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Have you ever used a convection oven before? This type of oven is a nifty kitchen appliance if you’re lucky enough to have one, resulting in quicker cook times thanks to an ingenious system that uses fans to blow hot air evenly around food.

However, using a convection oven can result in problems if you are accustomed to using regular ovens. Check out these tips that will ensure that you use them correctly.

Use a Lower Temperature

Convection ovens are not meant to cook food at the temperature of regular ovens because they cook food more efficiently due to the increased air circulation. If a recipe gives you a temperature to use in a regular oven, decrease it by 25 F to make it work with a convection oven.

Foods to Avoid

There are certain foods that are actually made worse by being made in a convection oven because of how the airflow can dry things out and make it tough for certain bread-based recipes to rise. Light cakes, custards, bread, and souffles are some of the foods you should make in a regular oven.

Don’t Crowd the Oven

Air flow is the central tenant of making food in a convection oven, and part of the principle relies on that air to be able to freely move and surround what is being baked. So don’t put too many things inside, as it will inhibit the air’s ability to envelop foods being baked.