Suitable for use in restaurants, canteens, bakeries, and others, the Convection Oven includes all the features you would expect from a commercial convection oven and is ideal for cooking chicken, pastries, bread, pizza, and confectionery. The oven is easily programmable and features a water injection mode when steam or moisture is required in your recipe.
Product Advantages
It cooks food evenly.
Conventional ovens can have hot spots or areas in the oven that heat faster and higher than other areas. This can result in unevenly cooked food, where one side cooks faster than the other. The circulating air of a convection oven keeps the temperature even throughout cooking, which is especially helpful when roasting a whole turkey or toasting nuts.
It cooks food faster.
Food cooks about 25 percent faster in a convection oven because the hot air blowing directly onto the food speeds up chemical reactions within the oven.
It’s better at browning.
If you’re after a crispy or crunchy texture, reach for the convection setting. Conventional ovens are prone to humidity because of a lack of ventilation. Convection ovens, however, produce dry air that caramelizes sugars during roasting.
It’s more energy efficient.
Faster cooking times mean you’re using less energy. Theoretically, using the convection setting can save you money and help the environment.
Tips for Baking with the Convection Oven
1. Lower the temperature by 25°F.
Because heating and cooking are so efficient in a convection oven, you usually don’t need quite as high a temperature to get the same results. A good rule of thumb is to set the oven to about 25°F below the recommended temperature of your recipe.
2. Check food frequently toward the end of cooking.
Also thanks to all this efficiency, your foods will usually cook a little more quickly than usual. Check on your food halfway through the recommended cooking time to gauge how quickly cooking seems to be coming along, and then check more frequently near the end of cooking. Go by how your food looks and smells to tell when it’s done, rather than by the timer. As you get used to baking with the convection setting, you’ll get a better feel for how quickly certain things cook and can feel more confident predicting the timing.
3. Don’t crowd the oven.
Because convection relies on air being able to circulate, be careful of overcrowding the oven and blocking the flow of air. The food will still cook, but the cooking will be less efficient and you’ll lose the advantage of the convection setting. It’s fine to bake on multiple racks, but try not to fill the racks wall-to-wall.
