Convection ovens, equipped with fans for even heat distribution, are ideal for cooking meat and roasted dishes. They excel in providing crispy textures. However, they may negatively influence the rise and moisture of certain baked goods, like cakes and pastries, and should be used cautiously. Despite misconceptions, they can indeed cook pies effectively. When using a convection oven, it’s generally advisable to lower the recipe temperature by 25 degrees Fahrenheit and monitor the baking process closely to ensure proper cooking outcomes.
The convection oven, with its fan and exhaust system, cooks food faster and more evenly, but it can disrupt the rising process of some baked goods.
While convection ovens are great for dishes like roasted meats and vegetables, they can negatively affect the texture of cakes, pastries, and certain breads.
It's misleading to think convection ovens don't cook pies well; they can produce a perfectly crisp pie crust and tart finish.
To optimize convection baking, usually reduce the temperature by about 25 degrees Fahrenheit for most recipes, and keep an eye on the cooking progress.
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