Convection
Cooking with Convection
There are many advantages to cooking with convection. In the convection system, a fan in the back of the oven moves heated air evenly around the oven. The moving air provides even heat so foods can be placed on any rack level with consistent results. Multiple racks of foods can be cooked or large quantities of foods can be cooked at the same time. Foods will cook thoroughly without having to rotate pans.
Low, shallow bakeware should be used with convection cooking. This allows the heated air to circulate around the food. Pans with high sides or pans that are covered are not suitable for convection cooking because high sides or lids prohibit the warm air from circulating around the food.
Your favorite pans and cookware can be used for convection cooking provided they have low sides to allow the heated air to circulate around the food. Any food cooked uncovered will brown evenly and form a nice crust. Foods in covered dishes (casseroles, pot roast) or delicate custards do not benefit from convection cooking.
Convection Baking
Time can be saved by baking an entire batch of cookies at the same time. The cookies will bake evenly and be done all at once. The baking time may be shorter due to the warm circulating air. For small items such as cookies, check to see if they are done one to two minutes before the recipe time. For larger baked items such as cakes, check five to six minutes before the time indicated on the recipe.
Convection cooking of meat and poultry will result in foods that are brown and crispy on the outside and moist and juicy on the inside. Large meat or poultry items may cook up to 30 minutes less than the suggested time so check them so they will not be over baked. A meat thermometer or an instant read thermometer will provide more accurate results than the “minute per pound” method. The larger the piece of meat or poultry, the more time you will save.
Converting Conventional Baking to Convection Baking
To convert most recipes for baked items (cookies, cakes, pies, etc.); reduce the oven temperature by 25°F. For meats and poultry, the temperature should not be reduced. The same temperature recommended in recipes and cooking charts for meats and poultry should be used.
Tips for Convection Bake
Preheating the Oven
Preheat the oven before cooking. See your recipe for preheating recommendation. Preheating time depends on the temperature setting and the number of racks in the oven.
High Altitude Baking
When baking at high altitudes, in either BAKE or CONVECTION BAKE, recipes and baking times vary. For accurate information, write the Extension Service, Colorado State University, Fort Collins, Colorado 80521. There may be a cost for the bulletins. Specify the type of information you want (example: cakes, cookies, breads, etc.).
Condensation
It is normal for a certain amount of moisture to evaporate from the food during any cooking process. The amount depends on the moisture content of the food. The moisture will condense on any surface cooler than the inside of the oven, such as the control panel.
Temperature Setting
When using Convection Bake, reduce the temperature recommended in the recipe by 25°F, except for meats. When roasting meats, check internal temperature prior to time recommended by recipe to prevent over cooking.
Rack Positions
One Rack Baking
•When baking on one rack, best results are obtained in the bake mode (see Bake).
•When roasting a turkey or a large piece of meat, convection bake may be used. Rack #2 is the most appropriate rack.
Two Rack Baking
•Racks #2 and #4 or #5 are most appropriate when using the convection bake mode. Cookie sheets should not be staggered but the cookie sheet on rack #2 should be placed directly under the one on rack #4 or #5. Stagger round cake pans.
•This may be used for cakes, cookies, biscuits and other foods for which two rack baking is desirable.
•When several casseroles, frozen pies or cakes are to be baked, use racks #2 and #4 or #5.
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