Cook in Tabletop Convection Ovens
Before cooking with a tabletop convection oven, check how it heats air. Not all convection ovens, tabletop or otherwise, use what the appliance industry calls "true convection." For "true convection," ovens have a third heating element that specifically heats air that comes into the oven before fans blow it around. A fan that blows cold air around in your hot oven may technically still be called convection, but it will not perform as a true convection oven would. Unfortunately, according to Fine Cooking magazine, true convection is less common in tabletop convection ovens. Does this Spark an idea?
Instructions
1. Understand the difference between convection and radiant heat cooking. Convection moves heated air around your food, constantly exposing it to a moving source of heat. With radiant heat, heat from the heating element simply radiates outward, filling the cavity of your oven. Convection cooks about 25 percent more quickly and at a slightly lower temperature than conventional radiant heat ovens.
2. Cook a recipe you know very well as your first recipe using your tabletop convection oven. That way, you will know exactly what you are looking for with sights, smells, and even sounds of doneness.
3. Adjust the oven temperature downward by about 25 degrees from the conventional oven temperature called for in your recipe.
4. Begin checking your food about 20 minutes before the conventional recipe's suggested finish time. Continue checking every 5 minutes or so; if possible, check visually through the oven door to avoid opening the oven and letting the heat out unless you need to make adjustments or stop cooking.
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