Reid looks for ovens with four controls: bake, convection bake, convection roast, and broil.Ĭonvection bake, which has a lower fan speed, creates lovely dried-out tomatoes or roast tomatoes, as well as dehydrated foods. She’s a Culinary Institute of America graduate, teacher at the New England Culinary Institute and worked in restaurants. If you’re in the market for a new oven, make sure the oven has an option to turn the convection fan off, says Susan Reid, a King Arthur Flour recipe tester, oven-buyer, cookbook co-author, and editorial director of Sift, the flour company’s newstand publication. But some ovens have options for both modes, with built-in convertors.īecause convection ovens heat up so fast, there’s usually no need to pre-heat, but you might want to anyway, just in case. You can sometimes cook food up to 25 percent faster in a convection oven, so you’ll want to check your Thanksgiving turkey a little earlier in case it might be in danger of becoming overdone.Īnd according to CNET, “Conventional ovens typically are 25 to 30 degrees cooler than a convection oven set to the same temperature.” So if you’re using a convection oven, assume most recipes (unless they specify otherwise) are giving you the recommended cooking times and temps for a traditional oven, and reduce the temperature accordingly by 25 degrees Fahrenheit.
Though some bakers have no trouble, it’s likely best to turn off the fans and switch to conventional baking for a cake-especially if you’re making something delicate like angel food cake or macarons. The whole cake could dry out before it’s fully risen. Convection cooking can cause the outside of a cake to bake-and rise-faster than the middle, and the top could blow over to one side.
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