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

On 17 May 2013 17:23:48 GMT, 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
Yes, read first. Yes, reduce heat and or time with convection.
Janet US

Janet Bostwick > wrote in
:

> On 17 May 2013 17:23:48 GMT, 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
> Yes, read first. Yes, reduce heat and or time with convection.
> Janet US
>

The manual, Kenmore Elite, didn't mention any temp or time adjustments.
Or I missed it. The manual is not the best.

--
"Where there's smoke there's toast!" Anon

KenK > wrote in news:XnsA1C3735E7CB90invalidcom@
130.133.4.11:

> Janet Bostwick > wrote in
> :
>
>> On 17 May 2013 17:23:48 GMT, 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
>> Yes, read first. Yes, reduce heat and or time with convection.
>> Janet US
>>
>
> The manual, Kenmore Elite, didn't mention any temp or time adjustments.
> Or I missed it. The manual is not the best.

Reread the manual. Definitely no mention of temperature or heat
adjustments for convection oven.




--
"Where there's smoke there's toast!" Anon

On 5/17/2013 2:20 PM, KenK wrote:

> Janet Bostwick > wrote in
> :
>
>> On 17 May 2013 17:23:48 GMT, 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
>> Yes, read first. Yes, reduce heat and or time with convection.
>> Janet US
>>
>
> The manual, Kenmore Elite, didn't mention any temp or time adjustments.
> Or I missed it. The manual is not the best.
>
My brother bought a new full sized oven with convection and raves about
how fast it cooks, so yes, time needs adjustment. I've never used one
or heard about temp, so can't comment on that.

--
CAPSLOCK–Preventing Login Since 1980.

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.

http://www,richardfisher.com

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.


--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

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

Helpful person > wrote in
:

> On May 17, 1:23*pm, KenK > wrote:
>> I have a combination MW/convection oven. I had thought the
>> 'convection' w
> as
>> 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.

Nope. No mentions. I just rechecked.

> http://www,richardfisher.com
>



--
"Where there's smoke there's toast!" Anon

On 5/17/2013 7:23 AM, 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
>
>

The convection mode simply uses a fan to force the air to circulate
within the oven. Normally, the hot air just flows from the bottom to the
top due to the different densities of hot and cooler air.

On my Samsung range, using the convection feature will cause the
temperature that's set to be about 25 degrees lower. I don't use the
convection feature because I don't normally use it with the racks full.
If I was cooking a lot of things at once, using the convection mode is a
good idea.

Having forced circulation using a fan is a good idea in a small oven
because space for air to move tends to be limited and the heating
elements are a lot closer to the food which can cause hot spots. Using a
fan makes a small oven act like a bigger oven. I used to roast a whole
chicken in a cheap convection oven which was essentially a toaster oven
with a fan. It worked great.

dsi1 > wrote in
:

> On 5/17/2013 7:23 AM, 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
>>
>>
>
> The convection mode simply uses a fan to force the air to circulate
> within the oven. Normally, the hot air just flows from the bottom to
> the top due to the different densities of hot and cooler air.
>
> On my Samsung range, using the convection feature will cause the
> temperature that's set to be about 25 degrees lower.

I checked with two thermometers, one brand new, and the oven measures 400
when set to preheat to 425. Whether an oven and/or thermometer error or a
designed in 'feature' the manual doesn't say. I think it should.

> I don't use the
> convection feature because I don't normally use it with the racks
> full. If I was cooking a lot of things at once, using the convection
> mode is a good idea.
>
> Having forced circulation using a fan is a good idea in a small oven
> because space for air to move tends to be limited and the heating
> elements are a lot closer to the food which can cause hot spots. Using
> a fan makes a small oven act like a bigger oven. I used to roast a
> whole chicken in a cheap convection oven which was essentially a
> toaster oven with a fan. It worked great.



--
"Where there's smoke there's toast!" Anon

On 18 May 2013 16:49:34 GMT, KenK > wrote:

> > On my Samsung range, using the convection feature will cause the
> > temperature that's set to be about 25 degrees lower.
>
> I checked with two thermometers, one brand new, and the oven measures 400
> when set to preheat to 425. Whether an oven and/or thermometer error or a
> designed in 'feature' the manual doesn't say. I think it should.

It must be a design feature. Did you check to see how it reads when
you're not using the convect setting?

--
Food is an important part of a balanced diet.

sf > wrote in
:

> On 18 May 2013 16:49:34 GMT, KenK > wrote:
>
>> > On my Samsung range, using the convection feature will cause the
>> > temperature that's set to be about 25 degrees lower.
>>
>> I checked with two thermometers, one brand new, and the oven measures
>> 400 when set to preheat to 425. Whether an oven and/or thermometer
>> error or a designed in 'feature' the manual doesn't say. I think it
>> should.
>
> It must be a design feature. Did you check to see how it reads when
> you're not using the convect setting?
>

No 'regular oven' feature. Either MW, MW/convention oven or convection
oven.



--
"Where there's smoke there's toast!" Anon

On 5/18/2013 6:49 AM, KenK wrote:
> I checked with two thermometers, one brand new, and the oven measures 400
> when set to preheat to 425. Whether an oven and/or thermometer error or a
> designed in 'feature' the manual doesn't say. I think it should.

Beat me what your oven does. I know my oven does that because when I use
the convection mode and set the temperature to 350 and press start, it
displays "325." Boy, that was disorienting and it took me a couple of
tries before I figured it out. Near as I can figure it, I'm kinda slow...

dsi1 > wrote in
:

> On 5/18/2013 6:49 AM, KenK wrote:
>> I checked with two thermometers, one brand new, and the oven measures
>> 400 when set to preheat to 425. Whether an oven and/or thermometer
>> error or a designed in 'feature' the manual doesn't say. I think it
>> should.
>
> Beat me what your oven does. I know my oven does that because when I
> use the convection mode and set the temperature to 350 and press
> start, it displays "325." Boy, that was disorienting and it took me a
> couple of tries before I figured it out. Near as I can figure it, I'm
> kinda slow...
>
>

Mine continues to display 425.



--
"Where there's smoke there's toast!" Anon

On 5/18/2013 7:54 AM, KenK wrote:
> dsi1 > wrote in
> :
>
>> On 5/18/2013 6:49 AM, KenK wrote:
>>> I checked with two thermometers, one brand new, and the oven measures
>>> 400 when set to preheat to 425. Whether an oven and/or thermometer
>>> error or a designed in 'feature' the manual doesn't say. I think it
>>> should.
>>
>> Beat me what your oven does. I know my oven does that because when I
>> use the convection mode and set the temperature to 350 and press
>> start, it displays "325." Boy, that was disorienting and it took me a
>> couple of tries before I figured it out. Near as I can figure it, I'm
>> kinda slow...
>>
>>
>
> Mine continues to display 425.
>

I used to have a range that had a microwave feature but I was way too
scared to use it. Is this the type of oven you're talking about or do
you have a microwave oven with a convection feature? I've never seen an
appliance like that. If so, my guess is that it simply has a integrated
blower and heater element and there would be no need to do any
adjustment to the temperature. I'd sure be interested in a microwave
oven with a heated blower. Where can I get one? Thanks.

On 5/17/2013 5:12 PM, dsi1 wrote:
>
> Having forced circulation using a fan is a good idea in a small oven
> because space for air to move tends to be limited and the heating
> elements are a lot closer to the food which can cause hot spots. Using a
> fan makes a small oven act like a bigger oven. I used to roast a whole
> chicken in a cheap convection oven which was essentially a toaster oven
> with a fan. It worked great.

My toaster oven has convection but since I've never used one without I
have nothing to compare it to. It cooks evenly though.

--
CAPSLOCK–Preventing Login Since 1980.

On 5/18/2013 6:10 PM, Cheryl wrote:
> On 5/17/2013 5:12 PM, dsi1 wrote:
>>
>> Having forced circulation using a fan is a good idea in a small oven
>> because space for air to move tends to be limited and the heating
>> elements are a lot closer to the food which can cause hot spots. Using a
>> fan makes a small oven act like a bigger oven. I used to roast a whole
>> chicken in a cheap convection oven which was essentially a toaster oven
>> with a fan. It worked great.
>
> My toaster oven has convection but since I've never used one without I
> have nothing to compare it to. It cooks evenly though.
>

I'm not familiar with convection toaster ovens. My guess is that they'd
be bigger than a regular toaster oven and also cost more. What would be
useful is one that could roast a whole chicken or meatloaf evenly while
not occupying a lot of space. What kind do you have? Thanks.

On 5/19/2013 4:59 AM, dsi1 wrote:
>
> I'm not familiar with convection toaster ovens. My guess is that they'd
> be bigger than a regular toaster oven and also cost more. What would be
> useful is one that could roast a whole chicken or meatloaf evenly while
> not occupying a lot of space. What kind do you have? Thanks.

I bought it from QVC in 2010, but I see it's no longer available.
http://preview.tinyurl.com/a6zugwf. I paid about $45 for it.

--
CAPSLOCK–Preventing Login Since 1980.

On 5/19/2013 11:18 AM, Cheryl wrote:
> On 5/19/2013 4:59 AM, dsi1 wrote:
>>
>> I'm not familiar with convection toaster ovens. My guess is that they'd
>> be bigger than a regular toaster oven and also cost more. What would be
>> useful is one that could roast a whole chicken or meatloaf evenly while
>> not occupying a lot of space. What kind do you have? Thanks.
>
> I bought it from QVC in 2010, but I see it's no longer available.
> http://preview.tinyurl.com/a6zugwf. I paid about $45 for it.
>

They should make all toaster ovens like that. It's probably a little
noisy since most toaster ovens don't make any sound at all. The power
cord in the picture doesn't look quite right - too skinny. Thanks.

On May 17, 12:23*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

I have a fairly new regular oven/convection combo. The oven
instructions say to lower the temp by 25 degrees for the convection
feature, if the recipe is assuming a regular oven. Which I do.
Usually. Sometimes I have a better result if I lower it just by 10
degrees, I.e., 340 instead of 350 F. When I turn the oven on, the
default setting is 350 for regular baking, and 325 if I use the
convection feature.

N.

Nancy2 > wrote:
> On May 17, 12:23 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
>
> I have a fairly new regular oven/convection combo. The oven
> instructions say to lower the temp by 25 degrees for the convection
> feature, if the recipe is assuming a regular oven. Which I do.
> Usually. Sometimes I have a better result if I lower it just by 10
> degrees, I.e., 340 instead of 350 F. When I turn the oven on, the
> default setting is 350 for regular baking, and 325 if I use the
> convection feature.
>
> N.

The main purpose of high air flow is to cut cooking time. What sense is it
to keep it the same time.

Greg

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
>


It's not hotter. 300 degrees is 300 degrees, except my little turbo fan
oven has no temperature setting. I don't know what the hellish temperature
is ! All I know it gets hot.

Greg

On 17 May 2013 17:23:48 GMT, 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

Well, it all depends.

I've often heard the 25/25 rule. That means you cook in a convection
oven about 25 degrees less than a conventional, and for about 25% less
time. I don't do that.

I tend to cook on the higher side. Where most people will roast a
chicken or pork loin at 350, I do it at 425.

The advantage of a convection oven is even heat. It gently blows
around the air inside so you eliminate hot spots. The secret though,
is to use a shallow pan. You don't want the meat to be shrouded by
deep pan sides that will eliminate the advantage of using convection.
I'm not a baker so my meat roasting advice will not necessarily apply
to a pastry or cake.

On 5/17/13 10:32 PM, Ed Pawlowski wrote:
>
> I've often heard the 25/25 rule. That means you cook in a convection
> oven about 25 degrees less than a conventional, and for about 25% less
> time. I don't do that.

You probably shouldn't have to make that adjustment manually.

Most convection ovens -- all GEs, for example -- automatically reduce
the temperature setting by 25 deg F when convection is selected. If I
set mine at 350 with convection, the oven maintains 325, not 350, by
both the digital temperature display and by my oven thermometer, for the
entire cooking period.

-- Larry

pltrgyst > wrote:
> On 5/17/13 10:32 PM, Ed Pawlowski wrote:
>>
>> I've often heard the 25/25 rule. That means you cook in a convection
>> oven about 25 degrees less than a conventional, and for about 25% less
>> time. I don't do that.
>
> You probably shouldn't have to make that adjustment manually.
>
> Most convection ovens -- all GEs, for example -- automatically reduce the
> temperature setting by 25 deg F when convection is selected. If I set
> mine at 350 with convection, the oven maintains 325, not 350, by both the
> digital temperature display and by my oven thermometer, for the entire cooking period.
>
> -- Larry

There could be a programming change. I only have turbo mode on the combo,
never measured the temp, but will do. The problem with regular ovens, the
temp sensor is at the top. If you have no turbo fan, the top will be hotter
than center. The temperature will tend to equalize when the flame or heater
is on, on the bottom, then will revert to layering of temperature. So, all
recipes will actually be calculated to the set point, when in reality, it's
not that hot in the cooking area. Some companies will make their products
as they desire.

Greg

On 5/18/2013 6:00 AM, wrote:

> Surprisingly things such as Yorkshire Puddings (which can be
> tempermental) are non-fail in a convection oven. As for a large Xmas
> type turkey, wonderful, no need to start it going at the crack of dawn
> and it doesn't dry out in the process.

I'm probably completely wrong but it seems to me that a fan blowing
would cause dryness. Maybe since the oven keeps the moisture inside it
doesn't do that, but that's just my uneducated thought.

--
CAPSLOCK–Preventing Login Since 1980.

On 5/19/2013 6:42 AM, wrote:


> One would have thought but no, turkey just the way they show them on
> ads with golden crispy skin and probably because a 16lb turkey is only
> in the heat for about 3/4 hours at 325 deg, moist.
>
> I have had convection ovens since the early 80s and would never buy a
> stove without one, not an option.
>
I wish I had researched further before I replaced mine a couple of years
ago. I would have gotten a convection oven.


--
CAPSLOCK–Preventing Login Since 1980.

On May 19, 4:23*pm, wrote:
> On Sun, 19 May 2013 16:57:43 -0400, Cheryl >
> wrote:
>
> >On 5/19/2013 6:42 AM, wrote:
>
> >> One would have thought but no, turkey just the way they show them on
> >> ads with golden crispy skin and probably because a 16lb turkey is only
> >> in the heat for about 3/4 hours at 325 deg, moist.
>
> >> I have had convection ovens since the early 80s and would never buy a
> >> stove without one, not an option.
>
> >I wish I had researched further before I replaced mine a couple of years
> >ago. *I would have gotten a convection oven.
>
> I was lucky as they had come out over the Pond before here and I saw
> how my aunts worked and couldn't wait to have one. * My current one
> (and most likely my last lol) is a Whirlpool Gold and it's possibly
> the nicest stove I have ever had and that included a Jennair and a
> Maytag. * When you are ready to replace though, it may not be on top,
> it's always a bit of a gamble I have found.

I love my Whirlpool stove, but believe me when I say their
refrigerators are crap...condenser shot at six years old, and still
have a bad reputation.

N.

On Sun, 19 May 2013 19:28:15 -0300, wrote:

>On Sun, 19 May 2013 15:09:42 -0700 (PDT), Nancy2
> wrote:
>
>>
>>I love my Whirlpool stove, but believe me when I say their
>>refrigerators are crap...condenser shot at six years old, and still
>>have a bad reputation.
>>
>>N.
>
>My younger daughters refrigerator (don't recall what make) went at
>about 7 years and the man told her that was pretty much par for the
>course. I am looking at mine and holding my breath, maybe without two
>teenage sons, mine will get further, who knows.

I agree with these folks-
http://www.repairclinic.com/RepairHe...Replace-It?r=r

"The average life of a refrigerator is 14 to 17 years. Some last many
more years, others many fewer. "

Mine's a 10yr old Kenmore [Whirlpool]- No complaints. Replaced a 17
yr old GE.

Jim