Convection ovens cause breads to have superior crust and texture, but retain their moisture in the middle,

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Some foods aren't meant to be made using convection style, due to the air movement inside the oven. Making souffles, meringues or anything delicate is discouraged. Also, if you work with parchment, anchor it down in the oven to keep it from blowing all over the place. But, in general, nearly everything can be made in the oven, from cookies and cakes to breads of many kinds. The breadmaker in my unit is fantastic. Just load the included container with the ingredients, and the oven does the rest: mixing, poofing and baking. When it is finished, it just sounds a chime. Pies bake perfectly, my oven has a round baking rack for pizzas and pies, that rotates as it cooks. The oven also makes great roasts and includes both a vertical and horizontal spit to cook with. With convection, the possibilities are nearly endless.

When converting your recipes to convection cooking, the experts say to subtract 25 degrees from the recipe's given setting. Convection ovens cook faster, so also decrease the cooking time by about 25% as well. Multiple racks of cookies can be baked at the same time with superior results to the less evenly cooked multiple batches in a regular oven. That is why most bakeries and restaurants use convection ovens, because they can bake in quantity without sacrificing quality of the finished product.

Don't be afraid to switch to convection cooking. Once you make the change, you will be glad that you did. I know I am. After seeing others use them and tasting their artisan breads, I decided to get my own. If you are a serious bread baker or cook, this oven will be of great use to you. That is why cooking schools use and prefer them to conventional ovens. Give it a try, you won't be disappointed. If anything, you'll be finding excuses to do more baking. Your family will most definitely approve.

Carolyn McFann is a scientific and nature illustrator, who owns Two Purring Cats Design Studio, which can be seen at: http://www.cafepress.com/twopurringcats. Educated at the Rochester Institute of Technology in New York, Carolyn is a seasoned, well-traveled artist, writer and photographer. She has lived and worked in Cancun, Mexico, among other interesting professional assignments in other countries. Clients include nature parks, museums, scientists, corporations and private owners. She has been the subject of tv interviews, articles for newspapers and other popular media venues.

Article Source: EzineArticles.com

Web recipes-on-the-net.com

3 Easy Stew Recipes for Crockpots by Kara Kelso
470 Crock Pot Recipes - Crock Pot Recipes for Every Taste
A Dozen Delicious Waffle Variations by Leslie Sausage
Au Gratin Potatoes Crockpot Recipe by Divine Recipes
Breadmaker Recipes by Lynne Birch
Choosing a Slow Cooker by Bryce Eddings
Cook Fast With Your Slow Cooker! by Tony Buel
Cooking Under Pressure by Bethany Klug
Crock Pot Cooking by Glenn J Fournier
Crock Pot Recipe for Creamy Seafood Chowder by Natalie Schloesser
Crock Pot Recipe For Spicy Shrimp Chowder by Natalie Schloesser
Easy to Make Corn Tortilla Chips by Sara Gray
Fondue 101 - How To Make Cheese Fondue by Anthony Tripodi
How To Make The Perfect Grilled Cheese Sandwich by Ann Marier
How to Season Your Wok by Johnnyways
Microwave And Toaster Rolled In One by Low Jeremy
Microwave Caramel Corn by Joyce Moseley Pierce
Microwave Convection Ovens - Double Benefits by Allan Wilson
Microwave Ovens: The Facts by Alex Daniels
Recipe Builder - Recipe Maintenance Made Easy
Rotisserie Cooking: Fun and Healthy Way to Cook by Melinda Carnes
Sanitation & Safety
Savory or Sweet, Waffles are a Treat! by Harriet Hodgson
So, You Have A Crockpot Now You'll Want Crockpot Recipes by Mike Yeager
Stir Fried Chicken in Chilli Sauce by Marty
The Joy of Convection Ovens - They're Not Just for Restaurants Anymore by Carolyn McFann
Using and Caring For Clay Cookware by Lauren Lee

< Back to Convection Oven recipes