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What do you like to bake in a convection oven

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In the next day or two I will be gettting my new range with my first convection oven. I have read that some things do not bake well and others turn out great. What things do you have sucess with?

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  1. We have had success with cookies, cakes, casseroles - really I have not found anything that does bake well in the convection oven -

    1 Reply
    1. re: weinstein5

      same here, cookies in particular are much easier because you can use multiple racks.

      But it's chicken and veggies that really love the convection.

    2. danna is right, chickens do just wonderfully in a convection oven. Pizzas do remarkably well in combination with a pizza stone.

      1. I asked this question when we got our new oven http://www.chowhound.com/topics/30816...

        I love it for cookies (they brown more evenly and cook faster), roasts or chickens that I want crunchy on the outside, oven French fries and other crispy vegetables. And pizza, as ccbweb mentioned.

        1. Generally convection is great, but be careful with delicate things like meringues and choux paste since a strong fan can deform them. This was an issue when I baked professionally, but it may not be a problem at all with a home model. I never baked souffle in a commercial convection, but I presume the fan could also be an issue there. Just a thought.

          2 Replies
          1. re: slowfoodgrrl

            I don't think it is just the potential to deform surface of fragile meringues, but also the quicker rise in temperature and the drying effect of the stream of air. While I can't claim to have used EVERY home model, I am fortunate to have been exposed to a really wide range and I can only think of one or two that had enough "air power" to rate with the stuff used in commercial kitchens -- frankly I think this is a good thing. The commercial units require too much adjustment of recipes/techniques. In fact I've seen those more in "high volume" kitchens of hotels/caterers than in the kitchens of fine dining chef...

            Of course the way around the 'drying' effect is to use a steam oven or other 'speed technology' and I fully expect to see more and more of these targeted for home use...

            1. re: slowfoodgrrl

              slowfoodgrrl. I agree with you I turn the fan off when I bake any choux, meringues/ souffl├ęs and definitely for angel food cake.

              I love convection for any bread and all sturdy cookies. I don't have to worry about turning the pans at 1/2 way, and it speed the process with consistency.

              Savory dishes are much better in a convection oven.

            2. Chicken is GREAT done on convection roast! Howevah... don't use one of those vertical roaster pans. I did that in the first week we had our convection oven and I have never been able to totally clean up the mess it made. The fan blew chicken fat all over the inside of the oven. (I know DUH! Why did I do that?)

              21 Replies
              1. re: onrushpam

                I use my convection oven often, it cook evenly, fast and I am very pleased with the results of foods that require a slow temperature. Keep an eye on the food it will surely cook faster than (gas) I know, I've come close to ruining a few things!

                And actually I like the way it does breads better than the gas.

                1. re: chef chicklet

                  I'm going to roast a whole chicken in my new convection oven this weekend. Can you all tell me exactly how you do yours? Do you just put the chicken in a regular roasting pan with the vegetables? Do you set the chicken on a rack in the roasting pan? It scared me when someone mentioned the fan blowing grease all over the oven.

                  1. re: cookingschool

                    That really has not been an issue for me - but then of course I did not use a vertical roaster - I just prepare my roast chicken as normal - resting on top of the vegetables/aromatics - I then cheat and rely on my ovens conversion calculator to determing appropriate convection temperature and cooking time - and it comes out great -

                    1. re: weinstein5

                      Great. That's exactly what I'll do, then. Thanks!

                    2. re: cookingschool

                      I love to use the rotisserie in their when the its raining and can't BBQ. But if you don't have that feature.

                      My oven is a commercial grade convection oven (Wolfgang Puck's) I have it on a counter in my garage.
                      Wash and pat dry the chicken -you know clean and salt the inside
                      If I am using stuffing, stuff it. If not then place it in a shallow pan, metal is fine. I find that corningware doesn't work as well. I have used glass.
                      Butter and season, stuff with rosemary and lemons, baste with garlic and lemon Lots of salt and pepper. My favorite is lime garlic chicken, with butter. Lime and garlic along with butter baste, and then stuff the cavity with the used limes and scallions and garlic. Roast about 35 minutes - but not knowing your oven use your thermometer at the upper thigh,wiggle and cut to see if juice are clear.
                      If it starts to get too brown then tent with foil - not sealed, just place loosely. you don't want to steam the chicken. And the convection will make the skin nice and crispy. Lots of salt and pepper. I over do it, because it will baste away.

                      Just check the temp you are going to be surprised how fast it cooks and No I have not ever had splatter, my oven is really clean. It doesn't blow air directly on the food...

                      And if you want a specfic recipe for any of the chicken's done this way, I will be happy to do that for you, but I am on my way out to a meeting. As soon as I get back say 3 hours, I can do that for you.

                      1. re: chef chicklet

                        Oh I want to mention that I use my convection oven for char sui, it does a much better job than my gas oven.

                        1. re: chef chicklet

                          Mine is just a GE Profile gas range with the convection oven feature. The roasted lime-garlic chicken sounds wonderful! Think I'll do that one. What about split breasts....I was going to try those with herbed goat cheese stuffed under the skin. Would you do those convection? Thanks so much for all the help!

                          1. re: cookingschool

                            When I first moved into my home, I had purchased a GTE Profile, Convection/Microwave oven. The Convection feature really didn't work so well. Now that was about 10 years ago so don't go getting upset. And it was a microwave combo so I just don't think that they had the bugs worked out yet

                            And promise me you'll try the Char Siu in there, I swear you will never buy it out again!
                            If you're only doing breasts this weekend, really really watch the oven, they will cook so fast. probably less than 20 minutes. But, read your booklet.
                            I say that it is okay to cook anything in it that I would cook in a conventinal oven. And actually you're going to find that you can do things that you can't do in the other. I swear, you will really enjoy it. Great crispy skin on the chicken, and juicy. I have done roasts, lamb, beef, chicken, in my particular one the rotisserie feature is just too much fun. I think I paid about $250 for this oven on QVC and its one of the best things I've ever purchased. One of the the fun things I made in there were these health bars. Sort of a granola, oats, nuts and dried fruit. They came out so good, and I used left over oatmeal that I didn't want to throw away. I used molasses for sweetner, now that I have wonderful real maple syrup that will be the sweetner I use.

                            CS, It's my pleasure, please ask me anytime. And you can always write to me, my email address is on my profile, please feel free!

                            1. re: chef chicklet

                              I just bought the GE Profile Convection oven last year, and it works great. Don't bake genoise with the convection feature, though - the fan blows it crooked. Don't ask me how I know... ;(

                              1. re: Claudette

                                The problem I had with the microwave/convection was that the convection part never cooked. A huge disapppointment during the holdidays once. probably was just my unit.

                              2. re: chef chicklet

                                Chef Chicklet, you are more than gracious! The chicken breasts came out beautifully....crisp skin, moist interior. Took about 20 minutes, just like you said. I'll be doing the lime-garlic roast chicken tomorrow or Mon. Forgive my ignorance, but what is Char Siu? I'm up for trying it. I'm learning a lot from all the Chowhounds, so thank you again! Oh, so far, I'm happy with my oven.

                                1. re: cookingschool

                                  Wonderful! You will enjoy your convection oven as you learn what you like to cook best in it. The Char Sui, is BBQ Pork. Delicious stuff, I make mine in the convection oven because I think it does a much better job than my gas oven. There is a thread in here somewhere that was going not too long ago, everyone has wonderful ideas and recipes. I'm happy to post mine for the convection oven method if you care for it.

                                  1. re: chef chicklet

                                    Yes, please! And, I'll let you know after I make it! Again, thanks a million.

                                    1. re: cookingschool

                                      CS, for the Char Siu recipe, temp and time is for when I the convection oven, and it will vary if you use a different cut of pork, or weight. So just watch it carefully, baste often and check for doneness. Yummmmy stuff!
                                      Most recipes I've seen instruct to cut the meat into 1 inch strips, I don't because I use the small club roast, and I like to keep one piece together I thing it is more moist, Some like the fattier cuts of pork saying there is more flavor. It is subjective, so use whatever cut you perfer, the marinade works all the same.
                                      Char Siu - BBQ Pork

                                      2lbs of pork club roast or shoulder
                                      2 slices fresh ginger
                                      1 T oyster sauce
                                      1T chinese 5 spice
                                      1/2 cup soy sauce - dark
                                      1 T sugar
                                      2T honey- and dry sherry
                                      2T hoisin sauce
                                      2 T ketchup
                                      1/2 tsp cinnamon
                                      Mix all the above in a bowl, place then pork into the bowl, and let it marinade at least 6 hours. Turn the meat every 2 hours

                                      Remove the pork from the marinade. And reserve, preheat the oven to 350 degrees, put pork in the oven on a cookie sheet, or metal pan after 10 minutes lower the heat to 325

                                      Roast for 20 minutes, baste the meat. and turn, turn it over and baste with marinade every 10 minutes. total time about 40 minutes with a 2 lb club roast that is about 2 an half inches thick.
                                      Check for doneness. Remove and let it cool, slice at about 1/4 in...
                                      Top with green onion, cilantro, sesame seeds. Have a hot mustard dip ready and sesame seeds ready. The marinade leaves a nice coating to the outside of the meat that is full of great flavor.

                                      Hot mustard
                                      place 1/4 cup dry mustard in a small bowl, stir constantly slowly pour 1/4 cup cold water continue to stir until mix is smooth. Stir in in 1/4 tsp of salad oil, and salt/ Continue to stir until smooth, cover and let stand for 1 hour. Makes 1/3 cup
                                      Take each slice dip in the mustard, sesame seeds and eat.
                                      I use char siui for appetizer,serving with wraps or dumplings, or coconut prawns, we eat as is and dip. Other uses for fried rice, and soups, it really freezes well.... that is if you have any left over.

                                      1. re: chef chicklet

                                        I can vouch that this recipe of chef chicklet's is awesome and tastes just like the char siu I've gotten in many restaurants.

                                        I must thank you again for the recipe!

                                        1. re: QueenB

                                          Why thank you QB! On the recipe I gave you, did I make adjustments for your oven as this one is? I can't remember?

                                          1. re: chef chicklet

                                            The instructions you gave me were to roast at 350 for half hour, turn and baste every 15 minutes and check for doneness. I think it took my slices about an hour to cook, but I didn't use the convection option on my oven, just regular element heat.

                                            I froze the pieces and have been using them here and there in things. They don't have the red color of the chinese bbq pork in restaurants, but they definitely have the same flavor.

                                            1. re: QueenB

                                              You can make that with a little marachino cherry juice & food coloring, just glaze the outside of the meat... Some people don't care for the food dye. Personally I use it when I remember.

                                        2. re: chef chicklet

                                          Well, thanks again Chef Chicklet! I'm anxious to try this. I already have most of the ingrediants on hand...need to buy the pork this week. Busy with the lime-garlic roast chicken today!

                                    2. re: cookingschool

                                      Funny I got the inspiration also, going for the lime garlic chicken today. Too windy to use the bbq, so I'm using the rotisserie feature in the convection oven later this afternoon. Yum.

                                      1. re: chef chicklet

                                        Doesn't matter to me. I'm more about the taste than the look. :-)

                        2. Pies bake great in a convection oven, just like cookies.

                          1. What kind of cookie sheet do you use to bake cookies? I was wondering if an insulated cookie sheet would be ok. Or would it be better to use just a straight flat cookie sheet.

                            1. Try Peter Reinhart's American Pie book. Crank your oven up as high as it will go, with a stone in there, for an hour or more and turn out some amazing pizza.

                              1. Alot of what I like to make is already listed here, but I'd like to add frozen items that you'd like to come out crispy....fries, appetizers, fish sticks pizza, etc ( Hey I have teenagers :) ) I have the GE Profile electric and love it!!