CONVECTION COOKING
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iat is Convection?
In a convection oven, a fan circulates hot air over. under tind around the food, This circulating hot air is evenly distributed throughout the oven cality. As a result, foods tire evenly cooked and
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Because food is heated faster in a convection oven when using the convection modes. many types of food can be cooked at tower temperatures than those suggested for regular ovens. Do remember that recipe books often give times and temperatures for cooking in regular ovens. Convection ovens make it possible to reduce the temperature by 25°F. For more information on adapting recipes, see the Convection Cookbook.
CAUTION: The convection oven fan shuts off when the oven door is opened, DO NOT leave the door open for long periods of time while using convection cooking or yoLI may shorten the life of the convection heating element.
IVhen should you use Convection Bake or Convection Roast?
‘!”() h~tp YOU Ull~{~l.s(:ln~ the difference between | In collection roast, heat comes from the top oven | |
~(~n~cct ion bake and roast and traditional bake and | element. The convection fan circulates the heated air | |
]“oast, hcl”e arc some genera] gLI idel ines. | evenly over and around the food. Meat and poultry | |
In convection bake, heat comes from the beating | are browned on all sides as if they were cooked on | |
a rotisserie. Using the roasting rack provided, heated | ||
:lemcnt in the rear of the oven, The convection fan | ||
air will be circulated over, under and around the food | ||
<circulates the heated air evenly, over and around the | ||
being roasted. The heated air seals in juices quickly | ||
i’o~)d, Preheating is not necessary with foods haling | ||
for a moist and tender product while, at the same | ||
lke time of o~’er 15 minutes. | ||
time. creating a rich golden brown exterior. | ||
regular baking, the bottom oven element heats | ||
Convection Roast | ||
I he air in the o~en which then cooks the food. | ||
* Large tender cuts of meat, uncovered. | ||
Convection Bake | ||
● Roasting pans with low sides to allow air movement | ||
● [deal for baked foods cooked on all 3 shelves. | ||
around i’()()d. | ||
6 Good for large quantities of baked foods, | ||
Regular Roast | ||
* C;OOC1 results with cookies, biscuits. brownies, | ||
* Less tender cuts of meat because these need to cook | ||
cream puffs, sweet rolls, angel food cake and bread, | ||
a lung time in 1 iqu id to become tender. | ||
Regular Bake | ||
* Cooking bag | ||
● Foods such as layer cakes have a more level top | ||
● Foil tent | ||
crust when no{ baked with convection heat. | ||
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Cookware for Convection Cooking |
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Before using yoLIr convection oven, check to see if’ your cookware teaves room for air circulation in the o’Jen. If yOLI are baking with several pans, leave sp~ce between them. Also. be sure the pans do not toL!ch each other or the walls of the oven.
Metal and Glass
Any type of cookware will work in your convection oven. However, metal pans heat the ftistest and arc
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1 bake filstcl. an shiny pans.
- Glass or ceramic pans cook more slowly.
Paper and Plastic
When baking cookies, yOLI will get the best results if you use a flat cookie sheet instead of a pan with low sides.
For recipes like
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