SEARCH FOR A BLOG OR RECIPE

WHAT ARE THE ADVANTAGES OF ROASTING DUCK IN THE STEAM OVEN? FAQ PAGE How What Why Do What are the Advantages of Roasting Duck in the Steam Oven? Duck has a good layer of fat but the duck meat itself is not marbled with fat, so it benefits from long slow cooking to tenderize the meat without drying it out. During the steaming process (one of my ways of cooking duck), the fat renders providing you with a very healthy and delicious cooking fat that can be stored in the refrigerator or freezer for about six months. Potatoes and root vegetables roasted in duck fat are outstanding, but the fat can also be used for general cooking. Ready to Steam-Roast a duck? Check out my recipe Steam-roasted duck with crispy skin served alongside roasted potatoes and greens. OUR LATEST CONVECTION RECIPES Pork Sausage and Poultry Meat Pie Convection Baked Turkey Enchiladas Spatchcock Roast Turkey Oven Boston Style Baked Beans

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

Since a convection-oven cooks from the edge to the center and with even heat distribution, this Chocolate Lava Cake cake will come out with a perfectly cooked crust and molten chocolatey in the inside every time. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Chocolate Lava Cake Convection Bake Mode Chocolate Lava Cake baked in the convection-mode. I'm excited to help you create a delicious lava cake dessert perfect for your convection oven. Since a convection oven cooks from the edge to the center and with even heat distribution, your cake will come out with a perfectly cooked crust and molten chocolatey inside every time. This recipe is great for baking in a convection oven. Follow these simple steps for a mouth-watering dessert that's sure to impress your guests. The baking time is 13 minutes when cooked in an 8-ounce ramekin. INGREDIENTS You'll need two 8oz or one 10-ounce ramekin. 4.5 ounces / 125 grams bittersweet chocolate, 70 to 74 percent cacao 1 stick / 115 grams tablespoons unsalted butter, cut into cubes, plus more for the ramekin 2.1 oz / 60 grams of powdered sugar 1.5 oz / 40 grams flour 2 eggs 20 nibs of chocolate for topping 1 lemon zest 1⁄8teaspoon kosher salt Recipe ingredients PREPARATION Butter the ramekins and heat the oven to 325 degrees in the Convection Bake mode. Dust the buttered ramekins with flour. Melt the chocolate, butter, and sugar in a water bath. Mixed well. Add the flour, lemon zest, and eggs away from the fire one by one. Fill the ramekins with the preparation and place 10 chocolate nibs on top. Bake the cakes for 13 to 14 minutes. Once you remove the ramekins from the oven, place them in a shallow pan with cold water for about 5 minutes. Remove them and let the cakes cool for another 10 minutes. Then, you can unmold the cakes and serve them. Serves 2 WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH THE STEAM OVEN! Chocolate Flan RECIPE Braised Spareribs with Plum Sauce RECIPE Vanilla Creme Brulee RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Slow Roasted Rib Eye Steak RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Steaming potatoes yields the best flavor and texture for salad. If you steam one thing you can steam the asparagus and eggs at the same time. Anchor 1 YOUR RECIPE FOR STEAM COOKING Easy Steamed Potato Salad with Eggs and Asparagus Steam mode Steamed potato salad with eggs and fresh herbs, highlighting the perfect texture and flavor achieved through steam oven cooking. Preparing delicious salads at home with a steam oven is so easy: select the Steam mode, organize the containers you need to cook with and plan the timing. While the food is steaming, you can turn your attention to preparing the other ingredients for the salad and making the dressing. In this recipe, I have combined steamed asparagus with the potato salad. However, you can serve the asparagus on its own or combine it with another salad if that is your preference. For optimum flavor potatoes are best dressed while they are still slightly warm. I find leaving them spread out in the perforated pan resting on a trivet for airflow is a good way to cool them or spread them onto a rimmed baking pan. Once the salad has been assembled it can be refrigerated until ready to eat. Be sure to never add a mayonnaise dressing to potatoes that haven’t properly cooled. INGREDIENTS 2lbs red or golden potatoes, washed and cut into bite-size pieces 2 large eggs ½ bunch asparagus, ends trimmed, spears chopped into ½” pieces Salad ingredients. Dressing ¾ cup avocado mayonnaise 2 tbsp Dijon mustard ¼ cup finely chopped red onion or shallot Dressing ingredients. PREPARATION Heat the steam oven in the Steam mode to 212 F. Place the prepared potatoes in the perforated pan and add the eggs to a corner of the pan. When the oven comes to temperature, slide the pan into the oven and set the timer for 20 minutes. If cooking the asparagus, add them to the oven for the final 5 - 6 minutes of cooking time. They are best slightly al dente in a salad. When the timer elapses, remove the pan from the oven and put it aside to cool the potatoes. Place the eggs in a bowl of cold water to cool down for a few minutes, then peel and slice. Combine the cooled potatoes, onion, mayonnaise, and mustard in a large bowl and combine gently, taking care not to smash the potatoes. Season with salt and freshly ground pepper and fold in the chopped asparagus and eggs. If you don't eat the salad right away, it can be covered and refrigerated until needed. Serves 4 WANT TO LEARN MORE? Click Here DELICIOUS RECIPES FROM OUR CONVECTION PAGE! Butternut Squash Gratin with Leeks and Apples RECIPE Oven BBQ Chicken RECIPE Convection Baked Eggplant Lentil Stew with Pomegranate Molasses RECIPE Eggs Florentine with Mushroom Sauce RECIPE Spanish Potato Omelet (Tortilla de patatas) RECIPE Roast Leg of Lamb with Baked Eggplant Ratatouille RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A bone-in turkey breast slowly roasted in convection yields juicy tender slices, perfect for a light meal with plenty of extras for delicious sandwiches or a salad. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Baked Turkey Breast Convection Roast or Convection Bake Mode Roasted turkey breast served on a bed of fresh coleslaw, accompanied by a savory pie and a zucchini casserole as part of the "Convection Meal." A bone-in turkey breast slowly roasted in convection yields juicy tender slices, perfect for a light meal with plenty of extras for delicious sandwiches or a salad. If you tend to avoid cooking lean cuts of poultry for fear of ending up with dry unpalatable results, then all you have to do is choose convection with a moderate temperature, and the results will amaze you. This is a very easy recipe to prepare. Ideally, choose a bone-in turkey breast for even cooking and great flavor. The first step to achieving great results is to give the turkey a dry rub with kosher salt and your preferred seasoning overnight before cooking. Secondly, for accurate results, use a core temperature probe if your oven is equipped with one. I find that setting an internal temperature of 160-165°F is ideal, as the internal temperature will continue to rise after the roast rests once it is cooked. If your oven does not have a probe, plan to cook the turkey breast for at least 35 minutes, then use an instant-read thermometer to check the internal temperature and determine the degree of doneness. When cooking in a convection oven, the turkey is best cooked on a shallow, rimmed pan so that the heated air can evenly cook the meat. If you choose to cook a boneless turkey breast, then placing the turkey on a rack will prevent moisture loss during cooking. With a bone-in roast, the meat is not sitting directly on the pan, so a rack isn’t necessary. Convection makes it easy to cook multiple dishes at once, so I baked a Zucchini Corn casserole with pesto and tomatoes alongside my turkey breast for a flavorful summer "convection meal." INGREDIENTS 1 half bone-in turkey breast 1 tsp kosher salt ¼ tsp Old Bay seasoning or mild Paprika ½ tsp onion parsley powder Freshly ground pepper 1 tbsp olive oil Recipe ingredients METHOD Combine the seasoning and oil, then rub them into the turkey. Place on a shallow, rimmed baking pan and refrigerate, uncovered, overnight. Leaving the skin exposed helps dry the skin out for better crisping. Remove the turkey from the refrigerator at least 1 hour prior to cooking. Preheat the oven to 325°F (160 °C) in Convection Roast or Convection Bake mode. Place the turkey in the oven with the probe inserted into the thickest part of the breast. Insert the other end of the probe into the probe receptacle and close the oven door. Touch the Probe symbol on the display and program the internal temperature to reach 165 F/75 °C. Depending on the oven, you may need to touch the Probe symbol one more time to activate it. When the programmed internal temperature has been reached, the oven will shut off. Remove the turkey and set it aside to rest for 12-15 minutes before carving. Serves 4 PRINT OUR RECIPE Convection Baked Turkey Breast .pdf Download PDF • 387KB WANT TO LEARN MORE? Click Here MORE DELICIOUS RECIPES! Slow Roasted Pork Shoulder RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Slow Roasted Salmon RECIPE Pork Tenderloin with Roasted Vegetables RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Steam Oven Turkey Meatloaf RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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

HOW TO STEAM POTATOES IN THE STEAM OVEN? FAQ PAGE How What Why Do How to Steam Potatoes for Salad in the Steam Oven ? Heat the oven in the Steam Mode, place the potatoes in the perforated pan and slide into the oven. Set the timer for 20 minutes and check for doneness, before removing. Set aside to cool them. I always say once you have tasted a potato steamed in the steam oven you will never boil a potato again. There are so many great potato varieties available now and cooking them in steam really brings out the flavor. Remember never to add mayonnaise to hot potatoes, they must cool first, to hasten the cooling process you can spread them onto a rimmed baking sheet. Steaming potatoes in the steam oven. OUR LATEST CONVECTION RECIPES Pork Sausage and Poultry Meat Pie Convection Baked Turkey Enchiladas Spatchcock Roast Turkey Oven Boston Style Baked Beans

Preparing a mouthwatering Brisket Braised in Red Wine is relatively simple, but you do need to plan on a long cooking time to achieve that melt-in-your-mouth texture. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Brisket Braised in Red Wine Convection Mode (True Convection) Sliced brisket braised in red wine, featuring a rich sauce and tender meat, cooked to perfection in a convection oven. Preparing a mouthwatering brisket is relatively simple but you do need to plan on a long cooking time to achieve that melt-in-your-mouth texture. Convection is the ideal cooking mode for braising because it circulates the heat evenly around the oven and, if you are like us and always thinking of the next meal, it only makes sense to cook another braise or slow roast another cut of meat at the same time. As with many braised dishes, brisket is best prepared a day in advance. Once the brisket has cooked to a fork-tender consistency, remove the brisket from the pan and set it aside to cool. If you have a lot of pan juices you can reduce them at this time. Slice the meat once it has cooled and return it to the pan and refrigerate overnight. Perfection with Convection! INGREDIENTS 1 - 3 to 4lb brisket (brisket with some marbling yields the best texture and flavor) 2 tbsp of olive oil and 2 tbsp unsalted butter 4 medium red onions, peeled and cut into quarters 6 cloves garlic, smashed ½ tsp mixed Italian seasoning ½ tsp Kinder's Woodfired Roasted Garlic seasoning (it has a nice balance of flavors) 2 large carrots, peeled and cut into large chunks 2 stalks celery, strings removed and cut into large chunks 3 cups beef stock or Better than Bouillon 2 cups hearty red wine PREPARATION Heat the oven in the Convection mode 325°F and position an oven rack in the center of the oven or if cooking two dishes at one time, arrange the racks to accommodate both pans. Heat a large Dutch oven over moderate heat on your most powerful burner, add in the oil and butter and when the butter is sizzling, carefully lay in the brisket and let it brown on one side. Carefully turn it and brown it on all sides. Remove the brisket from the pan and add all the vegetables. Place the brisket on the vegetables and add the liquid to the pan. Cover and place in the oven for 2 ½ - 3 hours or until tender when pierced with a fork. If it’s just shy of perfect it can still be removed and cooked for a little longer when reheating the next day. Remember when removing the pan from the oven to always leave a dish towel or oven mitt on the lid or handle of the pan so you don’t accidentally pick up a hot pan. Remove the meat from the pan and set it aside to cool until cool enough for you to slice. If the pan juices need reducing they can be reduced at this time. Place the sliced brisket and juices into a casserole with a lid or the cooking pan and refrigerate overnight. Let the brisket sit outside of the refrigerator for an hour before reheating the next day. When ready to serve, remove any large pieces of congealed fat and place the covered pan in the oven in the Convection mode 350 for 30 minutes or until piping hot. While the brisket is reheating you can also cook a side dish such as oven polenta or roast some vegetables at the same time. Click to go to How to Roast Pork Belly in Convection Wine Braised Brisket .pdf Download PDF • 156KB WANT TO LEARN MORE? Click Here GREAT OPTIONS FROM OUR STEAM MENU! How to Cook Rack of Lamb in a Steam Oven RECIPE Paella with Steamed Mussels and Shrimp RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Slow Roasted Rib Eye Steak RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Baking stuffed peppers with farro, chickpeas and chard in Convection ensures the stuffing doesn't dry out during the  baking, resulting in great flavor and texture YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Peppers Stuffed with Farro, Chickpeas and Chard Convection Bake Mode A vibrant platter featuring colorful stuffed bell peppers filled with a hearty mix of grains and vegetables, surrounded by roasted broccoli sprinkled with toasted breadcrumbs, ready to serve with a side of green olives and lemon slices. Baking stuffed vegetables in Convection ensures the stuffing doesn't dry out during the baking, resulting in great flavor and texture. Preparing stuffed vegetables does involve extra preparation but it's such an appealing way to present a nourishing meal. Begin by cooking the farro and while it is cooking prepare and saute the vegetables. Next, prepare the peppers, combine the cooked vegetables and farro with the cheeses and season with sea salt and pepper. The prepared stuffed peppers can be baked immediately or covered and refrigerated overnight. INGREDIENTS 4 - bell peppers, halved length-wise and ribs and seeds removed 1 - cup cooked farro mixed with the following sauteed vegetables ½ - small yellow onion, finely chopped 2 - cloves garlic, minced 2 - 3 chard leaves, large ribs removed, finely sliced, combined with ½ - cup cooked chickpeas ½ - cup shredded mozzarella cheese ½ - cup crumbled feta cheese PREPARATION Pack the filling into the peppers and place in a lightly oiled shallow baking dish or small rimmed baking pans. Bake in the Convection Bake mode at 400 on the middle or lower rack for 25 to 30 minutes until the peppers have softened and are browning at the edges. 4 - 8 Servings WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR STEAM PAGE Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli RECIPE Potato Frittata with Linguica and Kale RECIPE Orzo Pasta Salad with Grilled Artichokes and Poached Shrimp RECIPE Braised Chicken with Lemon and Cilantro RECIPE Steamed Bulgur Pilaf with Kale and Red Pepper Paste RECIPE Potato Calamari Salad with Capers RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Monthly guide for winter meals to be cooked in a convection oven. Have a question? email me at info@convectionkitchen.com Rescued By My Oven January 11, 2023 at 8:00:00 PM Winter Convection Meals Slow-cooking braises such as Wine Braised Brisket and Braised Short Ribs make some of the best winter meals. Braised dishes require very little preparation before being placed into the oven to cook to tender perfection and towards the end of the cooking time side dishes such as Oven Risotto , Oven Polenta or a V egetable Gratin can be added to complete the meal. Wine Braised Brisket Of course, the big favorites at this time of year are warming casseroles, if you are a fan of Shepherd's Pie we have a delicious version made with plant-based meat as well as a Fish Pie , a seafood version. We also have recipes for some fast cooking easy-to-prepare meals, such as Grilled Seafood Pasta and Broiled Salmon with Honey Mustard Glaze and if you haven’t yet made Creme Brulee in your Steam oven, or made a savory custard such as this amazing Mushroom Flan , now is a perfect time. We can’t do much about the weather but cooking great meals does a lot to keep everyone happy during this harsh weather, it's the perfect to put your ovens to work for you. 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"

The Convection Bake mode is ideal to bake a flatbread with feta and mint. The heating elements and circulating air will ensure the retention of moisture and a delicious crust YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Bake Flatbread with Feta and Mint Convection Bake Mode Convection-Bake Flatbread with Feta Cheese and Mint The Convection Bake mode is ideal for baking thin-crusted flatbreads. The bottom heating element directs heat to the pan or baking stone placed on the bottom rack of the oven, while the top heating element gently cooks the top, with the Convection fan circulating the heated air for even baking, great results are guaranteed. The recipe for flatbread is similar to pizza but uses less flour and yeast and the dough only requires one rise of approximately 45 minutes. Remember when proofing in the Combi-Steam or Convection oven it is not necessary to cover the dough. Because the dough is so thin be sure to keep the toppings on the light side. Feta cheese mixed with mint and oregano and mixed with some ricotta or cottage cheese for creaminess makes a flavorful combination that is delicious complement to any meal. Ingredients ¾ cup warm water 1 tsp active dry or instant yeast 1 tsp granulated sugar 2 cups unbleached all-purpose flour 1 tsp kosher salt 1 tbsp olive oil Preparation Arrange the oven racks so you can proof and bake on the lowest rack and preheat the oven in the Proof Mode. The temperature will automatically default to 100℉. Combine the water, yeast, and sugar in the bowl of a stand mixer and whisk to combine. Place the bowl in the oven for 5 minutes or cover loosely with a light kitchen towel. If the yeast has proved the mixture will be slightly frothy in which case proceed to make the dough. With the stand mixer on low speed add the flour oil and salt to the mixture and mix on low speed to form a shaggy dough. Turn the dough out onto a lightly floured surface and knead it for a few minutes until it comes together and forms a smooth ball. Add a little extra flour to your hands if the dough is sticky. Transfer the dough to a lightly oiled clean mixing bowl and place it in the oven for 45 minutes for the dough to rise. When the dough has doubled in size and springs back from a light touch it is ready to roll. Change the oven mode to Convection Bake and select 475℉. Place a baking stone or heavy oven baking pan on the lower rack. Punch the dough down and divide it into two equal pieces and roll one into a thin oval or rectangle. Place one dough on a pizza peel sprinkled with cornmeal or onto a sheet of parchment if baking on a baking sheet. Poke your fingers over the dough and drizzle with a little olive oil then add the prepared topping. Bake for 8 - 10 minutes until the crust has cooked through and the top is golden. Repeat with the second dough. Makes 2 flatbreads Convection Bake Flatbread with Feta and Mint .pdf Download PDF • 275KB WANT TO LEARN MORE? Click Here ELEVATE YOUR BAKING WITH STEAM! Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Herbed Mushroom Flan RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Prime Rib in Convection Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

An in-depth educational site to teach people how to effectively use Convection and Convection Steam oven. About the educator About Convection Kitchen Welcome to Convection Kitchen, your educational resource for cooking with convection and combi-steam ovens. Over the past twenty years, I have taught thousands of people how to make the most of their convection and combi-steam ovens. Why is education important? Most recipes do not consider the specific tools you use, and every oven has its own unique characteristics. Once you understand how to use your cooking tools and your oven's convection cooking modes, achieving cooking success becomes much easier. You can begin your learning journey by visiting the "Plan" page in the site menu or by trying out any of my easy recipes featured on the "Convection Recipes" or "Steam Recipes" pages. Additionally, my FAQ page addresses many common questions from my clients, and my weekly blog delves into recipes and common topics related to cooking with a convection oven. I encourage you to adapt your cooking to these incredible convection ovens. I hope you'll find these resources helpful and that your experience with convection cooking becomes more enjoyable. Be sure to subscribe to receive the latest updates from my site. Thank you, Larissa, Your Convection Enthusiast End of page

Protecting your data is our top priority. Discover our comprehensive privacy policy for our consulting-coaching business. Your privacy matters to us!

WHAT ELEMENTS MAKE A CONVECTION OVEN? FAQ PAGE How What Why Do What elements make a convection oven? In an electric Convection oven, there are three heating elements. One in the floor of the oven, one in the top of the oven, and the element surrounding the Convection fan on the rear wall of the oven. Each heating element will cycle with different intensity depending on the mode you select; hence, it is important that you select the correct mode for the type of dish you are cooking. OUR LATEST CONVECTION RECIPES Pork Sausage and Poultry Meat Pie Convection Baked Turkey Enchiladas Spatchcock Roast Turkey Oven Boston Style Baked Beans

It’s that transitional time of year when the days are warm, but the evenings chill rapidly, so here are my recipes and blog suggestions to make the most of your Convection Oven. Have a question? email me at info@convectionkitchen.com Rescued By My Oven October 3, 2022 at 7:00:00 PM Stocking Your Fridge and Putting your Convection Oven to work for Winter Meals It’s that transitional time of year when the days are warm, but the evenings chill rapidly, so while a salad might be appealing for lunch by dinnertime we are craving a warming casserole or braise. Roasted Butternut Squash Soup with Ancho Chili The home kitchen is in effect a restaurant, and the best way to run a restaurant is to plan meals and cook them in advance when you can. Knowing that your refrigerator and freezer are stocked with some homemade soup, portions of your favorite casserole, or a braise relieves a lot of stress at the end of the day and it’s not that difficult to prepare those meals in advance. In a recent Blog Post , I outlined suggestions for making good use of your Convection and Steam ovens for making soups stews and casseroles in the oven. These foods may be warming and comforting but they do take some time to prepare, so planning is key. Using the ovens to cook a complete meal is a great use of the Convection feature, this Blog Post will provide a useful guide to help you along and while the food is cooking you can enjoy some free time instead of cooking in multiple pans. The steam mode in the Steam Oven is another very useful tool for cooking multiple dishes at one time. For example, if you wanted to steam rice, lentils, vegetables, and some chicken for salads or sandwiches, all four containers of food can be placed in the oven and cooked at the same time. Cooking in four different pans on the cooktop seems like a lot more work in comparison and clean-up is much easier when cooking in the Steam oven. Another recent Blog Pos t covers the challenge of cooking to please various tastes in one meal. Children often prefer simple meals, but the adult palette may like something a little spicier and with more flavor. Again, Convection can be a great tool to help you juggle cooking to please the entire family. I hope you will find that the resources we offer here at Convection Kitchen will help you make delicious meals with less stress. Larissa, Your Convection Enthusiast Read Previous Rescued By My Oven Posts Successful Convection Cooking Begins with Planning Read Oven Meals, How to Make Dinner without Being in the Kitchen Read Learning to Make Your Ovens Work for You Read Recipe Writers Usually Don't Reference Your Oven "Baking Mode" So Here Are My Tips Read Every Meal We Cook is an Expression of Love and Caring Four Our Loved Ones Read Winter Convection Meals Read Plan your cooking with these tips "to unlock the magic of your Convection Kitchen"