Convection oven cooking
By: Linda Verkler, Edward Zempel.
Contributors: Zempel, Edward N., joint author.
Publisher: Spoon River Press
Published: 1979
Place of publication: Peoria, Ill
Language: eng
Number of pages: 172
Subjects: Convection oven cookery.
Description: Abstract: The cookbook is designed for use with convection ovens. Foods are cooked in less time, at lower temperatures by continuously circulating hot air, and with improved quality. Convection ovens differ in model design and size. Methods of roasting and broiling differ from conventional ovens through direct use of the oven rack. Recipes are designed to yield small quantities as large pans restrict the air flow. Special instructions are given for recipe preparation, ingredient use, and pan sizes. Recipes are included for hors d'oeurves, fish, meat, poultry, vegetables, breads, rolls, muffins, biscuits, and desserts.
Notes: Includes index.