How to clean your LG Microwave Oven MC – 8080PRR
Ask The Chef Episode 12
Convection vs Conventional Ovens Questions
What are the differences between a conventional oven vs. a convection oven?
I just bought a brand new, convection oven. I was just wondering what I need to do to modify recipes now, knowing that it takes a shorter amount of time to cook things. I’ve never used one before, but it was a fantastic price and I just couldn’t say no to all the features it came with! Thanks in advance.
A convection oven has a fan that forces the heat to circulate around the food vs. a conentional oven does not. This allows for a more even distribution of heat. Instead of heat just on the top or bottom, the heat flows all around the food. When cooking with a convection oven you will find that your food is done much quicker and you may need to use a lower temp than you normally do. Sometimes food tends to dry out more, but if you reduce your cooking time it should be fine.
Homemade Fried Chicken Recipe : How to Cook Fried Chicken
How cheap are convection ovens to run?
Innovations from market leader Rational are helping to reduce operating costs
Landsberg am Lech, January 2009
Operating costs at catering firms are rising continually. One key reason for this can be found in high spending on energy. Now in particular, the industry needs to provide new, energy-efficient products for a noticeable easing of the burden. In this respect, the Rational SelfCooking Center sets new benchmarks:
New intelligent care that saves energy costs
Which factors influence the energy consumption of cooking appliances? “Factors driving up energy costs are often to be found where you wouldn’t expect”, explains Victor Brown, General Manager of Rational UK. “Scale deposits on the heating elements of a cooking appliance noticeably increase electricity consumption, for example. CareControl, the new, intelligent care system in the SelfCooking Center, prevents these, avoiding any kind of scaling. Optimum heating power is therefore guaranteed at all times.”
Another key factor in this context is efficiency in the transmission of energy to the food. The SelfCooking Center ensures, fully automatically, that at all times only exactly the amount of energy is added to the cooking cabinet as can be absorbed by the food being heated up.
Multifunctional technology to avoid standby time
One further important factor when it comes to energy efficiency is the workload of the cooking technology. We all know the situation: in the morning, a range of different cooking appliances are heated up and then, as for example with the deep fryer or grill plate, first used hours later, and then only a couple of times a day. Nevertheless, these appliances use up significant amounts of electricity throughout the day.
Multifunctional cooking appliances offer clear benefits here: the SelfCooking Center is brought up to operating temperature just once a day and, thanks to the many application options, is then continually in use – for example, for baking, grilling, deep frying and poaching. This avoids the unnecessary wastage of energy.
The SelfCooking Center optimises the use of energy
One further key point is the amount of energy loss in the kitchen. In this respect, enclosed cooking compartments, such as the one in the SelfCooking Center, are significantly more efficient than open cooking points, such as stoves, kettles or deep fat fryers. With the SelfCooking Center, the energy is used only for cooking and doesn’t unnecessarily heat up the kitchen environment. In addition, this drastically reduces energy costs for air conditioning equipment.
A practical test in “The Ivy” restaurant confirms: CareControl saves money and space.
Landsberg am Lech, 01/2009
At present, “The Ivy” is the most popular restaurant in England and one of the most fashionable in Europe. As a Rational test customer, master chef Alan Bird was one of the first to experience the advantages of the new care intelligence of the SelfCooking Center.
Alan Bird: “Limescale in all areas of the kitchen”
“In London, hard water is a real problem,” says Alan Bird. “We have problems with limescale in all areas of the kitchen. Although we use filter systems, these take up valuable space in the kitchen and the filters constantly need changing.”
No limescale, complete safety
Alan Bird is delighted with CareControl: “Although water is heated more often than in any other kitchen appliance, there are no visible limescale deposits”, explains Alan Bird. “In the past a technician had to change the water filter and descale our old combi-steamer at least four times a year. Simply the service costs for the water filter and descaling the combi-steamer cost us at least €900 every year and sometimes even more.”
“Just in Time” cleaning
The innovative Rational CareControl automatically detects the current degree of soiling and the general condition of care of the SelfCooking Center and calculates the ideal cleaning and descaling “just in time”.
You can purchase rational combination ovens online www.nextdaycatering.co.uk offer a wide range of catering equipment and supplies.
About the Author
Author David Strickland talks about the energy efficiency of Rational ovens. http://www.nextdaycatering.co.uk offer a wide range of rational products.
Behind the Scenes at Yummy Yammy: The Benefits of Convection Ovens
How to replace the element in a fan oven
Convection Oven Problems Questions
If you are delivered the wrong product, but are happy with it, do you complain to the store?
My husband and I just had a new stove delivered. Its a great one, has the key features that were most important to me. However, its the next model down from the one in the store they had the price on. We thought it was too good to be true. The one that just got delivered looks almost the same with the exception it does not have an additional expandable burner and is a “speed bake” oven not a convection oven. My problem is, do we call the store and demand the model we thought we bought or do we just live with the one we were delivered which was probably the one that was supposed to be on sale in the first place? Either way, its a great stove for the price we paid. thanks in advance
Please call customer service at the store you bought the stove, and tell them what happened and ask what is the best solution for you they can come with and then decide what to do next. Good luck.
how to cook ribs in a convection oven.
How to Bake in a Convection Oven Questions
how important is oven quality in baking?
I’ve been an avid baker for years. One problem I seem to encounter continuously is with cake baking, my cakes often come out quite dense or cooked unevenly…
i have a very old oven (came with the house 15 years ago) and i know this is definitely part of the problem. the “bake” doesn’t even work anymore– only “convection bake” which seems to cook the outside of the cake much faster than i’d like.
even though i love baking, i’m getting frustrated with cakes constantly turning out too heavy (even recipes chosen especially for their light, airy texture).
the last time i made cupcakes, i got muffins. i’ve been baking for years and even with tools like a stand mixer this happens a lot (i make sure not to over/undermix too!)
do i need a new oven or do i just need more practice?
PS- any tips on coping with this? (raise/lower temp etc.)
If your thermostat is off, just use an external thermometer and make the necessary temperature adjustment. If you oven can’t hold the heat (i.e. prolonged drops in temperature before the heat kicks in) then you need to look at some repairs or investing in a new oven. At the cost of repairing appliances, a new oven might be your best option
