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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

630.0. "Convection Ovens" by XANADU::VANGILDER () Fri Jun 12 1987 12:08

    
    I am replacing my stove with a Jenn-Air.  I am currently looking 2
    models the S120 and S160.  The difference between them is the S160 has
    a convection oven (and cost approximately $100 more). 

    The literature I read says a convection oven will... 
                	
	- cook food in less time (thus saving you money)
	- cooks food efficiently, because it circulate the air
	- can cook food 25 degrees lower then specified in the
	      cookbook, again because it circulates the air
	- food can go from freezer to over without thawing

	
    I would like some opinions from anyone who has or has used a convection
    oven. 

    Does it cook food in less time ???  Other advantages or disadvantages of
    a convection oven 
	
    Any information will be helpful and appreciated
	

    Thanks - Lory

T.R Title User Personal
Name Date Lines

630.1 for a quarter...my opinion SKYLRK::WILDE Dian Wilde Sat Jun 13 1987 15:35 19

T.R	Title	User	Personal Name	Date	Lines
630.1	for a quarter...my opinion	SKYLRK::WILDE	Dian Wilde	`Sat Jun 13 1987 15:35`	19
	You haven't lived until you bake your first loaf of bread in a convection oven...the crust is superb! Yes, they do take less time so be careful to watch your foods. Overcooking can be a problem. I especially like them for roast beef (only good quality, well marbled, beef however). Lesser cuts of meat, and really lean meat should be barded to avoid drying out...[or just lay strips of bacon over the meat when roasting] I used an early model of the oven and did find it to be noisy, but they probably have that fixed by now.... My choice would be the regular oven and the gen-aire spit roaster unit on the stove....I cooked an eye-of-round on one recently for a dinner party and it was the best roast any of us had ever tasted! Of course, if you can get the oven, too...go for it!

You haven't lived until you bake your first loaf of bread in a 
convection oven...the crust is superb!

Yes, they do take less time so be careful to watch your foods.  
Overcooking can be a problem.

I especially like them for roast beef (only good quality, well marbled,
beef however).  Lesser cuts of meat, and really lean meat should be
barded to avoid drying out...[or just lay strips of bacon over the
meat when roasting]

I used an early model of the oven and did find it to be noisy, but
they probably have that fixed by now....

My choice would be the regular oven and the gen-aire spit roaster
unit on the stove....I cooked an eye-of-round on one recently for
a dinner party and it was the best roast any of us had ever tasted!
Of course, if you can get the oven, too...go for it!