Filter
Top Products
CONVECTION COOKING
—
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
hrowne(]-often
in
-
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
~~,@,,j"</J,~:,t<k,
/;7J/##/`7#j;JfflJjJJ~#].,J@flj</#JJ#,J$
suggested
for
regular ovens.
Do
remember that
recipe
L..-=.,— —
r:oooo~oiol!
]oodooooooo
moououoouuoflooucl
!Ooouonooooooo
oooonooo!ooo?;o;:i
\-
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
:lemcnt in the
rear
of the
oven,
The
convection fan
a rotisserie. Using the roasting rack provided, heated
<circulates the heated air evenly, over and
around
the
air will be circulated
over,
under and around the
food
i’o~)d,
Preheating is not necessary with
foods
haling
being
roasted. The heated air seals in juices quickly
lke time of
o~’er
15
minutes.
for
a moist and tender product while, at the same
time. creating a rich golden brown exterior.
regular baking,
the bottom oven element heats
I he
air
in
the
o~en
which then cooks the food.
Convection Roast
Convection Bake
*
Large
tender cuts of meat, uncovered.
● [deal for baked
foods
cooked
on
all
3
shelves.
● Roasting pans with
low
sides
to
allow air movement
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,
Regular Bake
a
lung
time in 1
iqu
id to become tender.
*
Cooking bag
●
Foods
such as
layer
cakes have a more
level
top
●
Foil
tent
crust
when
no{
baked with convection heat.
●
Cover-cd dish
Cookware for Convection Cooking
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
I-econlrncnded
for convection baking.
>.
~L1l.kerled
01.
mat[e-finisheci
pans
w
i]
1
bake
filstcl.
an shiny pans.
- Glass or ceramic pans
cook
more slowly.
Paper and Plastic
Heat-resistont
paper and plastic containers that are
recommended
for
use in regular ovens can be used in
convection ovens. Plastic cookware that is
hea-
resistant to temperatures of
400°F.
can also be used.
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 oven-baked chicken, you should
use a
pan
with
low
sides. Hot
air
cannot circulate
well around food in a pan with high sides.
11