When and when not to use it.
A convection oven (essentially a conventional oven equipped with a fan and exhaust system) generally allows for faster, more even cooking and more efficient browning and can be very advantageous if you know how and when to use it. It's crucial to note, however, that all our recipes (and most recipes in general) are written for conventional ovens, so you will likely need to adjust the cooking times and/or oven temperature if using convection. A good rule of thumb when using convection is to drop the oven temperature 25 degrees and begin checking for doneness earlier than called for.
WHEN TO USE CONVECTION
• When roasting meats or vegetables where the aim is good browning or crispy skin (whole or bone-in poultry; beef or pork roasts; broiled or roasted vegetables such as potatoes, mushrooms, broccoli, brussels sprouts, cauliflower, asparagus, and squash)
• When trying to drive off moisture or oven-dry foods (granola, jerky, biscotti, toasted nuts, bread)
• When making hearty baked goods that benefit from additional browning (pizza, biscuits, pies, and breads that lack sufficient browning in the final stages of baking)
WHEN NOT TO USE CONVECTION
• When making fragile baked goods that need time to rise or spread (cakes, soufflés, cookies)
• When worried about excessive browning or when making any item that should not be browned (angel food cake, cheesecake, flan)
• When toasting very lightweight items that may blow around (bread crumbs, shredded coconut, small seeds, etc.)