+- Cuisine at home Forums (https://forums.cuisineathome.com)
+-- Thread: Convection Oven advice please (/showthread.php?tid=86666)
Convection Oven advice please - chef_Tab - 08-27-2009
While hubby was living alone here he purchased a convection oven. I have never used one before and was wondering if anyone recommends them for certain foods, or has any other advice. I was thinking about pre-cooking ribs in it before grilling. Will it still heat up the kitchen?
Re: Convection Oven advice please - Mare749 - 08-27-2009
I LOVE mine, Theresa, and use it all the time! It's fast, browns evenly, and keeps food from drying out. There is a learning curve for using it, but I'm guessing you will like it once you get used to it. Have fun!
Re: Convection Oven advice please - HomeCulinarian - 08-27-2009
I have a convection/microwave oven and I honestly don't use the convection oven often.... It came with the house. I have only used it when my oven was on the fritz.
Re: Convection Oven advice please - cjs - 08-27-2009
You're referring to a portable convection oven? I had one for a number of years for my catering and really liked it. But, you know with it being a portable, it didn't seem to make a big difference in baking. I wonder if that made the difference?
Re: Convection Oven advice please - DFen911 - 08-27-2009
In school that's all we did was use convection cooking. It cooks faster so you may have to adjust your cooking time. I think I did a whole chicken in less than an hour.
I have never used one of the portable or counter ones so not sure how they act. Do this take a chicken breast put it in there with a thermometer and see how fast the core temperature gets up to 170.
Re: Convection Oven advice please - chef_Tab - 08-27-2009
Thanks all, it may be a while. I just hate to ruin meat. The book that came with it is useless. There are a few pans too and I am not sure what to use when. It almost seems like it is geared towards frozen snack foods.
Re: Convection Oven advice please - cjs - 08-27-2009
(you may be right
)
Re: Convection Oven advice please - Cubangirl - 08-27-2009
I have both a large oven with convection (Dacor) and a toaster oven with convection (Krups). I love both. I use the one the toaster oven (convection bake) one to bake small quantities and to reheat food. It is wonderful for reheating pizza (crust stays crisp) and even french fries. The large one has both full convection and convection bake, ditto for broil. The Dacor manual is very good, has lots of recipes and a chart. I use it as a starting guide. Great for cookies (bake in less time, can put 3 trays in at once and do not have to rotate to get even baking), no-knead and Artisan in 5 bread, roasts and potatoes (crisp on the outside, moist inside). I don't have to futz with the temp in mine, just use the setting. I would go to the Dacor site and look at the manual for any of their convection ovens and print the relevant pages to use as a guide. I have not used it for cakes or pies. I have a couple of convection cookbooks, but truly, the Dacor manual is much more helpful. Try it, you'll like it.