Mastering the E Series Oven

Kale Chips
Try a greener spin on the beloved potato chip,
and customize to your taste by adding or
substituting seasonings.
INGREDIENTS
– 6 cups lightly packed kale leaves
– 2 teaspoons olive oil
– ¼ teaspoon red pepper fl akes
– ¼ teaspoon kosher salt
PREPARATION METHOD
1. Preheat the oven to 200°F Roast Mode with a rack set at position “3.”
2. Remove the stems from the kale and cut the leaves into 2-inch pieces.
3. In a large bowl, toss the kale with oil, red pepper fl akes, and salt until
well combined. 4. Spread out onto a baking sheet lined with parchment.
5. Place into the oven and cook for 45 minutes. 6. After 45 minutes, turn
the oven to Convection Roast Mode and set the temperature to 200°F.
Cook for 10 minutes, or until the pieces are nicely crisped. 7. Remove
from the oven and transfer to a fresh sheet of parchment paper and
allow to cool before serving.
BEFORE YOU START
You can use pre-chopped, bagged kale. Be sure to remove
the stems, and if the pieces are smaller than those in the
recipe, the cooking time will be slightly shorter.
INGREDIENTS
– 4 (6 ounces each) fresh white
fi sh fi llets, such as cod
– 1 pound fresh green beans, trimmed
– 3 tablespoons olive oil
– 1 cup grape tomatoes, halved
– 2 tablespoons capers
– 12 kalamata olives, pitted and halved
– 1 lemon cut into 8 slices
– 1 small bunch fresh thyme sprigs
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
PREPARATION METHOD
1. Preheat the oven to 400°F Roast Mode with a rack set at
position “3.” 2. Fold four 12-by-16 inch sheets of parchment in
half. 3. Using scissors and starting at the fold of each piece, cut a
large half heart. 4. Try to make the heart as large as will fi t on the
parchment. 5. Lay out the four hearts and open them. 6. Divide
the beans and form a small pile next to, but not on top of, the
crease of each heart. 7. Place a fi sh fi llet onto each pile of beans.
8. Evenly divide the remaining ingredients between the four fi sh
fi l l e t s . 9. Working towards yourself, fold one half of parchment
over fi sh to meet the edge on the other side. 10. Starting at the
curve, make small, tight, overlapping folds along outside edge
to seal packet together. 11. Make the last fold at the tail (pointed
end) and tuck it under. 12. Place packets on a baking sheet lined
with parchment. 13. Roast for 15 minutes. Remove from the oven
and slit tops with a scissors or a knife. 14. Serve immediately.
MAKES RACK POSITION COOK TIME
4 SERVINGS 3 15 MINUTES
MAKES RACK POSITION COOK TIME
4 SERVINGS 3 55-60 MINUTES
Fish en Papillote
Baking fi sh in a packet is a great way to blend a variety of fl avors and keep control of the cooking process.
Fish is easy to overcook, but the packet provides the perfect environment to prepare this beautiful meal.
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MODES Roast