YOUR RECIPE FOR CONVECTION COOKING!

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Convection Broiled Steak & Broiled Corn Salsa

For best results when broiling steak season with salt immediately prior to cooking.  For thinner cuts like the T Bone season immediately before works well, for thicker steaks 40 minutes or overnight will give the best results. Drizzle with a light coating of high heat tolerant oil and your preferred seasoning before cooking.


Preheat the oven in the Convection Broil Mode on Hi or 500 degrees,  place the seasoned meat on a 2-piece Broil pan and cook for 4 - 5 minutes. Carefully turn the meat over and cook for 2 - 3 minutes depending on the thickness of the steak.  If the steak is very thick, turn the oven off and place the pan on the lower rack for 3 - 4 minutes to finish cooking, otherwise remove from the oven and immediately take the steak off the pan. ALways rest meat before carving.

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Larissa Taboryski

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Ingredients

Sirloin or T Bone Steak


Broiled Corn Salsa


2 - cups corn kernels

1 - red pepper, seeds removed chopped into small pieces

1 - small jalapeno pepper, seeds removed, chopped into small pieces

¼ - red onion, chopped into small pieces

1 - teaspoon ground cumin

¼ - teaspoon granulated garlic

1 - tablespoon grapeseed or peanut oil

¼ - cup chopped cilantro leaves

1 - lime, juice only


Preparation

The Broil function in most modern ovens is far more user friendly than older ovens, but it’s important to follow these simple steps when broiling in the oven.


  • Arrange the oven racks before heating the oven, having one rack close to the broiler and another lower down is ideal that way once the meat is seared you can move it away from the powerful direct heat to finish cooking through if needed.

  • Turn your overhead ventilation on to medium high speed, so that any escaping vapors will quickly be extracted.

  • A preheat time of only 5 minutes is required for electric ovens, no preheat required for a gas oven, once the flame is ignited you are ready to cook.

  • Always broil with the door closed

  • Use a 2-piece broil pan when broil marbled meats, this way hot fat is shielded from the powerful direct heat.

  • Always remove meat from the hot pan immediately it comes out of the oven to avoid overcooking.

  • Use the Combination of Convection + Broil for thicker cuts of meat, this aids in even cooking and better moisture retention.

  • Use the Broil only Mode for thin quick cooking cuts of meat, fish and vegetables.


For best results when broiling steak season with salt immediately prior to cooking or 40 minutes prior to cooking.  For thinner cuts like the T Bone immediately before works well, for thicker steaks 40 minutes or overnight will give the best results. Drizzle with a light coating of high heat tolerant oil and your preferred seasoning before cooking.


Preheat the oven in the Convection Broil Mode on Hi or 500 degrees,  place the seasoned meat on a 2-piece Broil pan and cook for 4 - 5 minutes. Carefully turn the meat over and cook for 2 - 3 minutes depending on the thickness of the steak.  If the steak is very thick, turn the oven off and place the pan on the lower rack for 3 - 4 minutes to finish cooking, otherwise remove from the oven and immediately take the steak off the pan. ALways rest meat before carving.


Preparation Broiled Corn Salsa


Combine all the ingredients except the cilantro and lime juice in a bowl and spread onto a heavy duty rimmed baking sheet, covered with foil, shiny side down. 


Preheat the oven in the Broil Mode on Hi or 475 degrees, slide the tray into the oven and cook for 5 - 7 minutes or until the corn begins to brown on the edges.


Remove from the oven and set aside to cool, then scrape the broiled vegetables into a bowl and toss with the cilantro and lime juice to taste.

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Baked Ham with Tangerine Glaze and Roasted Carrots

Since ham is already cooked by smoking it is most often eaten cold, however heated through and brushed with a fruity glaze it makes a great centerpiece for celebration meals.  


In order to heat the ham through it usually needs a fair bit of time in a slow oven and to avoid drying out the meat it is covered until the final stage when the glaze is added. However, if you bake your unsliced ham in Convection you will not need to cover the ham and the heating through time will take approximately 1 ½ - 2 hours, depending on the weight of the ham. If you are heating a sliced ham then it must remain covered in foil to avoid drying out.

PDF Recipe

Ingredients

Preparation

1 - smoked ham, bone-in, skin on 7 - 9 lbs

1 - bunch fresh sage leaves

¾ - cup olive oil

1 - cup unsalted butter, cut into chunks

2 - cups tangerine juice

2 - tangerines, sliced thin, seeds removed

2  - cups, packed light brown sugar

1 - cup water

½ - teaspoon whole cloves

2 - cinnamon sticks

1 ½ - lbs baby carrots

Preheat the oven in the Convection Mode 300 degrees.


Place the ham on a rack in a large roasting pan. 


Score the ham with cuts in a diamond pattern about 2 inches apart and ½ deep. 


Season generously with salt and pepper. Chop 8 of the sage leaves and mix with the olive oil to make a paste, rub all of the ham getting into the slits.


Bake for 2 hours.


Glaze: 


Combine the  butter, tangerine juice, tangerines, brown sugar, water and spices in a heavy medium saucepan and heat over medium heat.  


Bring to a gentle boil and simmer until the liquid is reduced to a syrupy glaze, 30 - 40 minutes.


Brush the glaze over the ham when it has completed its initial heating phase. Add the baby carrots and another 8 chopped sage leaves and continue baking for another 40 - 50 minutes until the carrots are tender and the internal temperature of the ham is 150 degrees.


Serves 12

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