How do I cook a 3.5lb corned beef in my stovetop turbo convection oven?
When cooked in a 350° convection oven it takes 1 1/2 to 2 hours. YOu want to make sure that the inside reaches 120° to 125° in the centre of the thickest part, by using a meat thermometer
Does anyone have a good step-by-step recipe for a counter top convection oven? I acquired mine without a booklet and the first time I tried to make a cake, it came out with a "Bob's Big Boy" curlicue on top, and it was icky dry. Cookies were crispy outside, but wet on the bottom (too high a temp. probably). So far, I've used it to make jerky and beer can chicken, but I'd love to branch out. Help.
I've been using one for years. I usually play it by ear. Cut back the temp by 25 degrees, and check in between 1/2 -3/4 of the usual cooking time. I still have a tendancy to overbake my cookies.
If you want actual recipes, there are books you can buy on convection cooking, Try a search on Half.com or amazon, you get some really great deals on used books, and the shipping is only a couple of dollars at the book rate.
Here are some sites with tips for convection cooking -
www.cadco-ltd.com/
www.todaysconcept.com/
gourmetsleuth.com/
www.taunton.com/
KayD
tySvm for the links. They were very helpful : ))
xox, U*u*U
I need to prepare 170 pork chops in a convection oven. Can anyone help me? I tried four, 1 inch thick chops, at 325 degrees for 25 minutes and they were hard and dry. Is there some way to cook them with a marinade or something? Thanks.
Convection: speed cooks using dry air heat.
Always cover with foil, small holes for steam release, and yes a marinade will help, and so will basting.
We like the "pork" Shake n bake.It says bake only 15 minutes, I just have a regular oven. I don't know about the Convection Ovens. Be sure to read the "related links" at the right side of this page for more information. Good Luck. GG Vi
Here is a GREAT Pork Chop recipe
Pork Chops and Rice
( from 1970's Tom Pappas- Chatsworth Florist, Chatsworth Ca. )
RICE
2-1/4 cups instant rice
2-1/4 cups water
1/4 teaspoon oragano
1/4 teaspoon rosemary ( omit it using hamburger/beef )
1/4 teaspoon salad garnish
1/2 cube butter
1 teaspoon minced instant onion
1/2 teaspoon pepper
1/4 teaspoon celery salt
Bring to boil - add rice - cover and turn off heat.
This is really good and add a green salad or tomato slices....YUMMY !!
Use an oven thermometer so that the cooking goes on only to the point of doneness, and they will be nice. Marinade if you want, but overcooking must be prevented.
I flour and brown them in a small amount of oil in a skillet, than put them into a shallow pan with a small amount of water, cover TIGHTLY with foil, and convect bake at 350 for between 30 minutes and an hour depending on the thickness of the chops. Believe me, they'll come out fork tender and juicy, and you'll have a little bit of thin but flavorful gravy in the bottom of the pan.
I have recently purchased a dual fuel stove. The top of the stove is gas while the main oven is electric. It has the option of regular bake or convection bake. If anyone has any advice or recipes for the convection bake setting I would love to have them. No detail is too small.
By paula from MO
For best results, here are 8 rules you should know.
1. When cooking in convection ovens, use cookie sheets and Shallow pans (up to 1" sides). Pans with high sides should not be used. The sides interfere with air circulation and can decrease browning.
2. When using a roasting pan, or if the food will be covered when cooked, or when using roasting bags, use a conventional oven
3. Preheat the oven. When roasting, preheating is not necessary.
4. Food should be checked 5 to 10 min. before the food is expected to be finished. The more food in the oven, the longer the cooking time.
5. The oven door must be kept tightly closed while in operation.
6. Dark or dull pans should only be used when you want dark, crisp crusts. Shiny pans reflect heat, resulting in more browning. Cookies should be baked on shiny metal pans without sides. For 2 cookie sheets, place one directly over the other in the center of the oven. This will allow for more even browning.
7. When baking cakes, pies or other foods in pans that do have sides, the pans should be staggered, not directly above another pan.
8. Pans should be placed at least 1" apart and at least 1" away from the oven walls.
You can use the same recipes in a convection oven as a standard one, but for best results, here are the rules that apply:
1. Reduce the oven temperature by 25° F, cooking times will be about the same.
2. If the baking time is less than 15 min, the temperature should be reduced by 30° F.
3. When roasting, the temperature stays the same, but the cooking time is reduced. The time will depend on the size of the food. For example, if the recipe says bake a roast at 400 degrees for 50 min, in a convection oven you would cook it at 400 degrees for about 30 to 35 min.
4. If baking on more than one rack, additional baking time may be needed for items on the middle rack. Add 30 to 60 additional seconds for thin foods like cookies and 1 to 2 additional min. for thicker items like biscuits.
My oven has a convection feature, and here's what I've learned:
*don't use convection for baking--it's too fast and sometimes, particularly with biscuits, the outside will brown too quickly and the inside won't be done.
*It's perfect for potatoes, and most anything you're in a hurry for, such as meat, just watch it closely!
Recipes
Turkey:
www.convectionovennow.com/
On this page, scroll down until you get to the recipes. This is page 1:
whatscookin.proboards.com/
This is page 2:
whatscookin.proboards.com/
Working in the food business for 18 years (including restaurant kitchens) convection ovens are the best! They have been used in professional kitchens long before they came to residential homes. The only difference is that there is a fan in there, so I don't agree with a change in cooking temperature is needed from conventional oven recipes. You will have to shorten the cooking time, however. The fan allows for even cooking, no hot/cold spots in the oven.
I learned (professionally) that the only thing you cannot cook in a convection oven is egg based recipes (i.e., souffles and breakfast items with eggs). I am a big baker (professional) and bake practically everything in my convection oven. When you cook your regularly made items in there for the first time, use an internal thermometer for meats, and watch everything carefully noting how long it took to cook and make a note on your recipe for next time.
I have just purchased a beautiful gas range with a convection oven. This is a total different cooking experience.
I've inherited a Farberware Convection Turbo Oven. Can anyone direct me to a manual, so I can use it?
By Sumei FitzGerald from Torrington, CT
I am looking for information on using a round glass Cookwell Convection Oven. I would also like to find some recipes as I was given one without any information. Are there any DVD's on using them? Thank you.
By kim from Wagga Wagga, NSW
I am cooking two turkey breasts. They are each a little over 9 pounds. I am cooking them in a convection oven. What temperature should they be cooked at and how long should they be cooked?
By Barbara
I was recently cleaning my mom's cabinets and found a new stove top convection oven. Most of the directions are missing. What all can you do with this oven (for example can you bake)? I have a Nu-Wave Oven and you can do most anything with it, but I don't know a thing about this type of oven. If anyone can help, please do.
If you can bake and you have a good recipe, I would love to have something to try. My mom loves for me to cook her new types of things she has not tried, she has found out that frying is not the only way to cook, and is loving it. Thanks.
By Kathy from Bassett, VA
I have a convection oven. Can I cook baby spare ribs? on the bottom or top rack? Can you also help with time and temperature. I usually boil them then broil them in regular over. I would like to try the convection oven. I is over 100 deg outside and don't want to warm up the house. Thank you Eva
By Eva DeMond from Lake Havasu City AZ
