Can we talk? About Countertop Convection Ovens.

18 years ago

A few days ago there was a thread about toaster ovens (see link) and Convection Ovens were included also.

Since I was given a Convection Oven for Christmas I had thought about starting a thread asking for helps, hints, recipes, etc. just for Convection Ovens, because the booklet that came with mine didn't offer much help.

So here it is.

Tell us how you use yours, please.

Thanks,

Sue

Here is a link that might be useful: ovens

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Comments (4)

susanjf_gw
18 years ago
if you like to bake, convection is really great because of the air circulation...back in the mid 80's i had a full sized gas/comvection oven...LOVED it...(and only got to use it for a short time as we moved)

found this site...

Here is a link that might be useful: http://www.recipetips.com/glossary-term/t--35336/convection-oven.asp
phyllis__mn
18 years ago
Good idea, Sue. Let's see, I haven't used mine to its full potential, to say the least, but I do love it for baked potatoes, baked sweet potatoes, and casserole type dishes. I also like to bake muffins and biscuits in it. DD gave me a recipe book last year, so I should get that out and get some ideas. Oh, yes, I did bake some apples one day that were great. Mine will also take a full size pizza, but I'm not that crazy about them, so haven't tried it for that.
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Phew, it would take a very long time to reheat coffee in an oven of any kind, and it surely is not energy efficient. You might keep a thermos full of hot extra coffee on hand or boil water and use those stringed coffee bags (like tea bags). For quick meals, buy "boil-in-bag" kind and do them on the rangetop, perhaps? Lots of microwavable stuff can be done in a regular oven but directions are obviously different (stuff probably needs to be thawed and will take lots longer.) Costco and Wal-mart had some pretty small and uncomplicated looking micro ovens for well under $100 the last time I walked their aisle. (There's a small Panasonic that looked great at Costco.)
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prospect711: Thanks for your reply! I had my eye on the Sharp R-820JS, which is the stainless steel sister of your Sharp! (It sounds like an amazing appliance that pretty much does it all!) I just couldn't figure out how to get the size to work. Having a deeper cabinet is a Very interesting idea! I'm going to show this to DH to see if we can somehow swing it with our Ikea cabinetry. Thanks again! (Love your cabinets and beautiful backsplash!) Luv2Laf: Your photo is Exactly what I wanted it to look like! And right next to the fridge seems like such a perfect spot! If only it had convection too - I was really hoping for a little back up oven to cook and reheat small meals. Hmmm... Thanks so much for your reply, gorgeous photo, and the food for thought! colorfast: Okay, so it seems that the microwave/convection combos, unless they are the very wide OTR type, are pretty deep. I'll stop hunting for one that isn't. (No more wild goose chase!) We were planning on having 15" wide cabinets flanking the fridge on either side as a pantry (floor to almost ceiling height), but, maybe we should make one wider set of cabinets instead, where we can put the microwave/convection oven. I love how you have yours next to a counter. That seems to be an ideal setup to me. As for recessing it into the wall, I think we're out of luck, since the wall backs a stairwell leading to the basement as well as the stairs leading upstairs. I'm not sure that we can mess with that. I will share these ideas with DH. Thank you for your reply!
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Flwrs, Sorry, I almost missed your reply. I have two AEG Ovens. A half and a full. These are two separate ovens, not a combo. AEG is the european... friend? of electrolux. I am located in Oregon and had them shipped in from overseas via a company in Canada. I can give you references to that if you wanted to go to those lengths but I have to say, as much as I love my 1.5 I don't know if I would push the expense and stress of doing it that way onto somone else. Steam ovens ARE pricier. Just flat out. No holds barred. Lol. But they are the only ovens where people seeming to be aiming for smaller in size rather than larger. If you think you might be interested you should put in a new post asking about steam ovens in the name. You'll get a ton of responses. And, for that matter, tons of cool pictures!
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Even with range or wall ovens, every oven bakes differently. One thing I like about my wall oven is that it's always the same time and temperature tray after tray, but it's a minute less than my mother's oven by the same maker, different age. You did the exact right thing: Started conservatively and kept on until they were done. You'll probably have to adjust all your recipes not just for the convection, but also for the different volume, in addition to the just plain differentness. That's totally normal. Congratulations on your new purchases!
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mtnwomanbc
18 years ago
I have an over-the-range (OTR for the TKOs, lol) micro/convection oven, and it's great for baking -- in convection mode, it cooks muffins and cookies evenly and faster, doesn't get too brown around the edges. Combination micro/convection is also good for cooking for things like roasts and meatloaf, although I haven't tried it for that.
sue_va
Original Author
18 years ago
Susanjf,

That looks like a great site. One of the first things I noticed is a recipe for Banana Bread. I was planning to make that today anyway because my bananas need to be used. I probably would not even have thought about the CO.

Phyllis, looks like we may be learning some new tricks here. Two things I've wondered about: 1. do you wrap the potatoes to bake, and 2. when it says 12 inch pizza, does than mean home made or can you do a frozen pizza? I tried a frozen biscuit and it browned on the outside and wasn't cooked on the inside.:(

I'll be a-learning more!

Thanks,

Sue

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Can we talk? About Countertop Convection Ovens.

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Can we talk? About Countertop Convection Ovens.

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