| Convection Ovens
Posted: 4/29/2008 10:37:21 AM | Howdy friends! I am in the process of having a new gas stove installed. Low and behold? It has a convection oven! I have the option of the usual gas oven or can use the convection. I have never used a convection oven before, and the manual doesn't really have much to go on with respect to cooking with one. Would anyone have any ideas about how in heck to use one? Where to go to get recipes? I am at as much of a loss as I was when the microwave oven was introduced! | |
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| Convection Ovens
Posted: 4/29/2008 11:00:21 AM | I had one that was a Microwave/Convection combo, and I loved it. It is similar to a standard oven, and although I can't swear this to be tru of yours, what I found was:
They keep the house much coooler, and cook a little faster, and use less energy. | |
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| Convection Ovens
Posted: 4/29/2008 12:10:28 PM | I have been using a gas stove with a convection oven and it works well. I don't see any difference in quality...I use these stoves at work... the food cooks a the same temperature..but I am almost certain it cooks in less time than a regular gas or electric oven.
"Convection ovens are popular for a good reason -- they speed roasting and baking times, and they promote even browning. Convection ovens have an internal fan that circulates hot air throughout the oven. The fan takes up some space, so total oven capacity is decreased a bit."
I would check with the product info guide or the user manual for the stove/oven.
Please let us know what you find out.
http://www.consumersearch.com/www/kitchen/ranges-reviews/ | |
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| Convection Ovens
Posted: 4/29/2008 12:12:15 PM | Oh Moonie baby welcome to the world of DELICIOUS FOOD!!!
I have an electric convection oven in my stove.. we got it at the sears clearance center(so no manual)...and then when I got it home I couldn't figure out what the hell the fan thing was in the back of it.
I finally figured out that (mine anyway) automatically sets it self at 25 degrees less than you set the oven temp to, so you won't burn everything.
It bakes more evenly, cookies,cakes and such are so much better ....meat is FANTASTIC..best roasts I've ever made.
It runs on the basic principle that it circulates the hot air around the food, cooking it more evenly and faster.
My oven has a bunch of settings and elements. I was burning one side of pizza for a while until i figured out that you could run a top & bottom element instead of the one in the back by the fan.
You'll get the hang of it. | |
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| Convection Ovens
Posted: 4/29/2008 12:32:11 PM | Well thanks for the replys so far all! I still don't know what reassurance I will have with respect to burning things! lol
Should I bake a cake at half the time of a normal oven? Guess I will get there by trial and error eh?
Thanks to those who posted so far, specially my miss mae...Barny loves ya baby! | |
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| Convection Ovens
Posted: 4/29/2008 1:12:10 PM | | The posts above me is spot on with faster even cooking, however...do be careful about your temperature conversions . I was always go approximately 25 degrees lower and 5-10 minutes under to keep items from burning. You can always let it go longer, but once you're burnt, you're burnt. | |
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| Convection Ovens
Posted: 4/29/2008 1:17:55 PM | So a convection oven only cuts like 10-15 mins off of regular baking?
Hmm... I think I am going to have to invesitage further for sure! | |
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| Convection Ovens
Posted: 4/29/2008 1:35:44 PM | I was not aware that you had to reduce the temperature or make any conversions.
I thought you just set the temperature as usual as per the recipe....the oven adjusts how it cooks the food temperature wise.
as for the time... I think you have to keep an eye on things...but it should be like a regular oven again...the oven making the temperature adjustments so you do not need to convert or figure out times and temperatures.
good luck. | |
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| Convection Ovens
Posted: 4/29/2008 1:52:27 PM | | I've had convection in the past and find it really good for cooking meat (best turkey ever if you do it right!) Frozen foods like french fries and fish sticks come out so much more crunchy than in regular ovens as well. You do have to be very careful when baking as it can very quickly burn things if you are not watching closely. | |
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| Convection Ovens
Posted: 4/29/2008 1:58:40 PM | | In a older standard oven you have a tendancy to have hot spots and get irregular burning. You would have to turn your pan around to make sure cooking is even. Which everyone knows, you 're not supposed to open the door when baking. The coils are the heat element and you can sometimes hear clicking of the oven. That's the temp going up and down to keep it regulated from going above or below the intended degree. With a convection oven it uses a fan to help keep heat flowing all around the food thus cooking products quicker and faster. But a good science experiment would to put a frozen pizza in both ovens on the same temp for the same time and then look at the results... | |
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| Convection Ovens
Posted: 4/29/2008 2:04:49 PM | I have a tabletop model that I just love, it cooks the juiciest chicken in about 1/2 the time. If I were you, I'd go to the website of the manufacturer of your stove, most companies have manuals and stuff that you can download.
Or google "convection oven cooking tips" or something like that...good luck, I think you'll love it!
Debbie | |
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| Convection Ovens
Posted: 4/29/2008 2:12:34 PM |
So a convection oven only cuts like 10-15 mins off of regular baking? Hmm... I think I am going to have to investigate further for sure!
When I went to culinary school we had both regular and convection ovens. For souffles, cheesecake and other delicate items, we used a regular oven and just kept checking on it.
For baked dishes and some roasts we did the convection oven because it was quick
For cookies, it's minutes between 1-5
For breads and cakes from 5-15 depending on size a 8 inch round would only be a 5 minute difference versus a 10 or 12 inch round which could take up to 10.
You also have to figure in density factor, pound cake versus angel food.
Crowding in the oven is also a factor... not enough room for air to circulate, the longer it will take to bake.
Moisture preference is a biggie too, my brownies I like gooey with a crisp edge .
Your eyes and sense of smell are your best indicators, then touch.
if you think it's done tooth pick test it. if it comes out clean, it's done
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| Convection Ovens
Posted: 4/29/2008 2:28:21 PM | CONVECTION OVEN RECIPE CONVERSION GUIDELINES
Cooking is not an exact science, due to many variables such as size and quantity of food, temperature of food when first put in the oven, etc. Convection cooking takes place due to the forced flow of hot air, thus saving energy by cooking approximately 25-30% more quickly than conventional ovens. Foods lose less moisture and retain nutrients.
The internal temperature in the convection oven is easily regulated since the fan keeps the hot air constantly circulating so the food cooks uniformly.
The following are general guidelines for converting conventional recipes for use in a convection oven. *
Option one: Bake at the same temperature that the conventional recipe recommends, but for less time.
Option two: Bake for the amount of time that the conventional recipe calls for, but reduce the temperature of the oven by about 25 degrees F.
Option three: (Best) Bake for a little less time than the conventional recipe calls for, and also reduce the temperature of the oven.
TIPS:
1. ALWAYS PREHEAT OVEN BEFORE PUTTING FOOD IN OVEN!!!
(unless your recipe directs otherwise)
2. If your original conventional recipe baking time is less than 15 minutes, keep the original baking time but reduce the temperature by 25-30 degrees F.
3. As with any recipe, check the food about 5-10 minutes before the expected finish time, due to variables such as the temperature of the food when first placed in the oven, quantity of food in the oven, your preferred level of “doneness”, etc.
4. The more food in the oven at one time, the longer the cooking time.
5. Some folks recommend preheating any oven at 50 degrees F above the desired temperature, then turning the temperature control down to the desired temperature
once you put the food in and close the door. This is because an oven can lose one degree per second that the door is open. The average loss is about 50 seconds.
6. The choice of when to use a convection oven and when to use a conventional oven with radiant heat often depends on the cooking container rather than the food.
The whole point of convection cooking is to have the fan circulating the heat around the food. Casserole lids and high-sided cooking pans block the heat from circulating around the food and prevent the oven from cooking efficiently.
A few rules of thumb for best results:
Cookie sheets – use convection oven
Shallow pans (inch sides or so) – use convection oven
Anything covered (including roasting bags) – use conventional oven
Deep roasting pans – use conventional oven
* For the mathematically inclined:
Use either of 2 versions of the “25-30” Rule.
Either option is OK, and neither is better than the other
(exception: recipes with conventional baking times of less than 15 minutes,
see first Tip above.) For example, if a recipe calls for you to bake a cake
at 350 degrees F for 30 minutes in a conventional oven:,
Option one: Bake at the same temperature that the conventional recipe recommends, but for about 25-30% less time. So the cake will bake at 350 degrees for about 21-23 minutes. (100% - 30% = 70%; 30 minutes x .70 = 21 minutes;
100% - 25% = 75%; 30 minutes x .75 = 22.5 minutes.)
Option two: Bake for the amount of time that the conventional recipe calls for, but reduce the temperature of the oven by 25-30°F.
So in the cake example, bake at 320-325 degrees (350 – 30 = 320 degrees;
350 – 25 = 325 degrees) for 30 minutes. | |
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| Convection Ovens
Posted: 4/29/2008 3:09:34 PM | Mae B
"we got it at the sears clearance center(so no manual)..."
Most Sears manuals you can order thru Sears or look up your part number / model and download it as a PDF file.
You might use this:
http://www.searspartsdirect.com
as a starting point.
Best of luck | |
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| Convection Ovens
Posted: 5/1/2008 8:57:10 PM | We had a thread where we discussed this but evben going bacck a dozen pages and serching by nam e I cant find it -- must have been under anotheer topic.
Ihave a mni Ilove but in c mode only the top electrical element heats so tops brown too quickly so I adjust the rack lower for thicker items.
With yours that should not be na issue == they're awesome. bake a potato in 30-40mins, superb brown ing on pastries, roasts are juicer.
Wikipedia.org has a good section on explaining it and how to adjust but these days many items, like cakes, habe instrctions for c ovens on the box. | |
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