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Spice Rubbed Chicken Pieces

When using Convection these spice rubbed chicken pieces can be cooked at the same time with one or two vegetable side dishes. In this photo I cooked Farro Stuffed Peppers and Steam Roasted Potatoes with Tomatoes and Capers, the recipes are in the Vegetable section.

Convection Roast or Convection Bake Mode.

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6 - 8 assorted bone-in skin on chicken pieces

1 - teaspoon kosher salt

1 - teaspoon mixed Italian seasoning

2 - teaspoons smoked paprika


Pat the chicken pieces dry and place on a rimmed baking sheet.  

Combine the seasoning and rub into the chicken pieces, drizzle with a little olive or vegetable oil, be sure to let them sit out of the refrigerator for at least an hour before cooking.

Some red onion and lemon cut into ½” thick slices and tossed with oil can be added to the chicken prior to cooking and if you are going for bold flavors, fold in some olives halfway through the cooking time.

Cook in the Convection Roast or Convection Bake Mode 400 degrees for 30 minutes or until juices run clear.  

Remember meats are best if they rest for 5 minutes ( for small pieces) before serving.



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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