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Grilled Skirt Steak

Broiling is a quick-cooking method but when using such high heat it is important to be well organized and have everything at the ready.  Remember these important tips.

Self-cleaning ovens have a catalyst that absorbs smoke and particulate matter at high temperatures but it is advisable to still run the overhead ventilation to keep the kitchen air clean.

Organize the oven racks before you heat the oven, follow the manufacturer's recommendations for the pre-heat time and always broil with the door closed. Not closing the door can damage the electronics.

The same cooking instructions can be used for gas ovens that use an Infra-Red broiler, which also excels at retaining moisture while searing.

I used a marinated skirt steak from Trader Joe's and it was good but I feel the results with fresh skirt steak that has had a dry rub are even more flavorful.

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For the steak

1lb fresh or marinated skirt steak

If using fresh steak, give it a dry rub with your favorite BBQ seasoning and drizzle it with a little vegetable oil.  If using marinated steak, blot the steak to remove excess liquid and drizzle with a little vegetable oil.

For the broiled corn salsa

2 cups corn kernels (defrosted if using frozen corn)

1 jalapeno pepper, coarsely chopped

½ small sweet onion or 1 shallot, coarsely chopped

½ tsp ground cumin, (optional)

2 cloves garlic, minced

½ cup fresh cilantro leaves, chopped

1 lime, juiced


Turn on your overhead ventilation or downdraft on medium speed to set the airflow in the kitchen.

Electric Convection ovens - heat the oven in the Convection Broil Mode  Hi or 500 degrees. Gas Ovens - heat the oven in the Broil Mode.

Place the meat on a 2-piece oven broil pan. Place in the oven close to the top heating with at least a 3” clearance. Close the door and set the timer for 6  minutes. If the meat is nicely seared then turn it otherwise cook for a few minutes longer. Cook for a few minutes less on the 2nd side and remove the meat from the hot pan to rest when it comes out of the oven.

Combine the corn with the jalapeno and onion and toss with enough vegetable oil to coat. Spread onto a rimmed baking sheet and broil in the Convection Broil mode Hi or 475 degrees until the corn begins to char. Remove from the oven and scrape into a bowl, cool for a few minutes then stir in the garlic, cilantro, and lime juice.  Season with sea salt and freshly cracked pepper.

Slice the meat into thin slices against the grain and serve with the broiled salsa.

Makes 2 - 3 servings



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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