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EN
15
8 - Cooking with the Convection Oven
In a conventional oven, the heat sources cycle on and off to
maintain an average temperature in the oven cavity.
As the temperature gradually rises and falls, gentle air currents
are produced within the oven. This natural convection tends
to be inefficient because the currents are irregular and slow.
In this convection system, the heat is “conveyed” by a fan that
provides continuous circulation of the hot air. This European
Convection system provides state-of-the-art engineering and
advanced design to create the finest convection oven. In
standard convection ovens, a fan simply circulates the hot air
around the food.
The system is characterized by the combination of an additional
heating element located around the convection fan and the
venting panel that distributes heated air in three dimensions:
along the sides, the top and the full depth of the oven cavity.
This European Convection system aids in maintaining a more
even oven temperature throughout the oven cavity.
The circulating air aids in speeding up the baking process
and cooks the food more evenly. By controlling the movement
of heated air, convection cooking produces evenly browned
foods that are crispy on the outside yet moist inside. Convection
cooking works best for breads and pastries as well as meats
and poultry. Air-leavened foods like angel food cakes, soufflés
and cream puffs rise higher than in a conventional oven.
Meats stay juicy and tender while the outside is flavourful and
crisp.
By using European Convection, foods can be cooked at a
lower temperature and cooking times can be shorter.
When using this mode, the standard oven temperature should
be lowered by 25 °F (15 °C).
Foods requiring less cooking time should be checked slightly
earlier than normal. For best results, foods should be cooked
uncovered, in low-sided pans to take advantage of the forced
air circulation. When using the Convection Roast mode, the
standard oven temperature does not need to be reduced.
Advantages of Convection Cooking
• Even baking, browning and crisping are achieved.
• During roasting, juices and flavors are sealed in while the
exterior is crisp.
• Yeast breads are lighter, more evenly textured, more golden
and crustier.
• Air-leavened foods such as cream puffs, soufflés and
meringues are higher and lighter.
• Baking on multiple racks at the same time is possible with
even results.
• Multiple-rack baking saves time.
• Prepare whole meals at once with no flavor transfer.
• Dehydrates herbs, fruits and vegetables.
• Requires no specialized bake ware.
• Saves time and energy.
• Convection broiling allows for extraordinary grilling with
thicker cuts of food.
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