How do I bake cookies in a convection oven?

A convection oven is suitable for baking fresh or frozen cookie dough. There’s a simple rule of thumb that helps bakers translate their usual recipes for baking in a convection oven: Lower the temperature by 25 degrees and expect the food to cook a little quicker than it would in a typical oven.

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Baking with convection yields a rounded, taller cookie with a crisp exterior. Even heat created by the air circulating in convection yields the irresistible combination of crunchy and gooey and some say it’s the secret to the perfect cookie. But, if you prefer a softer, chewy cookie, use Bake mode without convection.

In a convection oven, a fan circulates fresh hot air over, under, and all around the food, evenly distributing it throughout the oven cavity. This method is more efficient and results in foods being cooked more evenly and being done about 25 percent faster than a traditional bake.

All-purpose flour (plain flour) is probably the most widely used flour and one that I make sure I have a constant supply of. Plain flour is usually the top choice when it comes to cookies. Plain flour is milled from a combination of hard and soft wheat where the bran and germs have been removed.

The simple answer to this question is, meet in the middle. Cookies should (almost) always be baked on the middle rack of the oven. The middle rack offers the most even heat and air circulation which helps cookies bake consistently.

What is a convection oven? A convection oven has a fan and exhaust system that helps circulate hot air around the cavity of the oven, helping to reduce hot and cool spots and for more even results with multi-rack cooking.

The short answer to the question of which cooks faster is simple: the convection oven cooks faster. Studies show that though cooking times vary slightly from oven to oven, generally convection ovens cook 25% faster than conventional ovens at a lower cooking temperature of about 25 degrees F.

Preheat the oven to 325 degrees F (300 degrees F convection.) Line baking sheets with parchment paper and place equal two 2 1/2-tablespoon portions on the baking sheets 3 inches apart.

In short, your cookies may have burned on the bottom because your oven temperature readings are off, your cookie sheet is too dark, your cookies were baked on a lower rack, the heat was too high, or you baked the cookies right on the sheet without any parchment paper.

The main difference between bake and convection bake is in how heat is distributed. With convection bake, an air circulation system distributes air inside the oven cavity. With a conventional oven, two heating elements heat air inside the cavity without the use of a fan to circulate the hot air.

You can also microwave your cookies. You can do so with a piece of damp paper towel inside the microwave as the steam from the paper towel will moisten and soften your cookie.

Two horizontal lines – one on top and one on the bottom is the oven symbol everyone has seen at some point. This is the most recognizable oven icon. It indicates the traditional baking methods – using top and bottom heaters. Experts call this method static heating.

Top/Bottom heating is the most effective setting to use when you are baking or roasting on a single level. The heat is emitted evenly from above and below, making it ideal for baking cakes.

And as our cookies taught us, you can even burn food at high temperatures using 100% steam. The settings here work best for once-ounce scoops of your favorite chocolate chip cookie dough, and yield crispy-on-the-outside, chewy-on-the-inside cookies. For crispier cookies, simply increase the steam.