Convection Toaster Oven

[barbszy]

Our toaster oven bit the dust and DH picked out a new Convection Toaster Oven.

The instruction booklet said that the convection feature is "always on" when the oven is on BAKE. It also said to bake for the same time and temp as in a conventional oven. But when we do that, the food burns!

We did figure out today, that to make some frozen pizza that is usually 12 minutes at 425, we get good results at 13 minutes at 350.

Is there a rule of thumb for adjusting for convection ovens, or will we just have to figure it out through trial and error?

[Chef Mark]

As a general rule of thumb, expect a 25% decrease in cooking time. This is not etched in stone however......thus, I would begin to check on an item a little before the 75% mark just in case.

[cat lover]

I had a counter top toaster/convection oven, but it died a while back. I have to say I didn't use the convection part as much as I should . That was because I had the same problem you are having. I never could get the "bake time" right. Just never had the time to sit and WATCH it to adjust the things for it. It was supposed to be a time/energy saver, but didn't work thatway for me. Anyone else have a solution?


Here is some help from Heart of Texas Food Corp.

Times, temps and tips for convection oven cooking


General Rule of Thumb:
For any given recipe calling for conventional oven preparation, reduce cooking time by approximately 20 percent and reduce temperature by 15 percent to 30 percent (approximately 50 degrees).

Make adjustments in time and temperature until the desired results are obtained. Adjust only one setting at a time. For example, if the product is too dark outside and not done to completion inside, it is cooking too fast. Try reducing the temperature by 25 degrees.

Products to be cooked should be centered on the oven rack and the racks should be spaced evenly within the oven cavity.

Preheat the oven to 50 degrees higher than the desired cooking temperature. After the oven is loaded, close the door and set the thermostat to the desired cooking temperature.


Common Cooking Times and Temperatures
The following cooking chart can help in arriving at time and temperature for commonly cooked products. But remember, since each user's perception of how a product should be finished, it may be necessary to make adjustments until the desired results are obtained.

Time
(min.) Temp
(degrees F)
BAKED PRODUCTS
Sheet Cakes (5 lbs. ea.) 30 300
Soda Biscuits 12 325
Yeast Rolls 15-20 325
Corn Bread 15 300
Gingerbread 18 300
Sugar Cookies 12 325
Chocolate Chip Cookies 10 325
Brownies 15-20 350
Apple Turnovers 20-25 350
Frozen Fruit Pies 45 325
Frozen pizza
(precooked crust, single serve) 8-13 310-325
Bread (1 lb. loaf) 30 340
Brown and Serve Rolls 15 350
Fruit Cobbler 25 375
Pie Shells 12 350
Cinnamon Buns 15-20 325

MEAT AND FISH PRODUCTS
Prime Rib 2 3/4 hrs. 250
Steamship Round (80 lb.) 2 3/4 hrs. 275
Meatloaf 40 325
Hamburger Patties (4 oz.) 8-10 400
Meat Pot Pies 40 375
Chicken Parts 30-40 300-325
Fish Sticks 18 350

MISC. PRODUCTS
Macaroni and Cheese 30 350
Baked Potatoes (6-8 oz.) 45 450
Baked Potatoes (10 oz.) 55 450
Stuffed Peppers 20 350
Scalloped Potatoes 35 325
Lasagna 90 250

[barbszy]

Thanks, cat lover! That will help a lot!
With this oven I cannot turn off the convection feature.

[cat lover]

Let us know how it works out for you. When my counter top oven dies this time I may give a combo convection another try, The one I had you could use the convection part or not. Anxious to see how you do and how it cooks for you.