Convection Oven Cookbook For Beginners E-Book

Kimberly Braden

• Herausgeber: Impulse World
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2020

Beschreibung

Do you own convection oven? And wondering or confused on how it works, or simple looking for flavorful meals you can cook in your convection oven. The convection oven is a healthy alternative to deep frying; cooking with your convection setting allows the exterior of your food to have a nice crispy texture and also making sure the interior is evenly cooked through. It also helps to cut much fat from your foods.
This cookbook will teach you how you can turn your convection oven into a multi-purpose cooking machine. This cookbook features:
A Wonderful selection of delicious recipes, full of flavor, taste bud friendly and suitable for all tastes
You will find tips on how to adapt traditional oven recipes into convection cooking
You will be exposed to the art of convection cooking with essential techniques to roast, grill and bake in this convection oven cookbook.
This cookbook is easy to use and features all kinds’ recipes for everyone in category of breakfast and brunch recipes, bread recipes, poultry recipes, fish and seafood recipes, meat, lamb and pork recipes, Side dish Recipes, vegetable recipes, snack and appetizer recipes.
 

Leseprobe

Convection Oven Cookbook for Beginners

Convection Oven Recipes

With Essential Cooking Techniques to Roast, Grill And Bake In The Convection Oven

Kimberly Braden

Copyright © 2020 Kimberly Braden

All Rights Reserved. No Part Of This Publication May Be Reproduced, Distributed, Or Transmitted In Any Form Or By Any Means, Including Photocopying, Recording, Or Other Electronic Or Mechanical Methods, Without The Prior Written Permission Of The Publisher, Except In The Case Of Brief Quotations Embodied In Critical Reviews And Certain Other Noncommercial Uses Permitted By Copyright Law.

Limit Of Liability

The Information In This Book Is Solely For Informational Purposes, Not As A Medical Instruction To Replace The Advice Of Your Physician Or As A Replacement For Any Treatment Prescribed By Your Physician. The Author And Publisher Do Not Take Responsibility For Any Possible Consequences From Any Treatment, Procedure, Exercise, Dietary Modification, Action Or Application Of Medication Which Results From Reading Or Following The Information Contained In This Book.

If You Are Ill Or Suspect That You Have A Medical Problem, We Strongly Encourage You To Consult Your Medical, Health, Or Other Competent Professional Before Adopting Any Of The Suggestions In This Book Or Drawing Inferences From It.

This Book And The Author’s Opinions Are Solely For Informational And Educational Purposes. The Author Specifically Disclaims All Responsibility For Any Liability, Loss, Or Risk, Personal Or Otherwise

 

INTRODUCTION

Understanding The Convection Oven

Does Convection Oven Cook Faster Than A Conventional Oven?

Tips For Cooking With The Convection Oven

How To Use Different Settings On Convection Oven

What Can You Cook In The Convection Oven?

How To Convert Traditional Oven Recipes For Convection Oven

BREAKFAST RECIPES

Ham-Cheese Scallions Omelet Frittatas

Cinnamon French Toast

Falafel Tzatziki Sauce Tacos

Baby Spinach Scallions Casserole Frittata

Convection Crumbled Bacon With Sweet Potatoes

Oatmeal Bars With Blueberries Pumpkin

Veggie Omelet

Sausage Cheese Casserole

Convection Oven Omelet

Early Morning Hash

LUNCH RECIPES

Ham And Cheese Dijon Sandwich

Spinach Oregano Green Pepper Beef Pie

Beacon Ham Combo Muffins

Glazed Coated Pumpkin Donuts

Perfect Beef Onion Burgers

Veggies Pizza Sauce Bagels

Beef Green Chilies Burritos

Ground Beef Beans Casserole

Roasted Figs And Sausages Maple Glazed

Fish and Potato Chips

BREAD RECIPES

Mushroom Onion Stuffed Bread

Simple Pizza Crust

Raisins Walnut Honey Bread

Oats Sauerkraut Bacon Sausage Roll

Ricotta Cherry Bread Toast

Graham Jolly Bread

Flavored Banana Lemon Bread

Flatbread With Sausage Marinara Sauce Toppings

Cinnamon Strawberry Bread

Filling Banana Marbled Bread

VEGETABLES RECIPES

Tomatoes Shallots Convection Roast

Black Bean Cheesy Flautas

Buddha Bowl

Roasted Green Beans Sweet Onion

Benny’s Potatoes Jive

Roasted Veggies With Lemon And Olives

My Special Veggies Turkey Meat Pie

Crispy Roasted Broccoli With Garlic

Root Vegetable Roast

Coated Rosemary Mixture Vegetables Toast

BEEF PORKS AND LAMB RECIPES

BBQ Sauce Cheesy Meatloaf

Italian Mustard Pork Chops

Honey Ketchup Meat Loaf

Onion, Sage Meatloaf

Skewed Meatball Kebobs

Vegetable Beef Slow Roast

Roast Pork Tenderloin

Ground Beef Tomatoes Jalo Nachos

Apple Onion Pork Loin

Soft Horseradish Rib Roast

SEAFOOD RECIPES

Perfect Cooked Salmon Fillet

Soy Miso Sake-Glazed Salmon

Convection Broiled Lobster Tails

Coconut Crackers Crispy Tilapia

Gouda Magic Shrimp Scampi

Spicy Teriyaki Worcester Salmon

Convection Oven Prawns

Halibut In Mushroom Sherry Sauce

Easy Flakes Halibut With Scallop And Shrimp

White Cod Fillet Gondola

Orange Fennel Fish Fillet

POULTRY AND CHICKEN RECIPES

Convection Chicken Wings

Tomatoes Baby Spinach Chicken Casseroles

Turkey Oats Meatloaf

Chicken Double Cheddar & Rice Bam

Chicken_Bebita

Spaghetti Chicken Casserole

Cheez-it Tender Chicken

Chang Chicken Casserole

Roasted Chicken Breast With Prosciutto Green Beans

Noodle Mushroom Chicken Casserole

Cream Cheese Worcestershire Chicken Breast

Tasty Buffalo Wings

Chicken Mini Chimichangas

Walnut Honey Chicken Breast

Roasted Duck With White Vermouth And shallot

Tender Cooked Duck With Currant Jelly Glazed

Chicken Ham Schnitzel Cordon Bleu

APPERTIZERS AND SNACKS RECIPES

French Toast Pumpkin Walnuts Casserole

Browned Oven Crispy Granola

Jumbo Jet Shells

Brie Cheese Apricot Puffed Pastry

Cinnamon Smokies Wraps

Cheesy Ginger Chili Bread

Bacon Chicken Thighs

Merry Bells Pizzas

Convection Baked Gnocchi Alfredo

Spaghetti Beef Lasagna Rolls

DESSERT RECIPES

Peach Lemon Pies

Amazing Peanut Butter Cookies

Churros With Chocolate Cream Sauce

Best Dessert Cake

Stylist Monkey Bread

Vanilla Peanut Butter Cookies

Easy Roasted Figs

Lemon Cake Cookies

Convection Toaster Brownies

Oatmeal Raisin Cookies

INTRODUCTION

Understanding The Convection Oven

What is Convection Oven

In case you are wondering what the heck is air convection oven, the quick answer is a convection oven an oven that comes along with fan and exhaust system.

A convection oven has a similar structure like a standard oven: It has a rectangular shape with a transparent front door that allows you to see food that is being cooked inside. What makes it different from the traditional oven is the convection setting.

What is Convection Setting?

The convection setting introduces a convection mechanism (a fan attached to the interior) to circulate hot air that is to be blown around and onto food at high speed; literally it produces extra energy that meets surface of the roast forcefully which crisps up the outer surface of food.

The convection oven kitchen appliance used for cooking almost anything. It can be used to cook meat, veggies or fries. You can bake, grill, broil with it.

Does Convection Oven Cook Faster Than A Conventional Oven?

A convection oven cooks 25 to 30 % faster that the regular ovens at 25% lower temperature. Convection ovens are hotter because of the extra force/energy they produce, depending on the fan's power, about 25 to 30% extra energy. Literally, the convection oven is hotter and faster than the conventional oven.

The convection oven operates by circulating hot air around food through an exhaust system and a fan. Meaning food is endlessly engulfed in a cozy environment, so there is no need moving food around while cooking. Yet, it still achieve beautiful outcome of a nice golden-brown color. Its either you cook at a lower temperature of 25 to 30 percent or same temperature at a reduced cooking time but always keep an eye on the food from time to time.

Tips For Cooking With The Convection Oven

The convection oven produces an extra energy in the form of hot air that is distributed through the fan located inside the oven. The whooshing air come in contact with the surface of the food, so the surface cooks faster than inside of the food. Although, the hot air do not come in contact with the interior of the food but the hotness of the oven will be cooking food simultaneously from the outer side.

Convection ovens are perfect in a situation where you want to roast large meat cuts but you want the outside to be nicely brown and medium rare on the inside. This includes all beefs in general, apart from pork that needs to be cooked medium.

In general, roasting meats in the convection oven can dry out the meat's surface and the force of the hot air having a direct contact with the surface of roast can shrink food unlike in convectional ovens. It’s advised mostly to make some few adjustments when you are roasting meats.

Although, when cooking with the convection ovens, you have a choice of either reducing the temperature or shortening cooking time or a bit of both. But when cooking chicken and turkey, it has to be cooked properly, as in cooked into the deepest side all the way. And since the hot air isn’t blowing into the interior of the meat, its best to reduce the cooking temperature and leave the cooking time as it is.

Additional Convection Tips

Since the hot air the oven produces blows from the back and its rotated all over the oven, this is because in most convection oven you find the fan located at the back. You may want to use pans that are not high to allow the radiant heat have a better effect on the food. Most times, its best to keep food uncovered when cooking in the convection oven, unless the recipe instructions says otherwise.

Quick breads, cakes, and most baked food that begins as liquid batter do not do quite well in this kind of ovens. The force of the whooshing air can leave an effect in the batter that will come out as it is in the finished product.

How To Use Different Settings On Convection Oven

The Main Differences

A convectional oven comprise of at least two heating elements located at the bottom and top. Baking and roasting requires same heat element. A convection oven uses a convection mechanism to circulate air, baking and roasting are also done by circulating hot air around the food at high speed.

Baking:

Baking requires a longer time compared to roasting food, it involves cooking the inside of food evenly while browning the outside with a constant medium heat.

It is preferable to bake meatloaf, fish and skinless poultry instead of roasting because the surface of food can easily burn or dry out because of high heat involved in roasting. Breads, pies, and cakes, are mostly baked.

Roasting:

Roasting requires a shorter time; it starts off with high heat to brown food quickly for a crisp outer skin, then finish off with a lower heat until food is properly cooked to the center. Roast prime rib, skin-on or whole poultry and dense vegetables like carrots and potatoes.

Broiling:

Broiling gives almost the same effect as when you grill, its uses only the top heat element, so food is cooked and browned quickly. Broil tender cuts of meat, such as pork chops or steaks. Broiling setting is also used to finish food earlier prepared in the oven or stove top-melt cheese on top baked poultry etc. It only takes few minutes to broil food, so you have to be on the lookout. Place food you want to broil in the top oven rack, about 3 or 4 inches away from the heat source.

Convection bake uses the convection mechanism to produce heat and the fan helps to circulate the hot air around. The radiant heat will not have any direct contact with Food.

Convection roast works using the fan, along with the heating elements on the top. What it does is to control heat by rotating over bake and broil elements as needed.

What Can You Cook In The Convection Oven?

A typical air convection oven is a multi-functional kitchen appliance that will most likely be able to, bake, toast, air fry, broil, and keep food warm.

You cannot just cook everything in the convection oven because of the fan. Most delicate food that start as liquid batter do not do quite well in the convection oven, such as, custards, quick breads and soufflés. The force of the whooshing air can leave an effect in the batter that will come out as it is in the finished product.

How To Convert Traditional Oven Recipes For Convection Oven

Basically, so many traditional oven recipes I have come across on the net generally specify the cooking time and temperature. So I guess you should not have a problem converting your old traditional oven recipe to suit your air fryer ovenrecipes.

The thumb rule It either you cook at a lower temperature or reduce the cooking time or simple do both. The easiest method is to reduce the cooking temperature by 25 percent than what the recipe calls for. Let’s say a recipe calls for 400 degrees F, you can reduce to 375 F.

But note this! Some convection ovens are built to automatically adjust by themselves. Meaning, the oven can adjust your setting from 400 to 375 to compensate for the extra hotness. So study your model manual well to understand how your oven operates and how to make adjustments.

Alternatively, you can also reduce the cooking time by 25% and leave the temperature the same. (Base on an assumption that your oven does not self adjust itself). But note, it is advised to shorten cooking temperature by 30 degrees when roasting meats and 25 degrees for pies and cookies.

In conclusion, a broadly accurate guide or principle for cooking in the convection oven is to check your food a bit early because the air convection oven generally cooks the food quicker than a conventional oven.

Study your product cooking instructions and observe complete cooking cycle for foods, this will help you get use to your appliance. Keep a close eye on food every 12-15 minutes and observe the smell. The smell can give you a hint about the cooking, once it starts to smell, check every now and then until it’s cooked to your satisfaction.