Help! Cooking Information Please

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SuzyQcsu
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Help! Cooking Information Please

Post by SuzyQcsu » Fri Jan 23, 2009 10:09 pm

Can you convert the cooking directions for a "convection" oven so that you can use a regular oven

In other words I have something that is supposed to be cooked in a convection oven but I don't have one.

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SuzyQcsu
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Re: Help! Cooking Information Please

Post by SuzyQcsu » Fri Jan 23, 2009 10:14 pm

I guess I wasn't supposed to post this in TLS

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GoodBoy
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Re: Help! Cooking Information Please

Post by GoodBoy » Fri Jan 23, 2009 10:52 pm

http://www.cadco-ltd.com/convectioncook.html

CONVECTION OVEN RECIPE CONVERSION GUIDELINES
Cooking is not an exact science, due to many variables such as size and
quantity of food, temperature of food when first put in the oven, etc.
Convection cooking takes place due to the forced flow of hot air, thus saving energy
by cooking approximately 25-30% more quickly than conventional ovens.
Foods lose less moisture and retain nutrients.
The internal temperature in the convection oven is easily regulated since the
fan keeps the hot air constantly circulating so the food cooks uniformly.

The following are general guidelines for converting conventional recipes
for use in a convection oven. *

Option one: Bake at the same temperature that the
conventional recipe recommends, but for less time.
Option two: Bake for the amount of time that the conventional recipe calls for,
but reduce the temperature of the oven by about 25 degrees F.
Option three: (Best) Bake for a little less time than the conventional recipe
calls for, and also reduce the temperature of the oven.

TIPS:

1. ALWAYS PREHEAT OVEN BEFORE PUTTING FOOD IN OVEN!!!
(unless your recipe directs otherwise)

2. If your original conventional recipe baking time is less than 15 minutes,
keep the original baking time but reduce the temperature by 25-30 degrees F.

3. As with any recipe, check the food about 5-10 minutes before the expected
finish time, due to variables such as the temperature of the food when first placed
in the oven, quantity of food in the oven, your preferred level of “doneness”, etc.

4. The more food in the oven at one time, the longer the cooking time.

5. Some folks recommend preheating any oven at 50 degrees F above the desired temperature, then turning the temperature control down to the desired temperature
once you put the food in and close the door. This is because an oven can lose one degree per second that the door is open. The average loss is about 50 seconds.

6. The choice of when to use a convection oven and when to use a conventional
oven with radiant heat often depends on the cooking container rather than the food.
The whole point of convection cooking is to have
the fan circulating the heat around the food.
Casserole lids and high-sided cooking pans block the heat from circulating
around the food and prevent the oven from cooking efficiently.

A few rules of thumb for best results:

*
Cookie sheets – use convection oven

*
Shallow pans (inch sides or so) – use convection oven

*
Anything covered (including roasting bags) – use conventional oven

*
Deep roasting pans – use conventional oven

* For the mathematically inclined:
Use either of 2 versions of the “25-30” Rule.
Either option is OK, and neither is better than the other
(exception: recipes with conventional baking times of less than 15 minutes,
see first Tip above.) For example, if a recipe calls for you to bake a cake
at 350 degrees F for 30 minutes in a conventional oven:,

*
Option one: Bake at the same temperature that the conventional recipe recommends, but for about 25-30% less time. So the cake will bake at 350 degrees for about 21-23 minutes. (100% - 30% = 70%; 30 minutes x .70 = 21 minutes;
100% - 25% = 75%; 30 minutes x .75 = 22.5 minutes.)
*
Option two: Bake for the amount of time that the conventional recipe calls for, but reduce the temperature of the oven by 25-30 degrees F.
So in the cake example, bake at 320-325 degrees (350 – 30 = 320 degrees;
350 – 25 = 325 degrees) for 30 minutes.

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SuzyQcsu
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Re: Help! Cooking Information Please

Post by SuzyQcsu » Fri Jan 23, 2009 11:11 pm

[quote="GoodBoy"]http://www.cadco-ltd.com/convectioncook.html


The following are general guidelines for converting conventional recipes
for use in a convection oven. *


[quote]

Thanks but I need it the other direction.

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falvegas
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Re: Help! Cooking Information Please

Post by falvegas » Fri Jan 23, 2009 11:12 pm

Good Boy is right. I have Dual 30 Inch Jen-Aire's and it's important to know that one must get familiar with their Ovens. Typically one can 'assume' a 20% lower temperature to achive your result with Convection. But there is no chart I know of that's credible.

I use Convection mostly when baking Bread. I had to learn the difference between the two methods by cooking the same recipe 'both ways', and documenting the difference. Why; because no recipe I know of gives you that precise a setting. Baking bread both ways in different ovens is a good way to Gauge the dofference.

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SuzyQcsu
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Re: Help! Cooking Information Please

Post by SuzyQcsu » Fri Jan 23, 2009 11:20 pm

I don't have a convection oven.

I have a recipe that I would like to make but it is for a convection oven and since I don't have one I was hoping someone knew (at least aprox) how to cook in a regular oven the same recipe.

Should I up the temp 2o%?

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falvegas
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Re: Help! Cooking Information Please

Post by falvegas » Fri Jan 23, 2009 11:31 pm

SuzyQcsu wrote:I don't have a convection oven.

I have a recipe that I would like to make but it is for a convection oven and since I don't have one I was hoping someone knew (at least aprox) how to cook in a regular oven the same recipe.

Should I up the temp 2o%?
20 % is a fair but possibly inaccurate general guess. I don't know what you're Cooking, Roasting or Baking but the best thing (for your specific oven) is to measure what the completion temperature should be for your particular oven, and document it...and put it in one of your most used Cook Books. If you're braising something, forget it, convection will make no difference.

For example, when the center temerature of a Prime Rib reaches 140 degrees F, that's a benchmark, and you should record it. You must have a pretty good thermometer to get a handle on this.

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falvegas
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Re: Help! Cooking Information Please

Post by falvegas » Fri Jan 23, 2009 11:36 pm

falvegas wrote:
SuzyQcsu wrote:I don't have a convection oven.

I have a recipe that I would like to make but it is for a convection oven and since I don't have one I was hoping someone knew (at least aprox) how to cook in a regular oven the same recipe.

Should I up the temp 2o%?
20 % is a fair but possibly inaccurate general guess. I don't know what you're Cooking, Roasting or Baking but the best thing (for your specific oven) is to measure what the completion temperature should be for your particular oven, and document it...and put it in one of your most used Cook Books. If you're braising something, forget it, convection will make no difference.

For example, when the center temerature of a Prime Rib reaches 140 degrees F, that's a benchmark, and you should record it (the Temperature and Duration). You must have a pretty good thermometer to get a handle on this. And the Dish must start from the same temperature. For example, don't compare the completion temperature for a roast starting at room temperature to one that you started right out of the refrigerator.

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sxsdoublegun
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Re: Help! Cooking Information Please

Post by sxsdoublegun » Sat Jan 24, 2009 3:37 pm

Seems to me the corrollary to the conventional to convection conversion rules indicate that it takes about 10 to 15% longer, at about 10 o 15% higher tempreture.

Tell you what Miss. Q, convince that hubby of yours to upgrade the oven, or I'll get DW to upgrade ours, and we can publish the notes.

BTW, have you calibrated your oven thermostat? Mine is 13 degrees F low.

Take a potato large enough to fit in the top of a 2 cup pyrex measuring cup without falling all the way in. Stick a roasting thermometer that you have verified to be accurate ( hold in center of pan of boiling water, should read 212 deg F at sea level, do not touch bottom of pan with thermometer ) through the potato so that the tip is about 1" from bottom of cup, then put about 3" of water in cup. Put cup in oven set to 200 deg F. Turn up temp in 2 deg increments, with 10 min between each increase, until water boils. Whatever temp the you had to set the oven at, is really 212 deg F. My oven is 225 deg F to achieve 212 deg F. Fo course higher altitudes require more heat.


Max

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falvegas
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Re: Help! Cooking Information Please

Post by falvegas » Sat Jan 24, 2009 4:04 pm

Far too many oven and recipe 'Variables' . You must get familiar with your oven.

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