Once you start using a convection oven, you will very quickly realize that you cannot follow the cooking settings for normal ovens and recipes. As the hot air is circulated vigorously around your food, temperature is higher and your food are cooked faster. So what do you do?

There are some tips to save you time instead of the "trail and error" approach used by many new convection oven owners.

• If you are following a recipe for a normal oven, heat the convection oven to a temperature 25°F lower than that stated in the recipe.
• Expects the cooking time to be shorter for convection ovens. Approximately a few minutes, about 5 minutes faster.
• If the cooking time is 15 minutes or less, maintain the cooking time but still reduce the temperature by 25-30°F.
• The door must remain close as much as possible, in order for the oven to work effectively.
• When roasting, it is best to maintain the temperature but the cooking time be reduced. Example: A recipe calling for a roast to be baked at 400 degrees for 50 minutes should be cooked at 400 degrees for approx. 30-35 minutes.
• Always preheat oven before putting in food, unless specified otherwise by the recipe.
• Always use pans with lower sides to get the full benefits of convection.
• You can fill up the racks of your oven.
• Cut your meat into long and thin slices to increase surface area.
• Take note that dark or dull pans absorb heat, resulting in darker browning.
• Always leave some space, about 1 inch between the pans and between them and the oven walls to allow the hot air to circulate freely.
• You can mix different food such as fish and other food without worrying about the flavor crossing over.
• If you are using parchment of foil to wrap your food, place a spoon on top to prevent them from being blown around.

You can get excellent results when roasting a turkey with a convection oven. The turkey will turn nicely brown all over. It can be used to cook all types of food. Convection ovens are better than microwave when cooking meat, poultry, fish and seafood. These foods are cooked faster, browned beautifully, nicely crusted and juicier. The crusted surface of meat prevents the juices of the meat from escaping resulting in a tastier roast. Biscuits and pastries are more crispy, beef are juicier, roast potatoes are more delicious, pizza are more brown and the list goes on.