Making the most of convection cooking. From: Sunset | Date: May 1, 1994| Author: Anusasananan, Linda Lau | COPYRIGHT 1994 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group.Copyright information

Sunset's tests show the advantages of cooking with hot air

PROFESSIONAL CHEFS HAVE long favored convection ovens for baking and roasting. The main reasons: speed and even cooking and browning. Now these ovens are becoming widely available to home cooks, and they are particularly worth exploring if you cook a lot, or are looking for a more versatile oven.

TWO BASIC SYSTEMS

In a convection oven, moving air conveys the heat. A fan continuously circulates the ...

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