The Joy of Convection Ovens They're Not Just For Restaurants Nowaday

Today, it is easier for home cooks to buy professional equipment for their kitchens. For example, the convection oven is a tool used by professional bakers around the world. Convection ovens that restaurants use are highly prices (a few thousand dollars for a good one) and require special wiring. But now, there is a line of table-top ovens, convection providing home-style cooking for only a few hundred dollars each.

When looking for convection ovens, decide what features you want. And compare different brands. There are many brands, such as the German made Wiesheu, US-made Kenmore and Viking. You want a professional or a furnace for the house? Model standalone or desktop? The largest and most extravagant is, the higher the price. Mine is a counter-top model, which also includes a built-in Bakeries and jam-maker. There are many options to choose from, so check around. The most desired type of convection oven is the European, or "element" third "type" (he has three sources of heat). Mine is not an "element" third "style", most models are not the bench, but he does very well, so it excludes two types of elements, they are great, too. Whatever suits your needs the best, and fits in your budget.

Cause convection ovens bread have crusts and superior texture, but retain the moisture in the middle, and a bakery. Pastry get extremely weird, such as croissants or puff pastry. It's amazing how beautifully golden and evenly baked my loaves are now. Earlier, in a gas oven, which came out beautiful, but now they rise better. Bread baked in the oven convection even have a taste of quality, since the strong heat Carmeliza abroad, they have a slightly nutty flavor and sweet. It is because the strongly oven circulates the air around the inside, distributing heat more efficiently to the food.

Some foods are not intended to be made using the style of convection due to air circulation inside the oven. Making souffles, meringues or anything sensitive is discouraged. Also, if you work with parchment, place it in oven to keep it from exploding all over the place. But in general, almost anything can be done in the oven, cookies and cakes, breads of various kinds. The Breadmaker in my unit is fantastic. Just load the container with the ingredients used, and the oven does the rest: the mixture poofing and baking. When it is finished, it just beeps. Bake pies perfectly, my oven has a cycle rack for baking pizzas and pies, which rotates while cooking. The oven is also great roasted and includes both a vertical and horizontal spit for cooking. With convection, the possibilities are almost endless.

When you convert your recipes for convection cooking, experts say to subtract 25 degrees from the recipe is given configuration. Convection ovens cook faster, so reduce the cooking time by about 25% too. Multiple racks of cookies can be baked at the same time, with better results than multiple lots less evenly baked in the oven regularly. That's why most bakeries and restaurants use convection ovens, because they can cook in quantity without sacrificing the quality of the finished product.

Do not be afraid to change cooking convection. After making the change, you'll be glad you did. I know I am. After seeing others use and tasting of its artisan breads, I decided to start my own. If you are a serious bread baker or cook, the oven will be useful for you. That's why schools use and prefer to cook for conventional ovens. Try it, you will not be disappointed. If anything, you'll be finding excuses to do more cooking. Your family will definitely adopt.

Carolyn Mcfann is a scientific illustrator and nature, which has two Purring Cats Design Studio, which can be viewed at: http://www.zazzle.com/twopurringcats. Educated at the Institute of Technology Rochester, New York, Carolyn is an experienced, traveled artist, writer and photographer. She lived and worked in Cancun, Mexico, among other interesting professional assignments in other countries. Clients include nature parks, museums, scientists, corporations and private owners. She has been the subject of TV interviews, articles for newspapers and other popular local media.