So I'm thinking of buying a 30" Jenn Air White Glass Convection Double Wall Oven.
My question - what is the difference between a convection oven and conventional oven? obviously I want it all for baking and on this one the top oven is convection and the bottom is conventional. the price is good, but if I can't use it all for baking it wouldn't be worth it.
Convection ovens are more efficient since they circulate the hot air using fans. You will have to adjust your temperatures and cooking times when making the switch to baking in a convection oven (and vice versa).
here a link with more info:
Do you have any experience with them? Like is it easy to adjust to and stuff?
This may all sound like dumb questions, but I'm kind-of feeling dumb aobut it right now
Generally, you reduce a standard recipe by about 25 degrees and, the cooking time is generally reduced by about 25% or so, but again all that will vary by recipe. Almost all of the recipes I have were written for convection ovens (including those I developed myself), but the 25 degree rule has generally worked well for me when I've had to work with other recipes. It will take a small amount of trial and error when you first get it, but it's really not complicated at all!
cool, cool, cool - thanks! On to get some more research!!!
The newer models of residential convection ovens make the temperature adjustment for you. I have a Frigidaire double oven with convection/conventional in both and if I set the temp to convection 350 it automatically adjusts the temp down and it displays the revised temp. HTH
Okay, so know a commercial oven has come up for like the same price! And it's a blodgett. I'm looking, I'm looking!!!