1)Multifunctional cooker :cooks uncountable ways-Broils-Roasts-Bakes-Grills- BBQ-Broils without water-Fries without oil-Steams-defrosts-disinfects 2)Cooks easily: E.
Fallback vocation gives rise to Mr. Dye's Pies
A transaction graduate of the University of Wisconsin-Parkside, he turned to baking after losing an investment sales job. As a child, he had spent hours in the kitchen He has found somewhat leaden-going, though, in his effort to raise money to buy a
(Buy.com (dba Rakuten.com Shopping))Price: $279.00
Gourmet Full-Size Oven PerformanceUse your countertop oven to bake pizza, broil a side dish, keep an already cooked dish warm or toast bread.9 Pre-programmed FunctionsBake, Pizza, Asado Roast, Toast, Broil, Cookie, Bagel, Keep Warm and Reheat. Serve the perfect Beef Roast, perfectly cooked from the inside out. Enjoy crispy pizza and more with great results, broil the top of baked pasta until it's perfectly browned, keep cooked food warm or toast up to six slices of bread at once. Model KCO275 IncludesOne 12" non-stick multipurpose pan, (1) 12" broiling rack, (1) cooling rack, (1) non-stick drip tray12" CapacityOffers enough room to cook 2-12" pizzas, or cornish hens. The oven cavity also features a non-stick coating for easy cleaning. Interior CeramaShield™ CoatingNon-stick, scratch resistant and PTFE/PFOA freeConvection ModeEvenly bakes food and provides faster results.60-Minute TimerCan be set to remind you when a dish is finished and offers plenty of time for the requirements of most recipes.
(Buy.com (dba Rakuten.com Shopping))Price: $229.00
The elite of convection toaster ovens toasts bread to ideal shade, bakes pizza evenly, golden-crisps French fries and sears steaks or roasts. This KitchenAid toaster oven activates 5 heating elements at the exact moment to crisp, brown and sear precisely. With 9 pre-programmed functions: pizza, bake, broil, asado roast, cookies, toast, bagel, keep warm and reheat, and option of convection or frozen modes, this digital convection oven does what you want masterfully. Innovative to countertop cooking is the Asado roast function: automatically adjusts temperature from high sear to optimal cooking for gourmet results. This countertop oven features Even-Heat Technology that ensures consistent reliable heating, and baking performance, empowering the chef to create culinary masterpieces. The interior of this KitchenAid toaster oven fits a 12 pizza, delivering exceptional baking performance for artisan pizza, ready made or frozen. Easily roast a chicken, small ham or beef tenderloin. Convection distributes heat around food for faster pre-heat and cooking times. Adjustable toasting control and timer to toast up to 6 slices of bread, bagels or sandwiches to the perfect desired shade and texture. Performs like a full-size oven, with interior cooking elements identical to a KitchenAid conventional oven and consistent heating up to 450 degrees. Warm function and reheat keep entrees at the ideal serving temperature. The handle on this countertop oven replicates a traditional oven-door handle, and the soft-grip knobs turn with an audible click to clearly indicate the desired setting. With full-scale oven amenities, this countertop oven is the ideal alternative or backup to a conventional oven, when cooking exceeds regular oven capacity. Blue nonstick interior for easy, effortless cleanup. Includes: 12 grilling/pizza rack, 12 nonstick deep dish pan, removable cooling rack, front-removable crumb/drip tray. Stainless-steel. 1,800 watts. 0.6 cu. ft. capacity. Wipe cl
There's nothing mild about the pie business. Johnathan Dye's world headquarters, as he jokingly puts it, is wherever he and his cellphone happen to be. His delivery van is his car. He bakes at a friend's restaurant. But Dye, schooled in the pantry years ago by his grandmother and now an accomplished baker of sweet potato, pecan and Key lime pies, has been slowly building his following and is hoping to increase production in the near future. His one-man, 3-year-old business, Mr. Dye's Pies , reflects the rising interest in artisanal, locally produced food that has spawned a growing number of insignificant ventures. Grocery operations such as Sendik's Food Markets and east side fixture Beans & Barley say they are seeing more local producers of provisions items seeking shelf space. "Local is what people are looking for," said Jim Neumeyer, co-owner of Beans & Barley. "Smart people are seeing that and they're prevalent for it. ". Another possible factor contributing to the surge in food entrepreneurship: the sharp economic downturn and subsequent slow recovery. "I think a lot of it comes from the dip and people really deciding that they'd rather take their own chances," said Darren Tristano, executive vice president at Technomic Inc. Dye, 39, knows about that. A trade graduate of the University of Wisconsin-Parkside, he turned to baking after losing an investment sales job. By 12 or 13, he said, "I knew my way around the caboose pretty good. He continued to cook as an adult, and started to get requests from friends, particularly for his sweet potato pie. "People were always calling to get them," Dye said. Using the larder at the Jackson Grill on W. Mitchell St. , he's been making as many as 40 pies a day. He sells them at a handful of restaurants and to people who call in their orders. The pies get sybaritic marks from Alisha Hayes, who sells them at Pat's Rib Place in Waukesha, and from Darnell Ashley, who offers Dye's pies at his restaurants in Walker's Point and on W. Center St. "They clerk because that's a Southern thing, a nice... Dye's marketing efforts have been a mixture of the old — papering the city with fliers by the thousands — and the new. He has 4,400 Facebook fans and 11,700 Peeping followers , who get notified when he makes a new "pie drop" at one of the restaurants. Dye also sells at farmers markets and events, and recently landed Sendik's Fine Foods in Brookfield as a client. "My brand is strong enough where I think we'll be able to carry a retail spot," he said. He has found somewhat slow-going, though, in his effort to raise money to buy a convection oven. Such an oven, which he said he would initiate at the Jackson Grill, would greatly expand his baking capacity. To secure the several thousand dollars the equipment would cost, Dye has a campaign on Kiva Zip, a microlending program that recently launched a Milwaukee venture. Kiva, based in San Francisco, uses the Internet to connect the smallest of small-business owners with people willing to make no-interest loans to guy entrepreneurship and local enterprise. Borrowers initially are limited to $10,000. Individual loan amounts can be as modest as $5, so the system depends on attracting lots of two-dimensional lenders. Borrowers post descriptions of themselves and their businesses on the Kiva Zip website , typically along with endorsements from an approved organization in their community. They get 45 days to bring the money. Sixteen Milwaukee-area businesses have hit their fundraising goals since January, and Kiva Zip director Jonny Price said the pace here has been notably fast. Dye stands at 38% of his $10,000 goal. "I think we'll get it done," he said. About Rick Romell Rick Romell covers general traffic news and retail. He has won or been runner-up for national awards for business feature writing, coverage of Milwaukee's economic future, the personal toll exacted by job failure, the impact of Chinese manufacturing on Wisconsin, and the discovery of chronic wasting...
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