Do you want to boost their cooking game? Consider a convection oven.are hotter and cook faster than conventional ovens. They also cook more evenly thanks to a few simple additions to the appliance. All this leads to delicious pastries, meat and more. This is how convection ovens work and how they are compared to their more basic oven relatives.
Convection ovens compared to conventional ovens
In a conventional oven, the heat rises. This allows products to be cooked faster on the top rack than on the bottom rack. If you For example, cooking dozens of muffins for a bakery and using every available rack will cause you some problems. If the muffins on the top grill are cooked to perfection, those on the bottom grill will still not be baked.
A convection oven has a fan in the cooking chamber, which circulates the hot air. Because the air does not just stay up, everything cooks more evenly.
That may sound simple, but makes a big difference. The tops of your pies will not overcook while the bottom remains soggy. Roast chicken is browned evenly. Even better, you can be sure that the items cook on the lower rack at the same time as those on the top rack.
Conventional ovens are typically 25-30 degrees cooler than a convection oven set at the same temperature. Since most recipes are for conventional ovens, you must lower the temperature to about.
Even with temperature setting You'll find that convection ovens boil 25 percent faster than traditional ovens, especially when food is a big commodity, like a turkey. You must reduce the cooking time or at least pay attention to your food.
However, a faster cooking time is good. In fast hot-air ovens meat dishes dry out less. Pastries are also crispier because the extra heat quickly vaporizes the fat in the dough and forms flaky layers.
Due to its efficiency, convection ovens consume about 20 percent less energy per year than radiant ovens, according to the US Department of Energy..
What not to bake in a convection oven
Not everything is compatible with a convection oven. Delicious baked goods such as souffles, puddings, angel food cake and even many quick breads are not suitable for convection. The flow of air can cause cakes to rise unevenly, the tops of the cupcakes to tilt to one side and dry out the top of the pudding, creating a crust that one does not like.
Use convection to roast meat and vegetables and cakes, and whenever you even want browning.
Purchase of a convection oven
There are many types of convection ovens in the market. The most common is a conventional oven with built-in fan that allows you to turn the convection setting on and off.
The best have an additional heating element on the fan, which keeps the air around the stove at a constant temperature. A constant temperature means that the oven cooks more evenly than single-fan models. Look for terms like "third element convection", "convection", or "European convection" when shopping with the extra heating element.
If you want a gas stove with a convection oven, look for dual-fuel options. Gas ovens do not provide convection options without the ability to switch to electric.
The bigger, the better. Larger inner sides allow the air to circulate more freely. For this reason, larger ovens cook more uniformly than smaller worktop versions.
We can help you with your selection with a thorough analysis. Take a look at our stove and oven top picks for 2018.