Tips for proper Convection Oven rack placement
If your oven has a convection setting and you are not using it, you are probably not getting the most out of your appliance. While standard direct (radiant) heat has a more focused and drying effect on food, convection heat is more robust and because it is fan based, helps to distribute hot air around the oven’s contents so that they cook more effectively, brown more evenly and stay moist.
Large cuts of meat are very well suited to convection cooking, as this method produces tasty crispy skin much more effectively. Covered dishes such as casseroles are also well suited to convection-style cooking. Meanwhile the bake setting in a convection oven is intended in particular for foods that benefit from underside heat such as breads, pies and casseroles. The nature of convection heat also allows it to quickly create steam in pastry dough, which leads to a crumblier and lighter finished product. So why not begin to use this fantastic feature of your oven today and start to see an improvement in your cooked and baked goods?
Rack position – a vital element in convection oven cooking
Rack position in a convection oven is more important than in a regular oven, due to the intense heat that convection can generate. Because every oven is different, it is important to consult the manufacturer’s guidebook before commencing. As a general guide, however, here are some tips:
- Heat rises and the top shelves of your convection oven will be the hottest for that reason. Use this scientific fact to your advantage by positioning your oven racks differently depending on what is being cooked
- Use the upper rack if you are roasting a piece of meat or something you wish to caramelize, or to brown and create a crispy skin effect. The swirling heat will surround the joint and encourage even and steady cooking and a better all-round result
- The middle rack can be used for a wide variety of dishes as it generates a consistent heat level from the top to the bottom of the oven. However, a very deep cake pan, for example, would be best suited to the lower section of the oven in order to cook through evenly without burning. Your own convection oven will have its own specifications for use but as a rule this stands true
- Sheet cakes and cookies will almost always benefit by being placed in the middle of your convection oven. This will give them the best chance of cooking to a desirable golden brown result each and every time
- When using a powerful convection oven, some items such as a deep-dish pie with thick filling requiring cooking right through may also benefit from being moved from one rack to another during baking
- However, light sponge cakes and similar baked goods requiring consistent heat should not be disturbed during their time in the convection oven as they may sink in the middle producing an unpalatable and unappealing result. Use your own discretion from case to case to decide what is best
Are convection ovens always ideal?
It is also very important to remember that even though convection ovens have many advantages, including the generation of a more cost-effective use of energy, they are not necessarily the ideal method for ensuring the best results with every type of baked good. Convection baking ensures that the food retains moisture and can help produce more mouth-watering cakes for that reason. However, retaining moisture is not always desirable, especially when it comes to delicacies such as meringues which need a regular oven’s drying effect in order to become appealingly crisp and crumbly. In contrast, the use of a convection oven in this instance would produce an unappealingly soggy meringue.
Regardless of the rack placement position you determine to be best for a specific item in your oven, it is always advisable to reduce temperature level by 25° when baking with convection instead of standard (radiant) heat. Furthermore, when using dark-colored cooking or baking dishes, it is also a good idea to reduce recipe temperatures by a further 30°. This is because dark colors attract and intensify heat and could lead to over browning or even burning. Light-colored dishes will not intensify heat to such a degree, and will not require such a reduction for that reason.
When baking on several racks at once, it is also important to use the same pan type to help ensure that your results will be consistent and uniform in appearance. Deep pans used at the same time as more shallow ones, for example, may yield an unevenly baked/cooked and unsatisfactory result.
The above tips are just a guideline when it comes to rack positioning in your convection oven. Getting to know your own oven will help you determine what works best for you.
Have any more convection oven cooking tips? Leave them in the comments below!