Can parchment paper go in the oven for high‑heat roasting on a convection fan setting?

Short answer

Why people ask this

People worry that a convection fan changes how parchment behaves at high heat. The moving air can lift edges and effectively increase heat on the paper. Many packages say “oven-safe to 450°F/232°C,” but convection can push hot air directly onto exposed edges. Folks roasting at 425–475°F wonder if the paper will scorch, smoke, or get sucked toward the fan intake. They’re also concerned about fatty roasts (like chicken thighs) rendering onto the paper during convection and whether broiler-like elements kick on in some “convection roast/air fry” modes.

When it might be safe

• Keep set temperature at or below 425°F/220°C when using convection, since fan-driven airflow can make edges run hotter than the dialed temp.
• Use heavy-duty, silicone‑coated parchment rated to 450°F, trimmed to fit the pan with no overhang that the fan can catch.
• Place parchment flat on a rimmed sheet pan and anchor it fully with food; avoid bare corners or loose sheets that can lift in the airflow.
• Position the pan on a middle rack away from the fan outlet and exposed elements; preheat the pan and then add parchment plus food to minimize flutter.
• Watch the first 10–15 minutes; if edges darken or lift, switch to an unlined pan or another liner.

When it is not safe

• Roasting at or above 450–475°F on convection, where fan-boosted heat can scorch parchment beyond its rating.
• Using broil, air-fry, or any mode with an exposed top element plus high airflow.
• Allowing parchment to overhang the pan or contact heating elements, the oven wall, or the convection fan intake.
• Roasting very fatty items that render heavily (e.g., skin-on chicken at high convection) where hot fat can pool and smoke on the paper.
• Lining perforated/grill-style pans where airflow can push the sheet around or through openings.

Possible risks

• Scorching or charring of parchment edges from concentrated convection airflow at high temperatures.
• Paper lifting and touching the element or fan housing, potentially igniting.
• Smoking caused by hot fat pooling on the paper during high-heat convection roasting.
• Silicone coating discoloration and residue at prolonged near-limit temps in moving air.
• Reduced browning or uneven airflow if the sheet bunches or shifts mid-roast.

Safer alternatives

• Use a preheated bare rimmed sheet pan with a light film of high‑smoke‑point oil for high‑heat convection roasting.
• Roast on a wire rack set over a sheet pan to keep airflow even without parchment.
• Use heavy-duty aluminum foil for high‑heat roasts (avoid prolonged contact with acidic foods).
• Roast directly on stainless steel or cast iron; add parchment only for the final minutes if sticking becomes an issue.
• Use a silicone baking mat within its lower max (often 428°F/220°C) and accept slightly reduced convection airflow.

Bottom line

For convection high‑heat roasting, parchment can be okay only when you keep temps modest (≈425°F or below), trim and secure the sheet on a rimmed pan, and keep it well away from elements and fan flow. If you need true 450–500°F convection or are roasting very fatty foods, skip parchment and use a bare or foiled pan or a rack.

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