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Old 04-09-2015, 11:36 AM   #15
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Most all convection ovens use a fan to circulate the heated air in the 'box.' This air movement causes the layer of cooler air that develops around the food placed in the oven to be blown away, thus heating the food more quickly.

Note: some manufacturers of 'convection' ovens don't use a fan, they rely of reflective surfaces to make air circulate naturally around in the oven. Personally, I don't really think of them as convection ovens and wouldn't buy one.

A combination convection and microwave uses the fan circulating heat AND the microwave causing the internal thermal heating of molecules in the food. This inside and outside heating creates shorter cooking times in most all foods.


Bob & Donna
'98 Gulf Stream Sun Voyager DP being pushed by a '00 Beetle TDI
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Old 04-09-2015, 12:11 PM   #16
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Originally Posted by Nxkharra View Post
Hi all, is there a source to read how to cook/bake with convection oven.
We don't have a conventional oven in our coach and I like to do some cooking sing what we have.

Do a Google search (or other search engine) for the manual for YOUR oven. It will explain how to use the features of that particular model. Good luck!

Sarah (RVM69), Hubby, and Harry the RVin' Dog
.......2012 Fleetwood Bounder 33C | 2012 Jeep Wrangler

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Old 04-09-2015, 06:10 PM   #17
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Here's some pretty simple rules that I have discovered while cooking with our convection oven.

-If you wait for the oven to preheat to let's say 350 degrees, it will take almost as long or longer to cook with the convection unit. Ours and another one we had took 30 minutes to preheat.

- I don't preheat because of the above.....instead, I adjust my settings. If it calls for 350 degrees, I set it at 375 or 400 on straight convection cooking. I find by doing this, I can reduce the cook time by about 20%. So if you typically cook chicken for 35 minutes, you can cook it in about 25.

- We now cook most of our meat in the convection oven because it's less hassle and comes out juicier than on the BBQ. I took one of those black BBQ mats that everyone is selling (sits on your BBQ to keep it clean). I cut it into a circle so that it was just larger than the metal racks my convection oven came with. I cook my meat atop this black mat and it keeps all the juices on the mat and in the meat, plus no mess. Pork chops, chicken, steak...all come out better.

Don & Mary
2014 Newmar Dutch Star - All Electric - 450 ISL
2016 GMC Canyon 4WD Crew Cab
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