Jade RJGR - Convection Oven Cooking; Convection Oven Tips

STANDARD VS. CONVECTION OVENS...
A FAN MAKES THE DIFFERENCE
operation
The basic difference between standard ovens and
convection ovens is the system they utilize to bring
about heat transfer. In other words, standard ovens
circulate heat through natural airflow, and convection
ovens employ a fan to circulate the heat throughout the
oven cavity. Convection ovens produce more even heat
distribution, and cook more rapidly.
Standard Oven Cooking
In traditional baking in a standard oven, heat is emitted
from a burner located in the bottom of the oven cavity.
Natural airflow circulates the heat throughout the oven.
Standard Oven Tips
• Roasting is recommended for large tender cuts of beef, veal, pork or lamb.
• Allowing roasts to stand ten to fifteen minutes after cooking will make
carving easier. Meat continues to cook during this "standing time".
• There is no need to add water to the pan when roasting. This would produce a
steamed effect, and roasting is a dry heat cooking method.
• Less tender cuts of meats may require moist cooking techniques.
• Check roast for the desired degree of doneness. Always use a standard meat
thermometer to test for completion; never rely on appearance alone. The tip o
f
the thermometer should be inserted into the center of the thickest part of the
meat, and should not touch the bone or a fatty section.
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