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Guidelines for Convection Ovens 1
Source: U.S. Department of Defence
A. GENERAL INFORMATION No. 23(1)
GUIDELINES FOR CONVECTION OVENS
A convection oven has a blower fan which circulates hot air throughout the oven, eliminating cold spots and
promoting rapid cooking. Overall, cooking temperatures and times are shorter than in conventional ovens. The size,
thickness, type of food, and amount loaded into the oven at one time will influence the cooking time.
TEMPERATURE SETTINGS: Follow the recommended temperature guide provided in the manufacturer's operating
manual. If not available, follow the guidelines furnished on this card or check specific recipe for convection oven
information. Note: At this time, not all AFRS oven recipes contain convection information. If food is cooked around the
edges, but the center is still raw or not thoroughly cooked, or if there is much color variation, reduce the heat by 15� F. to
25� F. and return food to the oven. If necessary, continue to reduce the heat on successive loads until the desired results
are achieved. Record most successful temperature on the recipe card for future reference.
TIME SETTING: Follow the recommended times provided in the manufacturer's operating manual. Should the
manual not be available, follow the guidelines furnished on this card or check the specific recipe for convection oven
information. Check progress halfway through the cooking cycle since time will vary with the quantity of food loaded, the
temperature, and the type of pan used. NOTE: meat thermometers for roasting and visual examination of baked products
are the most accurate methods of determining cooking times, both in convection ovens and in conventional ovens. Record
most successful cooking time on the recipe card for future reference.
VENT DAMPER CONTROL SETTING: The vent damper control is located on or near the control panel. The
damper should be kept closed for most foods of low moisture content such as roasts. If open during roasting, meats will
be dry with excessive shrinkage.
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