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 | 225 delectable recipes designed for the convection oven. Convection ovens have become increasingly popular because they cook faster and produce better results than conventional ovens. But because they work differently from standard ovens, preparing favorite recipes can prove challenging. All the recipes in The Convection Oven Bible are specifically developed for today's convection ovens. Some 125 brand new recipes are added to those from The Best Convection Oven Cookbook to create a wide array of tantalizing recipes, including: Pesto stuffed roast chicken Sirloin steak Provencal Macadamia-crusted salmon with pineapple tartar sauce Roasted beef tenderloin with peppercorn sauce Fall-off-the-bone ribs Cranberry croissant bread pudding B and B maple French toast Speedy polenta gratin Almost hot cross buns Amaretto jelly roll Overnight meringues with chocolate. List Price: $ Price: $15.60   |
 | For years, convection ovens were only used in hotel and restaurant kitchens. Now these economical and convenient ovens have been adapted for the home kitchen. The difference between a convection and standard oven is that a fan continuously circulates the heated air. This provides even heat distribution that cooks that food faster and more evenly. The recipes here were created for use in a home convection oven. This cookbook also includes vital information on oven settings, how to convert and adapt your favorite recipes, recommended cookware and containers, as well as general tips and food tips. List Price: $ Price: $13.26 |
 | In this all-new collection of more than 240 Healthy Exchanges recipes for the microwave, JoAnna M. Lund will have readers in and out of the kitchen faster than ever--without sacrificing good taste. From mouthwatering main dishes such as Creole Pork Tenders to fabulous sides like Rising Sun Rice Pilaf to irresistible desserts like Cherry Hill Cheesecake--and everything in between--JoAnna shows how the ever-convenient microwave was meant to be used. The best and worst foods for the microwave (or convection oven) Helpful hints for choosing and using ingredients Complete nutritional information for each recipe List Price: $ Price: $13.26 |
 | When GE needed a speaker on convection for their nationally renowned Pillsbury Bake-Off, they called on convection authority Beatrice Ojakangas. In this practical guide, Beatrice applies her convection expertise to more than 150 great recipes she has created to teach home cooks how to get the most out of their convection ovens. Using surround heat, convection ovens cook and brown food in half the time and at lower temperatures than still ovens, helping to retain food's juiciness and flavor. With chapters including pizza and focaccia; roasted vegetable soups; roasted beef, lamb, pork and poultry; and savory pies and tarts, readers will want to explore a wide range of tempting dishes such as Baby Popovers with Rosemary and Gorgonzola, Mexican Vegetable Tortilla Soup, Salmon Tandoori with Cucumber Sauce, Asian Spiced Roast Whole Chicken, and Cardamom Almond Strawberry Shortcakes. This down-to-earth cookbook also enables the home cook to adapt his or her own repetoire to the convenience and ease of convection. Ideal both for everyday family cooking and easy entertaining, Cooking with Convection is the go-to guide for anyone who wants to know how to use to maximum effect a feature that is standard on so many of today's ranges. Cooking with Convection is in the successful tradition of such bestselling categories as slow cooker books and bread machine books, all of which equip home cooks with the know-how to get delicious results from their innovative home appliances. List Price: $ Price: $10.77 |