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Colordeagua
Member
10-25-2003
| Tuesday, September 19, 2006 - 4:55 pm
My new stove was delivered on Sunday. It's electric (condo building is all electric) with white glasstop and double ovens. Small oven at the top and at the bottom a larger oven which can operate as either conventional or convection oven. At first the instruction book had me scared of the glasstop -- extreme care. Don't touch?! Well, of course you have to be careful, but it is made for cooking. Don't know much about baking and roasting in a convection oven except what I've found on the internet. So I'm looking for tips / hints in using both.
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Lancecrossfire
Animoderator
07-13-2000
| Thursday, September 28, 2006 - 1:10 pm
Just keep the glass top clean. That will help with life use and also cooking efficiency. There is a cleaner that is made for that top. You can find it in most larger grocery stores. Clean it while the top is cool. The only exception to that is you want to get anything that is sugar in nature up right away, or it can pit the surface.
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Lumbele
Member
07-12-2002
| Thursday, September 28, 2006 - 7:02 pm
Colour, don't store anything above or next to the stove that could fall down or tip over and break the glass. I assume you have one of those little razorblade thingies to get baked-on crud off. As Lance said, clean after each use and when cooled off. You really don't want to "collect" dirt. (Learned something from Lance, too about the sugary stuff. Thanks, Lance.) Don't bake anything on convection that depends on eggs only to rise. On my oven, I have bake convection and roast convection and after 3 years still haven't found out what the difference is. For regular recipes I decrease the heat by 25 degrees or the time by a quarter when using convection, some recipes both. Good luck and congrats on the new toy.
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Tabbyking
Member
03-11-2002
| Saturday, September 30, 2006 - 10:16 pm
all i know is what lance said, be careful if you spill something sugary on it. my mom loves hers and she's pretty picky!
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Colordeagua
Member
10-25-2003
| Sunday, October 22, 2006 - 10:33 am
Lumbele, mine is a Maytag. I looked at convection baking and roasting in instruction book. Baking: It says, "When convection baking, enter your normal baking temperature. The control will automatically reduce the set oven temperature by 25 degrees (even though normal baking temperature will be displayed). Roasting: It says, "When convection roasting, enter your normal roasting time and temperature. The control will automatically prompt you to check he food for doneness at 75% of the set time. The convection fan will come on immediately after the oven has turned on." So maybe the difference is in what the controls do automatically? Yours too?
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