Conventional convection cooking usually uses 2 elements one on the floor the oven on the top of oven , this creates heated convectional air currents that circulate around the oven cooking the food. The min draw back is that there can be pockets of cooler air within the oven and also it can take longer and also use more energy to cook
Fan assisted ovens use a fan usually at the rear of the oven to circulate the heat from the element round the oven space with this type of oven shelf height does not greatly affect cooking times and temperature is more even distributed round the oven.
These types of oven typically use less energy to cook the food and can cook food in low times and at lower temps.
Grilling sometimes called broiling uses the top element and directly heats the food. Grilling can be done with the door open as it does not require the door to be sealed to aid the hot air convectional currents.
Grilling is very fast but can burn the surfaces and leave the middle uncooked if not controlled properly
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