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??