How do I calculate convection times?
free furnaces differ from conventional furnaces due to the way the heat is scattered throughout the unit. The conventional oven works by ensuring even heat spread throughout the section, allowing all areas of the oven to cook food at a constant temperature. This is achieved by means of fans built into the oven case, which blows hot air over the surface of the food. This technique has led to these types of furnaces known as the fan furnace. By using this uniform scattering method, there are no high or low -temperature areas, as found in conventional furnaces, and as a result the cooking time can be shortened or the overall cooking temperature in the furnace can be reduced, both operations ensuring energy reduction. The convection of hot air is only a small part of the cooking technique used in the conventional oven, with most of the heat distributed by radiation of the oven wall. This means that the food will cook faster or slower depending on its position in the oven. Since the heat at the afterThe use of convective techniques spreads evenly throughout the oven, cooking the food evenly regardless of the position in the oven.
When calculating the convection oven, there is no accurate factor that can be applied because the type of cooked food can change the required time. In general, when considering shortening the convection oven, the decrease in the conventional cooking time of the furnace will provide a good indication of the timing required for the convection oven by 25 percent. Similarly, when you are trying to reduce the temperature when using the convection furnace, a 25 % reduction in the specified temperature will provide the blood -intended oven indication.
The use of a shortening of the convection furnace and temperatures compared to conventional furnaces is usually best considered to be a combination of two reduction factors. This means that shortening both conventional cooking time in the oven and temperature in order to determine new convection times and temperatures and temperaturesy provides the best overall results. When reducing temperature and time, the 25 percent factor will still be paid, but as an overall adjustment. As an example, when a convective oven shortening by 10 percent, cooking temperature should be reduced by 15 percent.