Convection Oven Cookbook: Guidebook to all Delicious & Easy Quality Recipes for Your Convection Oven - E-book - ePub

A great way to describe this comes from Fine Cooking: "To help understand this, consider wind chill: When cold air blows against you on a blustery winter day, you feelcolder more quickly than you do on a windless day of the same temperature." The sameapplies with heat and convection cooking! Turn on the setting and the fan and exhaustkick into gearFirst, a few basic mechanics: A conventional oven uses radiant heat that emanates fromthe top and/or bottom surfaces.
The result is usually an oven with hot and cold spots. What makes a convection oven stand apart is the internal fan that circulates hot air, creating an evenly heated environment for the food. The most obvious advantage tohaving a steady supply of heat surrounding and penetrating the food is that all yourmeat, produce, and baked goods will cook faster and brown more evenly. Experts and manufacturers recommend adjusting any recipe in two ways: either bylowering the oven's temperature by about 25 degrees or by shortening the cooking timeby roughly a quarter.
Follow the tips below and carefully monitor your first fewattempts for browning, texture, and doneness. It may help to record the results-throughtrial and error, you will quickly get a sense of how your convection oven cooks andwhat further adjustmentsScroll up, Click on "Buy Now with 1-Click", and Get Your Copy!