Chef’s Convection Countertop Oven

Adjust the rack to position 2 in the Chef’s Convection Countertop Oven.

Preheat the oven by selecting dual cook, first set to bake at 350°F (180°C) for 15 minutes

Then set to broil at 500°F (260°C) for 3 minutes

Line the baking pan with parchment or aluminum foil, arrange bacon without overlapping

Bake until lightly crisp, drain excess fat, slice into bite size pieces

Blanche cauliflower in boiling, salted water until just tender, approximately 5 minutes

Submerge in cold water to stop cooking, strain and fill casserole dish, add bacon

Add butter to a saucepan over medium-high heat until lightly browned

Whisk flour and nutmeg, continue to cook for 2 minutes

Combine mustard and milk, continue to heat without boiling

Fold in cheese whisking until smooth, season with salt and pepper

Pour cheese mixture over cauliflower, turning to coat, top with panko, season with salt and pepper

Select dual cook, first bake at 350°F (180°C) for 30 minutes, and then broil at 500°F (260°C) for 5 minutes

Press speed convection, then start, to begin baking until lightly browned and crispy

Filling

Begin with a heavy bottom pan or a Dutch Oven with Cover - Blue, heat oil over medium-high heat

Add lamb and rosemary, season with salt and pepper, sauté, turning occasionally until golden brown, remove meat

Add carrots, celery, onion, and garlic, season with salt and pepper, sauté until golden brown

Move vegetables to one side of pan, add tomato paste to the bottom, sauté until browned

Deglaze pan with wine, reduce until almost dry, add lamb, tomatoes, and stock

Reduce heat to low, continue to reduce until rich consistency, check seasoning, remove from heat, add peas

Position the rack in the middle of the oven, preheat convection oven to 375°F (190°C)

Drop large dollops of potato mixture over the meat mixture evenly with lots of hills and valleys

Bake for 45 minutes or until golden brown and slightly crisp on top, filling bubbling at edges

Toppings

Begin with potatoes in a large stock pot covered with cold water, seasoned with salt and bay leaves

Bring to boil, reduce to simmer, cook until potatoes are knife tender, remove, cool slightly, peel, discard bay leaves

Pass potatoes through a ricer or food mill into stockpot, add butter, milk, and parsley, fold together until smooth

Adjust consistency by adding more milk if necessary, season with salt and pepper

Adjust the rack to position 2 in the Chef’s Convection Countertop Oven

Combine in a mixing bowl, cream and eggs, season with salt and pepper, whisk until smooth

Add mascarpone cheese, thyme and half mozzarella cheese

Layer vegetables in a ceramic dish beginning with tomato sauce, seasoning each layer with salt and pepper

Continue with eggplant, cheese mixture, zucchini, tomato, cheese mixture, peppers, shredded cheese

Arrange any leftover vegetables on top for garnish

Finish with springs of fresh thyme, spread breadcrumbs, feta evenly over top, drizzle with olive oil

Select dual cook, first bake at 350°F (180°C) for 55 minutes, and then broil at 500°F (260°C) for 5 minutes

Press speed convection, then start, to begin baking until lightly browned and crispy

Adjust the rack to position 2 in the Chef’s Convection Countertop Oven

Remove salmon skin, checking for bones, season with salt and pepper, top with lemon zest

Arrange chopped walnuts on a cutting board, drizzle maple syrup evenly over fillets, press gently into walnuts

Place fillets on parchment lined baking tray, fresh squeeze of lemon juice just before baking

Select speed convection at 350°F (180°C) for 15 minutes, then start, to begin baking until lightly browned and crispy

Serve with lemon wedges

Pizza Dough

Combine yeast, sugar, water and oil in a stand mixer bowl, allow yeast to activate for 10 minutes

Sift salt and flour in a bowl, slowly incorporate mixture into mixer with dough hook until dough forms

Turn out dough into a greased stainless bowl, cover with damp cloth

Allow dough to rise at room temperature 1 hour or until doubled in size, divide into 4 portions

Refrigerate for up to 48 hours

Pizza

Place the pizza stone on the rack in the lower position in the Chef’s Convection Countertop Oven

Preheat the oven by selecting dual cook, first set to bake at 500°F (260°C) for 12 minutes

Then set to broil at 500°F (260°C) for 2 minutes

Lightly dust work surface with flour, turn out dough and using a rolling pin or your fingertips press into 12” round

Pizza dough should be ¼“ thick with ½” thickness at the edges, pinch edges for thick crust

Spread tomato sauce evenly over dough, top with ¾ cheese, artichokes, olives, bell peppers and cherry tomatoes

Top with ¼ mozzarella, season with salt and pepper, drizzle with oil

Place pizza on stone using pizza peel, bake until dough puffs and cheese melts, 10-12 minutes

Use pizza peel to remove from stone, cool slightly, slice into wedges

Filling

Begin with a heavy bottom sauté pan or Dutch oven, add butter and olive oil over medium-high heat

Sauté vegetables in batches, seasoning with salt and pepper, until golden brown, remove and set aside

Combine vegetables, add paprika and thyme, return to the pan, sauté until fragrant

Deglaze pan with white wine, add vegetable stock and tomatoes, cook until almost dry

Drop large dollops of squash mixture over the vegetable mixture evenly with lots of hills and valleys

Top with Parmesan cheese, season with salt and pepper

Bake for 45 minutes or until golden brown and slightly crisp on top, filling bubbling at edges

Toppings

Position the rack in the middle of the oven, preheat Chef’s Convection Countertop Oven to 350°F (175°C)

Begin by placing cut-side upwards on sheet pan, drizzle with olive oil, season with salt and pepper

Roast for 60 minutes or until knife tender, remove, cool on a rack, reserve all juices, scoop out flesh, discard skin

Combine squash, juices and butter, mash and fold together until smooth, season with salt and pepper

Sweet Crust Dough

Combine flour, butter, shortening, sugar and salt in a Elite Collection 14-Cup Food Processor, pulse until sand texture

Slowly incorporate ice water, very slowly, adding until dough comes together

Wrap in plastic wrap, pressing flat, refrigerate for ½ hour minimum

Roll out to desired thickness, use rolling pin to transfer to pie plate, trim excess dough

Maple Pecan Filling

Preheat Cuisinart Combo Steam and Convection Oven to 350°F (175°C)

Combine in Precision Master™ Stand Mixer with paddle eggs, brown sugar, butter, salt, vanilla, blend until smooth

Combine bourbon, corn syrup and maple syrup blend together then gently fold in the pecans

Pour into pie shells and bake for 50-60 minutes or until filling sets completely

Soak apricot and currants in red wine or water to reconstitute

Preheat Deluxe Convection Oven to 325°F (160°C) non-convection 350°F (175°C)

Follow the bone without cutting directly through, butterfly with equal thickness

Layer carrot, celery, onion, apricots and currants, season with salt and pepper

Add orange zest, thyme and rosemary, roll to close, turn over

Pierce randomly with a thin knife sliding garlic into the holes, score skin in hash tag pattern

Tie lamb firmly with butcher’s twine, drizzle with olive oil, top with rosemary and thyme

Add carrot, celery, onion, orange juice and halves to the Cuisinart CastLite™ pan

Season all sides with with salt and pepper

Roast at 425°F for 20 minutes then reduce to 325°F, cover with aluminum foil

Braise for 2-3 hours or until tender, remove foil, remove lamb, cover with foil to rest

Deglaze pan with red wine, reduce liquid to desired consistency, check seasoning

Veggie Fries

Set the Chef’s Convection Countertop Oven to Roast at 450°F (232°C) for 30-45 minutes with the rack in position 2

During preheating, toss all of the ingredients into a large bowl to coat with olive oil

Season with salt and pepper, arrange on baking pan irregularly so air can reach all ingredients

Once preheated, place the pan into the oven

Bake for the set time, or until the vegetables are slightly crispy on the outside and tender on the inside, check seasoning

Serve with chipotle mayonnaise and lime wedges

Chipotle Mayonnaise

Combine ingredients in the Cuisinart Elite Collection 4-Cup Chopper/Grinder

Pulse on grind, scrape the work bowl, process on grind until smooth, check seasoning