Convection Oven Recipes

A convection oven works on the mechanism of using heat and distributing it evenly with the help of a fan so that the food, especially meat, gets cooked evenly. Convection ovens are mostly used in professional kitchens and are finding their way into homes, since they are very convenient to use for the preparation of many delicious recipes.

In this oven, the food is evenly cooked, unlike the conventional oven where the food is overcooked near the heating element, making it more preferable than a conventional oven. There are many delicious recipes that can be made in this oven.

Ingredients:
4 chicken breasts
2 tablespoons basil pesto
250 g mozzarella cheese, sliced thinly
250 g baby grape tomatoes
1 tablespoon lemon juice
100 g baby rocket
¼ cup extra virgin olive oil

With the help of a sharp knife, slit the chicken breast and cover with a plastic wrap. Flatten the chicken gently with a rolling pin. Slice the baby tomatoes and keep aside. Stuff the pesto, mozzarella cheese and sliced tomatoes into the chicken. Drizzle extra virgin olive oil on all sides and secure the opening with a toothpick.

Place the stuffed chicken breasts on a well greased baking pan and bake it in a preheated toaster oven at 400 ºF for about 20 minutes. Lower the heat to 375 ºF and roast it for 15 minutes more. Serve this roasted stuff chicken with freshly prepared salad.

Ingredients:
1 package cream cheese
¼ cup butter or margarine
¼ cup sugar
1 large egg
1¼ cups fine graham cracker crumbs
½ teaspoon vanilla extract
1 cup dairy sour cream
½ teaspoon ground cinnamon

Melt the butter (or margarine, as per your preference) in a pie plate in the microwave at high for 45 seconds. Add the cracker crumbs and cinnamon powder and mix well with a fork. Spread this crumb mixture evenly and press it on the bottom and sides of the pan. Cook this mixture in the microwave at high for about 2 minutes.

Through the cooking time, rotate the pie plate making a one-fourth turn. Remove the pie plate from the oven and keep it aside. For the filling, soften the cream cheese in a bowl in the microwave at high for about one minute. Beat the egg in a separate bowl till it gives a foamy appearance. Now add the vanilla extract, ¼ cup sugar and combine properly.

Stir in this egg mixture into the melted cream cheese, blend properly and pour it into the crust. Cook this crust in the microwave for about 3 minutes, over medium high till the cheese becomes bubbly.

Remove the pie and allow it to cool on a wire rack. In another bowl, blend the 2 tablespoons sugar, ½ teaspoon vanilla extract and sour cream and spoon this mixture over the filling. Cook it uncovered in the microwave at medium high for about 2½ minutes till it is set. Remove the cheesecake from the oven and let it cool down thoroughly.

Ingredients:
6 pounds chicken
1 cup fat-skimmed chicken broth
2 onions, chopped in wedges
8 Roma tomatoes, cut in half
½ cup chopped fresh basil leaves
⅓ cup salt-cured black or calamata olives
2 yellow bell peppers
6 rosemary sprigs
¼ teaspoon pepper
¼ cup balsamic vinegar
14 garlic cloves, peeled and minced

¼ cup chopped fresh rosemary leaves
2 red bell peppers
2 tablespoons olive oil
½ cup dry red wine
Salt to taste

Rinse the chicken properly and remove the giblets. Discard the excess fat and pat dry. Mix chopped basil and rosemary in a small bowl and push this mixture under the skin and spread it evenly over the breast. Place ¼ teaspoon of minced garlic and 3 sprigs of rosemary in the body cavity and sprinkle salt and pepper lightly over the chicken.

Transfer this prepared chicken to a baking pan. Cut the bell peppers into strips and keep aside. Cut the onions into six wedges and the tomatoes should be halved. Spread the cut vegetables in the pan around the chicken. Distribute the minced garlic and the herb mixture and add the pepper and salt.

Drizzle olive oil and roast the chicken in the oven at 425 degrees till the vegetables begin to turn brown. Pierce a carving knife into the chicken to check if it is cooked. Transfer the chicken to a platter and drain the juices into the pan. Transfer the vegetables to a separate bowl and add olives.

Add the vinegar, red wine and chicken broth into the pan and cook it at high for about 6 to 8 minutes. Pour the pan juice on the chicken and garnish it with the remaining sprigs of rosemary.

2 cups butter, softened
4 eggs
2 teaspoons baking soda
½ cup white sugar
2 cups chopped walnuts
1½ cups brown sugar
2 teaspoons vanilla extract
2 packages instant vanilla pudding mix

In a large bowl sift the flour and baking soda together and keep it aside. Take a separate bowl and mix the butter, white sugar and brown sugar. Add the instant pudding mix and combine properly. Beat in the eggs and vanilla extract and stir in the flour mixture. Blend all the ingredients together and finally add the chocolate chips and chopped walnuts.

Drop the cookies in rounded spoonfuls on the cookie sheet. Bake it at high for 10 minutes till the edges appear golden brown. Remove the tray from the oven and transfer the cookies on a wire rack to cool them. You can enjoy these cookies with a mug of milk or hot chocolate.

Recipes made in this oven are usually quicker and taste wonderful, since the natural flavor of all the ingredients are retained. Happy Cooking!!!