Riviera motor yachts are known for their sophisticated amenities, such as the microwave convection oven that comes standard on many models.
A microwave convection oven combines the speed of a microwave with the browning, crisping and thorough cooking capabilities of a traditional oven. It works by using a fan to move hot air around the oven, heating all areas to cook the food evenly. This is how convection ovens can roast and bake items that would normally be cooked too quickly in a regular microwave.
Don’t let the unknown of using a Microwave Convection Oven aboard your Riviera stop you from giving it a go. With a little bit of practice you’ll soon get the hang of the slight learning curve. Embrace this innovative cooking technology – you’ll be delighted with the extraordinary results!
Try this easy to follow Roast Chicken recipe onboard
This easy to follow recipe is perfect for a Sunday roast aboard! Your convection oven will work wonders, crisping and browning the chicken skin to perfection. All that’s needed is 15 minutes of prep time, and about 2 hours and 20 minutes (for a 2 Kg chicken) of cooking time to serve up a feast for 4.
2 Kg Chicken
200 grams of unsalted butter
3 Sprigs of rosemary ( more if you like)
Thyme (2- 3 Sprigs)
Onion powder 1 tablespoon
Lemon zest: 1 tablespoon and juice of one lemon
Mix together unsalted butter, crushed garlic, rosemary, thyme, onion powder and lemon zest and lemon juice with salt and freshly cracked pepper
Lemon Garlic Butter :
Gently simmering in a small pot, blend the crushed garlic with the butter, herbs, onion powder, lemon juice, and zest; season with salt and pepper to taste. Stir until the butter has melted and all the ingredients have mixed together. Then switch off the heat and let it stand until you need it.
Stuff the cavity of the chicken with 1/2 a lemon , fresh rosemary a rack in a roasting pan, give it an all over salt and pepper rub.
Preheat the oven to convention bake at 180 Degrees. Next, brush the chicken with the lemon garlic butter. Tie the legs together with butchers twine, tuck the wings under the body , then insert a temperature probe thermometer into the thickest part of the chicken. Roast for approximately 20 minutes per 500 gram and brush with its own juices from the Bottom of the pan. Aim for an internal temperature of 70 degrees Celsius.
For added layer of flavour, place the chicken on top of sliced vegetables to create a delicious side dish.
Galley Image : Riviera 645 SUV