Get Perfectly Cooked Chicken with Convection Ovens: Tips and Tricks"

[pchefkristin]

I have a consultant who just emailed me the following:

I have a party this Thurs night and I know the host has a convection oven. I am making a chicken wreath and I want to be sure it cooks properly - do you have any experience with convection?

I know typically you lower the temp by about 15-25 degrees depending on the recipie but I wasnt sure if I should since I am using the stone - I want to be sure the bottom cooks properly.

Thanks in advance for any ideas you have!

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I personally have no experience with Convection ovens... can anyone shed some light on this for us?

 

[kaseydee]

My boyfriend is a chef at the Peabody & he said convection cooks 25degrees hotter than normal ovens and he said since the stone is suppose to cook evenly it should be ok - convection just moves the air around to help cook faster and more even, but with the stone it is suppose to cook even anyway. He said all ovens will have hot spots & cook different but most convection are 25degrees difference. Hope this helps.

 

[DebbieJ]

Maybe a call or an email to the test kitchens are in order?

I have the personal email of one of the recipe specialists if you want it. Email me!

 

[pchefkristin]

Thank you Debbie... just emailed you!

 

[Jennie4PC]

We have a convection oven and our cookie recipe said to cook them at a lower temp and it took twice as long to bake the cookies so when we use convection we use the regular temp it calls for

 

[mpkegley]

I had a show where she only had a convection oven and it took longer to cook. It was brown (I did a cheeseburger ring) on top, but the bottom was very doughy, which I think is strange because of stoneware. I just assumed it had something to do with the convection oven. I think I would call the Test Kitchens, that is what I will do if I have a host with convection oven again.

 

[Jules711]

You don't have to use the convection, do you? We have it and I use it for more than one pan, but not with my stones b/c it just doesn't need it. Also, I know with mine, it automatically reduces the temp when I use convection so I'd have to increase by 25 degrees to keep it the temp I enter.

 

[reba515]

I use mine at the temp the recipe calls for , it just takes a little less time.