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If you are having trouble achieving consistent results when cooking in your Convection oven before you call Service, check out these troubleshooting tips. Troubleshooting Convection Cooking and Baking Issues Baking troubleshooting: Testing out a new oven with homemade cornbread. If you are having trouble achieving consistent results when cooking in your Convection oven before you call Service, check out these troubleshooting tips. Your new oven is designed to ensure success with all your cooking and baking and a little guidance can make all the difference. Best Uses For best uses watch the videos on each cooking mode. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE

HOW IS LOW-TEMPERATURE COOKING (LTC) DIFFERENT FROM BRAISING? FAQ PAGE How What Why Do How is Low-Temperature Cooking (LTC) Different from Braising? Braising is a method of slowly cooking tougher cuts of meat in liquid with aromatics in a covered casserole. A tightly fitting lid on the pan creates steam in the pan that helps tenderize the meat during the long slow cooking process. The major difference is the cooking temperature, the temperature for braising is 280 - 325 degrees. Low-temperature cooking on the other hand is for lean tender cuts of meat, poultry , and fish and the temperature range for cooking is 140 - 200 degrees. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

The steam oven is great for cooking grains such as rice, quinoa, barley and more; you can also steam vegetables, and eggs. In my experience beans are still better when cooked on a range top. Tips for Steaming Grains, Vegetables & Eggs Tips for cooking grains: The Steam Oven is a great tool for cooking grains and legumes. I have successfully cooked, all types of rice, bulgur, quinoa, barley, lentils and even orzo pasta, in my experience beans still work best simmered in a pan on the cooktop. Most grains are cooked in a ratio of 2 parts water to 1 part grain but I find using less water gives a better result. No need to boil the water, just add cold water to the pan and place in the oven. If the grains have a little residual moisture at the end of the cooking time you can strain them or just let them sit for a few minutes out of the oven to finish absorbing the liquid. Tips for cooking vegetables: When cooking or blanching leafy greens I find it’s best to cook them in the solid pan tossed with a little moisture to prevent them from sticking to the cooking tray If you are going to saute the greens after blanching you will need to squeeze out the moisture and let them dry out Artichokes also are best cooked in the solid pan with some water and lemon slices, cooking time may be a little longer than on the stove-top so check them after about 20 minutes to determine the degree of doneness. Most other vegetables can be steamed in the perforated pan. Cooking time for most vegetables will be between 6 - 8 minutes, depending on the size and freshness of the vegetables When steaming potatoes for potato salad I use the perforated pan and cook them till just fork tender but when steaming potatoes for mashed potatoes I use the solid pan with some water and let the potatoes get softer for easy mashing Tips for cooking eggs: The steaming time for eggs will always depend on the size of the eggs and how cold they are Generally it will take about 20 minutes to “hard” cook eggs 15 minutes for a softer egg Just place the eggs in the perforated pan set the timer then plunge into cold water when you remove from the oven to stop them from cooking. For poached eggs, crack the egg into a lightly buttered ramekin and place in the oven, cooking time will be between 5 - 6 minutes, I find 5 ½ minutes is ideal for large cold eggs. For a delicious breakfast or brunch you you can put some cooked vegetables in the bottom of the ramekin, top with a little cheese then crack the egg on top. If the vegetables are cold place the ramekin in the oven for a few minutes to heat them through, then add the cheese and egg and cook for 5 ½ minutes that way you won’t overcook the eggs trying to get the vegetables warm. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE

Sous-Vide Salmon that have been vacuumed should be cooked at 135°F for 30 minutes in a perforated pan and the Steam-steam oven is the perfect tool to do so. Anchor 1 YOUR RECIPE FOR STEAM COOKING Sous-Vide Salmon with Lemon and Thyme Steaming, Steam-Roasting Sous-vide salmon with lemon, roasted potatoes, and asparagus cooked in a steam oven. Foods cooked at very low temperatures in the sous-vide method have wonderful texture and flavor. Once cooked the fish can be removed from the bag and broiled before serving. The perfect combination of juicy tender fish with a crisp crust. Foods that have been vacuum sealed should be cooked within 24 - 48 hours, and the Combi-steam oven is the perfect tool to do so. Once cooked they can be refrigerated for a few days before begin eaten or frozen. Salmon cooks relatively quickly in the sous-vide mode and once cooked the fish can be removed from the bag and broiled before serving. The perfect combination of juicy tender fish with a crisp crust. INGREDIENTS 1 lb. piece boneless, skin-on salmon 2 tbsp olive oil 3 strips lemon peel 3 sprigs thyme 1/4 tsp Kosher salt 1/4 tsp cracked black pepper PREPARATION Heat the Combi steam oven in the Sous-Vide mode 135℉ degrees. Season the salmon with salt and pepper. Place the salmon in a sous-vide safe bag and put the rest of the ingredients over the top. Vacuum seal the bag using the strongest seal. Preparing salmon for sous-vide cooking in a steam oven. Place the bag in the perforated pan and cook in the sous-vide mode 135 degrees for 30 minutes. Remove from oven, cut open the bag and place the salmon on a rimmed baking sheet. Change the mode to Broil 450 degrees and place the oven rack in the upper part of the oven close to the broiler. Broil the salmon for 5 minutes until slightly browned and crisped. Serves 2 Sous-Vide Salmon with Lemon and Thyme .pdf Download PDF • 151KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Convection Baked Salmon Burgers RECIPE Convection For Crisp Roast Salmon RECIPE A Culinary Delight: Convection Baked Sockeye Salmon RECIPE Asian Pork Meatballs with Garlic and Ginger RECIPE Potato Cabbage Gratin RECIPE Semi Boneless Roasted Leg of Lamb RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

It’s good to know if you are cooking something like a lamb shoulder roast  that will be in the oven for quite some time that you can cook a dessert at the same time. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How to Roast Lamb Shoulder Roast in Convection Convection (True Convection) Roasted lamb slices with broccolini, chickpeas, wilted greens, and creamy feta cheese on a rustic plate. It’s good to know if you are cooking something like a lamb shoulder roast that will be in the oven for quite some time that you can cook a dessert at the same time. One of the greatest benefits of Convection cooking is the ability to cook an entire meal at one time with no transference of flavor. I am not suggesting you have to cook a cake at the same time but it’s good to know if you are cooking something like a lamb shoulder roast that will be in the oven for quite some time that you can cook a dessert at the same time. INGREDIENTS 1 - 2lb lamb shoulder roast 1 - tablespoon olive oil 1 - teaspoon herb’s de Provence OR 1 - tablespoon chopped fresh rosemary 4 - cloves garlic, minced Kosher salt & pepper Roasted Greens Chickpeas and Feta Cheese 1 - bunch Dino or red kale, stems removed, leaves cut into 2” pieces 3 - cloves garlic, minced 1 - tablespoon olive oil 1 - bunch broccolini, stems trimmed 1 - 14oz can chickpeas drained and slightly dried out Dash of dried red chili (optional) 4 - oz Feta cheese, sliced PREPARATION My cooking plan is to cook the lamb shoulder roast at 300 degrees Convection for about 1 ½ hours. The cake also cooks at 300 degrees and takes approximately 50 minutes to bake so I will cook that during the first hour the roast is in the oven. Once it’s out of the oven I will increase the temperature to 375 to make sure the lamb renders any fat and gets nice and crisp. The vegetables will only take about 12 - 15 minutes to cook so they go in at the very end. Combine the oil and seasonings and rub into the lamb, a few hours or even overnight in advance of cooking and let the lamb sit outside of the refrigerator for at least an hour before cooking. Heat the oven to 300 degrees, Convection, place the roast on a rack in a shallow pan and roast for 1 hour 15 mins. Increase the heat to 375 and cook for 15 minutes, remove from the oven and check the internal temperature, it should be 145 degrees, and set aside to rest before carving. Roasted Greens Chickpeas and Feta Cheese Combine the kale & minced garlic with the 2 teaspoons of olive oil and massage the oil into the leaves, add the chickpeas and toss well then fold in the broccolini and chili if using. Sprinkle with kosher salt and spread onto a rimmed baking sheet. Bake at 375 for 10 minutes then add the Feta cheese slices to the pan and cook for another few minutes until the cheese begins to melt. Serves 4 Lamb Shoulder & Hazelnut Cake .pdf Download PDF • 184KB WANT TO LEARN MORE? Click Here MORE OPTIONS FROM OUR STEAM PAGE Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Slow Roasted Pork Shoulder RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Steamed Eggplant with Chili Crisp and Soy Black Vinegar Sauce can be cooked along other dishes. Multiple foods can be steamed at the same time with no transfer of flavor Anchor 1 YOUR RECIPE FOR STEAM COOKING Steamed Eggplant with Chili Crisp and Soy Black Vinegar Sauce Steaming Steamed eggplant with soy and garlic served alongside sautéed green beans, showcasing the flavorful possibilities of the steam oven. You can steam any food in a Combi steam oven, which you typically steam over boiling water. You can also steam multiple foods simultaneously with no transfer of flavor, and dishes like this spicy eggplant can be cooked and served in the same container. This straightforward recipe for steamed eggplant requires minimal preparation. It involves a quick soak in water with some vinegar to remove any bitterness and help the eggplant hold its shape. Then, the sauce ingredients are assembled, poured over the eggplant, and cooked in the Steam mode until tender. The eggplant absorbs the flavors of the sauce and is finished with a light drizzle of sesame oil for added flavor. INGREDIENTS Eggplant 1lb Chinese or Japanese eggplant (3 - 4), chopped into bite-sized pieces ¼ cup of white vinegar Water to cover Sauce 2 tbsp soy sauce 2 tsp black vinegar 2 tsp oyster sauce 1 tsp sugar 2 tbsp chili crisp or chili sauce Topping 3 cloves garlic, minced 2 scallions, finely chopped Sesame oil for drizzling PREPARATION Heat the oven in the Convection Steam mode at 212°F. This mode combines the benefits of convection cooking, which circulates hot air around the food, and steam cooking, which keeps the food moist. It's perfect for steaming dishes like this eggplant. Place the eggplant in a large bowl, add water to cover, and stir in the vinegar. This step helps to remove any bitterness from the eggplant and helps it hold its shape during cooking. Set aside for 3 - 10 minutes, then rinse thoroughly and squeeze out as much liquid as possible with your hands. Place the eggplant in an oven-proof cooking container. Combine the sauce ingredients and pour over the eggplant. Top with the minced garlic, scallions, and a light drizzle of sesame oil. Cook for 20 minutes or until tender. Serves 4 - 6 Combi-Steam Spicy Eggplant .pdf Download PDF • 103KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION KITCHEN! Baked Eggplant Stuffed with Lamb RECIPE Asian Pork Meatballs with Garlic and Ginger RECIPE Roasted Japanese Eggplant & Grilled Pork Blade Steak RECIPE Roasted Eggplant Ratatouille with Peppers and Tomatoes RECIPE Stuffed Butternut Squash RECIPE Baked Peppers Stuffed with Farro, Chickpeas and Chard RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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

Roasted peppers can be enjoyed in so many different ways. Added to egg dishes, hot sandwiches, pizzas, casseroles or to vegetable side dishes or even enjoyed as an appetizer, the rich flavor adds that special something to any dish. How To Roast Peppers in Convection Roasting peppers for appetizers or main dishes. Crisp slices of peppers are delicious when added to salads however when peppers are charred and the skin is peeled off, they have a completely different flavor and texture. Roasted peppers can be enjoyed in so many different ways. Added to egg dishes, hot sandwiches, pizzas, casseroles or to vegetable side dishes or even enjoyed as an appetizer, the rich flavor adds that special something to any dish. PREPARING PEPPERS FOR OVEN BROILING It’s easy to char multiple peppers at one time in the oven using either the Convection Broil or Broil mode set to high or 475 degrees. First slice the peppers in half, discard the seeds and cut away any excess membrane. Place the peppers on a rimmed baking sheet and press down on them to flatten them. You can line the baking sheet with foil, shiny side down for easy clean up. Hummus with roasted peppers. TIPS FOR OVEN BROILING Remember when you are using the Broil mode in your oven, the top elements are working at maximum intensity so you won’t need a long preheat time. Even if the oven has not fully come to temperature it’s okay to put the peppers in because the Broil element heats so quickly. Make sure there is space between the food and the broil element and always keep the door closed when broiling in the oven. However, a good tip when broiling in the oven is to run your overhead ventilation, that way any smoke or steam that escapes the oven will be quickly vented out. Pulled pork with roasted peppers. STORING ROASTED PEPPERS It will take approximately 8 minutes to char the peppers completely and they will not need to be turned. When the peppers have a nice char, take the tray out of the oven and cover the peppers with a paper towel and set them aside to rest until cool enough to handle. As they rest, the flesh will pull away from the charred skin, making it very easy to peel it off. Now you can chop the peppers or leave them whole and place them in a clean container and cover them with olive oil and store them in the refrigerator. The peppers should be consumed within 10 days however, if you add chopped fresh garlic and fresh herbs be sure to eat the peppers within 3 - 4 days. Now with little effort you have a wonderful flavorful ingredient at hand to add flavor and pizazz to your day to day cooking. Larissa, Your Convection Enthusiast BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE

In this recipe the salmon cooks very quickly at high temperatures in the oven however the delicious glaze for the salmon takes about 20 - 30 minutes to reduce YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Salmon Roasted in Convection with Cider-Mustard Glaze Convection Roast Mode Grilled salmon fillet garnished with fresh herbs. In this recipe the salmon cooks very quickly at high temperatures in the oven however the delicious glaze for the salmon takes about 20 - 30 minutes to reduce. Of course the glaze can be made in advance and any extra works very well with some pork chops or drizzled over steamed asparagus. INGREDIENTS 1 - cup apple cider 2 - tablespoons Dijon mustard ½ - teaspoon mustard seeds ¼ - teaspoon kosher salt ¼ - teaspoon ground black pepper PREPARATION Place the ingredients in a small heavy saucepan, bring to a gentle boil and simmer for 20 - 30 minutes until reduced to half. Set aside to cool. 4 - 6oz pieces of salmon seasoned lightly with salt and pepper and an olive oil drizzle. Heat the oven to Convection Roast 400 degrees. Place the salmon skin side on a foil lined rimmed baking sheet and cook for 10 - 12 minutes depending on the thickness of the salmon. Brush or spoon the glaze over the salmon when it comes out of the oven. Serves 4 Roasted Salmon with Cider-Mustard Glaze .pdf Download PDF • 244KB WANT TO LEARN MORE? Click Here DELICIOUS SEAFOOD RECIPES FROM OUR STEAM PAGE Lobster Mac' n Cheese RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Potato Calamari Salad with Capers RECIPE Slow Roasted Salmon RECIPE Steamed Salmon Salad Niçoise RECIPE How to Cook Lobster Tail in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

For this herbed mushroom flan, you can even add in some dried exotic mushrooms for added flavor. Best of all any flan that doesn’t get eaten can be reheated in the steam oven Anchor 1 YOUR RECIPE FOR STEAM COOKING Herbed Mushroom Flan Steaming Steamed egg custards paired with asparagus, highlighting the art of steam oven cooking. Many foods benefit from being cooked in a Combi steam oven, and this delicious savory flan is definitely one of them. There is no need for a water bath for this delicious and easy recipe when using the steaming mode. You can use a variety of mushrooms and even add in some dried (reconstituted) exotic mushrooms for added flavor and of course some fresh chanterelles would be exceptional. Best of all any flan that doesn’t get eaten can be reheated in the Combi steam and taste just as good as when freshly cooked. INGREDIENTS 1 tbsp unsalted butter 1 tbsp olive oil 2 cloves garlic, minced 8 oz assorted mushrooms, cleaned and chopped 2 tbsp fresh parsley or ¼ tsp herbs de Provence 1 cup cream 3 large eggs ¼ cup freshly grated Parmesan cheese 6 4 oz ramekins or 1 8” tart pan PREPARATION Heat a medium sized skillet over moderate heat. Add the butter and oil and when the butter has melted increase the heat and stir in the mushrooms. Cook for a few minutes until the mushrooms release their juices then stir in the garlic and parsley or herbs de Provence. Cook for 6 - 8 minutes until the mushrooms have softened. Remove from the heat and set aside to cool. Heat the oven in the Steam mode 100% Humidity + 192°F degrees. Grease each of the ramekins with a little spray oil and place into the perforated pan. Divide the mushroom mixture evenly between the ramekins, and top them with some Parmesan cheese. Combine the cream and eggs with a dash of salt and some freshly ground pepper and whisk until well combined. Fill each ramekin ⅔ of the way with the cream and eggs. Cook for 25 - 30 minutes until set. Mushroom Flan in the Combi Oven .pdf Download PDF • 135KB WANT TO LEARN MORE? Click Here MORE BRUNCH RECIPES FROM OUR CONVECTION PAGE Plum Cake with Cinnamon Sugar RECIPE Vegetarian Tortilla Casserole with Zucchini, Corn, and Black Beans RECIPE Roulade with Chocolate Ganache and Candied Orange RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Eggs Florentine with Mushroom Sauce RECIPE Oven Baked Breakfast Potatoes with Breakfast Sausage RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The cake has a light crumb that works perfectly with the plums topped with cinnamon and sugar and is delicious served warm with whipped cream. It's perfect for serving with morning or afternoon tea or anytime you are in the mood for a light, not-too-sweet dessert. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Plum Cake with Cinnamon Sugar Convection Bake Mode Plum Cake baked in a Convection Oven This delicious plum-topped cake couldn't be easier to prepare; there is very little effort involved, yet the results are amazing. The cake has a light crumb that works perfectly with the plums topped with cinnamon and sugar and is delicious served warm with whipped cream. It's perfect for serving with morning or afternoon tea or anytime you are in the mood for a light, not-too-sweet dessert. As with most baking recipes, the original recipe was written to be baked using the Bake mode at 350F. However, I find I get great results baking the cake in convection and reducing the temperature by 25 degrees. Cake ingredients INGREDIENTS 1 ¼ cups all-purpose flour 1 tsp baking powder ¼ tsp salt 1 stick unsalted butter, room temperature ¾ cup granulated sugar 2 large eggs 1 tbsp lemon juice 1 tsp grated lemon peel 5 - 6 ripe plums, pitted and cut into ½" wedges 1 tbsp granulated sugar mixed with ¼ tsp ground cinnamon PREPARATION Heat the oven in the Convection Bake mode at 325 F/163 C Butter a 9" spring form pan. Whisk the dry goods together in a small bowl and set aside Beat the butter with an electric mixer for a few minutes until fluffy, then beat in the sugar. Beat for a few minutes, then add the eggs one at a time, followed by the lemon peel and juice, beating well to incorporate after each addition. Add the flour mixture and beat until well mixed. Scrape down the sides and spread the batter into the prepared pan. Arrange the prepared plums in concentric circles over the top of the batter and sprinkle with the cinnamon sugar mixture. Bake for approximately 50 minutes until the tester comes out clean. Allow the cake to cool in the pan for 10 minutes before releasing the pan sides. Makes eight servings PRINT OUR RECIPE Plum Cake .pdf Download PDF • 164KB WANT TO LEARN MORE? Click Here MORE DELICIOUS RECIPES FROM OUR STEAM COLLECTION Chocolate Flan RECIPE Key Lime Cheesecake RECIPE Vanilla Creme Brulee RECIPE How To Roast Beets in Convection RECIPE Herbed Mushroom Flan RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this 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! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Planning for cooking success is key, but with Larissa help and the help of your convection, steam or convection-microwave oven complete meals can be cooked in one go. Have a question? email me at info@convectionkitchen.com Rescued By My Oven June 2, 2023 at 7:00:00 PM Successful Convection Cooking Begins with Planning Well at the end of a busy work day, you might be mulling over what you feel like eating for dinner, and while there are many options for picking up prepared food or having food delivered here at Convection Kitchen we offer a variety of options for cooking easy oven meals. Find This And Many Other Convection Meals In The Convection Meal Tab Once you understand how to make good use of your Convection , Steam , or your Convection/Microwave oven you will find that you have amazing tools at hand that can simplify the preparation of everyday meals. All you need to do is a little planning and have the groceries on hand. Chocolate Slice - The Convection Microwave Method In the Convection Recipe section, you will find a category for Convection Meals . The recipes in this section will guide you through cooking several dishes in the oven at one time with tips and guidelines for adjusting the temperature and timing of each dish. In the Steam Recipe section , the recipes in the Steaming category will show you how to cook many foods in the Steam oven instead of on the cooktop. I understand that cooking a complete meal in the oven may seem overwhelming, but honestly, it is easier than juggling multiple pans on the cooktop. Once you embrace the concept let these recipes inspire you to create your own meal plans, the basics are all there to help you. It all begins with choosing the cooking mode, the appropriate rack positions, temperature, and timing. After a while, it will become second nature, and you will be creating amazing meals with less stress. Larissa, Your Convection Enthusiast Read Previous Rescued By My Oven Posts Successful Convection Cooking Begins with Planning Read Oven Meals, How to Make Dinner without Being in the Kitchen Read Learning to Make Your Ovens Work for You Read Recipe Writers Usually Don't Reference Your Oven "Baking Mode" So Here Are My Tips Read Every Meal We Cook is an Expression of Love and Caring Four Our Loved Ones Read Winter Convection Meals Read Plan your cooking with these tips "to unlock the magic of your Convection Kitchen"

You start with the dough and then prepare the coulis (tomato paste), which involves cutting the tomatoes in half and roasting them at 450° for 15 minutes. Then, you assemble the tart with the remainder of the tomatoes cut in half. The final step is to bake the tart at 425°F for 25 to 30 minutes. It couldn’t be simpler. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Vegan Tomato and Olive Oil Tart Convection Roast Mode Vegan tomato tart, delicious and easy to make. An easy-to-make pastry crust made with olive oil is the base for this delicious vegan tomato tart, assembled in four easy steps. The rich flavor of the tart comes from baking some of the tomatoes at high heat in Convection before blending them to form a coulis. This flavorful coulis spread over the olive oil crust and topped with fresh tomatoes creates a rich, flavorful tart that is a visual and taste sensation. Step 1: Prepare the pastry and set it aside for one hour. Step 2: Prepare 1 lb of tomatoes and bake them in Convection for 15 minutes, cool, then blend to make the coulis. Step 3: Prep the remaining tomatoes and assemble the tart. Step 4: Bake the tart. INGREDIENTS For the tomatoes 3 lbs cherry tomatoes, sliced in half lengthwise 1 tbsp Dijon mustard 1 small red onion, finely sliced ½ tsp dried oregano ¼ tsp dried thyme ½ tsp low-sodium soy sauce or kosher salt Freshly ground pepper 1 lemon, zested for garnish Capers for garnish(optional) For the crust 2 ½ cups (300 g) unbleached all-purpose flour ½ cup (100 ml) warm water ½ cup (100 ml) olive oil 4 tsp (12 g) instant yeast 1 ¾ tsp (10 g) salt Crust ingredients Prepare the Dough Lightly brush a 10-inch round metal tart pan with olive oil and line it with a circle of parchment paper. Combine the warm water, olive oil, and yeast in a small bowl until completely incorporated. Cover and set aside for 5 minutes until bubbles appear around the edge. Combine the salt and flour in a medium bowl. Add the liquid from the small bowl to the flour mixture, mixing with a fork or wooden spoon and then kneading by hand. Mix well, but don’t overwork the dough; this step should be quick. You want the dough to be a little rough. Place the dough in the oiled pan and spread it evenly with your fingers to the edge of the pan. Carefully trim the excess dough, cover the pan with a flour sack towel, and set aside for one hour. Prepare the Tomatoes for the Coulis Heat the oven in the convection roast or convection bake mode to 425°F. Combine ⅓ (1lb) of the prepared cherry tomatoes (cut in halves) with the sliced onion. Add the olive oil, ¼ tsp dried oregano, and soy sauce or salt. Spread the seasoned tomatoes on a rimmed baking sheet lined with parchment paper, taking care not to crowd them. Bake them in the lower part of the oven at 425°F for 15 minutes. Placing the tray close to the bottom heating element allows the skins to caramelize, creating a deep, rich flavor. Tomatoes and onions for coulis Remove the tray from the oven and let it cool for 10 minutes. Scrape the mixture into a blender and purée with 1 tablespoon of Dijon mustard until smooth. Taste and adjust salt and pepper. Mix the remaining tomatoes cut in halves with ¼ tsp oregano, thyme, salt, and pepper and set aside. To assemble the tart, spread a thin layer of the tomato coulis onto the dough, adding an additional pinch of oregano to taste. Arrange the halved tomatoes atop the dough, packing them as tightly as possible. Drizzle with olive and sprinkle with sea salt. Bake at 425 degrees in the lower part of the oven for 25 to 30 minutes until the crust is golden brown and the tomatoes are slightly charred. Add the lemon zest and serve warm or at room temperature. Serves 4 - 6 PRINT OUR RECIPE Vegan Tomato and Olive Oil Tart .pdf Download PDF • 177KB WANT TO LEARN MORE? Click Here COMPLETE YOUR MEAL WITH ONE OF OUR STEAM RECIPES! Braised Chicken with Lemon and Cilantro RECIPE Vanilla Creme Brulee RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Orzo Pasta Salad with Grilled Artichokes RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Braised Spareribs with Plum Sauce RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Potatoes Roasted with Tomatoes and Capers Salad is cooked in combination modes of Combi-Steaming and Convection Roast YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Potatoes Roasted with Tomatoes and Capers Salad Convection Steam and Convection Roast Mode A vibrant dish of roasted potatoes and cherry tomatoes garnished with fresh herbs, presented on a stylish setting with a decorative red flower and a slice of lemon on the side. This dish is cooked in combination modes of Combi-Steaming and Convection Roast. INGREDIENTS 3 - lbs. small golden potatoes, steamed till just barely tender about 15 minutes Cooled and cut into ½” thick slices 1 - 10oz container cherry tomatoes, halved 2 - cloves garlic, crushed ½ - teaspoon dried oregano 1 - tablespoon salted capers, rinsed well 3 - tablespoons olive oil ¼ - cup fresh basil leaves, washed dried and finely minced PREPARATION For this recipe you will be using first the Steam Mode and then the Roast Mode. First steam the potatoes. Set them aside to cool then cut them into ½” thick slices. Gently toss the potatoes with 2 tablespoons olive oil and salt & pepper to taste. Spread the potatoes onto a rimmed baking sheet. Combine the tomatoes with the garlic, capers and oregano and a little drizzle of oil and spread over the potatoes. Cook in the Convection Roast mode at 400 degrees on the lower rack for 30 minutes or until the edges of the potatoes begin to crisp. Transfer to a serving platter and top with the fresh basil. 4 - 6 Servings WANT TO LEARN MORE? Click Here MORE RECIPES WITH POTATOES FROM OUR STEAM PAGE Easy Steamed Potato Salad with Eggs and Asparagus RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Potatoes Steam Roasted with Tomatoes and Capers RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!