Recipes And Tips For Using A Convection Oven

RE: Recipes And Tips For Using A Convection Oven Post By Strid362 (Guest Post) (10/15/2007) I just bought a Ge Profile convection oven and last night cooked a rolled chuck roast. I used the recipe from beatrice Ojakangas's recipe so I marinated the 4 lb roast in a beer marinade overnight. I cooked it for the recommended time. I should have left the probe in the meat when I put it on the counter for the juices to redistribute. I think alot of the juices excaped from the probe hole. I sliced the roast across the grain and not one piece of meat varied in color. No matter which piece I picked up or from what part of the roast it tore in half with little effort. The roast had a nice outside crust on it. It was definitely restaurant quality. I have baked bread and love the proofing selection. My pies have turned out great. Tonight we had fajitas so I roasted the peppers and onions before adding to last nights left over chuck roast. I'm anxious to do chicken. A friend told me that theres a watering hole on one of our lakes that does all their chicken and fries in the convection for hungry customers instead of deep frying. RE: Recipes And Tips For Using A Convection Oven Post By Treana (Guest Post) (08/06/2007) I have had a Kitchen Aid convection oven for the last 7 years. When it wears out I will buy another. The owners manual and recipe collection were most helpful. I have baked in everything from 70 year old cast iron pans (makes the best Pineapple Upside Down Cake) to silicone cookwear. Sometimes you need to reduce the heat by 50°, especially it you are cooking for a prolonged time. Cakes rise higher and are lighter in texture. Pies have an amazing golden crust. Turkeys don't dry out. When baking cookies, do not use too large of a sheet, give ample room around sheet to bake evenly, the edges will burn and middle cookies will not be done if pan is too large. Try to avoid opening door, that is what the window and light are for. Frozen french fries and onion rings don't have to be flipped over. Casseroles with a crunchy topping really crunch. Bake breaded chicken and pork chops at 375° for about 20 to 30 minutes in oiled pan.no need to turn. Remember, if the food needs a lid, you DO NOT CONVECT, use conventional setting. Experiment, try lowering temp and reducing baking time. All ovens are different and you will eventually feel comfortable using convection heat to where you prefer it for the added taste and time saving convenience. RE: Recipes And Tips For Using A Convection Oven Post By fuzzle (Guest Post) (08/06/2007) I have had a Kitchen Aid convection oven for the last 7 years. When it wears out I will buy another. The owners manual and recipe collection were most helpful. I have baked in everything from 70 year old cast iron pans (makes the best Pineapple Upside Down Cake) to silicone cookwear. Sometimes you need to reduce the heat by 50°, especially it you are cooking for a prolonged time. Cakes rise higher and are lighter in texture. Pies have an amazing golden crust. Turkeys don't dry out. When baking cookies, do not use too large of a sheet, give ample room around sheet to bake evenly, the edges will burn and middle cookies will not be done if pan is too large. Try to avoid opening door, that is what the window and light are for. Frozen french fries and onion rings don't have to be flipped over. Casseroles with a crunchy topping really crunch. Bake breaded chicken and pork chops at 375° for about 20 to 30 minutes in oiled pan.no need to turn. Remember, if the food needs a lid, you DO NOT CONVECT, use conventional setting. Experiment, try lowering temp and reducing baking time. All ovens are different and you will eventually feel comfortable using convection heat to where you prefer it for the added taste and time saving convenience. RE: Recipes And Tips For Using A Convection Oven Post by nolasandy (8) | (08/04/2007) Contact I have Googled and Boogled. There is very little on the internet as to convection cooking. That is why I have turned here. Again, I ask for help. Oh, mine is a Stainless Frigidaire with a matching over the top microwave. RE: Recipes And Tips For Using A Convection Oven Post by 2oma (96) | (08/03/2007) Contact Have either of you tried web sites for the appliance you bought? Have you googled convection oven? I don't have one-- but have thought about buying, so I was interested in your questions.. good luck RE: Recipes And Tips For Using A Convection Oven Post by Debbie52 (829) | (08/03/2007) Profile | Contact I have a really fancy GE Profile gas range w/convection. I needed the kind that slides into an island so that in itself made it more expensive plus I went with the one with all the bells & whistles plus convection. I've only used the convection a couple times and really didn't seem to understand what I was doing. I too would like some pointers. I won't pass judgement on it just yet because I really haven't given it a chance but seems I just go ahead and bake everything the traditional way. My stove came with a nice convection cookbook but I tossed it in the drawer and forgot about it. Is there any thriftyfun members who use convection a lot and can give us some advice?