Convection Oven Cooking Tips
A convection oven uses a fan to force hot air movement in the oven. Moving air heats the food more efficiently and evenly, cooking the food faster at a lower temperature. Professional cooks prefer convection ovens because of their efficiency and superior results. Breads are lighter and roasts retain their juices while requiring less time and energy. Does this Spark an idea?
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Cooking Pans
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It is important to choose cooking pans that allow for air circulation around the food. Place the food in the oven in a position that leaves room for air circulation around all sides. Deep casserole dishes and dishes with lids are better suited to a conventional oven.
Cooking Times
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Reduce either the cooking time or the temperature when using a recipe written for a conventional oven. Sometimes you can reduce both. For recipes that call for baking times of less than 15 minutes, cook for the full time and reduce the temperature by 25 degrees. Watch the food carefully during the last few minutes. Recipes that require longer baking times can be baked at a lower temperature or for less time.
When decreasing the temperature, start by reducing the temperature by 25 degrees and watch the food carefully during the last quarter of the cooking time. When cooking at the recipe-recommended temperature, you can expect the food to cook 25 percent to 30 percent faster.
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Baking
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Convection ovens shine when baking cakes, cookies, muffins and breads. Baked goods tend to rise better and have a lighter texture than those baked in conventional ovens.
Always preheat the oven when baking, unless the recipe advises otherwise. If you're using a conventional recipe, reducing the oven temperature by 25 degrees. Bake as usual, but expect the cooking time to be reduced by 10 percent to 25 percent, even with the reduced temperature.
If the baked goods don't rise properly or are too dry, reduce the oven temperature a little and bake for less time. Increase the temperature slightly if your baked goods do not brown well.
Meats and Poultry
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Place meats and poultry on a rack in a shallow roasting pan. If your oven has a roast setting, use it for better browning. Roast most meats at the recommended temperature for only 70 percent to 80 percent of the recommended time.
When roasting large pieces of meat or stuffed turkeys, start the roast at the recommended temperature and then reduce the temperature by 25 degrees about a quarter of the way into cooking. The meat will brown well and retain more juices as it cooks at a lower temperature. The meat usually will require the full cooking time or perhaps even a little longer at the lower temperature. Use a meat thermometer to determine when the meat is done.
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