Convection Cooking

You can cook anything in a convection oven that you can cook in a traditional oven. It's not hard to learn how to use a convection oven, and there are quite a few benefits over the standard oven. The main benefit is that you can cook most things faster. True, a microwave oven can cook anything faster; but a convection oven will give you the same results as a traditional oven, no rubbery chicken or gray-colored beef.

Function

A convection oven functions by circulating hot air while cooking food, generally, at a lower temperature. The air circulation cooks the food faster and more evenly than a traditional oven, which heats from the bottom (baking) or top (broiling). A convection oven cooks so efficiently that you can fill the oven with different dishes, as long as you leave an inch of space between all the food and the walls of the oven for air circulation.

Rule of 25

If you memorize these two rules, you can adapt any recipe with convection oven directions. Adjust the temperature down 25 degrees F from a traditional oven recipe. For example, if the recipe calls for a preheated oven of 350 degrees F, turn your convection oven to 325 degrees F.

You will also need to reduce the time of cooking from a traditional oven recipe to 25 percent less. If your traditional recipe calls for your dish to be cooked for an hour, reduce it by 15 minutes. Of course, you will always want to check, just as you would in a traditional oven, to make sure your food is cooked to your preference. Use shallow pans in the convection oven whenever possible. Air circulation will be better, cooking your food more evenly.

References

• Today's Concept
• Fine Cooking

Resources

• Convection Oven Recipes

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