16
Convection Oven
Roasted Vegetables
Yield: 4 servings
Cooking Time: 20 minutes
Ingredients:
1 lb. vegetables (i.e. sweet potatoes, eggplant, zucchini, yellow
squash, onions or green tomatoes)
3 tbs. vegetable oil
1
/
2
tsp. minced garlic
Salt and pepper to taste
1 tbs. fresh chopped parsley
Method:
1. Wash and dry vegetables. Cut into
1
/
2
” x 2” chunks.
2. Place glass bowl on base, elevated wire rack in bowl
and lid on bowl. Preheat oven to 475°F for 6 minutes.
3. In a pot with a lid, combine oil, garlic, salt and pepper.
Add vegetable slices and secure the lid. Toss vegetables
vigorously in pot.
4. Reduce heat to 450°F. Arrange vegetables directly
on wire rack and roast for 20 minutes.
Tip: Roast vegetables at the same time as your roast.
Either arrange vegetables directly on the rack with meat
or set them on the top rack. Cooking time will increase to
35 minutes.
Spicy Wings
Yield: 6 servings
Cooking Time: 30-45 minutes
Ingredients:
3 lbs. chicken wings, trimmed
Marinade:
1 tsp. finely chopped garlic
1
/
2
cup soy sauce
1 tbs. vegetable oil
1 tbs. hot pepper oil
Method:
1. Combine marinade ingredients in a large mixing
bowl. Add chicken wings and toss to coat. Cover
and refrigerate at least 30 minutes.
2. Place glass bowl on base, wire rack in glass bowl and
lid on bowl. Preheat oven to 475°F for 6 minutes.
3. Drain marinade from wings. Arrange wings directly
on rack and second set on top rack. Reduce heat to
450°F and bake wings for 10 minutes. Reduce heat
to 400°F and bake for 20 minutes or until very tender.
Remove top rack of wings, if necessary, and continue
cooking bottom rack of wings for 10 minutes. Serve
while hot.