YOUR RECIPE FOR CONVECTION COOKING!
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Convection Bake Flatbread with Feta and Mint
The recipe for flatbread is similar to pizza but uses less flour and yeast and the dough only requires one rise of approximately 45 minutes.
Remember when proofing in the Combi-Steam or Convection oven it is not necessary to cover the dough. Because the dough is so thin be sure to keep the toppings on the light side.
Feta cheese mixed with mint and oregano and mixed with some ricotta or cottage cheese for creaminess makes a flavorful combination that is delicious complement to any meal.
¾ cup warm water
1 tsp active dry or instant yeast
1 tsp granulated sugar
2 cups unbleached all-purpose flour
1 tsp kosher salt
1 tbsp olive oil
Arrange the oven racks so you can proof and bake on the lowest rack and preheat the oven in the Proof Mode. The temperature will automatically default to 100℉.
Combine the water, yeast, and sugar in the bowl of a stand mixer and whisk to combine. Place the bowl in the oven for 5 minutes or cover loosely with a light kitchen towel
If the yeast has proved the mixture will be slightly frothy in which case proceed to make the dough.
With the stand mixer on low speed add the flour oil and salt to the mixture and mix on low speed to form a shaggy dough. Turn the dough out onto a lightly floured surface and knead it for a few minutes until it comes together and forms a smooth ball. Add a little extra flour to your hands if the dough is sticky.
Transfer the dough to a lightly oiled clean mixing bowl and place it in the oven for 45 minutes for the dough to rise.
When the dough has doubled in size and springs back from a light touch it is ready to roll.
Change the oven mode to Convection Bake and select 475℉. Place a baking stone or heavy oven baking pan on the lower rack.
Punch the dough down and divide it into two equal pieces and roll one into a thin oval or rectangle. Place one dough on a pizza peel sprinkled with cornmeal or onto a sheet of parchment if baking on a baking sheet. Poke your fingers over the dough and drizzle with a little olive oil then add the prepared topping.
Bake for 8 - 10 minutes until the crust has cooked through and the top is golden. Repeat with the second dough.
Makes 2 flatbreads
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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.
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.
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.