When do I use convection?

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by Dorie Shapiro
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Convection is the circulation of heat created by temperature differences. This is beneficial due to dual convection fans which circulate heat and allow even dispersal of heat to cook your food with precision. We recommend using convection because your food will cook faster and more evenly as the circulating air transfers heat to your food.

Foods that are roasted, like meats and vegetables, really benefit from convection cooking. They cook faster, more evenly, and the drier environment yields crispy skin and caramelizes exteriors much better. Some of our Cook-Programs will be able to determine which foods will benefit with or without convection.