Convection Cooking Tips:
1. ALWAYS PREHEAT OVEN BEFORE PUTTING FOOD IN OVEN!!!
(unless your recipe directs otherwise)
2. If your original conventional recipe baking time is less than 15 minutes,
keep the original baking time but reduce the temperature by 25-30 degrees F.
3. As with any recipe, check the food about 5-10 minutes before the expected
finish time, due to variables such as the temperature of the food when first placed
in the oven, quantity of food in the oven, your preferred level of doneness, etc.
4. The more food in the oven at one time, the longer the cooking time.
Some folks recommend preheating any oven at 50 degrees F above the
desired temperature, then turning the temperature control down to the
once you put the food in and close the door.
This is because an oven can lose one degree per second that the door is
open. The average loss is about 50 seconds.
6. The choice of when to use a convection oven and when to use
a conventional oven with radiant heat often depends on
the cooking container rather than the food.
The whole point of convection cooking is to have
the fan circulating the heat around the food.
Casserole lids and high-sided cooking pans block the heat from circulating
around the food and prevent the oven from cooking efficiently.
A few rules of thumb for best results:
Cookie sheets use convection oven
Shallow pans (inch sides or so) use convection oven
Anything covered (including roasting bags) use conventional oven
Deep roasting pans use conventional oven