Convection Recipes

Easy Convection Meal

Chipotle Chili Braised Short Ribs

Baked Stuffed Winter Squash

Caramel Sauce, Apple  Bread Pudding

Since we tend to use our ovens for longer periods of time during the cooler months it’s always worthwhile to consider preparing several dishes at one time.  Each of the dishes in this meal are easy to make but to make all three at one time takes a little planning.

  1. 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.

  2. Now prepare the squash. First you need to carefully cut them in half and scoop out the seeds then the squash need to be baked or steamed to soften the flesh before stuffing.  If you are using your Combi Steam Oven to steam them you can steam the grains for the stuffing at the same time.

  3. Allow approximately 15 minutes to steam the squash and during that time you can saute the vegetables that will be mixed with the grains for the stuffing.

  4. Prepare the bread pudding. Soak the cubed bread in the egg mixture while you saute the apples. The caramel sauce goes together really quickly just before serving.

The bread pudding and stuffed squash can be baked in the oven at the same time and the short ribs can either be warmed on the cooktop or in the oven.

Chipotle Braised Short Ribs

4 - 5lbs beef short ribs, about 8 (2 per person)

2 - tablespoons olive or vegetable oil

2 - tablespoons, butter

1 - medium onion, coarsely chopped

4 - cloves,garlic, pressed

3 - ounces brandy or medium sherry (measured out don’t pour from the bottle)

¼ - teaspoon dried mixed Italian seasoning

1 - bay leaf

1 - 14oz can whole tomatoes

2 - tablespoons tomato paste

1 - cup beef broth

1 - tablespoon chilis in Adobo

Serves 4

Preheat the oven Convection or Convection Bake 300 (small ovens, 325 larger ovens)

Pat the short ribs dry and season with salt and pepper.

Heat a large heavy pan over moderate heat and add the oil and butter.

Place the short ribs in the pan, meaty side down and leave to brown for a few minutes then turn and brown the other side. When browned all over, reduce the heat and remove from the pan.

Stir in the onion and cook to soften over moderate heat then stir in the garlic and cook for a minute before carefully adding the brandy to the pan and let it cook for a minute or so.

Now add in the remaining ingredients breaking up the tomatoes with a fork as they soften.

Bring the mixture to a gentle boil, cover and place in the oven to cook for approximately 2 hours or until the meat is very tender.

Allow the meat to cool in the pan and be sure to skim off any fat that solidifies on the surface before reheating.

Serves 4

Baked Stuffed Winter Squash

3 - small carnival or acorn squash

½ - cup quinoa, barley or bulgur (all make a good stuffing)

1 - tablespoon olive oil

2 - tablespoons butter

½  - medium yellow onion, finely chopped

3 - cloves garlic, minced

¼ - teaspoon dried oregano

½ - lb crimini or shiitake mushrooms

½ - bunch lacinto kale or chard, ribs removed, leaves finely chopped.

Preheat the Steam Oven in the Steam Mode or the Convection Oven in Convection Bake 350

Carefully cut the squash in half so each forms a nice sized bowl. Scoop out the seeds and enough of the flesh to allow room for stuffing.  You can always chop any excess squash and add into the stuffing.

Place the squash on a solid pan and steam for 15 - 20 minutes or until tender when pierced with a fork.  If cooking in the Convection oven be sure to add a ¼ cup of water to the pan and cover the squash with foil.

Place the quinoa or other grain in a solid pan and cover with 1 cup of water and steam at the same time as you cook the squash. Meanwhile, saute the vegetables for the stuffing.

Heat a medium skillet over moderate heat and add the oil and butter, stir in the onion and cook to soften. Add the garlic and oregano and stir in the mushrooms.  Cook until the mushrooms release their juices then stir in the chopped greens. Cover and cook over low heat for 8 - 10 minutes before stirring in the cooked grains.

Grains can also be added directly to the pan with some water and cooked covered after the greens have been added.

Taste for seasoning before adding to the partially cooked squash.

Bake uncovered  in the Convection Bake Mode 350 degrees for 20 - 25 minutes.

Caramel Sauce Apple Bread Pudding

1 - loaf cinnamon challah bread cubed

6 - large eggs

½ - cup granulated sugar

2 - cups half and half

3 - tablespoons butter

3 - tablespoons brown sugar

4 - apples, peeled, cored and chopped

2 - ounces brandy

Place the cubed bread in a large bowl, mix the eggs, sugar and half and half and pour over the bread to soak.  Meanwhile, heat a large skillet over moderate heat, add the butter and brown sugar and heat until the sugar has dissolved.  Stir in the apples and cook for 8 - 10 minutes until softened and slightly caramelized.

Stir in the brandy and cook for a few more minutes, cool before adding to the bread mixture.

Scrape the contents into an oven safe casserole and bake Convection Bake 350 degrees for 30 - 35 minutes until the custard is set.

Caramel Sauce

½ - cup brown sugar

4 - tablespoons butter

½ - cup heavy cream

Melt the sugar and butter in a small heavy pan over moderate heat.  When the sugar has dissolved and has become liquid, carefully stir in the cream and remove from the heat.

Pour over the cooked bread pudding before serving.


Larissa Taboryski


Cauliflower Mc & Cheese

Convection Bake Mode

This delicious version of perhaps the most popular comfort food incorporates some steamed cauliflower but you could also substitute broccoli if you prefer.


3 - cups elbow pasta

2 - cups, small cauliflower or broccoli florets

3 - tablespoons butter

3 - tablespoons all purpose flour

2 - cups milk

1 - teaspoon salt

Dash of pepper

1 - cup grated Jack cheese

2 - cups grated Cheddar cheese

¼ - cup fine breadcrumbs mixed with

¼ - cup grated Parmesan cheese and

2 - tablespoons minced fresh parsley


Cook the pasta in 8 cups of water with ½ teaspoon of salt, drain and rinse in cold water.

Steam the cauliflower and when cooked combine with the pasta.

Heat the butter in a small heavy saucepan, add the flour and stir to blend.

Cook for a few minutes taking care not to let the butter get too dark.

Whisk in the milk and cook over moderate heat until thickened.

Remove from the heat and stir in the cheese whisking until it is all blended, taste and add salt and pepper as needed.

Preheat the oven to Convection Bake 350 degrees (using Convection ensures even heat distribution and enables you to roast some meat or vegetables on another rack at the same time)

Mix  the cheese sauce with the cooked pasta and cauliflower and pour into an oiled oven casserole dish (approx 9 x 13) cover and bake on the center rack for 30 minutes.

After 30 minutes, remove the foil and sprinkle the breadcrumb, parsley, Parmesan cheese mixture over the pasta and cook for another 10 minutes until the topping has browned.


Susanne Jensen

Turkey Lasagna with Zucchini Noodles, Mozzarella and Pesto

Convection or Convection Bake

I won’t kid you, Lasagna always takes work but the efforts are always worthwhile and in this version the zucchini “noodles” are easily prepared at the same time using Convection.

It takes about 10 minutes to slice the zucchini and about 20 minutes to cook and cool them.

The turkey filling takes about 40 minutes to prep and cook and while that is cooking you can assemble the other ingredients so you are ready to layer everything into the casserole for baking. Once everything is prepped, layering the lasagna into the casserole is easy.

Zucchini Noodles

6 - large zucchini, ends trimmed each cut lengthwise into 6 ¼” thick slices

½ - teaspoon mixed Italian seasoning

2 - tablespoons olive oil

Turkey Filling

1 - tablespoon olive oil + 2 tablespoons unsalted butter

1 - lb ground dark turkey meat (or ground beef if you prefer)

1 - medium yellow onion, peeled and cut into 1” dice

3 - cloves garlic, peeled and minced

Dash of ground chili flakes if you like some spice

1 - 15oz can whole peeled tomatoes

2 - tablespoons tomato paste

Additional Ingredients

1 - 15oz container Ricotta cheese

1 - 4 oz container Pesto (or ½ cup homemade)

1 ½ - lbs shredded Mozzarella cheese

Preheat the oven to Convection or Convection Bake 400 degrees

Lay the zucchini slices onto 2 rimmed baking sheets, sprinkle with the seasoning and drizzle with some olive oil, salt and pepper and cook for 15 - 20 minutes until softened, then set aside to cool.

Meanwhile heat a large heavy skillet or saute pan over moderate heat, when hot add the oil and butter and when the butter sizzles increase the heat and add the ground turkey.  Break it up with a fork and cook over medium high heat until evenly browned.  Turn off the heat and remove the turkey from the pan with a slotted spoon.

Return the pan to heat and over moderate heat saute the onion until softened, add the garlic and cook for a few minutes before adding the tomatoes.  Cook over moderate heat breaking the tomatoes with the back of a spoon (you can use chopped tomatoes if you prefer) then stir in the tomato paste.  Add the browned turkey and any accumulated juices to the pan and simmer for 20 - 30 minutes.  Taste and add salt and pepper as needed.

Layering the Lasagna

Spoon a little of the sauce onto the bottom of an oven casserole dish and add one layer of the cooked zucchini noodles.

  1. Add half  of the turkey mixture, spread over the noodles and top with a cup of mozzarella cheese

  2. Add another layer of noodles and spread the ricotta over the noodles, or flatten a few tablespoons between your palms and place over the noodles.

  3. Gently spread a layer of pesto over the ricotta and top with another loosely packed cup of mozzarella and another layer of noodles

  4. Add the remainder of the turkey, another cup of cheese and the final layer of noodles.

  5. Spread a little more pesto over the top of the noodles and top with a sprinkling of mozzarella cheese.

Preheat the oven to Convection Bake 325 degrees

Cut a sheet of foil to fit the casserole and lightly oil the non-shiny side.

Cover the casserole loosely so the foil doesn’t stick to the cheese and bake on the middle rack for 25 minutes.

Remove the foil and bake for another 15 minutes until the cheese is bubbling, allow the casserole to stand for at least 10 minutes before serving.

Serves 6 - 8


Larissa Taboryski

Shepherd’s Pie with Seitan

Convection Bake

Another dish on the list of popular comfort foods, this version from Susanne Jensen will show you just how delicious a plant based version of this dish can be. If you don’t have a big group to feed you can easily portion this casserole into smaller portions and freeze some for later use. 


2 - tablespoons oil 

1 - yellow onion, diced 

3 - cloves garlic, minced 

1 - teaspoon thyme

 2 - carrots, finely diced 

1 - rutabaga, finely dice 

1 - pound seitan, ground in a food processor or meat grinder 

2 - tablespoons tomato paste 

1 - tablespoon vegan Worcestershire sauce 

1 ½ - teaspoons salt ¼ t- easpoon pepper 

2 - cups water mixed with 2 tablespoons vegetable powder 

1 - tablespoon cornstarch dissolved in 2-3 tablespoons cold - water ½ - cup fresh or frozen peas 

3 - large baking potatoes, peeled and cut into small chunks 


1. Heat oil in a frying pan and add onion and garlic. Sauté for 3-4 minutes. 

2. Add rutabaga and carrot and sauté for another 3-4 minutes. 

3. Add thyme, seitan, tomato paste, Worcestershire sauce, salt, pepper, water with vegetable powder and cook for 6-8 minutes.

 4. Add dissolved cornstarch and cook until vegetable seitan mixture has slightly thickened, approximately 1 minute. 

5. Stir in peas. 

6. Meanwhile steam the potatoes in 1 cup of water over moderate heat until very tender. Mash with some butter and milk until creamy. 

7. Assemble shepherd’s pie by adding vegetables to a baking pan and cover with mashed potatoes. 

8. When ready to serve, preheat the oven in the Convection Bake Mode 400 degrees and bake uncovered for 20 minutes until the potatoes begin to brown (40 minutes if the casserole has been refrigerated.) 

Serves 6 - 8


Susanne Jensen


Convection Meal Italian Meatloaf

Italian Style Meatloaf, Roasted Vegetables and Summer Fruit Shortcake Cobbler

Successfully cooking a complete meal at one time requires planning but with a little orchestration it’s quite simple. Follow these steps for success.

First arrange the oven racks to accommodate the different dishes.

Preheat the oven in the Convection or Convection Bake mode 350 degrees.


Meatloaf 40-45 minutes cooking time + 12 minutes resting time.

Roasted Potatoes and peppers 25 - 30 minutes.

Shortcake Cobbler 40 45 minutes.

If using Convection Bake the Top and Bottom heating elements will be generating the heat while the fan circulates the heated air, so foods placed closer to the elements will receive more direct heat. Ideally, cook the meatloaf and vegetables on the lower rack and the cobbler on the upper rack.

Italian Style Meatloaf

This recipe begins with sauteing the onions, garlic and peppers then combining with the remaining ingredients. The meatloaf can be combined a day in advance of cooking and shaped into a log on a rimmed baking sheet or packed into a loaf pan.


1 small yellow onion, finely chopped

4 cloves garlic, minced

1 red pepper, seeds removed, finely chopped

½ tsp, mixed Italian seasoning

2 lbs ground beef OR 1 lb ground beef mixed with

1lb mild or spicy bulk Italian sausage

2 large eggs

½ cup breadcrumbs

½ cup fresh basil leaves, chopped

½ cup Italian parsley leaves, chopped

1 cup grated Parmesan cheese

2 tbsp Balsamic vinegar

½ tsp Kosher salt

Freshly ground pepper to taste

½ cup ketchup or more to taste


Heat a medium sized skillet over moderate heat and add 2 tablespoons of olive oil. Add the onion and saute for a few minutes until it softens.  Stir in the garlic, red pepper and seasoning and cook for 8 - 10 minutes until the peppers are soft and slightly charred on the edge. Set the vegetables aside to cool slightly before adding to the remainder of the ingredients.

Combine the remainder of the ingredients in a large mixing bowl and gently fold in the cooked vegetables taking care not to overmix. Pack the meatloaf into a loaf pan or place on a rimmed baking sheet and shape into a tight uniform log. Spread the ketchup evenly over the top. 

Slide the tray onto the lower rack in the oven and set the timer for 40 minutes. The meatloaf should be firm to the touch and the internal temperature should reach 160 degrees when checked with an instant read thermometer.

Roasted Potatoes with Peppers

2lbs small golden potatoes, washed, dried and cut into ½” thick slices

2 bell peppers, use different colors, halved, seeds removed and cut into 1” chunks

1 small red onion, peeled and cut into 1” chunks

½ tsp smoked Spanish paprika (mild or spicy)

2 tbsp olive oil

Combine the vegetables in a medium sized bowl and add the paprika and oil. Just before adding to the oven add in ½ tsp Kosher salt and a little freshly ground pepper. The vegetables can be cooked next to the meatloaf or or a separate tray.

Summer Fruit Shortcake Cobbler

6 medium nectarines or peaches, pits removed, cut into 2” chunks

2 cups fresh blueberries or blackberries

¼ cups sugar

1 tablespoon all-purpose flour

Combine the fruit and sugar in a 9 x13 oven casserole dish and gently fold in the flour.

Shortcake Topping

1 ¼ cups all purpose flour. Sift into a large bowl

4 tbsp sugar

1 ½ tsp baking powder

½ tsp salt

In another bowl whisk

1 cup chilled whipping cream

1 large egg

1 tsp vanilla extract

Fold the wet ingredients into the dry ingredients to form the dough, it will be quite soft.

Drop the dough in even mounds over the fruit. The dough can be sprinkled with a little more sugar combined with a ½ tsp ground cinnamon for some added pizzazz. Place the cobbler in the upper portion of the oven and cook for 40 - 45 minutes until the biscuits are golden and firm to the touch.

Each recipe serves 6 - 8 people


Larissa Taboryski