Recipes
ROLLED RIB ROAST
1.8kg rolled rib of beef
2 tablespoons water
Salt and pepper
2 tablespoons flour
2 tablespoons red wine
Extra Water
Trim excess fat from meat. Sprinkle with salt and pepper and rub in well. Place meat in a
greased baking dish and pour wine and water over meat. Marinate for 4 hours. Cook on
low rack in the Convection Oven. Cook at 320
℉
1(60
℃
)for 1 hour. Turn meat and cook at
350
℉
(175
℃
)for a further approximate 40 minutes for rare, 50 minutes for medium or 1
hour for well done.
JAPANESE CHICKEN WINGS
1.8kg chicken wings
1/4 cup sake or dry sherry
½ cup soy sauce
1 clove crushed garlic
1 tablespoon finely chopped
Fresh ginger
Trim excess fat, remove tips from chicken wings and pat dry. Place wings in a bowl.
Combine soy sauce, garlic, ginger, sake or dry sherry. Pour mixture over chicken
wings. Toss well. Cover and allow to marinade for 3 hours, turn wings now and again.
Place chicken wings on high rack in the Convection Oven and cook at 350
℉
(175
℃
)for
10 minutes. Check progress. Turn or move wings as necessary. Cook for a further 8 to
10 minutes until golden brown.
CHINESE ROAST CHICKEN
1.4kg roasting chicken, chicken wings
1 teaspoon five-spice powder
or drumsticks
1 teaspoon crushed garlic
1/3 cup soy sauce
1 teaspoon finely grated ginger
1 tablespoon honey
2 tablespoon sesame oil
Marinade the chicken pieces or jointed chicken in the other ingredients for at least 2
hours, turning pieces now and then. Arrange in a single layer on rack in the Convection
Oven and cook at 400
℉
(200
℃
)for 15 minutes for wings, 20 minutes for legs or thighs or
30 minutes for quarter or half chicken. Turn and cook until ready. Serves 6.
