Is a thermowave oven better?

Never head of a "thermowave oven." Is this a convecton/microwave oven? Give us a name brand and/or model number or a link to a website.

G. E. had the patent on the thermowave ovens. I heard recently that now some other companies are making ovens with the technology. Do you know if that is true?

Sorry. Thermowave is abrand/model name. I think the generic name is fan bake or similar.>

I would recommend the fan or convection oven. They bake more evenly, have fewer hot spots, produce a better result for most roasting and baking jobs, and reduce the time needed for baking. I have two convection oven and wouldn't think of going back to a standard oven.

I have used a number of ovens over the past few years. I would not recommend a convection oven for baking breads. I don't like what they do to the crust - its too weak for my liking.

However, they are great for pastries, cakes, and roasts. We roasted some chickens in one, and they were just stunning!

Mike

I don't understand your comment about bread.

havefewer hot spots, produce a better result for most roasting and baking jobs, and reduce the time needed for baking. I have two convection oven and wouldn't think of going back to a standard oven.

When I use the same recipe in an oven with an oven stone or in a convection oven, the crust formation is not as good in the convection oven. It seems the crust softens much more quickly than with bread baked in a conventional oven.

To me, the crust is where most of the breads taste is, and I like a bit of crunch. I miss that too much when I use a convection oven.

Mike

havefewer hot spots, produce a better result for most roasting and baking jobs, and reduce the time needed for baking. I have two convection oven and wouldn't think of going back to a standard oven.

Could you use a stone in your convection oven? I do in my full size oven, although I use my smaller convection/microwave oven (on the convection setting) for most bread baking because there are only two of us and I only bake one loaf at a time.

Oops! I stated that GE made the thermowave stove. GE calls its multi-energy source ovens trivection. Following is copied from GE's site:

Trivection=99 Technology - Combines thermal, convection and microwave energies to produce quality food remarkably fast Speed baking / Speed broiling - Uses Trivection=99 technology to cook food up to five times faster than a traditional oven Convection Bake (Multi-Rack) - Provides ideal convection baking for multiple racks of food, ensuring superb results Convection Roast - Provides even cooking and consistent results, roasting meats up to 25% faster than a conventional oven

Hmmm. I hadn't thought about that. It could work. Right now, I'm using a friends convection oven in her bakery, so next time I'll take some stones with me. I'll try to remember to report on the results.

Mike

Vox Humana wrote on 14 Aug 2005 in rec.food.baking

My only complaint about my convection oven is it is smaller than a conventional oven in standard stove models. Other than that it is great. In my old conventional oven I could roast a large turkey and 1 or 2 casseroles at one time. In my convection only the turkey will fit.

While on a day by day basis this isn't a problem; but it is a pain during the holiday seasons. So keep oven size in mind when buying.

Roasted butterflied chickens are cooked faster.juicier and the skin is crisper. Roast lamb is very good as is roast pork. And roast beef is excellent in a convection.

As for baking, I've only cooked the odd tart and cake which turned out good.

Mike Avery wrote on 15 Aug 2005 in rec.food.baking

I use my stone in my convection oven a great deal...But I don't bake bread.