How to cook a Lobster tails depends on what type of oven you have. They  can be steam roasted, steamed or broiled with steam if your oven has  that option. Anchor 1 YOUR RECIPE FOR STEAM COOKING How to Cook Lobster Tail in the Steam Oven Steaming, Steam Roasting Delicious steamed lobster prepared to perfection in a steam oven, served with a fresh salad and crusty bread. One of the best aspects of a Convection Steam oven is that it offers a variety of cooking options, so you are never limited to cooking a dish in only one way. Lobster tails are a great example, they can be steam roasted, steamed or broiled with steam if your oven has that option. To enjoy the sweet delicate flavor of the lobster meat in a salad or lobster roll, steaming will yield the best results. Coating the lobster meat with some garlic and spice infused butter and either roasting or braising it will on the other hand yield a much more robust flavor. If you are steaming the lobster tails allow them to cool before cutting the shell away. However, for the higher heat preparations, cutting the shell away and exposing the meat is definitely the bet option. To achieve the best flavor and texture watch the cooking time carefully, so they don’t overcook. INGREDIENTS 3 Lobster tails PREPARATION Steamed Lobster Tails Preheat the oven in the Steam Mode 212°F. Place the lobster tails in the solid stainless pan or an oven proof container. Add ½ a cup of water and a tablespoon of white wine or dry vermouth and some lemon slices. Slide the pan into the oven and set the timer for 8 -10 minutes. (smaller tails will cook in 8 minutes). When the timer has elapsed remove the pan from the oven and remove the lobster tails from the hot cooking liquid so they can cool down. When cooled, cut down each side of the belly shell and peel it away. You should now be able to easily remove the lobster meat. Steam Roasted Lobster Tails Preheat the oven in the Combination Convection Steam Mode 350°F. Cut down the center of the shell in a straight line and pull the shell apart on each side to release the meat. Carefully pull the meat from the shell, push the sides of the shell back together and drape the meat over the shell. Brush the meat with garlic infused melted butter and the seasoning of your choice. Place on a small rimmed baking sheet and slide into the oven. Set the timer for 8 minutes for smaller tails and 10 minutes for larger tails. Steam Broiled Lobster Tails Prepare the lobster tails as noted above and place on a small rimmed baking sheet. You will be placing the the baking sheet on the second rack position from the top. The tails will be close to the broil element but not touching it and set the oven to 450°F in the Steam Broil Mode. Slide the prepared tails into the oven and cook for 6 - 8 minutes. Keep the oven door closed and keep an eye on the tails to monitor the cooking. Convection Steam Lobster Tail .pdf Download PDF • 168KB WANT TO LEARN MORE? Click Here OTHER GREAT OPTIONS Beef Shank Osso Buco RECIPE Slow Roasted Lamb Shoulder with Garlicky Greens and Feta Cheese RECIPE Sausage Rolls in Puff Pastry RECIPE Beef Tenderloin - The Reverse Seared Method RECIPE Gougères with Creamy Artichoke Cheese Filling RECIPE How to Cook Salmon at a Low Temperature in Convection RECIPE READ MY LATEST BLOG Speed Oven Baked Country Style Pork Ribs Country-style pork ribs are not well-marbled pork, cut from near the loin that can be cooked in a variety of ways. But there is enough ... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

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

When cooking quinoa, remember a little goes a long way! If you want to have some quinoa on hand for other meals then go ahead and steam a whole cup, otherwise ½ cup will be enough to make this salad Anchor 1 YOUR RECIPE FOR STEAM COOKING Quinoa Salad with Broccoli, Dried Apricots and Toasted Pistachios Steaming A vibrant and nutritious quinoa and vegetable medley steamed to perfection in a steam oven, highlighting a colorful mix of broccoli, carrots, and pistachios for a wholesome meal. When cooking quinoa, remember a little goes a long way! If you want to have some quinoa on hand for other meals then go ahead and steam a whole cup, otherwise ½ cup will be enough to make this salad to feed 4 people. The only two ingredients that need steaming are the quinoa and the broccoli, plan 15 minutes for the quinoa and about 5 for the broccoli florets. INGREDIENTS ½ - cup rinsed quinoa 2 - cups, small broccoli florets Remaining Salad Ingredients: 6 - dried apricots, chopped ¼ - cup, currants 3 - scallions, finely chopped ¼ - cup fresh Italian parsley leaves, chopped ½ - cup pistachio nuts, lights toasted Combine with the cooked quinoa and broccoli when cool. Vinaigrette: 1 - medium lemon, zest and juice ¼ - cup olive oil ¼ - teaspoon paprika ¼ - teaspoon ground cumin ¼ - teaspoon salt Whisk the ingredients together and toss with the salad. PREPARATION Preheat the Steam Oven in the Steam Mode. Place the quinoa in a small solid pan and add a touch of salt and just enough water to cover. Steam for 15 minutes then set aside to cool. Any residual water will be absorbed during this time. Place the broccoli florets in a small perforated pan and steam for 4-5 minutes until tender, then set aside to cool. Quinoa Salad Broccoli & Dried Apricots .pdf Download PDF • 288KB WANT TO LEARN MORE? Click Here COMPLETE YOUR MEAL WITH THESE RECIPES Roulade with Chocolate Ganache and Candied Orange RECIPE Oven BBQ Chicken RECIPE How to Roast Chicken Breasts in Convection RECIPE Convection Bake Pita Bread RECIPE Cauliflower Mac n’ Cheese RECIPE Strawberry Galette with Vegan Pastry Crust RECIPE READ MY LATEST BLOG Speed Oven Baked Country Style Pork Ribs Country-style pork ribs are not well-marbled pork, cut from near the loin that can be cooked in a variety of ways. But there is enough ... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

With this meal the Corn Casserole goes into the oven first as it takes 50 minutes to cook. will take only 35 minutes to cook. Stage your oven first! YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Crispy Oven Fried Chicken Baked in Convection Convection Roast or Convection Bake Mode Cooking multiple dishes is a breeze with a convection oven, featuring roasted vegetables, breaded chicken, and a savory baked casserole. With this meal the Corn Casserole goes into the oven first as it takes 50 minutes to cook. It can be prepared in advance. Just remember to take it out of the refrigerator at least 30 minutes before cooking to lose the chill. The chicken will go together easily provided you get organized and set up your dredging station and will take only 35 minutes to cook. The coating of the chicken really needs to be done just before it goes in the oven as the coating gets soggy if the chicken is refrigerated. Broccoli slices can be added to the oven for the last 12 minutes for a delicious balanced meal. INGREDIENTS 6- bone- in chicken thighs, skin removed ½ - cup all purpose flour 1 - large egg 2 - tbsps. milk 1 - teaspoon garlic powder ¾ - teaspoon salt 1 - teaspoon smoked paprika 1 ¾ - cups Panko breadcrumbs 1/3 - cup vegetable oil Double Corn Spoonbread 1 ½ - cups of water 1 ½ - cups whole milk ¾ - cup stone-ground cornmeal 2 - tablespoons unsalted butter 2 - large eggs ½ - teaspoon baking powder 2 - green onions 1 ½ - cups corn kernels 3 - tablespoons Parmesan cheese PREPARATION Set up your dredging station with 3 medium sized shallow bowls filled with: 1. Flour 2. Eggs well beaten, combined with milk, garlic powder, salt & smoked paprika 3. Panko combined with the oil Preheat the oven Convection Bake or Convection Roast 375 degrees. Line a rimmed baking sheet with parchment paper. Pat the chicken pieces dry with a paper towel and dredge in the flour, roll in the egg mixture and coat with the Panko, then place on the baking sheet. Spray with a mist of cooking oil Oven Fried Chicken, Double Convection Bake or Convection Roast Corn Spoonbread Casserole, Roasted Broccoli Slices. Spray to give the crust an extra bit of crisping and cook for 30 - 35 minutes depending on the size of the thighs. Double Corn Spoonbread With this recipe it’s important to have all the ingredients organized and the pan prepared. You begin by cooking the cornmeal in the traditional manner on the cooktop for about 10 minutes, but it needs a lot of stirring during that time. Then you add the remainder of the ingredients, transfer the mixture to the prepared baking dish and bake. Preheat the oven to Convection Bake or Convection Roast 375 degrees. Grease a shallow 1 ½ quart casserole dish. Combine the water with ½ teaspoon of salt and ½ of the milk in a large heavy saucepan and bring to a boil. Reduce the heat to medium-low and pour in the corn-meal in a steady stream, whisking all the time. Reduce the heat to a low simmer and cook for 10 minutes, stirring frequently until the mixture is very thick and pasty. Remove from the heat and whisk in the butter, add the remaining milk in a steady stream whisking all the time, then add the eggs one at a time and finally the baking powder. Stir in the onions, corn & Parmesan and a little cracked pepper. Bake for 45 minutes or until a tester comes out clean. Oven Fried Chicken .pdf Download PDF • 229KB WANT TO LEARN MORE? Click Here TRY THESE STEAM RECIPES Braised Chicken with Lemon and Cilantro RECIPE Baked Chicken and Rice RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Orzo Pasta Salad with Grilled Artichokes RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Duck in Convection Roasting a whole duck in the steam oven will render the fat and eliminate the issue of splattering fat all over the oven. Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

When meatloaf is made with lean meats such as turkey it can be formed into a roll and cooked directly on a baking pan with a side of vegetables for an easy one dish meal. Anchor 1 YOUR RECIPE FOR STEAM COOKING Steam Oven Turkey Meatloaf Steam-Convection Mode Homemade comfort: meatloaf, roasted vegetables, and gnocchi, expertly prepared in a steam oven. When meatloaf is made with lean meats such as turkey it can be formed into a roll and cooked directly on a baking pan with a side of vegetables for an easy one dish meal. Because turkey is so lean it’s best to use dark meat. INGREDIENTS 1 - small yellow onion, finely chopped 2 - cloves, garlic minced 1 - carrot, finely diced 6 - cremini mushrooms, finely diced ½ - teaspoon mixed Italian seasoning 1 ¼ - lbs dark ground turkey meat ¼ - cup breadcrumbs 1 - egg, lightly beaten ¾ - cup ketchup or BBQ sauce ½ - teaspoon Kosher salt Ground pepper PREPARATION Sauté the onions over moderate heat for a few minutes then stir in the garlic and cook for a few minutes. Stir in the carrots, mushrooms and Italian seasoning and cook covered with a little water or stock until the carrots have softened, about 8 - 10 minutes. Heat the oven to Combination Convection Steam 350 degrees. Combine the turkey, breadcrumbs, egg and ½ cup of the ketchup or BBQ sauce and season with the salt and pepper. Stir in the cooked vegetables and place the mixture on a rimmed baking sheet lined with parchment. Shape the mixture into a long thin log and brush with the remainder of the ketchup or BBQ sauce. Toss the vegetables with a little oil and arrange on the baking sheet next to the turkey. Allow approximately 35 - 40 minutes to cook the turkey and 10 minutes for resting before slicing. Serves 4 - 6 Turkey Meatloaf with Roasted Vegetables .pdf Download PDF • 209KB WANT TO LEARN MORE? Click Here TURKEY RECIPES FROM OUR CONVECTION PAGE Wild Rice and Roasted Vegetable Harvest Casserole RECIPE How to Roast a Spatchcock Turkey in Convection RECIPE Convection Roast Heritage Turkey RECIPE How to Bake Ham in Convection RECIPE Turkey Pot Pies with Creamy Mushroom Gravy RECIPE How to Roast Turkey in Convection RECIPE READ MY LATEST BLOG Speed Oven Baked Country Style Pork Ribs Country-style pork ribs are not well-marbled pork, cut from near the loin that can be cooked in a variety of ways. But there is enough ... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Your Combi Steam Oven is ideal for steaming multiple foods at one time. For this Italian seafood salad you have to prep the veggies, steam the seafood, and toss with a nice lemony olive oil dressing Anchor 1 YOUR RECIPE FOR STEAM COOKING Italian Seafood Salad with Calamari, Scallops and Shrimp Steaming Italian seafood salad freshly prepared in a steam oven, featuring shrimp, calamari, lemon slices, and fresh herbs, offering a vibrant and aromatic culinary experience. Actually this easy to make salad is delicious year round, but what I really want you to grasp is that your Combi Steam Oven is ideal for steaming multiple foods at one time and makes prep for salads so much easier. All you have to do is prep the vegetables, steam the seafood, chill them altogether and toss with a nice lemony olive oil dressing….and of course some red chili flakes. INGREDIENTS 1 - 1lb bag assorted seafood medley, calamari, shrimp & bay scallops (TJ’s or Costco) 2 - small lobster tails, optional, removed from the shell and cut into ¼” thick slices ½ - fennel bulb, thinly sliced ½ - red onion, thinly sliced ¼ - cup Italian parsley, finely chopped 3 - cloves garlic, pressed or minced Potato Artichoke Salad 2lbs - small golden potatoes, cut into quarters or rounds ¼ - red onion, finely chopped ½ - cup artichoke hearts, drained and quartered 1 - cup small tomatoes, halved 2 - handfuls arugula or other greens PREPARATION Heat the Combi Steam Oven in the Steam Mode 212 degrees + High Humidity. Place the seafood in the solid pan with ½ a cup of water, a splash of white wine and some lemon slices. Steam for 4 minutes then remove from the oven. Transfer the cooked seafood to a stainless steel bowl and set over ice to stop it cooking and quickly cool it down. Combine with the chopped vegetables and refrigerate for at least 4 hours or overnight. Before serving, toss with some fruity olive oil, freshly squeezed lemon juice and a dash of red chili flakes and freshly ground pepper. Potato Artichoke Salad I always say once you have tasted a potato steamed in the steam oven you will never boil a potato again. There are so many great potato varieties available now and cooking them in steam really brings out the flavor. Remember never to add mayonnaise to hot potatoes, they must cool first, to hasten the cooling process you can spread them onto a rimmed baking sheet. Steaming The Potatoes Heat the oven in the Steam Mode, place the potatoes in the perforated pan and slide into the oven. Set the timer for 20 minutes and check for doneness, before removing. Set aside to cool them. Combine with the onion, artichoke hearts and tomato. Gently toss with the vinaigrette of your choice then fold in the greens. Season with salt and pepper before serving. Italian Seafood Salad & Potato Artichoke Salad .pdf Download PDF • 74KB WANT TO LEARN MORE? Click Here SALADS AND VEGGIES Baked Sesame Crusted Salmon RECIPE Zucchini Lasagna with Turkey, Ricotta and Pesto RECIPE Spinach, Gouda Stuffed Portobello Mushrooms RECIPE Roast Chicken Panzanella Salad with Lemongrass and Turmeric RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Eggplant Casserole with Pepper, Olives and Anchovies RECIPE READ MY LATEST BLOG Speed Oven Baked Country Style Pork Ribs Country-style pork ribs are not well-marbled pork, cut from near the loin that can be cooked in a variety of ways. But there is enough ... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Roasting salmon at low temperature helps keep the fish really moist and flavorful. First sear the fish on one side, turn it over then place the pan in the steam or Convection oven Anchor 1 YOUR RECIPE FOR STEAM COOKING Slow Roasted Salmon Low Temperature Roasting A deliciously golden Atlantic salmon, perfectly steamed roast with herbs in a steam oven. Cooking salmon at low temperature, especially delicate fish, helps keep the fish really moist and flavorful. For best results, we first sear the fish on one side, gently turn it over then place the pan in the Combi-steam or Convection oven to finish cooking. This technique works well with any meaty fish, just take care not to hurry the searing step by turning the fish too soon, otherwise, it will stick to the pan. If your Combi-steam oven doesn’t have a dedicated Low-Temperature mode then just use Combi-steam 180 - 200 degrees. For best results in a Convection oven use the Convection mode 180 - 200 degrees. INGREDIENTS 2 fillets of meaty fish such as salmon, halibut, sea bass or wild cod 1 tbsp unsalted butter 1 tbsp olive oil ½ lemon, juice only PREPARATION Pat the fillets dry with a paper towel and season with your preferred seasoning and a sprinkle of Kosher salt and freshly cracked pepper. Heat the Combi-steam oven in the Low-Temperature or Combi-steam Mode 180 - 200 degrees. Or heat your Convection oven in the Convection mode to 180 - 200 degrees. Heat an ovenproof skillet over moderate heat and when hot add the butter and oil. Carefully lay the fish into the pan and let it cook undisturbed for a few minutes. Gently lift one corner and if the fish releases easily then carefully turn each piece. Now place the pan in the heated oven and cook for 6 - 8 minutes. Center cuts of very meaty fish may take up to 15 minutes to cook through. Don’t hurry the process the results are worth waiting for. Squeeze the lemon juice over the fish and baste with the pan juices before serving. Serves 2 Low Temperature Roast Salmon .pdf Download PDF • 100KB WANT TO LEARN MORE? Click Here CHECK OUT THESE GREAT RECIPES! Potato Cabbage Gratin RECIPE Convection For Crisp Roast Salmon RECIPE How To Roast Pork Loin in Convection RECIPE Baked Mahi Mahi with Roasted Vegetables RECIPE Roasted Cauliflower Soup RECIPE Broiled Wild Cod Fish Tacos RECIPE READ MY LATEST BLOG Speed Oven Baked Country Style Pork Ribs Country-style pork ribs are not well-marbled pork, cut from near the loin that can be cooked in a variety of ways. But there is enough ... 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 Beef Shank Osso Buco Convection or Convection Bake Mode Rich and savory osso buco garnished with fresh herbs. "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 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! How to Roast Duck in Convection Roasting a whole duck in the steam oven will render the fat and eliminate the issue of splattering fat all over the oven. Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The potatoes can be steamed several hours in advance of roasting and left in a cool spot to dry out before slicing and tossing with the oil and seasoning. Par cooked potatoes will only need a quick blast in a hot oven YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Garlic Rosemary Roasted Potatoes Steam & Convection Roast or Convection Bake Mode Garlic Rosemary Roasted Potatoes. There is nothing quite so delicious as a crispy side of hot potatoes to serve with meats, leafy greens or fish and there are several advantages to steaming potatoes prior to roasting them. The potatoes can be steamed several hours in advance of roasting and left in a cool spot to dry out before slicing and tossing with the oil and seasoning. Par cooked potatoes will only need a quick blast in a hot oven to finish cooking so it’s easy to time them to be ready when the meat has rested and been carved. Then there is the flavor, potatoes that have been steamed prior to roasting have noticeably better flavor and texture when roasted in Convection. Cooking potatoes this way elevates them from a humble side to a stunning side. Steam & Convection Roast or Convection Bake INGREDIENTS 3 - lbs baby yellow or red potatoes 1 - tablespoons EVOO 1 - tablespoon butter (very soft or melted) ½ - teaspoon herb’s de Provence or seasoning of your choice PREPARATION Steam the potatoes on the cooktop with a generous pinch of salt until a knife can be easily inserted into the flesh, allow 15 - 20 minutes. Drain and set the potatoes aside to cool. Preheat the oven to Convection Roast or Convection Bake 400 degrees Cut the potatoes into the desired shape and toss with the olive oil, butter and seasoning and spread onto a rimmed baking sheet. Roast in the oven on rack position 2 (counting up from the bottom) for 20 - 25 minutes until crispy on the edges. Toss the potatoes halfway through the cooking time to ensure they are evenly crisped. Serves 4 - 6 Twice Cooked Herb Roasted Potatoes .pdf Download PDF • 214KB WANT TO LEARN MORE? Click Here MORE POTATO RECIPES FROM OUR STEAM PAGE Easy Steamed Potato Salad with Eggs and Asparagus RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Provencal Golden Potato and Tomato Casserole RECIPE Italian Seafood Salad with Calamari, Scallops and Shrimp RECIPE Potato Calamari Salad with Capers RECIPE Potatoes Steam Roasted with Tomatoes and Capers RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Duck in Convection Roasting a whole duck in the steam oven will render the fat and eliminate the issue of splattering fat all over the oven. 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! 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 RECIPE Steam Oven Turkey Meatloaf RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Duck in Convection Roasting a whole duck in the steam oven will render the fat and eliminate the issue of splattering fat all over the oven. Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The chicken goes to the oven first at 375°F and 10 min in the zucchini, tomato and summer squash are added in. Cook for another 25 min or until chicken are veggies have crisped. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Chicken Thighs with Zucchini, Tomato and Summer Squash Convection Roast or Convection Bake Mode Often when I cook a meal in my convection oven for a group of people, I ask myself, what else I can cook while I have in the oven the main dish? Of course I will prepare a side dish and dessert. Why? Because in convection I can cook in multiple rack without transference of flavors. In this page, you can find three delicious recipes that can be prepare in no time and baked in one go: Roast Chicken Thighs Pieces Roasted Medley of Zucchini, Golden Squash & Cherry Tomatoes Nectarine Blackberry Crisp Planning Tips for Cooking this Meal in Convection Cooking Time Chicken Pieces - 25 - 35 minutes depending on the size Resting Time for Chicken - 5 minutes Cooking Time for Vegetables - 20 - 25 minutes Cooking Time for Crisp - 35 - 40 minutes Organize the oven racks, one on rack 2 (counting up from the bottom) the other on rack 4. Preheat the oven in the Convection Roast or Convection Bake Mode to 425 degrees. The chicken goes into the oven on the upper rack and the vegetables on the lower rack, set the timer for 10 minutes, then reduce the temperature to 375. Slide the crisp in next to either the vegetables or the chicken and set the timer for 15 minutes. Remove the chicken and vegetables from the oven, move the crisp to the upper rack to crisp the topping and cook for another 15 - 20 minutes. Serves 4 - 6 People Ingredients Spice Rubbed Chicken Pieces It’s always a good idea to roast a few extra chicken pieces to have on hand for salads or sandwiches. 6 - 8 bone in chicken pieces 2 - tablespoons olive oil 2 - teaspoons kosher salt 1 ½ - teaspoons dried mixed Italian seasoning 1 ½ - teaspoons garlic powder 2 - teaspoons smoked Spanish paprika (mild or spicy) Medley of Zucchini, Gold Squash & Cherry Tomatoes 2 - medium green zucchini, cut in half lengthwise, then each half cut into 1” thick chunks 2 - medium golden zucchini, cut the same way 1 - cup cherry tomatoes, cut in half 3 - cloves garlic, minced Fresh Herb & Feta Cheese Topping 1 - cup crumbled feta cheese ¼ - cup fresh herbs, mint, parsley, basil, oregano, minced Pinch of dried red chili Nectarine & Blackberry Crisp 6 - ripe nectarines, cut into 8 wedges each 1 - cup ripe blackberries ¼ - cup sugar 1 - stick unsalted butter, room temperature, cut into small pieces 1 - cup old-fashioned oats ½ - cup, brown sugar ½ - cup all purpose flour 1 - teaspoon ground cinnamon Dash of salt WANT TO LEARN MORE? Click Here MORE CHICKEN RECIPES FROM OUR STEAM PAGE 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Slow Roasted Chicken Wings RECIPE Braised Chicken with Lemon and Cilantro RECIPE Baked Chicken and Rice RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Chinese Chicken Salad with Noodles and Cabbage RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Duck in Convection Roasting a whole duck in the steam oven will render the fat and eliminate the issue of splattering fat all over the oven. 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! How to Roast Duck in Convection Roasting a whole duck in the steam oven will render the fat and eliminate the issue of splattering fat all over the oven. Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Freshly baked pizza is a taste sensation that's hard to beat and baking pizza successfully at home in a convection oven can have outstanding results, here are some tips to guide you to success. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How to Bake Pizza in a Convection Oven Convection Bake or Convection Roast Mode A perfectly baked pizza with a golden crust and bubbling cheese, fresh from the convection oven, ready to be savored. Freshly baked pizza is a taste sensation that's hard to beat and baking pizza successfully at home in a convection oven can have outstanding results, here are some tips to guide you to success. For best results, pizza is best baked on the lowest oven rack closest to the bottom heating element so before heating the oven arrange the oven racks and place a baking stone or baking steel on the rack. If your oven has extension racks definitely use that rack so you don’t have to reach into the oven to add and remove the pizza. Heat the oven to the highest temperature setting in the Convection Roast or Convection Bake mode allowing at least 20 minutes for optimum heating. In these modes both the top and bottom heating elements are engaged and the heated air is circulated around the oven by the convection fan creating a powerful heat source to perfectly cook the pizza. Some European brands have a Turbo mode that is designed specifically for baking pizza but using a baking stone or steel is still recommended for achieving a great crust. The strong lively heat in a gas oven is also great for baking pizza and if your gas oven has the option to add convection definitely choose that option. If your oven has a mode for Baking Stone operation then that mode is designed to be used with an accessory that can be purchased from the manufacturer so don’t choose that mode unless you have the accessory. INGREDIENTS 1 package fresh pizza dough or 1 ball of made from scratch pizza dough Shredded mozzarella cheese Pizza Sauce Toppings of your choice PREPARATION If you use store bought fresh pizza dough, remove the pizza dough from the wrapping at least two hours before you are ready to bake the pizza. Place the dough on a lightly floured surface and cover with a flour sack towel and let it come to room temperature. Heat the oven as directed above with a pizza stone or steel placed on the lowest oven rack for at least 20 minutes. Before punching down the pizza dough and stretching it out, lightly dust a pizza peel with some cornmeal or 00 flour so the dough doesn’t stick to the peel. Place the stretched out dough on the prepared peel and add your preferred toppings taking care not to overload the dough. Slide the pizza onto the heated stone or steel and set the timer for 6 minutes. Check the underneath of the crust for doneness before removing the pizza from the oven and allow it to settle for a few minutes before slicing. How To Bake Pizza in a Convection Oven .pdf Download PDF • 98KB WANT TO LEARN MORE? Click Here BAKE AWAY WITH YOUR STEAM OVEN! Bake Classic Petite Baguettes Like a Pro RECIPE Blanching and Canning in the Steam Oven RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Key Lime Cheesecake RECIPE Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! How to Roast Duck in Convection Roasting a whole duck in the steam oven will render the fat and eliminate the issue of splattering fat all over the oven. Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Allow about 30 minutes to steam the artichokes in a solid pan, and since it’s a shame to miss the opportunity to steam some ravioli and toss them with some freshly made pesto Anchor 1 YOUR RECIPE FOR STEAM COOKING How to Cook Artichokes in the Steam Oven Steaming Steamed artichokes with lemon slices, featuring a fresh basil garnish and a side of pesto ravioli. Allow approximately 30 minutes to steam the artichokes in a solid pan, and since it’s a shame to miss the opportunity to steam something else at the same time why not steam some ravioli and toss them with some freshly made pesto for an easy delicious meal. Learning which pans work best for steaming different vegetables in a combi steam oven is a process of trial and error. Take artichokes for example, you would think they would steam perfectly in the perforated pan but actually results are much better when they are steamed in a solid pan with a little water and lemon. If the pans that came with your oven are either too big or too small you can use an oven safe casserole dish. Allow approximately 30 minutes to steam the artichokes, and since it’s a shame to miss the opportunity to steam something else at the same time why not steam some ravioli and toss them with some freshly made pesto for an easy delicious meal. INGREDIENTS For the Artichokes 4 - medium sized globe artichokes, cut into quarters, choke removed 1 - lemon, sliced 3 - sprigs oregano ½ - cup water Heat the oven in the Steam Mode, 212 degrees. For the Ravioli 2 - 8oz packages ravioli 1 - cup water PREPARATION Combi Steam Oven Artichokes Arrange the artichokes in the solid oven pan or an oven safe casserole dish with the lemon slices and oregano. Add ½ cup of water and slide the pan into the oven. Set the timer for 30 minutes. Test the artichokes for doneness by inserting the point of a sharp knife into the choke. Serve with melted butter or dipping sauce of your choice. Combi Steam Oven Ravioli Heat the oven in the Steam Mode, 212 degrees. Place the ravioli in the large solid oven cooking pan and add 1 cup of water for 2 packages of ravioli. Slide the pan into the oven under the artichokes and cook for 4 - 5 minutes until the pasta is tender. Drain carefully and toss with your preferred sauce. Serves 4 Steamed Artichokes and Ravioli .pdf Download PDF • 143KB WANT TO LEARN MORE? Click Here MORE VEGETARIAN OPTIONS Lentil Frittata with Feta Cheese and Peppers RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Spanish Potato Omelet (Tortilla de patatas) RECIPE Eggplant Casserole with Pepper, Olives and Anchovies RECIPE Savory Rustic Tart with Ham and Leeks RECIPE Roasted Eggplant Ratatouille with Peppers and Tomatoes RECIPE READ MY LATEST BLOG Speed Oven Baked Country Style Pork Ribs Country-style pork ribs are not well-marbled pork, cut from near the loin that can be cooked in a variety of ways. But there is enough ... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The preparation of this delicious seafood version of Shepherd's pie comes together easily using your Steam Oven. Everything can be cooked in the Steam Oven using the Steam Setting at the same time Anchor 1 YOUR RECIPE FOR STEAM COOKING Fish Pie with Wild Cod and Shrimp Steam, Steam-Baking Golden fish pie fresh from the steam oven, perfect for a cozy winter meal. The preparation of this delicious seafood version of Shepherd's pie comes together easily using your Combi Steam Oven. Instead of preparing the ingredients in individual saucepans prior to assembling the casserole everything can be cooked in the Steam Oven using the Steam Setting at the same time. INGREDIENTS 1 - lb, firm white fish like wild Cod ½ -lb uncooked, shelled & de-veined shrimp 3 - cups milk 2 - bay leaves 1 - small onion, peeled & studded with 4 cloves (optional) 4 - eggs 2 - medium russet potatoes, peeled & cut into 1” cubes cheese Bechamel Sauce 6 - tablespoons, butter 3 - tablespoons, flour Topping ¼ - cup grated Cheddar PREPARATION Begin by steaming the potatoes and eggs, in the Steam mode, then add the fish. Be sure to use a timer to keep track of the different cooking times. Steaming the potatoes for mashed potatoes - 30 - 35 minutes Steaming the eggs for hard boiled eggs - 20 minutes Poaching the fish - 6 - 8 minutes While the above ingredients are steaming, prepare a bechamel sauce on the cooktop. When the fish is removed from the oven, set it aside to cool and make a Bechamel sauce with the warm milk. Then when the potatoes and eggs are ready you will layer the seafood into a casserole with the eggs and bechamel sauce and top with the mashed potatoes and a sprinkle of cheese. The casserole can then go back in the oven to heat through or cooled, refrigerated and baked the next day. Place the fish and shrimp in a solid oven pan with the milk and bay leaves and onion, if using. Place the eggs in a perforated pan or they can just rest on the oven rack. Place the potatoes in a solid oven pan with ¼ cup of water and a pinch of salt. Preheat the oven in the Steam Mode 100% Humidity, 212 °F. Place the pans in the oven, set the timer for 6 minutes, remove the seafood and re-set the timer for 15 minutes. When the 15 minute timer elapses remove the eggs and place in cold water to cool. Reset the timer for another 10-15 minutes for the potatoes, they need to be very soft to mash. Remove the seafood, place in a casserole pan, gently flake the fish and set the milk aside to cool. Stam Oven Fish Pie .pdf Download PDF • 125KB WANT TO LEARN MORE? Click Here CHECK OUT THESE STEAM RECIPES! Baked Sesame Crusted Salmon RECIPE Roasted Winter Vegetable Salad RECIPE Crispy Cheddar Cocktail Crackers RECIPE Convection Baked Eggplant Lentil Stew with Pomegranate Molasses RECIPE Roasted Chicken and Potatoes with Chanterelle Mushrooms RECIPE Creamy Corn Casserole with Green Onions RECIPE READ MY LATEST BLOG Speed Oven Baked Country Style Pork Ribs Country-style pork ribs are not well-marbled pork, cut from near the loin that can be cooked in a variety of ways. But there is enough ... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!