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Convection Oven

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
Convection ovens contain fans that circulate the air and distribute the heat rapidly throughout the interior. The forced air makes foods cook more quickly at lower temperatures. Because the strong forced air can distort the shape of items made with batters and soft doughs, and because the airflow may be strong enough to blow baking parchment off sheet pans, convection ovens are not as versatile for the baker as are the other kinds of ovens discussed here.

Convection oven.

Courtesy of Vulcan-Hart Company

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