Mastering the Convection Steam Oven

PREPARATION METHOD
1. Preheat the oven on the Convection Mode at 325°F. 2. In a stand mixer, tted
with the paddle attachment, cream the butter, sugar, salt, and vanilla until pale and
uffy, scraping the sides of the bowl as needed. 3. Add egg yolks and mix until
incorporated. 4. Scrape the bowl and add all the our at once. Mix on low speed
until just incorporated. Do not overmix. 5. Scoop 12 walnut-sized balls of dough
and place onto the solid pan lined with parchment. 6. With wet hands, press a
thumb into each dough ball, making a small depression. 7. Spoon a small amount
of jam into each thumb depression until full. Bake the cookies for 8-12 minutes.
Repeat with remaining portions of dough.
1
1
⁄2 cups softened butter
1 cup sugar
1
1
⁄2 teaspoons salt
1 teaspoon vanilla
3 egg yolks
2
2
⁄3 cups flour
Jar of jam
INGREDIENTS
JAM THUMBPRINT COOKIES
Be forewarned: these cookies are so addictively good, you may polish
off a half-dozen at a time.
MAKES RACK POSITION COOK TIME
3 DOZEN
2
8-12 MINUTES
CONVECTION MODE
LEMON BARS
Buttery, tender, and tart – everything a lemon bar should be.
INGREDIENTS
SHORT DOUGH
2 cups all-purpose flour
1 cup powdered sugar
2 sticks butter, cubed
1
⁄2 teaspoon lemon zest
CUSTARD
1 cup + 2 tablespoons sugar
2 tablespoons + 2 teaspoons all-purpose flour
3 eggs
1 tablespoon lemon zest
6 tablespoons freshly squeezed lemon juice (about 2 lemons)
MAKES RACK POSITION COOK TIME
1 PAN
2
30 MINUTES
PREPARATION METHOD
SHORT DOUGH
1. Preheat the oven on the Convection Mode at 325°F with a rack set on position 2. In a food
processor, combine all ingredients and pulse until the mixture begins to look sandy.
2. Pour out the mixture onto the counter and knead until a soft dough forms.
3. Press into a greased 10x15 jelly roll pan and bake for 18-20 minutes or until
golden brown. Remove from the oven and allow to fully cool.
CUSTARD
1. Preheat the oven on the Convection Mode at 300°F with a rack set on position 2.
2. In a large bowl, whisk together our and sugar. 3. Add the remaining
ingredients and whisk until well combined. 4. Pour the mixture over the
cooled short dough and bake for 12-15 minutes or until just set.
CANDIED LEMON WHEELS (OPTIONAL)
INGREDIENTS
2 lemons cut into
1
⁄8 inch thick wheels,
seeds removed
1 cup sugar
2 tablespoons fresh lemon juice
3
⁄4 cup water
PREPARATION METHOD
1. In a large skillet, stir together sugar, lemon juice,
and water. Bring the mixture to a simmer and
stir until the sugar is dissolved. 2. Lay the lemon
slices in a single layer in the pan and simmer
gently, turning occasionally, for 15 minutes or until
slightly translucent. 3. Remove the lemon slices
from the pan and lay them in a single layer on a
Silpat or waxed paper. Allow to cool completely
and let stand uncovered at room temperature
for at least 4 hours or overnight. 4. Use or store
in the refrigerator covered for up to 3 days.
QUICK START > CONVECTION MODE
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