Convection oven cooking is one of the best ways to create traditional meals in an RV kitchen. If you have one of these handy appliances in your RV, you might appreciate this overview shared by Fleetwood RV and featuring GoneWiththeWynns.com
Here’s a simple recipe that will illustrate the differences in timing between a regular, and a convection, oven. Try it both ways, either way, it’s delicious!
Roasted Potatoes and Asparagus with Parmesan
1 pound asparagus, trimmed and cut into 1-inch pieces
1 pound Yukon Gold potatoes, cut into 1-inch pieces
3 tablespoons olive oil
1/3 cup grated Parmigiano-Reggiano
Preparation – REGULAR OVEN
Preheat oven to 450°F with rack in upper third.
Toss together asparagus, potatoes, oil, and 1/2 teaspoon each of salt and pepper in a large shallow baking pan, spreading evenly. Roast, stirring once, 20 minutes. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 3 minutes more.
Preparation – CONVECTION OVEN
Preheat oven to 450°F (yes, in this case, to really crisp up your potatoes, you’ll keep the heat high, NOT reducing by 20%).
Toss together asparagus, potatoes, oil, and 1/2 teaspoon each of salt and pepper in a large shallow baking pan, spreading evenly. Roast, FOR 13 MINUTES, then check for doneness. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 2 minutes more.