The right cookware for convection

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Q: When cooking in a convection oven, do I need to make any changes in the type or shape of the cooking vessel? I’ve heard you do not need to use a rack when roasting meat in convection.

Joanne Bryant, Coronado, CA

A: When cooking in a convection oven, any barrier that prevents the heated circulating air from hitting the food slows down and defeats the purpose of convection cooking, so the less interference the circulating air has, the better. When baking cookies in a convection oven, use shiny rimless baking sheets to allow for even air circulation around the cookies. Baking time may need to be increased when using insulated baking sheets and pans. When roasting foods that require some containment, such as vegetables or fish, use baking sheets with shallow sides to encourage air circulation and browning. As for roasting meats, I’ve found that using a rack set over a broiler pan gives the best results, as it holds the food slightly above the sides of the pan, allowing air to circulate over, under, and around the food, resulting in even browning.


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