Convection/Steam cooking in a Normal Oven?
A recipe that I am trying says that it's very important I follow the instructions to the letter. However, at one point it says "Each loaf should bake at 300 degrees Fahrenheit in convection/steam oven for approximately 40 minutes or until the loaf reaches 155 degrees internal temperature."
However, I only have a Normal Oven, not a convection/steam oven. Can I still cook this recipe? Or, do I need to buy a new oven?
Best Answer
I like to use the 15% rule. To convert a recipe from convection to conventional:
Multiply the cook time by 1.15.
Multiply the heat by 1.15
For example, your recipe would become:
"Each loaf should bake at (300*1.15 = 345) degrees Fahrenheit in convection/steam oven for approximately (40*1.15=46) minutes or until the loaf reaches 155 degrees internal temperature."
You can convert back by multiplying by .85.
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Can I use normal oven for steam?
Basically anything - from vegetables, meat, fish, rice, pasta, bread and dumplings to desserts such as puddings, souffles and creme brulee. Depending on which model you buy, you can also use the oven in steam-only mode if required, or use the conventional oven without the steam function.How do you use a regular oven as a convection oven?
There are two simple ways to adapt any recipe written for a regular oven to work for a convection oven: either reduce the temperature by about 25 degrees, or cut the cooking time by 25 percent, says our assistant food editor Riley Wofford.Can convection oven be used for steaming?
A convection steam oven gives you the best of both worlds, allowing you to cook with steam for juicy, vitamin-rich meals, while the circulating heat reduces your cooking time and provides an evenly cooked meal.Is steam oven same as convection?
Steam ovens provide reliable, excellent cooking results. Cooks even faster than convection ovens. Steam baking is considered the healthiest way to cook as it retains more nutrients during the cooking process by keeping food moist and reducing cooking time.Panasonic 2-in-1 Convection Steam Oven – Steam Cooking
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Answer 2
Wow. I wish I could buy a new oven.
What type of recipe is it? If it is important to have steam present, it must be a crusty loaf, although the temp is quite low for the promotion of a crust. Because of the temp, and the directions saying to bake 40 minutes, it probably does not really need steam (again, steam is only necessary for the crust). Normally, if you are baking a crusty bread, the steam is only present for a portion of the bake time (about ten minutes), and then all steam is evacuated.
Anyways, what I'm guessing is that the steam is not important, they are focused on the convection attribute of the oven. If that is the case, just knocck the temp up by 50 degrees, and you should be fine.
If steam is necessary, try boiling a pot of water on the stove top and adding it into the oven with the bread, and using a spray bottle to intermittently mist water into the oven (to ensure that there is some steam in the oven cavity). However, this is a poor man's solution, and doesn't work that great.
This is the best guess I can give.
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