Convection Fan (When It Helps and When It Hurts)
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- Опубліковано 5 чер 2024
- Convection Fan (When It Helps and When It Hurts)
00:00 Intro
00:12 How Convection Works
01:38 When Convection Hurts
02:12 Convection Finish
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Let's not forget convection means hot air flow. Since the hot airflow takes the vapor away form the top surface take into account that the top will not just bake more but it could dry out more significantly too.
I use convection for getting rid of excess water too! This can be really helpful when trying to brown things like zucchini before it turns to total mush.
I always think I know most of the basics to cooking and baking, and then every single video Helen posts reminds me that I dont know crap 😂 Helen is the guardian angel of all of our kitchens
"I don't know crap" haha...that makes two of us, lol
I know right! I was like I know how to use my oven - oh actually maybe I don’t! 😂
no kidding lol! 🤣
Always a pleasure to learn something new! Thanks, coach.
Convection is also useful for removing lots of moisture, which can help or hurt. For example when trying to roast bones for a stock, without a convection oven, all of the liquid releases onto the pan and pools up, and I have to wait for it to boil off. But with convection, that moisture gets wicked away as it is released, and helps lower the time it takes to get to browning. In fact, once browning begins, I'll even turn off convection so I can get more even radiant browning instead of those little burnt edges you can get from convection. Moisture control with convection is super useful. It can also create faster rises in baked goods, but dries them out more quickly.
Since I got my new oven with convection option, I've been asking myself all those questions that you just answered today. Thank you Helen!
Im American & i moved into a new to me home about a year ago. I had no idea what that fan was for! Thank you
Thank you so much for this explanation! I've always heard about convection making it cook more evenly or just hotter, but never about how it affects top browning. Valuable information!
Thanks for this! I always wondered when to use convection so this was SUPER helpful to me. Our JennAir propane gas oven went kaput so we are using our toaster oven, air fryer and slow cooker as alternates. We dont bake much and only cook for 2 or 3 so this approach is working great for us.
Thank you for this immensely helpful video Helen. I appreciate all the time and effort you put into creating your outstanding videos to educate us home cooks. 🙏🥰
I NEVER knew about the dangers of raw garlic under the conditions you explained. THANKS for saving us from possible sickness. I'm throwing out my old vinegrette that I made and had at room temp. LOVE your channel I just found you!
Simple & easy illustration.. 👌 thank you ❤
Thanks for this video. Your explanation makes a lot of sense.
Thank you! We recently bought a convection oven and I have been using it and was wondering if I was supposed to unless the recipe specified. You've cleared that up, thank you!
Very helpful! I have a convection option on my oven but have never used it as I did not have an understanding of how it worked. Now I do and will give it a go! Thank you Helen!
Excellent discussion of the basics of convection. Thank you so much.
This explains so many things that have gone wrong with my recipes. Thank you very much for just stating without embellishment and yet with a very pleasant voice the ways to cook with confection. And thank you so much for no background music!!
Thank you for doing this. These questions have been bothering me since long. Never found these answers any where. Thankyou
Thanks for the tips on placement as well as convection. I'm using a Wolf Dual Fuel which has an electric oven. I was baking tonight after watching your video and decided I needed a little browning on the top of my apple pie so went top shelf with fan - would have been great if I had stayed close and checked often but I set a 10 minute timer, walked away, and burnt my little darling a bit.
So I learned to utilize the power of convection and placement and also the importance of attention and patience. As always, thanks.
Great timing as I just purchased a convection capable oven and need a thorough explanation. Thank you and love your channel.
My oven has a "pizza" setting that turns on the convection, and I discovered after a while that it is best to only used it at the end, to toast the cheese a little bit and get it nice and bubbly, otherwise the cheese and topings might burn. Nice to hear that this is the right technique!
An American who moved to Europe with my wife and family, thanks so much for this, very informative explanation. Makes sense to me based on my experience cooking in my convection oven. I vary on when I use convection on my personal experience with my oven. Thank you for this info!
Incredibly helpful! Thank you so much! I now understand some problems I was having. I was using convection all the time and was having problems with insufficiently baked things. Loved your video
Huge thanks for this concise and helpful explanation.
This is a very timely video. Thanks!
Thank you for educating me on this!
Good info, I've always wondered about the convection setting. Thanks
I just found your channel. I love your cooking tips, as much as your wonderful accent. I appreciate you knowledge. Thank you for all you do!
Thanks for this very detailed explanation!!
Love your video, all the info, and you and they way you present it!
Thank you for the short and educational video. Easy to understand.
Thank you so much for the comment about the oven walls radiating and moving to the top or bottom rack based on where you need more browning. I never knew why some recipes say to cook on one rack VS another.
Thank you Helen. This is exactly what I been looking for as without my oven this year and I bought an toast oven and am making pies ot some type of pastry for the holiday.
This is genius! I always used convection fan because my mum told me to, but now I know how to properly use it!
I have a GE Profile gas stove (25+ years old) has convection roast and bake. Love it! Also have a newer Ninja air fryer for smaller amounts of food. As far as the right temperature settings on the oven when following recipes with no convection instructions, I first cook the recipe using their instructions. The second time I try it I adjust for what I have experienced using convection. Third time is a charm:
I always learn something, thanks Helen.
Thank you. I have never used my convection oven as I didn't know what it did. Your video helped alot.
Very timely information. The girlfriend just bought a convection oven and we were wondering when/how to use the fan.
Love this video! I learned something that I had no idea about and you explained a few things that I wish I had known sooner.
I have a table-top electric convection oven that I use exclusively because there's only me (and the cat and she doesn't care about which device I cook with) and, since my whole house is electric, it seems to me that using the regular electric oven for one person just wastes energy and costs more money than is necessary. I also frequently cook in my microwave, as well as the stovetop.
Thank-you very much for this very valuable advice. 😊
Thank you so much for this. It explains why my pizzas are always slightly soggy underneath with slightly burned cheese on the top. I should have realised why but never have.
I'm in the UK with a British-made Belling electric convection oven that we bought new over 20 years ago. I've had to replace the top element a couple of times but it cooks at exactly the temperature it says on the dial (allowing for the 20 degrees when using the fan) and I absolutely love it.
I use an "air fryer," and since it's really just a tabletop convection oven, I've been experimenting with the range of fan speeds, temperatures, and cook times to create beautifully browned foods that are still cooked all the way through. Having access to such high-powered convection can be quite useful, as can changing the speed of that fan!
if my oven does not have a convection fan, would buying an fir fryer be a good idea?
@@englishliterature7403
It depends a bit, on what you mainly use it for. Baking cake and bread? Pizza or such for more then one person? Large roasts? Not so much. Making roasted veggies, potato wedges or chicken/fish? Absolutely. Especially, if you only cook for one or two people. It's just super convenient for making delicious, yet healthy meals on a daily basis.
Just just chuck stuff in there and boom, dinner is ready in 20 minutes. No spattering and less smell then with a frying pan are also great advantages.
The only downside is: they take up a lot of counterspace. But that's it, really. They're really useful appliances, imo, not just some fad.
@@raraavis7782 You've nailed it. They're a small countertop convection oven. I recommend the tray-based models where you just pull out the tray and put the food in it. Do not buy the little toaster-oven like units, because you'll have to fiddle with pans and racks and they're much harder to get food in and out of and much harder to clean.
I have a large tray-based model that can be divided into two separate chambers, so I can either cook one large item in it - like a whole chicken, or a dozen cookies - or two smaller sets of items, like chicken thighs on one side and green beans on the other, a different temperatures and for different cook times.
Because they're much smaller than a traditional oven, you get a LOT more radiant heat bouncing off the walls onto your food since the food will be sitting very close to the walls. That rapidly speeds cooking and browning. The fans are also much more intense than in a convection oven. Think about how wind chill factor makes it feel colder outside in the winter - the same goes in reverse in a convection oven. The more hot air passes over the surface per second, the faster heat is transferred to the food. If you put a lot of oil on something - like breaded chicken - it'll behave as much like frying it as baking it. You can get some pretty amazing results, fast, with a lot less mess and expense.
You can also burn things to a crisp rapidly in an air fryer, so check the contents often until you get a good feel for how yours cooks.
Another great thing about them is, they use a lot less energy because of the small size, shorter cooktimes and eliminating the need to preheat in most cases (I almost never preheat, even when the recipe calls for it).
I've used air fryers for years. I recently replaced my Ninja Max with a Cosori Dual Blaze (top and bottom heating elements). It's Bake function reduces the heat generated by the top element, focusing more on the bottom one. It works great. After watching this video, I'll pay more attention to the fan speed between Air Fry and Bake settings, to see if the fan speed for Bake is reduced. i.imgur.com/Ltef7Of.jpg
@@englishliterature7403 Air fryers are great for small quantities. If you are looking to cook a large meal--say, a turkey--it won't do much. I suggest getting a Cuisinart Airfryer, which is like a toaster oven.
I love your accent and good tips! Thanks
Very valuable advice! Thanks!
Thank you Helen for some great tips, I just purchased a Cosori Convection Oven so Im a 66 yr old beginner here in Arizona, hoping to learn more ways of cooking on this and keeping the home cooler here in the Desert 🌵
This was very helpful. I recently moved into a condo with an electric range and combo oven (both new to me). I'm still learning how to use the convection option, and your information helped speed up that process. Now I know why it dried out my chicken, but makes wonderful cookies. I'm looking forward to more exploration. Thanks for the handy tips!
This was very helpful. thank you !
Wow, I didn't know that. This is very useful information, thank you Helen
Samsung gas stove. I use my convection for a lot of my baking but I do reduce heat and increase time. This is very helpful. Thank you Helen!
Thanks Helen-good content. I use a Breville Smart Oven (with convection) which has so far lasted me about 12 years (only has a finicky start button which sometimes takes a couple of pushes to get the right outcome). For cauliflower crust pizza, NO convection! Comes out with perfectly even browning and crispy crust. Most reheated foods use convection to get faster results. Banana bread, NO convection. The sugars caramelize WAY too fast and you get a burned crust. The latest ovens just use a simple timing process to start the oven hotter, ramp down after “initializing” the cooking, perhaps a ramp-up at finish for better browning (depending on whether or not a cover is used). Amazing just how much we can all learn from one another by sharing.
too late for this Christmas but hopefully I'll use these techniques all year so I remember for next Christmas! Great video thank you!
Thank you, very helpful !
I learned so much from this, can't wait to apply this knowledge to roasting my turkey this year.
Great video helen . I just ordered a ge gas convection oven .to replace a gas oven which will go on deck beside bbq for summer cooking keeping house cool .we bake 25 loaf batches of homemade bread i do pizza pies ect briskets hams and your tutorial was a good reminder for moving food up and down with rack hieght . Plus i was clueless on convection oven .I only used a air frier before. And with price of food nobody wants to be exsperimenting with the browning .thanks again ! good job.
Thank you. I have had a convection-capable gas oven for several years and have had no idea how to use it. LG double oven range with convection only on the lower, larger oven. Now I'll start experimenting.
Good Info. Thanks for making the video.
Thank you for this information...I just bought a new oven with convection and had no idea of how and when to use it. I have a Kitchenaid Gas, and I love it.
I appreciate this information. I recently bought the GE cafe’. I’m impressed how well my recipes are coming out, however, there’s still much for me to learn. ☺️
Thank you. Very helpful.
BlueStar electric. I loved this video. You’re such an inspiration to keep practicing and get better. Thank you.
There’s a rare brand. They make some really interesting stuff. The electric option is fairly new if I understand correctly.
Thank you for your explanation because I never knew how to use my convection oven.
Brilliant! Thanks for sharing
my mother in humid florida has a new convection oven and does not know how to use it. this was very helpful and i can talk to her about it and maybe get her to watch your video. thank you!
Helpful info - thanks!
Great video!
Super helpful, thanks!
Good info, I use a Electric (Induction that I LOVE) Electrolux convection. It's a beaut and has many modes. Proofing, drying, cook from zero temp, too many to name. It's been awesome. Got it for a song. It has dual fans, making these issues a little less of a problem
Big help here. Today I made a German style apple cake. I first used over under heat for the first 35 minutes then finished using convection for the last 10 minutes - perfect. 🤩
I love the convection option on mine. I’d an Alpes Inox double oven and I personally always use the convection mode. Love it. Edit: mine is electric.
TY for the info. Very helpful!
Very helpful, thanks.
LOVE YOUR VIDEOS AND THIS HELPS AS WE BOUGHT ONE IN SEPTEMBER BUT ARE NOT SURE HOW TO USE IT!!!
very helpful, thank you!😀
This was very helpful. I have a Fisher and Paykel electric wall oven. I'm always wondering which setting I should use. I started keeping notes so I can remember what I used for each dish.
I would love to see an advanced 2nd episode to this. For example I know éclairs or macarons are very hard to bake with convection on etc.
What a great video! Thank you! I have an IKEA wall oven (made by Whirlpool) with a convection setting. I use it only occasionally, like when I want to roast vegetables or bake fries. Unfortunately my fan is off balance or something (it was like this from the day we bought it) and the fan makes a horrible vibration noise and I don't like using it when I have company over.
Hi Helen, I find your videos most informative. I'd like to know, when baking large pieces of meat that require long cooking time, like a whole turkey for example, would you also recommend not using convection until the last 30mins or so?
We have a Fagor (Spanish brand because it was the only model to fit into our limestone opening) electric oven with convection. After seeing how poorly other ovens function, we feel fortunate.We don't have the option to turn off convection, and don't know if, like some ovens (Kenji mentioned this), the thermostat is automatically lowered, but I can cook a pizza Napolitana in 6 minutes. However, 99 percent is in my Breville, which I adore!
Много полезно за мен видео. Благодаря ви от България!
Значи не съм единственият тук.
Helen, thank you for confirming this. This is definitely true of my Hamilton Beach Air Fryer 31193. I cooked a 5 lb 🐓 a few weeks ago where I flip and rotate it horizontally every 30-45 mins and got a crispy, even roast all around. Tried it again with a 3.5 lb duck that has a lower profile so I thought I didn’t need to rotate/flip with air fryer mode on and the bottom was undercooked.
Great explanation.
Excellent and very helpful for non professional bakers. From Bangladesh.
I have a Blue Star gas range. This is my first gas. I’m still getting used to it. Things cook very unevenly and too hot. After watching your video about the fan it makes sense. At first I didn’t use the fan and things took forever to bake. Then I noticed that the front knobs were getting way too hot and thought the lack of fan was the reason. Now I use 5he fan all the time and things get browned too quickly but the knobs are cooler lol. All this rambling to say, thank you for this information, it explains and helps a lot. I was ready to ditch this oven for an electric flattop. ❤
Now I know my phone is listening. A couple hours ago I said to my son, that the oven we have has a convection option, but that I had no idea how or when to use it. And instantly here you are to answer my question!
Thanks! I always wondered what a convection oven might do.
Could you do a video about oven temperatures and food categories and why they vary?
Thanks a lot.
Thank you for such a simple explanation. JennAir Electric convection.
I mostly use it for baking when it calls for it, but also for browning vegetables because my baking sheet is not that lovely seasoned brown color yet. The cheating method to a premature brown baking sheet keeps flaking off on me when I wash it.
I like the "moving to the top shelf" trick. You get browning without using more energy. I have convection on my new KitchenAid dual-fuel (electric oven, gas range) model, but have never used it. Your comments make sense, so I may try it on some recipes. Since it's just my husband and me, I use my air fryer a lot however, and that's basically just a counter-top convection oven. It's great for making crispy garlic bread, reheating pizza, etc. without having to warm an entire oven.
it's a good summary. i would add some technical details for those who are interested, along with some conclusions. conventional ovens employ 3 types of cooking: conduction, radiant, and convection
conduction is the flow of heat from a hotter object to a cooler one when they contact each other. the burn you get on your hand when you accidentally touch something hot is an example of conduction. so is bottom browning when the food rests on something hot, like a pan or a stone or a steel
radiant cooking is cooking with light. it's invisible light but it is light called infra-red. infra-red light bounces all around an oven and is absorbed by food surfaces. the light itself has no temperature but when it is absorbed it makes the surface hot. as the surface heats up, the heat conducts slowly to the inside of the food and eventually cooks it. an example of pure radiant cooking would be broiling. broiling does not brown the bottom because the bottom is shaded from the top, so normally you would flip things in a broiler if you want them to brown on both sides. hibachi and other open types of grills also use intense radiant heat to cook, though there is some conduction from the steel grate (those beautiful grill marks), and convection from hot gasses-- discussed next
convection cooking involves immersing the food in a hot fluid. when the fluid is heated from below it expands and buoyancy causes it to rise, forcing cooler fluid to fall, where it gets heated at the bottom, and a cycle continues like that. the purest form of convection cooking is probably boiling. if you've ever cooked chinese wheat flour noodles you will see once they get a little soft they'll flow upwards in the center of the pot and continuously open like a flower as they rise to the surface and then fall around the sides of the pot. air is also a fluid and a similar thing happens in ovens, except your food is not floating and so it doesnt move with the flowing air. in this sense all conventional ovens are convection ovens that also use conductive and radiant cooking, but those called 'convection' ovens also use a fan to increase the movement of air, resulting in more convective cooking. with the fan on, faster moving air causes heat to exchange more quickly between the oven and the food. it's the same principle in reverse when you use a fan to cool your body, it causes heat to exchange more quickly. also note that convection, like radiant cooking, also relies on conduction from the outside to the inside of the food to cook food to its center, which is why, for example, the center of a potato cooks last
this is a simplified explanation that leaves out some nuances, but it accounts for most of what is happening
so when should you turn your convection fan on? if you didnt detect a clear rule on this from helen it's because there isnt one. but for most purposes i ask this question: how much do i want this food item to be cooked through conduction from the bottom up? if it's pizza, the answer is, a lot. if it's cake, the answer is, just a little. with that cake then, by turning on the convection fan it'll cook faster on the top and the sides, which reduces cooking time and leaves less time for conduction from the bottom
Excellent thank you!
I have a Samsung NQ70M9770D and it needed servicing. While there the tech pointed out that most modern ovens have the fan come on intermittently even when not in convection mode to speed up heating. The manual does actually allude to this.
Thank you! I did google it but was still confused until this video.
Very helpful! Not going to use my convection for my pies this Thanksgiving. They usually get too brown on top. Thanks!
Great little primer.
Would love to see a oven masterclass on this, touching also on grill/only bottom/only top heat (afaik thats the common standard options in ovens, but i am sure there are more)
My 25 year old Cuisinart countertop electric convection oven still cooks and browns skin-on chicken perfectly.
Similar results to an air fryer for breaded foods, frozen french fries, etc.
Perfect size for cooking for 2-4 people without using much electricity, or heating the entire kitchen in summer... lol
Mm summer kitchen heating…Thing we don’t want but get anyway!! 😅
Thank you so much for your tutorial.... I'm your new diehard fan❤
Her wisdom made me change my convections!
Excellent
Thank you
I own a 30 yr old stand-alone Farberware. I live in S. Florida. I follow manual instructions: reduce both temp & time by 25%. Best & only convection oven I've ever purchased.
I am using a Miele convection oven that has settings for top or bottom heat, simple convected air or fan assisted air with a few other variables.
Results are predictable: fan assisted air will brown, AND DRY the top surface and as you commented this will be more intense close to the sides and front ( door ) walls. The least affected part will be close to the fan ( back wall ).
Straight convection, ie, non fan will result in even heat top and bottom but surface drying and browning will be slower.
With yeast goods I have found the following works for me, with this type of home oven.
To start use non fan with added moisture, spray or hot water in a bowl, for the first 1/3 of cooking/baking. then remove the moisture for a further third of cooking time, still with no fan followed by fan assisted cooking/ baking for the final third of the cooking period.
Every oven I have ever used has its own 'personality' which is governed, in part by the degree of insulation and the force of the fan, cleanliness and recipe. I will not go into all the possible variables of humidity, temperature and manhandling the ingredients as these will be different in the red centre of Australia and the windy cold dry air of western Norway to say nothing of the high humidity in UK where I am now.
Got an Electrolux electric convection oven, it's got a setting for bottom heat + convection.. and a setting for convection + grill that's great too for crisping up as a finishing touch