil-lined pan. Once it has hardened, discard it unless you like to use it for other cooking. Serves 4 Click here to go to Brisket Braised In Red Wine Convection Roast Pork Belly .pdf Download PDF • 118KB WANT TO LEARN MORE? Click Here TRY COOKING USING YOUR STEAM OVEN! How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results RECIPE Pork Tenderloin with Roasted Vegetables RECIPE Slow Roasted Pork Shoulder RECIPE Braised Turkey with Butternut Squash, Chickpeas and Tomatoes 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! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... 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! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Meaty portobello mushrooms are ideal for filling with delicious savory stuffing before finishing the cooking using the Broil mode in your Convection oven. This recipe's filling is made with sauteed shallots, garlic, yellow pepper, and spinach and topped with slices of Gouda cheese. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Spinach, Gouda Stuffed Portobello Mushrooms Convection Broil Spinach and Gouda stuffed Portobello mushrooms on a baking tray. Meaty portobello mushrooms are ideal for filling with delicious savory stuffing before finishing the cooking using the Broil mode in your Convection oven. This recipe's filling is made with sauteed shallots, garlic, yellow pepper, and spinach and topped with slices of Gouda cheese. INGREDIENTS 4 portobello mushrooms, stems, and gills removed. (Stems can be chopped and used in the filling.) 1 tbsp olive oil 1 shallot, sliced 3 cloves garlic, minced 1/4 tsp mixed Italian seasoning Pinch of dried red chilis 1/2 yellow bell pepper, seeds removed, cut into small dice 2 cups chopped spinach leaves, large stems removed if using bunched spinach 1/2 cup shredded Mozzarella cheese 6 slices Gouda cheese Al the ingredients for this recipe. PREPARATION Wipe the mushrooms clean with a damp paper towel, remove the stem, and scrape out the gills with a spoon. Heat a medium saute pan over moderate heat. Add the oil and cook the shallot and garlic for a minute to soften, not letting them burn. Add the seasoning, chopped mushroom stems (if using), and the bell pepper. Continue cooking until the vegetables soften, then stir in the spinach and cook until just wilted. Remove the pan from the heat, and when cooled, season with salt and pepper and stir in the grated cheese. Sautee the ingredients for the filling Arrange the oven racks to place a tray close to the Broil element with at least a 2" clearance. Heat the oven in the Broil with Convection or Broil with Circulated Air mode to 450 F or Medium. Brush or spray both sides of the mushrooms with olive oil. When the oven comes to temperature, place the mushrooms cleaned side down on a small rimmed baking sheet and cook for about 5 minutes. The portobellos need to be precooked. Take the mushrooms out of the oven and divide the prepared filling evenly between each one. Place the mushrooms back in the pan and cook for 6 - 8 minutes until they soften. Remove the pan from the oven, top each mushroom with a few slices of Gouda cheese, and return it to the oven. Remove the pan when the cheese has melted and is bubbling. Serves 4 Note: Remember, always broil with the oven door closed. PRINT OUR RECIPE Spinach, Gouda Stuffed Portobello Mushrooms .pdf Download PDF • 379KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH COMBINED STEAM RECIPES! Bake Classic Petite Baguettes Like a Pro RECIPE Steam Roasted Beet Salad with Lamb and Feta Cheese RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil RECIPE Vanilla Creme Brulee RECIPE Italian Seafood Salad with Calamari, Scallops and Shrimp RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

n this recipe, the cauliflower is cut into thick slices and marinated with chopped garlic and some mixed Italian seasoning. For crispy-edged cauliflower with a creamy center, roasting cauliflower in convection at a high temperature for about 20 minutes is key. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Roast Cauliflower with Spicy Lentils Convection Roast or Convection Bake Mode For crispy-edged cauliflower with a creamy center, roast in convection In this recipe, the cauliflower is cut into thick slices and marinated with chopped garlic and some mixed Italian seasoning. For crispy-edged cauliflower with a creamy center, roasting cauliflower in convection at a high temperature for about 20 minutes is key. Add a topping of spicy lentils for another sensational side dish. While the cauliflower is roasting, the quick-cooking lentil stew is set to simmer on the cooktop and then spooned over the roasted cauliflower. This combination makes a wonderful meal in itself. However, it also pairs well with roast chicken or lamb. INGREDIENTS For the lentils 2 tbsp olive oil + 2 tbsp butter 1 medium yellow onion, chopped into small dice 2 medium carrots, cut into small dice 2 medium celery stalks, cut into small dice 1 tbsp, chilis in Adobo sauce (or more to taste) 1 cups lentils, rinsed 3 cups water Recipe ingredients For the cauliflower 1 head cauliflower 3 cloves garlic, minced ½ tsp ground cumin ¼ tsp kosher salt 2 tbsp olive oil ¼ cup fresh cilantro leaves, chopped PREPARATION Heat a large saucepan over moderate heat, add the oil and butter to the pan and when foaming add the onion and cook until softened. Stir in the carrots, celery and cumin and cook over moderate heat for 5 minutes. Add the chilis, lentils and water and bring to a gentle simmer. Cover and simmer for 25 minutes. Add sea salt and freshly ground pepper to taste. Meanwhile, heat the oven in the Convection Roast mode to 425 F. Cut the cauliflower in half and slice each half into thick slices, discarding any excess core. Toss the cauliflower with the garlic, cumin, salt, and olive oil and spread onto a rimmed baking sheet. Place the cauliflower in the lower part of the oven, close to the bottom heating element, and cook for 12 minutes. Turn the cauliflower slices to avoid over cooking on one side and continue cooking for another 12 - 15 minutes until the edges are crispy. Arrange the cooked cauliflower on a platter, top with the lentil stew, and garnish with fresh cilantro. Serves 2 - 4 PRINT OUR RECIPE Convection Roast Cauliflower with Spicy Lentils .pdf Download PDF • 75KB WANT TO LEARN MORE? Click Here TRY THESE RECIPES FROM OUR STEAM OVEN! Provencal Golden Potato and Tomato Casserole RECIPE Braised Spareribs with Plum Sauce RECIPE Steamed Bulgur Pilaf with Kale and Red Pepper Paste RECIPE Slow Roasted Beef Tenderloin RECIPE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Roast the chicken on a rack in a shallow pan to allow the Convection heat to cook it evenly while retaining all the delicious juices. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Chicken Roasted with Lemon and Thyme in Convection Convection Roast or Convection Bake Mode Roasted chicken with lemon and thyme, accompanied by vegetables, chickpeas, and fresh herbs. There are several important tips for making really good roast chicken. Marinate the chicken a few hours or overnight. Let it sit outside of the refrigerator in a cool spot for a couple of hours before cooking. Prepare all the marinade ingredients then season the chicken wearing prep gloves. Roast the chicken on a rack in a shallow pan to allow the Convection heat to cook it evenly while retaining all the delicious juices. INGREDIENTS 1 - 4-5lb chicken 1 - lemon, cut into thin slices 2 - tablespoons, fresh thyme leaves 3 - cloves garlic, minced 3 - tablespoons, olive oil Salt and pepper PREPARATION Slice the lemon and mix the oil with the thyme, garlic, salt and pepper. Place the chicken on a rimmed pan and wearing disposable gloves, gently loosen the skin from the breast and thighs with the point of a sharp knife. Carefully slide the lemon slices under the skin and rub the herbed oil under and over the skin. Preheat the oven to Convection Roast or Convection Bake 350 degrees and roast for 45 minutes. Increase the temperature to 450 degrees and cook for an additional 15 - 20 minutes until crisp and browned. Remember to rest the chicken for 10 - 12 minutes before carving on a rimmed cutting board to capture all those delicious juices. Lemon Thyme Roast Chicken .pdf Download PDF • 238KB WANT TO LEARN MORE? Click Here MORE CHICKEN RECIPES FROM OUR STEAM PAGE Succulent Steam Oven Turkey Breast RECIPE Steam Oven Roast Chicken and Vegetables RECIPE 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Braised Chicken with Lemon and Cilantro RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A classic Paris-Brest is traditionally made by forming a large choux pastry ring. After baking, the pastry is split, filled with cream, and topped with hazelnut praline. However, this version is more straightforward, featuring Chantilly cream, almonds, and raspberries. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Paris-Brest with Chantilly Cream and Raspberries Convection, Convection Bake Paris-Brest with Chantilly Cream and Raspberries Once you have made choux pastry a few times and realize the process is fairly easy, you may feel ready to tackle a more elaborate dessert. A classic Paris-Brest is traditionally made by forming a large choux pastry ring. After baking, the pastry is split, filled with cream, and topped with hazelnut praline. However, this version is more straightforward, featuring Chantilly cream, almonds, and raspberries. This type of dessert should be consumed on the same day it is made. Alternatively, you can prepare the ring or rings in advance and freeze them. When you're ready to serve, simply bake the frozen choux pastry, fill it with cream, and enjoy. With the amount of ingredients listed below, making two choux pastry rings that are five and a half inches in diameter is preferable to making one large ring, as it takes less time to cook. If you opt for a large pastry ring, you will end up with a very large choux pastry—unless, of course, that is your goal. INGREDIENTS For the Choux Pastry ¼ cup water ¼ cup milk ½ stick of unsalted butter, cut into chunks ½ cup unbleached all-purpose flour Pinch of kosher salt 3 large, room-temperature eggs For the topping 1 egg and milk or cream ⅛ cup of sliced almonds For the filling 1 pint / 473 ml heavy cream ⅓ cup of confectionery sugar PREPARATION Combine the water, milk, butter, and salt in a medium-sized heavy saucepan. Bring the mixture to a boil over medium-high heat. Once boiling, add the flour all at once, stirring vigorously with a firm spatula or wooden spoon to form a smooth dough. Reduce the heat to low and continue stirring until the mixture dries out and pulls away from the sides of the pan. Scrape the dough into a bowl and set it aside to cool for a minute. Alternatively, you can use a mixer to cool it down more quickly. Meanwhile, preheat the oven to 375°F (190°C) in Convection or Convection Bake mode, and line two baking sheets with parchment paper. If you plan to freeze the choux pastry rings, you can skip this step. Beat the eggs into the cooled dough one at a time, ensuring to mix well after each addition. On the parchment paper, mark a 5.5-inch (14 cm) circle using a pencil. You can also use a small plate to draw the circle or make an 8-inch (20.3 cm) circle for one large pastry. I recommend making two smaller pastries. You will need a ½ inch plain or star-shaped piping tip. Pipe two concentric rings and then add a third ring on top of the first two. Brush the pastry with a mixture of egg and milk (or cream) and sprinkle with sliced almonds. Bake for 35 to 40 minutes; note that baking time may vary depending on your oven. Once the choux pastry is done baking, turn off the oven and leave the pastries inside for about 30 minutes to help them become crunchy. Then, remove them and let them cool. Once the pastries are cool, cut them in half horizontally. Next, beat the cream until it is firm. Using a piping bag, pipe the cream onto the bottom half of each pastry. Sprinkle with almond slices, and then place raspberries along the outer edge of the cream. Finally, place the top half of the pastry back on. Dust with powdered sugar, and your Paris Brest is ready to serve! One Paris Brest serves 6 portions. PRINT OUR RECIPE Paris-Brest with Chantilly Cream and Raspberries .pdf Download PDF • 238KB WANT TO LEARN MORE? Click Here LOOKING FOR A DIFFERENT DESSERT OR RECIPE? Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Vanilla Creme Brulee RECIPE Chocolate Flan RECIPE Key Lime Cheesecake RECIPE Slow Roasted Pork Shoulder RECIPE How to Cook Prime Rib in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Convection Broil is the ideal cooking mode for crisp crusted juicy salmon bursting with flavor. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection For Crisp Roast Salmon Convection Broil Grilled salmon with pasta, fresh vegetables, basil garnish, and savory sauce. Meaty cuts of salmon such as King or Atlantic salmon are delicious when cooked with high heat because the higher fat content adds fabulous flavor while the circulating convection heat ensures the fish doesn’t dry out. Broiling or grilling is a delicate dance, the high heat bursts open the flavor of the food but too much heat and the food can easily be destroyed. A meaty piece of salmon weighing ¾ lb will cook in approximately 10 minutes in the Convection Broil mode at 450℉. Remember these important steps for successful oven broiling. Only a short preheat time is required when using the Broil modes because the heating cycle is accelerated for quick cooking. Allow approximately 5 - 8 minutes to preheat the broiler but be sure to arrange the oven racks prior to heating the oven so you don’t have to handle a hot rack. Remember the oven door must remain closed during broiling and when you remove the fish from the oven, slide it off the hot pan so it doesn’t continue cooking. To keep the kitchen air clean when broiling be sure to turn on the cooktop ventilation, this will also minimize residual odors from lingering. INGREDIENTS 2 pieces center cut Atlantic or King Salmon approx. ¾ lb. each ¼ cup Teriyaki glaze and a sprinkling of sesame seeds or your preferred glaze PREPARATION Heat the oven in the Convection Broil mode to 450°F. Place the salmon on a rimmed baking sheet or an oven broil pan and brush with your preferred glaze. It’s best not to add too much glaze especially when using a sauce that has sugar to avoid burning. Place the pan in the oven making sure the top of the fish is at least 3 - 4 inches away from the top heating element. Cook for 10- 12 minutes, test the fish for doneness and if done remove from the pan and set aside to rest for a few minutes before serving. Serves 4 PRINT OUR RECIPE Convection Broil Salmon .pdf Download PDF • 106KB WANT TO LEARN MORE? Click Here IT'S ALL ABOUT STEAM COOKING! Hot Corned Beef Sandwich RECIPE Vanilla Creme Brulee RECIPE Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Steamed Salmon Salad Niçoise RECIPE Slow Roasted Salmon RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... 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! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this preparation, the chicken is spatchcocked and cooked on a bed of apples and onions while the potatoes are roasted on a separate tray, to which the chanterelle mushrooms are added for the final 12 minutes of cooking YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Chicken and Potatoes with Chanterelle Mushrooms Convection Roast or Convection Bake Mode Roasted Chicken and Potatoes with Chanterelle Mushrooms In this preparation, the chicken is spatchcocked and cooked on a bed of apples and onions while the potatoes are roasted on a separate tray, to which the chanterelle mushrooms are added for the final 12 minutes of cooking. Chanterelle mushrooms are costly; however, I only used 1/4lb, but you could easily add more if you prefer. Roasting in convection is ideal to ensure the chicken remains moist. When spatchcocked, you can be assured the chicken will cook evenly. Choosing convection also means that you can add a tray of potatoes to cook at the same time and not have to worry about rotating the trays. The chicken should be cooked for 50 - 60 minutes, and you should allow at least 15 minutes for resting and carving. The potatoes should be cooked for approximately 30 minutes, and the mushrooms should be added to the potatoes for the final 10 minutes. This is the cooking plan I used to ensure the potatoes were hot and ready to come out of the oven when the chicken was ready to serve. Cooking time and temperature Chicken - 425 F/ 245 C for 15 minutes + 350 F/180 C for 45 minutes + resting and carving Potatoes are added to the oven halfway through the second phase, about 20 minutes before the chicken is ready to come out. When the chicken comes out, increase the temperature to 425 F/245 C and fold the mushrooms into the potatoes to cook together for the final 10 - 12 minutes. Recipe ingredients INGREDIENTS 1 whole chicken, approx 4lbs, spatchcocked 3 large apples, Granny Smith or Fuji, each cut into six wedges 1 large yellow onion, cut into six wedges 4 cloves garlic, smashed 3 sprigs fresh thyme Olive oil 2 lbs golden potatoes, cut in half lengthwise ½ tsp herbs de Provence ¼ lb fresh chanterelle mushrooms, brushed clean and sliced in half or thirds if very large 2 tbsp fresh Italian parsley leaves, chopped 2 cloves garlic, minced PREPARATION If time permits, spatchcock the chicken a day in advance of cooking or several hours before cooking and season with kosher salt. Refrigerate uncovered and bring to room temperature before cooking. To spatchcock the chicken, lay it breast-side down on a washable cutting board or baking sheet and cut along each side of the backbone with a sharp knife to detach it from the thigh bone all the way to the wing joint. This can also be done with sharp kitchen shears. If necessary, you can make a small incision on either side of the breastbone and crack the breastbone to flatten the chicken. The backbone can be roasted along with the chicken or set aside and used to make chicken stock. Heat the oven in the Convection Roast or Convection Bake mode to 425 F/245 C. Combine the prepared apples and onion with the fresh thyme sprigs and garlic, season with a little salt and pepper, and a drizzle of olive oil, just enough to coat the mixture. Place the mixture in the center of a rimmed baking sheet and place the chicken on top, making sure everything is under the chicken. Place in the oven and set the timer for 15 minutes. Chicken over the apples and yellow onion When the timer has elapsed, reduce the oven temperature to 350 F/180 C and set the timer for 20 minutes. When the timer elapses after 20 minutes, toss the prepared potatoes in a little olive oil (or duck fat) and season with the herbs de Provence, a sprinkle of kosher salt, and freshly ground pepper. Spread the potatoes onto a rimmed baking sheet and slide them into the oven on a rack underneath the chicken. Set the timer for 25 minutes. When the timer has elapsed, remove the chicken from the oven, set it aside to rest, and increase the oven temperature to 425 F/245 C. Toss the chanterelles with the chopped parsley and minced garlic and drizzle with a little olive oil. Carefully fold the mushrooms into the potatoes and set the timer for 12 minutes. At this point, the potatoes should be cooked through and golden, and the mushrooms beautifully roasted. Convection ovens allow you to cook on multiple racks. The chicken can be removed from the roasting pan and set on a cutting board to rest, and the apples and onions can be gently transferred to a serving bowl and kept warm. The roasting pan can be deglazed on the cooktop with a little splash of wine or bourbon to capture delicious cooking juices to pour over the chicken. Serves 4 - 6 PRINT OUR RECIPE Roasted Chicken and Potatoes with Chanterelle Mushrooms .pdf Download PDF • 75KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Braised Chicken with Lemon and Cilantro RECIPE BBQ Pulled Turkey RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Fish Pie with Wild Cod and Shrimp RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Baked Risotto with Lemon and Basil RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Using Convection with a moderate cooking temperature is key for a succulent sirloin roast. Carved into thin slices it’s ideal for roast beef sandwiches or it can also be enjoyed as a roast dinner. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How to Cook a Beef Sirloin Roast in Convection Low Temperature Roasting Sirloin Roast cooked in a convection oven. Using Convection with a moderate cooking temperature is key for a succulent sirloin roast. Carved into thin slices it’s ideal for roast beef sandwiches or it can also be enjoyed as a roast dinner. When roasting meats especially lean cuts such as beef sirloin there are several important steps that will prevent the meat from drying out during the cooking. Seasoning the meat with a garlic herb rub, some olive oil and a good amount of Kosher salt is essential for good flavor and letting the meat come to room temperature prior to cooking ensures even cooking. Placing the roast on a rack in a shallow pan ensures the heat of the pan doesn’t leech moisture out of the meat and the shallow pan allows the heated Convection air to circulate around the meat cooking it from the edge to the center. In this recipe the roast is cooked at 325° for the entire time. Roasting at a low temperature prevents the meat from drying out and it still gets nicely browned. For accuracy using the oven meat probe is recommended or test the internal temperature with an instant read thermometer as directed in the recipe. INGREDIENTS 3lb beef sirloin roast ¼ cup finely chopped fresh Italian parsley or 1 tbsp dried parsley 3 cloves garlic, finely minced 1 tsp Kosher salt 2 tbsp olive oil Freshly ground pepper PREPARATION Combine the seasonings with the olive oil and rub into the meat. Place the meat on a rack in a shallow pan and let it come to room temperature. Heat the oven in the Convection Roast or Convection Bake mode to 325 degrees. Insert the oven meat probe (if applicable) at an angle into the meat making sure the tip is in the meat and not touching the pan. Place the roast on the center rack in the oven and close the door. Program the probe to your preferred internal temperature and touch the Probe symbol or Start to activate the probe. If your oven is not equipped with a probe, check the internal temperature with an instant read thermometer after 45 minutes cooking time. The reading you get at that time will give you an idea of how much longer you will need to cook the meat. Be sure to allow at least 15 minutes resting time before carving. Serves 4 - 6 PRINT OUR RECIPE How to Cook a Beef Sirloin Roast in a Convection Oven .pdf Download PDF • 103KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH OUR STEAM RECIPE PAGE! Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Key Lime Cheesecake RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Whole Steam Roasted Cauliflower RECIPE Slow Roasted Beef Tenderloin RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this recipe, the chicken breasts are brushed with a smear of mustard combined with a little olive oil and seasoning before being topped with grated Parmesan cheese. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Parmesan Crusted Chicken Breasts Convection Microwave Boneless skinless chicken breasts are a great source of lean protein and for succulent flavorful chicken; and the best oven method for cooking chicken breasts is convection. This recipe was cooked in a Speed oven using a combination of convection and microwaves. Parmesan-crusted chicken breast with roasted carrots, cauliflower, and fresh greens on a black platter. In this recipe, the chicken breasts are brushed with a smear of mustard combined with a little olive oil and seasoning before being topped with grated Parmesan cheese. The flavors from the mustard and the cheese transforms plain chicken into something quite delicious. Best of all when cooked in Convection the chicken remains very juicy, and seasonal vegetables can be cooked with the chicken for an easy oven meal. Even though the approximate cooking time for this meal is 25 - 30 minutes, I used the Speed cooking option in my Convection microwave to reduce the cooking time to 18 minutes. When you combine Convection with low Microwave power you still get all the benefits of Convection cooking while the microwave speeds up the process. I was able to use a glass tray that came with my oven to cook this meal, however, if your oven doesn’t have an included pan be sure to use an oven-safe pan that is not metal if you plan to use the combination Convection Microwave mode for cooking. This meal can also be cooked in a standard Convection oven using the Convection Bake or Convection Roast mode. INGREDIENTS 2 skinless boneless chicken breasts 6 - 8oz each 1 tbsp smooth Dijon mustard 1 tsp olive oil ½ tsp dried oregano Kosher salt and freshly ground pepper ½ cup grated Parmesan cheese PREPARATION Heat the Convection Microwave oven in the Convection mode 375F while you prepare the chicken. Place the chicken on the oven pan and pat dry with paper towels. Combine the mustard olive oil and oregano and smear evenly over the chicken. Season with salt and pepper and press the Parmesan cheese evenly over each breast. Seasonal vegetables can be tossed with olive oil and added to the pan to cook together with the chicken. Place the prepared pan in the oven on the second rack position from the top, select the option to add Microwave power, and set the Microwave wattage to 180 watts, set the timer for 15 minutes. When the timer has elapsed change the mode to Convection Broil and increase the oven temperature to 425 degrees and cook for 3 - 4 minutes until the crust is crisp and golden. If your oven has the option to set a Sequential operation you can program the cooking steps so that the changes in mode and temperature will be automatic. Serves 2 PRINT OUR RECIPE Parmesan Crusted Chicken Breasts .pdf Download PDF • 97KB WANT TO LEARN MORE? Click Here MORE POULTRY RECIPES FROM OUR STEAM PAGE 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Braised Chicken with Lemon and Cilantro RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Braised Turkey with Butternut Squash, Chickpeas and Tomatoes RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

"Osso buco," literally “a bone with a hole,” is a wonderful Italian dish typically made with veal shanks. The hole in the bone of the veal or beef shank is filled with delicious bone marrow, which adds amazing flavor. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 The Simplest and Most Delicious Way to Prepare Beef Shank Osso Buco Convection or Convection Bake Mode "Osso Buco," literally “a bone with a hole,” is a wonderful Italian dish typically made with veal shanks. The hole in the bone of the veal or beef shank is filled with delicious bone marrow, which adds amazing flavor to this slowly cooked dish and is a wonderful treat to scoop out and savor. Veal is not readily available in all markets; however, this dish can also be made with beef shanks, which are more easily found. The recipe I use is a traditional Milanese recipe that requires only butter, white wine, chicken stock, and tomatoes. The key is to serve this simple braise with Gremolata, that flavorful mixture of chopped fresh parsley, garlic, and lemon zest. First the shanks are browned on the cooktop in a wide, shallow, oven-safe pan. Once browned, the wine is added and reduced; then the tomatoes are added, and after a further reduction, the stock is added; the dish is covered and placed in the oven for 1 ½ - 2 hours. It’s such a simple preparation but so flavorful. Using convection does not reduce the cooking time. However, the circulating convection heat is ideal for maintaining a consistent level of heat in the pan, and you can also cook another dish at the same time if needed. Osso Buco is typically served with Risotto Milanese, which can also be cooked in a covered pan or uncovered in a steam oven. Recipe ingredients. INGREDIENTS 4 pieces beef or veal shank about 1” thick 3 oz unsalted butter ½ cup dry white wine ½ cup chicken stock 1 28-oz can of whole peeled tomatoes For the Gremolata ¼ cup Italian parsley, finely chopped 1 large clove garlic, finely minced 1 lemon zest only PREPARATION Heat the oven in the Convection or Convection Bake mode to 325 F/ 160 C. Heat a wide, shallow oven-safe pan with a tight-fitting lid over moderate heat. Add the butter, and when sizzling, place the shanks into the pan. Cook over moderate heat until evenly browned, then gently turn the shanks over and brown the other side. Handle the shanks gently to avoid the marrow falling out of the bone. Once both sides are browned, add the wine to the pan, lower the heat, and reduce for 8 - 10 minutes. Osso Buco sizzling in the pan, ready for the rest of ingredients. Add the tomatoes, crushing them in your fingers as you add them to the pan. Continue cooking for another 10 minutes over medium heat until they reduce slightly, then add the stock. Cover the pan and place it in the oven. Cook for 1 ½ - 2 hours until the meat is tender and ready to fall off the bone. Meanwhile, combine the finely minced parsley, garlic, and lemon zest and set aside. Serve the Osso Buco over risotto or polenta with a generous garnish of the Gremolata. Serves 4 PRINT OUR RECIPE Beef Shank Osso Buco .pdf Download PDF • 408KB WANT TO LEARN MORE? Click Here LOOKING FOR MORE RECIPES? Hot Corned Beef Sandwich RECIPE How to Cook Lobster Tail in the Steam Oven RECIPE Braised Chicken with Lemon and Cilantro RECIPE Slow Roasted Beef Tenderloin RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The potatoes can be steamed several hours in advance of roasting and left in a cool spot to dry out before slicing and tossing with the oil and seasoning. Par cooked potatoes will only need a quick blast in a hot oven YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Garlic Rosemary Roasted Potatoes Steam & Convection Roast or Convection Bake Mode Garlic Rosemary Roasted Potatoes. There is nothing quite so delicious as a crispy side of hot potatoes to serve with meats, leafy greens or fish and there are several advantages to steaming potatoes prior to roasting them. The potatoes can be steamed several hours in advance of roasting and left in a cool spot to dry out before slicing and tossing with the oil and seasoning. Par cooked potatoes will only need a quick blast in a hot oven to finish cooking so it’s easy to time them to be ready when the meat has rested and been carved. Then there is the flavor, potatoes that have been steamed prior to roasting have noticeably better flavor and texture when roasted in Convection. Cooking potatoes this way elevates them from a humble side to a stunning side. Steam & Convection Roast or Convection Bake INGREDIENTS 3 - lbs baby yellow or red potatoes 1 - tablespoons EVOO 1 - tablespoon butter (very soft or melted) ½ - teaspoon herb’s de Provence or seasoning of your choice PREPARATION Steam the potatoes on the cooktop with a generous pinch of salt until a knife can be easily inserted into the flesh, allow 15 - 20 minutes. Drain and set the potatoes aside to cool. Preheat the oven to Convection Roast or Convection Bake 400 degrees Cut the potatoes into the desired shape and toss with the olive oil, butter and seasoning and spread onto a rimmed baking sheet. Roast in the oven on rack position 2 (counting up from the bottom) for 20 - 25 minutes until crispy on the edges. Toss the potatoes halfway through the cooking time to ensure they are evenly crisped. Serves 4 - 6 Twice Cooked Herb Roasted Potatoes .pdf Download PDF • 214KB WANT TO LEARN MORE? Click Here MORE POTATO RECIPES FROM OUR STEAM PAGE Easy Steamed Potato Salad with Eggs and Asparagus RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Provencal Golden Potato and Tomato Casserole RECIPE Italian Seafood Salad with Calamari, Scallops and Shrimp RECIPE Potato Calamari Salad with Capers RECIPE Potatoes Steam Roasted with Tomatoes and Capers RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A savory gratin is a flavorful, warming dish that elevates simple meals such as roast chicken or pork tenderloin. It can also be enjoyed with a crisp salad. You will only need a small butternut squash that weighs about 1 lb (450 kg). YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Butternut Squash Gratin with Leeks and Apples Convection Bake Mode Enjoy this apple and cheese gratin, combining crisp apples and melted cheese, topped with fresh herbs for a delightful treat. A savory gratin is a flavorful, warming dish that elevates simple meals such as roast chicken or pork tenderloin. It can also be enjoyed with a crisp salad. There is a fair bit of slicing involved in creating this gratin, but the results are definitely worth the effort. You will only need a small butternut squash that weighs about 1 lb (450 kg). Don’t worry if your squash is slightly larger; it won’t upset the balance of the ingredients. INGREDIENTS 2 tbsp (28 g) butter 1 tbsp (15 g) olive oil 2 medium leeks (white part only) trimmed, washed and dried ½ cup (118 ml) dry sherry (or white wine or apple cider) 1 tbsp (15 g) chopped fresh sage plus additional for garnish 1 lb (450 kg) butternut squash, peeled, seeded, and cut into approximately ⅛” slices (3mm) 1 lb (450 g) apples, peeled, cored, and cut into approximately ⅛” slices (3mm) ½ cup (113 g) grated Gruyere or Fontina cheese ½ cup (113 g) grated Parmesan cheese Ingredients for a delicious fall recipe: butternut squash, leeks, apples, sage, cheese, and seasonings. PREPARATION Heat a medium-sized skillet over moderate heat. Add 2 tbsp butter and 1 tbsp olive oil to the pan, and when the butter is foaming, add the sliced leeks. Cook over moderate heat until softened and beginning to brown on the edges. Add the sherry and sage to the pan and cook for a few minutes until the liquid is reduced. Set aside. Slice the butternut squash and apples and heat the oven in the Convection Bake mode to 350 F/175 C. Lightly butter or spritz a shallow gratin dish with some spray oil. Layer the squash in overlapping layers into the prepared dish and season with salt and freshly ground pepper. Spread the cooked leeks over the squash and arrange the apples in an overlapping layer over the leeks. Brush or spray the apples with some olive oil and cover the pan tightly with foil. Place the dish in the oven and bake for 45 - 50 minutes, until the squash is tender. Carefully remove the foil, sprinkle the cheeses over the top of the dish and bake for another 10 - 12 minutes until the cheese has melted and is golden. Let the gratin settle for 5 - 10 minutes before serving with a sprinkle of chopped fresh sage. Serves 4 PRINT OUR RECIPE Butternut Squash Gratin with Leeks and Apples .pdf Download PDF • 98KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING DIFFERENT? Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Easy Steamed Potato Salad with Eggs and Asparagus RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Broccoli and Cauliflower Gratin RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!