roast

If you’re trying to figure out how best to cook with your convection oven, we’ve got some helpful advice and delicious recipes to get you started. Cooking Tips: Cooking simple dishes (like cookies) or shorter cooking times, lower the expected temperature by 10-15 percent. Cooking complex dishes (like roasts) that require a lot of time, lower the temperature by as much as 30 percent. Convection is good for: Roasting ham, turkey, roast-ready beef cuts, and similar meats Roasting vegetables and potatoes for an extra crisp Cookies and muffins—especially when you have a big batch to bake at once.  Pies and pastry Casseroles—when covered they won’t lose much moisture. Toasting breads or buns   Maple Balsamic Roasted Vegetables Vegetables roasted with rosemary and olive oil, then finished with a drizzle of maple balsamic reduction. These vegetables are a must for your next dinner party. Prep Time: 20 minutes Total Time: 1 hour 10 minutes Recipe by foodnessgracious Ingredients 1 1/2 pounds whole thin rainbow carrots 1 1/2 pounds sweet potatoes peeled chopped into 1 inch cubes 2 small red onions cut into thick chunks 1/2 pound rutabagas peeled and diced 1 1/2 pounds parsnips peeled and sliced thinly 1/3 cup olive oil 2 tsp sea salt 2 tsp black pepper 1 tsp fresh chopped rosemary 1 1/2 tbsp dry herb de provence 1 cup maple syrup 1/4 cup balsamic vinegar Instructions Preheat the oven to 350 degrees F. In a large bowl combine all of the vegetables. Add the oil, salt, pepper, herbs and rosemary and toss to coat well. Place the vegetables on a large roasting pan or two baking sheets, making sure they are all level and not on top of one another. Place in the oven and cook for about 45 minutes, checking that the point of a sharp knife spears the vegetables easily. When the vegetables are cooking in the oven, place the maple syrup and balsamic vinegar in a pan and bring to a boil. Reduce the heat and simmer slowly until it has reduced by about half and is nice and thick. Once the vegetables are ready, lightly drizzle some of the syrup over them and return to the oven for 5 more minutes. Serve warm or store in the refrigerator until ready to use. HOMEMADE ROTISSERIE CHICKEN  Who loves Rotisserie Chicken? just about everyone. Rotisserie Chicken is so tasty, juicy, convenient, and it’s just the recipe you need to keep in your arsenal.Chicken rotisserie marinade 4+ pound Whole chicken .5 bottle lemon juice .25 cup white wine .25 cup extra virgin olive oil Chicken rotisserie rub 1 tablespoon Honey 3 tbsp unsalted butter 1/4 cup brown sugar 4 tsp garlic powder 1/2 teaspoon dried oregano 1/4 teaspoon dried thyme 1/4 teaspoon dried basil Kosher salt and freshly ground black pepper Marinade instructions Clean cavity of whole chicken, wash and pat dry. Combine all marinade ingredients and mix. Pour into a large freezer bag and add the whole chicken. Refrigerate for 4-6 hours. Rub instructions Remove chicken from the marinade. Melt the butter and honey in the microwave and mix. Evenly brush the butter and honey mixture on and inside the chicken. Mix all of the dry ingredients and apply it to the entire chicken. Tuck wings underneath chicken and truss the legs together with twine. Run rotisserie rod through the cavity of chicken and insert the rotisserie forks into the skin of the chicken. At 350 degrees F, a whole chicken takes about 20 to 30 minutes per pound to cook. Therefore, a 4-pound chicken should take 1:20 – 2 hours to cook. Use a meat thermometer to test the internal temperature. When chicken reaches 175 to 180 degree F, it is done. Old Meatloaf  Perfect the preparation of a meatloaf by combining  conventional and convection oven performance for the perfect meatloaf dish.  Prep Time: 45 minutes Cook Time: 1 hour 30 minutes Recipe by Scott Basye  Ingredients 1 cup fresh bread crumbs(soft white bread) 1/3 cup milk 1 1/2 pounds ground chuck (85/15) 1/2 pound ground pork (not lean) 2 tablespoons butter 1 large onion, diced 2 celery stalks, diced 1 medium carrot, diced 2 garlic cloves, minced 1/2 cup creme fraiche 2 eggs, beaten 2 teaspoons Worcestershire sauce 1 teaspoon dry mustard powder 1 teaspoon paprika 2 tablespoons fresh parsley, chopped 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 6 slices bacon 1 cup ketchup 2 tablespoons brown sugar 1 tablespoon Dijon mustard 1/4 teaspoon freshly grated nutmeg Instructions Preheat oven to 350°F. In a small bowl place bread crumbs and drizzle the milk over the top. Set aside. Melt the butter in a large skillet, add the onion, celery and carrot. Sprinkle with a pinch of salt and cook, stirring occasionally until vegetables are soft, but not browned. Add garlic and cook for another 2-3 minutes. Remove from heat, scrape into a small bowl and allow to cool to room temperature (about ten minutes). In another bowl, whisk together the beaten eggs, creme fraiche and Worcestershire sauce. In a large bowl place the beef and pork, add the breadcrumb mixture, vegetables, egg mixture and the rest of the ingredients except the bacon, ketchup, brown sugar and mustard. Use your hands to thoroughly combine the meatloaf ingredients and then place into an large ovenproof baking dish. Lay five strips of bacon lengthwise over meatloaf; cut the remaining bacon strip in half and place at each end of loaf. Place in oven and set timer for 45 minutes. Meanwhile combine Ketchup, Brown Sugar, Mustard and Nutmeg and set aside. At the end of 45 minutes, set oven to convection and cook meatloaf for another 15 minutes. When completed, remove meatloaf from oven and pour or brush glaze all over the surface of the bacon (it’s ok if some drizzles down into the pan). Place back in over and bake for an additional 15 minutes until the glaze is bubbling. Remove from oven and let sit for 15 minutes. Serve! Huevos Rancheros Bake This is a flavorful dish that checks all the boxes for a  yummy weekend brunch, or a breakfast-for-dinner moment.  Prep Time: 35 minutes Total Time: 1 hour 45 minutes Recipe by Tablespoon Kitchens Ingredients