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| Convection cooking saves time, energy in any kitchen | |
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INDIANAPOLIS, November 12, 2007 -- Convection ovens are no longer a privilege of the high-end restaurant; they are now finding their way into mainstream commercial and noncommercial kitchens alike, especially during the busy holiday season. "Convection ovens produce a wider range of menu items, faster and with less labor and energy than most types of ovens," said product consultant Kate Nolan, CFSP. "It's basically a standard radiant oven with a high speed fan. The fan circulates the air and strips away the cold air next to the food and brings it in contact with hot air to speed up the cooking process. Convection cooking is more efficient and allows you to pack more product in to the oven," Nolan said. The even heat of convection cooking helps seal in juices so dishes taste more flavorful and moist. Baked goods like pies and cookies will be perfectly browned. Pastries also look and taste better because the heat doesn't fuse flour and butter, but allows it to form flakes. When using multiple racks, the food itself won't interfere with the heat that reaches other foods.In addition to easily roasting and baking multiple dishes at once, the convection oven is ideal for warming and rethermalizing prepared dishes. Convection ovens can bake up to 30 percent faster than standard ovens because moving air removes the insulating cold zone from around the food, and allows heat to penetrate faster (Vulcan.com) Moving air is actually hotter than static air. Your cooking routines should be adjusted to allow the oven to do this efficiently. Some basic tips include: 1. Don't open the door to check the baked goods. Opening the door lets out the heat; you lose energy and you lose time. The burners have to cycle on to bring the oven back to baking temperature. Trust the oven to bake without constant checking. You can bake five sheet pans at one time; just keep the door closed. 2. Lower the temperature. Many baked goods will be of higher quality if you lower the temperature and add a little time to the bake. This is just a guideline and should be tested with your various menu items, because food moisture content is also a factor. Try lowering the temperature by 25 degrees. A higher temperature does not equal faster cooking; it dries out the food. The food needs time to absorb the heat and bake thoroughly. 3. In general, bake foods that have thoroughly thawed, so the heat can react with the food to bake it and give you better results. 4. If you must use frozen product, the Vulcan SG model has an exclusive Power Level Control that allows you to thaw food in the oven prior to cooking. You can use this exclusive feature to control for uneven thawing. 5. Distribute the food evenly around the inside of the oven. Give equal space around the pans as well as above and below. 6. Never use aluminum foil. The foil will affect air distribution in the oven and reduce its baking efficiency. There is no need to protect the food and loose foil can get caught in the fan or block it and ruin its efficiency, or worse, burn out the motor. 7. Remember this is a baking and roasting oven, not a fryer. The highest heat setting should not exceed 425°F. 8. A clean oven will work more efficiently. Make sure the sides of the oven, the fan guard and fan blades are clean. Cleaning is easier if you use the optional drip pan from Vulcan and insert it in the bottom of the oven. Or insert a sheet pan in the bottom to catch drippings. The drip pan or sheet pan will not affect the heat and air distribution inside the oven and the dirty pan can go to the dishwasher along with the racks. To clean, let the oven cool down and wipe the interior after every use with soapy water. Never use a hose. Use a degreaser when necessary for baked-on residue. (source: Vulcan-Hart) For more information about convection cooking, visit Central Restaurant Products.
About Central Restaurant Products: |
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| Central Restaurant Products 7750 Georgetown Rd • Indianapolis, IN 46268 |
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