Conventional Vs. Convection

Flasch186 · 11-23-2005, 10:20 PM

So most baking instructions are in regular conventional terms ie. 350 degrees for 15 minutes. When we use the convection oven the temps seem to be much less and things cook much faster. How do you convert the necessary temp and time so that you know WTF youre doing? EF...maybe your wife knows?

Eaglesfan27 · 11-23-2005, 10:20 PM

Quote:

Originally Posted by Flasch186

So most baking instructions are in regular conventional terms ie. 350 degrees for 15 minutes. When we use the convection oven the temps seem to be much less and things cook much faster. How do you convert the necessary temp and time so that you know WTF youre doing? EF...maybe your wife knows?

She just went to sleep about 30 minutes ago, but I'll check this thread tomorrow (probably late morning) and tell you her answer if no one else hasn't answered first.

gstelmack · 11-24-2005, 07:07 AM

Well, my oven auto-converts, and does so by dropping temps by 25 degrees. Cooking time is the same, it just cooks at a bit lower temperature. We enter the normal recipe baking temp, and it converts for us.

The way the convection oven works is simply having a fan that circulates the air inside the oven. This means the oven has an even temperature instead of hot / cold spots, and so bakes more evenly. Recipes take into account that temps are not even in regular ovens, so in a convection oven the temps can drop a bit to be the real temp the food wants to cook at.

Flasch186 · 11-24-2005, 08:05 AM

no wonder we cant get the damn temps right. Its always down converting it. Thats cool. thanks

stevew · 11-24-2005, 09:58 AM

I think its roughly 3/4 the time IIRC. I used to bake at a pretty nice soup/sandwich/salad(not Subway) shoppe for 2-3 years.

Eaglesfan27 · 11-24-2005, 12:02 PM

Mrs. Eaglesfan says that you should subtract 50 degrees with a convection oven and use the same length of time.

11-24-2005, 07:07 AM	#3
gstelmack Pro Starter Join Date: Oct 2000 Location: Cary, NC	Well, my oven auto-converts, and does so by dropping temps by 25 degrees. Cooking time is the same, it just cooks at a bit lower temperature. We enter the normal recipe baking temp, and it converts for us. The way the convection oven works is simply having a fan that circulates the air inside the oven. This means the oven has an even temperature instead of hot / cold spots, and so bakes more evenly. Recipes take into account that temps are not even in regular ovens, so in a convection oven the temps can drop a bit to be the real temp the food wants to cook at. __________________ -- Greg -- Author of various FOF utilities

11-24-2005, 08:05 AM	#4
Flasch186 Coordinator Join Date: May 2002 Location: Jacksonville, FL	no wonder we cant get the damn temps right. Its always down converting it. Thats cool. thanks __________________ Jacksonville-florida-homes-for-sale Putting a New Spin on Real Estate! ----------------------------------------------------------- Commissioner of the USFL USFL

11-24-2005, 12:02 PM	#6
Eaglesfan27 Hall Of Famer Join Date: Nov 2002 Location: New Jersey	Mrs. Eaglesfan says that you should subtract 50 degrees with a convection oven and use the same length of time. __________________ Retired GM of the eNFL 2007 Super Bowl Champion Philadelphia Eagles (19-0 record.) GM of the WOOF 2006 Doggie Bowl Champion Atlantic City Gamblers. GM of the IHOF 2019 and 2022 IHOF Bowl Champion Asheville Axemen.

11-24-2005, 09:58 AM	#5
stevew Hall Of Famer Join Date: Dec 2003 Location: the yo'	I think its roughly 3/4 the time IIRC. I used to bake at a pretty nice soup/sandwich/salad(not Subway) shoppe for 2-3 years.

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