Frequently Asked Questions
Is there a difference in oven temperatures when using a convection oven?
If a recipe calls for baking something 30 minutes at 350°F in a conventional oven, how does that translate for a convection oven?
A recipe calling for a cake to be baked at 350°F (175°C) for 30 minutes in a conventional oven, should be baked at 320°F to 325°F (160°C) for 30 minutes, or alternatively, 340°F (170°C) 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°F to 30°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 (205°C) for 50 minutes should be cooked at 400°F (205°C) 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
Information Source: Keidel.com.
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