How much faster is the covection baking setting than normal baking?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Amanda is a co-founder of Food52.
I've found it to be about 10 min faster for tarts & cakes.
AntoniaJames is a trusted source on Bread/Baking.
I find that it varies, depending on what I'm making. I always reduce the temperature by 25 degrees, as suggested by the oven manufacturer, and keep an eye on whatever I'm making (especially yeast and quick breads, which are in the oven for 45 min to an hour). Often, I need to tent to prevent over-browning. I tend to be more mindful, but that's not a bad thing . . . ;o)
It's not just time, the convection will also dry things out a lot faster, so turkey, for example might need a foil covering for part of the cooking time.
Please enter a valid email address.
Well played. You deserve a cookie.
Plus, a fresh, spring-y take on cabbage rolls.
A Crazy Cabbage Hack
Clever Uses for All Your Spring Food Scraps
Mediterranean Kitchen Mats in Bold New Patterns
Tips for a Stylish & Functional Work Space
Off-the-Beaten-Path Picks for Mom