What is the use of a convection broiler?
My oven has a convection broil setting. Why? Under what circumstances is it useful to have a breeze blowing over food under the broiler?
Best Answer
You might be warming something under the dish you are broiling
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Quick Answer about "What is the use of a convection broiler?"
The circulating air of the convection oven removes the insulating air level around the food, allowing the moving hot air to cook the food faster. By combining the broiling feature with the already speedy cooking of the convection oven, you too can have succulent steaks and robust roasts faster than ever.What is difference between broil and convection broil?
Whereas Broil uses only the top Broil element, Convection Broil adds the two convection fans (but not heat) to circulate heat. When to Use: The simplest one, as all you need to remember is that Convection modes cook food faster: Is the cut less than 1\u201d thick?When should you use convection mode?
Convection cooking is ideal for foods that do better in a dry climate and where you want to encourage browning and crisping. So roasting meats, potatoes and vegetables are all ideal, and it's great for reheating things like fried chicken or baking pizza.What is the purpose of a convection oven?
A convection oven has a powerful fan and exhaust system that circulates hot air inside the oven to help maintain a consistent temperature, making it ideal for multi-rack cooking. Like conventional ovens, convection ovens can be gas or electric and come in different models with various features.What foods are best cooked in a convection oven?
Convection is good for:- Roasting ham, turkey, roast-ready beef cuts, and similar meats.
- Roasting vegetables and potatoes for an extra crisp.
- Cookies and muffins\u2014especially when you have a big batch to bake at once.
- Pies and pastry.
- Casseroles\u2014when covered they won't lose much moisture.
- Toasting breads or buns.
How to use Convection Broil
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Answer 2
With large roasts (I'm talking bone in 20lb to 40lb) it could be useful. Although the meat would have to be tenderized and probably cooked at lower temperatures first. But it would ensure that the meat remained moist at a higher temperature while crisping.
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