CONVECTION OVEN TIPS
Unlike standard ovens, in which heat moves slowly from the heat source to
the food, convection ovens use a fan to move hot air around the oven cavity.
Because of this continuous circulation of heat, baked goods release their
steam faster, resulting in flakier croissants and pastries, while meats and
poultry render their fat more quickly, creating nicely browned skin and juicy
meat. And because the heat is more intense, foods in a convection oven
generally cook up to 25 percent faster.
Another advantage of convection cooking is the ability to cook many
things at once. Because of the fan, you can fill up your oven racks with
multiple items and not have to worry about uneven heat. Not only will your
food cook faster, but your gas and electric bill will be much friendlier.
Here are more convection oven tips:
If you're using a recipe for a standard oven, reduce the heat on your
convection oven by 25 degrees.
Foods in a convection oven cook up to 25 percent faster than standard
oven cooking. This time savings is exponential -- the longer the cooking
time, the more time you save. Our turkeys, for example, shaved 30-45 minutes
off normal roasting times.
Go ahead and load up the racks -- that's what the circulating air is
for.
When roasting meats, use a V-shaped roasting rack and shallow roasting
pan to allow as much air flow as possible.
Read your oven's user manual. Some ovens have different convection
settings for baking and roasting, while others allow you to choose between
standard and convection cooking. Oven manufacturers are offering many options
these days, so be sure to find out what your oven can and cannot do.
-- Loree Dowse
This article appeared on page E - 3 of the San Francisco Chronicle
