Vox Humana wrote on 14 Aug 2005 in rec.food.baking

>
> "Fred" > wrote in message
> ...
> >
> > "Fred" > wrote in message
> > ...
> > > Just about to replace my old oven. We don't do a lot of baking,
> > > but a
> few
> > > roast meals etc occassionally. Is a thermowave an improvement on
> > > a standard oven? The general pros and cons. Thanks for any
> > > advice.
> >
> > Sorry. Thermowave is abrand/model name. I think the generic name
> > is fan
> bake
> > or similar.>
>
> I would recommend the fan or convection oven. They bake more
> evenly, have fewer hot spots, produce a better result for most
> roasting and baking jobs, and reduce the time needed for baking. I
> have two convection oven and wouldn't think of going back to a
> standard oven.
>
>
>

My only complaint about my convection oven is it is smaller than a
conventional oven in standard stove models. Other than that it is great.
In my old conventional oven I could roast a large turkey and 1 or 2
casseroles at one time. In my convection only the turkey will fit.

While on a day by day basis this isn't a problem; but it is a pain during
the holiday seasons. So keep oven size in mind when buying.

Roasted butterflied chickens are cooked faster.juicier and the skin is
crisper. Roast lamb is very good as is roast pork. And roast beef is
excellent in a convection.

As for baking, I've only cooked the odd tart and cake which turned out
good.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.