When setting the bake temperature do you use the temp your recipe says for regular oven cooking or do you have to convert to convection temp?
1789803
First, some things can not be cooked in a convection oven such as cake. Food always cooks faster with convection. Use an instant read thermometer to verify temperature; start with 80% of cooking time less 25 degrees. Most things cook better with a convection oven, when roasting anything, convection is always superior.
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.
389399
How should I convert recipes to fit the convection oven? A toaster oven is meant to provide very high heat to the surface of food to brown it quickly (or melt it if you added cheese Think if it as a handy broiler. A convection oven is a regular oven which includes a fan to help circulate the hot air. This aids in roasting or baking the food more evenly, and quicker since on the whole, the air in the oven will be warmer. To convert recipes, you either need to reduce the temperature, or reduce the time. You can use this handy conversion tool: http://www.convection-calculator.com/
415610
I haven't tried it yet on the convection oven but just with the regular oven and it's ok. Maybe you can try it and give a few minutes extra. Happy eating.
497001
One things that works very well is to keep a pan in the bottom of the oven while pre-heating. When you put the dough in, pour a cup or two of water in to the pan. Remember, opening your oven drops the temperature about 50 degrees, give or take. So you want to keep that to a minimum.I'd highly recommend reading some Peter Reinhart. Bread Baker's Apprentice is a wonderful book to work with. I've gone through a couple copies.
1308219
No, the oven temperature goes in steps. The steps are insignificant to the recipe.
642348
I have baked cakes and cupcakes in this oven. The only thing I noticed is that when baking with the convection oven on, it takes less time for the baking to be done. So I check sooner than the directions suggest.
1380982
Yes, you can adjust the temp as much as you want. Just turn the temp knob to the new temp as you would in an oven in a stove. I have some recipes where you preheat the oven to a higher temp and then turn it to the cooking temp when the food is put in. It performs very well. Good luck with your baking!
1739836
The on" to the left is for anything other than"toast", ie when you use the oven convection oven, broil or warm functions. You just turn manually the dial to the right as far as you want for toast (all the way to dark for the darkest. For the oven etc. set a temperature, turn the middle dial to the function you want and turn the bottom dial to the left to on.
173340
This little oven is the best and you don't need the manual. Plug it in, look at the dials, decide what you want to (toast, convection, regular) and set the temperature dial as appropriate. You need to have the temperature set at 450 to toast. You need to set the timer at more than 10 minutes for convection. The convection function works great for reheating pizza, cooking broccoli florets and probably other things too. Good luck!
1496992
You cannot use the rotisserie function and the convection at the same time. They are two different selection choices. However. I have had this oven for a few months now and I have stopped using my big oven altogether. I am still loving this oven and I use it almost every day.
533509
HI,I'm also a bit puzzled by this.I use convection most of the time. But I found that pizza doesn't do well with convection so I use conventional in that case. I think things that tend to dry out in moving hot air might not be good candidates for convection.I have very good success with frozen breaded fish fillets and french fries in the convection mode.
458997
Convection gets you browning that you just can't get with a non-convection oven. I work in a bakery and it's frustrating trying to duplicate some of the things we make there when I bake at home. I now have a TOB-195 convection toaster oven, and it's a big help. Things like roasted chicken, fruit crisps, and even cookies take on a different, often superior quality from the convection aspect of the baking. It takes some getting used to, but you can get results that are impossible (or at least much more difficult) with a non-convection oven. I'm thinking about replacing my other Cuisinart with this one because of the brick and rotisserie features. With a high end toaster oven like my the one I have or this, I only turn on my regular oven to make a big pan of muffins or a cake bigger than 9".
1307318
I used convection oven and the cookie or cake recipe temp. The baked items will cook slightly faster, so keep your eye on them. I used the "on" setting and set a separate timer.
191696
Don't have a clue -- I'm using it in my standard wall oven. I don't have a convection oven, and don't need it in my microwave. Sorry
1070109
Select the operation you want (bake, broil, cookies, etc., not toast), then select desired temperature with up/down arrows, then select the amount of time with the up/down arrows and push convection button. This works for me.
725365
I never tried a cake but I have baked Bisquits in it.I always used it in convection mode since I didn't have to warm up the oven.Baking as a convection oven takes a little getting used too, once you do it becomes second nature.When baking bisquits brown the bisquits and check them with a toothpick like you would if it were cakes. I could bake bisquits so I'm sure you will probably have no problem.As I say I being a little impatient used it as a convection oven, but you are probably more used to warming up your oven before baking in the conventional way so you would set it for regular bake and do it like you do your large oven. Follow you cooking directions that come with this oven closely and you should do fine. I never tried a cake but I have baked Bisquits in it.I always used it in convection mode since I didn't have to warm up the oven.Baking as a convection oven takes a little getting used too, once you do it becomes second nature.When baking bisquits brown the bisquits and check them with a toothpick like you would if it were cakes. I could bake bisquits so I'm sure you will probably have no problem.As I say I being a little impatient used it as a convection oven, but you are probably more used to warming up your oven before baking in the conventional way so... » Read More I never tried a cake but I have baked Bisquits in it.I always used it in convection mode since I didn't have to warm up the oven.Baking as a convection oven takes a little getting used too, once you do it becomes second nature.When baking bisquits brown the bisquits and check them with a toothpick like you would if it were cakes. I could bake bisquits so I'm sure you will probably have no problem.As I say I being a little impatient used it as a convection oven, but you are probably more used to warming up your oven before baking in the conventional way so you would set it for regular bake and do it like you do your large oven. Follow you cooking directions that come with this oven closely and you should do fine. « Show Less
604199
Excellent question and one I thought about before purchase and was prepared to place some ceramic tiles to absorb excess heat. But, it is not needed. The insulation is good and I can actually set my hand upon the top when it has been baking at 350 for 20 minutes. It continues to gain some heat, but nowheres near what the consumer countertop ovens I had before radiated. I think that is because the consumer models have NO insulation. I absolutely love the oven and it bakes better than my expensive double convection stainless Thermador. Hope that helps in your decision process. I don't see how you can go wrong if you get one of the ovens as pictured in the photo as I did. Good things have a way of changing locations of manufacturing if you know what I mean. ;)