Dos and Don’ts

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
  1. For most products, set the temperature 25°–50°F (15°–30°C) lower than you would a conventional oven. Check the manufacturer’s recommendations.
  2. Watch cooking times closely. The forced heat cooks foods more quickly and tends to dry out some foods if they are overcooked. Roasts shrink more than they do in conventional ovens.
  3. Many convection oven models should not be operated with the blower switch off, as the motor may burn out.
  4. The forced air of a convection oven may deform soft items. Cake batters, for example, develop ripples. Check the manufacturer’s recommendations.