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I was recently cleaning my mom's cabinets and found a new stove top convection oven. Most of the directions are missing. What all can you do with this oven (for example can you bake)? I have a Nu-Wave Oven and you can do most anything with it, but I don't know a thing about this type of oven. If anyone can help, please do.
If you can bake and you have a good recipe, I would love to have something to try. My mom loves for me to cook her new types of things she has not tried, she has found out that frying is not the only way to cook, and is loving it. Thanks.
By Kathy from Bassett, VA
A convection oven circulates the heat in a manner that cooking time is reduced greatly (25-30%), and your meats tend to come out juicier because of the reduced time. You can bake, roast or cook in your convectioin oven. It is said you can cook or bake at the same temp. as in a conventional oven, but for less time (probably cut by 25% or so).
Google the brand name and model. If it is still being manufactured (and probably even if it isn't), you'll be able to download the original instruction manual.
I need to prepare 170 pork chops in a convection oven. Can anyone help me? I tried four, 1 inch thick chops, at 325 degrees for 25 minutes and they were hard and dry. Is there some way to cook them with a marinade or something? Thanks.
Convection: speed cooks using dry air heat.
Always cover with foil, small holes for steam release, and yes a marinade will help, and so will basting.
Marinade depends on what you like: Italian dressing, Garlic powder (Not Salt it is a drying agent and should be used in last minutes of cooking), Pineapple juice and cloves, or you can use any number of Mrs. Dash, which is sodium free.
We like the "pork" Shake n bake.It says bake only 15 minutes, I just have a regular oven. I don't know about the Convection Ovens. Be sure to read the "related links" at the right side of this page for more information. Good Luck. GG Vi
Here is a GREAT Pork Chop recipe
Pork Chops and Rice
( from 1970's Tom Pappas- Chatsworth Florist, Chatsworth Ca. )
4 - 1inch thick pork chops
1 med. onion
1 teaspoon mrat tenderizer
1/2 teaspoon sage,1/4 teaspoon oragano,1/4 teaspoonrosemary
1 can ( 6 oz ) mushrooms
1 can cream of mushroom soup
1 carton sour cream ( med size)
Season chops with tenderizer,pepper,sage,oragano,rosemary
Chop onion- saute onion in a little butter.
Add the chops - cook until half done, covered
Add cream of mushroom soup ,can of mushroom including liquid.
Cook additional hour in preheated 350* oven.
Add sour cream 15 minutes before the hour is up.
2-1/4 cups instant rice
2-1/4 cups water
1/4 teaspoon oragano
1/4 teaspoon rosemary ( omit it using hamburger/beef )
Bring to boil - add rice - cover and turn off heat.
This is really good and add a green salad or tomato slices....YUMMY !!
I hope you'll enjoy this one. GG Vi
Use an oven thermometer so that the cooking goes on only to the point of doneness, and they will be nice. Marinade if you want, but overcooking must be prevented.
I flour and brown them in a small amount of oil in a skillet, than put them into a shallow pan with a small amount of water, cover TIGHTLY with foil, and convect bake at 350 for between 30 minutes and an hour depending on the thickness of the chops. Believe me, they'll come out fork tender and juicy, and you'll have a little bit of thin but flavorful gravy in the bottom of the pan. (I use a slice of stale bread to sop up and remove the fat or oil that collects on top of the pan drippings.)
Putting foil on food in a convection oven cancels out the convection. The way these ovens work is to swirl the heated air around the food, cooking quickly and evenly.
I have recently purchased a dual fuel stove. The top of the stove is gas while the main oven is electric. It has the option of regular bake or convection bake. If anyone has any advice or recipes for the convection bake setting I would love to have them. No detail is too small.
By paula from MO
For best results, here are 8 rules you should know.
1. When cooking in convection ovens, use cookie sheets and Shallow pans (up to 1" sides). Pans with high sides should not be used. The sides interfere with air circulation and can decrease browning.
2. When using a roasting pan, or if the food will be covered when cooked, or when using roasting bags, use a conventional oven
3. Preheat the oven. When roasting, preheating is not necessary.
4. Food should be checked 5 to 10 min. before the food is expected to be finished. The more food in the oven, the longer the cooking time.
5. The oven door must be kept tightly closed while in operation.
6. Dark or dull pans should only be used when you want dark, crisp crusts. Shiny pans reflect heat, resulting in more browning. Cookies should be baked on shiny metal pans without sides. For 2 cookie sheets, place one directly over the other in the center of the oven. This will allow for more even browning.
7. When baking cakes, pies or other foods in pans that do have sides, the pans should be staggered, not directly above another pan.
8. Pans should be placed at least 1" apart and at least 1" away from the oven walls.
You can use the same recipes in a convection oven as a standard one, but for best results, here are the rules that apply:
1. Reduce the oven temperature by 25° F, cooking times will be about the same.
2. If the baking time is less than 15 min, the temperature should be reduced by 30° F.
3. When roasting, the temperature stays the same, but the cooking time is reduced. The time will depend on the size of the food. For example, if the recipe says bake a roast at 400 degrees for 50 min, in a convection oven you would cook it at 400 degrees for about 30 to 35 min.
4. If baking on more than one rack, additional baking time may be needed for items on the middle rack. Add 30 to 60 additional seconds for thin foods like cookies and 1 to 2 additional min. for thicker items like biscuits.
My oven has a convection feature, and here's what I've learned:
*don't use convection for baking--it's too fast and sometimes, particularly with biscuits, the outside will brown too quickly and the inside won't be done.
*It's perfect for potatoes, and most anything you're in a hurry for, such as meat, just watch it closely!
On this page, scroll down until you get to the recipes. This is page 1:
This is page 2:
Working in the food business for 18 years (including restaurant kitchens) convection ovens are the best! They have been used in professional kitchens long before they came to residential homes. The only difference is that there is a fan in there, so I don't agree with a change in cooking temperature is needed from conventional oven recipes. You will have to shorten the cooking time, however. The fan allows for even cooking, no hot/cold spots in the oven.
I learned (professionally) that the only thing you cannot cook in a convection oven is egg based recipes (i.e., souffles and breakfast items with eggs). I am a big baker (professional) and bake practically everything in my convection oven. When you cook your regularly made items in there for the first time, use an internal thermometer for meats, and watch everything carefully noting how long it took to cook and make a note on your recipe for next time.
I've inherited a Farberware Convection Turbo Oven. Can anyone direct me to a manual, so I can use it?
By Sumei FitzGerald from Torrington, CT
Search for"Contact the company", good luck.
Go to their website and download a manual from there.
Don't know if this will help ( and it'll cost you!) but if you search your oven on eBay, there are a couple of people selling cookbooks specifically for it. What I saw was in the $12 range on up.
Also may want to have someone knowledgeable with small appliances give it a once-over for safety--it's from the early 1980's.
I am cooking two turkey breasts. They are each a little over 9 pounds. I am cooking them in a convection oven. What temperature should they be cooked at and how long should they be cooked?
Using a convection over requires lower temperatures than conventional ovens; set the oven temperature for 300 degrees F. You don't have to baste the turkey during cooking, but if you're using a marinade or sauce, wait until the end of cooking to baste.
Cooking time varies by weight, but an unstuffed bird of 14 to 18 lb. should cook for about 2 ¼ to 2 ½ hours. If the unstuffed turkey is 18 to 22 lb., extend the cooking time to 2 ½ to 3 hours. Stuffed birds take a little longer; allow for a cooking time of 2 ½ to 3 hours for a 14 to 18 lb. bird, or 3 to 3 ½ hours for a stuffed, 18 to 22 lb. bird. If you need to open the oven door often during cooking, the time required will be increased due to heat loss.
There are a few other variables to keep in mind that may affect cooking times. If your turkey is partially frozen, cooking time will be extended and the turkey may over-brown. To slow browning, cover the turkey with a foil tent; this will extend cooking time as well. Shinier metal pans cook turkey slower than darker roasting pans, and the larger and deeper the roasting pan, the greater the cooking time, due to reduced heat circulation around the turkey. Finally, if you use a lid on your roasting pan, the cooking time will be reduced. Good luck.
So I should cook them for 2 1/2 to 3 hours at 300 degrees F?
Does anyone have a good step-by-step recipe for a counter top convection oven? I acquired mine without a booklet and the first time I tried to make a cake, it came out with a "Bob's Big Boy" curlicue on top, and it was icky dry. Cookies were crispy outside, but wet on the bottom (too high a temp. probably). So far, I've used it to make jerky and beer can chicken, but I'd love to branch out. Help.
Doggy from TX
I've been using one for years. I usually play it by ear. Cut back the temp by 25 degrees, and check in between 1/2 -3/4 of the usual cooking time. I still have a tendancy to overbake my cookies.
If you want actual recipes, there are books you can buy on convection cooking, Try a search on Half.com or amazon, you get some really great deals on used books, and the shipping is only a couple of dollars at the book rate.
Here are some sites with tips for convection cooking -
tySvm for the links. They were very helpful : ))
I am looking for information on using a round glass Cookwell Convection Oven. I would also like to find some recipes as I was given one without any information. Are there any DVD's on using them? Thank you.
By kim from Wagga Wagga, NSW
You can go to their site:ask them for what you need,
contact Cookwell Convection Oven inc,
What is the oven temp and how long for a convection oven?
By Sandy H
Would like to learn any tips on operating the convection oven. Thanks
By Jane B from Beaver Dam, WI
I bought a Cook Well convection oven on Sunday the 24/11/2013 and used it for the first time today the 28/11/2013 and found it's not working. I cooked a small pork roast for 3 hrs or more and it's still not cooked. Everyone l know, who has a conventional oven, their roast turns out perfect and only takes a hour or a bit over, so I'm not happy.
I have a convection oven. Can I cook baby spare ribs? on the bottom or top rack? Can you also help with time and temperature. I usually boil them then broil them in regular over. I would like to try the convection oven. I is over 100 deg outside and don't want to warm up the house. Thank you Eva
By Eva DeMond from Lake Havasu City AZ
ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.
I have just purchased a beautiful gas range with a convection oven. This is a totally different cooking experience. I need tips and recipes. I know to lower the temperature by 25 degrees and time by 25%. However, little things like when I cooked my roast, it was not juicy at all and I had no drippings for gravy, and my carrots looked like dehydrated orange peas, and forget about the onions. Should I cover the meat? What about casseroles and cakes? Any good recipes out there?
Thanks a million,
Sandy from Metairie, LA
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 one, so I was interested in your questions. Good luck. (08/03/2007)
I have had a Kitchen Aid convection oven for the last 7 years. When it wears out I will buy another. The owner's 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 degrees, 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 degrees 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. (08/06/2007)