Chicken breast cooked in a tabletop convection oven

Season the plate with salt, pepper and olive oil and lay the chicken in it, so the raw chicken is handled only once.

Insert the probe thermometer into the thickest part of the chicken and set it in the basket.

Cook on probe mode without water at the default 380F (193C) until the device says it is done, about 15 minutes at most; a matching breast in a conventional oven at the same temperature takes about twice as long and does not brown.

Fill the top water tank with filtered or bottled water, choose chef mode for poultry, chicken breast, and cook; do not rest the meat afterwards, as resting is built into the cycle.

A steak on the grilling rack, set to medium rare, comes out evenly cooked inside.