![]() ![]() You'll find most "true convection" ovens in built-in wall ovens or slide-in ranges, not countertop models. With the bottom radiant element fully heated, the oven will have hot and cool spots. In most of these ovens, though, the fan is mounted on the inside of the oven cavity, but the air blowing around the food won't be a uniform temperature. In the worst examples, this type of oven will have a fan mounted on the outside of the oven and will actually blow unheated air into the oven cavity, randomly mixing up hot and cold air. Dacor, for instance, calls its technology "Pure Convection" because its third-element convection also uses a special filtering system that prevents odors from being transferred from one item to another cooking in the same oven.Ĭonvection ovens without a third heating element generally cook less evenly. In an effort to distinguish themselves, however, some manufacturers have come up with their own names. It will also be done much more quickly.The appliance industry generally calls this type of oven "true convection," "third-element convection," or "European convection" (first popularized in Europe), so these are the terms to look for when shopping. For instance, if you roast a turkey in a convection oven, it will brown all over, rather than just on top (roasting the turkey on a rack in a low-sided baking dish or on a rimmed baking sheet helps to encourage this). This even heating feature gives a great boost to roasts, too. And when you can bake 50 cookies at once, your oven is operating a lot more efficiently. Convection cooking, with hot air moving all around the oven, can eliminate hot and cool spots for more even cooking. ![]() The cookies on the bottom rack closest to the heating element, as well as those on the top rack where hot air rises, will be overcooked before the cookies on the middle rack are done. In a conventional oven, baking three racks of cookies at the same time is asking for trouble. Overall, food cooked in a convection oven is usually done about 25% faster than it is in a conventional oven.Another benefit of all this circulating hot air is more even cooking. The easiest way to do this is to experiment with your favorite recipes by cooking them at a slightly lower temperature and for a slightly shorter time than you normally would. "To get comfortable with a convection oven, you just have to start using it. I found a cached page (no longer available as a standard web result) which contained good basic info so I quote the main bits here in case it's any help: There's not a lot of recipes on the internet (that I can find anyway) because mostly they just say to take your normal recipe and adjust the cooking time and temperature. ![]()
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