Microwave/Convention oven notes

Microwave/Convention oven notes

1. Microwave oven

   • Microwave oven is a direct descendant of radar.
   • Metals Get Dangerously Hot in Microwaves.
   • Microwaves are a form of electromagnetic radiation.
   • Microwave Ovens Cook Food from the Inside Outside.

2. Convection oven

   • Because the fan blows air around the inside of the oven, moist foods prone to shifting or splattering (like breads, custards, and other baked goods). They could come out dry and unevenly baked.
   • Convection bake is best used for roasting meats and vegetables, baking pies, pastries, cookies, and casseroles, as well as toasting and dehydrating.
   • Convection ovens can also have a third heating element, called true convection, to help foods cook faster.
   • A convection oven has a fan and exhaust system that a regular oven does not.

3. Conventional oven

   • The heating element at the bottom of the oven is used for most cooking and baking, while the heating element at the top is mostly used for broiling.
   • A conventional oven has two heating elements.
   • Both conventional and convection ovens can be heated with gas or electricity, but the heat distribution differs.
   • In a conventional oven, the dish closest to an active heating element cooks the fastest.

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