![]() The heating elements are in the same location as a convention oven. But the shape and mass of the food as well as oven cavity design will affect how the air flows inside. A fan assisted oven has a small fan to move the air around so the hot air is circulated quite well. ![]() Heat rises, cool air sinks but the oven walls itself conducts heat away but the temperature will not be so even throughout the oven cavity. If you were adjusting recipes for convection previously, then maybe your new oven is hotter than it should be.)Ĭonvection is using the temperature differential (differences) inside the oven cavity to circulate the hot air inside the oven. ![]() (If you were previously using non-convection recipes in a convection oven, without adjustment, then your old oven was probably either too cool or its fan wasn't doing much. It might also be helpful to grab a thermometer and see if your new oven is lying to you about the temperature. You can probably learn to adjust by trial and error - reduce temperatures, and check things frequently until you figure out you've gotten it right. Ovens aren't always perfect, so likely your new oven is hotter when you set it to a given temperature than the old one. More likely, the problems you're having are to do with either the convection being more efficient in your new oven, or the temperature control being off on one of the two. But it sounds like you're just talking about two different convection ovens here. Maybe what you had previously was marketed as a fan-assisted oven, and threw out the phrase "conventional cooking" to emphasize that you can still do everything you conventionally could. They're the same thing - convection ovens are also known as fan-assist ovens (see for example wikipedia), since they're basically an oven with a fan.
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