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  2. How to Convert Your Favorite Recipes for a Convection Oven - AOL

    www.aol.com/convert-favorite-recipes-convection...

    Plus, how convection vs. conventional oven cooking differ.

  3. Cooking weights and measures - Wikipedia

    en.wikipedia.org/wiki/Cooking_weights_and_measures

    Conversion table for drinking vessel–⁠based British culinary measurement units and their metric and US customary equivalents 1 tumbler 1 breakfast cup 1 cup 1 teacup 1 coffee cup 1 wine glass 10 fluid ounces / ⁠ 1 / 2 ⁠ pint 8 fluid ounces / ⁠ 2 / 5 ⁠ pint 6 fluid ounces / ⁠ 3 / 10 ⁠ pint 5 fluid ounces / ⁠ 1 / 4 ⁠ pint

  4. How to Grill Brats Perfectly Every Time - AOL

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  5. How do you prep bratwursts for cooking on the grill? Why a ...

    www.aol.com/lifestyle/prep-bratwursts-cooking...

    With pre-cooking complete, it's finally time to fire up the grill: Remove the brats from the brine and place them on the rack at a temperature of around 400 to 450 F for five to eight minutes.

  6. Convection oven - Wikipedia

    en.wikipedia.org/wiki/Convection_oven

    A convection oven (also known as a fan-assisted oven, turbo broiler or simply a fan oven or turbo) is an oven that has fans to circulate air around food [1] to create an evenly heated environment. In an oven without a fan, natural convection circulates hot air unevenly, so that it will be cooler at the bottom and hotter at the top than in the ...

  7. Oven temperatures - Wikipedia

    en.wikipedia.org/wiki/Oven_temperatures

    Custards require a slow oven for example, bread a moderate oven, and pastries a very hot oven. Cooks estimated the temperature of an oven by counting the number of minutes it took to turn a piece of white paper golden brown, or counting the number of seconds one could hold one's hand in the oven. [ 3 ]

  8. 10 Convection Oven Recipes, Plus How to Get the Most ... - AOL

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  9. Carryover cooking - Wikipedia

    en.wikipedia.org/wiki/Carryover_cooking

    Carryover cooking (sometimes referred to as resting) is when foods are halted from actively cooking and allowed to equilibrate under their own retained heat.Because foods such as meats are typically measured for cooking temperature near the center of mass, stopping cooking at a given central temperature means that the outer layers of the food will be at higher temperature than that measured.

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