Reduce the
If you set the oven to convection bake at 350 degrees F it will run at 350. If your recipe calls for 350 degrees F for say, a roast, you'll need to lower the temp to 325 degrees F to compensate for the air racing around in the oven.
For example, if a recipe calls for baking at 350°F (175°C) in a conventional oven, you can generally bake it at 325°F (162°C) in a convection oven. The fan helps distribute heat evenly, so this lower temperature still achieves the desired results.
The rule of thumb is this: Reduce the oven's temperature by 25°F. Make your first check of baking time 10 minutes earlier than the recipe says. You can always bake it more, but you can't bake it less.
Temperature to cook a convection oven turkey On the convection setting it should be cooked at a lower temperature (325°F), where roasting in a conventional oven is typically done at a higher temperature (350°F). It's best to place it on the lowest rack, where the bird itself will be centered in the oven.
If a recipe calls for baking at 350 degrees in a still oven, reduce the temperature to 325 if baking in a convection oven.
Oven-Roasted Turkey
We recommend starting the turkey in a 425 degree oven for 30-45 minutes before tenting the pan with foil and lowering the temperature to 350 degrees until a meat thermometer reads 165 degrees when inserted into the thickest part of the bird.
Since generations of recipes have been developed using thermal ovens, switching to convection cooking requires one of two adjustments: Cut the cooking time or lower the cooking temperature, says Riley Wofford, our former associate food editor.
While every oven is going to be a little different, you're basically looking at three ways to turn a conventional-oven recipe into a convection-oven recipe: Reduce cooking temperature by 25 degrees F (about 15 degrees C). Reduce cooking time by 25 percent. Reduce both temperature and time by less than 25 percent.
Additionally, convection ovens tend to be more expensive than traditional ovens, which may not be feasible for some budgets. The fan motor may also require more energy, leading to higher electricity bills. The cons of convection cooking may include a learning curve, recipe adjustment, and higher cost.
Dependeing on the recipe and the size pan, baking at 325 can add 10 minutes or even double the baking time.
Reduce the original baking temperature by 25°F.
For example, if your recipe calls for baking the food in a 375°F oven, set the dial to 350°F. If it calls for 400°F, set it to 375°F. What about 450°F? You got it, 425°F is your convection oven temperature.
PREHEAT oven until thermostat signal light goes out indicating that the oven has reached the desired temperature. The oven should preheat to 350° F. within 10 to 15 minutes. (Note: To conserve energy, DO NOT turn on the oven until absolutely necessary - about 15 minutes before actual cooking is to start.)
Conventional ovens feature heating elements on the top and bottom of the oven cavity. Convection ovens have these elements in addition to a fan that helps circulate hot air throughout the oven cavity.
This formula will help you find the right cooking time to adjust by multiplying the initial time by the percentage difference caused by temperature change. For example, if you want to cook from 400˚F (200˚C) to 450˚F (230˚C), then that would be: 400 ÷ 450 = 0.89 or 89%. From here, you can adjust the expected time.
So if you're baking cookies, and the recipe tells you to bake them at 350 degrees F for 12 minutes in a regular oven, you'll bake them instead at: 350 degrees F for 9-10 minutes. 325 degrees F for 12 minutes. Approximately 340 degrees F for approximately 11 minutes (or some other minor adjustment in each element)
Convection ovens cook food faster than conventional ovens. To cook in a convection oven, follow this easy formula: reduce the temperature by 25 degrees or reduce the cooking time by 25%. Some ovens today even offer convection conversion, eliminating any guesswork!
Convection can be estimated as follows H=HLAh(Th−Ta)(12.15) (12.15) H = H L A h ( T h − T a ) where HL is a convective heat transfer coefficient (Wm−2K−1 W m − 2 K − 1 ).
Because convection ovens often bake foods faster than conventional ovens, you may want to adjust the temperature when baking. A good rule of thumb is to reduce the baking temperature by 25°F. Some ovens may adjust the temperature automatically.
Absolutely! I do this all the time. The thing to watch out for is that you're going to get quicker browning at a higher temperature.
This causes the heat inside the oven to be drier and more evenly distributed, so dishes cooked with convection will cook about 25 percent faster than those on your oven's conventional bake setting. In addition to saving time, this makes convection cooking slightly more energy-efficient.
When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.
If you're cooking a 20-pound turkey at 325 degrees Fahrenheit, you should plan for a cooking time from 4 ½ hours to 4 ¾ hours. The exact length of time you'll need to cook your bird depends on whether it's stuffed, though. An unstuffed 20-pound turkey will naturally cook faster, so it will take around 4 ½ hours.
We've found that covering a turkey in foil yields much moister results than roasting it without foil, and we favor simply covering up the breast to even out cooking time. Some people swear that roasting a turkey breast-side down and flipping it halfway through achieves the same results as a foil covered breast.