Glad to help. I had a feeling someone needed some more Information about convection and conventional cooking.
I started using a convection oven in 2006, love it. My oven does not talk, but I cannot afford that one, So I just use what I can afford. Marie -----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of Ron Kolesar via Cookinginthedark Sent: Sunday, February 16, 2020 7:16 PM To: [email protected] Cc: Ron Kolesar Subject: Re: [CnD] Convction Cooking 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 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark 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 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
