The simple answer is: you should not use convection bake when the recipe does not call for it, or when you are baking delicate items that can dry out or lose their shape in a fan-assisted oven. However, there is more to this question than meets the eye. In this article, we will explore the pros and cons of convection baking, and how to decide when to use it or avoid it.
Convection baking is a method of cooking that uses a fan to circulate hot air inside the oven. This creates a more even and consistent temperature throughout the oven, and reduces the hot spots and cold spots that can occur in a conventional oven. Convection baking also allows the food to cook faster and more evenly, as the hot air transfers heat more efficiently to the surface of the food.
Convection baking can have many benefits, such as:
Saving time and energy: Convection baking can reduce the cooking time by up to 25%, and the temperature by up to 25°F, compared to conventional baking. This means you can cook more food in less time, and save on your electricity bill.
Browning and crisping: Convection baking can create a better browning and crisping effect on the food, as the hot air removes moisture from the surface and creates a caramelized crust. This can enhance the flavor and texture of foods like roasted meats, vegetables, pies, and cookies.
Even cooking: Convection baking can eliminate the need to rotate or switch the pans during baking, as the food will cook more evenly in all parts of the oven. This can prevent overcooking or undercooking, and ensure a more consistent result.
Convection baking is not suitable for all types of foods, and can have some drawbacks, such as:
Drying out: Convection baking can dry out some foods, especially those that are moist or delicate, such as cakes, custards, soufflés, and breads. The fan can blow away the moisture and steam that these foods need to rise and stay moist, resulting in a dry and dense texture.
Losing shape: Convection baking can also affect the shape and structure of some foods, especially those that are light and airy, such as meringues, angel food cakes, and puff pastries. The fan can cause these foods to collapse or spread too much, losing their desired shape and volume.
Altering recipes: Convection baking can require some adjustments to the recipes that are designed for conventional baking. You may need to lower the temperature, reduce the time, or change the pan size or position to achieve the same result. This can be tricky and confusing, especially for novice bakers.
How to Decide When to Use Convection Bake?
The decision to use convection bake or not depends on several factors, such as:
The type of food: As a general rule, you should use convection bake for foods that benefit from even cooking, browning, and crisping, such as roasted meats, vegetables, pies, cookies, and pizzas. You should avoid convection bake for foods that need moisture, steam, or a gentle heat, such as cakes, custards, soufflés, and breads.
The recipe: You should also follow the instructions of the recipe, and use the method that it recommends. If the recipe does not specify the method, you can assume that it is for conventional baking, and adjust accordingly if you want to use convection bake. You can lower the temperature by 25°F, and check the food 10 to 15 minutes earlier than the suggested time.
The oven: You should also consider the features and settings of your oven, and use the one that suits your needs. Some ovens have a dedicated convection bake mode, while others have a convection roast mode, which uses a higher fan speed and a heating element at the top. Some ovens also have a convection convert feature, which automatically adjusts the temperature and time for convection baking. You should consult your oven manual for more details and guidance.
Convection baking is a useful and versatile method of cooking that can save time and energy, and improve the quality of some foods. However, it is not ideal for all types of foods, and can dry out or distort some baked goods. You should use convection bake when the food, recipe, and oven allow it, and avoid it when they do not. By doing so, you can enjoy the best of both worlds, and bake with confidence and ease.
