Many people are accustomed to traditional ovens, the kinds that have a bottom heating element, a couple of racks for cooking and an upper heating element that is used for broiling. The trouble with this type of radiant heat cooking is that heated air stays relatively motionless so food has to be put into the center of the oven to avoid being over-cooked by the element’s direct heat. One answer to this problem is known as the convection oven. Convection ovens use forced air in order to circulate the oven’s heat evenly around the food. This method helps to prevent cold or hot spots in the food.
Advantages of Convection Oven Cooking
One main advantage of convection oven cooking is that there is more cooking space that is evenly heated. True convection ovens have three separate elements for heating which are on the bottom, top and rear area of the oven. The fan makes the heated air circulate inside the oven so different food can be cooked on lower, top, or middle racks. Cookies can be baked on all three levels and they will come out perfectly without any of them being under or over cooked. This means that users can put more food in the oven which can save on energy costs.
Rule of 25’s
Additionally, there is noticeable improvement in the required cooking time and temperature. The cooking industry has a basic rule when working with convection ovens known as the “rule of 25’s.” This means that convection oven cooking requires a twenty-five percent reduction in temperature compared to regular radiant ovens, and the results will be just the same. A great number of different foods also cook twenty-five percent faster in these ovens, resulting in less time being required to correctly cook the food. This can save homeowners a considerable amount of money on their energy bills over the years.
Another great benefit that convection oven cooking has is that thick cuts of meat will keep most of their juices. The continual circulation of heated air in the oven across food surfaces extracts any excess moisture. This helps to produce the external crust on roasts or steaks that so many people like. Pies and breads also gain from being cooked in convection ovens since the circulating heated air can quickly brown the outside of them but keep the interior layers light or moist. This is often difficult to do when using a standard radiant oven, particularly when cooking bread dough or battered foods.
Convection ovens are not always the best appliance for all kinds of dishes, but they do have some nice advantages over regular radiant ovens. Many foods are usually reheated in them more quickly compared to standard ovens. Also, there is no risk of uneven heating or dehydration which typically happens with microwave cooking. There is a certain amount of learning that the new cooks have to experience before becoming an expert in convection oven cooking. Even so, the professional quality results are well worth the additional time and effort.