Convection oven offsets?

[KenK]

I read somewhere that a convection oven required recipes be adjusted from
those for a conventional oven by reducing time or temperature. How much
should this be? is there a rule of thumb - say 15% reduction of either?

TIA


--
You know it's time to clean the refrigerator
when something closes the door from the inside.

[Ophelia]

"KenK" <inv...@invalid.com> wrote in message
news:XnsA384459397...@130.133.4.11...

> I read somewhere that a convection oven required recipes be adjusted from
> those for a conventional oven by reducing time or temperature. How much
> should this be? is there a rule of thumb - say 15% reduction of either?

Look at the table here, Ken:

http://www.dovesfarm.co.uk/resources/conversion-tables/oven-temperature/





--
http://www.helpforheroes.org.uk/shop/

[KenK]

"Ophelia" <Oph...@Elsinore.invalid> wrote in
news:ls5b8a$pm5$1...@dont-email.me:

Thanks but all I saw was conversion between Imperial/Metric units and
C/F/Fan oven temperatures. Not exactly what I wanted. Did I miss
something?

Both my convection and regular oven use F temperature.

[sf]

On 9 Aug 2014 16:32:16 GMT, KenK <inv...@invalid.com> wrote:

> "Ophelia" <Oph...@Elsinore.invalid> wrote in
> news:ls5b8a$pm5$1...@dont-email.me:
>
> >
> >
> > "KenK" <inv...@invalid.com> wrote in message
> > news:XnsA384459397...@130.133.4.11...
> >> I read somewhere that a convection oven required recipes be adjusted
> >> from those for a conventional oven by reducing time or temperature.
> >> How much should this be? is there a rule of thumb - say 15% reduction
> >> of either?
> >
> > Look at the table here, Ken:
> >
> > http://www.dovesfarm.co.uk/resources/conversion-tables/oven-temperature
> > /
> >
>
> Thanks but all I saw was conversion between Imperial/Metric units and
> C/F/Fan oven temperatures. Not exactly what I wanted. Did I miss
> something?
>
> Both my convection and regular oven use F temperature.
>

http://www.realsimple.com/food-recipes/cooking-tips-techniques/cooking/convection-baking-regular-baking-00000000007019/
says: "If your recipe doesn't give instructions for convection
baking, the general rule is to drop the temperature by 25 degrees
Fahrenheit and to start checking the dish when three-quarters of the
normal cooking time has passed."



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

[graham]

I prefer to do my own conversions from Celsius to Foreignheit (my oven
is calibrated in �F). Those tables are usually way off.
Graham

[KenK]

sf <s...@geemail.com> wrote in
news:5ljcu9ld5e028cm6v...@4ax.com:

> http://www.realsimple.com/food-recipes/cooking-tips-techniques/cooking/

> convection-baking-regular-baking-00000000007019/ says: "If your
> recipe doesn't give instructions for convection baking, the general
> rule is to drop the temperature by 25 degrees Fahrenheit and to start
> checking the dish when three-quarters of the normal cooking time has
> passed."
>

Sounds like just what I was looking for. Thanks much. I'll have to put this
in the convection oven manual.

[dsi1]

On 8/9/2014 3:50 AM, KenK wrote:
> I read somewhere that a convection oven required recipes be adjusted from
> those for a conventional oven by reducing time or temperature. How much
> should this be? is there a rule of thumb - say 15% reduction of either?
>
> TIA
>
>

My oven automatically lowers the temperature by 25 degrees F when it's
in the convection mode. Sometimes I'll raise the temperature by 25
degrees if that doesn't agree with me. As far as adjusting the time goes
- it's not a good idea to roast/bake by time. I set the temperature to
whatever I feel is the best and the product is ready whenever it's ready.

My awesome opinion is that the convection mode is most useful when you
want your oven to act like a bigger oven i.e., when you have a small
portable oven or when you're stuffing the racks of the oven. If you've
got a lot of space for the air to circulate, you don't need it. My guess
is that commercial ovens use convection fans because it would be more
efficient in terms of speed and cost of operation.

[Nunya Bidnits]

After how many decades of both standards existing side by side you say there
are no accurate tables? I seriously doubt it.

[Nunya Bidnits]

dsi1 <ds...@eternal-september.invalid> wrote:
> On 8/9/2014 3:50 AM, KenK wrote:
>> I read somewhere that a convection oven required recipes be adjusted
>> from those for a conventional oven by reducing time or temperature.
>> How much should this be? is there a rule of thumb - say 15%
>> reduction of either? TIA
>>
>>
>
> My oven automatically lowers the temperature by 25 degrees F when it's
> in the convection mode. Sometimes I'll raise the temperature by 25
> degrees if that doesn't agree with me. As far as adjusting the time
> goes - it's not a good idea to roast/bake by time. I set the
> temperature to whatever I feel is the best and the product is ready
> whenever it's ready.
> My awesome opinion

We're not talking opinion. We're talking measurable results which have
nothing to do with your opinion.

> is that the convection mode is most useful when you
> want your oven to act like a bigger oven i.e., when you have a small
> portable oven or when you're stuffing the racks of the oven. If you've
> got a lot of space for the air to circulate, you don't need it.

Conventional oven circulation cannot replace convection, even with very
little in the oven. You need to calibrate your fact-maker-upper-thingamabob.

[squirts]

On 8/9/2014 11:27 AM, Nunya Bidnits wrote:
> You need to calibrate your fact-maker-upper-thingamabob.

Like you did:




https://groups.google.com/forum/?fromgroups#!topic/alt.sports.football.pro.gb-packers/P2QjeU78LoU

Alexander_The_Goat
4/16/10
Re: ''Internet stalker'' Nunya Bidnitscaptured.


"Nunya Shitlips" <Nunya-S...@webtv.net> wrote in message
news:5172-4BC8...@storefull-3172.bay.webtv.net...

WEBTV!!! ROFL!!!!

Bla bla bla, you're so clever. NOT! ROFL! And the webtv reference....
seriously? *You're* making fun of *me* with webtv? Do you not realize that
you have just validated everyone who has laughed at you for it?

One note... you can't lay off the crossdressing stuff in your lame attempt
at humor. You got caught on it already, and we all know about it, and "I
know you are but what am I" doesn't fix it.

Now fuck off and die, you phony little pussy, and next time you decide to
start flinging shit at people outside your own back yard, try to prepare
your freeble little mind for the fact that you need to be willing to take
what you dish out, because someone may do the same thing back at you. If
you're going to keep being a pussy who wants to give shit but screams like a
sissy baby when you get it back, you'll just spend your sad little life
going through episodes like this where your true nature is revealed to all.

I'm done with you now, shithead. That is, unless you want more.

And unless you decide to resume making personal attacks on people who are
trying to discuss reasonable things. A little good natured banter between
rivals is fine, but you cannot seem to understand why it's offensive to
invade other forums and turn on a tirade of hateful personal attacks on
individuals. So if you go that route again, I'll be back on your ass, with
Goatboy, Ronald, and a bunch more tasty morsels. And go ahead and post all
the stupid shit you want in the Chiefs forums... you're not getting any
action because they are too smart to take your juvenile bait.... and
besides, yuou're just not funny.

Now please refrain from being an asshole and I will do the same.... or not,
your choice.

Besides, I can be a much bigger asshole than you when provoked, so do the
smart thing while you have this one opportunity at a truce.

MBKC

[sf]

On 9 Aug 2014 17:20:39 GMT, KenK <inv...@invalid.com> wrote:

> sf <s...@geemail.com> wrote in
> news:5ljcu9ld5e028cm6v...@4ax.com:
>
> > http://www.realsimple.com/food-recipes/cooking-tips-techniques/cooking/
> > convection-baking-regular-baking-00000000007019/ says: "If your
> > recipe doesn't give instructions for convection baking, the general
> > rule is to drop the temperature by 25 degrees Fahrenheit and to start
> > checking the dish when three-quarters of the normal cooking time has
> > passed."
> >
>
> Sounds like just what I was looking for. Thanks much. I'll have to put this
> in the convection oven manual.
>
>

YW

>
> --
> You know it's time to clean the refrigerator
> when something closes the door from the inside.

Your delineators are working just fine - I copied your sig line on
purpose so I could say: LOL

[sf]

You're probably right. I never lower the temp or adjust my cooking
time when roasting (my oven is old). I hate it for baking, so I only
use it occasionally to roast - when I want to be assured of a crispy
skin.

[Ema Nymton]

On 8/9/2014 8:50 AM, KenK wrote:
> I read somewhere that a convection oven required recipes be adjusted from
> those for a conventional oven by reducing time or temperature. How much
> should this be? is there a rule of thumb - say 15% reduction of either?
>
> TIA

When I bought my first convection oven, it was a Jenn-Aire, the
instruction manual suggested that I lower the temperature by 20-25
degrees. On my Kitchen Aid convection oven, I enter the cooking
temperature and they lower the temp for me. Some foods will cook faster.
My best advice would be to follow your manufacturers instructions.

Becca

[graham]

Look at the Doves Farm table and then use a calculator to convert those
F temperatures. Some are close enough but many aren't.
Graham

[dsi1]

I used to have a small counter-top convection oven that worked as well
as a full sized one. It was pretty cool. I don't feel the need to use
the fan in my regular oven but the reality is that it's probably a good
idea to use forced air convection for most baking and roasting and
getting comfortable with this technique would be worthwhile. OTOH, I've
spent a lifetime getting a feel for plain old regular ovens. That's the
brakes. :-)

[Ed Pawlowski]

On 8/9/2014 1:55 PM, graham wrote:

>> After how many decades of both standards existing side by side you say
>> there are no accurate tables? I seriously doubt it.
> Look at the Doves Farm table and then use a calculator to convert those
> F temperatures. Some are close enough but many aren't.
> Graham

The roast doesn't know. I don't see a big difference 99% of the time
how accurate the temperature is.

[gregz]

KenK <inv...@invalid.com> wrote:
> I read somewhere that a convection oven required recipes be adjusted from
> those for a conventional oven by reducing time or temperature. How much
> should this be? is there a rule of thumb - say 15% reduction of either?
>
> TIA
>

The point of fan convection is to speed cook. Lowering temp does make sense
to me. Gas ovens might not dry food surfaces as much. Time is going to
vary, and the item will ultimately determine if you need to reduce temp. If
you can't deal with it, turn the fan off.

Greg

[pltrgyst]

On 8/9/14, 10:29 AM, Ophelia wrote:

> Look at the table here, Ken:
>
> http://www.dovesfarm.co.uk/resources/conversion-tables/oven-temperature/

That looks like a constant 20 deg C offset.

My three GE convection ovens have all had a constant 25 deg. F offset
across their range (NPI).

-- Larry

[Ophelia]

"pltrgyst" <nn...@xhost.org> wrote in message
news:ls7ula$qen$1...@dont-email.me...

Yes, mine seems to be around 25 deg C

--
http://www.helpforheroes.org.uk/shop/

[Ophelia]

"Ophelia" <Oph...@Elsinore.invalid> wrote in message
news:ls7usi$vb8$1...@dont-email.me...

I meant to add that I found a few tables, but chose that one because I
thought it might be simpler to understand.

--
http://www.helpforheroes.org.uk/shop/

[Ed Pawlowski]

On 8/10/2014 7:06 AM, lucreti...@fl.it wrote:

> While I would agree with that basically, I do think perhaps it is best
> to roast more slowly. Even with the temperature set down (from where
> it would be without convection) a 16lb turkey cooks in a fraction of
> the time it would take non-convection.
>

The instructions that came with our range gave suggested temperatures
much higher than the usual for roasting meats. Best put on a rack so it
gets good exposure and most temperatures are 375 to 450. It works.

If the mat is in a deep pan, it won't get the exposure to the moving air
so little benefit.

Exceptions I make are pork butts or large beef roasts.

[KenK]

gregz <ze...@comcast.net> wrote in news:412952142429351434.048932zekor-
comca...@news.eternal-september.org:

> If
> you can't deal with it, turn the fan off.
>

Mine is a combination convection oven/microwave oven. There is no fam
setting I'm aware of.

[gregz]

KenK <inv...@invalid.com> wrote:
> gregz <ze...@comcast.net> wrote in news:412952142429351434.048932zekor-
> comca...@news.eternal-september.org:
>
>> If
>> you can't deal with it, turn the fan off.
>>
>
> Mine is a combination convection oven/microwave oven. There is no fam
> setting I'm aware of.
>
>

I have one too. The element is up isolated, and must have the fan on or it
would burn out.

Greg