Farberware Turbo Oven

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veg-o-matic

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Sep 15, 2004
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Baltimore, Hon!
Anyone got one? I was thinking of getting one (an older one, natch) to use during the summer so I won't heat up the kitchen too much.
Was wondering if they're worth it. I've seen some go for outrageous amounts of money on ebay and others that are identical--to my untrained eye--go for squat or don't sell at all.
It doesn't have to work absolutely perfectly. I'm not a gourmet chef. But if I can bake a pan of muffins without firing up the gas oven, it would be nice.
Plus, it would look kind of cool in the same room with my Radarange!

veg
 
Hi my wifes aunt has one, I do not htink she uses it. I myself have a GE Profile Micro-convection oven above my range and I love using the the straight convection all year round. It is great in the summer because it does not heat up the kitchen. I grew up with my mom having a 30" wide gas range with two ovens, a larger one under and the small one above the cooktop. We did not have AC and the little oven was used heavlily in the summer months. If you can I would get that oven they are handy to have around for the summer and when you just need the extra oven when entertaining.
 
Farberware

My 83 year old neighbor introduced me a few years ago to the joy of the Farberware Convection Oven. From that point on, I was hooked. I have bought several on Ebay as well as at tag and estate sales for friends. I use my Farberware Digital convection oven almost on a daily basis. You can cook almost anything in it without firing up the big oven. It can fit 2 9x13 baking pans in it. It is great for just a couple of baked potatoes, or to warm a muffin or danish for breakfast. I have a woodgrain model 460, two stainless steel model 460's a black model 4800, my digital model, and a model that has three dials on it(one for the temperature probe) that I use for entertaining down in the rec room. They are fantastic and don't heat up the house like the conventional big kitchen oven would. It is great as a second oven when your main oven is full, and the Farberware can go anywhere...is transportable. Love, Love, Love it!
 
love those micro-convections!

I've seen microwave/convection ovens on the new Amtrak trains, and they seem REALLY slick: fast heating with "oven" look to the finished product.

When I was in college I worked in a faculty dining room that had really inadequate ventilation, so we improvised on the cooking. One of our menu items was a "char burger" that was intensely popular. If only the patrons knew that we oven-cooked the patties in the convection oven, and threw them on the grill for about 15 seconds a side to give them that "charred" look. It was more like a "burned meatloaf" burger.

Even better was our famouse "Curried Chicken Salad": neither the other cook nor I cared for curry, so we just mixed it up and added curry until we got the color we liked. People would actually ask us for the recipe!
 
Are the ovens in airliner galleys the microwave-convection type as well?thought the ones on the Amtracs would be the same as those in airliners.Anyone out there that works at the airlines would know-or what type of machine do the airlines use to heat passenger foods?
 
As far as I know, airline ovens are strictly warming ovens (although they might be convection warming ovens) They used to not be able to use microwave ovens on planes due to electrical interference, and I don't know that that has changed - but any airline person out there can confirm that.
 
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