A true convection oven features a fan on the back wall of the oven, covered by a baffle. The fan is encircled by heating elements, and when a convection mode is engaged, the ambient air in the oven is drawn into the baffle and heated. The heated air is forced out by the fan through ports around the baffle.

When cooking with convection, heated air circulates around the oven, cooking food evenly from the edge to the center. Food can be cooked on multiple racks at one time and retain more moisture. 

Many large-capacity ovens also engage some heat from the top and bottom heating elements to ensure even cooking; these modes are known as Convection Bake and Convection Roast.

A fan-assisted oven circulates the heated air; however, there is no heating element encircling the convection fan. Therefore, the same principles that apply to convection cooking should be used when cooking in a fan-assisted oven.

Best Uses

Please watch the videos about cooking modes located at the top of the "Learn" page.