Countertop Convection Ovens
Find the countertop convection oven model that is best for you.

Countertop convection ovens will add a new dimension to your cooking. Say good-bye to your foods burned on the bottom and un-browned on the top. Say hello to juicier meats and delicate flaky pastry.

Countertop convection ovens are different than traditional radiant heat ovens where the air remains still, creating cold and hot spots. In convection ovens, hidden fans circulate the hot air and create a consistent temperature that cooks food faster and more evenly, and at a lower temperature.

The circulating air ensures that the temperature remains constant from the bottom to the top of foods, regardless of what rack level you use. Foods cook at a lower temperature and 33 percent faster than traditional ovens.

Quickly cook chicken, cookies, pizzas or a birthday cake in your Countertop convection ovens. Chicken skin will be golden brown with juicy, tender meat. Pastry tastes better and is flakier because of the effect of the even heat on the flour and butter.

And wait till you taste the baked potatoes! Have you ever thought—“Why don’t my potatoes taste like that” when you eat at a gourmet restaurant. A convection oven is the secret.

There are a variety of countertop convection ovens. In addition to straight convection ovens, they also come in combination with a toaster oven, rotisserie or microwave.

• Models vary between .5 cubic feet to about 1.5 cu. accommodating a 5 to 12 pound chicken. Countertop convection ovens come in many forms and can reach up to 500 degrees. They can have up to a 120 minute timer and have a variety of cooking (modes, bake, convection bake, broil, rotisserie, microwave).
   
  Countertop Convection ovens RECIPE CONVERSION
  There are many variations in cooking, like size and amount of food, as well as whether it is put in the oven at room temperature or frozen.
• Convection cooking saves energy due to the positive flow of hot air which cuts cooking times approximately 25-30%.Foods retain more nutritional value and moisture.
• The convection oven temperature is easily regulated because the
  fan keeps the hot air continuously circulating so the food cooks evenly.

Convert traditional oven recipes to use with a convection oven. *
Either--Bake at temperature recommended for the conventional oven for less time, OR Maintain the reccommended time, but lessen the convection oven temperature by about 25 degrees F.

OR:  reduce both the time a bit and also cut the temperature of the oven by 25 %.

                           Tips for Easy Convection Cooking
1. Be sure to preheat you oven before inserting the food.
2.  Cook food at the original cooking time but at a temperature of 25-30% less if the time is only 15 minutes or less.
3. about 5-10 minutes before the  finish time check your food.(temperature of food when started, quantity and your personal preferences make a difference)
4. The greater quantity of food, the longer the cooking time required.
5. You might try preheating oven to 50 degrees F above the preferred  temperature and turning the temperature control down when food is added and you close the door. (An open door can cause the oven to lose up to one degree per second—or an average of about 45-50 degrees.)
6. Beware! Pans with high sides and lids on casseroles keep the hot air form circulating around the food and prevent efficient cooking.

• Cake Example A: Use the same temperature called for in a conventional recipe decreasing cooking time by 25-30%. So the cake will bake at 350 degrees for about 21-23 minutes.
Cake Example B: Cook for the time specified in the regular recipe calls and cut the temperature by 25-30 degrees F.

 
Comments
This baker and writer says "I love my countertop convection oven best for roasting. But I bake fabulous pizza with convection, too. It works great for bread and makes crisp tartlet shells.”

Another user says: ”I use my countertop convection oven when roasting chicken or when baking potatoes. Faster cooking times and crisper skins for both chicken and potatoes."

This food connoisseur says "Biscuits bake great and bread develops more volume. Cookies brown perfectly every time. Roasting meats is perfection. Nothing bakes as well without convection "

Professional chef: "I love the reliable even heat and use countertop convection ovens for almost everything. If I had to make a choice, it would be a convection oven over a customary oven any day.”