I've had two convection ovens, one years ago and one recent.
Neither auto set the temp back 25 degrees, but their manufacturers,
and most manufacturers, for that matter, say to set it back 25
degrees because convection cooks faster, whatever that all means.
And, why is it always 25 .... why not 30 or 20?
re: "The instructor said they baked at 50 F deg hotter"
What does that mean?
Does it mean that the internal temperature of the oven was 50 degrees
hotter than the setting or that they *acted* as if the internal
temperature of the oven was 50 degrees hotter than the setting or that
the setting had to be 50 degrees lower than what the recipe called
Rule of thumb that I've heard is 25 - 25. Twenty five degrees cooler for
25% less time to equal a conventional oven. My brand though, gives
temperatures for cooking meat higher than most. We like the results too.
Most do roast beef at 325 to 350. We do everything at 400 or higher on
convection. Great results!
My girlfriend long ago moved to a very small apartment in a very
expensive n'hood, and her stove didn't have a temp setting on the
oven, just a valve. I got her an oven thermometer and said I wanted
to borrow it for a day or two to see if my oven temp matched my oven
She didn't want to lend it to me, and sort of called me an Indian
Earlier I had replaced the dial string on her radio and had her buy
the package of dial string. I wanted to keep what was left, but she
said it was hers and I couldn't have it.
But she was fun while it lasted.
I have a Kitchenaid electric which is about a year old. You set it
the desired temp. The oven starts out by showing "low" until it gets
minimum temp that it will display, which I think is 160 or so. Then
showing the actual temp, increasing until it reaches the set point.
After that, I don't
think it shows variation, at least I've never seen it do it. It justs
set point and continues to do so, even if you open the door.
Probably because consumers aren't interested in paying for it.
At the risk of sounding sexist, women don't want that much
Old recipes often refer just to a "slow" oven or a "fast" oven.
Gosh, don't they understand that the success or failure of a roast
depends on sampling temperature to three significant figures every 30
seconds for two hours? Don't they understand that having more numbers
in front of them validates their intellect?
Next you'll tell me that many of them don't know what power factor
their fridge is running at or what perils await if the counter outlets
are installed ground-pin-down. They sure are lucky they've got us
around. Now excuse me, I see a switch plate that doesn't have its
screw slots lined up. Hey, did you move my tools? I've been keeping
them right here on the counter next to the sink.
For "fast" you opened the draught and threw in some coal. Even more if
someone was drawing hot water.
You may be making the assumption that everyplace in the oven
is the same temperature at any given time.
The most appropriate place for a sensor would probably be
right in the center of the cooking area, and that would be
in the user's way. Sensing at a point that isn't in the way
may not give accurate results.
If you're really "hot" about getting more accurate temps,
you'd probably be best off using a probe-type thermometer.
If you're cooking a roast, for example, it's the temp inside
the roast that you're most concerned with.
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