The definition of convection is circulating air. In a convection oven, a fan circulates hot air over, under and around the food. The moving air disturbs the cold air around the food, allowing the heat to surround the food. This results in more evenly cooked and browned food, shorter cooking times at lower temperatures, and the flexibility of using more racks.

Getting the Most from a Convection Oven:

Improper baking temperature - results in over-browning and uneven results when baking cookies, cakes, etc.

Improper roasting time - remember to reduce the roasting time, or meat will be overdone. When convection roasting, roasting times should be decreased by 25 - 30 percent (roasting temperatures will remain the same). The benefits of convection roasting are not achieved when the food is covered or placed in a high-sided roaster.

Don't use dark pans - darker browning results from using dark pans. Shiny, bright pans are recommended for convection baking of cookies and cakes.

Using cookie sheets with sides will result in uneven browning because the sides interfere with the flow of air.

Place pans correctly. When baking cookies on two or three oven racks, center the pans in front of the fan. This will improve air circulation and browning. If baking in pans with sides using two racks (i.e. cakes and pies), stagger pans so one is not directly over the other.

Don�t crowd the oven racks. Allow at least 1-2 inches of space between the pans, oven walls and oven door.

For more information, call Buncombe County Cooperative Extension at 255-5522.

(Images provided by Buncombe County.)

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