There was a time when only large commercial kitchens used convection oven cooking. Now everyday homeowners can choose from many models of residential grade ovens that have convection oven features. A convection oven has one or two fans that circulate the hot air in the oven. This heat circulation generates more even and quicker cooking. In general, a convection oven can cook about 20 percent more quickly than a conventional oven. Add this to my Recipe Box.
Adjustment of Temperature
When cooking with a convection oven rather than a conventional oven, you must adjust the temperature. If the recipe is designed for a conventional oven, set the temperature 25 degrees below the recommended temperature. The circulating hot air will cook your food more quickly than a regular thermal oven.
Adaptation of Cookware
When cooking with a convection oven, you may need to use different cookware to take advantage of the benefits. First, if roasting, use a pan with a lower lip. A tall-sided pan may prohibit the hot air from circulating evenly around the item you are cooking. If you are cooking with parchment paper on a cookie sheet, you may want to use some dry beans or stainless steel spoons to hold the paper down at the edges. The fan of the convection oven will lift the paper and fold it over your food if it is not secured.
Reduction in Cooking Time
You will have to reduce the amount of cooking time for each item you cook with a convection oven. Even with the 25-degree reduction, cooking times will be reduced by minutes, or even hours for larger items. The best way to determine if your convection-cooked item is finished is it to leave the oven light on to inspect the browning process. Also, use an oven thermometer for meats and seafood. While cookies and muffins may cook a couple of minutes quicker in a convection oven, a full turkey or roast beef may take 30 to 45 minutes less to cook.
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