Why do my frozen fries turn out soggy in a convection oven?

This should be the easiest thing ever but I can't figure out what I'm doing wrong. So I buy frozen fries from the supermarket, that have instructions to fry them in a regular oven, convection oven or deep fryier. They are absolutely perfect in a deep fryer. If I set the oven so just the top&bottom heat up, no air circulation, on an oven plate lined with baking paper, they turn out OK, with a little bit of crunch, particularly if I cook them a bit longer (smaller fries are a bit burned, but most taste ok) The oven also has a "convection" mode, with the fan in the back circulating air. I've read that this is supposed to make amazingly crunchy fries, so I've been experimenting with it. I even bought some "air fryer" baskets that I put on the grill tray, so that there is more circulation, which should make them even better. I keep them in a single layer and separated from each other. I tried cooking them for the recommended duration (they tasted almost raw), then for a bit more (which results in a limp mess with a barely edible texture, and some charred parts) It could also be my oven's fault, I noticed if I put a roast on the convection setting, the outside gets charred while the inside is still undercooked. Yet the oven temperature seems to be as expected. So it could also be an oven issue. Am I doing something wrong? Is my oven defective? submitted by /u/scatterbrain2015 [link] [comments]

This should be the easiest thing ever but I can't figure out what I'm doing wrong.

So I buy frozen fries from the supermarket, that have instructions to fry them in a regular oven, convection oven or deep fryier.

They are absolutely perfect in a deep fryer.

If I set the oven so just the top&bottom heat up, no air circulation, on an oven plate lined with baking paper, they turn out OK, with a little bit of crunch, particularly if I cook them a bit longer (smaller fries are a bit burned, but most taste ok)

The oven also has a "convection" mode, with the fan in the back circulating air. I've read that this is supposed to make amazingly crunchy fries, so I've been experimenting with it. I even bought some "air fryer" baskets that I put on the grill tray, so that there is more circulation, which should make them even better. I keep them in a single layer and separated from each other. I tried cooking them for the recommended duration (they tasted almost raw), then for a bit more (which results in a limp mess with a barely edible texture, and some charred parts)

It could also be my oven's fault, I noticed if I put a roast on the convection setting, the outside gets charred while the inside is still undercooked. Yet the oven temperature seems to be as expected. So it could also be an oven issue.

Am I doing something wrong? Is my oven defective?

submitted by /u/scatterbrain2015
[link] [comments]