When At First You Don’T Succeed Tri And Tri Again - Counter Intelligence: Confessions of A Working Mom Blog at Allrecipes.com - 87992

Counter Intelligence: Confessions of A Working Mom

When at first you don’t succeed TRI and TRI again 
Apr. 7, 2009 4:07 pm 
Updated: May 26, 2009 1:24 pm
Ok folks, in this last year, we renovated our kitchen.  My hubby totally objected to the whole idea at first and we fought like cats and dogs about it (a whole other blog).  But once he got started, it was like there was a baby in the house.  He oversaw and did much of the work himself, so I’m really proud of the painstaking detail he put into the whole projectm and it turned out beyond my expectations.  Thanks honey!
One of the best appliances he got me was my double oven.  The top oven uses Trivection Technology and if you are not familiar with it, it is MAGIC!!  It uses regular electric oven, convection, and microwaves.  It was actually kinda scary and reading the manual was like reading a manual on how to launch the space shuttle.  But I think I was really reading too much into it. So what does all this technology mean??  Cooking casseroles, cakes, cookies, fish, roasts, and the list goes on in like half the time.  And everything comes out perfect.  Crispy, moist…perfection. 
My one problem, roasting birds!  It’s either because I can’t believe/trust what would normally take an hour and 15 minuntes to bake is reduced to 25 mins.  You put your normal recipe settings and the oven re-calculates itself, no fuss.  When it starts cooking that bird, it begins by crisping the skin and locking in that moisture.  Ok, here is when panic sets in…it seems that the outside and first layers of the bird cook fast, but then the deeper meat isn’t done.  This causes inside temp of the bird to be about 10 degrees lower than recommended final doneness. 
I tried a turkey one year that I watched as if it was going to hatch out of an egg.  I was disappointed; I couldn’t trust my magical oven.  The deeper part was raw and top meat was dry.  So I tried roasting a small chicken and in the time it should have finished the temp was not right.  So I kept adding more time.  It cooked through, but ended up a little drier than we like it.
My final conclusion:  I may need to lower the temp I enter.  If it calls for 350 degrees, then I will enter 325 degrees. 
All you fellow Trivection Oven owners in AllRecipe world “sound off”.  Any advice??
Apr. 9, 2009 2:49 am
I got one in my new kitchen too and I'm scared of it LOL!! Seriously just do your "Birds" in the lower oven, thats not Trivection right?
Apr. 16, 2009 4:19 pm
It's just one of those things that I'm determined to master now...grrh. But as far as baking, you really need to give it a go. It's so great that I rarely bake any other way now.
May 26, 2009 1:24 pm
Wow, sounds like a great kitchen appliance to have. Never heard of it though. I usually am 10 yrs. behind all the great new stuff but once I get it I'm the one off like a rocket! Hope you get it figured out soon, enjoy the new kitchen!
Click to Change your Profile Picture
1st Lady

Home Town
Covina, California, USA

Member Since
Nov. 2004

Cooking Level

Cooking Interests
Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy

Scrapbooking, Gardening, Camping, Reading Books

Go Pro!

In Season

Top Dessert Recipes
Top Dessert Recipes

Rated, reviewed, and ready to satisfy your sweet cravings.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

About Me
Born in Mexico...raised a California girl, I'm always trying to find my roots with my cooking. I have a big family with my mom as matriarch and master cook. So I have some big shoes to fill.
My favorite things to cook
I love cooking food that my mom always made when we were younger. She doesn't really have any recipes, so it's a challenge. Every time she cooks, it's a unique experience since variations on ingredients are never the same. I also love Mexican food El Paso style. I would like to dabble more in Italian and Filipino dishes. My all time fav is BBQ and down home Southern comfort food.
My favorite family cooking traditions
I come from a Mexican Family. Family gatherings center around the kitchen and dinning areas. I love having family around the kitchen cooking, sitting around the dinner table talking, laughing,joking, drinking and eating.
My cooking triumphs
Mastered flour tortillas in 2013!!!
My cooking tragedies
That I mastered flour tortillas in 2013...I think I gained 5 lbs in one week.
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States