convection range

» tina0 - help convection range rules

any info about times convection vs regular , covered not covered any thing would help tinaa

-- posted by tina0

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» Vickiemc - Re: help convection range rules

Tina - Many people advise you to change the temperature on your recipes down 5-10 degrees to account for the quicker cooking time. I prefer to keep the temperature the same, but to shorten the cooking time. I just check on whatever I'm cooking at 1/2 the recommended time and adjust from there.

One Caveat: I don't BAKE per se. I COOK. I wouldn't recommend using my technique for cookies, cakes or souffles. In fact - for cookies and cakes - lower the temp. For souffles... don't use convection! (you'll blow the egg mixture all around the oven).

As for covered vs. non... do whatever the recipe recommends.

Just expect things to cook quicker... with nice brown crusts and quick reduction... mmmmm.

Enjoy.
Vickie

-- posted by Vickiemc

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» Vickiemc - Okay - I'm taking a professional baking class and the teacher (

Okay - I'm taking a professional baking class and the teacher (loads of experience and knowledge) says to lower the temperature by 25 degrees F when using a convection.

But as I said... keep an eye on it. The only way to know your oven is to know how hot it cooks and where it's hot spots are.

Enjoy!
Culinary Vixen

-- posted by Vickiemc

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