Does hot air convection in an electric oven work?

Electric oven with hot air.

Convection is useful. It can make the temperature in the latter box more uniform, and at the same time can change the circulation path as required, as well as the effect of puff pastry when baking food.

1. The specific role of hot air convection:

1.When baking cookies, the temperature around the biscuits will be uniform, and the hot air will make the biscuits crispy and dry faster.

2.The hot air can be turned on on at a low temperature (50 degrees) and used to dry things, such as dried dates, banana chips, crispy biscuits, etc.

3.Roasting enhances the penetration of heat. But remember to keep the toast and cake separate, otherwise the bread and cake will dry out.

2. How to choose an electric oven:

1.Let's start with capacity. Although it is a household oven, it should not be too small, otherwise there will only be regrets.

Generally, it is better to choose more than 30 liters for household ovens. If you already have a baking foundation, it is recommended to choose a larger oven if you want, the bigger the oven, the better.

2.Choose one that can adjust the temperature up and down separately. Most ovens on the market should be able to meet this condition. Because some foods require different upper and lower temperatures.

3.Look at the inner liner of the oven. Generally, there are galvanized, aluminum-plated, non-stick coated, and enamel.

Yes, the enamel is the best, the non-stick coating is easier to clean, the galvanized one is slightly worse, you can choose a better one or choose a better one.

, I bought a Changdi oven. Anyway, I don't feel much about it. I grilled chicken wings some time ago.

How to say it. It's okay. There is no burning.

I think the oven is the most important. Or the size of the capacity. The bigger, the better.

Experience talks、Or it's really easy to focus。 The fewer the features. The more durable (personal experience - I don't know if it can help you.

Oven hot air function:

a) Hot air function.

Helps to spread the temperature evenly, especially in small ovens. This was something I thought was important, but I found out it wasn't. In pastry making, it is better to have no hot air.

It is not a good thing that hot air will create a constant flow of air in the furnace. Hot air is more suitable for yakiniku and other dishes. Therefore, there is a switch with a hot air function, so you may be able to turn on the hot air when you preheat it, and turn it off when you start baking.

2) Temperature control function.

This is the difference between a home baking electric oven and a small oven (toastoven), and why a small oven cannot be used to make pastries, it cannot be maintained at a certain temperature, the temperature has been climbing up over time, so it can only be used to reheat food for a short time.

The temperature can be controlled at 30 250 degrees Celsius, and many manufacturers also advertise that it can be as high as 250 degrees, but it starts from 70 degrees, but if there is a low temperature of 30 degrees, it can be used as a fermentation tank.

Three-stage fire control: (1) only fire on the top, (2) only fire on the bottom, (3) fire on the top and bottom at the same time. This is not difficult to find, but you still have to be careful of the Zen wax point, some roasted guess boxes are known as three-stage fire control, in fact, only the upper and lower fires are opened at the same time.

It can be said that hot air convection has only three effects:

1.When baking cookies, the temperature around the cookies will be uniform, and the hot air will make the cookies crispy and dry faster2The hot air can be turned on at a low temperature (50 degrees) and used to dry things, such as dried dates, banana chips, etc.

3.Roasting enhances the penetration of heat.

But remember to keep the toast and cake separate, otherwise the bread and cake will dry out.

An oven that emits a large amount of hot air inside the oven causing the temperature to rise, and has an electric fan that forces the hot air to convection. This can also be referred to as the hot air function in the oven.

Normally, when two or three layers are stacked in the oven at the same time, the bottom baking tray will be difficult to heat, but the convection oven will allow hot air to flow between the ovens, and the most important feature is that there is less uneven baking color. The most distinctive feature of a commercial oven is that it can bake bunched baking trays at the same time, and can bake a large number of bakes at one time without a lot of space.

The advantage of convection oven is that it is not easy to produce uneven baking color, and the advantage is that it can bake more desserts at the same time, but it is inconvenient to make bread with contrasting baking colors.

In addition, because of the convection of hot air, the batter or dough is also prone to drying, such as croissant bread for crunchy texture, or other bread biscuits that are baked into dry meringue.

On the other hand, if you want to bake a moist cake like a sponge cake, the thinner the cake, the more likely it is to dry, and it is not suitable for use.

Others, such as a mouthful that needs to be inflated higher, cannot expand vertically due to the wind generated by convection. Convection ovens also have a function that can adjust the air volume, so you can adjust the air volume depending on the state of the pastry, so you can bake smoothly to the desired state.

The electric oven is composed of a cabinet, a door, an electric heating element, a temperature control and a timing device.

The box is mostly made of thin steel plate, generally double-layered, with air interlayer or filled insulation material in between. The door is equipped with heat-resistant glass to allow you to observe how the food is baked.

Electric heating elements are often coated with far-infrared radiation materials on the surface of metal tubular types. Generally, electric ovens have two electric heating elements, and some are also installed on the side of the box.

One, two. The temperature control element is mainly a bimetal sheet type. Since the 80s, electronic temperature control elements have also been gradually promoted. The timing device is commonly used in the mainspring type and the electric type, the former has a timing range of less than 1 hour, and the latter can reach several hours.

Some electric ovens also have a food tray, which is driven by a micro-motor and rotates at low speed to make the food more evenly baked. In the early 80s of the 20th century, computerized electric ovens appeared, using temperature sensors, weight sensors, humidity sensors and microprocessors, which can automatically select the best baking mode according to the pre-input baking program, so that the baking process can be optimized and automated.

Electric oven type.

The heating elements used in electric ovens can be roughly divided into three categories: one is the electric oven with a far-infrared tube and a quartz heating tube, which is the lower grade type of all electric ovens. However, the basic electric roasting function can still be achieved, but the roasting speed will be relatively slow.

Therefore, it is more suitable for families with average economic conditions but need to buy an electric oven and single people. The other type is an electric oven with two far-infrared tubes and a quartz heating tube, which is characterized by a relatively fast heating speed. However, compared with the former, ** is slightly higher, generally one or two hundred yuan more expensive.

Another type is equipped with a UV heating tube in the accessory, which can be attached for high-temperature disinfection. It can sterilize and disinfect, has a high degree of hygiene, and has a fast heating speed, so it is more expensive, and it is suitable for consumers with good economic conditions.

When the water in the engine flows through the warm air tank, the warm air tank is heated, the fan works, and the warm air tank is blown, and the wind is heated when it passes through the warm air tank, so the air outlet is the warm air.