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The Best Convection Oven Cookbook Paperback – Mar 1 2003


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The Best Convection Oven Cookbook + Cooking with Convection: Everything You Need to Know to Get the Most from Your Convection Oven + The Convection Oven Bible
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Product Details

  • Paperback: 192 pages
  • Publisher: Robert Rose (March 1 2003)
  • Language: English
  • ISBN-10: 0778800679
  • ISBN-13: 978-0778800675
  • Product Dimensions: 25.4 x 17.8 x 1.5 cm
  • Shipping Weight: 431 g
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Bestsellers Rank: #177,493 in Books (See Top 100 in Books)
  • See Complete Table of Contents


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Customer Reviews

3.7 out of 5 stars
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Most helpful customer reviews

6 of 6 people found the following review helpful By S. L. Toll on Sept. 12 2003
Format: Paperback
I just got my first convestion oven and wanted a cookbook to assist me in learning how to prepare foods. This cookbook does an adequate job. There is some excellent basic information on convection ovens in general. The recipes however are a bit "fancy" for everyday meals. I'd of appreciated more basic roasting, baking and broiling times and suggestions. If you're looking for basic recipes - this isn't the book for you. I should mention though, there are precious few convection cookbooks out there and of the 3 I purchased, this one was the best.
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3 of 3 people found the following review helpful By Mrs. L. M. Peterson on Feb. 14 2004
Format: Paperback
This cookbook includes great convection oven information and tips (plus some basics that cookbooks typically have, but that other convection oven cookbooks do not have).
For example, it:
Includes COOKING TIMES and TEMPERATURES. This is important to note because temperature settings vary based on manufacturer and features of the convection oven. Consequently, one convection oven may take 30 minutes at 350 degrees to make a recipe, while another convection oven may need 45 minutes at 375 degrees to make the same recipe. Because of this, most convection oven cookbooks that I've seen DO NOT include ANY times or temperatures for their recipes. A first-time convection oven user, like myself, probably wouldn't know how to determine recipe cooking times and temperatures for their particular convection oven, nor do I think they would want to.
(The convection oven I bought is the Haier convection oven and rotisserie, model RTC1700 (consumer model of the industrial version), from Wal-Mart On-Line (not in stores, $145, shipping for my location $20, free return shipping if you don't like it or its defective), among other sources. This model fits most user's existing regular-size cookware and cookie sheets. A BIG complaint about other models is that owners had to buy new cookware that made them feel as if they were cooking with KID cookware.)
Includes CHART of SAFE TEMPERATURE LEVELS for DONENESS of MEATS. With varying convection oven settings, first-time users may undercook (hopefully not overcook) their meat. But how do you know if it's undercooked to the point that it is unsafe to eat? This information is also helpful for determining steak doneness, e.g., rare, medium-rare, well-done, etc.
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3 of 3 people found the following review helpful By Mrs. L. M. Peterson on Feb. 14 2004
Format: Paperback
This cookbook includes great convection oven information and tips (plus some basics that cookbooks typically have, but that other convection oven cookbooks do not have).
For example, it:
Includes COOKING TIMES and TEMPERATURES. This is important to note because temperature settings vary based on manufacturer and features of the convection oven. Consequently, one convection oven may take 30 minutes at 350 degrees to make a recipe, while another convection oven may need 45 minutes at 375 degrees to make the same recipe. Because of this, most convection oven cookbooks that I've seen DO NOT include ANY times or temperatures for their recipes. A first-time convection oven user, like myself, probably wouldn't know how to determine recipe cooking times and temperatures for their particular convection oven, nor do I think they would want to.
(The convection oven I bought is the Haier convection oven and rotisserie, model RTC1700 (consumer model of the industrial version), from Wal-Mart On-Line (not in stores, $145, shipping for my location $20, free return shipping if you don't like it or its defective), among other sources. This model fits most user's existing regular-size cookware and cookie sheets. A BIG complaint about other models is that owners had to buy new cookware that made them feel as if they were cooking with KID cookware.)
Includes CHART of SAFE TEMPERATURE LEVELS for DONENESS of MEATS. With varying convection oven settings, first-time users may undercook (hopefully not overcook) their meat. But how do you know if it's undercooked to the point that it is unsafe to eat? This information is also helpful for determining steak doneness, e.g., rare, medium-rare, well-done, etc.
Read more ›
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1 of 1 people found the following review helpful By Robert Lamb on Jan. 7 2013
Format: Paperback Verified Purchase
Very straightforward cookbook designed exactly for our needs new convection oven owners. Lot of recipes to try out for both the simple and risqué cook.
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