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12

To clarify: forced-air (a/k/a "convection", a/k/a "fan bake") ovens rely on a fan to circulate the air in the oven. The fast-moving air substantially enhances the rate at which heat is transferred to the food. It is particularly good where you want the surface to brown, such as roasts and breads; it is not as good for more delicate items, such as custards ...


8

Microwave: A microwave heats water and molecules in the food by using microwave radiation. It will heat food efficiently and quickly, but does not brown or bake like a conventional oven. Oven: Fueled by gas or electricity and heats from the bottom (baking, roasting) or from the top (broiling). The heat is from a single direction and not uniform. ...


6

They're the same thing - convection ovens are also known as fan-assist ovens (see for example wikipedia), since they're basically an oven with a fan. Maybe what you had previously was marketed as a fan-assisted oven, and threw out the phrase "conventional cooking" to emphasize that you can still do everything you conventionally could. But it sounds like ...


5

It is a combination of a regular convection oven with a microwave, so you have both hot air and microwaves cooking your food. So the advantage is you get the quick interior heating of the microwaves combined with the surface browning from the hot air; convection just makes that hot air cooking faster and more even.


5

Quite often that look can be from having the temp too high on the oven. A convection oven should always be at least 25 (and some people will say up to 50) degrees cooler than a 'normal' oven. If you haven't tried it yet, knock down the temp of the oven. We used to call this 'lava tops', because basically the outside is baking and setting quickly, and then ...


4

In the book "Madhur Jaffrey's World Vegetarian", Madhur says one of the few uses she's found for a plain microwave oven is to roast cashews. She dresses them in a little bit of oil, then spreads them out on a plate in a single layer and cooks them in the microwave oven until they turn brown. I assume dressing them in a little bit of oil helps browning. I ...


3

I would guess that you will get a the same limited success for a couple of reasons. You might not have the correct heat required. Food dehydrators usually have an operating temperature around 140 degrees Fahrenheit. If you can get your convection oven to go that low, I don't think you would have a problem with accidentally cooking the food. Heat ...


3

I made a sous-vide setup that uses a slow cooker and no pump. I was able to observe as much as a 5 degree temperature gradient from the bottom to the top of the cooker. A big part of the problem was that my target food almost fills the cooker and impedes convection. I didn't measure the temperature gradient with an empty bath. My setup worked passably ...


2

Toaster ovens are awesome. For a toaster oven, there are three key features: Big enough to fit the largest item you'll cook. Convection, so food cooks quickly and evenly. Enameled or stainless/aluminum interior. This lets you use harsh abrasives to keep it clean. It's a given that your oven should have bake, broil, and roast modes. For size, ...


2

I'm specifically answering your question "Is it okay to use a microwave in convection mode without the turntable?" -- Yes. Your own answer points out the reality that if a pan is too large then the turn table will simply hit the sides of the microwave oven and then stop turning. There is nothing wrong with this. There is nothing wrong or damaging to have a ...


2

Convection-baking in a "convection microwave" is a bit like conventional baking in a toaster oven; it's more or less the same principle but you really can't expect the same results as a conventional oven (or full-size convection oven). That being said, if you're attempting the recipes in a convection microwave or even a real convection oven without any ...


2

What you will be dealing with is called stratification. Given a reasonable volume of water the difference can be quite remarkable. A one metre height of water can stratify water from 20°C to 95°C as long as the water is not disturbed and heated gently, even if heated from the bottom The simple solution is to regularly stir the water, say once every five ...


2

Some convection ovens have the ability to turn off the fan -- if yours has one, that would be recommended. One of the big issues is that the cooking time changes based on the surface area of the item being cooked -- so if you have a thin cake, such as a jelly roll (baked thin, then rolled up), your cooking time will be dramatically reduced ... but it ...


1

I'd just try baking a cake without the paper. As GdD commented, it sounds like your old gas oven just wasn't very good or accurate and is probably the reason you needed to use the paper in the first place, you shouldn't need to physically shield the top of a cake to keep it from burning. What temperature are you baking at? It sounds like your new oven is a ...


1

Most of this has been asked and answered, just not all together in one place. See: What are the pros and cons of Convection Microwave Ovens? Is it wise to use an aluminum foil in the microwave? Is there a substitute for the aluminum foil? Why is some metal safe to use in a microwave, but others not? The combination oven by its very nature has a two ...


1

Assuming you do not have access to the instruction manual, and/or the manual does not specify whether it is safe to use the glass in convection/grill mode, I would assume not. Are there any labels and/or writing embossed on the glass? As I described in this similar question, "regular" soda-lime glass is not heat safe. Given that the glass was obviously ...


1

Take 200 grams of peanuts. Wash them in water, remove peanuts and add little(small tea spoon) salt. Mix with hand. Spread the salted pea nuts in metal tray of microwave oven. Set Convection to 4 minutes. Switch on, on completion stir the pea nuts anf spread again then repeat the heating procedure for another 4 minutes. Leave the nuts inside the ...



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