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Most ovens use two resistances to cook food: one at the top and one at the bottom, which usually leave the food burned on the outside and raw on the inside.
However, with the convection oven,
food is cooked homogeneously,
resulting tender and juicy, since the air heat circulates around the food.
Food is cooked in 20% less time than in a conventional oven, which saves energy.
ADVANTAGES OF USING THE CONVECTION OVEN:
It allows cooking with less trans fats. By eliminating the need to add additional cooking fats, we get healthier foods than when frying or sautéing the food.
Easy to clean, unlike traditional ovens.
It does not heat the kitchen as traditional ovens do and does not generate smoke.
Hot air circulating inside the oven makes pastry products "rise more."