convection oven

Thermador Introduces New Steam and Convection Oven

April 17, 2010 By NightOwl

The new Thermador Steam and Convection Oven is the industry’s first steam oven to combine three distinct cooking solutions – Steam, True Convection and Combination (Steam and Convection) – with 40 automatic food programs and nine advanced cooking modes.

The oven features 40 EasyCook food programs that automatically set temperature and humidity levels for specific foods to ensure maximum results.

Nine advanced cooking modes meet every cooking need.
o True Convection (85-450oF) – A fan on the back wall distributes the heat evenly throughout. For moist cakes, sponge cakes and braised meat.
o Steaming (95-210oF) – For vegetables, fish, sides and extracting fruit juice.
o Combination (250-450oF) – A blend of steam and convection modes. For fish, soufflés and baked goods.
o Reheat (210-360oF) – Cooked food is gently reheated. The inflow of steam keeps the food moist, and brings back the original flavor, texture and crispness.
o Proof (95-120oF) – Steam and convection modes are combined to keep the surface of bread dough from drying out. This special cooking mode enables the dough to rise much faster than at room temperature.
o Slow Cook (140-250oF) – Tenderizes all meat cuts and types, especially roast beef and leg of lamb.
o Defrost (95-140oF) – Steam and convection modes are combined. Humidity transfers heat to the food, maintaining its moisture and shape. Ideal for fruit, vegetables, meat and fish.
o Keep Warm (140-210oF) – Designed to keep food warm for up to one hour without drying it out.
o Dish Warm (85-160oF) – This mode prevents food in preheated ovenware from cooling as quickly. Perfect for ovenware and plates.

 Six Favorite settings allow automatic pre-programming for personal dishes and frequent recipes.
 The SteamClean feature steam-cleans the interior with a push of a button.

The Thermador Steam and Convection Oven will be available August 1, 2010 at high-end appliance retailers, for an MSRP ranging from $3,299 to $3,499.

Roasting a Turkey in Your Convection Oven

November 26, 2008 By NightOwl

If you’ve got a convection oven, Thanksgiving is a great day to use it. The even heating that a convection oven provides is great for your turkey and baking. Here are some turkey roasting tips straight from the experts at eatturkey.com.
A whole turkey or turkey breast will cook in less time with more even results when a convection oven is used. The convection oven circulates preheated air around the oven cavity for faster and more even cooking. Depending on the manufacturer, it is recommended the traditional roasting times be reduced by 10 to 40 percent. Usually both roasting temperature and time are reduced when using a convection oven. In such cases, the convection oven cooking temperature is lower to 300 degrees F.

The formula for conversion is different for each convection oven. Some manufacturers provide the conversion formulas on the front control panel of the oven.

The newest convection ovens feature an electronic thermometer probe that assists in more accurate roasting. The temperature probe should be set to the desired internal food temperature of 180 degrees F and inserted in the inner thigh. The electronic thermometer probe monitors the internal temperature and will alert the chef when the desired temperature is reached.

With or without the automatic thermometer, it is important to use a thermometer to ensure the internal temperature of the turkey reaches 180 degrees F in the thigh and 170 degrees F in the breast. If the turkey is stuffed, verify the stuffing temperature registers 165 degrees F.

NTF Convection Oven Open Pan Method Guidelines for a Fresh/Thawed Turkey Roast on the Lowest Rack Position
Cooking Method	Cooking Temperature	Weight Unstuffed	Estimated Cooking Time	Weight Stuffed	Estimated Cooking Time
Roast	300 degrees F.	14 – 18 lbs.	2 1/4 to 2 1/2 hrs.	14 – 18 lbs.	2 1/2 to 3 hrs.
Roast	300 degrees F.	18 – 22 lbs.	2 1/2 to 3 hrs.	18 – 22 lbs.	3 hrs. to 3 1/2 hrs.

Other Hints:

1. The preferred method is to roast the turkey in the center of the lowest rack or oven shelf so the top of the turkey will be centered in the oven. If two racks must be used, place the turkey on the lowest or middle rack. When baking with two pans, position the pans in opposite corners of the oven. Place the pans so one is not directly over the other.
2. Basting is not necessary when using the convention mode of roasting. If a special sauce or marinade is used, baste the turkey during the last hour of cooking.
3. The hot air must circulate around the turkey for even heat distribution. For best results, allow 1-1/2 to 2 inches of space around the turkey, including other pans as well as the oven walls.
4. If the oven door is opened frequently, there will be heat loss and cause longer roasting times.
5. The wings and drumsticks may brown more quickly and should be covered with foil to prevent over browning.
6. If the turkey is lightly tented with foil to reduce surface browning, be sure the foil is secured so it will not blow around and impair the fan action.
7. If the turkey is to be cooked in a closed oven bag or completely encased in foil, convection roasting is not necessary.

Remember these safety tips from the USDA:

Always wash hands, utensils, the sink, and anything else that comes in contact with raw turkey and its juices with soap and water.

Storing Your Leftovers :

Discard any turkey, stuffing, and gravy left out at room temperature longer than 2 hours; 1 hour in temperatures above 90 °F.
Divide leftovers into smaller portions. Refrigerate or freeze in covered shallow containers for quicker cooling.
Use refrigerated turkey and stuffing within 3 to 4 days. Use gravy within 1 to 2 days.
If freezing leftovers, use within 2 to 6 months for best quality.

Reheating Your TurkeyCooked turkey may be eaten cold or reheated.

In the Oven

Set the oven temperature no lower than 325 °F.
Reheat turkey to an internal temperature of 165 °F. Use a food thermometer to check the internal temperature.
To keep the turkey moist, add a little broth or water and cover.

In the Microwave Oven

Cover your food and rotate it for even heating. Allow standing time.
Check the internal temperature of your food with a food thermometer to make sure it reaches 165 °F.
Consult your microwave oven owner’s manual for recommended times and power levels.

Purchasing a Toaster Oven

January 29, 2008 By NightOwl

If you are like me, you prefer a toaster oven to a pop-up toaster in your kitchen. A toaster oven is more versatile. To begin with, the oven can warm pastries and muffins and toast thick sliced bread that a pop-up toaster can’t handle. A larger toaster oven can hold a small casserole or cake, can roast a small chicken or even broil a steak. They can heat up frozen meals- french fries or a serving of pizza. They add less heat to a kitchen than a full size oven, which is nice in the summer. Although you might do some of these tasks in the microwave, the toaster oven browns foods, crisping them, which the microwave can’t do.

Now that you’re convinced of the necessity of owning a toaster oven, you need to choose one. Here are some things to look for when you’re shopping:

Capacity:

Smaller ovens (12″wide x 10″tall x 12″ deep)hold four slices of bread; larger ones (20″ x 10″ x 15″) can handle six.

Settings:

The most basic models have a “toast” setting, but most have more, including light, medium and dark settings. For other settings, most have the capacity to bake and broil and some can heat up to 450 degrees.

Also look for features such as preset functions for pizza or bagels which are kid friendly, electric touch pads for setting the temperature or timer, digital displays for setting precise heating and non-stick or porcelain interiors which are easier to clean.

Be sure to measure your counter space, some of the premium toaster ovens can be large and all require an extra four inches behind them (They can’t be flush against the wall) to allow for heat dissipation.

Another feature appearing on taoster ovens is convection cooking. Convection cooking uses air to circulate the heat, cooking food faster and more evenly. It is used for roasting and baking.

The really is a toaster oven for every budget. Some samples (We have not reviewed these particular models.) are:

Black & Decker Model TRO962 Toast-R-Oven with Convection Cooking, about $30 black and decker toaster oven

Tefal OT806000 Avante Elite 1600 Watts Toaster Oven with Convection Cooking , about $80

Oster Model 6292 , about $100

Krups Model FBC5 Toaster Oven with Convection Cooking about $200