Recipe: Converting Recipes for Convection Ovens

CONVERTING RECIPES FOR CONVECTION OVENS

When converting recipes for a convection oven, follow the specific instructions given by your oven manufacturer, keeping these general guidelines in mind:

- When converting recipes from conventional to convection, use the temperature and time from the original recipe as a guideline, checking for doneness after three-quarters of the baking lime has elapsed. Or, the original baking temperature may be reduced by 25 degrees F in general. Open the oven door as little as possible during baking.

- Because convection ovens offer superior results when browning and crisping foods, most recipes designed far convection ovens do not call for baking dishes to be covered. If you do use your convection oven to bake a standard recipe that calls for the dish to be covered, the temperature and time will likely be about the same. For covered long-baking recipes designed for a standard oven, you may reduce the temperature by 25-50 degrees F when using a convection oven.

- Follow the user's manual for manufacturer's recommendations for preheating a convection oven. Be sure to position oven racks before you turn the oven on because they will heat up quickly.

- To enable hot air to circulate around the food, place foods in the center of the oven; be sure to leave space between pans, end between pans and oven walls.

- Always test food a few minutes before the minimum cooking time has elapsed, using the doneness test given in the recipe. Keep in mind that even when food appears golden brown, it may not be completely done.

Adapted from source: Better Homes and Gardens New Cook Book, 75th Anniversary Limited Edition by Better Homes and Gardens

Hi Molly,

I hope you find this info helpful.

Happy Cooking!

Betsy