From convention to convection

Convection ovens can save you time, energy and money and because of these facts, it has become more the norm for ovens to come with a convection setting. However, as a still relatively new feature, many people still veer away from using it because they don’t know what it is or how it works or had one burnt batch of cookies and are afraid to re-try.

It’s true that convection ovens often require different cooking times and temperatures than the recipe calls for, but once you have that down pat, the result is worth the effort it took to figure it out.

In a convection oven, a fan blows hot air around the food throughout the cooking process instead of just coming from the elements at the top and bottom of the oven. This means that the food cooks quicker and more even than it would in a conventional oven. Shorter cooking time and lower temps also mean a more economical appliance for you.

The user manual for your specific oven will give proper instructions, but the general rules of thumb when converting conventional oven recipes to convection, according to the folks at the Canadian Living test kitchen, are: when roasting, reduce cooking time by 25 per cent and cook at the same temperature as the recipe indicates; when baking, reduce baking temperature by 25 degrees Fahrenheit or 13 degrees Celsius and cook for the same amount of time as the recipe indicates.

Don’t forget to write down the new time or temperature so you don’t have to figure it out each time you use the recipe.

For more tips and recipe ideas for convection ovens, check out our other blog posts or the recipe section on the Appliance Scratch & Dent Outlet website. You can also visit our store at 407 Gage Avenue, Unit #4 in Kitchener to browse our selection of convection ovens or speak with one of our sales people at 519-745-4737.