psiluvu
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Posts: 3,217 
Location: Canada's Capital
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Post by psiluvu on Feb 16, 2017 15:09:47 GMT
We finally replaced our stove and our new oven has the ability to be both a regular and convection oven.
The instructions say lower the heat by 25 degrees and the time by 25%. Is that all I need to know? Can anything be baked/cooked in a convection oven? Is the benefit the shorter cooking time?
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paigepea
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Location: BC, Canada
Jun 26, 2014 4:28:55 GMT
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Post by paigepea on Feb 16, 2017 15:14:37 GMT
I feel that's all you need to know. I don't always reduce temp but I have to reduce time. Depends what I'm making.
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Kerri W
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Location: Kentucky
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Post by Kerri W on Feb 16, 2017 15:25:02 GMT
Here is a good article. I don't use the convection feature for everything. I basically use it like this article says. My oven automatically reduces the temp by 25 degrees when using the convection option. I have noticed with something like cookies that only bake for 9-10 minutes, the time really doesn't need to be decreased. I might do the lower side of the range instead of the higher, so 9 instead of 10, but I wouldn't decrease by 25% going down to 7 minutes.
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Post by crazy4scraps on Feb 16, 2017 15:29:37 GMT
Our house came with a dual oven (conventional and convection). I almost never use the convection setting because I'm not really sure what the real benefit is either.
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amom23
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Post by amom23 on Feb 16, 2017 15:32:39 GMT
Convection works great for things like French fries. The air circulates and gets them all crispy.
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Post by Darcy Collins on Feb 16, 2017 16:09:32 GMT
Convection works great for things like French fries. The air circulates and gets them all crispy. I agree - I don't like it for other things, I think it creates a hard layer on some baked goods |
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Post by Delta Dawn on Feb 16, 2017 16:21:52 GMT
I have 3 convection ovens. The slide in is convection, the microwave is convection and so is the toaster oven. We used the big oven on convection maybe 3x in 12 years. We didn't find the meat we made any better. It was a non-event and know how to cook without it.
We don't even use the oven very often. I cooked stew, prime rib and a turkey since December so it doesn't get a lot of use. I use the BBQ all the time and I have a burner on the side of the BBQ outside so the house doesn't smell like food. (My mother used to hate the smell of food cooking so I just got used to cooking outside. We don't get much snow and last night it was about 13C and sunny outside so it's perfect BBQ weather!)
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perumbula
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Location: Idaho
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Post by perumbula on Feb 16, 2017 16:26:16 GMT
For me the biggest advantage is being able to bake multiple trays of cookies at once. I rotate the pans once in the middle of cooking and they come out perfect. I don't use the convection setting much otherwise. I don't think my convection element is as strong as the main element though. I find things take quite a bit longer on the convection bake setting. That isn't the case for the convection roast setting, however, my Thanksgiving turkey was done an hour ahead of schedule.  No idea what the difference is between the two settings on my oven. |
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Post by mikklynn on Feb 16, 2017 17:00:14 GMT
Convection works great for things like French fries. The air circulates and gets them all crispy. Good to know. I've never used the feature! |
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milocat
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Post by milocat on Feb 16, 2017 17:17:52 GMT
I don't adjust anything, except for cookies which bake for such a short time. But I find that those are open to interpretation anyway because it depends on what size you make them more than which oven setting you use. I just like it because I can put multiple things in and not worry that the thing on the bottom rack is too close to the heat.
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Post by Bitchy Rich on Feb 16, 2017 18:07:31 GMT
My oven automatically adjusts the temp by 25 degrees when I use the convection setting.
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No idea what the difference is between the two settings on my oven.
