CONVECTION OVEN RECIPES

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 ! Cool. Enjoy the Oven-roasted Portabellas recipes !!!

classic-roast-turkey.

Oven-roasted Portabellas Video :

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. : 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 . PLACE RACKS ON SHEET PANS.

COOK IN 450 F. TO 500 F. OVEN TO DESIRED DEGREE OF DONENESS .

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 !!

Grilled Steak (Comvection Oven Method) Video :

CONVECTION OVEN ROAST CHICKEN

CONVECTION OVEN ROAST CHICKEN

CONVECTION OVEN INGREDIENTS

1 (5 lb) roasting chickens
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

CONVECTION OVEN DIRECTIONS

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 cavity of chicken, reserve for another use or discard. Rinse chicken with cold water and pat dry.

Place a baking rack into the broiling pan (that is lined with foil) add 1/4 cup water to the pan and lightly spray the baking rack with cooking spray.

Tuck the wings under and place the chicken on the baking rack pan. Clean work surface and hands with soap and hot water before continuing.

Combine the salt and pepper. Rub half the mixture in 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 the olive oil and remaining salt and pepper. Drizzle with the 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 longer.

Considering my chicken was 5 lbs. I will roast it for 60 minutes. You will have to calculate the time according to your chicken's weight by multiplying 12 minutes times the size per pound of your chicken.

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 oven and remove the chicken to a platter. Let stand 10 - 15 minutes before carving (may cover loosely with foil if desired, but skin will lose its crispness).

Bon Appetit! Cool. Enjoy the CONVECTION OVEN ROAST CHICKEN recipe !!!

CONVECTION OVEN ROAST CHICKEN VIDEO :

Baked Hubbard Squash

Convection oven recipes INGREDIENTS:

1 7/8 qt WATER; WARM
1 c WATER
1 lb BUTTER PRINT SURE
29 lb SQUASH SUMMER FZ
1 lb SUGAR; BROWN, 2 LB
1 tb CINNAMON GROUND 1 LB CN
1 tb SALT TABLE 5LB
PAN: 12X20X2 1/2 INCH STEAM TABLE PAN TEMPERATURE: 400 F. OVEN

Convection oven recipes INSTRUCTIONS

1. CUT SQUASH IN HALF; REMOVE SEEDS. CUT INTO 4 1/2 OZ PIECES.

2. PLACE SQUASH CUT SIDE UP IN PANS.

3. ADD 1 1/2 CUPS WATER TO EACH PAN. COVER PANS.

4. BAKE 1 HOUR OR UNTIL TENDER.

5. COMBINE BUTTER OR MARGARINE, WATER, BROWN SUGAR, CINNAMON, AND SALT; MIX WELL. SIMMER ABOUT 5 MINUTES OR UNTIL HEATED THOROUGHLY IN STEAM-JACKETED KETTLE OR STOCK POT.

6. POUR BROWN SUGAR SAUCE OVER SQUASH IN EACH PAN.

NOTE: 1. IN STEP 1, 32 LB 8 OZ FRESH HUBBARD SQUASH A.P. WILL YIELD 29 LB SQUASH.

NOTE: 2. IN STEP 1, 34 LB 12 OZ ACORN SQUASH (40 LB A.P.)MAY BE USED. CUT IN HALF, LENGTH-WISE; REMOVE SEEDS. IN STEP 2, PLACE CUT SIDE UP IN 10 STEAM TABLE PANS. FOLLOW STEPS 3 THROUGH 6.

EACH PORTION: 1 SQUASH HALF (5 OUNCES).

NOTE: 3. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 1 HOUR OR UNTIL TENDER ON HIGH FAN, CLOSED VENT. COOL. ENJOY THE Baked Hubbard Squash !!!

Baked Hubbard Squash Video :

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

First of all put a large heavy baking sheet in middle of oven and preheat oven to 425°F.

And then 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.

Next is to 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. Enjoy the lattice apple pie !

Lattice Apple Pie with Mexican Brown Sugar Video :

Cheddar-Garlic Portabella Soufflés

...a nice convection oven recipe to try !

convection oven 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

convection oven 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.

Cheddar-Garlic Portabella Soufflés Video:

Convection Oven Roast Chicken

Convection Oven Roast Chicken

INGREDIENTS

1 (5 lb) roasting chickens
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

DIRECTIONS

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 cavity of chicken, reserve for another use or discard. Rinse chicken with cold water and pat dry.
Place a baking rack into the broiling pan (that is lined with foil) add 1/4 cup water to the pan and lightly spray the baking rack with cooking spray.
Tuck the wings under and place the chicken on the baking rack pan. Clean work surface and hands with soap and hot water before continuing.
Combine the salt and pepper. Rub half the mixture in 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 the olive oil and remaining salt and pepper. Drizzle with the 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 longer.
Considering my chicken was 5 lbs. I will roast it for 60 minutes. You will have to calculate the time according to your chicken's weight by multiplying 12 minutes times the size per pound of your chicken.
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 oven and remove the chicken to a platter. Let stand 10 - 15 minutes before carving . Enjoy it !