Cooking with Convection: Everything You Need to Know to Get the Most from Your Convection Oven
Cooking with Convection: Everything You Need to Know to Get the Most from Your Convection Oven
If you own a convection oven, but don’t really know how to use it, this book is for you.Beatrice Ojakangas, an authority on convection cooking and author of more than two dozen previous cookbooks, explains how to use your convection oven to achieve perfect results in dramatically less time than with a conventional oven. You will learn:
*How to cook a whole meal in your oven–from meat to side dishes to dessert–all at the same time
*How to cook multiple batches of cookies, cakes, and pies on three or even four oven shelves
*How to roast and bake in a third less time than in a conventional oven while achieving even better results
*How to calculate the correct temperature and timing for convection cooking if you are using a standard recipe
And here are more than 150 great recipes for snacks and appetizers; pizza and foccacia; soups; roast beef, lamb, pork and poultry; savory pies and tarts; casseroles and pasta; vegetables; yeast breads and quick breads; cakes, cookies, pies, and pastries; and much, much more. Try Melted Onion Tart with Parmigiano-Reggiano, Mexican Vegetable Tortilla Soup, Tandoori Salmon with Cucumber Sauce, Asian Spiced Roast Whole Chicken, and Cocoa Cake with Easy Buttercream Frosting, among so many imaginative and easy dishes.
By circulating hot air around food, convection ovens cook and brown food much more quickly and at a lower temperature than conventional ovens, while retaining food’s natural juiciness and flavor. With this book you will be able to save significant amounts of time and effort while turning out delicious dishes for everyday meals and easy entertaining.
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Editorial Reviews
Review
“The solid advice in this indispensable book will help you go from convection novice to convection expert in record time–and fast results are what convection ovens are all about.” —Rick Rodgers, author of Thanksgiving 101, Christmas 101, and Celebrations 101.
From the Inside Flap
When GE needed a speaker on convection for their nationally renowned Pillsbury Bake-Off, they called on convection authority Beatrice Ojakangas. In this practical guide, Beatrice applies her convection expertise to more than 150 great recipes she has created to teach home cooks how to get the most out of their convection ovens. Using "surround heat," convection ovens cook and brown food in half the time and at lower temperatures than "still" ovens, helping to retain food's juiciness and flavor.
With chapters including pizza and focaccia; roasted vegetable soups; roasted beef, lamb, pork and poultry; and savory pies and tarts, readers will want to explore a wide range of tempting dishes such as Baby Popovers with Rosemary and Gorgonzola, Mexican Vegetable Tortilla Soup, Salmon Tandoori with Cucumber Sauce, Asian Spiced Roast Whole Chicken, and Cardamom Almond Strawberry Shortcakes. This down-to-earth cookbook also enables the home cook to adapt his or her own repetoire to the convenience and ease of convection.
Ideal both for everyday family cooking and easy entertaining, Cooking with Convection is the go-to guide for anyone who wants to know how to use to maximum effect a feature that is standard on so many of today's ranges. Cooking with Convection is in the successful tradition of such bestselling categories as slow cooker books and bread machine books, all of which equip home cooks with the know-how to get delicious results from their innovative home appliances.
About the Author
BEATRICE A. OJAKANGAS is the author of more than two dozen cookbooks, including an essential guide to convection cooking. She has written for Bon Appétit, Gourmet, Woman's Day, Family Circle, Redbook, Cooking Light, and Ladies' Home Journal, and has appeared on TVFN, Martha Stewart Living, and Baking with Julia. Ms. Ojakangas also teaches cooking classes across the country. She lives in Duluth, Minnesota.
Customer Reviews
Not Mom's Cooking
I purchased this for two reasons. One to learn more about cooking in the convection oven and two, to get some reasonable recipes for down home type cooking. There is enough information to learn the basics of the oven, but as far as recipes go, it sucked.
If you are looking for family meat and potatoes type recipes, this is not for you. If you are entertaining with candles, semi-formal attire and clinking wine glasses, then this is for you.
Cooking with Convection
I purchased three books on cooking with a convection oven. I found this book to be the most complete and the most helpful.
Danger, Danger Will Robinson!!!
I don't know what this author was using, some industrial site, cuz I've got a great Kitchen Aide Computerized Stove with great ventilation, but some of the recipies, like cooking chicken, totally smoked up the house, sent smoke alarms into a frenzy, and even the air hood on max and both bathroom fans and the front and back doors open, all I got was grief from my partner and wondered what kind of ventilation system the author was using! I think the recipies "may" be ok, but using temperatures over 300 degrees produced more aggravation than pleasure. I don't know how many of the positive reviews were artificially produced, but this author and her so-called recipies are a disaster at the temperatures indicated--if you're willing to put in the time to recompute all the temperatures to something that doesn't send everybody out of the house because all the drippings from whatever is being cooked don't instantly vaporize and then smoke up all rooms remotely located to the kitchen are in for a very disappointing and angry response not only from them, but whoever they might be sharing their home, apt, trailer, etc. with.
Thumbs Way DOWN on this book and author!!
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