Differences between convection and regular baking in your oven
Have you ever used convection baking in an oven? If not, now is the time to start using it. Convection baking in the oven cooks certain foods faster and produces much better results, such as juicier meats. So let’s take a look at the difference between convection baking and regular baking.
A regular oven does not use a fan and does not circulate hot air, which can lead to hot and cool spots. If your oven is cooking using the convection bake mode, the air in the oven is circulated by a fan, which eliminates hot spots and cooks food much faster. Convection baking in the oven is best used for roasting meats, vegetables, pies, etc.
Convection baked goods are great for quick and juicy meats, of course, but they’re not as good for dishes like bread and cakes. As the fan circulates air, a small draft is created inside the oven, which will distort the baked goods.
When cooking in convection baking mode, it is recommended to follow a few simple rules:
- Make sure you lower the recommended temperature by 25 degrees Fahrenheit.
- Convection ovens use heat more efficiently and your food will cook much faster than the recipe says. Need to check the readiness of your food often.
- Make sure there is enough space in the oven for proper air circulation.
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