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convection oven/stove

post #1 of 5
1/23/08 at 1:51pm
Thread Starter 
I just bought a house in which has a great stainless steel convection oven but, no manule, This is a gas unit,
I use it as any other gas oven, but how will this (convection) help me in baking, warming ,etc. any advice will be greatly needed.:(
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post #2 of 5
1/23/08 at 2:36pm
A typical rule-of-thumb for convection oven conversion is to reduce time and temperature by 25%, then sort out the finickey details.
Just my opinion though....
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post #3 of 5
1/23/08 at 2:58pm
You're very lucky to have a convection oven at home! I wish I did!!
In a regular oven, the heat comes frpm elements at the top and bottom, so it can hold (practically) one baking sheet at a time on the middle rack.
In a convection oven, a fan forces the air around the entire oven. Since the hot air reaches all parts of the oven, several sheets of baked goods can be cooked at once.
I would recommend lowering the cooking temp. 10 percent from conventional cooking temps.
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post #4 of 5
1/23/08 at 3:45pm
Thread Starter 

convection oven

Thanks so much for the quick replys, It's much appreciated, now I feel I can use a great unit,
Ron
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post #5 of 5
1/23/08 at 4:40pm
I would check if there is a manual posted online for your particular model in case there is a need for annual maintenance, such as lubricting the fan motor.
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