1. For most products, set the temperature 25 F to 50 F (15C to 30 C) lower than you would a conventional oven. Check manufacturer's recommendations.
2. Watch cooking times closely.The forced heat cooks foods more quickly and tends to dry out some foods excessively if they are overcooked. Roasts shrink more than they do in conventional ovens.
3. Many convection oven models should not be operated with the blower switch off, as the motor may burn out.
4. The forced air of a convection oven may deform soft items. Cake batters, for ex-ample,develop ripples. Check manufacturer's recommendations.
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