European ( true) Convection / Do you really need it?
bretonb
16 years ago
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gizmonike
16 years agoweissman
16 years agoRelated Discussions
Convection ranges/ovens - does a 3rd element really matter?
Comments (2)With "true" convection, you will not have heat from either above or below, and the fan actually sucks the air into the heating element and then the heated air is vented into the oven thru a number of different vents all over the oven. The other ovens use a fan to distribute the air heat from an upper or lower heating element. It is more even heat than just from one heat source....See MoreElectric Double Wall Oven True Convection
Comments (4)On this forum Electrolux is generally considered the best of the mid-priced ovens. IMO Gaggenau is tops followed by Wolf L Series. Some consider them the same. Gaggenau has unique side opening doors and air catalyzer which eliminates grease from air before exiting oven and into the kitchen.These are about twice as expensive as TOL Electrolux. Less expensive Wolf E-Series only has convection on top....See MoreDo you cook all food using convection? do you modify recipe times
Comments (10)I took a little course put on by the Wolf distributor here ... it was very informational. They didn't recommend using straight convection for anything that has much of a side on the pan, because the side blocks the air circulation, which is how the food is being cooked, so the top will cook faster than the inside. But it's fine to use convection with cookie sheets and broiler pans, or at least try to use the lowest side available. Also, don't cover food if you're using convection. They recommended convection bake for pies, not straight convection. And, if you are using straight convection, flavors will not transfer (eg, it's okay to bake a tray of bacon-wrapped scallops on one rack and cookies on another). They also said to turn down heat 25 degrees and reduce time 20 to 25 percent with convection, which matches what I've heard elsewhere. Here is the percentage of oven element used for each mode (this is for Wolf) Bake stone = 40% broil, 60% stone Bake = 10% broil, 90% bake (the hidden element on bottom) Convection bake = 90% fan, 10% bake Broil = 100% broil Convection broil = 100% broil, 100% fans Roast = 25% broil, 75% bake Convection roast = 25% broil, 75% fans Convection = 100% fans...See MoreNeed European Convection Oven With Regular Bake Mode
Comments (9)Elux was a "shortcut" for Electrolux, sorry for the confusion! The Icon is Electrolux's "Top Model". It comes standard with 3 of those gliding out racks, while the "Non Icon" Electrolux oven comes with only one glide out rack. Yes we find the racks very handy, first, because we are in our 70's and secondly because the oven is mounted below counter, alto it is elevated just less than 6 inches off the floor. The other thing that helps is the very large window in the oven, it does not take a lot of stooping to peer into the oven. The wife uses the regular bake, just about all the time, I can't seem to teach her all the virtues of convection~~~~Oh Well, the food comes out great that comes from the oven. Most of the reviews here in Garden Web, give very positive reviews about the oven's baking abilities. They can even be calibrated +/- 35 F right from the front panel, but we never needed to do that. So yes, it does keep temps well, alto, I base this on the results of the baking, rather than checking it with an oven thermometer, (Full Disclosure)!! Gary...See Moregizmonike
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