I've just become the proud user of a double convection oven -- A
kitchenAid.

Seems to work OK, but the instructions are a bit sparse at best.

The user manual suggests that cooking time and temperature can both be
cut by using the convection mode, which is fine, but does that mean that
I could/should use the convection mode always, for everything?

Or are there some things that come out better if *not* cooked using the
convection mode?

Any suggestions appreciated.

Isaac

On Sun, 06 Oct 2013 21:40:06 -0700, isw > wrote:

> I've just become the proud user of a double convection oven -- A
> kitchenAid.
>
> Seems to work OK, but the instructions are a bit sparse at best.
>
> The user manual suggests that cooking time and temperature can both be
> cut by using the convection mode, which is fine, but does that mean that
> I could/should use the convection mode always, for everything?
>
> Or are there some things that come out better if *not* cooked using the
> convection mode?
>
> Any suggestions appreciated.
>

I wouldn't cook a souffle or anything that resembles a souffle (like
Dutch Babies, Yorkshire pudding or popovers) in a convection oven.


--
Food is an important part of a balanced diet.

On Sun, 06 Oct 2013 21:40:06 -0700, isw > wrote:

>I've just become the proud user of a double convection oven -- A
>kitchenAid.
>
>Seems to work OK, but the instructions are a bit sparse at best.
>
>The user manual suggests that cooking time and temperature can both be
>cut by using the convection mode, which is fine, but does that mean that
>I could/should use the convection mode always, for everything?
>
>Or are there some things that come out better if *not* cooked using the
>convection mode?
>
>Any suggestions appreciated.
>
>Isaac

Convection ovens have a fan that blows the hot air around to give a
faster and more even heat. If what you are cooking is in a deep pan,
it makes little difference. Our instructions recommend using shallow
pans so the meat is exposed more. It also recommends higher
temperatures than most people cook at and it gives very good results.

On Sunday, October 6, 2013 11:53:36 PM UTC-10, Ed Pawlowski wrote:
> On Sun, 06 Oct 2013 21:40:06 -0700, isw > wrote:
>
>
>
> >I've just become the proud user of a double convection oven -- A
>
> >kitchenAid.
>
> >
>
> >Seems to work OK, but the instructions are a bit sparse at best.
>
> >
>
> >The user manual suggests that cooking time and temperature can both be
>
> >cut by using the convection mode, which is fine, but does that mean that
>
> >I could/should use the convection mode always, for everything?
>
> >
>
> >Or are there some things that come out better if *not* cooked using the
>
> >convection mode?
>
> >
>
> >Any suggestions appreciated.
>
> >
>
> >Isaac
>
>
>
> Convection ovens have a fan that blows the hot air around to give a
>
> faster and more even heat. If what you are cooking is in a deep pan,
>
> it makes little difference. Our instructions recommend using shallow
>
> pans so the meat is exposed more. It also recommends higher
>
> temperatures than most people cook at and it gives very good results.

I think you are correct about the higher temperatures being useful. Unfortunately, most ovens seem to compensate for the higher heat transfer of the oven by reducing the set temperature.

I think that the convection setting is better for pizza but it really messes up Dutch babies and, I assume, Yorkshire puddings. I had some great Yorkshire pudding in Wales. It was the first time I ever had the stuff and I had to thank the cook, who had great pride in them. As it goes, it seems the folks in the UK like their beef well done nor are they big eaters of grilled steak.

On Monday, October 7, 2013 2:06:36 AM UTC-10, wrote:
> On Sun, 06 Oct 2013 21:40:06 -0700, isw > wrote:
>
>
>
> >I've just become the proud user of a double convection oven -- A
>
> >kitchenAid.
>
> >
>
> >Seems to work OK, but the instructions are a bit sparse at best.
>
> >
>
> >The user manual suggests that cooking time and temperature can both be
>
> >cut by using the convection mode, which is fine, but does that mean that
>
> >I could/should use the convection mode always, for everything?
>
> >
>
> >Or are there some things that come out better if *not* cooked using the
>
> >convection mode?
>
> >
>
> >Any suggestions appreciated.
>
> >
>
> >Isaac
>
>
>
> It certainly does cut cooking time, very noticeably for something like
>
> a big turkey.
>
>
>
> I also find it great for Yorkshire Puds - that surprised me - did it
>
> by accident the first time but I suppose it is simply circulating the
>
> hot air, not creating a lower temp draft as it would if you suddenly
>
> opened the door. It is also good if for instance you have two large
>
> trays of cookies in it.
>
>
>
> I wouldn't be without convection

Thanks for the info. I'll try to make this with the convection. What temperature do you use? The ones that I had were about 6" in diameter. Are there special pans for this? Thanks.

On 10/7/13 7:36 AM, dsi1 wrote:

> I think you are correct about the higher temperatures being useful. Unfortunately,
> most ovens seem to compensate for the higher heat transfer of the oven by reducing
> the set temperature.

Fortunately, every one I've sen does so by only 25 deg. F, so you can
easily compensate.

-- Larry

sf wrote:
>
> On Sun, 06 Oct 2013 21:40:06 -0700, isw > wrote:
>
> > I've just become the proud user of a double convection oven -- A
> > kitchenAid.
> >
> > Seems to work OK, but the instructions are a bit sparse at best.
> >
> > The user manual suggests that cooking time and temperature can both be
> > cut by using the convection mode, which is fine, but does that mean that
> > I could/should use the convection mode always, for everything?
> >
> > Or are there some things that come out better if *not* cooked using the
> > convection mode?
> >
> > Any suggestions appreciated.
> >
>
> I wouldn't cook a souffle or anything that resembles a souffle (like
> Dutch Babies, Yorkshire pudding or popovers) in a convection oven.

Well, in a standard convection oven. The same goes for most cakes as
well as the unidirectional fan driven airflow will tend to make them
lopsided. Some high end commercial convection ovens reverse the fan(s)
every minute or so to prevent lopsided baking. Most everything else will
do nicely with convection on since it helps keep the temperature more
even in the oven.

"Pete C." > wrote in message
. com...
>
> sf wrote:
>>
>> On Sun, 06 Oct 2013 21:40:06 -0700, isw > wrote:
>>
>> > I've just become the proud user of a double convection oven -- A
>> > kitchenAid.
>> >
>> > Seems to work OK, but the instructions are a bit sparse at best.
>> >
>> > The user manual suggests that cooking time and temperature can both be
>> > cut by using the convection mode, which is fine, but does that mean
>> > that
>> > I could/should use the convection mode always, for everything?
>> >
>> > Or are there some things that come out better if *not* cooked using the
>> > convection mode?
>> >
>> > Any suggestions appreciated.
>> >
>>
>> I wouldn't cook a souffle or anything that resembles a souffle (like
>> Dutch Babies, Yorkshire pudding or popovers) in a convection oven.
>
> Well, in a standard convection oven. The same goes for most cakes as
> well as the unidirectional fan driven airflow will tend to make them
> lopsided. Some high end commercial convection ovens reverse the fan(s)
> every minute or so to prevent lopsided baking. Most everything else will
> do nicely with convection on since it helps keep the temperature more
> even in the oven.

I have a Bosch oven that I use in convection mode all the time as the
temperature swings in the normal baking and roasting modes are too great. I
have never experienced lopsidedness in any of my cakes or soufflés using
convection mode.
Graham

On Mon, 07 Oct 2013 11:15:57 -0500, "Pete C." >
wrote:
>
> sf wrote:
> >
> > On Sun, 06 Oct 2013 21:40:06 -0700, isw > wrote:
> >
> > > I've just become the proud user of a double convection oven -- A
> > > kitchenAid.
> > >
> > > Seems to work OK, but the instructions are a bit sparse at best.
> > >
> > > The user manual suggests that cooking time and temperature can both be
> > > cut by using the convection mode, which is fine, but does that mean that
> > > I could/should use the convection mode always, for everything?
> > >
> > > Or are there some things that come out better if *not* cooked using the
> > > convection mode?
> > >
> > > Any suggestions appreciated.
> > >
> >
> > I wouldn't cook a souffle or anything that resembles a souffle (like
> > Dutch Babies, Yorkshire pudding or popovers) in a convection oven.
>
> Well, in a standard convection oven. The same goes for most cakes as
> well as the unidirectional fan driven airflow will tend to make them
> lopsided. Some high end commercial convection ovens reverse the fan(s)
> every minute or so to prevent lopsided baking. Most everything else will
> do nicely with convection on since it helps keep the temperature more
> even in the oven.

I am a home cook and wouldn't use the convect mode for anything I
wanted lift on because they simply do not get as high with convection
mode as they do when the heat comes only from the bottom. I don't
even like to bake cookies on convect. My ovens heat evenly and I
don't have hot/cold spots, so that part is moot.

I don't use convect when roasting whole chickens either, because
turning the heat up to 400-425° and using a vertical roaster works
well for me. They come out evenly cooked, juicy (including the white
meat) and well browned. Maybe convect has a purpose in a commercial
setting, but I am not a commercial baker, I don't like commercially
baked cookies and I haven't found convect to be a useful option when
baking or roasting.

--
Food is an important part of a balanced diet.

On Mon, 7 Oct 2013 10:49:34 -0600, "graham" > wrote:

>
>"Pete C." > wrote in message
.com...
>>
>> sf wrote:
>>>
>>> On Sun, 06 Oct 2013 21:40:06 -0700, isw > wrote:
>>>
>>> > I've just become the proud user of a double convection oven -- A
>>> > kitchenAid.
>>> >
>>> > Seems to work OK, but the instructions are a bit sparse at best.
>>> >
>>> > The user manual suggests that cooking time and temperature can both be
>>> > cut by using the convection mode, which is fine, but does that mean
>>> > that
>>> > I could/should use the convection mode always, for everything?
>>> >
>>> > Or are there some things that come out better if *not* cooked using the
>>> > convection mode?
>>> >
>>> > Any suggestions appreciated.
>>> >
>>>
>>> I wouldn't cook a souffle or anything that resembles a souffle (like
>>> Dutch Babies, Yorkshire pudding or popovers) in a convection oven.
>>
>> Well, in a standard convection oven. The same goes for most cakes as
>> well as the unidirectional fan driven airflow will tend to make them
>> lopsided. Some high end commercial convection ovens reverse the fan(s)
>> every minute or so to prevent lopsided baking. Most everything else will
>> do nicely with convection on since it helps keep the temperature more
>> even in the oven.
>
>I have a Bosch oven that I use in convection mode all the time as the
>temperature swings in the normal baking and roasting modes are too great. I
>have never experienced lopsidedness in any of my cakes or soufflés using
>convection mode.
>Graham
>


I do all my baking - ALL of it - on convection and the only side
effect I have noticed is evenly cooked foods. Pastries, popovers,
cakes, pies, breads, roasts - you name, it, the convection treats it
kindly.

I am on my second range with convection and have been using the
feature for 20+ years.

Boron

wrote:
>
> On Mon, 07 Oct 2013 13:26:27 -0400, Boron Elgar
> > wrote:
>
> >On Mon, 7 Oct 2013 10:49:34 -0600, "graham" > wrote:
> >
> >>
> >>"Pete C." > wrote in message
> s.com...
> >>>
> >>> sf wrote:
> >>>>
> >>>> On Sun, 06 Oct 2013 21:40:06 -0700, isw > wrote:
> >>>>
> >>>> > I've just become the proud user of a double convection oven -- A
> >>>> > kitchenAid.
> >>>> >
> >>>> > Seems to work OK, but the instructions are a bit sparse at best.
> >>>> >
> >>>> > The user manual suggests that cooking time and temperature can both be
> >>>> > cut by using the convection mode, which is fine, but does that mean
> >>>> > that
> >>>> > I could/should use the convection mode always, for everything?
> >>>> >
> >>>> > Or are there some things that come out better if *not* cooked using the
> >>>> > convection mode?
> >>>> >
> >>>> > Any suggestions appreciated.
> >>>> >
> >>>>
> >>>> I wouldn't cook a souffle or anything that resembles a souffle (like
> >>>> Dutch Babies, Yorkshire pudding or popovers) in a convection oven.
> >>>
> >>> Well, in a standard convection oven. The same goes for most cakes as
> >>> well as the unidirectional fan driven airflow will tend to make them
> >>> lopsided. Some high end commercial convection ovens reverse the fan(s)
> >>> every minute or so to prevent lopsided baking. Most everything else will
> >>> do nicely with convection on since it helps keep the temperature more
> >>> even in the oven.
> >>
> >>I have a Bosch oven that I use in convection mode all the time as the
> >>temperature swings in the normal baking and roasting modes are too great. I
> >>have never experienced lopsidedness in any of my cakes or soufflés using
> >>convection mode.
> >>Graham
> >>
> >
> >
> >I do all my baking - ALL of it - on convection and the only side
> >effect I have noticed is evenly cooked foods. Pastries, popovers,
> >cakes, pies, breads, roasts - you name, it, the convection treats it
> >kindly.
> >
> >I am on my second range with convection and have been using the
> >feature for 20+ years.
> >
> >Boron
>
> I agree - I find it excellent. Perhaps there is a difference between
> those countertop convection ovens and full ovens, as there is between
> regular oven and toaster ovens.

Well, from personal experience I can tell you that a Hobart double stack
commercial general purpose convection oven will bake lopsided cakes, and
a Weishu (sp?) commercial bakery convection oven doesn't. The later has
the reversing fans as well as programmable fans speed, steam injection
and other fancy features.

On Sun, 06 Oct 2013 21:40:06 -0700, isw > wrote:

>I've just become the proud user of a double convection oven -- A
>kitchenAid.
>
>Seems to work OK, but the instructions are a bit sparse at best.
>
>The user manual suggests that cooking time and temperature can both be
>cut by using the convection mode, which is fine, but does that mean that
>I could/should use the convection mode always, for everything?
>
>Or are there some things that come out better if *not* cooked using the
>convection mode?
>
>Any suggestions appreciated.
>
>Isaac

I don't use convection with bread baking as I find that the airflow
dries the dough skin to quickly to allow for maximum loft. Others
here disagree. I especially like the convection feature with pizza
because the topping get evenly done and do not simmer and stew and
make a wet pizza. I find with three racks of cookies that I still
have to rotate the pans from top to bottom in order to get even
cooking. I've had 2 different ovens with the feature, starting about
1985.
Janet US

On 10/7/2013 3:23 AM, wrote:

> There are two features on my Whirlpool range - one is you can set the
> temp you would normally have cooked something with, then press auto
> convection and it adjusts itself. Or you can start on convection and
> set it yourself - if I would use 350 deg normal, I usually drop it to
> 325 deg convection.
>
> Did you get a manual with it ? That usually goes into detail or if
> you didn't, look for the manual online with google, they usually show
> up.
>
I did get the manual but never bothered to read it. If it was a car
repair manual, I'd definitely read it! :-)

I made an onion and mushroom and cheddar cheese pizza last night. I used
the convection setting with the temperature set 25 degrees higher than I
wanted - 450 degrees. The oven has an option for using the top element
or the lower element in the convection mode. I used the bottom. The
convection mode browned the top nicely. I think the air circulation in
the oven keeps all that funky watery from collecting. The pizza was
delicious. These days, I seem to appreciate food more. I don't know why.

On 10/7/2013 3:53 AM, pltrgyst wrote:
> On 10/7/13 7:36 AM, dsi1 wrote:
>
>> I think you are correct about the higher temperatures being useful.
>> Unfortunately,
>> most ovens seem to compensate for the higher heat transfer of the oven
>> by reducing
>> the set temperature.
>
> Fortunately, every one I've sen does so by only 25 deg. F, so you can
> easily compensate.
>
> -- Larry
>
>

This is true. I'll try to use the convection setting more than I have been.

On 10/7/2013 7:36 AM, dsi1 wrote:
snip
> I think you are correct about the higher temperatures being useful. Unfortunately, most ovens seem to compensate for the higher heat transfer of the oven by reducing the set temperature.
>
> I think that the convection setting is better for pizza but it really messes up Dutch babies and, I assume, Yorkshire puddings. I had some great Yorkshire pudding in Wales. It was the first time I ever had the stuff and I had to thank the cook, who had great pride in them. As it goes, it seems the folks in the UK like their beef well done nor are they big eaters of grilled steak.
>
My GE Profile convection automatically reduces heat which seems
contrary. I must misunderstand the process, I thought you'd be at same
temperature and the fan reduces cook time. That, that was the benefit.
Doesn't make sense that it will cook faster if the temp is reduced?

--
Michael

On Sun, 13 Oct 2013 16:57:32 -0400, mawil1013 > wrote:

>On 10/7/2013 7:36 AM, dsi1 wrote:
>snip
>> I think you are correct about the higher temperatures being useful. Unfortunately, most ovens seem to compensate for the higher heat transfer of the oven by reducing the set temperature.
>>
>> I think that the convection setting is better for pizza but it really messes up Dutch babies and, I assume, Yorkshire puddings. I had some great Yorkshire pudding in Wales. It was the first time I ever had the stuff and I had to thank the cook, who had great pride in them. As it goes, it seems the folks in the UK like their beef well done nor are they big eaters of grilled steak.
>>
>My GE Profile convection automatically reduces heat which seems
>contrary. I must misunderstand the process, I thought you'd be at same
>temperature and the fan reduces cook time. That, that was the benefit.
>Doesn't make sense that it will cook faster if the temp is reduced?

Some oven makers say to use the 25 - 25 rule. 25 degrees lower and
25% less time. Never did a side by side comparison do I don't know if
that is true. I like higher heat than is usually in the cookbooks,
even with convection.

also, if what you are cooking is buried deep in a pan, the convection
is of little value as the hot air must hit it to cook faster. Sort of
like the reverse of the wind chill factor.

On Sunday, October 6, 2013 10:54:21 PM UTC-7, sf wrote:
> On Sun, 06 Oct 2013 21:40:06 -0700, isw > wrote:
>
>
>
> > I've just become the proud user of a double convection oven -- A
>
> > kitchenAid.
>
> >
>
> > Seems to work OK, but the instructions are a bit sparse at best.
>
> >
>
> > The user manual suggests that cooking time and temperature can both be
>
> > cut by using the convection mode, which is fine, but does that mean that
>
> > I could/should use the convection mode always, for everything?
>
> >
>
> > Or are there some things that come out better if *not* cooked using the
>
> > convection mode?
>
> >
>
> > Any suggestions appreciated.
>
> >
>
>
>
> I wouldn't cook a souffle or anything that resembles a souffle (like
>
> Dutch Babies, Yorkshire pudding or popovers) in a convection oven.
>
>
>
>
>
> --
>
> Food is an important part of a balanced diet.

Agree- also anything in a water bath...

On 10/13/2013 9:57 PM, mawil1013 wrote:
>>
> My GE Profile convection automatically reduces heat which seems
> contrary. I must misunderstand the process, I thought you'd be at same
> temperature and the fan reduces cook time. That, that was the benefit.
> Doesn't make sense that it will cook faster if the temp is reduced?
>
It seems contrary to me too. When I set an oven temperature, I'd rather
not have an oven second guess what temperature I should be using.
Changing two variables when using the convection settings tends to make
things unclear but I don't roast/bake by time anyway so any time savings
are lost to me. I plan on using the convection settings more often so
hopefully, I'll get more of a feeling for that in the future.

On Sun, 13 Oct 2013 17:21:13 -0400, Ed Pawlowski > wrote:

> Some oven makers say to use the 25 - 25 rule. 25 degrees lower and
> 25% less time. Never did a side by side comparison do I don't know if
> that is true.

I can say it's not true. It's the same amount of time AFAIC.

> I like higher heat than is usually in the cookbooks, even with convection.

Me too! I gave up on convect a long time ago. It's much ado about
nothing.


--
Food is an important part of a balanced diet.