Does anyone have a convection oven and tips for baking in one? I’ve made a couple sheet pan dinners in ours that were fine but I tried to make cookies and the results weren’t great. We just moved into a new house so I’m trying to get used to ours!
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Our oven has a convection fan that we can turn on /off. Is that the same thing?
I usually only use it if I want to speed up cooking (like a casserole or meatloaf) or get crispier fries/potatoes. -
We have two ovens, one convection and one regular. Everything cooks quicker in the convection. My general rule is to either lower the degrees by 25 from what the recipe calls for, or lessen the cooking time by 25%. I still usually end up taking it out sooner. It also seems to work better for roasting veggies/meat, and not as well for baking.
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We can choose to turn our convection oven on or have it be a regular oven. I primarily use convection for roasting veggies or for things that I want to be crispier. I try not to use it for baking.
Like a previous poster, If I want to use convection for something that is based on a regular oven temperature I lower the temp by 25.
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@josina: I don’t think mine is the same, I believe it’s just convection. Our old house had one where you turn convection on and off but I never used it. I need to dig out the manual.
@raspberries: I’m pretty bummed by the baking thing! I’m not a baker by any stretch of the imagination but I always aspired to get better.
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@LadyDi: I bet you can still do it - you'll probably have to watch it like a hawk and experiment closely with times and temps, which I've always been too impatient to do. I think it's something to do with the air circulating that just doesn't seem to work out for the best when you're using something liquid-y like cake batter.
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I bet there are conversion factors for convection oven baking. America's Test Kitchen might have some good info
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Convection is pretty much just a fan that turns on, but it will make things cook faster. It’s not a bad thing to use for baking but often I have to drop the temp 15-20 degrees (or more depending on your oven)
What wasn’t great about the results? Overcooked? Undercooked? -
I like this answer from King Arthur
when I bake cakes/cookies, I turn the convection off.https://www.kingarthurflour.com/blog/2015/02/15/convection-conundrum
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@Littlebit7: I think I need to figure out how to turn the fan off. I have the manual but it's actually not very helpful and written for multiple models. The cookies were crispy on the outside but still raw in the middle...and they really spread out. It could have been my error too, but they were just basic drop cookies.
@bakingdoodle: This is SUPER helpful acutally, thank you so much! I need to figure out how to turn the fan off.
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