Convection Ovens 101
I feel silly typing out this question. I make everything from scratch: my own stocks, candies, breads, and soon, my own chocolate; yet here I am with a beginner level question: how the heck do I use a convection oven?
I'm moving from my rental property with a non-convection oven into my first condo which has a convection oven. Every recipe I read, every cookbook I have, all of them specify times and temperatures without reference to convection settings. So, if I have access to a better oven, how do I adjust my cooking to use it properly, and what specific foods are best suited to convection? Do I decrease time and leave the temperature the same, or do I decrease temperatures and leave the times the same? Do I decrease both?
Thanks so much for your help!
From reading around CH, I learned to generally set temp 25 deg less and cook for 25% less time, but requires experimentation. For my Bosch convection, the 25% less time is almost right, but found often only need to shave off 10-15 deg from the recommended oven temp.
I mainly used it for baking, with good results. More even and less need to turn/swap pans from top to bottom (e.g. with cookies). Just experiment a bit.
Also, use shallow pans to allow proper airflow.