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.