Techniques and Recipes

CONVECTION
INGREDIENTS
5 ounces bacon, diced
5 ounces ground pork breakfast sausage
1 medium yellow onion, fi nely diced
½ teaspoon black pepper
½ teaspoon kosher salt
¼ teaspoon garlic powder
6 eggs
¼ cup whole milk
2 tubes (10 count) buttermilk biscuits
¾ cup cheese of choice, shredded
Egg Muffins
Add various meats, cheeses, and vegetables to keep this savory brunch option interesting
weekend after weekend.
PREPARATION METHOD
1. In a large pan, fry the bacon over medium-high heat. Add the
sausage and onion, and sauté until the sausage is cooked through
and the onion is translucent. Season with black pepper, salt, and
garlic powder. Set aside. 2. In a medium bowl, whisk the eggs
and milk. 3. Preheat the oven on Convection Mode set to 350°F
degrees with a rack set on position “1.” 4. Coat mu n tin with
cooking spray. In each mu n cup, fl atten one biscuit, pressing
and forming it along the bottom and sides. 5. Divide the bacon
and sausage mixture between the mu n cups. Pour enough
egg mixture to fi ll each mu n cup ¾ full. Top with the shredded
cheese. 6. Place into the preheated oven and bake for 20 minutes
or until fully set. Remove from the oven and serve immediately.
COOKWARE RACK/RISER MAKES COOK TIME
OVEN-SAFE RACK POSITION 1 12 MUFFINS 20 MINUTES
INGREDIENTS
1 (3½ to 4 pound) whole chicken
1 bunch fresh parsley
2 sprigs fresh rosemary
7 sprigs fresh thyme
½ of a lemon, sliced into wedges
2 cloves garlic, smashed
1 tablespoon olive oil
Kosher or sea salt
Freshly ground black pepper
2 small yellow onions, quartered
8 cloves garlic, peeled
3 tablespoons olive oil
Roast Chicken
Roast an entire chicken with succulent results.
PREPARATION METHOD
1. Preheat the oven on Convection Mode set to 425°F
with the short riser set on glass tray. 2. Stu the parsley,
rosemary, thyme, lemon, and smashed garlic inside
the chicken. Truss the chicken closed with cotton
kitchen twine. Rub the exterior of the chicken with one
tablespoon of olive oil. Liberally season the chicken with
salt and pepper. 3. Scatter the onions and peeled garlic
in a small roasting pan, and drizzle with olive oil. Add
the chicken to the roasting pan. 4. Place the pan into the
oven and cook for 1 hour and 15 minutes, or until the
internal temperature of the chicken, in the thickest part
of the breast, reaches 165°F degrees. Allow chicken to
rest for 10 minutes before slicing and serving.
COOKWARE RACK/RISER MAKES COOK TIME
OVEN-SAFE LOW RISER 1 WHOLE CHICKEN 1 HOUR, 15 MINUTES
QUICK TIP
Personalize your muffins
with an assortment of
vegetables and other add-ins.
– Fresh basil
– Grape tomatoes
– Cremini mushrooms
– Bell peppers
– Smoked salmon
– Capers
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