New Stove And Refrigerator

Discussion in 'Shopping & Sales' started by Ruby Begonia, Apr 14, 2016.

  1. Krissttina Isobe

    Krissttina Isobe Very Well-Known Member
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    :)You're welcome! Have a wonderful time exploring your new appliances!
     
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  2. Babs Hunt

    Babs Hunt Veteran Member
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    I know absolutely nothing about convection ovens, how they work, if you have to cook any different in them or not, etc. So maybe if you have time @Ruby Begonia you could tell me how they differ from regular ovens...and once you've tried yours out for awhile...whether you like it better than the old oven ways. :) And congrats on your new appliances,
     
    #27
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  3. Linda Binning

    Linda Binning Well-Known Member
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    I've never had a convection oven Ruby so let us know how you like it. I just read a little bit about them and it sounds really handy. Your kitchen is going to look really nice and it'll be fun to cook in I'm sure.
     
    #28
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  4. Ruby Begonia

    Ruby Begonia Very Well-Known Member
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    Thanks, I couldn't explain any better than these links Krissttina provided,


    * http://www.finecooking.com/articles/convection-ovens.aspx?pg=0

    * http://www.gourmetsleuth.com/articles/detail/convection-cooking-adjustments
     
    #29
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  5. Linda Binning

    Linda Binning Well-Known Member
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    Ruby is going to be cooking up a storm for awhile and ignoring us here on the forum. :)
     
    #30
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  6. Chrissy Cross

    Chrissy Cross Veteran Member
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    Didn't want to like that, Linda because of course we would miss our Ruby. :)
     
    #31
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  7. Ruby Begonia

    Ruby Begonia Very Well-Known Member
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    Never!
     
    #32
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  8. Ruby Begonia

    Ruby Begonia Very Well-Known Member
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    I would miss you both too much!
     
    #33
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  9. Chrissy Cross

    Chrissy Cross Veteran Member
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    Yes, it's like we're sisters. :)
     
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  10. Terry Page

    Terry Page Very Well-Known Member
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    We usually call them fan ovens in the UK and I have had them as far back as I can remember, I wouldn't go back to conventional ones. Instead of static heating elements or gas jets, they have a fan which drives the heat from a source behind the fan into the oven space, so all of the oven is the same temperature, from the top shelf to the bottom. It also cooks faster and more evenly.

    There are not so good fan ovens though which can easily burn food and they all have a drier heat, so you need to take that into account when cooking moist foods.
     
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  11. Terry Page

    Terry Page Very Well-Known Member
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    Your new appliances look great Ruby, really like the cover art :)
     
    #36
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  12. Ruby Begonia

    Ruby Begonia Very Well-Known Member
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    Thanks Terry. That cover art is just for the dish washer.

    Thanks for the warning on the oven. I never thought about burning and I hope mine won't. The links Krissttina gave explained everything , conversion tables etc. Delivery is Tues!
     
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  13. Terry Page

    Terry Page Very Well-Known Member
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    Yes I see I misread that, it wouldn't last long on an oven :rolleyes: ..............regarding the burning you just need to keep an eye on it a bit more, as I have found there is less leeway than an ordinary oven, though in saying that my oven is particularly fast so I have overcooked quite a few times, but my daughter Caroline's is much more temperate, yours is a good make so you should be ok, happy cooking :)
     
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  14. Diane Lane

    Diane Lane Very Well-Known Member
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    Ruby, can you select whether or not to use the convection aspect of the oven? Is it a regular oven that functions as a convection oven if you choose a particular setting, or is it strictly a convection oven? Hopefully at some point, I'll be able to replace this one I have here. I'm not familiar with convection ovens, although I have heard of them, of course. I don't like the idea of having to convert all of my recipes, because I know I'd forget and probably end up burning things.
     
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  15. Von Jones

    Von Jones Very Well-Known Member
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    This would be perfect for my frig. I have a Chef theme in my kitchen and I search for unusual items like this.
     
    #40
  16. Terry Page

    Terry Page Very Well-Known Member
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    You can't choose to have conventional heating in a fan/convection oven, because of the way they are constructed. Regarding recipes it really only affects the timing, which is less because of the forced heat delivered by the fan. I don't notice any other difference apart from a slightly drying effect on some foods, which can be overcome by using a foil covering if necessary.
     
    #41
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  17. Babs Hunt

    Babs Hunt Veteran Member
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    @Ruby Begonia Well? Have you used your new convection oven yet...and if so what do you think about it? And what did you cook in it? :)
     
    #42
  18. Diane Lane

    Diane Lane Very Well-Known Member
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    Thanks @Terry Page my parents had a huge convection microwave, but at the time, I was too busy working full time and going to school to delve into what exactly it meant. I tend to steer clear of things I haven't mastered, especially when money is involved, but your explanation really clarified how it works. Faster sounds good, and foil is definitely doable. Now, do you understand how induction cooking works, and if so, can you explain that? I'm seeing a lot of both types of products. I don't have the money for either, but have an eye to the future, so am interested in learning more.
     
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