You can bake anything using either method. It's still applying dry heat to food for cooking purposes. A convection oven simply has at least one fan to move the hot air around, so it bakes a bit more evenly and a bit faster. Some say to lower the oven temp by about 25 degrees F to swap a regular recipe temperature to a convection temperature. It depends on your oven, really. I have both types of oven myself, and swap between them depending on the situation. I don't bake by the clock anyway to determine doneness - so while there are probably slight time savings, I couldn't tell you what they were. Cookies are relatively quick anyway, so any time savings would be negligible at best. My feeling is that if you have a convection oven, and like it- use it. And if you don't, it's not a big deal. You don't need a special oven, or special recipes to swap between the two.
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