What are some tips for cooking with a convection oven microwave?

What are some tips for cooking in a convection microwave?

When cooking in a convection microwave, use microwave-safe cookware, preheat the oven if necessary, adjust cooking times and temperatures as needed, and use the convection setting for even cooking. Experiment with different recipes to find what works best for your convection microwave.

What are some tips for cooking with a convection microwave?

When cooking with a convection microwave, use lower temperatures and shorter cooking times than a traditional oven. Preheat the oven before cooking, and use microwave-safe cookware. Rotate the food halfway through cooking for even heating. Experiment with different settings to find the best results for your recipes.

Is cooking a ham in a convection oven faster than a conventional one?

Carefully. A convection oven is similar to a microwave in its speed of heating. Some fatty materials may crisp or burn.

Where can I find more information on convection oven cooking?

You can find some more information regarding convection ovens here: http://www.ehow.com/about_5438666_convection-oven-vs-microwave-oven.html It gives an overview of the differences between the more commonly used microwave ovens and convection ovens.

What are some everyday uses of conduction?

For convection cooking by using a convection oven.

Can the convection oven microwave serve as a second oven?

== Why wouldn't the microwave oven part of a combination unit be as "good" as the microwave oven? They're essentially the same. A convection oven has a fan inside that circulates hot air in the oven around inside the cooking space when the "oven" part is in use. This "evens" the heat and promotes cooking efficiency and adds a bit of speed to the processs. But look at the microwave oven. A microwave oven has air blown through the cavity (the cooking space) by a fan when the unit is running. In this light, the ovens may be more similar than they are different. The air blown through the cavity is being forced through the cooling elements of the magnetron, the microwave generating device, and it enters the chamber already preheated. But the convection oven circulates hot air continuously, and this is an advantage. Microwave ovens work by adding energy to the hydrogen-oxygen bonds of water molecules inside food. This translates into an increase of the thermal or heat energy in the water. Because water molecules are the most affected by this method of heat-radiation cooking, it is a good idea to add a little water to your left-overs if they're a little on the dry side before re-warming them in the oven.This is a type of oven that uses a fan to circulate hot air around the object in the oven. This method reduces overall cooking time. The question asked if the microwave part of a microwave-convection oven was as good as a microwave-only unit. Yes, it is. They are the same thing. It's just that the microwave oven in a convection-microwave oven is built into a convection oven. It is unfair (and incorrect) to say that the convection-microwave oven is more efficient than a microwave oven when the performance of the two microwave ovens is compared. Certainly the combination unit has more features than the stand alone unit. It is more flexible; it has extended application and cooking "power" in its ability to prepare food. But the microwave portion of the combination unit is no better or worse than a conventional microwave oven.

Is convection used in microwave oven?

An oven does some heat transfer by convection. (Conduction and radiation also play a part.) In a conventional oven, hot air will "move around" to a degree inside the oven. There will be some thermal air currents set up, and air movement will carry some thermal energy from the burner or heating element to the item being heated.In a convection oven (and please note the adjective used there), we find that a fan runs to circulate air around the interior of the oven (called the cavity). The fan moves air (as you probably guessed) to more evenly heat that space and speed up the heating (cooking) process.

What are some easy recipes for a convection oven?

What are some recipes for an electric convection oven?

Is Convection microwave better than OTG?

When microwaves came to the scene, it seemed like it would get too hot for the oven, yet somehow, at least as far as India is concerned, until lately, the microwave was confined to reheating, heating and/or cooking supplementary dishes. So, is that all it is useful for? Is the OTG (Oven Toaster & Griller) still the only choice for baking those delicious home cakes and cookies or can the microwave do the same?Now, most of us would know that microwave comes in three basic types - basic microwave (which is mostly useful for very basic cooking and reheating), microwave with grill (this, as the name suggests, offers basic cooking plus grilling features) and microwave with grill and convection (this is a complete cooking platform, you can cook any type of dish on this one).Of the three types mentioned above, the microwave with convection and grill comes closest to the OTG and can pretty much do everything an OTG can do, so you can bake cookies, cakes, pizzas and a host of other delicacies which taste pretty much like dishes baked fresh from your oven. Not just that a convection microwave oven is your ticket to becoming a master chef, that too quick and easy.What's the differenceOTG has heating elements both on the ceiling and the roof of the oven. You have the choice of either one or both coils to heat your oven. For grilling, you need to heat the top coil and for normal baking, you need both coils to be heated. An OTG can reheat, keep warm, grill; barbecue and most importantly bake food items. An OTG is basically, a baker's delight. You can bake crisp cookies, spongy brown muffins and homemade birthday cakes to perfection. You just need to have some time on hand, because Ovens are known for the tasteful food they produce and not the speed of cooking.However, an OTG makes up for its lack of speed in its price. You can get a basic OTG for as low as Rs 2,000.A microwave on the other hand, uses micro waves that pass through the food. These waves use the water molecules in the food to heat up, thereby cooking/baking or grilling the food item. A convection microwave has a heating element and a fan that distributes heat evenly. This provides a baking or browning effect that you would achieve in a conventional oven. And as mentioned above, a convection microwave offers baking, grilling and so much more. You can cook a whole meal in a convection microwave. Plus, a microwave also has the advantage of speed. So for those busy working women, a convection microwave is a ticket to speedy yet delicious cooking.The downside, (if you can call it that) is that a convection microwave is not exactly a budget buy. You could buy one for as low as Rs 10,000, but if you're looking for higher capacity and more features, you'll need to keep your budget flexible.Bottomline, a convection microwave cannot offer the same effect and taste of an OTG, but it is the quickest and closest alternative to one. Similarly, an OTG cannot replicate the variety of cooking or the speed of cooking of a convection microwave.

What features should I consider when buying a microwave oven?

You will want to consider the size of the area you have on your counter top to place the microwave on or the area where you will be inserting it below a cabinet or above a range. You also want to consider the power level and what controls are on the microwave. Another feature to consider would be if it has a rotating feature inside which some people prefer for more even cooking. You might also consider the possibility of the added feature of it being a convection oven as well as a microwave.

What is the difference between a conventional oven and a convection oven?

The primary difference between the conventional and convection ovens can probably be summed up by saying one thing: A convection oven is a conventional oven with a fan inside the oven cavity to circulate the hot air. The addition of the fan promotes the movement of heat by convection, and this reduces cooking time. Convection already occurs in the conventional oven, but on a limited basis. The fan kicks the process up several notches. Convection in this case is the transfer of heat from the heat source to the food item by the moving air. Air atoms and molecules pick up heat from the heating elements and carry it around in the oven cavity. The air will then transfer that heat to whatever is in there that is cooler than the heated air. The air then returns to the heat source to repeat the cycle. When thinking this through, it becomes clear that the addition of the fan gives the oven's performance a big lift. There are units on the market what include microwave capability as well, and they add another step of complexity. Microwave cooking to augment conventional thermal cooking adds another dimension to the cooking performance of the appliance.

How can appearance of meats cooked in a microwave oven be made more appealing?

Covering meats in a microwave oven holds in steam. This keeps meat moist and tender and shortens cooking time even further.