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Convection Oven Cookbook

Carmel Berman Reingold

出版	Lippincott & Crowell, 1980
主題	Cooking / GeneralCooking / Methods / Special Appliances
ISBN	06900198079780690019803
URL	http://books.google.com.hk/books?id=T2LvpwAACAAJ&hl=&source=gbs_api

註釋

Abstract: Formerly available only to professional chefs and commercial bakers, convection ovens now enable the home cook to prepare delicious meals while saving time, money, and energy. Forced hot air is constantly circulated around the food as it cooks; food is cooked more quickly and at a lower temperature than in conventional ovens. Even browning, often lacking with microwave cooking, is possible. The principles of convection cooking are explained in a cookbook which shows consumers how to get maximum use from the oven. Tips on choosing the right convection oven are given, and suggestions for meal planning are described. Recipes for roasting, broiling, slow cooking and convection baking, and preserving foods by dehydration are included. (nm).