Ranges - Adapting Recipes for Convection Cooking

In a convection oven, a fan circulates hot air over, under, and around the food. This circulating hot air is evenly distributed throughout the oven cavity. As a result, foods are evenly cooked and browned. Preheating is not necessary for foods having a bake time over 15 minutes.

 

Because food is heated faster in a convection oven, many types of food can be cooked at lower temperatures than those suggested in conventional oven cooking. As a general rule, reduce the temperature by 25 degrees F when convection baking. Most convection ranges and wall ovens automatically convert the temperature lower 25 degrees.  See: Auto Recipe Conversion

 

View a short video about convection cooking: