Convection Cooking; The Convection Microwave Team; Convection Microwave Utensils - Viking DMOR206SS Cookbook

A high speed fan circulates air past the heat source and
around the food. Excessively hot air does not collect at the
top of the oven, and cool air is moved away from the food
and reheated.
Some foods are best when cooked using convection heat
alone, especially small, crisp items which cook in 20 minutes

The Convection Microwave Team

Both microwave and convection ovens have advantages
over conventional cooking; together they produce results
neither one can achieve alone. Microwaving brings out
the natural flavor of foods and keeps them moist or juicy.
Convection cooking browns and crisps food beautifully. In
the combination oven, convection heat seals and browns the
outside perfectly while microwave energy makes sure the
interior is done.
Turkey is an excellent example of what this team can do. The
combination oven allows you to roast a larger turkey than is
A wide variety of utensils may be used in convection and
combination cooking. Many of them are also suitable for
microwaving alone. Microwave-only paper and plastic prod-
ucts should not be used for combination cooking or placed in
the oven while it is still hot from convection cooking.
Be sure to use hot pads when handling utensils. They become
hot from convection and combination cooking.
The metal turntable is a utensil itself: a drip pan under the
broiling trivet during roasting and broiling, or a baking sheet
for breads and cookies.
Baking rack serves as a shelf for two-level cooking, such as
layer cakes or cookies. Use it for convection and combination
cooking.
Oven glass is excellent for convection, combination and
microwave cooking. Stoneware and pottery utensils designed
for use in ovens may be used if they are also microwave-safe.
Glass ceramic (Pyroceram®) casseroles go from oven to
table. They are microwave-safe and resist the heat of surface
elements as well as ovens.

Convection Cooking

Convection Microwave Utensils

or less. Among the foods you'll bake with convection heat are
appetizers, cream puffs, brownies, biscuits and rolls, cookies,
puff pastry, fish sticks, muffins, crusts, pizza and souffles.
Cook many foods directly on turntable or on broiling trivet
so they are surrounded by hot air. Use baking rack for 2 level
cooking of cakes, muffins or cookies.
possible with microwaving alone. No turning over is needed.
You don't have to baste, unless you want to give the bird a
special seasoning. Conventionally roasted turkey browns
nicely, but white meat becomes dry in the time needed to
cook dark meat completely. Combination cooking gives white
meat microwave juiciness with the crisp brown skin of hot air
roasting.
Breads and cakes. The Convection Microwave team bakes
breads with a golden brown crisp crust, two cake layers at a
time, and fine-textures quick bread loaves.
Ovenable paper containers are designed for use in both
microwave and conventional ovens up to 400˚F, so it' s suit-
able for convection or combination cooking too. Other paper
products used for microwaving alone, such as paper napkins
and toweling cannot be used with convection heat.
Metal and aluminum foil pans are safe for combination as
well as convection cooking. During the convection cycle heat
transferred from the pan cooks the bottom and sides of food.
During the microwave cycle, energy penetrates from the top.
Thermoset-filled polyester plastics are heat resistant to tem-
peratures of 425˚F as well as microwave-safe. They are sold as
dual purpose utensils and can be used. Do not use any other
plastic for combination and convection cooking.
Thermometers should only be used outside the oven, since
microwave thermometers are not heat resistant and conven-
tional types are not microwave-safe.
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