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This European Convection system provides state-of-the-art engineering and
advanced design to create the finest convection oven. In standard convection
ovens, a fan simply circulates the hot air around the food. The system is
characterized by the combination of an additional heating element located
around the convection fan and the venting panel that distributes heated air
in three dimensions: along the sides, the top and the full depth of the oven
cavity. This European Convection system aids in maintaining a more even
oven temperature throughout the oven cavity.
The circulating air aids in speeding up the baking process and cooks the food
more evenly. By controlling the movement of heated air, convection cooking
produces evenly browned foods that are crispy on the outside yet moist
inside. Convection cooking works best for breads and pastries as well as
meats and poultry. Air- leavened foods like angel food cakes, soufflés and
cream puffs rise higher than in a conventional oven. Meats stay juicy and
tender while the outside is flavorful and crisp.
By using European Convection, foods can be cooked at a lower temperature
and cooking times can be shorter. When using this mode, the standard oven
temperature should be lowered by 25°F (15°C).
Foods requiring less cooking time should be checked slightly earlier than
normal. For best results, foods should be cooked uncovered, in low-sided pans
to take advantage of the forced air circulation. When using the Convection
Roast mode, the standard oven temperature does not need to be reduced.
ADVANTAGES OF CONVECTION COOKING
• Even baking, browning and crisping are achieved.
• During roasting, juices and flavors are sealed in while the exterior is crisp.
• Yeast breads are lighter, more evenly textured, more golden and crustier.
• Air-leavened foods such as cream puffs, soufflés and meringues are
higher and lighter.
• Baking on multiple racks at the same time is possible with even results.
• Multiple-rack baking saves time.
• Prepare whole meals at once with no flavor transfer.
• Dehydrates herbs, fruits and vegetables.
• Requires no specialized bake ware.
• Saves time and energy.
• Convection broiling allows for extraordinary grilling with thicker cuts of
food.
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