Convection oven

A general-purpose oven that cooks food by forcing hot dry air over the surface of the food product. The rapidly moving hot air strips away the layer of cooler air next to the food and enables the food to absorb the heat energy.

The motion of the air inside the oven results in faster cooking by transferring higher temperatures to the surface of the food. Both will accelerate cooking as well as enhances the browning and crisping of the surface of your food.

Air convection oven is suitable and widely used for baking cookies, in particular Danish Butter Cookies.

In term of terminology, convection is the mechanism of heat transfer through a fluid in the presence of bulk fluid motion. Convection is classified as natural (or free) and forced convection depending on how the fluid motion is initiated.

The moving fluid carries the heat and deposits it on the surface or draws it out of the surface.
Convection oven
at 7:57 PM
Labels: , ,

Popular articles

  • What are the effects of stewing?
    Stewing involves cooking food in hot water the temperature of which is kept below its boiling point. The operation continuing for a long tim...
  • Chauffant
    This is the term that describes a pot of boiling (possibly salted) water into which previously blanched or cooked food such as pasta is rehe...
  • Stewing: A Timeless Method for Tender, Flavorful Meals
    Stewing is a versatile and ancient cooking method that involves slow-cooking small, uniform pieces of meat and vegetables fully submerged in...
  • Shallow poaching
    Poaching is a moist heat method of cooking by submerging food in some kind of liquid. Poaching involves cooking food in a liquid over gentle...
  • Leavening process
    Leaven means a substance (such as yeast) used to produce fermentation in dough or a liquid. In baking, leavening is the process of adding a ...