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Discussion in 'Shopping & Sales' started by Ruby Begonia, Apr 14, 2016.
You're welcome! Have a wonderful time exploring your new appliances!
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,
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.
Thanks, I couldn't explain any better than these links Krissttina provided,
Ruby is going to be cooking up a storm for awhile and ignoring us here on the forum.
Didn't want to like that, Linda because of course we would miss our Ruby.
I would miss you both too much!
Yes, it's like we're sisters.
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.
Your new appliances look great Ruby, really like the cover art
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!
Yes I see I misread that, it wouldn't last long on an oven ..............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
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.
This would be perfect for my frig. I have a Chef theme in my kitchen and I search for unusual items like this.
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.
@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?
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.