Close
Pictured Recipe:Colorful Roasted Sheet-Pan Vegetables
Once limited to high-end ranges, convection functions are now built in to most new ovens. I use convection almost exclusively at home, because it cooks faster and more evenly than regular settings.
Here’s why: It has a built-in fan that helps heat the oven faster, eliminates hot spots and enables even cooking on all racks. No more fussing with rotating pans! Plus, ovens with convection also have a vent that draws out excess steam. The drier air helps foods cook and caramelize sooner-just what you’re looking for when roasting chicken or vegetables.
Do You Really Need to Preheat Your Oven?
When to use the convection setting:
It’s almost always a better choice because it’s more efficient.
The only time to skip it:
How to use the convection setting:
So, if you’ve been hesitant to use convection, just give it a try. It takes some experimenting-every oven is a bit different-but the efficient and delicious results are worth the effort.
Watch: How to Make Roast Chicken & Sweet Potatoes
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Was this page helpful?
Thanks for your feedback!
Tell us why!OtherSubmit
Tell us why!
