Microwave Convection Ovens Double Benefits
By  Search EzineArticles.com 

Microwave convection ovens have both microwave and convection facilities. Microwave ovens cook the food with amazing speed by heating the food only and nothing else. The convection facility provides fans and a certain ‘airflow’ circulation that cooks the food by using much less electricity. The microwave convection ovens bake, broil, cook, re-thermalize and warm the food effectively. Thus the microwave convection ovens are the best ovens available in the market that provides the users with delicious, tasty and fast cooked foods.

Special Features of Microwave Convection Ovens

The microwave convection oven is a wonderful creation. It provides the couple advantages of microwave and convection methods. There are some other features too that make this oven so special.

Baking [convection] features - During baking, a heating element raises the temperature inside the oven. So, it can operate temperatures from 225- 450°F. The fan circulates the hot air throughout the oven, over the food and produces brown exteriors and moist interiors.

Fast features - This ‘fast bake’ feature is a cross between convection and microwaving.

Advantages of Microwave Convection Ovens

The microwave convection oven can roast, brown and crisp food as well as cook food quickly. It provides the user additional advantage

Review - Gaumarjos!: Gotanda
The Georgian chef at this tiny bar-restaurant turns out a good range of tasty dishes from his native land, with flavors that are quite exotic for Tokyo. The menu favors the meaty, well-spiced dishes of the Eastern half of Georgia, incorporating plenty of cilantro and other herbs, nuts and garlic. Georgia is also famous for its wines, and several varieties are available by the glass.

On a recent visit we started with a mixed salad platter - an appetizing assemblage of Badrijani (mashed eggplant with garlic and walnuts); Pkhali (spinach paste and walnuts); and kidney bean and walnut salad. Next was a thick, fragrant soup of the day made with rice and eggs, enlivened by a refreshing dash of wine vinegar. The beef stew had a complex tomato-based sauce and good-sized, tender chunks of beef - all good wintertime fare of course, but not unwelcome after a summer day spent in air-conditioned chill.

Lamb shashlik made a great finale - charcoal-grilled with a solid, smoky flavor; well-done but still tender, and well matched to our full-bodied Cabernet. Red, white and sparkling wines are all well represented, starting at Y700/glass or Y3900/bottle.

The tall, oddly shaped space - feeling more like a bar than a restaurant - is encased by double-height windows on two sides and features a big counter bar and a small balcony area upstairs. Geogian pop music videos play nonstop on the big-screen monitor. Dinner with drinks runs around Y3500, and the lunchtime buffet is Y1000.
Review - Cafe Russia: Kichijoji
Authentic Georgian and Russian food is prepared by native chefs in this unpretentious basement cafe. Georgian- and Russian-themed set menus (Y3000-3200 for lunch or dinner) are a good introduction to the kitchen's most popular dishes.

The excellent Geogian menu starts with the wonderfully named "herring in a fur coat," a layered construction of beets, potatoes, finely diced herring fillets, eggs and carrots. Other apps are a spicy ratatouille-style ajapsandali and refreshing, lightly pickled cabbage, followed by khachapuri, a flaky pie stuffed with cheese. The main event is tabaka - a big helping of garlicky roast chicken with crisp skin and succulent, juicy meat. We also enjoyed the eggplant with walnut paste and the kharcho (spicy beef) soup, but perhaps the thick, syrupy Georgian coffee is an acquired taste.

There's also an extensive a la carte menu, and lots to drink (Georgian wines, Russian vodkas). Y1000-range lunch specials are served until 5pm.
New - Little Delirium: Nishi-Shinjuku
This mini-branch of one of our favorite Belgian beer bars sits at the Yoyogi end of Southern Terrace; convenient to Shinjuku station but sufficiently removed from the bustling crowds. Despite the small size they boast an excellent beer list, with a rotating selection of ten on tap, plus a respectable food menu featuring roast Iberico pork, grilled horsemeat and of course mussels and frites. There's some outdoor seating.
Review - Ibiza: Hiroo
Ibiza calls itself a "fisherman's diner," and this unpretentious neighborhood spot offers a great selection of fresh-caught fish and seafood. Simple home-style recipes rely on the high quality of the ingredients rather than showing off any dazzling cooking tricks.

On a recent visit we enjoyed kisu (whiting) fritters flavored with ume and shiso; big portions of miso-simmered ginmutsu (bluefish); and first-rate grilled salmon belly. The hone-sembei (toasted mackerel bones) were crunchy and very tasty, and the cold chunks of cucumber in miso-meat sauce provided nice contrasts of flavor, texture and temperature.

If you're a fan of craft sake you'll probably find something to your liking on the extensive list; they also stock various Chinese liqueurs and ten kinds of umeshu. Budget around Y4000 with drinks. Note that the menus and service are in Japanese only, and the restaurant is quite busy, so bring a Japanese-speaking friend if you're not comfortable negotiating the menu.
Review - Kokekokko: Nishi-Shinjuku
Shamo is a breed of game bird known for its tasty, slightly chewy meat, and it's the bird of choice on the busy grills at Kokkekokko. This modest-looking yakitoriya serves the usual selection of chicken parts on skewers - all very high in quality - along with beautiful grilled vegetables and appealing side dishes, including chicken sashimi. Besides serving birds of distinguished pedigree (always fresh, never frozen), they also take pride in the quality of their charcoal (kishu binchotan from Wakayama) and their gourmet salt (sea salt from Bretagne).

The chicken wings are one of the highlights here, or actually two of the highlights - they offer both tebanaka and tebamoto (meat from the middle and upper wing, repectively), rather than the more common tebasaki. Both are served boneless and are quite juicy and flavorful. The sasami (breast meat) is very rare on the inside, topped with fresh-ground wasabi in tiny dabs that don't overpower the flavor. The tsukune (minced chicken patty) is substantial in size and very meaty, accompanied by a richly flavored, bright-yellow raw egg for dipping.

Lined up on the grill alongside the chicken skewers is an impressive array of vegetables - gigantic shiitake mushrooms, big chunks of eringi mushroom, large cubes of eggplant, and a few things you don't see every day, like baby corn and delicate, gingery myoga buds. Pickles are made from colorful Kyoto heirloom vegetables, prepared with a light touch so that they are fresh-tasting and just barely salty. Other side dishes include liver pate, tataki (chicken seared on the outside, raw in the middle), and a sashimi platter with raw chicken meat and chicken liver. Four premium sakes and a handful of shochu brands supplement the usual beer and chuhai cocktails on the drinks list.

The tiny shop is wedged into a basement corner of a shopping complex, adjoining the Shinjuku station underground (there's a Uniqlo at ground level). Seating is tight but the counter is comfortably wide, the modern decor is tasteful and subdued, and the atmosphere is convivial. The sixteen counter seats fill up quickly, but there's reasonable turnover during the course of the evening if you're a single diner or a pair. Groups can reserve a table in the separate private room, which seats eight. Budget around Y3500-4500 for a dinner-size portion of food and drinks.
Review - Bakuro: Ebisu
If you're not well acquainted with the subtleties of horsemeat cuisine, Bakuro can be a revelation. The food here is fantastic, showcasing a surprisingly wide range of flavors and styles. The atmosphere is lively and fun, the drinks list is well put together, and prices are very reasonable for this level of quality.

Bakuro occupies a narrow two-story residential building filled with antique furnishings and horse-themed bric-a-brac, which contribute to the charming retro-chic ambience. The upstairs dining area, reached via a steep staircase, is especially cozy, with little nooks, bottle-lined bookshelves and an artfully hidden toilet. Sitting on a quiet side street surrounded by other tiny drinking spots, it attracts a mostly young and well-dressed crowd - even by Ebisu standards.

The horsemeat here comes raw, charcoal-grilled, and served sukiyaki-style.....
Review - Paris 4ku: Nishi-Shinjuku
The setting here is bistro-style (closely spaced tables and a counter) and very casual, but the food is a cut above the usual bistro fare, with dishes like beef cheeks and anago eel stewed in red wine; sauteed fish in grapefruit sauce; game-meat pies; and well-prepared steak frites. Three-course prix-fixe dinners are Y3980, or you can order a la carte. Wines are fairly reasonable and not exclusively French.
Review - Esquina Brasil: Nakano
This casual cafe-bar serves Brazilian-style burgers and snacks - coxinha (deep-fried chicken dumplings), empadao (pot pies), empanada (stuffed pastries), feijoada (pork and bean stew), and churrasco (grilled meats). Fruit juice smoothies (Y500) come in a variety of tropical flavors - Andean blackberry, acai, guanabana and many more - or you just can add tequila or rum to create exotic fruit cocktails.
Review - Sasaratei: Nishi-Ogikubo
This lively neighborhood drinking spot is a branch of the long-established Fujintei izakaya a few blocks away, and the spacious, comfortable second floor is the place to be. The menu is disarmingly eclectic - Taiwanese sausage, charcoal-grilled prawns, shashlik kebabs made from premium Yamagata pork - and everything we've tried has been first-rate. The sake list is small but serviceable - this is the kind of place where you find a label you like and stick with it, rather than exploring different breweries.
Review - Kojiro: Uchisaiwaicho
Seafood is the star at this reasonably priced counter shop - the owner is a fisherman and he often serves his own catch alongside the daily selections from Tsukiji. The sake list is well above average for a place this size: five regular labels plus five guest slots reserved for seasonal brews. Lunch is a great deal - Y900 gets you an excellent kaisen donburi with anago, salmon and negitoro. Dinner runs around Y3500 with drinks.
New - Breadworks: Tennozu Isle
Luxuriously spacious and modern in feel, this combination bakery-cafe is a comfortable place to relax with a coffee and pastry, or a quiche, cup of soup and salad. There's also a bit of outdoor seating overlooking the adjacent canal. Take-out breads include tempting savory creations like gorgonzola-walnut and bacon-rosemary rolls, as well as focacia, whole-grain loaves, bread made with beer yeast (from TY Harbor Brewery next door) and assorted pastries and cakes.
Brews News #100
Reviews of Preston Ales and Nagano brewpubs in the July/August issue of our Japan beer newsletter.
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of cooking, heating of microwaves and baking, broiling of convection ovens.

Following are some of the other advantages of microwave convection oven:

There are heating and cooling switches, which heat and cool the food perfectly.

The nutrients are preserved and the actual taste of the food also remains same.

A minimum quantity of oil is required for cooking any type of dishes. This is good for health.

The oven operates at much lower temperature and leads to 20% decrease in cooking time compared to other ovens.

Microwave Convection Ovens - Precautions

While you are cooking in the microwave convection oven you should follow certain rules, which are as follows:

Avoid metal cookware or foil that can cause arcing inside the oven.

Closely regulate the cooking to reduce over cooking.

Use a damp cloth to wipe off the food before it gets baked and stuck to the oven walls.

If you still don’t have the microwave convection oven, then hurry up and get yourself this oven to provide wonderful dishes to your family and friends.

Do you know what type of oven is best for your needs? You will be amazed at the variety, strengths and weaknesses you can learn about ovens by visiting: Poking Around The House