pltrgyst > wrote:
> On 5/17/13 10:32 PM, Ed Pawlowski wrote:
>>
>> 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.
>
> You probably shouldn't have to make that adjustment manually.
>
> Most convection ovens -- all GEs, for example -- automatically reduce the
> temperature setting by 25 deg F when convection is selected. If I set
> mine at 350 with convection, the oven maintains 325, not 350, by both the
> digital temperature display and by my oven thermometer, for the entire cooking period.
>
> -- Larry

There could be a programming change. I only have turbo mode on the combo,
never measured the temp, but will do. The problem with regular ovens, the
temp sensor is at the top. If you have no turbo fan, the top will be hotter
than center. The temperature will tend to equalize when the flame or heater
is on, on the bottom, then will revert to layering of temperature. So, all
recipes will actually be calculated to the set point, when in reality, it's
not that hot in the cooking area. Some companies will make their products
as they desire.

Greg