Toasting or Dehydrating : Convection bake is more efficient at removing moisture than a standard bake. Always choose convection mode when making dried fruit, jerky, or croutons.
But what about the cake? How to Cook with Convection When cooking with the convection bake option, there are a few simple rules to follow: Use a lower temperature. Shorten the cook time. Because convection ovens use heat more efficiently, your dish will likely cook much faster than the recipe suggests. Make sure you have proper circulation. The success in convection baking comes from the air circulation. Convection ovens have heating elements on the top and bottom along with a fan to circulate air, so foods cook faster and more evenly.
Convection creates a dry atmosphere that caramelizes the sugars faster when roasting, so foods like meats and vegetables get browner, but the interiors stay moist.
Convection ovens can make cakes fluffier and slightly larger, and can bake several cakes at once. They also ensure that cakes are evenly baked, regardless of their position in the oven. Pour the prepared cake batter into the cake pan. If you have a microwave oven with the convection mode on, then degrees Celcius is the temperature to set for baking a cake.
In an oven, thermal radiation comes from heating elements on the top and bottom. Within the walls of the oven, heat is also transferred through air convection - the movement of air molecules.
In a conventional oven, the rate of heat transfer through both radiation and convection is relatively slow. With the addition of a fan, convection ovens increase the movement of air, which speeds convective heat transfer.
The fan also helps distribute the hot air around the oven, reducing the hot and cold spots that are characteristic of most conventional ovens. Convection takes care of that process for you, by circulating air to get to all parts of the food evenly. Finally, you can bake multiple items together much more easily. Three pans of cookies, or two pizzas on separate oven racks, will still get done at the same time.
Again, the reason is the air, which makes sure the heat circulates to all parts of the interior space. No more switching pans or taking turns. As mentioned above, of course, convection ovens come with some disadvantages as well. They will also likely cost you more in maintenance over time, as the fan is the most fragile piece of the appliance and might break down. Second, most recipes are written for regular ovens, and convection ovens complicate the bake. As mentioned above, convection can speed up the process and alter the ideal temperature.
You really need to have a good feeling for when something is done and fully baked. Finally, you might need new dishes for baking.
Convection works best when the air circulates through the entire oven evenly. Most cookie sheets and roasting pans are not built that way. You also need at least two inches from the edge of the pan to the side of the oven, which might mean new dishes depending on your existing kitchenware. Finally, a crucial part of the decision process should be what types of food you want to bake. For cookies and roasts, convection is perfect. For other foods, it might not be. Bread, for example, does not rise well in convection.
Another example would be quick bread or casseroles with open sauce, which might splash around because of the wind caused by the convection.
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