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Using the Oven English 30
Convection Baking
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 Roast
Convection roasting combines the heat from the lower
concealed element with additional heat from the convection
element and fan. The result is a crispier exterior that seals
in the interior juices. It is perfect for roasting tender meats
in an uncovered, low-sided pan.
• DO NOT cover meat or use cooking bags.
• Roasting large cuts of meat and poultry generally takes
10 to 20% less cooking time. Check doneness early.
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 early so they will not be over baked. Use of the built-
in meat probe will provide more accurate results than the
“minute per pound” method (see ³6HWWLQJ%DNH&RQYHFWLRQ
%DNHDQG5RDVW´RQSDJH). 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 (14°C).
For meats and poultry, the temperature should not be
reduced. The 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 any foods, except large
pieces of meat or poultry. See your recipe for preheating
recommendation. Preheating time depends on the
temperature setting and the number of racks in the oven.
Temperature Setting
When using Convection Bake, reduce the temperature
recommended in the recipe by 25°F (14°C), although the
temperature does not need to be reduced when cooking
meats and poultry. When roasting meats, check internal
temperature prior to time recommended by recipe to
prevent over cooking.
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.).
Figure 25: Convection Fan
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