I roasted cauliflower for soup and butternut squash for a simple side dish with sauteed spinach and white beans. I also made some spicy cheese crackers to serve with the soup. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Cauliflower Soup Convection Bake Mode and Convection Roast Mode Great soup for winter Vegetables roasted in Convection caramelize beautifully, developing a greater depth of flavor, perfect for adding to soups. Some soups require chopping of many ingredients, and others are extremely simple to prepare. The key to a delicious soup is, of course, a good stock. In this recipe, cauliflower florets, tossed with garlic and seasoning, are roasted in Convection and then added to the soup base that has been prepared on the cooktop. The soup base is simple sauteed leeks and chicken stock, but once blended with the roasted cauliflower, the flavor meld to create a delicious soup. Great soup for winter I have included a recipe for spicy cheddar cheese crackers that are delicious on their own or served with soup. INGREDIENTS Roasted Cauliflower Soup 1 medium-head cauliflower, coarse stem removed, cut into 1" thick slices or florets 2 cloves garlic, minced 1/4 tsp mixed Italian seasoning 2 tbsp olive oil 1 large leek, trimmed, washed thoroughly, and sliced 1 tbsp olive oil + 1 tbsp butter 6 cups chicken, turkey, or vegetable stock 1 tbsp chopped chives Spicy Cheese Crispies ½ cup butter softened 1 ¼ cups shredded extra sharp cheese 1 cup all-purpose flour ½ teaspoon salt ¼ teaspoon cayenne pepper 1 ¼ cups rice crisp cereal (I got at TJs) PREPARATION The Soup Mix the prepared cauliflower, garlic, Italian seasoning, and oil onto a rimmed baking sheet. Heat the oven in the Convection Roast Mode 400 - 425 degrees and roast for 20 - 25 minutes until the cauliflower begins to caramelize and is soft. Stir once during the cooking to avoid over-browning on one side. Meanwhile, heat a 2-qt capacity saucepan on moderate heat and add the remaining olive oil and butter. When the butter is sizzling, stir in the leeks and cook over moderate heat to soften. Add the stock and bring to a gentle simmer. Stir in the cooked cauliflower and simmer for 5 minutes, then puree till smooth. Taste and add a sprinkle of sea salt and freshly ground pepper, and garnish with chopped chives. Spicy Cheese Crackers These crackers are very easy to make. Once combined, the batter needs to be rolled into a log and refrigerated for an hour or overnight before slicing and baking, so plan ahead. Since they are baked at 325 degrees Convection, they can be baked before or after the vegetables are roasted. The surprise ingredient of rice krispies gives these cookies a nice crunch. Beat the butter and cheddar cheese in a large bowl till blended. Whisk the flour, salt, and cayenne together in another bowl and gradually beat into the cheese mixture. Stir in the Rice Krispies, then turn onto a lightly floured surface and knead into a stiff dough. Shape the dough into an approximately 7" long roll, wrap it in plastic, and refrigerate for at least one hour or overnight. Heat the oven Convection 325, cut the cookies into ¼" slices, and place 1" apart on an ungreased cookie sheet. Bake for 14 - 16 minutes until the edges are golden brown. PRINT OUR RECIPE Roasted Cauliflower Soup and Crackers .pdf Download PDF • 70KB WANT TO LEARN MORE? Click Here AFTER THE SOUP TRY ONE OG THESE RECIPES Bake Classic Petite Baguettes Like a Pro RECIPE Slow Roasted Salmon RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Braised Spareribs with Plum Sauce RECIPE Vanilla Creme Brulee RECIPE Corned Beef with Cabbage, Potatoes and Carrots RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this preparation known as the reverse sear, the steak is seasoned and cooked on a rimmed baking sheet at a low temperature in Convection. The oven meat probe is programmed to 120F and when this internal temperature is reached the steak is removed from the oven and the temperature is increased to 425F. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Slow Roasted NY Steak Convection Mode and Convection Roast Mode Juicy NY steak paired with crispy oyster mushrooms. In this preparation known as the reverse sear, the steak is seasoned and cooked on a rimmed baking sheet at a low temperature in Convection. The oven meat probe is programmed to 120F and when this internal temperature is reached the steak is removed from the oven and the temperature is increased to 425F. Once the oven reaches temperature the steak is cooked for a few minutes at high heat to obtain a nice sear and reach 135 degrees internal temperature. Ingredients 2 sirloin strip steaks Kosher salt Steak seasoning Preparation Heat the oven in the Convection or Convection Roast mode to 300F. Season the steaks with a little kosher salt, fresh pepper, some buttery garlic steak seasoning and a drizzle of olive oil. Place the seasoned steaks on a rimmed baking sheet and insert the oven meat probe at an angle into the meat, making sure it stays in the meat and that the tip doesn’t touch the pan. Close the oven door and program the probe to reach an internal temperature of 120F. If your oven doesn’t have a probe, cook the meat for approximately 10 minutes then test the meat with an instant read thermometer. When the steaks have reached an internal temperature of 120F, remove them from the oven and increase the oven temperature to 425F. Return the steaks to the oven for a quick sear, and before serving drizzle with a little more olive oil or a smear of butter before serving. PRINT OUR RECIPE Convection Slow Roasted NY Steak .pdf Download PDF • 148KB WANT TO LEARN MORE? Click Here MORE GREAT RECIPES FROM OUR STEAM RECIPE PAGE! Hot Corned Beef Sandwich RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this recipe the 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! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This wonderful light textured cake contains only ¾ a cup of flour combined with finely chopped walnuts and whipped egg whites. The buttercream swirled with melted chocolate and a little espresso adds both flavor and texture to the cake. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Walnut Cake with Chocolate Espresso Buttercream Convection; Convection Bake Mode Walnut Cake with Chocolate Espresso Buttercream This wonderful light textured cake contains only ¾ a cup of flour combined with finely chopped walnuts and whipped egg whites. The buttercream swirled with melted chocolate and a little espresso adds both flavor and texture to the cake. PREPARATION Heat the oven in the Convectio n or Convection Bake mode to 325 F, line the bottom of an 8” cake pan with parchment paper and spray the sides with spray oil. Whisk the sugar and egg yolks with an electric mixer for 4-5 minutes until the mixture is very thick. Transfer the mixture to a large bowl and stir in the finely chopped walnuts and add the flour a little at a time until well combined and the mixture is very stiff. Whisk the 5 egg whites with a pinch of salt until firm peaks form. Fold half of the egg whites into the walnut mixture to combine, then fold in the remaining egg whites. Spoon the batter into the prepared pan and smooth the top to level. Bake for 30 - 35 minutes until the tester comes out clean. Cool the cake in the pan for 10 minutes before turning it out of the pan. To make the buttercream, melt the chocolate and beat the sugar and butter together for 5 - 6 minutes until pale and fluffy. Swirl the chocolate through the cream and stir in the espresso. Pipe or spread the buttercream over the cake. INGREDIENTS For the cake 1 cup superfine bakers sugar or castor sugar 4 large eggs, separated 1 extra egg white 1 1/2 cups walnuts finely chopped (best done in a food processor if available) ¾ cup unbleached all purpose flour For the buttercream 1 cup confectioners sugar, sieved ½ cup softened butter 2 tbsp espresso or strong coffee 7 oz dark chocolate, melted Serves 6 - 8 Walnut Cake with Chocolate Espresso Buttercream .pdf Download PDF • 64KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH THE STEAM OVEN! Chocolate Flan RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Vanilla Creme Brulee RECIPE Baked Risotto with Lemon and Basil RECIPE Braised Spareribs with Plum Sauce RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Lamb kofta baked together with a medley of cauliflower and peppers is an easy-to-prepare, quick-cooking meal. Served with a crisp salad, some fresh pita bread, and tzatziki sauce, this easy meal has the appeal of great flavor and textures. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Easy to Prepare Baked Lamb Kofta and Roasted Cauliflower Convection Roast or Convection Bake Mode This convection meal is a breeze to prepare, with roasted cauliflower, vibrant peppers, and savory meatballs ready in no time! Lamb kofta baked together with a medley of cauliflower and peppers is an easy-to-prepare, quick-cooking meal. Served with a crisp salad, some fresh pita bread, and tzatziki sauce, this easy meal has the appeal of great flavor and textures. Once the seasonings are added to the ground lamb, it only takes a few minutes to roll them into meatballs or the more traditional cigar shape. The kofta is loaded with flavor, so I find it’s best not to add too much spice to the vegetables, so I keep them simple. Also, I recommend roasting the vegetables and kofta on separate trays so the vegetables can achieve a nice crisp finish. INGREDIENTS For the kofta: 1lb (500 g) ground lamb 1 small yellow onion, grated 2 cloves garlic, grated or minced 2 tbsp chopped cilantro 2 tsp ground cumin 2 tsp paprika 2 tsp ground coriander 1 tsp cinnamon 1 tsp kosher salt ½ tsp cayenne pepper ¼ cup panko breadcrumbs For the cauliflower: 1 head cauliflower, quartered, core removed, each quarter cut into ½” thick slices 1 red pepper, seeds and thick membrane removed, cut into ½” thick strips 1 yellow pepper, prepared as noted above ½ red onion, cut into ¼” slices ½ tsp dried oregano or Italian seasoning 2 tbsp olive oil Recipe ingredients. PREPARATION Heat the oven in the Convection Roast or Convection Bake mode to 400°F/205°C. Combine the ground lamb with the seasonings and breadcrumbs, and roll it into cylinders or meatballs. Arrange them on a parchment—or foil-lined shallow baking tray. Combine the vegetables with the olive oil and seasoning and spread onto another shallow baking tray. Efficient cooking: Roasted cauliflower and bell peppers alongside meatballs, ready to be baked simultaneously for a quick and flavorful meal. Place the tray with the vegetables on the lower rack in the oven and slide the tray with the kofta in on the upper rack. Set the timer for 20 minutes. The kofta should be glossy and firm to the touch, while the vegetables should be caramelized on the edges. Serves 4 PRINT OUR RECIPE Easy to Prepare Baked Lamb Kofta and Roasted Cauliflower .pdf Download PDF • 423KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR STEAM MENU! How to Cook Rack of Lamb in a Steam Oven RECIPE Braised Spareribs with Plum Sauce RECIPE Slow Roasted Pork Shoulder RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Convection Bake is the ideal mode when baking Italian Cheese Bread with Mozzarella. You will have a light crisp perfectly baked crust YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Italian Cheese Bread with Mozzarella - Just like Pizza! Convection Bake Mode Golden cheese bread sliced and served fresh from the convection oven. Convection Bake is the ideal mode to choose when baking bread and pizza in your Convection oven. The heating element in the bottom of the oven directs powerful heat to the base of the crust while the heated air circulating around the oven helps form a light crisp perfectly baked crust. Because this Convection Bake recipe uses Rapid Rise Yeast, the dough requires only 20 minutes for proofing before being rolled out and topped with a generous helping of cheese. Basically, in approximately 45 minutes you are able to enjoy delicious homemade cheesy bread which is almost instant happiness. While this dough is easy to make getting the water temperature just right is key to success. Testing the water temperature on the inside of your wrist before adding to the dry ingredients is recommended to avoid adding water that is either too hot or too cold. While this recipe shares the same ingredients as pizza the dough is much thicker and because it’s thicker it can handle a more generous amount of cheese. You can certainly add additional flavor accents just take care not to weigh the dough down. The bread can be baked on a baking stone or a metal pan placed on the 1st or second rack from the bottom of the oven. INGREDIENTS Bread Dough 2 ½ cups all-purpose or bread flour 1 tsp Kosher salt 1 tsp sugar 1 tbsp, rapid rise yeast 1 cup warm water 1 tbsp olive oil Topping 1 cup shredded Mozzarella cheese 2 tbsp grated Parmesan cheese 3 tbs mayonnaise 1 tbsp chopped green onion Dash red chili flakes PREPARATION Combine the four, salt, sugar, and yeast in a medium-sized bowl. Combine the water and oil in a measuring cup and add to the flour mixture. Mix with a wooden spoon to form a soft dough. Turn onto a lightly floured surface, and gather the dough together in a ball and knead a few times to create a smooth ball. Place the dough into a clean bowl add 1 tsp of olive oil and turn to coat with the oil. Cover with a kitchen towel or select the Proof mode in your oven and place uncovered in the oven to proof for 20 minutes. While the dough is proofing, combine the topping ingredients in a small bowl. Heat the oven in the Convection Bake Mode 450 degrees. If using a pizza stone place the stone in the oven during the preheating phase. Place the dough on a lightly floured surface, punch it down flatten it into a disc with the heel of your palm. Place the dough over the back of your hands and stretch it into a 12” circle. If using a pizza stone, place the dough on a lightly floured pizza peel. If using a baking pan, place the dough on a lightly oiled baking sheet. Spread the cheese mixture evenly over the dough and slide the bread into the oven. Bake for 12 to 15 minutes until golden brown and the cheese is bubbling. Makes 6 - 8 slices Convection Bake Italian Cheese Bread .pdf Download PDF • 97KB WANT TO LEARN MORE? Click Here PICK A MEDITERRANEAN RECIPE FROM OUR STEAM MENU Bake Classic Petite Baguettes Like a Pro RECIPE Orzo Pasta Salad with Grilled Artichokes RECIPE Poached Eggs with Broccolini and Cheddar RECIPE Steam Roasted Beet Salad with Lamb and Feta Cheese RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Chicken Meatballs with Miso and Ginger and Roasted Green Beans with Spicy Tofu are two simple zesty recipes. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Asian Chicken Meatballs with Garlic and Ginger Convection Roast or Convection Bake Mode A delectable plate featuring herb-marinated tofu, crispy green beans, and savory chicken meatballs. Chicken Meatballs with Miso and Ginger and Roasted Green Beans with Spicy Tofu are two simple zesty recipes. Yes, they are both delicious quick cooking Convection meal and will give your taste buds a nice change from traditional meatballs and roasted vegetables. INGREDIENTS Chicken Meatballs with Miso and Ginger 1 - lb ground chicken 3 - tablespoons white miso 2 - cloves garlic minced 1 - teaspoon fresh minced ginger 1 - teaspoon kosher salt ¾ - teaspoon black pepper 12 - Ritz crackers, finely ground ¼ - cup of milk Roasted Green Beans with Spicy Tofu 1 - 14oz package extra firm tofu, drained and sliced crosswise into 8 ½” slices 2 - tablespoons chopped fresh cilantro 2 - tablespoons, chopped scallions 2 - cloves garlic, minced 1 ½ - teaspoons sesame oil 1 - teaspoon honey 3 - tablespoons soy sauce 1 ½ - tablespoons black rice vinegar (or substitute with white rice vinegar) 3 - tablespoons chili-crisp condiment ¾ - lb green beans, trimmed PREPARATION Chicken Meatballs with Miso and Ginger Combine all the ingredients in a large bowl and combine gently with your hands. The mixture is very sticky, I wore disposable gloves to shape the 12 meatballs but the recipe author suggests lightly wetting your hands to prevent sticking. Meatballs can be cooked immediately or refrigerated for a few hours before cooking. Line a small rimmed baking sheet with a sheet or parchment and arrange the meatballs on the tray, give them a light spritz of cooking oil before going into the oven. Roasted Green Beans with Spicy Tofu Place the tofu slices in a casserole dish, whisk together all the ingredients except the green beans and pour over the tofu. Wash and trim the green beans, pat dry, spread onto a rimmed baking sheet and drizzle with some canola or vegetable oil. Push the beans to one side and place the tofu slices on the baking sheet and pour the marinade over the tofu. Arrange the oven racks to accommodate the pans and heat the oven in the Convection Roast or Convection Bake Mode 425 degrees. Cook the Chicken Meatballs for 20 minutes until firm and slightly browned on the edges. Cook the Green Beans for 15 - 20 minutes until the beans begin to blister. Original recipes are from New York Times Cooking. Serves 4 Convection Meal - Chicken Meatballs & Spicy Tofu .pdf Download PDF • 129KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Apricot Tomato Chutney RECIPE Succulent Steam Oven Turkey Breast RECIPE Risotto with Asparagus, Leeks and Proscuitto RECIPE Orzo Pasta Salad with Grilled Artichokes and Poached Shrimp RECIPE Lobster Mac' n Cheese RECIPE Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

An enchilada casserole is quick to assemble and a delicious way to use up extra cooked turkey, even if you only have a small amount. A quick sauté of onions, garlic, and jalapeño peppers, combined with some cumin, black beans, and enchilada sauce, is all you need for the base. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Baked Turkey Enchiladas Convection Bake Mode Golden-baked turkey enchiladas topped with melted cheese and fresh herbs in a baking dish. An enchilada casserole is quick to assemble and a delicious way to use up extra cooked turkey, even if you only have a small amount. A quick sauté of onions, garlic, and jalapeño peppers, combined with some cumin, black beans, and enchilada sauce, is all you need for the base. Once prepared, the filling is rolled in tortillas and topped with more enchilada sauce and shredded cheese, then the casserole is heated in the oven. Since enchiladas freeze well, you can make one large casserole or portion them into several small containers to have on hand for later. INGREDIENTS 1 tbsp olive oil 1 medium yellow onion, diced 3 cloves garlic, minced 1 jalapeno pepper, finely chopped 1 tsp ground cumin powder 1 15-oz can black beans 1 28-oz can of enchilada sauce 3 cups chopped cooked turkey ¼ cup chopped cilantro (optional) 1 cup shredded asadero or cheddar cheese 1 cup shredded Monterey Jack cheese Cotija cheese for garnish (optional) 10 - 12 corn tortillas PREPARATION Heat the oven to 350°F/175°C in the Convection Bake mode. Spread about ⅔ cup of the enchilada sauce in the bottom of a 9x13 casserole pan and set aside. Heat a medium-sized pan over moderate heat. When the pan has heated, add the oil and onions and sauté over moderate heat until softened. Stir in the garlic, jalapenos, and cumin and cook for a few minutes, taking care not to burn the garlic. Stir in the black beans and about 1 cup of the enchilada sauce and bring to a gentle simmer. Stir in the turkey and cook for a few minutes to combine. Remove the pan from the heat, then stir in ½ cup of each of the cheeses and half of the cilantro. To assemble the enchiladas, add approximately 1 tablespoon of enchilada sauce down the center of a tortilla, add about 2 tablespoons of the cooked mixture, and roll up the tortilla, tucking in the sides to make a neat packet. Place in the prepared pan and repeat until the pan is full. Spread the remaining enchilada sauce over the tortillas and top with the remaining shredded cheese. Bake the pan uncovered for 30 minutes, until it bubbles. If the pan is very full, place it on a rimmed baking sheet to prevent the mixture from spilling over. Garnish with the remaining fresh cilantro and cotija cheese before serving. Serves 6 - 8 Note: For best results, shred the cheese by hand from a block, and combining the two cheeses prior to use will ensure even distribution. PRINT OUR RECIPE Convection Baked Turkey Enchiladas .pdf Download PDF • 270KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Steam Oven Caramel Bread Pudding Delight RECIPE How to Cook Prime Rib in the Steam Oven RECIPE BBQ Pulled Turkey RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Slow Roasted Turkey Pieces RECIPE Braised Turkey with Butternut Squash, Chickpeas and Tomatoes RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

It only takes 10 - 12 minutes for the initial cooking stage for the Short Ribs before they go into the oven for a good 2 hours so obviously get those done first even a day in advance. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Short Ribs Braised with Red Wine Convection (True Convection) or Convection Bake Mode Succulent braised short ribs simmered in rich tomato sauce, topped with fresh herbs. Since we tend to use our ovens for longer periods of time during the cooler months, it’s always worthwhile to consider preparing several dishes at one time with your Convection Oven . Each of the dishes in this meal is easy to make, but to make all three at one time takes a little planning. A hearty convection meal featuring braised chipotle ribs, quinoa-stuffed squash, and a side of creamy gratin on a rustic wooden table. Here is the list of dishes I am preparing: Chipotle Chili Braised Short Ribs Baked Stuffed Winter Squash Caramel Sauce, Apple Bread Pudding INGREDIENTS Chipotle Braised Short Ribs 4 - 5lbs beef short ribs, about 8 (2 per person) 2 - tablespoons olive or vegetable oil 2 - tablespoons, butter 1 - medium onion, coarsely chopped 4 - cloves, garlic, pressed 3 - ounces brandy or medium sherry (measured out. Don’t pour from the bottle) ¼ - teaspoon dried mixed Italian seasoning 1 - bay leaf 1 - 14oz can whole tomatoes 2 - tablespoons tomato paste 1 - cup beef broth 1 - tablespoon chilis in Adobo Baked Stuffed Winter Squash 3 - small carnival or acorn squash ½ - cup quinoa, barley or bulgur (all make a good stuffing) 1 - tablespoon olive oil 2 - tablespoons butter ½ - medium yellow onion, finely chopped 3 - cloves garlic, minced ¼ - teaspoon dried oregano ½ - lb cremini or shiitake mushrooms ½ - bunch lacinato kale or chard, ribs removed, leaves finely chopped. Caramel Sauce Apple Bread Pudding 1 - loaf cinnamon challah bread cubed 6 - large eggs ½ - cup granulated sugar 2 - cups half and half 3 - tablespoons butter 3 - tablespoons brown sugar 4 - apples, peeled, cored and chopped 2 - ounces brandy Caramel Sauce ½ - cup brown sugar 4 - tablespoons butter ½ - cup heavy cream PREPARATION It only takes 10 - 12 minutes for the initial cooking stage for the Short Ribs before they go into the oven for a good 2 hours, so obviously, get those done first, even a day in advance. Now, prepare the squash. First, you need to carefully cut them in half and scoop out the seeds. The squash needs to be baked or steamed to soften the flesh before stuffing. If you are using your Combi Steam Oven to steam them, you can steam the grains for the stuffing at the same time. Allow approximately 15 minutes to steam the squash. During that time, you can sauté the vegetables that will be mixed with the grains for the stuffing. Prepare the bread pudding. Soak the cubed bread in the egg mixture while you sauté the apples. The caramel sauce goes together really quickly, just before serving. You can bake the bread pudding and stuffed squash simultaneously in the oven, and the short ribs can be warmed on the cooktop or in the oven. Chipotle Braised Short Ribs Preheat the oven to Convection or Convection Bake 300 (small ovens, 325 larger ovens). Pat the short ribs dry and season with salt and pepper. Heat a large, heavy pan over moderate heat and add the oil and butter. Place the short ribs in the pan, meaty side down, and leave to brown for a few minutes. Then, turn and brown the other side. When browned all over, reduce the heat and remove from the pan. Stir in the onion and cook to soften over moderate heat, then stir in the garlic and cook for a minute before carefully adding the brandy to the pan and letting it cook for a minute or so. Now add the remaining ingredients, breaking up the tomatoes with a fork as they soften. Bring the mixture to a gentle boil, cover, and place in the oven to cook for approximately 2 hours or until the meat is very tender. Allow the meat to cool in the pan, and skim off any fat that solidifies on the surface before reheating. Serves 4 Baked Stuffed Winter Squash Preheat the steam oven in steam mode or use the convection oven in convection bake at 350. Carefully cut the squash in half so each forms a nice-sized bowl. Scoop out the seeds and enough of the flesh to allow room for stuffing. You can always chop any excess squash and add it to the stuffing. Place the squash in a solid pan and steam for 15 - 20 minutes or until tender when pierced with a fork. If cooking in the Convection oven, add ¼ cup of water to the pan and cover the squash with foil. Place the quinoa or other grain in a solid pan, cover with 1 cup of water, and steam at the same time as you cook the squash. Meanwhile, sauté the vegetables for the stuffing. Heat a medium skillet over moderate heat. Add the oil and butter, stir the onion, and cook to soften. Add the garlic and oregano and stir in the mushrooms. Cook until the mushrooms release their juices, and then stir in the chopped greens. Cover and cook over low heat for 8 - 10 minutes before stirring the cooked grains. Grains can also be added directly to the pan with some water and cooked covered after the greens have been added. Taste for seasoning before adding to the partially cooked squash. Bake uncovered in the Convection Bake Mode at 350 degrees for 20 - 25 minutes. Caramel Sauce Apple Bread Pudding Place the cubed bread in a large bowl. Mix the eggs, sugar, and half-and-half and pour over the bread to soak. Meanwhile, heat a large skillet over moderate heat. Add the butter and brown sugar and heat until the sugar has dissolved. Stir in the apples and cook for 8 - 10 minutes until softened and slightly caramelized. Stir in the brandy and cook for a few more minutes; cool before adding it to the bread mixture. Scrape the contents into an oven-safe casserole and bake. Use convection-bake mode at 350 degrees for 30 - 35 minutes until the custard is set. Caramel Sauce Melt the sugar and butter in a small heavy pan over moderate heat. When the sugar has dissolved and become liquid, carefully stir in the cream and remove from the heat. Pour the mixture over the cooked bread pudding before serving. Braised Ribs_Stuffed Squash & Bread Puddining .pdf Download PDF • 238KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR STEAM PAGE Convection Steam Baked Baby Back Pork Ribs RECIPE How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results RECIPE Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli RECIPE Slow Roasted Pork Shoulder RECIPE Easy Steamed Potato Salad with Eggs and Asparagus RECIPE Braised Spareribs with Plum Sauce RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The key to success when roasting lean cuts of meat like a pork loin is keeping the temperature on the low side and keeping a careful eye on the timing. Creating a flavorful marinade and cooking the roast in convection adds great flavor and ensures better moisture retention. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Slow Roasted Balsamic Glazed Pork Loin Roast Convection Bake or Convection Roast Mode Savor the succulent allure of perfectly roasted pork loin, surrounded by a vibrant medley of roasted carrots and fennel. The key to success when roasting lean cuts of meat like a pork loin is keeping the temperature on the low side and keeping a careful eye on the timing. Creating a flavorful marinade and cooking the roast in convection adds great flavor and ensures better moisture retention. Convection is ideal for cooking lean meats as the circulating heated air cooking the food from the edge to the center helps maintain the natural moisture in the food. I cooked this (2.75lb/1.25kg) pork roast in my gas oven set to 325°F/162°F for 1 hour and 10 minutes. To prevent moisture loss, I placed the pork on a rack in a shallow pan and added some vegetables to it for the final 40 minutes of cooking time. My gas oven does not have an electronic meat probe, but the internal temperature was a perfect 140°F/60°C when I removed it from the oven and slightly higher after resting for 10 minutes. The Balsamic vinegar in the marinade not only adds great flavor to the meat but also helps tenderize it, rendering it incredibly juicy and tender. I marinated the roast for 6 hours prior to cooking; however, it could also be marinated overnight. In addition to adding great flavor, the marinade gives the roast a lovely glossy finish and can also be reduced to a glaze to serve with the pork. INGREDIENTS Pork loin roast approx 2.5lbs (1.15kg) ⅓ cup (7mL) Balsamic vinegar 1 tbsp (15 mL) honey 2 tbsp (30 mL) olive oil 1 tsp dried Italian seasoning or 1tbs chopped fresh rosemary or thyme 3 cloves garlic, minced Kosher salt and freshly ground pepper Recipe ingredients. PREPARATION Season the pork loin with kosher salt and pepper. Combine the remaining marinade ingredients and pour over the pork. Marinate for several hours or overnight. When ready to cook, remove the pork from the marinade and place it on a rack in a shallow pan to bring it to room temperature. Reserve the marinade. If you plan to add vegetables to the pan to roast together with the pork, be sure to use a large enough pan. Alternatively, you can add the vegetables to a second pan, knowing they will cook evenly in convection. Heat the oven in the Convection Bake or Convection Roast mode to 325°F/162°C When the oven comes to temperature, place the pan with the pork in it, and if using the oven meat probe, set the internal temperature to 140°F/60°C. If your oven does not feature a meat probe, plan to cook the roast for at least 1 hour and 10 minutes, but check it at the 50-minute mark with an instant-read thermometer to estimate the exact cooking time. When you remove the roast from the oven, set it aside to rest for at least 10 minutes before slicing. Place the reserved marinade in a small heavy pan and reduce over low heat for 5 - 6 minutes until it thickens to form a glaze to serve with the pork. Leftover pork loin thinly sliced makes amazing sandwiches. When reheated in the steam oven, it recreates the enjoyment of a freshly cooked meal. Serves 4 PRINT OUR RECIPE Slow Roasted Balsamic Glazed Pork Loin Roast .pdf Download PDF • 87KB WANT TO LEARN MORE? Click Here LOOKING FOR MORE PORK RECIPES? How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results RECIPE Braised Spareribs with Plum Sauce RECIPE Slow Roasted Pork Shoulder RECIPE Pork Tenderloin with Roasted Vegetables RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This recipe calls for a Top Sirloin roast cut in the Chateaubriand style; in other words, it resembles the shape of a chateaubriand cut from the tenderloin, but definitely not the price. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style Convection, Convection Roast, and Convection Bake Mode Sliced beef tot sirloin with herb butter, cheesy au gratin potatoes, and roasted asparagus. This recipe calls for a Top Sirloin roast cut in the Chateaubriand style; in other words, it resembles the shape of a chateaubriand cut from the tenderloin, but definitely not the price. Cooking the roast at a low temperature in convection with a dash of high heat for browning at the end is the ideal way to render this sirloin roast tender and flavorful. When cooking lean, tender cuts of meat at a low temperature, using an oven meat probe or a wireless probe is crucial for monitoring the internal temperature. I cooked my roast at 250°F (120 °C) in the Convection Roast mode , setting it to reach an internal temperature of 120°F (49 °C). When the digital readout indicated the roast had reached 120°F (49 °C, I increased the oven temperature to 425°F (220°C) for the remainder of the cooking time. The result was a perfectly pink, tender, juicy roast that was perfectly browned. Because the meat is cooked at such a low temperature, it is challenging to cook side dishes in the oven at the same time; however, since the roast is finished at high heat, choosing side dishes that can be cooked in the Broil mode is a great option. I chose Au Gratin potatoes , which are actually simmered on the cooktop, topped with cheese, and finished under the broiler, as well as a side of broiled asparagus. Plan approximately 50 minutes of cooking time for the beef, plus at least 12-15 minutes of resting time. Recipe ingredients. INGREDIENTS 2 -2.5lb chateaubriand-style top sirloin roast 1 tsp kosher salt 1 tsp steakhouse seasoning 1 tbsp olive oil PREPARATION Season the roast with kosher salt and steakhouse seasoning, and refrigerate, uncovered, overnight or for at least 6 hours. Prior to cooking, rub the oil into the meat. Heat the oven to 250°F (120 °C) in the Convection Roast or Convection Bake mode. Place the meat on a rack in a shallow baking pan, and insert the oven meat probe sensor into the meat at an angle, ensuring the probe tip remains in the meat. Slide the pan into the oven and insert the probe into the receptacle. Close the door, touch the Probe symbol on the control panel or display, and program the probe to reach an internal temperature of 120°F(50 °C). When the internal target temperature has been reached, increase the oven temperature to 425°F (220 °C) and cook for another 6-8 minutes, until the meat is glossy. Remove the meat from the oven and set it aside to rest for 12 - 15 minutes prior to carving. To cook the side dishes, set the oven to Broil and increase the temperature to 450°F (220 °C, Medium). Allow approximately 6-8 minutes to broil the asparagus, then finish the au gratin potatoes in the Broil Mode. Serves 4 - 6 PRINT OUR RECIPE Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style .pdf Download PDF • 363KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Braised Spareribs with Plum Sauce RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Roast Beef Top Loin Steam Roasted RECIPE BBQ Pulled Turkey RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Crisp roasted cauliflower makes a delicious side dish or can be a meal on its own. In this preparation, we added some fresh herb Chimichurri sauce normally served with beef. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Cauliflower with Chimichurri Sauce Convection Roast Mode Golden-brown roasted cauliflower florets on a baking sheet, fresh from the oven. Crisp roasted cauliflower makes a delicious side dish or can be a meal on its own. In this preparation, we added some fresh herb Chimichurri sauce, normally served with beef, to give the cauliflower some pizazz. I roasted this cauliflower as part of a Convection meal that included some baked Mahi Mah i and a medley of zucchini, peppers, and onion with some garbanzo beans. I used the Convection Roast mode and placed the cauliflower close to the bottom heating element to achieve a good amount of crisping. There is so much flavor in the Chimichurri sauce so the cauliflower only needs a drizzle of oil and a sprinkle of salt and pepper. Crisp roasted cauliflower makes a delicious side dish or can be a meal on its own. In this preparation, we added some fresh herb Chimichurri sauce normally served with beef, to give the cauliflower some pizazz. Ingredients 1 whole cauliflower, stalk removed, cut into ½” thick slices Olive oil Chimichurri Sauce 1 cup Italian parsley leaves, finely minced 2 tsp fresh oregano leaves or ½ tsp dried oregano 3 cloves garlic, minced ⅓ cup olive oil 2 tbsp red wine vinegar Pinch of dried red chili flakes 1 tsp coarse sea salt Freshly ground pepper Preparation Arrange the oven racks so you can roast the cauliflower in the lower part of the oven and heat the oven in the Convection Roast Mode at 400 degrees. Cook the Cauliflower for 15 - 20 minutes until crispy. Turn halfway through to avoid overcooking on one side. Meanwhile, combine the ingredients for the Chimichurri sauce. PRINT OUR RECIPE Roasted Cauliflower with Chimichurri Sauce .pdf Download PDF • 92KB WANT TO LEARN MORE? Click Here AND FOR THE MAIN COURSE PICK A STEAM RECIPE! How to Cook Rack of Lamb in a Steam Oven RECIPE Slow Roasted Rib Eye Steak RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Slow Roasted Beef Tenderloin RECIPE How to Cook Prime Rib in the Steam Oven RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Slow Roasted Juicy Tomatoes: Maximizing Flavor with Convection Mode There are many ways to enjoy tomatoes when they are at their peak, and one of the most delicious ways is to slow roast them. The slow... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!