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Convection oven adjustments

By Cooking Mom
Created 12/07/2008 - 23:54
ADodge's picture [1]
by ADodge in reply to Anonymous [original] [2] on Mon, 12/08/2008 - 22:19

Convection ovens are wonderful yet, sadly, there are no standard rules for baking time and temperature. I wish I could tell you some magically insider secret but each ovenbrand will be slightly different! Your best bet is to experiment with oven temperatures (start by reducing 25 degrees) and then pay very close attention to the recipe's doneness test. Most importantly, keep track of your temps and times and highlight the ones that work.

I have Thermador convection/conventional ovens. When I'm baking for myself, I'll use convection for all my baked goods. Regardless of how many pans or cookie sheets I'm baking off, I begin with the same "25" guidelines.

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Links:
[1] http://forums.finecooking.com/user/14424
[2] http://forums.finecooking.com/comment/805492#comment-805492