What is convection in an oven?

Modern ovens are equipped with convection - a useful function that simplifies life and makes dishes tastier. Many people believe that there is no need to overpay for an additional option, because it is enough to regulate the temperature and choose the right time for baking. However, owners of convection ovens have already become convinced that it is definitely worth investing in this useful addition!

Convection is a process in which the temperature is evenly distributed throughout the oven using a fan. Natural air movement causes food to cook unevenly and may burn at the bottom, while the top will remain only half cooked.

The convector equalizes the temperature in the center and in the corners, ensures constant air circulation, improving the taste characteristics of the dish.

Types of convection

There is free convection, where air moves naturally due to the non-uniform density of oxygen, which changes when heated. The forced type is caused by external forces, and the air is transferred polarly to the desired zone.

For example, this is how they recommend preparing buns or bread. Both functions are available in most modern ovens and are marked with special images on the control panel.

Modern ovens have a wet air mode.Such models are equipped with a steam generator and containers that are attached to the front or rear wall. Water is poured into them. In this case, the products are blown with hot steam, making them more juicy.

This feature will reduce the amount of oil used without compromising the taste of the dishes. In advanced models, you can adjust the humidity level by selecting steam depending on the intensity (from 25 to 100%).

Wet steam is equivalent in properties to a double boiler and will be useful for fans of healthy eating, as well as for those who are forced to follow a diet for health reasons. The moment of steam supply is automatic, but you can also use the manual mode, directing the streams to specific products or treating the entire inside of the oven with steam.

Types of convectors

Manufacturers are constantly working to improve ovens, equipping them with more and more advanced convectors. They are divided into the following categories:

• electric and gas;
• built-in or stationary;
• connected to the hob or operating independently.

Sometimes there is not enough free space to install an oven. A worthy alternative is a mini-oven with a convector, which in appearance resembles a small microwave.

How convection works

In conventional models that were produced 10–20 years ago, everything is arranged simply: there are shelves with baking sheets and burners. Heating is carried out only from below, and natural convection allows you to prepare a dish with a golden brown crust.

Everything would be fine, but sometimes the product near the far wall already burns, and the part near the door is not ready yet. You need to take out the baking sheet, turn it the right way and even rearrange the dish to even out the heating.Such manipulations are not always possible.

For example, baked goods are a very sensitive product. The sponge cake may not turn out as fluffy, and the meringue will lose the delicate foam that gives it its unique texture.

Even if you use a modern model without convection, but with several heating elements around the perimeter, it is still difficult to achieve uniform cooking. This is because natural convection is a slow movement of air and is subject to external factors.

For example, if the baking sheet is too wide, then the lack of gaps will not allow air to circulate freely from bottom to top. As a result, the crust will not even begin to form, and the bottom will begin to burn. Forced convection comes to the rescue, thanks to which the cooking process will be significantly simplified.

Finding the convection icon on your control panel is easy - it's usually a picture of a fan with a mark illustrating which surfaces will heat up. You can choose to heat only from below, from above or from all sides.

Do you need convection in the oven?

If you plan to cook a lot and variously, it is better to choose a convection oven. This useful function will allow you not only to bake pies, but also to dry herbs and make dried fruits. You can even defrost vegetables or meat from the freezer using the cold blow mode.

This mode will allow you to cook several dishes at the same time, placing the baking sheets on top of each other - everything will be baked evenly. There is also no need to be afraid of increasing electricity or gas bills - you can use the function if necessary:

• when you need a crispy crust;
• if a lot of liquid has been released from the product and it needs to be removed;
• so that the bird carcass is better baked and the pie is browned.

IMPORTANT! Chefs advise using convection to prevent odors from mixing while cooking multiple dishes. Therefore, this mode will allow you to cook the pie and meat on different baking sheets, but at the same time.

The oven will heat up faster and cooking time will be reduced. You can always combine convection with various heating functions that are present in modern technology, choosing the mode that is most optimal for a particular dish.

The convection mode will help any housewife cook deliciously and quickly. Keep this useful option in mind when you go shopping for a new oven - it will definitely come in handy!