Basic Convection Oven Operation

• A traditional oven cooks food from the bottom up, which creates hot and cold spots in the interior. Convection ovens have fans that keep the interior air constantly moving. The fans break down the thin layer of cool air that naturally surrounds food placed into the oven. This method cooks food more evenly.
  
  

Time & Temperature Advantages

• Convection ovens cook food up to 20 percent faster than conventional ovens. Foods cook better at lower temperatures in convection ovens. Temperatures in recipes for standard ovens are reduced by 25 degrees F. The lower temperatures reduce food shrinkage, often adding an entire extra serving to a dish.
  
  

Cooking Benefits

• Even-cooking convection heat reduces scorching and burnt food. A convection oven can efficiently cook several pans of food at once, as long as there is an inch of open space between the pans and the oven walls that allows air circulation. Strong-flavored foods like fish can be cooked next to sweet dishes without taste transference.