How to Use Your Convection Oven to Your Advantage

Have you been wondering when is the best time to make use of your convection oven?

Convection ovens causes your food to cook quicker and brown faster without drying it out!

But, it important to remember that not all foods are best to be cooked in a convection oven.

Photo source: Tasting Table

Once a function reserved for only the fanciest of kitchen appliances, the convection fan has suddenly become something we can’t live without.

It’s not hard to see why: It’s undeniably cool seeing that little fan whir into action behind your roasting chicken. But aside from giving you a little kitchen street cred, how exactly does this nifty setting affect your cooking?

Using your oven’s convection setting causes your food to brown faster and cook quicker.

The fan’s primary function is to circulate hot air inside the oven, transferring heat into your food more efficiently. That means your pork tenderloin and cheesy casseroles will cook faster without drying out, while at the same time achieving a perfectly golden crust. The fan also distributes heat more evenly than a traditional oven, allowing you to avoid pesky hot spots, as well as bake multiple sheets of cookies at once.

But before you get too convection crazy, know that not all foods are suited for this method.

Delicate pastries like macarons and crisp meringues will turn an unappealing beige when baked in a convection oven. The quickly moving air can also disrupt more fragile dishes like light, fluffy soufflés. Convection fans tend to make for a drier climate—perfect for keeping fried chicken nice and crunchy, but not so pleasant for a silky cheesecake, which requires a more moist cooking environment.

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