Smart Cooks Age Better - The Food Cure: Your Healthy Eating ...

Cooking with Convection
Juicier meats, faster cooking and healthier results... in
less time Sounds like a cook’s dream.
But with a convection oven, its reality. Here’s why.
Convection ovens create a uniform temperature with
internal fans that circulate hot air. Because the air
transfers heat more efficiently, food cooks uniformly
and in less time.
And here’s the really great part. Most recipes are done
in 25% less time, and are done at a lower
temperature—which is optimal for preventing the fiery foursome (see p. 14-23).
When using convection, you’ll need to reduce temperature by about 25 degrees and
cut cooking time by 25%.
Advantages
Quicker cooking time
Cooks consistently
Lower temperature = less risk of HCAs, LOPs, AGEs & acrylamide
More flavorful, juicy results—seals in moisture, doesn’t dry out foods
Fat drips away—less calories and less risk of eating oxidized fats
Helps maintain nutrients in your food (due to less heat and less time)
Ultra energy efficient—uses 80% less energy than a standard oven
Versatile—Bake, roast, grill, steam, broil, and reheat
Brands to Try
It’s important to note that there are a wide variety of convection ovens which range
greatly in price. Here are two inexpensive ones that also include infrared heath that
we love.
Thane Flavorwave Oven Turbo: ~$120.00 (www.thane.com)
Delonghi Convection Oven with Rotisserie Black: $99.95
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