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.