Convection Ovens

Actually it's more like 50 degrees. As far as time goes, you're just going to have to watch the first batch or two and see how long they take.

For baking I use the minus 25 deg. rule of thumb with the GE stove in convection bake mode, and it seems to work out pretty well, at about the same timing or a little less than with regular bake mode.

For roast> How do I adjust the time/temp when I use my convection oven vs. regular

Oh pshaw, on Sat 02 Dec 2006 03:04:52p, Scott O meant to say...

My experience with the Farberware professional convection oven was by reducing the temperature by 25 degrees, the baking time remained relatively the same. However, the baking times per batch were precisely the same and the baking was more even.

my experience with convection ovens varies. I have a very large one in my workplace and I adjust temperatures by 50 degrees lower. Whether it takes less time depends from oven to oven. At home I turn my oven down by 25 degrees and set the timer slightly lower. It really depends on your oven and the recipe. Time and experience. To be sure, always under time - you can keep baking your cookies if they are not quite finished. wendy

----- Original Message ----- From: "Wayne Boatwright" Newsgroups: rec.food.baking To: Sent: Saturday, December 02, 2006 10:22 PM Subject: Re: Convection Ovens

I have a full size convection oven in my KA range, as well as a large, Panasonic micro/convection.

All the recipes say to reduce the temp, but I never do. In fact, in the Panasonic, just as in the large, similar Sharp I had before it, I increase the temp by 25 degrees.

I have never used a Farberware Convection enough so that I know how it hold the temp, though I know my MIL adores hers.

Boron