5 Tips for Baking with the Convection Setting

Cakes typically bake between 325 to 450 degrees F (see chart with Tip #9). Most convection ovens require lowering the temperature by 25 to 50 degrees F, as well as turning off the fan.

Due to this, convection ovens bake at about 25° hotter compared to regular ovens, which can throw some bakers for a loop. Now don’t get us wrong: convection is indeed good for baking small pastries, pies, and cookies. However, the general consensus is that convection is not the best choice for cakes.

1. Lower the temperature by 25°F.
2. Check food frequently toward the end of cooking.
3. Don’t crowd the oven.
4. Use low-sided baking sheets and roasting pans.
5. Don’t use convection for cooking cakes, quick breads, custards, or soufflés.

When Not to Use the Convection Setting The fan becomes a liability around delicate foods that start out as batter and set while cooking. Blowing air on these foods can create lopsided results. Don’t use convection when making these foods: Custards and flans.

The oven trays supplied with the Convection Steam Oven can be covered in aluminum foil. Aluminum foil pans can be placed on the oven trays supplied, provided they do not touch the back wall of the oven. Cooking with aluminum foil is safe as long as contact with the oven cavity is avoided.

Method 1: Reduce temp by 25 to 30 degrees and bake per conventional recipe time

For example, if a conventional oven recipe calls for the bread to be baked at 325°F for 1 hour, then in a convection oven you should cook it at 300°F for 1 hour. For roasting meats, the rule of thumb for convection oven cooking is to reduce the time by 25%, but keep the temperature the same.

Believe it or not, you can often substitute an air fryer for the convection setting. Both appliances work by circulating hot air around the food being cooked, providing quick, crispy, and evenly cooked results.

But they also have some drawbacks.

• Pro: They’re basically fool-proof.
• Pro: You can get a conventional oven with a fan.
• Con: They require a little bit more hands-on time.
• Con: They tend to cook unevenly.
• Pro: They cook faster, and more evenly.
• Pro: You don’t have to worry about rotating pans.
• Pro: Food crisps up better.

Cons of Convection Ovens:

• Some fans can be louder than a traditional oven.
• They’re more expensive than traditional ovens.
• The fan can sometimes blow around foil or parchment paper, interfering with your food.
• Food is more susceptible to burn if the cooking time is not properly adjusted.
• Baked goods may not rise properly.

When a recipe says to cook for 20-minutes at 350-degrees, that’s exactly what you do (convection ovens involve tinkering with cook times and temperature). Cons: Conventional ovens don’t cook as evenly as convection ovens, resulting in more heat on one side than the other and cooler air pockets.

If you’re cooking frozen foods, such as a frozen pizza or packaged meal, you can use the convection oven without thawing the food first. Many manufacturers print convection oven instructions on the packaging, but if your food does not have instructions, you can estimate the proper time and temperature.

Electric, convection, and microwave ovens usually catch fire due to broken electric wires, an electric surge, or improper use. Since ovens stay plugged most of the time, make a habit of counterchecking electric connections to ensure that everything is in place, especially after thorough-cleaning your kitchen.

Yes. Oven lights can be left on as long as they last, they are designed to give you visibility as you are baking. Temperature of the oven makes no difference.

An electric oven is powered by electricity, not gas, and is safer to leave running than an older gas stove because it doesn’t emit carbon monoxide. Electric ovens frequently stay on for many hours at a time without adverse effects.

You’re not using the oven light. Every time you open the oven door, your oven could become 50 degrees cooler. And if you keep losing heat, your food won’t cook the way it should! Instead, peek at your food with the oven light, leaving the door handle untouched.

74-78 degree

You can warm a kitchen by leaving the door open. In the winter, it is recommended that you leave the door to your oven open after every use. When you turn off the oven you are preventing any more heat from being created. Any heat that is left inside there has already been made, and therefore, has already been paid for.

ANSWER: Yes, you can warm the kitchen in winter by leaving the oven door open. In the case of an electric oven, electrical energy is converted to heat energy in the heating coils. The heating coils warm the air in the oven and the warm air will warm the room.

To start heating the house, just leaving electric oven door open for heat. Just be mindful of possible overheating due to prolonged usage which may cause a fire. This will also cause the decrease in the lifespan of the appliance/ oven. Since electric ovens are not intended for space heating.

If the fan remains on for an extended period time (longer than an hour) after you have finished cooking there is likely to be a fault with the temperature sensor. If faulty, it may incorrectly signal that the oven is still too hot. This will cause the fan to continue operating even if your oven is cold.

Well, most convection ovens will cook your food faster, since the circulating air transfers heat faster to the food baking in the oven. Most convection ovens have the option to turn the fan on or off, so you can choose the right baking environment.

It is normal for the fan to cycle on and off frequently during the convection cooking cycle. The cooling fan may run throughout the entire bake cycle and continue even when the oven is off. This is considered normal operation.

When turned on, a well-functioning oven should have its fan evenly distribute heat that is radiated by the heating element. However, if there’s a fault in either the heating element or the fan, this interferes with the ideal and optimal heating of your oven.

The fan should always be on when the thermostat knob is set at anything other than off. There are normally two fans in an oven; the fan that distributes the hot air to aid cooking, and a cooling fan.

A dried out or sticky pin is one of the most common reasons for blades to stop spinning. If they spin easily and there’s no resistance, try turning your fan on and see if the pin spins. If it doesn’t, the problem isn’t the pin and there is probably a short in the motor.

Check if a fan blade has come loose, which may be causing the fan to become ineffective and make strange sounds. Check if the oven fan is covered with grease and muck from cooking. Giving the oven fan a good cleaning may solve the problem.

Test the Heating Element Simply place your hand across the convection breeze. If the breeze is cool, then your heating element is out. If it’s warm, then the problem is something else. If you’ve felt that heatless breeze, you can test your heating element in a second way with a multimeter.

10 to 15 years