CONVECTION ROASTING
Orange Glazed Chicken
1 | (4 to 6 lb.) Chicken, whole | 1 | Cup Orange marmalade |
1 | Tbsp. Lemon juice | 1 | Tbsp. Parsley or Cilantro, chopped |
1 tsp. Poultry seasoning |
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Preheat Convection Oven at 400°F for 20 minutes.
Rinse chicken and pat dry. Combine ingredients in small saucepan; Stir. Warm over low heat until marmalade is melted. Brush over chicken.
Place meat on Rack and place in preheated Cookwell. Cover; turn on Fan using switch on top of Motor. Roast 12 to 15 minutes per lb. or until meat thermometer reaches 180°F.
Serves 4
Ham Patties
2 lb. Ground lean ham | 1 large Egg |
1/2 Cup Plain yogurt | 3/4 Cup Seasoned Bread crumbs |
2 Tbsp. Sweet pickle relish | 1/2 tsp. Mustard |
Combine ingredients in large bowl; stir until well mixed. Form into 8 patties.
Place meat on Rack and place in preheated Cookwell. Cover; turn on Fan using switch on top of Motor. Roast 10 to 14 minutes per lb. or until meat thermometer reaches 165°F.
Serves 6 to 8
Fish Steaks
2 (6 to 8 oz) Halibut or Swordfish steaks | 1 small Lime, quartered |
2 tsp. Olive or peanut oil | 1/2 tsp. Paprika |
1/4 tsp. Ground Ginger | Dash of ground pepper |
Preheat Convection Oven at 450°F for 20 minutes.
Place steaks on Rack. Squeeze limejuice over steaks; Brush on oil. Sprinkle paprika, ginger and pepper. Set Rack into preheated Cookwell. Cover; turn on Fan using switch on top of Motor. Roast 12 to 15 minutes per lb. or until fish flakes, depending on thickness of steak.
Serves 2
BBQ Pork Chops
6 (9 to 11 oz. ea..) | 1/2 Cup Barbeque sauce |
1/4 Cup Lemon juice | 1 Tbsp. Brown sugar |
1 tsp. Italian herb seasoning |
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Preheat Convection Oven at 450°F for 20 minutes.
Place meat on Rack and place in preheated Cookwell. Cover; turn on Fan using switch on top of Motor. Cook for 5 minutes. Remove from Cookwell.
Combine ingredients in small bowl; whisk to blend. Brush over meat. Return rack to Cookwell. Cover and roast 20 to 25 minutes per pound or until meat thermometer reaches 155°F.
Serves 6
