Help with a convection oven
So who here has experience with "true convection" ovens for the home? True convection is where you've got a third element, usually in a ring around the fan, that is used solely for the convection mode. A couple of years ago, lots of ovens were sold that just added a fan to blow the heat around. Anyway, we've got a new-fangled true convection oven and we seem to be having a bit of trouble getting a nice even cook on our meats. The times listed per pound in the owners manual seem too low, and we seem to be getting results of cold areas in the lower half of the food. We've got the food on a roasting rack, but it's on the low side, and we've got a broiler pan with a lip of perhaps as much as an inch. Could this be blocking enough air to be causing our poor results? Will we have to go with a virtually flat pan to catch the drippings? Or a taller rack? I'm wondering if anyone else experienced the same issues and overcame them? Thanks! |
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| Ron, I have Dacor convection oven. I bake my bread in what bakers refer to as strap pans - 4 bread pans strapped together with about ½" separating them. For years I used two of these in a regular gas oven, but had to rotate the pans on each shelf half way through the baking time to get an even finish. To remedy this problem I considered several options:
a small baker's revolving oven in which the shelves rotate like the seats in a ferris wheel - the ideal design for even heat, but extremely expensive; a commercial convection oven such as Blodgett which requires 3 phase/240 or high pressure gas line, both expensive options since neither are ordinarily available to the typical residence, and the residential convection oven such as you're referring to. I made arrangements with the local Maytag store that advertised that one could try their appliances in their store before buying, to bring in two pans of bread and try out their pure convection Jenn-Air range. The result was laughable, when the two loaves in each strap pan on the left side of the shelves were done, the ones on the right side were still raw. Needless to say the manager of the store was embarassed and didn't have any explanation. In the Market where I work there is a cooking school and I showed the results to our Home Economist who suggested I contact the company that supplied their Dacor ovens. I did the same thing and the results were acceptable. I now can bake 8 loaves at a time or six hearth loaves with not problem. The difference supposedly is how Dacor moves the heat around in the oven. Someplace in one of my former posts are pictures of the pans coming out of the oven. I can also bake sheet pans of cookies on three shelves, although there is about a 2 minute difference in timing between the lower two shelves and the top shelf. There are other more expensive convection ovens that border on commercial grade, that I haven't tried, but I learned in my experience that not all pure convection ovens are equal. |
| Ron.
Just confered with my hubby, the chef. Yes, we have a "true" convection oven, too, and we love it. Cooking does take less time, so the times would seem a bit lower that what you are used. He said you have to put the pan on the BOTTOM rack. He uses all different types of pans and have never had a problem. We use a lot of corning ware. Let me know if you need anything else. |
| Ron My micro is a confection oven also. I have used this for years. Infact this is my second one. I LOVE IT!!!! great pizza and it cooks much faster. Your are right about one thing I find the lower the pan the better it turns out. I had to adjust my cooking times to much less times. I have been useing this for over 10 years ..... |
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