Photo by yvettemn
When we remodeled our house, we got a new oven that has an optional convection button. I’ve tried using it before with frustrating results, because recipes don’t factor in temp and time for convection cooking. I finally just gave up and use the oven on its regular setting. Then I came across this information in Real Simple magazine (September 2008):
Convection ovens cook more evenly and 10-20% faster than regular ovens & they do it using lower temperatures. Sounds like a way to save energy AND make great food. What could be better?
The general rule is to drop the recommended temperature by 25º (F) and start checking to see if its done about 3/4 of the way through the recommended cooking time.
FYI: Convection cooking doesn’t usually work well for bakery items like cakes, breads, cupcakes etc. Use the regular setting for baking these items.