If you are shopping around for convection ovens, you will discover that they are quite different from regular ovens that we grew up with. Before jumping in and buying a new nice looking cooking appliance, you should find out what convection cooking is really about. It would be best to be armed with knowledge about certain products before you walk into a showroom and talk to a salesman.
Once you start talking to a sales representative at an appliance store, you might get talked into buying an oven before you even know how to use it or what kind of food works best with this type of cooking. These types of cooking appliances are a bit more costly than regular ovens and you should study the pros and cons first before deciding to buy one. Find out if you really need a stand alone appliance.
Find out how convections work with roasting baking and cooking. Convections are known to cook food evenly unlike microwaves and regular ovens. Convections also cook faster. A built in fan in convections facilitates even distribution of heat around the interior and into the food itself. You can have a whole chicken or turkey cooked in half the time, and have cakes baked faster too. Convections are also energy efficient.
Convections produce more heat faster, so you should consider this when setting the temperature and time of cooking. It would be safer to start about seventy-five degrees lower than your usual temperature and gradually raise the temperature by twenty-five degrees if you think you need more heat. You will eventually get the hang of the difference in temperature between standard ovens and convections.
Sometimes the temperature requirements change depending on your altitude and type of food you are cooking. Convections also do not need to be pre-heated as with standard ovens because convections will get pretty hot quickly. This method also saves on energy because you will not need to pre-heat your appliance for several minutes before cooking.
If you typically use an oven to bake cookies and cakes, you have to decrease baking temperature by 25 to 75 degrees to prevent your food from burning. As previously mentioned start baking at 75 degrees lower than usual and adjust the heat if necessary. Pies and pastries come out better with this type of appliance baking with crusts more flaky and fillings more moist.
It takes a long time to cook, roast or bake with a standard oven. Convections can cut cooking time by 25% which also converts to using 25% less energy and lower energy payments. Food taste better and have better texture cooked in a convection oven. Roasts will brown faster while keep the insides tender. You can cook anything in a cooking appliance such as poultry, seafood, fish, and meat.
Another benefit to convection ovens is better results with reheating food. With microwaves, you can end up with rubbery meat, dry poultry and food that is cold inside but burnt outside. Reheating cooked dishes on convections will give you food that looks, tastes and feels like it was just cooked.
Once you start talking to a sales representative at an appliance store, you might get talked into buying an oven before you even know how to use it or what kind of food works best with this type of cooking. These types of cooking appliances are a bit more costly than regular ovens and you should study the pros and cons first before deciding to buy one. Find out if you really need a stand alone appliance.
Find out how convections work with roasting baking and cooking. Convections are known to cook food evenly unlike microwaves and regular ovens. Convections also cook faster. A built in fan in convections facilitates even distribution of heat around the interior and into the food itself. You can have a whole chicken or turkey cooked in half the time, and have cakes baked faster too. Convections are also energy efficient.
Convections produce more heat faster, so you should consider this when setting the temperature and time of cooking. It would be safer to start about seventy-five degrees lower than your usual temperature and gradually raise the temperature by twenty-five degrees if you think you need more heat. You will eventually get the hang of the difference in temperature between standard ovens and convections.
Sometimes the temperature requirements change depending on your altitude and type of food you are cooking. Convections also do not need to be pre-heated as with standard ovens because convections will get pretty hot quickly. This method also saves on energy because you will not need to pre-heat your appliance for several minutes before cooking.
If you typically use an oven to bake cookies and cakes, you have to decrease baking temperature by 25 to 75 degrees to prevent your food from burning. As previously mentioned start baking at 75 degrees lower than usual and adjust the heat if necessary. Pies and pastries come out better with this type of appliance baking with crusts more flaky and fillings more moist.
It takes a long time to cook, roast or bake with a standard oven. Convections can cut cooking time by 25% which also converts to using 25% less energy and lower energy payments. Food taste better and have better texture cooked in a convection oven. Roasts will brown faster while keep the insides tender. You can cook anything in a cooking appliance such as poultry, seafood, fish, and meat.
Another benefit to convection ovens is better results with reheating food. With microwaves, you can end up with rubbery meat, dry poultry and food that is cold inside but burnt outside. Reheating cooked dishes on convections will give you food that looks, tastes and feels like it was just cooked.
About the Author:
Rebecca Hollifield is a caterer and freelance writer. For more information on convection ovens, visit www.dacor.com.
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