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