11

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 you'...


6

Lots of people bake very good cookies without convection ovens, so it's certainly possible. :) If the bottoms of your cookies are burning/overbaking, the first thing to try is a lighter-colored cookie sheet. Sometimes, even just using some white parchment paper on a dark cookie sheet can help, but the best is to invest in a shiny, light-colored metal cookie ...


6

Presumably the question is referring to temperature gradients within the egg, i.e. the difference in temperature between the outside and inside. That is actually pretty relevant cooking-wise, because it tells you how the yolk and white will be cooked. tl;dr I'd expect to see a steeper gradient from boiling than from the convection oven, but the actual ...


6

Convection simply moves air around to heat evenly. I don't suggest cooking pizza in a microwave oven at all. If you don't want to use a conventional oven I would suggest trying to cook the pizza on a cast iron skillet instead. The secret to pizza is to cook as hot and quickly as possible, both top and bottom. This is more difficult to achieve in a pan, but ...


5

They are definitely not the same thing. Fan-assisted conventional cooking blows air through the oven cavity, but the heat comes from the heating elements at the top and bottom of the inside of the cavity. Convection cooking circulates the air from the cavity over a separate heating element that is not inside of the cavity. This is an important distinction - ...


4

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 ...


4

Okay, both of the answers from Greybeard and Manu have part of it. I know this is an old question, but I assume others with fancy ovens may wonder about such settings too. Let's put it all together. ROAST - note that for this oven, ROAST is a convection setting. Although the manual doesn't state this explicitly, generally convection ovens with a ROAST ...


3

I've baked bread in a convection microwave with some succes. It's a far cry from what you can achieve with a good electric oven, but you can get some decent results. Certainly a poor to average microwave-sized electric oven will perform about the same as a decent convection microwave combination. Just remember to turn the microwave funtion off entirely. I ...


3

There is one large con which probably does not affect all brands. I have frequently heard of combos which have a mode which is labeled as "convection only" but they do not turn the microwave off. The results are clearly like microwaved food, and thus they are unsuitable for baking. I cannot tell you the exact brands and models which have this problem, but ...


3

Microwave uses radio waves extremely short wave radio waves. Heat is hot it will break glass. The answer was embossed on the glass "for microwave use only". Just because it came with the microwave doesn't mean you can use it in the microwave.


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 ...


3

To add to the excellent answer already provided, I will just point out that the only times I have ever needed to turn the fan off on the connection oven was when baking something fragile. For example phillo dough.


3

When baking Toll House cookies! I just did a test from a 16 ounce bag (24 cookies) of White Chip Macadamia Nut. The first baking was was for 12 (half bag) cookies with a preheated non convection setting oven at 350. The bottom was overdone and the edges looked too dark (almost burnt). This took place in 10 minutes when the directions say cook 11 to 12 mins. ...


3

Having read the instruction manual for this oven, it is far from clear what they mean by the different modes. However, there are some clues and the generic design of most modern appliances should apply here. Modern electric ovens comprise of 3 heating elements, 2 flat zig-zag elements and a circular fan element. One in at the top of the oven, one is in the ...


3

IMO only a good convection microwave can replace a normal oven. They're not cheap, but I often use mine rather than heat up the big oven for something small *. The heat is a bit too much from the top for some baking, such as tall cakes, but it's OK for most things and there are workarounds like preheating with a pizza stone or covering a cake with foil. I'...


3

If all you have is a convection microwave to cook with and the choice is microwave or convection mode then do convection mode as it's closer to baking. Microwaving a pizza will most likely turn it into overcooked rubber, convection gives you a chance. It's a good idea to cut the pizza into manageable chunks that the oven mode can handle, don't cram it in. ...


2

I have tried twice to bake a double-crust Blueberry pie in my convection oven with poor results both times. The crust comes out hard as a rock (homemade crust, not store bought). After the first attempt, I tried again adjusting temperature and time, but the results were still poor. As you know, berry pies require high heat for the berries and sugar to ...


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

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, you'll ...


2

I have had a combination oven for many years and use the glass turntable for microwave and oven cooking and never had any problems. I do not use the grill so cannot comment on that.


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 doesn'...


2

When you heat something in the oven, a thin layer of vaporized water will settle around the good where it is exposed to air. This thin layer acts as a (minor) insulation. In a convection oven this thin layer will not form. The contradicting statements result from the fact that the answer depends on how much the baked good is actually exposed to environment. ...


2

I own a business that services industrial ovens and Furnaces. and have been doing this for 0ver 30 years Your basic "home"oven is a true convection oven as was pointed above. The fan assisted oven (AKA mechanical convection oven) has airflow that increases the temperature accuracy up to 5-10 degrees in some instances as well as supplying greater ...


2

Please correct me if I'm wrong, but if I've read your question correctly, you already have a toaster oven with a convection function and are considering options for replacing it. If that's the case, you know how convection cooking fits into your lifestyle, and when and why you like to use it. Hopefully I can help with one part of your question! We recently ...


2

It depends what mode of cooking you're doing. There are a few possibilities: convection: heating with a heating element (no microwave power), circulating with the fan microwave: heating with microwaves, no fan microwave+convection: heating with microwaves, also using the fan (and possibly a heating element, who knows) If you're in convection mode, it's ...


2

I wouldn't use the microwave - since you can't be sure which pane of glass is microwave-reflective. And I'd be concerned about that glass shards working their way loose with thermal stress and falling into the food.


2

Assuming that you are going to use your convection microwave without the microwave function, your question boils down to "How do I boil or bake an egg in a (toaster) oven?". The answer? Slowly. In an oven, heat transfer is via air, which is a way worse conductor than water. So you put your eggs either directly on the grill rack or in a small container. Many ...


2

A temperature gradient is the variation of temperature along some distance. Maybe I took one too many semesters of thermodynamics in college, but on first blush, this is a tricky question. There are 3 big pieces to the puzzle to consider. Heat transfer between the egg and the “medium” and the gradients across the different regions. I can think of two ...


2

Preheat should be done with an empty oven, afaik. And indeed, a grill isn't nice to plastic; and I avoid plastic also when using the convection mode (alone or with microwave): where the plastic touches the food, the temperature will be limited by the water in the food, but if the plastic is not in contact with the food, it'll go to the temperature of the ...


2

I cannot vouch for your specific GE oven, but I've been using my combination oven with the turntable and turntable support in Microwave, Convection Bake, Convection Roast and Combination Fast Bake for the last >10 years with no ill effects. As your oven has the same technical capabilities as mine: Combination Fast Cooking Your oven also offers the ...


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