| Author |
Message |
jim mci-9 (209.240.205.60)
Rating: N/A
Votes: 0 (Vote!) | | Posted on Friday, January 02, 2004 - 12:44 pm: | |
i want feedback on how well the convection part cooks..... i like to bake bread...and want to know how good it does... actual experience, not guesses... thanks...jim |
Michael (24.107.116.157)
Rating: N/A
Votes: 0 (Vote!) | | Posted on Friday, January 02, 2004 - 1:04 pm: | |
we have a convection oven and it works great, the only downside is we've learned that when the oven is in convection mode, we need to add more heat than the recipe calls for, maybe just our oven? It really does help distribute the heat more evenly in the oven and helps to stop parts of your food from burning. I actually think that it tastes a lot better in convection mode. Hope this info helps in your quest for a food cooker! |
jmaxwell (66.81.35.26)
Rating: N/A
Votes: 0 (Vote!) | | Posted on Friday, January 02, 2004 - 1:51 pm: | |
We have 1 in each conversion and 1 in the house(took out the gas oven). Now, I only use it for popcorn and to heat my "this mornings coffee" or to re-heat some left-over quickee meal, but my wife uses them for everything, including baking biscuits and bread, and loves them; would use nothing else. The one in the Grumman is a Sharp 1.1 cu.ft. The two newer ones are 1.6 GEs, abt. 1350 watt as I recall. I should mention that all are counter models, built in, and I added a muffin fan exhaust for the one in the Neoplan due to the fully enclosed design of the cabinet. |
BrianMCI96A3 (65.40.145.233)
Rating: N/A
Votes: 0 (Vote!) | | Posted on Friday, January 02, 2004 - 4:23 pm: | |
We've owned convection ovens for several years, I myself am not the greatest cook, but I have cooked a chicken in one and it came out great, nicely browned but really moist.
Based on the fact that a convection oven uses about half the energy of a regular oven, and our experience with them, we bought a GE Advantium to install in our conversion.
Brian |
David & Lorna Schinske (Davidschinske) (65.56.193.202)
Rating: N/A
Votes: 0 (Vote!) | | Posted on Friday, January 02, 2004 - 6:09 pm: | |
Convection ovens work great for baking. I used to have one that I would use to bake homemade bread (my only domestic talent). They bake slightly faster (about 1/3 less time). I've also used it to cook a turkey (fabulous). Personally I liked mine but I have met folks that don't. Like most things, there is a learning curve. |
jim mci-9 (209.240.205.62)
Rating: N/A
Votes: 0 (Vote!) | | Posted on Friday, January 02, 2004 - 7:18 pm: | |
i'm mainly tired of my toaster oven... its an older 1 that you have to flip over to toast/broil or bake... its small... i want something larger and easier to use....thanks so far....... |
Peter E (Sdibaja) (67.115.8.251)
Rating: N/A
Votes: 0 (Vote!) | | Posted on Friday, January 02, 2004 - 7:36 pm: | |
mine worked great until I plugged the coach into a 220v outlet |
Darryl (68.184.119.198)
Rating: N/A
Votes: 0 (Vote!) | | Posted on Friday, January 02, 2004 - 10:49 pm: | |
I've used a Sharp Carousel for the last 10 years or thereabout in the house. I really like it because it doesn't heat up the kitchen so bad in the summer. It also cooks fairly good.
However, I also used commercial grade convection ovens one summer when I was in high school and worked in the lunch room during summer school. There isn't much comparison. The commercial oven cooked in about 2/3rds the normal time. It was very quick and browned evenly. I was a bit dissapointed by the home unit in comparison.
I also found that the temp needs to be set to the next highest setting (which is in 25 degree increments) on my sharp. I also found that it doesn't seem to cook any faster than a regular oven, which is a dissapointment. I think the big difference between the two is that the commercial job has alot more air circulation than my home oven. To a lesser degree, I think it doesn't heat up as fast either.
However, this is a 10 year old unit. I expect there have been many inprovements in later models. I would certainly do it again over a regular oven in the bus. |
mark (66.43.13.9)
Rating: N/A
Votes: 0 (Vote!) | | Posted on Friday, January 02, 2004 - 11:08 pm: | |
Hi, Jim
I've never used a convection oven. I've heard of one though!
I would submit that if you need a feild tester to try out your home made secret recipe's, yummy deserts, etc., all cooked with various different oven models, I've got a great set of taste buds that would love to be put to the test!
mark
(mouth watering)
75 gillig636D |
Gary Carter (68.24.165.94)
Rating: N/A
Votes: 0 (Vote!) | | Posted on Saturday, January 03, 2004 - 2:27 pm: | |
When we remodeled our house kitchen in the early 90s we removed the stove and installed an Amana cooktop and a Sharp micro/convection oven. My wife would not go back to a regular oven. It will even do a 13 pound turkey.
Neat trick is mixed mode of convection oven and microwave. This will give you great turkey in 1/3 the time of an oven. AND the turkey comes out great.
In the bus we had a standard oven and micro wave. In our current coach the oven is gone and back to the Sharp we have returned. Positive move.
Disadvantage is boondocking. The Convection oven is electric and there fore produces a lot of generator time if baking. |