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Basic terminology:
Baking: refers to items baked on flat sheets or spring form pans such as cakes, cookies,
pastries and other delicate items. Higher oil, butter or sugar content requires an extremely
accurate oven and exact timing for the best results. Unlike roasting and braising, true
baking is more exacting. Recipes have to be carefully followed and there is little room for
“experimentation”.
Dehydrating: uses very low temperatures of less than 150F and is designed to remove
moisture slowly from fruits, vegetables and meat without actually “cooking” it.
Roasting: refers to meats placed uncovered into a preheated oven and seared until done.
Dense cuts of meat do not require extreme accuracy or accurate timing but this method
produces an even result because the heat penetrates all sides of the meat at the same
time. Beef and pork roasts, tenderloins and steaks and all types of poultry and vegetables
can be roasted covered or uncovered with great results.
Oven Braising: braising (simmering) is usually preferred for tougher, less expensive cuts
of meat that benefit from a longer cooking period. Generally reserved for lower quality cuts,
some feel braised meats, slowly cooked, offer the finest texture and are the most flavorful.
Braising uses a covered pan to stop evaporation and typically involves immersing the meat,
or vegetables, in wine or stock both to break down the meat and add flavor. Beef brisket,
large tough roasts, short ribs and other fatty, sinewy cuts will benefit from low temperature,
long term braising. The average temperature used in braising ranges from 250F to 300F.
and this method can take from two to seven hours. In most cases, the lower and slower
you roast - the better your results will be.
Searing: Can be performed either in the oven or on the cooktop. Usually associated
with applying high temperatures to the outside of meat to completely seal / caramelize the
outside layer against moisture loss when cooking.
The Modes
Standard Bake - bottom heat only
We recommend selecting this mode when using a covered dish, roasting bags or when long
term braising meats or vegetables. Items baked in a water bath such as cheesecakes, custards
and crème brule will also benefit from this cycle without the slight disturbance of the convection
system.
Convection Bake - bottom heat with convection fan
Convection Bake is used when you require a faster bake cycle or when a quick sear is desired.
Because it saves time, Convection Bake is very energy efficient, saving both time and energy.
Items that will benefit from Convection Bake might be, pizza, heavy casseroles, double crusted
pies, breads in loaf pans etc. This mode benefits crispy or browned bottom crusts.
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