The difference between a passive and a ventilating oven

How many times have you wondered whether you should use regular or ventilating your oven before putting the dishes in the oven? Should pizza be cooked in static or fresh air? Is it better to bake bread in a convection or convection oven?

When it comes to cooking in the oven, the choice between non-stick cooking and ventilation depends on the type of preparation and the recipe you want to make. These two cooking methods are based on different functions, suitable for different types of dishes.

Modern ovens have both, but if not, don’t worry… you just have to learn how to control the temperature and cook properly.

Convection oven vs convection oven: operating principles

Before you can understand the difference between a convection oven and a convection oven, it is important to understand how these two ovens work.

Fixed oven

Convection cooking works by radiating heat through baffles at the top and bottom of the oven. For example, a gas oven is static because it works by releasing heat from the bottom of the oven only. With this type of light heat, cooking is slow and slow.

Ventilated oven

As the name suggests, this type of oven has a fan that circulates the air inside and allows the food to cook evenly and quickly. Cooking in a convection oven often creates a crust on the outside of the dish, leaving a soft core.

The difference between a static oven and a convection oven

When you understand how the two types of ovens work, it is clear that the only difference between the two is the type of cooking which, translated into practical terms, affects the temperature and time the food is cooked.

There is a difference of 20-25°C between the two ovens. But what does this mean? Technically, a vented oven cooks at a temperature about 20°C lower than a conventional oven. So, for example, if the recipe shows you to cook a dish at 200 ° C in a non-stick oven for 30 minutes, you should turn on the oven to 180 ° C and cook the dish for 20 minutes.

Is it time to use a regular oven?

A stationary oven is suitable for all dishes and dishes that require high cooking, because these preparations must be cooked slowly and at a high temperature. A little tip: if you are not using it, always remove the drip pan from the oven so as not to disturb the proper distribution of heat. With a static oven, you can cook:

  • breads
  • pizza
  • focaccia
  • meringues
  • wounds
  • cakes
  • baked bread

When to use the air oven?

A well-ventilated oven is suitable for all dishes that are free from yeast and have a soft and sweet surface. A little tip: cook several dishes at once in an air-cooled oven because the flavors won’t mix and you’ll save energy!

  • roasts
  • gratins
  • Pisces
  • leaves
  • pies and quiches
  • cakes

How can I change the temperature of the oven?

When the recipe requires a fan or static oven and you don’t have an oven of this type, modify the recipe as follows:

Standard oven > increase the cooking time by 10 minutes and increase the temperature by 20-25 ° C.

Fan assisted oven > reduce cooking time by 10 minutes and reduce temperature by 20-25°C.

Also read: The best place for homemade pizza

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