Convection Oven

A convection oven, also called a turbo oven or a fan over, is a bit different from a standard oven. A convection oven circulates the hot air inside by with a fan, which means that it warms food up more quickly than a standard oven. The moving hot air circulates over the food and removes the layer of air around it. Normally, this layer of air insulates the food, keeping it from cooking as quickly. All standard ovens do naturally move air within them like a convection oven but a convection oven moves air much more quickly and forcefully than standard ovens. Also, the heat waves in standard ovens don’t always blow over the food with the same intensity, so the food cooks differently depending on where it is placed in the oven. Because of its ability to cook food very evenly and quickly, convection ovens are often used in restaurants.

Early convection ovens had problems with the fans overheating, but the modern convection oven places the fan motor in a separate compartment. This compartment is kept cooler than the actual heated oven section so that the fan motor doesn’t overheat. This also makes it easier to do maintenance on the fan motor or to completely replace it since you won’t have to open up the entire oven to get to the motor.

There are many benefits to owning and using a convection oven. The first is that it can cook food more quickly. The second is that, by moving hot air around the food, it can actually cook food at a lower temperature. In fact, a convection oven will generally operate at a temperature around 30 degrees Celsius less than a standard oven. Of course, this temperature will vary somewhat, especially if you’re cooking a lot of food at once, or are restricting the airflow with a large pan, but a convection oven will still operate a slightly lower temperature. The convection oven does this by removing that layer of insulating air around the food, so the oven doesn’t have to be hotter to compensate for this insulating layer. The circulating air also makes food cook at the same rate, eliminating any hot spots and cooking the food much more evenly.

Some convection ovens can also do what is known as proofing. Proofing is a baking technique that is used to make yeast and other baked goods in which the yeast must leaven the dough. Convection ovens can often do this by using the fan, although the oven is generally set to a lower temperature. If you have a double convection oven, generally only one of the ovens will have this option.

The concept of the convection oven has been applied to the microwave as well. A convection microwave combines the fast cooking time of a microwave with the ability to brown food just like a convection oven. This is perfect for those who don’t quite like the taste of a normal microwave meal but still need the convenience of a quickly cooked dinner.

If you do a lot of cooking in the oven, a convection oven may be something you’d like to look in to. With its faster cooking time and lower temperature setting, it can be ideal for those who bake often. A convection oven is also a good choice for a small or poorly ventilated kitchen since it operates at a lower temperature. This can help keep the kitchen a little bit cooler, especially in the warmer months. While they do sometimes cost more than standard ovens, a convection oven can be a great investment for those who bake or otherwise cook a lot of things in the oven.

This Convection Oven Review is Written/Updated on May 11th, 2009 and filed under Kitchen Appliances. Both comments and pings are currently closed.

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