For casseroles, potatoes, custards, and other baked foods slightly reduce both the time and the temperature.But ONLY if you can shut the fan off! I do not recommend using fan-based convection on these types of items For breads, cakes, and other desserts, the rule of thumb for convection oven conversion is to reduce the temperature by 25☏ and keep the time constant.For roasting meats, the rule of thumb for convection oven cooking is to reduce the time by 25%, but keep the temperature the same.Who loves you guys? ♥Ĭonvention Oven to Convection Oven Temps and Times In contrast, a convection fan circulates hot air throughout the cavity, reducing the need to rotate dishes from rack to rack.
Never fear though as I explain it all below. In a conventional oven, the dish closest to an active heating element may cook the fastest. It’s not too hard to figure out but your recipes will need revamped a bit. See baking and cooking in a convection oven differs from a regular convention oven. While the new oven did bake it differently, aside from you screwing up the recipe (how dare I say that, huh… LOL), it’s honestly you’re fault for how you baked it. You’re angry, you blame the new oven as that cake as rocked a thousand times before.
You pull it out and it’s burnt and all kinds of nasty. But you decide to make Aunt Millie’s secret family cake that you’ve made a thousand times in your own convention oven in your new fandangled convection oven.
#CONVERTING CONVECTION OVEN TO CONVENTIONAL UPGRADE#
So you finally decide to upgrade your oven OR your old oven decided to quit working at the most inopportune time and because you want fancy schmancy you go for a convection oven.
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