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The Complete Convection Oven Cookbook: 75 Essential Recipes and Easy Cooking Techniques for Any Convection Oven

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Master the art of convection cooking with the comprehensive guide from The Complete Convection Oven Cookbook From juicy meats to flaky pastries, your convection oven is the perfect solution for cooking food evenly and fast. But figuring out how to use your oven and what recipes to make in it can be tricky. The Complete Convection Oven Cookbook teaches home chefs everyth Master the art of convection cooking with the comprehensive guide from The Complete Convection Oven Cookbook From juicy meats to flaky pastries, your convection oven is the perfect solution for cooking food evenly and fast. But figuring out how to use your oven and what recipes to make in it can be tricky. The Complete Convection Oven Cookbook teaches home chefs everything they need to know to master the art of convection cooking. With over 75 recipes, resources for all types of convection ovens, and menu-planning tips, this convection oven cookbook is your best reference for cooking with convection.More than just a convection oven cookbook, The Complete Convection Oven Cookbook includes: A User-Friendly Guide providing special techniques and advice on how to calibrate your oven's unique temperature Recipe Adaptations adapting traditional oven recipes to suit convection cooking, this convection oven cookbook is suitable for built-in models, countertop models, toaster ovens, and halogen ovens Over 75 Recipes serving American family favorites, international classics, and holiday hits for the ultimate convection oven cookbook Time and Temperature Chart for cooking various foods with the right time and temperature Tips from planning a holiday menu to defrosting and cooking frozen food Recipes in this convection oven cookbook include: Pecan Sour Cream Coffee Cake with Chocolate Swirl, Maple-Glazed Brussels Sprouts, Oven-Fried Fish & Chips, Spinach & Feta Stuffed Chicken Breasts, Garlic Roast Beef with Red Wine Gravy, Flaky Buttermilk Biscuits, and much more!Become a fan of perfectly cooked food with The Complete Convection Oven Cookbook.


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Master the art of convection cooking with the comprehensive guide from The Complete Convection Oven Cookbook From juicy meats to flaky pastries, your convection oven is the perfect solution for cooking food evenly and fast. But figuring out how to use your oven and what recipes to make in it can be tricky. The Complete Convection Oven Cookbook teaches home chefs everyth Master the art of convection cooking with the comprehensive guide from The Complete Convection Oven Cookbook From juicy meats to flaky pastries, your convection oven is the perfect solution for cooking food evenly and fast. But figuring out how to use your oven and what recipes to make in it can be tricky. The Complete Convection Oven Cookbook teaches home chefs everything they need to know to master the art of convection cooking. With over 75 recipes, resources for all types of convection ovens, and menu-planning tips, this convection oven cookbook is your best reference for cooking with convection.More than just a convection oven cookbook, The Complete Convection Oven Cookbook includes: A User-Friendly Guide providing special techniques and advice on how to calibrate your oven's unique temperature Recipe Adaptations adapting traditional oven recipes to suit convection cooking, this convection oven cookbook is suitable for built-in models, countertop models, toaster ovens, and halogen ovens Over 75 Recipes serving American family favorites, international classics, and holiday hits for the ultimate convection oven cookbook Time and Temperature Chart for cooking various foods with the right time and temperature Tips from planning a holiday menu to defrosting and cooking frozen food Recipes in this convection oven cookbook include: Pecan Sour Cream Coffee Cake with Chocolate Swirl, Maple-Glazed Brussels Sprouts, Oven-Fried Fish & Chips, Spinach & Feta Stuffed Chicken Breasts, Garlic Roast Beef with Red Wine Gravy, Flaky Buttermilk Biscuits, and much more!Become a fan of perfectly cooked food with The Complete Convection Oven Cookbook.

30 review for The Complete Convection Oven Cookbook: 75 Essential Recipes and Easy Cooking Techniques for Any Convection Oven

  1. 5 out of 5

    Maria

    Helpful I never bother to read the intro to a cookbook, but this was an exception. The manual that came with my oven was brief, to say the least. The author explains how to use the convection oven and provides charts for cooking. The recipes look fantastic!

  2. 5 out of 5

    Sarah

    In my opinion, this book is worth having just for the convection oven information at the beginning. It explains, not only how different convection ovens work, but also how to adapt recipes designed to be cooked in conventional ones. It has several recipes, organized into sections like, "Breakfast and Brunch", "Appetizers and Snacks", "Poultry", "Breads" and so on. Each recipe gives a brief description of the food, at times even explaining how the convection oven cooks it to perfection, and also In my opinion, this book is worth having just for the convection oven information at the beginning. It explains, not only how different convection ovens work, but also how to adapt recipes designed to be cooked in conventional ones. It has several recipes, organized into sections like, "Breakfast and Brunch", "Appetizers and Snacks", "Poultry", "Breads" and so on. Each recipe gives a brief description of the food, at times even explaining how the convection oven cooks it to perfection, and also lists which types of Convection Ovens the recipe works best with, Full-Size, Countertop, Halogen…etc. And which setting to use, BAKE or ROAST. The one thing I think that this cookbook could be improved by is having pictures of each recipe. But many of the titles and descriptions of the foods sound tasty just to read about, so it's not too important. There are many (in my opinion) easy to follow recipes, like Juicy-Oven-Grilled Bacon Cheeseburgers, Crispy Chicken Wings with Sweet-Hot Honey Mustard Sauce ("crispy on the outside, juicy on the inside, and bathed in a zippy sauce"), Pecan-Sour Cream Coffee Cake ( I tried this recipe, my dad really liked it with his coffee!), Streusel-Topped Caramel Apple Muffins…and so on. I only tried one recipe so far from this cookbook, but am definitely planning on trying more in the future. Mainly for the past couple of months I've been referring to it in cooking some of our normal meals. For instance, I referred to it when I made some chicken that we normally fry in oil, and wanted to see what they did to make oven fried chicken and what setting they used, Bake or Roast. The section I must appreciated about this book is it's section about convection ovens and how to cook with them at the beginning. I learned something brand new about my family's convection oven. I was reading the section "convection settings and how to Use Them" when "Convection Roast" caught my eye. "I don't remember our oven having a roast setting", I thought, but then I seemed to have this faint memory of seeing some sort of button that said "roast". I went to our kitchen and looked at the buttons on the oven. It has a "Roast" setting! The button is right NEXT to the "BAKE" setting, and yet I had never really noticed it. We've had the oven for over ten years and yet I never realized we have that button? I was very eager to try the setting, especially since the book points out that "Convection Roast can also be used to 'oven-fry' breaded or battered foods such as chicken nuggets or tempura shrimp, or to turn veggies into crispy chips or fries." French Fries, I've always had trouble cooking them in the oven. They never seem to come out nice and crispy. Just hot and squishy. "Perhaps", I thought, "it's because I've been using the wrong setting on the oven". We always used BAKE, 'cause, of course, we thought we didn't have another setting on the oven. I really feel crazy for not noticing that Roast button all of these years. Not only is it next to the BAKE button but It's even the same size! Anyway, so one day I tried a small batch of frozen french fries, using the newly discovered ROAST setting. And it worked! They were beautifully crispy. And as I scarfed some down one of my sisters kept asking if she have one, and another one, and another one… they were good! And then I tried it with a normal batch of fries. I come from a large family, I have 13 brothers and sisters with twelve of us still living at home. So a regular batch of fries for us is two cookie sheets full of fries. The pan on the top rack came out nice and crispy, but the ones on the middle rack weren't done yet (I think the pans are probably a little too large to allow an even circulation of air in the oven). Next time I'll need to put them back in the oven on the top rack to allow them to finish. But the crispy ones were still really good! I've made many small batches of fries for snacking in the past few weeks with that setting. It's so much easier to roast the fries in the oven instead of having to make a mess frying the fries in oil. Anyway, I'd highly recommend this book, for the convection oven tips alone! Many thanks to the folks at Callisto Media for sending me a free review copy of this cookbook! My review did not have to be favorable, I truly do like this cookbook!

  3. 5 out of 5

    Conny Reviews

    “These dishes utilize convection cooking to its full advantage to produce not just fast meals, not just healthy meals, but mouth-wateringly delicious meals your friends and family will love,” Robin Donovan writes in the introduction of her book, The Complete Convection Oven Cookbooks: Essential Recipes and Easy Cooking Techniques for Any Convection Oven. ~ What ~ This one-hundred-and-forty-four-page paperback targets those who are interested in cooking with a convectional, not conventional, oven. “These dishes utilize convection cooking to its full advantage to produce not just fast meals, not just healthy meals, but mouth-wateringly delicious meals your friends and family will love,” Robin Donovan writes in the introduction of her book, The Complete Convection Oven Cookbooks: Essential Recipes and Easy Cooking Techniques for Any Convection Oven. ~ What ~ This one-hundred-and-forty-four-page paperback targets those who are interested in cooking with a convectional, not conventional, oven. After an introduction, the book is divided into ten sections that contain over seventy-five recipes, followed by listings of pesticides on food, measurement conversion tables, and recipe and topical indexes. The first chapter explains what a convection oven is, the different types, and how to use and cook with it successfully, and the next chapter has four pages of cooking charts plus how to adapt regular recipes to convection heating. The remaining eight sections have recipes that are divided into appetizers and snacks, vegetables, fish and seafood, poultry, beef, lamb, and pork, breads, and cakes, cookies, and desserts. Each recipe includes the type of convection to use, oven temperature, and setting under its title, followed by a short descriptive paragraph. The ingredients are on the outside of the page in using order, followed by the serving size, preparation time, cooking time, and if it is can be made in under thirty minutes or is vegetarian, vegan or gluten-free. Numbered instructions are on the inside of the page. Several have added tips. ~ Why ~ When we remodeled our kitchen, the only available downdraft oven we could use included convection, which I never used until my daughter-in-law insisted we cook a holiday turkey in it. From that day forward, I have become a convection cooking addict. I like that there are varied recipes in this book, ranging from simple to complex. Some of the notable recipes are Baby Dutch Babies with Fruit & Whip Cream, Bakes Eggs in Creamy Tomato Sauce, Crispy Barbeque Roasted Chickpeas, Oven-Fried Garlic Fries, Maple-Glazed Brussel Sprouts, Corn & Chard Gratin, Roasted Cod with Olives & Lemon, Salmon Potpie with Phyllo Crust, Crunchy Baked Dijon Chicken, Stacked Chicken & Green Chile Enchiladas, Juicy Oven-Grilled Bacon Cheeseburgers, Rosemary-Balsamic Roasted Pork Loin, Easy No-Knead Bread, Focaccia with Olives & Oregano, Very Berry Pie, and S’Mores Brownie Bars. ~ Why Not ~ Those who do not have a convection oven may not want this book, but the recipes could be altered to conventional cooking. Others may have issues with the many ingredients and more complicated instructions of some meals. Some may prefer recipes with caloric content due to dietary restrictions. ~ Wish ~ Knowing that all ovens are different, I have been testing mine when baking, unsure if I am under or over cooking meals. It would be helpful if this book included more charts comparing the times and temperatures of both types of cooking. Being a visual person, I wish there were colored photographs of all completed dishes. ~ Want ~ If you have a convection oven and are skittish about using it, take the plunge like I did as you love using this book’s ideas and recipes while your oven preheats and cooks fast, browns evenly, retains the food’s moisture, and produces tasty dishes. Thanks to Callisto Publisher’s Club and the author for this complimentary book that I am under no obligation to review.

  4. 5 out of 5

    Tee Wai

    Be it built in or counter top, ovens these days come with a convection function but most people fail to use it as they do not know how to go about it. The book begins with an introduction to the inner workings of this modern and useful function called convection. So what exactly is convection? Unlike conventional gas or electric ovens, convection cooking uses a fan to circulate air and heat throughout the over and around the food. This technology allows food to be cooked faster, more evenly and a Be it built in or counter top, ovens these days come with a convection function but most people fail to use it as they do not know how to go about it. The book begins with an introduction to the inner workings of this modern and useful function called convection. So what exactly is convection? Unlike conventional gas or electric ovens, convection cooking uses a fan to circulate air and heat throughout the over and around the food. This technology allows food to be cooked faster, more evenly and at a low temperature saving power and time. For meats, pastries and many vegetables convection cooking is the best method provided one knows how to use it properly. The right temperature and time of cooking is of utmost importance to get the desired results. This book explains the whys and hows of convection cooking and to get the most out of it in a simplified, concise and easy to read manner. Titled ‘Know Your Oven’, the first chapter details the technicalities of a convection oven explaining the genius that has gone behind crafting it. This small lesson in science is important to understand the full features of the oven. The proper and equal transference of heat across the entire length and breadth of the food leads to better cooking automatically. In ten crisp points Donovan jots down the many reasons to love a convection oven and adapt a convection cooking process that the conventional oven fails to provide. Most familiar brands like Whirlpool, Samsung, LG, Frigidaire, or other high end brands like Wolf and Miele provide convection functions in their ovens. In short paragraphs Donovan goes on to briefly detail about the countertop convection ovens, convection toaster ovens, convection microwave ovens, halogen/infrared ovens. Top ideal convection cooking methods include roasting, baking, toasting and oven-frying. Though full of vital tips and tricks for new users, Robin Donovan’s compilation is essentially a cookbook that provides a cooking chart with cooking time, weight, oven function and convection temperature for various meat and fish products and a separate list for vegetables. A few tips on adapting the usual recipes or cooking whole dishes for the convection oven is highly useful. The best part of the book is the 75 recipes that it comes with about various dishes that can be easily cooked in convection for breakfast and brunch, as appetizers, snacks, with or without vegatables, seafood, poultry, beef, lamb, pork, home made breads, cakes, cookies and desserts. The book is of moderate length and written in an easy language. The practical tips make the book really handy. From the author of best selling Campfire Cuisine, The Deceptively Easy Desert Cookbook, and Dutch Oven Obsession comes this yet another exciting collection of sumptuous recipes to line up your dinner table. All the recipes are indexed at the end of the book for easy access and more of Donovan’s work can be seen at her blog www.twolazygourmets.com

  5. 4 out of 5

    Bcstory

    New convection oven owner I recently purchased a new range with a convection oven. I purchased this cookbook to learn how to use it. It has many yummy and useful recipes. I can tell that I will be able to use them as templates for other dishes. There are many tips which will make this cookbook even more effective as a teaching tool.

  6. 5 out of 5

    Linda K Nason

    I needed a clear, concise yet comprehensive book to help me use my convection toaster oven. The instructions in this book met my needs, and all the recipes are great. There are no "weird" recipes; all are good for daily use. I needed a clear, concise yet comprehensive book to help me use my convection toaster oven. The instructions in this book met my needs, and all the recipes are great. There are no "weird" recipes; all are good for daily use.

  7. 4 out of 5

    Peg Halverson

    Informative. Good selection of recipes, ordinary and gourmet. Up to date relative to newer appliances. Includes fun and healthy foods. Helpful charts.

  8. 5 out of 5

    Sarah Jean

    I’ve been looking to learn what else I can do with the convection setting on my oven other than roast vegetables, and this book has some great suggestions.

  9. 5 out of 5

    Rebecca Stewart

  10. 4 out of 5

    sandi hemming

  11. 4 out of 5

    Beverly E Crradi

  12. 4 out of 5

    Joan Flood

  13. 5 out of 5

    mark gleason

  14. 4 out of 5

    Dee Flournoy

  15. 5 out of 5

    Jeannette Slawson

  16. 5 out of 5

    George J. Kosmak

  17. 4 out of 5

    Zed A Richardson

  18. 5 out of 5

    carolyn

  19. 5 out of 5

    Cynthia Feinberg

  20. 5 out of 5

    Theresa Muller

  21. 5 out of 5

    Judith Page

  22. 4 out of 5

    Judy

  23. 5 out of 5

    Deborah H.

  24. 5 out of 5

    Mary Ellen Woods

  25. 5 out of 5

    Antonet

  26. 5 out of 5

    Taz-flyer

  27. 4 out of 5

    Deborah Newport

  28. 4 out of 5

    Bridgett Junkin

  29. 5 out of 5

    Sandi Klingler

  30. 5 out of 5

    Cyndy J

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