Ovens that have a convection setting mean that once the setting is switched on, a fan and exhaust system will activate to help in circulating hot air. This means that your food will cook faster and more evenly than it would in a regular oven without a convection setting because its temperature is consistent inside.
When it comes to baking desserts in a convection oven, a few adjustments need to be made if you have not used the setting before. Here are a couple of things you need to do:
1 Set the temperature lower.
First of all, remember to set the temperature 25°F lower than the temperature stated in the recipe. Because convection ovens circulate the heat, desserts tend to bake faster than they normally would and high temperatures could end up being too hot.
2 Check your baked goods for doneness once you are one-half to three-fourths through the allotted baking time.
Convection ovens are very efficient when it comes to cooking and baking food—you might be surprised to see how fast your cookies are baking! Use the recipe baking time as a guide, but remember to be vigilant and take note of the texture and smell of your desserts—these will let you know if they are ready to come out of the oven or not.
3 Avoid baking smooth, custard-like, or delicate desserts in a convection oven.
Leche flan, chocolate soufflés, and crème brulee may not bake as evenly as you want due to the fan and exhaust action. Opt to turn off the convection setting to achieve the right textures for these specific desserts.
