FAQS – CONVECTION OVEN

In most cases, yes. During convection cooking, there is added heat movement inside of the oven. This will cause food to sear faster. Lowering the temperature will help the browning process to even out, so that the food continues to cook through at the same pace.

Remember that the fan is pulling air in from the cell, not blowing it into the cell. The fan may pick up some grease particles, but the filter that is in front of the fan will trap them

If properly raised on a roasting rack, convection quickly sears the roast, locking in valuable juices then continues to cook the roast. In some traditional recipes, it calls for searing the roast on a cook top then transferring it to the oven. In Pure Convection, you don’t need to do that because the convection air will sear the roast during this process.

Yes. Gas convection ovens do not have a rear element, due to the nature of combustion. These gas ovens use a bottom flame that is located underneath the floor of the oven cell. The convection fan in the back circulates the heat coming up from the bottom. Therefore, air space of at least 1″ on all sides must be left around the baking sheets or roasting pans.
Electric convection ovens use a rear element located on the back wall of the oven, which reaches each rack more evenly. Little to no air space is required around the baking sheet.

In most cases, yes. During convection cooking, there is added heat movement inside of the oven. This will cause food to sear faster. Lowering the temperature will help the browning process to even out, so that the food continues to cook through at the same pace.

Most roasted items will cook 30% faster than in conventional ovens. So, in a convection oven, meats get a better sear, cook faster, and stay moister and juicier.
Baked items do not lose much time at all, simply because they have shorter times altogether. Since the temperature is lowered in convection cooking, baked items need the full amount of time to cook correctly.