Convection oven cooking tips

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10,008
Location
Upstate NY
I just switched from a electric range to a gas range with a convection oven. I've heard the usual "reduce cooking time by 25%" and "reduce temperature by 25*F". Any other tips to cooking with a convection oven?
 
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8,174
Location
The Midwest
Homemade pizza's turns out waaaaaaaaay better baked in a convection oven. Lots of things turn out better in a convection oven. My tip is to try baking things you've possibly been missing out on.
 
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Location
Frisco, TX
Many modern convection ovens actually adjust the time/temp down for you automatically. I suggest you consult the manual. My parents' GE Profile (about 10 years old at this point), actually says to just enter the normal cook time and temperature and it will decrease it to account for the convection.
 
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wi
Originally Posted By: skyactiv
Homemade pizza's turns out waaaaaaaaay better baked in a convection oven. Lots of things turn out better in a convection oven. My tip is to try baking things you've possibly been missing out on.
This +1
 

sciphi

Thread starter
Messages
10,008
Location
Upstate NY
Drat! I was hoping to avoid cracking the owners manual! grin Will peruse the manual and see what it says about this. I'm interested in trying it out with some zucchini bread.
 
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1,761
Location
PA
We have a Jenn-Air convection oven. One of the coolest thing about it is that it is a great dryer. My wife dries a lot of sliced tomatoes in it, Fake "Sun dried" Tomatoes smile
 
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43,676
Location
'Stralia
Best tip I can come up with for changing cooking appliances full stop is take a couple of old faithfuls, like a roast chicken and baked vegetables, a home made pizza dough, and simple bread/beer bread (and if you are inclined, a couple packet cakes) and put it through it's paces. Reason is that if you cook some simple stuff that you've got experience with, you'll feel how the new one works differently quickly.
 
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6,367
Location
Midwest
We've had a gas convection oven for almost 20 years now, and it is far better and faster than non-convection ovens. If done correctly, they also eliminate hot and cold spots in the oven. It takes a bit of experimentation, but if you really enjoy cooking, once you get used to it you'll never want to go back.
 

sciphi

Thread starter
Messages
10,008
Location
Upstate NY
Update: The zucchini bread came out perfectly. I slightly undercooked a batch of cookies, but not horribly so. They're quite chewy instead of slightly crispy. I'll eat them either way!
 
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