Convection Oven Savings Tips
For Electric & Natural Gas Customers
- Using a lower temperature setting and a shorter cook time points to conventional cooking being more energy efficient.
- When you bake in a convection oven, use pans that have very short side walls. Cookie sheets or very shallow baking dishes work well.
- When baking chicken or casseroles, use the shallowest baking dishes you can find that will still hold the food and catch the drippings. The more the heat can circulate around the food, the better it will taste and the more uniform it will cook.
- When you decide to make a temperature change or a time change on your recipe, always make sure you check on it at least 10 minutes before it's supposed to be done. The variables in the size, starting temperature and density of the food may cook it differently.
- Most convection ovens have two heating elements and some have a third element at the fan. Having an additional heating element will boost the convection effect.
- Cooking with the help of convection ovens retains the moisture present in the food.
- Bakery products like pies and bread turn brown quickly in convection ovens as compared to those in the traditional ovens. The internal moisture too is retained.
- The vitamins and nutrients present in the food are retained even after cooking in this cookware. This is a definite advantage over using traditional ovens or microwave ovens where nutrients are lost in the process of cooking.
- Reheating the food in radiant conventional ovens could be difficult at times. This is because the uneven heating in these ovens may dehydrated the food, thereby reducing its quality.
- A convection oven overcomes the above mentioned disadvantage of a traditional oven and helps in reheating the food quickly.
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