A cook that uses a campfire has a different vocabulary from the workday language used by someone that cooks soup on a stovetop and bakes a roast in a conventional oven. Some of these questions reflect the nature of the vocabulary associated with convection ovens.
Question #1: What is carry-over cooking?
Answer: That term refers to the way that food keeps on cooking, even after it has been taken from a convection oven. If your roast will be affected by carry-over cooking, wait 10 minutes before cutting that piece of meat.
Question #2: Do I need special pans for these newer types of ovens?
Answer: Bright aluminum or light-colored pans are best. A baking pan should have low sides. Stay clear of any pan with anodized finish; it causes foods to brown at a faster-than-expected rate.
Question #3: What is the advantage to cooling a roast before serving it?
Answer: In the oven, the meat sears immediately; hence it locks in all of its juices.
Question #4: Should the temperature setting (as given in a recipe) be changed in any way?
Answer: Yes, use a temperature that is 25 degrees lower than the one given in the recipe.
Question #5: How do the European convection ovens differ from those sold in the United States?
Answer: Both ovens come with a guarantee of even baking, but each of the uses a different approach for ensuring that same guarantee. In Europe the oven’s back section contains a 3rd element. In the United States the bottom element gets assisted through the presence of a fan.
Question #6: Is the cooking speed changed in the convection-type oven?
Answer: A roast can be ready to serve sooner; their cooking time is only 30% of what it is in a traditional oven. Baked goods demand the same amount of time.
Question #7: Is it necessary to baste the meat?
Answer: No, the oven’s blower sears the meat. If you are using a marinade that has high sugar content, do not put it on the meat until the final hour of the cooking process.
Question #8: Does the oven have to be preheated?
Answer: Yes, it does need to undergo preheating.
Question #9: Are these newer ovens hard to clean?
Answer: No, each of them has fewer parts; in addition, none of them is as large as the traditional cooking appliance.
Question #10: Do I use a great deal of energy, when using the convection-type of oven?
Answer: No, you use less energy; the food cooks at lower temperatures and for a shorter length of time.
With plenty of available options, it is important that you buy the best for your money. You can discuss your requirements with an appliance repair service in San Diego County to get the best recommendation.