Processbeginnerdraft
Convection (fan oven, boiling)
Also searched as: fan oven, convection oven, hot air, moving heat
In short: Moving air or liquid carries heat in much faster than still air or liquid. That is why a fan oven cooks faster and dries more.
Picture it
Like wind on a cold day: at the same temperature it feels much colder, because the air carries the warmth away.
Level 1 · Air in the oven≈ 40 cm
Simplified model
What happens
Still air forms an insulating layer around food. Flowing air or bubbling water tears it away. A fan oven therefore cooks faster and dries surfaces more.
Why it matters
A fan oven is ideal for crispness and several trays at once, but less good for bread in the steam phase and for delicate cakes.
Rules of thumb
- With the fan on, set about 20 °C lower than with top and bottom heat (as a guide).
- For crispness use the fan, it dries the surface. For bread switch it off at first: the dough needs moist air to rise.
Levers
2
Temperatureset lower with the fan
Humidity in the oventhe fan dries
Related entries
Sources · 1
- Harold McGee: On Food and Cooking (2004)