i have a new oven (came with the house) and it is a regular AND
convection oven.

does anyone have a recommendation for a cook book for convection
ovens?

" rosie readandpost" > wrote in message
...
> i have a new oven (came with the house) and it is a regular AND
> convection oven.
>
> does anyone have a recommendation for a cook book for convection
> ovens?
>

I just use standard recipes in both of my convection ovens. There are two
approaches: 1 Keep the temperature as written and reduce the time. This
works well for most things. You can expect about a 30% reduction in time
for roast meats and maybe 10-20% reduction for baked goods. 2) Reduce the
temperature by 25F and keep the time as specified. This is good for
delicate items that tend to burn, i.e., high sugar pastry. Remember, it's
just an oven with a fan, not a new way of cooking. As with all ovens, you
will have to experiment a bit to get a feel for the way your oven performs.