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.
Includes INSTRUCTIONS for ADAPTING "REGULAR" OVEN RECIPES for USE in a CONVECTION OVEN by CONVERTING "REGULAR" OVEN COOKING TIME and TEMPERATURE into CONVECTION OVEN COOKING TIME and TEMPERATURE. This comes in handy when, as most people do, one has accumulated (and accumulated, and accumulated, . . .) recipes and cookbooks made for the "regular" oven. In addition, it prevents having to purchase new cookbooks made specifically for the convection oven. Smile brightly -- you can keep your collection of recipes and cookbooks, and continue to make your favorite cookie recipe from your grandmother's side of the family.
Includes TIPS to INCREASE COOKING SUCCESS WHEN USING VARIOUS METHODS of COOKING in a CONVECTION OVEN & WHAT ITEMS CANNOT BE COOKED in a CONVECTION OVEN. This section is entitled "Oven Settings" and says, for example, that when cooking a pie, despite that convection oven manufacturers may instruct the user to use the roast function (method of cooking), do not use it because it may brown the top of the pie too quickly.
Includes HOW COOKWARE and/or CONTAINERS WILL AFFECT COOKING SUCCESS in a CONVECTION OVEN. Because a convection oven employs circulating heat to cook food, the efficiency of the circular motion of cooking may be affected by the shapes of pans, the material the cookware is made of, etc.
Although mostly good, this book does have some NEGATIVE POINTS:
FISH and SEAFOOD RECIPES ARE UP FRONT: The book's structure is bad because it places the fish and seafood section second behind appetizers and, as not as many people like fish and seafood, as compared to meat and poultry, this section should have been placed behind the meat and poultry sections. To demonstrate, when I was flipping through the book, a recipe stopped me in my tracks. I actually like fish, but when I read the title "Mom's Salmon Loaf" I thought yuck, ground fish. My mom never made anything like this! This recipe set my frame of mind for reading the rest of the cookbook, causing me to approach each recipe with a bit of apprehension (Does cooking in a convection oven mean I have to cook recipes like the ground salmon recipe?) and skepticism (Is this recipe really as good as the author says, because she thought the ground salmon recipe was good).
RECIPE INGREDIENTS. Some recipes prepared "as is" may not seem like they will appeal to bland-ish eaters (like my 12 and 14); but they will, with slight alterations (not overhauls) to spices or ingredients. Many recipes are home-style favorites with twists that make them gourmet-ish, which cannot only be used for daily meals, but for special occasions as well.
In sum, this book is good for a first-time convection oven user, and a seasoned one.