Cooking with Convection: Everything You Need to Know to Get the Most from Your Convection Oven by Beatrice Ojakangas

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  • Beer-marinated chuck roast

    • Nancith on February 06, 2018

      Have to rely on my hubby's assessment of this: very tender in the parts that were rare, but slightly bland in the flavor department. He was looking for a richer flavor from this. Definitely watch the temp of the meat, especially if your cut is not as thick as recommended (like mine); in a matter of 8 minutes, the temp went from under to over & the outer edges were overdone.

  • Glazed pork loin with honey and mustard

    • Nancith on March 18, 2018

      Rated delicious by all the meat eaters in the family. It certainly smelled appetizing while cooking. I would recommend making more herb rub than called for as it seemed inadequate, & also to decrease the glaze, I had more than half of it left.

  • Oven-fried chicken with potato wedges and green sauce

    • Nancith on May 21, 2021

      Well, my husband said the cornflake-crumb chicken tasted fine, but it was only crispy (& slightly burnt) on top side; the bottom stuck to the oiled foil & was a soggy mess. The potatoes turned out fine, really nice with russets since the inside was soft & the outside crisp. The green sauce had nice flavor although didn't really emulsify into a sauce, perhaps because I halved the amounts & my little blender couldn't do the job with that portion.

  • Pavlova

    • Nancith on July 20, 2019

      First pavlova I've ever made/eaten. Relatively easy, except I tried to make it a bit larger to accommodate more people, & the 5 hours in the oven wasn't quite enough to prevent the center from being a little sticky on the bottom. Still tasted fine & was a real crowd pleaser. Note to self: Put it in the oven sooner than 6:30PM!

  • Scandinavian-style pumpernickel

    • Christinalego on May 20, 2020

      I substituted some flax meal for some of the cereal. Shaped the loaves on a baking sheet. Beautiful, delicious bread.will do more convection bread baking

  • Cocoa cake with easy buttercream frosting

    • Christinalego on July 15, 2020

      This cake has a pasty texture. Not the best.

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  • ISBN 10 0307483274
  • ISBN 13 9780307483270
  • Published Feb 25 2009
  • Format eBook
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Broadway Books
  • Imprint Broadway Books

Publishers Text

When GE needed a speaker on convection for their nationally renowned Pillsbury Bake-Off, they called on convection authority Beatrice Ojakangas. In this practical guide, Beatrice applies her convection expertise to more than 150 great recipes she has created to teach home cooks how to get the most out of their convection ovens. Using surround heat, convection ovens cook and brown food in half the time and at lower temperatures than still ovens, helping to retain food's juiciness and flavor.

With chapters including pizza and focaccia; roasted vegetable soups; roasted beef, lamb, pork and poultry; and savory pies and tarts, readers will want to explore a wide range of tempting dishes such as Baby Popovers with Rosemary and Gorgonzola, Mexican Vegetable Tortilla Soup, Salmon Tandoori with Cucumber Sauce, Asian Spiced Roast Whole Chicken, and Cardamom Almond Strawberry Shortcakes. This down-to-earth cookbook also enables the home cook to adapt his or her own repertoire to the convenience and ease of convection.

Ideal both for everyday family cooking and easy entertaining, Cooking with Convection is the go-to guide for anyone who wants to know how to use to maximum effect a feature that is standard on so many of today's ranges. Cooking with Convection is in the successful tradition of such bestselling categories as slow cooker books and bread machine books, all of which equip home cooks with the know-how to get delicious results from their innovative home appliances.

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