Microwave - Convection Recipe Conversion

Most conventional recipes can be adapted for a convection microwave oven. Some general guidelines to follow are provided below.

Converting Conventional Recipes for Convection Microwave Cooking

Cooking times are usually the same as conventional cooking. Temperatures may vary. See the food choices listed below for specifics.

• If outer areas are baking too rapidly, decrease temperature.
• If centers are undercooking, the volume of food being cooked may be too large. Reduce the food volume and/or increase the cooking time.
• If pastries are undercooked in the center, increase cooking time or raise the temperature.
• If lowering temperature and/or increasing time still does not resolve your baking problems, the food may not be adaptable to convection methods.

Cookware

Metal cookware such as aluminum and heavy foil give the best results. Baking sheets work best because they allow the air to circulate around the food. Black steel, cast iron and enameled cast iron also give good results.

Note: The least efficient cookware is glass and ceramics, but they may still be used.

Food Type

• Meats and poultry - reduce the recipe temperature by about 25 degrees Fahrenheit. Use a temperature probe or meat thermometer to check for doneness when the cooking time is 75% complete.
• Fish - reduce the temperature 25 degrees Fahrenheit and test for doneness when the cooking time is 75% complete.
• Eggs and cheese - lower the temperature 25 degrees Fahrenheit and check often for doneness during the last baking quarter.
• Casseroles - reduce the temperature 25 degrees Fahrenheit but do not shorten the baking time.
• Vegetables - reduce either the cooking time or the oven temperature about 25%.
• Breads, cakes and cookies - lower the oven temperature 25 to 50 degrees Fahrenheit but keep the baking time the same.
• Frozen convenience foods - little change is needed but check for doneness 5 to 10 minutes early.