Convection Oven Cookbook ~REPACK~ Free Download
Ronnie Isackson
I'm a big fan. Ok now thats out of the way I really can not find a good cook book about convection ovens. I have one in my apartment and I can not bake anyhting. It all turns in to goo. PLEASE HELP.
I feel your pain...getting used to a convection oven...no matter how wonderful they can be, can be a pain. The best book I've seen on the subject was published by the folks at Sunset Magazine and is called, appropriately: Sunset Convection Oven Cookbook. I just checked Amazon.com and they carry it.
Shopping for ovens can be bewildering. It used to be simple: gas or electric. For what it's worth, our test kitchen ovens are all 30" wide and mostly electric. The second heating element above gives us a slightly more even heat and quicker preheating time. We have a gas oven under our stove, and we tend to keep the baking stones in there.
Sales people at appliance stores will go on and on about the time and energy-saving advantages of a convection oven, and how you can cook a gazillion cookies at once, and how could you possibly live without one...
Here's the deal. Convection ovens are insulated boxes, just like any oven. They have a fan in the back, and sometimes an additional heating element tied to the fan. The fan pushes the heat around the inside of the oven, making cooking go faster.
Early convection ovens (and even some today) have been known to make wetter batters or doughs literally be blown sideways by the fan as they're rising. We've heard tales of cookies being blown off their baking pans onto the oven window; a shot I'd dearly love to reproduce, but so far haven't managed.
Some models of convection oven will do the adjusting for you, which is downright confusing. You set the temperature for 375F, and if you press the convection setting, it automatically preheats itself to 350F. My advice when shopping is to have a recipe you make a lot in mind, and while you're at the store, fantasy-bake it using the controls of any model you're considering. You'll see soon enough if it's an oven you can be friends with.
Ironically, for all the "even-baking" hoopla, I find most convection ovens have a hot spot toward the front; the air blowing across hits the door and bounces back, and often the food at the front of any baking sheet is done significantly before the rest.
First thing to know is any oven you buy with a convection fan doesn't have to be used that way. Make sure whatever oven you do buy (especially if you only have room for one) is capable of baking without the fan coming on. We've had issues with this on the pair of ovens we bought recently.
Convection bake at a very low temperature is nice for dehydrating; you can get beautiful oven-dried/roasted tomatoes with it. Convection roast is nice for any kind of chicken or chunk of meat where you like crispy outsides, and I've been known to go there for airier pizza crusts. Also the bomb for nicely caramelized roasted vegetables.
If you need a short list, here's my best advice. (Keep in mind there's a lot of room for variations and personal choice here, given the many different combinations you'll find in oven designs). Also, don't forget to adjust your oven's temperature and time.
We also have this issue with an LG stove,including the bounce-back mentioned in the post. Today, with a pair of rustic boules on a large stone, the front one was 180F internal temperature when the one in the back corner was barely 155F. It's just nuts. I have concluded that the only way to bake bread in this beast is using a Dutch oven. It shields the loaf from the draft. Perhaps Pullman pans would do the same.
There have been some surprises roasting as well. It is much much faster so timing the full meal is very different. An in-oven probe thermometer is also essential to avoid incinerating the chicken/turkey/standing rib roast.
I am about to be forced to buy a new oven. Have been cooking with gas for decades. Most ranges in my price range come with convection oven option. When you say don't use the fan for certain things do you mean use the plain old baking setting (non convection)? Thanks for help, Dorothy
I have a newish convection oven, part of a Thermador duel fuel range. My problem is that the temperature is reasonably even when the fan is on but without the fan -- "normal" bake -- the back is much hotter than the front and I burn cookies etc. I don't really have a choice whether to use convection or not. It is disconcerting when the spatchcocked turkey is done in 35 minutes. I have not been able to figure out the timing at all. I replaced a reliable Magic Chef oven when we redid the kitchen and I miss it.
What an awesome recipe, I always fail at making any kind of breads but this is simply Devine , so simple and ooooh so so tasty. I made 4 smaller baguettes and it was perfect . Had 1 straight from the oven with some goats cheese and honey drizzle
I made this as per your recipe but instead of forming to loaves I formed in to 3 larger strips, braided them and cut them into 3inch chunks. Tossed them into my big dish and let them rose for 25 minutes before brushing them with melted garlic herb butter. In the oven at the directed temp. Perfect pull apart garlic knots! Served warm with pasta or chilli.
Hi Sharon,
Sorry I missed your question earlier! Yes, I have been making this in three smaller loaves since we are living in Spain with small ovens! It works out quite well. I still bake it the same amount of time.
Thanks for reading ABK,
xo
Si
French Bread is very crispy on the outside and chewy on the inside. You can only make real French Bread, especially baguettes, in a wood-burning steam-injected oven, or at least a brick gas-fired, steam-injected oven, which are terribly expensive, and not very practical for the ordinary home Baker.
A delicious and pretty easy recipe for warm, fresh baked bread. I really appreciated the extra notes since I have a stand mixer and a convection oven. I used exactly the amounts of AP flour and bread flour and the dough was very sticky and amorphous. Can you please add more content with the description of the expected dough consistency (and photos)? I was careful not to add more flour but the dough spread out quite a bit and I could not get slashes to save my life (they kept pulling on the dough even though I floured the knife.) All told though, the family loved it for shelter-in-place baking and hey, marscapone on top of warm fresh bread rocks, right?
Thank you for an easy to follow, delicious recipe! My first time making French bread and it gave me a lot of confidence. I will cook it a few minutes longer next time (I did 15 minutes on 375 convection), which will likely be later this week!
I have been making this bread for over 2 years and have never had a bad loaf! If you have any leftover, it makes the most delicious French toast or use it to make an oven French toast with praline topping!
Made this into dinner rolls for thanksgiving and they were literally the easiest and best dinner rolls ever. I use avocado oil, made 24 rolls, egg wash before baking and butter on top right out of the oven. So so good!
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*Baking sheet: You can either bake the potatoes (1) directly on the oven racks themselves, with an extra baking sheet on a rack below to catch any drippings (2) on a baking sheet, which I recommend covering with foil or parchment paper (at your own risk) for easy cleanup.
Great post! And, so much better than microwaving. Just a note, forget the oven mitts, use an instant read thermometer and remove the potatoes at 210F. I do them in a convection oven, directly on the rack, no need to turn them due to the air circulation.
Thanks and keep up the great posts!
I always though that there is the self-made man mechanics in popping these potatoes. I always looked at these photos and was stunned. I tried the baking at the microoven but unfortunately my potatoes were just boring. They were regular boring coach potatoes. I was sitting on the sofa and think about the preparation process. I guessed that possibly there is a trick of perfect recipe. I thought that it is particular kind of potatoes. I was thinking where I can find this type of potatoes and can pop up by themselves in the oven. But in Your Precious article I find the very very simply solution. You are suggesting to make the cut in the middle of the potatoes and smash from the both side of it. It is so funny solution. I did it early but I was eager trying to find the right kind or type of potatoes that can simply pop up like a special kind of popcorn that can only pop up if you add butter. Thank You All very very much!!!! It was fun to know something about this particular story of pretty hot looking potato in this special situation in this special occasion. I wish You All prosperity and Great Happiness!!! Good Luck and Stay Healthy and in the Great Shape!!!
Hello there! I just want to ask you if you try making this cookies a bit smaller like 3 oz instead of 6oz. I am planning of giving this away for christmas to all my coworkers but I want it small so I can have more cookies per batches. I did use the Hijabs and Aprons recipe for this cookie, will the baking time and oven temperature be the same if I will make 3oz? hope to hear from you. Thanks!
Perhaps one of our all-time favorite vegetable side dishes, this tender broccolini comes out of the oven delightfully crispy. Made with little more than a splash of olive oil, soy sauce, and a sprinkle of flake salt to finish it off, this oven-roasted broccolini makes a great side dish for steak, chicken, or whatever else is on your plate!
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