CONVECTION OVEN RECIPES

Baked Macaroni and Cheese

2011-12-09T02:27:00.000-08:00

Baked Macaroni and Cheese

CONVECTION OVEN RECIPE INGREDIENTS:

2 1/2 ga WATER; WARM
4 ga WATER; BOILING
8 lb CHEESE CHEDDER
8 oz BUTTER PRINT SURE
1 1/2 lb BUTTER PRINT SURE
2 lb MILK; DRY NON-FAT L HEAT
8 lb MACARONI; 10 LB
1 lb BREAD SNDWICH 22OZ #51
1 1/8 lb FLOUR GEN PURPOSE 10LB
1 tb PEPPER BLACK 1 LB CN
2 oz SALT TABLE 5LB
2 oz SALT TABLE 5LB
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN :

CONVECTION OVEN RECIPE INSTRUCTIONS:
1. ADD MACARONI SLOWLY TO SALTED WATER; COOK 15 MINUTES OR UNTIL TENDER; STIR OCCASIONALLY TO PREVENT STICKING.

2. DRAIN. SET ASIDE FOR USE IN STEP 7.

3. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.

4. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH. ADD ROUX TO HOT MILK, STIRRING CONSTANTLY.

5. ADD SALT AND PEPPER. BRING MIXTURE TO A BOIL; REDUCE HEAT; SIMMER 5 MINUTES OR UNTIL THICKENED. STIR FREQUENTLY TO PREVENT SCORCHING.

6. ADD CHEESE TO SAUCE; STIR ONLY UNTIL SMOOTH; REMOVE FROM HEAT.

7. COMBINE SAUCE AND MACARONI; MIX WELL.

8. PLACE ABOUT 3 1/4 GAL MIXTURE IN EACH WELL-GREASED PAN.

9. COMBINE BREAD CRUMBS AND MELTED BUTTER OR MARGARINE; SPRINKLE OVER MIXTURE IN EACH PAN.

10. BAKE 25 MINUTES OR UNTIL BROWNED. :

NOTE: 1. IN STEP 6, 3 LB (1-NO. 10 CN) CHEESE, AMERICAN, DEHYDRATED, COMBINED WITH 1 1/2 QT WARM WATER MAY BE USED. SEE RECIPE NO. F-G-1.

NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

NOTE: 3. IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 15 TO 20 MINUTES OR UNTIL BROWN ON HIGH FAN, OPEN VENT.

Lattice Apple Pie with Mexican Brown Sugar

2011-12-04T17:49:00.000-08:00

Lattice Apple Pie with Mexican Brown Sugar
Convection Oven Recipe Ingredients

1/2 pound piloncillo (unrefined brown sugar; also called panela)
3/4 cup water
4 (1-inch-wide) strips orange zest
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
2 1/2 pound medium apples
3 tablespoons all-purpose flour
Pastry dough (for a double-crust pie)
1 tablespoon milk
1 teaspoon sugar

Accompaniment: rum ice cream

Convection Oven Recipe Instructions
Put a large heavy baking sheet in middle of oven and preheat oven to 425°F.

Bring piloncillo, water, zest, spices, and 1/8 teaspoon salt to a boil in a small heavy saucepan, covered, stirring occasionally until piloncillo has dissolved. Remove lid and boil over medium-low heat until syrup is thickened and reduced to about 3/4 cup, 6 to 10 minutes. Discard zest and cool syrup slightly.

Meanwhile, peel and core apples, then cut into 1/2-inch-wide wedges.

Toss apples with flour, then with syrup.

Roll out 1 piece of dough (keeping remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate.

Trim edge, leaving a 1/2-inch overhang, and chill shell.

Roll out remaining piece of dough on a lightly floured surface with a lightly floured rolling pin into a 16-by 11-inch rectangle. Cut dough crosswise into 11 (1 1/4-inch-wide) strips.

Stir apple mixture, then spoon evenly into pie shell. Weave a tight lattice pattern over pie with pastry strips.

Trim all strips flush with edge of pie plate. Fold bottom crust up over edge of lattice and crimp. Brush lattice (but not edge) with milk and sprinkle with sugar.

Bake pie on hot baking sheet 20 minutes.

Reduce oven temperature to 375°F and bake until crust is golden and filling is bubbling, 50 to 60 minutes more. Cool pie to warm or room temperature, about 1 1/2 hours.

Roast Chicken and Root Vegetables with Mustard-Rosemary Sauce

2011-11-30T17:31:00.000-08:00

Roast Chicken and Root Vegetables with Mustard-Rosemary Sauce
CONVECTION OVEN RECIPE INGREDIENTS

1/3 cup whole grain Dijon mustard
1/3 cup olive oil
2 1/2 tablespoons chopped fresh rosemary
1 7 1/2- to 8-pound roasting chicken, rinsed, giblets removed
2 large red onions, each cut into 8 wedges, peeled
1 1/2 pounds small turnips, peeled if desired, each turnip cut into 1 1/2-inch pieces
1 pound peeled baby carrots
1 cup canned low-salt chicken broth

CONVECTION OVEN RECIPE INSTRUCTIONS
Preheat oven to 375°F. Whisk mustard, oil, and rosemary in bowl. Place chicken in large roasting pan. Brush with half of mustard mixture. Roast until thermometer inserted into thickest part of thigh registers 170°F, about 1 hour 45 minutes.

Meanwhile, brush large baking sheet with oil. Reserve 1 tablespoon mustard mixture for sauce. Toss onions, turnips, and carrots with remaining mustard mixture in bowl. Spread out on baking sheet. Roast until tender and beginning to brown, stirring twice, about 1 hour. Transfer chicken to platter. Spoon off fat from juices in pan. Place pan atop 2 burners. Whisk in broth and reserved mustard mixture. Boil until reduced to 1 1/4 cups, about 5 minutes. Season with salt and pepper. Place chicken on platter; surround with vegetables. Serve with sauce.Enjoy the convection oven recipe !

Convention Oven Cooking

2011-11-24T17:27:00.000-08:00

Convention Oven Cooking

Convection ovens—long a mainstay of professional kitchens—continue to gain popularity with home cooks, many of whom either opt for the compact countertop versions or purchase an oven with a convection setting. The allure of faster cooking times, evenly cooked food, and the oven's improved energy efficiency is hard to ignore. However, for anyone new to cooking with convection ovens, there is a learning curve that often requires adjustments to either time or temperature—and sometimes both. If you're trying to figure out how best to cook with your convection oven, we've got some helpful advice.

First, a few basic mechanics:
A conventional oven uses radiant heat that emanates from the top and/or bottom surfaces. The result is usually an oven with hot and cold spots. What makes a convection oven stand apart is the internal fan that circulates hot air, creating an evenly heated environment for the food. The most obvious advantage to having a steady supply of heat surrounding and penetrating the food is that all your meat, produce, and baked goods will cook faster and brown more evenly.

Experts and manufacturers recommend adjusting any recipe in two ways: either by lowering the oven's temperature by about 25 degrees or by shortening the cooking time by roughly a quarter. Follow the tips below and carefully monitor your first few attempts for browning, texture, and doneness. It may help to record the results—through trial and error, you will quickly get a sense of how your convection oven cooks and what further adjustments should be made.
Convection oven Recipes: lamb-shanks-with-olives-and-capers

Convection Oven Recipe : Baked Fish with Hot and Spicy Spinach

2011-11-22T02:29:00.000-08:00

Convection Oven Recipe : Baked Fish with Hot and Spicy Spinach
CONVECTION OVEN RECIPE INGREDIENTS:

30 lb FISH FILLETS FLAT FZ
3 c BUTTER PRINT SURE
3 tb GARLIC DEHY GRA
3/4 lb LEMON FRESH
1 tb SALT TABLE 5LB
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN

CONVECTION OVEN RECIPE INSTRUCTIONS:
1. SEPARATE FILLETS OR STEAKS; CUT INTO 4 1/2 OZ PORTIONS, IF NECESSARY. ARRANGE SINGLE LAYERS OF FISH ON LIGHTLY GREASED PANS.

2. COMBINE BUTTER OR MARGARINE, SALT, PAPRIKA, LEMON JUICE AND GARLIC. DRIZZLE 3/4 CUP MIXTURE OVER FISH IN EACH PAN.

3. BAKE 25 MINUTES OR UNTIL LIGHTLY BROWNED.

4. GARNISH WITH PARSLEY BEFORE SERVING.

NOTE: 1. IN STEP 1, IF FLOUNDER FILLETS ARE USED, PLACE FILLETS ON 5 PANS. IN STEP 3, BAKE 15 MINUTES; IN CONVECTION OVEN, BAKE 7 MINUTES AT 325F. ON HIGH FAN, OPEN VENT.

NOTE: 2. IN STEP 2, 2 LB 4 OZ LEMONS A.P. (9 LEMONS) WILL YIELD 1 1/2 CUPS JUICE.

NOTE: 3. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 15 TO 20 MINUTES ON HIGH FAN, CLOSED VENT.

NOTE: 4. IN STEP 3, FISH IS DONE WHEN IT FLAKES EASILY WITH A FORK.

NOTE: 5. IN STEP 3, BAKING TIME WILL VARY WITH TYPE AND THICKNESS OF FISH.

Baked Potatoes Elegante

2010-02-22T02:26:00.000-08:00

Baked Potatoes Elegante

Convection Oven Recipes INGREDIENTS:

55 lb POTATOES FRENCH FZ
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 425 F. OVEN

Convection Oven Recipes INSTRUCTIONS
1. SCRUB POTATOES WELL; REMOVE ANY BLEMISHES. PLACE ON SHEET PANS. PRICK SKIN WITH FORK TO ALLOW STEAM TO ESCAPE.

2. BAKE 50 MINUTES OR UNTIL DONE.

NOTE: 1.
TOP OF POTATOES MAY BE SLIT LENGTHWISE AND CROSSWISE AFTER BAKING AND OPENED SLIGHTLY. IF DESIRED, PLACE 1 PAT BUTTER OR MARGARINE IN EACH POTATO; SPRINKLE 1 OZ (1/2 CUP) MINCED, FRESH PARSLEY OR 1 OZ (1/4 CUP) GROUND PAPRIKA OVER POTATOES.

NOTE: 2.
IN STEP 1, CUT POTATOES MAY BE DIPPED IN SOLUTION OF ANTIOXIDANT AND WATER TO PREVENT DISCOLORATION.

NOTE: 3.
IN STEP 2, IF CONVECTION OVEN IS USED, BAKE AT 400 F. 35 TO 40 MINUTES OR UNTIL DONE ON HIGH FAN; CLOSED VENT.

NOTE: 4. POTATOES MAY BE BAKED IN A MICROWAVE OVEN AS NEEDED.
The convection oven recipe of baked potatoes is ready to serve..enjoy it ! Nice !
Convection oven recipes-sicilian-style-strata.

Convection Oven Recipe : Baked Scallops

2010-02-22T02:25:00.000-08:00

Convection Oven Recipe : Baked Scallops

Convection Oven Recipes INGREDIENTS:

18 3/4 lb PORK SAUSAGE PATTIES

Convection Oven Recipe INSTRUCTIONS
1. PLACE PATTIES ON SHEET PANS (18 BY 26-INCHES); BAKE UNCOVERED IN 375 F. OVEN 15 MINUTES OR UNTIL WELL DONE OR IN 325 F. CONVECTION OVEN 7 MINUTES ON LOW FAN.

2. DRAIN SAUSAGES. :

NOTE:
SAUSAGE SHOULD BE COOKED UNTIL INSIDE IS GRAY WITH NO TINGE OF PINK REMAINING AND INTERNAL TEMPERATURE IS 170 F.
The convection oven recipe of baked scallops is ready to serve...enjoy it !
convection oven-roasted-portabellas.

Grilled Steak (Comvection Oven Method)

2010-02-22T02:20:00.000-08:00

Grilled Steak (Comvection Oven Method)
A nice convention oven recipes to try !
INGREDIENTS:

47 lb BEEF STRIP LOIN STEAK

INSTRUCTIONS
1. PREHEAT GRILL; LIGHTLY GREASED WITH SHORTENING. GRILL STEAKS TO DESIRED DEGREE OF DONENESS (SEE BELOW). : GRILL STEAK TYPE WEIGHT MEASURE TEMPERATURE TIME FOR EACH SIDE BEEF, TOP SIRLOIN 47 LB 100 375 F. ... RARE.....6 MIN. BUTT, BONELESS, STEAKS MEDIUM...7 1/2 MIN. TEMPERED WELL DONE 9 1/2 MIN. :

NOTE: STEAKS MAY BE COOKED IN AN OVEN AS SHOWN BELOW. OVEN TEMPERATURE TIME BEEF, TOP SIRLOIN CONVECTIONAL 450 TO 500 F... RARE.....20 MIN. BUTT, BONELESS, OVEN MEDIUM...22 MIN. TEMPERED WELL DONE. 24 MIN. : CONVECTION 400 F. ....... RARE.....14 MIN. OVEN MEDIUM...16 MIN. WELL DONE. 17 MIN. ** ALL NOTES ARE PER 100 PORTIONS.

2. WHEN GRILLING TEMPERED STEAKS, USE ONLY HALF OF GRILL SPACE TO PERMIT HEAT RECOVERY.

3. A BROILER MAY BE USED INSTEAD OF A GRILL. FOLLOW MANUFACTURERS' DIRECTIONS FOR COOKING.

4. DO NOT HOLD STEAKS IN OVENS, WARMING CABINETS, OR ON GRILLS AFTER COOKING. THIS WILL CAUSE STEAKS TO DRY OUT AND BE TOUGH.

5. ONLY APPROXIMATE TIMES ARE GIVEN. SLIGHT VARIATIONS IN THICKNESS AND GRILL TEMPERATURE VARIATIONS AFFECT TIMING.

6. STEAKS MAY BE PREPARED IN OVEN. USE 1 LB (2 CUPS) SALAD OIL OR MELTED SHORTENING. BRUSH BOTH SIDES OF TEMPERED STEAKS WITH OIL. ARRANGE IN ROWS 3 BY 5 ON RACK (19 1/4 BY 13 1/4 BY 1 3/8 INCHES(. PLACE RACKS ON SHEET PANS (18 BY 16 INCHES). PLACE RACKS ON SHEET PANS (18 BY 26 INCHES). COOK IN 450 F. TO 500 F. OVEN TO DESIRED DEGREE OF DONENESS (SEE BELOW). DO NOT TURN STEAKS. IF CONVECTION OVEN IS USED, OMIT BRUSHING WITH SALAD OIL OR MELTED SHORTENING. COOK IN 400 F. OVEN TO DESIRED DEGREE OF DONENESS. THE CONVENTION OVEN RECIPE IS READY TO SERVE...ENJOY IT !!

Oven-roasted Portabellas

2009-06-17T08:11:00.000-07:00

Oven-roasted Portabellas
A nice convection oven recipe to try !
Ingredients

* 4 portabella mushroom caps (5 in. wide)

INSTRUCTIONS

Set mushroom caps, gill side up, in a single layer in a lightly oiled 10- by 15- inch pan. Bake in a 400° oven until caps are flexible enough to bend easily, about 12 minutes (about 9 minutes in a convection oven). The roasted portabellas is ready to serve !
classic-roast-turkey.

Lamb Shanks with Olives and Capers

2009-06-17T08:09:00.000-07:00

Lamb Shanks with Olives and Capers
A great convection oven recipe to try !
Ingredients

* 6 lamb shanks (about 6 lb. total)
* 1 jar (4 oz.) capers, drained
* 1 1/2 cups pitted green olives in brine such as Picholine (see notes)
* 1/4 cup fresh rosemary leaves or 3 tablespoons dried rosemary
* 1 bottle (750 ml.) dry white wine
* 2 teaspoons fresh-ground pepper
* 2 teaspoons grated lemon peel
* 3 tablespoons lemon juice
* Lemon Couscous
* About 3 cups watercress sprigs, rinsed and crisped

INSTRUCTIONS

1. Rinse lamb and pat dry; lay shanks side by side in a 12- by 17-inch pan about 2 inches deep. Bake in a 450° regular or convection oven, turning once, until meat is well browned all over, about 25 minutes total. Reduce oven temperature to 325°.
2. Meanwhile, place capers and olives in a fine strainer and rinse with cool water; drain. Mince rosemary or combine with about 1 cup of the wine in a blender and whirl until minced.
Scatter capers, olives, and rosemary over lamb (or pour rosemary-wine mixture evenly over lamb) and add the wine (the rest of the wine if whirling some with rosemary); stir around
shanks to scrape up browned bits. Sprinkle pepper and lemon peel over meat; add lemon juice to pan. Cover pan tightly with lid or foil.

3. Bake until meat is very tender when pierced and pulls easily from the bone, 3 to 3 1/4 hours.
4. Spoon equal portions of Lemon Couscous into wide, shallow bowls. With tongs, lift lamb shanks from pan and set one on couscous in each bowl. Skim and discard fat from juices in pan. Ladle juices with olives and capers over meat. Garnish each bowl with about 1/2 cup watercress sprigs. The convection oven recipe of lamb shanks is ready to serve...nice..Enjoy it !
Convection Oven cheddar-garlic-portabella-souffles

Classic Roast Turkey

2009-06-17T08:07:00.000-07:00

Classic Roast Turkey....A great recipe using convection oven !

Ingredients

* 1 turkey (10 to 30 lb.; see notes)
* Melted butter or olive oil
* Classic Gravy

INSTRUCTIONS

1. Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck (they're often packed in neck or body cavity) and save for classic gravy. Rinse turkey inside and out; pat dry. Rub turkey all over with butter.

2. Place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan (or one that is at least 2 in. longer and wider than the bird). Insert a meat thermometer straight down through thickest part of breast to the bone. (If using an instant-read thermometer, insert when checking
temperature.)
3. Roast in a regular or convection oven until thermometer registers 160°. (See below for times and temperatures.)
4. If turkey is unstuffed, tip slightly to drain juices from body cavity into pan. Transfer turkey to a platter. Let stand in a warm place, uncovered, for 20 to 30 minutes, then carve. If thigh joints are still pink (common in an oven-roasted bird), cut drumsticks from thighs, place thighs in a baking pan, and bake in a 450° oven until no longer pink, 10 to 15 minutes, or put on a microwave-safe plate and cook in a microwave oven at full power (100%) for 1 to 3 minutes. Serve with Classic Gravy.

Nutritional analysis per 1/4 pound boned cooked turkey with skin, based on percentages of white and dark meat in an average bird, and without gravyOven-roasted turkey: temperatures and times:

For a 10-13 lb. turkey (weight with giblets): Bake in a 350° oven for 1 1/2-2 1/4 hr.
For a 14-23 lb. turkey (weight with giblets): Bake in a 325° oven for 2-3 hr.
For a 24-27 lb. turkey (weight with giblets): Bake in a 325° oven for 3-3 3/4 hr.
For a 28-30 lb turkey (weight with giblets): Bake in a 325° oven for 3 1/2-4 1/2 hr.

Convection Oven Recipes
sicilian-style-strata.

Sicilian-style Strata

2009-06-17T08:05:00.000-07:00

Sicilian-style Strata....a nice convection oven recipes to try !

Ingredients

* 1 loaf (1 lb.) crusty, Italian-style bread, cut into 1-inch cubes
* 4 ounces thick-sliced prosciutto or ham, diced
* 1/4 cup chopped canned roasted red peppers
* 1/4 cup thinly sliced green onions
* 1/2 cup grated parmesan cheese
* 1 can (14 1/2 oz.) chopped tomatoes
* 1/4 cup pitted black olives, coarsely chopped
* 1/2 cup shredded mozzarella cheese
* 6 large eggs
* 3 cups milk
* 2 teaspoons dried Italian seasoning blend
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1/4 cup chopped parsley
* 2 tablespoons drained capers

Instructions

1. Spread half the bread cubes level in a lightly oiled 9- by 13-inch baking dish. Top evenly with prosciutto, peppers, green onions, and parmesan cheese. Spread remaining bread cubes level on top, followed by tomatoes, olives, and mozzarella.

2. In a bowl, whisk eggs, milk, Italian seasoning, salt, and pepper to blend. Pour over layered ingredients. Cover and chill at least 1 hour or up to one day.

3. Bake in a 325° regular or convection oven until center of Strata is set and top is lightly browned, 40 to 50 minutes. Sprinkle evenly with parsley and capers. Let stand 10 minutes, then cut into squares. Serve warm or at room temperature. The convection oven recipe is ready....enjoy !
classic-roast-turkey.

Cheddar-Garlic Portabella Soufflés

2009-06-17T07:59:00.000-07:00

Cheddar-Garlic Portabella Soufflés ...a nice convection oven recipe to try !

INGREDIENTS

* 4 portabella mushrooms (4- to 4 1/2-in. caps; 3/4 to 1 lb. total)
* About 2 1/2 tablespoons butter or margarine
* 3 tablespoons fine dried breadcrumbs
* 1 1/2 tablespoons minced garlic
* 1/4 cup all-purpose flour
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 3/4 cup low-fat milk
* 1 1/4 cups (5 oz.) shredded sharp cheddar cheese
* 2 tablespoons chopped fresh chives
* 4 large eggs, separated

INSTRUCTIONS

1. Rinse and drain mushrooms. Trim stems off flush with caps. Trim discolored ends from stems, then finely chop stems. Set caps, cup sides up, on a 12- by 15-inch baking sheet.
2. Cut 4 sheets of foil, each 12 by 16 inches. Fold each sheet lengthwise in half, then in half again. Generously butter 1 side of each foil strip and dust with bread crumbs. Tightly wrap each foil strip, crumb side in, around a mushroom cap, overlapping ends; secure with metal paper
clips.
3. In a 2- to 3-quart pan over medium heat, stir 2 tablespoons butter, garlic, and mushroom stems until stems are browned and limp, about 8 minutes. Add flour, salt, and pepper, and stir 1 minute more. Remove from heat and whisk in milk until mixture is smooth. Stir over high heat until boiling, about 1 minute.
4. Remove from heat, add 1 cup cheese, and stir until melted. Add chives and egg yolks, and stir to blend.
5. In a deep bowl with a mixer on high speed, whip egg whites until stiff, moist peaks form. Stir about 1/3 of the whites into cheese mixture, then gently fold cheese mixture into remaining whites just until blended.
6. Spoon mixture equally into mushroom caps. Sprinkle evenly with remaining cheese.
7. Bake in a 375° oven until souffles are well browned, about 30 minutes (about 25 minutes in a convection oven). Quickly remove paper clips and pull foil free, easing away with a knife tip if necessary. With a wide spatula, transfer soufflés to plates. Enjoy it !
Convection Oven Recipes
sicilian-style-strata.