@@LloydRittiner hello I’m using a commercial convection oven for breaded chicken/veal cutlets…as many trays as the oven holds…can I use for that and what temp and time and any other tips for the cutlets..thanks
I bake my cakes on convection but at lower temperatures. Example, if it calls for 350 degrees for 25 minutes, I put my temperature to 315 while on convection. It still takes less time, instead of 25 minutes it takes 17 minutes. They come out gorgeous, light and fluffy.
I have heard something similar. When the food is cooked in a convection oven, the cooking temperature and time must be decreased from the recipe recommendations.
So when you start your gas burner for cooking how to start ur convection fan? Does it also start on gas or electricity? Can we operate gas burner n electricity at the same time? Plz explain....for grill the convection fan runs on electricity...is that so?
@@sistership9688 There is an option on your settings to use convection or just use regular settings. Example is, Convection Bake...or Just Bake. Convection Broil or just Broil.
Thanks so much for this info. I was so excited to have a "Quick Bake" on my oven and thought I should use it all the time! Big mistake! For two years I didn't understand why some cakes would come out great and others were dry and crumbly. I started researching and found that cakes and convection don't go together!!! Now my cakes are moist and delicious! Julia
So many people that have this awesome function 1 don’t know they have it. And 2…. Then they don’t know what it’s for or how or when to use it and scared to mess up cause they understand cooking instructions but don’t get why cooking instructions are what they are. So many people think directions and recipes must be followed 100% so they never grasp the principles of why they are doing what they are doing.
Thank you for this video. Now I know why my cheesecakes crack! I always thought that the convection was especially for baking. My Christmas cheesecake will be done on regular setting and I will see the difference. Thanks again!
Big thanks. I've never used the convection setting on oven, simply because I've never had one. I just got a toaster oven with Six different settings. However, I was never sure when to use the convection feature as opposed to bake. This is where U thought me when to use. THANKS OMG, brownies r always are crusty on the outside.NOT THIS TIME!
I just wanted to know if I can bake cinnamon rolls in mine its not part of my oven its a separate convection oven unit I guess I'll see what it says on the can
I have a questions that may be dumb, but Hey you don’t know unless you ask right? Are all Convictions ovens electric? We just bought a new house a year ago, double ovens Conviction Roast, Conviction bake, never have I ever used an electric oven, it’s hit or miss after a year. You video was a great tool. Thank you.
Hi! Not a dumb question at all!!! Convection ovens can be either gas or electric… one thing to pay attention to is electric ovens tend to run a little hotter so be cautious. Thanks for watching!! 😃❤️
I’ve only done that once to be honest… worked great!!! The skin had a nice crunch and the inside was soft and cooked evenly throughout. Just make sure to remember it will cook a little faster when convection is on…
Just bought new LG stove with convention. My daughter baked a pizza and it was soft and mushy in the bottom. The same with store bought biscuits I baked. I noticed it had a heating element on top but not on the bottom. So now I don’t know… 🤷♀️ we didn’t use convection setting. Why was the bottom not cooked right? Help
Exactly how my convection items turn out. I've tried lower temps, less time, lower rack, higher rack, higher temps and different pans. This statement about everything being heated evenly is a myth...Period. I cooked a flat bread on a flat pan in the center of the oven. The front and top cooks faster.
Even Heat? Most people won’t get even heat unless their fan speed is super super slow. Places on the food that get hit by the fan will brown faster than the rest of the food. I end up having to rotate my food 180deg once it starts browning to get front and back. My fan blows right on to the center of my highest rack. I have 5 rack positions and two racks. I keep them on the bottom two spaces. The whole fan shoots right onto the center of where I keep my highest rack. I find that my food near the door gets brown quicker from the fan blowing on the glass and bouncing back. Good video. So many people have these and have no idea they even have this feature. I’ve went to a few peoples houses and showed em and they loved it. One they don’t know they have it. And two then they don’t know what it’s for as directions and recipes don’t call for it in most cases.
Hi! To be honest depending on the type of air fryer… there may not be much of a difference other then size, depth, and temp setting. If the air fryer is set to the right setting it should mirror a convection. With that said… my convection oven holds a much better temp then my air fryer . Lol! 😃
Thanks! bought a beautuful looking Kitchenaid Model #KSEG700ESS Bt thought it said CONVENTIONAL! Didnt realize until many DISAPPOINTING TRIAL & ERROR ATTEMPTS I WZ TALKN WITH MY SIS 'VENTING' & SHE MENTION CHECKING SHE THOUGHT ID BOUGHT WRONG! LOW & BEHOLD THATS WHAT I DID!! OF COURSE THE SALESPERSON DIDNT MENTION....THE SPELLING WHN U GLANCE IS SO SIMILAR? DO U USE FOR BAKING/ROASTING MEAT? MAC & CHEESE WHAT DO U SUGGEST FOR 425°CONVENTIONAL WHAT SHOULD I PUT IT ON?
I have conv and regular setting on my oven. I’m having a problem when I’m baking the bottom isn’t browning like corn bread for instance. What am I not doing right?
We just got our new oven and it has this feature, seems like you really have to preheat your pan or in our case our pampered chef stones. If you don't the bottom never gets done, and never really worried about this in our old oven.
I've used my PC baking stones, the same one's, for 25 - 28 year's & the bottom of any thing is meant to never be able to burn & why the stone ware is so popular. Even the stone bakers are nearly impossible to burn the bottoms or get dark. This is why when making cinnamon rolls, or the famous crescent roll round chicken/broccoli/cheese or ham, turkey, etc round bake ring's have to be watched when close to the desired baking time due to the tops will burn black before the bottom or even the insides will have the gooey baked out of them & why they suggest trimming any extra in the centers. The ring bakes on the pizza stones are always a holiday leftovers go to dinner, as long as you know how to use your bakers and when the top begins browning they have to come out. I've never preheated any of my baker's, ever. The only thing I've ever preheated is cast iron for corn bread recipes to get that bottom layer sealed in without allowing the cornbread to get soggy on the bottom or drink in the oil, or to get the perfect sear on a steak being cooked medium rare in 7 minute's.
When I bake chocolate chip cookies using the convection feature, am I able to place two trays of cookies, at the same time, in the oven? When baking the old fashion way, I am not able to bake cookies 2 trays, at the same time, on different racks.
An honest first guess… I would say yes. BUT… truth be told I have never done it myself: I traditionally always bake cookies 1 tray at a time just incase 😃
Hi Cathy! Yes absolutely!!!! The convection setting on the oven makes the fan spin, which circulates the heat, which helps the food dehydrate faster 😃😃
Conventional ovens have been around for years in the restaurant business. Some one had a brilliant marketing idea , when they made the Air fryer Aka Convection oven. 😅
Mine says speed bake. I use it for anything I don’t need to preheat for. If you need to preheat for like baking bread or cake then I don’t use it. If I need to toast something then it’s great. Or if I have something like a big casserole I won’t use it till the end if I want it more browned. Frozen pizza that don’t need crust to raise it works best. No preheat… just pop it in on speed bake… rock n roll. Take 5-10 min off the suggested cook time and start checking it then till it’s done how you want it. Good job explaining. But………. Does not cause even heating. Areas where the convection fan blows get more heat and will brown up first. You don’t get even heat. If you do then your fan must be super duper slow.
Convectional oven radiates heat from the bottom. My convection oven has top/bottom hitting function. Does that mean if I set it to bottom heating only (no fan), it bakes in a convectional mode? Or should I set both top and bottom (no fan) heating?
Yes if you set it to “bottom only”, it will cook in the conventional fashion… if you set to top it would be more of broiling and you run the risk of burning 😃😃 Thanks for asking!!
Hi, first I wanna thank you for that usefull video, just bought a brand new electric oven with all that fan and convection functions, so wanna ask you how it goes with brownies? I used to bake it in old fashion gas oven for 25 minutes on a 350°F and it comes out with perfect chocolate fudge inside and perfectly cooked outside. I'm afraid to mess it with new stuff. Thank you for answering
Absolutely can use a convection oven to bake brownies!!! They come out crispy on the outside and soft and moist on the inside. Biggest thing to remember with convection ovens is they run hotter then standard ovens, so... lower the temperature by 25 degrees when using convection, and just watch them as they cook.. when you pierce the center with a fork and it comes out clean they’re done!!! I would say 300 degrees in a convection oven for 22-25 minutes ... enjoy!!
I’m looking to get now pots and pans Would stainless steel IKEA brand , be good ? What’s the best way to care for them , SOS pad or bar keepers cleaner ? Thank u I’m trying out the convection option On my chicken now !
Hi!!! On pots and pans I HIGHLY recommend mild dish soap ( Dawn for example) and warm water with a sponge. Nothing more!!! SOS, Brillo pads etc run the risk of scratching and ruining the cookware. Best time to wash them is as soon as cooking as possible when they are still warm. If there are things that stick to the pan soak them in warm water or use a rubber scrapper to get it off. Pots and Pans are an investment believe it or not. The “best deal” is not always the best option.... Calphalon, Cuisinart, and Amazon are all great brands. Not cheap but worth every penny 😃
That’s actually a great question... while baking cookies and dense cakes in a convection oven makes for a fantastic dessert. I do NOT recommend cooking something light like a cheesecake or angel food cake in a convection oven... the fan circulating the air can potentially cause the cheesecake to dry out and crack. I would avoid it if possible. Thanks for asking!!!
Hahaha, well I did two in two days beginning the day it arrived. I make a authentic NY style cheesecake & make them for both my husband & my son as it's their favorite treat & what my MIL used to make my husband every year for his birthday and all the holidays. It literally ruins the cheesecake making them dry. The fresh graham cracker crust was so hard it couldn't be bitten. Although it wasn't burnt, it literally was hard as stone & the cream cheese filling was very dry, not creamy at all, & the thin layer of sour cream topping literally bubbled up in the 10 minutes you put it in the oven at 425° to set it. The 2nd day, after being so disappointed in the way it turned out, even though it looked like my cheesecake minus the extra dark bubbled top, the creamy, delicious, rich, decadent taste wasn't there. So, the 2nd day, 2nd try, I crushed my cracker, and added the 2 tablespoons of sugar & the melted butter and before making the crust I lined the pan with parchment hoping that it would make a difference with the dryness & the rock hard bottom, while the crust wasn't as hard with the 2nd crust and it could be bitten and ate, it still had an off taste and texture to it. The cream cheese filling, only use Philadelphia cream cheese as this does make a difference & anyone who's been making authentic homemade cheesecakes that don't come out of a box, will tell you to not skimp on the cream cheese as it is the texture and taste of the cake. Pretty simple 3 packs, sugar, eggs, vanilla, and it's a done deal & always make sure to not overmix or overbeat the cream cheese filling or you'll take all the air out of it & the cake will not have the consistency or creaminess to it. Once my eggs are combined, the mixer goes off and the pour begins. It looked amazing, tasted like my and my dear MIL's cheesecake, and raised so high it came over the pan, but didn't run or go anywhere and went down when the cake was removed and let to sit for the 15 minutes while the oven got to 400° (cut back 25° from the day before hoping to not darken the top), so I knew the cake was at a good consistency & not overbeaten or over mixed. The sour cream topping mixture baked 10 minutes while I watched it begin turning darker in mere minutes & bubbling up some, but the cake came out with no issues, released without a problem, and still, the cake didn't have the decadent, creamy, smooth, Yummy taste it is known for. Believe me, I was so disappointed after really wanting to make sure to buy a convection oven when I was to buy our new oven after a much needed replacement 20 year's after buying our last one in 2000. I was so excited the night my husband surprised me and took me by the hand into the appliance store and said pick out whatever one you want & I did. We've always bought quality over quantity our entire 30 year's of marriage come May, as we don't just replace our appliances every couple year's, we replace them when it's necessary & it was a couple year's past time. I'm going to read the manuals from front to back, and have finished the first one & have learned a few tips like turning the oven back 25° & certain things to not bake on convection. Still only 20 day's in as of today, and making 2 cake's, 9x13 glass bakers on convection this evening for my husband's birthday, I feel I've learned nothing yet. One looks as if it's a ski slope, while the 2nd looks like the sides are crispy, but the top is much flatter yet nothing like my last ovens final product. I would just tell you, as someone who loves to bake, make my own chocolates, candy, cook from scratch all my life, and truly enjoy it, is to not try any new recipe or even a tried & true recipe that you need to take outside of your home until you have learned your new oven and conquer the new challenges that come along with it. When I had to throw away 1/2 a 11" cheesecake a week after it was made & couldn't give it away, & then go to my son's the other day & 1/2 his & his wife's cheesecake was still in the fridge & I see two new pies & a couple cookies have been made for dessert & his favorite cheesecake is 1/2 eaten still in the fridge, definitely gave me all the info I needed to know to not use the convection oven feature on my cheesecakes & tonight, not on my cakes for desserts and cake pops. Next, will be making some cookies tomorrow so we will see how they turn out. Happy Baking!!!
Nice video dewd! You got yourself a new subscriber. I bought a portable (12litre) convection oven instead of a slow cooker today (I broke the crockpot on my old slow cooker a couple of weeks ago😔) on my way home I picked up a nice 2.5kg chicken on my way home and cooked it in the new oven. Result... result!!! What a chicken, not too dissimilar to the slow cooker's result on chicken but only on the meat. The skin, on the other hand, is absolutely fan-fucking-tastic in the oven. Next one I make I'm gonna use melted goose fat to spread my salt, pepper, herbs and lemon juice instead of avocado oil. I can't wait will probably do another one on Monday and use the carcasses to make a nice broth. Hmmm... I would imagine these little beauties are good for cooking broths. Any tips? Pity the timer only goes up to 1hr. The temp does have a thaw setting that might be good for making bone broths 🤷♂️ I suppose a 6hr simmer on the stove could be reduced to 4hrs in the CO, right? What would be a good temperature? Many tia for the channel and taking the time to get back to me. Maybe you have already done a video regarding this subject and you could share the link as a reply to my (many) questions. Or, you could make a video answering these bad boys!
Hey hey!!! I love all this! Great stuff and questions my friend!!! Give me a day or 2 and I will get back to with answers 😃😃😃 either in type or video form.. BUT... YES!!! The bones will make for Excellent stock ( like broth but stock is cooked with the bones, broth is cooked with leftover meat and fat... my opinion stock is better especially for cooking).... Take a large pot ( BIG) put all the ones... celery stalks, carrots, onions, garlic cloves, then your herbs... rosemary, thyme, basil, oregano.. fresh... lots of them)... don’t worry about pulling off stems or anything just put it all in the pot. Add some salt, pepper, and fill it with water... Cover the pot and bring to a boil... once you have a strong boil going... reduce it to a simmer, remove the lid... slightly and let it go... 10-12 hours would be ideal... every so often skim the fat and excess off the top and discard. Once it’s all done ... ( 12 hours) remove from heat and give it plenty time to cool... After that pour it all through a strainer ( a couple of times ensuring there are no stems or solids)... put it in the fridge for up to 5 days or in the freezer for up to 6 months. Enjoy!! 😃
Hi Lloyd Rittiner ! It was a chocolate cake. I did 20 min cov bake and 25 min bake after, because I was not sure. The results are good thankfully 😅, a little crispy outside, and moist inside.
Ah... got it... sorry I was t able to get back to you sooner... I hope you like the cake... definitely a chocolate cake cooked on convection should and will have a slightly crispy outside with a moist interior.. remember for the future that on convection it will cook faster so keep an eye on it while baking 😃
I do believe I know where I've gone wrong. Ive used the convection bake each time & the first day I received it, I made my husband his favorite NY cheese cake & boy oh boy, that was a big bust. Tonight I made 2 - 9x13 glass bakers of cake & wow, one looks like a ski slope where the other has a crispy outside is flat on top. I have been so disappointed after making two cheesecakes a day apart the first two days I got it. It ruined my cheesecake, the bottom graham crust couldn't even be bitten into. I did turn the oven down 25° & 10 minutes of bake time with the 2nd one and it wasn't much better.
Hi! You can certainly bake cupcakes in a convection oven!!!! Best part of convection is the heat and temp in the oven is even throughout... with the fan circulating the air heat gets all over. If you put cupcakes on the top or bottom shelf in the air they really benefit from the circulating air and come out slightly crispy on the outside but light and fluffy inside!!! It’s fun! 😃😃
@@LloydRittiner hi I tried them with the top shelf they was not cooked my oven has to settings tried them with top setting and they never cooked i tried them with the 2 setting and they burnt underneath any suggestions.
@@shelaghcrowley2367 oh wow! So sorry to hear that!!! Wow.. ok... let’s see... 1) make sure convection bake is on. 2) whatever temp you are setting the oven to maybe lower it.. so if the recipe calls for 375 degrees lower it to 350. Convection ovens run hotter then regular ovens. 3) keep them on the bottom shelf in the oven.. if the recipe says bake for 12-15 minutes... then set your timer to 10 minutes. Then check the cupcakes. If you but a toothpick through the middle of the cake and it comes out clean they are done. If not cook for an additional minute or 2. Most important... until you are comfortable with how and how long it takes for your convection setting to cook... stay close by and keep an eye on it!!! Keep trying!!! 😃😃
Yeah it’s definitely not that simple … definitely wanna play around, practice and play close attention to cooking times and what you’re putting in the oven when convection is on 😃
I do have a convection oven feature on my range. I have been looking for a convection cookbook, but everyone I see is for those on the countertop... I would presume cooking time / temp's would be different due to the cavity size of oven... Do you have a recommended cookbook for built in oven method ? ? ?
Hi!!! In point of fact I do!!! I love this book!!! The Complete Convection Oven Cookbook: 75 Essential Recipes and East To Use Techniques Great book you can get at Barnes &. Noble (my favorite place) or on Amazon! Enjoy!
Is a CONVECTION NOT FOR ALL BAKING NEEDS? ANYONE IS THERE A CHART TO REFER TO? IM THINKING SOMETHG MAY BE WRONG WITH MINE?! THE PURCHASE OF THZ OVEN SHOULD AUTOMATICALLY COME WITH STEP BY STEP VIDEO!
Hi! No.. I would not recommend using the convection setting for all baking… it won’t hurt anything BUT… your timing is certainly different when using the setting…. When the convection setting is on the fan in the oven spins circulating the heat evenly throughout the oven, thus items cook faster, it will effect the density and “crispness” of different baked goods. Best advice is practice with different temps and settings
I was confused and confounded over convection cooking ....I’m confident now after considering your consistent , and concise content !!!
That’s wonderful! Thanks!
@@LloydRittiner hello I’m using a commercial convection oven for breaded chicken/veal cutlets…as many trays as the oven holds…can I use for that and what temp and time and any other tips for the cutlets..thanks
I bake my cakes on convection but at lower temperatures. Example, if it calls for 350 degrees for 25 minutes, I put my temperature to 315 while on convection. It still takes less time, instead of 25 minutes it takes 17 minutes. They come out gorgeous, light and fluffy.
Thank you!
I have heard something similar. When the food is cooked in a convection oven, the cooking temperature and time must be decreased from the recipe recommendations.
So when you start your gas burner for cooking how to start ur convection fan? Does it also start on gas or electricity? Can we operate gas burner n electricity at the same time? Plz explain....for grill the convection fan runs on electricity...is that so?
I bake with my convection oven.. you learn to adjust as you practice with it.. convection less time , less heat golden crisp outer layer ...oh my
@@sistership9688
There is an option on your settings to use convection or just use regular settings. Example is, Convection Bake...or Just Bake. Convection Broil or just Broil.
Thank you! I'm cooking meatloaf for dinner and this helped a lot!
Please share any additional tips you learned while learning to use your convection oven. Thanks
Thanks so much for this info. I was so excited to have a "Quick Bake" on my oven and thought I should use it all the time! Big mistake! For two years I didn't understand why some cakes would come out great and others were dry and crumbly. I started researching and found that cakes and convection don't go together!!! Now my cakes are moist and delicious! Julia
If you baked your cake in a dutch oven, or any pot with a lid, it wouldn't lose moisture and you could use convection. I think? Not entirely sure.
So many people that have this awesome function 1 don’t know they have it. And 2…. Then they don’t know what it’s for or how or when to use it and scared to mess up cause they understand cooking instructions but don’t get why cooking instructions are what they are. So many people think directions and recipes must be followed 100% so they never grasp the principles of why they are doing what they are doing.
Thank you for this video. Now I know why my cheesecakes crack! I always thought that the convection was especially for baking. My Christmas cheesecake will be done on regular setting and I will see the difference. Thanks again!
Lkg
Thank you👍🏽 Lloyd for the awesome information you just illuminated my mine can’t wait to get started on my cookies 🍪
New convection oven coming tomorrow part of new stove which also includes air fryer function so appreciate this info thanks for posting....
Big thanks. I've never used the convection setting on oven, simply because I've never had one. I just got a toaster oven with Six different settings. However, I was never sure when to use the convection feature as opposed to bake. This is where U thought me when to use. THANKS
OMG, brownies r always are crusty on the outside.NOT THIS TIME!
That’s Fantastic!!! Enjoy ❤️😃
thank you so much, i made sweet bread last night and was turning on the blower, my bread turn crispy
Pizza crust is amazing in the convection setting.
Does the bottom of your crust brown at all?
thank you, this video was very helpful!
do you have a video of cooking with the conv part. if so where is it. and is it a beginners video.
very late to the table sorry .
I just wanted to know if I can bake cinnamon rolls in mine its not part of my oven its a separate convection oven unit I guess I'll see what it says on the can
You can… just watch them!!! They will cook fast
Gonna try it today with some tilapia!! Thanks
Thank you very helpful!
Is it OK to bake crescents in convection oven?
Absolutely!!! Nice and crisp on the outside, light and fluffy inside.. just WATCH them! It will happen fast
I have a questions that may be dumb, but Hey you don’t know unless you ask right? Are all Convictions ovens electric? We just bought a new house a year ago, double ovens Conviction Roast, Conviction bake, never have I ever used an electric oven, it’s hit or miss after a year. You video was a great tool. Thank you.
Hi! Not a dumb question at all!!! Convection ovens can be either gas or electric… one thing to pay attention to is electric ovens tend to run a little hotter so be cautious. Thanks for watching!! 😃❤️
Convection ovens are basically bigger air fryers
yes in a way thats true
Excellent video! I learned a lot. Thank you.
Video starts at ~ 3:06. You're welcome
How does a convection oven do with baked potatoes??
I’ve only done that once to be honest… worked great!!! The skin had a nice crunch and the inside was soft and cooked evenly throughout. Just make sure to remember it will cook a little faster when convection is on…
Thanks for those tips. Keep it up.🙌🏼
Just bought new LG stove with convention. My daughter baked a pizza and it was soft and mushy in the bottom. The same with store bought biscuits I baked. I noticed it had a heating element on top but not on the bottom. So now I don’t know… 🤷♀️ we didn’t use convection setting. Why was the bottom not cooked right? Help
Exactly how my convection items turn out. I've tried lower temps, less time, lower rack, higher rack, higher temps and different pans.
This statement about everything being heated evenly is a myth...Period.
I cooked a flat bread on a flat pan in the center of the oven. The front and top cooks faster.
Some of the LG OVENS don’t have a bottom element. The element is at the back of the oven with the fan. Hope this helps
My cakes turn out amazing in my convection oven. No problems with any bakes as of now.
How do you turn the convection oven off so back to conventional
How about temperature same as a regular baking? I want to make French crullers
Excellent video
Excellent information and I subscribed 👍
Even Heat? Most people won’t get even heat unless their fan speed is super super slow. Places on the food that get hit by the fan will brown faster than the rest of the food. I end up having to rotate my food 180deg once it starts browning to get front and back. My fan blows right on to the center of my highest rack. I have 5 rack positions and two racks. I keep them on the bottom two spaces. The whole fan shoots right onto the center of where I keep my highest rack. I find that my food near the door gets brown quicker from the fan blowing on the glass and bouncing back. Good video. So many people have these and have no idea they even have this feature. I’ve went to a few peoples houses and showed em and they loved it. One they don’t know they have it. And two then they don’t know what it’s for as directions and recipes don’t call for it in most cases.
So what is the difference between Convection oven and an Air Fryer other than size?
Hi! To be honest depending on the type of air fryer… there may not be much of a difference other then size, depth, and temp setting.
If the air fryer is set to the right setting it should mirror a convection.
With that said… my convection oven holds a much better temp then my air fryer . Lol! 😃
What to use for French fries?
Salmon fish ???
Thank you
Thanks! bought a beautuful looking Kitchenaid Model #KSEG700ESS Bt thought it said CONVENTIONAL! Didnt realize until many DISAPPOINTING TRIAL & ERROR ATTEMPTS I WZ TALKN WITH MY SIS 'VENTING' & SHE MENTION CHECKING SHE THOUGHT ID BOUGHT WRONG! LOW & BEHOLD THATS WHAT I DID!! OF COURSE THE SALESPERSON DIDNT MENTION....THE SPELLING WHN U GLANCE IS SO SIMILAR? DO U USE FOR BAKING/ROASTING MEAT? MAC & CHEESE WHAT DO U SUGGEST FOR 425°CONVENTIONAL WHAT SHOULD I PUT IT ON?
Is it good to bake meatloaf on conventional setting?
I have conv and regular setting on my oven. I’m having a problem when I’m baking the bottom isn’t browning like corn bread for instance. What am I not doing right?
We just got our new oven and it has this feature, seems like you really have to preheat your pan or in our case our pampered chef stones. If you don't the bottom never gets done, and never really worried about this in our old oven.
I've used my PC baking stones, the same one's, for 25 - 28 year's & the bottom of any thing is meant to never be able to burn & why the stone ware is so popular. Even the stone bakers are nearly impossible to burn the bottoms or get dark. This is why when making cinnamon rolls, or the famous crescent roll round chicken/broccoli/cheese or ham, turkey, etc round bake ring's have to be watched when close to the desired baking time due to the tops will burn black before the bottom or even the insides will have the gooey baked out of them & why they suggest trimming any extra in the centers. The ring bakes on the pizza stones are always a holiday leftovers go to dinner, as long as you know how to use your bakers and when the top begins browning they have to come out. I've never preheated any of my baker's, ever. The only thing I've ever preheated is cast iron for corn bread recipes to get that bottom layer sealed in without allowing the cornbread to get soggy on the bottom or drink in the oil, or to get the perfect sear on a steak being cooked medium rare in 7 minute's.
When I bake chocolate chip cookies using the convection feature, am I able to place two trays of cookies, at the same time, in the oven? When baking the old fashion way, I am not able to bake cookies 2 trays, at the same time, on different racks.
An honest first guess… I would say yes. BUT… truth be told I have never done it myself: I traditionally always bake cookies 1 tray at a time just incase 😃
So if i ues convection I redue time by how much or lower the temperature?
Can you use your convection oven to dehydrate vege’s?
Hi Cathy! Yes absolutely!!!! The convection setting on the oven makes the fan spin, which circulates the heat, which helps the food dehydrate faster 😃😃
My convection automatically lower temp 25°!
Conventional ovens have been around for years in the restaurant business. Some one had a brilliant marketing idea , when they made the Air fryer Aka Convection oven. 😅
I didn't know Bill Burr had a cooking show
LOL!!!! Yup 😃
This is not about a convection oven. This is about how many times you say crispy and carmelized. :) 👍🏽👍🏽👍🏽
Can a convection oven be used to dehydrate meat?
Absolutely!!!
Mine says speed bake. I use it for anything I don’t need to preheat for. If you need to preheat for like baking bread or cake then I don’t use it. If I need to toast something then it’s great. Or if I have something like a big casserole I won’t use it till the end if I want it more browned. Frozen pizza that don’t need crust to raise it works best. No preheat… just pop it in on speed bake… rock n roll. Take 5-10 min off the suggested cook time and start checking it then till it’s done how you want it. Good job explaining. But……….
Does not cause even heating. Areas where the convection fan blows get more heat and will brown up first. You don’t get even heat. If you do then your fan must be super duper slow.
Convectional oven radiates heat from the bottom. My convection oven has top/bottom hitting function.
Does that mean if I set it to bottom heating only (no fan), it bakes in a convectional mode?
Or should I set both top and bottom (no fan) heating?
Yes if you set it to “bottom only”, it will cook in the conventional fashion… if you set to top it would be more of broiling and you run the risk of burning 😃😃
Thanks for asking!!
Hi, first I wanna thank you for that usefull video, just bought a brand new electric oven with all that fan and convection functions, so wanna ask you how it goes with brownies? I used to bake it in old fashion gas oven for 25 minutes on a 350°F and it comes out with perfect chocolate fudge inside and perfectly cooked outside. I'm afraid to mess it with new stuff. Thank you for answering
Absolutely can use a convection oven to bake brownies!!! They come out crispy on the outside and soft and moist on the inside. Biggest thing to remember with convection ovens is they run hotter then standard ovens, so... lower the temperature by 25 degrees when using convection, and just watch them as they cook.. when you pierce the center with a fork and it comes out clean they’re done!!! I would say 300 degrees in a convection oven for 22-25 minutes ... enjoy!!
Thank you so much, definitely gonna
try it this weekend
for pizza which option to use like grill or grill with fan i am so confused
Use the convection fan for sure. Makes the crust light, fluffy and crunchy
I’m looking to get now pots and pans
Would stainless steel IKEA brand , be good ?
What’s the best way to care for them ,
SOS pad or bar keepers cleaner ?
Thank u
I’m trying out the convection option
On my chicken now !
Hi!!! On pots and pans I HIGHLY recommend mild dish soap ( Dawn for example) and warm water with a sponge. Nothing more!!! SOS, Brillo pads etc run the risk of scratching and ruining the cookware.
Best time to wash them is as soon as cooking as possible when they are still warm.
If there are things that stick to the pan soak them in warm water or use a rubber scrapper to get it off.
Pots and Pans are an investment believe it or not. The “best deal” is not always the best option.... Calphalon, Cuisinart, and Amazon are all great brands. Not cheap but worth every penny 😃
Is there a difference between a gas convection vs electric convection??
What do you think about baking a cheesecake in the convection setting?
That’s actually a great question... while baking cookies and dense cakes in a convection oven makes for a fantastic dessert. I do NOT recommend cooking something light like a cheesecake or angel food cake in a convection oven... the fan circulating the air can potentially cause the cheesecake to dry out and crack. I would avoid it if possible. Thanks for asking!!!
@@LloydRittiner That's the only oven we have. Would you suggest baking without the fan?
@@willieturner75 ... yes! Just turn off the fan and it will be great! 😃
@@LloydRittiner awesome! Thank you. I'll subscribe when I get off work
Hahaha, well I did two in two days beginning the day it arrived. I make a authentic NY style cheesecake & make them for both my husband & my son as it's their favorite treat & what my MIL used to make my husband every year for his birthday and all the holidays. It literally ruins the cheesecake making them dry. The fresh graham cracker crust was so hard it couldn't be bitten. Although it wasn't burnt, it literally was hard as stone & the cream cheese filling was very dry, not creamy at all, & the thin layer of sour cream topping literally bubbled up in the 10 minutes you put it in the oven at 425° to set it. The 2nd day, after being so disappointed in the way it turned out, even though it looked like my cheesecake minus the extra dark bubbled top, the creamy, delicious, rich, decadent taste wasn't there. So, the 2nd day, 2nd try, I crushed my cracker, and added the 2 tablespoons of sugar & the melted butter and before making the crust I lined the pan with parchment hoping that it would make a difference with the dryness & the rock hard bottom, while the crust wasn't as hard with the 2nd crust and it could be bitten and ate, it still had an off taste and texture to it. The cream cheese filling, only use Philadelphia cream cheese as this does make a difference & anyone who's been making authentic homemade cheesecakes that don't come out of a box, will tell you to not skimp on the cream cheese as it is the texture and taste of the cake. Pretty simple 3 packs, sugar, eggs, vanilla, and it's a done deal & always make sure to not overmix or overbeat the cream cheese filling or you'll take all the air out of it & the cake will not have the consistency or creaminess to it. Once my eggs are combined, the mixer goes off and the pour begins. It looked amazing, tasted like my and my dear MIL's cheesecake, and raised so high it came over the pan, but didn't run or go anywhere and went down when the cake was removed and let to sit for the 15 minutes while the oven got to 400° (cut back 25° from the day before hoping to not darken the top), so I knew the cake was at a good consistency & not overbeaten or over mixed. The sour cream topping mixture baked 10 minutes while I watched it begin turning darker in mere minutes & bubbling up some, but the cake came out with no issues, released without a problem, and still, the cake didn't have the decadent, creamy, smooth, Yummy taste it is known for. Believe me, I was so disappointed after really wanting to make sure to buy a convection oven when I was to buy our new oven after a much needed replacement 20 year's after buying our last one in 2000. I was so excited the night my husband surprised me and took me by the hand into the appliance store and said pick out whatever one you want & I did. We've always bought quality over quantity our entire 30 year's of marriage come May, as we don't just replace our appliances every couple year's, we replace them when it's necessary & it was a couple year's past time. I'm going to read the manuals from front to back, and have finished the first one & have learned a few tips like turning the oven back 25° & certain things to not bake on convection. Still only 20 day's in as of today, and making 2 cake's, 9x13 glass bakers on convection this evening for my husband's birthday, I feel I've learned nothing yet. One looks as if it's a ski slope, while the 2nd looks like the sides are crispy, but the top is much flatter yet nothing like my last ovens final product. I would just tell you, as someone who loves to bake, make my own chocolates, candy, cook from scratch all my life, and truly enjoy it, is to not try any new recipe or even a tried & true recipe that you need to take outside of your home until you have learned your new oven and conquer the new challenges that come along with it. When I had to throw away 1/2 a 11" cheesecake a week after it was made & couldn't give it away, & then go to my son's the other day & 1/2 his & his wife's cheesecake was still in the fridge & I see two new pies & a couple cookies have been made for dessert & his favorite cheesecake is 1/2 eaten still in the fridge, definitely gave me all the info I needed to know to not use the convection oven feature on my cheesecakes & tonight, not on my cakes for desserts and cake pops. Next, will be making some cookies tomorrow so we will see how they turn out. Happy Baking!!!
So, no advice on changes to time and temp? Why not just say it blows the hot air around and dries out the edges more, and save us six minutes?
Nice video dewd! You got yourself a new subscriber. I bought a portable (12litre) convection oven instead of a slow cooker today (I broke the crockpot on my old slow cooker a couple of weeks ago😔) on my way home I picked up a nice 2.5kg chicken on my way home and cooked it in the new oven.
Result... result!!!
What a chicken, not too dissimilar to the slow cooker's result on chicken but only on the meat. The skin, on the other hand, is absolutely fan-fucking-tastic in the oven.
Next one I make I'm gonna use melted goose fat to spread my salt, pepper, herbs and lemon juice instead of avocado oil.
I can't wait will probably do another one on Monday and use the carcasses to make a nice broth. Hmmm... I would imagine these little beauties are good for cooking broths. Any tips?
Pity the timer only goes up to 1hr. The temp does have a thaw setting that might be good for making bone broths 🤷♂️
I suppose a 6hr simmer on the stove could be reduced to 4hrs in the CO, right? What would be a good temperature?
Many tia for the channel and taking the time to get back to me. Maybe you have already done a video regarding this subject and you could share the link as a reply to my (many) questions.
Or, you could make a video answering these bad boys!
Hey hey!!! I love all this! Great stuff and questions my friend!!! Give me a day or 2 and I will get back to with answers 😃😃😃 either in type or video form..
BUT... YES!!! The bones will make for Excellent stock ( like broth but stock is cooked with the bones, broth is cooked with leftover meat and fat... my opinion stock is better especially for cooking)....
Take a large pot ( BIG) put all the ones... celery stalks, carrots, onions, garlic cloves, then your herbs... rosemary, thyme, basil, oregano.. fresh... lots of them)... don’t worry about pulling off stems or anything just put it all in the pot. Add some salt, pepper, and fill it with water... Cover the pot and bring to a boil... once you have a strong boil going... reduce it to a simmer, remove the lid... slightly and let it go... 10-12 hours would be ideal... every so often skim the fat and excess off the top and discard. Once it’s all done ... ( 12 hours) remove from heat and give it plenty time to cool...
After that pour it all through a strainer ( a couple of times ensuring there are no stems or solids)... put it in the fridge for up to 5 days or in the freezer for up to 6 months.
Enjoy!! 😃
Have button don’t know how it use it 🎉thank you
How to I brown cornbread
Uk recipes state fan temperatures which is just a convection oven
So if the recipe says hit both sides, Up and down, this will be the right option ?
Thanks for answering!
Hi! What are you cooking??? Definitely depends on what you’re making
Hi Lloyd Rittiner ! It was a chocolate cake. I did 20 min cov bake and 25 min bake after, because I was not sure. The results are good thankfully 😅, a little crispy outside, and moist inside.
Ah... got it... sorry I was t able to get back to you sooner... I hope you like the cake... definitely a chocolate cake cooked on convection should and will have a slightly crispy outside with a moist interior.. remember for the future that on convection it will cook faster so keep an eye on it while baking 😃
Feel free to email me any future questions 😃😃
Questions@lloydrittiner.com
June 13th 2023 I only have a Time Cook auto cook or Auto reheat I do not see any convect convection or nothing is supposed to be a convection oven
I do believe I know where I've gone wrong. Ive used the convection bake each time & the first day I received it, I made my husband his favorite NY cheese cake & boy oh boy, that was a big bust. Tonight I made 2 - 9x13 glass bakers of cake & wow, one looks like a ski slope where the other has a crispy outside is flat on top. I have been so disappointed after making two cheesecakes a day apart the first two days I got it. It ruined my cheesecake, the bottom graham crust couldn't even be bitten into. I did turn the oven down 25° & 10 minutes of bake time with the 2nd one and it wasn't much better.
Thankyou❤️
Hi any one no what function do you use to bske cupcakes
Hi! You can certainly bake cupcakes in a convection oven!!!!
Best part of convection is the heat and temp in the oven is even throughout... with the fan circulating the air heat gets all over.
If you put cupcakes on the top or bottom shelf in the air they really benefit from the circulating air and come out slightly crispy on the outside but light and fluffy inside!!! It’s fun! 😃😃
@@LloydRittiner hi I tried them with the top shelf they was not cooked my oven has to settings tried them with top setting and they never cooked i tried them with the 2 setting and they burnt underneath any suggestions.
@@shelaghcrowley2367 oh wow! So sorry to hear that!!! Wow.. ok... let’s see...
1) make sure convection bake is on.
2) whatever temp you are setting the oven to maybe lower it.. so if the recipe calls for 375 degrees lower it to 350. Convection ovens run hotter then regular ovens.
3) keep them on the bottom shelf in the oven.. if the recipe says bake for 12-15 minutes... then set your timer to 10 minutes. Then check the cupcakes. If you but a toothpick through the middle of the cake and it comes out clean they are done. If not cook for an additional minute or 2.
Most important... until you are comfortable with how and how long it takes for your convection setting to cook... stay close by and keep an eye on it!!!
Keep trying!!! 😃😃
I used my oven with convection and normal bake to bake cakes every time it doesn’t rise I tried different recipes
3 loaves of bread? I reduce heat 25° to convect & Yes! Even baking!
So why couldn’t you bake cakes at a lower temp??
See, I just watched a different video where the guy said convection is more moist, and I was like "that doesn't make sense..."
Yeah it’s definitely not that simple … definitely wanna play around, practice and play close attention to cooking times and what you’re putting in the oven when convection is on 😃
I do have a convection oven feature on my range. I have been looking for a convection cookbook, but everyone I see is for those on the countertop... I would presume cooking time / temp's would be different due to the cavity size of oven... Do you have a recommended cookbook for built in oven method ? ? ?
Hi!!! In point of fact I do!!! I love this book!!!
The Complete Convection Oven Cookbook: 75 Essential Recipes and East To Use Techniques
Great book you can get at Barnes &. Noble (my favorite place) or on Amazon!
Enjoy!
Is a CONVECTION NOT FOR ALL BAKING NEEDS? ANYONE IS THERE A CHART TO REFER TO? IM THINKING SOMETHG MAY BE WRONG WITH MINE?! THE PURCHASE OF THZ OVEN SHOULD AUTOMATICALLY COME WITH STEP BY STEP VIDEO!
Hi! No.. I would not recommend using the convection setting for all baking… it won’t hurt anything BUT… your timing is certainly different when using the setting….
When the convection setting is on the fan in the oven spins circulating the heat evenly throughout the oven, thus items cook faster, it will effect the density and “crispness” of different baked goods.
Best advice is practice with different temps and settings
Please don't leave the candle unattended.
He's standing right there...LOL! It's in a jar....
Convection turkey = rubber.
I want to bake shepherds pie in my convection oven. Has anyone ever done this?
Definitely could be fun to try! I would be careful and watch it as it will cook fast and the top will be come out super crunchy
Dont use making cupcakes. Creates a wave like appearance on top.
SO LOUD!
In a convection
TV TV