Tip of the Day: How to cook with a convection oven

Many people buy ovens, ranges, and microwaves with convection capability but don’t take advantage of that feature. If you’ve shied away from using your convection oven, here’s how to become a confident convection cooker.

In standard ovens, there is radiant heating of the interior, and air movement is relatively slow. In convection ovens, a fan constantly circulates and mixes the air within the cavity. As a result, convection ovens heat more quickly and cook faster. Note that some convection ranges run the fan more slowly for baking and faster for roasting.

Heating can be uneven in standard ovens because the temperatures might not be uniform throughout the cavity. But with convection ovens, the fan is supposed to make the temperature more uniform throughout the cavity and result in more evenly cooked food. (That’s not always the case, as our tests over the years have shown.)

The best way to become a confident convection cooker is to try out your favorite recipes using the feature. Read your owner’s manual or look on the manufacturer’s Web site for specific cooking guidelines. And consider these convection-cooking tips from Jenn-Air:

BAKING
• Lower the temperature indicated in the recipe by about 25*F but cook for the indicated time.

• For cookies and cakes, use shiny, bright aluminum or steel pans. They reflect heat and allow for more delicate browning.

• For breads and pies, use dark or dull aluminum or steel pans. They absorb heat and result in darker browning.

ROASTING
• When roasting meats, cook according to the indicated temperature but cut cooking time by about 25 percent.

• Use pans with low sides so the circulating hot air can work its magic. Otherwise food won’t brown as well.

• Don’t use a lid. It prevents the circulating air from reaching the food.

When cooking in a full oven, pay attention to how the food browns, as you might still have to rotate the pans to ensure even cooking.—Kimberly Janeway

Essential information: You’ll find ranges with convection ovens in our latest report and other cooking time-savers in our coverage of cooktops and wall ovens. Tell us about your experiences with convection cooking by posting a comment below.

Written by larrylarr on December 6th, 2008 with no comments.
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Q&A: How do I choose a storage-tank water heater?

I’ve seen a lot of coverage of tankless water heaters on ConsumerReports.org. Where are your reviews of traditional storage-tank water heaters?

Our coverage of water heaters includes a look at the pros and cons and costs of tankless and storage-tank water heaters.

We sawed open 18 gas and electric storage-tank models, and our findings showed that paying a little more for a model with a longer warranty typically buys you a better water heater.

We’ve also included a sizing calculator for storage-tank water heaters to help you find the right size for your needs.

Here are a few water-heater-specific tips from our primer on appliance maintenance:

• Set your water heater to 120°F or "low," a temperature that’s high enough for most needs.

• Drain and clean the tank once a year to remove sediment.

• Insulate your water heater to prevent heat loss.

Essential Information: You can reduce how much you spend to heat water by taking a short shower and installing low-flow showerheads. Our "50 Ways to Save Water" is awash with more good advice, including listings of dishwashers and washing machines that use the least energy.

Written by larrylarr on December 6th, 2008 with no comments.
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