Cooking Equipment

Cooking Equipment

1. Convection Oven

   • Has a third heating element with a fan that helps circulate air.
   • Cooks about 25% faster than a coventional oven.
   • Food cooks more evenly
   • Browns food better.
   • Bakes cookies much better.
   • Cook food at about 25 degrees less than what you would do with a conventional oven.
   • Use a pan that is a little bit more shallow.

2. Conventional Oven

   • Has heating elements at the top and bottom.
   • Hot air rises in a conventional oven
   • Upper half of oven is always hotter than lower half
   • Cooks food slower than convection oven.

3. Microwave

   • Magnetron creates microwaves to cook
   • Wave guide and stirrer guide microwaves into the interior to cook the food.
   • Microwaves cause molecules in food to vibrate and create heat.
   • Microwaves can't go through metal.
     • The more food you cook the less energy there is to absorb.
   • Cover containers with plastic wrap or paper towels.
   • Round containers will cook more evenly in microwaves.
   • Microwaves cook food very fast.