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Orange Glazed Chicken
1 (4 to 6 lb.) Chicken, whole
1 Tbsp. Lemon juice
1 tsp. Poultry seasoning
Preheat Convection Oven at 400°F for 20 minutes.
Rinse chicken and pat dry. Combine ingredients in small saucepan; Stir. Warm over
low heat until marmalade is melted. Brush over chicken.
Place meat on Rack and place in preheated Cookwell. Cover; turn on Fan using switch
on top of Motor. Roast 12 to 15 minutes per lb. or until meat thermometer reaches
180°F.
Serves 4
Ham Patties
2 lb. Ground lean ham
1/2 Cup Plain yogurt
2 Tbsp. Sweet pickle relish
Combine ingredients in large bowl; stir until well mixed. Form into 8 patties.
Place meat on Rack and place in preheated Cookwell. Cover; turn on Fan using switch
on top of Motor. Roast 10 to 14 minutes per lb. or until meat thermometer reaches
165°F.
Serves 6 to 8
CONVECTION ROASTING
1 Cup Orange marmalade
1 Tbsp. Parsley or Cilantro, chopped
1 large Egg
3/4 Cup Seasoned Bread crumbs
1/2 tsp. Mustard
Fish Steaks
2 (6 to 8 oz) Halibut or Swordfish steaks
2 tsp. Olive or peanut oil
1/4 tsp. Ground Ginger
Preheat Convection Oven at 450°F for 20 minutes.
Place steaks on Rack. Squeeze limejuice over steaks; Brush on oil. Sprinkle paprika,
ginger and pepper. Set Rack into preheated Cookwell. Cover; turn on Fan using switch
on top of Motor. Roast 12 to 15 minutes per lb. or until fish flakes, depending on
thickness of steak.
Serves 2
BBQ Pork Chops
6 (9 to 11 oz. ea..) Bone-in Pork chops
1/4 Cup Lemon juice
1 tsp. Italian herb seasoning
Preheat Convection Oven at 450°F for 20 minutes.
Place meat on Rack and place in preheated Cookwell. Cover; turn on Fan using switch
on top of Motor. Cook for 5 minutes. Remove from Cookwell.
Combine ingredients in small bowl; whisk to blend. Brush over meat. Return rack to
Cookwell. Cover and roast 20 to 25 minutes per pound or until meat thermometer
reaches 155°F.
Serves 6
1 small Lime, quartered
1/2 tsp. Paprika
Dash of ground pepper
1/2 Cup Barbeque sauce
1 Tbsp. Brown sugar
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