Roast Chicken

Place 1 Whole Chicken in a glass dish.

I add water to the bottom, so I can make gravy.

Sprinkle the chicken with your favorite spices.

Convection Roast @ 375-400 degrees for 80 minutes.

Since each oven is different, check for done-ness of your ‘bird’….Roast longer is necessary!

Chicken should come out done in the middle and around all bones AND Crispy on the outside.





Hasselback Potato’s My Way


Baking Potato


Spices – you favorite

1 teaspoon Butter or drizzle a little Olive Oil.


Scrub potato and slice very thin the length of the potato.

Slice fresh Onion and place inbetween each (or most) of the potato slices.

Sprinkle with your favorite spices and add Butter or drizzle Olive Oil.

Wrap in aluminum foil.

Preheat oven to 400 degrees.

Place potato’s on a baking sheet and into the oven during preheating.

When up to temperature, bake for 45 minutes in your Convection Oven.   If you like a softer potato, bake for 55 minutes.


Italian Roasted Vegetables

  • 1 medium zucchini, sliced 1/4-inch thick
  • 1 medium yellow summer squash, sliced 1/4-inch thick
  • 1 medium red onion, sliced 1/4-inch thick
  • 1 tablespoon Canola Oil
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
Convection Directions
  1. Preheat oven to 425°F. Combine all ingredients in large bowl; toss to coat.
  2. Spread vegetables in single layer in shallow baking pan. Bake 10 minutes or until crisp tender, turning once.

IF using a Conventional Oven:

Add a couples of extra minutes to cooking time.

Pizza from the Convection

Flatbread from your local Deli

Marinara Sauce

Onions, chopped and sauteed

Green Pepper, chopped and sauteed

Black Olives, sliced

Mushrooms, sliced


Italian Meatballs, if frozen heat as pkg instructs and then crumble

Olive Oil

Mozzarella, freshly grated through large grate

Heat convection to 400 degrees.   Drizzle Olive Oil lightly on Flatbread and bake for 4 minutes.

Carefully remove from hot oven and build your pizza with your favorite ingredients.   We used the following in order from flatbread to top:

Spoon on thin layer of Marinara Sauce

Crumbled Italian Meatballs


Green Pepper

Black Olives



Topped generously with Mozarrella

Return to hot Convection Oven and bake for 7 minutes.

Slice, Serve and Enjoy!

(Standard Oven:  Bake crust for 6 minutes and when you return with ingredients on flatbread bake for 9 minutes).

White Chocolate, Cherry and Pecan Cookies

YIELD: Makes about 6 dozen.


  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup (packed) golden brown sugar
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 cups dried cherries (about 6 ounces)….I used Dried Tart Cherries
  • 1 1/2 cups white chocolate chips (about 8 1/2 ounces)
  • 1 cup coarsely chopped pecans (about 4 1/2 ounces)


Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper.

Sift first 3 ingredients into medium bowl. Using electric mixer or food processor, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cherries, white chocolate chips, and nuts.

Drop dough by heaping tablespoonfuls onto prepared sheets, spacing 1/2 inches apart.

Convection Oven:   Bake for 9-11 minutes.

*The recipe freezes very well.   I cut frozen cookie dough into a little more than 1″ squares and baked for the full 11 minutes/convection.   I had 12 cookies per cookie sheet.

(For Standard Oven preheat to 375F, Bake cookies until just golden about 16-18 minutes!)