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Why does my convection ovens smoke so badly

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Whenever I cook a Chicken or Roast my covection ovens smoke so badly that I have to turn it off and use the Bake cycle. Then I have to clean my oven. and my house smells so bad i have to open all the windows to air it out.

Help!!! How is it that this is such a great way to cook if this is the result?

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  1. Convection ovens use a fan. That spreads grease and makes a mess/smoke. I read an article that you should mainly use them for covered dishes. Th'at is one theory.

    1 Reply
    1. re: Janet

      I wouldn't think there'd be any advantage to using convection with a covered dish, where the cooking pot itself helps to spread the heat evenly. It's much more useful in baking cookies and the like, to help eliminate hot spots.

    2. There are three types of settings on some convection ovens, Convection Bake (uses only the bottom burner), Convection Broil (uses only the top burner) and Convection Roast (uses both). Since jfood rarely uses his oven to broil, there is very little usage of the broiler element, therefore there are few times when this element gets cleaned by the natural heating of the element.

      Last weekend jfood was making a zuni chicken with convection bake and everything was fine for the first 35 minutes. Then he decided to make it extra crispy and turned the oven to convection roast, and all of a sudden, major smokiness. It was the buildup of other roasted chickens and fish in the oven and the natural splatter of the oils onto the top of the oven. When jfood flipped the top element on for the convection roast it was party time on the roof of the oven, and the ensuing smoke.

      Thinking back to the last time he cleaned the oven, he remembers that he did not clean the top, just the sides, back and floor. So it was his own stupidity that lead to the smokey situation.

      So long way around to say that there may have been a little grease build-up on the roof of your oven that suddenly came in contact with a very hot element and therefore, smoke.

      3 Replies
      1. re: jfood

        If you're getting smoke, then you're getting "too much" heat where the fat from the meat is pooling and being heated beyond it's smoking point. You'll have to experiment, or just keep the oven temp lower.

        Interestingly enough one of the earliest convection ovens on the home market, the Faberware counter top one, had no heat element on the bottom or top at all--it was in the fan I think. The oven came with an open roasting rack and a drip pan for the bottom. They instructed you to roast on the rack, and let the fat drip down to the pan. The pan stayed cool enough not to smoke at all even with the heat set to the highest level, about 550, and I believe it really was that hot It was with that oven that I learned the wisdom and value of high-heat cooking of chicken and turkey. It's still the best convection oven I've ever used Unfortunately, it's no longer made. Current ovens all seem to have heat elements inside the oven so they will smoke if you roast with the high-heat method. I just go ahead and do it with mine---the oven seems to be able to handle the smoke somehow and it's not really a huge problem, though I can't use the temperatures I used to use in that old Faberware. I insisted on an oven with "hidden" elements when I bought mine so maybe that helps. It's a Jenn-aire double wall oven with true convection top and bottom and hidden elements--it's the cheapest one I could find that met those specs.

        1. re: jfood

          jfood said:
          "There are three types of settings on some convection ovens, Convection Bake (uses only the bottom burner), Convection Broil (uses only the top burner) and Convection Roast (uses both). Since jfood rarely uses his oven to broil, there is very little usage of the broiler element, therefore there are few times when this element gets cleaned by the natural heating of the element."

          Wow. So THAT's the !@#$ difference between "bake" and "roast" settings. (Seriously, that's been driving me crazy since I bought this thing. The instruction manual says 'press BAKE for baking and ROAST for roasting'. Well duh.) Anyway, thank you. Seriously.

          jfood: how come no use broiler?

          1. re: jfood

            I have a brand new GE Monogram gas convection oven. I roasted a beef tenderloin, last week, on "convection roast", using the temperature probe, and for the first time EVER my house's smoke alarms went off. I have roasted numerous beef tenderloins, and other "high heat" roasts, over the years without that happening on my Magic Chef conventional oven. Ironically, the GE oven has the same interior wall location as the Magic Chef had, BUT with the kitchen remodel, for the first time the oven is externally vented! So, the smoke was not a product of grease build-up on the oven's roof as it has only been used a few times since installation. I haven't tried roasting a tenderloin on "roast", without convection. Should that eliminate the issue?

          2. What shelf of the oven are you putting your meat on? it may be getting too close to the top element and that is causing the problem.

            1 Reply
            1. re: ChefJune

              I pur it on the middle shelf in front of the fan (which is in the back of the stove) and at about 375 degrees F.