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The Rule Of Thumb For Baking With Convection Ovens Vs. Conventional Ovens
By Elias Nash
Convection ovens are more common in commercial kitchens, but thanks to advances in technology and affordability, they are becoming more common in homes. Both styles have a single heat source, but a convection oven also has a fan and an exhaust system that can pose challenges when baking.
As a convection oven circulates air to distribute the heat evenly, it will cook your food faster, and the exhaust system removes excess moisture. However, unless you're working with a recipe specifically for a convection oven, you'll have to reduce the heat by 25 degrees Fahrenheit or cut the cooking time by about 25% to avoid overcooking your food.
Michigan State University notes that convection ovens create a drier environment than conventional ones, which is helpful for some foods, but not great for baking bread or cheesecake, where you actually need some humidity in the air. Fortunately, most convection ovens have a conventional setting, so you can easily switch between the two.