Step 4: Preheat Preheat your oven to the adjusted temperature. An added bonus — convection ovens preheat quickly. Step 5: Cook, Roast or Bake Set your timer for the adjusted time and place your dishes on the oven racks for consistent heat and even cooking. Use the convection roast setting for a brown, crispy outer layer on meats. Tips for cooking with a convection oven Looking to take your convection cooking skills to the next level? Convection cooking dos: Do adjust recipe times and temperatures for the best results Do use cookware and bakeware with lower sides to enhance air circulation Do use your convection roast setting for roasting, browning and crisping.
See the difference between conventional and convection ovens Learn more about conventional and convection ovens to help choose which style is right for your family. More cooking tips and tricks. Ranges: gas vs. Read More. What is Sabbath mode on a stove?
Appliance IQ. Want more answers to your kitchen and laundry questions? Browse All Articles. Was this article helpful? Pass it on. Item added to the compare list, you can find it at the end of this page. Comparing 0 Items. Model: Color: Quantity: Subscribe to Receive :. Proceed to Cart Continue Shopping. Learn More. X Recommendations. I tested my own rather old gas oven, and found that when the oven was preheated to F, the top rack was at a toasty F, while the bottom rack was at a much cooler F.
That's enough to make a huge difference in how quickly and how well things cook. See the example below, cooked in a Frigidare electric range by our intrepid reviewer Brian Bennett. Biscuits baked on the bottom rack right were underdone compared with those on the top rack left. The top tray of biscuits on the left looks nicely browned, but the bottom tray isn't cooked properly.
If you were making a lot of biscuits, you would need to either just use one tray, or try and keep track of the different cooking times for top and bottom trays. That's not very efficient either way. So how do you make an oven more efficient? You get things moving. Convection ovens add a fan that circulates the air sort of like an air fryer inside the oven, pulling air out from one area usually at the rear and pushing it back into the oven, usually at the top of the cooking space.
This circulation creates a more even temperature throughout the space, and also brings more hot air into contact with the food, which means quicker cooking. For example, look at these biscuits cooked in a high-end Dacor convection oven by Ry Crist: both trays of biscuits are cooked to the same golden-brown color. Some high-end ovens also add an extra heating element alongside the fan so that the air is heated as it circulates.
This technique is often called true convection, European convection or sometimes third-element convection. But few people actually question the ins and outs of an oven, by that we mean the inner electrical functions which transforms raw or partially cooked food in to hot, ready-to-eat food for the table.
These types of ovens can come as fan-assisted or as standard electric ovens. Fan-assisted ovens cook food a lot quicker than standard electric ovens as the fan distributes the heat evenly around the oven. This decreases the necessary overall cooking time for any type of food. An electric oven uses two sets of large coil wires which heat up when electricity is sent in to them. To get the oven started you must first plug it in to an electricity source, then set the temperature and cooking time using the mechanical dial or electronic control.
The dial on the oven controls an internal thermostat. When you turn it to set the temperature, a copper wire that leads to the cooking area is alerted to the temperature which you have set.
This notifies the bottom coil of wires which also regulates the internal temperature of the oven by sending signals to the thermostat to turn on and off, based on the internal temperature of the oven. The bottom coil of wires is normally used for baking as it functions differently from the top coils of wires.
The top heating coil is called a broiler. This is designed to cook food from top to bottom. Unlike the bottom set of coils, it does not have a temperature control and will heat up to the highest temperature until it is manually switched off.
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