I deeply appreciate the advice in this letter.
I'll have to keep it for future reference.
I want to press the edge of the envelope and learn to do a pot roast, some
ribs.
So, many thanks.
Ron
-----Original Message-----
From: Marie Rudys via Cookinginthedark
Sent: Sunday, February 16, 2020 21:24
To: [email protected]
Cc: Marie Rudys
Subject: [CnD] Convction Cooking
From: The Convection Oven Cookbook
By The General Electric Company
In a convection oven, a fan circulates hot
Air around the food and evenly distributes it throughout
The oven cavity. Circulating air prevents heat
From collecting at the top of the oven and creates a more
Uniform oven temperature. The circulating air
Uniformly heats the food, producing a crisp,
Brown exterior. Conventional baking and roasting temperatures
May need to be reduced by 25 degrees F when convection cooking.
Convection Techniques
Many of the techniques used in conventional cooking are
Also important when cooking by convection.
Following these recommendations will assure exceptional baking results.
The same cookware and utensils that are normally used when conventionally
baking
Can also be used in convection ovens. For best results,
However, use shiny, aluminum utensils. Dark or matte finish utensils will
produce darker browning
On food surfaces.
Heat-resistant paper and plastic containers that manufacturers recommend for
use in conventional
Ovens can be used in convection ovens. Plastic cooking utensils that are
heat resistant to
Temperatures of 400 degrees are also suitable.
Use a pan with low sides whenever possible. A shallow pan allows air to
circulate
Around the food more efficiently.
As a general rule, reduce conventional temperatures by 25 degrees.
Remember, oven walls, shelves and utensils do get hot during cooking. Always
use dry oven mitts when removing
Utensils from the oven.
Convection roasting is ideal for meat. Moisture and flavor are
Sealed in quickly as circulating hot air browns the surface. Chicken and
other poultry
Crisp golden skin but stay juicy and tender.
Casseroles may bake in less time or at a lower temperature than in a
conventional oven.
Pies baked in a convection oven are evenly browned, tender and flaky.
The convection oven’s uniform temperature helps keep airy foods, such as
cream puffs, high and light.
Breads baked in the convection oven have consistent texture and evenly
browned crusts.
Adapting Recipes for Convection Cooking
1. As a general rule when converting recipes for convection baking,
2. Reduce baking temperatures by 25 degrees F. Exceptions are
3. Roasts, layer cakes, yeast breads and two-crust pies.
2. Cook times may be reduced as well. Some foods may actually cook in
one-fourth to one-third less time in the
Convection oven.
4. Preheating the oven is usually not necessary. However, preheating
may be desirable for foods with
5. Short cook times, such as cookies and biscuits.
4. Check foods for doneness at minimum time.
6. Use utensil size recommended for recipe.
Chart
As follows: Food, conventional oven temperature and convection oven
temperature; comments.
Beef: Tender Roasts’ 325’ 325
Roasts will cook in about ¼ less time.
Beef: Pot roast, Swiss steak:
325; 300 to 325
Roasts will cook in about ¼ less time.
Pork: Roasts
325; 325
Roasts will cook in about ¼ less time.
Pork Chops:
350 to 375; 325 to 350
Roasts will cook in about ¼ less time.
Pork, ham: Fully cooked
325; 325
Roasts will cook in about ¼ less time.
Lamb, Roast:
325; 325
Roasts will cook in about 1/3 less time.
Poultry: Whole chicken
325; 325 to 350
Cook times are about the same for conventional.
Poultry, Turkey, unstuffed
325; 325
Turkey cooks in about 1/3 less time.
Fish, steaks, fillets (1 to 2 pounds)
400 to 450; 325 to 375
Cook times are about the same as conventional; temperature is reduced.
Vegetables
Acorn squash
350; 325
Cook times are about the same as conventional.
Baked potatoes
425; 400
Reduce temperature and cook time.
Main Dishes
Casseroles
350; 325 to 350
Casseroles will generally bake in 5 to 10 minutes less time.
Meat Loaf (1-1/2 pounds)
350; 325
Cook time is about the same as conventional.
Quiche
350; 325
Cook time is about the same as conventional.
Breads
Quick bread
350; 325
Quick breads will cook in about the same or slightly less time.
Corn Bread
425; 400
Biscuits
450 to 500; 425
Cook time is slightly longer.
Desserts
Layer Cake
350; 300
Use third © shelf position.
Cookies
350 to 375; 325
Use multi-shelf feature.
Pies (2-crust)
375; 400
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In the good old days of Morse code Shorthand, 73's AKA Best Regards and or
Best Whishes,From
Ron Kolesar
Volunteer Certified Licensed Emergency Communications Station
And
Volunteer Certified Licensed Ham Radio Station
With the Call Sign of KR3DOG
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