James Silverton > wrote:
> On 5/17/2013 3:00 PM, Helpful person wrote:
>> On May 17, 1:23 pm, KenK > wrote:
>>> I have a combination MW/convection oven. I had thought the 'convection' was
>>> mostly to differentiate it from the MW oven part. While Googling today I
>>> discovered that a convection oven is different than a regular oven. It's
>>> hotter so temps should be reduced or shorter cooking times used with
>>> recipes calling for baking in an assumed 'normal' oven.
>>>
>>> I'll try that next time I bake something.
>>>
>>> Comments?
>>>
>>> TIA
>>>
>>> --
>>> "Where there's smoke there's toast!" Anon
>>
>> They are not hotter but cook differently. The food is heated by
>> convection, and conduction through the cooking pan. What is
>> eliminated is radiant heat. The oven temperature (top to bottom) is
>> more uniform than a regular oven.
>>
>> In general, for a given recipe, the cooking temperature should be
>> reduced as should the cooking time. The manual that came with the
>> oven should have a guide.
>>
>
> Actually "convection" is a misleading name. Most ovens work by natural
> movement of hot air (convection). A "convection oven" uses a fan to
> circulate the hot air and generally cooks faster and more uniformly than
> a regular oven at the same temperature.
>


You got it !

Also they were first called TURBO ovens.

Greg