The blowing air will dry out the meat and fish too quickly. Moisture-dependent dishes: Anything that might dry out, from casseroles (without a lid) to custards like cheesecake and flan, shouldn't be cooked with convection.
As others have said, some dishes/baked goods can come out wrong in a convection oven, due to the air current and the drying effect it can also have. Most notably are things like Souffles or Macarons, where they need a slow, steady, even heat for them to slowly, and steadily rise.
When you are using a convection oven, you would need to adjust the recipes. If you don't adjust the recipe correctly, you can end up with burnt or overcooked food. Baked foods such as bread, cookies, and cakes are most susceptible to this.
As for what to cook via convection, you can cook most things with the convection setting. If the recipe needs a lower and slower cook it is best to use the regular oven setting. If it bakes with a water bath, use the regular bake setting.
Yes, you can use glass bakeware in a convection oven. A convection oven is no different from a regular oven in that respect, the difference is the air is circulating actively vs. naturally. You need to be careful that the bakeware is appropriate for ovens though, regular glass can be dangerous.
Answer: The oven trays supplied with the Convection Steam Oven can be covered in aluminum foil. Any baking mode can be used. Never place foil or foil pans on the floor of the oven, or allow foil to touch the back wall of the oven as it will cause permanent damage.
Most oven safe cookware is safe for use in the Convection Steam Oven (CSO), such as glass-ceramic, Pyrex, and heatproof glass. Do not use cookware that would not go in a normal oven. Tupperware and similar containers are not oven safe.
Microwaves typically cook food faster due to their direct heating method. In contrast, OTGs take longer, as they rely on convection heat, which is more suited for baking and roasting rather than rapid heating.
A convection oven can help crisp up foods, but you'll need a dedicated air fry function for the best results.
Professional chefs swear by the advantages of convection ovens. That's because it cooks food slightly differently. But what is a fan oven and when can you use it? Let's take a look.
One of the biggest disadvantages is that they tend to be slower to heat a space. Because they rely on air movement, it takes time for the room to reach a comfortable temperature, particularly if the room is large or has high ceilings. Additionally, convection heating can cause drafts as the warm air circulates.
The convection fan will typically operate during all convection cooking modes. The convection fan as well as the heating elements will shut off when the oven door is opened and turn back on when the door is closed.
Certain baked goods, however, are best cooked using conventional oven settings. Avoid convection baking foods like cakes, quick breads, custards, and other delicate desserts and pastries.
The Usage of Parchment Paper
A seemingly harmless sheet of parchment paper can quickly become a baking disaster in a convection oven. The force of the fan can lift the paper, causing your cookies or other baked goods to topple over.
Gas or electric convection ovens use fans to continuously circulate hot air throughout the oven, creating a more uniform temperature—no hot spots—that allows food to brown more evenly than in thermal ovens.
Cons. They have smaller cavities than an oven so cooking is limited to one type of food at a time. The oven cavity needs to be cleaned after each use as any grease or residue will be baked on with the next use and be difficult to remove.
Convection cooking is also a more energy-efficient cooking process compared to a traditional oven. The air circulation makes it possible to cook at a lower temperature and reduces cooking times. In addition, the oven won't take as long to preheat as a conventional oven.
Using a low steam temperature of 90°F, the Steam Mode provides the ideal way to defrost foods quickly, easily, and with better results than a microwave. Use the Convection Steam Oven to defrost any food you would defrost in a microwave.
Some recipes will suggest regular bake or convection, but as a general rule, don't use the convection setting for delicate desserts and pastries such as custards, souffle, chiffon and angel food cakes, to name a few.
Using aluminum foil in convection ovens is generally safe if the same precautions are followed. Ensure proper airflow and avoid blocking oven vents to maintain even cooking.
Like paper bowls, paper plates are not designed for oven use due to the flammability of the material. It's best to stick with oven-safe glass, ceramic, or metal cookware.
Can you put metal in a convection microwave oven? Yes, you can place metals like aluminum foil or small baking sheets in convection microwaves, but only when the appliance is in convection mode. Never use metal inside a convection microwave while it is using traditional microwave heating.