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Just discovering using the convection oven setting on my oven. I can cook a lot more food and stack it up on multiple trays and it cooks even about 10-20% faster! So far I made sweet potatoes and kale chips using the convection oven setting. Can you use the convection for all recipes? Anything you recommend NOT using it for? Do you need to cut cooking time by 10-20%? Is convection cooking okay for meats as well? |
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I use my convection setting all the time, usually for foods I want to be crisp...yam fries, roasting whole chickens (in under an hour)...that kind of thing. |
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I also do most of my oven cooking/baking using the convection setting. I haven't had it fail me yet. |
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I love convection when it is available- cooks almost as fast as a microwave but browns like an oven. Tonight I did cornish game hen in a Jet stream oven- an electric device that cooks similar to convection. The skin was crispy and the meat was moist.
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I don't have a convection oven now but I had a convection/microwave years ago and I quickly stopped using the microwave because convection produced regular-oven results only much faster. As I understand it, convection ovens simply use a fan to circulate air for more even heat, so I don't know what problem anyone could have with it and it's always great to save a little time without sacrificing results. I'll check back to see if my "knowledge" is obsolete. :-)) BTW, I made lots of different meats with great results, not to mention "fast" baked potatoes. |
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Convection is great, circulates the heat well! Generally the rule is, decrease the temperature of your oven 25 degrees F from what the recipe calls for, unless the recipe specifies that it is for a convection oven (most aren't for convection). |
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