Comments on: Questions and Comments About Convection Ovens http://www.appliance.net/2008/questions-and-comments-about-convection-ovens-397 Appliance news, reviews, ratings, reports and buyers guides. Locate repairs and parts. for home and kitchen appliances. Sun, 05 Feb 2012 03:32:34 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Read it http://www.appliance.net/2008/questions-and-comments-about-convection-ovens-397/comment-page-1#comment-46069 Read it Wed, 13 Feb 2008 19:20:38 +0000 http://www.appliance.net/2008/questions-and-comments-about-convection-ovens/#comment-46069 I'm happy to know these things. I've had this oven for about 2 years and only used it once because it was so slow. I expected a miracle without reading the instructions. (shame on me) I’m happy to know these things. I’ve had this oven for about 2 years and only used it once because it was so slow. I expected a miracle without reading the instructions. (shame on me)

]]> By: Peggy http://www.appliance.net/2008/questions-and-comments-about-convection-ovens-397/comment-page-1#comment-46018 Peggy Tue, 12 Feb 2008 17:57:24 +0000 http://www.appliance.net/2008/questions-and-comments-about-convection-ovens/#comment-46018 Okay. I'll bite. I am a professional cook who owns 2 electric convection ovens at home, and occasionally does cooking demonstrations for a major oven manufacturer. The first thing to know is that not all convection ovens are created equal. Despite what some of the low-end manufacturers would like you to believe, slapping a fan inside a conventional oven does not magically transform it into convection. Only the so-called "European-style" or "true convection" ovens--which are a bit pricier-- contain a 3rd heating element (in addition to the broiler and baking element)that eliminates hot spots within the oven and provides even, multi-rack convection baking. I always cook/bake at a temperature 25 degrees lower than normally recommended; the time savings usually doesn't kick in until you are baking/roasting something that normally takes 45 minutes or longer. Unless I want slow, dry heat--as for meringues, I nearly always use convection, as it gives superior results. The only other time I use conventional cooking is if I'm warming a covered casserole in the oven--since there is really no point to using convection. One taste of a convection-roasted chicken--with its crisp skin and moist meat--is usually enough to convince people of the value of convection. If not, baking 6 racks of cookies all at once (in 10-12 minutes, or whatever the recipe suggests)will usually do it. This is a comment from the original article that was very interesting - NightOwl Okay. I’ll bite. I am a professional cook who owns 2 electric convection ovens at home, and occasionally does cooking demonstrations for a major oven manufacturer. The first thing to know is that not all convection ovens are created equal. Despite what some of the low-end manufacturers would like you to believe, slapping a fan inside a conventional oven does not magically transform it into convection. Only the so-called “European-style” or “true convection” ovens–which are a bit pricier– contain a 3rd heating element (in addition to the broiler and baking element)that eliminates hot spots within the oven and provides even, multi-rack convection baking. I always cook/bake at a temperature 25 degrees lower than normally recommended; the time savings usually doesn’t kick in until you are baking/roasting something that normally takes 45 minutes or longer. Unless I want slow, dry heat–as for meringues, I nearly always use convection, as it gives superior results. The only other time I use conventional cooking is if I’m warming a covered casserole in the oven–since there is really no point to using convection. One taste of a convection-roasted chicken–with its crisp skin and moist meat–is usually enough to convince people of the value of convection. If not, baking 6 racks of cookies all at once (in 10-12 minutes, or whatever the recipe suggests)will usually do it.

This is a comment from the original article that was very interesting – NightOwl

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