On Jun 17, 7:51 am, Melba's Jammin' >
wrote:
> In article >,
>
> "Fred" > wrote:
> > "sf" > wrote in message
> .. .
> > > On Wed, 17 Jun 2009 09:41:46 +0200, "Giusi" >
> > > wrote:
>
> > >>"sf" ha scritto nel messaggio
> > >> "Fred" >
> > >>> wrote:
>
> > >>>>When roasting a chicken (or anything really) using standard
> > >>>>roasting dish in oven, will it be quicker with or without the
> > >>>>lid? Thermowave or bake?
>
> (snip)
>
> > No he isn't. Just bought a new oven which happens to be a thermowave. Maybe
> > my terminology is wrong, should I call it fan bake? - I'm just trying to
> > learn something about it. I have hardly ever used an oven before, as I'm not
> > the cook in the house, and when I am I'm usually cooking just for one.
>
> It sounds like a convection oven to me and I believe you'd want to be in
> that mode when roasting a chicken. I'll bet a recipe book came with the
> oven; have you checked that for guidance? Very often manufacturers'
> websites will have recipes for using its products; have you checked
> there?
>
> If you cover the pan, you'll be trapping the moisture inside and will,
> essentially be steaming it. If using the regular bake setting, the bird
> will cook faster if it is covered. If you want a crispy skin on the
> chicken, roast it uncovered.
>
> I don't see any advantage to using the convection/thermowave mode on a
> roast that's in a covered pan; in that mode I would bake uncovered.
>
> That's what I think.
> --
> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller- good news 4-6-2009
> "Be kind, for everyone you meet is fighting a great battle."
> -Philo of Alexandria

My combo Whirlpool convection/regular oven cookbook says convection is
best used with items in shallow pans - like cookies, and as a roast
chicken would be if it were on a low rack in a shallow pan.

You're right about covered, Barb - no need to use the convection
setting. Also, I don't use it on things that are generally enclosed
by the pan - cupcakes, cakes, etc.

N.