Convection Oven Conversion Guidelines

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   General Convection Oven Recipe Conversion Guidelines
						There are three commonly accepted methods of converting recipes from conventional oven baking to convection oven baking.  
Bake at the same conventional oven temperature but for a shorter period of time.
Bake for the same length of time as you would using a conventional oven but reduce the temperature by 25 degrees.
Bake
for a slightly shorter period of time and a reduced temperature.  This
tends to be the most successful method for most ovens.

						When Should Convection Cooking Be Used Rather Than Conventional Cooking
						Foods
cooked in a convection oven cook about 25% - 30% faster than a
conventional oven as the hot air is forced around the food.  Foods tend
to have less moisture loss and fewer nutrients are destroyed in the
cooking process.
One of the most important factors when
determining which cooking method is most appropriate for your food is
the type of dish or pan you are cooking in.   If the cooking container
blocks the flow of air around the food then there is no use in using
convection cooking.  
Convection Cooking Is Good For
Cookie sheets
Shallow pans
Convential Cooking Is Good For
Covered casseroles, pans or dishes
Deep roasting pans
						More Convection Cooking Tips
						Manufacturer Guidelines 
Follow
the recommendations from the manufacturer of the oven. Your oven
typically shipped with a user guide. It is a good idea to familiarized
yourself with the specifics for your own oven. If you don't have a user
manual then try contacting the manufacture to obtain a copy. Many
provide printable copies online. 

Air Circulation 
Air
circulation is important. Don't cover racks with foil. Allow 1 to 1 1/2
inches around pans (also above and below pans for multi-rack baking). 

Use Proper Pans 
For
maximum browning, use pans with low sides, and rimless cookie sheets.
Many ovens come with special pans and racks that lift roasts so air
flows all around. If possible, place the long sides of the pan parallel
to the oven door. 

						Roasting Guidelines
						Roast meats and poultry 
Preheating
is not necessary. Place meats on a rack in the roasting pan for better
browning. Roasting time may be 20 to 30 percent less than in a
conventional oven if temperatures aren't reduced. Some ovens offer a
special roasting mode that provides top and/or bottom browning or an
initial surge in heat in addition to the fan. These modes make it easy
to get optimum results in a shorter time. 

Small Roasts or Unstuffed Poultry 
Do
not reduce oven temperatures for small pieces, skinny roasts, or
unstuffed poultry. In our tests, we roasted a 3 1/2-pound chicken at
375 |degrees~. In about an hour, about 20 percent less time than for
conventional cooking, it was beautifully browned, with succulent flesh.

Dense Roasts & Stuffed Turkeys 
For
large, dense roasts and big stuffed turkeys, you may need to reduce the
temperature 25 |degrees~ during part or all of the roasting time. When
you lower the temperature, the meat may be juicier and shrink less, but
it will take longer to cook. 

						Convection Cooking Charts
						Method 1:  Reduce temp by 25 to 30 degrees and bake per conventional recipe time
Conventional Oven Temp Convection 
Less 25F Convection 
Less 30F
225 200 195
250 225 220
275 250 245
300 275 270
325 300 295
350 325 320
375 350 345
400 375 370
425 400 395
450 425 420
475 450 445
500 475 470
525 500 495
550 525 520
Method 2:  Bake at conventional oven temperature but reduce cooking time by 25%-30% less
Conventional Baking Time In minutes 25% Less Time 30% Less Time
10 8 7
15 11 10.5
20 15 14
25 19 17.5
30 23 21
35 26 24.5
40 30 28
45 34 31.5
50 38 35
55 41 38.5
60 45 42
65 49 45.5
70 53 49
75 56 52.5
80 60 56
85 64 59.5
90 68 63
95 71 66.5
100 75 70
105 79 73.5
110 83 77
115 86 80.5
120 90 84
125 94 87.5
130 98 91
135 101 94.5
140 105 98
145 109 101.5
150 113 105