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Convection oven

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JMA1125

Well-Known Member
SuperFanatic
SuperFanatic T2
Dec 7, 2014
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i just bought a new LG convection oven and it has me confused. When I use convection bake the oven lowers its temperature by 25 degrees and the fan runs intermittently. When I use regular bake the oven keeps the temperature and the fan runs intermittently.

Why is this? I called LG and they told me it's normal for the fan to run in regular bake mode until the oven gets to 400 degrees. They also said its not possible to turn the fan off. I'm wondering what the point is with regular bake if the fan is going to run regardless?

I like to bake and I'm worried that having the fan always blowing is going to dry out my food. So far I've only baked store-bought cookie dough because I'm experimenting and the only difference I see in the two modes is that convection takes longer. The cookies were fine when they came out of the oven but hard as rocks the next day.

Can anyone help me here? I'm not sure if I can return it for a regular oven at this point but I'm not happy.
 
I think you are hearing the cooling fan on regular bake, not the convection fan.

My built in convection oven has two sets of fans. Interior convection fan and an exterior circulating cooling fan. Interior for the convection cooking and exterior for dispersal of heat on the outside of the oven since it is built in and you don't want the cabinet getting cooked. The cooling fans also protect all of those fancy electronics in modern ovens. Freestanding or built in I think most modern ovens have the cooling fan.
 
Convection will cook the top a little as well as the bottom. So never do cookies, pizza , cupcakes etc on convect. Just regular bake where you want the bottom done more than the top.
 
ripvdub said:
Convection will cook the top a little as well as the bottom. So never do cookies, pizza , cupcakes etc on convect. Just regular bake where you want the bottom done more than the top.
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My problem is that the fan runs even in regular bake mode and LG says I can't turn it off. Regular bake and convection bake seem to be the exact same thing.
 
BoxsterCy said:
I think you are hearing the cooling fan on regular bake, not the convection fan.

My built in convection oven has two sets of fans. Interior convection fan and an exterior circulating cooling fan. Interior for the convection cooking and exterior for dispersal of heat on the outside of the oven since it is built in and you don't want the cabinet getting cooked. The cooling fans also protect all of those fancy electronics in modern ovens. Freestanding or built in I think most modern ovens have the cooling fan.
Click to expand...
I only seem to have one fan. It's in the back of the oven. It runs in the same direction and the same speed in both regular bake and convection bake.
 
Is there time to take it back? I love LG stuff, but it sounds like it should be avoided.
 
JMA1125 said:
I only seem to have one fan. It's in the back of the oven. It runs in the same direction and the same speed in both regular bake and convection bake.
Click to expand...

I think there's another cooling fan that you can't see that Boxter is talking about. And the one you are hearing.

My Whirlpool is like that. I can't actually hear the convection fan, but can hear the cooling fan.

In the old days you had to remember to lower the temp by 25° to account for the more even cooking achieved by the convection. The electronics do that for you. Ours you can turn that off if it bothers you.
 
I use convection for pretty much everything except oven cleaning.
 
Convection isn't recommended for baking things that need to rise like some cakes or souffles. I'd also avoid using it for custards since is can leave a crust on the top. As long as you don't pack the oven too tightly and restrict the air flow, it works for about everything else. Your cooking times will be reduced though.

We have an LG double oven with a convection, and the thing works like a champ. I know I've heard a fan run when using the convection oven, but I've never really paid attention to it, honestly.
 
Hi there, most of them recommend chemicals and sprays to clean oven. But using chemicals to clean oven leaves patches on oven. I have also heard about professionals who provides oven and stove cleaning services. Recently, when my aunt moved to her new house with the help of professional movers in Brooklyn NY who provided her moving and oven cleaning service. According to her, they were professionally trained and given her guidance about maintaining oven.
 
tomrubio said:
Hi there, most of them recommend chemicals and sprays to clean oven. But using chemicals to clean oven leaves patches on oven. I have also heard about professionals who provides oven and stove cleaning services. Recently, when my aunt moved to her new house with the help of professional movers in Brooklyn NY who provided her moving and oven cleaning service. According to her, they were professionally trained and given her guidance about maintaining oven.
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Were they cheap and high quality?
 
tomrubio said:
Hi there, most of them recommend chemicals and sprays to clean oven. But using chemicals to clean oven leaves patches on oven. I have also heard about professionals who provides oven and stove cleaning services. Recently, when my aunt moved to her new house with the help of professional movers in Brooklyn NY who provided her moving and oven cleaning service. According to her, they were professionally trained and given her guidance about maintaining oven.
Click to expand...

I once owned a Moving /oven cleaning service. We specialized in removing those oven patches of which you speak.
 
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