Community Forums

alvo · 06-02-2016, 08:09 PM

A convection oven is just a conventional oven with a fan in it that moves the hot air around. That makes whatever you're cooking cook a little faster. You can convert a conventional recipe to a convection oven by adjusting the temperature or the time. The easiest (and the way I did it in my restaurant) is just drop the temperature by 25º and keep the time the same. If you're in a hurry, keep the temperature the same and check for doneness sooner.

Fencebuster · 06-02-2016, 08:13 PM

Just to avoid confusion, if you have a combo microwave/convection oven, you still need to use only microwave safe cookware when you use that mode. The cookware and cool recipes and other items discussed above are for use in convection mode only.

Hooligan · 06-02-2016, 09:05 PM

Quote:

Originally Posted by Larryg17

Hi, we have never used a convection oven before
Thanks,
Larryg17

Same here -- and the manual that came with my convection/microwave lacked any specifics. Found this on the internet, a lot of instruction and even some recipes.
http://www.cuisinart.com/share/pdf/manuals/cmw-200.pdf

bruceisla · 06-02-2016, 09:21 PM

We use the convection all the time. Ours has an "offset" feature that allows using the same time/temp setting as a conventional oven. The only thing a little annoying is that if you cook convection and THEN need to microwave, you need to remove the rack (it's hot) and find a place to set it down (I take ours outside) and then wait a short time for the oven to cool to allow microwaving. It's a very minor thing .... convection works great.

bruceisla · 06-02-2016, 09:25 PM

Quote:

Originally Posted by Fencebuster

Just to avoid confusion, if you have a combo microwave/convection oven, you still need to use only microwave safe cookware when you use that mode. The cookware and cool recipes and other items discussed above are for use in convection mode only.

Good point !

Mr_D · 06-02-2016, 09:26 PM

We have the Advantium 120 in our rig (as we did in the '02 Dutch Star). Just like a normal microwave you do have to be careful with metal pans in it if you use the microwave to cook with.

Nana25K · 06-03-2016, 09:08 AM

Convection only: any regular cookware
Microwave/ convection combo and microwave only: microwave safe only

docj · 06-03-2016, 10:37 AM

Quote:

Originally Posted by alvo

A convection oven is just a conventional oven with a fan in it that moves the hot air around. That makes whatever you're cooking cook a little faster. You can convert a conventional recipe to a convection oven by adjusting the temperature or the time. The easiest (and the way I did it in my restaurant) is just drop the temperature by 25º and keep the time the same. If you're in a hurry, keep the temperature the same and check for doneness sooner.

Well said. The only real difference between a convection oven and a regular one is that the heating element isn't in the oven itself but, rather, is in a separate compartment where it heats air which is then blown through the oven.

Convection ovens aren't unique to RVs; they've been available in better residential stoves for decades. And using one isn't rocket science, food simply cooks a bit faster. As alvo notes, either turn down the temp a bit or just check for doneness a bit sooner.