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Cookware for Convection Cooking
Before using your convection oven,
check to see if your cookware leaves
room for air circulation in the oven.
If you are baking with several pans, leave
space between them, and be sure the
pans do not touch the walls of the oven.
Paper and Plastic
Heat-resistant paper and plastic
containers that are recommended
for use in regular ovens can be used in
convection ovens. Plastic cookware that
is heat-resistant to temperatures of 400°F
can also be used.
Metal and Glass
Any type of cookware will work in your
convection oven. However, metal pans
heat the fastest and are recommended
for convection baking.
■
Darkened or matte-finished pans will bake
faster than shiny pans.
■
Glass or ceramic pans cook more slowly.
For recipes like oven-baked chicken,
use a pan with low sides. Hot air cannot
circulate well around food in a pan with
high sides.
■
Good for large tender cuts of meat, uncovered.
The convection fan circulates the heated
air evenly over and around the food.
Meat and poultry are browned on all
sides as if they were cooked on a
rotisserie. The heated air seals in juices
quickly for a moist and tender product
while, at the same time, creating a rich
golden brown exterior.
When you are convection roasting, it is
important that you use a broiler pan and
grid for best convection roasting results.
The pan is used to catch grease spills
and the grid is used to prevent grease
spatters.
When baking cookies, you will
get the best results if you use a
flat cookie sheet instead of a
pan with low sides.
Convection Roast
