Convection in the oven: what is it, the usefulness of this function. Most useful programs
A failed poorly baked dish after a long cooking process can upset every hostess. This can be avoided by convection in the oven. What it is, on what principle they work with this type of heating, what models manufacturers offer, we will consider the site in this review.
Read in the article
Convection in the oven: what is it
Before considering the possibilities of such equipment, we suggest finding out what convection is and why it is needed. With its help, it is possible to ensure high-quality cooking due to uniform heating of the oven.
Why do you need convection in the oven
High price household appliances makes a more rational approach to the choice, in particular, convection in the oven. What is such a function for? With its help, not only the quality of cooking various dishes improves, but it is also possible.
Features of the convection mode in the oven with grill
If you decide to buy an electric desktop mini oven with convection, you should pay attention to the model with the function. This is best option for meat lovers. The model with forced air exchange and grill will help you cook a whole chicken or kebab with a golden crisp in less time.
Advice! Choose models with top and bottom heating element.
How convection mode works in a microwave oven
Convection is a process that allows you to evenly distribute warm air throughout the chamber. By their own functionality these are comparable to conventional ovens. They have big size and consume a lot of electricity.
Today, most modern ovens are equipped with such a wide range of additional functions that sometimes you get lost when choosing. And after all, each function plays its role in the price, and overpaying for something that you will not use at all is simply pointless. This is true for most functions, however, the convection mode should be in every oven, especially if the hostess is fond of home baking.
- what it is?
This word refers to a special method of heating oven, which uses a special built-in fan. It also ensures the free movement of hot air over the entire area of \u200b\u200bthe device. As a result of its action, the temperature at the far walls and the door stabilizes to the same values. If you have convection, you will no longer have to worry about your baked goods suddenly burning or not completely fried. Thanks to a special fan, the dough is processed equally around the entire perimeter. Thus, the convection mode in the oven (the “=” designation on the regulator) excludes the possibility of baking the pastry from below and its dampness from above. Many housewives note the usefulness of this function and advise purchasing devices with just such a possibility of roasting.
Is convection required in the oven?
What kind of mode we have already sorted out, and now about whether it is worth overpaying for its presence in the device. Of course, this function has a positive effect on the quality of baking dough and there are no drawbacks to it (of course, except for the increased price), however, if you use the oven only once or twice a year, then you do not need this mode. But how do you manage without it? It is quite possible, but it will take a little suffering. In order for the baking to turn out not raw and not burnt, during roasting, you need to constantly change the position of the baking sheet so that the dough is processed evenly in the chamber. However, the problem here is not only in the control of time. It is unlikely that everyone in the house has 4, so you only need to use two devices, constantly changing their places. And this, in turn, significantly slows down the dough preparation process (at least twice).
For those who like to experiment and spoil their family with new recipes for cakes, eclairs and other sweets every weekend, convection in the oven is simply indispensable. What kind of pastry will it be if its edges are burnt and the top is raw? That is why in the oven chamber is simply necessary for the preparation of such dishes. Plus, your pies will have a nice crispy crust, which, in addition, can be sprinkled with powdered sugar or poured with sweet jam.
Price
Oddly enough, a gas oven with this convection mode costs much more than an electric one with the same function. The difference in the price category is considerable: 25,000 rubles for gas versus 15,000 rubles for electric.
Therefore, when buying, pay special attention to how convection in the oven increases the cost of the stove. We have already found out what this mode is and how it works, it remains to wish you a successful purchase and delicious baking!
Modern ovens please with an abundance useful features and modes. However, understanding them is not so easy. Of course, it is worth reading the instructions for a specific stove model, but sometimes it may not contain answers to all questions. In this review, we decided to find out what forced convection in an oven is and what its benefits are.
The most common designation of the convection mode in the oven is the fan icon.
The phenomenon of convection
Convection is a type of heat transfer in which the transfer of energy is carried out by jets and flows. From the Latin language, convection is translated as “transfer”.
In an oven, natural convection occurs as a result of the operation of the heating element: lighter warm air rises, and cold, dense and heavy air descends. The air masses are gradually mixed and distributed throughout the entire volume of the oven, due to which the same temperature is achieved in it.
Now let's take a closer look at what forced convection is in the oven, what this function is for and how it works.
The process of mixing air flows takes some time, so the oven must be preheated before cooking.
Forced convection in the oven: what is it
Every housewife knows: in order to achieve uniform baking of a dish during cooking, you need to periodically change the location of the baking sheet, rearranging it from one level to another. This is especially familiar to owners of simple gas stoves, which are equipped with only the lower heating element. However, the second (upper) one also cannot cope with the problem of burning and uneven baking. heating device, which is built into more modern models of ovens. Let's see why this happens.
Natural convection is a rather slow phenomenon. While the air flows are mixed, the dish has time to burn due to the point heat effect that comes from the heating element. In addition, other factors also influence the convection process:
- tightness of the oven (not a tight-fitting door or poor-quality sealing gum increase heat loss);
- pan width (wide pan slows down mixing air masses, especially if it is not equipped with side gaps).
In addition, the size of the baked dish also plays an important role. Large pieces of meat or a whole bird, due to their size, simply do not have time to bake inside during cooking, but they burn from above or below, since some parts of the dish are located closer to the heating elements.
What tricks do the housewives go to in order to save food from burning: they rearrange the baking sheet from level to level, turn it over on the other side and adjust the temperature of the oven. Many people use foil and baking bags, pre-simmer dishes at a low temperature, or place a container of water in the oven so as not to overdry. big chunks meat during long roasting.
The convection mode in the oven saves housewives from such manipulations, or at least allows them to be reduced.
Forced convection in the oven is provided by a built-in fan (convector): as a result of its operation, the air circulates much faster than during natural convection, and the hot air masses immediately after heating are evenly distributed throughout the entire space of the oven. The constant movement of air flows not only creates a uniform temperature, but also reduces the point effect of the heating element on the product. Thanks to this, the dishes are baked in the middle, browned on top and do not burn on the bottom. In addition, forced convection in the oven allows you to cook several dishes at the same time, using 2-3 levels at once. Agree, this is the dream of any housewife. Using this function, you can save time and have time to do many other things.
Convection in the oven allows you to use the entire volume of the oven to the maximum, since you can cook at once on all levels
Types of convection
Since ovens were equipped with convection, this function has received a significant transformation. To date, convection in the oven is of several types:
- Fan. It circulates air, ensuring uniform baking of dishes. This is the simplest form of convection.
- Fan with ring heater. This mode is considered more efficient. The fan is equipped with an additional heating element, thanks to which warm air currents quickly fill the oven space.
- Reinforced convector. Powerful fan creates rapid air currents that fill the entire volume of the oven with a whirlwind. Products are quickly covered with a crust, which does not allow the evaporation of juices during baking, and the dishes are very juicy.
- double convection. Some models of ovens are equipped with two convectors located one above the other. Each fan blows its own level, which is very convenient when baking several dishes at the same time.
- Wet convection. Thanks to the built-in steam generator, the air inside the oven is saturated with steam and the dishes are not fried, but stewed. The mode is suitable for pastry baking and cooking diet meals(with a minimum amount of fat and salt). Some models of ovens allow you to adjust the intensity of humidity and the direction of steam.
In the humid convection mode, the pastry rises better
When choosing an oven with a convection mode, pay attention to other options that will improve the cooking process: grill, spit, various heating programs, temperature probes and other useful functions.
Benefits of convection
Of the main advantages of the convection mode in the oven, the following are distinguished:
- fast heating of the oven;
- speeding up the cooking process and, as a result, reducing the consumption of electricity and gas;
- uniform baking of dishes without unnecessary manipulations. Since the temperature is the same throughout the oven, there is no need to change the position of the baking sheet. This is especially important when baking biscuits and meringues, when opening the oven causes the dough or delicate egg foam to settle;
- getting a crispy golden crust and preserving the juiciness of the dish. (If necessary, you can dry the excess juice that is released when cooking some dishes.);
- the possibility of using several levels. You can bake all the cake layers at once, cook 2-3 at the same time meat dishes for a holiday or bake cookies for a large company;
- quick defrosting of products;
- high-quality drying of fruits, nuts, mushrooms, herbs, etc.
Gas ovens with convectors are produced less often, and their price is usually higher than for electric counterparts, but the savings in the operation of these devices are obvious. Such models are produced by: Zanussi (Zanussi), Kaiser (Kaiser), Gefest (Hephaestus) and some other manufacturers.
So, we found out what convection is in the oven, and what advantages it has. Now let's see how to use this feature.
Application
Convection in the oven opens up great opportunities for culinary experiments and greatly simplifies the process of preparing complex dishes. Here are some examples of using a convector:
- conventional convection without heating or at low temperature suitable for heating plates, preparing (raising) dough before baking, for drying berries, herbs, crackers, zest or fruit slices (50-60 ℃), and for defrosting food;
- damp convection. It is used for cooking steamed dishes (fish, vegetables), baking from pastry and for sterilizing jars;
- convector and bottom heater. The mode is suitable for cooking pizza, bread and open pies;
- convector and top heater. Used in cooking casseroles, meat, vegetable soufflé;
- convector and two heaters. Multifunction mode. Suitable for roasting bulky dishes (leg of lamb, piglet, goose) and simultaneous cooking on several levels. average temperature(170-190 ℃) is recommended for baking high pies and yeast dough, higher (from 200 ℃) - for cookies, gingerbread, puff pastry and large pieces of meat;
- turbogrill(convector + grill + top heater). Used for baking large meals complex shape(whole carcasses of birds, piglets, etc.) Rotating, the air masses create the effect of a skewer, and the dish is evenly covered with a crust over the entire surface.
The convector + grill mode is suitable for giving the products a beautiful crispy crust at the end of cooking and for cooking barbecue in the oven
Important! The convection mode makes the air hotter by 10-15℃ and speeds up the cooking process by 30%. Consider these facts when setting the temperature and timer.
Of course, convection in the oven increases the cost of equipment, but this feature greatly simplifies and speeds up the cooking process and allows you to create real culinary masterpieces. Cook with pleasure and delight your loved ones with new and interesting recipes!
Video from YouTube on the topic of the article:
Convection mode in the oven: what is it?
Rating: 4.63 (8 votes)Do you know that:
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The habit of using sparingly washing machine may lead to the appearance of bad smell. Washing at temperatures below 60 ℃ and short rinses allow fungi and bacteria from dirty clothes to remain on internal surfaces and actively reproduce.
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From the point of view of physical understanding, convection is a process of a special type of heat transfer, during which thermal energy propagated by means of air currents or jets of other matter. Literally translated from latin word means "transfer". If we talk about kitchen appliances, then in the oven the most important criterion is the heating rate and uniform distribution of heat. It is on this that the quality of baking or other dishes, the recipe of which involves baking in the oven, will depend.
NOTE!
Early models of ovens always had only two heating elements, which were located on the top and bottom. Such an arrangement led to different heating, so it was necessary to cook by constantly changing the location of the baking sheet in order to prevent burning.
Further development of household appliances led to the appearance of the convection function in the oven. What does it mean? Each new oven began to be equipped with several heating elements, which could be placed not only on top or bottom, but also on the sides, and the appearance of a fan can be considered an additional innovation. Its purpose is the forced distribution of heat throughout the entire internal area of \u200b\u200bthe cabinet. Thus, there is a uniform distribution of thermal energy, which has a positive effect on the quality of cooking.
NOTE!
The electric convection oven in the oven makes it possible to achieve a full roast or a crispy crust, if this is required by the recipe or taste preferences.
Why do you need convection in the oven, or the Pros and cons of this option
To understand whether convection is needed in electric oven, you need to find out what positive and negative points the plates endowed with such an option have. Some housewives in the reviews on the forums indicate that they cannot cope with the process of forced heat distribution. But most of the women who dominate the kitchen note that using a convector in the oven greatly simplifies the preparation of many dishes.
IMPORTANT!
Do not assume that the fan turns on in without fail. This feature is user selectable and is used only when cooking is required. big piece requiring baking, or if several dishes are placed in the oven at the same time.
The advantages that the convector gives in the oven (and this is noted not only by ordinary housewives, but also by experts in the field kitchen appliances) are:
- cold air in the oven space is quickly converted into warm air, which saves time to obtain the required temperature;
- uniform filling of the volume with hot streams, which ensures complete roasting. This allows you to cook even large pieces of fish or whole meat;
- there are several types of convection, among which we should separately mention wet, ensuring the absence of dryness in the finished dish, even with constant air blowing;
- it is possible to achieve a crisp or dry an overly juicy dish;
- the use of wet convection creates the effect of a greenhouse, so the food begins to be partially steamed, which will be appreciated by adherents of a healthy diet;
- the ability to cook several dishes at once, which saves time, electrical energy and strength.
Despite the abundance of pluses, when figuring out whether convection is needed in the oven, one cannot fail to note one minus, which for many can become decisive. Convection cookers are distinguished by a higher cost than simple models, which do not have a useful option.
Otherwise, the fair sex, who like to be in the kitchen, do it often or when available. big family, experts recommend choosing convection ovens.
What gives convection in the oven, or A few words about the principle of operation and types
To understand why convection is needed in the oven, you should understand the device and know what types of this option exist. As noted above, the main elements of a convection cooker are: a fan, which is located on the back wall, and heating elements or heating elements located around the perimeter working surface ovens. Upon reaching certain temperature inside the oven chamber, the fan turns on, which begins to disperse the hot air, creating its uniform distribution throughout the volume.
NOTE!
The most efficient are models that have an additional heating element placed immediately in front of the fan. It provides faster heating of the oven, being another source of heat.
There are several types of convection, which differ in minor nuances of work:
IMPORTANT!
Wet convection has one feature. It is first necessary to pour water into a special compartment, usually located on the door or back panel, so that steam is generated. In the process of cooking, it is necessary to monitor the level of liquid, otherwise the plate may break.
Oven convection mode icon and other pictograms
When buying in the store, you can pay attention to the presence of special icons that are displayed on the stove display and mean the inclusion of one or another operating mode. The convection oven icon pictured below is just a stylized image of a fan. A detailed breakdown of the most used modes is presented in the table.
| Icon | Decryption |
 |
The convection function is activated with both heating elements. |
 |
The top and bottom heating element works. |
 |
The fan and bottom heater are on. |
 |
Only the top heat works. |
 |
Only the bottom heat works. |
 |
Grill included. |
Why convection is needed in the oven, or Features of the function for different types of stoves
What is convection in an electric stove oven
Some housewives ask quite a reasonable question, how much convection is needed in an electric oven, which is considered the most powerful of all types and is able to warm up to a temperature of 300 ° C. In fact, the use of a convector is necessary to obtain a uniform distribution warm air. Despite having several heating elements and high power, it is not always possible to achieve complete baking without burning. Reasons for this could be:
- slow rate of natural convection;
- thickness of baking sheets;
- different food densities.
To make the finished dish fried, the pastry had a golden crust, you can’t do without a convector. Therefore, models of electric stoves with this option are the most popular on the market.
IMPORTANT!
Since more energy is consumed when the fan is running, if there is electric stove equipped with a convector, before installing it, you should check the reliability of the wiring in order to prevent a short circuit.
What is convection in a gas stove
Gas stoves with convection ovens have their admirers, which is primarily due to the relative cheapness of this type of fuel. Modern stoves, running on gas and equipped with a convector, outwardly do not differ from their usual "brothers". The difference lies only in the presence of a built-in back wall fan.
The convector used in the gas stove has its own characteristics of work. Since in such models the heating part is located only from below, in order to obtain the required temperature, it is necessary to start the convector for a while and only then load the dish into the oven. A significant disadvantage gas models is the lack of complete sealing of the oven, since a constant output of combustion products is required. This results in longer cooking times, creating additional problems hostess.
Convection grill - what is it
Modern stoves are often equipped with additional options such as the grill function. Its presence allows you to cook a piece of meat on a spit, as if plunging into the depths of centuries, when ancestors cooked their own food over a fire. There are two types of grill:
- gas, when using which creates a complete feeling of cooking on coals;
- electric, which is more convenient to use.
The presence of a grill does not mean the absence of convection. On the contrary, these two modes perfectly complement each other. If there is a convector in the stove, there are two grill modes:
- aerogrill;
- turbogrill.
The corresponding mode is activated by pressing the desired button on the control panel. A feature of using an aerogrill is the possibility of obtaining juicy meat with a crispy crust due to the uniform heating of the entire surface of the dish.
A turbo grill is required when there is a need not only to cook a piece completely, but also to do it quickly. Its main task is to activate all the heating elements present in the stove and all fans.
NOTE!
The presence of a gas grill with an electric oven with convection function gives unique opportunity simultaneous cooking of two dishes.
What is convection in a microwave
The microwave has become familiar to every family, since this household appliance allows you to quickly reheat small portions of food or defrost food. At its core, a convector installed in a microwave oven is no different from a similar device in a standard oven, except perhaps in size. A small fan leads to the distribution of air flows inside the chamber. When certain temperature parameters are reached, automatic shutdown. Using a convection microwave can cut the cooking time by about half.
A desktop mini-oven with a convector allows you to save money and free space cuisine
How to use convection in an electric oven
Each manufacturer accompanies their products detailed instructions How to properly use an oven equipped with a convection function. There are several rules that should be remembered so that cooking brings joy, and the result is tasty and attractive:
- Using the convection function does not require preheating the oven. The only exceptions are models that run on gas. It may also be necessary to preheat the cabinet if you plan to cook dishes that require initially high temperature(soufflé, bread, meringue).
- It should be taken into account that when using a convector, cooking is carried out at more than low temperatures. Therefore, an adjustment of 20-25°C is required in the recipe.
- If the oven is full, additional time may be required to cook the food completely, as the standing different shelves trays hinder the free circulation of air currents.
- When cooking at the same time various products in different utensils keep in mind that the time until they are fully cooked may vary. This moment must be monitored to prevent burning.
- Convection can be used to cook frozen food without first defrosting. But you will need to preheat the oven, which can last from 20 to 40 minutes.
Convection in the oven - issue price and consumer reviews
There are many models on the market, among which everyone will find to their taste and wallet.
One of the best electric ovens, according to users, is the Siemens HB634GBW1, which has original design and is able to fit into any room. The cost of this model is 37,800 rubles.
Review of the oven Siemens HB634GBW1
Read more on Otzovik: https://otzovik.com/review_6389891.html
Of the gas stoves with convection function, the Hansa FCMW58221 model demonstrated the highest consumer demand, which, in addition to all the functions inherent in a traditional gas stove, gives its owner a combi oven with a grill and an express heating function. The cost is 21,400 rubles.
Review of the oven Hansa FCMW58221
Read more on Otzovik: http://otzovik.com/review_2135928.html
Purchasing an oven with a convection function is right choice a zealous hostess who approaches the process of cooking with soul and thoroughness. You can learn more about what a combi oven is from the proposed video.
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When choosing household appliances in the store, we are always offered one that has a lot of advantages and is more expensive. There are features that are extremely necessary, and there are those that serve only as a marketing ploy. Convection in the oven: what is it and why is it needed? Not every hostess knows about this. The editors of the online magazine site tried to understand this issue in as much detail as possible.
An oven is a necessary thing for every housewife
The word "convection" itself comes from the Latin convectio, which literally translates as "delivery". Convection is special kind heat exchange process, transfer internal energy which occurs in directed jets. Previously, in our kitchens, there were standard ovens that almost did not differ from each other. From below, a double bottom was equipped, inside of which the burners were located. After warming up, it was possible to put baking sheets in it. Top part pie or roast goose was browned only due to the movement of heated air masses. At the same time, a fairly common case is when dishes were unevenly baked or burned. Sometimes I had to turn the pan over, risking spoiling the dish.
On the modern kitchens Today, ovens with a convection function are becoming more and more common. In most cases, they have two or more heating elements at the top and bottom. But even in such models, food sometimes burns and is not baked. So what is it - the convection mode in the oven? After all, the quality of cooking depends on it.
Convection is the process of movement of thermal masses inside the closed space of the cabinet. An attentive reader will surely understand that even in the old type of technology it is always present, since this process is absolutely natural. The movement of thermal energy allows food to bake faster. How evenly and qualitatively this happens is another question. This is the problem manufacturers are trying to solve. modern technology.
Types of convection
There are two types of convection:
- free;
- forced.
Free, as we found out earlier, any oven can boast. Forced is considered additional function and differs in that the movement of air inside the chamber occurs automatically due to the rotation of the fan blades.
The first one performs only the function of blowing, while the complex one supplements the technique with additional functions:
- providing additional heating due to the presence heating device−heating element;
- fast cooking due to the built-in amplifier;
- the possibility of cooking for a couple in the presence of a steam generator.
So the mode forced convection is necessary if you often cook in the oven, love to bake.
Expert point of view
Igor Svetlakov
Sales Consultant at Eldorado Retail Chain
Ask a Question"Most modern ovens are also equipped with an electronic display that shows the current time, the baking time, the icon of the selected mode."
Oven convection mode icon and other pictograms
Already in the store, it is impossible not to notice various icons on the equipment panel that indicate the functional range. It's easy to guess what the icon means. So, the dashes indicate the heating elements, the teeth indicate the grill function, and the convector is drawn in the form of a fan. By setting desired mode, you can either fry the dish or make it crispy. Below is a description of the pictograms, among them in the photo and the convection icon in the oven.
What does convection give in ovens of various types
Today, the assortment of the market offers to choose the model that would suit the hostess in everything. Ovens are divided into two main types:
- electrical;
- gas.
In addition, they can be both built-in and freestanding. The most common are those that are inseparable from cookers. If the stove and oven are running on natural gas, the convection function is started by connecting the device to the mains. The auto-ignition system works on the same principle.
Why is convection needed in a gas oven?
Gas stoves with gas oven convection are in demand due to the fact that this fuel is cheaper than electricity. Outwardly, they are no different from ordinary ones, but a fan is built into the back wall, which ensures uniform heating. The main advantage of a convector in gas stoves is an increase in the heating rate, because as a standard it takes much longer to heat up to the desired temperature with them than with electric ones.
It is also sometimes advisable to purchase separately for cooking and separately built-in gas oven with convection. The convector can be equipped with a steam blowing function. This model will cost more. standard plate, but the possibility of cooking will be added healthy meals for a couple.
Why convection is needed in an electric oven
So what is convection in an electric stove oven, and what is it for? Electrical cabinets are considered more powerful than gas cabinets. If in the latter the maximum temperature level is fixed at + 230−250 ° C, then electric ovens quickly and easily heat up to + 300 ° C. In this regard, the question often arises, is convection needed in an electric oven?
The answer is quite obvious: for those who bake a lot, do it professionally, like to cook meat, fish, conduct experiments at home, this function is simply necessary. It will allow you to create uniform heating of the air inside the chamber. The device is available as part of an electric cooker, by combining the combination gas stove and an electric oven, as an independent built-in cabinet, operating exclusively from the mains. You can also buy an electric convection mini tabletop oven if free place allows.
Important! Knowing what convection is in an electric oven, it is easy to guess that most models of equipment consume a large number of electricity. Do not install devices where the wiring system is outdated. Electricians prefer to lay a cable with a cross section of 4 mm for them or proceed from the power of an already purchased one.
Related article:
Increasingly popular are built-in products that are easily placed inside kitchen set. How to choose the right built-in electric oven, read in a special publication.
Airfryer allows you to achieve excellent results and a crispy crust without a skewer due to uniform heating. Turbo means the operation of all heating elements and the fan, which allows not only to evenly distribute the heat, but also to cook the dish faster.
Recipes for a convection oven often come with a household appliance.
Operation of the microwave function
For a small family, a microwave can be a good replacement for an oven. Modern models even equipped with a grill.
The essence of the operation of the convector in this case is no different from the standard one: the fan creates pressure of air masses, achieving their uniform distribution. Once the target is reached, it turns off. If the temperature drops slightly, the function is automatically switched on again. The speed of cooking is reduced by about half. For students, families of two or singles, the modern microwave oven is a great alternative to an expensive oven. You can also buy an inexpensive electric table top convection oven, after reading the reviews.
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