Mastering the E Series Oven

INGREDIENTS
– 1½ pounds boneless,
skinless chicken thighs
Marinated Chicken Thighs
This marinade is a favorite of our test kitchen chefs. It is simple to prepare,
scales easily for larger groups, and is the ultimate crowd pleaser.
PREPARATION METHOD
1. Mix all marinade ingredients together in a medium-sized bowl. Reserve ⁄ cup of marinade for later use.
2. Add chicken thighs to the bowl and stir to coat. 3. Place bowl in the refrigerator and let marinate for
2–4 hours. 4. Preheat oven to 425°F Convection Mode with a rack set at position “3.” 5. Place marinated
chicken thighs on a baking tray or roasting pan lined with parchment paper. 6. Bake approximately 20–25
minutes or until an instant-read thermometer registers 165°F. 7. Brush with reserved marinade and serve.
MAKES RACK POSITION COOK TIME
4 SERVINGS 3 20–25 MINUTES
INGREDIENTS
– 1 cup water
– ½ cup (1 stick) unsalted butter
– 1 cup all-purpose fl our
– 4 large eggs
– ¾ cup sharp cheddar cheese, grated
Gougères
Gougères (pronounced goo/zhehrs) can be enjoyed as is or
cut open and fi lled. In France, gougères are often served cold
when tasting wine or served warm as appetizers. This recipe can
also be used as a base to make cream pu s and éclairs as well.
Simply omit the cheese and herbs, bake, cool, and fi ll with sweet
whipped cream or vanilla custard.
PREPARATION METHOD
1. Preheat the oven to 375°F Convection Mode with racks set at positions
“2” and “4.” 2. In a large saucepan over medium-high heat, bring the
water and butter to a boil. 3. Stir in the fl our with a wooden spoon and
mix until the mixture forms a dough. 4. Continually stir and cook over
medium-low heat for 2–3 minutes. 5. Remove from heat and continue
to stir the mixture until it cools down and it stops steaming. The ideal
temperature is 140°F, if using a thermometer. 6. By hand or in the
bowl of a stand mixer, add in the eggs one at a time, beating well. Wait
between each addition to make sure the egg is completely mixed in.
The dough should be very smooth and glossy. 7. Mix in the cheese and
herbs, then transfer the mixture to a large pastry bag fi tted with a large
round tip. 8. On a parchment-lined baking tray, pipe a 2-inch gougere or use
a cookie scoop. 9. Wet the tip of your fi nger and smooth out the tops of each
gougère to remove any points. 10. Bake for approximately 20–25 minutes or until
golden brown with a crisp outside. 11. Cool completely before cutting or serving.
MAKES RACK POSITION COOK TIME
24 2-INCH GOUGÈRES 2 AND 4 20–25 MINUTES
BEFORE YOU START
To achieve consistent size, use a portion scoop
or a pastry bag. If using the piping method,
use a pencil to trace circles on the back side of
your parchment paper to be your guide.
– ¾ cup Asiago cheese,
grated
– 2 tablespoons fresh
chives, minced
– 1 tablespoon fresh
thyme, chopped
Marinade
– ¾ cup vegetable oil
– ¼ cup low-sodium soy sauce
– ¼ cup red wine vinegar
– 3 tablespoons honey
– 3 tablespoons
Worcestershire sauce
– 1 tablespoon lemon juice
– Zest of 1 lemon
– ½ cup roughly chopped
Italian fl at leaf parsley
– 3 tablespoons prepared
yellow mustard
– 2 teaspoons minced garlic
– 1½ teaspoons black pepper
16
17
MODES Convection