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Posted January 20, 2000
Having recently purchased a new kitchen stove with a full-sized convection oven, I came to bn.com looking for a good, comprehensive, convection oven bookbook. Based on the publisher¿s review, I purchased ¿Convection Oven Cookery¿ by Christie Katona and Thomas Katona. The book deals only with counter-top type convection ovens. On the other hand, I was looking for a book that would address a full-sized convection oven. The publisher¿s review claims that the book includes ¿instructions for converting your favorite recipes to convection oven cookery.¿ The only such instructions, found on Page 13, were limited to two sentences: ¿For everything except recipes that contain leavening agents like yeast, baking soda, eggs, etc., you should decrease the recommended tehmperature by 50 [degrees] and the cooking time by [one-third]. For leavened items like breads, rolls, cakes, etc., use the same time and decrease the temperature by 75 [degrees], but not below 300 [degrees].¿ I did not find these ¿instructions¿ to be nearly as comprehensive as I had been lead to expect by the publisher¿s claims. Further, they are not consistent with either the instructions that came with my oven or with the oven¿s built-in conventional-convection conversion function. I¿m still looking for a good, comprehensive, convection oven cookbook.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.