Can someone give me an education on Convection?

[Jewel]

I'm almost ashamed to ask this question, but exactly what is the benefit in convection cooking? I know it uses air circulating in the oven and that it generally cooks 30% faster, but exactly what types of foods warrant this type of cooking?

As I've posted before, I'm using my new Cuisinart Toaster Oven quite a bit, in fact I've only used my big oven once in the past 5 weeks, and that was to make a huge sheet of homeade cinnamon rolls. This Cuisinart is also a convection oven, and I'm almost frightened to try it! Do foods baked in the convection cycle turn out the same as the regular bake, just faster? I was told by one person that convection cooking creates more of a 'crust' on foods, so meats and breads get crustier outside, more tender inside. Is this true?

Just wondering if it's only a 'speed' feature or if there are really times when I should or shouldn't be using it! Thanks! :D

[Mandy]

I don't know how helpful I can be but I'll tell you what I've noticed. My mom has a convection oven, and I've done a lot of cooking at her house.

What I like about it is that you can load the oven up with a ton of food and everything cooks evenly, without having to turn things half way through cooking. Also, when it comes to roasts of any type, even roasting a whole bird, the meat comes out very moist.

I guess the main thing that I've noticed (besides fast cooking times) is how evenly cooked everything comes out.

Sorry, not very helpful. But maybe someone else can add more to this.

[Muriel]

Jewel - convection ovens are wonderful! They do cook 'quicker' and indeed seal in the juices. Once you get used to that convection oven - you will not want to use the regular cycle - trust me - absolutely wonderful! I have a Jenn-Air that is 'dual' and have a DeLonghi toaster oven that is both as well - I LOVE the convection aspect!

Muriel :)

[Jewel]

Thanks Mandy and Muriel! So there really is no food that I shouldn't be using convection bake on? I mean will pizza turn out too dry and crusty if I reheat a piece on Convection as opposed to Bake? If I bake a pan of No Pudge Brownies, can I use convection without them getting hard on the outside? Cookies? Pies? Pork Roasts? Casseroles??? :eek:

I'm trying to use this oven as much as I can, and if I knew what I could and couldn't cook with convection, it'd help me out! Reason I'm asking, is most new Convection ovens aren't ONLY convection, convection is an OPTION to use on the appliance...so that tells me that there are going to be times when I DON'T want to use it, and I'm not sure what those are! :confused:

[Muriel]

Jewel.................just go with your gut feelings, if you want chicken nicely moist, do the convect thing, the brownies, I would probably defer from that.....let them bake at the given temps..........convection air swirls around your 'item' hence locking in all the moistness......I would say primarily - use it for chicken, meatloaves, an uncovered casserole - my thinking - not baked goods - unless YOU KEEP AN EYE - convections DO cook much quicker.

[Hoosier65]

I love my convection oven. I do use it for some baked goods such as pies for a nice browned flakey crust. I have used it on cookies too for crispness. And I agree it is great for meats. Oh and roasted veggies. Be sure and watch the time though.

[Leslie w]

I haven't used my convection oven on cookies but I heard it does a great job. My concern is the timing. I like my cookies chewy so I always undercook them. Convection is suppose to evenly bake many trays of cookies at once. I'll have to experiment with it someday.

I don't like the way fish comes out in convection mode. I find it too dry. But as stated above it does a great job on roasts and poultry. Incidentally you shouldn't baste meat when using the convection mode. You want to keep the door closed to maintain the temp.

If you're looking to buy a convection oven make sure you get a true convection oven. There are imposters out there that call themselves convection but aren't. A true convection oven circulates heated air from a heating element located in the back of the oven wall. False convection ovens just take air from the outside and blow it in the oven. The results would be the same as a conventional oven.

[Jewel]

Originally posted by Leslie w
If you're looking to buy a convection oven make sure you get a true convection oven. There are imposters out there that call themselves convection but aren't. A true convection oven circulates heated air from a heating element located in the back of the oven wall. False convection ovens just take air from the outside and blow it in the oven. The results would be the same as a conventional oven.

Thanks for the tips, Leslie, but how would I know for sure? Mine is a small .5 cubic foot capacity Toaster/Broiler oven from Cuisinart, but it specifies Convection/Toaster/Broiler oven. I can hear the fan, but I'm not sure where the air is coming from! I would think that I could trust Cuisinart though! :D

[Leslie w]

I'm not sure how you could find out. My KitchenAid oven specifies it on the owners manual. It went into detail about its heating element. I discovered this whole true convection controversy when I read an article about it in Fine Cooking magazine. If they have a website they might have an archived article about it. I'll have to check later. You could call Cusinart and ask or check the owners manual if you still have it. Also check the oven to see if there is an outside vent. I have a wall oven but as I recall the magazine said something about how an outside vent indicates air blowing in from the outside.

[caregiver50]

My pound cakes come out just beatifully in my convection oven.

[DeniseP]

You need to watch your cooking time in a convection oven. A quick bread requiring an hour of cooking time in a regular oven will take 45-50 minutes in my convection oven. I've noticed that Sunset magazine now gives convection oven cooking times, in addition to regular oven cooking times. My Jenn-aire is a dual oven, and I always cook in the convection mode.

[Kjente2]

I can't give any more assistance on what a convection oven is...it is an extra element and fan that uses air flow to even out the heat exchange...and from what I've read it seems that there is pure convection, true convection, and about 100 other takes on this..I read a good deal about them while I was deciding on the range that we'll get for our home, but the good little tidbit from another board was someone stating that their cookies were still not baking evenly, the response was to use cookie sheets without sides as the sides inhibit air flow.

[Curleytop]

I too have a "dual" Jennair electric oven. I convect everything, EXCEPT COVERED ITEMS!
You NEVER need to baste a turkey or roast using convection. It cooks faster! I do all my cakes, cookies pies, breads,etc. It was the smartest investment I ever made.
GIVE IT A TRY!

[Barb856]

I also have a convection oven. It's a European brand and I've had it for 9 years. I have never used the regular oven since I got it and I just love it. You can do three sheets of cookies at one time and they always turn out great - even cooking. I bake everything in it but I reduce the temperature at least 25 degrees and lessen the cooking time.

As far as meat, poultry, casseroles go, they never dry out. Always moist, especially rack of lamb - so juicy and delicious.

Give it a try, Jewel. I know it can be intimidating trying something different but I found I would never go back to the regular oven and my oven has several different settings but I only use the convection.

[Leslie w]

[QUOTE]Originally posted by Barb856
As far as meat, poultry, casseroles go, they never dry out. Always moist, especially rack of lamb - so juicy and delicious.

How do you cook fish? For some reason everytime I cook fish in convection the outside always seems a bit dry. Any secrets?

[sharsell]

Anyone have one of these? I have a KitchenAid convection oven which I adore. We also bought this microwave/convection combo thinking it would also serve double duty as a "second oven" for times we need it. I've tried cooking in it twice and was not impressed with the results.

1. The Apple Cranberry Crisp from the 9/01 CL. It "heated" the dish, but didn't really blend the flavors and create that nice "syrup" that you should get.

2. The pumpkin, pear cranberry gratin. Same outcome.

I'm not sure I did it right, or, someone suggested, there might be something wrong with my (new) microwave.

Please post your results with this type of oven. Thanks!