The Convection Oven Bible (Paperback) by Stephen, Linda
Paperback; Published 3/2/2007; 288 Pages; ISBN 9780778801542
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225 delectable recipes designed for the convection oven.
Convection ovens have become increasingly popular because they cook faster and produce better results than conventional ovens. But because they work differently from standard ovens, preparing favorite recipes can prove challenging.
All the recipes in The Convection Oven Bible are specifically developed for today's convection ovens. Some 125 brand new recipes are added to those from The Best Convection Oven Cookbook to create a wide array of tantalizing recipes, including:
I read reviews and was anticipating this book. I was very disappointed - there were really no cooking techniques or much help in how to use a convection oven which is what I really wanted. HOW TO USE my convection toaster oven. The recipes, and there are many, may be really good - but, I want to know how to cook and use the convection oven for normal everyday cooking - I am STILL looking for a instruction manual or cookbook with techniques for everyday cooking and uses of the oven.
Nicely laid out. Easy to understand. Only negative I can give is some of the recipes are unusual for normal taste, but most are keepers.
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Convection ovens have a fan situated at the back of the oven that circulates the heat. This allows for the heat to be more quickly and evenly distributed throughout the oven. As a result, food can be cooked more quickly since it's more evenly surrounded by heat.