You can use a convection calculator to get a more precise estimate if you can’t find a recipe geared towards a convection oven. [5] X Research source
Rimless, non-insulated pans lined with parchment paper work well for cookies. [7] X Research source Place the baking tray on the rack that is under the rack the food is on to catch drip. This allows airflow to reach the food while still catching the drip.
Meat. Because of the dry heat, meat is roasted much better in a convection oven. The process can give you perfect, crackling skin but a moist inside. Pies and cookies. Cookies will end up brown and uniform, while pastries will be flaky and fluffy. Cakes and bread don’t do as well because of the dry heat; they could end up dry instead of moist. [9] X Research source
