What's the difference between traditional and convection ovens? - how convection works in refrigerator
I know that cooks convection are usually faster, but I tried to make a roast last night in this part of my convection oven, and waaaay more than I should. Am I doing something wrong? What is convection, and how I can make temporary and used for cooking?
Sunday, January 31, 2010
How Convection Works In Refrigerator What's The Difference Between Traditional And Convection Ovens?
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6 comments:
Convection ovens circulate can carefully create a uniform temperature with internal fans to hot air. The food is cooked faster, cooler and with better results. Fans of all that the temperature even reached the top and bottom of the food and food at all levels of the rack.
As the warm air to transfer heat more efficiently into the pots and exposed surfaces of food, food have less time to cook. Most recipes can be cooked by the time 25% shorter.
Most ovens come with an instruction manual that gives you a conversion chart for conventional ovens and convection (eg if you is usually a roast in the oven at 380 may be engaged 350 into a furnace) convection.
I use mine all the time especially in the warmer months when the heat is generally not used bercause oven. It took some time to adjust, but now my oven is almost never used.
Here is a link that can help.
Do not give up you can really find happiness with her convection oven.
I have a Viking convection oven. The heat is leveled fan convection oven and also speeds up the cooking for the same reason. With roasts, a thermometer usually used anyway, so keeping the oven temperature and generally the same cooking time is shorter. With baked goods, I use only speed up when I think of the blackout at the end of cooking.
Choose a probe thermometer and do not worry about adjusting the timing.
Convection am familiar with the ads. The difference between traditional and convection, it is a fan in a convection oven that circulates the heat in the cooking time is faster. You do not know what happened to her. Something is not configured?
As always adapted, usually in a commercial convection oven temperature down to a regular oven temperature 50F.
Maybe you can make your manual, that the furnace was justified. Sorry, I can not imagine what would have lasted longer.
Read the manual. In general, because the flow of air into the fan convection oven, the heat evenly and cook food faster than conventional ovens. It should be faster for 20 percent cook properly. My Viking professional kitchen this way and not used for products from Pro-Ayuda de cuisine did the same.
Read the manual. In general, because the flow of air into the fan convection oven, the heat evenly and cook food faster than conventional ovens. It should be faster for 20 percent cook properly. My Viking professional kitchen this way and not used for products from Pro-Ayuda de cuisine did the same.
Convection ovens have a fan to distribute warm air into the furnace.
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