The Best Convection Oven Cookbook

by Linda Stephen

Convection ovens have become increasingly popular because they cook faster and produce better results than conventional ovens. But because they don't work in the same way as a standard oven, preparing... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0778800679
• ISBN13: 9780778800675
• Release Date: March 2003
• Publisher: Robert Rose
• Length: 192 Pages
• Weight: 1.05 lbs.
• Dimensions: 0.5" x 7.0" x 10.1"

Customer Reviews

The Best Convection Oven Cookbook

I was thrilled with this book. Not only did it give me useful information about convection ovens in general, but it had many recipes that I have highlighted and will try. Until I received the book, and even after reading the manufacturer's book, I was unaware of all the convection oven could do. I am anxious to get to work and get cooking.

Ok book for convection oven use

I did not find this book to be as thorough as the Ojakangas book but still has some good recipes....

Instruction manual NOT!

If you're looking for a guide to using your appliance, you're likely best to contact the appliance's manufacturer and get the proper user's manual for it. They don't all operate the same. If however you're looking for recipes of dishes to cook in your convection oven or how to cook them (temperatures, cooking time, etc.) this book may be good for you. It may also be helpful in giving you an idea of what kinds of adjustments are required to convert existing recipes for use in your convection oven. Bon Appetite!

It's GREAT for the FIRST-TIME convection oven user.

This cookbook includes great convection oven information and tips (plus some basics that cookbooks typically have, but that other convection oven cookbooks do not have).For example, it: Includes COOKING TIMES and TEMPERATURES. This is important to note because temperature settings vary based on manufacturer and features of the convection oven. Consequently, one convection oven may take 30 minutes at 350 degrees to make a recipe, while another convection oven may need 45 minutes at 375 degrees to make the same recipe. Because of this, most convection oven cookbooks that I've seen DO NOT include ANY times or temperatures for their recipes. A first-time convection oven user, like myself, probably wouldn't know how to determine recipe cooking times and temperatures for their particular convection oven, nor do I think they would want to.(The convection oven I bought is the Haier convection oven and rotisserie, model RTC1700 (consumer model of the industrial version), from Wal-Mart On-Line (not in stores, $145, shipping for my location $20, free return shipping if you don't like it or its defective), among other sources. This model fits most user's existing regular-size cookware and cookie sheets. A BIG complaint about other models is that owners had to buy new cookware that made them feel as if they were cooking with KID cookware.) Includes CHART of SAFE TEMPERATURE LEVELS for DONENESS of MEATS. With varying convection oven settings, first-time users may undercook (hopefully not overcook) their meat. But how do you know if it's undercooked to the point that it is unsafe to eat? This information is also helpful for determining steak doneness, e.g., rare, medium-rare, well-done, etc.Includes INSTRUCTIONS for ADAPTING "REGULAR" OVEN RECIPES for USE in a CONVECTION OVEN by CONVERTING "REGULAR" OVEN COOKING TIME and TEMPERATURE into CONVECTION OVEN COOKING TIME and TEMPERATURE. This comes in handy when, as most people do, one has accumulated (and accumulated, and accumulated, . . .) recipes and cookbooks made for the "regular" oven. In addition, it prevents having to purchase new cookbooks made specifically for the convection oven. Smile brightly -- you can keep your collection of recipes and cookbooks, and continue to make your favorite cookie recipe from your grandmother's side of the family.Includes TIPS to INCREASE COOKING SUCCESS WHEN USING VARIOUS METHODS of COOKING in a CONVECTION OVEN & WHAT ITEMS CANNOT BE COOKED in a CONVECTION OVEN. This section is entitled "Oven Settings" and says, for example, that when cooking a pie, despite that convection oven manufacturers may instruct the user to use the roast function (method of cooking), do not use it because it may brown the top of the pie too quickly. Includes HOW COOKWARE and/or CONTAINERS WILL AFFECT COOKING SUCCESS in a CONVECTION OVEN. Because a convection oven employs circulating heat to cook food, the efficiency of the circular motion of cooking may be affected by the shapes of