When you’re in the kitchen and cooking up a delicious meal for your family, you want to make sure that it’s cooked evenly. You reach for an oven with convection because of its ability to cook food more quickly than other types of ovens. But what does this mean? What are you really getting when you purchase an oven with convection technology? Let’s take a look at the ins and outs of using one!
Convection is not just one type of heating element but rather all different types including traditional electric coils, infrared heat, or microwaves. All these methods work together to circulate the hot air inside your oven so that every nook and cranny of your food is being heated evenly. This means that no matter what you’re cooking, from a huge turkey for Thanksgiving to individual muffins, you’ll be able to cook it up just the way you want.
Enjoy cooked meals from start to finish without any complications.
Below are a few details to keep in mind:
- To better cook your food, you can either lower the oven’s temperature or shorten the cooking time (or a bit of both). The simplest method is to set the oven 25-50 degrees below what it says in the recipe. So if for example 400 F was called out in this scenario, one could go with 375 or 350F instead and still end up with delicious results! But watch out–some convection ovens make adjustments on their own so that they reach these desired temperatures without having to be manually manipulated. Depending on the model type and manual instruction details. Some may need an additional adjustment than others based solely on which settings designated by the machine manufacturer at the point of production.
- Ovens with convection typically have fans inside them which work to circulate the hot air around so there’s less need for opening and closing your oven door multiple times. Not only does this save time but also makes sure that heat doesn’t escape outside of your kitchen while you’re trying to get dinner ready.
3. Convection ovens are known for their strong airflow that allows you to cook faster with excellent results, but where is the air coming from and what should I do about it? A convection fan blows in front of your food so heat can move all around. If this is happening behind a pan, most likely not much will happen because the warm air doesn’t have any escape routes. To get optimal flow throughout your whole dish or casserole use pans with low sides-to be on top of things try using parchment paper instead!
If you are planning on making delicate foods that start as batter and set while cooking, don’t use the fan. When using a convection oven these types of food will cook faster than normal so they become more likely to be lopsided with all this air blowing around them.
In a world where energy is at an all-time high, saving it has never been more important. Convection ovens have become increasingly popular over the past few years for their ability to save up to 20% of the energy used when cooking food by heating from below and above simultaneously rather than having different electrical coils or gas burners do all the work separately as they would on an old-fashioned electric coil or gas oven. So if you’re looking for ways to cut down your carbon footprint without sacrificing quality in your kitchen, consider buying a convection oven this season.