Do I need to use convection when baking?

Convection in this case means the mode of forced circulation of air in the oven. In the closed space of the oven, blowing creates a real whirl from hot air. This vortex evenly warms the product from all sides. Bottom does not burn anything anymore, the top is covered with a beautiful roasted crust.

Finished products will be ruddy and golden. If in the oven there is a “convection” mode. it is best to bake patters on this mode. If not, then 85% of the baking time “bottom” and 15% “top”. In the oven on one man, you can simultaneously prepare patties with sweet and salty fillings.

Low-temperature modes

Today, even in simple ovens there are modes 40, 50, 60, 80 degrees, and this is a great opportunity to use this device not only for baking and baking. In the mode of 40 degrees, you can prepare dishes that require fermentation (standing the test, the preparation of kvass, yogurts and prostitutes and other drinks that “roam”). In mode 50-60 degrees, vegetables, fruits, herbs, mushrooms are perfectly dried, especially with the use of convection. You can use the same modes for cooking home grazing and defrosting products. Well, 80 degrees are a suitable temperature for tom. When you once again hear the advertisement of the multicurok, prepare “like in a Russian oven”, throw a look at your oven. She is most likely so can.

40 degree meets infrequently, but 50 almost always

Which oven is best baked?

The best oven for baking and grill in India

oven, convection, better
  • Philips HD6975 / 00. Philips HD6975 / 00 is equipped with OPTI-TEMP technology, which helps to distribute heat, which leads to uniform lift cakes and loaf
  • Bajaj Majesty 1603 T
  • Agaro Grand
  • Agaro 33310 Oven
  • Bajaj 2200 TMSS Oven
  • Oven wonderchef.

Комментарии и мнения владельцев

The fan chases hot air, as a result, your product is evenly embarrassed and less time is required for baking, but it must be determined by experienced.

The first thing infuriates that when you turn on the fan. Picture of horror. All fat from food (for example, if we bake a whole chicken) flies across the oven (((((then just not really wash. The second, if we bake without convection, the dish is suitable juicy, and when convection it is faster, but dry (((I think it is a matter of taste)))) the oven we have a very good, but convection for me is not the right thing)))

I read that when convection, it is necessary to use the sleeve for baking! Then everything will be fine!

((((But already the taste is not so. BUT!My husband and I are now preparing everything in sleeve for baking. Even cutlets)))) we are not frying anything in a pan. And such yummy)))) and 100% useful than frying)))

The fan chases hot air, as a result, your product is evenly embarrassed and less time is required for baking, but it must be determined by experienced.

I have a stove combined combination, an oven electric with convection, I really like, wrote you from my own experience.

I love baking in a slow cooker, because there is definitely not burn. I have trouble: I forget about the fact that something in the oven costs and you must look.

Well, I have no multicooker, but I like the oven that there is a lot of space. But I often tease that there is something!

On the stove I cook, we somehow do not eat fried, it sometimes boils to stewed state.And how in the oven put to stew, so you see. And there is a crust.

Tanya Bury. I have such. Horsho get biscuits (remember the cake showed), cakes for the Kiev cake. But for yeast dough does not fit, heavily dried.Even when grilled baking using. This feature is often not used, but there are times when it is impossible without it. What oven you thought up?

And there is an opportunity to disable convection? Since I am mostly yeast and bake. This liked http: // TT.UA / DEX-DTO-420-C

Convection is turned off. Biscuits are protected well in silicone form, and for yeast dough and nothing is needed)))

Tanya, sorry so took the oven? I also choose today. There is a lot of ahead and I think it can and without a convection mode can?

Took with convection. But I didn’t notice much difference. Dried only. I am now when the bay or buns and buns, I put water at the bottom of the oven.

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Комментарии и мнения владельцев

The fan chases hot air, as a result, your product is evenly embarrassed and less time is required for baking, but it must be determined by experienced.

The first thing infuriates that when you turn on the fan. Picture of horror. All fat from food (for example, if we bake a whole chicken) flies across the oven (((((then just not really wash. The second, if we bake without convection, the dish is suitable juicy, and when convection it is faster, but dry (((I think it is a matter of taste)))) the oven we have a very good, but convection for me is not the right thing)))

I read that when convection, it is necessary to use the sleeve for baking! Then everything will be fine!

oven, convection, better

((((But already the taste is not so. BUT!My husband and I are now preparing everything in sleeve for baking. Even cutlets)))) we are not frying anything in a pan. And such yummy)))) and 100% useful than frying)))

The fan chases hot air, as a result, your product is evenly embarrassed and less time is required for baking, but it must be determined by experienced.

I have a stove combined combination, an oven electric with convection, I really like, wrote you from my own experience.

I love baking in a slow cooker, because there is definitely not burn. I have trouble: I forget about the fact that something in the oven costs and you must look.

Well, I have no multicooker, but I like the oven that there is a lot of space. But I often tease that there is something!

On the stove I cook, we somehow do not eat fried, it sometimes boils to stewed state.And how in the oven put to stew, so you see. And there is a crust.

Tanya Bury. I have such. Horsho get biscuits (remember the cake showed), cakes for the Kiev cake. But for yeast dough does not fit, heavily dried.Even when grilled baking using. This feature is often not used, but there are times when it is impossible without it. What oven you thought up?

And there is an opportunity to disable convection? Since I am mostly yeast and bake. This liked http: // TT.UA / DEX-DTO-420-C

Convection is turned off. Biscuits are protected well in silicone form, and for yeast dough and nothing is needed)))

Tanya, sorry so took the oven? I also choose today. There is a lot of ahead and I think it can and without a convection mode can?

Took with convection. But I didn’t notice much difference. Dried only. I am now when the bay or buns and buns, I put water to the bottom of the oven.

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You can upload a picture from your computer to the text:

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Today I had to take my son in the morning for lessons. Spent to the door, gave Tsu, turn back to go back. And then the grandmother of his classmates to me in the back says: “knits knitting, but the children abandoned! Children need to study!”That’s why so, because I need a needlework to the detriment of my free time, I mainly, and not at the time when with kids.

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The types of frying cabinets that I found on the forums

Recommendation: Before use, explore the instructions of the manufacturer with recipes for making different dishes.

  • Combination of the gas cooking panel and electric oven;
  • The cabinet is equipped with one or two fans;
  • When forced ventilation turns on, the gas is turned off, the function allows you to safely use the stove;
  • the price is higher than electric;
  • Manual control is carried out on the outer panel of the cabinet;
  • Additional leak for trimmer for power supply.

Recommendation: There is an opportunity to use without a cooking panel, which is convenient in the country.

  • distinguish plates in volume, form and control;
  • It works from the network 220 V;
  • In the electric stove, the limited space, the use of forced air distribution speeds up the cooking process;
  • Temperature regime 0-220 degrees;
  • There is an air humidification;
  • The system of wet convection is good for the preparation of dietary dishes without oil and fat;
  • Timer on the panel Do not burn the dish;
  • When the meat is roasted, automatic probe is provided, which will announce the display of the dish.

What is convection in the ovens combined type cabinet.

  • requires additional connection to the power grid;
  • Installation is possible in gasified areas;
  • Release only with a cooking panel;
  • easily controlled;
  • can work from a gas network, a gas cylinder, electricity;
  • economical in energy consumption;
  • The panel includes baking mode regulators;
  • There is a moist convection mode for a pair of cooking.

Convection vs. conventional ovens explained

It is the built-in fan in the rear panel of the plate provides a uniform air movement throughout the space, which allows you to quickly prepare various dishes at the same time.

What gives and how convection is working in the oven plates of different types

To understand what convection in the electric oven, you need to consider the principle of air movement in the chamber. Inside the cabinet installed a fan, thanks to which streams are mixed. By reaching the specified mode, it turns off automatically, the re-inclusion occurs after the air layers will again be stirred unevenly.

Principle of operation of the fan in electrophovka

What is needed and how convection in the gas oven

In the gas stove with convection in the gas oven, the burner is located below, to achieve a uniform distribution of streams is quite difficult. First of all, the cabinet should be included, must pass for a while so that the heat is evenly spread throughout the volume. Only after that you can put a dish inside.

A built-in gas oven with convection has several negative points:

Embedded Spirit Gas Cabinet. Varieties, advantages and disadvantages, basic specifications, selection criteria, top 6 rating, recommendations of specialists. read in publication.

Why is needed and how convection in the oven electric stove works

Do you need convection in the electric oven. the answer to this question is unequivocal. It has the heating elements on the contour, it significantly reduces the cooking time of various dishes. It should be remembered that the option is not needed for all products, thanks to this you can save electricity. It is important to note a significant disadvantage: the flow of dry air can take a juiciness at dishes.

Electric oven “Bosch HBH 211E0J”

What a brass electrical built-in wardrobe is better. To select the correct technique of this species, it is necessary to study not only the general characteristics, but also user reviews and recommendations of experienced specialists who are considered in the material.

What is it: convection in the oven with a grill

It is due to the grill that dishes with a ruddy and appetizing crust are obtained, for this you need to choose correctly select the corresponding function. This option can be used to prepare the following dishes:

Thanks to the grill, baking acquires a good amount, evenly penetrating on all sides. And if you did not plan to replace the equipment, you can cheap to buy a desktop electric oven with convection.

How does convection in a microwave oven

In such microwave, you can not only warm up, but also to fully prepare various dishes. During cooking, products are evenly embarrassed, in addition, it turns out beautiful crust.

From the advantages of the device should be allocated:

Unfortunately, in the microwave there are several significant drawbacks:

  • in size it is less oven, therefore the possibilities are somewhat reduced;
  • For cooking, only a certain container is suitable;
  • great energy consumption;
  • high price.

An excellent alternative to the microwave, there will be a purchase of desktop electrical mini-oven with the convection option.

Globe with microwave function. This article describes in detail about the advantages and disadvantages of wind cabinets with microwave feature, and how to choose the right equipment in a wide range of thematic market proposals.

How to choose an oven with convection

Choosing a kitchen appliance, you need to focus on your needs (what and how often you are planning to cook?) and opportunities (how much are you ready to spend? What size do you have a kitchen? Can you connect the slab to the electrical wiring?). Selecting the convection oven, oriented to the following parameters:

  • What does the stove work on electricity or gas. There are also combined models.
  • Gabarits.
  • The location of the oven itself. whether it is built into the stove or is located separately.
  • Is the work of the brass cabinet depending on the hob.
  • Functionality (whether additional modes, heating elements, convection options).
  • Management and setup system.
  • Additional features (for example. Wi-Fi connection for smart kitchen).

How to clean the oven at home

If you choose the oven not for yourself, you should ask the opinion of a person who will interact with it directly. There are no cases when an expensive model with many functions is not at all what you need.

Application

Convection in the oven opens up great opportunities for culinary experiments and greatly simplifies the process of cooking complex dishes. Here are some examples of using the convector:

  • Ordinary convection without heating or at low temperature is suitable for heating plates, preparation (raising) of the test before baking, for drying berries, herbs, crackers, zest or fruit slices (50-60), as well as for defrosting products;
  • wet convection. It is used to prepare dishes for a pair (fish, vegetables), baking from a dough and for sterilizing cans;
  • Convector and lower heater. The mode is suitable for cooking pizza, loaf and open pies;
  • Convector and upper heater. Used when cooking casserole, meat, vegetable souffle;
  • convector and two heaters. Multifunctional mode. Suitable for baking volumetric dishes (brazing leg, piggy, goose) and simultaneous cooking on several levels. The average temperature (170-190) is recommended for baking high pies and yeast dough, higher (from 200 ℃). for cookies, gingerbread products, puff pastry, and large pieces of meat;
  • Turbogril (Convector Grill Upper Heater). It is used to protect large dishes of complex shape (solid carcasses of birds, piglets and t. P.) Turning, air masses create a spit effect, and the dish is evenly covered with a crust over the entire surface.

Mode Convector Grill is suitable for giving products a beautiful crispy crust at the end of cooking and for cooking kebabs in the oven

Important! Convection mode makes air hotter 10-15 and speeds up the cooking process by 30%. Consider these facts when setting the temperature and timer.

Of course, convection in the oven increases the cost of technology, but this function simplifies significantly and speeds up the cooking process and allows you to create real culinary masterpieces. Cook with pleasure and delight close to new and interesting recipes!

He graduated from the author’s physico-mathematical lyceum and art school. Received a higher economic education in the direction of “Innovative Management”. Freelancer. Married, actively traveling. Interested in Buddhist philosophy, fond of transinging and loves Mediterranean cuisine.

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oven, convection, better

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