Convection vs. Conventional Ovens — Fix My Dish by Andrea Albin in How-to, September 25th, 2012
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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).
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