The Best Convection Oven Cookbook

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Overview

Convection ovens have become increasingly popular because they cook faster and produce better results than conventional ovens. But because they don't work in the same way as a standard oven, preparing your favorite meal can sometimes seem like a challenge. The Best Convection Oven Cookbook provides recipes especially designed for today's convection ovens, with delicious and guaranteed results every time.

Create these appealing convection oven recipes: Oven French Toast with ...

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Overview

Convection ovens have become increasingly popular because they cook faster and produce better results than conventional ovens. But because they don't work in the same way as a standard oven, preparing your favorite meal can sometimes seem like a challenge. The Best Convection Oven Cookbook provides recipes especially designed for today's convection ovens, with delicious and guaranteed results every time.

Create these appealing convection oven recipes: Oven French Toast with Caramelized Apples, Chicken Satay Quesadillas, Roasted Tomato and Garlic Soup, Tortellini Casserole, Roast Prime Rib of Beef, Southwestern Wings, Maple-glazed Salmon, Cheddar Sage Muffins, Rhubarb Coffee Cake, Easy Cheese Soufflé, Baked
Ham with Apricot Glaze
.

  • Convert and adapt your favorite recipes
  • Information on oven settings
  • Menu suggestions
  • Cookware recommendations
  • Convection toaster oven recipes

Read More Show Less

Editorial Reviews

Sun-Sentinel News Group [Syndicated Columnist]
[This book] helped me far better than the cookbook that came with my convection oven.
— Phyllis Steinberg
Cookbook Digest
This cookbook is a very welcome and much needed guide.
— Barbara Solomon Jennis
Appleton Post-Crescent
Linda Stephen does a good job suggesting go-withs, variations and techniques helpful in creating recipes or even buying the ingredients.
— Myrna Collins
Baton Rouge Advocate
An interesting, eclectic recipe collection with something to appeal to almost any taste.
— Cheramie Sonnier
Log Cabin Democrat (Conway, AZ) - Sue Ade
289 pages of mouth-watering recipes with tips and suggestions that enhance the handful of recipes that are gratuitously included in manuals supplied with convection ovens.
Sun-Sentinel News Group [Syndicated Columnist] - Phyllis Steinberg
[This book] helped me far better than the cookbook that came with my convection oven.
Cookbook Digest - Barbara Solomon Jennis
This cookbook is a very welcome and much needed guide.
Appleton Post-Crescent - Myrna Collins
Linda Stephen does a good job suggesting go-withs, variations and techniques helpful in creating recipes or even buying the ingredients.
Baton Rouge Advocate - Cheramie Sonnier
An interesting, eclectic recipe collection with something to appeal to almost any taste.
Reader Views - Irene Watson
I've had a convection oven for about six years and I have to admit that I really never did understand how to use it. I've read about it and I've tried it; but wasn't convinced of the difference from a conventional oven until I got serious and started reviewing The Best Convection Oven Cookbook. During holiday meals I've attempted to use the oven for many dishes at one time and ended up with a juggling dance. Now I understand that with a convection oven there is no need for juggling and because of the constant circulation of air I can even bake as many as six sheets of cookies (if I had that many racks) at one time. For the purpose of this review we are asked to test out three recipes. I could hardly wait to give my first test and was open to try Tourtiere, a French Canadian dish that is very popular in Quebec. I make this dish often but was open to try this recipe and bake it convection style. The filling itself was different than what I normally make. I only use allspice and cinnamon where this recipe called for savory, thyme, cloves and cinnamon. We like this variation as well. I cut down baking time by about 15 minutes which on busy days is a godsend. Wanting to go all out on the test, I tested Roast Prime Rib of Beef. Again, for the size of the roast, I cut down the roasting time by about 12 hour. The sauce of mustard, garlic, thyme, and Worcestershire sauce was a nice addition. I served the roast with Turnip and Apple Mash which was a great complement. Although the suggested cooking temperatures of the roast and the mash were different, it didn't make any difference. I'm not sure if I saved any time on cooking the mash in the convection oven because it just went in with the roast. The third recipe I tested was Chocolate Almond Torte because I wanted to know if using a convection oven made any difference in a baked product. The torte itself is delicious; its rich and the orange zest adds to the flavor. From my knowledge of making other tortes and cakes, I saved about 10 minutes on the baking time. I do believe the cake baked more even and that is because of the circulating heat and the cake didn't have the hump in the middle. I give using the convection oven a "thumbs up" and am grateful I got to review The Best Convection Oven Cookbook. There are many recipes I will be making now that I've been convinced using a convection oven does save time and gives a more even heat distribution. So at this point you can tell I'm jazzed about this new find!
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Product Details

  • ISBN-13: 9780778800675
  • Publisher: Rose, Robert Incorporated
  • Publication date: 3/1/2003
  • Pages: 192
  • Product dimensions: 7.00 (w) x 10.00 (h) x 0.50 (d)

Meet the Author

Linda Stephen is a professionally trained chef whose recipes have appeared in several magazines and cookbooks. She also teaches cooking at her own cooking school, Linda's Country Kitchen.

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Read an Excerpt

Introduction

Convection ovens have been used for years in hotel and restaurant kitchen, bakeries and pizza parlors. These ovens have now been adapted for the home kitchen. There are models suitable for large or small kitchens, and they come with a dizzying variety of features and combinations. You may have acquired one in your new place.

Although sales of convection ovens and toaster ovens increase annually, there are few cookbooks available for convection oven cooking. As a result, many new owners are intimidated by the convection option, so they continue to rely on the standard oven features, ignoring the advantages of convection cooking.

But this oven is not a monster; it is safe, economical, convenient and easy to use.

In my years of catering, baking, teaching and working in the food industry, I have used the convection oven for various tasks -- from cooking trays of bacon in restaurant ovens to baking dozens of cookies, pies and loaves of bread at a time. For family meals, I use the multiple racks so that even dessert cooks along with the main course. When cooking potlucks or picnics, I make several items and freeze some for later use.

The recipes in this book have been selected and developed to make the most of the convection oven. Gratins and casseroles cook quickly with crisp, golden toppings; roasts and poultry brown quickly on the outside while the interior remains moist and juicy; pizzas, breads, pies and cookies bake evenly; meringues dry perfectly. The convection oven also reheats and warms foods more quickly than a standard oven, and it provides a finishing touch for dishes that require quick browning after being precooked on the stove or in the microwave.

The best way to become familiar with your convection oven is to turn it to convection and cook something. Read the About Convection Cooking section in this book, consult you manufacturer's manual and start cooking. Try a simple roast turkey or chicken (pages 58 or 173) or a batch of muffins or cookies (page 131 to 141). Or make one of your family's favorites by following the simple guidelines for adapting standard recipes to convection cooking (page 14).

You'll quickly become comfortable with the features and potential of your oven, and you will never roast a chicken the old way again.

Read More Show Less

Table of Contents

Acknowledgments

Introduction

  • About Convection Cooking
  • Oven Settings
  • Convection Bake
  • Convection Roast
  • Convection Broil
  • Converting and Adapting Recipes
  • Cookware and Containers
  • General Tips
  • Food Safety
  • About These Recipes
  • Convection Toaster Ovens

Appetizers and Soups

Fish and Seafood

Poultry

Meat

One-Dish Suppers

Vegetables and Salads

Breakfast, Brunch and Lunch

Quickbreads and Cookies

Desserts

Convection Toaster Oven

Index

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Preface

Introduction

Convection ovens have been used for years in hotel and restaurant kitchen, bakeries and pizza parlors. These ovens have now been adapted for the home kitchen. There are models suitable for large or small kitchens, and they come with a dizzying variety of features and combinations. You may have acquired one in your new place.

Although sales of convection ovens and toaster ovens increase annually, there are few cookbooks available for convection oven cooking. As a result, many new owners are intimidated by the convection option, so they continue to rely on the standard oven features, ignoring the advantages of convection cooking.

But this oven is not a monster; it is safe, economical, convenient and easy to use.

In my years of catering, baking, teaching and working in the food industry, I have used the convection oven for various tasks — from cooking trays of bacon in restaurant ovens to baking dozens of cookies, pies and loaves of bread at a time. For family meals, I use the multiple racks so that even dessert cooks along with the main course. When cooking potlucks or picnics, I make several items and freeze some for later use.

The recipes in this book have been selected and developed to make the most of the convection oven. Gratins and casseroles cook quickly with crisp, golden toppings; roasts and poultry brown quickly on the outside while the interior remains moist and juicy; pizzas, breads, pies and cookies bake evenly; meringues dry perfectly. The convection oven also reheats and warms foods more quickly than a standard oven, and it provides a finishing touch for dishes that require quick browning after being precooked on the stove or in the microwave.

The best way to become familiar with your convection oven is to turn it to convection and cook something. Read the About
Convection Cooking section in this book, consult you manufacturer's manual and start cooking. Try a simple roast turkey or chicken (pages 58 or 173) or a batch of muffins or cookies (page 131 to 141). Or make one of your family's favorites by following the simple guidelines for adapting standard recipes to convection cooking (page 14).

You'll quickly become comfortable with the features and potential of your oven, and you will never roast a chicken the old way again.

Read More Show Less

Introduction

Introduction

Convection ovens have been used for years in hotel and restaurant kitchen, bakeries and pizza parlors. These ovens have now been adapted for the home kitchen. There are models suitable for large or small kitchens, and they come with a dizzying variety of features and combinations. You may have acquired one in your new place.

Although sales of convection ovens and toaster ovens increase annually, there are few cookbooks available for convection oven cooking. As a result, many new owners are intimidated by the convection option, so they continue to rely on the standard oven features, ignoring the advantages of convection cooking.

But this oven is not a monster; it is safe, economical, convenient and easy to use.

In my years of catering, baking, teaching and working in the food industry, I have used the convection oven for various tasks -- from cooking trays of bacon in restaurant ovens to baking dozens of cookies, pies and loaves of bread at a time. For family meals, I use the multiple racks so that even dessert cooks along with the main course. When cooking potlucks or picnics, I make several items and freeze some for later use.

The recipes in this book have been selected and developed to make the most of the convection oven. Gratins and casseroles cook quickly with crisp, golden toppings; roasts and poultry brown quickly on the outside while the interior remains moist and juicy; pizzas, breads, pies and cookies bake evenly; meringues dry perfectly. The convection oven also reheats and warms foods more quickly than a standard oven, and it provides a finishing touch for dishes that require quick browning after beingprecooked on the stove or in the microwave.

The best way to become familiar with your convection oven is to turn it to convection and cook something. Read the About Convection Cooking section in this book, consult you manufacturer's manual and start cooking. Try a simple roast turkey or chicken (pages 58 or 173) or a batch of muffins or cookies (page 131 to 141). Or make one of your family's favorites by following the simple guidelines for adapting standard recipes to convection cooking (page 14).

You'll quickly become comfortable with the features and potential of your oven, and you will never roast a chicken the old way again.

Read More Show Less

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