Oven Time Vs. Convection Oven Time

Traditional ovens cook foods at higher temperatures than convection ovens.

Using a convection oven requires modifications in recipes. Certain types of dishes cook better in convection ovens than others and modifications in temperatures or cooking times are required.

Baking Time Reduction

Some cooks note the recommended temperature for traditional ovens and reduce the baking time based on experience, recipe recommendations or manufacturers' guidelines. This approach requires experimentation to achieve optimum results.

Basic Temperature Conversion

If only temperatures are altered, the general rule is convection ovens should be set to bake at 25 degrees Fahrenheit cooler than those recommended for conventional ovens.

Preferred Conversion Steps

Combining temperature reduction with shorter baking times is the approach many cooks and bakers find most satisfactory when using convection ovens.

Food and Pan Considerations

Since convection ovens cook foods between 25 and 30 percent quicker by forcing hot air around the food containers, foods cooked in shallow pans or on baking sheets fare best through convection oven cooking. Dishes cooked in deep dishes or pans or that require covers or lids turn out better when cooked in conventional ovens.

References

• Gourmet Sleuth: Oven Time Vs. Convection Oven Time
• Epicurious: Oven Time Vs. Convection Oven Time