Convection ovens use a fan to move hot air, so food cooks faster and browns more. Enter your recipe's temperature and time and what you're making to get the convection setting and an adjusted time, or convert a convection recipe back to a regular oven.
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Temperature unit
In the unit chosen above.
min
°F
25°F ≈ 14°C is the usual rule.
%
Enter your values to see the result.
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How to use the Convection Oven Conversion Calculator
Choose the direction: regular to convection, or convection to regular.
Pick what you're cooking so the time adjustment fits the dish.
Enter the recipe temperature (°F or °C) and, if you like, the cooking time.
Press Convert recipe to get the new temperature, time and when to check.
Check early and use a thermometer or toothpick; ovens vary.
How convection conversion works
A convection oven has a fan, and often a heating element around it, that keeps hot air moving. Moving air carries heat to food faster than still air, so the outside browns and crisps sooner. Two adjustments keep results the same as the recipe intends:
Time: about 5–20% shorter depending on the dish; check at roughly 75% of the original time.
Example: a whole chicken roasted at 425°F for 90 minutes becomes about 400°F for 72 minutes in convection; take it out when the thickest part of the thigh reads 165°F (74°C).
Convection conversion chart
Dish
Temperature
Time
Roast meat & poultry
−25°F (−14°C)
about 20% shorter
Roasted vegetables & potatoes
−25°F
about 15% shorter
Cookies, biscuits, scones
−25°F
about 10% shorter
Pies, pastry, yeast bread
−25°F
about 10% shorter
Casseroles, frozen foods
−25°F
about 10% shorter
Cakes, muffins, quick breads
−25°F
about the same; check 5 min early
Custards, cheesecake, soufflés
−25°F or fan off
same
Conventional
Convection
Conventional
Convection
325°F
300°F
160°C
145°C
350°F
325°F
180°C
165°C
375°F
350°F
190°C
175°C
400°F
375°F
200°C
185°C
425°F
400°F
220°C
205°C
450°F
425°F
230°C
215°C
Tips for cooking with convection
Use low-sided pans. Rimmed sheets and shallow roasting pans let air reach the food.
Don't crowd the oven. Leave space between pans and racks so air can circulate.
Bake multiple sheets at once. Convection is ideal for batches of cookies; you often don't need to swap racks.
Know your oven's auto-convert. Some ovens lower the temperature automatically in convection mode, so don't subtract 25°F twice.
Tent with foil if the top or edges brown before the center is cooked.
Frequently asked questions
How do I convert a recipe to a convection oven?
Lower the temperature by 25°F (about 14°C) and start checking for doneness at about three quarters of the original time. Most dishes finish 5–20% faster; roasts and vegetables gain the most, cakes the least.
What is 350°F in a convection oven?
Using the 25°F rule, a 350°F conventional recipe bakes at 325°F (about 165°C) in a convection oven.
Do you reduce time or temperature for convection?
Usually the temperature, with a shorter time as a bonus. Some cooks keep the temperature and cut the time by about 25% instead, which works well for roasts. Doing both a large temperature cut and a large time cut at once can leave food underdone, so check with a thermometer.
When should you not use convection?
Delicate batters and custards such as soufflés, cheesecakes, flan and some sponge cakes can set unevenly, rise lopsided or crack in moving air. Quick breads and cakes can also form a crust too early. For these, many bakers turn the fan off or use a lower temperature.
How do I convert a convection recipe to a regular oven?
Raise the temperature by 25°F (about 14°C) and expect a slightly longer cooking time, typically 5–20% more depending on the dish. Rotate the pan halfway because conventional ovens have more hot spots.
Is a fan oven the same as a convection oven?
Yes. 'Fan oven' or 'fan-assisted' is the common term in the UK, Europe and Australia; recipes there often list a fan temperature 20°C lower than the conventional one. True (European) convection adds a third heating element around the fan.
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