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Convection oven WOW

Discussion in 'Food Forum' started by RaiderCop, Jan 2, 2010.


  1. RaiderCop

    RaiderCop
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    NRA Life Member

    Joined:
    Mar 20, 2003
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    Location:
    Washington
    For Christmas the wife and I got ourselves a duel fuel Frigidaire slide-in range (gas cook top and electric convection oven). It replaced a 30-year old Whirlpool electric range.

    It’s been 10+ years since I had a gas cook top so I’ll have to reacquaint myself to gas cooking characteristics. A couple days after it was installed I cooked bacon in the oven using convection heat. Since no conduction occurs as in a hot pan, the bacon did not shribble up. It stayed flat and came out perfect.

    For New Years, I convection roasted a five pound prime rib roast. It took a little over 2 hours at 300 degrees. I cooked it until an internal temperature of 120 degrees (it rose another 10 degrees after removing from the oven). The outside was perfectly brown and crispy. The inside was pink and juicy.

    This is my first experience with convection oven cooking and again, all I can say is WOW! If you’re going to replace your range pay the extra and get the convection oven option.

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  2. shavedape

    shavedape
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    Joined:
    Jun 3, 2009
    1,892
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    Location:
    Whoville
    Convection cooking is great! The "Open House" cookbook by Sarah Leah Chase has a terrific brownie recipe that you make in a convection oven. I can't cut and paste the recipe even though it's on google.books. I'll try to attach a link but even that might not work. At any rate, I've made this recipe using the convection feature and they are really good brownies. If you need me to type out the recipe just let me know as I have the book itself.

    http://books.google.com/books?id=yL...resnum=1&ved=0CAkQ6AEwAA#v=onepage&q=&f=false