FoodReference.com (since 1999)

 

COOKING TIPS AND HINTS SECTION

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   Recipes   |   COOKING_TIPS   |   Food Quotes   |   Who’s Who   |   Culinary Schools & Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals and Events

Cooking and Kitchen Tips and Hints, Measurements, Shopping Advice, Serving Ideas, etc.

 You are here > Home

See also: Articles & Trivia

 

FREE MAGAZINES
and other Publications

An extensive selection of free magazines and other publications

CONVECTION OVEN

Most recipes can be adjusted for convection oven use by decreasing the temperature by 25 degrees F and decreasing cooking time about 25%. Dishes with cooking times over 45 minutes, and that might dry out too much (like lasagna, or meatloaf) you should cover for the first half of the cooking time, and then remove the cover.

Convection ovens have fans that circulate the hot air in the oven, and they usually have larger heat sources, whether electric or gas burners. 
   As the hot air is blown over the food, it transfers the heat faster, thereby cooking the food quicker.  But due to the large volume of air constantly circulating over the food, it also draws moisture from the food.
   So, long cooking foods (as mentioned above, lasagna, meatloaf, etc) need to be covered part of the time.
 

 

COOKING TIPS

  Compound to Cutting Boards   |   Compound   |   Condensed Milk   |   Convection Oven   |   Cookie Dough   |   Cooking, Keep it Simple   |   Cooking Temperatures   |   Coriander   |   Corn   |   Corn Meal   |   Corn Oil   |   Corn Smut   |   Cornstarch   |   Corn Syrup   |   Courgette   |   Couscous   |   Crab   |   Crab Apples   |   Crackers   |   Cranberries   |   Cranberries, Dried   |   Cream   |   Cream of Tartar   |   Crenshaw Melon   |   Crimini Mustrooms   |   Cuban Sweet Potato   |   Cucumbers  |   Cumin   |   Cup   |   Currants   |   Currant Tomatoes   |   Curry Leaf Tree   |   Curry Powder   |   Cutting Boards  
  Home   |   About Us & Contact Us   |   Recipes   |   Cooking Basics   |   World Cuisine   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2023 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages