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Learn to Adapt your recipes to The Convection and Convection-Steam Oven

FAQ PAGE

HowWhatWhyDo

There are several reasons why roasting vegetables for soup makes sense:

When vegetables are roasted, their natural sugars caramelize so they develop better flavor.

Vegetables roasted in Convection retain more moisture which translates to better flavor.

Most of us don’t have a soup pot large enough to accommodate a large quantity of vegetables so roasting vegetables for soup makes more sense.

Best of all it’s easy to roast a tray of vegetables for soup while you are cooking other foods.

Creamy soup garnished with herbs, surrounded by a salad of squash, greens, and beans, and round bread slices on white plates. Cozy setting. — Vegetables roasted using convection, bring out rich flavors and perfect textures and the right amount of humidity..

OUR LATEST CONVECTION RECIPES

I paired my salmon burgers with cannellini beans sautéed with shallots and garlic, tossed with some freshly made walnut pesto, and a tomato salad.

Convection Baked Salmon Burgers

Lamb kofta baked together with a medley of cauliflower and peppers is an easy-to-prepare, quick-cooking meal. Served with a crisp salad, some fresh pita bread, and tzatziki sauce, this easy meal has the appeal of great flavor and textures.

Baked Lamb Kofta and Roasted Cauliflower

The key to success when roasting lean cuts of meat like a pork loin is keeping the temperature on the low side and keeping a careful eye on the timing. Creating a flavorful marinade and cooking the roast in convection adds great flavor and ensures better moisture retention.

Slow Roasted Balsamic Glazed Pork Loin Roast

This zesty, easy-to-prepare braised chicken dish is started on the cooktop and finished in the oven to gently cook the meat while rendering the skin golden and crispy.

Braised Chicken with Lemon Mint and Almonds

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