What is a Convection oven?
The oven emits a lot of hot air to cause the temperature to rise, and has an electric fan that forces the hot air to convect the oven. Usually when stacking 2 or 3 layers of baking in the oven at the same time, the bottom baking sheet will be more difficult to heat, but the convection oven will allow hot air to flow through the baking trays. The biggest feature is that there is no baking color. Uneven state. The professional oven can bake several layers of baking trays at the same time, and it can be baked in large quantities without a lot of space.
The characteristic of the convection oven is that it is not easy to produce uneven color of baking. The advantage is that more cakes can be baked at the same time, but it is necessary to make a bread with contrasting baking color, and the color is too uniform, which makes people feel inconvenient. In addition, because it is the convection of hot air, the batter or dough is also easy to dry, such as the crunchy bread, or other bread biscuits, this feature is very suitable when baked into a dry egg cream.
On the other hand, if it is a sponge cake, it needs to be baked into a moisturizing pastry. The more the cake is, the easier it becomes to dry, and it is not suitable for use. Others that need to swell higher, because of the turbulence, the wind will make the expansion can not expand vertically. The convection oven also has a model that can adjust the air volume function, so the wind can be controlled by the state of the pastry, and the desired state can be smoothly baked.