Beatrice Ojakangas

Buttery and delicious, this dough can be flavored and shaped many different ways. In the convection oven I bake three pans at a time. For the best flavor, wrap and refrigerate the dough for at least 24 hours. During this time the butter and additional flavors (see variations) develop.

This is the grandmother of all meat loaf, especially juicy when cooked in a loaf pan. It also can be baked free form—just shape the meat mixture into an oblong loaf and set it on a rimmed baking pan. Either way, the cooking time is reduced in the convection oven. Serve slices of this everyday favorite with mashed potatoes and a salad. Leftovers make great sandwiches. You might bake some vegetables or biscuits along with the meat loaf, either on the rack above or below, while it cooks.

As if by magic, this cake creates its own beautiful picture as it bakes. Spread a buttery dough onto a shallow pan and press apple wedges into the top; as the kuchen bakes the dough rises up to frame the apples. This is delicious served warm from the oven topped with a scoop of vanilla ice cream.

Ratatouille is a vegetable stew from the south of France, traditionally made by slow cooking. By roasting the vegetables in a hot convection oven, the juices, flavors, and colors are quickly sealed in and the vegetables are succulent and remain distinguishable.

Like steamed Boston brown bread, this baked version is quickly mixed together and makes a dense, fragrant loaf. Rye bread flour is sold at natural foods stores, specialty food stores and some supermarkets.