Oven-roasted Portabellas

Oven-roasted Portabellas 

Oven-Roasted Portabellas

Oven Roasted Portobello Mushrooms represent one of the simplest (and most delightful!) side dishes you can prepare. These savory mushroom caps will tantalize your taste buds, whether served alongside a delicious main course or incorporated into salads, soups, and even breakfast meals.

In this handy guide, you will discover everything from the method of cooking portobello mushrooms in the oven to their optimal baking duration and the best temperature for roasting. Additionally, I will share innovative recipe ideas to utilize these flat cap mushrooms in a delicious manner immediately.

Are you new to cooking portobello mushrooms? Be sure to refer to our article on How To Clean Portobello Mushrooms to master the preparation of these fungi like an expert. If you share my enthusiasm for mushrooms, do not miss my Baked Shiitake Mushrooms recipe as well.

Why Should You Prepare This Recipe?

This Oven Baked Portobello Mushrooms Recipe consists of merely 4 straightforward ingredients and can be assembled in approximately 20 minutes. Who could resist such a simple dish? Here are several reasons to include these large mushrooms in your weekly meal plan:

Serve them as a side dish or integrate them into other meals: Thanks to their delightful umami flavor, roasted portobello caps can be enjoyed on their own straight from the oven or sliced and added to soups, salads, or even breakfast egg dishes.

Meaty texture for a meatless dinner: With their substantial texture, mushrooms provide an effortless way to satisfy even the most voracious carnivore’s cravings.

Hands-off approach: Seeking a hassle-free method to achieve evenly cooked mushrooms every time? 

Whether you present this recipe at a festive gathering or a casual dinner party, it stands out as one of the most delicious side dishes you can create with minimal effort. There is a reason why the optimal method for cooking portobello mushrooms is in the oven.

Utilize a small spoon to delicately scrape the gills of the mushroom. Exercise caution to avoid penetrating too deeply into the mushroom's flesh. Proceed to work around the mushroom until all gills have been removed. Detach the stem by gently twisting it from the base. Repeat this procedure for all remaining mushrooms.

Individual preparing portobello caps for baking.

Apply oil and seasoning: Position the portobello mushrooms on the prepared rimmed baking sheet. Lightly brush each whole mushroom with approximately ½ teaspoon of olive oil and season both sides with ¼ teaspoon of salt and a pinch of pepper. If a brush is unavailable, a vegetable oil cooking spray can also be utilized to lightly coat the portobello caps.

Individual demonstrating how to bake portobello caps and flipping them midway through the baking process.

Roast in the oven: Arrange the mushrooms on the baking sheet with the gills facing downward. Bake in the oven for 10 minutes, then flip them and continue baking for an additional 5-7 minutes.

How to Store Leftovers?

Store leftovers in an airtight container and refrigerate for up to 4 days.

What to Do with Portobello Mushroom Caps?

If you have ever been curious about how to utilize large mushrooms, your questions are answered! Here are several enticing methods to incorporate these roasted portobello mushroom caps into your recipes:

Slice them and incorporate them into any of your preferred green salad recipes, such as Butter Lettuce Salad, or use them in a mushrooms and asparagus dish.

Create Portobello Burgers (also known as Portobello Steaks) by substituting your roasted mushroom caps for traditional burger meat.

Thinly slice your mushroom caps and use the slices as toppings for pizza or as flavorful additions to your favorite egg dishes.

Employ your portobellos as burger buns instead of bread.

Incorporate your mushrooms into pasta dishes like Spaghetti Bolognese and Baked Ziti to enhance the umami flavor.

Notes

To store leftovers place them in an airtight container and keep in the fridge for up to 4 days.

After they are fully roasted, it is best to taste for seasoning and add in more if necessary.

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 :

Sicilian-style Strata

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

Whenever I host family or friends for brunch, I prefer to prepare a dish that can be made the night before and yields multiple servings. Quiche, frittata, and strata are excellent options.

In Italian, strata translates to layers and is generally composed of bread, eggs, milk and/or cream, cheese, and vegetables. Incorporating meat, such as ham, bacon, chicken, or sausage is also a possibility. The advantage of strata is that it can be prepared ahead of time, reheats beautifully in the oven, and is universally enjoyed!

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.

Lamb Shanks with Olives and Capers

Lamb Shanks with Olives and Capers

This is precisely such a recipe.  It serves as an ideal meal for cool weather, spanning from Autumn to Spring.  This dish is featured in Dorie Greenspan’s book, Everyday Dorie.  Although the title suggests everyday or casual weekday cooking, this dish, along with many other incredibly flavorful meals presented in this book, is absolutely suitable for company-worthy Sunday evening family gatherings.  

Among her delightful offerings are a Tomato Brunch Tart, enjoyable soups like Green as Spring Soup, Cauliflower Tabbouleh, Chicken Chili Tamale Pie, Molasses Coffee Cake, Cranberry Lemon Eton Mess, and much more.  It is an excellent book to utilize throughout the year.

I have a particular fondness for any meal that incorporates braising.  It is nearly impossible to ruin a braised recipe.  Even tougher cuts of meat become more tender as they are slowly cooked in simmering liquids.  This method makes it impossible to overcook or dry out the meat.  Therefore, even if you lack complete confidence in using a specific cut of meat, braising will guarantee that it remains tender, juicy, and infused with flavors as it absorbs the juices, wines, stocks, and aromatics surrounding it.

Lamb shanks exemplify such a cut.  They truly excel in a rich braise.  By the time the shanks reach a fall-off-the-bone tenderness, the remaining liquids have reduced to create the most exquisite sauce imaginable.  No knives are required for this meal!

As with all excellent braises, it begins with a quick sear of the meat.  Achieving a nicely browned exterior enhances its appeal once the cooking is complete.  This process provides the outside with a polished appearance.  There is a common misconception that if we do not sear first, the juices will escape from the meat.  This is not the case.  However, the meat will appear more finished with a proper sear or browning.

The shanks are then simmered in a mixture of tomatoes, carrots, garlic, onions, olives, herbs, and citrus zest. The liquids consist of the juices from the canned tomatoes, white wine, and chicken stock. The flavors are layered and become richer and deeper as they simmer together. Do not rush the simmering process. Increasing the heat will not allow you to prepare a delicious meal any faster. The shanks will not cook thoroughly and achieve fork tenderness if hurried.

Here is a crucial tip for achieving an excellent braise: Use the appropriate pot. Ideally, the meat should not be stacked in more than one layer. If your pot is deep but narrow, the meat will sit below the liquids while the meat on top is barely submerged. This results in the top layer not braising. If you enjoy braising and do it frequently, consider investing in a braiser or a wide casserole pot. The one I demonstrate here is sufficiently wide to accommodate nearly any quantity of meat for about six people, along with all the necessary vegetables and liquids. (As a side note, the shanks depicted in this photo are quite large!) Typically, some of the meat will be exposed, which is acceptable; the steam generated during simmering will cook the tops of the exposed meat. A braise is characterized by most, but not all, of the meat being covered. If it is completely submerged, it transitions from a braise to a boil.

When I initially presented this dish, I paired it with apricot and pistachio couscous. Both apricots and pistachios complement lamb beautifully, along with the olives and citrus peels. It made for an excellent dinner party meal. As I mentioned, this is not a dish that requires constant attention or frequent temperature checks for doneness. Simply allow the pot to simmer, and you can engage in enjoyable activities such as cleaning, dusting, setting the table, or taking a walk, etc. A slow cooking process on the stove means you have time for yourself.

Moreover, preparing couscous is the quickest side dish imaginable. According to the instructions on your package, most couscous will cook and become fluffy in just five minutes when covered with boiling water or stock. I incorporate the chopped ingredients after the couscous has finished cooking. This entire dish requires only 10 minutes, which includes fluffing it with a fork and chopping the dried apricots! However, you can include any additions you prefer: chopped fresh cilantro, almonds, and so forth. You could even sauté some chopped onion and garlic and mix it into the couscous before adding the boiling liquid. Simply cover it with cling wrap or a lid, and before you know it, it will be ready.

Now, let us discuss the second meal: Lamb Shank Ragù. Due to the size of the shanks, I chose not to serve all the meat at once. It is preferable to have the meat waiting in a separate bowl rather than leaving it as leftovers on someone’s plate. Once we had finished our meal and no one could consume another bite, I shredded the reserved lamb meat. I diced the cooked carrots and combined all the remaining sauce made from onions, tomatoes, garlic, and olives into a freezer bag. Then, when I craved a hearty comfort meal, I retrieved it from the freezer.

After everything had thawed, I transferred it all to a pot and added a small amount of stock to achieve a desirable consistency. I let it simmer on the stove while the pasta was cooking. Subsequently, I tossed the drained pasta into the rich and thick ragù or goulash of lamb and vegetables. I garnished the dish with freshly shaved parmesan cheese, and this meal surpassed the first one in flavor. All those wonderful flavors intensified as they melded together. You can use any type of pasta for this dish, provided it is not too delicate. A robust pasta is necessary to withstand the thick and chunky ragù. A hearty pappardelle or rigatoni would be excellent.

So, go ahead and procure some lamb shanks. Alternatively, you may opt for short ribs or even oxtails, among other options. All of these meat cuts can be prepared using the same method and ingredients outlined below. Wishing everyone a delightful February.

Recipe Notes

This recipe is sourced from Dorie Greenspan's book, Everyday Dorie.

The recipe serves four people. It can be easily adjusted to serve six or even doubled. Simply increase the quantities of the other ingredients accordingly. Additionally, ensure that you use a pot that is sufficiently large to accommodate everything without overcrowding.

Dorie recommends that the braising process occurs in the oven. However, I personally prefer not to braise in the oven. I find it more suitable to do so on the stovetop over low heat. This allows me to monitor the pot periodically to confirm that the heat is appropriate and that the liquids are simmering gently. When it is time to check for doneness, the pot is easily accessible. I believe that removing the pot from the oven to check it adds unnecessary strain on my back, whereas lifting a lid is much simpler when it is right in front of me!

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

Grilled Steak (Comvection Oven Method)

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 :

Baked Hubbard Squash

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

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

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 !

Better Cooking Through Convection

Better Cooking Through Convection

Hot air circulating through your oven cooks food more evenly, at lower temperatures, and often with better and faster results

Help! I've got a new convection oven, and I don't know what to do with it." I hear this plea a lot from cooks who have just redone their kitchens, and also from people who are intrigued about convection cooking but aren't sure what the big deal is. The answer is simple: You can cook just about anything in a convection oven, and while learning to use one certainly isn't a big deal, the results you get—evenly cooked cookies, crisp pastry, and juicy, well-browned meats (including that Thanksgiving turkey)—are.

To get comfortable with a convection oven, you just have to start using it. The easiest way to do this is to experiment with your favorite recipes by cooking them at a slightly lower temperature and for a slightly shorter time than you normally would (read The Food Geek's post The Convection Changeover for some good tips on this). But before you do that, or before you follow through with your plans to buy a convection oven, read on to learn how these ovens work, how different models vary, and what kind of results you can expect.

Also, if Sunday dinner is sacred around your house—whether you're using a traditional or convection oven—you'll want to check out our favorite no-fail Sunday suppers that bring the family together—and subscribe to Fine Cooking magazine for reliable recipes for every day of the week.

A convection oven circulates hot air with a fan.
Unlike conventional radiant (also called thermal) ovens, convection ovens have a fan that continuously circulates air through the oven cavity. When hot air is blowing onto food, as opposed to merely surrounding it, the food tends to cook more quickly. A short version of the scientific explanation for this is that moving air speeds up the rate of heat transference that naturally occurs when air of two different temperatures converges. To help understand this, consider wind chill: When cold air blows against you on a blustery winter day, you feel colder more quickly than you do on a windless day of the same temperature.

This acceleration effect is one reason for the superior results you get from convection. The rush of heat speeds up the chemical reactions that occur when food cooks. The butter in a pie crust or a croissant releases its steam quickly, creating flaky layers. The skin of a roasting chicken renders its fat and browns more quickly, so the meat cooks faster and stays juicier. The sugars in roasting vegetables and potatoes begin caramelizing sooner, creating crisp edges, moist interiors, and deep flavors. Overall, food cooked in a convection oven is usually done about 25% faster than it is in a conventional oven.

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.

Baked Potatoes Elegante

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

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.

Classic Roast Turkey

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.