Conventional Oven

Conventional Oven

1. Convection

   • Microwave
     • an electronic vacuum tube called a magnetron produces short radio waves called microwaves, these waves travel through a waveguide(a rectangular metal tube to a stirrer, a fan like device that scatters the waves around the metal interior of the oven)
     • Do Not Put Metal or aluminum in the Microwave!! It can cause a fire and melt the inside of the microwave.
     • molecules are pulled first one way than the other by a magnetic field created by the waves this back and forth motion of the molecules occurs nearly two and a half billion times a second. This rapid vibration causes friction between the water molecules which produces heat.
     • Types of Ovens
   • Food cooked in a convection oven is usually done about 25% faster than a conventional oven; this time saving can really add up on long cooked items
   • food cooks more evenly
   • creates a continuous flow of hot air that is going through the cavity of your oven
   • equalizes temperature, so no matter where you place your dish or how many dishes, you cook at the same time, they all cook evenly.
   • some ovens will auto adjust the temperature for you, otherwise you'll have to do it yourself

2. heating elements on the top and bottom of the oven chamber

3. also has a third heating element in the back separated from the oven chamber covered by a baffle

4. also has a fan that sucks air from the oven chamber passing this heating element and back into the oven

5. Hot air rises, so the upper half of the oven will always be warmer than the lower half. So if you put in two sheets of cookies, the top will cook faster than the bottom rack.