I have a new dual fuel stove that can be set for regular or convection
baking . I'm not sure when to use the convection feature. Should I always
use it or are there times when it would be better to use the regular baking
mode? I'm clueless! Thanks for any help. Sis

"Sis" > wrote in message
...
>I have a new dual fuel stove that can be set for regular or convection
>baking . I'm not sure when to use the convection feature. Should I always
>use it or are there times when it would be better to use the regular baking
>mode? I'm clueless! Thanks for any help. Sis

I always use the convection settings on my oven. However, there has been a
range of experiences that are dependant on the particular range one owners.
I would recommend that you read the book that came with the oven. Often the
manufacturer includes a cookbook. If so, you should at least read the
recipes and see what they recommend for similar items that you make. Newer
oven usually have both a convection bake and convection roast mode. Some
have true convection with a dedicated element associated with the fan.
Other ovens have a fan only. Some have convection broil. Some require
closed door broiling. Reading the manuals is your best bet.

Sis wrote:

> I have a new dual fuel stove that can be set for regular or convection
> baking . I'm not sure when to use the convection feature. Should I always
> use it or are there times when it would be better to use the regular baking
> mode? I'm clueless! Thanks for any help. Sis
>
>

I use convection when evenness of cooking is important (a sheet of
biscuits, for example, or a turkey). It also speeds things up a little -
generally you use a slightly lower temp and a bit less time for
convection. For things like covered casseroles or stews it makes no
difference. I think it is bad for breads.

Peter

On Wed, 18 Jan 2006 19:24:46 GMT, "P.Aitken" > wrote:

>
>
>Sis wrote:
>
>> I have a new dual fuel stove that can be set for regular or convection
>> baking . I'm not sure when to use the convection feature. Should I always
>> use it or are there times when it would be better to use the regular baking
>> mode? I'm clueless! Thanks for any help. Sis
>>
>>
>
>I use convection when evenness of cooking is important (a sheet of
>biscuits, for example, or a turkey). It also speeds things up a little -
>generally you use a slightly lower temp and a bit less time for
>convection. For things like covered casseroles or stews it makes no
>difference. I think it is bad for breads.
>
>Peter


I do all my breads in convection.

Boron

"Boron Elgar" > wrote in message
...
> On Wed, 18 Jan 2006 19:24:46 GMT, "P.Aitken" > wrote:
>
>>
>>
>>Sis wrote:
>>
>>> I have a new dual fuel stove that can be set for regular or convection
>>> baking . I'm not sure when to use the convection feature. Should I
>>> always
>>> use it or are there times when it would be better to use the regular
>>> baking
>>> mode? I'm clueless! Thanks for any help. Sis
>>>
>>>
>>
>>I use convection when evenness of cooking is important (a sheet of
>>biscuits, for example, or a turkey). It also speeds things up a little -
>>generally you use a slightly lower temp and a bit less time for
>>convection. For things like covered casseroles or stews it makes no
>>difference. I think it is bad for breads.
>>
>>Peter
>
>
> I do all my breads in convection.

Same here. In addition, the information that came with my oven said that
there is some advantage of using convection bake with covered casseroles,
etc. Their reasoning is that in a still oven, a zone of cooler air can
develop around a pan, especially one that has cold food in it (from the
refrigerator or freezer.) The convection current supposedly "strips" the
cold air from the zone around the pan, thus speeding cooking. I'm not
defending this as being scientifically accurate, I'm just passing on the
information.

Vox Humana wrote:

> "Boron Elgar" > wrote in message
> ...
>
>>On Wed, 18 Jan 2006 19:24:46 GMT, "P.Aitken" > wrote:
>>
>>
>>>
>>>Sis wrote:
>>>
>>>
>>>>I have a new dual fuel stove that can be set for regular or convection
>>>>baking . I'm not sure when to use the convection feature. Should I
>>>>always
>>>>use it or are there times when it would be better to use the regular
>>>>baking
>>>>mode? I'm clueless! Thanks for any help. Sis
>>>>
>>>>
>>>
>>>I use convection when evenness of cooking is important (a sheet of
>>>biscuits, for example, or a turkey). It also speeds things up a little -
>>>generally you use a slightly lower temp and a bit less time for
>>>convection. For things like covered casseroles or stews it makes no
>>>difference. I think it is bad for breads.
>>>
>>>Peter
>>
>>
>>I do all my breads in convection.
>
>
> Same here. In addition, the information that came with my oven said that
> there is some advantage of using convection bake with covered casseroles,
> etc. Their reasoning is that in a still oven, a zone of cooler air can
> develop around a pan, especially one that has cold food in it (from the
> refrigerator or freezer.) The convection current supposedly "strips" the
> cold air from the zone around the pan, thus speeding cooking. I'm not
> defending this as being scientifically accurate, I'm just passing on the
> information.
>
>

It makes sense that convection would speed up all types of oven cooking.
I do prefer conventional for breads - it seems to give better crusts.

Peter

"P.Aitken" > wrote in message
...
>
>
> Vox Humana wrote:
>
>> "Boron Elgar" > wrote in message
>> ...
>>
>>>On Wed, 18 Jan 2006 19:24:46 GMT, "P.Aitken" > wrote:
>>>>
>>>>Sis wrote:
>>>>>I have a new dual fuel stove that can be set for regular or convection
>>>>>baking . I'm not sure when to use the convection feature. Should I
>>>>>always
>>>>>use it or are there times when it would be better to use the regular
>>>>>baking
>>>>>mode? I'm clueless! Thanks for any help. Sis
>>>>>
>>>>
>>>>I use convection when evenness of cooking is important (a sheet of
>>>>biscuits, for example, or a turkey). It also speeds things up a little -
>>>>generally you use a slightly lower temp and a bit less time for
>>>>convection. For things like covered casseroles or stews it makes no
>>>>difference. I think it is bad for breads.
>>>>Peter

>>>I do all my breads in convection.
>>
>> Same here. In addition, the information that came with my oven said that
>> there is some advantage of using convection bake with covered casseroles,
>> etc. Their reasoning is that in a still oven, a zone of cooler air can
>> develop around a pan, especially one that has cold food in it (from the
>> refrigerator or freezer.) The convection current supposedly "strips" the
>> cold air from the zone around the pan, thus speeding cooking. I'm not
>> defending this as being scientifically accurate, I'm just passing on the
>> information.

>
> It makes sense that convection would speed up all types of oven cooking. I
> do prefer conventional for breads - it seems to give better crusts.
> Peter
>
Thanks so much everyone! I'm going to read the book that came with my stove
again, although I don't remember seeing any receipes or information about
when to use the convection feature. I have a Kenmore Elite Duel fuel range
which automatically adjusts the oven temp that you set, down 25 degrees when
you set it for convection. Thanks again. Sis

On Wed, 18 Jan 2006 15:14:22 -0500, Boron Elgar
> wrote:

>I do all my breads in convection.

All my baking is done convection IF the product is "open". Covered
doesn't require convection.

On 2006-01-19, Sis > wrote:
[...]
> I have a Kenmore Elite Duel fuel range which automatically adjusts
> the oven temp that you set, down 25 degrees when you set it for
> convection. Thanks again. Sis

How obnoxious. I mean, I see why they're doing it -- to reduce
complaints from owners who don't understand convection and don't
adjust the temperature on their own -- but generally speaking I don't
like it when my appliances try to be "smart", especially when they're
not. If I *do* understand convection but am not aware of that feature
(if I am a guest in your kitchen, perhaps) and I adjust the
temperature down on my own, or I'm following a recipe developed for
convection, this "smart" feature will turn out to be quite dumb.

--
Randall

"Sis" > wrote in message
...
>>
> Thanks so much everyone! I'm going to read the book that came with my
> stove again, although I don't remember seeing any receipes or information
> about when to use the convection feature. I have a Kenmore Elite Duel fuel
> range which automatically adjusts the oven temp that you set, down 25
> degrees when you set it for convection. Thanks again. Sis

I bet that your Kenmore Elite is made by Whirlpool. They have the
conversion feature on their Whirlpool and Kitchen Aid ranges. Maybe if you
poke around those websites you can find owner's manuals and/or cookbooks for
their convention ovens. I have used my mother's Kitchen Aid convection oven
with the conversion feature and it works just fine. Her oven is true
convection and has a hidden bake element. When I cook at her place, I
always use the convection setting. However, she is afraid to use the
convection feature (don't ask!).