by Donna B. Yeaw

Many RVs come with a combination microwave/convection oven in place of a traditional oven. This can present a problem for experienced cooks and a disaster for the inexperienced. Convection ovens save energy and cook faster than conventional ovens, but how do you determine cooking times? And why would you want to use a convection oven?  

Well, it seems that many famous chefs actually prefer them and here are some of their reasons.

• Baking - flakier pastries and tastier breads
• Juicier meats, good browning
• Even heat, no hot spots, good overall browning
  

I have to admit that I haven't used our combination oven as anything but a microwave. But after doing some research, I've found out that convection ovens aren't supposed to be difficult to use. There are two easy formulas that can be used to determine cooking times. You either bake at the same temperature the recipe recommends for 25% less time or you bake for the same amount of time and drop the temperature of the oven 50 degrees.

Sounds easy - right? Well, one slight complication. Jenn-Air and Thermador, two companies that make convection ovens, recommend dropping the temperature by 25 degrees. I also found recipes that varied in this adjustment. So, just as it is with conventional ovens, a little experimentation is needed to help you determine what works best for your oven.

Here are more tips to help you get the most from your convection oven:

• If a recipe calls for a cooking time of less than 15 minutes, make no adjustments. This means most cookie recipes would use the same temperature and cooking time.
  
• Cookie sheets and shallow pans work best in convection ovens. Anything with deep sides or lids will block the heat from circulating around the food (which is how convection ovens cook.)
  
• Angel food cake is one major exception. For some reason it bakes up fine with the traditional high-sided pan.
  
• If you are roasting meats such as turkey, beef or lamb, you should still use a roasting pan and a meat rack.

For more tips, check out Barb Hofmeister's Convection Oven Tips.

Convection Cooking Recipes

APPETIZERS Four Cheese Stuffed Focaccia Sesame Chicken Drummettes

MAIN COURSES Sirloin Tip with Carmelized Onions Pork Roast with Aztec Sauce Chicken with Sherried Mushroom Sauce Roast Chicken & Vegetables with Lemon & Tarragon Herb Crusted Turkey Breast Halibut with Cilantro Topping Oven Grilled Fish

BREAD Whole Wheat Nut Bread Sticky Caramel Cinnamon Rolls Roasted Garlic and Parmesan Popovers Berry Lemon Muffins

DESSERTS Chocolate Chocolate Chip Angel Food Cake Apple Galette Citrus Blueberry Crumb Pie Chocolate Rice Pudding with Meringue Pumpkin Bread Pudding with Whiskey Sauce

Next week in Part Two of Holiday Cooking - RV Style, we'll cover some of the other methods of cooking your turkey (kabobs, grilled, smoked, crockpot) as well as some turkey alternatives. Until then, keep on rolling!