Convection Baking

In convection baking, the heat source comes from bottom or rear of the oven. The convection fan circulates at a low speed in order to move hot air slowly around the food. The result is a dry heat that cooks food hotter than on a regular bake setting, so the recommended cooking temperature on convection bake should be reduced by 25 degrees Fahrenheit. Because of the slow, dry circulating heat, convection baking is is a good choice for items such as cakes and pastries, but it is not the ideal choice for steak.

Convection Broiling

In convection broiling, the fan runs at a high speed, and the heat automatically goes on and off in order to maintain a consistent oven temperature. The heat source generally comes from an element at the top of the oven. Because of this consistent temperature and circulating heat, steaks broil much more quickly than under a traditional broiler while retaining their moisture and flavor.

Convection Broiling Tips

Place the broiling pan in the middle of the center rack of the oven, approximately 5 to 6 inches from the top of the oven, and preheat the pan along with the oven. Reduce the cooking time to 3 to 5 minutes on the first side. Turn, and then cook until the steaks reach your preferred doneness. Vegetables can be broiled in a separate pan below the steak if they share the same cooking temperature.

Convection Roast

On the convection roast setting, the heat goes on and off to maintain a consistent temperature just like convection broil. The only difference is that heat comes from elements at both the top and bottom of the oven. If your oven does not have a convection broil setting, use convection roast to the same effect.