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Cooking with Convection
Convection
There are many advantages to
cooking with convection. In the
convection system, a fan in the
back of the oven moves heated air
evenly around the oven. The
moving air provides even heat so
foods can be placed on any rack
level with consistent results.
Multiple racks of foods can be
cooked or large quantities of foods
can be cooked at the same time.
Foods will cook thoroughly without
having to rotate pans.
Low, shallow bake ware should be
used with convection cooking. This
allows the heated air to circulate
around the food. Pans with high
sides or pans that are covered are
not suitable for convection cooking
because high sides or lids prohibit
the warm air from circulating
around the food.
Your favorite pans and cookware
can be used for convection cooking
provided they have low sides to
allow the heated air to circulate
around the food. Any food cooked
uncovered will brown evenly and
form a nice crust. Foods in covered
dishes (casseroles, pot roast) or
delicate custards do not benefit
from convection cooking.
SECTION FIVE: USING THE COOKTOP
Convection Baking
Time can be saved by baking an
entire batch of cookies at the same
time. The cookies will bake evenly
and be done all at the same time.
The baking time may be shorter
due to the warm circulating air.
For small items such as cookies,
check to see if they are done one
to two minutes before the recipe
time. For larger baked items such
as cakes, check five to six minutes
before the time indicated on the
recipe.
Convection cooking of meat and
poultry will result in foods that are
brown and crispy on the outside
and moist and juicy on the inside.
Large meat or poultry items may
cook up to 30 minutes less than
the suggested time so check them
so they will not be over baked. A
meat thermometer or an instant
read thermometer will provide
more accurate results than the
"minute per pound" method. The
larger the piece of meat or poultry,
the more time you will save.
Converting Conventional
Baking to Convection
Baking
To convert most recipes for baked
items (cookies, cakes, pies, etc.);
reduce the oven temperature by
25°F. For meat and poultry, the
temperature should not be
reduced. The same temperature
recommended in recipes and
cooking charts for meats and
poultry should be used.
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