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 or roasted tomatoes, as well as dehydrated foods. 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 newsstand publication. (Though some ovens have options for both modes, with built-in convertors, to save you the math.)īecause convection ovens heat up so fast, there’s usually no need to pre-heat, but you might want to anyway, just in case, especially for baked goods. Translation: When converting from conventional to convection baking, reduce the temperature by 25☏. 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. You can sometimes cook food up to 25% faster in a convection oven, so you’ll want to check your Thanksgiving turkey a little earlier to prevent an overdone bird.Ĭonventional ovens typically run 25-30☏ cooler than convection ovens set to the same temperature. Though some bakers have no trouble, it’s usually 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 even 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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