Going to the store for a new oven is a serious event. Sales consultants will praise the equipment in every possible way and talk about various functions, the names of which are not always clear. For example, the seller may mention such an oven feature as convection. What is this function and why is it needed? Read about it below.
The essence of convection
According to the translation from Latin, convection is “transfer”. Transferring what? In short, we are talking about the movement of heat in the oven, namely the mixing of warm and cold air. As a result, the temperature in the entire oven will be the same. Older ovens did not have convection, and in order to save the dish from burning, it first had to be cooked at the bottom of the stove, and then moved higher.
In new ovens with convection, such actions are unnecessary - the temperature will be evenly distributed and your cake will be baked from the inside and acquire a beautiful blush. You don't have to worry about burning. Manipulating the rearrangement of dishes in old ovens took precious time and effort, and also made it possible to cook fewer goodies. Forget about it when cooking with models equipped with a convection function. You will cook more dishes in the same time and save energy at the same time.
Application of convection mode
Thanks to the convection mode, you will successfully bake branded pies, delicious pies and large pieces of meat. By means of small heating with convection it is possible to defrost vegetables and meat products.
Note! The convection function allows you to dry herbs, citrus peels and crackers.
The convection mode can be turned on as needed. Here are the cases in which it may be needed:
- to create a crispy crust;
- to get rid of excess juice from the dish;
- for full and deep roasting of a massive pie and carcass of a turkey or chicken.
Varieties of convectors
Usually in electric ovens, convection is carried out by an elementary fan, which simply drives the air inside. Models equipped with a fan with a heating circuit are considered more efficient. Miele brand units have wet convection. This function is useful because when it is activated, the air in the oven is saturated with steam. Thanks to this, the food does not dry out, and the dough rises much better. In general, steamed foods are much healthier than fried foods. The creators of the Neff brand took care of equipping their ovens with powerful fans.
Due to the rapid heating, the top layer of the food becomes dry in a short time, which prevents the juices from evaporating. The listed features were available only to electric ovens - gas stoves did not have a built-in function for moving warm air. But the developers of Electrolux made a breakthrough - they released a gas stove with forced convection. While we are talking about a free-standing gas stove, but who knows, maybe over time the manufacturer will again surprise with a new development. Now, when sellers in stores talk about convection in the oven, you will clearly understand what is at stake.
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