How To Cook A Steak In A Convection Toaster Oven and Other Convection Toaster Oven Recipes
How To Cook a Steak In A Convection Toaster Oven! (and Other Delicious Convection Toaster Oven Recipes)
Below we show you how to cook a steak in a convection toaster oven that will be tender and juicy and taste like it came from a 5 star restaurant. We also have other delicious convection toaster oven recipes too!
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My wife and I had been dieting and upon getting halfway to our weight goal, we decided to reward ourselves with a delicious diet busting dinner! (I was elected to cook).
When I said I was going to cook us up some "gourmet" steaks for dinner and also bake a delicious Chocolate Coffee Cake for dessert all using our countertop convection toaster oven, my wife laughed LAUGHED at me! BUT when she took her first bite of her tender juicy steak she kissed me! And when she tasted the heavenly moist chocolate coffee cake dessert she couldn't stop talking about how delicious it was!
Believe it or not, you CAN cook delicious, tender, juicy, sizzling steaks in a convection toaster oven and have them tasting like gourmet restaurant steaks!
And you CAN bake any number of delicious foods and desserts that taste like high end restaurant dishes! You just need to know a couple really simple secrets.
Imagine... In minutes you can have a mouthwatering meal and save tons of energy too!
We will be adding more mouthwatering convection toaster oven recipes so
BOOKMARK THIS PAGE!
How To Cook A Steak In A Convection Toaster Oven
A Delicious Convection Oven Toaster Recipe!
This convection toaster oven recipe shows you exactly how to cook steaks that will come out juicy, tasty, tender, and in short...be DELICIOUS! This awesome meal preparation need not take much time either! I usually pre-spice the steaks and or marinate them 24-48 hours in advance and have them sitting in the refrigerator ready to go.
On meal night, I take the steaks out of the fridge and let them set on the counter for 20 minutes or so (so they approach room temperature for better cooking). I time the preheating of the toaster oven to coincide with when the steaks will be ready for cooking. Meanwhile, either while the steaks are resting on the counter and/or during the time they are cooking, I throw a few small whole potatoes into the microwave (pierce their surface a few times with a fork before microwaving). WHILE the steaks and potatoes are cooking I throw a simple tossed salad together and wholla... In just minutes, when the steaks are done, you have a whole meal! HINT: AFTER removing baked potatoes from microwave, wrap them in foil and then in a thick towel. The slower cooling time results in a softer fluffier patato more like real baked! You can even add a little chopped green onion, and/or a bit of grated cheese on top before serving OR add the grated cheese and shopped green onion and MASH the potatoes!
But let's get back to our steak...
The first "secret" to getting a deliciously cooked steak out of your convection toaster oven is to start with excellent cuts of meat. This does NOT have to cost you a lot! By "best cut" I mean a steak that is lean but well marbled about 3/4" to 1" thick.
The marbled texture of the meat helps ensure it will taste juicy and not be dry. ALSO, contrary to popular belief, a darker (even blackish looking) cut of steak will be more tender than a bright red streak. Darker steaks have been 'aged' longer meaning more tenderness.
You can save money by getting cheaper cuts of meat... You'll just want to marinate these cuts for a longer period of time for tenderness. Another "tenderness" tip is to ensure that AFTER COOKING, you cut the steak ACROSS the meat grain and not parallel to the grain. Even with particularly "tough" cuts of meat, a long marination time prior to cooking followed by cutting the meat in very thin slices cross grain AFTER cooking can result in a very tasty treat! Your dinner guests will be wondering where you got such a wonderful "high end" cut of meat!
The second "secret" to getting deliciously cooked steak out of your convection toaster oven is to braise it first! Don't worry, it's simple and
quick! Once your steaks have set on the counter for 20 minutes, and if they are un-marinated, spice them to taste or use a dry rub barbecue sauce on them. Next, get your best 'heaviest' pan (preferably a non-stick) and add a little olive oil (or high grade vefetable oil) to it. Preheat it on your oven burner on medium-high. Let it get quite hot!
Now drop your steaks, one at a time, flat into the pan and with a spatula press it down while it braises. About 1.5 minutes per side should do it. You want the OUTSIDES of the steak to end up (ideally) brown and carmelized, not blackened and dry. The centers of the steaks will still be raw. The braising seales in the juices so the steaks don't dry out in the convection toaster oven! After the steaks are all seared on both sides, cook them in your pre-heated convection oven per the oven's instructions. Typically it will be 350 ror 6-8 minutes...a bit longer if you like well done (remember that "convection" speeds up the cooking!).
When your steaks are done cooking, don't serve them immediately. Let them set on the counter for 5 to 8 minutes (actually do this for ANY cooked meat...roasts, chicken, turkey etc.. This set time allows the meat to re-absorb its own juices so it will be more tender, moist and tasty.
Finally, remember to slice the meat cross grain with the slices being thinner for tougher cuts of meat. Wholla! Nice, tender, juicy, tasty, restaurant quality steak (from your convection toaster oven!!) with a side of baked potato and delicious salad to boot!
And what you save on your energy bill (by not turning on your big kitchen oven) pays for the steaks! Happy eating!
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I threw our microwave in the trash just so I could get one of these awesome gems myself!
Live Demo - How To Cook A Steak In A Convection Toaster Oven - Sometimes "SEEING" is "BELIEVING"!
Here's a great video that shows you "live" how to cook a steak using a convection toaster oven...but be prepared to get HUNGRY watching it!
The use of "salt" is optional....I personally prefer a mix of non salted spices or a nice Barbecue 'dry rub' or a marinade. Of course, you'll do your own steaks according to your own tastes.
HINT...on the braising (searing) part, I like to use a larger pan and add some sliced mushrooms & onion alongside the searing steak(s) for topping the steak(s) later. Alternately you can throw in some lengthwise sliced green/yellow/red peppers as a quick and simple, yet elegant side dish!
WANT MORE DELICIOUS CONVECTION TOASTER OVEN RECIPES? - Delicious Restaurant Quality Meals at Home! & HUGE Energy Sabings To Boot!
WANT MORE DELICIOUS CONVECTION TOASTER OVEN RECIPES?
Get Delicious Restaurant Quality Meals at Home! & HUGE Energy Savings To Boot!
With ENERGY COSTS as high as they are, you can't AFFORD to NOT be cooking with a convection toaster oven!
How To Bake A Chocolate Coffee Cake In A Convection Toaster Oven
Another Delicious Convection Toaster Oven Recipe!
Chocolate Coffee Cake Ingredients:
1 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 1/4 cup unsweetened cocoa powder
2 cups sugar
1/2 teaspoon salt
1 1/2 cup ht freshly brewed hot coffee
1 cup cream
3 large eggs
1 cup vegetable oil
1 teaspoon pure vanilla extract
6 ounces semisweet chocolate chips
1/2 pound (2 sticks) unsalted butter at room temperature
1 large egg yolk
1 teaspoon pure vanilla extract
1 cup plus 1 tablespoon confectioners' sugar, sifted
1 tablespoon instant coffee granules
MAKING THE CAKE:
Preheat your convection toaster oven to 350Â°F.
In a large bowl, gently blend all the dry ingredients together using an electric paddle mixer set on slow (or you can mix manually with any paddle type spoon).
In a medium bowl, whisk the cream with the oil, eggs and vanilla. Slowly beat the mixture into the dry ingredients until just mixed, and then slowly beat in the hot coffee until fully mixed.
Grease two 8-inch round cake pans (ideally butter them, then line them with waxed paper, butter the waxed paper, then dust the pans with flour (tap out any excess flour). Pour the mixed batter into the prepared pans. Bake for 18-24 minutes (bake until a toothpick inserted in the center of each cake comes out clean).
A NOTE ON CONVECTION TOASTER OVEN COOKING TIMES: Convection toaster ovens cook much faster and much more efficiently than conventional ovens. This is because they circulate air completely around the food being cooked, or baked. foods usually cook in a
convection toaster oven in half to two thirds the time of a conventional oven. This saves a LOT of energy too! The Countertop convection toaster
oven is heating a smaller volume of air (compared to your full size oven) AND cooking the foods in less time. Both these factors together means convection toaster ovens use only a small fraction of the gas or electric energy used by conventional FULL sized ovens.
COOKING TIP: You can cook or bake of vertually ANY "conventional recipe" dish in your convection toaster oven if you simply reduce the cooking time by 1/3 to 1/2. For example, if a recipe calls for cooking or baking at 350Â°F for 35 minutes in a conventional oven, then
in your convection oven it will only take half to two thirds the time which would be 18-24 minutes. So you would cook the food, and although it could take up to 24 minutes, you'd want to CHECK it at the 18 minute mark. After you've done a number of meals and desserts in your convection toaster oven, you'll start to get a much more accurate feel for how much you should reduce conventional oven cooking times.
When the cakes are sone, take them out and let them cool in the pans for about 30 minutes (preferably on a baking rack), and then invert
the cakes onto the rack to cool completely. If you used buttered waxed paper, peel it off now.
MAKING THE CAKE FROSTING:
First melt the chocolate chips. The easiest and safest way to do this is with your microwave. In a microwave-safe bowl, heat the chocolate chips at "high power" using 30-second intervals. Stir the chocolate chips at each interval. Repeat until until all of the chocolate chips are
completely melted. Set aside to cool to room temperature.
In another bowl, beat the butter until it's quite fluffy (You can do this manually but it's much easier to can use an electric mixer fitted with a paddle, set at medium speed) . Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl. Then, slowly
beat in the confectioners' sugar into the mix (an electric mixer at low speed for about 1 minute should do it).
In a rhird (small) bowl, dissolve the instant coffee in 2 teaspoons of hot water. Nest, slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
NOW YOU'RE READY TO FROST THE CAKE!
Set your bottom cake layer (flat side up) on a cake plate. Evenly spread about 1/3 of the frosting over the cake to its edge. Place your top layer cake onto the frosted bottom layer (rounded side up).Frost the sides and top of the cake with the the remaining frosting.
Refrigerate for at least 1 hour before slicing. Wholla! You now have an awesome restaurant quality dessert from your convection toaster oven!
I like to go one step further...I get chocolate "buttons" or "wedges" and insert them (vertically or flat) in a circle around the top of the cake...one chocolate for each slice of cake. Alternately you can just shave some dark chocolate (with a cheese grater) and sprinkle that over the top of the cake!
Fancy option: you can serve your cake slices with a sprig of mint and/or a thin sclice of orange twist. The single sprig of mint goes on the cake, the orange twist can go on the cake slice or beside the cake slice. ,
To make an orange slice twist garnish (can be used to fancy up most any dish!), cut a thin slice of orange. Then cut the slice from its center to its edge (one cut onle). Now you'll be able to "twist" the slice so it stands up!
Note: If you are having trouble getting the twist to "stay twisted" set it into the cake frosting to hold it...easy!
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How To Cook A Roast Chicken In A Convection Toaster Oven!
Even With NO Rotisserie!
Yes you CAN roast a delicious, juicy, whole chicken in your convection toaster oven! This recipe will give you a delicious bird while saving you money on you energy bill!
1 Whole Roasting Chicken
1/2 teaspoon Kosher Salt,
1/2 teaspoon black Pepper (freshly ground if available)
1/4 - 1/2 Inch Sprig of a single fresh herb or fresh herb mixture (rosemary, thyme, oregano, marjoram, etc.) finely chopped.
1 chopped onion
2-4 whole garlic cloves (cut in half)
1 tablespoon olive oil (or other high grade vegetable oil)
1 tablespoon lemon juice
Preheat your convection toaster oven to 400 deg. F. (Set the convection toaster oven to "bake" if it has that setting or similar setting such as "roast" if it doesn't have a "bake" setting. Always follow the cooking instructions specific to YOUR convection toaster oven!
Remove chicken innards (giblets, neck etc.) and set aside.
Line the inside of a baking pan with foil and place a baking rack inside. Add about 1/4-1/2" water to pan and lightly spray or rub rack with cooking oil - place into convection toaster oven.
Rinse the chicken inside and out with cold water, then drain it and pat it dry.
Combine and mix salt, pepper & herbs.
Rub half the mixture around the INSIDE of the whole chicken.
Place the chopped onion and garlic clove halves INSIDE the roast chicken.
OPTIONAL: You can also put a little lemon zest inside the chicken too.
OPTIONAL: For a stronger garlic taste you can slip some garlic clove halves underneath the chicken skin over the breasts or even better, you can make 1-2 small slits in each breast portion of the roast chicken and press a single garlic clove half into each slit (press it into the breast meat about 1" deep.
Combine the lemon juice and olive oil.
Rub or brush the mixture all over the outer skin of the chicken.
Rub the remaining half of the salt, pepper, & herb mixture on the outside of the roast chicken.
OPTIONAL: As an alternate, you can use a good quality dry barbecue rub in place of the salt, pepper, & herb mixture.
Place chicken on baking tray rack in oven and cook at the 400 deg. F. setting for about 20 minutes.
Then LOWER the temperature setting to 375 deg. F. and cook for and additional 12 min PER POUND. (for example, if you have a 5 pound bird, cook it at 375 deg. F. for 5 x 12 = 60 minutes).
OPTIONAL: If there is enough room on the baking rack, you can add the chicken innards (spread around the chicken) to cook them too. Ensure everything is placed so that ALL juices drain to INSIDE the roast pan. ALTERNATELY you can save the innards for another time OR simply toss them as you wish.
A cooking thermometer inserted into the breast meat should register at least 170 deg. F. or the bird needs to be cooked longer.
OPTIONAL: When the chicken is almost cooked, you can "crisp up" the outside of the chicken by raising the cooking temperature setting to 450 deg. F. for the last 10-15 minutes of cooking time.
Once cooked, turn the oven off and CAREFULLY remove chicken to a platter. Let the chicken sit for 10 minutes to reabsorb its juices before you slice it up.
As with the steak recipe above, you can do some baked potatoes in the microwave (see steak recipe above for tips on how to make delicious baked potatoes with the microwave) and throw together a simple tossed salad to make your meal complete!
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How To Cook 5 Star Restaurant Qulity Salmon in Your Convection Toaster Oven
2 pounds fresh (or frozen freshly defrosted) salmon fillets (cut fillets into 8 quarter lb. pieces)
Juice squeezed from TWO whole lemons
4 clove garlic finely chopped
2 tbsp chopped parsley
2 tbsp grated ginger
6 thinly sliced scallions (optional)
1/4 cup finely chopped green onion
1/4 cup soy sauce
1/2 cup brown sugar
1/4 cup mustard
1/2 cup water
1/4 cup vegetable oil (optional)
1) Mix ingredients together to make a flavorful marinade for the salmon.
2) Marinade the salmon for 40-60 minutes (in a plastic container or in a sealed plastic bag kept refrigerated) Refrigerate for 30 minutes to marinate.
3) Once marinated, preheat convection toaster oven to 375 degrees F.
4) (Optional) Prior to baking, sear the salmon on the skinless side in a preheated non-stick pan or electric skillet. Then after the salmon is removed, stir fry the scallions in the same pan.
4) Place the marinade covered and seared salmon into a baking pan (skin side down) or on a cookie sheet (pour off any excess marinade but keep the salmon coated).
5) Bake for 8 to 16 minutes or until salmon flakes with fork but is still juicy.
Serving: Place a small amount of stir fried scallions onto plate and set the cooked salmon fillet(s) on top of the scallions. You can top the salmon with more chopped parsley & green onion.
- Check salmon frequently so it doesn't get overcooked. If it's the 1st time cooking in your convection toaster oven, check it at 6-8 minutes and every few minutes thereafter.
- Check "thickest part" of the salmon fillet to ensure it is cooked through.
- Some people prefer salmon slightly less well cooked to where it is still a bit translucent in the center. Although this is a bad idea for most fish, it's quite acceptable for salmon.
- Remember that after it's removed from the convection toaster oven, the salmon will continue to 'cook' for about two additional minutes as it cools.
- To serve 6 or 4 people, simply reduce the amounts of the ingredients proportionally.
- Salt & Pepper to taste when served.
Meal Tip: Steamed asparagus and brown rice make very nice side dishes to this meal and are quick and easy to prepare.
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