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Description
- Both conventional and convection ovens use air heated by a gas or electric burner. The main difference is that a convection oven has a fan generally at the back of the oven that circulates the heat.
- A convection oven continuously circulates hot air with a fan through the oven cavity. The accelerated effect of the circulating air is one reason for the superior results you get when baking in a convection oven. For example, the butter in a pie crust releases its steam quickly, creating flaky layers.
- Hot air circulating throughout the oven eliminates hot and cold spots for more even baking and cooking.
Tips
- Experiment with your favorite recipes by reducing the oven temperature by 25° F. and adjusting the baking time. Food baked in a convection oven is done about 25% faster than in a conventional oven
- Preheat the oven prior to convection baking as you would also do if using a conventional oven. The oven temperature should reach the correct baking temperature prior to baking.
- Allow at least 1 inch between the pans and also between the edges of the pan and the oven walls. This space is needed so the air is circulated evenly in the oven.
- It is best to keep the oven door closed as much as possible during the baking time so that airflow is maintained.
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