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Most recipes can be adjusted for convection oven use by decreasing the temperature by 25 degrees F and decreasing cooking time about 25%. Dishes with cooking times over 45 minutes, and that might dry out too much (like lasagna, or meatloaf) you should cover for the first half of the cooking time, and then remove the cover.

Convection ovens have fans that circulate the hot air in the oven, and they usually have larger heat sources, whether electric or gas burners. 
   As the hot air is blown over the food, it transfers the heat faster, thereby cooking the food quicker.  But due to the large volume of air constantly circulating over the food, it also draws moisture from the food.
   So, long cooking foods (as mentioned above, lasagna, meatloaf, etc) need to be covered part of the time.



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