I use convection almost exclusively at home, because it cooks faster and more evenly than regular tweaks.
No more fussing with rotating pans!
Plus, ovens with convection also have a vent that draws out excess steam.
The drier air helps foods cook and caramelize sooner-just what you’re looking for when roasting chicken or vegetables.
When to use the convection setting:
It’s almost always a better choice because it’s more efficient.
So, if you’ve been hesitant to use convection, just give it a try.
It takes some experimenting-every oven is a bit different-but the efficient and delicious results are worth the effort.
Watch: How to Make Roast Chicken & Sweet Potatoes
