Convection vs. Conventional Ovens — Fix My Dish

by in How-to, September 25th, 2012

conventional oven
Twice a month we’re giving readers a chance to ask Food Network Kitchens’ advice about an issue they’re having with a dish. They can’t reformulate a recipe for you, but they’re happy to help improve it.

Question: My question is about convection ovens vs. conventional ovens. Do recipe bake times need to be altered in any way if the oven used is a conventional oven? I feel as though most recipes I try from experienced cooks are made in convection ovens and I wondered if it made a difference if my oven is conventional.  – K. Stroh

Answer: Most recipes from reputable sources such as Food Network, Cooking Channel, etc., are developed for conventional ovens. If not, they will clearly state that it is done in a convection setting. That said, an oven set to convection will run about 25 degrees hotter than a conventional oven set to the same temperature. So if you are trying to re-create a recipe developed for a convection oven, set your temperature 25 degrees above what it is called for and you should have similar results. Otherwise, yes, you can just cook things for longer and keep an eye on it (just don’t open the oven door too often because you will just keep dropping the temperature).

Do you have a question for Food Network Kitchens? Leave it in the comments below.

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Comments (1)

  1. Cheryl says:

    Can anyone tell me what the secret is to knowing how far down on a stalk of asparagus to snap and also, should you always shave off the outer skin on it and if so should it be done only on the bottom, after you snap or not necessary if you snap. Thanks.

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