Convection or no convection?

Hi! I'm wondering about how convection fans are normally used in the US. I'm from Norway, and over here we all have electrical ovens with a heating element in the bottom and a broiler on top. The ovens usually have a convection fan too, but it's not in regular use, and a recipe would specify that it should be used.

As Í made the ChefSteps turkey crown I wondered if the convection fan should have been used. I did not, and I think the result may have been better if I did. How is the practise in the US? Should I always use the convection fan when using American recipes, if nothing else is specified?

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Comments

brian_martin2001

I don't Think it's a necessity. Many ovens on America do not have a convection fan. They are useful, and prevent hotspots, but the bulk of us muddle through without them. I hopeyou find this useful

JAY_THOMPSON_146436

If you have an oven that is, or has a convection option, than the choice should always be use the convection. Being from Norway I am sure that you understand wind chill. Well the same rules of physics apply, only on the other end of the the temp. scale. At home I have a convected air G.E. oven and a UNOX oven and they are game changers. Just a heads up, cooking times and temps need to be adjusted with convection ovens as they are a lot more (cooking efficient ). So drop the temp and watch the time. Ciao.

Johan_Edstrom_5586

I think most ovens lack it. It also isn't always the best.....
http://www.thekitchn.com/whats-a-convection-oven-and-when-do-i-use-it-appliance-guides-from-the-kitchen-216549

bkeene12

If you have it, you should use it. In my experience, things cook more evenly. There are a couple of exceptions that @Johan_Edstrom_5586 's link points out.