Cooking question: When to conventional bake versus convection? My question is what situations would it be better do use one mode or the other?
533507
I use this oven a lot! Pies, cupcakes, pizza, enchiladas, quick breads, casseroles, chicken, pork chops - you name it. I use the convection mode for everything because the fan moves the air around, keeps the temperature even (no hot spots) and cooks food evenly. When you're convection baking something that takes more than 30 minutes, lower the temperature 25 degrees. Whatever you're baking will probably be done at the longer end of the recipe's suggested bake time. For example, if a recipe says "bake 50-60 minutes" expect it to take 60.
978792
I commiserate with you about your convection oven. I haven't been happy with mine since day one. I'm not having the same problem you're having but I don't like the way it functions.
244453
It is possible to bake on both ways: using or not the cooking spray. Always will be better the cooking spray, but after several times using the spray the silicone will absorve it and the shelflife will be reduced.
1390073
Yes it has a conventional bake settings. But I prefer the convection setting - especially for baking breads and pastries. Provides even temperatures through out the oven allowing faster cooking times. Care must be used when opening door in convection mode. Keep your body to the side of the door as wall of heat will hit you if your standing in front of it. Wait a couple seconds before reaching in as this could be quite painful from experience. I'm quite pleased with this unit and love the induction top. I find it better than cooking with gas. You will need induction cookware for it to work. Train family members to use care as the glass surface is susceptible to scratches. I use pot felt pads when placing hot stoneware on the range surface. Stoneware has coarse surface that will scratch the glass.
1350865
I was told that I need to put this in a cold oven and then preheat the oven. I was told to never put this in a hot oven?I was told it would crack. I find that hard to believe because I know Emile Henry makes glazed pots that you can put in a preheated oven.If you have one of these, can you fix the pizza on this pan, then place the pan directly into a 400degrees oven? or hotter? Thank youSorry I posted this as a response - I meant to post as a new question ...
1789804
I believe you need to use the convection bake temp. Ours did not work properly, but when no one was in the room, the light would come on, the fan would start and the convection bake would turn on all by itself. We had to keep it unplug every time we were not using it. Please be watchful. Hope you have better luck than we did.
2110908
The is no comparison to a toaster oven or a regular oven. Those ovens only cook in one directions mainlly down. The Presto cooks on both sides at once. For example, a pizza cooks on both sides where in a regular oven it cooks only on one side.That is what give frozen french fries the delicious fast food taste without frying in oil to finish. The controls are such that you can only cook on one side if you desire, but why would you do that?
891349
It's probably bad for the pan to do just the one side...I recommend you do the two loaves, then tuck one into plastic bag and freeze for later use. (I use the Bo Friberg baguette recipe, which makes 3 in the small size batch, and I freeze a raw loaf to rise and bake later, plus often freeze a baked loaf for use a few days later...HTH
533508
I use this oven for absolutely everything. The instructions say to figure the convection is hotter than a regular oven by about 25 degrees. So when I want to bake something at 350 degrees, I set it at 325 degrees. This has worked consistently well. I use it for baking, re-heating, toasting, broiling, roasting, you name it. It is my absolute favorite appliance. I just worry that it will disappear from the market to be replaced by one that doesn't have the incredibly convenient touch panel in the front. I could operate that thing in my sleep! My sister has one too (thanks, Costco) and she loves it as much as I do. I use this oven for absolutely everything. The instructions say to figure the convection is hotter than a regular oven by about 25 degrees. So when I want to bake something at 350 degrees, I set it at 325 degrees. This has worked consistently well. I use it for baking, re-heating, toasting, broiling, roasting, you name it. It is my absolute favorite appliance. I just worry that it will disappear from the market to be replaced by one that doesn't have the incredibly convenient touch panel in the front. I could operate that thing in my sleep! My sister has one too (thanks, Costco) and she... » Read More I use this oven for absolutely everything. The instructions say to figure the convection is hotter than a regular oven by about 25 degrees. So when I want to bake something at 350 degrees, I set it at 325 degrees. This has worked consistently well. I use it for baking, re-heating, toasting, broiling, roasting, you name it. It is my absolute favorite appliance. I just worry that it will disappear from the market to be replaced by one that doesn't have the incredibly convenient touch panel in the front. I could operate that thing in my sleep! My sister has one too (thanks, Costco) and she loves it as much as I do. « Show Less
300518
150 degrees is the temp both the convection and regular baking setting begin at. I love this appliance and use it multiple times a day. It's too hot in Fl. to heat upa large oven so this is my go to appliance. Ribs, meatloaf, anything that the crock/slowcooker can't do goes into this oven. It's also our toaster for daily use.
805396
When the oven is in the bake and toast mode, both units seem to be equally hot. If in broil mode, the top element is hotter than bottom heating element.
974611
Hi,I am in seach of a good countertop oven to use mostly for the rotisserie feature and for meat, pork and not chicken - most reviews focus on baking and chicken. Would you have any specific suggestions or just features/ qualities that I need to look for? I take it that convection would be big deal here. I see a lot of complaints about how flimsy the applicances look and the external heating... Any help will be appreciated, thanks!
1745637
I have baked both a cake and a custard pie in our oven. It took a little longer than my regular oven (which is a convection oven), but the results were the same. I use it in place of the big oven when I just need one baked something and it's too hot to heat the regular oven. be sure to follow the instructions and preheat the roaster oven first. I think you'll be pleased with the results.
1504072
When you are in convection mode, you may use metalware. However, if you go into the microwave mode at any time you may not use metal. This is a great oven and I'm sure you'll be very happy with it. We had a smaller version of this model and we used it for over 12 years until it broke. They don't make that model anymore.and we got this new one. I wouldn't have any other oven.
1739841
I guess I am not quite clear. I can turn to the right all the way to dark. That practically burns most things. Or I can turn to the left which will be the oven and you can bake or convention whatever at whatever temp. Mine works great. The writing is light, maybe you didn't see light/med/dark on the right?
1914069
I'm not sure what you problem might be. I have a convection oven and place my silicone mats on top of my double-layered cookie sheet. The only adjustment I've had to make is to cook the cookies 3-4 min longer than normal. My daughter has a standard oven and hasn't reported any problem with hers. I know that with my old oven I had to buy a thermometer for inside as the electrical power in our neighborhood fluctuated terribly...sometimes 175 degrees hotter and sometimes almost that amount under...
1217996
you can cook with and without convection as there are separate buttons on the controls. There is also no convection in the top oven.