Mastering the E Series Oven

Roasted Tomatoes
Fresh garden tomatoes are delicious on their own, but are extraordinary when roasted. At home
in pasta dishes and salads or served with grilled meats, it is a versatile add-on to any meal.
MAKES RACK POSITION COOK TIME
8 SERVINGS 5 12–15 MINUTES
INGREDIENTS
– 3–4 heirloom tomatoes
(a variety is best)
– 2 tablespoons olive oil
– 2 teaspoons
fresh thyme, chopped
– ½ teaspoon kosher salt
– ¼ teaspoon freshly
ground black pepper
PREPARATION METHOD
1. Preheat the oven to 425°F Convection Roast Mode with a
rack set at position “5.” 2. Slice the tomatoes ¼ inch thick and
place in a large bowl. Toss the tomatoes with the remaining
ingredients until well coated. 3. Spread out onto a baking
sheet lined with parchment. 4. Place into the oven and cook
for 12–15 minutes. 5. Remove from the oven and allow to cool
slightly before serving or adding to another recipe.
Convection Roast Mode
ROASTING IN MOMENTS
This mode combines the best of convection and radiant heat for
signifi cantly faster, fl avorful roasting. Like Convection Mode, it circulates
hot air throughout the cavity for e cient all-over heat transfer, but then
adds radiant heat for additional crispness and browning. It is saturating,
powerful heat for tender, succulent proteins and vegetables.
BAKE MODE REVIEW
– Single-rack cooking
– Food cooks more evenly and quickly
– Deeper browning and crisping for more
delicious fl avor
– Ideal for red meats and root vegetables
– Temperature probe may be used
INSIDE YOUR OVEN
The majority of the heat comes from
the dual fans and heating elements in
back of the oven, with some from the
top broil element.
24
25
MODES Convection Roast