Post by carnation037 on Jan 25, 2003 15:27:03 GMT -6
Please place your convection oven questions and chat here. Just delete what is in the subject line and put in your subject. Then fill in the message section and submit. I think it will make it easier for everyone to see at a glance what the comment or question concerns. Thank you.
Post by carnation037 on Jan 25, 2003 15:49:53 GMT -6
from carnation037 « Reply #1 on: 08/27/02 at 01:47am » <br>.....
Welcome to the board Jay. I hope you will visit often as there are lots of great people on here and lots of wonderful recipes too. And don't forget that if you have a favorite, to post it so the rest of us may enjoy it too.
Post by jbrady200345 on Jul 20, 2003 18:57:07 GMT -6
Hi, my name is Janice and I am new to this board, I love to cook and I recently had a convection oven (Farberware) given to me. I feel like I am frequently over cooking my main dish items, beef, poultry, etc, and think I have learned the basics for those items from this site, I was wondering if anyone can tell me how it is with for example, a boxed brownie mix, my regular oven went on the blink and was hoping someone could tell me if it is feasable to try it in the convection oven. I have a 10 year old son who loves brownie's. Thanks in advance.
Post by cuteascountry_Shortcake on Jul 28, 2003 22:18:47 GMT -6
I submitted your question to the newsletter hoping to get a response from some people with more experience in the area of cooking with a convection oven. Here is a reply from the newsletter dated 7/23/03.
Thank you to Anne in Rerno. -Shortcake
This is for Janice, I have used my Farberware oven for over 20 years and just love it. My booklet states:
1. When roasting, decrease the cooking time by one-third, If the recipe calls for a ten lb. turkey at 325*F for 3 hrs.. Roast in Farberwareat 300*F for 2 hrs.
2. When baking any food with leavening (yeast, baking soda, baking powder, eggs) DECREASE the temperature by 75*F, but not lower than 275*F. Instead of baking a cake at 375*F for 30 min. bake in Farberware at 300*F for 25 to 30 min.
There are several cookbooks out dedicated to convection cooking or search for recipes online.
Hope this helps, Anne in Rerno
I enjoy searching the internet to find untold treasures to share with others.
Post by carnation037 on Mar 9, 2004 10:35:08 GMT -6
Karenskreations « Thread started on: Jan 14th, 2004, 02:23am » <br> Cheesecake in convection oven?
I have an excellent, tried and true cheesecake recipe that bakes for 90 minutes at 275 degrees in a REGULAR oven. After 90 minutes, I turn the oven off and leave the cheesecake in for an hour. After an hour, I open the oven door for a further half hour. This slow cooling routine prevents the top from cracking - it really works every time. How would I adjust the temperature and baking time and cooling time if I were to make it in a CONVECTION oven?? I need to make six cheesecakes for a wedding (MY wedding) and I would like to use the convection oven at work in order to bake them all at once. I have no clue how to modify the baking procedure. Also, would you need my recipe in order to answer my question? Thank you for your help.
Post by carnation037 on Mar 9, 2004 10:59:37 GMT -6
from metrochick « Thread started on: Nov 2nd, 2003, 11:13am » <br>
HELP!!!!!!!! Anybody out there got the Sunpentown SO-2000 Super Convection Oven. I've just received one from a friend with absolutely no instructions on how to use it. She got given it a year ago and lost the instructions and never used it. I'd be really really really grateful for any tips from people who own or have used one. Thanks
Post by carnation037 on Mar 9, 2004 11:00:59 GMT -6
« Reply #1 on: Nov 30th, 2003, 2:36pm » <br>
Have you tried a Google search for Sunpentown convection ovens on the Web? That's how I always find home sites for appliances we own that we don't have any instructions for. That would help! Good luck!