10 Convection Oven Recipes, Plus How to Get the Most Out of Your Appliance (2024)

FAQs

What is the best thing to bake in a convection oven? ›

Convection is good for:

Roasting vegetables and potatoes for an extra crisp. Cookies and muffins—especially when you have a big batch to bake at once. Pies and pastry. Casseroles—when covered they won't lose much moisture.

Some recipes will suggest regular bake or convection, but as a general rule, don't use the convection setting for delicate desserts and pastries such as custards, souffle, chiffon and angel food cakes, to name a few.

While every oven is going to be a little different, you're basically looking at three ways to turn a conventional-oven recipe into a convection-oven recipe: Reduce cooking temperature by 25 degrees F (about 15 degrees C). Reduce cooking time by 25 percent. Reduce both temperature and time by less than 25 percent.

Answer: The oven trays supplied with the Convection Steam Oven can be covered in aluminum foil. Any baking mode can be used. Never place foil or foil pans on the floor of the oven, or allow foil to touch the back wall of the oven as it will cause permanent damage.

No, you should not put aluminum foil on the bottom of the oven, as this can cause a fire. Can you put aluminum foil in a convection oven? Yes, you can put aluminum foil in a convection oven. However, you should follow the same guidelines for using aluminum foil in a regular oven.

The convection setting also works best if you use low-sided pans or rimless baking sheets, especially when baking cookies or roasting vegetables. This allows for better air circulation around the food and helps crispy foods become even crisper.

Yes, all convection ovens need to be preheated. In some modes, more than one element is used during preheat, which can cause the food to burn. The oven will indicate when it has finished a preheat cycle. You should always start with a hot oven or a hot pan.

Because hot air is blowing directly onto food instead of just surrounding it, food cooks about 25% faster in a convection oven. It cooks more evenly.

But according to Reynolds, which also makes parchment paper, it can be used in a conventional oven, convection oven or toaster oven at temperatures up to only 420 F.

Is glass ok in a convection oven? ›

Yes, you can use glass bakeware in a convection oven. A convection oven is no different from a regular oven in that respect, the difference is the air is circulating actively vs. naturally. You need to be careful that the bakeware is appropriate for ovens though, regular glass can be dangerous.

If a recipe calls for baking at 350 degrees in a still oven, reduce the temperature to 325 if baking in a convection oven. Similarly, if a recipe calls for 350 degrees in a convection oven, increase the temperature to 375 degrees to work in a still oven. Watch the cooking time.

For example, if a recipe calls for baking at 350°F (175°C) in a conventional oven, you can generally bake it at 325°F (162°C) in a convection oven. The fan helps distribute heat evenly, so this lower temperature still achieves the desired results.

Avoid convection baking foods like cakes, quick breads, custards and other delicate desserts and pastries.

In conclusion, both convection and conventional ovens can be great for baking cookies, depending on the type of cookie you're making and your personal preferences. Convection ovens are great for thin and crispy cookies, while conventional ovens are better for thicker and chewier cookies.

In the past, I have read sources and tried recipes that involved using parchment paper at oven temperatures up to 450 F. But according to Reynolds, which also makes parchment paper, it can be used in a conventional oven, convection oven or toaster oven at temperatures up to only 420 F.

I prefer to cook this lasagna on convection bake since it is prepared in a very tall pan. It cooks more evenly.