Baked Macaroni and Cheese

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. FIRST OF ALL 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. NEXT IS TO RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.

4. AND THEN 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.ENJOY IT !

lattice-apple-pie-with-mexican-brown.

Roast Chicken and Root Vegetables with Mustard-Rosemary Sauce

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

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

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.