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14
OVEN USE
COOKING WITH THE CONVECTION OVEN
In a conventional oven, the heat sources cycle on and o 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
inecient 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 nest 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, soués and cream pus rise higher than in a
conventional oven. Meats stay juicy and tender while the outside is avourful 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 avors 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 pus, soués 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 avor 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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