Most people are familiar with the conventional oven. They use radiant heat, usually dispersed through elements in the upper and lower oven. The problem with radiant heat is your cooking will be uneven due to the heat remaining fairly motionless. Because the elements are at the top and bottom of the oven best results are when the food is placed in the middle of the oven to help eliminate burning due to uneven heat within the oven. This limits your ability to utilize the entire oven for baking.
Convention baking uses forced air that is circulated throughout the entire oven through the use of a fan placed at the back of the oven. This eliminated hot and cold spots within the oven and the end result gives the food more visual appeal, texture, and flavor. This has proven to clearly be the choice of the future for baking.
Due to convection baking using forced air throughout the oven, this also cuts down on the overall cooking time and helps roasted foods stay moist and flavorful. It’s been said that forced air convection baking can reduce your time and energy up to 25% due to cutting the backing time down. You’ll also be able to utilize the entire oven space on any rack because of the even & consistent temperature caused by forced air heating. Check out the Built-in Single Convection Wall Oven from GE.
For those readers that are interested in converting over to a convection backing product, please start by checking out our website. Call our toll free number to speak to one of our specialists who will find you the right product for your personal needs.