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Tips For Convection Oven Cooking
Here are some tips,
adapted from
Sunset Magazine on
making recipe cooking time adjustments when using a convection oven.
General guidelines
Manufacturer Guidelines
Follow the recommendations from
the manufacturer of the oven. Your oven typically shipped with a user guide.
It is a good idea to familiarized yourself with the specifics for your own
oven. If you don't have a user manual then try contacting the
manufacture to obtain a copy. Many provide printable copies online.
Air Circulation
Air circulation is important. Don't cover racks with foil. Allow 1 to 1 1/2
inches around pans (also above and below pans for multi-rack baking).
Use Proper Pans
For maximum browning, use pans with low sides, and rimless cookie sheets.
Many ovens come with special pans and racks that lift roasts so air flows
all around. If possible, place the long sides of the pan parallel to the
oven door.
Cakes, cookies, muffins, quick breads, yeast breads
A convection oven produces more even browning, slightly greater volume, and,
sometimes, a lighter texture.
Reduce oven temperature 25 |degrees~ from conventional recipes. Preheat
oven. Cooking time may be the same or 10 to 25 percent less than in
conventional baking.
For most baked goods, temperature adjustment is critical to the texture: the
moving hot air cooks the outside first and could solidify the structure
before it has a chance to rise, producing a heavy, dense result.
Convection ovens are great for baking multiple pans of cookies at one time.
A standard oven requires switching pans midway to achieve consistent
browning and cooking time but because the convection oven provides circulating hot air;
cookies bake evenly without changing pan positions, and in a slightly
shorter time. Depending on your oven you may be able to fit four or five
pans at one time.
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Cakes
If your cake is very dense or large then you may need to reduce the temperature
slightly more. At lower baking temperatures, you may not save any time; in
fact, it may take longer than in a regular oven. With loaf-size cakes and
quick breads, especially, there is little time saved. Yeast breads may bake
faster.
Cake Baking Trouble Shooting
If the surface is well browned but hard and dry, and rising is uneven,
reduce the oven temperature slightly more, and check earlier for doneness.
For pale color and low volume, increase temperature slightly. Check the
manual; some ovens provide a setting that gives extra top or bottom browning
suitable for some baked goods.
Roast meats and poultry
Preheating is not necessary. Place meats on a rack in the roasting pan for
better browning. Roasting time may be 20 to 30 percent less than in a
conventional oven if temperatures aren't reduced. Some ovens offer a special
roasting mode that provides top and/or bottom browning or an initial surge
in heat in addition to the fan. These modes make it easy to get optimum
results in a shorter time.
Small Roasts or Unstuffed Poultry
Do not reduce oven temperatures for small pieces, skinny roasts, or
unstuffed poultry. In our tests, we roasted a 3 1/2-pound chicken at 375
|degrees~. In about an hour, about 20 percent less time than for
conventional cooking, it was beautifully browned, with succulent flesh.
Dense Roasts & Stuffed Turkeys
For large, dense roasts and big stuffed turkeys, you may need to reduce the
temperature 25 |degrees~ during part or all of the roasting time. When you
lower the temperature, the meat may be juicier and shrink less, but it will
take longer to cook.
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