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Another form of convection oven has hot air directed at a high flow rate from above and below food that passes through the oven on a conveyor belt; it is called an impingement oven. [7] [8] [9] This cooks, for example, breaded products such as chicken nuggets or breaded chicken portions faster than a fan oven, and yields a crisp surface texture ...
The hot air in conventional ovens just hangs around and sometimes leads to uneven results. Since convection ovens work so fast, the foods don't have to be cooked for as long a time as in ...
Fast oven. 450–500 °F. 230–260 °C. The various standard phrases, to describe oven temperatures, include words such as "cool" to "hot" or "very slow" to "fast". For example, a cool oven has temperature set to 200 °F (90 °C), and a slow oven has a temperature range from 300–325 °F (150–160 °C). A moderate oven has a range of 350 ...
Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.
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