Hestan KSO30 Use and Care Manual download pdf (Page 9)

COOKING WITH THE CONVECTION OVEN

In a conventional oven, the heat sources cycle on and off to maintain an average temperature in

the oven cavity.

As the temperature gradually rises and falls, gentle air currents are produced within the oven.

This natural convection tends to be inefficient because the currents are irregular and slow. In

this convection system, the heat is “conveyed” by a fan that provides continuous circulation of

the hot air.

This European Convection system provides state-of-the-art engineering and advanced design to

create the finest convection oven. In standard convection ovens, a fan simply circulates the hot

air around the food. The system is characterized by the combination of an additional heating

element located around the convection fan and the venting panel that distributes heated air in

three dimensions: along the sides, the top and the full depth of the oven cavity. This European

Convection system aids in maintaining a more even oven temperature throughout the oven

cavity.

The circulating air aids in speeding up the baking process and cooks the food more evenly. By

controlling the movement of heated air, convection cooking produces evenly browned foods

that are crispy on the outside yet moist inside. Convection cooking works best for breads and

pastries as well as meats and poultry. Air-leavened foods like angel food cakes, soufflés and

cream puffs rise higher than in a conventional oven. Meats stay juicy and tender while the

outside is flavorful and crisp. By using European Convection, foods can be cooked at a lower

temperature and cooking times can be shorter. When using this mode, the standard oven

temperature should be lowered by 25°F [15°C].

Foods requiring less cooking time should be checked slightly earlier than normal. For best

results, foods should be cooked uncovered, in low-sided pans to take advantage of the forced

air circulation. When using the Convection Roast mode, the standard oven temperature does

not need to be reduced.

ADVANTAGES OF CONVECTION COOKING

Even baking, browning and crisping are achieved.

During roasting, juices and flavors are sealed in while the exterior is crisp.

Yeast breads are lighter, more evenly textured, more golden and crustier.

Air-leavened foods such as cream puffs, soufflés and meringues are higher and lighter.

Baking on multiple racks at the same time is possible with even results.

Multiple-rack baking saves time.

Prepare whole meals at once with no flavor transfer.

Dehydrates herbs, fruits and vegetables.

Requires no specialized bake ware.

Saves time and energy.

Convection broiling allows for extraordinary grilling with thicker cuts of food.

FEATURES AND CONTROLS

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Hestan KSO30 Use and Care Manual Page 9