Convection Vs. Standard Oven Temperatures

Pizzas baking in an oven.

Convection ovens have been in use for decades in commercial, industrial and restaurant applications. Residential use began in the early 1970s when the Jenn-Air company introduced the first convection oven for the home. Convection ovens had not been as popular as conventional ovens until recent years, mostly because they tend to cost significantly more than similarly equipped conventional units. However, convection ovens offer many advantages, not the least of which is the ability to cook foods in less time and at reduced temperatures.

Convection Ovens

Convection ovens work in much the same way as conventional ovens, with one key difference. The addition of a high-speed fan for circulating the air inside the oven improves all aspects of the oven's performance. Convection ovens may be electric-powered or gas-powered, like conventional units, but usually have an added burner or element that is paired with the fan. The fan is normally covered by a shroud that serves two purposes: protecting the fan and directing the air in a manner that promotes consistent circulation.

Effects of Circulating Air

The circulating air in a convection oven allows heat to be transferred to food more efficiently. Air is a poor conductor of heat. When the air is circulated around the food, it cooks food more evenly and faster than in a standard oven. Think of blowing on food to cool it. Convection ovens rely on the same principle to heat food faster. This has many benefits. Meats roast much better in a convection oven. Moisture is retained better as the food forms an outer crust and foods come out juicier and more flavorful.

Temperatures for Baking

These improved cooking characteristics allow foods to be cooked at lower temperatures in a convection oven, while requiring no additional cooking time. Alternatively, the temperature may be left at the same setting, and cooking time reduced. Most foods may be cooked at a temperature of approximately 25 degrees Fahrenheit lower than in a conventional oven. Baking recipes in particular should use lower temperatures to avoid burning. Baking times should be about the same. Preheating should be done if the recipe calls for it.

Temperatures for Other Cooking

Many recipes may be followed by either reducing the temperature 25 degrees or reducing cook times by 30 percent. However, roasting meats generally benefit from reducing cooking times instead of lowering temperatures. This is because the higher temperature is desirable for browning the outside of the meat and sealing in juices and flavors.

Effects of Types of Pans and Dishes

Convection ovens really work well with pans and baking dishes with a reflective quality. Dark or dull finished metal pans will transfer heat very well and may burn food. Dishes that are deep enough to enclose the food except on the top will cancel out the convection oven's benefits of faster cooking. All convection cooking should be done in a pan or dish that is as shallow as possible to contain the food.

References

• Keidel.com: Convection Ovens and Cook Temperatures
• Select Appliance.com: Convection Oven Information