What is convection in a gas oven and is it needed? Useful tips for housewives on choosing and operating

Device instruction manual

Most importantly, the oven must be properly installed and connected. Especially carefully you need to connect the gas stove.

The device must be reliably isolated from adjacent furniture, in addition, air gaps must remain between its walls and the walls of the furniture. The gas supply must also be securely isolated.

The oven must be properly installed.

Ovens are divided into gas and electric.The former are heated using an internal gas burner, the latter - using a heating element or a tubular electric heater.

A gas oven is an economical option.

Gas stoves are more economical to operate. Electric stoves have more technical capabilities for temperature control and other modes.

An electric oven gives you more technical options.

For several decades, electric gas stoves have been produced, which are much more convenient to use. Such devices have electric ignition of burners, a grill spit, a convection function

Thanks to this, modern appliances are more convenient, but it is important not to forget the basic rules on how to use a gas oven.

Electric ignition is a very convenient feature of modern stoves.

How to use a gas oven

Before use, you need to remove all unnecessary from the device, leave only a baking sheet or wire rack inside. They must be at the level required for cooking. As a rule, the unit has three options for installing a baking sheet or grid.

It is necessary to turn on the gas and light the burners. Most modern stoves have electric ignition burners, so you just need to turn on the device.

Lighting the oven is easy - use the electric ignition.

Next, you need to set the temperature level to which the oven should warm up and wait for it to warm up. It usually takes 10-15 minutes.

After that, you need to put the dishes with food in the oven and wait for it to cook. Do not open the stove door often - this will only increase the cooking time and weaken the taste and aroma of the cooked food. It is better to observe the cooking through the heat-resistant glass of the oven.

Food cooked in the oven is healthier than on the stove and in the microwave.

When using the oven, you can use any heat-resistant dishes:

• strained glass,
• metal,
• cast iron,
• silicone,
• ceramic and enamelware.

Use special heat-resistant utensils for cooking in the oven.

How to use an electric oven

Electric models are created on the same principle as gas models. Therefore, the rules for using an electric oven are similar to operating a gas appliance.

The only difference is that the heating elements can be located above and below, which increases the heating of food and provides additional opportunities for culinary creativity.

Often the device is also equipped with convection - a special fan that provides strong air circulation. Thanks to the fan, the heat in the oven is distributed more evenly, and the food does not burn. But the fan significantly dries the products.

Convection is a very useful function of the oven.

Before use, the oven also needs to be warmed up well, which can be done using the top and bottom heat. Next - set the desired temperature, the desired heating option, timer. It remains to load the dishes with the dish and enjoy cooking.

Before you put the dish in the oven, you need to preheat the oven well.

Frequently asked questions when cooking in the oven:

I baked the cake at the specified temperature, but I have it raw inside. What did I do wrong?

Answer: always check the readiness of the pie with a dry toothpick: if you stick it in the middle of the pie and remove it, then there should be no sticky dough left on it.If after the time specified in the recipe the cake is still raw, send it to the oven for another 10-15 minutes, but the temperature can be reduced by 10-20 degrees so that the cake is cooked and the top or bottom does not burn.

I was preparing a pie, and when I opened the oven door, it fell off and didn’t rise again - why.

Answer: while baking pies, eclairs, casseroles, etc. do not open the oven door unless absolutely necessary, as this drastically lowers the temperature inside and the hot air quickly escapes, and the half-cooked dough sticks together and cannot rise again. You can always turn on the oven light and check the condition of the baked goods.

Next time add less liquid or set the oven temperature 10 degrees lower. Knead the dough for the time indicated in the recipe.

Sometimes, according to a recipe, pastries need to be left to cool in the oven, which needs to be slightly opened.

Why is my pastry browning unevenly?

Set the temperature a little lower so that the baked goods will brown more evenly. Bake delicate pastries with Top & Bottom Heat t on the first shelf.

The protruding edges of parchment paper can also affect air circulation. Always cut your parchment paper to the size of your baking sheet.

Vegetables in the oven are very boiled, how can you keep their elasticity.

Answer: Vegetables need to be cooked for only a short time to retain their color and texture. It is best to get vegetables at the al dente stage, when the middle of them slightly crunches, so they retain the maximum benefit for your body.

Cookies stuck to parchment paper, what should I do?

Answer: Firstly, choose good quality silicone-coated parchment paper.Secondly, you can slightly wet the parchment paper from the bottom after baking and leave for 10-15 minutes, the cookies will be well removed from the paper if you pry it with a sharp knife.

Why did my bread crack in the oven?

Answer: it means that the dough has not come up enough, it should increase in volume by 2 times. You can also make small cuts on the bread, this will prevent the formation of large cracks.

It is also very important to create high humidity in the oven - this can be a regular bowl of water.

gas oven

Modern gas ovens are significantly different from the usual Soviet version of this kitchen appliance. They allow housewives to express themselves to the fullest, thanks to a variety of cooking functions. With its help, you can cook not only a delicious variety of food, but also the most useful. But this will be easy to do only if you know what the icons (signs) on the oven mean and how to use it correctly.

Advantages of a gas oven:

• The cost of such kitchen appliances is much lower than the cost of electric ovens.
• Due to the ability of gas ovens to work from a gas cylinder, the household appliance can be used in a country house or in the country.
• The presence in many models of the gas control function makes gas ovens safe.

Recommendations for using gas ovens:

• Before cooking food in the oven, it should be checked for food residues and foreign objects, such as baking tins.
• You should install shelves in the still unheated chamber in the rows that you need for cooking.
• Light the gas oven and preheat to the desired temperature.
• Place the dish with food in the oven only after it has reached the required temperature.

• It is not worth opening the door too often and looking into the oven chamber, since with each opening the temperature in the oven drops and the food, accordingly, will take longer to cook.
• After turning off the oven, leave the pastries in it for another 5-10 minutes.

Convection modes and control panel

The presence of a convector oven in the design ensures its operation in several modes.

Many of the modes listed below are not found in all models of ovens, so when choosing an oven, you should carefully study the instructions.

The use of the double convection mode allows you to quickly warm up the oven chamber, create conditions for uniform cooking of products throughout the volume

Below are the types of modes in which the convector operates.

• In the slow cooking mode, the lower gas burner and the fan operate simultaneously. The chamber creates a uniform heating of the space. In this mode, large pieces of meat are perfectly baked. The mode is also used for heating dishes.
• Rotisserie with convection. Lower gas burner, spit and fan included. Everything is distributed: the spit rotates the product, the fan creates a stream of evenly enveloping heat. Crispy crust and juicy meat are provided.
• In the "pizza" mode, the lower heating element, the ring heating element and the fan are simultaneously turned on.
• With double convection, the task of creating air circulation is assigned to two fans. According to the manufacturers, this way sets a particularly even temperature distribution in the oven chamber.
• Grill with fan. Before placing the product, it is recommended to preheat the oven in advance.The fan works together with the top heater, softens the heat and allows you to evenly cook the meat on the grill. The mode is good for large pieces of meat and thick dishes.
• Turbo grill is the most energy-consuming mode. There are three heating elements and a fan that turns on and off periodically. Efficiently and quickly, many foods that require intensive cooking are cooked at the same time. Smells do not mix (and tastes, too).
• The convection mode with steam allows you to cook dishes similar to steam. In this mode, you can cook boiled pork without wrapping it in foil. When using a temperature probe, the recommended temperature is 130 °C.
• The ECO mode is suitable for cooking a large number of foods at the same time. Convector, top and bottom heaters included. Good for baking cookies and cakes.

Such a number of new modes, in addition to those that are already known to the hostess from the usual HD, may even be puzzling at first. But a good habit develops quickly. Convection cooking is quietly becoming the norm.

To decide on the choice of model, you can open the instructions and see what modes are provided for in this model of gas oven. They are marked with pictograms.

In addition, defrosting is available in such equipment - usually indicated by a snowflake. Ventilation is carried out without turning on the burner. Air blowing replaces cold air layers enveloping frozen foods with warmer ones. As a result, an "air coat" around the product is not formed and the defrosting process proceeds faster.

The drying mode is possible when the convector is on and the temperature is about +50 °C, created by the lower burner.

Another useful option is the rapid cooling of the oven, which usually happens when the fan is turned on without lighting the gas burner. This mode requires opening the oven door.

In a gas convection oven, as a rule, mechanical type controls are used. It is simpler, and therefore more reliable than the touch or electronic version.

For this, at least two regulators are installed:

• handle for setting the heating temperature;
• knob for setting the operating mode of the device.

In addition to the "rotary" (mechanical) control, there are models with rotary-button or rotary-touch control. For example, Korting OGG 771, Bosch HGN 22H350 have a touch electronic timer and rotary thermostat controls.

In the figure of the oven control panel A) Bosch HGN 22H350 and B) Corting OGG 771 have a touch electronic timer and rotary controls for the thermostat and function selection. The icons around the mode setting knob are pictograms that are not difficult to decipher

In addition to the handles, the control panel also contains indicators that indicate the operation of the device.

General rules for operating the oven

An oven is a gas or electric appliance for cooking. It is carried out in the form of a separate independent unit or is part of a full-fledged kitchen stove.

It is a heat-insulated chamber, the required temperature in which is maintained by heating elements:

• gas burners in gas ovens;
• Heating elements (tubular electric heaters) in electrical devices.

Such devices have common rules and nuances of operation depending on the type of oven.Taking them into account, you will reveal all the strengths of the equipment, extend its service life, improve the quality of cooked dishes, and increase the level of safety.

For gas

The gas oven is characterized by maximum ease of use, durability, economy (the cost of gas is several times lower than electricity). This is ideal for residential areas where power supply systems have low power and endurance.

How to use a gas oven correctly? Here are some recommendations:

1. Before turning on, check the equipment, inspect the internal chamber, remove all unnecessary (pots, pans, etc.). A baking sheet or wire rack should remain in the oven.
2. In the inner chamber of the gas appliance, grooves are provided in the walls, which are located at three levels. Determine the level at which the food will be cooked and place the rack on it.
3. Check the gas supply valve, turn the knob on the panel and bring a lit match to the edge of the burner to ignite. But in most modern models there is an electric ignition system, which, when the knob is turned and held, opens the gas supply and ignites the fire on the burner.
4. After turning on the oven, set the required temperature values.
5. Wait approximately 10-15 minutes for the camera to warm up well.
6. Put the dishes with food in the oven for a certain period of time. Do not frequently open the oven during cooking, as this will lengthen the cooking time due to constant heat loss.

For cooking in a gas oven, it is permissible to use almost any utensil: glass, cast iron, ceramic, silicone molds, baking sheets, various baking molds for pastries, ceramic pots, etc. Additionally, a special culinary sleeve and foil are used to improve taste.

For electric

Standard electric ovens look like gas ovens. The difference lies in the heating method. In electric ovens, it occurs due to electric heating elements located on the lower and upper surfaces of the chamber.

How to use an electric oven correctly:

1. Make sure there is nothing extra in the closet. Install the grate. Prepare dishes designed for electric ovens: ceramic, cast iron, clay and glass refractory, silicone.
2. Turn on the device, select the level and heating mode and set the required temperature.
3. Wait 15-20 minutes for the appliance to warm up.
4. Place the dish on the wire rack for a certain time interval and close the door. Do not place dishes on the bottom of the oven - you will damage the bottom heater of the appliance. The dishes are placed only on the wire rack.

Electrical devices have a wide range of functionality, but consume more energy.

What does convection give in ovens of various types

Today, the assortment of the market offers to choose the model that would suit the hostess in everything. Ovens are divided into two main types:

• electrical;
• gas.

In addition, they can be both built-in and freestanding. The most common are those that are inseparable from stoves.If the stove and oven run on natural gas, the convection function is started by connecting the device to the mains. The auto-ignition system works on the same principle.

Why is convection needed in a gas oven?

Gas stoves with gas oven convection are in demand due to the fact that this fuel is cheaper than electricity. Outwardly, they are no different from ordinary ones, but a fan is built into the back wall, which ensures uniform heating. The main advantage of a convector in gas stoves is an increase in the heating rate, because as a standard it takes much longer to heat up to the desired temperature with them than with electric ones.

It is also sometimes advisable to purchase separately for cooking and a separately built-in gas oven with convection. The convector can be equipped with a steam blowing function. Such a model will cost more than a standard stove, but it will add the ability to cook healthy steamed dishes.

Why convection is needed in an electric oven

So what is convection in an electric stove oven, and what is it for? Electrical cabinets are considered more powerful than gas cabinets. If in the latter the maximum temperature level is fixed at + 230−250 ° C, then electric ovens quickly and easily heat up to + 300 ° C. In this regard, the question often arises, is convection needed in an electric oven?

The answer is quite obvious: for those who bake a lot, do it professionally, like to cook meat, fish, conduct experiments at home, this function is simply necessary. It will allow you to create uniform heating of the air inside the chamber.The device is available as part of an electric cooker, when combined with a combination of a gas stove and an electric oven, as an independent built-in cabinet, operating exclusively from the mains. You can also buy an electric mini convection oven, if space permits.

Related article:

turbogrill.

Airfryer allows you to achieve excellent results and a crispy crust without a skewer due to uniform heating. Turbo means the operation of all heating elements and the fan, which allows not only to evenly distribute the heat, but also to cook the dish faster.

Recipes for a convection oven often come with a household appliance.

Operation of the microwave function

For a small family, a microwave can be a good replacement for an oven. Modern models are even equipped with a grill.

The essence of the operation of the convector in this case is no different from the standard one: the fan creates pressure of air masses, achieving their uniform distribution. Once the target is reached, it turns off. If the temperature drops slightly, the function is automatically switched on again. The speed of cooking is reduced by about half. For students, families of two or singles, the modern microwave oven is a great alternative to an expensive oven. You can also buy an electric convection oven at a low price after reading the reviews.

Article

Many housewives, equipping their "office" - the kitchen - with new household appliances, make sure that the devices perform many functions at the same time. The electric oven is no exception.A modern oven has many additional features: microwave, defrosting food, heating food, maintaining the temperature of the dish, double boiler, convection ... It is the last function that will be discussed. So what is convection and why is it necessary? Or maybe in an electric oven it is not needed at all? Let's find out!

In order to understand what convection is, you need to understand how the heating elements are located in an electric oven. Old models of electric stoves were equipped with one or two heating elements and, of course, this function was absent in them. Remember how problematic it was to evenly bake pies or cake layers. One side is already burnt, and the other has not even browned yet. For more or less uniform cooking, it was necessary to turn the baking sheet endlessly, and in order not to burn the bottom, they put a second baking sheet with salt.

A modern oven with a convection function will save you from these inconveniences, and you can please your household with a dish with even roasting and a beautiful crispy crust.

How to cook food in a convection oven?

The following are helpful tips for cooking in a convection oven.

The simultaneous inclusion of the upper and lower heating elements is a universal option, this is a slow mode that creates natural convection. As a rule, the lower heat is stronger, so there is still a risk of uneven cooking. Despite this, it is possible to cook casseroles and other dishes from fish, poultry, beef. You can also make roasts, cookies, stuffed vegetables, lasagna, bake a biscuit or bread. This mode is suitable for cooking in glass or aluminum cookware.Bake in small molds or cook in pots. In general, the top and bottom heat mode, where the latter predominates, is suitable for dishes where a quick browning is needed.

The mode, when the upper and lower heating is activated in combination with a fan, is needed for uniform cooking of dishes - the inner and outer parts. This is especially true for large portions on baking sheets. If you need to bake a large piece of meat or a dish with many ingredients, then the convection mode is required. It will help to make boiled pork, shank, whole poultry, rolls, casseroles and roasts. The convection mode is irrelevant when preparing meringues and scrambled eggs.

Combining the fan and the top heat is necessary when uniform cooking and crusting is required. It is recommended to bake food in molds. For example, cook julienne, lasagne, soufflé and casserole. On the grill, you can cook delicious steaks, dishes in dishes of different sizes, chops, pork ribs, kupaty and sausages, rolls, kebabs, fish fillets and bacon, toasts, vegetables. For different models, the browning mode from above may be called differently, for example, infrared heating, grill or barbecue.

In a convection oven, you can cook in dishes made of different materials, cast iron, glass, and ceramics are popular. Use baking sheets with low and high sides, silicone molds, sleeves and foil. Cook in a water bath and simmer.

Which type of oven to choose - the user decides, depending on their capabilities and needs. We told you about convection in the oven, now you know what it is, what types exist, why it is needed and how it functions.

Functions

The quality and speed of cooking in the oven depends on the possibilities of heating and convection.

Heat

The heating element must be installed from below, there can also be top heating. There are devices with different wall heating systems - all this is done to get the best result.

Grill

Allows you to get an appetizing fried crust on your favorite dishes. If your choice is a full-size or wide oven, then it is more correct if the grill is adjustable in area. So, if a small portion is baked, then it is enough to turn on the “Small Grill” function so as not to waste electricity.

Convection

The fan built into the back of the case accelerates hot air, thus ensuring uniform heating. With this option, you can forget about the situation when, for example, the bottom of the pie is burnt, but the top remains unbaked.

However, some users on the forums note that the fan dries out the products a lot and they turn out to be dryish. To avoid problems, it is better to choose a furnace with adjustable blowing speed. Then it becomes possible to set the strength of the air flow, depending on which dish is being prepared.

Convection in some models is also used to defrost food. In this case, there is no heating, and defrosting occurs only due to the movement of air.

The above functions allow you to create many variations of operating modes for cooking any food. In addition to them, advanced devices are equipped with a number of options:

1. Timer - by setting the baking time, you can not worry about the fact that the dish will burn: as soon as the required period is over, the device will either beep or turn off on its own.
2. Programs - a lot of recipes are stored in the memory of the device and the cook just needs to select the desired one and indicate the weight of the components. Then smart technology will do everything on its own: it will select the cooking mode and time, lower the temperature if necessary, turn on the grill and turn off the heat, signaling the end.
3. Steamer - the design of the oven provides a container for water and a steam generator. This function can be combined with any type of heating and significantly expand the possibilities for the realization of culinary fantasies.
4. Microwave module - built-in magnetron allows you to use the oven as a microwave oven. It becomes possible to significantly speed up cooking if you simultaneously activate heating with a microwave. You can also simply reheat cooked food.
5. Maintaining the temperature - after the end of work, the unit switches to the heat preservation mode, i.e. the food will be warm for a long time.

Of course, these are just the main functions of modern ovens. Each manufacturer strives to highlight their products, constantly supplementing them with new chips.

Features of using equipment

Sometimes it happens that the purchased convection oven is not used in convection mode. It would seem that such an excellent function should attract any hostess and be used one hundred percent. In reality, this is not yet happening. The main reason is ignorance of the advantages and features of the function, and the need to make efforts to master it.

The difference in the quality of baking cookies in a conventional and convection oven. A - in a conventional oven at a temperature of 350 ° C; B - in an oven with a convector at a temperature of 350 ° C; B - in a convection oven at 325 ° C

The difficulty is that cooking in convection mode requires different times.Cooking time in convection mode is a quarter less, with the exception of baking food in a closed form - in foil or a sleeve.

Therefore, almost all recipes need to be transformed - it is required to reduce the baking time by 25%. The same can be achieved by lowering the cooking temperature by a quarter. Not all housewives are ready for these innovations (to work hard with the translation and get used to cooking in a new way).

To solve the problem and help the owners of modern ovens, manufacturers have gone in several ways:

• recalculated the terms of preparation of the main products and provided information in the instructions;
• took part in the release of cookbooks with recipes for convection devices;
• have programmed the ovens to automatically convert dates/temperatures when the convection function is turned on.

Unfortunately, gas ovens are not yet endowed with such abilities (automatic translation). Perhaps the situation will be corrected in the near future. But instructions, books and the Internet are available to any hostess.

Convection in gas ovens

Convection ovens with gas supply are produced much less frequently than electric ones. They are an order of magnitude higher. It is better to take such a stove from a well-known manufacturer, for example, Zanussi or Korting, as well-known companies care about their good name and, accordingly, about the safety of their client. A convection gas oven must be designed so that when the fire is blown out, the gas supply is turned off to avoid poisoning. The air circulation in the gas model allows you to cook on several levels at once, which significantly saves gas and the cook's efforts.

Korting OGG 742 CRSI