FoodBanter.com - Convection Oven Problem

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Convection Oven Problem

I know that you cook at 20 to 30 degrees (Centigrade) lower with a
convection oven than with a regular oven.

But the temperature in my oven when I set it to 200 is about 230, and when
I set it to 180 about 200. Is this correct? I'm having real problems
using it for roasts.

Thanks.

Doug
--
Doug Weller --
Doug & Helen's Dogs http://www.dougandhelen.com
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk

Convection Oven Problem

Doug Weller wrote:
> I know that you cook at 20 to 30 degrees (Centigrade) lower with a
> convection oven than with a regular oven.
>
> But the temperature in my oven when I set it to 200 is about 230, and when
> I set it to 180 about 200. Is this correct? I'm having real problems
> using it for roasts.
>
> Thanks.
>
> Doug

I use a digital thermometer when I convection roast. Then I just roast
it at a regular 400F. I place my roast on the Broiler rack dealie that
came with the oven, so the meat is well exposed to the hot air currents
(burning winds) that do the cooking in a convection oven.

You just gotta remember to use the correct amount of time per lb as a
guideline as to when the roast will roughly be cooked to you're liking,
so as to plan when other things start or finish cooking. The stove's
manual should give you that time per lb info...

I roast till an internal temp is about 135F. the tent the roast for
about 15 minutes while I finish up the veggie prep and or salad.

Sounds to me, like you need to adjust the temp sensor in your stove,
read the manual to find out how and get a oven thermometer to calibrate
it properly. Oven thermometers cost well under $10.00.