YOUR RECIPE FOR CONVECTION COOKING!

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When the Apricot and Pistachio tart is baked in the Convection Bake mode the crust bakes through perfectly and the fruit caramelizes while remaining juicy and delicious

Chicken Meatballs with Miso and Ginger and Roasted Green Beans with Spicy Tofu are two simple zesty recipes.

Some finely minced garlic and fresh ginger add a lot of flavor to these easy-to-prepare Asian pork meatballs that bake in 20 minutes in a convection oven

Slow cooking barbecue chicken pieces in your Convection or Steam oven and finishing the cooking on the grill renders evenly cooked, flavorful, and juicy with just the right amount of sear.

In this recipe this chicken soaks in a spicy buttermilk brine for 6 hours or overnight, it is then dredged in flour and set aside to rest before being baked in a convection oven.

Convection is ideal for heating ham since the heat penetrates the food from the edge to the center, therefore it is less drying. However if the ham is uncovered, basting it every 40 minutes or so will give better results.

Prepare this Baked Mahi Mahi meal with Roasted Vegetables in your convection oven. The key is the timing of the dishes and of course your convection oven

It's easy to cook a complete meal in Convection with outstanding results however, planning is key. Follow these tips for success.

Baking stuffed peppers with farro, chickpeas and chard in Convection ensures the stuffing doesn't dry out during the baking, resulting in great flavor and texture

I begin the stuffed pork chops with a sear on the cooktop and a slow finish in the oven. It will yield not only incredibly flavorful pork chops, but they will be juicy and tender.

Chicken baked in Convection with rosemary, tomatoes, peppers, and mushrooms with a Balsamic glaze together with a dish of oven polenta or risotto is a delicious Convection meal.

A warm cobbler with berry and peach is one of the easiest desserts to make. The preparation is very simple and it can be baked at the same time as other foods being cooked in Convection.

The Convection Bake mode is the ideal mode for baking this delicious pie to achieve a golden flaky crust and juicy filling. If using fresh blueberries, spread them onto a rimmed baking sheet and freeze prior to using.

It can get any easier than preparing crispy braised duck legs and oven polenta. Goodbye to cooking polenta on stove!

It only takes 10 - 12 minutes for the initial cooking stage for the Short Ribs before they go into the oven for a good 2 hours so obviously get those done first even a day in advance.

Oven Baked Breakfast Potatoes with Breakfast Sausage is perfect meal for brunch. You can cook in multiple racks in convection!

As you become comfortable with your oven cooking modes a Broiled Cod with Miso Soy Glaze is easy to prepare. Moisture and flavor are king in this recipe!

This spicy subtly sweet smear makes a terrific easy sauce for a broiled salmon with honey mustard glaze, served with steamed vegetables. A quick and easy meal

For best results when broiling steak season with salt immediately prior to cooking. For thinner cuts like the T Bone season immediately before works well

In this meal the spice infused softened butter is spread under the chicken skin prior to cooking then the chicken is cooked for 15 minutes in Convection Mode at 400 degrees, then lowered it to 350

The smooth exterior of butternut squash makes it one of the easiest hard squash to work with. In this recipe, the flesh is scooped out, diced, and combined with red quinoa, kale, and mushrooms to make the stuffing.

This Chocolate Caramel Apple pie is my go to apple pie recipe. The combination of the caramel sauce and streusel topping is fabulous, and baking the pie in Convection gives texture to the apples.

Carrot Apple muffins with pecan and coconut are great snack. Because they are made with vegetable oil they keep well in an airtight container or can be frozen.

This delicious Mac and Cheese Cauliflower casserole is perhaps the most popular comfort food. It incorporates some steamed cauliflower but you could also substitute broccoli if you prefer.

Convection Bake is the ideal mode when baking Italian Cheese Bread with Mozzarella. You will have a light crisp perfectly baked crust

Pork Shoulder Roast Stuffed with Spinach and Cheese

Convection Roast Mode or Convection Bake Mode

Convection is the ideal mode for cooking a stuffed pork shoulder roast in order to prevent the meat from drying out while cooking. Pork shoulder can be braised with liquid in a Dutch oven or slow-roasted on a rack in a shallow pan, but when it is butterflied, pounded, and stuffed the cooking time is significantly reduced.

Convection cooking is ideal for baking a stuffed pork shoulder

If you are not sure about butterflying the roast, ask the butcher to do it for you, basically you are cutting it open like a book. Once butterflied then pounding the meat with a meat tenderizer will increase the surface area for stuffing.

This cut of meat is best cooked low and slow, I used the Convection Roast Mode, 350°F degrees for 30 minutes then reduced the oven temperature to 325°F and continued cooking my 3lb roast for another 1 1/2 hours.

Cuts of meat like pork shoulder require longer cooking to tenderize, so doneness is determined by the texture of the meat. At the end of the cooking time, it should be almost fork tender. Adding some stock and wine to the roasting pan will create enough juices to make a delicious pan sauce.

INGREDIENTS

3 - 4 lb. pork shoulder roast, butterflied

1 whole shallot, diced

3 cloves garlic, minced

½ tsp mixed Italian seasoning

Pinch of dried red chilies

1 10 oz package, washed baby spinach, coarsely chopped

¼ cup grated Parmesan cheese

½ cup grated Fontina cheese

1 cup of stock (optional) to add to the roasting pan

½ cup white wine (optional) to add to the roasting pan

PREPARATION

Begin by preparing the stuffing.

Sauté the shallots and garlic gently for a few minutes in a little olive oil and butter. Stir in the Italian seasoning and red chilies then add the spinach in handfuls until it has all wilted.

Set the stuffing aside to cool then combine it with the cheeses.

Cut about 8 or 9 lengths of butcher twine to have it ready to tie up the roast.

Heat the oven in the Convection Bake or Convection Roast mode to 350 degrees.

Lay the butterflied roast on a rimmed baking sheet and sprinkle some kosher salt and fresh pepper over the meat then spread the stuffing evenly over the meat, leaving a 1” border around the edge.

Tie one length of string around the center of the roast, then tie the rest of the roast in 1 - 2” intervals. Season the outside of the meat with some Kosher salt and cracked pepper and a sprinkle of mixed Italian seasoning and drizzle with a little olive oil to coat. Place the roast on a rack in a shallow pan and add the stock and wine to the pan.

After 30 minutes, reduce the oven temperature to 325 F and cook the roast for another 1 ½ hours. Be sure to let the meat rest for 15 minutes before slicing.

Serves 6