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.