Your Recipe for Convection Cooking

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Standing Rib Roast

Convection is the ideal mode for roasting large cuts of meat because meats cooked in Convection retain more moisture which ensures better flavor and texture. This video demonstrates two options for roasting a beef rib roast in Convection. One method provides tips for traditional roasting the other provides tips for roasting at a Low Temperature with a high heat finish just prior to serving.

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Ingredients

1 Rib roast

Preparation

Traditional Method


Season the meat with a rub of Kosher salt and your  preferred seasoning at least a day in advance. Cover the roast with a  sheet of wax paper and refrigerate overnight.

Remove the roast at least 2 hours prior to cooking so  that it will cook evenly. Bone-in-roasts can be cooked directly on a  shallow rimmed baking sheet as the meat will not touch the pan. Boneless  roasts should be cooked on a rack in a shallow pan so the heat can  circulate evenly around the meat.


Directions


Heat the oven to 425°F in either the Convection Roast or Convection Bake Mode.


Place the meat in the oven, insert the oven probe if  your oven features one. Close the door and program the meat probe to  reach the desired internal temperature, keeping in mind the internal  temperature will continue to rise slightly while the meat is resting.  Then set the timer for 15 minutes. When the set time has elapsed reduce  the oven temperature to 325°F.


Remove the meat when the desired internal temperature has been reached and rest the meat for 15 minutes before carving.


Low Temperature Roast Method


Follow the steps in the first paragraph of the Traditional Method.

Heat the oven to 200°F in the Convection, Convection Roast or Convection Bake Mode.

Place the meat in the oven and insert the probe if your oven features one.


Close the door and program the meat probe to reach  about 5 degrees below the desired internal temperature. The internal  temperature will continue to rise while the meat is resting and also  when the roast goes back in the oven for the high heat sear.


When the desired temperature has been reached, remove the roast from the oven and set it aside to rest for 15 minutes.


Increase the oven temperature to 425°F return the  roast to the oven and cook for approximately 15 minutes until the fat  has rendered and the crust has crisped and browned. Because the meat has  already rested it can be carved immediately after the high heat sear.

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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.

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Larissa Taboryski

PDF Recipe

Ingredients

Preparation

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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