Convection or True Convection for Electric Ovens
There are many benefits to cooking with Convection, the challenge especially if your oven has multiple cooking modes is to choose the mode most suited to the type of food you are cooking.
Best Uses
Baking
Multiple racks of cookies, cakes, pie shells (blind baking), appetizers, pastry items, basically like items on trays. Custard items cooked in a water bath.
Braising
For foods cooked in a Dutch Oven with a tight-fitting lid or large foil-wrapped roasting pans.
Roasting
Meats that have been seared on the cooktop and need a gentle oven finish to cook through without drying out, such as boneless skinless chicken pieces, pork tenderloin, pork chops, beef fillet, thick cuts of steak, and fish fillets.
Low-Temperature
Roasting Ideal for gentle cooking of lean tender cuts of meat. Meats can be slowly cooked at 200 degrees and finished on a grill or with a high heat sear in the oven. Timing is dependent on the weight of the meat.
This Mode can also be used for Dehydrating providing your oven temperature can be set to 140 degrees.
