Canvassing for convection ovens is interesting because you will find a new approach to baking, cooking and roasting food. Convection appliances are quite different from traditional ovens we are used to. Before buying one from excitement, you should look into its features first and know more about convection cooking. It will be an advantage for you to enter an appliance store armed with more knowledge about something you wish to buy.
Once you start talking to a sales representative at an appliance store, you might get talked into buying an oven before you even know how to use it or what kind of food works best with this type of cooking. These types of cooking appliances are a bit more costly than regular ovens and you should study the pros and cons first before deciding to buy one. Find out if you really need a stand alone appliance.
Find out how convections work with roasting baking and cooking. Convections are known to cook food evenly unlike microwaves and regular ovens. Convections also cook faster. A built in fan in convections facilitates even distribution of heat around the interior and into the food itself. You can have a whole chicken or turkey cooked in half the time, and have cakes baked faster too. Convections are also energy efficient.
Convections produce more heat faster, so you should consider this when setting the temperature and time of cooking. It would be safer to start about seventy-five degrees lower than your usual temperature and gradually raise the temperature by twenty-five degrees if you think you need more heat. You will eventually get the hang of the difference in temperature between standard ovens and convections.
Temperatures also differ when you are at a higher or lower altitude. Sometimes the temperature requirements change due to the type of food you cook. One thing though, you will not have to pre-heat a convection oven because it heats up fairly quickly compared to a traditional oven. This will lead to significant savings on power bills.
When you use convections to bake muffins, cookies and the like, be sure to start on lower temperature. As previously indicated, convections heat up fast and quick cooking cakes and muffins will burn if you are not careful. You will also notice that pastries and pies will come out flakier with moist insides. Pizzas will have crispy crusts without burning the toppings.
Often times, it takes longer to cook or bake with a standard oven. Stand alone cooking appliances can decrease cooking time by a quarter which also results in using that much less electricity. Your roasts will be juicier yet cooked all the way inside. You get better texture and appearance with a convection than with a traditional oven. Practically any kind of food can be cooked, roasted or baked in a stand alone appliance.
These type of ovens are also great tools for reheating meals. Microwaves can dry up food, make vegetables wilt, and make meat stiff and tough. Convections will maintain that newly cooked texture and taste and even keep moisture inside the food. Reheating for convections will result in soft meat, juicy poultry and seafood that will not come out overcooked and dry.
Once you start talking to a sales representative at an appliance store, you might get talked into buying an oven before you even know how to use it or what kind of food works best with this type of cooking. These types of cooking appliances are a bit more costly than regular ovens and you should study the pros and cons first before deciding to buy one. Find out if you really need a stand alone appliance.
Find out how convections work with roasting baking and cooking. Convections are known to cook food evenly unlike microwaves and regular ovens. Convections also cook faster. A built in fan in convections facilitates even distribution of heat around the interior and into the food itself. You can have a whole chicken or turkey cooked in half the time, and have cakes baked faster too. Convections are also energy efficient.
Convections produce more heat faster, so you should consider this when setting the temperature and time of cooking. It would be safer to start about seventy-five degrees lower than your usual temperature and gradually raise the temperature by twenty-five degrees if you think you need more heat. You will eventually get the hang of the difference in temperature between standard ovens and convections.
Temperatures also differ when you are at a higher or lower altitude. Sometimes the temperature requirements change due to the type of food you cook. One thing though, you will not have to pre-heat a convection oven because it heats up fairly quickly compared to a traditional oven. This will lead to significant savings on power bills.
When you use convections to bake muffins, cookies and the like, be sure to start on lower temperature. As previously indicated, convections heat up fast and quick cooking cakes and muffins will burn if you are not careful. You will also notice that pastries and pies will come out flakier with moist insides. Pizzas will have crispy crusts without burning the toppings.
Often times, it takes longer to cook or bake with a standard oven. Stand alone cooking appliances can decrease cooking time by a quarter which also results in using that much less electricity. Your roasts will be juicier yet cooked all the way inside. You get better texture and appearance with a convection than with a traditional oven. Practically any kind of food can be cooked, roasted or baked in a stand alone appliance.
These type of ovens are also great tools for reheating meals. Microwaves can dry up food, make vegetables wilt, and make meat stiff and tough. Convections will maintain that newly cooked texture and taste and even keep moisture inside the food. Reheating for convections will result in soft meat, juicy poultry and seafood that will not come out overcooked and dry.
About the Author:
Rebecca Hollifield is a caterer and freelance writer. For more information on convection ovens, visit www.dacor.com.
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