CONVECTION ROASTING
Beef Tenderloin
Marinated Pork Roast
1 | 3 Tbsp. Butter or margarine | |
1 | Tbsp. Minced onion | 1 tsp. Ground black pepper |
1/2 tsp. Ground mustard |
| |
Preheat Convection Oven at 425°F for 20 minutes.
Combine ingredients, except meat, in small bowl; whisk to blend. Brush over meat. Place meat on Rack and place in preheated Cookwell. Cover; turn on Fan using switch on top of Motor. Roast 8 to 12 minutes per lb. or until meat thermometer reaches 125°F.
Serves 8
Herb Leg of Lamb
1 | (3 to 4 lb.) Half leg of lamb | 3 | Tbsp. White wine or Herb vinegar |
2 | Tbsp. Light olive oil | 1 | Tbsp. Celery flakes |
1/4 Cup Parmesan cheese, grated | 1 tsp. Rosemary | ||
1/2 tsp. Italian herb seasoning | 1/2 tsp. Ground black pepper | ||
Preheat Convection Oven at 350°F for 20 minutes.
Trim fat from lamb. Rub wine, then oil, then cheese and herbs over lamb.
Place meat on Rack and place in preheated Cookwell. Cover; turn on Fan using switch on top of Motor. Roast 25 to 30 minutes per lb. or until meat thermometer reaches 165°F.
Serves 6 to 8
1 | (4 to 6 lb.) Pork, rolled shoulder | 1/4 Cup Teriyaki sauce |
2 | Tbsp. Vegetable oil | 2 Tbsp. Honey |
1 | Clove Garlic, minced | Dash Red Pepper, optional |
Preheat Convection Oven at 400°F for 20 minutes.
Combine ingredients, except meat, in small bowl; whisk to blend. Brush over meat. Place meat on Rack and place in preheated Cookwell. Cover; turn on Fan using switch on top of Motor. Roast 25 to 30 minutes per lb. or until meat thermometer reaches 155°F.
Serves 6
Turkey Roll with Spinach and Tomatoes
1 | (3 to 4 lb.) Boneless turkey breast | 8 oz. Fresh spinach leaves, rinsed |
1 | Large Tomato, thinly sliced | 2 tsp. Poultry seasoning |
1 | Small onion, thinly sliced | 1 tsp. Lemon pepper or ground pepper |
1 | Lime | 1 tsp. Paprika |
Preheat Convection Oven at 400°F for 20 minutes.
Make horizontal cut, almost through meat, to form a pocket. Sprinkle half of seasoning and half of lime onto meat. Line pocket with spinach, tomato and onion slices. Close pocket; secure with wooden skewers or truss meat closed. Squeeze remaining lime over skin. Sprinkle remaining seasonings.
Place meat on Rack and place in preheated Cookwell. Cover; turn on Fan using switch on top of Motor. Roast 25 to 30 minutes per lb. or until meat thermometer reaches 155°F.
Serves 6
