What are the advantages of convection furnaces?

Many of us are familiar with a traditional radiant furnace, which usually has a heating element at the bottom, several cooking stands in the middle and possibly the upper heating element for grilling. The problem with this radiant heat arrangement is that the heated air remains relatively motionless and the food must be placed in the center to prevent direct heat of the elements. One solution to this dilemma is called a convection furnace. The conventional oven uses forced air to circulate the heat evenly around the cooking and avoiding the formation of hot or cold places.

Although the concept of a convective furnace has been popular in European countries for decades, most American homeowners have not had the opportunity to buy one to shop to buy their most and shop to buy so they could buy with more than visual attraction so she could shop. shop, and that,To shop and shop to shop so that she can shop to shop and shop. Forced air convection on the overall chef decreases time and also allows roast foods to maintain greater moisture. When using a standard radiant oven, it is difficult, not if impossible to duplicate the effects of the convection furnace.

One of the advantages that the oven has a more evenly heated cooking space. In the right convection furnace there are three separate heating elements along the upper, lower and rear of cooking. When the fan forces the heated air to circulate, it does not matter whether the food is placed on the upper, middle or lower rack. For example, three separate pans of cookies can be perfectly boiled in a convection furnace, but the heat in the radiant oven cannot penetrate the lower pan sufficiently well so that the other two pans evenly. Multiple food can be placed in a convection furnace without fear of burning lower pan Áneve or half cooked food on the top stand.

There is also a noticeable improvement in both cooking and time temperature. There is a rule in the cooking sector that deals with convection furnaces called "Rule 25s". When using a convection furnace instead of radiant, the cooking temperature can be reduced by 25 degrees with the same end result result. This in itself means essential savings in thermal energy over time. Many foods cook 25% faster in a convection furnace, which also means that less total time is needed to prepare meals.

The nature of convection heating also allows stronger cuts of meat to maintain a large part of their internal moisture. The constant stream of heated air blowing over the surface of the food draws excess moisture, helping to create an outer bark that many consumers prefer in roast foods. Bread and cakes also benefit from a convection furnace because the circulating air quickly brows the outer layer of food but the inner layers of the maintenanceis damp or light. It is difficult to pull out in a traditional radiant oven, especially when it comes to cooking or dough.

The conventional oven is not necessarily the ideal device for all baking or baking needs, but has some advantages over standard vibrant furnaces. Foods may be re -heated in a convection furnace faster than in a conventional oven, without the risk of dehydration or uneven heating, which often occurs in the microwave. When you first learn to cook food in a convection furnace, there is a little curve of learning, but the results of a professional degree are often worth another financial investment.