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
I have an Oster convection bake oven. Can I put a porcelain dish with pasta in it just heat it? I want to get rid of microwave to save space.
You can only put any type of glassware in any kind of oven if it clearly states on the piece that it is "oven safe".
No other type of dish/glass ware will be safe.
From a safety site:
"e container, cookware or plate is not labeled as either "oven-safe" or "microwave-safe," do not place the item in either type of oven. This will prevent damage to the item or to the oven."
A Toaster oven name is used but can be convection toaster oven.
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As long as the dish is oven safe, you may use it.
I don't have one, so this is coming from friends. They have the best luck using metal pans with low sides. The one likes to use those silicone no stick thingies (the ones that are good to 500 degrees) when cooking sticky stuff.
Check the bottom of the dish to make sure it is oven safe. If yes, you can!
What is the oven temp and how long for a convection oven?
By Sandy H
Would like to learn any tips on operating the convection oven. Thanks
By Jane B from Beaver Dam, WI
I bought a Cook Well convection oven on Sunday the 24/11/2013 and used it for the first time today the 28/11/2013 and found it's not working. I cooked a small pork roast for 3 hrs or more and it's still not cooked. Everyone l know, who has a conventional oven, their roast turns out perfect and only takes a hour or a bit over, so I'm not happy.
By Jenny
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
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
A convection oven circulates the heat in a manner that cooking time is reduced greatly (25-30%), and your meats tend to come out juicier because of the reduced time. You can bake, roast or cook in your convectioin oven. It is said you can cook or bake at the same temp. as in a conventional oven, but for less time (probably cut by 25% or so). You can also cook for the same amount of time, though cut the temp. by 25 degrees. You can also reduce both temp and time. I think that you need to experiment to see what works best in this oven. You can find convection oven recipes here:
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
Using a convection over requires lower temperatures than conventional ovens; set the oven temperature for 300 degrees F. You don't have to baste the turkey during cooking, but if you're using a marinade or sauce, wait until the end of cooking to baste.
There are a few other variables to keep in mind that may affect cooking times. If your turkey is partially frozen, cooking time will be extended and the turkey may over-brown. To slow browning, cover the turkey with a foil tent; this will extend cooking time as well. Shinier metal pans cook turkey slower than darker roasting pans, and the larger and deeper the roasting pan, the greater the cooking time, due to reduced heat circulation around the turkey. Finally, if you use a lid on your roasting pan, the cooking time will be reduced. Good luck.
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
You can go to their site:ask them for what you need,
contact Cookwell Convection Oven inc,
good luck.
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
Search for"Contact the company", good luck.
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!
