Cooking in a convection oven. Convection in the oven - Large household appliances - Built-in ovens - Catalog of materials
Why do you need a convection mode in the oven
Ovens with the possibility of forced convection appeared on the market not so long ago, so many buyers still doubt: is this really a useful feature, or just a marketing ploy? To answer this question, you must first understand how exactly the oven works.
Problems with baking
Strictly speaking, in any oven there is a movement of heated air, that is, natural convection. The problem is that it is often not enough to evenly heat the food. This happens for several reasons.
- Firstly, the width of the baking sheet does not allow heated air to enter the top of the oven, which means that the top of the dish will be less baked than the bottom.
- Secondly, the laws of physics make hot air masses tend to rise, and therefore even the heating elements located in the upper part of the oven do not create a sufficiently high temperature for the appearance, for example, of a crust on baked products.
As for gas stoves, the situation here is even more deplorable, because the heating elements in them, as a rule, are located only on the bottom and on the sides of the oven. As a result, unevenly baked products often appear on the baking sheet.
To some extent, this problem can be solved by unfolding the baking sheet during the baking process, but not all dishes survive this treatment. For example, a biscuit cake is likely to fall off, the same applies to products made from choux pastry or meringue.
forced convection
The so-called forced convection function has become an effective solution that allows achieving uniform heat transfer throughout the entire volume of the oven. It is provided by a powerful fan, located, as a rule, on the back wall of the oven.
Thanks to it, the hot air in the oven circulates much faster, so that the food is cooked evenly on all sides. The forced convection mode is switched on separately, because it is by no means always needed. With its help, it is convenient to bake meat in a large piece, bake pies with a crispy crust, and get rid of excess juice.
In addition, even heat transfer allows you to cook food on several trays at once, without worrying that they will be poorly baked. Finally, in the "cold convection" mode, that is, without the use of heating elements, you can dry herbs, crackers, mushrooms.
Unfortunately, convection mode is only available for electric stoves, which is explained by the design features of gas ovens. However, given the popularity of blue-fuel stoves, we can expect that household appliance manufacturers will soon be able to solve this problem as well.
Greetings, dear readers, on the pages of my blog! Let's talk today about why convection is needed in the oven and how it works. Love to cook in the oven? In this case, you know how difficult it is to evenly bake pastries in a simple gas oven due to the presence of only one lower heating element. Modern technology allows you to create culinary masterpieces, but only if there is convection. This function can be present in both electric and gas ovens.
How convection works
Before assessing the need for convection, it is worth finding out what it is and what is the principle of its operation. Natural convection occurs under the influence of the laws of physics: heavier cold air descends and displaces already heated air. This process continues until the temperature of the air in the enclosed space becomes the same. Natural heat transfer is too slow, so the result is a burnt bottom, a poorly cooked middle, and a pale top of the cake.
Regardless of the number of heating elements, it is possible to ensure uniform heating of the air in the oven chamber. How? And what do you do so that the porridge does not burn while cooking on the stove? Stir and ensure, thereby, uniform heating. Manufacturers of built-in ovens decided to do the same. Forced air circulation in the chamber and its uniform "mixing" is carried out by a fan, which is located on the rear wall. As a result, when the program starts, hot air flows, constantly circulating, equalize the temperature in the chamber.
Technology doesn't stand still
In pursuit of consumer sympathy, manufacturers do not skimp on the latest developments. That is why, initially, a completely ordinary fan is no longer such. In a modern electric oven, "moist convection" (circulation of not dry hot air, but steam) may be present, which allows you to turn on a mode such as "steam cooking". This type is very popular with supporters. healthy eating, since steaming retains most of the vitamins. In addition, this function allows you to use the oven as a sterilizer for jars and baby bottles.
In some models, the fan is able not only to mix the air, but also to additionally heat it, reducing the cooking time. This feature is very useful for certain types of baking.
It is also possible to purchase a model in which the fan is combined with an additional heating circuit. The idea is the same as in the previous version, but the efficiency is somewhat lower.
A number of manufacturers have models with two fans of mutually opposite rotation, which increases the efficiency of cooking on two levels and speeds up the process.
New culinary possibilities
And so, what gives convection in cooking? Firstly, such additional and very useful functions as defrosting and drying are possible with it. Secondly, it opens up the possibility of simultaneous two-level cooking of different dishes (very important during family holidays). Thirdly, even a thick pie with a juicy filling will be completely baked.
Even distribution of hot air accelerates the heating of the oven and the food placed in the cavity, which reduces the total cooking time.
For those who use the oven more often for baking, convection heating will be a real lifesaver. In the past, manipulations with moving and turning the baking sheet, insufficiently ruddy crust, burnt cakes for your favorite cake, settled biscuit and other troubles will remain in the past.
For happy owners of modern ovens, gourmet dishes and original cooking methods become available.
Features of ovens with convection
You can cook in the oven without convection heating, which is provided by the control system: study the instructions, find the corresponding icon on the control panel and turn it off. Moreover, the convection program itself has several options. Temperature, intensity and direction of air flow can be adjusted. The presence of a fan increases the number of oven heating modes and, as a result, gives freedom for culinary research. Each heating mode (and electric cabinets will have more of them than gas cabinets) has its own generally accepted designation. Some dishes are recommended to be cooked with top and bottom heat plus convection, others only with bottom heat and convection (for example, pizza and casseroles), and fruit drying is carried out in normal convection mode.
When choosing an oven with convection, you need to give preference to reliable manufacturers so that in the future you do not suffer from noticeable noise and rattling of the fan. The fan blades are protected from grease, so you don't have to worry about the cleaning process. The presence of a fan will not entail additional energy costs.
In general, convection is a useful option, but is it right for you? If you like to cook and experiment, do it often, your household loves baking, your house often has a lot of guests, then this feature will be in demand and appreciated. Do not be afraid of overpayment - in fact, it is not so high. If we consider models from the middle price category with an optimal set of functions, then all of them will have convection.
It is worth noting that the efficiency of convection will be higher than, since in the latter, heating is carried out mainly only from below. There are models with additional top heating, but their cost will be unreasonably higher.
Of course, all of the above applies only to high-quality ovens. If you try to save money and choose little-known brands, then you should not be surprised by the noisy operation of the fan, burnt dishes and unbaked fillings.
Thanks for your interest in the article. I will be glad to new subscribers and I hope that the prepared material will be useful.
Thank you for your attention! See you again on my blog. Sincerely, Rostislav Kuzmin.
Many housewives, equipping their "office" - the kitchen - with new household appliances, make sure that the devices perform many functions at the same time. The electric oven is no exception. A modern oven has many additional features: microwave, defrosting food, heating food, maintaining the temperature of the dish, double boiler, convection ... It is the last function that will be discussed. So what is convection and why is it necessary? Or maybe in an electric oven it is not needed at all? Let's find out!
In order to understand what convection is, you need to understand how the heating elements are located in an electric oven. Old models of electric stoves were equipped with one or two heating elements and, of course, this function was absent in them. Remember how problematic it was to evenly bake pies or cake layers. One side is already burnt, and the other has not even browned yet. For more or less uniform cooking, it was necessary to turn the baking sheet endlessly, and in order not to burn the bottom, they put a second baking sheet with salt.
A modern oven with a convection function will save you from these inconveniences, and you can please your household with a dish with even roasting and a beautiful crispy crust.
The convection mode in the oven suggests a large number of heating elements. The heaters are located not only from below and from above, this function provides for their presence on the sides as well.
Forced and wet convection
The Latin word "convection" is translated as "transfer". During the operation of the convection oven, the fan mixes hot air with cold air. Convection in the oven is improved by the installed fan. It's called forced. Why is it needed in the oven?
The convection function ensures the same air temperature, which contributes to the uniform cooking of various dishes in the electric oven. When you turn on the appliance, a certain temperature is set, which depends on the products from which the dish is prepared: meat, fish, pies, meringues ... As soon as the set temperature is reached in the middle of the oven, the fan turns off.
Forced convection is also used for defrosting food, drying mushrooms, herbs and nuts.
There is also damp convection in the oven , which enables lovers of healthy and wholesome food cook for a couple. The water tank is located inside the oven. It can be located on the door or back of the appliance. A special generator converts water into steam. Hot steam ensures even cooking of dishes, preserving vitamins and useful microelements in them.
- All ingredients cook evenly.
- It is possible to cook dishes on several trays at the same time.
- With this function, you can achieve a crispy brown crust.
- Reducing electricity consumption.
- The use of oil in cooking is kept to a minimum.
- The possibility of preparing a varied menu.
So we figured out what convection is. When using this function in an electric oven, it becomes possible to expand the list of cooked dishes and improve the quality of baking. Nothing will burn and everything will bake evenly!
Many modern models of ovens have a set of various additional functions. Ovens are often equipped with a mode such as air convection. When choosing a technique, housewives often have a question: what does convection in the oven mean and is it really so necessary?
The process of convection in the oven
In order to understand whether your oven needs such a function as convection, you need to imagine the design of this technique. The oven may contain one or more heating elements. If you have an electric model, then, as a rule, it has more than one heater for heating. They can be located below, above and on the sides of the oven, due to which the product is heated all-round.
When these elements are heated, some natural air circulation is created, which contributes to the uniform heating of the cooked products, which is very important when baking pies, cakes, etc. Such a movement of heat flows inside the oven is called the convection phenomenon. It can be natural or forced.
In nature, convection is the process of exchanging thermal energy, in which heat circulates due to the movement of air currents.
However, even in modern models of ovens, the uniformity of baking ingredients may not be fully ensured. The natural process of heat circulation is carried out at a rather slow pace. In addition, it is influenced by factors such as the width and depth of the oven. The heating elements may not heat the air uniformly throughout the space of the unit.
As a result, food on the tray may not cook evenly with different parties. It happens that the middle of the cake remains raw, and at the edges it is already starting to burn. This makes it necessary to constantly check the condition of the baked product, as well as turn the baking sheet over. Also, quite often, a dry crust forms on baked goods, which spoils the quality of the product.
Gas ovens may have only one heating element at the bottom. In this case, it is difficult to bake the product equally from all sides. In such designs, heat is supplied only from below, and the upper part of the product can only be heated using a convection process.
With two burners at the bottom and at the top, the situation improves somewhat. Thermal energy affects baking from two sides, resulting in more or less even heating. However, even in this case, the uniformity of baking cannot be fully ensured.
In gas models, the situation is complicated by the fact that the combustion process requires a constant supply of oxygen. The tubes through which air is supplied inside the cabinet are located at the bottom, so the heat in it is distributed unevenly.
Convection modes
In order to ensure an even and constant flow of heat energy from all sides of the oven, forced convection is used in it.
Forced convection is carried out by a built-in fan that moves heated air inside the oven.
The fan effectively creates a uniform and continuous blowing of hot air on the products on the baking sheet. This prevents them from burning or not baking. In addition, convection helps to create a beautiful golden brown on pies and other products.
In simpler models of electric stoves, ordinary fans of a simple design are installed, the task of which is to force air to move inside the cabinet. In more complex units, the fan can be additionally equipped with a heating element, which is more efficient.
Ovens can be equipped with heavy-duty fans that quickly create a dense, even stream of hot air. This allows you to make pastries more juicy and soft inside.
There is also humid convection, during which steam is created inside the oven. As a result, pastries do not dry out, pies and cakes rise well. In addition, the steam effect saves oil and cooks healthy foods without heavy frying.
Basically, electric models of ovens are equipped with different convection modes. In gas ovens, this function is much less common. This is due to the fact that the gas model has its own specifics in the design. Open fire in gas burners creates certain difficulties for creating forced circulation of heat.
Benefits of convection
A mode such as convection in the oven is very convenient and has many advantages. With it, you will be able to:
- Bake large, thick pieces of food that need to be cooked evenly on all sides (e.g. meat, fish, game, etc.).
- Bake evenly large items that take up the entire baking sheet (pizza, large pies).
- Create a crispy crust on baked goods.
- Produce gentle baking of various confectionery products (meringue, tender biscuits).
- Dry vegetables, fruits, herbs.
- The low heat of the convection oven allows quick defrosting of meat and frozen vegetables and fruits.
- Cook on several baking sheets at the same time, without fear that the products will not be baked.
The above features of the oven make it clear why this function is needed. If you cook a lot and often a variety of dishes, you will be able to fully appreciate these benefits.
The convection mode does not have to be used every time you cook all your dishes. You can use it to bake certain foods or when you need it to defrost. The convection modes in the oven are switched on separately.
Depending on the model of the oven, it may have different convection modes. There may be several. The presence of this function is indicated by an icon on the control panel. You can read about the purpose of special characters in the instructions for this oven.
The convection mode can be combined with grilling, as well as switched on with the lower and upper heating elements at the same time or during the operation of the lower heating (broiling mode). It can operate in turbo mode, providing enhanced heating of the entire oven space, if the manufacturer has provided such a function.
Modern models may have an ECO function designed to cook food using a small amount of electrical energy. Also very convenient is the Pizza function, which allows you to evenly bake dishes that have a complex composition.
A function such as convection, used in ovens, is very useful for housewives. It makes it possible to significantly expand the range of prepared dishes, and also improves the quality of baked products. When choosing a suitable oven for yourself, make sure that this mode is present in it.
Since any repair in the kitchen is a long-term occupation, when choosing household appliances, it is important to find out all the nuances and features in order to determine the most preferred cooking option.
Due to ease of preparation and other advantages, convection ovens are becoming increasingly popular. Modern and most expensive models of such ovens include a huge number of modes, and without understanding their intricacies, you can make the wrong investment.
Therefore, let's find out what it is - convection in the oven, whether convection is needed in an electric oven and a gas stove, and what opportunities such a technique will open up for us.
The mechanism of the modern oven
First, let's look at the definition of convection. This concept implies heat exchange process during which internal energy is transferred by flows. This mode is used in ovens of both gas and electric types.
What is convection in a gas stove? When using a conventional gas stove, where the dish is placed on a baking sheet above one or a pair of burners, direct food processing occurs only from the bottom side. The blush of the top of the dishes is provided by natural convection light.
This process is often accompanied by uneven cooking. If the side farthest from the heat source burns, then the far side remains practically uncooked. Therefore, if you remember, in old ovens you had to periodically unfold the baking sheet with the dish, and this can influence the shape of the product and even its quality(for example, if it is dough).
In modern gas ovens, burners may also be present on the top wall. Sometimes electric and gas mechanisms are combined: for example, in gas stoves with an electric oven and convection, the lower part of the dish can be baked in one way, and the top in another.
Often, the presence of a gas stove with convection allows you to cook more delicious food because you can control the heat output from both sides of the oven.
Separately, it is worth understanding what convection is in an electric oven. Unlike gas, electric ovens are equipped with a large number of heating elements. But this does not mean that the products will always be baked evenly: the cooking result largely depends on the width of the baking sheet (the absence of gaps between the baking sheet and the walls will not allow hot air to move to the upper zone). And it is in this case that forced convection becomes necessary.
To better understand the advantages of this mode, let's find out why convection is needed in the oven.
Convection process: description and application
Electric and gas convection ovens heat food with built-in fans. By blowing, a vortex of hot air is created, which evenly heats the dish on each side.
As a rule, the fan is built into the rear wall of the oven and is switched on separately. Dishes in built-in gas ovens with convection do not burn, but are covered with a delicious crust.
We roughly figured out that this is the convection mode in the oven, but is there really a need for such a mode?
Thanks to heating temperature setting options convection contributes not only to the uniform baking of meat, fish, flour and vegetable dishes, but also to the drying of herbs or the juice secreted by the products and even to defrosting the products. Moreover, you can even put a few baking sheets with food in the oven, and all products will cook the same way.
Attention! The convection mode in modern ovens does not have to be turned on every time you cook.
To understand what it is, convection in the oven, and whether or not it is needed, information about the main advantages of this mode will help:
- any dish will be baked evenly on all sides;
- the food will not burn and will not be raw, as the heat will also flow inside the dish;
- this mode will allow you to cook food without using the hob;
- when cooking your favorite dishes, you will use less electricity;
- for sufficient baking of products, a lot of oil is not required;
- now many more recipes can be cooked in the oven.
Varieties of convectors
An electric convection oven heats food with a simple fan that circulates air throughout the interior of the oven. A fan equipped with a heating circuit will work more efficiently.
Some modern electric ovens have wet convection mode. It provides saturation of the air in the oven with steam. As a result of steaming, dishes that are baked on high temperatures, do not dry out, the dough increases in size better, and the food that was harmful due to frying in oil turns out to be not only nutritious, but also healthy.
How does the wet convection mechanism work? Water is poured into the container on the back wall or door of the oven, and when the convection mode is turned on, water enters the steam generator, which distributes steam throughout the volume of the oven. At the same time, steam flows can have different directions and fall on the walls, dishes or the dish itself, which is baked inside.
You can independently adjust the time of steam flow. This mode is ideal for fish and vegetable dishes, as well as for puff pastries. Steaming will sterilize utensils (for example, seam jars or baby bottles).
Many ovens (such as Neff) have built-in stronger fans that send powerful hot air streams to the surface of the dishes. Due to the fast heating rate, the dish is covered with a dried layer that prevents the juices from evaporating. Many electric ovens are equipped with such modes: gas ovens with convection have only recently begun to be modernized.
For example, now gas ovens from Electrolux have a powerful fan for forced convection. Today only a few gas stoves with convection in a gas oven can perform similar functions, but over time, we are sure that more models with these capabilities will appear. Indeed, compared to electric gas stoves, they are still more economical, which is why they are chosen by buyers in 80% of cases.
Operating modes of convection ovens
We figured out what convection is in the oven, why such a function is needed, but since different models of kitchen appliances have different modes, it is better to study how convection ovens from modern manufacturers can please us.For example, the sign with top and bottom horizontal line, indicating a static oven, is designed to enable the standard convection mode.
Sign with bottom line and fan turns on the hot air cooking mode due to the lower heating element.
Icon with the same fan and three triangles inside is the convection grill mode. Accordingly, some triangles will symbolize the inclusion of the grill heater.
Fan in a circle- this is a cooking mode with hot air evenly distributed over the dish.
Sign with fan and two horizontal lines at the top and bottom- this is the upper and lower heating level with fan operation for heat flows.
A image with bottom horizontal line and fan in circle- this is the simultaneous inclusion of the convector and the lower heating. It is used for defrosting. These convection oven icons will help you better navigate the functionality of your new kitchen appliances.
We hope that information about why convection is needed in the oven, and a description of the advantages of this mode will allow you not to miscalculate the choice of household appliances, and soon you will be able to please yourself and your loved ones with delicious and healthy dishes.
Video
About the convection mode of ovens and its features - see the video below: