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.

"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.

Never head of a "thermowave oven." Is this a convecton/microwave oven?
Give us a name brand and/or model number or a link to a website.

Fred wrote:
> 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.

G. E. had the patent on the thermowave ovens. I heard recently that now
some other companies are making ovens with the technology. Do you know
if that is true?

"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.>
>

"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.

Vox Humana wrote:

> 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.
>
>
>
I have used a number of ovens over the past few years. I would not
recommend a convection oven for baking breads. I don't like what they
do to the crust - its too weak for my liking.

However, they are great for pastries, cakes, and roasts. We roasted
some chickens in one, and they were just stunning!

Mike

"Mike Avery" > wrote in message
news:mailman.3.1124069300.37433.rec.food.baking@ma il.otherwhen.com...
> Vox Humana wrote:
>
> > 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.
> >
> >
> >
> I have used a number of ovens over the past few years. I would not
> recommend a convection oven for baking breads. I don't like what they
> do to the crust - its too weak for my liking.
>
> However, they are great for pastries, cakes, and roasts. We roasted
> some chickens in one, and they were just stunning!
>
> Mike
>

I don't understand your comment about bread.

Vox Humana wrote:

>"Mike Avery" > wrote in message
>news:mailman.3.1124069300.37433.rec.food.baking@m ail.otherwhen.com...
>
>
>>Vox Humana wrote:
>>
>>
>>>I would recommend the fan or convection oven. They bake more evenly, havefewer 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.
>>>
>>I have used a number of ovens over the past few years. I would not
>>recommend a convection oven for baking breads. I don't like what they
>>do to the crust - its too weak for my liking.
>>
>>
>
>I don't understand your comment about bread.
>
>
>
When I use the same recipe in an oven with an oven stone or in a
convection oven, the crust formation is not as good in the convection
oven. It seems the crust softens much more quickly than with bread
baked in a conventional oven.

To me, the crust is where most of the breads taste is, and I like a bit
of crunch. I miss that too much when I use a convection oven.

Mike

"Mike Avery" > wrote in message
news:mailman.5.1124086035.37433.rec.food.baking@ma il.otherwhen.com...
> Vox Humana wrote:
>
> >"Mike Avery" > wrote in message
> >news:mailman.3.1124069300.37433.rec.food.baking@m ail.otherwhen.com...
> >
> >
> >>Vox Humana wrote:
> >>
> >>
> >>>I would recommend the fan or convection oven. They bake more evenly,
havefewer 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.
> >>>
> >>I have used a number of ovens over the past few years. I would not
> >>recommend a convection oven for baking breads. I don't like what they
> >>do to the crust - its too weak for my liking.
> >>
> >>
> >
> >I don't understand your comment about bread.
> >
> >
> >
> When I use the same recipe in an oven with an oven stone or in a
> convection oven, the crust formation is not as good in the convection
> oven. It seems the crust softens much more quickly than with bread
> baked in a conventional oven.
>
> To me, the crust is where most of the breads taste is, and I like a bit
> of crunch. I miss that too much when I use a convection oven.

Could you use a stone in your convection oven? I do in my full size oven,
although I use my smaller convection/microwave oven (on the convection
setting) for most bread baking because there are only two of us and I only
bake one loaf at a time.

Oops! I stated that GE made the thermowave stove. GE calls its
multi-energy source ovens trivection. Following is copied from GE's
site:

Trivection=99 Technology - Combines thermal, convection and microwave
energies to produce quality food remarkably fast
Speed baking / Speed broiling - Uses Trivection=99 technology to cook
food up to five times faster than a traditional oven
Convection Bake (Multi-Rack) - Provides ideal convection baking for
multiple racks of food, ensuring superb results
Convection Roast - Provides even cooking and consistent results,
roasting meats up to 25% faster than a conventional oven

Vox Humana wrote:

>
>Could you use a stone in your convection oven? I do in my full size oven,
>although I use my smaller convection/microwave oven (on the convection
>setting) for most bread baking because there are only two of us and I only
>bake one loaf at a time.
>

Hmmm. I hadn't thought about that. It could work. Right now, I'm
using a friends convection oven in her bakery, so next time I'll take
some stones with me. I'll try to remember to report on the results.

Mike

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.

Mike Avery wrote on 15 Aug 2005 in rec.food.baking

> Vox Humana wrote:
>
> >
> >Could you use a stone in your convection oven? I do in my full
> >size oven, although I use my smaller convection/microwave oven (on
> >the convection setting) for most bread baking because there are
> >only two of us and I only bake one loaf at a time.
> >
>
> Hmmm. I hadn't thought about that. It could work. Right now, I'm
> using a friends convection oven in her bakery, so next time I'll
> take some stones with me. I'll try to remember to report on the
> results.
>
> Mike
>
>

I use my stone in my convection oven a great deal...But I don't bake
bread.

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