Convection ovens use a fan to circulate heat, reducing cooking times and energy consumption. Adjustments to cooking time and temperature are necessary, and shallow pans should be used to allow air circulation. Experimentation is needed to master convection cooking.
By using a fan to circulate heat, a convection oven can produce dishes that are evenly cooked throughout and can save energy by reducing cooking times. Those trying convection cooking for the first time, however, will likely find they need to make adjustments to their normal cooking technique, or risk burning dishes. Taking a few key tips can help ease the transition from conventional to convection cooking. First, convection ovens usually require reduced cooking times and temperatures and require shallow pans. Plus, mastering convection cooking takes a keen eye, as well as trial and error.
Because convection ovens use a fan to circulate heat evenly, foods prepared in this type of oven require less energy to cook than foods prepared in a conventional oven. In practical terms, this means that when preparing a recipe in a convection oven, you need to reduce the specified temperature, cook time, or both. Some culinary experts suggest reducing a recipe’s stated temperature by 30 degrees Fahrenheit (about 15 degrees Celsius). Others recommend reducing a recipe’s stated cook time by 25 to 30 percent. Still others recommend reducing both the temperature and the cooking time.
In addition to making changes to cooking temperature and time, those switching to convection cooking should also make sure they are using proper cookware. Convection cooking is only successful when air can circulate freely around the food being cooked. Therefore, avoid covered pans or dishes. Instead, cooks should use cookie sheets or shallow pans where possible. If you are cooking a turkey or other large portion of meat, you should place it on a rack.
Even after you get the proper cookware and adjust the cooking time and temperature, mastering convection cooking will likely take a period of trial and error. It can be helpful to experiment with familiar recipes, trying different combinations of cooking time and temperature, and making note of which combination produces the best results. Until one is familiar with the performance of their convection oven, it may be necessary to stay in the kitchen while cooking to visually monitor the progress of a dish. While the transition to convection cooking can be frustrating at first, many professional cooks advise those who persevere through this adjustment period to be rewarded with fresher bread, juicier meats, and hearty biscuits.
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