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Roasted Sweet Potato & Black Bean Salad

You can cook the ingredients of this salad in Convection Bake or Convection Roast.

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1 ½ - lbs sweet potatoes, peeled and cut into 1” dice

1 - medium red onion cut into small dice

2 - tablespoons olive oil

½ - teaspoon salt


Preheat the oven to Convection Bake or Convection Roast 400 degrees.

Toss the potatoes and onion with the oil and salt and spread onto a rimmed baking sheet. Bake for 25 - 30 minutes until the edges are brown. Set aside to cool when done.

Meanwhile prepare the dressing and remaining salad ingredients:

2 - 15oz cans black beans, drained

1 - yellow or red bell pepper, seeded and cut into small dice

1 - cup fresh cilantro leaves, chopped

Combine in a large mixing bowl and combine with the cooled potatoes.


½ cup olive oil

1 ½ - teaspoons salt

1 - large jalapeno pepper, seeded and coarsely chopped

2 - cloves garlic

¼ - cup lime juice (2 good sized limes)

Combine all the ingredients for the dressing in a blender and process until smooth.

Add ½ to the salad mixture and combine gently taking care not to crush the potatoes, taste and add additional dressing to taste.



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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