CONVECTION ROASTING
Convection Roast Turkey
Stuffed Cornish Hens
1
Preheat Convection Oven at 425°F for 20 minutes.
Clean and Rinse turkey; pat dry. Truss bird so that the wings and legs do not touch the sides of the Cookwell. Place turkey on Rack and set into preheated Cookwell. Cover; turn on Fan using switch on top of Motor. Roast
Let the bird stand for 10 minutes before slicing.
If turkey is ready before serving time; simply turn off Fan/Motor and reduce temperature on Roaster Oven to 250°F until time to serve.
Serves 6 to 8
Lemon and Herb Chicken
1 | (6 to 7 lb.) Chicken pieces | 1/2 Cup Lemon juice | |
1/4 Cup Vegetable oil | 2 | Tbsp. Sugar or Honey | |
1 | Tbsp. Grated lemon peel | 1 | Tbsp. Chopped parsley |
2 | Tbsp. Italian herb seasoning | 1 | Clove Garlic, minced, optional |
Preheat Convection Oven at 425°F for 20 minutes.
Rinse chicken and pat dry. Combine all the ingredients, except chicken, in small bowl; whisk to blend. Brush over chicken.
Arrange chicken pieces on Rack and place in preheated Cookwell. Cover; turn on Fan using switch on top of Motor. Roast 12 to 15 minutes per pound or until the meat thermometer reaches 180°F in thickest part of meat.
Serves 6 to 8
NESCO→
4 | (22 to 24 oz. ea.) Cornish Hens | 2 Tbsp. Vegetable oil |
2 | Tbsp. Lemon juice | 1 tsp. Paprika |
2 tsp. Parsley, chopped |
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Fruit and Bread Stuffing: |
| |
6 Cups Dried Bread Crumbs | 1 Tbsp. Butter or margarine | |
3 | Green Onions, thinly sliced | 1 Large Apple, cored, chopped |
1 | Large Pear, cored, chopped | 1/2 Cup Golden raisins |
2 tsp. Poultry seasoning
Preheat Convection Oven at 425°F for 20 minutes.
Rinse hens and pat dry. Combine all stuffing ingredients in a large bowl; stir until well mixed. Spoon equal portions of stuffing into cavities of hens. Truss birds.
Combine remaining ingredients in a small bowl; whisk to blend. Brush over hens. Place hens on Rack and place in preheated Cookwell. Cover; turn on Fan using switch on top of Motor. Roast 65 to 75 minutes or until meat thermometer reaches 180°F and stuffing reaches 160°F.
Serves 4
Pork Sirloin Roast
1 (3 to 4 lb.) Pork sirloin roast | |
1 tsp. Pumpkin pie spice | 1/4 tsp. Thyme |
1/4 tsp. Rosemary | 8 Large Pears, peeled, halved, cored |
Preheat Convection Oven at 400°F for 20 minutes
Combine 1 cup orange juice, spice and herbs in a small bowl; whisk to blend. Brush over meat. Brush remaining juice over pear halves; wrap in aluminum foil. Place meat and packet on Rack and place in preheated Cookwell. Cover; turn on Fan using switch on top of Motor. Roast 22 to 27 minutes per lb. or until meat thermometer reaches 155°F.
Serves 6 to 8
