Convection ovens apply heated air for cooking and processing food by warming up the air in the oven. The air rises and it warms the cool air that flows in. A convection oven also has a fan responsible for distributing hot air in the entire chamber. Most models have 3 cooking trays and are commonly used for heating, grilling, dry frying, and even baking.
How heating occurs
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Depending on the model, heating starts from the rear or lowest of the chamber. Heating allows the constant flow of hot air for more even cooking. Heat is also capable of penetrating the food best compared to accepted ovens for faster cooking.
quarterly convection oven
This type produces heat from a lowest heating element. It solely relies on convection fans for distributing hot air in the accommodation and it also has fewer heat settings and a small capacity.
True convection oven
This type has an extra heating element surrounding the rear fan. It utilizes the lowest element to help in the distribution of hot air within the accommodation but it cannot furnish heat by itself. True convection ovens can also cook large capacities but they require more power, which makes them more high-priced to operate.
choosing your convection oven
Convection ovens should be checked for their controls, materials, construction, and visibility of the food. Pick an oven with a door notice window so you can monitor the cooking of the food without opening it. Make sure it has interior lights for a best view or for further heating to speed up the cooking.
For faster heating and easy clean-up, the convection oven should have a pottery enamel cavity. Pick one with an insulated door handle. It should also have power levels and preset climatic characteristic for different food types. A basic one should have at least low, medium, and high heat settings, while others have programmed cycles for dry fry, baking, and other processes.
Convection Ovens - The Most Versatile Ovens for Processing Food
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