How often do you bake the perfect pie? Is the crust flaky, tender, and golden brown with a filling that’s moist, delicious, and completely cooked? If you don’t have a convection oven, that probably doesn’t happen too often. Without a convection oven, you probably get a pie that’s a little overcooked on the outside and a little undercooked on the inside. Baking with a convection oven will give you pies, cookies, pastries, vegetables, and juicy meats baked or roasted to perfection every single time.
You’re probably wondering how a convection oven works. It’s pretty simple actually. A convection oven uses a fan to continuously circulate air in the oven cavity and keep the temperature consistent. The circulating air transfers heat faster to the food, making it cook quicker and more evenly. These ovens can cook food approximately 25 percent faster than a conventional oven. It’s impossible to bake three racks of cookies at the same time in a conventional oven because both the top rack and bottom rack get too crispy while the middle rack is only half-baked. The convection oven solves that problem because hot air is circulating and eliminating hot and cold spots, so all three racks of cookies can cook evenly. True or pure convection ovens cook the best because they have a third heating element that allows them to blow heated air into the oven cavity, giving you the evenest results.
True convection cooking will give you the perfect pie every time. Your vegetables and meats will taste better than ever. Once you see how well a convection oven cooks, you’ll never want to bake without it.
