New Kitchen Appliance!
What’s the difference from an ordinary oven? Let me put it in very simple terms (non-baker terms). Our regular oven’s heat source is stationary coming from the bottom rods. In convection ovens, there are fans inside the oven that help circulate the air thus the temperature is more consistent. You know when you put 2 trays and only the bottom tray is cooked, and the other one isn’t? It’s because the temperature at the bottom is hotter. So this is the problem the convection oven is trying to resolve.
I haven’t used it just yet. I plan to bake meals actually. That’s the main reason why I wanted to buy an oven. Secondary will be to bake my cookies and brownies. Hehe! And since I got a 3 in 1 type, I can also roast chicken! Yey! I’m so excited to use it! I just have to buy a couple other tools before using it.
With this said, I’ve been thinking about this for months now. Would you want me to share some recipes here in my blog too? Let me know. 🙂
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