A convection oven saves time and energy when roasting or baking.
In cooking, convection means to move the flow of air around what is being cooked. Convection ovens are popular as an energy-efficient means of roasting and baking because the cooking time needed in the oven is less than that of conventional ovens. The temperature required to fully cook the food is also lower. Food is cooked or heated evenly and no "hot air pockets" form due to a fan circulating the air inside the oven. What this means is that your Thanksgiving turkey will be crispy on the outside and juicy inside. Does this Spark an idea?
Temperature
The required cooking temperature in a convection oven is lower than that used in a conventional oven. Stagnant air takes longer to heat. With a fan pushing the warm air around the cavity of the oven, the food is heated more quickly. The faster the air moves, the more heat is created. To compensate, the oven temperature is set lower to achieve the same cooking temperature as in a conventional oven. A roast will be done and well browned in about 25 percent less time than in a conventional oven.
Time
Since warm air constantly circulates around the food, the cooking time for a roast in a convection oven is between 25 percent and 30 percent faster than that of a conventional oven. The moving air also browns all sides evenly. Unlike conventional ovens where the top and bottom racks receive the most heat, all racks in a convection oven get the same amount of heat. Consequently, all racks finish at the same time and with the same doneness.
The Right Roasting Conditions
The flatter the baking dish the more quickly and evenly a roast will be cooked. Dishes with tall sides prevent the air from circulating completely around the meat. Use a pan with 1 1/2-inch sides. Also, do not protect the baking racks with aluminum foil, as this will obstruct the air flow.
Converting Recipes
There are three ways to compensate for the difference in cooking time necessary when using a convection oven. The temperature within the oven can be reduced by 25 degrees. Roast at the temperature required in a normal oven, but for a shorter period of time. Or, use a combination of both by cutting the temperature and cutting the cooking time. An internal thermometer will help determine when a cut of meat is cooked to your specifications. Experimentation is the best way of determining what works best in specific convection ovens, but in general, less -- less temperature and less time -- is best.
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