Use and Care Manual

THERMAL vs. CONVECTION BAKING

THERMAL BAKING EXPLAINED

Thermal baking refers to the use of a standard

oven, (no convection), where heat is circulated by

means of natural air flow. In thermal baking, heat

is emitted by a burner below the oven cavity. The

heat rises through the oven cavity and is

transferred to the food and oven interior. The

continuous supply of heat from the burner causes

the heated air to circulate within the oven.

CONVECTION BAKING EXPLAINED

A convection oven is equipped with a motor-

driven fan, usually located at the rear of the oven

cavity. This fan circulates burner-heated air

within the oven cavity, resulting in even heat

distribution, and consistent temperature

throughout the interior.

Convection ovens can handle larger loads than

standard ovens, with a high degree of consistency.

In a convection oven, cool air is replaced by hot

air quickly and consistently, providing better

browning of baked goods and poultry. Meats are

seared and self-basted, resulting in more flavor

and less shrinkage as well as quicker cooking

times.

Remember to never use the

convection fan when broiling.