Bake/Convection setting on oven

[oli]

If I have a recipe that calls for 400°, should the oven still register 400° using the bake/convection setting? I have placed a oven therm. in there to double check and it reads 325°. My wife thinks the oven is compensating and giving me the 325°, because it bakes quicker.

 

[Guest]

my oven

My oven automatically decreases the temp I set by 25F when I use the convection setting. Check your manual.

 

[charley]

You usually bake on convection at a lower temp setting than the recipe calls for.

 

[karennoca]

Get that manual out and check it.....all appliances are different. I have top of the line

double Dacor ovens, put in when we updated our kitchen fourteen years ago, I have never used the convection feature. No reason particularly except I never saw a reason to do it. When the oven was demonstrated to me, the salesman put in five oven racks full of cookies, and cooked them with convection. I was amazed at the time.

 

[marilynfl]

I just used the convection option on my mom's kitchen oven. The display says to enter the

"standard oven temperature" called for in the recipe and then enter the "standard recipe time" for the recipe...then the oven calibrates it for its convection.

Used it to make Smitten Kitchens corn version of Laurie Colwin's Tomato Pie. Worked like a charm.

 

[oli]

Thanks guys, makes sense for the oven to compensate.

 

[angak1]

from 400 to 325 is quite a difference. We were told to test and calibrate our new oven. it could be

maybe 25 degrees off. we didn't actually need to calibrate. 75 degrees sounds quite off, not just compensating, but what do I know!

 

[joe]

The convection setting makes the oven more efficient, not hotter.

So the temperature might register lower but the result is a quicker bake because of the air circulation. (the exact opposite of wind chill factor in weather reports.)

325 seems a little low. Perhaps if the oven were open for a while..