This recipe is for Boston-style baked beans and uses chopped bacon for flavor; however, you can omit the bacon or add frankfurters towards the end of the cooking if you prefer. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Oven Boston Style Baked Beans Convection Bake Mode Boston-style baked beans fresh from the convection oven, served with golden cornbread muffins. Oven-baked beans are easy to prepare, cook fairly quickly, and make for a delicious warm-weather meal. In this recipe, I used dried pinto beans that I soaked overnight, then cooked for approximately 1 ½ hours. You can easily substitute canned beans if preferred, though you would need at least 5 15-oz cans. The cooked beans are then combined with the remaining ingredients and baked in the oven for approximately 40 minutes. I baked some corn muffins in the oven alongside the beans and served the meal with some sauteed collard greens for another easy convection meal. This recipe is for Boston-style baked beans and uses chopped bacon for flavor; however, you can omit the bacon or add frankfurters towards the end of the cooking if you prefer. INGREDIENTS 1 lb dried pinto beans, soaked overnight and simmered until tender ½ lb thick-cut bacon, cut into ½” pieces 1 medium yellow onion, cut into ½” dice 3 cloves garlic, smashed 1 cup ketchup ⅓ cup maple syrup ¼ cup apple cider vinegar 2 tbsp molasses 2 tbsp dried mustard powder 2 bay leaves Salt and pepper PREPARATION Rinse the dry beans and sort them to remove any stones or debris. Place the beans in a large saucepan with enough water to cover them by 3” overnight or for 6 - 8 hours. When ready to cook, drain the beans, return them to the saucepan with 8 cups of water, bring the water to a gentle boil, and simmer for 1 ½ hours. To bake the beans, preheat the oven to 350°F (175 °C) in the Convection Bake mode. Heat a large skillet over medium heat, add a light film of oil to the pan, then add the bacon and onion and sauté until the onion has softened and the bacon has browned on the edges. Stir in the garlic and cook gently for a few minutes. Combine the remaining ingredients in a large Dutch oven with a tight-fitting lid, then stir in the beans and the onion-bacon mixture. Season with salt and pepper, then bake, covered, for 40 minutes. Serves 6 - 8 PRINT OUR RECIPES Oven Boston Style Baked Beans .pdf Download PDF • 427KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR STEAM PAGE Risotto with Asparagus, Leeks and Proscuitto RECIPE Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms RECIPE Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Paella with Steamed Mussels and Shrimp RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Roasted Eggplant Ratatouille with Peppers and Tomatoes is a flavorful vegetable stew from Southern France that combines a bounty of summer vegetables: eggplant, zucchini, peppers and tomatoes YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Eggplant Ratatouille with Peppers and Tomatoes Convection Bake or Convection Roast Mode Enjoy the vibrant flavors of oven-roasted ratatouille paired with tender meat slices on an ornate plate. Ratatouille is a flavorful vegetable stew from Southern France that combines a bounty of summer vegetables, eggplant, zucchini, peppers and tomatoes. Typically it is cooked in a heavy casserole on the cooktop but the vegetables can also be combined and roasted in the oven for an easy Convection Meal. This dish combines well with roast chicken, oven baked polenta and our favorite roast lamb and can even be served over pasta or grains. Oven roasted ratatouille makes a wonderful buffet dish and can be enjoyed hot or at room temperature. INGREDIENTS 3 shallots, peeled and cut in half 10 cloves garlic, peeled 2 small Italian eggplant or 1 Italian and 1 Fairy Tale eggplant, cut into 1 ½” chunks 3 large zucchini, cut into 1 ½” chunks 2 large peppers, yellow and orange are nice for the color, peeled, seeds removed, cut into 1 ½” pieces ( a Y shaped vegetable peeler does a good job of removing the peel) ¼ cup olive oil 1 level tsp herbs de Provence 4 medium Roma tomatoes, cut into quarters (these are added later) PREPARATION Combine the shallots, garlic, eggplant, zucchini and peppers in a large shallow mixing bowl. Season with a sprinkle of Kosher salt and the herbs, add enough of the olive oil to coat the vegetables evenly then spread onto a rimmed baking sheet. The vegetables will shrink a fair bit during the cooking so it’s best if they are fairly crowded on the tray. Heat the oven in the Convection Bake or Convection Roast Mode 375 degrees. Roast the ratatouille for 25 minutes then remove the tray from the oven and fold in the tomatoes. Continue roasting for another 15 minutes. PRINT OUR RECIPE Oven Roasted Ratatouille .pdf Download PDF • 99KB WANT TO LEARN MORE? Click Here MORE HEALTHY DISHES FROM OUR STEAM OVEN! Steamed Snap Pea and Asparagus Salad with Radish RECIPE Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE How to Cook Artichokes in the Steam Oven RECIPE Steamed Eggplant with Chili Crisp and Soy Black Vinegar Sauce RECIPE Potatoes Steam Roasted with Tomatoes and Capers RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Chicken thighs seasoned with chili powder smoked paprika, and orange zest and baked with sweet potatoes make a delicious Convection meal cooked in a speed oven. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roast Chicken and Sweet Potatoes with Chili and Citrus Convection Microwave A convection-microwave meal. Chicken thighs seasoned with chili powder, smoked paprika, and orange zest and baked with sweet potatoes make a delicious Convection meal . Prepared in a Convection Speed oven with a little Microwave assist reduces the cooking time without sacrificing the results. The great thing about cooking with a Convection Speed oven is that you get all the benefits of Convection cooking with a bit of added speed from the low wattage of microwave power. In this preparation, we begin by cooking the chicken with a combination of Convection and Microwave power for 10 minutes. Then when the sweet potatoes are added the cooking is finished in the Convection mode. Finishing the cooking in the Convection mode allows you to cook on two racks at one time and because the chicken got a head start both dishes will be ready at the same time. In other words this is a good use of the oven tools. INGREDIENTS For the chicken 6 bone-in chicken thighs 2 tbsp chili powder 1 tbsp smoked paprika 1 tsp ground cumin ½ tsp dried oregano ½ tsp salt 4 tbsp orange juice 1 tbsp orange zest 1 tbsp lime juice 1 tbsp olive oil For the sweet potatoes 2 sweet potatoes, peeled and cut in half lengthwise, then cut into ½ ” slices 1 tbsp olive oil For the black beans 1 can black beans, rinsed and dried 1 small jalapeno, seeds removed, thinly sliced 2 cloves garlic, minced 2 tbsp chopped fresh cilantro leaves 1 tbsp lime juice 1 tbsp olive oil PREPARATION Heat the Speed oven in the Convection Mode to 375°F. Rub the seasoning and oil into the chicken pieces and arrange them on a shallow-rimmed baking dish. Place the tray in the heated oven and touch the Microwave + symbol to add 360W microwave paper and set the timer for 10 minutes. Meanwhile, toss the sweet potatoes with the oil and spread them onto a rimmed baking sheet. When the timer has elapsed touch the Microwave - symbol, and place the potatoes in the oven on the wire rack. Continue cooking the chicken and sweet potatoes in the Convection mode at 375℉ for another 15 - 20 minutes until the chicken is cooked through and the potatoes are fork tender. Combine the black beans with the jalapeno, garlic, cilantro, lime juice, and olive oil. Combine the mixture with the sweet potatoes before serving. Serves 4 PRINT OUR RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus .pdf Download PDF • 125KB WANT TO LEARN MORE? Click Here LOOKING FOR A CONVECTION-STEAM RECIPE? Braised Chicken with Lemon and Cilantro RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Orzo Pasta Salad with Grilled Artichokes RECIPE Slow Roasted Chicken Wings RECIPE Mexican Street Corn Salad RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Reheating  food and defrosting frozen items are two more outstanding functions of a  Steam Oven. Yes, it takes a little longer, but the foods do not cook or dry out. Reheating & Defrosting Reheating food and defrosting frozen items are two more outstanding functions of a Steam Oven. Yes, it takes a little longer, but the foods do not cook or dry out. Reheated foods taste freshly cooked and defrosted foods come back to a fresh texture ready to cook. Two more amazing features of a Steam Oven. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE Apple Cinnamon Muffins RECIPE Lemon Blueberry Loaf Cake RECIPE Cauliflower Mac n’ Cheese RECIPE Chocolate Almond Cake - The Queen of Sheba RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Stuffed Butternut Squash RECIPE Easy Apricot and Pistachio Tart RECIPE Convection Bake Flatbread with Feta and Mint RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE

Steam ovens are ideal tools for slow cooking ribs for grilling Baby Back Ribs. Give the ribs a dry rub a day in advance. Place them in a roasting pan with a little water, and cook for approx. 2 hours in a slow oven Anchor 1 YOUR RECIPE FOR STEAM COOKING How to Slow Cook Baby Back Ribs in the Steam Oven Steam Braising Steam oven infused Baby Back Ribs served with corn on the cob, showcasing tender, flavorful perfection. Steam ovens are ideal tools for slow cooking ribs for grilling. The method for cooking ribs is to give the ribs a dry rub a day in advance then to place them in a roasting pan with a little water, cover them tightly with foil and cook them for approx 2 hours in a slow oven. This method creates steam in the pan tenderizing the meat in preparation for the final high heat finish on the grill or in the oven. The Steam Oven may seem small to cook several racks of ribs at one time but you can cut them in half if needed and since you don’t have to cover the pan you can just pile them on top of each other. I find using the Combination Convection Steam Mode set to 250 degrees yields the best result, if the temperature is too high the meat gets a little tough and the bones pop right out. Whether you use a prepared dry rub and BBQ sauce or create your own rub and sauce ribs cooked in the Steam Oven are a winner. INGREDIENTS 2 - racks baby back pork ribs Dry rub of your choice PREPARATION Preheat the Steam Oven in the Combination Convection Steam Mode 250 degrees. Remove the membrane on the back of the ribs with the point of a small sharp knife and coat the ribs generously with the dry rub (This can be a done a day in advance for added flavor). Cut the racks in half if necessary and place in the solid pan or on a rimmed baking sheet. Check the ribs after 2 hours to see if they are tender or if they need another 30 minutes. At this point the ribs can be glazed with the BBQ sauce and finished on the grill or in the Convection oven using the Convection Bake or Convection Roast Mode 425 degrees. PRINT OUR RECIPE Baby Back Ribs .pdf Download PDF • 216KB WANT TO LEARN MORE? Click Here MORE CONVECTION RECIPES Baked Oatmeal Blueberry Bars RECIPE Maple Glazed Baked Pork Chops RECIPE Pork Sausage and Poultry Meat Pie RECIPE Achiote Chuck Roast with Oven Polenta RECIPE Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style RECIPE Really Easy and Delicious French Peach Tart RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Turkey make a delicious savory filling for pot pies in a flaky pastry. It is a wonderful warming meal and a great way to use up turkey (or chicken) leftover YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Turkey Pot Pies with Creamy Mushroom Gravy Convection Mode (True Convection) Golden turkey pot pies served on a bed of leafy greens, accompanied by a fresh garden salad. A delicious savory filling in a flaky pastry is a wonderful warming meal and a great way to use up leftover morsels of cooked chicken, turkey or beef. You can of course use pre-made pastry, and vary the vegetables to taste. I used a short crust pastry for the base of the pie and topped the pies with a round of store-bought puff pastry. A little decadent but really delicious. Of course there are always options, you could skip the bottom layer of pastry all together and just add the pastry on top or instead of pastry you could top the pies with mashed potatoes or sweet potatoes. The pies bake at 375 degrees in the Convection mode and if you want to get a head start on another meal, consider roasting some butternut squash or vegetable of your choice for an easy delicious soup. This recipe yields 6 - 5” individual pies. INGREDIENTS Pastry 3 cups all purpose flour 1 tsp salt 1 ½ sticks very cold unsalted butter cut into small chunks 3 - 4 oz ice water OR 2 circles frozen pie dough 1 pkg frozen puff pastry sheets (for the top layer) Filling 1 tbsp unsalted butter 1tbsp olive oil 1 medium yellow onion, cut into ½” “ dice 2 medium carrots, peeled and cut into ½” dice 3 stalks celery, strings removed, cut into ½” dice 2 cloves garlic, peeled and coarsely chopped ½ tsp dried oregano or mixed Italian seasoning 6oz cremini mushrooms, wiped clean and cut into ½” dice 3 cups cooked chicken, turkey, or beef, chopped into small chunks Gravy 2 tbsp unsalted butter 2 tbsp all purpose flour 1 cup hot stock (chicken, turkey or even beef stock) PREPARATION Combine the flour and salt in the bowl of a food processor and pulse a few times. Add the butter and pulse 5 - 6 times until the mixture resembles coarse meal. With the motor running, add the ice water slowly. Only add enough water for the dough to come together in a ball. Turn the dough out onto a lightly floured surface and gently knead the dough into a ball then with the heel of your palm flatten it into a disk. Wrap tightly in plastic wrap and refrigerate for 30 minutes or up to a day in advance. When ready to assemble, roll out the dough and cut out 6 - 6” circles of dough. Line the pie tins then fill with the cooled filling. The pies can now be refrigerated until ready to bake. Wrap any leftover pastry and freeze for another use. Before baking, thaw 2 sheets of frozen puff pastry and cut 3-5” rounds out of each sheet (see the note at the end of the recipe of using the extra puff pastry). Brush the edges with some beaten egg mixed with a bit of water and place the top on the pie with the egg washed side down so it sticks to the bottom pastry layer. Press all around the edges with the tines of a fork, make a few slits in the top of the pie for the steam to escape and brush the tops with the reminder of the egg wash. Place the pies on a rimmed baking sheet and bake in the Convection Bake Mode 375 degrees on the second or third rack from the bottom of the oven. Cooking time will be approximately 30 minutes. Filling Heat a 10” sauté pan over moderate heat and when hot add the butter and oil to the pan. Stir in the onions and cook over moderate heat for a few minutes until they are translucent. Stir in the carrots and celery and cook over moderate heat for about 5 minutes until the vegetables soften. Now stir in the mushrooms and garlic and cook and cook stirring so the garlic doesn’t burn. Lower the heat, add a few tablespoons of stock to the pan, cover and cook for about 10 minutes while you make the gravy. Taste the mixture after you have added the gravy and adjust the seasoning. Gravy Melt the butter in a small heavy pan over medium low heat, stir in the flour and cook for 4 minutes, taking care not to burn. Stir in the hot stock, increase the heat and whisk until the mixture thickens. When thickened, combine the gravy with the filling and taste for seasoning. You are now ready to fill the pies. Note: When using store-bought bouillon or stock, always wait to season the food as sometimes they are a little too salty. Note: You will have left over puff pastry which can’t be re- frozen. You can cut the pastry into small strips and sprinkle with some Parmesan cheese or even add in some finely chopped salami, roll the strips into mini baguette shapes or twists and bake those for a little savory snack. No point wasting good pastry! PRINT OUR RECIPE Turkey Pot Pies .pdf Download PDF • 143KB WANT TO LEARN MORE? Click Here MORE POULTRY RECIPES FROM OUR STEAM MENU 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE BBQ Pulled Turkey RECIPE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Slow Roasted Turkey Pieces RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Steam Oven Turkey Meatloaf RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Tuna steaks pair well with zesty, spicy toppings; however, in this recipe, we used freshly made basil pesto and served the tuna with an orzo pasta side salad. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Tuna Steaks with Delicious Pesto Convection Roast or Convection Bake Mode Savor the flavors of perfectly grilled tuna steaks topped with vibrant pesto, paired with a hearty side of roasted tomatoes and couscous. Tuna steaks require careful handling when cooking to prevent them from drying out or becoming rubbery. While searing them in a hot pan is always a good option, they are also delicious when baked in the oven in the convection mode. When cooking tuna steaks in the oven, it’s important to preheat the oven to a high temperature and allow for approximately 10-12 minutes of cooking time. Tuna steaks pair well with zesty, spicy toppings; however, in this recipe, we used freshly made basil pesto and served the tuna with an orzo pasta side salad. Pesto is such a great condiment to have on hand, as it adds pizzazz to many dishes, including grilled seafood, casseroles, pasta, soups, and sandwiches. When making a batch of pesto, it’s a good idea to freeze any extra in small containers to have on hand. INGREDIENTS For the tuna 2 tuna steaks ½ tsp dried oregano 2 tbsp olive oil 1 tbsp lemon juice Pinch dried red chili flakes (optional) For the pesto 2 cups basil leaves, washed and completely dried 3 cloves of garlic ¼ cup pine nuts or walnuts (plain or toasted) ¼ cup fruity olive oil Fresh tuna steaks await a zingy transformation with lemon and herb-infused pesto. PREPARATION Combine the tuna with seasoning and lemon juice in a shallow glass container, then set aside to marinate for 10-15 minutes. Heat the oven to 450°F/230 °C in the Convection Roast or Convection Bake mode. Lightly oil a shallow, rimmed baking pan. Add the fish to the pan, place it in the oven, and cook for 6 minutes. Turn the fish and continue cooking for an additional 5 -6 minutes. Top with a dollop of pesto before serving. To prepare the pesto, place the basil, garlic, and nuts in the bowl of a food processor and pulse until the ingredients are well chopped. Add a ¼ tsp of sea salt and, with the motor running, drizzle in the olive oil until well combined. Stop the motor, taste the pesto, and add more salt if necessary. Additionally, more oil can be added if you prefer a more liquid consistency. Serves 2 PRINT RECIPE Baked Tuna Steaks with Delicious Pesto .pdf Download PDF • 265KB WANT TO LEARN MORE? Click Here MORE SEAFOOD RECIPES FROM OUR STEAM MENU Steamed Broccoli Couscous Salad with Almonds and Cranberries RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Paella with Steamed Mussels and Shrimp RECIPE Slow Roasted Salmon RECIPE How to Cook Artichokes in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

WHAT ARE THE BENEFITS OF MARINATING THE TENDERLOIN? FAQ PAGE How What Why Do What are the Benefits of Marinating the Tenderloin? Tenderloin that has been marinated can be cooked in the oven without searing. A wet marinade is a great way to add flavor to food and can prevent the meat from drying out. However, marinades that include sugar can be challenging to cook at high temperatures as the sugar tends to burn. 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 recipe resources available nowadays are amazing, but they don’t reference the tools you are cooking with. In my Convection Kitchen site or youtube channel you will learn how convection works. Have a question? email me at info@convectionkitchen.com Rescued By My Oven December 7, 2022 at 12:00:00 PM Fantastic Feasts Made Easy with Convection How To Cook a Rib Roast in Convection December is a month loaded with special holidays and of course, special feasts are part of the holiday celebration. The recipe resources available nowadays are amazing, but they don’t reference the tools you are cooking with and since most Convection and Steam ovens have multiple modes of cooking that can be a challenge. Our YouTube channel features playlists with educational videos to help you understand each of the oven modes in your Convection and Steam ovens so next time you read a recipe that says to preheat the oven to 350F you will understand which mode to choose. https://www.youtube.com/watch?v=YshZJXT-qFo If a large roast is part of your holiday menu we have recipes for Beef Rib Roast , Turkey , Ham , Pork Rib Roast, and Duck together with Convection cooking tips as well as recipes and tips for cooking the side dishes in Convection. Learning to orchestrate a meal using Convection takes a lot of stress out of the preparation of a meal, leaving the host more time to enjoy the party. Pork Rib Roast in Covnection We also have recipes for warming casseroles such as meatless Shepherds Pie and Fish Pie, and tips for making delicious meals such as Jambalaya with seafood that is grilled in the oven. BBQ Pulled Turkey is a great crowd-pleasing recipe for an outdoor get-together on a chilly day and nothing could be easier than cooking an entire Brunch in Convection. Convection and Steam ovens are amazing tools, I hope you will put them to work for you this holiday season to create memorable meals. 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"

Arrange the oven racks to accommodate two pans, and, heat the oven in the Convection or Convection Bake mode to 375 F and prepare the baking sheets.   YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Scones with Bacon and Cheddar Cheese Convection or Convection Bake Mode Scones with Bacon and Cheddar Cheese In days gone by when ready-made bakery items were not readily available, items like scones were staples of the home kitchen. Scones are easy to prepare and quick to bake, and you can prepare them with sweet or savory ingredients. These scones were delicious and served with tomato soup. When baked in Convection, scones have a delicate, moist crumb texture, and if you mix them with a light hand, I promise they will never be referred to as rock cakes. This delicious recipe from Emeril Lagasse for savory scones makes a generous 16 portions, which is great for entertaining. You can also bake and freeze the scones and refresh them in your steam oven on demand. Scones are best baked on a flat baking sheet with a slight lip, lined with parchment, silicone, or left plain. INGREDIENTS 4 slices cooked bacon, chopped 3 cups unbleached all-purpose flour 1 tbsp baking powder 1 tbsp sugar 1 tsp salt 1 stick cold unsalted butter, cut into small cubes 1 ½ cups sharp cheddar cheese, grated (approx 6 oz) 4 green onion, thinly sliced Freshly ground pepper to taste 1 cup heavy cream + 2 tbsp for brushing the scones before baking PREPARATION Arrange the oven racks to accommodate two pans, and, heat the oven in the Convection or Convection Bake mode to 375 F and prepare the baking sheets. Sift the flour, baking powder, sugar, and salt into a large mixing bowl. Cut in the butter with two forks or a pastry blender, then add the cheese, green onion, and black pepper and work just until the mixture begins to come together. Stir in the cooked chopped bacon and 1 cup of cream and work until it becomes a sticky dough. Dribble in a little more cream or half and half if the mixture is too dry and crumbly. Turn the mixture onto a lightly floured surface and pat it into a large round. Cut the dough in half and form two 7” circles about ¾” thick. Cut each circle into 8 wedges and transfer the wedges to a baking sheet, leaving ½” space between each one. Brush the tops of the wedges with the extra cream and slide the trays into the oven. Bake for 18 - 22 minutes until golden. Check underneath to ensure they are baked through. Remove from the oven and cool on the baking sheets for 5 - 8 minutes, then transfer the scones to a cooling rack. Once cool, they can be stored in an airtight container. Makes 16 PRINT OUR RECIPE Scones with Bacon and Cheddar Cheese .pdf Download PDF • 61KB WANT TO LEARN MORE? Click Here MORE STEAM BAKING RECIPES Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Vanilla Creme Brulee RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Key Lime Cheesecake RECIPE Chocolate Flan RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

WHAT IS THE TIMING FOR ROASTING MEATS IN CONVECTION? FAQ PAGE How What Why Do What is the timing for roasting meats in convection? Cooking time for large roasts is reduced substantially in Convection, while smaller roasts generally cook in stated recipe time. If your oven is equipped with a meat probe using it when roasting large cuts of meat of 5lbs and over will prevent overcooking. Otherwise, check the meat with an instant-read thermometer ⅔ of the way through the stated recipe time to determine the degree of doneness. Always add resting and carving time to the overall cooking time. 10 minutes for smaller cuts of meat 20 - 30 minutes for larger cuts of meat. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

When preparing sweet potato and kale salad, I recommend cooking them as soon as they are peeled otherwise they tend to discolor in spots.  Anchor 1 YOUR RECIPE FOR STEAM COOKING Sweet Potato and Kale Salad with Creamy Curry Dressing Steaming Deliciously versatile dishes showcasing the capabilities of the steam oven: creamy corn salad and perfectly cooked potatoes with kale. For this salad I find the yellow fleshed sweet potatoes work best rather than the garnet yams. When working with these sweet potatoes I recommend cooking them as soon as they are peeled otherwise they tend to discolor in spots. The potatoes take approximately 15 minutes to steam and the kale approximately 8 minutes. Let the vegetables cool before combining with the dressing and you will have a surprisingly flavorful side dish. INGREDIENTS 2 large sweet potatoes ½ bunch red or Dino kale, stems removed, leaves coarsely chopped ½ cup mayonnaise 1 tsp curry powder ½ tsp ground cumin 2 cloves garlic, finely minced PREPARATION Heat the Combi steam oven in the Steam mode 212 degrees. Place the prepped potatoes in the solid pan and add a ¼ cup of water, cook the potatoes for 15 minutes until tender but not falling apart. Cool before combining with the kale and dressing. Place the kale leaves in the perforated pan and steam for approximately 8 minutes until the leaves have softened. Remove the pan from the oven and set aside to cool. Blot the leaves with paper towels if needed to remove any excess moisture. Combine the dressing ingredients and add salt and freshly ground pepper to taste. Gently fold the cooled sweet potatoes and kale with the dressing. Serves 4 Curried Sweet Potato and Kale Salad & Mexican Street Corn Salad .pdf Download PDF • 257KB WANT TO LEARN MORE? Click Here COMPLETE YOUR MEAL WITH THESE RECIPES How to Roast Chicken Breasts in Convection RECIPE Meatless Meatballs with Mushrooms RECIPE Beef Rib Roast RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Convection Slow Roasted NY Steak RECIPE Strawberry Galette with Vegan Pastry Crust RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Beef Wellington makes a wonderful centerpiece for a special occasion meal, and convection cooks it perfectly. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Beef Wellington Convection Bake Beef Wellington cooked in a convection oven Beef Wellington makes a wonderful centerpiece for a special occasion meal, and convection cooks it perfectly. The preparation is fairly simple; however, several rounds of chilling are required between each step, so you will need to set aside a fair bit of time for it. The chilling is important because the puff pastry that encases the beef needs to be baked at a high temperature, so the colder the meat, the less chance there is for it to overcook during baking. Beef Wellington It is also crucial not to let the puff pastry get too soft as it thaws, so follow the package directions for the recommended steps for thawing. If the pastry gets too soft, it’s best to refrigerate it for a while before proceeding. Wrapping the meat and duxelles mixture in several sheets of phyllo dough before wrapping it in the puff pastry is recommended by many chefs to avoid too much moisture permeating into the puff pastry. However, separating just a few sheets of phyllo dough without it all getting very soft is not easy so I have also provided instructions for wrapping the beef directly in the puff pastry. If you decide to skip rolling the meat in phyllo dough make sure your duxelles mixture is very dry and cold. Beef Wellington is a recipe where planning and organizing your workspace is key to success. INGREDIENTS Recipe ingredients For the beef filet 1 center-cut beef tenderloin trimmed (2.5 - 3lbs) 2 tsp kosher salt Freshly ground pepper 1 tbsp olive oil 1 tbsp unsalted butter 1 tbsp Dijon mustard Kitchen twine cut into 7 7-8” lengths For the mushroom duxelles 1 ½ lbs cremini mushrooms, wiped clean, trimmed and coarsely chopped 2 large shallots, peeled, coarsely chopped 3 tbsp unsalted butter 3 cloves garlic, minced 3 tbsp Italian parsley leaves, finely chopped 2 tbsp dry sherry or brandy Freshly ground pepper For the pastry 1 14 oz package frozen puff pastry; follow package directions for bringing to room temperature. 6 slices prosciutto 2 sheets frozen phyllo dough, defrosted (optional) Egg wash 1 egg mixed with 1 tbsp water, beaten until well combined PREPARATION Cut a 7” length of twine and tie the tenderloin in the center. Then, continue to tie the beef tightly at 2” intervals on either side. Season the beef with kosher salt and freshly ground pepper and set aside to come to room temperature. Heat a large skillet over moderate heat. Add the oil and butter and increase the heat to medium-high. Add the beef and sear until it is well-browned on all sides, then set it aside on a rimmed baking sheet to cool for 15 - 20 minutes. Remove the twine and brush the tenderloin with the mustard. Place the beef in the refrigerator and chill for at least an hour or up to 4 hours. First, to prepare the duxelles, pulse the mushrooms and shallots in a food processor until very finely chopped. For even results, this is best done in two batches. Heat a large skillet over moderate heat. Add the butter, and when it melts, add the chopped mushroom-shallot mixture. Cook the mixture over moderate heat for about 25 minutes until the mushrooms are dry. Then stir in the garlic and parsley and cook over a gentle heat for 2 minutes. Add the sherry and stir continuously to scrape up any browned bits until the mixture is dry. Add the freshly ground pepper to your taste, spread the duxelles onto a rimmed baking sheet, and chill for 30 - 60 minutes. Method using phyllo dough: Spread a damp flour sack towel on the work surface. Then, cut 3 pieces of plastic wrap about 7” in length and place them on the towel, overlapping them to make a square about 20”. Place the two phyllo sheets overlapping by a few inches in the center of the plastic wrap to form a rectangle with the long edge facing you. Lay the prosciutto in two rows over the phyllo dough leaving a ½” border around the edges. Gently spread the chilled duxelles over the prosciutto to form an even layer. Place the beef lengthwise over the bottom third of the duxelles and roll up the beef using the plastic wrap as a guide, making sure it stays on the outside of the pastry. Twist the ends to form a tight log, transfer the pastry-wrapped beef to a rimmed baking sheet, and refrigerate for at least an hour. Heat the oven in the Convection Bake mode to 400 F/ 205 C and line a rimmed baking sheet with parchment paper. Gently roll out the puff pastry on a lightly flour-dusted rolling mat to form a 15” 12” rectangle, and lightly brush the top third of the pastry with the prepared egg wash. Gently unwrap the chilled beef and discard the plastic wrap. Lay the phyllo beef lengthwise on the bottom edge of the pastry and roll it up. Place the beef seam side down on the prepared baking pan, gently brush off any excess flour, and brush the pastry all over with the egg wash. The pastry can be lightly scored to create a decorative pattern, or you can roll out the trimmings to create a raised pattern. Cut 3 small holes in the top of the pastry to allow steam to escape and provide a place to insert the oven meat probe. Place the beef in the oven and program the meat probe to reach an internal temperature of 125 F/ 52 C for medium rare. When the internal temperature has been reached, and the crust is golden, remove the beef and let it stand for 15 minutes before slicing. Method without using phyllo dough Carefully roll out the puff pastry on a lightly flour-dusted rolling mat to form a 15” 12” rectangle, and lightly brush the top third of the pastry with the prepared egg wash. Lay the prosciutto slices over the lower part of the dough in an overlapping pattern and gently spread the duxelles mixture evenly over the prosciutto. Place the chilled lengthwise on the bottom edge of the pastry and roll it up. Place the beef seam side down on the prepared baking pan, gently brush off any excess flour, and brush the pastry all over with the egg wash. The pastry can be lightly scored to create a decorative pattern or roll out the trimmings to make a raised pattern. Cut 3 small holes in the top of the pastry to allow steam to escape and provide a place to insert the oven meat probe. Place the beef in the oven and program the meat probe to reach an internal temperature of 125 F/ 52 C for medium rare. When the internal temperature has been reached, and the crust is golden, remove the beef and let it stand for 15 minutes before slicing. Serves 6 Note: Beef Wellington can also be baked in the steam oven using the combination Convection/Steam Mode (low humidity if your oven has variable steam settings). Keep in mind that the cooking time will be faster if baked in a smaller cavity oven, so if your steam oven doesn’t have a meat probe, check the internal temperature after 25 minutes of baking time. PRINT OUR RECIPE Beef Wellington .pdf Download PDF • 104KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Convection Steam Baked Baby Back Pork Ribs RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE Steamed Baked Cabbage Rolls with Beef and Pork RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms RECIPE Slow Roasted Beef Tenderloin RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This recipe features chard, specifically red chard with a slight bitterness that softens during cooking. Combined with ricotta and parmesan cheese, these ingredients create a delightful balance of sweetness and savory flavor. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Tarta Pascualina - Pascualina Pie with Chard, Ricotta and Parmesan Cheese Convection Bake Mode Discover the savory delight of Tarta Pascualina—a blend of a delicious crust, tender chard, cheese and eggs. The Pascualina tart, also known as Easter Pie, originates from Italy but has become a staple year-round recipe in Argentina. In Buenos Aires, you’ll typically find it filled with spinach, while outside the capital, particularly in the Pampas region, chard is commonly used. This recipe features chard, specifically red chard, which imparts a soft, spinach-like flavor with a slight bitterness that softens during cooking. Combined with ricotta and parmesan cheese, these ingredients create a delightful balance of sweetness and savory flavor. You have two options for incorporating eggs into the filling: you can use hard-steamed (hard-boiled) eggs or nestle raw eggs into small pockets created in the filling just before sealing the tart with the dough. I prefer using hard-steamed eggs, as they make for a more visually appealing slice. When baking a Pascualina tart, it’s important to keep the filling moist, so a convection oven is ideal. I recommend using the convection-bake setting at 375°F (190°C) and baking the tart for 45 minutes. However, since ovens can vary, start by setting the timer for 40 minutes, then check if it needs a few extra minutes. Aim for a dark golden-brown top. INGREDIENTS For the Dough: 1 ⅔ cups (400 grams) of flour 3 tablespoons (45 ml) olive oil ⅞ cup (200 ml) water 1 teaspoon salt 1 egg (for brushing) Crust ingredients. For the Filling: 3 bunches of chard 2 tablespoons (30 grams) butter 1 medium-sized onion, chopped 5 or 6 eggs (hard-steamed, boiled, or raw) 1 lb (500 grams) ricotta cheese 5.5 oz (150 grams) parmesan cheese Salt and pepper Oregano or your favorite seasoning You will need a 9.5-inch (24 cm) pan that is 2 inches (5 cm) deep and has a removable bottom. Filling ingredients. PREPARATION Prepare the Dough: Combine all the dry ingredients in a mixing bowl. Add the olive oil and gradually incorporate the water. Knead the dough until uniform and smooth. Cover and let it rest for 2 hours. Prepare the Chard: Cut the stems from the chard and steam the leaves for 15 minutes. Steaming is preferred over boiling for better flavor and less water. Once cooked, set the chard aside to cool. Once cooled, squeeze out any excess water and roughly chop it. Prepare the Pan: Line the cake mold with parchment paper and grease and flour the sides of the pan. Sauté Onions: In a skillet, sauté the chopped onion with olive oil and butter until translucent, then transfer it to a large mixing bowl. Add the chopped chard, ricotta cheese, parmesan cheese, salt, pepper, and oregano (or your favorite seasoning). Mix well and set aside. Roll Out the Dough: Divide the dough into two pieces, with one being ⅔ and the other ⅓ of the total. Using a rolling pin, roll out the larger piece into a disk at least 15 inches (38 cm) in diameter. Transfer the rolled dough to the baking pan by rolling it onto the pin, then unroll it into the pan. Preheat the Oven: As you prepare the filling, preheat the oven to 375°F (190°C) on the convection-bake setting. Fill the Dough: Pour the filling into the dough-lined pan, smoothing it out. Press the hard-steamed (hard-boiled) eggs into the filling. Alternatively, create small pockets to nestle raw eggs if you prefer. Assembling the pie. Cover the Tart: Roll out the remaining dough to create a cover with a diameter of at least 10 inches (25.4 cm). Place this cover over the filled tart, smoothing it down and trimming any excess dough. Seal the Edges: You can either create a decorative fringe or simply press and fold the edges of the dough. To make a fringe, press the edges, pinch, and twist the dough every ½ inch (1.3 cm). Egg Wash and Bake: Brush the top of the tart with the egg wash and bake in the preheated oven for 40 minutes, or until golden brown. If necessary, add an extra 5 minutes for a deeper color. Let the tart cool to room temperature before serving. Serves 12 portions Tarta Pacualina (Easter Pie). PRINT OUR RECIPE Tarta Pascualina - Pascualina Pie with Chard, Ricotta and Parmesan Cheese .pdf Download PDF • 337KB WANT TO LEARN MORE? Click Here LOOKING FOR MORE RECIPES? Hot Corned Beef Sandwich RECIPE Key Lime Cheesecake RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Slow Roasted Beef Tenderloin RECIPE Vanilla Creme Brulee RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

These sausage rolls' filling is ground pork mixed with sauteed onion and garlic. These rolls are relatively easy to make because they are formed in a log and then cut into small bites, so they are much less work than making individual appetizers.  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Sausage Rolls in Puff Pastry Convection or Convection Bake Mode Sausage Rolls in Puff Pastry Unlike the popular Pigs in Blankets, the filling is ground pork mixed with sauteed onion and garlic. These rolls are relatively easy to make because they are formed in a log and then cut into small bites, so they are much less work than making individual appetizers. The more humid environment of a convection oven is ideal for baking puff pastry as the moisture helps separate or “puff” the layers of the pastry. Of course, there is the added benefit of baking all the rolls at one time without having to rotate the trays, which always makes things easier. I find these rolls great for appetizers. Once the rolls are formed, they can be cut into bite-sized morsels and baked, or those morsels can be frozen for later use. You can also refrigerate the rolls overnight and bake them the next day. Following the package directions for thawing the pastry when using frozen puff pastry is important to maintain good working consistency. If you plan on baking the rolls as soon as they are formed for best results, refrigerate them for at least an hour to ensure the pastry is very cold. Sausage rolls are a popular bakery item in Australia, so I followed the recipe from an excellent Australian Blog . INGREDIENTS 4 rashers bacon, minced 1 small onion finely chopped 1 stalk celery, finely chopped 2 cloves garlic, minced 2 tsp fennel seeds, toasted 1 lb ground pork ¾ cup panko breadcrumbs 1 egg, lightly beaten ½ tsp salt Freshly ground black pepper 1 package frozen puff pastry, thawed 1 egg mixed with a dash of water for brushing the pastry Recipe ingredients PREPARATION Add the bacon plus a splash of olive oil to a large skillet and heat over medium heat to render the fat. Once the fat has begun to render, add the onion and celery and continue cooking until the onion has softened. Stir in the garlic and cook for another 3 - 4 minutes. The bacon I used rendered a lot of fat so before continuing, I scraped the mixture into a wire mesh strainer and strained out the excess rendered fat. Combine the cooked mixture with the remaining filling ingredients in a large bowl and mix it well with your hands. Place the thawed puff pastry on a lightly flour-dusted rolling mat and gently roll it to form a 12” x 12” square. Cut the square into 3 4” sections and brush the edge of each section with the egg wash. Divide the sausage mixture into three equal portions, each just over 7 oz, and form each into an 11” roll. Place the roll close to the edge of the prepared pastry, roll it up, and place it seam side down on a cutting board. Brush the roll with the egg wash and with a very sharp knife cut it into 1” sections (for appetizers) or larger sections for snacks. (I found I needed to wipe the knife clean with a paper towel between cuts) If you plan to bake the rolls as soon as they are formed, refrigerate them for at least an hour to ensure the butter doesn’t melt out of the pastry too quickly. Once prepared the rolls can be refrigerated overnight in a covered container between sheets of parchment paper or frozen at this point. Heat the oven in the Convection or Convection Bake mode to 350 F/180 C to bake the rolls. Arrange the rolls on parchment-lined baking sheets, leaving at least 2” of space between each one, and bake for 25 - 30 minutes until golden brown. In Australia these rolls are typically served with ketchup. Makes 3 12” rolls - approx 36 1” appetizers PRINT OUR RECIPE Sausage Rolls in Puff Pastry .pdf Download PDF • 73KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Lobster Mac' n Cheese RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE How to Cook Lobster Tail in the Steam Oven RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Baked Risotto with Lemon and Basil RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Make Delicious Socca Garbanzo Bean Flatbread Using Convection Cooking Pizzas, flatbreads, hot sandwiches, and quesadillas all have something in common, they serve as a base for a variety of ingredients to... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!