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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

A classic Paris-Brest is traditionally made by forming a large choux pastry ring. After baking, the pastry is split, filled with cream, and topped with hazelnut praline. However, this version is more straightforward, featuring Chantilly cream, almonds, and raspberries.

Paris-Brest with Chantilly Cream and Raspberries

This straightforward apple strudel recipe is designed to be quickly assembled using store-bought puff pastry. The humid environment of a convection oven is perfect for baking puff pastry, as the moisture effectively separates and puffs up the layers.

These delicious crispy shortbread crackers, with sharp cheddar cheese and a hint of cayenne pepper, are perfect for serving with wine or cocktails but are also delicious served with soup.

Crispy Cheddar Cocktail Crackers

These sausage rolls' filling is ground pork mixed with sauteed onion and garlic. These rolls are relatively easy to make because they are formed in a log and then cut into small bites, so they are much less work than making individual appetizers.

Sausage Rolls in Puff Pastry

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