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What is the difference on Convection vs. conventional Ovens?

Since convection ovens work so fast, the foods don't have to be cooked for as long a time as in conventional ovens. Plus the temperature can be set lower, at about 25 degrees less than specified in a recipe. Oftentimes, baking in a conventional oven leads to uneven browning because of hot spots in the oven. Usually the way to fix this problem would be to rotate the food at least once during baking. But you don't have to do that with a convection oven. Convection ovens also allow you to cook multiple items at once. This comes in handy during the holidays when time is of the essence. But be sure not to overload the oven, because too many pans will keep the air from circulating.

This video explain how this works:

On the market you can find different brands, you can choice any professional brand, on Restaurant Planet we have on Stock here.


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