The Best Convection Oven Cookbook - Softcover

Stephen, Linda

Softcover

ISBN 10: 0778800679 ISBN 13: 9780778800675

Publisher: Robert Rose, 2003

Synopsis

Convection ovens have become increasingly popular because they cook faster and produce better results than conventional ovens. But because they don't work in the same way as a standard oven, preparing your favorite meal can sometimes seem like a challenge. The Best Convection Oven Cookbook provides recipes especially designed for today's convection ovens, with delicious and guaranteed results every time.

Create these appealing convection oven recipes: Oven French Toast with Caramelized Apples, Chicken Satay Quesadillas, Roasted Tomato and Garlic Soup, Tortellini Casserole, Roast Prime Rib of Beef, Southwestern Wings, Maple-glazed Salmon, Cheddar Sage Muffins, Rhubarb Coffee Cake, Easy Cheese Soufflé, Baked Ham with Apricot Glaze.

Convert and adapt your favorite recipes
Information on oven settings
Menu suggestions
Cookware recommendations
Convection toaster oven recipes

About this title

About the Author

Linda Stephen is a professionally trained chef whose recipes have appeared in several magazines and cookbooks. She also teaches cooking at her own cooking school, Linda's Country Kitchen.

Reviews

When a new technology appears, it takes a while for cooks to come to grips with what that novel appliance can actually accomplish in the kitchen. Linda Stephen's Best Convection Oven Cookbook takes the home cook into the frontiers of convection cooking. Long used in restaurants, convection ovens speed cooking and even out heat by blowing hot air around the oven and across the food. But cooks unused to this phenomenon find themselves overcooking or undercooking. Stephen explains how to adapt recipes by shortening baking time or reducing baking temperature. Her recipes include a phyllo-wrapped chicken and spinach pie, a baked version of spaghetti carbonara suited for brunch, and mustard-garlic coated prime rib of beef. Flank steak with polenta takes advantage of convection broiling. Canadian cuisine appears in Tourtiere and in the use of genuine Canadian peameal bacon. There are also specially designed recipes for convection toaster ovens, compact versions of the standard models. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Excerpt. © Reprinted by permission. All rights reserved.

Introduction

Convection ovens have been used for years in hotel and restaurant kitchen, bakeries and pizza parlors. These ovens have now been adapted for the home kitchen. There are models suitable for large or small kitchens, and they come with a dizzying variety of features and combinations. You may have acquired one in your new place.

Although sales of convection ovens and toaster ovens increase annually, there are few cookbooks available for convection oven cooking. As a result, many new owners are intimidated by the convection option, so they continue to rely on the standard oven features, ignoring the advantages of convection cooking.

But this oven is not a monster; it is safe, economical, convenient and easy to use.

In my years of catering, baking, teaching and working in the food industry, I have used the convection oven for various tasks -- from cooking trays of bacon in restaurant ovens to baking dozens of cookies, pies and loaves of bread at a time. For family meals, I use the multiple racks so that even dessert cooks along with the main course. When cooking potlucks or picnics, I make several items and freeze some for later use.

The recipes in this book have been selected and developed to make the most of the convection oven. Gratins and casseroles cook quickly with crisp, golden toppings; roasts and poultry brown quickly on the outside while the interior remains moist and juicy; pizzas, breads, pies and cookies bake evenly; meringues dry perfectly. The convection oven also reheats and warms foods more quickly than a standard oven, and it provides a finishing touch for dishes that require quick browning after being precooked on the stove or in the microwave.

The best way to become familiar with your convection oven is to turn it to convection and cook something. Read the About Convection Cooking section in this book, consult you manufacturer's manual and start cooking. Try a simple roast turkey or chicken (pages 58 or 173) or a batch of muffins or cookies (page 131 to 141). Or make one of your family's favorites by following the simple guidelines for adapting standard recipes to convection cooking (page 14).

You'll quickly become comfortable with the features and potential of your oven, and you will never roast a chicken the old way again.

Edition details

• Publisher: Robert Rose
• Publication date: 2003
• Language: English
• ISBN 10: 0778800679
• ISBN 13: 9780778800675
• Binding: Paperback
• Number of pages: 192