Anonymous wrote:I disagree, I use convection all the time for my bake goods. They turn out lovely. Just remember that if the recipe call for 375 to reduce to 350 (always by 25 degrees) and you will have a winner! I do know some people who cook at the suggested temp and it's done faster. I don;t take the chance. Good luck!

I think most new convection ovens do the calculation automatically. You type in the temp you want on "convection bake/roast" and it adjusts it 25 degrees downward on its own.

I want to make cookies now just to try it. I have always wondered as well.

I disagree, I use convection all the time for my bake goods. They turn out lovely. Just remember that if the recipe call for 375 to reduce to 350 (always by 25 degrees) and you will have a winner! I do know some people who cook at the suggested temp and it's done faster. I don;t take the chance. Good luck!

If you're doing cakes - don't do convection. It'll dry everything out. If you're roasting or want food crispy, then it's a good feature.

no details here, but i use my convection bake for getting everything crispy.

I think convection just means that a fan is on circulating the air - which reduces hot spots in the oven and generally results in more even cooking. It's great for browning (weather it be cookies or a roast chicken.) Often when you cook with the convection setting on things cook a little faster. I'm not sure what the difference between roast, bake, and pastry would be - perhaps different levels of fan blowing.

I have the options "convection roast" "convec bake" "convec pastry"

How does convection work?
What is it good for?

Embarrasingly, I've lived in this house for 4 years and have never once used the convection!