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Glasstop stove with convection oven

The TVClubHouse: General Discussions ARCHIVES: Jan. 2007 ~ Mar. 2007: Cooking Corner: Glasstop stove with convection oven users admin

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Colordeagua
Member

10-25-2003

Tuesday, September 19, 2006 - 4:55 pm   Edit Post Move Post Delete Post View Post Send Colordeagua a private message Print Post    
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.

Lancecrossfire
Animoderator

07-13-2000

Thursday, September 28, 2006 - 1:10 pm   Edit Post Move Post Delete Post View Post Send Lancecrossfire a private message Print Post    
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.

Lumbele
Member

07-12-2002

Thursday, September 28, 2006 - 7:02 pm   Edit Post Move Post Delete Post View Post Send Lumbele a private message Print Post    
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.

Tabbyking
Member

03-11-2002

Saturday, September 30, 2006 - 10:16 pm   Edit Post Move Post Delete Post View Post Send Tabbyking a private message Print Post    
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!

Colordeagua
Member

10-25-2003

Sunday, October 22, 2006 - 10:33 am   Edit Post Move Post Delete Post View Post Send Colordeagua a private message Print Post    
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?