Convection & Infrared Ovens

Preheat your convection oven to 325°F.

In a small saucepan, melt the butter and stir in the flour, salt and pepper. Stir until smooth.

Add the broth and bring it to a boil. Stir for about a minute, or until the sauce thickens. Remove from the heat and set aside.

In a large skillet, pour some vegetable oil and brown the pork chops on both sides. Sprinkle with salt and pepper if desired.

Grease any baking tray that fits your convection oven. Layer the potatoes and the onion, then, pour the broth mixture over, and place the pork chops on top.

Cover the tray with aluminum foil and bake for 45 minutes.

Uncover the dish and bake for an additional 20 minutes, or until the meat and potatoes are tender.

Transfer to a serving dish and sprinkle with paprika and parsley, if desired.

Place the thawed pie crust into a 9-inch pie plate. Leaving an inch hanging, trim the edges and tuck the overhanging dough under itself.

Using a fork, crimp the edges. Refrigerate for at least an hour or overnight to firm.

To make the crumble; In a bowl, combine the flour, salt, sugar, and cinnamon.

Pour in the melted butter then mix once more. Make sure that the melted butter is cool enough before pouring to prevent the mixture from getting too liquid instead of crumbly. If it does become too liquid, place it in the fridge for a few minutes to chill and break it up with your hands to create crumbles.

Place a baking sheet on your shortest oven rack and preheat to 375˚F.

To make the filling; In a large bowl, mix the apples, melted butter, sugar, cornstarch, lemon juice, cinnamon, vanilla extract, and salt.

Place the filling into the prepared and chilled pie crust.

Sprinkle the crumb mixture on top and pat it down.

Place the pie on the hot baking sheet and bake for 20 minutes or until lightly browned.

Reduce the temperature to 325˚F and continue to bake for an hour, or until the apples are completely soft when pierced with a knife.

Check the crumble top after 20 minutes. If it starts to get too dark, cover the pan loosely with foil.

Once cooked, transfer the pie to a rack and let it cool completely. Serve with a scoop of vanilla ice cream, if desired. Enjoy!

Preheat your Convection Oven to 375°F. If your model doesn’t allow you to modify a temperature, simply use the default temperature and keep a closer eye on your food.

Place the potatoes, sweet peppers, shallot, and garlic in a greased baking pan, drizzle everything with oil.

In a small bowl, combine paprika, salt, dried thyme, and freshly ground black pepper.

Sprinkle it on the vegetables and toss to coat. Spread evenly over the pan.

Add the sausages to the pan.

Bake for 25 to 30 minutes or until a food thermometer reads 160°C when inserted on sausages, and the vegetables are tender.

Remove from the pan and sprinkle with fresh thyme before serving if desired.

Preheat the oven to 350°F (180°C).

Cut ribs into serving size portions.

In a bowl, combine garlic powder, onion powder, paprika, salt, pepper, cumin and chili or Cayenne.

Sprinkle the ribs with seasoning and oil, spreading it on all sides until they’re fully covered.

Place ribs on a tray and cover it with foil. Put it on a 1" rack and cook at 350°F for 2 hours.

In another bowl, mix brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chili sauce, garlic, mustard, and pepper.

Remove ribs from the oven, remove foil and spread the tops of the ribs with the barbecue sauce mixture.

Increase oven temperature to 460°F (240°C). Return ribs to the oven, and place on a 4” rack uncovered. Bake for another 10 minutes. You can also change settings to broil and add 3 minutes to lightly char or caramelize the edges. You can get infrared oven racks here.

Allow meat to rest for 10 minutes before slicing.

In a small saucepan, heat the milk until warm, should be about 125° F.

In a large bowl, stir the flour, warm milk, salt, sugar, and yeast with a spoon or using an electric mixer with a hook attachment, until the dough is moist with no dry pockets.

Sprinkle some corn meal over your work area. Take the dough out of the bowl and place it above the corn meal.

Using your hands, pat the dough to make it 1/2 inch thick.

Turn the dough to make sure each side gets lightly coated with cornmeal.

Cut the dough into 8 to 10 equal rounds, you can use a round cookie cutter.

Using a cling wrap, cover the rounds and let them rise for 20 to 30 minutes, or until they almost doubled in size.

Preheat your oven for 350° F.

Prepare a cooking or baking pan.

Once the dough has risen, place the rounds on the pan.

Place the pan on a rack like these ones. Set the timer of your infrared oven for 8 minutes.

Once done, split the muffins with a fork or knife and serve warm.

Preheat the oven to 350 °F.

Pound chicken to 1/2” thick pieces. Season each with salt and pepper to taste.

On each piece, place a slice of ham and one stick of cheese.

Roll up the chicken with the cheese and ham inside and secure it with toothpicks. Set aside.

In a small dish, combine butter and garlic.Mix breadcrumbs and thyme in a separate bowl.

Dip each chicken roll in the butter and garlic bowl, then dip into the breadcrumb mixture.

Place on the oven rack and cook on high for 10-12 minutes or until the outside of the chicken is golden brown and juices run clear. You can get a cooking rack suitable for your infrared oven here.

In a small saucepan, melt butter first and then add flour. Cook for about a minute.

Gradually splash in milk and wine while stirring until the mixture is smooth.

Add in Dijon, bouillon, and Worcestershire sauce. Bring to a boil while whisking continuously. Reduce heat and simmer for a minute.

Remove from heat and add the parmesan cheese while stirring. Season with salt and pepper to taste. Serve over chicken.

Butter a 2 1/2-quart baking dish to prevent the souffle from sticking.

In a bowl, combine the sweet potatoes, sugar, eggs, milk, salt and 1 stick butter.

Pour mixture into the buttered pan.

In a separate bowl, mix all the ingredients for the topping. Then, sprinkle them evenly on top of the sweet potato mixture.

For best results, place the pan on a rack like these ones inside your oven and cook for 350°F for 25 minutes covered, and bake uncovered for another 20 minutes or until puffed and lightly browned on the edges and top.

Serve immediately or cool and refrigerate for later.

Set the roast at room temperature for at least an hour or two.

Preheat your infrared oven to 375°F (190°C).

Dry the roast by patting with paper towels.

Using the tip of a sharp knife, make small incisions around the roast and insert the sliced garlic into them.

Rub the roast with olive oil and sprinkle a generous amount of salt and pepper.

Place the roast into the oven rack, fatty side up, with a roasting pan to catch the drippings on the rack beneath it. You can get a rack that fits your infrared convection oven here.

Cook the roast initially at 375°F (190°C) for half an hour, to brown it. Then lower the heat to 225°F (107°C) and cook for an additional 1/2 to 2 1/2 hours.

Stick a food thermometer like this one inside the roast. When the internal temperature reaches 135°F to 140°F, remove it from the oven.

Tent with foil and let it rest for 20 to 30 minutes before cutting.

Heat oven to 400°F.

Blot chicken thighs with paper towels until completely dry.

In a large bowl, combine chicken thighs with the marinade ingredients.

Mix well with your hands and ‘massage’ the marinade into the thighs. Let it sit while you make the sauce.

To make the honey lemon sauce, in a small saucepan, combine the honey, lemon zest and lemon juice over medium-high heat. Bring to simmer and cook for a minute.

Pour in the corn flour mixture and stir vigorously for half a minute or until consistency becomes thick.

Remove from heat and set aside while you cook your chicken.

Line a rimmed baking sheet with foil (if desired); and place a wire rack on it. Place chicken on the rack and cook it in the oven between 25-35 minutes.

Check that your chicken is cooked thoroughly. You can check by checking its internal temperature using a food thermometer.. The temperature should read 165° F for chicken.

Let chicken rest for 5 minutes.

Place chicken in a large bowl. Add the honey lemon sauce and toss until well combined.

Sprinkle the sesame seeds and chives, toss again and serve.

Heat a large pot of water (approx. 2 quarts) to boil. Add ½ tablespoon of salt. Add the pasta and cook at a rolling boil, uncovered, until the pasta is al dente.

Drain the pasta. Toss with a little olive oil to prevent the pasta from sticking together.

In a large skillet, heat the olive oil over medium heat then sauté onions until translucent. Put the garlic and continue to cook until it starts to soften.

Add the sausage. Cook until the meat turns brown and crispy on the edges. Drain off fat, leaving a bit behind for flavor and moisture.

Add the tomato paste, tomatoes, Italian seasoning, water, red pepper flakes and some salt and pepper. Stir and simmer for 25 to 30 minutes.

Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.

Add the ricotta, Italian cheese blend, and some freshly cracked black pepper to a bowl and stir to combine.

Preheat the oven to 350°F.

Pour drained ziti into a bowl. Add the cooled reserved meat sauce and toss to combine.

Pour half of the ziti mixture to a 9x13" baking dish.

Add half of the ricotta mixture on top of the ziti in small drops. Then spoon half of the red sauce and sausage over the pasta and ricotta. Repeat with the second half of the pasta, ricotta mixture, and sauce.

Finally, top with 2 cups of shredded mozzarella.

Cover the baking dish with foil, making sure it does not stick to the cheese.

Transfer the covered baking dish to the oven and bake for 20 minutes.

After 20 minutes, remove the foil and return to the oven to broil for 5 minutes, or just until the cheese is slightly browned.

Top with chopped parsley, if desired, then serve.