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Author Topic:   Convection Oven

bake12 posted 10-29-2003 03:43 PM ET(US)
I'll be getting a convection oven in about two weeks and need any tips you can give me about modifying conventional oven recipes
for the convection oven. I do a lot of baking and would appreciate any tips anyone can give me. Thanks!
Jeanne posted 10-29-2003 05:46 PM ET(US)
Use a lower temperature than called for in the conventional oven (e.g., if your recipe calls for 425 - for a sponge cake - you'd use 350 in the convection) and a much shorter time (same sponge cake takes 15 minutes in a regular oven, but 8 mins in a convection).
If you are using a commercial convection, the doors are hot, too so open them wide and use the oven mitts that cover your forearms for the first few weeks!
bake12 posted 10-30-2003 04:01 PM ET(US)
Jeanne,
Thanks for your help. I will be using a regular convection oven, not commercial.
Mine has four racks and I'm wondering if the oven really cooks as evenly as promised? It would be great to do four racks of cookies
at once. Is it true I need small cookie pans that are light in color? I guess I just need to try some recipes and see what happens.
Jeanne posted 10-30-2003 08:28 PM ET(US)
I use the regular sheet pans in the (commercial) convection oven at work - they're light in color; and the edges brown faster than the middle (especially dangerous when toasting nuts!). The fan is supposed to prevent hot spots from developing (by circulating the hot air in the oven, there's no build-up of heat in any one spot. Theoretically.) but you will see the edges bake faster than the middle.
shepherdess posted 10-31-2003 09:30 AM ET(US)
Please keep us posted on the success of baking the four trays at one time. I have never tried using the multiple trays in my convection oven either. All my cookies trays are very large. I would like to hear your opinion on the outcome of the cookies and what size trays you used.
CANDYLADY posted 10-31-2003 09:55 AM ET(US)
Yes, please keep us posted! I am interested also because I am buying a new house and it has a regular oven and a convection oven. (non-commercial type)I am interested in hearing what people have to say about cooking with convection. I love to bake and cook but have never used a convection oven before.
lolligog posted 11-11-2003 07:26 AM ET(US)
four trays of cookies shouldn't be a problem, but you'll have to rotate your pans according to the hot spots during baking. play around with it for a while to see which tiers cook faster than others.
Cece posted 11-11-2003 10:03 AM ET(US)
Hi, I have a convection oven and have tried 4 pans of cookies at once. My pans are 15 1/4 by 10 1/4 by 3/4 non stick surface that I never spray with pam. I've cooked all four at the same time side by side on different occasions, Lowered my temp 50 degrees as the instruction on the oven says to do. My cookies came out done on the sides and kinda raw in the middle (they certainly didn't look like Martha does it). Upon experimenting with my oven and talking to a few people the convection oven needs room inside the oven for the air to circulate. If your pans touch then no air can be circulated to prevent hot spots. So in conclusion, I've had better success when I use all four racks and set a pan on each rack in a jagged way so the air can circulate in between the pans. This goes for just about everything you would bake or cook on convect bake setting. Make sure there is enough room in between the pans for the air to get through. That is the reason for the fan, to circulate the air. Also, I have a Jenn-Air and my oven at the time of purchase 2 years ago was top of the line. Hopes this helps you ladies.
Cece posted 11-11-2003 10:13 AM ET(US)
Hi, me again...
I also forgot to mention that when baking your cookies, try to keep them all the same size. A few times when I've been in a hurry I've drop spoonful cookies and they bake differently when they are not the same size. I've wasted alot of cookies this way. But, I guess if I didn't experiment then I wouldn't have known. catch 22 huh.......LOL
sblanche posted 06-15-2003 09:51 AM ET(US)
I have never used a convection oven. Will I be able to replace my microwave with a small one and basically be able to do the same things? Heat a cup of water for tea, defrost, etc.??
shepherdess posted 06-15-2003 12:01 PM ET(US)
No, unless you are buying a Microwave/Convection Combo oven (which they sell). A small convection oven will only do what your regular oven does, i.e., bake, roast, etc. - it just does it in a different manner than your conventional oven - lower temps, shorter cooking times.
SummerDaze posted 08-18-2003 08:58 PM ET(US)
I just got a Kenmore micro/convection oven. It has a turntable in it. I know how the microwave part works, but not the convection part. Any clues?
Jeanne posted 08-19-2003 05:52 AM ET(US)
When you select the oven to convection (on the one I had, there were convection/bake buttons), it will circulate the hot air to bake whatever you put it in for whatever amount of time you set it for. After you've taken the food out, the fan will stay on to dissipate the heat and will go off automatically. The turntable will rotate in convection mode, too (it did on mine).
shykathy1954 posted 05-15-2003 09:40 PM ET(US)
Looking for countertop microwave-convection oven.Looking for chocolate cake,pies,cookies,anyrecipes will do thank you.sorry iam new at this so bear with me thaks again.
shykathy1954 posted 05-15-2003 09:44 PM ET(US)
Looking for countertop microwave-convection oven recipes.Looking for chocolate cake,pies,cookies,anyrecipes will do thanks you.sorry iam new at this so bear with me you can send them to my email sorry about the post message thanks again.
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Author	Topic: Convection Oven
bake12	posted 10-29-2003 03:43 PM ET(US) I'll be getting a convection oven in about two weeks and need any tips you can give me about modifying conventional oven recipes for the convection oven. I do a lot of baking and would appreciate any tips anyone can give me. Thanks!
Jeanne	posted 10-29-2003 05:46 PM ET(US) Use a lower temperature than called for in the conventional oven (e.g., if your recipe calls for 425 - for a sponge cake - you'd use 350 in the convection) and a much shorter time (same sponge cake takes 15 minutes in a regular oven, but 8 mins in a convection). If you are using a commercial convection, the doors are hot, too so open them wide and use the oven mitts that cover your forearms for the first few weeks!
bake12	posted 10-30-2003 04:01 PM ET(US) Jeanne, Thanks for your help. I will be using a regular convection oven, not commercial. Mine has four racks and I'm wondering if the oven really cooks as evenly as promised? It would be great to do four racks of cookies at once. Is it true I need small cookie pans that are light in color? I guess I just need to try some recipes and see what happens.
Jeanne	posted 10-30-2003 08:28 PM ET(US) I use the regular sheet pans in the (commercial) convection oven at work - they're light in color; and the edges brown faster than the middle (especially dangerous when toasting nuts!). The fan is supposed to prevent hot spots from developing (by circulating the hot air in the oven, there's no build-up of heat in any one spot. Theoretically.) but you will see the edges bake faster than the middle.
shepherdess	posted 10-31-2003 09:30 AM ET(US) Please keep us posted on the success of baking the four trays at one time. I have never tried using the multiple trays in my convection oven either. All my cookies trays are very large. I would like to hear your opinion on the outcome of the cookies and what size trays you used.
CANDYLADY	posted 10-31-2003 09:55 AM ET(US) Yes, please keep us posted! I am interested also because I am buying a new house and it has a regular oven and a convection oven. (non-commercial type)I am interested in hearing what people have to say about cooking with convection. I love to bake and cook but have never used a convection oven before.
lolligog	posted 11-11-2003 07:26 AM ET(US) four trays of cookies shouldn't be a problem, but you'll have to rotate your pans according to the hot spots during baking. play around with it for a while to see which tiers cook faster than others.
Cece	posted 11-11-2003 10:03 AM ET(US) Hi, I have a convection oven and have tried 4 pans of cookies at once. My pans are 15 1/4 by 10 1/4 by 3/4 non stick surface that I never spray with pam. I've cooked all four at the same time side by side on different occasions, Lowered my temp 50 degrees as the instruction on the oven says to do. My cookies came out done on the sides and kinda raw in the middle (they certainly didn't look like Martha does it). Upon experimenting with my oven and talking to a few people the convection oven needs room inside the oven for the air to circulate. If your pans touch then no air can be circulated to prevent hot spots. So in conclusion, I've had better success when I use all four racks and set a pan on each rack in a jagged way so the air can circulate in between the pans. This goes for just about everything you would bake or cook on convect bake setting. Make sure there is enough room in between the pans for the air to get through. That is the reason for the fan, to circulate the air. Also, I have a Jenn-Air and my oven at the time of purchase 2 years ago was top of the line. Hopes this helps you ladies.
Cece	posted 11-11-2003 10:13 AM ET(US) Hi, me again... I also forgot to mention that when baking your cookies, try to keep them all the same size. A few times when I've been in a hurry I've drop spoonful cookies and they bake differently when they are not the same size. I've wasted alot of cookies this way. But, I guess if I didn't experiment then I wouldn't have known. catch 22 huh.......LOL
sblanche	posted 06-15-2003 09:51 AM ET(US) I have never used a convection oven. Will I be able to replace my microwave with a small one and basically be able to do the same things? Heat a cup of water for tea, defrost, etc.??
shepherdess	posted 06-15-2003 12:01 PM ET(US) No, unless you are buying a Microwave/Convection Combo oven (which they sell). A small convection oven will only do what your regular oven does, i.e., bake, roast, etc. - it just does it in a different manner than your conventional oven - lower temps, shorter cooking times.
SummerDaze	posted 08-18-2003 08:58 PM ET(US) I just got a Kenmore micro/convection oven. It has a turntable in it. I know how the microwave part works, but not the convection part. Any clues?
Jeanne	posted 08-19-2003 05:52 AM ET(US) When you select the oven to convection (on the one I had, there were convection/bake buttons), it will circulate the hot air to bake whatever you put it in for whatever amount of time you set it for. After you've taken the food out, the fan will stay on to dissipate the heat and will go off automatically. The turntable will rotate in convection mode, too (it did on mine).
shykathy1954	posted 05-15-2003 09:40 PM ET(US) Looking for countertop microwave-convection oven.Looking for chocolate cake,pies,cookies,anyrecipes will do thank you.sorry iam new at this so bear with me thaks again.
shykathy1954	posted 05-15-2003 09:44 PM ET(US) Looking for countertop microwave-convection oven recipes.Looking for chocolate cake,pies,cookies,anyrecipes will do thanks you.sorry iam new at this so bear with me you can send them to my email sorry about the post message thanks again.