Convectional Ovens- Their benefits and When to Use Them
Whether you like cooking or not, everyone feels elated whenever there is a new addition to the kitchen family of appliances. This is particularly the case where such addition means quicker food preparation and cost savings. This description fits convectional ovens very well. They have grown in popularity in the recent times and many homeowners remodeling their kitchens tend to prefer this type of oven to the traditional one.
Experiencing the Difference
Compared to conventional ovens which simply cook food by enveloping it with hot air, the newer convection ovens cook it by circulating the air within the oven cavity. This type of oven also comes with a fan installed at the back of the oven and it is the one that blows warm air inside the oven to promote even and rapid heating.
Because convection ovens work faster, the typical time you take to cook your foods will be shorter. The temperature will also be a little bit lower, at approximately 25 degrees less than what the recipe specifies. When you bake in a traditional oven, you may find your food having uneven browning which is often caused by hot spots. This is why it is recommended you rotate the food during baking. Convection ovens solve this problem by allowing your food to cook multiple times all at once. The only thing you have to be careful on is to avoid overloading the oven because this may interrupt air circulation.
When to Use Convection Ovens
Due to the above benefits, it makes sense to invest in a convention oven. There are specific foods which cook well when they are placed in this type of oven. The following instances make convection ovens truly useful. When Roasting – Foods such as meats benefit a lot from convection cooking. The drier environment within the oven yields crispy skin and makes the exteriors caramelise much better.
When Making Cookies – You can bake more than a single tray of cookies simultaneously and evenly without having to rotate them halfway through baking.
Cooking Covered Foods – When the food you are cooking is covered with a lid or a foil, moisture loss is not much of a concern which means you can cook it faster in a convection oven.
When Dehydrating or Toasting – The goal of dehydrating or toasting food is to remove moisture as fast as you can and this makes convection cooking a go-to process. Apart from the cooking advantages, convection ovens use less heat which in the end lowers your energy bill making it a win-win situation for you.
For more information, contact companies like Ian Boer Refrigeration.
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