Product Description

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.

Product Details

• Amazon Sales Rank: #4100 in Books
• Published on: 2005-03-08
• Released on: 2005-03-08
• Original language: English
• Number of items: 1
• Binding: Paperback
• 272 pages

Features

• ISBN13: 9780767915311
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

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 Trade Paperback edition.

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.

Customer Reviews

A MUST for any Convection Oven Owner!
Our new home has a convection oven which I had heard is the best thing since sliced bread but I had never used one. I read the manufacturer directions and was no more clear on how to use the darn thing with my own recipes. So, I purchased this book because of all the great reviews and boy, they weren't lying. This book is great. Not only does it give you some super recipes (The Banana Bread recipe in this book is the best I have ever made!) but it gives you approximate times and cooking temps for many items so you can adjust your own recipes. This book is a MUST for any convection oven owner in my opinion

For Beginners and Old Hands alike, this is a very good book
We looked around and thumbed through several other convection cookbooks in our local bookstores and ordered this one before it came out. It not only arrived 2 days early, but was the most complete convection cookbook we have seen. From telling us what works best to what doesn't, to the many tables and information provided (many recipes), this was by far the most detailed. Having worked in food service for a number of years during and after college, when we remodeled our home kitchen, we bought double convection ovens to replace the one oven we previously had. It has been a wonderful experience for my wife as she has never cooked with convection before. One thing to note, most of your old pans that you used in a conventional oven will not work as well or not at all in a convection option oven. But it is well worth the additional expense of a few new pans for the rewards you will get from this cookbook.

Very comprehensive
This book, though probably not perfect, deserves 5 stars in my opinion, because there is nothing else that comes close to covering the subject as well. If you have a convection oven, obviously you've read through the manual and chased down some recipes, so you know basically what a convection oven offers. My problem was figuring out how to cook food from conventional recipes. This book/author does an excellent job of explaining the key elements of convection cooking, and associating them with various food types. As a result, I now understand which food categories benefit from lower temperatures, which food categories can use shorter cooking times, and when I can take advantage of putting more dishes in the oven at the same time. She covers the various oven settings found on most home convection ovens, and when each can benefit a class of food. Pan types are discussed, and it's clear why they make a difference. Finally, there are enough recipes in each food class to give a very good understanding of the convection qualities that benefit that particular type of food, making it very easy to extend the knowledge to other similar foods. It's rare that you find a book done so well (puns intended)!