- Listed: March 9, 2019 8:22 am
My guess is 26-40 liters would do fine for one or two small loaves like this or even one more normal sized loaf. but the dimensions of the cavity might dictate loaf shape. Vented convection will push the steam out of the oven cavity as fast as it’s generated. What is the minimal inside hight so that the loaf has enough space to expand?
So for such small quantities a good digital scale is mandatory. My guess is the oven itself would capture enough moisture to steam itself if you can temporarily turn the convection off.If your city’s anything like mine, there are tons of bread-machines floating around out there on craigslist and the like.
If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com.
5 Important Things To Know About Baking In A Convection Oven by thekitchn.com
When it’s on, you are baking with convection heat; when it’s off, it’s just a regular oven and bakes as usual. These respectively blow and pull hot air through the oven and around your food. The exhaust system also pulls moisture out of the oven, so food becomes more crisp and brown.
▶️ Best Convection Ovens In 2018 | Duration 19 Minutes 42 Seconds
Convection ovens can be either gas or electric, so when not using the convection setting, you’ll experience all the advantages and disadvantages of cooking in those respective ovens. Because heating and cooking is so efficient in a convection oven, you usually don’t need quite as high a temperature to get the same results. Check on your food halfway through the recommended cooking time to gauge how quickly cooking seems to be coming along, and then check more frequently near the end of cooking. As you get used to baking with the convection setting, you’ll get a better feel for how quickly certain things cook and can feel more confident predicting the timing. Because convection relies on air being able to circulate, be careful of overcrowding the oven and blocking the flow of air. It’s fine to bake on multiple racks, but try not to fill the racks wall-to-wall. Don’t use convection for cooking cakes, quick breads, custards, or soufflés. Custards can also form an unpleasant crust on the surface as they dry out in the wicking action of the oven. These days, every newly renovated kitchen seems to have one, but having one doesn’t automatically mean we know how to use them. This means that the air directly around your food maintains a very steady temperature, helping your food cook more quickly and evenly. Also thanks to all this efficiency, your foods will usually cook a little more quickly than usual.
Go by how your food looks and smells to tell when it’s done, rather than by the timer. The food will still cook, but the cooking will be less efficient and you’ll lose the advantage of the convection setting. This allows for better air circulation around the food and helps crispy foods become even crisper. While these dishes would benefit from the steady heat, the movement of the air from the fan and exhaust system can cause them to cook unevenly or to rise less impressively. Do you bake using the convection setting on your oven?
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