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This vegetable medley combines red and golden beets, butternut squash, yellow sweet potato and some red onion. These root vegetables have a high sugar content and caramelize beautifully when roasted in Convection. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roasted Vegetable Medley, Beets, Sweet Potato and Butternut Squash Convection Roast, Convection Bake Roasting a medley of vegetables is an easy way to incorporate the recommended daily amount of vegetables into your diet. Best of all, it’s very easy to do, and the results are delicious. This vegetable medley combines red and golden beets, butternut squash, yellow sweet potato, and some red onion. These root vegetables have a high sugar content and caramelize beautifully when roasted, and their bright colors create an appealing side dish. I like to serve these vegetables with arugula or other mixed greens and garnish them with crumbled feta, goat cheese, or blue cheese. They make a delicious side dish to serve with roast meats. You can roast these vegetables in the Convection Bake or Convection Roast mode at 375F. Roasting at too high a temperature when using Convection can cause uneven cooking; however, if your oven is very large, 400F may give better results. Ingredients For the vegetables 1 bunch golden beets, peeled, halved and cut into ¼” thick slices 1 bunch of red beets, peeled, halved, and cut into ¼” thick slices; keep these separate (wearing gloves is recommended when preparing the red beets) 1 small butternut squash, peeled, halved lengthwise, seeds removed, cut into ¼” thick slices 1 medium-sized sweet potato or yam, peeled, halved lengthwise, and cut into ¼” thick slices ½ medium red onion, halved and cut into 1” cubes 2 tbsp olive oil ½ tsp mixed Italian seasoning For the salad ½ bag arugula or spring mix salad ½ cup crumbled feta, blue, or goat cheese For the dressing ½ cup extra virgin olive oil 2 tbsp golden balsamic or champagne vinegar 1 tsp Dijon mustard Sea salt and freshly ground pepper to taste Combine the ingredients in a glass measuring cup or jar and whisk vigorously to emulsify. Serves 6 Preparation Heat the oven in the Convection Bake or Convection Roast Mode to 375 F. Combine all the vegetables except the red beets with most of the oil and seasoning and spread onto a large-rimmed baking sheet that allows the vegetables to sit flat on the tray. Leave some space for the red beets. Toss the red beets in the remaining oil and add them to the tray, keeping them separate from the other vegetables. Slide the tray into the oven on rack position 2, counting up from the bottom. Cook for approximately 35 minutes until the vegetables are tender and have begun to caramelize. Set the vegetables to cool slightly before combining with the salad. Combine the roasted vegetables with the greens and toss gently with the dressing. Arrange on a platter and garnish with the crumbled cheese, more sea salt and freshly ground pepper. WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS THE CONVECTION-STEAM OVEN! Braised Chicken with Lemon and Cilantro RECIPE BBQ Pulled Turkey RECIPE Potato Calamari Salad with Capers RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Baked Eggplant Stuffed with Savory Lamb, a Taste Sensation Baking a stuffed eggplant with savory lamb, a taste sensation, in a convection oven will ensure that the ingredients won't dry out. Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Rustic fruit tarts are a popular dessert that are easy to assemble and quick to bake and the same concept can be used to create a delicious savory tart. This convection-bake tart with ham, leeks, and Boursin cheese is delicious and easy to make. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Savory Rustic Tart with Ham and Leeks Convection Bake Mode Rustic Tart with Ham & Leeks Convection Kitchen loves finding new and innovative ways to get the most out of your convection oven. One of our favorite recipes is a savory rustic tart with ham and leeks. Rustic fruit tarts are a popular dessert that is easy to assemble and quick to bake, and the same concept can be used to create a delicious savory tart. This tart is not only delicious but also has an elegant presentation that is sure to impress. With a little practice, making a short-crust pastry is very easy. Just make sure the dough has a nice pliable texture and that you rest it for at least 30 minutes. While the pastry is resting, you can saute the leeks and set them aside to cool. Because the tart is fairly thin and the pastry must bake through completely, I recommend baking it on the lowest rack of an electric oven. However, if you are baking this tart in a gas oven, please use rack position 2, counting up from the bottom . INGREDIENTS For the Pastry 1 ½ cups unbleached all-purpose flour 1 tsp kosher salt 1 ½ sticks (6 oz) chilled, unsalted butter, cut into small pieces ¼ cup ice cold water For the Filling 2 medium leeks, green tops removed, stems cut into thin slices 1 tbsp olive oil 1 tbsp butter 1 round Boursin cheese or other soft creamy cheese with herbs ½ cup grated Gruyere cheese 4 thin slices ham, cut into thin strips Filling ingredients PREPARATION To make the pastry, combine the flour, salt, and butter in the bowl of a food processor and pulse for about 15 seconds until the mixture resembles a coarse meal. Or combine in a bowl with a pastry cutter or two forks. Add the water in a steady stream with the motor running until the dough comes together in a ball. Turn the dough onto a lightly floured surface and roll it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to an hour. Wash the sliced leeks in warm water to remove any grit and dry thoroughly to prepare the filling. Heat a small skillet over moderate heat. Add the olive oil and butter, stir in the leeks, and sauté until softened. Keep the temperature moderate to avoid browning the leeks. Set aside to cool. Arrange the oven racks so you can place the tart on rack position one (electric ovens) or rack position two (gas ovens) and heat the oven in the Convection Bake mode to 350 degrees. Line a flat or rimmed baking sheet with a sheet of parchment or a silicone mat. Remove the pastry from the refrigerator and press it into a flat circle with the heel of your palm. Gently roll the dough out to a 12” circle on a lightly floured surface, and then transfer it to the prepared baking sheet. Spread the Boursin cheese over the pastry with an offset spatula, leaving a 1 ½” border around the edge. Spread the cooled leeks evenly over the cheese, and top with the chopped ham and Gruyere cheese. Fold the edges of the pastry in towards the center and brush the edge with the egg wash. Slide the pan into the oven and bake for 25 - 30 minutes until the crust is golden and the bottom of the pastry has baked through. Before removing the tart from the oven, gently leave the edge of the tart to make sure the bottom of the pastry has baked through Serves 4 Savory Rustic Tart with Ham and Leeks .pdf Download PDF • 65KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH COMBINED STEAM RECIPES! Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Orzo Pasta Salad with Grilled Artichokes RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Steam Roasted Beet Salad with Lamb and Feta Cheese RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE How to Cook Artichokes in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Baked Eggplant Stuffed with Savory Lamb, a Taste Sensation Baking a stuffed eggplant with savory lamb, a taste sensation, in a convection oven will ensure that the ingredients won't dry out. Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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

In this recipe, the chicken is marinated with coconut milk, ginger, garlic, and Thai curry spice for 30 minutes or an hour prior to grilling. If you have a vacuum sealer, you can achieve great results in just 15 minutes. For the salad, I used Vietnamese rice vermicelli noodles, shredded carrots, julienned cucumber, scallions, and lots of fresh Thai basil, mint, and cilantro; however, it is easy to vary the ingredients to your preference. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Broiled Chicken Satay Noodle Salad Convection Broil, Convection Roast Savor the flavors of succulent grilled chicken atop a bed of vibrant noodles, garnished with fresh herbs and spices for a feast that tempts all the senses. Broiling lean, tender cuts of meat or poultry is an easy way to create a delicious warm-weather salad. Marinating the meat for a few hours prior to cooking will add great flavor. By following a few simple steps for successful oven broiling, you can achieve great results while keeping the kitchen free of smoke and odors. In this recipe, the chicken is marinated with coconut milk, ginger, garlic, and Thai curry spice for 30 minutes or an hour prior to grilling. If you have a vacuum sealer, you can achieve great results in just 15 minutes. For the salad, I used Vietnamese rice vermicelli noodles, shredded carrots, julienned cucumber, scallions, and lots of fresh Thai basil, mint, and cilantro; however, it is easy to vary the ingredients to your preference. Here are a couple of tips for safe oven broiling: Turn on your overhead or downdraft ventilation prior to heating the oven. This will help establish the airflow and quickly vent out any smoke and vapors when the oven door is opened. Before heating the oven, arrange the oven racks so that the food is close but not touching the broil element. If available, use the Convection Broil mode. The circulating heated air helps cook the food evenly and preserves moisture. In this mode, ovens come to temperature very quickly, so a 5 - 8 minute preheat is all that is necessary. Most important, always broil with the oven door closed. INGREDIENTS 4 large boneless chicken thighs Marinade Ingredients 2 tsp Thai yellow curry powder 1 tsp ground turmeric 3 cloves garlic, minced 1 tbsp fresh ginger, finely grated 1 tbsp brown sugar ¼ cup coconut milk* 2 tbsp tamari or soy sauce Marinade ingredients. Place the chicken in a shallow glass baking dish, combine the marinade ingredients, and pour over the chicken. Marinate for at least 30 minutes or up to an hour before cooking. For the Salad 2 large carrots, peeled and shredded 1 English cucumber, cut into 4” sections, each section cut into thin strips 6 scallions, tops trimmed, finely chopped 1 bunch Thai basil, leaves coarsely chopped ¼ cup mint leaves, coarsely chopped ¼ cup cilantro leaves, coarsely chopped ½ lb rice vermicelli noodles, prepared as per package directions Peanut Dressing 3 tbsp creamy peanut butter 1 tbsp vegetable oil 1 tbsp tamari or soy sauce 1 lime, juice only 1 tsp brown sugar 1 tsp chili oil METHOD Marinate the chicken and set aside for 30 minutes to an hour. Combine the salad ingredients, prepare the peanut dressing, and combine them with the salad. Heat the oven in the Convection Broil mode to 475 F/245 C. Line a shallow-rimmed baking pan with foil, shiny side down, and spritz it lightly with spray oil. Arrange the chicken on the pan, slide it into the oven, and cook for 6 - 7 minutes on each side. Remove the chicken and let it rest for a few minutes before slicing and adding to the prepared salad. Serves 4 - 6 Note: Small cans of coconut milk can be purchased at Asian markets or from Amazon. PRINT OUR RECIPE Broiled Chicken Satay Noodle Salad .pdf Download PDF • 379KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE BBQ Pulled Turkey RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Baked Risotto with Lemon and Basil RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Baked Eggplant Stuffed with Savory Lamb, a Taste Sensation Baking a stuffed eggplant with savory lamb, a taste sensation, in a convection oven will ensure that the ingredients won't dry out. Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The sausage, meat and parmesan can be prepare a day in advance. Sauteed onions, garlic and peppers will ensure better flavor. Convection or convection bake mode are ideal YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Italian Meatloaf with Sausage and Parmesan Cheese Convection (True Convection) or Convection Bake Mode A feast of sliced meatloaf, roasted potatoes with greens, and a vibrant fruit cobbler, all prepared with convection cooking to ensure distinct flavors without transference. This recipe begins with sauteing the onions, garlic and peppers then combining with the remaining ingredients. The meatloaf can be combined a day in advance of cooking and shaped into a log on a rimmed baking sheet or packed into a loaf pan. Successfully cooking a complete meal (Italian Style Meatloaf, Roasted Vegetables and Summer Fruit Shortcake Cobbler ) at one time requires planning but with a little orchestration it’s quite simple. Follow these steps for success. First arrange the oven racks to accommodate the different dishes. Preheat the oven in the Convection or Convection Bake mode 350 degrees. Ingredients Italian Style Meatloaf 1 small yellow onion, finely chopped 4 cloves garlic, minced 1 red pepper, seeds removed, finely chopped ½ tsp, mixed Italian seasoning 2 lbs ground beef OR 1 lb ground beef mixed with 1lb mild or spicy bulk Italian sausage 2 large eggs ½ cup breadcrumbs ½ cup fresh basil leaves, chopped ½ cup Italian parsley leaves, chopped 1 cup grated Parmesan cheese 2 tbsp Balsamic vinegar ½ tsp Kosher salt Freshly ground pepper to taste ½ cup ketchup or more to taste Roasted Potatoes with Peppers 2lbs small golden potatoes, washed, dried and cut into ½” thick slices 2 bell peppers, use different colors, halved, seeds removed and cut into 1” chunks 1 small red onion, peeled and cut into 1” chunks ½ tsp smoked Spanish paprika (mild or spicy) 2 tbsp olive oil Summer Fruit Shortcake Cobbler 6 medium nectarines or peaches, pits removed, cut into 2” chunks 2 cups fresh blueberries or blackberries ¼ cups sugar 1 tablespoon all-purpose flour Combine the fruit and sugar in a 9 x13 oven casserole dish and gently fold in the flour. Shortcake Topping 1 ¼ cups all purpose flour. Sift into a large bowl 4 tbsp sugar 1 ½ tsp baking powder ½ tsp salt In another bowl whisk 1 cup chilled whipping cream 1 large egg 1 tsp vanilla extract Preparation Timing Meatloaf 40-45 minutes cooking time + 12 minutes resting time. Roasted Potatoes and peppers 25 - 30 minutes. Shortcake Cobbler 40 45 minutes. If using Convection Bake the Top and Bottom heating elements will be generating the heat while the fan circulates the heated air, so foods placed closer to the elements will receive more direct heat. Ideally, cook the meatloaf and vegetables on the lower rack and the cobbler on the upper rack. Italian Style Meatloaf This recipe begins with sauteing the onions, garlic and peppers then combining with the remaining ingredients. The meatloaf can be combined a day in advance of cooking and shaped into a log on a rimmed baking sheet or packed into a loaf pan. Heat a medium sized skillet over moderate heat and add 2 tablespoons of olive oil. Add the onion and sauté for a few minutes until it softens. Stir in the garlic, red pepper and seasoning and cook for 8 - 10 minutes until the peppers are soft and slightly charred on the edge. Set the vegetables aside to cool slightly before adding to the remainder of the ingredients. Combine the remainder of the ingredients in a large mixing bowl and gently fold in the cooked vegetables taking care not to overmix. Pack the meatloaf into a loaf pan or place on a rimmed baking sheet and shape into a tight uniform log. Spread the ketchup evenly over the top. Slide the tray onto the lower rack in the oven and set the timer for 40 minutes. The meatloaf should be firm to the touch and the internal temperature should reach 160 degrees when checked with an instant read thermometer. Roasted Potatoes with Peppers Combine the vegetables in a medium sized bowl and add the paprika and oil. Just before adding to the oven add in ½ tsp Kosher salt and a little freshly ground pepper. The vegetables can be cooked next to the meatloaf or or a separate tray. Summer Fruit Shortcake Cobbler Drop the dough in even mounds over the fruit. The dough can be sprinkled with a little more sugar combined with a ½ tsp ground cinnamon for some added pizzazz. Place the cobbler in the upper portion of the oven and cook for 40 - 45 minutes until the biscuits are golden and firm to the touch. Each recipe serves 6 - 8 people Convection Meal _ Italian Style Meatloaf_Veggies_Cobbler .pdf Download PDF • 214KB WANT TO LEARN MORE? Click Here MORE RECIPES TO PICK FROM OUR STEAM OVEN! Hot Corned Beef Sandwich RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE How to Cook Lobster Tail in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Baked Eggplant Stuffed with Savory Lamb, a Taste Sensation Baking a stuffed eggplant with savory lamb, a taste sensation, in a convection oven will ensure that the ingredients won't dry out. Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Heat the oven, Convection or Convection Roast 375. Toss the butternut squash with the oil, some salt and pepper and the cumin.  Spread onto a rimmed baking sheet and roast for 20 minutes YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How to Roast Vegetables in Convection Convection (True Convection) or Convection Roast Mode Roasting vegetables for soups, stews and grain bowls ensures great flavor, makes the preparation easier and remember when you cook in Convection you can cook on multiple racks at one time so it’s easy to prepare a couple of meals cooked at one time. INGREDIENTS 1 - small butternut squash, peeled and cubed ½ - teaspoon ground cumin 2 - tablespoons olive oil For the Stew 1 - tablespoon olive oil 1 - medium onion, finely chopped 2 - cloves, garlic, minced 1 - teaspoon curry powder 1 - teaspoon cumin 2 - cups chopped crimini mushrooms ½ - cup lentils 4 - cups chicken or vegetable stock 1 - 4oz bag of baby spinach or other greens Creamy Roasted Mushroom Soup 2 - lbs cremini mushrooms, stems removed and cut into quarters ½ - cup assorted dried mushrooms, re-hydrated, excess moisture squeezed out 2 - tablespoons olive oil 2 - tablespoons butter 2 - shallots, thinly sliced ¼ - teaspoon herb’s de Provence 3 - cup chicken stock1 - cup cream PREPARATION Roasted Butternut Squash with Curried Lentil Stew This is such an easy delicious dish to prepare. Basically you will sauté the onions, garlic, seasonings and mushrooms, stir in the lentils, add the chicken stock and simmer for about 20 minutes. Meanwhile the butternut squash roasts in the oven and is incorporated into the stew when done. For a little color and extra nourishment some greens can be sauteed and stirred in before serving. Heat the oven, Convection or Convection Roast 375. Toss the butternut squash with the oil, some salt and pepper and the cumin. Spread onto a rimmed baking sheet and roast for 20 minutes until softened and slightly caramelized on the edges. Cool slightly before folding into the lentil stew. Here are the steps: Heat a large sauté pan over moderate heat, add the oil and when hot, sauté the onion until softened. Stir in the garlic and spices and cook over moderate heat, add the mushrooms and cook until they begin to soften then add the lentils and stock. Bring to a gentle boil and simmer for 20 minutes. The greens can be stirred into the hot lentil stew to soften or sauteed lightly then stirred in Creamy Roasted Mushroom Soup Heat the oven to Convection or Convection Roast 350 degrees. Remove the stems from the mushrooms and wipe the caps clean with a wet paper towel. Cut the mushrooms into quarters and toss with some olive oil, spread onto a rimmed baking sheet and roast for about 25 - 30 minutes till slightly caramelized. Pour enough hot water over the dried mushrooms to cover and set aside to re-hydrate for about 20 minutes. Remove the mushrooms from the soaking liquid and squeeze out the excess moisture with paper towels. Strain the soaking liquid through a fine sieve to avoid getting any grit in the broth. Heat a large saucepan, add the butter and a little oil. Stir in the shallots and garlic and sauté for a few minutes, stir in a tablespoon or so of sherry, cook for a few minutes then add the chicken stock and bring to a gentle boil. Add the re-hydrated mushrooms and the strained soaking liquid and all but a handful of the roasted mushrooms and carefully puree until smooth. Stir in the remaining mushrooms, cream and a little fresh lemon juice, adjust seasoning as needed. Roasting Vegetables for Soups, Stews and Grain Bowls .pdf Download PDF • 179KB WANT TO LEARN MORE? Click Here GREAT SALADS FROM OUR STEAM PAGE Potato Calamari Salad with Capers RECIPE Orzo Pasta Salad with Grilled Artichokes RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE How To Roast Beets in Convection RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Baked Eggplant Stuffed with Savory Lamb, a Taste Sensation Baking a stuffed eggplant with savory lamb, a taste sensation, in a convection oven will ensure that the ingredients won't dry out. Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

With flavorful marinade there is no need for searing and roasting the tenderloin with grapes, a side of baked acorn squash is a recipe for an easy delicious meal. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Chipotle Pork Tenderloin with Roasted Grapes Convection Roast or Convection Bake Mode Herb-crusted pork tenderloin roasted with juicy red grapes creates a savory-sweet delight on a sheet pan. Convection is ideal for cooking lean tender cuts of meat such as pork tenderloin. A flavorful marinade and roasting the tenderloin with grapes and a side of baked acorn squash is a recipe for an easy delicious meal. For the best flavor, the tenderloins should be marinated for at least 2 hours or overnight. Vacuum sealing the tenderloins with the marinade will do the trick in 15 minutes. Because these tenderloins cook quickly at a moderate temperature they can be cooked directly on a rimmed baking pan. INGREDIENTS 3 tbsp olive oil 3 tbsp soy sauce 3 tbsp canned chipotle chilis in Adobo sauce, chopped 5 cloves garlic, minced 1 tsp ground cumin 3 tbsp chopped fresh cilantro leaves 2 pork tenderloins approx. 1lb each Red or purple grapes, cut into clusters PREPARATION Combine the first 6 ingredients in a glass dish, add the tenderloins and marinate for 2 hours or overnight. Heat the oven in the Convection Roast or Convection Bake mode at 350℉ (176℃). Remove the tenderloins from the marinade and place them on a shallow-rimmed baking pan. Toss the grape clusters with a little olive oil and arrange them around the pork. Place the pan in the oven and cook for 15 - 20 minutes until the tenderloins are firm to the touch. Meanwhile, pour the marinade into a small saucepan and simmer for approximately 10 minutes until it is reduced by half. Allow the tenderloins to rest for 5 minutes before slicing. Arrange the meat on a platter with the grape clusters and drizzle with the reduced sauce. Serves 4 - 6 Chipotle_Pork Tenderloin with Roasted Grapes .pdf Download PDF • 152KB WANT TO LEARN MORE? Click Here MORE EASY OPTIONS FROM OUR STEAM OVEN! Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE How To Prepare Pork Spareribs in a Steam Oven with Melt-In-Your Mouth Results RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE Mexican Street Corn Salad RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Baked Eggplant Stuffed with Savory Lamb, a Taste Sensation Baking a stuffed eggplant with savory lamb, a taste sensation, in a convection oven will ensure that the ingredients won't dry out. Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Convection Broil is the ideal mode for cooking Broiled Wild Cod Fish Tacos. because the fish will not dry out while the powerful heat from the broil element provides a flavorful sear. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Broiled Wild Cod Fish Tacos Convection Broil Mode Fish tacos with fresh avocado and colorful slaw, served with lime wedges for zest, prepared in a convection kitchen style. Convection Broil is the ideal mode for cooking thicker cuts of fish. Convection prevents the fish from drying out while the powerful heat from the broil element provides a flavorful sear. The oven comes to temperature quickly in this mode so it's ideal for preparing healthy fast meals. Before turning the oven to the Broil mode arrange the oven racks so one rack is close to the top heating element but not too close to avoid burning the food. For easy clean-up line a rimmed baking sheet with foil, shiny side down and be sure to have the sauce and other ingredients ready for quick assembly once the fish is cooked. The tortillas can be steamed in a Combi steam oven or heated on the cooktop. Ingredients Fish 1 ½ lbs wild Alaskan cod fillets or other firm fish 2 tsp Old Bay seasoning or chili powder 1 tbsp vegetable oil Sauce ½ cup sour cream ¼ cup mayonnaise 1 lime, juice only 1-2 tbsp Chilis in Adobo sauce Filling 1 package prepared coleslaw Thinly sliced radish Sliced avocado Preparation The oven will heat quickly in the Convection Broil mode and the fish will cook in approximately 5 minutes, so begin by mixing the sauce ingredients, assembling the filling, and preparing the optional garnishes. I find the smoky flavor of chilis in Adobo sauce compliments fish tacos really well but you may prefer another type of hot sauce. Heat the oven in the Convection Broil mode at 450℉ degrees. Place the fish on a rimmed baking sheet lined with foil, shiny side down. Season with your preferred topping and drizzle a little oil over each fillet. Place in the oven and cook for 3 -4 minutes until the fish is seared and flaking naturally. Remember, it’s important to keep the oven door closed when broiling. Place a heaping tablespoon of sauce on a warmed tortilla, top with the coleslaw and some broiled fish. Makes 6 tacos Convection Broil Fish Tacos .pdf Download PDF • 296KB WANT TO LEARN MORE? Click Here MORE SEAFOOD RECIPES FROM OUR STEAM OVEN! Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE English Muffin Poached Egg Pizza RECIPE Slow Roasted Salmon RECIPE Steamed Salmon Salad Niçoise RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Baked Eggplant Stuffed with Savory Lamb, a Taste Sensation Baking a stuffed eggplant with savory lamb, a taste sensation, in a convection oven will ensure that the ingredients won't dry out. Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Chicken Shawarma is normally served in pita pockets, but I am serving it as a meal over rice. A fair number of spice mix are required to be combine with the chicken a few hours in advance of cooking. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Oven Chicken Shawarma Convection Roast or Convection Bake Chicken Shawarma can be baked simultaneously with other food in a convection oven. Chicken shawarma can be baked simultaneously with other foods to create a delicious Convection meal This video shows how to cook chicken shawarma, baked falafel, and rice pilaf in Convection. Chicken Shawarma is normally served in pita pockets, but I am serving it as a meal over rice. A fair number of spices are required for the chicken shawarma and ideally, the chicken should be combined with the spice mix a few hours in advance of cooking. I used a very good Falafel mix from Trader Joe's and changed the ratio of water to oil in the mix for baking in the oven. The rice can also be cooked in the oven in a covered casserole or pan. After all, why turn on the cooktop when the oven is already on? Because turmeric powder does stain mix the spices over a washable cutting board and wear gloves or use a stainless steel spoon to combine the spices with the chicken. INGREDIENTS 8 boneless skinless chicken thighs, cut into 1” thick strips 1 medium red onion, thinly sliced ½ tsp ground cumin ½ tsp ground coriander ½ tsp garlic powder ½ tsp ground turmeric ½ tsp milk smoked paprika ½ tsp Kosher salt ¼ tsp ground cayenne pepper or more if you prefer more spice 1 lemon, juiced ⅓ cup olive oil PREPARATION Place the chicken in a glass casserole dish with the onion. Combine the spices, sprinkle over the chicken, and turn to distribute evenly. Add the lemon juice and olive oil and refrigerate for 1 - 3 hours. Allow the chicken to come to room temperature before cooking. Organize the oven racks to accommodate all the dishes. Heat the oven in the Convection Roast or Convection Bake mode at 375 degrees. Spread the chicken onto a lightly oiled, rimmed baking sheet (foil lined for easy clean-up). Place the chicken in the upper part of the oven and cook for 20 - 25 minutes until the onions begin to brown and the chicken is firm. Chicken Shawarma .pdf Download PDF • 119KB WANT TO LEARN MORE? Click Here TRY A COMPLETE MEAL FROU OUR STEAM OVEN! Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Chocolate Flan RECIPE Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Baked Eggplant Stuffed with Savory Lamb, a Taste Sensation Baking a stuffed eggplant with savory lamb, a taste sensation, in a convection oven will ensure that the ingredients won't dry out. 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! Baked Eggplant Stuffed with Savory Lamb, a Taste Sensation Baking a stuffed eggplant with savory lamb, a taste sensation, in a convection oven will ensure that the ingredients won't dry out. Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

It can get any easier than preparing crispy braised duck legs and oven polenta. Goodbye to cooking polenta on stove! YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Crispy Braised Duck Legs with Polenta Casserole Convection Bake or Convection Roast Mode A beautifully roasted chicken leg served alongside creamy polenta topped with sautéed mushrooms and greens. Crispy skinned braised duck legs pair really well with creamy polenta, and if both dishes can be cooked at the same time in the oven, well, why not. What a great way to make good use of a Convection oven. Actually, I was skeptical about cooking polenta in the oven but decided it was worth a try since it can be tricky cooking it on the cooktop. Fortunately, it was a success! You will need an oven safe skillet that you can use to sear the duck legs in before placing it in the oven as well as an oven safe pan or casserole dish for the polenta. The mushrooms can also be roasted in the oven or on the cooktop. Because the duck legs are not covered during the cooking the skin continues to brown and crisp while the meat simmers in the liquid until meltingly tender. Another easy and delicious Convection Meal. INGREDIENTS 4 - whole duck legs 1 - teaspoon kosher salt ½ - teaspoon herbs de Provence 1 - tablespoon vegetable oil 4 - cloves garlic, smashed ½ - cup red wine ½ - cup chicken stock Oven Polenta 1 - cup polenta 4 - 6 - cups of water or milk and water combined 2 - tablespoons butter Salt PREPARATION Preheat the oven in the Convection Bake or Convection Roast Mode 325 degrees. Arrange the oven racks so the duck can be in the upper part of the oven and polenta in the lower part. Pat the duck legs dry with paper towels and season with the salt and herbs de Provence. Heat a 10 - 12” oven-proof skillet over moderate heat, add a little vegetable oil and place the duck legs in the skillet top side down. Leave the legs undisturbed to render their fat and begin to crisp, maybe 5 - 6 minutes, turn and repeat on the other side. Remove the pan from the heat and carefully remove the duck legs and pour off most of the fat leaving a light coating in the pan. Return the pan to moderate heat and soften the garlic for a minute or so, then add the red wine and stock and cook for a few minutes. Return the duck legs to the pan and place uncovered in the oven. Plan to cook the duck legs for at least 1 ½ hours or maybe longer if they are very meaty, the polenta will cook in about 50 minutes, so it can be added to the oven later. Oven Polenta Note - I started with 4 cups of water but added another cup at about the 40 minute mark because I wanted a creamier softer polenta. Less water will yield a stiffer polenta. Combine the polenta and 4 cups of water with the butter and salt to taste in an oven-proof casserole. Place in the oven under the duck and cook uncovered for approximately 50 minutes until smooth, adding more water as needed. Serve with garlicky roasted mushrooms and a crisp winter salad. Serves 4 Braised Duck Legs with Oven Polenta & Roasted Mushrooms .pdf Download PDF • 114KB WANT TO LEARN MORE? Click Here MORE POULTRY RECIPES FROM OUR STEAM PAGE Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Braised Chicken with Lemon and Cilantro RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Chicken Enchilada Casserole Steam Baked RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Baked Eggplant Stuffed with Savory Lamb, a Taste Sensation Baking a stuffed eggplant with savory lamb, a taste sensation, in a convection oven will ensure that the ingredients won't dry out. Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Grilled Skirt Steak using the Convection Broil mode of your electric oven is one of the best ways to get a great sear while preserving the meat's natural juices. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Grilled Skirt Steak Convection Broil Sliced beef grilled to perfection with Convection Broil, served with fresh greens and a vibrant corn salad. Grilling in an electric oven using the Convection Broil mode is one of the best ways to get a great sear while preserving the meat's natural juices. Broiling a corn salsa at the same time is an easy way to get a flavor-packed meal on the table with minimum fuss. Nonetheless, when using such high heat it is important to be well organized and have everything at the ready. Remember these important tips: Self-cleaning ovens have a catalyst that absorbs smoke and particulate matter at high temperatures but it is advisable to still run the overhead ventilation to keep the kitchen air clean. Organize the oven racks before you heat the oven, follow the manufacturer's recommendations for the pre-heat time and always broil with the door closed. Not closing the door can damage the electronics. The same cooking instructions can be used for gas ovens that use an Infra-Red broiler, which also excels at retaining moisture while searing. I used a marinated skirt steak from Trader Joe's and it was good but I feel the results with fresh skirt steak that has had a dry rub are even more flavorful. INGREDIENTS For the steak 1lb fresh or marinated skirt steak If using fresh steak, give it a dry rub with your favorite BBQ seasoning and drizzle it with a little vegetable oil. If using marinated steak, blot the steak to remove excess liquid and drizzle with a little vegetable oil. For the broiled corn salsa 2 cups corn kernels (defrosted if using frozen corn) 1 jalapeno pepper, coarsely chopped ½ small sweet onion or 1 shallot, coarsely chopped ½ tsp ground cumin, (optional) 2 cloves garlic, minced ½ cup fresh cilantro leaves, chopped 1 lime, juiced PREPARATION Turn on your overhead ventilation or downdraft on medium speed to set the airflow in the kitchen. Electric Convection ovens - heat the oven in the Convection Broil Mode Hi or 500 degrees. Gas Ovens - heat the oven in the Broil Mode. Place the meat on a 2-piece oven broil pan. Place in the oven close to the top heating with at least a 3” clearance. Close the door and set the timer for 6 minutes. If the meat is nicely seared then turn it otherwise cook for a few minutes longer. Cook for a few minutes less on the 2nd side and remove the meat from the hot pan to rest when it comes out of the oven. Combine the corn with the jalapeno and onion and toss with enough vegetable oil to coat. Spread onto a rimmed baking sheet and broil in the Convection Broil mode Hi or 475 degrees until the corn begins to char. Remove from the oven and scrape into a bowl, cool for a few minutes then stir in the garlic, cilantro, and lime juice. Season with sea salt and freshly cracked pepper. Slice the meat into thin slices against the grain and serve with the broiled salsa. Makes 2 - 3 servings Grilled Skirt Steak .pdf Download PDF • 105KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR STEAM PAGE How to Cook Rack of Lamb in a Steam Oven RECIPE Slow Roasted Pork Shoulder RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Orzo Pasta Salad with Grilled Artichokes RECIPE Chocolate Flan RECIPE Braised Spareribs with Plum Sauce RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Baked Eggplant Stuffed with Savory Lamb, a Taste Sensation Baking a stuffed eggplant with savory lamb, a taste sensation, in a convection oven will ensure that the ingredients won't dry out. Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A medley of roasted fall vegetables cooked together with fresh sausages is a fast-cooking, easy-to-prepare meal. Vegetables caramelize nicely and have better flavor and texture when roasted in convection. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Roast Kabocha Squash Medley with Bratwurst Convection Roast, Convection Bake A hearty autumn dish featuring roasted sausages with Brussels sprouts, carrots, and root vegetables, perfect for a cozy meal. A medley of roasted fall vegetables cooked together with fresh sausages is a fast-cooking, easy-to-prepare meal. Vegetables caramelize nicely and have better flavor and texture when roasted in convection because there is so little moisture loss, and combining a few different vegetables adds extra nourishment and flair to a simple dish. Since it’s October, I added some fresh bratwurst to the tray, but any quick-cooking meat will pair well with this medley. To add some pizazz to the vegetables, I tossed them with a light vinaigrette of olive oil and champagne vinegar before serving. Winter squash can look intimidating to work with, but the skin is surprisingly thin and the flesh is not as dense as one might expect. The key to cutting squash safely is a sharp knife and a cutting board firmly anchored in place. A wet paper towel placed under the board does the trick nicely. I find that 375°F is a good temperature for roasting the vegetables in my 24” oven, but larger 30” wall ovens and 30 - 36” range ovens may benefit from using a higher temperature of 400 - 425°F. INGREDIENTS 1 kabocha squash, orange or green, seeds removed, cubed 2 medium-sized parsnips, peeled and cubed ½ lb Brussels sprouts, halved ½ medium yellow onion, cut into ½” dice ¼ tsp oregano Olive oil to toss the vegetables 4 fresh bratwurst or Italian sausages 2 tbsp olive oil mixed with 2 tsp Champagne or white Balsamic vinegar, to finish the vegetables. PREPARATION Heat the oven in the Convection Roast or Convection Bake mode to 375°F/190°C (see the note above) Combine the vegetables in a medium shallow bowl, toss with enough olive oil to coat, add the oregano, and season with kosher salt and pepper. Spread the vegetables onto a shallow rimmed baking pan. If they are too crowded, then divide them between two trays. Prick the sausages in a few places and add them to the edge of the tray. If there isn’t enough space, then the sausages can be roasted in a separate pan. Place the tray(s) in the oven and set the timer for 15 minutes. When the timer has elapsed, turn the sausages, stir the vegetables, then reset the timer and cook for an additional 10 minutes. Before serving, gently toss the vegetables with the dressing and add some fresh ground pepper and a few sprinkles of Maldon or other sea salt. Serves 2 - 4 PRINT OUR RECIPE Roast Kabocha Squash Medley with Bratwurst .pdf Download PDF • 265KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Convection Steam Baked Baby Back Pork Ribs RECIPE Slow Roasted Salmon RECIPE Chocolate Flan RECIPE How to Cook Prime Rib in the Steam Oven RECIPE Vanilla Creme Brulee RECIPE Roast Beef Top Loin Steam Roasted RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Baked Eggplant Stuffed with Savory Lamb, a Taste Sensation Baking a stuffed eggplant with savory lamb, a taste sensation, in a convection oven will ensure that the ingredients won't dry out. Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This straightforward apple strudel recipe is designed to be quickly assembled using store-bought puff pastry. The humid environment of a convection oven is perfect for baking puff pastry, as the moisture effectively separates and puffs up the layers. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Apple Strudel Convection Bake Mode Convection Bake Apple Strudel This straightforward apple strudel recipe is designed to be quickly assembled using store-bought puff pastry. The humid environment of a convection oven is perfect for baking puff pastry, as the moisture effectively separates and puffs up the layers. Enjoying this dessert the same day is recommended, which is why this recipe yields a smaller batch—just enough for six portions, especially when paired with ice cream. I used Fuji apples, but don't hesitate to experiment with any variety. Mixing in Granny Smith apples will add a delightful tartness that enhances the overall taste. While the original recipe called for ¾ cup of sugar, I reduced it to ½ cup. This dessert is perfectly sweetened without the extra sugar, thanks to the natural sweetness of the raisins. INGREDIENTS 3 apples ½ cup brown sugar ⅓ cup golden raisins 2TBS of flour for the mixture 1 tsp of cinnamon ¼ tsp salt 1 tsp raw sugar for sprinkling before baking (optional) 1 package frozen puff pastry, thawed per package directions 1 egg, lightly beaten and mixed with 1 tbsp milk (for brushing before baking) PREPARATION Heat the oven in the Convection Bake mode to 400 F/ 204 C) and line a rimmed baking sheet with parchment paper. Peel and core the apples. Roughly chop two apples or pulse them in a food processor; then, cut the third apple in half and slice it into ¼-inch slices. In a bowl, thoroughly combine the chopped apples, brown sugar, raisins, flour, cinnamon, and salt. Follow by adding the sliced apple to the mix. Place the thawed puff pastry on a lightly floured rolling mat and roll it out to form a 12" x 12" square. Cut the outer thirds of the puff pastry into approximately 1" (2.54 cm) strips. Position the apple mixture in the center of the pastry, leaving about 1" free at each end. Brush the outer parts of the strips with water. Starting from one end, fold the second right strip over the filling (you’ll leave the first and last strips for later). Take the left strip and fold it over the first one. Repeat these steps until you've used all the strips, then fold up the end of the strudel with the strips at both ends. Brush the pastry with the egg wash and refrigerate for an hour before baking. Bake for 35 to 40 minutes until golden. Makes 6 servings PRINT OUR RECIPE Convection Bake Apple Strudel .pdf Download PDF • 62KB WANT TO LEARN MORE? Click Here CHECK OUR OUR CONVECTION-STEAM RECIPES! Steam Oven Caramel Bread Pudding Delight RECIPE How To Cook Poach Eggs In a Steam Oven RECIPE Apricot Tomato Chutney RECIPE Corned Beef with Cabbage, Potatoes and Carrots RECIPE Steamed Baked Cabbage Rolls with Beef and Pork RECIPE How to Cook Prime Rib in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Baked Eggplant Stuffed with Savory Lamb, a Taste Sensation Baking a stuffed eggplant with savory lamb, a taste sensation, in a convection oven will ensure that the ingredients won't dry out. Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!