How to Convert Conventional Oven Times and Temperatures to Convection Oven Settings
A conventional oven cooks food by heating the space inside the oven. A convection oven cooks food not only by heating the air inside the oven, but also by moving that air around the food. Because a convection oven circulates this hot air around the food, food can be cooked for less time and at a lower temperature than in a conventional oven.
Most baked recipes are designed for conventional ovens, so if you are cooking the food in a convection oven you must reduce the time and/or temperature, or else your food will burn. There are three ways to convert conventional oven settings to convection settings, depending on the type of food you are cooking. You can read each method below, or use the convection oven conversion calculator.
Method 1: Reduce the Temperature Only
For breads, cakes, and other desserts, the rule of thumb for convection oven conversion is to reduce the temperature by 25°F and keep the time constant. For example, if a conventional oven recipe calls for the bread to be baked at 325°F for 1 hour, then in a convection oven you should cook it at 300°F for 1 hour.
Method 2: Reduce the Time Only
For roasting meats, the rule of thumb for convection oven cooking is to reduce the time by 25%, but keep the temperature the same. For example, suppose a recipe calls for chicken to be cooked at 350°F for 1 hour and 30 minutes. Since an hour and a half is 90 minutes, you compute 90 – (0.25)90 = 67.5 minutes, which is about an hour and 8 minutes.
Method 3: Reduce the Time and Temperature
You can split the difference between Methods 1 and 2 by slightly reducing both the time and the temperature. A good rule of thumb is the reduce the temperature by 15°-20° and reduce the time by 10%-15%. Use this method for casseroles, potatoes, custards, and other baked foods.
