Feb 11, 2011 Flag
By Kathy [1 Publish, 2 Comments] 1 found this useful
I had been lately cleaning my mom's cabinets and located a brand new stovetop convection microwave. The majority of the directions are missing. What all are you able to use this oven (for instance are you able to bake)? I've got a Nu-Wave Oven and you may do most anything by using it, but I'm not sure a factor about this kind of oven. If anybody might help, please.
If you're able to bake and you've got a great recipe, I would like to have something to test. My mother loves that i can prepare her new kinds of things she's not attempted, she's learned that frying isn't the only method to prepare, and it is loving it. Thanks.
By Kathy from Bassett, Veterans administration
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By gotogirl [1 Publish, 4 Comments] Flag
Feb 13, 2011 found this useful
A convection microwave circulates heat in a fashion that cooking is reduced greatly (25-30%), as well as your meats tend to be released juicier due to the reduced time. You are able to bake, roast or prepare inside your convectioin oven. It's stated you are able to prepare or bake in the same temp. as with a standard oven, however for a shorter period (most likely cut by 25% approximately). You may also prepare for the similar period of time, though cut the temp. by 25 levels. You may also reduce both temp and time. I believe you need to experiment to determine the things that work very best in this oven. You'll find convection microwave recipes here:
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May 7, 2009 Flag
By paula [19 Posts, 81 Comments] found this useful
I've lately obtained a dual fuel stove. The top stove is gas as the primary oven is electric. Her choice of regular bake or convection bake. If anybody has any advice or recipes for that convection bake setting I would like to ask them to. No detail is simply too small.
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May 7, 2009 1 found this useful
For the best results, listed here are 8 rules you need to know.
1. When cooking in convection ovens, use cookie sheets and Shallow pans (as much as 1 sides). Pans rich in sides shouldn't be used. The edges hinder air flow and may decrease browning.
2. When utilizing a roasting pan, or maybe the meals is going to be covered when cooked, or when utilizing roasting bags, make use of a conventional oven
3. Preheat the oven. When roasting, preheating is not required.
4. Food ought to be checked five to ten min. before your meals are likely to be finished. The greater food within the oven, the more the cooking.
5. The oven door should be stored tightly closed during operation.
6. Dark or dull pans must only be utilized when you wish dark, crisp crusts. Shiny pans reflect heat, leading to more browning. Cookies ought to be baked on shiny metal pans without sides. For Just Two cookie sheets, place one directly within the other in the heart of the oven. This allows for additional even browning.
7. When baking cakes, pies or any other foods in pans which do have sides, the pans ought to be staggered, in a roundabout way above another pan.
8. Pans ought to be placed a minimum of 1 apart and a minimum of 1 from the oven walls.
You should use exactly the same recipes inside a convection microwave like a standard one, however for the best results, listed here are the guidelines that apply:
1. Lessen the oven temperature by 25° F, cooking occasions is going to be comparable.
2. When the baking time is under 15 min, the high temperature ought to be reduced by 30° F.
3. When roasting, the high temperature stays exactly the same, however the cooking is reduced. Time is determined by how big the meals. For instance, when the recipe states bake a roast at 400 levels for 50 min, inside a convection microwave you'd prepare it at 400 levels for around 30 to 35 min.
4. If baking on several rack, additional baking time may be required for products around the middle rack. Add 30 to 60 additional seconds for thin foods like cookies and one to two additional min. for thicker products like biscuits.
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By maryann [1 Publish] found this useful
I have to prepare 170 pork chops inside a convection microwave. Can anybody assist me to? I attempted four, 1 " thick chops, at 325 levels for twenty five minutes plus they were hard and dry. Can there be a way to prepare all of them with a marinade or something like that? Thanks.
Maryann from Naples, Florida
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By dede cruz [19 Posts, 222 Comments] Flag
The month of january 20, 2009 found this useful
Convection: speed cooks using dry air heat.
Always cover with foil, small holes for steam release, you will find a marinade can help, and thus will basting.
Marinade depends upon that which you like: Italian dressing, Garlic clove powder (Not Salt it's a drying agent and really should be utilized in last minutes of cooking), Pineapple juice and cloves, or use a variety of Mrs. Dash, that is sodium free.
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By Mire Manley [287 Posts, 800 Comments] Flag
The month of january 21, 2009 found this useful
We love to the pork Shake n bake.It states bake only fifteen minutes, I simply possess a regular oven. I don't know of the Convection Ovens. Make sure to browse the related links in the right side of the page to learn more. Best Of Luck. GG Mire
Check out this Pork Chop recipe
Pork Chops and Grain
( from 1970's Tom Pappas- Chatsworth Florist, Chatsworth Ca. )
4 - 1inch thick pork chops
1 teaspoon mrat tenderizer
1/2 teaspoon sage,1/4 teaspoon oragano,1/4 teaspoonrosemary
1 can ( 6 oz ) mushrooms
1 can cream of mushroom soup
1 carton sour cream ( mediterranean size)
Season chops with tenderizer,pepper,sage,oragano,rosemary oil
Chop onion- saute onion inside a little butter.
Add some chops - prepare until half done, covered
Add cream of mushroom soup ,can of mushroom including liquid.
Prepare additional hour in preheated 350* oven.
Add sour cream fifteen minutes prior to the hour expires.
2-1/4 cups instant grain
1/4 teaspoon oragano
1/4 teaspoon rosemary oil ( omit it using hamburger/beef )
1/4 teaspoon salad garnish
1 teaspoon minced instant onion
1/2 teaspoon pepper
1/4 teaspoon celery salt
Provide boil - add grain - cover and switch off heat.
This is actually good and give a eco-friendly salad or tomato slices. Tasty.
I think you'll'll love this particular one. GG Mire
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By Kim Churchman [3 Posts, 1,273 Comments] Flag
The month of january 21, 2009 found this useful
Make use of an oven thermometer so the cooking continues only to begin doneness, and they'll be nice. Marinade if you would like, but overcooking should be avoided.
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By ChloeA [10 Posts, 134 Comments] Flag
The month of january 21, 2009 found this useful
I flour and brown them in a tiny bit of oil inside a skillet, than place them right into a shallow pan with a tiny bit of water, cover TIGHTLY with foil, and convect bake at 350 for between half an hour as well as an hour with respect to the thickness from the chops. Trust me, they'll emerge fork tender and juicy, and also you'll have some thin but flavorful gravy towards the bottom from the pan. (I personally use a slice of stale bread to sop up and take away body fat or oil that collects on the top from the pan drippings.)
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By Barbara [1 Publish, 1 Comment] found this useful
I'm cooking two poultry breasts. They're each just a little over 9 pounds. I'm cooking these questions convection microwave. What temperature when they are cooked at and just how lengthy when they are cooked?
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By kathleen johnson [76 Posts, 1,658 Comments] Flag
November 19, 2009 found this useful
Utilizing a convection over requires lower temperatures than conventional ovens set the oven temperature for 300 levels F. You don't need to baste the poultry during cooking, however if you simply're utilizing a marinade or sauce, hold back until the finish of cooking to baste.
Cooking varies by weight, but an unstuffed bird of 14 to 18 lb. should prepare for around 2 ¼ to two ½ hrs. When the unstuffed poultry is eighteen to 22 lb. extend the cooking to two ½ to three hrs. Stuffed wild birds take some longer permit a cooking of two ½ to three hrs for any 14 to 18 lb. bird, or 3 to three ½ hrs for any stuffed, 18 to 22 lb. bird. If you want to open the oven door frequently during cooking, time needed is going to be elevated because of heat loss.
There's a couple of other variables to bear in mind that could affect cooking occasions. In case your poultry is partly frozen, cooking is going to be extended and also the poultry may over-brown. To slow browning, cover the poultry having a foil tent this can extend cooking too. Shinier metal pans prepare poultry slower than more dark roasting pans, and also the bigger and much deeper the roasting pan, the higher the cooking, because of reduced heat circulation round the poultry. Finally, if you are using a cover in your roasting pan, the cooking will disappear. Best of luck.
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By Barbara [1 Publish, 1 Comment] Flag
November 19, 2009 found this useful