You should hear a hollow sound if the bread is cooked and ready. The ideal temperature depends on the type of bread you are baking. As this muffin rose, the blowing hot air set the outside of the muffin, while the wet inside was still rising. At higher temperatures with water in the bottom, it's a good setting for baking artisan breads: quick oven spring and usually a better crust. In reply to I have been making the same… by Lana B lack (not verified), I am not expert at baking, but I do live at 2600 mts. It is important to set and preheat the oven to the proper temperature as called for in the bread recipe. My advice when shopping is to have a recipe you make a lot in mind, and while you're at the store, fantasy-bake it using the controls of any model you're considering. However, one of the good things about baking bread in an electric oven is the fact that the temperature does not fluctuate during mid-bake. First thing to know is any oven you buy with a convection fan doesn't have to be used that way. Speed convection, which combines the principles of convection and microwave cooking. - Because “convection” is typically a setting on the oven, when it’s turned off, the same issues arise as with using a conventional oven for baking — whether it’s gas or electric (convection ovens can be either). Bread, for example, does not rise well in convection. The content of this field is kept private and will not be shown publicly. Of course, not every convection oven is created equal. Convection works best when the air circulates through the entire oven evenly. Sure hope I can fix my problem! The cake takes much longer to bake and most of the time comes out dense. The hot, dry air produced in a convection bake setting is ideal for pie crust and puff pastry because the water in the fat evaporates quickly creating the beautiful, crisp flaky layers. Once bread has risen a little (15%++) turn fan on low and 350 degrees to finish bake. I am getting so frustrated. Put simply, it’s the process of circulating the air more evenly through your oven. That question, in essence, comes down to the differences between convection and regular baking. They have a fan in the back, and sometimes an additional heating element tied to the fan. Compared to regular baking ovens, all convection types have relatively similar advantages that are worth examining further. Baking … A reader asked what is best for baking, a gas convection oven or an electric oven so I asked Chef Leslie Bilderback, a certified master baker what she thought.As you will see from her answer, it’s not about gas or electric, but more about convection or non-convection. Not only convection bread maker can produce much better results in a lot shorter period of time – it can help achieve a better bread texture, crust, and color. Karin Just be sure to read the manual and understand the functions well. The top oven has Convection button and Bake button. Eventually it just plain busted through to the outside. Believe it or not, you can often substitute an air fryer for the convection setting.Both appliances work by circulating hot air around the food being cooked, providing quick, crispy, and evenly cooked results. As a result, these types of ovens also tend to be more energy-efficient than their alternatives. We've heard tales of cookies being blown off their baking pans onto the oven window; a shot I'd dearly love to reproduce, but so far haven't managed. Some models of convection oven will do the adjusting for you, which is downright confusing. We have a gas oven under our stove, and we tend to keep the baking stones in there. My oven auto-converts, so I don't need any manual temperature adjustments. Due to the energy source ( electricity ), you can be sure your bread will be baked evenly at all times. I have a dual fuel Bosch which I adore. Better than previous bake but still ended roughly very quick. Most cookie sheets and roasting pans are not built that way. So, I baked my own white bread in convection oven. For my micro-bakery I bake 4-6 loaves on two tiers, in convection mode. Is that typical with these type ovens? (I have tried several different recipes with these the same results) Please help! 2020 Another example would be quick bread or casseroles with open sauce, which might splash around because of the wind caused by the convection. As mentioned above, of course, convection ovens come with some disadvantages as well. The rule of thumb is this: Reduce the oven's temperature by 25°F. You'll also want to lower the oven temperature by 25°F. The pan was placed directly on the stone near the center of the oven and baked … Do you see a benefit to using a convection oven vs. a traditional oven? Theory: Forced convection eliminates the hot spots and cool spots that occur in conventional ovens, especially crowded ones. You'll see soon enough if it's an oven you can be friends with. I would like to try baking yeasted donuts with the convection s…, A quick roast chicken with nice, crispy skin, Drying meringues if it will hold a low (below 200°F) temperature, Making a gazillion cookies at once; but don't expect them to cook evenly. My Kitchen Aid handles the beating for 4 min great once everything is incorporated. The electric oven maintains a consistent heat throughout. In reply to I have a dual fuel Bosch… by 2tattered (not verified). Mary, our first question would be whether you know the temperature on your oven is accurate, as home ovens are notorious liars. This cranberry apple pie is a great candidate for convection baking. We've had issues with this on the pair of ovens we bought recently. You set the temperature for 375°F, and if you press the convection setting, it automatically preheats itself to 350°F. - Ovens with a convection setting are generally more expensive than conventional ovens. Traditional ovens do not have fans and they don't circulate, they just heat up. (Alberta much higher than Ontario...). Because convection ovens do such a good job of circulating heat throughout the oven, larger dishes or multiple dishes are baked more effectively than their conventional counterparts. Is that typical with these type ovens? For example, in a conventional oven you might find that a large dish placed on the top rack blocks heat from fully reaching dishes on the lower racks. However, I own a microwave convection and do most of my baking in it and it is great too. I have a 2 year old GE double oven. What We Liked: Included with this toaster convection oven is an air fry basket, a 13-by-13-inch baking pan and a recipe booklet.Users will appreciate the removable crumb tray and the accessible back panel for easy clean up. Privacy Policy - Conditions of Use - Infringement Policy, How to Clean Your Freezer Without a Defrost Cycle, Common Error Codes on an Electrolux Dishwasher and What They Mean. True convection, in which – in addition to the top and bottom heating elements – the heat actually comes from an attachment to the fan itself. A convection oven can be a part of a gas or electric oven, so you can use convection and still get the benefits of cooking with gas over electric or vice versa if you prefer one type of oven for your baking. I understand that the convection oven distributes the heat more evenly, and there is a cost benefit because it cooks faster saving some electricity. Here's the deal. Even though the former is newer, it is not by default better. Both sets of cookies looked identical, indicating even baking. These ovens are typically smaller than average and can cut the baking time in half for some recipes. This is because in a convection oven baking is considerably faster than in a normal conventional oven. I have been making the same pound cake recipe (my ex mother-in-laws) since 1982. Convection takes care of that process for you, by circulating air to get to all parts of the food evenly. Sure, you could have a cooling element in the house. Instead, there are several different types you should be aware of as you shop for appliances or try to better understand your own kitchen. Is Your Microwave Broken or Just In Need of Cleaning? That, on a much smaller scale, is the reason behind convection ovens. To clarify: forced-air (a/k/a "convection", a/k/a "fan bake") ovens rely on a fan to circulate the air in the oven. centre. Bake 2: Turn oven to 450 degrees, steam oven and turn off oven after loading bread in via sheet pans. That’s accomplished through heating elements at the top and bottom of the appliance, plus a fan at the back that continually pushes the air through. The oven itself also serves as an air fryer, air roaster, air broiler, warmer, dehydrator, toaster, baker and bagel maker. One frequent complication for new convection owners is how to adjust their recipes, all of which are written for still ovens. First, they’re typically more expensive, up to twice as much initially. You might even be familiar with flipping meatballs midway through the bake to make sure they’re done evenly. Best of luck! Bake these things in the oven with the fan off: To finish the story, I asked Juliana if she bought another oven. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. When possible, work with a repair company that has expertise in this exact type of appliance. Contact us today to learn more about convection ovens, which makes them unique, and how you can get one repaired when needed. Baking bread in a convection oven can give you an evenly cooked homemade bread a lot faster than your conventional oven and at a lower baking temperature. – Juliana. It's believed that convection cooking can prevent the ideal rise in cakes, cookies, biscuits and muffins, producing denser versions instead of the usual light-and-fluffy favorites, as suggested by MyRecipes.However, there are some tips and tricks you can follow for better results. I would like to try baking yeasted donuts with the convection setting on. Here's how I answered Juliana: – Juliana. Log In Sign Up. She does demos, appearances, and answers food (and baking) questions from all quarters. Baking bread in a convection oven can give you an evenly cooked homemade bread a lot faster than your conventional oven and at a lower baking temperature. Convection, conventional: Does it really make a difference? Convection bake at a very low temperature is nice for dehydrating; you can get beautiful oven-dried/roasted tomatoes with it. Convection ovens are built in the same way as conventional ovens, but with one major difference. Originally he didn’t think he could, so he had me research new ones. Baking bread in a Dutch oven results in beautifully-browned loaves with crisp, crackly crusts and airy centers. Twin convection, which features two fans that spin either simultaneous or alternating. In reply to I would like to try baking yeasted donuts with the convection s… by Lutice (not verified), Facebook Instagram Pinterest Twitter YouTube LinkedIn. If you are in the market for a new oven and you aren't sure if you should go with a convection oven or a traditional model, consider the pros and cons of buying a convection oven. Still, convection baking outperformed air fryers in many of our taste tests, especially when it comes to food that isn't breaded or frozen. Best of luck! Second, convection baking tends to cook food more evenly. Preheat the convection oven to 425 F (220 C). BTW, I always use King Arthur Flour. Cake took longer to bake. If you need a short list, here's my best advice (keep in mind there's a lot of room for variations and personal choice here, given the many different combinations you'll find in oven designs). Most have settings for the following:•Bake; Chef Susan Reid grew up in New Jersey, graduated from Bates College and the Culinary Institute of America, and is presently the Food Editor of Sift magazine. We've not experimented with that tool in our test kitchen, but air frying is definitely something that is becoming more popular these days! Depending on the model, these two fans may offer even more even heat or faster cooking times. Convection roast is nice for any kind of chicken or chunk of meat where you like crispy outsides, and I've been known to go there for airier pizza crusts. The best Dutch ovens for bread function like a compact oven… But, if I do sometime in the future, I will definitely buy convection. Again, the reason is the air, which makes sure the heat circulates to all parts of the interior space. After I started doing that, I basically bake every bread with convection, whether it's one or several. Convection ovens use a fan to circulate the heat. If it ends up baking up more fully, then you've got a good indication that your oven has been telling you fibs, and that you can adjust accordingly. I purchased one and am having trouble understanding how everything works. Web page addresses and email addresses turn into links automatically. Anyone who has cooked with a conventional oven knows the plight of seeing a crispy bread crust or casserole dish top, only to find that the inside is still raw. Tests: We baked peanut butter cookies on baking sheets on the upper‑middle and lower‑middle racks with the convection setting and repeated this test with two sheets of sugar cookies. Because convection ovens offer superior results when browning and crisping foods, most recipes designed for convection ovens do not call for baking dishes to be covered. Happy baking! See our complete collection of Tips and Techniques posts. Yes. But a low oven temperature can fool you too– you think you’ve baked long enough, but it’s actually running 50 degrees too cool. For bread, convection is definitely nice. —– If you have the space and budget, I would suggest you buy them separately. After reading your article, I will do another cake tomorrow....beating butter/sugar less. Recently I got this email from my sister-in-law: Susan, Check food frequently toward the end of cooking. Of course, and as mentioned above, they are not inherently better than the alternative. We've found that it is best to bake things like sandwich bread and sweet yeast baking with the fan off, but you're more than welcome to experiment! What do I need to change? Three pans of cookies, or two pizzas on separate oven racks, will still get done at the same time. You really need to have a good feeling for when something is done and fully baked. But recipe calls for 4 min beating at high AFTER the flour mixture has been added. If you buy a new oven, chances are you will sooner or later come across the question of whether or not you need an option for convection. Return to FAQs page. Any tips? It used to be simple: gas or electric. The simple press of a button can help you bake and roast better. These are the basics: Generally, true convection is more effective than regular convection, and twin convection makes sense especially for large ovens. Thank you for the convection baking tips. A good external oven thermometer will let you know whether your preheated "350°F" oven is actually quite a bit lower. In reply to I have never used a… by Dixie Harrison (not verified). Otherwise, you’ll have spots that are cold, spots that are not, and probably not a lot of comforts. Some convection ovens also have settings for bake or roast, which adjusts the fan speed and helps you get the “finish” on your food you desire. Place the loaf pan on the lowest rack and cook the bread for 21 to 23 minutes on the low mix/bake setting. New to Chowhound? The top oven has Convection button and Bake button. I tried finding answers but wasn't satisfied. The core concept here is that heat rises: the hot air comes from the bottom of the interior, then rises up to fill all of the enclosed space. I generally test the cake at the bake time recommended and it is still not done, so I have to leave it to bake much longer. I've seen some convection broil, as well, which is a little weird, because broiling is a radiant heat method, and the fan is of little use there, but whatever. For other foods, it might not be. As mentioned above, convection can speed up the process and alter the ideal temperature. Finally, a crucial part of the decision process should be what types of food you want to bake. Check if the bread is done by tapping the crust. Wetter batters or doughs can literally be blown sideways by the fan as they're rising. Compared to regular baking ovens, all convection types have relatively similar advantages that are worth examining further. Faster Cooking – Convection is about 25% faster than conventional oven. How did that turn out for you? Instead, these represent two distinct baking styles, each with their own advantages and disadvantages that make them good for various recipes. Should you start to use it? If you do use your convection oven to bake a standard recipe that calls for the dish to be covered, the temperature and time will likely be about the same. (Keep an eye on it, of course. The cake takes much longer to bake and most of the time comes out dense. Copyright © First, convection baking typically takes less time than a regular bake with a lower heating element. King Arthur Baking Company, Inc. All rights reserved. I bake a sourdough loaf every weekend, but have not dared try the convection bake option for my bread. Early convection ovens (and even some today) have been known to do things like this to your food. Speed convection is relevant for anyone not having a lot of time to bake and intending to bake only in small quantities. When I bake a cake, I use the Bake button and wrap the cake pan with those cooling baking strip. If you are not accustomed to convection baking, there is a learning curve regarding temperature or time for baking changes—sometimes both at once. Now I keep on getting a gluey?gummy? Shopping for ovens can be bewildering. Amandarama | Oct 1, 2016 09:11 AM 7. If your oven doesn’t have a convection setting, you don’t have to buy a new oven to reap the rewards of convection cooking. For what it's worth, our test kitchen ovens are all 30" wide and mostly electric. That’s because the fan makes the whole appliance more efficient, allowing you to cook both at lower temperatures and up to 20% less time. A regular oven can have hot spots. Problem: not much oven spring, steam barely stayed in the oven. Why use a Convection Oven? Practice, Practice & More Practice! •Convection bake (lower fan speed, so you don't end up blowing cookies across the pan, or putting tilted "hats" on your cupcakes); When I bake a cake, I use the Bake button and wrap the cake pan with those cooling baking strip. Nobody wants a burned cake!) Fred's ApplianceMay 16, 2019Oven RepairLeave a Comment. Overcoming the convection oven learning curve. In reply to I have a 2 year old GE… by Mary Anderson (not verified). I didn't think I was beating the sugar and butter too long...but it would appear that I now am :( Light and fluffy...what the heck does that mean!!?? Make your first check of baking time 10 minutes earlier than the recipe says. When I buy ovens for the King Arthur test kitchen, I get double-wall units –  convection on top and regular on the bottom – which give us a lot of options. Ironically, for all the "even-baking" hoopla, I find most convection ovens have a hot spot toward the front; the air blowing across hits the door and bounces back, and often the food at the front of any baking sheet is done significantly before the rest. Remove the cake from the oven only if, when you put a toothpick at the center, the toothpick comes out clean. The fan pushes the heat around the inside of the oven, making cooking go faster. I used to have the same doubt as the convection mode can be used for baking but the browning on the top doesn't happen in most cakes.