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Do you know how to bake using a convection oven?
Convection ovens are great for cooking food more quickly. Unfortunately, it is easy to
burn things, too.
That’s what I keep doing.
You could burn water.
No, I’ve never burned water. Pots, yes, water, no.
If you are using a standard recipe without convection oven information, drop the temperature
25 degrees.
If I cook it on a lower temperature, it won’t get as hot on the outside.
The fan spreads the air flow around, more evenly heating it.
Then it is at risk of burning, because I’ve heard convection ovens can cook it 20% faster
or more.
You might then use the same cook time, but you ought to check the dish when it is about
75% done.
Or smell the smoke. Should I avoid using a convection oven on anything that might burn?
Don’t use a convection oven on dishes that easily splatter. The convection air flow causes
the sauce or baking mix to fly all over the inside of the oven.
Or you get a weirdly shaped loaf of bread.
Or a bald burnt spot in your lasagna, with tomato sauce exploded all over the oven.
That’ll be hard to clean up.
You could balance it out by using a lid on soups and casseroles.
Or convection pots.
Convection cooktops aren’t the same thing as convection ovens. Don’t use stuff intended
for a convection cooktop in the oven unless it says it is safe.
Is it as dangerous as putting metal in the microwave?
You won’t get the same light show, but it still isn’t a good idea.
Do I have to cover baked items?
Only if it might splatter, like pumpkin pie right under the convection fan.
Though that might win me a Halloween horror dessert prize.