Convection Oven Tips

When using a convection oven instead of a conventional oven, set the temperature 25 degree lower than usual, and reduce the cooking time by 25 percent. Discover the nuances of cooking in a convection oven with help from a professional chef in this free video on cooking techniques.

Promoted By Zergnet

Video Transcript

Hi, I'm Michelle Karam with Dishes by Michelle in Los Angeles, California. I'm here today to talk to you about tips with using a convection oven. Well first let me tell you what a convection oven is. A convection oven is an oven that has an additional fan in there that once turned on, will generate and disperse heat evenly throughout your oven. It creates one continuous flow of hot air that is going through the cavity of your oven. So the basic rule of thumb with cooking with a convectional oven is you're going to cook your foods at about 25 degrees lower heat than you normally would with a conventional oven. If you had something that would cook on 375, you would cook it on 350. If you had something that was cooking on 450, you'd cook it on 425 and so on and so on and that also will save you on some energy when you're cooking to make it more efficient. Another tip is that you will cook your foods about 25 percent faster than you normally would with a conventional oven. The reason being once again is that high heat that's going on in there and circulating creates more of a hot atmosphere for it to cook faster. Another tip when cooking with a convectional oven is you can place it on just about any rack in the oven and the reason being is there is heat circulating all throughout that entire oven cavity and since there is no hot spots or cold spots it doesn't matter where you really place it. Another great benefit or tip of cooking with a convectional oven is you should use a pan that's a little bit more shallow or low sided because you want that heat to cover over your foods or pastries or cookies more evenly because if you had something that was higher up it would kind of block it and that way you wouldn't get that true crisp and golden brown and lastly another tip of cooking with a convectional oven is you want to use bakeware that is light or bright. Something that is darker will cause something to cook and crisp up and become more brown on the bottom before the top has finished cooking so that's the reason for using something that's lighter or brighter. It's more conductive to the heat that's flowing in the oven. I'm Michelle Karam. Thank you so much for watching my video on convection oven tips.


Is DIY in your DNA? Become part of our maker community.
Submit Your Work!