BlueStar RNB606GV1 Handbuch

 

 

14

 

THERMAL vs. CONVECTION BAKING

 

 

 

Thermal baking refers to the use of a standard 
oven, (no convection), where heat is circulated by 
means of natural air flow.  In thermal baking, heat 
is emitted by a burner below the oven cavity.  The 
heat rises through the oven cavity and is 
transferred to the food and oven interior.  The 
continuous supply of heat from the burner causes 
the heated air to circulate within the oven.

 

 

A convection oven is equipped with a motor-
driven fan, usually located at the rear of the oven 
cavity.  This fan circulates burner-heated air 
within the oven cavity, resulting in even heat 
distribution, and consistent temperature 
throughout the interior. 
 
Convection ovens can handle larger loads than 
standard ovens, with a high degree of consistency.  
In a convection oven, cool air is replaced by hot 
air quickly and consistently, providing better 
browning of baked goods and poultry.  Meats are 
seared and self-basted, resulting in more flavor 
and less shrinkage as well as quicker cooking 
times. 
 

Remember to never use the 
convection fan when broiling.