Description
Five trays Electric/Gas convection oven for baking bread
Convection ovens have fans and exhaust systems that regular ovens do not have. In the oven, hot air is heated and vented over and around food by the fan and exhaust. Therefore, hot air surrounding the food results in more even and quick cooking.
Why Should You Use the Convection Oven?
- Cooks faster: Hot air blows directly on food instead of surrounding it, so food cooks more quickly.
- Cooks more evenly: Since a convection oven circulates air to counteract any hot spots caused by the heating element placement.
- It’s better at browning: Air in a regular oven can become humid because moisture cannot escape. In roasting, convection creates a dry atmosphere that caramelizes sugars faster, which is why foods like meats and vegetables get browner, but their interiors remain moist.
- It saves energy: As food cooks faster and at a lower temperature in a convection oven, it’s a bit more energy efficient than a traditional oven.
You should not use convection:
A fan can damage delicate foods that start out as batter and set as they are cooked. Air blowing on such foods results in uneven results. Avoid convection when making these foods:
Custards and flans
Souffles
Cakes
Quickbreads
Breads: Convection is both argued to brown the bread evenly and create a beautiful crust, but is also argued to dry out the interior. So, it depends on your personal preferences.
FEATURES
- The program setting is automatic with a microcomputer control panel, making this machine elegant and simple to operate.
- Reversing control with flexibility.
- Integral moulding provides high precision shaping of stainless steel 304 dough mixing bowls.
- Samsung belts from Japan and Gates belts from the USA: rugged and durable with a long service life.
- Advanced car painting makes it easy to clean and beautiful.
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