I have long understood that with convection baking the oven is usually needed to be set at a temperature about 25°F lower than for conventional baking. I assumed that when an accurate thermometer was used to measure this temperature that it would register the same temperature as conventional baking, but I was wrong. Using two highly accurate thermocouples to check the temperature of four ovens, I found that although when setting the ovens 25°F below the temperature normally used with conventional baking it actually registered lower but it baked within the same time parameters. Conclusions: With convection, heat is transferred more efficiently, so the effect is that of a higher heat than what is registered on a thermometer. The benefit of convection is more even heating. Every oven is different so use the range of time given on a recipe, such as one of my cakes, to determine the best setting. This is the ultimate gauge and more reliable than any thermometer. Note: Baking at a higher setting for less time, or for a lower setting for more time will have markedly different results in texture and shape of baked goods.
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