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Plus, how convection vs. conventional oven cooking differ.
Unlike conventional ovens, which cook food by surrounding it with hot air, convection ovens circulate the air. Convection ovens are built with a fan placed in the back of the oven.
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A convection oven (also known as a fan-assisted oven, turbo broiler or simply a fan oven or turbo) is an oven that has fans to circulate air around food [1] to create an evenly heated environment. In an oven without a fan, natural convection circulates hot air unevenly, so that it will be cooler at the bottom and hotter at the top than in the ...
Other ovens may be marked on a scale of 1–7, where Stufe 1 ⁄ 2 is about 125 °C in a conventional oven, Stufe 1 is about 150 °C, increasing by 25 °C for each subsequent step, up to Stufe 7 at 300 °C.
A halogen oven, halogen convection oven, or halogen cooking pot is a type of oven that utilizes a halogen lamp as its heating element.Halogen ovens are often noted for being more energy-efficient than a conventional electric oven due to their more effective heating of food and faster cooking times.
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A complete cycle involves heating the oven to the required temperature, maintaining that temperature for the proper time interval for that temperature, turning the machine off and cooling the articles in the closed oven till they reach room temperature. The standard settings for a hot air oven are: 1.5 to 2 hours at 160 °C (320 °F)