Convection Oven Or Conventional Oven?
Do you have a range with an added convection oven? Do you use it and do you like it? I bought my new range on sale a few months back. It was almost the same price with the added convection oven as the ones were without. So I figured what could I lose, I would still have my usual conventional oven and a bonus convection oven.
Last week one of my followers, Joni , knew that I purchased a new range this year that was both a convection oven and a conventional oven. Joni asked me what I thought of the convection oven. Keeping in mind that I have cooked for over 40 years in a conventional oven, I reluctantly had to tell her I have not tried the convection oven yet. I told her I would give it a try this weekend and I did.
I decided to make our favorite roast recipe and I used the convection oven to bake it. I read that I should lower the temperature by 25 degrees compared to the conventional oven. Then it said to cook it 25% less time. The time to cook my roast was 45 minutes less time than I usually do, I liked that!
The roast smelled wonderful as it was cooking as it always does. I went to check it at the specified time and it was done. At first I thought it was over done because the color of the roast was almost black on top, but it wasn’t burnt. Maybe the herbs turned black because of the convection cooking, I’m not sure. When I took the roast out of the pan it was strange reddish color on the bottom, but it was done. The potatoes and carrots looked like they do cooked in the conventional oven, but dryer.
I sliced the roast and it tasted the same as cooking it in the conventional oven. The potatoes were completely cooked and they tasted good. The carrots that weren’t in the beef broth, did not cook properly. They weren’t raw, but they weren’t completely tender.
Below is what the roast looked like after I cooked it in the convection oven. I would not serve this to guests. Even though it tasted good, it did not look good, it was dryer and the carrots were not cooked properly. The meat seemed tougher but maybe it was just the roast.
My opinion of the convection oven is this. I think the energy saved with the lowered temperature is a good thing. I think the fact that it cooks in less time is a good thing. However, I think the quality of food was not worth the investment of a convection oven. I want my food to look and taste the best I possibly can make it and this was not it!
Tell me what you think. Do I need more practice cooking with my convection oven? Do you find cookies, cakes etc. work better? Let me know.