Convection Oven Conversion Guidelines : General Convection Oven Recipe...

Wed, 17 Feb 2010 23:34:46 +0000

Author: rpodcamper.com
Subject: 1113
Posted: 17 Feb 2010 at 11:34pm

General Convection Oven Recipe Conversion Guidelines

There are three commonly accepted methods of converting recipes from conventional oven baking to convection oven baking.

Bake at the same conventional oven temperature but for a shorter period of time.
Bake for the same length of time as you would using a conventional oven but reduce the temperature by 25 degrees.
Bakefor a slightly shorter period of time and a reduced temperature. Thistends to be the most successful method for most ovens.

When Should Convection Cooking Be Used Rather Than Conventional Cooking

Foodscooked in a convection oven cook about 25% - 30% faster than aconventional oven as the hot air is forced around the food. Foods tendto have less moisture loss and fewer nutrients are destroyed in thecooking process.

One of the most important factors whendetermining which cooking method is most appropriate for your food isthe type of dish or pan you are cooking in. If the cooking containerblocks the flow of air around the food then there is no use in usingconvection cooking.

Convection Cooking Is Good For

Cookie sheets
Shallow pans

Convential Cooking Is Good For

Covered casseroles, pans or dishes
Deep roasting pans

More Convection Cooking Tips

Manufacturer Guidelines
Followthe recommendations from the manufacturer of the oven. Your oventypically shipped with a user guide. It is a good idea to familiarizedyourself with the specifics for your own oven. If you don't have a usermanual then try contacting the manufacture to obtain a copy. Manyprovide printable copies online.

Air Circulation
Aircirculation is important. Don't cover racks with foil. Allow 1 to 1 1/2inches around pans (also above and below pans for multi-rack baking).

Use Proper Pans
Formaximum browning, use pans with low sides, and rimless cookie sheets.Many ovens come with special pans and racks that lift roasts so airflows all around. If possible, place the long sides of the pan parallelto the oven door.

Roasting Guidelines

Roast meats and poultry
Preheatingis not necessary. Place meats on a rack in the roasting pan for betterbrowning. Roasting time may be 20 to 30 percent less than in aconventional oven if temperatures aren't reduced. Some ovens offer aspecial roasting mode that provides top and/or bottom browning or aninitial surge in heat in addition to the fan. These modes make it easyto get optimum results in a shorter time.

Small Roasts or Unstuffed Poultry
Donot reduce oven temperatures for small pieces, skinny roasts, orunstuffed poultry. In our tests, we roasted a 3 1/2-pound chicken at375 |degrees~. In about an hour, about 20 percent less time than forconventional cooking, it was beautifully browned, with succulent flesh.

Dense Roasts & Stuffed Turkeys
Forlarge, dense roasts and big stuffed turkeys, you may need to reduce thetemperature 25 |degrees~ during part or all of the roasting time. Whenyou lower the temperature, the meat may be juicier and shrink less, butit will take longer to cook.

Convection Cooking Charts

Method 1: Reduce temp by 25 to 30 degrees and bake per conventional recipe time
Conventional Oven Temp	Convection Less 25F	Convection Less 30F
225	200	195
250	225	220
275	250	245
300	275	270
325	300	295
350	325	320
375	350	345
400	375	370
425	400	395
450	425	420
475	450	445
500	475	470
525	500	495
550	525	520