Convection
Baking and
Roasting | ._ich Method Works Best for |
In a convection oven, | Baking |
a fan circulates hot air evenly over, under and around the food. As e result, foods are
evenly cooked and browned - often in
shorter cooking times
at lower tempera- tures and with the
flexibility of using more racks at one
time.
•Convection baking is good for Jargequantities of baked foods such as cookies, biscuits, muffins, brownies, cupcakes, sweet rolls and bread.
•Foods such as layer cakes or quick breads have a
more even top when baked with the regular con- ventional baking method.
Roasting
•Convection roasting, in most cases, takes less time and is good for large tender cuts of meat.
Use uncovered roasting pans with low sides. Meats are generally dark brown on the outside and tender and juicy inside,
•Less tender cuts of meat are best roasted with
the regular conventional method. The regular conventional method is also best when an oven
cooking bag or covered dish is required.
