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Cooking with Convection Ovens.
Q: If a recipe calls for baking something 30 minutes
at 350 in a conventional oven, how does that translate for a
convection oven?
A: A recipe calling for a cake to be baked at 350°
F. for 30 minutes in a conventional oven, should be baked at
320 to 325° F. for 30 minutes, or alternatively, 340°
F. for 25 minutes in a convection oven.
Although the same recipes will
work on a convection oven as in a standard oven, there are some
guidelines that should be followed for best results:
When baking, oven temperature
should be reduced by 25° F. Times will be approximately the
same to a few minutes less than the recipe or package recommends.
Preheating is recommended if the recipe calls for it. Alternatively,
temperatures can be lowered slightly, and cooking times reduced
proportionally.
If the original conventional
recipe baking time is less than 15 minutes, this time should
be kept the same but the temperature should be reduced by 25
to 30 degrees F.
When roasting, temperatures stay
the same, but the cooking time should be reduced. The time savings
will depend on the size of food being prepared. Pans with high
sides should not be used. The sides interfere with optimal air
circulation and can decrease browning. (Preheating is not necessary
for roasting.)
For example: A recipe calling
for a roast to be baked at 400° F. for 50 minutes should
be cooked at 400° F. for approximately 30 to 35 minutes.
As with any recipe, the food
should be checked about 5 to 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 being cooked, individual
preference, etc. The more food in the oven at one time, the longer
the cooking time.
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
Enjoy the recipes,
Hope Pryor, Owner and Publisher
of CooksRecipes.com.
Information Source: Keidel.com.
Click here for more helpful information on Convection
ovens.
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Hope Pryor is the
owner and publisher of CooksRecipes.com and editor of its enewsletter,
The Daily Recipe. She has had several years of schooling in the
home arts and cooking and has over 30+ years of hands-on experience
in her own kitchen mastering her cooking skills which earned
her a reputation as an excellent and knowledgeable cook among
family, friends and associates. |
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