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Topic: Enlighten me on convection...
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BluSkye
Title: Wild Blu Yonder
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Subject:
Enlighten me on convection...
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My new gas stove has a convection oven. I've read up almost everything I could get my hands on, but I'm looking for real-world experience here. Can you really drop temps 25 degrees than the recipe calls for? Does the food really cook all that more even? Can you reduce cooking time also?
So, can anybody that actually has a convection oven help me answer some of these question?
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Lokkie_the_Fierce
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Subject:
Enlighten me on convection...
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Yes to all of the questions 
In fact, they go hand in hand. You have to lower the temp and in turn lower the cooking time.
In my experience, I tend to only use the confection for baking, not cooking. So cakes, rolls, pies, etc - I use convection. For pork, chicken, etc - I use the regular method.
It's a trial and error thing, I think. Start playing with it, and make sure to keep a close eye on what you cook - you'll learn.
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WARLORD OF PI Lokkie_the_Fierce (+3.14) http://c.mymovies.dk/ryejay123
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pkhere
Title: Yes, they are real
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Subject:
Enlighten me on convection...
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yes, everything you read is true
we have double convection ovens in food service operations because of mass quantities of foods being prepared.
this cuts down on production time
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Jezza, so you know, you've been moved to the
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Silverwuf
Title: Have trike will babble
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Subject:
Enlighten me on convection...
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I agree with Lokkie except that I don't use mine for baking (cakes, cookies, etc.) but for meats and such. I think it cooks too fast for baked goods.
Silver
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Women who behave themselves rarely make history. My Give-A-Damn's Busted. http://www.thewufs.com/2003venture/motortrike.htm
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BluSkye
Title: Wild Blu Yonder
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Subject:
Enlighten me on convection...
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Well, I'm glad to know that what I read is true to real life.
And, I don't have an option to use convection or not. So, convection it is for ALL my oven cooking.
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"The children the world almost break become the adults who save it." - Frank Warren
Ah Schoo - "Blu - Open and honest, easy to be when you're so sweet but still a rare feat. " - Ah-Schoo
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BluSkye
Title: Wild Blu Yonder
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Subject:
Enlighten me on convection...
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Oh, so is the '25 degree' rule good? Is that how much I need to lower the temp by? Also, how much time do I cut off? I know it can vary as to how long it takes something to cook in the first place, but say 10%? More? Less?
-----signature-----
"The children the world almost break become the adults who save it." - Frank Warren
Ah Schoo - "Blu - Open and honest, easy to be when you're so sweet but still a rare feat. " - Ah-Schoo
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Silverwuf
Title: Have trike will babble
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Subject:
Enlighten me on convection...
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BluSkye posted:
Oh, so is the '25 degree' rule good? Is that how much I need to lower the temp by? Also, how much time do I cut off? I know it can vary as to how long it takes something to cook in the first place, but say 10%? More? Less?
I think lowering the heat by 25 degrees is pretty standard. You'll have to just keep an eye on (and take internal temperatures) until you're comfortable with how much time to take off because, even with convection ovens, all ovens are different. Start checking doneness about halfway through what you'd consider normal cooking time when you're first getting the hang of cooking with convection.
Silver
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Women who behave themselves rarely make history. My Give-A-Damn's Busted. http://www.thewufs.com/2003venture/motortrike.htm
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Terminius_Est
Title: Moon River
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Subject:
Enlighten me on convection...
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I agree with Lookie except I don't bake anything anymore.
Convection cooks faster and browns better.
I don't lower the temp, I lower the cooking time.
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There is no emotion, there is peace. There is no ignorance, there is knowledge. There is no passion, there is serenity. There is no chaos, there is harmony. There is no death, there is the FORCE. Sci/Fi Bookshelf http://tinyurl.com/2z8u9h
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Gaevren
Title: Wat do?
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Subject:
Enlighten me on convection...
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yes yes and yes.
and convection ovens are so wonderful. I can't wait to have one again someday 
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There are no automatic doors, just very polite ninjas
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Lokkie_the_Fierce
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Subject:
Enlighten me on convection...
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Silverwuf posted:
I agree with Lokkie except that I don't use mine for baking (cakes, cookies, etc.) but for meats and such. I think it cooks too fast for baked goods.
Silver
Heh, too funny.
Maybe I just need to play with it more. I mastered baking with convection fairly quickly and prefer it.
Cooking meats and such ... was kinda hit or miss, so I just stopped.
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WARLORD OF PI Lokkie_the_Fierce (+3.14) http://c.mymovies.dk/ryejay123
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Lokkie_the_Fierce
Posts:
53,284
Registered:
Dec 12, '02
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Real Post Cnt: 52,351
User ID: 748,022
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Subject:
Enlighten me on convection...
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BluSkye posted:
Oh, so is the '25 degree' rule good? Is that how much I need to lower the temp by? Also, how much time do I cut off? I know it can vary as to how long it takes something to cook in the first place, but say 10%? More? Less?
Like all cooking, it varies by oven, by location, weather, blah blah blah :P
25 degrees is a good starting point - but tell hubby its going to be trial and error til you master it
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WARLORD OF PI Lokkie_the_Fierce (+3.14) http://c.mymovies.dk/ryejay123
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pkhere
Title: Yes, they are real
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54,387
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Sep 4, '03
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Real Post Cnt: 53,345
User ID: 835,741
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Subject:
Enlighten me on convection...
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like the others said taking 25 off is the standard
you will have to play around with your oven to see what's best for you
We use them for baking, cooking meats, cooking vegetables, and pretty much everything ovens are used for. We also have a combi oven which has controls for oven or steamer.
-----signature-----
"I wish I could lag during sex." - Reapist
Jezza, so you know, you've been moved to the
number 1 spot of my list of people
with horrible taste on the board. -Wolfgar-
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