The Best Convection Oven Cookbook

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 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

Product Details

ISBN-13: 9780778800675
Publisher: Rose, Robert Incorporated
Publication date: 03/01/2003
Pages: 192
Product dimensions: 7.00(w) x 10.00(h) x 0.50(d)

About 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.

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.

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

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.

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