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Our Lady's Loom, Larder, and Laundry
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JennGM
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Posted: Jan 15 2013 at 6:19pm | IP Logged Quote JennGM
Without my iPhone I can’t share a picture, so here’s a link: We just replaced our 26 year old oven with this:

It’s big, 30” size for both top and bottom. Extra features that I can’t wait to use – Convection, proofing, meat probe, Sabbath mode.

I've never had convection. Does anyone have convection and how do you like it? any tips? Books to help me use it well?

I’m thrilled. What to bake first?


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Betsy
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Posted: Jan 15 2013 at 7:08pm | IP Logged Quote Betsy
We have and oven that cooks both way.

I remember reading that the convection oven is better for baking? I have no idea why? I use mine when I need to cook for a long time, because it cooks at a lower temperature and I figured that would be more efficient? I have never noticed a difference either way when I use it.

So, basicially I am saying I am no help to you...but I am posting anyway!

ETA: Mine automatically adjusts the temperature. If you were to cook something at say 300 in a traditional oven I would set my oven to 300 in the convection mode and it would adjust the temp to 275 F automatically.

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pmeilaen
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Posted: Jan 15 2013 at 7:48pm | IP Logged Quote pmeilaen
I grew up with a convection oven in the home (at least from age 14 onwards). They came out more than 30 years ago in Germany. You could either use the convection mode or the regular mode with ours. When you use the convection mode the baking time is shorter, the temperature should be lower, and it's easier to bake two cookie sheets at once at different heights in the oven. The baked goods don't tend to brown as well as with conventional heat, though. The good part about the convection oven is that it bakes and cooks more evenly.

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Posted: Jan 16 2013 at 7:39am | IP Logged Quote Barb.b
House I moved into this summer has one. Truthfully, I use the regular bake more often. I didn't have luck with baked goods - really, for me its too much experimenting with adjusting the recipe temp and time and didn't seem worth it. The only thing I sometimes use convection for is chicken. Cooking chicken seems to come out more moist. Maybe its just me - but I don't think I would get another.

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JennGM
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Posted: Jan 16 2013 at 12:35pm | IP Logged Quote JennGM
Thanks, ladies. Eva, it's a German made oven, Bosch, so I'm not surprised you've had the technology forever. I just had an old oven (26 years old) that finally died. I wasn't purchasing the oven for that technology, but I'd like to use it. It seems like it would be useful for meats and baking.

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pmeilaen
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Posted: Jan 16 2013 at 1:52pm | IP Logged Quote pmeilaen
JennGM wrote:
Thanks, ladies. Eva, it's a German made oven, Bosch, so I'm not surprised you've had the technology forever. I just had an old oven (26 years old) that finally died. I wasn't purchasing the oven for that technology, but I'd like to use it. It seems like it would be useful for meats and baking.


I think you just have to play around with it, it should save energy and thus money. One difference between a German and American conventional oven is the direction the heat comes from. Most American ovens have the heat come from either below or above (broiler). With the German conventional model you would choose either heat from below, heat from above (but not broiler), or from both directions. That set-up is similar to a convection oven, the only difference is that the convection oven "blows" the air around so that the heat comes even more from all sides. I do miss the ability to adjust the direction of the temperature here with my "normal" American oven. Even my old cookbooks (from my grandmothers) call for the direction the heat comes from in each recipe. It does make a difference, especially with baked goods.

I know that wasn't the original question, but I thought it might be interesting to know about the different types of ovens.

Have you tried any recipe yet? My mother loves to use it (convection setting) especially with casseroles or with baking a lot of cakes/cookies for hungry grandchildren.    

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JennGM
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Posted: Jan 16 2013 at 2:59pm | IP Logged Quote JennGM
That IS so interesting! I love finding out information like that. Even directions in cookbooks!

I have not made anything yet. 24 hours and nothing yet. I can't smell anything, taste anything, so baking isn't quite a pleasure when nothing is penetrating this nose.

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Posted: Jan 16 2013 at 3:19pm | IP Logged Quote Barb.b
jennifer, My oven is Bosch (owners before me put it in). It has all sorts of convection settings. Yours sounds like an upgraded model from mine. Mine doesn't have meat probe or sabbath mode (well I don't think it does but then again - it could and I just don't know!). One thing that irritates me about mine is it take FOREVER to preheat and also it is noisy. I also don't like how mine is always blowing air out the front, bottom - I hardly used it here in Texas in summer - heated up the kitchen too much!

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JennGM
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Posted: Jan 16 2013 at 3:44pm | IP Logged Quote JennGM
I did notice the blowing out, but all ovens heat up the kitchen in the summer (or anytime, for that matter) for me...doesn't have to be in Texas.

I don't need Sabbath mode, just thought it was interesting.

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Posted: Jan 17 2013 at 8:05am | IP Logged Quote Barb.b
What is Sabbath mode? Sounds cool!

Well, in my previous houses I had just standard ge ovens and they never blew air in the kitchen. Maybe all new ovens do now? Or maybe its a Bosch thing?

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JennGM
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Posted: Jan 17 2013 at 8:16am | IP Logged Quote JennGM
Sabbath Mode is for Orthodox Jews. They aren't allowed to turn on switches, so this keeps the oven on autmatically at 190 degrees for the Sabbath.

I don't know about the blowing...it will be something I'll get used to, but I just get hot with the ovens on, period, blowing or no blowing.

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Posted: Jan 17 2013 at 8:48am | IP Logged Quote Barb.b
Do you have convection broil? LEt me know if you use it. . . . I have been curious to try that one, maybe it has the advantage of broil without drying out?

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JennGM
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Posted: Jan 17 2013 at 8:51am | IP Logged Quote JennGM
Barb.b wrote:
Do you have convection broil? LEt me know if you use it. . . . I have been curious to try that one, maybe it has the advantage of broil without drying out?

Barb


Yes, I do have it. I will probably try it tonight with my chicken.

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Posted: Jan 19 2013 at 2:14pm | IP Logged Quote pmeilaen
JennGM wrote:
That IS so interesting! I love finding out information like that. Even directions in cookbooks!

I have not made anything yet. 24 hours and nothing yet. I can't smell anything, taste anything, so baking isn't quite a pleasure when nothing is penetrating this nose.


I'm glad it was helpful. Hopefully you will recover soon and be able to smell again !

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Posted: Jan 24 2013 at 2:57pm | IP Logged Quote cathhomeschool
My oven has a convection setting and it is all I use. I use regular cookbook recipes and lower the temperature by about 25 degrees and the time by 15 mins or so for casserole type dishes and by 10 mins for cakes. It takes playing with it to find what is fine for your oven. I love that it cooks faster, at a lower temp, and doesnt dry out my food.

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Posted: Jan 24 2013 at 7:23pm | IP Logged Quote stefoodie
Wow, Jenn!!! I'm envious!!!   I've wanted a Miele oven forever, which I thought I was going to get when we were thinking of remodeling in PA -- which never materialized. My next choice was a Bosch. I too was very intrigued with all the Sabbath mode discussion when I was researching this at Gardenweb in their Appliance forum.

I do have convection but mine's just a range -- a Kenmore, which is starting to act up. It's simple, not very many bells and whistles, but I've been fairly happy with it.   

Enjoy your new oven and let us know about all the good things you're baking/roasting/etc.!!

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