Convection ovens

[expedia]

ISO information using convection ovens. Tips pertaining to baking times for baked goods, meats, casseroles. Should I purchase an oven thermometer? Any good web sites which address concerns (or the joys of) using convection ovens. THANKS

[funnybone]

I decided against a convection oven last year only because I didn't know if I would be able to use it properly. I guess it comes with an instruction manual and how to adjust your recipes. I figured I lived all these years with regular ovens, that I could live a little longer without a convection oven. Since I bought double ovens, I didn't want to pay the extra $400 or so for a feature I may never use.

The best thing is to do is to go to a very good appliance store and ask questions. Ask to see a instrucion manual and information on the ovens. Hopefully someone out there can be of better help!

[chefbec]

I have a combination microwave/convection over my stove. I use it all the time. You can make any recipe by just lowering the temperature by 25 degrees and checking the food 5-10 minutes early for doneness as the convection sometimes will cook things faster. It's great for baked things, and keeps fishes and meats nice and moist.

[Curleytop]

I have a jennair electric oven, radiant/convection. (Radiant is just normal)
To use the convection feature, a fan goes on in the back of the oven and distributes to heat over the whole inside of the oven.
In the directions it suggests that you lower the temperature 25° for convection. You do NOT have to baste your meats and poultry. Your cookies, cakes, pies etc brown evenly.
The only time you use Radiant cooking is when the item you are cooking is covered, like a casserole dish. I would recommend this to everyone! Have had this oven since 1988 and would buy it again. http://www.cookinglight.com/bbs/biggrin.gif

[Leslie w]

While I love my convection oven I do find it dries out fish too much. And you shouldn't cover meats or actually anything you cook in a convection oven because then you're deleting the purpose of convection, to let the air circulate around the food. As mentioned before you should not open the door to check things too frequently because it really lowers the oven temp. My convection oven (KitchenAid) has a conversion button so all you have to do is program in the regular cooking time and temp and it converts it for you automatically.