We've made an offer on a single story home and it has something
new for us. On one wall of the kitchen is a typical looking GE
double oven. However, the two ovens are "Trivection."
http://tinyurl.com/2uovpem We've never had an oven of this
nature and any experience some of you might have had would be
appreciated. For instance, how do you determine how long to cook a
roast using all three heat sources and how does it turn out?

Nonny
--
On most days,
it's just not worth
the effort of chewing
through the restraints..

Nonny wrote:
>
> We've made an offer on a single story home and it has something
> new for us. On one wall of the kitchen is a typical looking GE
> double oven. However, the two ovens are "Trivection."
> http://tinyurl.com/2uovpem We've never had an oven of this
> nature and any experience some of you might have had would be
> appreciated. For instance, how do you determine how long to cook a
> roast using all three heat sources and how does it turn out?
>
> Nonny

I'll bet there is a nice big section in the manual for the oven that
explains how to adapt recipes to the tri-vection method if you download
the manual. Certainly the manuals for regular convection ovens I've
looked at have a comparable section.

"Nonny" > wrote

http://tinyurl.com/2uovpem We've never had an oven of this
>>> nature and any experience some of you might have had would be
>>> appreciated. For instance, how do you determine how long to cook a
>>> roast using all three heat sources and how does it turn out?
>>>
>>> Nonny
>>
>> 3 heat sources? You lost me right there.
>
> You can choose from traditional calrod heat, circulating hot air
> (convection) and/or microwave to do the cooking. In my past lives, all
> I've experienced was the calrod heat, so the rest is new to me.
>
> Nonny

We have a microwave that offers a combination of regular heat combined with
microwave and in the 6+ years we've had it, I don't know that we've ever
used it that way. Tend to be a one or the other deal.

We also have a gas range with convection cooking. We use convection 99% of
the time. Roasted meats and chicken are far better than a regular oven.
Use a shallow pan so the meat is exposed to the moving air, use high heat
(400 to 450) and everything is great.

We don't use convection for baking anything in a pan as it makes no
significant difference.

Ed Pawlowski wrote:
>
> "Nonny" > wrote
>
> http://tinyurl.com/2uovpem We've never had an oven of this
> >>> nature and any experience some of you might have had would be
> >>> appreciated. For instance, how do you determine how long to cook a
> >>> roast using all three heat sources and how does it turn out?
> >>>
> >>> Nonny
> >>
> >> 3 heat sources? You lost me right there.
> >
> > You can choose from traditional calrod heat, circulating hot air
> > (convection) and/or microwave to do the cooking. In my past lives, all
> > I've experienced was the calrod heat, so the rest is new to me.
> >
> > Nonny
>
> We have a microwave that offers a combination of regular heat combined with
> microwave and in the 6+ years we've had it, I don't know that we've ever
> used it that way. Tend to be a one or the other deal.
>
> We also have a gas range with convection cooking. We use convection 99% of
> the time. Roasted meats and chicken are far better than a regular oven.
> Use a shallow pan so the meat is exposed to the moving air, use high heat
> (400 to 450) and everything is great.
>


> We don't use convection for baking anything in a pan as it makes no
> significant difference.

Convection (fan forced) when baking generally reduces or eliminates
temperature variations in the oven and the need to rotate pans to bake
evenly.