|Most conventional recipes can be adapted for a convection microwave oven. Below are some general guidelines
- Cooking times are usually the same as conventional cooking. Temperatures may vary - see food choices below for specifics.
- If outer areas are baking too rapidly, decrease temperature.
- If centers are undercooking, the volume of food being cooked may be too large. Reduce the food volume and/or increase the cooking time.
- If pastries are undercooked in the center, increase cooking time or raise the temperature.
- If lowering temperature and/or increasing time still does not resolve your baking problems, the food may not be adaptable to convection methods.
- Cookware - metal cookware (aluminum and heavy foil) give the best results. Baking sheets work best because they allow the air to circulate around the food. Black steel, cast iron and enameled cast iron also give good results.
Note: least efficient are glass and pyroceramics, but they may still be used.
|For more specific information, see the following:
- Meats and poultry - reduce recipe temperature about 25 degrees F. Use temperature probe or meat thermometer to check for doneness when cooking time is 75% complete.
- Fish - reduce temperature 25 degrees Fahrenheit and test for doneness when cooking time is 75% complete.
- Eggs and cheese - lower temperature 25 degrees Fahrenheit and check often for doneness during last baking quarter.
- Casseroles - reduce temperature 25 degrees Fahrenheit but do not shorten baking time.
- Vegetables - reduce either cooking time or oven temperature about 25%.
- Breads, cakes and cookies - lower oven temperature 25-50 degrees Fahrenheit, but keep baking time the same.
- Frozen convenience foods - little change needed, but check for doneness 5-10 minutes early.
|For complete recipe information, refer to your convection cookbook.