Sentry Page Protection

Tip Store: Cooking: Convection Ovens

​Convection Oven Recipe Booklet

​Go to the address below and download the 32 page book there it is for a Prima Superchef Oven, but they all work the same way, http://www.prima-international.com/ib/psc002.pdf A general rule of thumb to convert is drop the temperature by 15 degrees C E.G.180c reduce to 165c and reduce cooking time by 25% E.G. cooking time 1 hour, reduce to 45 minutes and check to see if is cooked. Hope this helps.
​- Contributed by Ian, Morphett Vale

​Turbo Cooking

I have a turbo oven. You use it pretty much the same as a conventional oven. It uses less electricity than turning the oven on and when you've finished, put about an inch of water and a dash of dishwashing liquid in. If it has a wash cycle turn it on for about 6 minutes and then all you have to do is rinse it out and dry it. If you don't have a wash cycle just put it on low. If you have the racks with it any fat drains out to the bottom of the glass bowl. You can cook a roast by cooking the meat then throwing in the veggies with it later. I recently had 10 people staying with us from interstate so I just threw the ingredients to a bolognaise sauce straight into the glass bowl as it was plenty big enough to cater to such a large group. To cook fat free chips, par boil chipped potatoes, spray with olive oil then put them on the rack of the turbo oven. Cook on high with high fan.
​- Contributed by Melanie, Wallan

​Best Ever Kitchen Tool

My convection oven is the best kitchen tool I have ever purchased! I simply use the same cooking instructions as with any of my recipes or fast food packaging. However, it cooks much quicker as you are not heating as much space - also a great saver on electricity as well as time. We use ours outside in summer, and this saves heating up the kitchen like a normal oven . We also use it on camping trips to heat up pies, pasties etc and in the caravan. We always use it outdoors when in the caravan to keep cooking odours out of such a confined space. If you really need an instruction book you can borrow one from your local library and photo copy it or look on eBay, but like I said just use it as per normal cooking instructions. Handy hint - I always put paper towel or aluminium foil under the rack and this saves cleaning time as well. instructions say to put on cool and put lid back on after removing food but I have never done this and had mine years now, BUT I never put it away until its cool. Great saver on electricity!
​- Contributed by Julie, Adelaide

​Convection Ovens Are Fantastic!

Convection or "turbo" ovens are fantastic. I cook almost everything I used to cook in my regular oven in mine. I now own two - one which has an extension ring to raise the lid up higher from items on the upper rack. Its only drawback is that I can't use my big rectangular dishes (lasagne type) and have to use smaller round or ring tins for some items. I didn't know where to find recipes to start with and there weren't many in the book that came with the first one I bought. However I did a web search and found lots of recipes! Just search for "turbo oven recipes" and "convection oven recipes" as both bring up recipes. It really is just a matter of trying out your regular meals such as roasts, marinated cuts of meat and chicken (does great chicken pieces), oven frittatas (ring tin), hamburgers/rissoles, scones, muffins, cakes in a ring tin on top rack. It does the best roast pork crackle ever - heat on high temp until the light goes off and then place the pork in rind/skin side up - I usually rub the rind with oil and salt and make sure there are plenty of cuts in the surface as this makes it easier to break up and serve and helps with the crisping. Cook on high heat until rind is bubbling and then reduce heat - it will take less time than a regular oven. You can ensure the meat is cooked in the middle by inserting a meat thermometer during cooking - it ensures you don't overcook your meat. Then if it is a smaller roast, once the crackle is going well I add the vegetables - potato, pumpkin, parsnip around the meat and reduce the heat to the recommended temp for roasting and Bob's your uncle! You can brush the veggies with oil or melted butter to help the browning but they will brown without. Having a second oven for when I cook for larger numbers is great as this way I can do the meat in one and the veggies in the other in two layers on the two racks. AND LOOK AT THE FAT THAT RUNS OUT OF THE MEATS !!WOW !!! The ring tin for things like zucchini slice is better as the gap in the centre allows better air flow and cooks more evenly. I tried quiche but it is okay but harder to get the centre to set/cook. The extension lifts up the lid so I can bake larger things on the higher rack without the item touching the lid and so it gets better circulation of heat underneath. Try jacket potatoes as well: they are the best out of the turbo. To top all this off, it takes much less time to cook the food and as it only heats a small area, uses less power than a regular oven which heats a large area and takes longer. Regular ovens also heat up the kitchen during summer and the turbo doesn't. You can take it camping or caravanning as well. Turbos are terrific!!
​- Contributed by Annette, Wattle Grove

​A Convection Oven is as Good as a Normal Oven

With your convection oven you can use it just as you would a normal oven! No special recipes needed - just remember when cooking cakes or biscuits, use the cooker at 10 - 20 degrees Celsius lower than the recipe says and cook them for the recommended time. You can cook boiled eggs in a convection oven - put up to 6 eggs on the high rack that would have come with your cooker. For soft boiled eggs (when the eggs have come straight from the fridge) cook them for 6 minutes on 200 degrees. Hardboiled cook for 8-10 minutes - but turn them half way through cooking or the egg white goes rubbery. Hope that helps! Sarah
​- Contributed by Sarah, Upwey