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FAQ PAGE How What Why Do What thermometer do I use for my roast, chicken or turkey? For best results use the oven meat probe if your oven features one . When estimating the cooking time be sure to add on the resting and carving time to better orchestrate the preparation of all the dishes. If your oven doesn’t have a meat probe, consider a digital meat thermometer that will give you an accurate read-out or an Instant read thermometer. Also, use a good quality thermometer; inexpensive ones often will give inaccurate reading. OUR LATEST CONVECTION RECIPES How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks Oven Roasted Vegetables Brown Fried Rice

FAQ PAGE How What Why Do What type of food is recommended to cook in convection or true convection mode? The Convection mode is most often used for baking multiple racks of cookies, appetizers, or pastries and can also be used to cook an entire meal in the oven on multiple racks, or to roast a large cut of lean tender meat. When using a glass dish always reduce the temperature by 30°F. Otherwise, as a general rule, reduce the temperature by 25°F when baking in Convection. OUR LATEST CONVECTION RECIPES How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks Oven Roasted Vegetables Brown Fried Rice

FAQ PAGE How What Why Do What elements make a convection oven? In an electric Convection oven, there are three heating elements. One in the floor of the oven, one in the top of the oven, and the element surrounding the Convection fan on the rear wall of the oven. Each heating element will cycle with different intensity depending on the mode you select; hence, it is important that you select the correct mode for the type of dish you are cooking. OUR LATEST CONVECTION RECIPES How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks Oven Roasted Vegetables Brown Fried Rice

FAQ PAGE How What Why Do What do I bake in the Convection Bake mode? Single or Multiple racks of cakes, pies, breads, quick breads, muffins, and casseroles. Single rack Pizza (follow package directions re rack position). Single rack souffles, frittata and egg casseroles Single or multiple racks of bacon, chicken pieces, baked potatoes, or roasted vegetables (no temperature reduction necessary). Cooking an entire meal on multiple racks (No temperature reduction necessary! For single rack, reduce the temperature by 25°F). OUR LATEST CONVECTION RECIPES How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks Oven Roasted Vegetables Brown Fried Rice

FAQ PAGE How What Why Do What are the Benefits of Marinating the Tenderloin? Tenderloin that has been marinated can be cooked in the oven without searing. A wet marinade is a great way to add flavor to food and can prevent the meat from drying out. However, marinades that include sugar can be challenging to cook at high temperatures as the sugar tends to burn. OUR LATEST CONVECTION RECIPES How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks Oven Roasted Vegetables Brown Fried Rice

FAQ PAGE How What Why Do What is the Best Temperature for Roasting a Chicken? Starting the cooking at a high temperature of 425°F degrees (218°C) for 15 - 20 minutes gets the chicken off to a good start, but remember Convection cooks food from the edge to the core, so if you keep the temperature too high you risk overcooking the edges and the center may not be cooked through. So a combination of high heat for a short period of time and moderate heat, 350°F degrees (180°C) for the remainder of the cooking will yield the best results. OUR LATEST CONVECTION RECIPES How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks Oven Roasted Vegetables Brown Fried Rice

FAQ PAGE How What Why Do How do I know I have a convection oven? First, you will find the convection modes in the control panel such as convection bake, convection roast, convection broil, etc. Another easy way to tell if you have a convection oven is to look inside your oven. If you see a fan behind a steel plate in the back wall of the oven then you have a convection oven. Convection Fan: only the heating elements around the fan are active on this mode Convection Roast Mode Fan and Heating Elements OUR LATEST CONVECTION RECIPES How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks Oven Roasted Vegetables Brown Fried Rice

FAQ PAGE How What Why Do Why should I use a convection oven? There are many benefits to cooking with the circulating heat of Convection. Foods cooked in Convection retain more moisture which equals better texture and flavor. Multiple foods can be cooked at one time with no transfer of flavor, and the cooking time for large cuts of meat such as turkey is greatly reduced. OUR LATEST CONVECTION RECIPES How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks Oven Roasted Vegetables Brown Fried Rice

FAQ PAGE How What Why Do What are the benefits of using a convection oven? In a convection oven you can cook on multiple racks without the transference of flavors: you can bake a banana French toast and a chili relleno casserole at the same time for instance. Food will retain moisture so your roasted chicken will have a crispy skin while the meat will be juicy. Large cuts of meats cook faster such as a whole turkey provided that you properly defrost the meat first. Meats require no turning or basting unless you want to achieve a particular flavor. Convection ovens are tools that can really simplify cooking because you can cook large quantities of food at once. This is great for cooking for a family or if you are planning a large diner for Christmas for example. If food cooks faster or you can cook on multiple racks at the same time, you will save energy. OUR LATEST CONVECTION RECIPES How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks Oven Roasted Vegetables Brown Fried Rice

FAQ PAGE How What Why Do How Can I Steam the Chicken if I Don’t Have a Steam Oven? Place the aromatics in the saucepan, place a steamer basket or insert in the saucepan, and cover with 3 cups of water. Place the chicken pieces on the steamer insert, cover the pan and bring the liquid to a boil, reduce to a gentle simmer and cook for 45 - 55 minutes until the chicken is very tender. OUR LATEST CONVECTION RECIPES How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks Oven Roasted Vegetables Brown Fried Rice

FAQ PAGE How What Why Do How do I use the convection broil mode? Convection (fan assisted cooking) combined with broil is a fabulous tool for searing steaks, chops and thicker cuts of fish. Salmon and Asparagus cooked in Convection-Broiled Mode Broiling is similar to grilling in that we use Direct Heat for searing the meat and to create flavor. However to cook the meat through we use Indirect Heat, which means moving it away from the intense heat source. To achieve this in the oven, sear the meat on High then change the Mode to Convection. Drop the temperature to 300 - 350 degrees and move the food to a lower rack away from the strong direct heat. OUR LATEST CONVECTION RECIPES How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks Oven Roasted Vegetables Brown Fried Rice

FAQ PAGE How What Why Do What is the timing for roasting meats in convection? Cooking time for large roasts is reduced substantially in Convection, while smaller roasts generally cook in stated recipe time. If your oven is equipped with a meat probe using it when roasting large cuts of meat of 5lbs and over will prevent overcooking. Otherwise, check the meat with an instant-read thermometer ⅔ of the way through the stated recipe time to determine the degree of doneness. Always add resting and carving time to the overall cooking time. 10 minutes for smaller cuts of meat 20 - 30 minutes for larger cuts of meat. OUR LATEST CONVECTION RECIPES How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks Oven Roasted Vegetables Brown Fried Rice

FAQ PAGE How What Why Do Do I need a special recipe for a convection oven? No, you don't. However, you do need to understand the convection modes of your oven and make the correct selection according to the food you want to cook. For example, if you want to several pies at once, it is recommended that you select the Convection Bake mode; if you want to roast large cuts of meat, you should use the Convection Roast mode. Why? Because with each mode, the heating elements cycle with different intensity, and the convection fan circulates heated air. OUR LATEST CONVECTION RECIPES How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks Oven Roasted Vegetables Brown Fried Rice

FAQ PAGE How What Why Do What is a Convection Oven? A convection oven (also known as a fan-assisted oven or simply a fan oven ) is an oven that has fans to circulate air around food which gives a very even heat. The increased air circulation causes a fan-assisted oven to cook food faster than a conventional non-fan oven, which relies only on natural convection to circulate the hot air. Fan-assisted convection ovens are commonly used for baking, roasting, and broiling. Click here to watch an Introduction to Convection . OUR LATEST CONVECTION RECIPES How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks Oven Roasted Vegetables Brown Fried Rice

FAQ PAGE How What Why Do How do I determine the timing for low-temperature cooking (LTC) for a roast? Heat the oven to 425°F (220°C) and roast the meat for 15 minutes. This will render the fat and brown the meat beautifully. Then lower the temperature to 300°F or 325°F and roast until the meat reaches the target internal temperature. I have learned that it was best to cook the meat to a temperature below the target serving temperature because it would continue cooking during the high heat searing phase. Use a meat probe or a reliable instant read thermometer. OUR LATEST CONVECTION RECIPES How to Roast Chicken Breast Oven Roasted Peppers Savory Rustic Tart with Ham and Leeks Oven Roasted Vegetables Brown Fried Rice