Cooking Time? Convection Oven

[FlyFish]

Basic not Gourmet question, pls. If my receipe says 45 mins at 350 degrees in an electric, natural gas or propane oven, what do I do in a convection oven? Same time and temp? When do I preheat? Does it matter? Please make your answer simple, I don't understand all the buttons/settings. I can turn it on, set temp and time. Thanks.

[The Beaver]

The rule of thumb I use is set the temperture 25 degrees less and cook for the same length of time. I usually check it a little earlier until I get to know the oven.

[MonacoMama]

I attended a Micro-Convection cooking class at a rally. The instructor stated to cook as the recipe states because this is not like a home Convection oven. It does not have the output like the 220 volt home ovens - it is running on 110.

I have followed this recommendation and have had great results.
Bon Appetit!

[Route 66]

My GE Profile convection oven has a program for convection baking.

When pressing the convection button, you are prompted to enter the recipe temp and the the recipe time.

The oven then preheats then promps you to place the food inside.

I don't know if the oven adjusts the temp, but the time stays the same.

[FlyFish]

Thanks for your response. Confusion is still there. I cooked 2 small cornish hens that were to cook 1H 15M at 350 degrees. Did that, they were not done. Cooked them almost 2 hrs, still not quite done but good enough to eat. Tested oven temp with portable oven temp gauge. Oven was about 10% low if my portable was correct. Gave up on baked potatoes and used the microwave. Are all convection oven's bad? What's 110 vs 220 got to do with it? Shouldn't 350 be 350?

[Ray,IN]

This might help: Convection Oven
RetiredSKP posted an excellent how-to.

[TXiceman]

Our previous 5er had a convection microwave and we loved it. It did take some getting use to using it, but, read the book and follow the instructions until you learn how to cook with it.
ken

[The Beaver]

Just an idea, but your thermostat may not be reading properly. If you have an oven thermometer place it in the covection oven and set the temperature on the oven and see if they agree.

[MCDDY]

May not be relevant but since I'm the breakfast cook since retirement here's what I've found. Our Sharp Micro/Convection oven in the MH does a good job, just not quickly. Also a lot has to do with available park power. If you're familiar with the Pillsbury frozen biscuits in the bag it takes nearly 30min. @ 400 to have them done. Since they rotate constantly they're perfect. I've done a whole platter full at rallys and they're still perfect and doesn't take but a few minutes longer. It doesn't have a preheat thingy on it.
At home in our Convection/Standard stove is quicker by 10min but doesn't rotate so the biscuits arrive in many different shapes. Still done though.
Potatoes in the Microwave come out good, just a little slower.

Dave

[azloafer]

For convection cooking you simply use the temperature that you would normally use and the time should always be one-half plus five minutes. First set the temp as required for any oven. Then, for instance a recipe that calls for 60 minutes means you would set the convection oven at 30 minutes, plus five for a total of 35 minutes. The convection oven allows for preheating and you do not have to wait to preheat before putting the food in. The oven does it all in half the time. The secret to half time cooking is that the convection oven blows/circulates hot air all the time the food is cooking.

These directions came right out of our convection manual and we use the convection oven all the time, rather than the regular oven. Enjoy, Joe

[Dragonrover]

The best on figuring out mine was just guess and check. It took me a couple tries to finally figure it out.

[azloafer]

Quote:

Originally Posted by FlyFish Basic not Gourmet question, pls. If my recipe says 45 mins at 350 degrees in an electric, natural gas or propane oven, what do I do in a convection oven? Same time and temp? When do I preheat? Does it matter? Please make your answer simple, I don't understand all the buttons/settings. I can turn it on, set temp and time. Thanks.

I already answered most of this further down the posts but I should add that when you use the "half time oven" or convection oven you have to have the food raised on a metal stand. The stand comes with the oven. If you don't have it you will have to order one. The reason it cooks in half the time is because the heat is blown all around and under the food with a fan in the oven. Our oven manual says to cook anything this way: If the package or recipe says 60 minutes at 400, you cut it in half...30 minutes plus 5 minutes. There is also no preheating before putting the food in because the oven takes that into consideration. It does everything for you in half the time but you need the stand. Our coach has the half time oven as it is called. It also has a micro only setting. I can't see your post while I am writing this so I forgot what coach you have. Our model (see signature) came with the half-time oven. There are lots of books for using a convection oven. If you have one in your coach you could get a book from the manufacturer. Hope this helped some. Joe

[azloafer]

Quote:

Originally Posted by The Beaver The rule of thumb I use is set the temperature 25 degrees less and cook for the same length of time. I usually check it a little earlier until I get to know the oven.

Read my posts. My info is right from the oven manual. It cooks in half the time and you do not use a lower heat setting. We use it on every trip because it is so fast. I'm not trying to be a smarty...I just read my manual and it works great. Remember that you need the special stand to put the food on. If you don't have it then that is why your food is taking so long to cook. My wife also loves it and we wish that we had one at home. It came with our coach. Joe