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Old 06-14-2012, 05:20 PM   #1
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Help with cooking on a Convection Oven

Hello everyone, I am new here at irv2, so please be kind and if I do anything wrong just let me know.
I need help with information on a convection Oven
We have a convection/microwave Oven in our RV. I have used the microwave oven often but never used the convection Oven. I want to start using it because we hope to be traveling more in the future.
I love homemade cornbread and if anyone can suggest a good cookbook for the Convection Oven I sure would appreciate it. The book that came with the oven doesn't really explain the use of the oven.
Thanks for any suggestion anyone could offer me in what is the best kind of utensils to use in the oven, etc, etc, etc
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Old 06-14-2012, 05:38 PM   #2
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Hi Lindyphil, welcome to IRV2. I am still too new to the convection oven to give you any advice. I have tried a couple things and apparently any cookware is okay. One thing I have learned, the hard way, is to use a pot holder when using it as an oven. I have been so used to reaching into the microwave that I have burnt myself a couple times. I look forward to reading what replys you get here. Maybe my DH will get a decent meal or two this winter. lol
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Old 06-14-2012, 06:00 PM   #3
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What make is the oven? I have a Sharp. Also there is a thread on this site for recipes.
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Old 06-14-2012, 08:28 PM   #4
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Hello and welcome to iRV2.
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Old 06-14-2012, 08:43 PM   #5
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Easy

We have two convection ovens in our home, a big one and a counter top model, and another in our RV.

As far a baking goes the simplest method is to reduce the temp by about 25F for any recipe. Our big oven does this automatically whenever you select convection cook.

I like my cornbread 'southern style'. Crunchy and NOT sweet. With buttermilk.
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Old 06-14-2012, 11:25 PM   #6
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About the only difference I have found is that I usually have to reduce the cooking time -- so if recipe calls for 7-9 minutes, I start checking at 5-6 minutes. I use metal pans when using the convection part with no problems at all. My only complaint is that it's loud. I have a Sharp brand.
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Old 06-15-2012, 07:22 AM   #7
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Quote:
Originally Posted by Lindyphil View Post
Hello everyone, I am new here at irv2, so please be kind and if I do anything wrong just let me know.
I need help with information on a convection Oven
We have a convection/microwave Oven in our RV. I have used the microwave oven often but never used the convection Oven. I want to start using it because we hope to be traveling more in the future.
I love homemade cornbread and if anyone can suggest a good cookbook for the Convection Oven I sure would appreciate it. The book that came with the oven doesn't really explain the use of the oven.
Thanks for any suggestion anyone could offer me in what is the best kind of utensils to use in the oven, etc, etc, etc
Hello and welcome. It is important, IMO, to remember that a convection oven is not whiz bang technology. When in convection mode, it is just a regular oven with fans to circulate the hot air and a turntable to help food cook evenly. All your favorite recipes will work in convection, but probably with the temperature adjusted down a bit and sometimes less cook time. We do not use special cooking pans that could not be used in a non convection oven. The only major difference I have found is that uncovered, items with liquid evaporate faster than what is normal in a "regular" oven. We use ours to cook the same things we cook in the stick and brick regular oven. IMO, the convection cooks better. Enjoy yours.
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Old 06-15-2012, 07:31 AM   #8
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We found that glass cookware didn't work well. We picked up "professional" aluminum from a local restaurant supply store, that works really well and cleans up easy.
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Old 06-16-2012, 10:02 AM   #9
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Thanks everyone for your help and advise. So, basically I should not be afraid to use the convection oven. Just cook in it like I would on a regular oven, use the same pans, same recipes, Just keep an eye on it while cooking to make sure I don't burn my food or under cook something until I get use to cooking with it, Correct?
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Old 06-16-2012, 10:43 AM   #10
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Yes! 25 degrees less and start checking a little sooner than normal and you'll be chef du jour in no time :$
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Old 06-16-2012, 11:10 AM   #11
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Originally Posted by Lindyphil View Post
Thanks everyone for your help and advise. So, basically I should not be afraid to use the convection oven. Just cook in it like I would on a regular oven, use the same pans, same recipes, Just keep an eye on it while cooking to make sure I don't burn my food or under cook something until I get use to cooking with it, Correct?
That's what I did. I have two favorite oven things I cook (cinnamon rolls in a round aluminum pan and pork country style ribs slow baked in a covered glass dish) often enough to know exactly how they behave. By cooking those a couple of times, I knew what temperature and time adjustments made sense. But, then again, I'm just a guy - what do I know about cooking? Enjoy your new oven. I'll bet you will do great.
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Old 06-16-2012, 11:12 AM   #12
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This is good stuff. I was wondering how the heck. My Neice swears by hers in her home. IMO they need to make the oven bigger. I dont even think I could fit a full sized chicken in mine its so small, and yet would cost a small fortune to replace.Well at least I know how (KINDA) to use it now. This forum rocks aas far as nice folk and excellent in formatuon to help other folk out! Thanks! Sandy (sandy n john)
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