Why cook with a convection oven? Convection ovens circulate hot air throughout the oven to cook more evenly, at a lower temperature, with delicious results! You can cook just about anything in a convection oven, resulting in perfectly cooked cookies, turkeys and crisp pastries. The main reason for this is the way a convection oven works. They have a fan that continuously circulates air throughout the oven, thus transferring the heat more quickly and evenly.
Overall, food cooked in a convection oven is usually done about 25% faster than it is in a conventional oven. Consider baking 3 racks of cookies in a standard oven. The bottom rack will cook fastest because it is closest to the heating elements, the top rack as well, because heat rises, but the middle rack will cook slower. In a convection oven, all three racks would cook at the same rate, and you would run a more efficient kitchen!
Remember, not all convection ovens are created equal. The best, most efficient ovens blow heated air into the oven cavity. They will have a third heating element located near the fan so that it blows heated air. Convection ovens without this third element will generally cook less evenly. Countertop convection ovens are commonly built without the third element, so if you are looking to get the true benefit of a convection oven, you are better off upgrading your range or purchasing a full size convection oven. Gas ovens are also generally built without the third element as well.
What should you cook in a convection oven?
Almost anything! Some suggestions:
- Baked goods – the butter produces steam and loses moisture faster, becoming flakier and crispier
- Poultry – fat renders quickly and produces a well-browned skin while sealing the juices in
- Red Meat – browns quickly, seals in juices
ShortOrder offers a broad array of convection ovens for you. Choose from the basic, stand-alone convection oven or a range with a convection oven base — you’re sure to find the restaurant equipment you need at the best price.