When using a convection oven, by how much should you reduce the temperature on the recipe card?

When using a convection oven, it is generally recommended to reduce the temperature on the recipe card by 25 degrees Fahrenheit. This adjustment accounts for the efficient circulation of hot air within a convection oven, which promotes even cooking and browning more effectively than a conventional oven. The better heat distribution means that foods can often cook faster at a lower temperature, leading to reduced cooking times and achieving the desired results without overcooking.

The option stating a reduction of 50 degrees is excessive and could lead to undercooked items, while 35 degrees may not fully account for the efficiency change and could affect the final quality of the dish. A 75-degree reduction is far too significant, likely resulting in raw centers or improperly cooked meals. Therefore, the proper adjustment to temperature when using a convection oven typically does not exceed 25 degrees, ensuring both proper cooking and an optimal outcome for a wide range of recipes.