How to Bake in a Convection Oven
A convection oven cooks and bakes food by circulating hot air around it. A convection oven also uses lower heat than a standard oven. Due to the circulation of the hot air, though, food tends to cook and bake more rapidly and evenly. Baked goods, such as cakes, pies and pastries, will turn out flakier and more evenly browned in a convection oven. Just as there are differences between how convection ovens and a traditional ovens work, there are different techniques you must learn in order to bake in a convection oven. Does this Spark an idea?
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Instructions
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Preheat the convection oven. When you bake in a convection oven, you should set the temperature about 25 degrees lower than what is called for in the recipe. This will allow the food to bake all the way through without burning or drying out on the outside.
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Use a pan or baking sheet with low sides, such as a cookie sheet without raised edges. Opt for shiny metal pans and sheets, which will reflect heat to prevent over-browning and help the food bake evenly and completely.
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Place the pan or sheet in the center of the oven rack with the long sides parallel to the door and back of the convection oven. Make sure that there are at least 2 inches ace between the pan and walls or door of the convection oven to ensure proper airflow and even baking.
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Cover the bottom of the inside of the convection oven with foil if you are concerned about batter or fillings spilling over due to the use of more shallow pans and baking sheets. Do not cover pans or baking racks with foil when using a convection oven, however, as this will prevent the necessary airflow.
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Remove the item from the convection oven 10 to 25 percent early if you are baking a single item. Denser baked goods, such as bread or cake, will bake much more quickly. Pastries, pies and cookies will likely bake a little faster than in a traditional oven. If you are baking several items at once, however, the convectional oven may actually take more time.
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