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