The hot, dry air produced in a convection bake setting is ideal for pie crust and puff pastry because the water in the fat evaporates quickly creating the beautiful, crisp flaky layers.
Convection Bake Mode A freshly baked pie may take some time to prepare and bake but the result is so rewarding it's definitely worth the effort. Convection Bake is the ideal mode for baking pies so that the crust is evenly baked through and the filling condenses perfectly.
Most fruit pies bake at a temperature between 350 degrees F (175 degrees C) and 450 degrees F (230 degrees C). Some recipes call for baking the pie in a 450 degree F oven to begin with, then turning down the oven to about 350 degrees F.
Most recipes for cakes, cookies and other desserts are best made without the convection mode. The convection fan is too drying for these delicate baked goods.
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.
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!
Turkey cooked in a convection oven should be roasted at 325°F. If using a dark roasting pan or oven-roasting bag, reduce the heat to 300°F. The following general roasting times and temperatures are suggested for various-sized stuffed and unstuffed whole turkeys, breasts, and dark meat.
Convection baking, as the name implies, is a more suitable option for baked goods like cookies, cakes and brownies.
When you are using a convection oven, you would need to adjust the recipes. If you don't adjust the recipe correctly, you can end up with burnt or overcooked food. Baked foods such as bread, cookies, and cakes are most susceptible to this.
Convection baking is often faster and provides a more consistent bake across multiple racks. Regular bake is preferred for cakes, breads and other delicate desserts due to the slower baking process.
No soggy bottom pie crust Not nessary to blind bake! Just bake a filled pie at 425° for the first 15 min to set the crust then reduce temperature to 350° for the rest of the time.
If you're still struggling to get a crisp bottom crust, try using a baking stone. Heat the oven with the baking stone in the center rack, then place your pie on the baking stone. The stone will help regulate your oven temperature and ensure the bottom of your pie crust is getting golden brown and crisp.
In this recipe the Pecan Pie is baked in the Convection + ⅓ Bottom Heat mode and finished in the Bottom Heat mode to ensure the crust is baked through. Being able to direct heat where you want it to achieve a desired result allows you to achieve success with all types of baking.
Pumpkin pie is a custard-type pie that bakes most easily in the convection oven at a steady temperature. Because ovens can vary, if your pie gets too dark too soon, reduce the oven temperature by another 25 degrees.
These are some additional differences to keep in mind when cooking on convection bake vs bake: Lower temperatures: Since the circulated air inside a convection oven is hotter, you may need to lower the oven temperature to avoid overcooking food.
Egg wash is a mix of beaten whole egg and water (or milk or cream), which is used to brush onto the top of baked goods before baking. The purpose of egg wash is to provide a nice golden brown, shiny finish on your baking. I use this egg wash for pie crust, or this also makes a great egg wash for bread recipes.
Convection ovens can lead to food browning too quickly. This is particularly of concern when baking cookies and cakes, where the outside could burn before the inside is done baking.
Professional chefs swear by the advantages of convection ovens. That's because it cooks food slightly differently. But what is a fan oven and when can you use it? Let's take a look.
The convection can also dry out the inside of these recipes, such as bread, cake, souffl, flan, or other baked goods so you want to steer clear of that setting if you want your final product to be nice and moist.
Every oven setting has its own unique cooking and heating properties, which will have different effects on how a bake turns out. Conventional heating is great for cakes, while fan-assisted convection (specifically the mode in combination with conventional heating) is better suited for cookies, brownies and blondies.
When using ovens with both fan-forced and conventional settings, it is best to use conventional when you are baking long and slow (like for cakes) and fan-forced for fast cooking at high temperatures. If using a fan-forced oven, as a general rule, drop the temperature by 20°C to imitate conventional.
Adjust Recipes for Convection Cooking or Baking
For example, if your recipe instructs you to bake at 350°F for 60 minutes, you'll convert this to 325°F and begin checking at 45 minutes.
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.
If a recipe calls for baking at 350 degrees in a still oven, reduce the temperature to 325 if baking in a convection oven. Similarly, if a recipe calls for 350 degrees in a convection oven, increase the temperature to 375 degrees to work in a still oven.