Should Foods Be Thawed Before Cooking in a Convection Oven?
Convection ovens tend to cook food more quickly than standard ovens; some manufacturers estimate that most roasted items will cook up to 30 percent faster than standard ovens. Because the air inside the oven is moving around, meat tends to sear on the outside quickly. To compensate for this, you generally need to lower the oven temperature so the inside of the food cooks evenly and the outside does not overcook. For this to work properly, though, the entire piece of meat needs to start at the same temperature; otherwise, you'll get the same uneven results as cooking in a standard oven. Cooking frozen food also takes longer than cooking thawed food in either a convection or standard oven, which uses more energy.
