If you have a shiny new convection oven on your counter or a wall oven with convection, you might think, "Cool, but how do I use the convection setting, just turn it on?"
Well … not exactly. Convection ovens take a little practice to use with your favorite recipes, as this mode can actually affect how meals turn out during cooking. Let's discuss everything you need to know about this kitchen technology and how to properly cook it.
Setting the temperature
"Convection" in convection ovens refers to air heating. A convection oven still uses traditional heating methods, but it adds an airflow cycle that blows hot air over the hotplate and blows it out again.
Basically, this means that your food is cooked by radiant heat as well. and heated air over the food. This speeds up the cooking process, but offers even more benefits: Food in convection ovens tend to cook more evenly without suffering "hot spots", and it's easier to brown food for a tasty crispy crust. Fact is, convection cooking is so Efficiently, you need to start by adjusting the temperature for your recipes down. This saves energy and ensures that your food cooks as expected instead of cooking too fast. Here are three important rules that serve as a guide:
- For shorter cooking times and simple projects (such as biscuits) lower the expected temperature by 10-15 percent.
- This will cost a lot for large cooking projects (19659009) If in doubt, the temperature should be 25-30 degrees lower than the temperature you would normally use.
Give the air as much space as possible
Since convection cooking depends heavily on the air, it is important to give the convection oven room to do its job makes. With convection cooking, it's not time to fill the baking tray with any pan you can squeeze in. Instead, limit yourself to one bowl per rack to give the air plenty of room to move.
Also use flat pans and baking pans if possible. Place as much surface as possible on the moving air so that it can cook reliably. Today's roasters and trays tend to have low sides, but if you have older high profile cookware, consider updating to improve convection results.
Set your timer a bit early and check your dish
Even at low temperature, convection ovens can cook dishes faster than you might expect. To avoid unpleasant surprises, set the timer about 5 – 10 minutes earlier than usual (adjusting the food and tablet type), especially on first startup.
When the timer has expired, check your food. If it looks like it's good and could take a few minutes to get done, you're fine to go. But if your food is already browned, too hard sizzling or just finished looking, you may want to keep your cooking time short to avoid drying out or burning.
These foods taste particularly good in convection
Foods that fry or caramelize are an excellent fit for convection cooking. Many baked goods also perform very well under these conditions. Use your convection setting freely if you:
- Roast ham, turkey, roasts and similar meats
- Roast vegetables for a little more crispiness
- Cookies and muffins – especially if you want to bake a lot: these little ones Food defies our rule "Leave Our Space" because they have room, well, baked … although the airflow can give your muffins a stranger shape
- Pastries and Pastries
- Covered casseroles-when casseroles have lids or foil, they will not lose much moisture … although convection settings may not be as effective in these situations
- toasting bread or rolls
- drying food as part of meal prep – think dehydrating fish or roasting nuts
Avoid They convection with these foods
Other foods that you want to cook slowly, especially sensitive food el, which require a very specific consistency. Avoid the convection option when:
- Making puddings or flans – the sensitive, spongy surface of these dishes in the convection oven rolls very poorly
- Soufflés – a soufflé also needs a carefully controlled surface baking and a convection oven burns them without letting them rise
- Cakes and similar sweets that either rise too fast and collapse or boil too fast and end up as a brown hill
- Bake bread – this could be confusing, as some biscuits and pastries are considered short breads, but we refer on breads that really have to work, but have no traditional yeasts. These include banana and pumpkin bread, cornbread, beer bread and so on: They can cook many of them in convection ovens, but you have to be careful and keep an eye on the process
Sensors and Automatic Functions
Modern convection ovens often have preset options and a "sensor cooking" or automatic temperature selection option. Should you use them? Depends on.
Brands like LG have well-rated sensor cooking options that you can use with dishes you're unfamiliar with. However, cooking with sensors is still not as reliable as the experience, so keep an eye on your food and be prepared to make adjustments.
When it comes to automatic cooking options, your most reliable option is a thermometer probe. These focus on setting the correct meat temperatures and are available in a growing number of home baking ovens. There are also versions that are sold separately.