Originally Posted by mdmc
My oven is a conventional/convection. I know some love the convection but I have to confess I have not used it much because I don't know how. The few times I did use it I almost burnt what I was cooking.
Since convection cooks faster how do you adjust the cooking times? Also is the food cooked all the way inside if it cooks faster? Thanks to those who answer.
You should have gotten a booklet with your oven that explains how to convert conventional to convection recipes. If you're like most people, it's probably in that plastic bag of stuff along with the warranty that you didn't bother to read.
A conventional oven works by radiation and "passive" convection (air currents) ... a convection oven is basically the same but the convection currents are "active" ... caused by the fan. In other words ... more hot air molecules are hitting the food in less time .. thus it cooks quicker.
Yes, the food is cooked to the same degree of doneness (internal temp) in less time in a convection oven. This can be a blessing - or a curse ... depending on what you're cooking.