Text 23871, 85 rader
Skriven 2015-02-09 21:15:24 av Ruth Haffly (1:396/45.28)
  Kommentar till text 23830 av Dave Drum (1:261/38.0)
Ärende: Convection was:microwave
================================
Hi Dave,


 NB> the  learning curve...  I have a similar problem with the
 NB> microwave my son  donated for the camp... my inner sense of
 NB> timing is thrown off because it's a lower wattage than the one
 NB> here at home...  :)

 RH> You expect the dish to be in one part of the oven after so much time,
 RH> it's nowhere near there.

 NB> Rotating turntable...?  Guess it runs at a different speed than your
 NB> old one did...

 DD> My nuker turns the turntable on a 10 second per revolution cycle. If I
 DD> set the timer for 45 seconds (to warm something) the magnetron kicks
 DD> off after the 45 seconds but the fan and the turntable continue to run
 DD> for another 5 seconds - bringing the handle of the cup (or whatever)
 DD> to rest in its more-or-less original spot. This is an old (1995) Sanyo
 DD> microwave - which has done yeoman service for me.


Our old one was on a 10 second cycle but I've not measured the new one
yet. It seems to be a bit off the 10 seconds. I've noticed sometimes
it'll stop, I'll take the (whatever) out, shut the door and it'll start
again. Wonder if it's the extra bit of rotation, but I always stop it
ASAP so don't know for sure.

 RH> Either a different speed or the lower power of the microwave means it
 NB> That's the lower wattage, for sure...  have to add minutes to the
 NB> usual...  ;)

 RH> Or subtract, as we're learning to do with the convection oven. We can
 RH> also bake at a slightly lower temperature so I'm playing around with
 RH> that oven as well. Two ovens, two learning curves.

 DD> All ovens are convection ovens. Those which are sold as "convection
 DD> ovens" are actually fan blown to move the air around. Convection is
 DD> the circular motion that happens when warmer air or liquid - which has
 DD> faster moving molecules, making it less dense - rises, while the
 DD> cooler air or liquid drops down.

Yes, it is a big fan actually. Only kicks on if you turn the oven on to
the proper setting, IOW, I've got a choice if I want to use it or not.


 DD> Many recipes have suggested timings and temperatures for both
 DD> conventional and convection ovens. That helps a lot. I only have the
 DD> stacked conventional electric wall ovens. If I am baking/roasting at
 DD> someone else's place with a convection oven that comes in right handy.

 RH> ...  It works!  Now, if only I could remember what I did.

 DD> Remember those timings and temperature settings once you figure them
 DD> out. And enter them into your recipe database.

 DD> There is a conversion site at http://www.convection-calculator.com/
 DD> which may help.

According to the book, check after about 3/4 the normal time, and lower
the temperature about 25 degrees.


 DD> "Why this Calculator?

 DD> As you probably know, convection ovens can cook foods more quickly and
 DD> at a lower temperature than conventional ovens. This is thanks to a
 DD> fan that circulates the hot air around the foods, preventing an
 DD> insulating layer of cooler air from clinging to the food.
 DD> Unfortunately, most recipes are given with conventional ovens in mind!
 DD> This calculator helps you convert those conventional recipes to
 DD> convection recipes." http://www.convection-calculator.com/

Simple math in your head works just as well for me. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Nothing is ever lost. It's just where it doesn't belong.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)