When should I use convection baking?

Convection Bake is best for browning, roasting, and quick baking. The convection bake circulates air, which results in a steady, dry temperature. This means that foods will cook faster and the surface of foods will be dry. While these settings make for a delicious roasted chicken, your cake may not fare so well.

There is no rapid flow, thus producing a slower cooking time. The convection oven creates a dry atmosphere that caramelizes faster when roasting, so foods like meats and vegetables get browner, but the interiors stay moist. Cookies also bake to chewy, delicious perfection.

You can use a combination of the microwave and convection modes to cook your dishes. Once you have placed your dish inside the oven and shut the door, Step 1. Press the Stop/Eco button. This ensures that the previous cooking function is cleared from memory.

Combi microwaves work by combining microwave cooking with hot air, or convection, cooking. The use of these two methods together gives fast and even roasting, crisping and browning of your food. It’s the best of both worlds the speed of a microwave with the high-quality finish of regular oven cooking.

Don’t use convection for cooking cakes, quick breads, custards, or souffls.

Here are a couple of basic conversion tips: Adjust the temperature by 25 degrees. Reduce the oven temperature of a standard recipe by 25 degrees if using a convection oven. If a recipe calls for baking at 350 degrees in a still oven, reduce the temperature to 325 if baking in a convection oven.

SELECT COOKING MODE AND TEMPERATURE: Turn oven on; SELECT the cooking mode. To cook in the combi or hot air mode, set thermostat to desired temperature. To cook in the steam mode, set thermostat to 200 F. The thermostat light will come on indicating oven temperature is below set point.

A convection oven can be used to reheat food as a microwave does, and will have better results. However, a convection oven will take longer to fully cook or reheat. In fact, the food you reheat will even come out better than it would in the microwave. Regular microwaves cook food from the inside out.

A combi oven uses three methods of cooking in one appliance: convection, steam, and a combination of steam and convection. Convection, or the circulation of dry heat, can be used for baking, roasting and grilling tasks.

What is Convection Bake? Convection Bake uses a fan and exhaust system to circulate heat. In contrast, a regular bake does not use a fan. In a standard oven, the hot air fills the oven cavity without circulating, which can create hot and cool spots.

A convection oven is perfect for baking pizza. Because the hot air from it moves around, your pizza cooks more quickly than in a conventional oven. Because of this, your pizza will be crisper and have a more even surface than when you bake it in a traditional oven.

What’s the difference between the convection bake vs bake functions? Convection bake uses a fan to circulate the heated air inside the oven, while the regular bake function does not. Learn more about these two baking options and when to use each for the best results.

This causes the heat inside the oven to be drier and more evenly distributed, so dishes cooked with convection will cook about 25 percent faster than those on your oven’s conventional bake setting. In addition to saving time, this makes convection cooking slightly more energy-efficient.

There are two simple ways to adapt any recipe written for a regular oven to work for a convection oven: either reduce the temperature by about 25 degrees, or cut the cooking time by 25 percent, says our former associate food editor Riley Wofford.