Rotating heat is a popular feature of modern ovens. It enables food to be cooked evenly and quickly, thanks to the circulation of hot air. However, this method can sometimes result in moisture loss, which can affect the texture and flavor of dishes. It is therefore important to know the advantages and disadvantages of rotary heat. before using it in our everyday cooking.
Multifunction series: Fan-forced ovens (Episode 3)
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When not to use rotary heat?
Rotary heat is a feature found on many ovens and is highly appreciated for its ability to distribute heat evenly, resulting in faster, more even cooking of food. However, there are certain occasions when it's best not to use this feature.
First of all, it's best not to use rotary heat when baking light, delicate pastries such as cakes and soufflés. This feature can cause uneven baking and result in sagging cakes. For perfectly risen and fluffy pastries, it is preferable to use traditional heat.
In addition, if you are using glass or ceramic dishes, it is advisable to avoid rotating heat. The circulation of hot air can cause sudden variations in temperature, which can lead to cracks or splinters in these types of dishes. It is preferable to use traditional heat for safe cooking.
Finally, some foods require slow, gentle cooking, such as roasts or braised meats. Rotating heat can speed up the cooking process and make meat less tender. Use traditional heat instead for slow, tenderized cooking.
In conclusion, rotary heat is a practical feature for many recipes, but there are some cases where it's best avoided. For delicate pastries, glass or ceramic dishes and slow cooking, it's best to use traditional heat for optimum results.
When to use an oven's fan-forced heat?
An oven's rotating heat is a very practical feature that can be used in many situations. Here are just some of the situations in which it is advisable to use rotary heat:
For even cooking : Rotating heat distributes heat evenly inside the oven. This means your dishes will be cooked more evenly, with no risk of overcooking or undercooking.
For fast cooking : Thanks to rotating heat, the temperature inside the oven is higher and hot air circulation is more efficient. This reduces cooking time, which can be particularly useful when you're in a hurry.
For light, crisp pastries: Rotary heat is ideal for baking pastries. It helps achieve a light, crisp texture thanks to the circulation of hot air, which promotes the formation of a beautiful golden crust.
For cooking several dishes at the same time: When you use rotating heat, you can cook several dishes simultaneously without the risk of odors or flavors mixing. The circulation of hot air also ensures even cooking even when dishes are placed on different oven levels.
To defrost food quickly: Rotating heat can also be used to rapidly defrost certain foods. The circulation of hot air distributes the heat evenly, accelerating the defrosting process.
It's important to note that not all ovens are equipped with the rotary heat function. If you're not sure whether your oven is equipped with this feature, consult the manufacturer's user manual or ask a professional for advice.
Which is better: pulsed or rotary heat?
As far as the differences between pulsed and rotary heat are concerned, it all depends on what you're trying to achieve when cooking food. Pulsed heat, also known as natural convection, is a traditional heating system. in which heat is generated by the resistance located at the top or bottom of the oven. This creates a circulation of hot air inside the oven, but without forced movement.
Rotary heat, also known as forced convectionuses a fan to circulate hot air evenly inside the oven. This ensures faster, more even cooking of food, as the heat reaches all sides of the food at the same time.
In general, rotary heat is considered the best because it cooks food faster and more evenly. Dishes are cooked more evenly, with heat distributed evenly throughout the oven. What's more, rotating heat means you can cook several dishes at the same time without mixing flavors.
However, there may be cases where pulsed heat is preferable. For example, some types of pastry require gentle, delicate baking, and pulsed heat may be more suitable in this case, as it offers less intense heat.
In a nutshell, Rotary heat is generally considered better for cooking food because it cooks faster and more evenly.. However, it's important to take into account the type of food you're cooking and adjust your cooking method accordingly.
What's the best baking temperature for an oven?
The best cooking method for an oven depends on the type of food you wish to prepare. There are several commonly used cooking methods, such as conventional oven cooking, steaming, convection cooking and low-temperature cooking.
Conventional oven baking is the most common cooking method. It's ideal for cooking dishes such as gratins, cakes and roasts. For this method, set your oven to the temperature recommended in the recipe and place the food to be cooked in the center of the oven.
Steam cooking is a healthy cooking method that preserves food nutrients. Use a steamer or place food in a dish lined with aluminum foil and perforated to allow steam to circulate. This method is particularly suitable for vegetables, fish and dumplings.
Convection cooking is similar to conventional oven cooking, but with a fan that circulates the hot air inside the oven. This results in faster, more even cooking. Reduce the cooking temperature recommended in the recipe by around 25 degrees Celsius, and keep a close eye on the cooking time.
Low-temperature cooking is a slow-cooking method that preserves the tenderness and flavor of meats. Preheat your oven to a low temperature (between 80 and 120 degrees Celsius) and cook food for several hours. This method is particularly suitable for roasts, leg of lamb and simmered dishes.
In conclusion, choosing the best cooking method for an oven depends on the type of food and the desired results. Each cooking method has its own advantages and specificities, so it's important to follow the recipe recommendations and adjust according to your own experience.
In conclusion, rotary heat has both advantages and disadvantages.
On one side, it ensures more even cooking of food thanks to the even distribution of heat in the oven. This function is particularly useful for dishes that require even cooking, such as cakes, breads and roasts. What's more, rotating heat reduces cooking time, which is particularly useful when you're in a hurry.
On the other hand, Rotating heat can sometimes be too intense, leading to overcooking or excessive dehydration of food. Some dishes, such as gratins or pies, may not perform well with rotary heat, as they require gentler cooking and extra time to brown properly.
In conclusion, Rotating heat is an interesting feature to consider when buying an oven, but it's important to know its advantages and disadvantages in order to use it optimally.
