Convection toaster ovens offer an alternative to traditional toaster ovens--they save time and energy, and improve overall baking quality. Convection toaster ovens may be conveniently installed to bake smaller batches without needing to preheat the larger kitchen oven. Baked goods don't need adapting for a convection oven--even a counter-top model. Users can enjoy biscuits regularly by popping prepared biscuits in a convection toaster oven before setting the table. Just before the family is ready to eat, the biscuits will be ready to serve piping hot.
Preheat oven to 50 degrees Fahrenheit above the baking temperature noted in the recipe, and place your biscuits on the cooking tray.
Insert the tray into the toaster oven, and turn the oven temperature down to the desired temperature in the recipe.
Watch the biscuits to check whether they are browning, and reduce the temperature 25 degrees if necessary. Bake for 10 to 12 minutes until the biscuits appear golden brown.
Remove the pan from the oven and brush the tops of the biscuits with melted butter if desired. Place the biscuits on a cooling rack before serving them.
Newer models of convection ovens and toasters automatically adjust the temperature to better correspond to traditional oven temperatures. When first using your convection toaster oven, check whether the temperature needs to be adjusted during baking or roasting.
Convection ovens reduce overall cooking time, which is more noticeable for items requiring longer cooking times such as a turkey. Biscuits and cookies bake for 10 to 15 minutes, so total cooking time in a convection oven should be close to the time required by the recipe.
Depending on the size of your convection oven, fill all available baking racks with pans of biscuits because convection ovens circulate hot air for even baking.
Use a flat baking sheet instead of one with short sidewalls to promote air circulation for cooking.
Do not open the oven door during baking so that you maintain circulating air. Instead, turn on the interior oven light, if available, and monitor the biscuits through the clear oven door.
Avoid using aluminum foil liners on pans because small strips may obstruct a vent or fan inside the oven.
Regina Edwards has been a freelance writer since 1990. She has penned video scripts, instructional manuals, white papers and abstracts. She has also ghostwritten diabetes journals. Edwards is a scuba instructor and Usui and Karuna Reiki teacher. She holds a Bachelor of Science from Saint Joseph's University.