Convection Ovens

Convection ovens have a fan with a heating element around, that provides the heat. A small fan circulates the air in the cooking chamber. Convection ovens may include radiant heat sources at the top and bottom of the oven, which improves heat transfer and speeds cooking from initial cold start.

Most convection roasted items will cook about 30 percent faster than they would in a conventional oven. This means that meats cook faster with a better sear in a convection oven, allowing the meats to stay moister and juicier.

 

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