Convection Oven
Hey all...
We're moving into a new place in 2 weeks, and the stove is a KitchenAid Superba convection oven. I'm pretty excited about it because a) it has to be better than the piece of crap we have now, and b) I've never had a convection oven before.
Do any of you have a convection oven? What do you use it for?
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7 Comments:
When we moved to ATL, the microwave must have been the prototype for all nukes because it looked ancient and sounded like it was going into orbit anytime we used it. We replaced it with a GE Profile Convection/Microwave.
I loooooooooove this thing. We're a household of three and we basically live out of it. It has 2 wire racks that are removed when the microwave is used. It bakes and roasts beautifully. It's my first convection oven as well.
Eventually I want to get the Electrolux double wall convection ovens but alas, that has to wait.
Enjoy the oven and you will looove that you can put more than 2 trays of food into it because of the air flow. If/When I ever get my double wall convection ovens, that's 6 trays of cookies at once...8 if you count the 2 trays in my micro/convection!
therealchiffonade at 1:52PM on 09/22/09
you will love it ... it's great for baking or roasting.... good luck in the new digs.
pooch at 1:56PM on 09/22/09
I third that. Just remember to adjust your cooking time. Things cook/bake faster.
janaatwg at 2:12PM on 09/22/09
Usually, you just lower your cooking temperature by 25 degrees. I have a KitchenAid that I adore. It automatically starts off 25 degrees cooler (325 if I press convection, 350 if I press regular).
bitchincamero at 2:16PM on 09/22/09
As a general rule, convection cooking is advantageous for roasting, and for baking larger batches of cookies, etc., as it helps even out the temperature throughout the entire oven. However, the reduced cooking time/temperture thing can be a little misleading, since it's not actually "hotter". For example, it has no advantage over a regular oven when brasing meat in a covered Dutch oven.
As with any new appliance, you are going to have to experiment with it to see what works best.
salpico at 2:37PM on 09/22/09
Some convection ovens (mine is a GE Profile Performance) automatically adjust for the quicker convection cooking time by lowering the temperature when running the convection heater and fan. That is, if I set it for convection at 350F, it's really running at 325F.
For cookie baking with convection, you need to use flat pans-- the lip on a regular pan can interfere with airflow causing uneven baking.
I don't use convection when baking cakes, but for roasting meats, it's wonderful. I won't go back to a regular oven.
MarvinDog at 3:48PM on 09/22/09
I use my convection for browing and roasting. I have a Wolf 36" gas with convection we bought when we built this house in 2003. I love my range and I would get another convection again. Maybe duel fuel this time.
JerzeeTomato at 3:31AM on 09/25/09