Mind Map

Mind Map

1. Convection Oven

   • Heating element on both top and bottom chamber
     • Third heat element in back separated from chamber.
   • Food in a Convention Oven is usually cooked 25% percent faster then a conventional.
     • Roasted a Turkey can save you about an hour
     • Food browns more evenly in a Convention Oven
   • Has an additional fan which allow heat to disperse more evenly
   • Rule of thumb is cook food 25 degrees lower than you would on a conventional oven
     • 375 degrees to 350 degrees
   • Use a pan that is more shallow or low sided
   • Use bakeware that is light or bright
   • Need to adjust or disable fan in oven when cooking certain foods like cakes or souffles

2. Conventional Oven

   • Hot air rises
     • Upper half of the oven will always be warmer than the lower half
     • The top of the oven cooks food faster than the lower half

3. Microwave

   • Magnetron creates radio waves called mcirowaves
   • Waves travel through wave guide
   • Water molecules in most foods are dipolar
     • Have an equal positive and negative charge on each end
     • Act as magnets
     • Move back and forth 2.5 billion times per second
       • Causes friction which produces heat