Convection cooking is cooking by circulating hot air around food. Convection ovens cook and brown food more quickly, and at a lower temperature, than conventional ovens. To save meal preparation time, a convection oven is the answer! Plus, convection ovens can save energy.
It was not until the 1960's that consumers started seeing convection ovens for sale. Many wondered, "What are these?" and "How do they work?" Today convection ovens can be gas or electric. They can be full-size, half-size, or part of a conventional bake oven unit.
Convection Oven Settings
Bake- the heat comes from a unit that circles the fan in the back of the oven.
Roast- the heat from the top and bottom of the oven.
Broil- some ovens do not include this feature, but convection broiling is interchangeable with convection roast.
|Tips for cooking with a Convection Oven|
It is great to know that almost any appetizer that can be cooked on a barbeque grill can be placed in a convection oven for roasting. One can do "slow roasting," for larger cuts of meat, or "hot roasting" for smaller cuts of meat such as chops and steaks. If wanting to save time, place vegetables inside the convection oven at the same time. Adjust the cooking time for your meat.
To understand convection cooking read the manufacturer's manual. There are three settings that can be found when selecting your convection oven. Other buying recommendations are to check to oven's doors carefully and consider the size needed for your cooking needs.
Cooking with a convection oven will be an adventure for most cooks. But you will not be disappointed with its added flexibility to warm, cook, bake, and roast foods.
Article by: St. Louis Public Library staff