question about convection cooking

[andreaindc]

I moved to a house with a GE range/oven that has buttons for Convection Bake and Convection Roast earlier this year. Having never had these options before, I have been using my oven the conventional way. Should I be using the convection options? For anything in particular? Do you need to adjust recipes to use convection options? Thanks.

 

[gayr]

AndreainDC, Here is a good article that was featured in the Miami Herald on Convection Ovens

http://www.miami.com/mld/miamiherald/living/16424475.htm

 

[gayr]

Additional Article featured in Fine Cooking Magazine -

http://www.taunton.com/finecooking/pages/c00042.asp

 

[hallie-in-fla]

I have a GE dual fuel range with convection option. I have not had good success baking with

the convection option. I even adjusted the temp and time as suggested. Other people on this board have had similiar bad expericences with convection baking, so I have stuck with regular old baking. A downside to the convection roast feature is that it can cause drippings and juices to evaporate out of the bottom of the roasting pan, which can be problematic if you need them to make gravy. Pretty much the ONLY time we use the convection feature is to reheat leftover pizzas or to recrisp stuff like that.

If you figure out how to use the convection option and start getting good results, please share... maybe I'm just doing something wrong.

Good Luck.

 

[carol-whidbey-is]

Convection oven

I found when I use it at work the temp should be 300. Depending on the time it takes in a regular oven half the time. Like a carrot cake takes 1hr and 10 mins. I do in convection 12 mins then turn the cake to the other side 12 more mins turn
again 6 mins, one more time you turn 4-5 mins

 

[hallie-in-fla]

That's an interesting tip. But do you find that you end up with a superior product to reg. baking

for all the added work to keep turning the cake? When I bake using the reg. oven, i just pop it in and leave it. I have never had any problems.

My main complaint was that my tried and true cookie recipe totally spread. I made a second batch without convection and they were perfect. For me I just don't have the patience to figure out what I'm doing wrong with convection when I get a perfectly good outcome from reg. baking.

But thanks for the input.

 

[richard-in-cincy]

hallie those were exactly my results as well.

 

[luisa_calif]

Great article links, thanks. I esp needed the rimless cookie sheet info.

 

[andreaindc]

Thanks for the links and the tips!