Jordan Galan

Jordan Galan

1. Conventional (Radiant Heat) Oven

   • Heating elements on the top and bottom of the oven.
   • Heat slowly radiants to the center of the over to heat it up.
   • Can cook food unevenly due to no air circulation
   • Cooks foods faster on the top and bottom rack
   • Food place on the middle trays can take longer to finish than foods on the top and the bottom rack
   • Food must be cooked longer and at the tempature told
   • Cooking takes longer due to no air circulation
   • The food on the middle rack can take longer to finish cooking than on the top and bottom.
   • Cook food at the exact temperature
   • The bottom and top of the food can be more crispy due to the heating elements locations.

2. Microwave

   • Don't microwave metals
   • Warms up leftovers faster, retains nutrients, and tastes better.
   • Defrost meats and cooks food faster
   • Freshen snacks and chips
   • Can use Paper, plastic, glass and microwavable dishes in a mcrowave.
   • Acceptable coverings paper towels, wax paper, and plastic wrap.
   • Water movement is caused by the microwaves which causes heat
   • A stirrer moves the microwaves throughout the container.

3. Convection (fan) Oven

   • Has three heating elements
   • Has a fan in the back which circulates air
   • Food is done about 25% faster
   • Food cooks more evenly
   • Cook foods at about 25 degrees lower than normal
   • Can place food on any rack
   • Use a shallow pan or a low-sided pan
   • Use lighter color pans because dark pans can cause it to cook more on the bottom.
   • Cook food in shallow pans to get a more even cook.
   • Cook in light colored pans because dark pans could cause the food to cook unevenly.
   • Doesn't matter what rack you put the food on
   • Can cook more food and all of it will be cooked evenly