So at 4:40 this afternoon I put a chicken (whole ~ 5 lbs ) in the
oven at 350° in my heavy aluminum roasting pan . Everything is cool and
going well until ... I put the scalloped potatoes in at 5:25 . 20
minutes into the cook time (60 min) they're already browned on top . Not
supposed to happen - I did use a 9x9x2 pan instead of the 1 qt casserole
called for . Mostly because I mistakenly sliced too many potatoes . Full
recipe instead of half , but we like leftovers . I covered it loosely
with foil , but am wondering which had more effect on this result - the
different pan or the convection vs conventional bake mode ?

Will let you know after dinner how they turned out .d;-{)>

--

Snag

Terry Coombs wrote in rec.food.cooking:

>
> So at 4:40 this afternoon I put a chicken (whole ~ 5 lbs ) in the
> oven at 350° in my heavy aluminum roasting pan . Everything is cool
> and going well until ... I put the scalloped potatoes in at 5:25 . 20
> minutes into the cook time (60 min) they're already browned on top .
> Not supposed to happen - I did use a 9x9x2 pan instead of the 1 qt
> casserole called for . Mostly because I mistakenly sliced too many
> potatoes . Full recipe instead of half , but we like leftovers . I
> covered it loosely with foil , but am wondering which had more effect
> on this result - the different pan or the convection vs conventional
> bake mode ?
>
> Will let you know after dinner how they turned out .d;-{)>
>
> --
>
> Snag

Interesting and I have no experience in convection to know why.

--

On 7/8/2017 7:22 PM, cshenk wrote:
> Terry Coombs wrote in rec.food.cooking:
>
>> So at 4:40 this afternoon I put a chicken (whole ~ 5 lbs ) in the
>> oven at 350° in my heavy aluminum roasting pan . Everything is cool
>> and going well until ... I put the scalloped potatoes in at 5:25 . 20
>> minutes into the cook time (60 min) they're already browned on top .
>> Not supposed to happen - I did use a 9x9x2 pan instead of the 1 qt
>> casserole called for . Mostly because I mistakenly sliced too many
>> potatoes . Full recipe instead of half , but we like leftovers . I
>> covered it loosely with foil , but am wondering which had more effect
>> on this result - the different pan or the convection vs conventional
>> bake mode ?
>>
>> Will let you know after dinner how they turned out .d;-{)>
>>
>> --
>>
>> Snag
> Interesting and I have no experience in convection to know why.
>
Mama says I can cook that dish again ... these were new potatoes from
a local who runs a veggie/fruit stand for the Tourons (sliced thin in a
food processor with the skins (scrubbed clean) still on) (the taters ,
not the tourons !) . Gets a lot of business too ! We buy from him
before our garden starts producing - he starts early . I think I
mistook the color from the paprika for browning , but the taters wuz way
tasty . Next time I'll use one of the pottery casseroles the wife
reminded me (after dinner ...) are on the top shelf above the dinnerware .

This is our first oven ever with convection baking , and I'm still
learning when it's appropriate . It definitely browns my buns and rolls
more evenly , loaf bread not so much . Turkeys - covered loosely with
foil - will probably benefit . Pizza is definitely better with
convection - I use a preheated pizza stone and was having problems with
the crust being too crispy before the cheeses were bubbly-n-browned .

--

Snag

On 7/8/2017 9:47 PM, Terry Coombs wrote:
> On 7/8/2017 7:22 PM, cshenk wrote:
>> Terry Coombs wrote in rec.food.cooking:
>>
>>> So at 4:40 this afternoon I put a chicken (whole ~ 5 lbs ) in the
>>> oven at 350° in my heavy aluminum roasting pan . Everything is cool
>>> and going well until ... I put the scalloped potatoes in at 5:25 . 20
>>> minutes into the cook time (60 min) they're already browned on top .
>>> Not supposed to happen - I did use a 9x9x2 pan instead of the 1 qt
>>> casserole called for . Mostly because I mistakenly sliced too many
>>> potatoes . Full recipe instead of half , but we like leftovers . I
>>> covered it loosely with foil , but am wondering which had more effect
>>> on this result - the different pan or the convection vs conventional
>>> bake mode ?
>>>
>>> Will let you know after dinner how they turned out .d;-{)>
>>>
>>> --
>>>
>>> Snag
>> Interesting and I have no experience in convection to know why.
>>
> Mama says I can cook that dish again ... these were new potatoes from
> a local who runs a veggie/fruit stand for the Tourons (sliced thin in a
> food processor with the skins (scrubbed clean) still on) (the taters ,
> not the tourons !) . Gets a lot of business too ! We buy from him
> before our garden starts producing - he starts early . I think I
> mistook the color from the paprika for browning , but the taters wuz way
> tasty . Next time I'll use one of the pottery casseroles the wife
> reminded me (after dinner ...) are on the top shelf above the dinnerware .
>
> This is our first oven ever with convection baking , and I'm still
> learning when it's appropriate . It definitely browns my buns and rolls
> more evenly , loaf bread not so much . Turkeys - covered loosely with
> foil - will probably benefit . Pizza is definitely better with
> convection - I use a preheated pizza stone and was having problems with
> the crust being too crispy before the cheeses were bubbly-n-browned .
>
> --
>
> Snag
>

I like the convection difference. When cooking roasts, use a shallow
pan so the air can get to the meat. I usually roast a 400 deg.

"Terry Coombs" wrote in message news
On 7/8/2017 7:22 PM, cshenk wrote:
> Terry Coombs wrote in rec.food.cooking:
>
>> So at 4:40 this afternoon I put a chicken (whole ~ 5 lbs ) in the
>> oven at 350° in my heavy aluminum roasting pan . Everything is cool
>> and going well until ... I put the scalloped potatoes in at 5:25 . 20
>> minutes into the cook time (60 min) they're already browned on top .
>> Not supposed to happen - I did use a 9x9x2 pan instead of the 1 qt
>> casserole called for . Mostly because I mistakenly sliced too many
>> potatoes . Full recipe instead of half , but we like leftovers . I
>> covered it loosely with foil , but am wondering which had more effect
>> on this result - the different pan or the convection vs conventional
>> bake mode ?
>>
>> Will let you know after dinner how they turned out .d;-{)>
>>
>> --
>>
>> Snag
> Interesting and I have no experience in convection to know why.
>
Mama says I can cook that dish again ... these were new potatoes from
a local who runs a veggie/fruit stand for the Tourons (sliced thin in a
food processor with the skins (scrubbed clean) still on) (the taters ,
not the tourons !) . Gets a lot of business too ! We buy from him
before our garden starts producing - he starts early . I think I
mistook the color from the paprika for browning , but the taters wuz way
tasty . Next time I'll use one of the pottery casseroles the wife
reminded me (after dinner ...) are on the top shelf above the dinnerware .

This is our first oven ever with convection baking , and I'm still
learning when it's appropriate . It definitely browns my buns and rolls
more evenly , loaf bread not so much . Turkeys - covered loosely with
foil - will probably benefit . Pizza is definitely better with
convection - I use a preheated pizza stone and was having problems with
the crust being too crispy before the cheeses were bubbly-n-browned .


Snag

==

When using convection you need to use a lower heat. Most recipes here give
the temps for convection and non convection.



--
http://www.helpforheroes.org.uk

On Saturday, July 8, 2017 at 1:23:14 PM UTC-10, Terry Coombs wrote:
> So at 4:40 this afternoon I put a chicken (whole ~ 5 lbs ) in the
> oven at 350° in my heavy aluminum roasting pan . Everything is cool and
> going well until ... I put the scalloped potatoes in at 5:25 . 20
> minutes into the cook time (60 min) they're already browned on top . Not
> supposed to happen - I did use a 9x9x2 pan instead of the 1 qt casserole
> called for . Mostly because I mistakenly sliced too many potatoes . Full
> recipe instead of half , but we like leftovers . I covered it loosely
> with foil , but am wondering which had more effect on this result - the
> different pan or the convection vs conventional bake mode ?
>
> Will let you know after dinner how they turned out .d;-{)>
>
> --
>
> Snag

Convection is pretty good for browning and crisping. I wouldn't use it for cakes but I would use it for scalloped potatoes. You can't use it for Dutch babies because they won't rise properly. OTOH, switching over to convection mode after it's all puffed up provides a very nice result. Learning how to use different modes and temperatures will make you a better cook.

https://www.amazon.com/photos/share/...Z4dryXjlkaRtjf

On Sat, 8 Jul 2017 18:23:32 -0500, Terry Coombs >
wrote:

>
> So at 4:40 this afternoon I put a chicken (whole ~ 5 lbs ) in the
>oven at 350° in my heavy aluminum roasting pan . Everything is cool and
>going well until ... I put the scalloped potatoes in at 5:25 . 20
>minutes into the cook time (60 min) they're already browned on top . Not
>supposed to happen - I did use a 9x9x2 pan instead of the 1 qt casserole
>called for . Mostly because I mistakenly sliced too many potatoes . Full
>recipe instead of half , but we like leftovers . I covered it loosely
>with foil , but am wondering which had more effect on this result - the
>different pan or the convection vs conventional bake mode ?
>
> Will let you know after dinner how they turned out .d;-{)>
>
> --
>
> Snag

If you turn the convection on you should slightly lower the
temperature. Something like a chicken would cook in less time too.
When I used to do the Xmas dinner I allowed 1 3/4 hours for a 15lb
turkey, basically according to the book, the larger the object, the
faster it cooked.

I am test cooking a chicken today, my elder daughter found a place in
the valley where they sell 'field raised chickens that have only known
one bad day' it looks lovely but the eating is the test.

On Sat, 8 Jul 2017 20:47:40 -0500, Terry Coombs >
wrote:

>On 7/8/2017 7:22 PM, cshenk wrote:
>> Terry Coombs wrote in rec.food.cooking:
>>
>>> So at 4:40 this afternoon I put a chicken (whole ~ 5 lbs ) in the
>>> oven at 350° in my heavy aluminum roasting pan . Everything is cool
>>> and going well until ... I put the scalloped potatoes in at 5:25 . 20
>>> minutes into the cook time (60 min) they're already browned on top .
>>> Not supposed to happen - I did use a 9x9x2 pan instead of the 1 qt
>>> casserole called for . Mostly because I mistakenly sliced too many
>>> potatoes . Full recipe instead of half , but we like leftovers . I
>>> covered it loosely with foil , but am wondering which had more effect
>>> on this result - the different pan or the convection vs conventional
>>> bake mode ?
>>>
>>> Will let you know after dinner how they turned out .d;-{)>
>>>
>>> --
>>>
>>> Snag
>> Interesting and I have no experience in convection to know why.
>>
> Mama says I can cook that dish again ... these were new potatoes from
>a local who runs a veggie/fruit stand for the Tourons (sliced thin in a
>food processor with the skins (scrubbed clean) still on) (the taters ,
>not the tourons !) . Gets a lot of business too ! We buy from him
>before our garden starts producing - he starts early . I think I
>mistook the color from the paprika for browning , but the taters wuz way
>tasty . Next time I'll use one of the pottery casseroles the wife
>reminded me (after dinner ...) are on the top shelf above the dinnerware .
>
> This is our first oven ever with convection baking , and I'm still
>learning when it's appropriate . It definitely browns my buns and rolls
>more evenly , loaf bread not so much . Turkeys - covered loosely with
>foil - will probably benefit . Pizza is definitely better with
>convection - I use a preheated pizza stone and was having problems with
>the crust being too crispy before the cheeses were bubbly-n-browned .
>
> --
>
> Snag

I wouldn't be without mine but I don't use for 'flour' things such as
Yorkshire puds, cakes, etc. Bread I can't speak to. There is usually,
in the instruction manual, suggested settings and times which differ
on convection from regular oven.

On Sat, 8 Jul 2017 22:23:42 -0400, Ed Pawlowski > wrote:

>On 7/8/2017 9:47 PM, Terry Coombs wrote:
>> On 7/8/2017 7:22 PM, cshenk wrote:
>>> Terry Coombs wrote in rec.food.cooking:
>>>
>>>> So at 4:40 this afternoon I put a chicken (whole ~ 5 lbs ) in the
>>>> oven at 350° in my heavy aluminum roasting pan . Everything is cool
>>>> and going well until ... I put the scalloped potatoes in at 5:25 . 20
>>>> minutes into the cook time (60 min) they're already browned on top .
>>>> Not supposed to happen - I did use a 9x9x2 pan instead of the 1 qt
>>>> casserole called for . Mostly because I mistakenly sliced too many
>>>> potatoes . Full recipe instead of half , but we like leftovers . I
>>>> covered it loosely with foil , but am wondering which had more effect
>>>> on this result - the different pan or the convection vs conventional
>>>> bake mode ?
>>>>
>>>> Will let you know after dinner how they turned out .d;-{)>
>>>>
>>>> --
>>>>
>>>> Snag
>>> Interesting and I have no experience in convection to know why.
>>>
>> Mama says I can cook that dish again ... these were new potatoes from
>> a local who runs a veggie/fruit stand for the Tourons (sliced thin in a
>> food processor with the skins (scrubbed clean) still on) (the taters ,
>> not the tourons !) . Gets a lot of business too ! We buy from him
>> before our garden starts producing - he starts early . I think I
>> mistook the color from the paprika for browning , but the taters wuz way
>> tasty . Next time I'll use one of the pottery casseroles the wife
>> reminded me (after dinner ...) are on the top shelf above the dinnerware .
>>
>> This is our first oven ever with convection baking , and I'm still
>> learning when it's appropriate . It definitely browns my buns and rolls
>> more evenly , loaf bread not so much . Turkeys - covered loosely with
>> foil - will probably benefit . Pizza is definitely better with
>> convection - I use a preheated pizza stone and was having problems with
>> the crust being too crispy before the cheeses were bubbly-n-browned .
>>
>> --
>>
>> Snag
>>
>
>I like the convection difference. When cooking roasts, use a shallow
>pan so the air can get to the meat. I usually roast a 400 deg.

Helps to put the meat on a rack as well.

Terry Coombs wrote in rec.food.cooking:

> On 7/8/2017 7:22 PM, cshenk wrote:
> > Terry Coombs wrote in rec.food.cooking:
> >
> > > So at 4:40 this afternoon I put a chicken (whole ~ 5 lbs ) in the
> > > oven at 350° in my heavy aluminum roasting pan . Everything is
> > > cool and going well until ... I put the scalloped potatoes in at
> > > 5:25 . 20 minutes into the cook time (60 min) they're already
> > > browned on top . Not supposed to happen - I did use a 9x9x2 pan
> > > instead of the 1 qt casserole called for . Mostly because I
> > > mistakenly sliced too many potatoes . Full recipe instead of half
> > > , but we like leftovers . I covered it loosely with foil , but am
> > > wondering which had more effect on this result - the different
> > > pan or the convection vs conventional bake mode ?
> > >
> >> Will let you know after dinner how they turned out .d;-{)>
> > >
> >> --
> > >
> >> Snag
> > Interesting and I have no experience in convection to know why.
> >
> Mama says I can cook that dish again ... these were new potatoes from
> a local who runs a veggie/fruit stand for the Tourons (sliced thin in
> a food processor with the skins (scrubbed clean) still on) (the
> taters , not the tourons !) . Gets a lot of business too ! We buy
> from him before our garden starts producing - he starts early . I
> think I mistook the color from the paprika for browning , but the
> taters wuz way tasty . Next time I'll use one of the pottery
> casseroles the wife reminded me (after dinner ...) are on the top
> shelf above the dinnerware .
>
> This is our first oven ever with convection baking , and I'm still
> learning when it's appropriate . It definitely browns my buns and
> rolls more evenly , loaf bread not so much . Turkeys - covered
> loosely with foil - will probably benefit . Pizza is definitely
> better with convection - I use a preheated pizza stone and was having
> problems with the crust being too crispy before the cheeses were
> bubbly-n-browned .
>
> --
>
> Snag

Good info there!

Reminder to self, you were looking for dishes to up fibre .. will hunt
a few more later.

Do you have any specific foods you just do not like so I know to avoid
those?

Anyways, I've not joined the pizza stone crowd here but I make pizza
from scratch all the time. I'm always interested in other's recipes
for it (particularily variations on doughs that incorporate spices and
herbs).



--


--

Ed Pawlowski wrote in rec.food.cooking:

> On 7/8/2017 9:47 PM, Terry Coombs wrote:
> > On 7/8/2017 7:22 PM, cshenk wrote:
> > > Terry Coombs wrote in rec.food.cooking:
> > >
> > > > So at 4:40 this afternoon I put a chicken (whole ~ 5 lbs ) in
> > > > the oven at 350° in my heavy aluminum roasting pan .
> > > > Everything is cool and going well until ... I put the scalloped
> > > > potatoes in at 5:25 . 20 minutes into the cook time (60 min)
> > > > they're already browned on top . Not supposed to happen - I
> > > > did use a 9x9x2 pan instead of the 1 qt casserole called for .
> > > > Mostly because I mistakenly sliced too many potatoes . Full
> > > > recipe instead of half , but we like leftovers . I covered it
> > > > loosely with foil , but am wondering which had more effect on
> > > > this result - the different pan or the convection vs
> > > > conventional bake mode ?
> > > >
> >>> Will let you know after dinner how they turned out .d;-{)>
> > > >
> >>> --
> > > >
> >>> Snag
> > > Interesting and I have no experience in convection to know why.
> > >
> > Mama says I can cook that dish again ... these were new potatoes
> > from a local who runs a veggie/fruit stand for the Tourons (sliced
> > thin in a food processor with the skins (scrubbed clean) still on)
> > (the taters , not the tourons !) . Gets a lot of business too !
> > We buy from him before our garden starts producing - he starts
> > early . I think I mistook the color from the paprika for browning
> > , but the taters wuz way tasty . Next time I'll use one of the
> > pottery casseroles the wife reminded me (after dinner ...) are on
> > the top shelf above the dinnerware .
> >
> > This is our first oven ever with convection baking , and I'm still
> > learning when it's appropriate . It definitely browns my buns and
> > rolls more evenly , loaf bread not so much . Turkeys - covered
> > loosely with foil - will probably benefit . Pizza is definitely
> > better with convection - I use a preheated pizza stone and was
> > having problems with the crust being too crispy before the cheeses
> > were bubbly-n-browned .
> >
> > --
> >
> > Snag
> >
>
> I like the convection difference. When cooking roasts, use a shallow
> pan so the air can get to the meat. I usually roast a 400 deg.

Interesting! I usually low-ball the temps for a better effect here.
Thats the trick finally to getting an Eye of Round come out almost fork
tender. Cover with a reasonable broth/sauce and 325F for 3 hours then
check. Probably relates both to the oven type (standard gas, not
convection) and what I'm making there.

Conversely my almost universal temp for breads is 400F.

--

lucretia wrote in rec.food.cooking:

> On Sat, 8 Jul 2017 22:23:42 -0400, Ed Pawlowski > wrote:
>
> > On 7/8/2017 9:47 PM, Terry Coombs wrote:
> >> On 7/8/2017 7:22 PM, cshenk wrote:
> >>> Terry Coombs wrote in rec.food.cooking:
> > > >
> >>>> So at 4:40 this afternoon I put a chicken (whole ~ 5 lbs ) in the
> >>>> oven at 350° in my heavy aluminum roasting pan . Everything is
> cool >>>> and going well until ... I put the scalloped potatoes in at
> 5:25 . 20 >>>> minutes into the cook time (60 min) they're already
> browned on top . >>>> Not supposed to happen - I did use a 9x9x2 pan
> instead of the 1 qt >>>> casserole called for . Mostly because I
> mistakenly sliced too many >>>> potatoes . Full recipe instead of
> half , but we like leftovers . I >>>> covered it loosely with foil ,
> but am wondering which had more effect >>>> on this result - the
> different pan or the convection vs conventional >>>> bake mode ?
> > > > >
> >>>> Will let you know after dinner how they turned out .d;-{)>
> > > > >
> >>>> --
> > > > >
> >>>> Snag
> >>> Interesting and I have no experience in convection to know why.
> > > >
> >> Mama says I can cook that dish again ... these were new
> potatoes from >> a local who runs a veggie/fruit stand for the
> Tourons (sliced thin in a >> food processor with the skins (scrubbed
> clean) still on) (the taters , >> not the tourons !) . Gets a lot of
> business too ! We buy from him >> before our garden starts producing
> - he starts early . I think I >> mistook the color from the paprika
> for browning , but the taters wuz way >> tasty . Next time I'll use
> one of the pottery casseroles the wife >> reminded me (after dinner
> ...) are on the top shelf above the dinnerware . >>
> >> This is our first oven ever with convection baking , and I'm
> still >> learning when it's appropriate . It definitely browns my
> buns and rolls >> more evenly , loaf bread not so much . Turkeys -
> covered loosely with >> foil - will probably benefit . Pizza is
> definitely better with >> convection - I use a preheated pizza stone
> and was having problems with >> the crust being too crispy before the
> cheeses were bubbly-n-browned . >>
> >> --
> >>
> >> Snag
> >>
> >
> > I like the convection difference. When cooking roasts, use a
> > shallow pan so the air can get to the meat. I usually roast a 400
> > deg.
>
> Helps to put the meat on a rack as well.

Essential with a duck for sure! I imagine goose as well but I've never
made a goose.

--

lucretia wrote in rec.food.cooking:

> On Sat, 8 Jul 2017 20:47:40 -0500, Terry Coombs >
> wrote:
>
> > On 7/8/2017 7:22 PM, cshenk wrote:
> >> Terry Coombs wrote in rec.food.cooking:
> > >
> >>> So at 4:40 this afternoon I put a chicken (whole ~ 5 lbs ) in the
> >>> oven at 350° in my heavy aluminum roasting pan . Everything is
> cool >>> and going well until ... I put the scalloped potatoes in at
> 5:25 . 20 >>> minutes into the cook time (60 min) they're already
> browned on top . >>> Not supposed to happen - I did use a 9x9x2 pan
> instead of the 1 qt >>> casserole called for . Mostly because I
> mistakenly sliced too many >>> potatoes . Full recipe instead of half
> , but we like leftovers . I >>> covered it loosely with foil , but am
> wondering which had more effect >>> on this result - the different
> pan or the convection vs conventional >>> bake mode ?
> > > >
> >>> Will let you know after dinner how they turned out .d;-{)>
> > > >
> >>> --
> > > >
> >>> Snag
> >> Interesting and I have no experience in convection to know why.
> > >
> > Mama says I can cook that dish again ... these were new potatoes
> > from a local who runs a veggie/fruit stand for the Tourons (sliced
> > thin in a food processor with the skins (scrubbed clean) still on)
> > (the taters , not the tourons !) . Gets a lot of business too ! We
> > buy from him before our garden starts producing - he starts early .
> > I think I mistook the color from the paprika for browning , but the
> > taters wuz way tasty . Next time I'll use one of the pottery
> > casseroles the wife reminded me (after dinner ...) are on the top
> > shelf above the dinnerware .
> >
> > This is our first oven ever with convection baking , and I'm
> > still learning when it's appropriate . It definitely browns my buns
> > and rolls more evenly , loaf bread not so much . Turkeys - covered
> > loosely with foil - will probably benefit . Pizza is definitely
> > better with convection - I use a preheated pizza stone and was
> > having problems with the crust being too crispy before the cheeses
> > were bubbly-n-browned .
> >
> > --
> >
> > Snag
>
> I wouldn't be without mine but I don't use for 'flour' things such as
> Yorkshire puds, cakes, etc. Bread I can't speak to. There is usually,
> in the instruction manual, suggested settings and times which differ
> on convection from regular oven.

Wayne indicated that you'd generally reduce by 25F if in convection
mode? Vicarious for me there.

What is interesting is bread machines come in convection models but I
think there is probably something a little dfferent going on there
between it and a full oven.

--

lucretia wrote in rec.food.cooking:

> On Sat, 8 Jul 2017 18:23:32 -0500, Terry Coombs >
> wrote:
>
> >
> > So at 4:40 this afternoon I put a chicken (whole ~ 5 lbs ) in the
> > oven at 350° in my heavy aluminum roasting pan . Everything is cool
> > and going well until ... I put the scalloped potatoes in at 5:25 .
> > 20 minutes into the cook time (60 min) they're already browned on
> > top . Not supposed to happen - I did use a 9x9x2 pan instead of the
> > 1 qt casserole called for . Mostly because I mistakenly sliced too
> > many potatoes . Full recipe instead of half , but we like leftovers
> > . I covered it loosely with foil , but am wondering which had more
> > effect on this result - the different pan or the convection vs
> > conventional bake mode ?
> >
> > Will let you know after dinner how they turned out .d;-{)>
> >
> > --
> >
> > Snag
>
> If you turn the convection on you should slightly lower the
> temperature. Something like a chicken would cook in less time too.
> When I used to do the Xmas dinner I allowed 1 3/4 hours for a 15lb
> turkey, basically according to the book, the larger the object, the
> faster it cooked.
>
> I am test cooking a chicken today, my elder daughter found a place in
> the valley where they sell 'field raised chickens that have only known
> one bad day' it looks lovely but the eating is the test.

LOL! Yeah, 1 bad day.

For me, I use a vertisserie (vertical rotisserie unit)

http://i1134.photobucket.com/albums/...Kitchen/100_00
42.jpg

You can see it on a tallish shelf. BTW, next big purchase is to
replace that Fridge. It's over 20 years old. The Vertisserie is about
15 years old and some of the chrome work has discolored from age,
particularily on the handle if not obvious from the picture.

--

On 7/9/2017 10:33 AM, cshenk wrote:
> Terry Coombs wrote in rec.food.cooking:
>
>> On 7/8/2017 7:22 PM, cshenk wrote:
>>> Terry Coombs wrote in rec.food.cooking:
>>>
>>>> So at 4:40 this afternoon I put a chicken (whole ~ 5 lbs ) in the
>>>> oven at 350° in my heavy aluminum roasting pan . Everything is
>>>> cool and going well until ... I put the scalloped potatoes in at
>>>> 5:25 . 20 minutes into the cook time (60 min) they're already
>>>> browned on top . Not supposed to happen - I did use a 9x9x2 pan
>>>> instead of the 1 qt casserole called for . Mostly because I
>>>> mistakenly sliced too many potatoes . Full recipe instead of half
>>>> , but we like leftovers . I covered it loosely with foil , but am
>>>> wondering which had more effect on this result - the different
>>>> pan or the convection vs conventional bake mode ?
>>>>
>>>> Will let you know after dinner how they turned out .d;-{)>
>>>>
>>>> --
>>>>
>>>> Snag
>>> Interesting and I have no experience in convection to know why.
>>>
>> Mama says I can cook that dish again ... these were new potatoes from
>> a local who runs a veggie/fruit stand for the Tourons (sliced thin in
>> a food processor with the skins (scrubbed clean) still on) (the
>> taters , not the tourons !) . Gets a lot of business too ! We buy
>> from him before our garden starts producing - he starts early . I
>> think I mistook the color from the paprika for browning , but the
>> taters wuz way tasty . Next time I'll use one of the pottery
>> casseroles the wife reminded me (after dinner ...) are on the top
>> shelf above the dinnerware .
>>
>> This is our first oven ever with convection baking , and I'm still
>> learning when it's appropriate . It definitely browns my buns and
>> rolls more evenly , loaf bread not so much . Turkeys - covered
>> loosely with foil - will probably benefit . Pizza is definitely
>> better with convection - I use a preheated pizza stone and was having
>> problems with the crust being too crispy before the cheeses were
>> bubbly-n-browned .
>>
>> --
>>
>> Snag
> Good info there!
>
> Reminder to self, you were looking for dishes to up fibre .. will hunt
> a few more later.
>
> Do you have any specific foods you just do not like so I know to avoid
> those?
>
> Anyways, I've not joined the pizza stone crowd here but I make pizza
> from scratch all the time. I'm always interested in other's recipes
> for it (particularily variations on doughs that incorporate spices and
> herbs).
>
>
>
We got our stone as a gift , I'd never heard of them before that . My
dough is just a basic pizza dough recipe that I've adjusted quantities
for the way we like our crust - similar to PH's hand tossed except a bit
less chewy . I've finally modified the basic sauce recipe to our liking
, the wife doesn't want pizza out anymore ... but I still think Tommy's
Famous (here in Mountain View Ar) has one of the best pies I've ever
eaten .

--

Snag

On Sunday, July 9, 2017 at 5:33:18 AM UTC-10, cshenk wrote:
> Terry Coombs wrote in rec.food.cooking:
>
> > On 7/8/2017 7:22 PM, cshenk wrote:
> > > Terry Coombs wrote in rec.food.cooking:
> > >
> > > > So at 4:40 this afternoon I put a chicken (whole ~ 5 lbs ) in the
> > > > oven at 350° in my heavy aluminum roasting pan . Everything is
> > > > cool and going well until ... I put the scalloped potatoes in at
> > > > 5:25 . 20 minutes into the cook time (60 min) they're already
> > > > browned on top . Not supposed to happen - I did use a 9x9x2 pan
> > > > instead of the 1 qt casserole called for . Mostly because I
> > > > mistakenly sliced too many potatoes . Full recipe instead of half
> > > > , but we like leftovers . I covered it loosely with foil , but am
> > > > wondering which had more effect on this result - the different
> > > > pan or the convection vs conventional bake mode ?
> > > >
> > >> Will let you know after dinner how they turned out .d;-{)>
> > > >
> > >> --
> > > >
> > >> Snag
> > > Interesting and I have no experience in convection to know why.
> > >
> > Mama says I can cook that dish again ... these were new potatoes from
> > a local who runs a veggie/fruit stand for the Tourons (sliced thin in
> > a food processor with the skins (scrubbed clean) still on) (the
> > taters , not the tourons !) . Gets a lot of business too ! We buy
> > from him before our garden starts producing - he starts early . I
> > think I mistook the color from the paprika for browning , but the
> > taters wuz way tasty . Next time I'll use one of the pottery
> > casseroles the wife reminded me (after dinner ...) are on the top
> > shelf above the dinnerware .
> >
> > This is our first oven ever with convection baking , and I'm still
> > learning when it's appropriate . It definitely browns my buns and
> > rolls more evenly , loaf bread not so much . Turkeys - covered
> > loosely with foil - will probably benefit . Pizza is definitely
> > better with convection - I use a preheated pizza stone and was having
> > problems with the crust being too crispy before the cheeses were
> > bubbly-n-browned .
> >
> > --
> >
> > Snag
>
> Good info there!
>
> Reminder to self, you were looking for dishes to up fibre .. will hunt
> a few more later.
>
> Do you have any specific foods you just do not like so I know to avoid
> those?
>
> Anyways, I've not joined the pizza stone crowd here but I make pizza
> from scratch all the time. I'm always interested in other's recipes
> for it (particularily variations on doughs that incorporate spices and
> herbs).
>
>
>
> --
>
>
> --

I don't use pizza stones either. The pan with the pizza is placed directly on the floor of a very hot oven. Then it's finished on the broiler. I don't really mess around with the dough. It's just a plain old boring dough. Maybe I can stuff the crust ala Pizza Hut.

is the Panasonic with Inverter technology the same as a Convection oven?

https://www.amazon.com/Panasonic-NN-...&pageNumber=17

thanks
marc

wrote in message
...

is the Panasonic with Inverter technology the same as a Convection oven?

https://www.amazon.com/Panasonic-NN-...&pageNumber=17

thanks
marc

==

No. You have far more control over things like defrosting for example

I have on and would never go back to the old microwave.

--
http://www.helpforheroes.org.uk

On Monday, July 10, 2017 at 4:15:51 AM UTC-10, wrote:
> is the Panasonic with Inverter technology the same as a Convection oven?
>
> https://www.amazon.com/Panasonic-NN-...&pageNumber=17
>
> thanks
> marc

A convection oven uses a fan to move heat by forced air circulation rather than passive convection. The inverter technology relies on a digital power supply to control the power to the microwave generator. Digital power supplies allow better control over power and are more efficient. My guess is that analog power supplies that use big, heavy, transformers are more robust and can handle more power.

On 7/10/2017 1:07 PM, dsi1 wrote:
> On Monday, July 10, 2017 at 4:15:51 AM UTC-10, wrote:
>> is the Panasonic with Inverter technology the same as a Convection oven?
>>
>> https://www.amazon.com/Panasonic-NN-...&pageNumber=17
>>
>> thanks
>> marc
> A convection oven uses a fan to move heat by forced air circulation rather than passive convection. The inverter technology relies on a digital power supply to control the power to the microwave generator. Digital power supplies allow better control over power and are more efficient. My guess is that analog power supplies that use big, heavy, transformers are more robust and can handle more power.

I have a 250 amp TIG welder that uses a digital power supply ... they
call them IGBT devices . I suspect the power level depends on how deep
your pockets are , they make welders with more power than mine .

--

Snag

In article >,
Wayne Boatwright > wrote:

> On 7/11/2017 5:29 AM, Terry Coombs wrote:
> > On 7/10/2017 1:07 PM, dsi1 wrote:
> >> On Monday, July 10, 2017 at 4:15:51 AM UTC-10, wrote:
> >>> is the Panasonic with Inverter technology the same as a Convection
> >>> oven?
> >>>
> >>> https://www.amazon.com/Panasonic-NN-...ave-Technology
> >>> /product-reviews/B01DEWZWDU/ref=cm_cr_getr_d_paging_btm_17?ie=UTF8&reviewe
> >>> rType=all_reviews&sortBy=recent&pageNumber=17
> >>>
> >>>
> >>> thanks
> >>> marc
> >> A convection oven uses a fan to move heat by forced air circulation
> >> rather than passive convection. The inverter technology relies on a
> >> digital power supply to control the power to the microwave generator.
> >> Digital power supplies allow better control over power and are more
> >> efficient. My guess is that analog power supplies that use big,
> >> heavy, transformers are more robust and can handle more power.
> >
> > I have a 250 amp TIG welder that uses a digital power supply ...
> > they call them IGBT devices . I suspect the power level depends on how
> > deep your pockets are , they make welders with more power than mine .
> >
> > --
> >
> > Snag
> >
> I've had two Panasonic Microwaves, the first one for over ten years.
> I'd still have it if it hadn't been dropped on a concrete driveway by
> the movers. I bought the second one to replace it. I love the Inverter
> Technology and believe it is superior to microwaves with analog power
> supplies. My first microwave was an Amana and I hated it, especially
> when cooking on less than full power. The pulsing of the analog units
> drove crazy, first boiling then nothing and back and forth. Using the
> Inverter makes cooking controlling the cooking a breeze when using less
> than 100% power, although if you're constantly using 100% power it
> doesn't really matter much.
>
> I wonder if there are many other microwave ovens that user Inverter
> Technology.

I'm pretty sure that's exclusive to Panasonic. I didn't have one of
those and I one time reheated something on low power in a tuperware
bowl. The lid was resting loose on top. During the 'off' part of the
cycle the lid got sucked down and sealed on the bowl, then during the
'on' cycle it blew off covering the whole inside of the microwave with
leftovers. As an aside, when my last microwave died about 9 or 10 months
back I never replaced it and haven't missed it at all. Anything I cooked
in it comes out better and more evenly heated using the stove or a
toaster oven.

"Mark Storkamp" wrote in message
...

In article >,
Wayne Boatwright > wrote:

> On 7/11/2017 5:29 AM, Terry Coombs wrote:
> > On 7/10/2017 1:07 PM, dsi1 wrote:
> >> On Monday, July 10, 2017 at 4:15:51 AM UTC-10,
> >> wrote:
> >>> is the Panasonic with Inverter technology the same as a Convection
> >>> oven?
> >>>
> >>> https://www.amazon.com/Panasonic-NN-...ave-Technology
> >>> /product-reviews/B01DEWZWDU/ref=cm_cr_getr_d_paging_btm_17?ie=UTF8&reviewe
> >>> rType=all_reviews&sortBy=recent&pageNumber=17
> >>>
> >>>
> >>> thanks
> >>> marc
> >> A convection oven uses a fan to move heat by forced air circulation
> >> rather than passive convection. The inverter technology relies on a
> >> digital power supply to control the power to the microwave generator.
> >> Digital power supplies allow better control over power and are more
> >> efficient. My guess is that analog power supplies that use big,
> >> heavy, transformers are more robust and can handle more power.
> >
> > I have a 250 amp TIG welder that uses a digital power supply ...
> > they call them IGBT devices . I suspect the power level depends on how
> > deep your pockets are , they make welders with more power than mine .
> >
> > --
> >
> > Snag
> >
> I've had two Panasonic Microwaves, the first one for over ten years.
> I'd still have it if it hadn't been dropped on a concrete driveway by
> the movers. I bought the second one to replace it. I love the Inverter
> Technology and believe it is superior to microwaves with analog power
> supplies. My first microwave was an Amana and I hated it, especially
> when cooking on less than full power. The pulsing of the analog units
> drove crazy, first boiling then nothing and back and forth. Using the
> Inverter makes cooking controlling the cooking a breeze when using less
> than 100% power, although if you're constantly using 100% power it
> doesn't really matter much.
>
> I wonder if there are many other microwave ovens that user Inverter
> Technology.

I'm pretty sure that's exclusive to Panasonic. I didn't have one of
those and I one time reheated something on low power in a tuperware
bowl. The lid was resting loose on top. During the 'off' part of the
cycle the lid got sucked down and sealed on the bowl, then during the
'on' cycle it blew off covering the whole inside of the microwave with
leftovers. As an aside, when my last microwave died about 9 or 10 months
back I never replaced it and haven't missed it at all. Anything I cooked
in it comes out better and more evenly heated using the stove or a
toaster oven.


==

I have a similar oven to Wayne, with Inverter tech. I've had it for a very
long time now and if it broke down, I would certainly buy another.


--
http://www.helpforheroes.org.uk

In article >,
Wayne Boatwright > wrote:

> On 7/11/2017 11:34 AM, Mark Storkamp wrote:
> > In article >,
> > Wayne Boatwright > wrote:
> >
> >> On 7/11/2017 5:29 AM, Terry Coombs wrote:
> >>> On 7/10/2017 1:07 PM, dsi1 wrote:
> >>>> On Monday, July 10, 2017 at 4:15:51 AM UTC-10, wrote:
> >>>>> is the Panasonic with Inverter technology the same as a Convection
> >>>>> oven?
> >>>>>
> >>>>> https://www.amazon.com/Panasonic-NN-...owave-Technolo
> >>>>> gy
> >>>>> /product-reviews/B01DEWZWDU/ref=cm_cr_getr_d_paging_btm_17?ie=UTF8&revie
> >>>>> we
> >>>>> rType=all_reviews&sortBy=recent&pageNumber=17
> >>>>>
> >>>>>
> >>>>> thanks
> >>>>> marc
> >>>> A convection oven uses a fan to move heat by forced air circulation
> >>>> rather than passive convection. The inverter technology relies on a
> >>>> digital power supply to control the power to the microwave generator.
> >>>> Digital power supplies allow better control over power and are more
> >>>> efficient. My guess is that analog power supplies that use big,
> >>>> heavy, transformers are more robust and can handle more power.
> >>> I have a 250 amp TIG welder that uses a digital power supply ...
> >>> they call them IGBT devices . I suspect the power level depends on how
> >>> deep your pockets are , they make welders with more power than mine .
> >>>
> >>> --
> >>>
> >>> Snag
> >>>
> >> I've had two Panasonic Microwaves, the first one for over ten years.
> >> I'd still have it if it hadn't been dropped on a concrete driveway by
> >> the movers. I bought the second one to replace it. I love the Inverter
> >> Technology and believe it is superior to microwaves with analog power
> >> supplies. My first microwave was an Amana and I hated it, especially
> >> when cooking on less than full power. The pulsing of the analog units
> >> drove crazy, first boiling then nothing and back and forth. Using the
> >> Inverter makes cooking controlling the cooking a breeze when using less
> >> than 100% power, although if you're constantly using 100% power it
> >> doesn't really matter much.
> >>
> >> I wonder if there are many other microwave ovens that user Inverter
> >> Technology.
> > I'm pretty sure that's exclusive to Panasonic. I didn't have one of
> > those and I one time reheated something on low power in a tuperware
> > bowl. The lid was resting loose on top. During the 'off' part of the
> > cycle the lid got sucked down and sealed on the bowl, then during the
> > 'on' cycle it blew off covering the whole inside of the microwave with
> > leftovers. As an aside, when my last microwave died about 9 or 10 months
> > back I never replaced it and haven't missed it at all. Anything I cooked
> > in it comes out better and more evenly heated using the stove or a
> > toaster oven.
>
> You would be absolutely amazed with the Panasonic! I don't generally
> use the microwave to cook entire meals, but I do use it 5-6 times a day.

It seems most people feel that way about the Panasonics, I'll probably
look into one that mounts over my range at some point (rewiring will be
necessary), because I can't see giving up the counter space I've freed
up since I got rid of mine. Small, old kitchens are a problem, too many
gadgets and too little counter space / amperage.

On Tuesday, July 11, 2017 at 2:27:01 AM UTC-10, Terry Coombs wrote:
> On 7/10/2017 1:07 PM, dsi1 wrote:
> > On Monday, July 10, 2017 at 4:15:51 AM UTC-10, wrote:
> >> is the Panasonic with Inverter technology the same as a Convection oven?
> >>
> >> https://www.amazon.com/Panasonic-NN-...&pageNumber=17
> >>
> >> thanks
> >> marc
> > A convection oven uses a fan to move heat by forced air circulation rather than passive convection. The inverter technology relies on a digital power supply to control the power to the microwave generator. Digital power supplies allow better control over power and are more efficient. My guess is that analog power supplies that use big, heavy, transformers are more robust and can handle more power.
>
> I have a 250 amp TIG welder that uses a digital power supply ... they
> call them IGBT devices . I suspect the power level depends on how deep
> your pockets are , they make welders with more power than mine .
>
> --
>
> Snag

Now that sounds like a lot of fun. My daddy used to be a welder but I never tried my hand at it. I was fascinated by the helmet and thingie that made sparks. Those were one of the greatest kid's toys every.

In article >,
wrote:

> On Tue, 11 Jul 2017 15:21:58 -0500, Mark Storkamp
> > wrote:
>
> >In article >,
> > Wayne Boatwright > wrote:
> >
>
> >>
> >> You would be absolutely amazed with the Panasonic! I don't generally
> >> use the microwave to cook entire meals, but I do use it 5-6 times a day.
> >
> >It seems most people feel that way about the Panasonics, I'll probably
> >look into one that mounts over my range at some point (rewiring will be
> >necessary), because I can't see giving up the counter space I've freed
> >up since I got rid of mine. Small, old kitchens are a problem, too many
> >gadgets and too little counter space / amperage.
>
> I have the over the range one, also serves as extractor hood which it
> does excellently. It is one appliance that I feel I can't say enough
> about. Bought it originally because it was over the stove and served
> two purposes but would never part with it now. Tonight I had some
> cold chicken for supper and in 4 minutes nuked some cauliflower and
> carrots, almost nicer than cooked regularly.
>
> I didn't realise until I saw conversations here awhile back what a
> good choice I made by happenstance

Great. Now I've been convinced I need an over-the-range Panasonic
microwave, only to find if I want it bad enough I'll have to smuggle it
down from Canada. For some reason it seems Panasonic only sells the
countertop versions in the US.

On 7/12/2017 9:13 AM, Mark Storkamp wrote:

>
> Great. Now I've been convinced I need an over-the-range Panasonic
> microwave, only to find if I want it bad enough I'll have to smuggle it
> down from Canada. For some reason it seems Panasonic only sells the
> countertop versions in the US.
>

LG makes some microwaves for Panasonic. Maybe you can find the twin there
http://www.lg.com/us/over-the-range-microwave

see brands here
http://www.appliance411.com/purchase/make.shtml

On 2017-07-12, Wayne Boatwright > wrote:

> I briefly checked the specs on an LG microwave and it appears that it
> does use some form of interver technology.

Sounds like a scam, to me. I found this, a partial description of how
a microwave inverter works. :

"Imagine if your regular oven worked this way! Instead of cooking a
roast at 350 degrees, you'd cook it at 700 degrees for ten minutes,
then take it out for ten minutes, and repeat over and over again until
the meat is cooked. Good luck with that!"

That is precisely how most gas and electric ovens work!

What? You think a gas/broiler oven has an electronic inverter to keep
the temp constant? NO!! It turns on/off as the temp
decreases/increases. I've seen a 30degF-50degF swing between on and
off in cheapo electric ovens. I've seen a 5degF-10degF swing on
cheapo/expensive gas ovens. It's how yer central heating/ac
works. also.

I'm sure the developers will come up with something else to increase
the price. Much like $300usd thermostats and $1,000usd cell phones.

nb

In article >,
notbob > wrote:

> On 2017-07-12, Wayne Boatwright > wrote:
>
> > I briefly checked the specs on an LG microwave and it appears that it
> > does use some form of interver technology.
>
> Sounds like a scam, to me. I found this, a partial description of how
> a microwave inverter works. :
>
> "Imagine if your regular oven worked this way! Instead of cooking a
> roast at 350 degrees, you'd cook it at 700 degrees for ten minutes,
> then take it out for ten minutes, and repeat over and over again until
> the meat is cooked. Good luck with that!"
>
> That is precisely how most gas and electric ovens work!
>
> What? You think a gas/broiler oven has an electronic inverter to keep
> the temp constant? NO!! It turns on/off as the temp
> decreases/increases. I've seen a 30degF-50degF swing between on and
> off in cheapo electric ovens. I've seen a 5degF-10degF swing on
> cheapo/expensive gas ovens. It's how yer central heating/ac
> works. also.

Not anymore. At least not the high efficiency heating/ac. They vary the
fan/flame/compressor speed based on demand. Same with my toaster oven,
it doesn't cycle the element between cherry red and black, but adjusts
somewhere in between to hold the oven temperature constant.

On Wednesday, July 12, 2017 at 3:13:34 AM UTC-10, Mark Storkamp wrote:
> In article >,
> wrote:
>
> > On Tue, 11 Jul 2017 15:21:58 -0500, Mark Storkamp
> > > wrote:
> >
> > >In article >,
> > > Wayne Boatwright > wrote:
> > >
> >
> > >>
> > >> You would be absolutely amazed with the Panasonic! I don't generally
> > >> use the microwave to cook entire meals, but I do use it 5-6 times a day.
> > >
> > >It seems most people feel that way about the Panasonics, I'll probably
> > >look into one that mounts over my range at some point (rewiring will be
> > >necessary), because I can't see giving up the counter space I've freed
> > >up since I got rid of mine. Small, old kitchens are a problem, too many
> > >gadgets and too little counter space / amperage.
> >
> > I have the over the range one, also serves as extractor hood which it
> > does excellently. It is one appliance that I feel I can't say enough
> > about. Bought it originally because it was over the stove and served
> > two purposes but would never part with it now. Tonight I had some
> > cold chicken for supper and in 4 minutes nuked some cauliflower and
> > carrots, almost nicer than cooked regularly.
> >
> > I didn't realise until I saw conversations here awhile back what a
> > good choice I made by happenstance
>
> Great. Now I've been convinced I need an over-the-range Panasonic
> microwave, only to find if I want it bad enough I'll have to smuggle it
> down from Canada. For some reason it seems Panasonic only sells the
> countertop versions in the US.

It's not a big deal, all computers use switching power supplies although most of them max out at around 550W or less. I have a cheap Kenmore microwave.. It would surprise me if it didn't have a digital power supply or be able to vary the power output of the microwave generator.

On 2017-07-12, Mark Storkamp > wrote:

> Not anymore. At least not the high efficiency heating/ac.

Read: $$$$

> They vary the fan/flame/compressor speed based on demand. Same with
> my toaster oven, it doesn't cycle the element between cherry red and
> black, but adjusts somewhere in between to hold the oven temperature
> constant.

I now have two more clicks per bookmark, too. The old method worked
jes fine, but they paid someone to "improve" the product, so now I
have to live with the 2 extra clicks. IOW, they "impoved" the product
by their stds, but to me it's jes more work. Kinda like more, "$$$$".

nb

i was looking for something that would Bake Chocolate Chip Cookies,
and i also want a new [larger] Microwave oven...

i thought a convection microwave might do this...
and then was wondering if the Panasonic w/inverter would accomplish this...?


thanks
marc

On 12 Jul 2017 19:24:42 GMT, notbob > wrote:

>On 2017-07-12, Mark Storkamp > wrote:
>
>> Not anymore. At least not the high efficiency heating/ac.
>
>Read: $$$$
>
>> They vary the fan/flame/compressor speed based on demand. Same with
>> my toaster oven, it doesn't cycle the element between cherry red and
>> black, but adjusts somewhere in between to hold the oven temperature
>> constant.
>
>I now have two more clicks per bookmark, too. The old method worked
>jes fine, but they paid someone to "improve" the product, so now I
>have to live with the 2 extra clicks. IOW, they "impoved" the product
>by their stds, but to me it's jes more work. Kinda like more, "$$$$".
>
>nb

wait'll they hide the word bookmark or favorites and replace with a
string of icons. ((
Janet US

On 2017-07-12, Wayne Boatwright > wrote:

> Maybe you'd bee happier with an old one from Goodwill.

Maybe.

Beats paying more for less, the trend which seems to be more popular,
these days. Kinda like keeping a product at the same price point,
while adding zero value or decreasing actual content. Again, much
like cell phones.

nb

On 7/9/17 6:56 AM, lucretia wrote:
>
> If you turn the convection on you should slightly lower the
> temperature....

Many modern convection ovens, including those made by GE, automatically
lower the temperature by 25 deg F when convection is selected.

- Larry