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Any tips tricks or advice for using a TT convection oven?

14 years ago

I have a table top convection oven [circa 1960's] on loan from my neighbor to help bridge the gap until I get my new range. It's pretty cool - looks like the old woodie 80's college fridges. I'd like to make a couple of quiches to help get me through the rest of the week until we go away. So can anyone give me an idea of how to work with the convection time and temp wise vs a classic oven??


BTW, I made denains Creamy Tortilla soup with just a crock this weekend, I made my own stock boiled down from a chicken carcass all day Saturday and with the leftover breast and a stick blender I finished it off Sunday. Thanks for a recipe I would go that far for Denain!

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