Convection Oven Recipe Guidelines for Conversion

convection oven

Many people love to cook, but not all of us have the right kitchen equipment to help us cook the food that we would like to create. Some of us will even try and have the same recipe using the same type of equipment but the result is not the same with the use of the right kitchen equipment. In this article, you will find the guidelines for conversion in Convection Oven cooking.

convection oven
Foods tend to lose less moisture and usually retain its nutrients if cooked the right way. With the use of convection oven, the temperature in the convection oven is easily regulated and controlled. As we all know, the time consumed in cooking is based on the amount and size of food that will be cooked.

Here are the general guidelines for converting conventional food recipes with the use of convection oven.

1. ALWAYS PREHEAT YOUR OVEN BEFORE PUTTING YOUR FOOD IN THE OVEN OVEN.

This will help regulate the heat inside your oven and helps the food cook evenly.

2. FOLLOW THE ORIGINAL BAKING TIME.

If your original baking time is 15 minutes, then keep that original baking time but you should reduce cooking temperature by 15 degrees C.

3. CHECK, CHECK, CHECK.

Just like any other recipe, you should check the food 5minutes before the finish time of cooking, due to variables such as the temperature of the food when first placed in the oven, quantity of food in the oven, your preferred level of “doneness”, etc.

4. AMOUNT OF FOOD.

The more food you placed in the convection oven at one time, the longer the cooking time will be.

5. LOSING HEAT.

Not everyone knows that the oven can lose one degree per second that the oven door is open. The average loss is about 50 seconds.So, always preheat before using.

Choosing when to use a convection oven and a conventional oven with radiant heat usually depends on your container and not always depends on the food. The point of cooking with a convection oven is to have the fan circulating the heat of the oven around the food.

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