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Old 04-23-2005, 03:33 PM   #11
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We bought a Frigidaire range when we remodeled the kitchen 3 years ago, and it has a "Speedbake" option, which is nothing more than a fan in the back wall of the oven. It is not touted as a "convection" oven, apparently there is something more to that than simply adding the fan, but it is supposed to do just about the same thing. Unfortunately, although I keep telling myself to try it out, I never seem to think of it when I have the luxury of being able to monitor the cooking time. As a result, I don't think we have ever used the feature.
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Old 04-27-2005, 04:16 PM   #12
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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.
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Old 04-27-2005, 07:00 PM   #13
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Quote:
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.
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Old 04-27-2005, 07:50 PM   #14
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Thanks. My oven did come with a booklet. It tells you to put in the origional time and temp and then push convection. I have done that a couple of times but still feel I need to work with it more. I guess most things are intimidating untill you feel comfortable with them.
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Old 04-28-2005, 07:43 PM   #15
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We just purchased a 30" Dacor convection wall oven - I love it!!! It is the Epicure model and use the convection mode just about 90% of the time. It has a standard bake and several other modes also.
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Old 04-29-2005, 06:02 PM   #16
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Quote:
Originally Posted by mdmc
Thanks. My oven did come with a booklet. It tells you to put in the origional time and temp and then push convection. I have done that a couple of times but still feel I need to work with it more. I guess most things are intimidating untill you feel comfortable with them.
I love appliance makers who assume their appliances are smarter than us!

Here is one site I found that might explain some of the voodoo your oven is doing in convection mode: http://www.cadco-ltd.com/convectioncook.html
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