October 10, 2015

Kitchen and Home Appliance Forum : Questions and Comments About Convection Ovens

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Questions and Comments About Convection Ovens
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5:23 am
July 11, 2011




I am, as I am usually assured, a very competent cook, but my convection oven, acquired earlier today, managed in quick succession to ruin a loaf of bread and turn a rabbit casserole into a partially stringy and partially uncooked abortion; and could not even warm a bagel without turning it into a soggy mess.  It has been consigned to the bin less than twelve hours after its purchase.

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11:05 pm
February 17, 2008




Most of my experience is that the convection oven seems to dry food out before it is cooked through- my quick breads are dried out on the outside and underdone inside.  Yuck.

1:22 pm
February 15, 2008



posts 59


It seems lately that everyone is interested in convection cooking and that even though manufacturers have brought the technology to the simple toaster oven, many home cooks are still confused about how to use them.  The The Wichita Eagle fields some questions regarding convection oven use and has some simple advice.

I almost never use the convection option when I bake, because recipes never mention it. When I tried it — shortly after we got the new oven — the suggestion to lower the temperature didn’t work the way they said it would, and I prefer having temperatures I can …
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