A convection oven differs from a conventional oven in that it uses fans to continuously circulate hot air throughout the oven instead of just letting the hot air circulate randomly. By circulating the hot air continuously, convection ovens are able to cook food more rapidly and more evenly. In general, food cooked in a convection oven is usually done about 25% faster than a traditional oven. Therefore, because convection ovens save time and produce better results, they are becoming more popular.
Benefits of Cooking with a Convection Oven
- Saves time and energy. Because the heat is continuously blown onto the food from the fan, the food is able to cook faster, which not only saves time, but also saves energy.
- Cooks more evenly. A common complaint found with ovens that do not have a convection fan is that they don’t bake evenly. This is especially true when using multiple racks. A convection oven, however, eliminates this problem. Because the air is constantly moving in the convection oven, it eliminates hot and cool spots and produces more even cooking.
- Able to cook more. Because convection ovens cook evenly throughout the oven, you are able to use multiple racks at the same time and get the same results on each one. This is not the case with standard ovens – each rack usually produces different results.
- Retains flavor. Convection ovens often times do a better job of sealing the juices in meat better so that the meat is juicier and more flavorful.
Cooking with convection ovens takes some getting used to because you generally need to reduce the temperature and/or the time that is required in the recipe. However, once you start using your convection oven, you will get better at judging how much time or temperature is needed.
For more information on convection ovens, you can also see How a Convection Oven Works by finecooking.com.
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