Convection Steam Toaster Ovens: Cooking Versatile Meals At Home

Convection toaster ovens are a great alternative to conventional ovens, especially if you're looking to cook smaller dishes. They are more compact, heat up faster, and save money on electricity. They are also great for roasting meats and vegetables, pastries, biscuits, pies, pizza dough, and croissants.

If you're looking to cook or reheat covered dishes, a convection toaster oven can help you cook your food faster and save energy costs.

However, if you're baking a cake, muffins, quick bread, or a delicate dish like a souffle, it's best not to use the convection setting to avoid fast cooking or lopsided results from the blowing fan.

When cooking with a convection toaster oven, it's important to lower the temperature by 20-25 degrees and reduce the cooking time by 1/3 of the original recipe. It's also best to use pans with low or no sides to ensure proper airflow.

Roasted vegetables

The important things to consider when roasting vegetables are the oven mode, rack position, and oven temperature. The best oven modes for roasting vegetables are Convection Bake or Convection Roast. The Convection Roast mode will ensure better caramelization, but both modes cook vegetables evenly without drying them out. The best rack position for roasting vegetables is generally rack 2, counting up from the bottom. This ensures that the vegetables cook evenly without burning. However, if you want very crispy vegetables, the lowest rack position may provide better results.

The ideal oven temperature for roasting vegetables in a convection oven is around 375-425°F (190-220°C). Softer vegetables, such as green beans and asparagus, will cook faster than harder ones, and smaller chunks of vegetables will cook faster than larger ones. Check your vegetables every 15 minutes until they are tender and browning at the edges. Broccoli, potatoes, carrots, cauliflower, red peppers, Brussels sprouts, parsnips, beets, and onions are all great vegetables to roast. Olive oil, seasonings, and herbs will complement their natural flavors.

• Preheat your convection steam toaster oven to 375-425°F (190-220°C).
• Prepare your vegetables by cutting them into uniform sizes. This will ensure even cooking.
• Place the vegetables in a single layer on a roasting pan or baking sheet. Avoid overcrowding the pan, as this will cause the vegetables to steam instead of roast.
• Drizzle olive oil over the vegetables and add your desired seasonings and herbs.
• Place the pan in the oven on rack position 2, counting up from the bottom.
• Roast the vegetables for 15-25 minutes, depending on their size and hardness.
• Check the vegetables every 15 minutes and gently poke them with a fork to see if they are tender.
• Continue roasting until the vegetables are tender and browning at the edges.
• Remove the vegetables from the oven and serve immediately.

Meat

A convection toaster oven is ideal for cooking meat, as the fan inside the oven circulates airflow continuously, allowing the meat to cook more evenly.

When cooking meat in a convection toaster oven, it is important to use a low-sided roasting pan or a rimless baking sheet. This ensures that the fan can disperse heat evenly around the meat, allowing the hot air to flow freely throughout the oven.

You can cook a variety of meat dishes in a convection toaster oven, including:

• Roasted meats, such as a beef rib roast or a veal loin
• Meat loaf
• Kielbasa casserole
• Meat pie
• Meatballs
• Chicken tater tot casserole
• Hamburger pie
• Meat shell potato pie
• Beef pot pie
• Meatballs

When roasting meat in a convection toaster oven, it is recommended to dry brine the meat with a blend of salt and herbs before cooking. This helps to make the meat juicier and develop a dry exterior that will crisp up well when cooked.

It is also important to note that the cooking time and temperature may need to be adjusted when cooking meat in a convection toaster oven. Most recipes suggest lowering the temperature by 20-25 degrees Fahrenheit and reducing the cooking time by one-third of the original recipe.

Cookies

Ingredients:

• Unsalted butter (at room temperature)
• Brown sugar
• Granulated sugar
• Egg
• Vanilla extract
• Flour
• Baking soda
• Baking powder
• Salt
• Chocolate chips

Method:

• Cream the butter and sugars together until smooth. Then add the egg and vanilla, and mix until combined.
• Sprinkle the flour, baking soda, baking powder, and salt over the mixture and stir until combined.
• Stir in the chocolate chips.
• Refrigerate the dough for at least 30 minutes. Chilling the dough makes the cookies chewier and more flavourful and prevents them from spreading too much.
• Adjust the rack in your toaster oven to the middle position and preheat to 350°F. If using a convection toaster oven, reduce the temperature to 325°F.
• Line a quarter sheet pan with a silicone baking mat or leave it ungreased.
• Roll or scoop the dough into 1½ tablespoon-sized balls and place them on the prepared pan, arranging them at least 2 inches apart.
• Bake until the middles of the cookies are puffed and the edges are just starting to turn brown, about 6 to 10 minutes depending on your oven.
• Remove from the oven and quickly top with any remaining chocolate chips.
• Let the cookies cool on the pan for 5 minutes before transferring them to a rack to cool completely.

Tips:

• If you don't have an egg, you can substitute it with a small flax egg. Mix together 1 teaspoon of flax meal and 1 tablespoon of water, let the mixture sit for 5 minutes, and then add it to the recipe.
• If you are using a convection toaster oven, reduce the temperature to 325°F and start checking on your cookies after 5 or 6 minutes.
• Avoid using dark pans, as the darker metal can burn the bottoms of the cookies. Instead, use a light-coloured pan.
• If you are baking on an ungreased pan, you may need to bake the cookies in batches to give them enough space.

Fish

Choosing the Right Fish:

Opt for thinner cuts of fish such as tilapia, trout, sole, salmon, cod, haddock, flounder, or Mahi. These fish varieties cook more quickly and evenly in a toaster oven.

Preparing the Fish:

• If your fish is frozen, thaw it beforehand. You can do this by placing it in the refrigerator overnight or using the defrost function of your microwave.
• Pat the fish dry with paper towels. Removing excess moisture will help achieve proper browning.
• Season the fish with your favourite herbs, spices, salt, and pepper. You can also brush it with olive oil for added flavour and moisture.

Cooking the Fish:

• Preheat your convection steam toaster oven to around 400°F (200°C). This temperature will give your fish a crisp exterior and a moist, tender interior.
• Place the seasoned fish on a baking sheet or a foil-lined tray to catch any drippings.
• Set the toaster oven to the "bake" function and cook for 10-15 minutes, depending on the thickness of your fillets. Keep an eye on the fish to avoid overcooking.
• To check for doneness, insert a fork into the thickest part of the fish. If it flakes easily and the flesh is opaque, your fish is ready!
• Remember, cooking times may vary depending on your specific toaster oven model, so experiment until you find the ideal timing for your preferred type and thickness of fish.

Serving Suggestions:

• Serve your fish with a side of steamed vegetables for a healthy and balanced meal.
• Squeeze fresh lemon juice over the fish to add a bright, tangy flavour.
• Top your cooked fish with a compound butter or a flavorful sauce for an extra touch of decadence.
• Pair your fish with roasted potatoes or a refreshing salad to round out the meal.

Chicken

Convection Oven Roast Chicken

Ingredients:

• 1 (5 lb) roasting chicken
• 3/4 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• Fresh herb (rosemary, thyme, oregano, marjoram, etc., 1/4-inch sprig)
• 1 garlic clove, peeled and cut in half
• 1 small onion, peeled and quartered (about 2 ounces)
• 4 slices lemon zest (1/2-x-3-inches each)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh lemon juice

Instructions:

• Place the toaster oven rack to the lowest position in the oven. Preheat the oven to 400°F on the convection setting.
• Remove giblets and neck from the cavity of the chicken, reserve for another use or discard. Rinse the chicken with cold water and pat dry.
• Place a baking rack into a broiling pan (lined with foil) and add 1/4 cup of water to the pan. Lightly spray the baking rack with cooking spray.
• Tuck the wings under and place the chicken on the baking rack pan. Clean the work surface and your hands with soap and hot water before continuing.
• Combine the salt and pepper. Rub half the mixture into the cavity of the chicken; then place the herb sprig(s), garlic halves, onion quarters and lemon zest in the cavity of the chicken.
• Loosely tie the legs together. Rub the chicken with olive oil and the remaining salt and pepper. Drizzle with lemon juice.
• Place the chicken in the oven and roast at 400°F for 20 minutes, then lower the temperature to 375°F and continue to roast for an additional 12 minutes per pound.
• The internal temperature of the chicken should be 170°F when tested in the breast, and 180°F when tested in the dark meat. Juices should run clear.
• Turn off the oven and remove the chicken to a platter. Let stand for 10-15 minutes before carving.

How to Bake Chicken Breasts in a Convection Oven

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 1 tablespoon butter
• 1 tablespoon table salt
• Suggested seasoning: 1/2 teaspoon each of kosher salt, garlic powder, and paprika, plus 1/4 teaspoon black pepper.

Instructions:

• Preheat the oven to 400°F convection or 425°F conventional.
• Trim the chicken breasts of trimmable fat.
• If the chicken breasts are thick, place them in a ziplock bag and flatten to about 3/4 inches thick with a meat mallet or heavy pan.
• Optional: brine the chicken by mixing 2 cups of water with 2 tablespoons of table salt. Leave to brine for 15 minutes to 2 hours. Be sure to rinse off the brine before proceeding.
• Mix the seasoning. Leave out the salt if you are using a brine.
• Prep a small baking dish with cooking spray. Use a rack if you have one.
• Pat the chicken dry. Melt 1 tablespoon of butter in the microwave and brush both sides of the chicken. Apply your seasoning to taste.
• Bake in the preheated oven. It will take about 23-26 minutes and is done when the internal temperature is 165°F in the thickest part of the breasts. Check the chicken temperature 4-5 minutes early to avoid overcooking.
• Allow to rest for 5 minutes before serving.

Frequently asked questions