Published by: Gourmet Sleuth
Last Updated: 03/06/2014
There are three commonly accepted methods of converting recipes from conventional oven baking to convection oven baking.
Foods cooked in a convection oven cook about 25% - 30% faster than a conventional oven as the hot air is forced around the food. Foods tend to have less moisture loss and fewer nutrients are destroyed in the cooking process.
One of the most important factors when determining which cooking method is most appropriate for your food is the type of dish or pan you are cooking in. If the cooking container blocks the flow of air around the food then there is no use in using convection cooking.
Convection Cooking Is Good For
Convential Cooking Is Good For