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Convection Brunch - Chili Relleno Souffle

This brunch menu includes 3 different dishes that can be cooked at the same time in one oven using the True Convection or Convection Bake mode. Because the cooking time and temperature are the same for all 3 recipes, you can plan the cooking so the food will be ready to serve at the exact time you want to eat. The menu includes Chili Relleno Souffle, Creme Brulee Baked French Toast, and to round it out Roasted Breakfast Potatoes with Chicken Apple Sausage.

Each dish serves 6 - 8 people.

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10 eggs beaten

1 pint cottage cheese

1 stick unsalted butter melted

1 7oz can diced green chilies

1lb shredded cheddar or Mexican blend cheese

½ cup sifted flour (or gluten free flour)

1 tsp baking powder

½ tsp salt


Heat oven Convection or Convection Bake Mode 325°F.

In a large bowl combine, eggs, cottage cheese, melted butter, chilies, and cheese.

Combine dry ingredients in a small bowl and stir into wet ingredients.

Pour into a  9 x 13” casserole dish, lightly buttered or coated with spray oil, and bake for 35 - 40 minutes until a tester comes out clean.

Link to Baked Creme Brulee French Toast and Breakfast Potatoes with Chicken Apple Sausage



Almond Orange Olive Oil Cake

One of the great mysteries of the the appliance industry is that most ovens sold nowadays feature Convetion cooking modes; however, recipes rarely reference cooking with Convection.


Larissa Taboryski

PDF Recipe



1 - cup whole raw almonds lightly toasted and cooled

¾ - cup twice-sifted cake flour

1 ½ - teaspoons baking powder

Pinch of kosher or sea salt

4 - large eggs

1 - cup sugar

1 - teaspoon vanilla extract

Finely grated zest of one small orange or Meyer lemon

⅔ - cup extra virgin olive oil

Toast the almonds in the Convection Mode 325 degrees until golden brown inside, set aside to cool completely. 

Leave the oven set at 325 or change to 350 degrees if using standard Bake Mode.

Butter the bottom and sides of a 9” round cake pan and line the bottom with a circle of parchment paper.

Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand.  

In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture.

In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla and orange zest. Continue whipping on high speed until the mixture triples in volume, about 3 minutes.

On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended. 

Pour the batter into the prepared pan and bake until firm to the touch in the center.  Cook in the pan for 10 minutes before inverting onto a rack.

Recipe from “Wine Country Table ” author Janet Fletcher

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