Imagine a fan inside of an oven blowing hot air evenly around your food, and you will know the main advantage of baking in a convection oven. Your food will cook 25 to 30 percent faster than in a conventional oven with air circulating in this way, while retaining more nutrients and moisture. Use pans that allow air to flow, such as shallow pans and cookie sheets; otherwise, you may as well use a conventional oven. Some convection ovens provide racks and pans made to allow for proper airflow. You can choose a few ways to convert the baking time and temperature from a standard, conventional oven to a convection oven in your recipes, while saving energy.
Bake your food for the same length of time you would use in a conventional oven, except lower the oven temperature 25 to 30 degrees. For example, if your recipe for chocolate chip cookies calls for baking at 375 degrees Fahrenheit, convert the temperature for your convection oven by subtracting 25 degrees to 350 degrees F, or by subtracting 30 degrees to 345 degrees F.
Reduce your recipe baking time for your convection oven by 25 to 30 percent, while using the same oven temperature as you would in a conventional oven. Multiply the conventional baking time by .25 or .30, and then subtract the result from the conventional baking time for the convection baking time. For instance, for chocolate chip cookies that take 10 minutes to bake in a conventional oven, multiply 10 by .25 or .30, which results in 2.5 or 3.0. Subtract 2.5 from 10, which give you 7.5 or 7 ½ minutes of convection baking time. Subtract 3.0 from 10 for 7 minutes. So the cookies will take 7 to 7 ½ minutes to bake in a convection oven.
Bake your food for a bit shorter time and at a lower temperature when using a convection oven instead of a conventional oven for the best cooking results. This means lowering the oven temperature about 25 degrees F and reducing the baking time by about 30 percent.