Many of us learned to cook on either a gas or electric stove. But in the past few years, there have been new technologies thrown our way. Many of us shudder at the thought of changing to a combination oven or a convection oven. This is because we are afraid of change. These changes can benefit our recipes if we make a few changes in the way we do things.
Combination Oven: A microwave-convection oven combination allows you to get the more rapid cooking times of microwaving and the even, dependable cooking of a convection oven.
Convection Oven: A convection oven works a lot different than we are really used to. Fans circulate hot air through a gas or electric oven that enables food to cook faster and more evenly. This is very important to baking because air circulates around more of the oven space so more space inside the oven can be used.
Halogen/Microwave Combination Oven: This contraption combines light waves and microwaves to cook. This allows food to cook four times faster than a conventional oven. It still allows for the same browning and crisping that a conventional oven does.
Microwave Oven: A microwave oven is a great tool to use in cooking. I have to admit, I too was apprehensive about using a microwave oven to do some of the work that I used to do on the stove top. The microwave oven uses electromagnetic waves to cook and warm food. The microwave does not need to be preheated and takes dramatically less time to do the same task that can be done in an oven.
Microwave Tips:
~ Many recipes that call for using a microwave are referring to a microwave that runs between 850 to 1,000 watts. If your wattage is higher or lower, you will need to adjust times.
~Use only microwave save materials. This includes, utensils, materials and containers.
~Use the lid of your microwave safe containers to prevent extensive clean up. Another option is to use plastic wrap.
~NEVER place metal in the microwave. (The blue sparks are pretty, but the price of a new microwave and a new wall socket are not)
~ If you are using plastic wrap to cover a dish, vent one corner of it so the heat does not cause the center to blow up.
~Stir food often. The microwaves come at the food from the side and top. This allows the heat to develop on the outer edges of the food first. Stirring frequently will allow a more even heat content throughout the dish.
~ Use a thermometer to test the center of the dish. Never go by appearance or feeling the bowl.