On Tue 28 Feb 2006 08:51:10a, Thus Spake Zarathustra, or was it Michael
"Dog3" Lonergan?

I finally badgered the SO into telling me which range he picked out. Here
it is:

http://www.ajmadison.com/phpdocs/ajt...p?sku=MER5875R
A

or:

http://tinylink.com/?ftSfH8pw6l

It is one of several that I picked out a while back.

Michael


Nice, Michael. Really nice!

--
Wayne Boatwright o¿o
____________________

BIOYA

On Sat 04 Mar 2006 02:38:33p, Thus Spake Zarathustra, or was it Michael
"Dog3" Lonergan?

Wayne Boatwright wayneboatwright_at_gmail.com hitched up their panties
and posted 8.19:

On Tue 28 Feb 2006 08:51:10a, Thus Spake Zarathustra, or was it
Michael "Dog3" Lonergan?

I finally badgered the SO into telling me which range he picked out.
Here it is:

http://www.ajmadison.com/phpdocs/ajt...er.php?sku=MER
5875R A

or:

http://tinylink.com/?ftSfH8pw6l

It is one of several that I picked out a while back.

Michael


Nice, Michael. Really nice!


Well, the construction to fit it in was finished today. The electrician
will finish up Monday or Tuesday and I'll be ready to use it. I can't
wait to see what the convection part of the oven will do. I've never
used a convection oven before.

Michael rubbing hands together in anticipation

You'll love it! The GE Profile model I used to have had a true convection
oven with automatic temperature conversion. I especially loved it for
roasting things like meats and vegetables and it did a wondrous job on a
turkey. I did not like it for baking things like cakes and pies, but it
was good for cookies and breads, and it made great pizza.

--
Wayne Boatwright o¿o
____________________

BIOYA

Michael "Dog3" Lonergan wrote on 04 Mar 2006 in rec.food.cooking

I've never used a
convection oven before.

Michael rubbing hands together in anticipation


May I suggest Spatchcocked Chicken. I find chicken and lamb benifit the
most from convection cooking, not that beef is bad.

--
-Alan

You'll love it! The GE Profile model I used to have had a true convection
oven with automatic temperature conversion. I especially loved it for
roasting things like meats and vegetables and it did a wondrous job on a
turkey. I did not like it for baking things like cakes and pies, but it
was good for cookies and breads, and it made great pizza.

--
Wayne Boatwright o¿o

I've had convection for years and years it seems, but it hardly occurs to me
to use it except when I have two pans of something like today - two pans of
scones -- and also today I had 6 large russet potatoes baking. But it seems
that I probably use it 10% of the time.

I am now compiling a list of specs for my next new range/oven and this is
one that I've not heard of befo "automatic temperature conversion." I'm
sure I would use this.
Thanks, Wayne for mentioning it.
Dee Dee

On 4 Mar 2006 23:15:07 +0100, Wayne Boatwright
wayneboatwright_at_gmail.com wrote:

On Sat 04 Mar 2006 02:38:33p, Thus Spake Zarathustra, or was it Michael

You'll love it! The GE Profile model I used to have had a true convection
oven with automatic temperature conversion. I especially loved it for
roasting things like meats and vegetables and it did a wondrous job on a
turkey. I did not like it for baking things like cakes and pies, but it
was good for cookies and breads, and it made great pizza.

Why not for cakes and pies? I am considering convection.. and the
major thing I like to make is cheesecakes..
Chuck (in SC)

On Sun 05 Mar 2006 12:12:00a, Thus Spake Zarathustra, or was it Chuck?

On 4 Mar 2006 23:15:07 +0100, Wayne Boatwright
wayneboatwright_at_gmail.com wrote:

On Sat 04 Mar 2006 02:38:33p, Thus Spake Zarathustra, or was it Michael

You'll love it! The GE Profile model I used to have had a true
convection oven with automatic temperature conversion. I especially
loved it for roasting things like meats and vegetables and it did a
wondrous job on a turkey. I did not like it for baking things like
cakes and pies, but it was good for cookies and breads, and it made
great pizza.

Why not for cakes and pies? I am considering convection.. and the
major thing I like to make is cheesecakes..
Chuck (in SC)

Personally, I don't think cheesecakes are a good candidate for convection,
since the main function of heat on a cheesecake is to merely "set" the
batter. Convection heat will overbrown and toughen the top, while leaving
a un-done center.

Cakes and pies tend to have an overbrowned top before the inside is
thoroughly cooked and the bottom sufficiently browned.

As with all radiant heat, convection cooks from the outside in, however
the blowing air tends to cook the exposed surfaces faster than the parts
protected by the pan. Since cookies and smaller items like biscuits and
scones have most of the surface exposed, they cook evenly and the bottoms
don't burn.

Convection is particularly good for roasting because the meat is ideally
on a rack and the entire surface is exposed to the moving hot air
currents.

HTH

--
Wayne Boatwright o¿o
____________________

BIOYA

Michael "Dog3" Lonergan wrote:

Wayne Boatwright wayneboatwright_at_gmail.com hitched up their panties
and posted 8.19:


On Tue 28 Feb 2006 08:51:10a, Thus Spake Zarathustra, or was it
Michael "Dog3" Lonergan?


I finally badgered the SO into telling me which range he picked out.
Here it is:

http://www.ajmadison.com/phpdocs/ajt...er.php?sku=MER
5875R A

or:

http://tinylink.com/?ftSfH8pw6l

It is one of several that I picked out a while back.

Michael


Nice, Michael. Really nice!



Well, the construction to fit it in was finished today. The electrician
will finish up Monday or Tuesday and I'll be ready to use it. I can't wait
to see what the convection part of the oven will do. I've never used a
convection oven before.

Michael rubbing hands together in anticipation


Michael, I'm new to convection oven cooking too having only had one
since late November. You are going to *love* it! Mine has an automatic
temp converter that means when using convection it is automatically 25 F
lower. I did three trays of peanut butter cookies that came out
perfectly with no burnt edges! Roasted chicken breast come out a nice
golden brown and so much juicier than in a regular oven. The only thing
I really had to get used to is the fan. I have a Jenn Air and a cooling
fan comes on any time the oven is on irregardless if set to bake or
convection. The convection fan comes on only when set to convection.
While neither fan is loud or intrusive, I notice it because my ears are
very sensitive. Other than that, I am really enjoying our new stove and
I'm sure you will enjoy yours. I can't wait to hear how you like the
convection oven. Oh, I just know you are going to *love* it! BTW, was
a thoughtful SO you have!

On 5 Mar 2006 10:38:07 +0100, Wayne Boatwright
wayneboatwright_at_gmail.com wrote:

On Sun 05 Mar 2006 12:12:00a, Thus Spake Zarathustra, or was it Chuck?

On 4 Mar 2006 23:15:07 +0100, Wayne Boatwright
wayneboatwright_at_gmail.com wrote:

On Sat 04 Mar 2006 02:38:33p, Thus Spake Zarathustra, or was it Michael

You'll love it! The GE Profile model I used to have had a true
convection oven with automatic temperature conversion. I especially
loved it for roasting things like meats and vegetables and it did a
wondrous job on a turkey. I did not like it for baking things like
cakes and pies, but it was good for cookies and breads, and it made
great pizza.

Why not for cakes and pies? I am considering convection.. and the
major thing I like to make is cheesecakes..
Chuck (in SC)

Personally, I don't think cheesecakes are a good candidate for convection,
since the main function of heat on a cheesecake is to merely "set" the
batter. Convection heat will overbrown and toughen the top, while leaving
a un-done center.

Cakes and pies tend to have an overbrowned top before the inside is
thoroughly cooked and the bottom sufficiently browned.

As with all radiant heat, convection cooks from the outside in, however
the blowing air tends to cook the exposed surfaces faster than the parts
protected by the pan. Since cookies and smaller items like biscuits and
scones have most of the surface exposed, they cook evenly and the bottoms
don't burn.

Convection is particularly good for roasting because the meat is ideally
on a rack and the entire surface is exposed to the moving hot air
currents.

HTH

Is there a means for turning the convection off for baking cakes?
Chuck (inSC)

Chuck wrote:

On 4 Mar 2006 23:15:07 +0100, Wayne Boatwright
wayneboatwright_at_gmail.com wrote:


On Sat 04 Mar 2006 02:38:33p, Thus Spake Zarathustra, or was it Michael


You'll love it! The GE Profile model I used to have had a true convection
oven with automatic temperature conversion. I especially loved it for
roasting things like meats and vegetables and it did a wondrous job on a
turkey. I did not like it for baking things like cakes and pies, but it
was good for cookies and breads, and it made great pizza.


Why not for cakes and pies? I am considering convection.. and the
major thing I like to make is cheesecakes..
Chuck (in SC)

Chuck, I'm a new convection oven user. IIRC, cheesecakes are one thing
not recommended doing using convection. I could be wrong as there were
other things. You might want to check it out first before ruining a
cheesecake.

Michael, I'm new to convection oven cooking too having only had one
since late November. You are going to *love* it! Mine has an automatic
temp converter that means when using convection it is automatically 25 F
lower. I did three trays of peanut butter cookies that came out perfectly
with no burnt edges! Roasted chicken breast come out a nice golden brown
and so much juicier than in a regular oven. The only thing I really had
to get used to is the fan. I have a Jenn Air and a cooling fan comes on
any time the oven is on irregardless if set to bake or convection. The
convection fan comes on only when set to convection. While neither fan is
loud or intrusive, I notice it because my ears are very sensitive. Other
than that, I am really enjoying our new stove and I'm sure you will enjoy
yours. I can't wait to hear how you like the convection oven. Oh, I just
know you are going to *love* it! BTW, was a thoughtful SO you have!

Dear Patches,
I recall your new purchase and have wondered how it is going. I remember
you saying that you bought it from a place (on-line?) that was much cheaper
than if you had bought it from a regular appliance store and your husband
was installing it. Is there a chance you might share the name of the
company? I am in Virginia, not in Canada, if that makes a difference.
Thanks,
Dee Dee

Chuck wrote:

On 5 Mar 2006 10:38:07 +0100, Wayne Boatwright
wayneboatwright_at_gmail.com wrote:


On Sun 05 Mar 2006 12:12:00a, Thus Spake Zarathustra, or was it Chuck?


On 4 Mar 2006 23:15:07 +0100, Wayne Boatwright
wayneboatwright_at_gmail.com wrote:


On Sat 04 Mar 2006 02:38:33p, Thus Spake Zarathustra, or was it Michael

You'll love it! The GE Profile model I used to have had a true
convection oven with automatic temperature conversion. I especially
loved it for roasting things like meats and vegetables and it did a
wondrous job on a turkey. I did not like it for baking things like
cakes and pies, but it was good for cookies and breads, and it made
great pizza.

Why not for cakes and pies? I am considering convection.. and the
major thing I like to make is cheesecakes..
Chuck (in SC)

Personally, I don't think cheesecakes are a good candidate for convection,
since the main function of heat on a cheesecake is to merely "set" the
batter. Convection heat will overbrown and toughen the top, while leaving
a un-done center.

Cakes and pies tend to have an overbrowned top before the inside is
thoroughly cooked and the bottom sufficiently browned.

As with all radiant heat, convection cooks from the outside in, however
the blowing air tends to cook the exposed surfaces faster than the parts
protected by the pan. Since cookies and smaller items like biscuits and
scones have most of the surface exposed, they cook evenly and the bottoms
don't burn.

Convection is particularly good for roasting because the meat is ideally
on a rack and the entire surface is exposed to the moving hot air
currents.

HTH


Is there a means for turning the convection off for baking cakes?
Chuck (inSC)

Chuck, my oven (Jenn Air) has two settings - bake or convection. For
cakes choose bake for other things choose convection. I think ? most
North American manufactures of convection ovens offer the same feature
because they realize convection is not the best option for all baked goods.

Dee Randall wrote:

Michael, I'm new to convection oven cooking too having only had one
since late November. You are going to *love* it! Mine has an automatic
temp converter that means when using convection it is automatically 25 F
lower. I did three trays of peanut butter cookies that came out perfectly
with no burnt edges! Roasted chicken breast come out a nice golden brown
and so much juicier than in a regular oven. The only thing I really had
to get used to is the fan. I have a Jenn Air and a cooling fan comes on
any time the oven is on irregardless if set to bake or convection. The
convection fan comes on only when set to convection. While neither fan is
loud or intrusive, I notice it because my ears are very sensitive. Other
than that, I am really enjoying our new stove and I'm sure you will enjoy
yours. I can't wait to hear how you like the convection oven. Oh, I just
know you are going to *love* it! BTW, was a thoughtful SO you have!


Dear Patches,
I recall your new purchase and have wondered how it is going. I remember
you saying that you bought it from a place (on-line?) that was much cheaper
than if you had bought it from a regular appliance store and your husband
was installing it. Is there a chance you might share the name of the
company? I am in Virginia, not in Canada, if that makes a difference.
Thanks,
Dee Dee



Hi ya Dee! We just love our new stove. It is getting a real workout
We bought the actual stove at a Sears clearance centre. We got a
great deal because it was missing the grill grates, burner cartridge,
and downdraft system. The salesperson gave us a quote for the missing
parts then we went online and found the grill grates and downdraft
sytstem at repairclinic.com for almost half the cost. We went through a
local dealer to buy the burner cartridges as well as the drying rack and
canning burner. They got us a better price than online. Jenn Air is
Maytag's top of the line. Maytag won't send parts to Canada You can
order through Maytag if you live in the US. I highly recommend
repairclinic.com for any large appliance parts. Their service is one of
the very best I've seen. The part will be to you likely the next day
and they have a service where they will help you identify the part if
you don't know the name or part number. DH didn't have any problems
installing the downdraft system. Everything else was just plug and
play. I now can have a 4 burner stove or 2 burners with a grill with
very little effort. By far looking at the features, this is the nicest
stove I've ever used!

"~patches~" wrote in message
...
Dee Randall wrote:

Michael, I'm new to convection oven cooking too having only had one
since late November. You are going to *love* it! Mine has an automatic
temp converter that means when using convection it is automatically 25 F
lower. I did three trays of peanut butter cookies that came out
perfectly with no burnt edges! Roasted chicken breast come out a nice
golden brown and so much juicier than in a regular oven. The only thing
I really had to get used to is the fan. I have a Jenn Air and a cooling
fan comes on any time the oven is on irregardless if set to bake or
convection. The convection fan comes on only when set to convection.
While neither fan is loud or intrusive, I notice it because my ears are
very sensitive. Other than that, I am really enjoying our new stove and
I'm sure you will enjoy yours. I can't wait to hear how you like the
convection oven. Oh, I just know you are going to *love* it! BTW, was a
thoughtful SO you have!


Dear Patches,
I recall your new purchase and have wondered how it is going. I remember
you saying that you bought it from a place (on-line?) that was much
cheaper than if you had bought it from a regular appliance store and your
husband was installing it. Is there a chance you might share the name of
the company? I am in Virginia, not in Canada, if that makes a
difference.
Thanks,
Dee Dee

Hi ya Dee! We just love our new stove. It is getting a real workout
We bought the actual stove at a Sears clearance centre. We got a great
deal because it was missing the grill grates, burner cartridge, and
downdraft system. The salesperson gave us a quote for the missing parts
then we went online and found the grill grates and downdraft sytstem at
repairclinic.com for almost half the cost. We went through a local dealer
to buy the burner cartridges as well as the drying rack and canning
burner. They got us a better price than online. Jenn Air is Maytag's top
of the line. Maytag won't send parts to Canada You can order through
Maytag if you live in the US. I highly recommend repairclinic.com for any
large appliance parts.

I believe DH has used them previously.

Their service is one of
the very best I've seen. The part will be to you likely the next day and
they have a service where they will help you identify the part if you
don't know the name or part number. DH didn't have any problems
installing the downdraft system. Everything else was just plug and play.
I now can have a 4 burner stove or 2 burners with a grill with very little
effort. By far looking at the features, this is the nicest stove I've
ever used!

I'm so happy you're pleased with your stove. I want to find one that I
want, too; no time to futz around with another one.
Thanks for your reply to my question. Do you have the model number handy,
so I can see again what stove you ordered (but I don't can!) Basically, I'm
interested in what YOU ordered.

Last night I used the internet (and Consumers Reports online) to try to
narrow down a few models (other than a couple that have been recommended by
Wayne and Larry). On line I can only narrow down a few parameters, but
after that, it's looking at each and every one. I've made my list and
checking it twice. Hey, $2,000 is my limit, but don't tell DH; he's thinking
way less! I think I "could" get him to a Sears clearance center -- I know
he'd go for that!

Thanks again,
Dee Dee

Dee Randall wrote:

"~patches~" wrote in message
...

Dee Randall wrote:


Michael, I'm new to convection oven cooking too having only had one
since late November. You are going to *love* it! Mine has an automatic
temp converter that means when using convection it is automatically 25 F
lower. I did three trays of peanut butter cookies that came out
perfectly with no burnt edges! Roasted chicken breast come out a nice
golden brown and so much juicier than in a regular oven. The only thing
I really had to get used to is the fan. I have a Jenn Air and a cooling
fan comes on any time the oven is on irregardless if set to bake or
convection. The convection fan comes on only when set to convection.
While neither fan is loud or intrusive, I notice it because my ears are
very sensitive. Other than that, I am really enjoying our new stove and
I'm sure you will enjoy yours. I can't wait to hear how you like the
convection oven. Oh, I just know you are going to *love* it! BTW, was a
thoughtful SO you have!


Dear Patches,
I recall your new purchase and have wondered how it is going. I remember
you saying that you bought it from a place (on-line?) that was much
cheaper than if you had bought it from a regular appliance store and your
husband was installing it. Is there a chance you might share the name of
the company? I am in Virginia, not in Canada, if that makes a
difference.
Thanks,
Dee Dee

Hi ya Dee! We just love our new stove. It is getting a real workout
We bought the actual stove at a Sears clearance centre. We got a great
deal because it was missing the grill grates, burner cartridge, and
downdraft system. The salesperson gave us a quote for the missing parts
then we went online and found the grill grates and downdraft sytstem at
repairclinic.com for almost half the cost. We went through a local dealer
to buy the burner cartridges as well as the drying rack and canning
burner. They got us a better price than online. Jenn Air is Maytag's top
of the line. Maytag won't send parts to Canada You can order through
Maytag if you live in the US. I highly recommend repairclinic.com for any
large appliance parts.


I believe DH has used them previously.

Their service is one of

the very best I've seen. The part will be to you likely the next day and
they have a service where they will help you identify the part if you
don't know the name or part number. DH didn't have any problems
installing the downdraft system. Everything else was just plug and play.
I now can have a 4 burner stove or 2 burners with a grill with very little
effort. By far looking at the features, this is the nicest stove I've
ever used!


I'm so happy you're pleased with your stove. I want to find one that I
want, too; no time to futz around with another one.
Thanks for your reply to my question. Do you have the model number handy,
so I can see again what stove you ordered (but I don't can!) Basically, I'm
interested in what YOU ordered.


Stove - JES9860ACW. It is the same item as JES9860BAW under slide in
ranges on http://jennair.com. I tried to copy the link but it has a
cookie setting so might not work for you but here it is just in case.
http://www.jennair.com/ja/products/p...VCook ie=Yes#
Note, this model comes with the grill and *empty* bay so you will have
to buy some kind of burner cartridge anyway. Cost on their website is
$1859 then you buy the burner cartridge on top of that cost. Each
burner cartridge has 2 burners so if you want 4 burners you will need 2
cartridges at a cost of $200 each.

Once you get to that page, we got the white model. You will see view
benefits, full benefits, accessories, specs/literature. Click on
accessories - we ordered 2 of the conventional coil elements JEA7000ADW
and big pot element A145A. The drying rack is under accessories but
there is no part number. Then if you click on specs/literature and
download the installation instructions, we essentially bought all the
parts for the downdraft system from repairclinic.com with the exception
of a couple of parts that were aleady on the stove. So what we bought
was the motor, housing, brackets, and all the necessary components.
Repairclinic.com carries just about every replacement part for this
stove *except* cartridges and the canning element. That means if you
accidently dent the stove top, within a few minutes you can install a
nice new one You can also order parts through Maytag's website using
the model number.

The downside to doing it like we did was waiting for various parts to
come in. The real plus was the savings!

Last night I used the internet (and Consumers Reports online) to try to
narrow down a few models (other than a couple that have been recommended by
Wayne and Larry). On line I can only narrow down a few parameters, but
after that, it's looking at each and every one. I've made my list and
checking it twice. Hey, $2,000 is my limit, but don't tell DH; he's thinking
way less! I think I "could" get him to a Sears clearance center -- I know
he'd go for that!

We ended up spending about $1800 CDN to get the stove and the basics.
They gave us $100 extra off for picking up the stove ourselves! Then
I've spent extra for the canning element and drying rack. The canning
element was $90 and the drying rack was $60.

Thanks again,
Dee Dee

On Sun 05 Mar 2006 08:34:42a, Thus Spake Zarathustra, or was it Chuck?

On 5 Mar 2006 10:38:07 +0100, Wayne Boatwright
wayneboatwright_at_gmail.com wrote:

On Sun 05 Mar 2006 12:12:00a, Thus Spake Zarathustra, or was it Chuck?

On 4 Mar 2006 23:15:07 +0100, Wayne Boatwright
wayneboatwright_at_gmail.com wrote:

On Sat 04 Mar 2006 02:38:33p, Thus Spake Zarathustra, or was it
Michael

You'll love it! The GE Profile model I used to have had a true
convection oven with automatic temperature conversion. I especially
loved it for roasting things like meats and vegetables and it did a
wondrous job on a turkey. I did not like it for baking things like
cakes and pies, but it was good for cookies and breads, and it made
great pizza.

Why not for cakes and pies? I am considering convection.. and the
major thing I like to make is cheesecakes..
Chuck (in SC)

Personally, I don't think cheesecakes are a good candidate for
convection, since the main function of heat on a cheesecake is to merely
"set" the batter. Convection heat will overbrown and toughen the top,
while leaving a un-done center.

Cakes and pies tend to have an overbrowned top before the inside is
thoroughly cooked and the bottom sufficiently browned.

As with all radiant heat, convection cooks from the outside in, however
the blowing air tends to cook the exposed surfaces faster than the parts
protected by the pan. Since cookies and smaller items like biscuits and
scones have most of the surface exposed, they cook evenly and the
bottoms don't burn.

Convection is particularly good for roasting because the meat is ideally
on a rack and the entire surface is exposed to the moving hot air
currents.

HTH

Is there a means for turning the convection off for baking cakes?
Chuck (inSC)

AFAIK, there is in all the model made for the US market. In Europe and
the UK there are "fan ovens" where the fan cannot be turned off. I used
mine a lot in conventional mode.,

--
Wayne Boatwright o¿o
____________________

BIOYA