Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Converting conventional recipes for convection


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

Sharon Richardson, Southern Pines, NC


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).

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Santa Fe, NM (509)

Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks