My new house has a convection oven. I've never had such a luxury. I hear
they're great for baked goods but I find things over bake or get dried out.
Anyone have advice about using a convection oven?

Thank You
-nancy-

"Momzilla" > wrote in message
...
> My new house has a convection oven. I've never had such a luxury. I hear
> they're great for baked goods but I find things over bake or get dried
out.
> Anyone have advice about using a convection oven?
>

That's an extremely broad question. What do you bake? What ingredients
do you use? Are you following recipes or just making things up?

On Sat, 17 Jul 2004 21:01:56 -0500, "Momzilla" >
wrote:

>My new house has a convection oven. I've never had such a luxury. I hear
>they're great for baked goods but I find things over bake or get dried out.
>Anyone have advice about using a convection oven?

For things like bread and cake, I think you just cook them at 25F less
than you normally would, and maybe start checking them a little
earlier. I've heard that they cook roasts 30% faster, but that
probably wouldn't affect you!

--Rebecca

On Sat, 17 Jul 2004 21:01:56 -0500, "Momzilla" >
wrote:

>My new house has a convection oven. I've never had such a luxury. I hear
>they're great for baked goods but I find things over bake or get dried out.
>Anyone have advice about using a convection oven?

For things like bread and cake, I think you just cook them at 25F less
than you normally would, and maybe start checking them a little
earlier. I've heard that they cook roasts 30% faster, but that
probably wouldn't affect you!

--Rebecca

My convection oven is the portable type which I bought roughly 14 years ago...
it does tend to cook faster than my oven and I usually rotate things around 20
minutes into the cooking time....I guage doneness then and check again after
another 15- 20 minutes depending on what I'm cooking. Once you've used it
awhile, you'll get the hang of when things will be done... it takes a little
getting used to. I'm a little heavy handed with liqueds, so I've never had any
drying out problems...as always, ymmv.

My convection oven is the portable type which I bought roughly 14 years ago...
it does tend to cook faster than my oven and I usually rotate things around 20
minutes into the cooking time....I guage doneness then and check again after
another 15- 20 minutes depending on what I'm cooking. Once you've used it
awhile, you'll get the hang of when things will be done... it takes a little
getting used to. I'm a little heavy handed with liqueds, so I've never had any
drying out problems...as always, ymmv.

My convection oven is the portable type which I bought roughly 14 years ago...
it does tend to cook faster than my oven and I usually rotate things around 20
minutes into the cooking time....I guage doneness then and check again after
another 15- 20 minutes depending on what I'm cooking. Once you've used it
awhile, you'll get the hang of when things will be done... it takes a little
getting used to. I'm a little heavy handed with liqueds, so I've never had any
drying out problems...as always, ymmv.

"T5NF" > wrote in message
...
> My convection oven is the portable type which I bought roughly 14 years
ago...
> it does tend to cook faster than my oven and I usually rotate things
around 20
> minutes into the cooking time....I guage doneness then and check again
after
> another 15- 20 minutes depending on what I'm cooking. Once you've used it
> awhile, you'll get the hang of when things will be done... it takes a
little
> getting used to. I'm a little heavy handed with liqueds, so I've never
had any
> drying out problems...as always, ymmv.

I think I'll follow Rebecca's advice and lower the temp. by 25 degrees, the
rotating is also a good idea.
thanks -nancy-