Re: [CH] Recipe Challenge....

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In a message dated 08/06/2000 10:19:02 AM Pacific Daylight Time, 
dougandmarie@home.com writes:

<< Convection oven is always faster , but I always use a chef's thermometer to
 about 170F. >>

Thanks for the tip.  My new kitchen not only has a large oven that can cook 
convection, the microwave can too, and has one of those probes.  It would fit 
a chicken perfectly, may have to try it out with the bird that's in the 
freezer.  After I use the "auto defrost" feature, where you tell it what you 
have and how many pounds and it programs itself to defrost just the right 
amount of time.

Darn thing's smarter than I am!

Marilyn

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