Guest guest Posted October 17, 2007 Report Share Posted October 17, 2007 I've been absent for several months due to mold remediation in our home. We are finally back home - YIPEE! Anyway, I am in a position to purchase some new appliances and hope to get some feedback from all the cooks here. I am interested in a convection oven for its quick cooking - to save time and energy. My sister loves hers and I know that a convection oven has been standard in Europe for years. However, I am finding conflicting info on how much time it actually saves on foods other than m**t. Does it cook vegetables well? I understand it does well with cookies and cakes but it doesn't save time and one must use a shiny pan to brown cookies. (We don't use non-stick and are replacing all our aluminum pans.) Second - I am in need of space so the combo convection/toaster/microwave is appealing. It needs to be counter top as my older house will not accomodate an over the range without expensive carpentry and loss of cabinet space. Some of the user manuals I have read lead me to believe that the microwave always cooks with the convection. I do not want to cook with the microwave. It is simply a quick heat tool for me - popcorn, heat water, melt chreese. Any recommendations? Grateful for any help, Carrol Quote Link to comment Share on other sites More sharing options...
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