Tip of the Day: How to cook with a convection oven

[Food Network Fan]

Tip of the Day: How to cook with a convection oven

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Many people buy ovens, ranges, and microwaves with convection capability but don't take advantage of that feature. If you've shied away from using your convection oven, here's how to become a confident convection cooker. In standard ovens, the heated air rises in the oven cavity and the cooler air settles. In convection ovens, a fan constantly circulates and mixes the air within the cavity. As a result, convection ovens heat more quickly and cook faster. Note that some convection ranges run the fan more slowly for baking and faster for roasting. Heating can be uneven in standard ovens because the temperatures might not be uniform throughout the cavity. But with convection ovens, the fan is supposed to make the temperature more uniform throughout the cavity and result in more evenly cooked food. (That's not always the case, as our tests over the years have shown.) The best way to become a confident convection cooker is to try out your favorite recipes using the feature. Read your owner's manual or look on the manufacturer's Web site for specific cooking guidelines. And consider these convection-cooking tips from Jenn-Air: BAKING• Lower the temperature indicated in the recipe by about 25*F but cook for the indicated time. • For cookies and cakes, use shiny, bright aluminum or steel pans. They reflect heat and allow for more delicate browning. • For breads and pies, use dark or dull aluminum or steel pans. They absorb heat and result in darker browning. ROASTING• When roasting meats, cook according to the indicated temperature but cut cooking time by about 25 percent. • Use pans with low sides so the circulating hot air can work its magic. Otherwise food won't brown as well. • Don't use a lid. It prevents the circulating air from reaching the food. When cooking in a full oven, pay attention to how the food browns, as you might still have to rotate the pans to ensure even cooking.—Kimberly Janeway Essential information: You'll find ranges with convection ovens in our latest report and other cooking time-savers in our coverage of cooktops and wall ovens. Tell us about your experiences with convection cooking by posting a comment below.

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[Bentley Green]

Mine is the Thane Halogen Countertop Convection Ovin.

But it's just as good and cooks incredibly fast.

[ibcheft]

I have always wanted to try a convection oven, I know when I do the new kitchen it will have one in it. What I wondering if I want it in both plan on having duel ovens. Really guess I should, that way I have to option to use it or not to. To those who bake a lot does it improve the overall dish or just make it faster to cook ?

[Food Network Fan]

I have it but never seem to think about using it. Maybe I will try it with my cookies and see how it does so I can report back.

[Bentley Green]

I have always wanted to try a convection oven, I know when I do the new kitchen it will have one in it. What I wondering if I want it in both plan on having duel ovens. Really guess I should, that way I have to option to use it or not to. To those who bake a lot does it improve the overall dish or just make it faster to cook ?

It DOES improve the overall dish and it DOES cook fast.

Reason being is the powerful fan and heating element which helps swirl super-heated air all around the food, making breads and cakes as well as roasts brown evenly and taste good.

[Food Network Fan]

I think we all read that in the article. He's asking for personal experiences using it yourself.

[Bentley Green]

Oh, sorry.

Well, I like mine and it does a wonderful job on roast chicken, roast pork and roast beef!
I've also baked roles and biscuits, along with casseroles and broiled fish.

I wouldn't trade it for the world!

[bakerman]

I have only used commercial convection ovens. One thing that I noticed is things like drop cookies where you want the dough to melt, can be a problem in a convection oven because the outside is cooked almost instantly and they don't always spread. I am not sure if this is because of the powerful fan in a Blodgett oven, a home convection may be different though.





I would be interested to know others experience with home convection ovens as well. When we buy a home in the future it would be nice to know if it is worth the premium, if we need to replace the appliances.

[GB2002]

Bakerman: I have a built-in double oven with pretty blue insides. The top oven has convection and even has an "easy convect" setting for baked goods plus a regular convect setting. But I don't bake, so I can't offer any feedback. Come on down and try it out. You can start with those gingersnap cookies... Just stop in on the way to AB's Miami gig.

[Pluff Mudder]

I think I use the convection settings on my range's oven more than the regular settings. My Dacor has the convection bake, broil, roast and true convection settings. Things brown more evenly and I find I don't have to rotate dishes as much when using it like you did in a reg. oven. Plus, I love the quicker bake times.

Mac... I've not had any problem with drop cookies not spreading. I use a disher to scoop my cold cookie dough on to the sheet pans coated with either PAM or parchment paper.

Another thing I like about the convection is heating up leftovers. They don't tend to be dry like they do a lot of the time in a reg. oven. And, to me... it seems meats are more moist when roasted in the convection.

And, with the true convection setting, I can bake fish and bread at the same time and not have to worry about the bread smelling like fish.