Cooking

Hi, Anna! Convection ovens are very widespread in commercial kitchens; and while you will need to make some adjustments they are very practical pieces of equipment. Generally speaking, you will want to lower your cooking times. For example, if your recipe calls for 375F you will probably need to lower your convection oven to about 325F to achieve a comparable result. Depending on what you%26#39;re baking/roasting, you may opt to leave the temperature higher and use a shorter cooking time instead. As for browning your roast, that shouldn%26#39;t be an issue. I do roasts in a convection oven every week for my lunch/dinner specials, and they brown up very nicely. In fact, I frequently need to cover them with foil and/or parchment paper to prevent them from getting *too* dark in the later stages. One caveat with convection ovens is that, for more delicate cuts (or fish, or poultry) with little fat on them, you may find that the convection oven has a tendency to dry your roast. You may opt to add a bit of liquid to your roasting pan; to baste the roast more frequently (or just choose roasts with a nice fat cap); or simply use a cover once your meal has browned sufficiently. A big plus of convection, if you bake frequently, is that you will generally be able to bake on all of your racks at the same time, and not worry about uneven baking. Most convection ovens also have the option of shutting the fan off, which is handy when you%26#39;re working with delicate items. I hope this is of some help to you! -Chromedome (out of the kitchen for once)