Fisher & Paykel convection range?

I have sold apartments with convection so I can quiz my clients, but the "why" of this puzzles me. I thought the whole point of convection was to make something that takes a long time to cook cook really quickly, so, for example, you could speed through a turkey.

If you're limiting yourself to 24 inches, then whatever you have to cook can't take that long to cook in the first place .. if you want a chicken to cook in 40 minutes, can't you just cut it up?

ali

The small size is a definite killer. Probably good for warming up those White Castles though.

Friends in LA have what looks like a large microwave but is a convection oven & they love it.

ANYTHING is better than a microwave oven. Go for it.

http://www.unhinderedliving.com/microwave.html

Ali, I cooked a Thanksgiving turkey in my no-fan 24-inch oven, and could have fit a much larger one (after all, it's the same height and depth as standard, and only six inches less in width) ... the 30-inch size would be nice for tossing a side dish in at the same time.

I've never used a convection oven, but the benefits are supposed to be (sometimes) faster cooking, and much better results (crisp AND juicy; evenly cooked). If your point is that it's hardly a necessity, I agree.

http://www.finecooking.com/articles/convection-ovens.aspx explains, and seems to imply that gas ovens are never "true convection", which implies that they're merely consumer fraud, in which case I won't buy this.

nyc10023? Anyone?

AH - can you do a dual fuel - electric oven, which is supposed to be preferable, with gas stove top?

Convection ovens are great. Just go with something larger if you can. Microwaves sap the flavor out of food.

I'd love dual fuel (with one induction cookspot), I'd love a 30-inch or double (wall!) oven ... but not possible, only swapping out existing 24-inch gas for another.

Dual fuel is awesome particularly if you can't do a wall oven. But I don't think I've seen 24" ones. We rented a place in nice this summer that had an induction cooktop. Once I got used to it I was in LOVE.

I think convection ovens are scammish - I have an oven that can "do" convection, and it seems about the same as conventional.

IMO, the trick to crispiness & juiciness of roasted fowl comes down to:

1) for turkey, coating the turkey with LOTS of butter. I rub down said turkey and insert wads of butter between skin and flesh, adding a little chopped hazelnut, proscuitto for flavor. I cook to just done - never overcook. Turning turkey is unnecessary, but I first bake at 375 for 45 mins, then turn down to 350 and cover with tented foil. Skin - DIVINE. Flesh - juicy.

2) for duck - I just made this yesterday. Duck has lots of fat, so no need to add butter. Pour boiling water over duck, pat try. Stick in oven at 425, turn every half hour or so. The skin is DIVINE.

AH - why do you think F&P US ranges read C? I would think that they altered slightly so the display reads F.

For crispy birds soak cheesecloth in a mixture of olive oil, butter and herbs. Drape bird with same. Cook at highest temp your fan system can take for smaller birds.

Not C, but Gas 1, Gas 2, Gas 3, etc. ... the user guide says so. Maybe they adapted the range for the US, but didn't update the owner manual. I wish it had electronic controls, so it could just be switched off between C, F, Gas #s, K, whatever.

http://www.fisherpaykel.com//admin/pdfs//pdf_usecares/599394AOR24SDMBGXugmUSCAw.pdf

I called the F&P 24/7 info number and they say that the traditional heat sources are gas, but the fan duct has auxiliary electric heating. Now I have to triple-confirm that it doesn't need 220v.

Recipes sound great ... what can I bring as a hostess present?

had great luck for many years with a 30" jennair. gas convection oven. cooked way faster...as noted above, browning is all about prep.

If you click on the User Manual pdf link on the U.S. appliance website, pages 7 & 12 indicate that there is a temperature equivalence chart right next to the knob (in F).

120V - see page 17 of the Installation guide from the link on U.S. appliance website.

I always pick skin off the turkey prior to carving. It is SO gloriously good and bad for you.

i adore turkey skin. and chicken, which is why i don't roast chicken so often, because i just can't resist.

ah, i can't see any downside to a convection oven, but why not wait a year or two? i'd bet they'll be quite standard sometime in the future. then you'd have better info.

I'm not so keen on chicken skin. Duck skin - crazy, insanely good. Ditto pork skins/rinds/whatever you call them. Thankfully I'm blessed with low HDL and high HDL cholesterol #s.

That would be low LDL and high HDL.

I saw the equivalence chart ... it takes a certain amount of dedication to deal with that. But I didn't notice the 120v info in the installation guide, so thanks.

AR, the wait and see is very good advice, but ...

10023, I made a duck for New Year's Eve -- did nothing to it but truss and turn every half an hour a la Julia. I'll try the boiling water trick next time.

AH, I will check in with my clients and get you more convection scoop.

ali