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COWECTION
COO~NG
What is Convection?
In a convection
Because food is heated faster in a convection
oven, a fan circulates
oven when using the convection modes, many types
hot air over, under and
of food can be cooked at lower temperatures than
around the food. This those suggested for regular ovens. Do remember
circulating hot air is
that recipe books often give times and temperatures
evenly distributed for cooking in regular ovens. Convection ovens make
throughout the oven it possible to reduce the temperature by
25°F.
For
cavity. As a result,
more information on adapting recipes, see the
foods are evenly
cooke
Convection Cookbook.
and browned— often
The convection oven fan shuts off when the oven door
in less time with
convection heat.
is opened. DO NOT leave the door open for long
periods of time while using Convection Bake or you
may shorten the life of the convection heating element.
When should you use Convection Bake or Convection Roast?
To help you understand the difference between
convection bake and roast and traditional bake and
roast, here are some general guidelines.
In convection bake, heat comes from the heating
element in the rear of the oven. The convection fan
circulates the heated air evenly, over and around the
food. Preheating is not necessary with foods having
a bake time of over 15 minutes.
In regular or traditional baking, the bottom
heating element heats the air in the oven which then
cooks the food.
Convection Bake
● Ideal for evenly browned baked foods cooked
on all 3 shelves.
● Good for large quantities of baked foods.
● Good results with cookies, biscuits, muffins,
brownies, cupcakes, cream puffs, sweet rolls, angel
food cake and bread.
Traditional Bake
● Foods such as layer cakes have a more level top
crust when not baked with convection heat.
In convection roast, heat comes from the top
heating element. The convection fan circulates the
heated air evenly over and around the food. Meat
and poultry are browned an all sides as if they were
cooked on a rotisserie. Using the roasting rack
provided, heated air will be circulated over, under and
around the food being roasted. The heated air seals in
juices quickly for a moist and tender product while, at
the same time, creating a rich golden brown exterior.
Convection Roast
● Large tender cuts of meat, uncovered.
● Roasting pans with low sides to allow air movement
around food.
fiaditional
Roast
● Less tender cuts of meat because these need to cook
a long time in liquid to become tender.
● Cooking bag
● Foil tent
● Covered dish
Cookware for Convection Cooking
Before using your convection oven, check to see
if your cookware leaves room for air circulation in
the oven. If you are baking with several pans, leave
space between them. Also, be sure the pans do not
touch 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 fastest and are
recommended for convection baking.
● Darkened or matte-finished pans will bake faster
than shiny pans.
● Glass or ceramic pans cook more slowly.
Paper and Plastic
Heat-resistant paper and plastic containers that are
recommended for use in regular ovens can be used in
convection ovens. Plastic cookware that is
heat-
resistant to temperatures of
400°F.
can also be used.
When baking cookies, you 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.
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