Home Convection Oven vs. Regular one

[MichelleCarmen]

My new house has a double oven set up. . .one is a convection and the other is a regular.

I''m not sure if I should use the convection for everything or if certain foods/dishes cook better in one than in the other. . .anyone know?

Thanks!

 

[oobiecoo]

My step-mother-in-law uses hers mostly just to keep things warm like meat off the grill or whatever. I would assume it is best used for foods that need to stay moist and not get a "crust" like vegetables.

 

[sunkist]

If I had convection I could bake three sheets of cookies at a time instead of doing one at a time. All I know is it''s good for baking! Not sure about other cooking in the oven

 

[bebe]

I have double ovens, 1 convection. Never use it. Guess I should read the book!

 

[swingirl]

Convection is good for baking. A regular oven is better for roasts and meats. I have a dual-fuel oven and can pick convection, regular gas, or both and I do all my cooking using both. It takes a while to experiment but you can''t go wrong using either. Convection cooks faster.

 

[Camille]

We have duo, conv on top/reg under

Convection def cooks everything much faster and better =even golden color ie turkey, the inserting probe works great for roasts [dont'' use it much] but What I really like: Proof function for bread, much faster than your counter for sure! Something I won''t use for sourdough, but amazing for rolls/pies, dinner rolls, buns, etc.
It also heats up much faster than reg oven, I usually heat up to desired temp ON convection, then switch to reg oven function for slower baking goods.

 

[Italiahaircolor]

Convection is better for baking since it constantly moves the air around for a solid, continuous baking temp.

 

[Sundial]

MC I use my convection primarily for baking. I reduce the temperature by 25 degrees and use the shortest amount of time called for in the recipe.

 

[MichelleCarmen]

Okay, thanks everyone. So far, I''ve baked chicken in it twice and both times it turned out good. . .also was successful with Tator Tots. The one that didn''t work so well was frozen pizza. The crust was browned and crisp, but the cheese hadn''t melted all the way on the top. I put a couple of the cheap Totino''s pizzas in to cook up as part of a snack plate for a few kids at my house.

So with "baking," does that include Apple Pie? I would want that crisp on top. Since I have both the convection and the regular oven underneath it, should I try cooking in the convection and then switching those foods over to the regular for the last 10 minutes (this would be when preparing foods for holidays - normally I''m not that picky).

Oh, and I''m so glad we have two ovens now. . .that way we''re automatically designated holiday hosters and there is no fussing over where everyone is going. Makes planning a sinch.

 

[Sundial]

Apple pie should do great in the convection oven and you really shouldn''t have to move it to the regular oven to get it to turn out right.

 

[Camille]

I've made adjustments for my apple pie recipe, keep in mind that I sautee/cool the apple mixture prior to placing it on the crust, fat content also plays a role when we are talking crispiness.

I went from baking my typical pies from 425* preheated oven then lowered to 350* to -->>
375* convection for 15 minutes then lowering convection temp to 325* and baking the pies for additional 45 minutes, BINGO wonderful.
When entretaining, it's great to bake/cook ahead [even fried rice] and keep everything warm at 180* for hours [covered in foil] true cinch!