Advantages of a Convection Oven

Convection cooking also produces tender baked fish; juicy, crisp-skinned poultry; and delicious pastries and desserts of all types. In fact, any dish you would normally bake in a standard gas or electric oven can be cooked satisfactorily in a convection oven, but roasting and baking are its strong points.

Convection cooking's energy-saving advantages include reduced cooking time by as much as 25 percent and lower oven temperatures.

Palate-pleasing advantages:

• Roasted meats perfectly browned on all sides

• Even-textured breads with golden crusts

• Soufflés puffed higher than you thought possible

Convection Oven advantages:

• You do not have to baste meat or poultry; juices are sealed in.

• Delicate foods do not get overly dry.

• For roasting and some baking, you do not have to preheat the oven.

• You can fill the oven racks to capacity without affecting cooking time - just leave a little airspace between pans, and between pans and oven sides.

• No special bakeware is required.

• You can set bread dough in the oven to rise.

• Puff pastries, soufflés, and foods with leavening agents (yeast, beaten egg whites, baking powder) rise higher because the temperature is constant.

Heated air is driven by a fan under and around foods for fast, even cooking and browning. The convection method speeds baking, roasting and broiling. Moreover, your oven is suitable for multilevel baking because of a circular heating element surrounding the fan. The fan distributes the heat from the rear, allowing even browning of large quantities of food being baked at the same time.