Want to strengthen their cooking games? Consider a convection oven. Convection ovens are hotter than traditional ovens and cook faster. They can also be cooked more evenly due to some simple additions to the device. All of this adds up to the most delicious baked goods, meat and more. Here is how convection ovens work and how they compare to more basic oven relatives.
Convection oven compared to traditional oven
In a traditional oven, the heat rises to the top. This allows the items on the top frame to cook faster than the items on the bottom frame. For example, if you are cooking dozens of muffins for baking sales and want to use every available shelf, you will run into some problems. When the muffins on the top shelf are fully cooked, the muffins on the chassis are still insufficient.
The convection oven has a fan in the cooking zone that circulates hot air. Because the air doesn't just stay at the top, everything can be cooked more evenly.
Although this sounds simple, it is very different. When the bottom is soaked, your pie tops won't overcook. Roast chicken is evenly brown. Even better, you can be sure that the items on the bottom rack will be cooked in the same amount of time as on the top rack.
Conventional ovens are typically cooled by 25 to 30 degrees than convection ovens set to the same temperature. Since most recipes are for traditional ovens, you need to adjust the temperature to about 25 degrees Fahrenheit (about 15 degrees Celsius) to accommodate the difference.
In addition, even with temperature adjustments, you will find convection ovens that cook 25% faster than traditional ovens, especially if the food is large, such as turkey. You need to reduce cooking time, or at least pay attention to your food.
However, faster cooking time is good. In fast convection oven, meat is less likely to dry out. The pastry is also crisper because the extra calories can quickly steam the fat in the dough to form a lamellar layer.