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Cancel Delete. That works pretty well most of the time, but there is one problem: hot air rises. That's pretty obvious when you open the oven door, as the hot air rushes out and escapes toward the ceiling of your kitchen. What might be less obvious is that a similar thing happens when the oven door is closed, as the hot air that cooks your food rises to the top of the oven.
This makes this top of the oven much hotter than the bottom. In a typical oven, this difference can be very large. I tested my own rather old gas oven, and found that when the oven was preheated to F, the top rack was at a toasty F, while the bottom rack was at a much cooler F.
That's enough to make a huge difference in how quickly and how well things cook. See the example below, cooked in a Frigidare electric range by our intrepid reviewer Brian Bennett. Biscuits baked on the bottom rack right were underdone compared with those on the top rack left. The top tray of biscuits on the left looks nicely browned, but the bottom tray isn't cooked properly.
If you were making a lot of biscuits, you would need to either just use one tray, or try and keep track of the different cooking times for top and bottom trays. That's not very efficient either way. So how do you make an oven more efficient? You get things moving. Learn how you can rush a little less and do a little more. During Sabbath and religious holidays in Judaism, there may be restrictions on certain activities that can extend to the use of appliances.
Compared to a traditional thermal-bake cycle on the same model. Time and temperature adjustments can vary by oven. Subscribe to Receive :. Total Price:. We use your information in accordance with our privacy policy. Skip to main content.
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I agree to the Terms of Use and Privacy Notice. Create an Account. Continue Shopping. Session Timed Out Your session has expired. Whirlpool Brand U. Now, nearly every recipe in the world other than ones in the booklet that comes with a convection oven will specify temperatures and cooking times for conventional ovens.
So cooking in a convection oven means you'll have to convert. This is a fairly simple matter of either lowering the temperature or shortening the cooking time or a bit of both. The simplest method is to set the oven 25 to 50 degrees lower than the recipe says.
So if it says F, you go with or F. But watch out! Some convection ovens actually make a heat adjustment for you. That is, if you set a convection oven for , it might actually set itself to to compensate.
You need to read your manual to understand how your particular model works and the suggested adjustments to make. You can also assuming your oven does not self-correct , leave the temperature the same and instead shorten the cooking time by 25 percent. Moreover, you might want to lower the temperature by 25 degrees when baking cookies and pies, but 50 degrees when roasting meats. Indeed, some convection ovens offer separate settings for baking and for roasting.
The two things to remember are:. The interior of the food will not feel this wind, although the radiant heat of the oven will simultaneously be cooking the food in the usual way i. What does this mean?
In short, convection ovens are wonderful for roasting large cuts of meat where you want them to be nicely browned on the inside but medium rare on the inside. That means beef roasts in general, especially prime rib , as well as leg of lamb, and to a lesser extent pork which should be cooked medium rather than medium rare.
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