This is amazing this is pretty much just exactly what I needed also I have an Amazon smart oven that I just got recently that is amazing and I think it’ll work perfectly for convection cooking because it rotates the entire time it’s cooking with the way it set up so I think that’s going to give it an overall Cooke
Sent from my iPhone > On Feb 16, 2020, at 11:25 PM, Marie Rudys via Cookinginthedark > <cookinginthedark@acbradio.org> wrote: > > 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:cookinginthedark-boun...@acbradio.org] On > Behalf Of Ron Kolesar via Cookinginthedark > Sent: Sunday, February 16, 2020 7:16 PM > To: cookinginthedark@acbradio.org > 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: cookinginthedark@acbradio.org > 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 > Cookinginthedark@acbradio.org > 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 > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
