When do I use convection?

by Dorie Shapiro

There are so many benefits to using convection in any oven. Foods that are roasted, like meats and vegetables, really benefit from convection cooking. They cook faster, more evenly, and the drier environment yields crispy skin and caramelizes exteriors much better. When it comes to baking pies and pastries, the convection heat melts fat and creates steam faster, which helps create more lift in pie doughs and pastries like croissants. Our favorite thing to bake in June are cookies, as the convection allows you to bake more than one tray of cookies quickly and effectively. Some of our Preset cook programs will be able to determine which foods will benefit with or without convection.