My Recipe Box

Converting conventional recipes for convection

Q:

What are your general guidelines for converting conventional oven recipes for use in a convection oven?

Sharon Richardson, Southern Pines, NC

A:

For roasting large cuts of meat, I reduce the temperature by 25ºF and expect the food to be done slightly faster. For vegetables, fish, and small steaks, I maintain the same temperature as called for in the recipe and reduce the cooking time by about 25%. For baking, I reduce the oven temperature by 25ºF and expect items to be done sooner. The longer you cook something, the greater the time savings with convection; a turkey could be done an hour faster, while cookies may be done only a minute or two sooner. But with smaller baked goods, the time savings comes in being able to bake on up to three racks at one time (true-convection ovens don’t have hot and cool spots, as conventional ovens do, so you generally don’t have to rotate pans during baking).


header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More