Well, I just took the plunge and bought a Hamilton Beach toaster/convection
oven/rotisserie. Great. Now I don't really know what to do with it. Can
anyone recommend a good convection cookbook? Or how to rotisse? (is that
right?). It's supposed to cook a 4 or 5 lb. chicken on the spit. We'll
see.

Some people take drugs. Others drink. I'm hooked on kitchen appliances.
I've never met one I didn't like. ;-(

Dora
--

On Thu 23 Feb 2006 01:41:52p, Thus Spake Zarathustra, or was it limey?

> Well, I just took the plunge and bought a Hamilton Beach
> toaster/convection oven/rotisserie. Great. Now I don't really know
> what to do with it. Can anyone recommend a good convection cookbook?
> Or how to rotisse? (is that right?). It's supposed to cook a 4 or 5
> lb. chicken on the spit. We'll see.
>
> Some people take drugs. Others drink. I'm hooked on kitchen
> appliances. I've never met one I didn't like. ;-(

It's also low calorie and heart healthy if you don't use it. :-)

Sorry, couldn't resist, Dora.

What model did you buy?


--
Wayne Boatwright o¿o
____________________

BIOYA

limey wrote:

> Well, I just took the plunge and bought a Hamilton Beach
> toaster/convection oven/rotisserie. Great. Now I don't really know
> what to do with it. Can anyone recommend a good convection cookbook?
> Or how to rotisse? (is that right?). It's supposed to cook a 4 or 5
> lb. chicken on the spit. We'll see.

Sounds like the oven I got (Target). I did a rotisserie chicken once,
it was fine. It's a pain to get the chicken on the spit, plus you can't
use a probe thermometer with it. On the whole, I didn't feel the result
was significantly better than roasting normally, and the latter is much
easier.

The biggest thing to be aware of is that the oven isn't well insulated,
so it gets hot. Be careful when you've been using it a while. It's very
convenient for doing a single baked pasta dish or casserole. It also
provides extra cooking when the main oven is busy, especially
Thanksgiving.


Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"limey" > wrote in message
...
> Well, I just took the plunge and bought a Hamilton Beach
toaster/convection
> oven/rotisserie. Great. Now I don't really know what to do with it. Can
> anyone recommend a good convection cookbook? Or how to rotisse? (is that
> right?). It's supposed to cook a 4 or 5 lb. chicken on the spit. We'll
> see.
>
> Some people take drugs. Others drink. I'm hooked on kitchen appliances.
> I've never met one I didn't like. ;-(
>
> Dora

Dora,

I purchased a convection cookbook from Amazon. The name of it is
"The Best Convection Oven Cookbook" by Linda Stephen. For the most part I
just use it as a guide. Pretty inexpensive IIRC.

Chris in Pearland, TX

"Default User" wrote > limey wrote:
>
>> Well, I just took the plunge and bought a Hamilton Beach
>> toaster/convection oven/rotisserie.
>
> Sounds like the oven I got (Target). I did a rotisserie chicken once,
> it was fine. It's a pain to get the chicken on the spit, plus you can't
> use a probe thermometer with it. On the whole, I didn't feel the result
> was significantly better than roasting normally, and the latter is much
> easier.
>
> The biggest thing to be aware of is that the oven isn't well insulated,
> so it gets hot. Be careful when you've been using it a while. It's very
> convenient for doing a single baked pasta dish or casserole. It also
> provides extra cooking when the main oven is busy, especially
> Thanksgiving.
>
> Brian

Thanks for the tips. My plan is to use it as a secondary oven, or for
something which doesn't require a great deal of cooking time in the main
oven. I've heard it gets hot because of poor insulation so it's going on a
tile surface.

"Chris Marksberry" wrote >

> "limey" wrote>>
>> Can anyone recommend a good convection cookbook? >>
>>

> I purchased a convection cookbook from Amazon. The name of it is
> "The Best Convection Oven Cookbook" by Linda Stephen. For the most part I
> just use it as a guide. Pretty inexpensive IIRC.
>
> Chris in Pearland, TX

Yes, I saw that on Amazon. I just need to know how to adjust cooking times
using the convection feature so the book will come in handy. Thanks,
Chris.

Dora

"limey" > wrote in message
...
>
> "Chris Marksberry" wrote >
>
> > "limey" wrote>>
> >> Can anyone recommend a good convection cookbook? >>
> >>
>
> > I purchased a convection cookbook from Amazon. The name of it is
> > "The Best Convection Oven Cookbook" by Linda Stephen. For the most part
I
> > just use it as a guide. Pretty inexpensive IIRC.
> >
> > Chris in Pearland, TX
>
> Yes, I saw that on Amazon. I just need to know how to adjust cooking
times
> using the convection feature so the book will come in handy. Thanks,
> Chris.
>
> Dora
>
Dora,

Generally the rule of thumb is to reduce the oven temperature down about 25
degrees when using the convection feature. The cooking times should be
about the same or slightly less. I have convection bake and convection
roast settings on my top oven. When I first got it I checked it a lot
especially when baking. For roasting (for sure) use a meat thermometer.
Enjoy your oven!

Chris in Pearland, TX

"Chris Marksberry" > wrote in message
...
>
> "limey" > wrote in message
> ...
>>
>> "Chris Marksberry" wrote >
>>
>> > "limey" wrote>>
>> >> Can anyone recommend a good convection cookbook? >>
>> >>
>>
>> > I purchased a convection cookbook from Amazon. The name of it is
>> > "The Best Convection Oven Cookbook" by Linda Stephen. For the most
>> > part
> I
>> > just use it as a guide. Pretty inexpensive IIRC.
>> >
>> > Chris in Pearland, TX
>>
>> Yes, I saw that on Amazon. I just need to know how to adjust cooking
> times
>> using the convection feature so the book will come in handy. Thanks,
>> Chris.
>>
>> Dora
>>
> Dora,
>
> Generally the rule of thumb is to reduce the oven temperature down about
> 25
> degrees when using the convection feature. The cooking times should be
> about the same or slightly less. I have convection bake and convection
> roast settings on my top oven. When I first got it I checked it a lot
> especially when baking. For roasting (for sure) use a meat thermometer.
> Enjoy your oven!
>
> Chris in Pearland, TX
>
I have also read to reduce it by 50 degrees. I try to set it somewhere
between 25 and 50º less.
Dee Dee

"Dee Randall" > wrote in message
...
>
> "Chris Marksberry" > wrote in message
> ...
>>
>> "limey" > wrote in message
>> ...
>>>
>>> "Chris Marksberry" wrote >
>>>
>>> > "limey" wrote>>
>>> >> Can anyone recommend a good convection cookbook? >>
>>> >>
>>>
>>> > I purchased a convection cookbook from Amazon. The name of it is
>>> > "The Best Convection Oven Cookbook" by Linda Stephen. For the most
>>> > part
>> I
>>> > just use it as a guide. Pretty inexpensive IIRC.
>>> >
>>> > Chris in Pearland, TX
>>>
>>> Yes, I saw that on Amazon. I just need to know how to adjust cooking
>> times
>>> using the convection feature so the book will come in handy. Thanks,
>>> Chris.
>>>
>>> Dora
>>>
>> Dora,
>>
>> Generally the rule of thumb is to reduce the oven temperature down about
>> 25
>> degrees when using the convection feature. The cooking times should be
>> about the same or slightly less. I have convection bake and convection
>> roast settings on my top oven. When I first got it I checked it a lot
>> especially when baking. For roasting (for sure) use a meat thermometer.
>> Enjoy your oven!
>>
>> Chris in Pearland, TX
>>
> I have also read to reduce it by 50 degrees. I try to set it somewhere
> between 25 and 50º less.
> Dee Dee
>
I just got a new convection wall oven in January and it automatically sets
any temp you put in 25 degrees lower.

Lynne

"limey" wrote in message

Thanks, everyone, for the tips. Isn't RFC great?
I've ordered the book Chris suggested and will be guided by all the advice.

Dora