Speed ovens are a popular appliance choice because they have all the functionality of a microwave but they can also be used as a convection oven or a toaster oven. In addition, the microwave power can be combined with convection or broil for speed cooking. Some speed ovens have preset programs for speed cooking while others give you the option to choose from different microwave power levels to customize the combination of convection heat and microwave power. What are the Benefits of Cooking with Convection and Microwaves? Convection is a great heat source to cook with because the heated air circulates around the food cooking it evenly from the edge to the center. Because there is no direct heat coming from a baking element, there is less chance of food drying out when cooked in Convection. Adding a low to moderate level of microwave power simply speeds up the cooking and the results are impressive. Do I Need to Cover Foods Cooked in the Combination Mode? Covering food cooked in the microwave mode is recommended to help evenly distribute the heat and prevent food from drying out. Circulating Convection heat actually helps prevent food from drying out during cooking, and since the microwave power is relatively low covering the food is not required. How to Cook Parmesan-Crusted Chicken Breasts in the Speed Mode The benefits of Convection cooking really shine when it comes to cooking lean meats such as boneless, skinless chicken breasts. In this recipe, mustard mixed with olive oil and seasoning is spread over the chicken and then topped with grated Parmesan cheese, transforming the plain chicken into amazing. My Speed oven has a glass tray that is large enough to cook enough chicken and vegetables to feed four people, so for an easy one dish meal I added some sliced cauliflower and carrots tossed with olive oil to the tray to cook along with the chicken. I cooked the meal in the Convection mode at 375F (190C) with 360 watts of microwave power for 15 minutes. To give the chicken a golden finish and slightly caramelize the vegetables I finished the cooking in the Convection Broil mode at 425F (220C). The Gaggenau Speed oven I cook with does have some special features including the option to set a sequential operation. Setting a sequential operation allows me to program the cooking steps so the oven will automatically change the mode and temperature according to the time I had programed for each step. Be sure to check your user guide so you can take advantage of any special features that your oven has to support your cooking. Even though the cooking time is shorter with a little added microwave power, it’s very important to allow foods cooked in this mode to rest when they come out of the oven. Resting the food, allows the heat to even out and for the juices in meats to redistribute. The amazing ovens available nowadays provide many opportunities for exploring different cooking methods. Take shrimp for example, shrimp can be quickly poached, steamed or broiled in the Steam oven, or it can be vacuum sealed and cooked slowly in the sous vide mode and that's the method I will review in my next blog post. Larissa, Your Convection Enthusiast

If you are looking for a recipe for a light flavorful cake that works well for afternoon tea or to serve at a dinner party then I encourage you to give this cake a try. This recipe is loaded with great ingredients including, olive oil, and ground almonds, with some orange zest for added flavor. It is delicious served plain or with a dollop of whipped cream or crème fraîche. In addition to the health benefits of baking with olive oil, you will find that using olive oil instead of butter also prevents baked items from going stale as quickly. How to Choose the Best Mode for Baking in a Convection Oven It always pays to be organized when cooking and assembling all the necessary ingredients for baking will prevent you from making mistakes such as forgetting to add an ingredient, I speak from experience. Now, the recipe will tell you to heat the oven to a specific temperature but if you have a Convection oven with multiple cooking modes you need first to select a cooking mode before you can heat the oven. Most recipes for baked items are tested using the Bake mode because the radiant heat in this mode has a drying effect on food. So if you begin with a wet batter the item will bake to a nice dry crumb; however, we have tested this cake using Convection as well as Bake and both turned out really well. What Adjustments Do I Need to Make When Baking in Convection? When you bake with radiant heat the heat is coming from the bottom heating element while the top element (in an electric oven) will cycle on and off to provide gentle top browning. Typically it’s best to place the oven rack in the center of the oven when baking in the Bake mode. Depending on the modes in your oven, when baking in Convection the heat may still be coming from the bottom and top heating elements, but the Convection fan will circulate the heat, cooking the food from the edge to the center for even results. In Convection, foods cook from the edge to the center so the important thing to remember when baking in a Convection mode is to reduce the recipe temperature by 25 degrees, so the food doesn’t overcook on the edge. Confusion about which mode to use can arise because some ovens have a Convection mode as well as a Convection Bake mode. You can learn all about your oven and the convection modes with the help of my videos. When you understand where the heat is coming from in each mode you will be able to choose the mode most suited to the type of food you are cooking. In the event that the results don't meet your expectations, it is easier to troubleshoot and understand what might have happened. In my experience baking issues often come down to choosing the right mode; adjusting the temperature for baking in Convection; adjusting the time if needed and choosing the correct rack position Tips for Baking Olive Oil Cake This recipe uses only a small amount of cake flour mixed with finely ground toasted almonds then the eggs and flavorings are whipped at high speed until tripled in volume. In order to whip the eggs as directed it’s best to use room-temperature eggs so plan accordingly. Mellow olive oil works best for this cake, we love to use California olive oil and for this recipe, we used Arbequina Extra Virgin olive oil and the flavor was perfect. I have recently been testing recipes in a Convection Microwave, Speed oven and in my next post I will share a recipe for an easy-to-prepare meal that worked really well using the different cooking modes in the oven. Larissa, Your Convection Enthusiast

Grilled seafood pasta is a great “fast” pasta meal, there is very little prep involved, and the seafood cooks in less time than it takes to boil the pasta and heat the sauce. This recipe includes oven-broiled shrimp, mixed with cubed salmon, scallops, and chopped linguica sausage. If you don’t care to add sausage then mushrooms or broccoli florets would make a nice addition. Why Does My Oven Have a Broil and a Convection Broil Mode? If your oven has a Convection Broil and Broil mode you may wonder which mode will be best to use for this recipe. Broiling with Convection is ideal for broiling thicker cuts of meat, poultry, or fish as the circulating heat will evenly cook the food and help offset the drying effect of the powerful direct heat from the Broil element. The Broil mode is ideal for cooking small quick-cooking cuts of meat, seafood, and vegetables as the drier heat is perfect for foods that have a higher water content, especially when broiling a combination of seafood as in this recipe. Tips for Safe Oven Broiling When it comes to broiling, be sure to arrange the oven racks before you turn on the oven so that you have a rack placed close to the top of the oven. Because broiling is done at high temperatures for a short period of time, heating in this mode is usually fairly accelerated, so a long preheat time is not necessary. After all, you are not heating the whole oven you are just bringing the heating element to temperature, so it can sear the food you place in the oven. If you have a gas oven with a gas infra-red broiler you can place the seafood in the oven as soon as the broil element has ignited because it will be cranking out heat immediately. Remember the oven door must stay closed when you are broiling, so the heat doesn’t damage the oven electronics. Even if you have a gas oven with no electronics, keeping the door closed is recommended. If you are concerned about smoke or vapors escaping into the room when you open the oven door then turn on your overhead ventilation before you turn on the oven to keep the kitchen air clean. For safety when you are broiling, be sure to designate a landing space for the hot pan when it comes out of the oven. Easy Grilled Seafood Pasta This entire recipe can be prepared in less than 15 minutes. All you have to do is boil the water for the pasta and cook it as directed, heat the oven, and broil the seafood. The pasta can be tossed with a sauce or with some olive oil and topped with broiled seafood. If you are lining the pan with foil for easy clean-up it’s recommended to put the foil shiny side down. Some freshly grated Parmesan and a garnish of chopped parsley will add the final flourish. If you love the idea of slowly cooking corned beef to enjoy with steamed potatoes, carrots, and cabbage or slice for hot sandwiches, or to make a great corned beef hash then check out my next post and learn how to cook corned beef to perfection in your Steam oven. Larissa, Your Convection Enthusiast

Cooking pork loin chops can be challenging because, on the one hand, you want the chops to get nice and golden brown but at the same time you want the meat to remain tender and juicy. Preventing the chops from drying out while they cook through can be especially difficult but a combination of pan searing and cooking at a low temperature in Convection is one way to achieve great results. How to Cook Pork Chops So They Remain Tender and Juicy We need heat to cook food but too much heat can destroy food by robbing moisture from the food, and this is one of the reasons why methods for cooking foods at very low temperatures have become so popular. The sous vide method, for example, is a long slow process of cooking food at very low temperatures in a vacuum sealed bag. There is no moisture loss and any added seasoning or marinades create exceptional flavor, while the high heat sear at the end of the cooking creates the perfect finish. One method I have found that works well to keep lean tender cuts of pork from drying out is to sear the chops in an oven-proof skillet with some butter and oil. Butter is excellent for adding flavor and for creating a golden sear. Once the chops have been seared on each side, add 2 tablespoons of sherry or white wine to the pan and place the pan into the oven to finish cooking. The ideal mode is Convection or Convection Roast at 300 - 325 degrees, depending on how much of a hurry you are in. Depending on how thick the chops are they only need between 6 - 8 minutes in the oven to cook through. A Little Stuffing Adds Extra Flavor Another way to keep the pork juicy is to cut a pocket in the side and spread a garlic herb stuffing into the pocket. It only takes a few minutes and makes all the difference in terms of flavor. In this recipe I used garlic and fresh herbs, but you could also add in some sauteed mushrooms or leeks. Meats do cook best at room temperature so if the timing permits be sure to get them out of the refrigerator to lose the chill before cooking. Also, remember that once the chops come out of the oven remove them from the hot pan so they don’t continue to cook. Can I Cook Other Foods in the Oven at the Same Time? I am always in favor of making good use of the oven for cooking more than one item. The challenge here is that in order for the chops to remain juicy you need the oven temperature to be on the low side. However, you can begin roasting a medley of seasonal vegetables at 300 - 325F and they will cook through in approximately 20 - 30 minutes. Once the pork comes out of the oven, increase the oven temperature to 400 - 425F and finish cooking the vegetables with a blast of high heat so they caramelize on the edges. If cooking root vegetables, brussels sprouts, cauliflower, broccoli, or potatoes they are best cut in ¼” thick slices to ensure they cook through. Place the tray of vegetables on the lower oven rack and when you add the pan with the pork chops to the oven place it on the middle rack in the oven. If you are looking to add a delicious easy-to-prepare cake to your dessert repertoire then check out my next post for making a citrus-scented olive oil almond cake, it's irresistible. Larissa, Your Convection Enthusiast

There is no better antidote to cold rainy days than heading into the kitchen and creating a delicious meal that fills the house with tantalizing aromas as it slowly cooks. Preparing a roast that needs to cook slowly for several hours is easy, and best of all a tray of vegetables or a vegetable gratin can be added into the oven towards the end of the cooking for a complete oven meal. If you are feeling adventurous you could even consider baking a dessert or another slow-cooked meal at the same time, all foods will cook evenly using Convection. How to Slow Roast Lamb Shoulder in Convection Many meat counters only carry a limited choice of the different cuts of lamb, so you may need to visit a butcher who carries a wider selection in order to find a lamb shoulder roast. A whole lamb shoulder roast can weigh between 7-8lbs, but the butcher can cut the shoulder down to the weight you need. I cooked a small 2lb roast in the video, but I got the end of the shoulder that had a lot of bone which adds great flavor but it wasn’t easy to carve. While we know that Convection will not speed up the cooking time of meats that require long slow cooking to break down the connective tissue, roasting cuts of meat such as lamb shoulder in Convection does ensure that the meat stays very juicy. Depending on the weight of the roast you will need to allow 2 ½ - 4 hours of cooking time. I cooked my small roast for just about 2 hours beginning with a low temperature of 300F and increasing the temperature to 375F for the final 15 minutes of cooking for some sizzle. Garlic and rosemary are the perfect partners for seasoning a lamb roast, together with a drizzle of olive oil and some kosher salt so very little prep is needed. Roasting the meat on a rack in a shallow pan ensures the Convection heat will cook the meat evenly and prevents the heat of the pan from pulling moisture out of the meat. The meat is ready when it is very tender when poked with a fork, so using a meat probe is not really necessary however you can test the internal temperature before the final phase of high-heat cooking to make sure it has reached an internal temperature of145F. Cooking Side Dishes with a Lamb Shoulder Roast Since the majority of the cooking is done at a low temperature of 300F, side dishes are best added to the oven towards the end of the cooking time when the oven temperature is increased. Once the lamb comes out of the oven it will need to be set aside to rest before carving so if you slide in a tray of potatoes to roast when you increase the temperature to 375F they will be ready by the time the roast is ready to serve. I cooked a tray of broccolini tossed with garlic and garbanzo beans that only took about 10-12 minutes to roast so if you choose quick-cooking vegetables as the side dish they can be cooked once the lamb is resting. Using the Convection modes in your oven really can make meal preparation easier but we also love using the Broil mode for quick delicious meals, so check out the next post for some inspiration for those days when speed is of the essence. Larissa, Your Convection Enthusiast

Steam ovens feature a variety of cooking modes that can be used for steaming, roasting, baking, braising, or broiling foods. When you steam food in the Steam oven saucepans are not required, you are liberated from standing at the stove monitoring the cooking, clean-up is easier and multiple foods can be cooked simultaneously in the oven with no transfer of flavor. How To Steam Artichokes in a Steam Oven Any foods that can be cooked in water or over boiling water in a steam basket can be successfully cooked using the Steam mode in a Steam oven. Steam ovens come with a perforated and a solid pan and sometimes it takes a little trial and error to determine which pan will give the best results. Having cooked with the Steam oven for over 20 years I am happy to help you avoid the errors I made along the way. The perforated pan works perfectly for some vegetables such as corn on the cob, green beans, broccoli, carrots, and potatoes, but when it comes to steaming artichokes, I have found that using a solid pan gives the best results. If the number of artichokes you are cooking won’t fit in the pans that come with your Steam oven then they can be cooked in a shallow ovenproof casserole. Before you prepare the artichokes, prepare the cooking pan by adding ½ - 1 cup of water to the pan (depending on the size) add in 6 - 8 lemon slices or the juice of 1 lemon and a few sprigs of fresh thyme or oregano. Cut the stem off of the artichoke so it will sit flat in the pan, trim the outer leaves, and remove the choke before placing the artichokes in the pan, or you can halve each artichoke as shown in the video if you prefer. Place the pan in the oven and cook in the Steam mode for 20 - 30 minutes, depending on the size of the artichokes. Steamed artichokes can be served with melted garlic butter or a dip. They can be stuffed with a shrimp salad or if you halve them they can be grilled which really brings out their flavor. Steaming Ravioli in the Steam Oven Removing the leaves from cooked artichokes and enjoying the little pocket of artichoke meat from each leaf before finally getting to the heart is a leisurely process making artichokes ideal to serve as an appetizer. However, if you are serving the artichokes as a meal and would like to add another more substantial side dish you might consider steaming some ravioli at the same time. I chose ravioli with lemon ricotta filling to serve with my artichokes. I cooked the ravioli in the solid oven pan with a little added water and salt and steamed them as directed on the package for 4 minutes. Before serving I tossed the ravioli with a creamy pesto sauce. Steam ovens are remarkable appliances that can make food preparation easier and because there is no transfer of flavors when steaming a variety of foods at one time you can easily steam other foods such as lobster tails or some potatoes for a potato salad at the same time. Just think of the Steam oven as the best sous-chef in the kitchen, it will never disappoint. A slow-roasting lamb shoulder fills the air with tantalizing aromas and makes a wonderful weekend meal so please check out my next post for inspiration. Larissa, Your Convection Enthusiast

Chicken thighs are a popular choice for a sheet pan meal and adapt well to a variety of seasonings. In this recipe, the chicken thighs are seasoned with a rub of smoked paprika and Italian seasoning and cooked with a mixture of red onions, lemon, and Castelvetrano olives. The recipe is simple enough and the results are delicious, but it’s a good opportunity to talk about the benefits of cooking chicken in Convection. The Benefits of Cooking Chicken in Convection There are several advantages to cooking a sheet pan chicken recipe in Convection. Because food cooked in Convection has better moisture retention if you prefer to use chicken breasts instead of thighs for your recipe you will not risk drying the meat out. In fact, I have had clients tell me they gave up on eating chicken breasts until they experienced cooking them in Convection. Then there is the convenience factor of being able to cook multiple dishes at one time. A medley of seasonal vegetables can be roasted in the oven at the same time or you could also cook a rice pilaf or bake a pasta casserole to serve with the chicken. How to Crisp Chicken Skin in Convection If there is a sacrifice when cooking chicken in Convection it’s not being able to achieve super crispy skin. On the other hand, the moisture retention of chicken cooked in Convection ensures amazing flavor and texture which is preferable to eating dried-out chicken with crisp skin. Here are some tips to help you strike a good balance between crisp skin and juicy chicken when cooking in Convection. Pat the chicken dry with paper towels to absorb as much moisture as possible. Give the chicken a dry rub including kosher salt a few hours before cooking. Give the chicken a light drizzle of a heat-tolerant oil such as avocado oil and place the tray high up in the oven close to the top heating element, taking care that the chicken doesn’t come into contact with the heating element. Begin the cooking in the Bake or Roast mode and set the oven temperature to 425°F. and set the timer for 15 minutes Move the tray to the lower part of the oven and change the oven mode to Convection Roast or Convection Bake 375°F and continue cooking the chicken for another 20 - 25 minutes depending on the size of the pieces being cooked. This way you are making good use of the oven-heating elements and cooking modes to help you achieve the results you want. The first phase of cooking with a drier heat helps render the fat and crisp the skin. In the second phase, the tray with the chicken is moved away from the direct heat, the temperature is lowered, and the circulating heat will cook the chicken evenly. If you leave the temperature too high for the entire cooking time the cooking may be uneven and the edges of the chicken dried out. This recipe works well with the cooking method outlined above, or you can do as I did in the video and cook the chicken on the middle rack and use 400°F for the entire cooking time. When you roast a whole chicken or chicken pieces in Convection be sure to carve the chicken on a rimmed cutting board to avoid all those wonderful cooking juices from escaping all over your countertops. If you have a Convection Microwave oven, also known as a Speed oven, be sure to check out my next post because I have been busy testing some recipes to share with you. Larissa, Your Convection Enthusiast

The generous marbling in a pork shoulder contributes to the wonderful melt-in-your-mouth texture of the meat that is achieved by slow roasting or braising. The benefit of braising is that during the cooking you are also creating a delicious sauce perfect for dishes such as pulled pork. However, when this cut of pork is slowly roasted the meat can be cut into tender delicious slices and served with a variety of side dishes. Slow Roasting in the Convection Mode vs Roast Mode Recipes for slow roasting a pork shoulder provide guidance for oven temperature and timing, but as the owner of a Convection or Steam oven, it will be up to you to decide which cooking mode to choose. Many Convection ovens feature a Convection Roast and a Roast mode, so which would be the best mode to choose? The Roast mode uses the same heating elements as the Bake mode except that the top heating element will cycle on with greater intensity for better browning. The Roast mode is included in the cooking options to give you the choice of how you prefer to cook your food, just remember that foods cooked in this radiant heat mode do tend to dry out more. We know that lean tender roasts cook faster in Convection; however, Convection will not speed up the cooking time of cuts of meat like pork shoulder that require long slow cooking in order to tenderize. However, using Convection for slow roasting is a great choice because the meat will cook more evenly and will have better moisture retention. Because more of the natural juices are retained the meat will have more flavor. Slow Roasting in Convection with Steam Slow roasting with a combination of Convection and Steam definitely adds another dimension of flavor and texture however I find reducing the temperature even lower to 300F (150C) provides better results when roasting with Steam. If your Steam oven offers a choice of humidity levels choose 30% humidity. If your Steam oven only has the option of a Combination Convection + Steam mode, you can change the mode to Convection only for the final 40 minutes or so of cooking for additional browning. Why is Cooking a Large Roast on a Rack so Important? When large roasts are placed directly onto a pan as the pan heats up, the heat of the pan leaches moisture and fat from the meat and believe me a Convection fan can do a good job of splattering all that fat around the oven. You will also find placing the meat on rack makes it much easier to remove the meat from the roasting pan once it has finished cooking. Can I Use a Meat Probe for Slow Roasting? Cuts of meat like pork shoulder require long slow cooking in order to tenderize, so time is the important factor here: allow approximately 4 hours for a 4 - 5lb roast. Meat probes work well when roasting lean tender cuts of meat to avoid overcooking them or to reach a desired internal temperature but in this case, you want to feel the meat almost melt when you pierce it with a fork. Seasoning is Everything For maximum flavor season, the pork with a dry rub a day in advance or marinate it with your preferred marinade and of course let it sit outside of the refrigerator for at least an hour before it goes into the oven. Slow-roasted pork shoulder is perhaps the easiest way to cook a delicious meal, and cooking in Convection or with Steam ensures great results, just take your time. There are so many ways to prepare chicken and in my next post, I will share a recipe that is packed with great flavor. Larissa, Your Convection Enthusiast

Nothing is more disappointing than baking a recipe you have long perfected in your new oven only to achieve abysmal results. In fact, the majority of issues I have helped people troubleshoot over the years have been related to baking issues. Should I Choose Convection or Traditional Bake? Having a variety of oven modes to choose from is a great feature of modern ovens; however, since recipes don't reference the tools we cook with, then choosing the best oven mode to use can be confusing. Many years ago a client reached out for help because she was having trouble achieving good results with this wonderful sponge cake recipe made popular by Julia Child. The client used the Convection mode to bake the cake but because she had not reduced the temperature by 25 degrees the results were uneven. Overbaked on the edge and not quite done in the center. In order to help her get the results she was used to we baked the recipe twice. Once in Convection, reducing the recipe temperature by 25 degrees, and once in the Traditional Bake mode with no temperature adjustment. Both cakes turned out really well however there was a noticeable difference in the crumb. The cake baked in the Traditional Bake mode had a slightly drier crumb while the cake baked in Convection was more on the moist side. Since both turned out well it really comes down to personal preference as to which mode will give the best results. Other Factors to Consider When Baking in Convection Ovens have changed dramatically in the past twenty years, not only has the oven cavity become much larger, the electric heating element is no longer exposed it is now concealed so it stands to reason newer ovens will cook differently from older ovens. Even gas ovens have better temperature regulation and improved door seals which helps avoid uneven baking. So if you are baking a recipe you have had for a long time and are you are unhappy with the results you may need to make some tweaks. The cooking time may need to be adjusted or the item baked on a different rack position. You could also consider using convection for part of the baking and finishing the item in the bake mode, just remember to adjust the temperature accordingly. Baking The Queen of Sheba Chocolate Almond Cake in Convection This is one of those recipes where the choreography is really important. It is essential to have all the ingredients assembled and everything organized before you start because there are quite a few steps involved and having certain ingredients at the right temperature is important as is working quickly with a light hand. First, the butter and sugar are creamed and combined with the egg yolks then the chocolate is gently melted and combined with the warm coffee, egg yolk mixture, almond extract, and ground almonds. Meanwhile, the egg whites are whipped to stiff shiny peaks, which will take about 8 minutes before being combined with the chocolate mixture and cake flour. The recipe calls for an 8” cake pan and unfortunately I only had a 9” pan so it was a little on the thin side, but the texture and flavor were wonderful. This is a recipe definitely worth perfecting. In my next post, I will be focusing on ways to cook fish in the Steam oven…..there are so many options. Larissa, Your Convection Enthusiast

Cooking an entire meal in your Convection or Steam oven is an easy way to prepare simple healthy meals, but the ovens can also be used to create wonderful meals using totally different heat settings. In this meal, the cod is broiled in the Convection oven while the cabbage is steamed in the Steam oven. The cooking time for both is approximately 7 minutes, however, the flavorful miso glaze takes about 25 minutes to cook so definitely get that started first. In the Broil mode, the goal is not to heat the entire oven, but rather to get the heating element to the desired temperature quickly for a brief period of high-heat cooking, generally, a 5-minute preheat time is sufficient. Most electric ovens feature a Convection Broil mode as well as a regular Broil mode and either can be used with good results. Because the Broil mode directs high heat at food it can have a drying effect on the food. Engaging the fan helps preserve moisture in the food and ensures even cooking. So, broiling with Convection is ideal for broiling fish, meats, and poultry. The dryer heat of the regular Broil mode will produce good caramelization when broiling vegetables such as mushrooms, asparagus, zucchini, onions, and peppers. My video about Convection Broil provides more information and in-depth tips for broiling in both gas and electric ovens. The Choreography for Broiling Cod and Steaming Cabbage When you have a good understanding of the tools of your ovens and how they can work for you as you decide on which recipes to cook you can assign a job to each oven to help you orchestrate the cooking. This Convection meal only includes two dishes but if you want to serve rice with this meal it can also be cooked in the steam oven, the cooking time will be the same as indicated on the package for stovetop cooking. Generally, when cooking rice in the steam oven a ratio of 1 ¾ cups of water to 1 cup of rice rather than 2 cups of water will yield better results. The cabbage and vegetables for the garnish can be prepped while the sauce is cooking, then by the time the ovens have come to temperature and the fish and cabbage are cooked everything will be ready to serve. So with little effort you will have created a delicious meal. Convection and Steam ovens feature a variety of cooking modes that can really simplify cooking, simple meals such as this one are a good way to practice getting the most out of your ovens. I hope you will check out my next post, which will feature a long slow cooking a 4-hour roasted pork shoulder in the Steam oven. Larissa, Your Convection Enthusiast

Eggs are a remarkable food, there are so many different ways they can be prepared to create a delicious meal from a simple poached egg on toast to a spectacular soufflé. Soufflés have long been thought of as difficult to make but in fact, they are fairly simple to prepare, as with most cooking planning is key. Baking a Soufflé - Traditional Bake vs Convection The recipe for soufflé was developed long before we had fan-driven Convection ovens, and soufflés were considered difficult to make. Part of the reason was the fact many older ovens didn’t perform well. Ovens that didn't seal well created hot spots which resulted in uneven cooking and ovens with exposed heating elements required more careful monitoring when baking delicate items such as a soufflé. Convection ovens were originally developed for the baking industry allowing bakers to bake on multiple racks at one time without having to change the positions of the trays and bake larger quantities of different items at one time. While many baked goods benefit from Convection baking, some foods benefit from the dry stable heat of the traditional Bake mode which uses the Top + Bottom heating elements. However, this mode limits us to single-rack baking. For many years I preferred to bake my soufflés in the traditional Bake mode, reasoning that the dry stable heat gave a better result. Even so, after much experimentation, I find that they bake just as well in the Convection mode as long as I reduce the recipe temperature by 25 degrees. The Important Tips for a Successful Soufflé The key to making a great soufflé begins long before it goes into the oven. Here are the important things to know: Make sure the eggs are at room temperature. Take the time to separate the eggs carefully so that not one speck of egg yolk is mixed in with the egg whites. Add a pinch of cream of tartar to the egg whites to stabilize them when whipped. Fold the egg whites with the base mixture rather than stirring the ingredients. One of the best aspects of preparing a soufflé is that the base can be made in advance and the egg whites whipped just prior to baking so there is very little last-minute work involved. In fact, the prepared soufflé can even be left in the refrigerator for about 30 minutes prior to baking. For this recipe I first sautéed the spinach and shallots then set them aside to cool. Then I prepared the bechamél sauce and when it was ready I added the egg yolks and cheese and when they were well incorporated I folded in the cooked spinach. Finally, the eggs are whipped and the base is folded into the whipped eggs. The recipe I use for soufflé uses only 4 eggs and 5 egg whites and the soufflé rises just slightly above the rim of a 1 ½ quart dish so there is no need to tie a collar around the dish. Soufflé recipes that use a greater quantity of egg whites will rise much higher so be sure to arrange the oven racks before you heat the oven allowing plenty of room for the soufflé to rise. Soufflés can be savory or sweet and when you find a recipe you want to try feel confident that you can cook it to perfection using the Convection or Convection Bake mode by reducing the recipe temperature by 25 degrees. Depending on the size of your oven the cooking time may be increased slightly but the results will be perfect. Braising is perhaps the easiest way to create a delicious meal when you have plenty of time, in my next post I will review how to braise brisket in the Steam oven. Larissa, Your Convection Enthusiast

Before we had Convection ovens the only option for oven cooking was radiant heat and while radiant heat can provide great results with baked items, it tends to have a drying effect on meats. To counter this drying effect the technique of brining lean meats before roasting was the best option. Basically, the brine infused additional liquid into the meat to prevent it from drying out, an added bonus was the ability to add different flavors to the brine. Nowadays we have more options for cooking a turkey without having to brine or baste including the spatchcocked method. The Evolution of Turkey Roasting Techniques The first major change in turkey roasting techniques came about with the design of the V-rack. Instead of the turkey sitting directly on the pan and the heat of the pan leeching the moisture from the turkey, it could cook through beautifully and retain more moisture. Even when the V rack became popular and Convection ovens more common, recipes still didn’t reference using Convection and still recommended brining and using copious amounts of butter as well as frequent basting to prevent drying out the bird during the long cooking time. As people began to look for other options than oven roasting, techniques such as smoking and deep-frying became popular, and since the turkey didn’t take up all the oven space that made cooking all the oven-side dishes easier. Then Along Came Convection and a Better Way to Roast Turkey Convection is better for roasting because the heated air cooks the food from the edge to the center helping to keep the moisture in the meat. A benefit of cooking with Convection is a much faster cooking time, and no turning or basting is needed. Once the turkey is resting then the oven can be loaded with the side dishes so everything will be ready to serve at one time. In order to benefit from roasting in Convection it’s important to cook the turkey on a rack in a shallow pan to allow the heat to evenly penetrate into the bird. If Convection Does a Great Job, What is the Benefit of Spatchcocking a Turkey? There are many benefits to cooking a turkey in this method. Faster cooking time, a 12 - 15lb turkey cooked in this method will cook in approximately 1 hour and 15 - 20 minutes. Carving is much easier. Simply remove the leg and thigh at the joint then the breast meat can be sliced on the bone. The backbone can be removed a day in advance of cooking to make stock and the gravy made can also be made in advance so there is no last-minute gravy making. Then the pan can be de-glazed and the drippings added to the gravy for color and flavor. The turkey cooks more evenly when laid flat so the leaner white meat doesn’t become dry and the skin will be crisp all over. Roasting a Spatchcocked Turkey in Convection The hardest part about roasting a turkey in this method is cutting the backbone out of the turkey, to keep the turkey stable while cutting out the backbone hold it steady with a kitchen towel. Placing a damp kitchen towel or paper towel under the cutting board or a rimmed baking pan to remove the backbone will also keep it stable. Poultry shears are the safest tool for cutting out the backbone, but a strong sharp knife will also work. Begin by cutting along the backbone from the tail end to the neck cutting through the rib bones. Spread the turkey open slightly, then holding it steady with the towel cut out the backbone on the other side. Once the backbone is out press down on the highest point of the breastbone until you hear it crack, this will allow the turkey to sit flatter. Now it’s time to season the turkey and get it ready for roasting. Even spatchcocked turkey is best roasted on a rack in a shallow pan. If you don’t have a rack then place the turkey over some large carrots and other root vegetables. Ideally, season the turkey with kosher salt and your preferred seasoning a day in advance, and be sure to bring it to room temperature before cooking. Remember to add at least 30 minutes of resting time to the cooking time before carving the turkey. If your side dishes are ready to go into the oven when the turkey comes out everything should be hot and ready to serve at the same time. All the details are in this recipe. Cooking a spatchcocked turkey is one way to make cooking a holiday feast easier and in my next post, I will cover make ahead side dishes to go with the feast that will make the cooking easier and less stressful. Larissa, Your Convection Enthusiast

As a fan of roast duck, it was definitely one of the first dishes I was anxious to learn how to cook in Convection and in the Convection Steam oven. Like many people, I had avoided cooking duck at home because the recipes usually began with instructions to cook the duck at a high temperature for 20 minutes to render the fat. If the duck was placed directly on a roasting pan the result was fat exploding all over the oven, the process was definitely not user-friendly. What are the Benefits of Roasting Duck in Convection? Even though duck has a good layer of fat 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 cooking process, 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. How to Prepare Duck for Roasting To prepare a duck for roasting, remove it from the wrapping, place it on a rack in a shallow pan that will fit into the refrigerator, and blot it dry with paper towels. Give the duck a good rub inside and out with about a tablespoon of Kosher salt and a dry spice rub if you are using one and place it uncovered or covered loosely with a sheet of wax paper in the refrigerator overnight. Remove the duck at least an hour before roasting to come to room temperature. Roasting a Whole Duck Cooking the duck on a rack is important because so much fat will render during the cooking process and you will want to capture the rendered fat easily. Pricking the skin (not the meat) all over with the point of a sharp knife will help release the fat. Because so much heat escapes the oven each time the door is opened, it’s generally best to leave meats roasting undisturbed. However, with duck, you will need to drain the fat off part way through the cooking process before you increase the oven temperature for the final cooking phase. Ideally, place the duck on a rack that is easy to remove from the roasting pan so you can easily pour off the fat. Be sure to have another pan handy to rest the duck on while doing this and an 8 - 10oz, stainless, glass, or ceramic container to pour the fat into. Temperature and Timing for Roasting a Whole Duck Plan approximately 2 hours for roasting a 4 - 5lb duck. If your oven is equipped with a meat probe insert the probe into the thickest part of the breast, taking care not to touch any bone, and program the probe to an internal temperature of 155F. For the first hour and a half cook the duck at a low temperature of 325F, then remove the duck and pour off the rendered fat. Now increase the oven temperature to 400 degrees and return the duck to the oven for the remainder of the cooking time. The duck will need approximately another half an hour of cooking time and should rest for 15 minutes before carving. Now that you have increased the oven temperature you can toss some potatoes in the rendered duck fat and slide that tray into the oven under the duck. How to Carve a Whole Duck Duck isn’t carved in the traditional sense, there just isn’t enough meat on the bone. The easiest way to serve the duck is to cut it into four pieces with poultry shears. I apologize I don’t show that step in the video, but this D'Artagnan (website) is an excellent resource for buying ducks, as well as providing cooking and carving tips. This recipe provides instructions for roasting a duck in either a Convection or Convection Steam oven and if you are looking for an easy way to enjoy duck without having to do any carving, try this recipe for crispy braised duck legs. There are so many delicious duck recipes I hope you will include some in your cooking during the winter months. Continuing the theme of special occasion foods, my next post will cover cooking lobster tail in Convection and Steam ovens. Larissa, Your Convection Enthusiast

Brisket is a large flavorful cut of beef perfect for feeding a crowd and one of the best ways to prepare brisket is by braising. Cuts of meat like brisket require long slow cooking to get to that melt-in-your mouth tender perfection. Preparing Brisket for Braising As with most braises the process begins with searing the meat on the cooktop then combining the vegetables, aromatics and liquid that will gently simmer the meat creating a delicious sauce. Then the pan with the tight fitting lid goes into the oven for slow cooking. Using Convection vs Traditional Bake When tender cuts of meat are cooked in Convection they retain moisture resulting in better flavor and texture. However, Convection doesn’t have the same benefit with tougher cuts of meat because in order for them to tenderize they still require slow cooking at low temperatures simmered in liquid. Even though brisket is braised in a covered pan using a Convection mode for the cooking does have some benefits. In Convection the heated air circulates around the oven ensuring even consistent heating Multiple pans can be cooked at one time without having to change the position of the pans. Can Brisket Be Braised in the Steam Oven? When meats are braised in a covered pan with liquid the tight fitting lid creates steam in the pan. Brisket can be braised in an uncovered pan in the Steam oven; however, to avoid the formation of a crust the meat needs to be completely covered by liquid. If the meat isn’t completely covered it will need to be turned during the cooking which is not an easy feat with a large heavy cut like brisket. Reheating and Serving the  Brisket When the brisket has finished cooking remove it from the pan and set it aside to cool. Strain the vegetables and aromatics from cooking liquid and return the liquid to the pan. Slice the brisket and place in the pan. The brisket can now be gently heated or cooled and refrigerated. Potatoes for mashed potatoes can be steamed in the Steam oven and fresh vegetables to serve with the brisket can also be quickly steamed prior to serving. If you are looking for a light luscious dessert then check out my next post How to Make Crème Brûlée in the Steam Oven. Larissa, Your Convection Enthusiast

Steam ovens have become a popular appliance in recent years, however, cooking with steam has long been used in many aspects of cooking. The water-bath for example is a brilliant method of using gently simmering water to temper heat as a method to cook delicate foods such as custard. Custard is a fairly indulgent dessert of cream, egg yolks, sugar and vanilla that when combined and gently cooked forms a smooth silky texture. It can be made with a caramel sauce that pours over the custard when it is unmolded or served with a brittle sugar topping. A custard can also be prepared with a savory filling for a delicious appetizer. Cooking Custard in the Steam Oven vs a Water Bath When custards are baked in a water bath, the ramekins with the custard are placed in a baking dish, then water is carefully poured into the baking dish until it comes halfway up the sides of the ramekins. The dish is then covered with foil and baked for approximately 40 minutes. This process is definitely made easier if you have an oven with racks that extend fully, otherwise it can be a tricky endeavor especially when it comes time to remove the dish filled with hot water and the cooked custards. The process is definitely easier in a Steam oven. The ramekins can be placed on a rimmed baking sheet or in the large perforated pan that comes with the oven then you simply slide the tray into the oven, no water needs to be added to the pan. Once the custards are cooked just slide the pan out of the oven and set it aside to cool the custards before placing them in the refrigerator to chill. Best Cooking Mode and Temperature for Cooking Custard in the Steam Oven To cook custard in the Steam oven select the Combination Convection Steam mode and set the temperature to 220F (104C) and slide the tray with the ramekins onto the middle rack in the oven and set the timer for 40 minutes. Check the custard and if it isn’t firm to the touch, continue cooking for another 5 - 10 minutes if needed. Finishing Custard in the Oven Making custard is not difficult, but it does take time and you need to pay careful attention to the initial cooking when heating the cream and incorporating the eggs to avoid scrambling them. Once cooked the custards need to chill for at least 6 hours, so advance planning is key. Serving Creme Caramel or Flan is easy, you simply unmold the custard onto a dish; however, if you are making Creme Brulée then you will need to sprinkle a layer of sugar over each ramekin and place them under the Broiler for about 5 minutes to caramelize the sugar. The sugar can also be caramelized with a small culinary blowtorch and this method does provide the most even results. I followed a simple recipe from NY Times Cooking and the results were delicious but there are many wonderful ways to enhance this simple dessert by adding fruit or chocolate or using a savory filling, so there are plenty of options for experimentation. Since custard needs to chill for at least 6 hours custard needs to be made in advance but if your refrigerator has a Quick Chill option you could select that function and speed up the process. I can’t give you a specific time frame because every refrigerator is different but it’s worth a try if you are in a hurry. If you have wondered how to cook multiple foods at one time in your Steam oven, be sure to check out my next post in which I will outline how to prepare a complete meal in the Steam oven. Larissa, Your Convection Enthusiast