Oven hot air circulation

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Have you ever baked a cake that was brown on one side and fluffy on the other, and cookies that were crunchy or sticky on the other? Don't blame the oven. Maybe you're just missing a hot air circulation feature. Next, it will take you to understand it fully, grasp the practical skills.

1.Basic knowledge of hot air circulation

(1) the heating dilemma of conventional ovens

The traditional oven heating tube heats only in one corner, and the heat distribution is irregular, which leads to the uneven temperature in the oven. When baking food, partial scorching and partial undercooking occur frequently, which seriously affects the baking effect.

(2) the working mode of hot air circulation

Turn on the hot air circulation mode and the built-in fan will draw the heat generated by the heating tube into the airflow. The hot air circulates in the oven along the preset air duct to form a three-dimensional heat field, so that the food is heated evenly in all directions. This forced air convection allows the heat to actively envelop the food, improving the efficiency and effectiveness of baking.

2. Three core advantages of hot air circulation

(1) precise temperature control

The advantage of hot air circulation technology is first reflected in the precise temperature control. It promotes the efficient circulation of hot air in the oven through the built-in fan, breaks the uneven temperature distribution caused by the natural rise of hot air, and controls the temperature difference in the oven in a very small range. This property is particularly useful in multi-layer baking, ensuring that each layer of food is heated evenly.

(2) soaring efficiency

Hot air circulation technology is excellent in improving cooking efficiency. Under the action of hot air, the evaporation rate of water on the surface of food is greatly increased. The hot air acts as an efficient“Heat messenger”, quickly removing moisture from the surface of the food, forming a dry shell and speeding up the internal heating process, thus significantly reducing cooking time.

(3) taste upgrade

Hot air circulation technology has also brought a qualitative improvement in the taste of food. It creates a three-dimensional thermal field that surrounds the food in all directions and fully stimulates the Maillard reaction on the food surface. Maillard reaction are complex chemical reactions between reducing sugars and amino acids in food at high temperatures, resulting in attractive colours and strong flavours. The precise control of temperature and flow of hot air provides ideal conditions for Maillard reaction to take on an attractive golden colour and rich burnt flavour.

3. Mistakes and precautions

(1) proper arrangement

Food display to follow the principles, so that the free flow of hot air. Each should keep a certain gap between the cookies, grilled whole chicken will be placed up the breast, the use of hot air rising principle, so that the back can be evenly heated. If the cookies are placed tightly, the hot air can not be fully circulated, resulting in some scorching and some undercooking. When the whole chicken is roasted with the breast facing down, the back may not be heated enough to affect the taste.

(2) flexible temperature control

Different ingredients require different temperatures and baking times. When baking crackers, it is recommended to lower the temperature, to avoid hot air too quickly away from the surface moisture caused by scorching. When roasting thickly cut steak, the juice can be locked at high temperature first, and then the inside can be heated evenly in hot air mode to achieve the effect of coke on the outside and tender on the inside. Before baking cookies can be preheated, so that the oven temperature evenly; grilled steak using a thermometer to measure the internal temperature, to ensure that the desired ripeness.

(3) clean regularly

After each use, should be timely with a soft brush to clean up the air intake of debris such as flour residue. If long-term neglect of cleanliness, the accumulation of debris will hinder the flow of hot air, resulting in reduced baking efficiency. In addition to cleaning the air inlet, also should regularly clean the inner wall of the oven, baking tray and baking net, can use mild detergent and soft cloth to wipe, avoid using sharp tools scratch the surface of the oven. To stubborn besmirch, can spray cleaner on besmirch, after standing a period of time, wipe again.

Conclusion

Hot air circulation technology has brought many conveniences and surprises to our baking life. Master its principle and practical skills, avoid using misunderstanding, can easily bake delicious food, let the kitchen become full of joy and delicious place. Let's start baking with hot air circulation!